tag:blogger.com,1999:blog-85821147843215819752024-02-14T12:55:29.307-08:00Accounting For All My BlessingsJuliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.comBlogger440125tag:blogger.com,1999:blog-8582114784321581975.post-51909850437730018692019-04-30T09:49:00.000-07:002019-04-30T09:49:33.038-07:00Marriage Samplers<span style="font-size: x-large;">I've been married over 37 years now (wow, does time fly!) and over the years I've stitched a few marriage-themed pieces. I had them interspersed throughout our home. I decided to put them all together on a display wall in our bedroom and I love how it turned out. Having similarly-themed items in one place seems to call attention to them more. It's also turned into a display of how my stitching has evolved over the years. My first piece was a stamped cross stitch pattern, then I graduated to doing counted cross stitch on Aida cloth. Now most of my pieces are some sort of evenweave or linen.</span> <span style="font-size: x-large;">It continues to be a very relaxing hobby for me.</span> <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMT0HfqG4qRem9B8KsBTRFTyPzDneMWL80ZBdGCGwqq0pfAK57xHI7XA_vwwRMJ7TcK819p3iFOxld42gAmJCdW3kfAykUzZzBG2HevnCgj3lUH8jdcx21k44mwMookUD8lCKFp2ht02dn/s1600/IMG_0393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMT0HfqG4qRem9B8KsBTRFTyPzDneMWL80ZBdGCGwqq0pfAK57xHI7XA_vwwRMJ7TcK819p3iFOxld42gAmJCdW3kfAykUzZzBG2HevnCgj3lUH8jdcx21k44mwMookUD8lCKFp2ht02dn/s640/IMG_0393.jpg" width="640" /></a></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NlvL-trHIh6C5oCUIIai4J_t1ICZw2A1zGfiw_d75BPCb_57bS0G5S3gk8r6CUdXzBWi1MBYVPhq-HmJs3qskuCPZUz2gasq4zJui8Dr0XmbH4PqcN9iiOgzm5p-EEPceXibVvWhlj5X/s1600/IMG_0394.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-NlvL-trHIh6C5oCUIIai4J_t1ICZw2A1zGfiw_d75BPCb_57bS0G5S3gk8r6CUdXzBWi1MBYVPhq-HmJs3qskuCPZUz2gasq4zJui8Dr0XmbH4PqcN9iiOgzm5p-EEPceXibVvWhlj5X/s640/IMG_0394.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">This is my first cross-stitched piece, a stamped piece. I remember doing this right after we were married!</span></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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXsEFv2mBVuO4ViSymkVLxTzKhvpXyd7WbifvYjuT_vqM7kYLKbGfcNDMGiBU-F3cUQCgVTTdV5bFOV9GPLO2NGELVtJ2U-KA-sihWCk2UB8oAWzeX4xOWOnOlrKaK1NYlMN-AGCZQdIj/s1600/IMG_0395.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXsEFv2mBVuO4ViSymkVLxTzKhvpXyd7WbifvYjuT_vqM7kYLKbGfcNDMGiBU-F3cUQCgVTTdV5bFOV9GPLO2NGELVtJ2U-KA-sihWCk2UB8oAWzeX4xOWOnOlrKaK1NYlMN-AGCZQdIj/s640/IMG_0395.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">I love these "marriage rules"!</span> </td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIybJPm3mrjG4ZnGMpFvwRTNpIx1D5JzLcSWx-I3iEqNfvEivzYGjGbvRRTm_fx3cR6OIB6ENMTK32ta25eAAB6DMThXxoZCzb2AsZxKYucQWSPf699pkC5olAnRMXSpuY51fr65_H6-AI/s1600/IMG_0397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIybJPm3mrjG4ZnGMpFvwRTNpIx1D5JzLcSWx-I3iEqNfvEivzYGjGbvRRTm_fx3cR6OIB6ENMTK32ta25eAAB6DMThXxoZCzb2AsZxKYucQWSPf699pkC5olAnRMXSpuY51fr65_H6-AI/s640/IMG_0397.jpg" width="480" /></a></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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIixZUUMNIowJx0cBn0CCR2zlc3qEzUTCQw4qtiJ1M9dYvmPW-fRNog8sIHJwpLRyutqR_fKSc6lrTSRGcHLUBCsVChP3XdoZifoY1EWfoH1O_HDX6VZTGuBAoc-WDG-Q7VrfHXedzPYt/s1600/IMG_0398.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIixZUUMNIowJx0cBn0CCR2zlc3qEzUTCQw4qtiJ1M9dYvmPW-fRNog8sIHJwpLRyutqR_fKSc6lrTSRGcHLUBCsVChP3XdoZifoY1EWfoH1O_HDX6VZTGuBAoc-WDG-Q7VrfHXedzPYt/s640/IMG_0398.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">This one has special meaning for me, I finished it in the hospital while my Hubbers recovered from a stroke.</span> <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDgQBpIjzkiLyevuogoHVt5lW0nZZQi424M_wgfy0VOSmatmhbptIWeAF_a3AUeBUDgwI8mDuVT4cbuTWYBJ-2yZDDSIbRlNEwur6nddePhRSwQnT8u6gyScN7ijckz4ntr-daisyjFqN/s1600/IMG_0400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDgQBpIjzkiLyevuogoHVt5lW0nZZQi424M_wgfy0VOSmatmhbptIWeAF_a3AUeBUDgwI8mDuVT4cbuTWYBJ-2yZDDSIbRlNEwur6nddePhRSwQnT8u6gyScN7ijckz4ntr-daisyjFqN/s640/IMG_0400.jpg" width="640" /></a></div>
</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCq73VxC1fafjwxoor01CZq56frwqBIg-t7VA7MctyiCUDMluGeRwIX4FYILBUtbjK-0JdqhPnRpApB5RV0Z9GbEMewWJ7IjRiOb4fkvQt-kqg1RHyONbb0CrZ0xh8YrGzk2qb5dffaDI/s1600/IMG_0399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCq73VxC1fafjwxoor01CZq56frwqBIg-t7VA7MctyiCUDMluGeRwIX4FYILBUtbjK-0JdqhPnRpApB5RV0Z9GbEMewWJ7IjRiOb4fkvQt-kqg1RHyONbb0CrZ0xh8YrGzk2qb5dffaDI/s640/IMG_0399.jpg" width="640" /></a></div>
<br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-88972145644475059882019-04-25T13:47:00.000-07:002019-04-25T13:47:35.889-07:00Strawberry Pavlova<span style="font-size: x-large;">Besides looking forward to the end of tax season and a more manageable schedule, mid-April is also when my favorite local strawberry patch is open for the season. This fruit stand is about 1/2 mile from my house, I often ride my bike there. It's a small husband-wife operation, every time I go out there he is usually in the field picking berries and she is assembling baskets. There is nothing that compares to fresh, locally grown strawberries!</span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaTTl2igcbpnNUa00lfzk3t_p89FKKHdvqtWj91jio-bgX2RITblRBTfexf3XgwaNteRKBPfC-tsRFTyaF73qu796u7J8mkq052DT06hNniCeVoBhigYxPxdKE36Dki3VS-HbsMTn_gdU/s1600/IMG_0388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXaTTl2igcbpnNUa00lfzk3t_p89FKKHdvqtWj91jio-bgX2RITblRBTfexf3XgwaNteRKBPfC-tsRFTyaF73qu796u7J8mkq052DT06hNniCeVoBhigYxPxdKE36Dki3VS-HbsMTn_gdU/s640/IMG_0388.jpg" width="480" /></a></div>
<br />
<span style="font-size: x-large;">My first after-tax season desserts usually consist of these fresh strawberries. We had guests over for dinner and I decided to make individual pavlovas rather than a shortcake, something a little different. A pavlova is a dessert made of meringue-like shells. The edges are crispy and airy and the centers are softer, almost like a marshmallow. The center is smoothed out so that the meringue will hold a whipped cream filling, forming a little indentation. They are very easy to make, impressive to serve, and are suitable to making ahead of time. When it's time to serve dessert it's just a matter of adding the whipped cream and topping them with the fruit. Any kind of fruit can be used but I especially like them with any sort of berry, or combination thereof.</span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3hQV0cDu1sAsTpcDa-eZzLSiSxK7WAZIX1JQWmjm7G7PrapszP7Aq-xnSECr4IL-e1N2LKgM_DU89wtICG55tPJqjhRsXvMfK3ttDmUilBypfB51eDD_sygGv31YA8PVx99feLYRQRfj/s1600/IMG_0387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3hQV0cDu1sAsTpcDa-eZzLSiSxK7WAZIX1JQWmjm7G7PrapszP7Aq-xnSECr4IL-e1N2LKgM_DU89wtICG55tPJqjhRsXvMfK3ttDmUilBypfB51eDD_sygGv31YA8PVx99feLYRQRfj/s640/IMG_0387.jpg" width="480" /></a></div>
<br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">They can be filled with a simple sweetened whipped cream or embellished with more flavor. On this night, I added a few dollops of lemon curd as I love the flavor combination of lemon and strawberry. A strawberry puree can be mixed in and the berries drizzled with chocolate. Cinnamon flavored whipped cream is a great base for an apple topping. Mix and match to whatever fruit you have on hand!</span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">You can make a big pavlova and serve it like a pie or individual ones. You can spoon the mixture into a piping bag and pipe the circles or spoon mounds of the egg-white mixture onto the parchment paper and shape with a spoon. It's all in how fancy you want to get! Either way, it's best to draw the desired sized circles onto parchment paper. I used a ramekin. Once the circles are drawn, turn the paper over so that the meringues aren't on the penciled side of the paper. Pipe or shape the meringue onto the marked paper and bake. Easy, peasy!</span><br />
<span style="font-size: x-large;"></span><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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4b5epaAIsONQGRi8Um4BLT7GxAOI2J7WGMim5QK32h33YipldUERzI0QaLzLXFQx4icXWPnjeV6dWnnb5NJt-JQSmihQSzOSvT0JxK8XhFczVbhT6fIEaKNxsfqFz0D_SaIgv995KLPo/s1600/IMG_0383.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4b5epaAIsONQGRi8Um4BLT7GxAOI2J7WGMim5QK32h33YipldUERzI0QaLzLXFQx4icXWPnjeV6dWnnb5NJt-JQSmihQSzOSvT0JxK8XhFczVbhT6fIEaKNxsfqFz0D_SaIgv995KLPo/s640/IMG_0383.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Before baking!</span> </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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlkpMweUKHPe7RlXJWmW27pvpAUSM7MIpQus3cetLqIJz7_sdwEzSQunKj2_mkOqXxEzW8lg5OMIR_RW-R1I_dgAs6vWZdPzv9z6_k3EbqdZOkQHAMLAqlNz-jbSFxDsMB8pPjrTfiVhyphenhyphen/s1600/IMG_0384.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlkpMweUKHPe7RlXJWmW27pvpAUSM7MIpQus3cetLqIJz7_sdwEzSQunKj2_mkOqXxEzW8lg5OMIR_RW-R1I_dgAs6vWZdPzv9z6_k3EbqdZOkQHAMLAqlNz-jbSFxDsMB8pPjrTfiVhyphenhyphen/s640/IMG_0384.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">After baking! Cracking of the shells is normal.</span> </td></tr>
</tbody></table>
<br />
<span style="font-size: x-large;"><strong>Pavlova Shells</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>4 eggs whites</strong></span><br />
<span style="font-size: x-large;"><strong>1 cup granulated sugar</strong></span><br />
<span style="font-size: x-large;"><strong>1/2 tablespoon cornstarch</strong></span><br />
<span style="font-size: x-large;"><strong>1 teaspoon vanilla extract</strong></span><br />
<span style="font-size: x-large;"><strong>1 teaspoon white vinegar</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Preheat oven to 275 degrees. Trace 6-8 circles (or one 9-inch circle) onto a piece of parchment paper with a pencil. Flip paper over and lay on baking sheet.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Place sugar and cornstarch in a small bowl and whisk together. Place egg whites in a stand mixer with whisk attachment. Beat for 1-3 minutes, until soft peaks form. With mixer running at medium-high speed, slowly add the sugar mixture, until all is incorporated. Increase speed to high and continue mixing 3-4 minutes longer, until mixture is smooth and glossy and holds stiff peaks.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Add the vanilla and vinegar to the mixture and mix to combine, scraping down edges of bowl with a spatula. Place mixture into a piping bag and pipe rounds onto the prepared sheet (or spoon mixture onto the marked rounds and shape with a spoon).</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Use a spoon to make a little indentation in the center of each mound.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Place pan in oven and decrease temperature to 250 degrees. Bake for 45-50 minutes, until the edges are set and sound hollow when tapped. Turn off the oven and crack the door open, let pan cool completely.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Spoon freshly whipped cream (lightly sweetened) into center of each shell. Top with desired fruit.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Pavlovas can be stored in an air-tight container for a day or two.</strong></span> <br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-45423261397674462882019-04-15T16:28:00.000-07:002019-04-15T16:28:24.049-07:00Tax Season 2019 Projects<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "calibri";"><span style="font-size: x-large;">My 42<sup>nd</sup> tax season (yikes!) is in the books.<span style="mso-spacerun: yes;"> </span>It’s been a tougher than usual one this year;
our partner retired so we took over most of his accounts and the additional
workload, we had a major tax law to learn, explain to our clients, as well as
the changes it made to our tax software. <span style="mso-spacerun: yes;"> </span>We had to put down my beloved 16-year old
cocker spaniel, Harley, on March 19.<span style="mso-spacerun: yes;"> </span>It’s
just been a rough tax season but we have made it through another one!</span></span></div>
<span style="font-size: x-large;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "calibri"; font-size: medium;"><span style="font-size: medium;"><span style="font-family: "calibri";"><span style="font-size: medium;"><span style="font-size: x-large;">I haven’t had a day off since February 4, literally worked
seven days a week, long hours. I’ve done just basic cooking, no baking, and I’m
behind on keeping up with the weeds. The laundry, thankfully, is not behind!
The tendency is to come home from work and just crawl into bed.<span style="mso-spacerun: yes;"> </span>But, that’s so unproductive! In the past I
tried to keep up with my cross stitching and did a lot of reading.<o:p></o:p></span></span></span></span></span></div>
<span style="font-size: x-large;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "calibri"; font-size: medium;"><span style="font-size: medium;"><span style="font-family: "calibri";"><span style="font-size: medium;"><span style="font-size: x-large;">Four years ago I decided to learn how to quilt with an
online weekly sew-along.<span style="mso-spacerun: yes;"> </span>It started in
January and I found it to be a great stress relief from the daily grind of
dealing with numbers.<span style="mso-spacerun: yes;"> </span>Sewing, even a few
minutes a night, was a great way to unwind.<span style="mso-spacerun: yes;">
</span>My first quilt was a success and I was hooked on the hobby!<span style="mso-spacerun: yes;"> </span>The second and third year I did a sew-along
with the same instructor but they were appliqued quilts.<span style="mso-spacerun: yes;"> </span>By the end I was pretty much over applique.
In 2018 I got ambitious and did a quilt of pieced birds. In retrospect, it was
over my skill level but I persevered and finished, though not until June.<o:p></o:p></span></span></span></span></span></div>
<span style="font-size: x-large;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "calibri"; font-size: large;"><span style="font-size: large;"><span style="font-family: "calibri";"><span style="font-size: large;"><span style="font-size: x-large;">This tax season I picked a much easier quilt, just some squares
and rectangles to sew together in a cross tile pattern.<span style="mso-spacerun: yes;"> </span>My goal was to finish the 20 blocks by April
15.<span style="mso-spacerun: yes;"> </span>I finished those mid-March.</span><span style="mso-spacerun: yes;"> </span></span></span></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "calibri"; font-size: large;"><span style="font-size: large;"><span style="font-family: "calibri";"><span style="font-size: large;"><span style="mso-spacerun: yes;"></span></span></span></span></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NmqqTqD8_cPPOGnz0R_9Q-WBFTmGRlZHWcvNjXxOTJqJUE_U0-Rtkb9lsOg9oX7hCntDcZUgNSfM1rjkXnNDCh39xJOFV4Y2KLrcFyaNCxv9Q9SAwv_DNzJLd86ehRLg3jS_CY5Fedfu/s1600/IMG_0374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NmqqTqD8_cPPOGnz0R_9Q-WBFTmGRlZHWcvNjXxOTJqJUE_U0-Rtkb9lsOg9oX7hCntDcZUgNSfM1rjkXnNDCh39xJOFV4Y2KLrcFyaNCxv9Q9SAwv_DNzJLd86ehRLg3jS_CY5Fedfu/s640/IMG_0374.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbejCCnHxf3z6Z3djNrRFvzRRyU_HEpCEz4WqE1_jjjGxaCQVPuoZ7a0KhHMtAnNcbKdxvWibGv8Umb5SAkgey7GPosg6LsMjkTsenEwUKXtZbYPZ2HtHfxXDk08hZctTNe2wpF7eabrY/s1600/IMG_2147.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbejCCnHxf3z6Z3djNrRFvzRRyU_HEpCEz4WqE1_jjjGxaCQVPuoZ7a0KhHMtAnNcbKdxvWibGv8Umb5SAkgey7GPosg6LsMjkTsenEwUKXtZbYPZ2HtHfxXDk08hZctTNe2wpF7eabrY/s640/IMG_2147.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">My buddy, he was always "helping" me. This was a few nights before he passed.</span> </td></tr>
</tbody></table>
</div>
<span style="font-size: large;"><span style="font-size: x-large;">
</span><span style="font-family: "calibri"; font-size: large;"><span style="font-size: large;"><span style="font-family: "calibri";"><span style="font-size: large;"><span style="font-size: x-large;">I also joined a mystery block of the month club whereby
material and pattern for that month’s block(s) arrive about the first of the
month.<span style="mso-spacerun: yes;"> </span>I’m loving the colors and designs
of the fabric but the blocks are quite detailed, lots of points and half-square
triangles. It’s testing my novice piecing skills. <span style="mso-spacerun: yes;"> </span>I’ve not started April’s blocks yet but the
fabric is ready to be cut out.<span style="mso-spacerun: yes;"> </span>I still
have two weeks of April left!</span> <o:p></o:p></span></span></span></span></span><br />
<span style="font-size: large;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgk9vHLpcOdi67Ku16IhRZLVyres3fXBkQ1l5F0l7se3KaASdoSZjlMAs42HHd5jyuk25DowrZ1OSxvfpfJBRTR0I1SyXnh8tIQOJB9HbfWHNuWBupTcdMZ_9e2moSxfW6XKPvX7MUHLD/s1600/IMG_0376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgk9vHLpcOdi67Ku16IhRZLVyres3fXBkQ1l5F0l7se3KaASdoSZjlMAs42HHd5jyuk25DowrZ1OSxvfpfJBRTR0I1SyXnh8tIQOJB9HbfWHNuWBupTcdMZ_9e2moSxfW6XKPvX7MUHLD/s640/IMG_0376.jpg" width="640" /></a></div>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tCfh8FJdLmGljk5i7n77zsawEc0v3jtdlzFVqYJaCR6VO_RxLa8Nvkn7aBSQ2Ekkt-e8ToE2va0bZTNGcKK9_wBzHAdJUEx4S4vKo0yMhb4dXQjn_23VjShOlQpuAUr0A1gnyvzLXmXk/s1600/IMG_0377.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tCfh8FJdLmGljk5i7n77zsawEc0v3jtdlzFVqYJaCR6VO_RxLa8Nvkn7aBSQ2Ekkt-e8ToE2va0bZTNGcKK9_wBzHAdJUEx4S4vKo0yMhb4dXQjn_23VjShOlQpuAUr0A1gnyvzLXmXk/s640/IMG_0377.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">This quilted flower and pitcher has me so intimidated but I will jump in!</span></td></tr>
</tbody></table>
<span style="font-family: "calibri"; font-size: medium;"><span style="font-size: medium;"><span style="font-family: "calibri";"><span style="font-size: x-large;">A few weeks ago another blog started a project doing a
two-color quilt using instructions from a book I already had.<span style="mso-spacerun: yes;"> </span>Yes, I caved and am now doing that
sew-along (I already have it ear-marked for a birthday gift later this year).<span style="mso-spacerun: yes;"> </span>I am on schedule, finished
the second block yesterday.<span style="mso-spacerun: yes;"> </span>The third
block will be released on Thursday.</span></span></span></span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "calibri"; font-size: large;"><span style="font-size: large;"><span style="font-family: "calibri";"><span style="font-size: large;"></span></span></span></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf_CzVu4D8Z303wdGlvsfJJYWP0l684NfAcW4Km9mse6gcd8fFPnaT4EXxyAbLw1G3Q0aE7BvEmWuQApXBkMRIkW-vSTF-ySqGJ4-aaEgJ7PtytNgxc_GoQ9mMHhwGlg16G4Usc0Gg3ML/s1600/IMG_0375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf_CzVu4D8Z303wdGlvsfJJYWP0l684NfAcW4Km9mse6gcd8fFPnaT4EXxyAbLw1G3Q0aE7BvEmWuQApXBkMRIkW-vSTF-ySqGJ4-aaEgJ7PtytNgxc_GoQ9mMHhwGlg16G4Usc0Gg3ML/s640/IMG_0375.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "calibri"; font-size: large;"><span style="font-size: large;"><span style="font-family: "calibri";"><span style="font-size: large;"><o:p></o:p></span></span></span></span> </div>
<span style="font-size: large;">
<span style="font-size: x-large;">Though I wasn't home much the past three months I feel very accomplished in all I was able to get done creatively. I can't wait to get back in the kitchen, especially to bake some goodies. My hands long to feel some dirt instead of a computer keyboard. It's good to have free time once more!</span></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: "calibri";"> </span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: "calibri";"> </span></o:p></div>
Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-90953878907536993242019-01-17T11:56:00.000-08:002019-01-17T11:56:38.560-08:00Orange Cheesecake<span style="font-size: large;">I know it's January and we're all supposed to be doing our after-holidays dieting, right? My son has a wonderful orange tree and he brought me a big plastic garbage bag full of them. My first inclination, after making a big pitcher of fresh orange juice, was to make something healthy and low-calorie. Then I said to myself, "life is too short, make some dessert!" My granddaughter loves cheesecake so I surprised her with this one evening. We all enjoyed a slice (ok, maybe two!) then I passed the remainder out to neighbors and family. In my mind, that's a perfect diet technique! I get to experience the joy of baking but the sinful calories are at someone else's home!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp03ofdy-792gfiz2Hlx7Ew3uBbONQ5MfS2KuuansZpPJQaHFRtIHb1mLKr5v9jTSmhsYHCZ8RzCcstu_a0bzKSUuYlsoFPOzmH-ZECK3-IPCKieG4wdE1wiIDtdrtOmuUxBtSG3aSAcKQ/s1600/IMG_0356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp03ofdy-792gfiz2Hlx7Ew3uBbONQ5MfS2KuuansZpPJQaHFRtIHb1mLKr5v9jTSmhsYHCZ8RzCcstu_a0bzKSUuYlsoFPOzmH-ZECK3-IPCKieG4wdE1wiIDtdrtOmuUxBtSG3aSAcKQ/s640/IMG_0356.jpg" width="480" /></a></div>
<br />
<span style="font-size: large;">As I shared recently, I used some of my citrus bounty to make <a href="https://accountingforallmyblessings.blogspot.com/2019/01/infused-sugar.html">infused sugar</a>. A cup of this sugar was perfect in this cheesecake, providing an intense burst of orange flavor in the cheesecake. I love the combination of oranges and chocolate so made a chocolate cookie crust. Graham crackers, gingersnaps or vanilla wafers can be substituted, depending on your taste buds. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">The orange topping gave each slice an additional punch of orange flavor. I used fresh orange juice and the color was more yellow, than orange. Frozen juice would probably provide a deeper color. My husband thought it was a lemon cheesecake until he took a bite! Orange food color could be added if that is a concern, I don't think it's necessary.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqUFl2e9pHZTQIGyIH93gIrgbwzP6yqkSl7NiUM0uCrrSpbfNyNBflY-tl-xN3tObzZ81IHK89NtiC5ZjJfZkGYZth7kiN8Cse5cIVgVyy8YQyzLE4pVMp3A3XnA4GwtDuhbt1jyUmnfY/s1600/IMG_0355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqUFl2e9pHZTQIGyIH93gIrgbwzP6yqkSl7NiUM0uCrrSpbfNyNBflY-tl-xN3tObzZ81IHK89NtiC5ZjJfZkGYZth7kiN8Cse5cIVgVyy8YQyzLE4pVMp3A3XnA4GwtDuhbt1jyUmnfY/s640/IMG_0355.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;">It's January 17 and I've not made a dessert since this cake 2 weeks ago. That's another effective diet tip!</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Orange Cheesecake</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Crust</strong></span><br />
<span style="font-size: large;"><strong>24 Oreos</strong></span><br />
<span style="font-size: large;"><strong>4 tablespoons unsalted butter, melted</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Filling</strong></span><br />
<span style="font-size: large;"><strong>3 (8-ounce) packages cream cheese, softened</strong></span><br />
<span style="font-size: large;"><strong>1 cup sugar</strong></span><br />
<span style="font-size: large;"><strong>3 eggs, room temperature</strong></span><br />
<span style="font-size: large;"><strong>1 tablespoon grated orange peel</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Topping</strong></span><br />
<span style="font-size: large;"><strong>1/2 cup fresh orange juice</strong></span><br />
<span style="font-size: large;"><strong>1/3 cup sugar</strong></span><br />
<span style="font-size: large;"><strong>1 tablespoon cornstarch</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Heat oven to 350 degrees. Securely wrap 2 squares of aluminum foil up and around the sides of a 9-inch springform pan. (The crust is very buttery and the aluminum foil will prevent butter from seeping out of the pan onto your oven floor. It will also be extra insurance against water seeping into the crust when it's baking in its water bath). </strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Crush Oreos into fine crumbs using either a food processor or placing the Oreos in a Ziploc bag and crushing into crumbs, using a rolling pin or heavy cup. In a medium bowl, combine the crust ingredients and mix well. Press in bottom and 2 inches up sides of an ungreased 9-inch springform pan. Bake in preheated pan for 8 minutes. Remove from oven and transfer to a wire rack. Let cool before filling.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Reduce oven to 325 degrees. </strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>To make the filling, in a large bowl, beat the cream cheese until light and fluffy. Gradually add the sugar and beat well. Add eggs, one at a time, beating just until blended. Add orange peel and blend well (I left out the orange peel and used 1 cup of orange-infused sugar). Pour into the crust-lined pan.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Place the crust-lined springform pan in a larger baking pan and add 1 inch of boiling water to the baking pan. Bake for 50 to 60 minutes or until center is almost set. Cool 1 hour or until completely cooled.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>In a small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.</strong></span><br />
<br />
<br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-6276460594694081222019-01-03T17:56:00.000-08:002019-01-03T17:56:02.620-08:00Infused Sugar<span style="font-size: large;">I love making and using infused sugar. The wonderful uses of infused sugar are endless. It adds a depth of flavor to baked goods, whether that be a poundcake, scones, or cookies. A teaspoon in a cup of tea or coffee adds a little hint of flavor to the drink. It can be used to garnish the rim of a cocktail. They are easy to do and make wonderful gifts for your favorite baker.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8ekm1YRgT0rBvA52Co2l9IkO8KLeny_UZGacUovu9_1UcihhNSQcw8kAyjd_TyWHsAB3_MLnt1E1XsW2tTq5BlKkgoJ3QGktrJBmBRvD5LQk4oyTz7ylVgEEw0UD8COhLzLLu_4aEJlu/s1600/IMG_0349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8ekm1YRgT0rBvA52Co2l9IkO8KLeny_UZGacUovu9_1UcihhNSQcw8kAyjd_TyWHsAB3_MLnt1E1XsW2tTq5BlKkgoJ3QGktrJBmBRvD5LQk4oyTz7ylVgEEw0UD8COhLzLLu_4aEJlu/s640/IMG_0349.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;">For years I have kept a canister of vanilla sugar on my counter. I make homemade vanilla extract. I dry the used vanilla beans and put in my sugar canister. Anytime I am making a recipe that calls for vanilla and sugar I almost always go to my canister. When it starts getting low, I just add more sugar. </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_IckLNWapUkpPE8EE_0HtUwBPETBcxdYNJ2roivh6EpbCHnaa6eGNpw33sZkfxKaNT0d_3IdQlcJx1ouJwToBgO_LqTY3TAv_qFGuRK1mRGmd3fwCoB-s6zqJWyVAqFd1533B97SuX_m/s1600/IMG_0348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_IckLNWapUkpPE8EE_0HtUwBPETBcxdYNJ2roivh6EpbCHnaa6eGNpw33sZkfxKaNT0d_3IdQlcJx1ouJwToBgO_LqTY3TAv_qFGuRK1mRGmd3fwCoB-s6zqJWyVAqFd1533B97SuX_m/s640/IMG_0348.jpg" width="480" /></a></div>
<br />
<span style="font-size: large;">There are many kinds of infused sugars to be made; lavender, citrus, herbal (salt can also be infused!) Recently I was given a lot of lemons and oranges. Some of them went into lemon and orange infused sugar. Oh, they smell so good! I plan to use some in a few baked goods this weekend.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWoiVxQIcjVa_ORd8nu9gbJmnE8781WNaY7nyY9xiIhYZywm2CK1tT1yw6Q0_qA3T3gC4FrixbgJKhFvldAfIESCHIoKr5FgO9kQPaB7RxqU2h2382J3vb_cmi_W4_OW7hqsCqm_feaKm/s1600/IMG_0347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpWoiVxQIcjVa_ORd8nu9gbJmnE8781WNaY7nyY9xiIhYZywm2CK1tT1yw6Q0_qA3T3gC4FrixbgJKhFvldAfIESCHIoKr5FgO9kQPaB7RxqU2h2382J3vb_cmi_W4_OW7hqsCqm_feaKm/s640/IMG_0347.jpg" width="480" /></a></div>
<br />
<span style="font-size: large;">Below is the basic recipe to create citrus sugars; zest amounts can be adjusted depending on the size of your produce. I always seem to go by "more is better", but adjust to your taste buds.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Orange sugar: 2 cups of sugar + the zest of one orange</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Lemon sugar: 2 cups of sugar + the zest of 2 lemons</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Lime sugar: 2 cups of sugar + the zest of 3 limes</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Use a zester to zest the outer part of the skin, being careful not to get into the white pith area. Toss into a food processor bowl with 1 cup of the sugar, pulse a few times until you have uniform pieces of zest in the sugar. Add the rest of the sugar and pulse until combined.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Lay the sugar mixture out on a baking sheet for a few hours until it has dried out.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Store in a jar (I use my favorite mason jars).</span> <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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbook7FIN8Vn8LRux8Chqe_uLRx-pry8Ty6kNhmluvJ2gaqi-a_N27QL7CtC6Cwn7a8tiJ6dgJd-08Ku1lOQgPtQJAoJL6lWjDCjjPier8ASvNoTPGw3je7ICLMGsa1BRFaMawOcv5a7P4/s1600/IMG_0343.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbook7FIN8Vn8LRux8Chqe_uLRx-pry8Ty6kNhmluvJ2gaqi-a_N27QL7CtC6Cwn7a8tiJ6dgJd-08Ku1lOQgPtQJAoJL6lWjDCjjPier8ASvNoTPGw3je7ICLMGsa1BRFaMawOcv5a7P4/s640/IMG_0343.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">I was knee-deep in oranges the other night, orange infused sugar is drying on the cookie sheet.</span></td></tr>
</tbody></table>
Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-46472775134658603822018-12-30T13:46:00.000-08:002018-12-30T13:46:23.882-08:00Stollen with Rosa<span style="font-size: large;">In the early 80's my husband made the acquaintance of a German woman, Rosa, who lived in his apartment complex. Rosa was a WWII bride, coming to America in her early 20's. (Oh, the stories she tells of war time, especially of her father who went away to serve and was one of the missing, never to return home). She soon found herself with a husband who was abusive and 5 young children to raise. After 25 years she left the husband and was on her own, with little job-ready skills. But a hard worker she was, as well as a wonderful seamstress. She sewed and did alternations for people and house cleaning. In 1990, with a full-time job and two children under the age of 5, keeping my house in the shape I wanted it to be was becoming a problem. We hired Rosa as our housekeeper. She worked for us for almost 20 years and, during that time, became family to us. She would show up early on the days she had set aside for us, just so we could visit. She has attended our family birthday parties, weddings, and shared in so many of our family's up and downs. We all have a soft spot in our hearts for her.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdetFI5Z7xexbHObxhHE3QU4DNEWGU64pNWFjIONOwS_z4eHX53zUsi0rqmQXoyacGWtYONdyOjEE79qWTvzwT4_ODn2_z_7PXlaeU6WsenjdVHVhr3CcfB6gCHpgx2-B-Dv_HCWh3nimh/s1600/IMG_0329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdetFI5Z7xexbHObxhHE3QU4DNEWGU64pNWFjIONOwS_z4eHX53zUsi0rqmQXoyacGWtYONdyOjEE79qWTvzwT4_ODn2_z_7PXlaeU6WsenjdVHVhr3CcfB6gCHpgx2-B-Dv_HCWh3nimh/s640/IMG_0329.jpg" width="480" /></a></div>
<br />
<span style="font-size: large;">Rosa will be 84 in February, not as spry as she once was, but still a busy and industrious woman. She lives about 20 miles away so we don't see her as frequently as we once did. I always make a point to see her sometime during the holidays. She usually makes us something to nibble on, we drink tea or coffee and catch up. For years she has made me a loaf of German stollen bread, a slightly sweet bread filled with candied fruits, nuts and lemon zest. This year she asked when I could come by for lunch and to get my stollen. I replied that I wanted her to show me how she makes it instead. We set up a time and we recently got together for our lunch and my baking lesson. It was a fun day. I came home with a loaf of still-warm stollen (I couldn't resist and ate some in the car as I drove down the freeway!) and the recipe. Most importantly, I came home with memories of a day spent with a sweet woman. </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZv-edNIKdxw0KqiVHTTnrWZSldWxS-9KszFt6uZ7aKxNMncXt-Q792mVVX27jKOUaeIwhJ1_x3sbDa-631vEuOaw-e5WkxGCnjYKOxL4-j_W8LP3TL7z97om9lKu7ZiFvtXVYjfleHwR/s1600/IMG_0332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZv-edNIKdxw0KqiVHTTnrWZSldWxS-9KszFt6uZ7aKxNMncXt-Q792mVVX27jKOUaeIwhJ1_x3sbDa-631vEuOaw-e5WkxGCnjYKOxL4-j_W8LP3TL7z97om9lKu7ZiFvtXVYjfleHwR/s640/IMG_0332.jpg" width="480" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHaam8M7cArG2R-BuGCJ-8kmqSkx037UOsYzxP9vNoi-_i61aP4qri5D0233t25LqGTr3Eo7NL1zBfdGqnWRpRHNAypppdaEI8EAypijI83kk7Xl2Q9MrvbD1O1MZTd31Nwq9CMqciW3a/s1600/IMG_0333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHaam8M7cArG2R-BuGCJ-8kmqSkx037UOsYzxP9vNoi-_i61aP4qri5D0233t25LqGTr3Eo7NL1zBfdGqnWRpRHNAypppdaEI8EAypijI83kk7Xl2Q9MrvbD1O1MZTd31Nwq9CMqciW3a/s640/IMG_0333.jpg" width="480" /></a></div>
<br />
<span style="font-size: large;">Except for the fruit added, the stollen dough is actually quite low in sugar. The finished bread is sprinkled with confectioners' sugar or drizzled with a glaze. Rosa is not a fan of real sweet things so she usually just slathers the bread in butter as soon as it comes out of the oven. </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6MWAg6Y3VZoT9Z0xvIcEAaPexXNAZtKNRcqrfkfp1Q6T-Lj4VQFmYjfM5Iq50djvNFJMR8YTKiDnN642fl41U7wTbjSS893KZVRB06Zxs9-0KxX1laPGZaKQjC_aAK0Y9zWwSZGvXUmv/s1600/IMG_0334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6MWAg6Y3VZoT9Z0xvIcEAaPexXNAZtKNRcqrfkfp1Q6T-Lj4VQFmYjfM5Iq50djvNFJMR8YTKiDnN642fl41U7wTbjSS893KZVRB06Zxs9-0KxX1laPGZaKQjC_aAK0Y9zWwSZGvXUmv/s640/IMG_0334.jpg" width="480" /></a></div>
<br />
<span style="font-size: large;">Citron, a dried lemon, is not easy to find here and is pricey so we didn't put that in the stollen this time. Instead we added more lemon zest to the dough. Orange zest can be substituted for the lemon. It's a versatile dough, you can add or subtract the sweet ingredients that are available. This recipe calls for the dough to be refrigerated overnight. Rosa no longer does that, she completes the stollen in one baking session. Either way works! Stollen is most commonly considered a Christmas bread, similar to panettone. I like it any time of year. It makes a big loaf; I usually cut mine in sections and place in freezer bags. During tax season, as now, a slice or two of stollen with my morning coffee is a nice treat!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58Jh53T0zd2JgfSfGB_eZLPVEjjgkLhe2pw-65Tc_wYdpNmR4HzyGBHtmFkCb2HxLCk5Pmb7Ya3K4etFShTnotrP4HtZ6ZO0TgBSgtj7ZShWbT2gVmyb8eojtgXg5b8BQ0gM4oYVi1mlQ/s1600/IMG_0339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58Jh53T0zd2JgfSfGB_eZLPVEjjgkLhe2pw-65Tc_wYdpNmR4HzyGBHtmFkCb2HxLCk5Pmb7Ya3K4etFShTnotrP4HtZ6ZO0TgBSgtj7ZShWbT2gVmyb8eojtgXg5b8BQ0gM4oYVi1mlQ/s640/IMG_0339.jpg" width="480" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Stollen</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>1 package active dry yeast</strong></span><br />
<span style="font-size: large;"><strong>3/4 cup warm water (105 to 115 degrees)</strong></span><br />
<span style="font-size: large;"><strong>1/2 cup sugar</strong></span><br />
<span style="font-size: large;"><strong>1/2 teaspoon salt</strong></span><br />
<span style="font-size: large;"><strong>3 whole eggs</strong></span><br />
<span style="font-size: large;"><strong>1 egg yolk (reserve white) </strong></span><br />
<span style="font-size: large;"><strong>1/2 cup butter, room temperature</strong></span><br />
<span style="font-size: large;"><strong>3 1/2 cups flour</strong></span><br />
<span style="font-size: large;"><strong>1/2 cup chopped blanched almonds</strong></span><br />
<span style="font-size: large;"><strong>1/4 cup cut-up citron</strong></span><br />
<span style="font-size: large;"><strong>1/4 cup cut-up candied cherries, if desired</strong></span><br />
<span style="font-size: large;"><strong>1/4 cup raisins</strong></span><br />
<span style="font-size: large;"><strong>1 tablespoon grated lemon rind</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>In mixer bowl, dissolve yeast in the warm water. Add sugar, salt, eggs, egg yolk, butter and half of the flour. Beat 10 minutes on medium speed or by hand. Scrape sides and bottom of bowl frequently. With a spoon blend in remaining flour, nuts, fruits and rind. Scrape batter from sides of bowl. Cover with a cloth and let rise in a warm place until double in bulk, about 1 1/2 hours. Stir down batter by beating 25 strokes. Cover tightly and store in refrigerator overnight.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Turn dough onto well-floured surface; turn to coat with flour. Press into an oval, about 12/8". Spread with soft butter. Fold in two the long way. Press <em>only</em> folded edge firmly. Place on greased baking sheet. Brush with mixture of 1 slightly beaten egg white and 1 tablespoon water. Let rise until double, 45 to 60 minutes. </strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Preheat oven to 375 degrees. Bake 30 to 35 minutes, or until golden brown. Frost while warm with the white icing or dust top of stollen with confectioners sugar. </strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>White Icing:</strong></span><br />
<span style="font-size: large;"><strong>Mix 1 1/2 cups sifted confectioners sugar and 1 1/2 tablespoon milk with a fork or whisk, until smooth. Decorate, as desired, with pieces of citron and candied cherry halves. </strong></span><br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-16472773215165548672018-12-02T19:27:00.000-08:002018-12-02T19:27:55.466-08:002018 - Tea at the Christmas Tree Farm!<span style="font-size: large;">The girls in my family recently met for our 12th annual Christmas tea in my home. This year we only had 8 in attendance. In prior years we had attendance as high as 18. Family issues, illnesses, and busy sports schedules meant I originally had RSVP's for 14, but it kept dwindling down, even on the day of the tea. This was disappointing to me as I spend a lot of time and money trying to make a memorable tea for everyone. I'm not sure I will have the enthusiasm to tackle this next year, only time will tell.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sDw4nK9zANZOjGIAodPXuLCfevkA2L1wFco7_RhchtCAI2u0cZ44ZjfCw2G3aa1Cx5qiHb78d9YJWSGL7pnaKwnIOV9Ee_0pUxQOjK_YbtjSgn1c_CaI8gkJOaL1bUXXX2BOVfYs7ubx/s1600/image4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7sDw4nK9zANZOjGIAodPXuLCfevkA2L1wFco7_RhchtCAI2u0cZ44ZjfCw2G3aa1Cx5qiHb78d9YJWSGL7pnaKwnIOV9Ee_0pUxQOjK_YbtjSgn1c_CaI8gkJOaL1bUXXX2BOVfYs7ubx/s640/image4.jpeg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujNWmHiC4aLZsn9Y67eaSnqZ48hJ_SS5LsWtziBpJ0Cq9-R4CocakpJyC15nuq77n3-aMhhYj2MKGIeXoSYPWEj28dz12EBwP0dZbFl8HCVM95NmAcolqqxAF6lap3AZUyIoTsOJ3lX8r/s1600/IMG_0247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujNWmHiC4aLZsn9Y67eaSnqZ48hJ_SS5LsWtziBpJ0Cq9-R4CocakpJyC15nuq77n3-aMhhYj2MKGIeXoSYPWEj28dz12EBwP0dZbFl8HCVM95NmAcolqqxAF6lap3AZUyIoTsOJ3lX8r/s640/IMG_0247.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;">Those of us in attendance had a nice time. The youngest to attend was my 7-month old great-nephew. He was so good, just smiled and played the entire time. The oldest was my 80 year old mom. Mom has dementia and it's becoming increasingly hard for her to do even the most basic tasks. She has always loved our tea parties and she had a wonderful time. Next up was my 79 year old aunt. She, too, has health issues but was a trooper and carried on. The main purpose of our annual tea is to keep the generations together. My 8 year old granddaughter was able to spend time with her older relatives as well as the baby. Family is everything, right?</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Red farm trucks and black and white buffalo plaid is very "in" right now. I chose my theme a year ago and started picking up items during the after-Christmas sales last year. Originally I had planned to do a gingerbread farm scene for the large table but I came to my senses about a month ago! </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJblUq71Ytrl1jsMgMdfcnpDgReHlxuBgxSvpNCpqbUPBseechC95BiUH_9WMb9x1EcuNh8Qu6qTAXsAgEhebzqgERsGSgrh-uCe7_6td0H0jJwmR07zh74SMWB_CUv5vrKq88LBsIo6Lw/s1600/image3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJblUq71Ytrl1jsMgMdfcnpDgReHlxuBgxSvpNCpqbUPBseechC95BiUH_9WMb9x1EcuNh8Qu6qTAXsAgEhebzqgERsGSgrh-uCe7_6td0H0jJwmR07zh74SMWB_CUv5vrKq88LBsIo6Lw/s640/image3.jpeg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjir27DR0pTESh1__DjnBhXCZQaDAmGnlN4LPcuPawkc2UXUju3yBf-F37Io8BDv5Nx98phi5KNNb46bdyQcERxyr2Rp7K0bZ-fAIZo2Ovg2TVvlMB2uVMii__zXZIhNQ6IL0HbL2-khS4j/s1600/IMG_0249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjir27DR0pTESh1__DjnBhXCZQaDAmGnlN4LPcuPawkc2UXUju3yBf-F37Io8BDv5Nx98phi5KNNb46bdyQcERxyr2Rp7K0bZ-fAIZo2Ovg2TVvlMB2uVMii__zXZIhNQ6IL0HbL2-khS4j/s640/IMG_0249.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8Qd0u6YXvAf6vyxdoFnz8DBcN_ePFYkFJVSOAufVEHfK3TykqzdBxXyG9t733RN6rJ7CwhPGsIgt_XiDG4sY1-shcGGpAmrbElaLPU6Q2WTCq7W9g1FKtqOOCF-ulZ6yxwfpPyiNYmeV/s1600/IMG_0251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM8Qd0u6YXvAf6vyxdoFnz8DBcN_ePFYkFJVSOAufVEHfK3TykqzdBxXyG9t733RN6rJ7CwhPGsIgt_XiDG4sY1-shcGGpAmrbElaLPU6Q2WTCq7W9g1FKtqOOCF-ulZ6yxwfpPyiNYmeV/s640/IMG_0251.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhwsQV0W9bugjvuG16rwcsS5R152mPZFh6PyZxmaX_33Z2unsQMh8lJGVtPbwyLgraDRxJv9xYhSL4dALp5ou4y6USyxRmm_REJuiQsw-TBcrpERpi9YPXt4YcGKrr6BWdg9XimHrYFKH/s1600/IMG_0257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhwsQV0W9bugjvuG16rwcsS5R152mPZFh6PyZxmaX_33Z2unsQMh8lJGVtPbwyLgraDRxJv9xYhSL4dALp5ou4y6USyxRmm_REJuiQsw-TBcrpERpi9YPXt4YcGKrr6BWdg9XimHrYFKH/s640/IMG_0257.jpg" width="480" /></a></div>
<span style="font-size: large;"></span><br />
<span style="font-size: large;">The format of our teas is very traditional. I make scones, lemon curd & strawberry jam for our first course and serve them to the guests. Everyone brings a savory or sweet, some bring both (thank you!) We set these items on my kitchen island and serve them potluck style. My family can cook and bake, we always have plenty of good tasting items to choose from! We share the leftovers, too!</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">My granddaughter always spends Friday nights with me so she helps me set the tables and decorate, as well as assist with the baking. Earlier in the day I made Rice Krispies treats. We cut them in rectangles and, using melted chocolate, M&M's and candy eyes, she turned them into reindeer. It is fun to watch her confidence in her baking skills grow. </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7Pb2_8knbqlOLJ4AXriFg47sOvQCO7PONVmU_2OTmyb_dKdC1lrACacBqMXajDiJ1cSKBZJl-DA6nGIWEOg65QS39ALwLdZmicTdlM9A8E2dNc_vs15rA2rwvcBxtZT6utxNdubVsEhK/s1600/IMG_2085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7Pb2_8knbqlOLJ4AXriFg47sOvQCO7PONVmU_2OTmyb_dKdC1lrACacBqMXajDiJ1cSKBZJl-DA6nGIWEOg65QS39ALwLdZmicTdlM9A8E2dNc_vs15rA2rwvcBxtZT6utxNdubVsEhK/s640/IMG_2085.JPG" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHr5uU8sPRRigvol42JFV_yJCs2798CfQBRgs_cSWWWhM7SywydwMQxL_NMjHKP01l3WrGbywrt0H3xb0xX4KGZTl2TJVCmmgk6vnPk8-tJIsZHBzP0hgJB6TNHFlo19W6av6a0_d10j0i/s1600/IMG_0259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHr5uU8sPRRigvol42JFV_yJCs2798CfQBRgs_cSWWWhM7SywydwMQxL_NMjHKP01l3WrGbywrt0H3xb0xX4KGZTl2TJVCmmgk6vnPk8-tJIsZHBzP0hgJB6TNHFlo19W6av6a0_d10j0i/s640/IMG_0259.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Here is a summary of prior teas:</span><br />
<span style="font-size: large;"></span><br />
<a href="https://accountingforallmyblessings.blogspot.com/2017/12/peppermint-and-roses-tea.html"><span style="font-size: large;">2017 - Peppermint and Roses Tea</span></a><br />
<span style="font-size: large;"></span><br />
<a href="https://accountingforallmyblessings.blogspot.com/2016/12/a-woodland-christmas-tea.html"><span style="font-size: large;">2016 - A Woodland Tea</span></a><br />
<span style="font-size: large;"></span><br />
<a href="https://accountingforallmyblessings.blogspot.com/2016/02/a-valentines-themed-tea-party.html"><span style="font-size: large;">2016 - A Valentine's Tea</span></a><br />
<span style="font-size: large;"></span><br />
<a href="https://accountingforallmyblessings.blogspot.com/2015/01/let-it-snow-tea-party.html"><span style="font-size: large;">2015 - Let It Snow Tea Party</span></a><br />
<span style="font-size: large;"></span><br />
<a href="https://accountingforallmyblessings.blogspot.com/2013/12/a-gingerbread-tea.html"><span style="font-size: large;">2013 - A Gingerbread Tea</span></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-70943789892260347462018-11-21T08:22:00.000-08:002018-11-21T08:22:06.476-08:00Wordless Wednesday - Thanksgiving Prep<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYIViEKIwCfBgQiWC4Uru3m9lKlrT9XnMq67HWAiI6O6VUjgXUrpEggDdvKckpb5T8I10QrvKj8VWmQF-KC7HOejxNg3xSYe7c9dRuMic1Bod3IWV6eCdnntUdewE77U7WqllKvmAk3XA/s1600/IMG_0238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYIViEKIwCfBgQiWC4Uru3m9lKlrT9XnMq67HWAiI6O6VUjgXUrpEggDdvKckpb5T8I10QrvKj8VWmQF-KC7HOejxNg3xSYe7c9dRuMic1Bod3IWV6eCdnntUdewE77U7WqllKvmAk3XA/s640/IMG_0238.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLJiOt7SBGIJroB_cZ3vj4xyW2uWPon2p0HHPY7NeJdAnO4h6kOn-CtYsUTIW_IEo8eHxWefKMMdqDSpQvYuAwNPe6LIjSDBkWHPJVtHkUjGX2UWhpNmo9EgIx4ty4_ktNvceijMla6X1/s1600/IMG_0236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLJiOt7SBGIJroB_cZ3vj4xyW2uWPon2p0HHPY7NeJdAnO4h6kOn-CtYsUTIW_IEo8eHxWefKMMdqDSpQvYuAwNPe6LIjSDBkWHPJVtHkUjGX2UWhpNmo9EgIx4ty4_ktNvceijMla6X1/s640/IMG_0236.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNguj3AmHQ9PzwYA7mLYfc64NzjR4lp7U5yedDVU5upq1WFWqlKK8TLHsbyK4ugdNXgLrxapgZPUw4bLLgvB7SyIk8uYsWOFYnYH6LNSVzijf3MIiNMgN2SPT0U1CHhb_oXTBQMtotAKSV/s1600/IMG_0237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNguj3AmHQ9PzwYA7mLYfc64NzjR4lp7U5yedDVU5upq1WFWqlKK8TLHsbyK4ugdNXgLrxapgZPUw4bLLgvB7SyIk8uYsWOFYnYH6LNSVzijf3MIiNMgN2SPT0U1CHhb_oXTBQMtotAKSV/s640/IMG_0237.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiAbf-LykRXz9z7RtXPoI42x6_RH7TR0s7wj5fVtm1mgEznkT7M1zjg1Nh19WoPDbcAlCO6Ukd0TIvyMpafuyx7b2GLdoEEdjBUaFH_Hg-LZLKDXBN1GOQa_iwmrM0mNBWaOIXeTFUHuB/s1600/IMG_0233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiAbf-LykRXz9z7RtXPoI42x6_RH7TR0s7wj5fVtm1mgEznkT7M1zjg1Nh19WoPDbcAlCO6Ukd0TIvyMpafuyx7b2GLdoEEdjBUaFH_Hg-LZLKDXBN1GOQa_iwmrM0mNBWaOIXeTFUHuB/s640/IMG_0233.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOb3fJgx2ZBOcefF6h41moHWSl7KYlOedQT0juhn5Di-0n2XnLRty-iABvVL9BvEkB9mFo5K_jcFZO_k1vINF0JYWJOULNLu0zGExk8qRSg50lCmR_RZIzXWo1mcuNQ4gOAUXhwmNWkjP/s1600/IMG_0234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOb3fJgx2ZBOcefF6h41moHWSl7KYlOedQT0juhn5Di-0n2XnLRty-iABvVL9BvEkB9mFo5K_jcFZO_k1vINF0JYWJOULNLu0zGExk8qRSg50lCmR_RZIzXWo1mcuNQ4gOAUXhwmNWkjP/s640/IMG_0234.jpg" width="480" /></a></div>
Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-29428967160613891562018-11-12T11:42:00.000-08:002018-11-12T11:42:09.928-08:00Christmas 2018 Gift Tags<span style="font-size: large;">I'm one of those that likes to enjoy each holiday as it comes, thus, I have not begun Christmas decorating. I'm waiting to eat my turkey first! I'm getting antsy though, my daily browsing of Instagram feeds is so inspiring! Our tree will go up the day after Thanksgiving. However, that doesn't mean I'm not getting prepared for Christmas. I dislike shopping, especially when the stores are crowded, people are cranky, and I'm under a deadline. I finished my Christmas shopping mid-October. This past weekend I began to get them wrapped.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3tMdIf3aTUM-4siqFTO-7Wzo3_OsoVWw9bNfHDQEYocnaXnNqtqOTPIYBfqSLFFXMzbqUsZwH0aV3b1Etei-jFA1V8nmK929OR0BEE3pGUQIk3FKcHf_bcM2KSiGqGkBY4bZoHczdb8_/s1600/IMG_2060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3tMdIf3aTUM-4siqFTO-7Wzo3_OsoVWw9bNfHDQEYocnaXnNqtqOTPIYBfqSLFFXMzbqUsZwH0aV3b1Etei-jFA1V8nmK929OR0BEE3pGUQIk3FKcHf_bcM2KSiGqGkBY4bZoHczdb8_/s640/IMG_2060.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUhA1Id4Dn4gK5A3iVaqpaK7qj_w-K6nAqlzdYAUdCmAWRHKzSZkMktBe42luu_QOWtoUYWkFTDK_hW0GN4zW_qyO3apd7two1xvAXFq-15ymplRxacqi_UmxJBPbG3jEsp67rhyphenhyphenT9ihV/s1600/IMG_2066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXUhA1Id4Dn4gK5A3iVaqpaK7qj_w-K6nAqlzdYAUdCmAWRHKzSZkMktBe42luu_QOWtoUYWkFTDK_hW0GN4zW_qyO3apd7two1xvAXFq-15ymplRxacqi_UmxJBPbG3jEsp67rhyphenhyphenT9ihV/s640/IMG_2066.JPG" width="480" /></a></div>
<br />
<span style="font-size: large;">Each year I make gift tags for our Christmas presents. Once I've decided on a design or theme it's really mindless work cutting out the tags, stamping, embossing, and adding other decorations. I usually do this while football is on in the background. I love watching football and at least this way I'm being productive instead of just sitting on the couch!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYp8zaGusrWcGUNsC92B54bDjQ5WamSb41DbwdRtNGjvpHGDmf9ic6J46gqh3Sw0fRU5wKRt9wlyywzYbcjv6A3D7jA96Ce9EnBsfdzQIDuQ8oYTkhcm-g516-7aXZp07Z3NI8M7Mv-8DN/s1600/IMG_2059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYp8zaGusrWcGUNsC92B54bDjQ5WamSb41DbwdRtNGjvpHGDmf9ic6J46gqh3Sw0fRU5wKRt9wlyywzYbcjv6A3D7jA96Ce9EnBsfdzQIDuQ8oYTkhcm-g516-7aXZp07Z3NI8M7Mv-8DN/s640/IMG_2059.JPG" width="640" /></a></div>
<br />
<span style="font-size: large;">A number of years ago a friend shared her gift wrapping trick with me, she only uses one paper each year. For about 20 years now I have been doing the same. It makes wrapping so much easier. I do like to get creative with the package decorating, though, using different types and colors of ribbons and embellishments. This year we have a definite farmhouse/rustic theme with the wrapping. </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-JrdwGDY6J4g2e69Qb5WHbcVmL7y9DMmEyuqXFAMfgAqXnnV1ExSf2joswyG3k1BMWhycPZ1f0-mFsBfeX8X1YP_xqRlj53Oj3HcJ0K18XV7pcJPfAiX9VW3m_qJqsIu7zsxNajCtD07/s1600/IMG_2061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-JrdwGDY6J4g2e69Qb5WHbcVmL7y9DMmEyuqXFAMfgAqXnnV1ExSf2joswyG3k1BMWhycPZ1f0-mFsBfeX8X1YP_xqRlj53Oj3HcJ0K18XV7pcJPfAiX9VW3m_qJqsIu7zsxNajCtD07/s640/IMG_2061.JPG" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCsHSvryvyIxEIJKUAMC6LS4al5dHKj7GRkVDd63k4eSnNqMj-oOW1iLX01ob9z6k8pAF-zy8zKDrVMkVJjEGnyIgaC4U0l7oGbYrSN69IWC-3Iiseb_DQLQ4zqWILgvhWluHUPTXiP-H/s1600/IMG_2062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCsHSvryvyIxEIJKUAMC6LS4al5dHKj7GRkVDd63k4eSnNqMj-oOW1iLX01ob9z6k8pAF-zy8zKDrVMkVJjEGnyIgaC4U0l7oGbYrSN69IWC-3Iiseb_DQLQ4zqWILgvhWluHUPTXiP-H/s640/IMG_2062.JPG" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRE6nsxJORlT9lHap86iOc3j8m6tBGbFPSyZJaHbateIr9xHELI9EoTljoF1Cv4yFvWBNO9Cj0ZCazsGTDimV5JQ2dtQeewvhwRsOQwVJmlTMZTTVQMDbbu1oOSPzWXdxvLjsqb824jajR/s1600/IMG_2064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRE6nsxJORlT9lHap86iOc3j8m6tBGbFPSyZJaHbateIr9xHELI9EoTljoF1Cv4yFvWBNO9Cj0ZCazsGTDimV5JQ2dtQeewvhwRsOQwVJmlTMZTTVQMDbbu1oOSPzWXdxvLjsqb824jajR/s640/IMG_2064.JPG" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbyeGQ4hnvihW58lkMzQF7mK4Vpht9AQcAY9BZSlj7I5l-I9SeGDnSmnOH0qG4DbICRzuPNYk150Zv4WorGiu7KzRHd62nT5GQhzhHBlXZ9wb2HmftIaw-8doAp2ODbDU2apZgUR7LeAz/s1600/IMG_2065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbyeGQ4hnvihW58lkMzQF7mK4Vpht9AQcAY9BZSlj7I5l-I9SeGDnSmnOH0qG4DbICRzuPNYk150Zv4WorGiu7KzRHd62nT5GQhzhHBlXZ9wb2HmftIaw-8doAp2ODbDU2apZgUR7LeAz/s640/IMG_2065.JPG" width="480" /></a></div>
<br />
<span style="font-size: large;">I'm about 75% done with the wrapping. As always, the hard part for me is finding boxes to fit the gifts!</span> <span style="font-size: large;">It is nice to have this chore off my to-do list, it gives me more time to really enjoy the holiday season, do more baking and spend time with family and friends.</span> Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-64538890569811937822018-11-05T10:10:00.000-08:002018-11-05T10:10:31.673-08:00Cranberry-Walnut Rolls<span style="font-size: large;">Prior to the advent of the Internet with blogs, Pinterest, Instagram, even Facebook, I subscribed to many cooking magazines or bought cookbooks for new recipe inspiration. I would cut out recipes and articles that interested me and save them in folders, by category, such as main dishes, desserts, etc. Now it seems I "save" most of my recipes to my various Pinterest folders. A month or so ago, I grabbed out my old-fashioned paper folders and was browsing through them. I ran across this roll recipe from Bon Appetit magazine from November 2009. I'm not sure why it has taken me nine years to make them as they are amazing! They are the perfect roll for fall and Thanksgiving cooking.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Gv8b4SaIPD6BMuxBnR2mM5ocfVG-lK6fOIMxtGDsJ8cO1O-M7HHROC4cT0ZuzWX4cjj_1rUXgZPz2grV43EJ8jWBcAqOXyPgwHoG6-HVku0wZP0GuwsfOZ_JyG-jMappN64WaYAu29Qs/s1600/IMG_0203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Gv8b4SaIPD6BMuxBnR2mM5ocfVG-lK6fOIMxtGDsJ8cO1O-M7HHROC4cT0ZuzWX4cjj_1rUXgZPz2grV43EJ8jWBcAqOXyPgwHoG6-HVku0wZP0GuwsfOZ_JyG-jMappN64WaYAu29Qs/s640/IMG_0203.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;">These rolls were easy to make. Like all yeast breads, time is the major factor in making them. My bread baking is usually confined to Sundays, that seems to be the calmest day of the week for me! While the dough is rising I can do chores, craft, and watch football.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">The original recipe calls for brushing the unbaked rolls with an egg wash and raw sugar. I had no raw sugar in the house. After making them I don't think I will add the sugar the next time. They were wonderful, as is!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGuWiosf8AP9nZ_Q_E055v6ChbeQqEmc_yiP8OmXRCjYe8FJNhiHMVyfFly3dho5yTXAgoQqZxP2PZ2F_NdsqZvsj4r41lnLH82iiPOqA66cLqyw6J0w6HwSwnjjSg_8o0WjfJXb_S5bN/s1600/IMG_0201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGuWiosf8AP9nZ_Q_E055v6ChbeQqEmc_yiP8OmXRCjYe8FJNhiHMVyfFly3dho5yTXAgoQqZxP2PZ2F_NdsqZvsj4r41lnLH82iiPOqA66cLqyw6J0w6HwSwnjjSg_8o0WjfJXb_S5bN/s640/IMG_0201.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSckT-IA16G8ZZEgHfHOabVuWzDYI_b6TLNBvqKTn25bW5HMxOxNZbYpoc1spCbSNErB0mZWtqL5GuEq5OMxIoOWLOtNwAF9AOALPg5VyDX0bMC0Jm9Qoo4ak8UjExXBlyxFdu2Py3tDIu/s1600/IMG_0202+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSckT-IA16G8ZZEgHfHOabVuWzDYI_b6TLNBvqKTn25bW5HMxOxNZbYpoc1spCbSNErB0mZWtqL5GuEq5OMxIoOWLOtNwAF9AOALPg5VyDX0bMC0Jm9Qoo4ak8UjExXBlyxFdu2Py3tDIu/s640/IMG_0202+%25281%2529.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Cranberry-Walnut Rolls</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>1 cup coarsely chopped walnuts</strong></span><br />
<span style="font-size: large;"><strong>3 1/2 cups (or more) bread flour</strong></span><br />
<span style="font-size: large;"><strong>1 tablespoon (packed) brown sugar</strong></span><br />
<span style="font-size: large;"><strong>1 1/2 teaspoons quick-rising dry yeast</strong></span><br />
<span style="font-size: large;"><strong>1 1/2 teaspoons salt</strong></span><br />
<span style="font-size: large;"><strong>1 1/2 cups whole milk</strong></span><br />
<span style="font-size: large;"><strong>2 tablespoons vegetable oil plus additional for coating the bowl</strong></span><br />
<span style="font-size: large;"><strong>1 large egg</strong></span><br />
<span style="font-size: large;"><strong>1 cup sweetened dried cranberries</strong></span><br />
<span style="font-size: large;"><strong>Nonstick vegetable oil spray</strong></span><br />
<span style="font-size: large;"><strong>1 large egg, beaten to blend (for glaze)</strong></span><br />
<span style="font-size: large;"><strong>Raw sugar (turbinado or demerara)</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Mix 3 1/2 cups bread flour, brown sugar, yeast and salt in the bowl of a heavy-duty stand mixer fitted with the paddle attachment. Warm the milk in a small saucepan over low heat until instant-read thermometer inserted in milk registers 95 degrees Farenheit. Add oil; remove from heat. Add the milk mixture and the egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add nuts and cranberries. Replace paddle attachment on mixer with the dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls if needed, about 4 minutes. Transfer dough to a lightly floured surface and knead two minutes</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Lightly oil a large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Line a large rimmed baking sheet with parchment paper. Transfer dough to an unfloured surface; divide into 12 equal pieces. Using cupped hand, roll and rotate 1 dough piece into a smooth round ball. Repeat with remaining dough pieces.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Transfer rolls to prepared baking sheet, spacing apart. Spray rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Meanwhile, position rack in center of oven and preheat to 425 degrees.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Place rolls in oven; reduce oven temperature to 400 degrees and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer. Cool completely on rack. </strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>DO AHEAD: Wrap baked rolls in foil, then enclose in resealable freezer plastic bag and freeze for up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350 degree oven for about 10 minutes.</strong></span> Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-37883050214391163092018-10-23T09:47:00.002-07:002018-10-23T09:47:04.258-07:00Paella on the Grill<span style="font-size: large;">Paella is a traditional rice dish of Spain. It is a combination of saffron-flavored rice and various meats and/or shellfish. Paella's name comes from paellera, the flat, round pan in which it is cooked. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">After cooking paella, there is usually a layer of toasted rice at the bottom of the pan, called socarrat. To paella connoisseurs this is highly desired and is essential to a good paella. Even heat under the flat paella pan helps to achieve this. I have cooked paella on the stovetop. It tasted great but I had to move the pan a lot to get even cooking underneath it and never got a real crispy socarrat. My solution to this was to cook a paella on our BBQ grill. Traditionally, paella is cooked over open wood fires so this is a close substitute. It worked wonderfully! I turned all the burners on the grill and the paella pan had even heat throughout. Next I need to try it in our wood-fired pizza oven.</span><span style="font-size: large;"> </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9VFuzK8MFl1oyGDztHeo4Yxbc7z_WX9B5ArIcAJK_BJwGTSnde-bp_yYLAf5YwfIN6bSomxepdRaELO8RTaUvNPVVSs6X2hnDhyChAYIf6XJ2q_debwcUTSCT9AP40o1p98oiC5c40yX/s1600/IMG_0175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9VFuzK8MFl1oyGDztHeo4Yxbc7z_WX9B5ArIcAJK_BJwGTSnde-bp_yYLAf5YwfIN6bSomxepdRaELO8RTaUvNPVVSs6X2hnDhyChAYIf6XJ2q_debwcUTSCT9AP40o1p98oiC5c40yX/s640/IMG_0175.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<u><span style="color: #0066cc; font-size: large;"></span></u> </div>
<span style="font-size: large;">Paella is a one-pan dish. It's not hard to make but does take some time to get all the liquid absorbed in the rice and to achieve the crunchy socarrat. We made this one Friday evening. The weather was wonderful, we opened a bottle of wine and chatted while the paella was cooking. </span><br />
<span style="font-size: large;"></span><br />
<span style="color: #0066cc; font-size: large;"><span style="color: black;">There are two key ingredients in paella. The first is a short grain rice. If you can find a paella rice (bomba), that is preferable. My local stores didn't have any so I used an Arborio rice. The second key ingredient is the spice saffron. A little saffron goes a long way, I only used 1/2 teaspoon in my paella. I also soaked mine in the chicken broth so that the saffron flavor was more evenly distributed throughout the paella.</span> </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">You can add or substitute other meats and shellfish such as chicken and clams to the dish.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">This is a great dish to serve to a crowd, it makes a lot. Traditionally paella is served straight from the pan, it's placed in the middle of the table and everyone eats from the side closest to them. If you're not comfortable with that, serve it in a bowl!</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Paella on the Grill</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>1 lb. shrimp, cleaned and deveined</strong></span><br />
<span style="font-size: large;"><strong>1/2 lb. smoked Andouille sausage, sliced</strong></span><br />
<span style="font-size: large;"><strong>1 1/2 cups short grain rice</strong></span><br />
<span style="font-size: large;"><strong>1 white onion, finely chopped</strong></span><br />
<span style="font-size: large;"><strong>4 small fresh tomatoes, chopped</strong></span><br />
<span style="font-size: large;"><strong>5 cloves garlic, chopped</strong></span><br />
<span style="font-size: large;"><strong>1/2 teaspoon saffron</strong></span><br />
<span style="font-size: large;"><strong>1 teaspoon smoked paprika</strong></span><br />
<span style="font-size: large;"><strong>5 1/2 cups chicken stock</strong></span><br />
<span style="font-size: large;"><strong>1 cup of frozen peas, defrosted</strong></span><br />
<span style="font-size: large;"><strong>1/4 cup olive oil</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Heat your grill, for a gas grill have all burners on and leave on medium-high.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Put chicken broth in a saucepan, add the saffron. Warm up on grill. </strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Put the paella pan on the grill and drizzle the bottom with the olive oil.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>When the pan is hot, add the sliced smoked sausage and cook for a few minutes. Add the onions and garlic, stir for a minute more, or until they are releasing their aroma.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Add the tomatoes and paprika. Stir until combined then add the saffron-infused stock. Bring to a boil, then lower the flame so it simmers gently for 15 minutes.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Add the rice. Stir everything in the pan thoroughly. Once mixed thoroughly, do not stir again. Arrange the shrimp on the mixture. Continue to cook the rice over medium to low heat. Add the green peas when very little liquid is left in the pan.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<strong><span style="font-size: large;">Increase the heat to high for a short time to create the crusty socarrat. Remove from the heat and let sit for 5 to 10 minutes.</span> </strong><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtq3bnZySziwj8FEA3V3X6xEMLCH02Nx1sDqIvKW2OdVO-TqDw6KkRdf6AOCvSOEXpJ06V5SFqEL0RbZNH9OCPBnIuEno_NCs2tM-aVyrFspNJCSWfxG67WexDe2087-qtB1LljncHSIn-/s1600/IMG_0173.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtq3bnZySziwj8FEA3V3X6xEMLCH02Nx1sDqIvKW2OdVO-TqDw6KkRdf6AOCvSOEXpJ06V5SFqEL0RbZNH9OCPBnIuEno_NCs2tM-aVyrFspNJCSWfxG67WexDe2087-qtB1LljncHSIn-/s640/IMG_0173.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">It takes a bit of time for all the liquid to be absorbed. Grab a glass of wine and relax!</span></td></tr>
</tbody></table>
Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-4661263911286139972018-10-17T10:10:00.004-07:002018-10-17T10:10:53.359-07:00Sweet Potato Dinner Rolls<span style="font-size: large;">Does anyone else get an increased urge to bake when the season changes from summer to fall? I sure do! I'm spending less time outdoors and more time in the kitchen these days. Sunday is my favorite day to bake. My weekend chores are usually done by then, football and/or drag racing is on the TV, no grandchildren are spending the night (which wears Nana out!). I have more time to devote to baking. Often I turn to making something with yeast. I love the whole bread-making process; the smell of yeast dough as it's rising, kneading and shaping the bread. And, of course, there are few things in this world that can top the smell of bread baking in the oven!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqY1EZk38XQ7SfpIDEyY56Q_GrpoUPjKIa1EM5rCENQfoWhTOfIcrYZmQiOLkKGeKmZ490_zxrpypmuU-lJVStP873fc2-P2ZorO6PgLyAw29IN48-KvFFkSJ2ThTbxinKHvHGRqHi7ok/s1600/IMG_0182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqY1EZk38XQ7SfpIDEyY56Q_GrpoUPjKIa1EM5rCENQfoWhTOfIcrYZmQiOLkKGeKmZ490_zxrpypmuU-lJVStP873fc2-P2ZorO6PgLyAw29IN48-KvFFkSJ2ThTbxinKHvHGRqHi7ok/s640/IMG_0182.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;">These dinner rolls have a small amount of sweet potatoes in them. The flavor is not overpowering, they aren't too sweet. Potatoes have long been a great ingredient for a yeast dough. They are made mostly of starch which turns into sugar. Yeast loves sugar, it helps the dough rise and become moist and tender. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">My son smoked spareribs the night I made these rolls. Everyone devoured both! They would also be a great addition to the Thanksgiving table.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">If you have a Kitchenaid mixer, the mixing and kneading can be done in the mixer bowl, just change to the dough hook for the kneading process. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Sweet Potato Dinner Rolls</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>One .25 oz. package active dry yeast</strong></span><br />
<span style="font-size: large;"><strong>1/2 cup warm water (110 degrees)</strong></span><br />
<span style="font-size: large;"><strong>1 tablespoon white sugar</strong></span><br />
<span style="font-size: large;"><strong>3 tablespoons brown sugar</strong></span><br />
<span style="font-size: large;"><strong>1/2 cup mashed sweet potatoes</strong></span><br />
<span style="font-size: large;"><strong>3 tablespoons butter, softened</strong></span><br />
<span style="font-size: large;"><strong>1 teaspoon salt</strong></span><br />
<span style="font-size: large;"><strong>2 eggs, slightly beaten</strong></span><br />
<span style="font-size: large;"><strong>3 1/2 cups bread flour</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Dissolve the yeast, warm water and white sugar in a large bowl. Let stand 5-7 minutes, or until yeast is bubbly and has risen up.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Add the brown sugar, sweet potatoes, butter, salt and eggs to the bowl. Beat with an electric mixer on low until the ingredients are well mixed.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>With the mixer still on low speed, add 3 cups of flour to the bowl, mix until flour is just incorporated. Turn the dough out onto a clean lightly floured surface. Knead the dough and add enough of the remaining 1/2 cup flour to make a soft tacky dough. Do not over knead the dough.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Place the dough in a large bowl coated with vegetable oil, turn the dough in the bowl so all sides are coated with oil. Place in a warm, draft-free place to rise and cover the top of the bowl with a clean kitchen towel or plastic wrap. Let rise until double in size, about one hour.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Punch the dough down and let it rest for 2 minutes. Divide the dough into 12 pieces and roll into balls. Place in a greased 13x9-inch baking pan. Place in a warm draft-free place to rise covered with a clean kitchen towel or plastic wrap until double in size, about 45 minutes.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Bake in a preheated 375 degree oven for about 20 minutes, or until the roll tops are golden brown.</strong></span><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvAcS_bPqGYACSHBPzv4SAS579fx1gxEIOv_yveYM9MyCYTjbJ2NoPpbMqSAUmESG_-CJn_hPF6EM-LFg9D3UYaKSM6R3JfThShyphenhyphenQb7hdHbKS_sIMyx_9rSKz1kKgvZR8Q02qhj5ypT1C/s1600/IMG_0179+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvAcS_bPqGYACSHBPzv4SAS579fx1gxEIOv_yveYM9MyCYTjbJ2NoPpbMqSAUmESG_-CJn_hPF6EM-LFg9D3UYaKSM6R3JfThShyphenhyphenQb7hdHbKS_sIMyx_9rSKz1kKgvZR8Q02qhj5ypT1C/s640/IMG_0179+%25281%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">The yeast is nice and bubbly, which means it's alive and will make light fluffy rolls!</span></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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDnVSSokh9jR4NLhr6uMiTLC59kUgzVtCmY-yI2vSXomTvedxLKDx8m7LWbCkM4Oicsjp8NibyYLmSXTQMhhp0KUnIsFP2xH2M6aepIF3ceLc8UOlzUQkQ4gtGvSpYYlE996Mrf2Tvg1y/s1600/IMG_0180.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDnVSSokh9jR4NLhr6uMiTLC59kUgzVtCmY-yI2vSXomTvedxLKDx8m7LWbCkM4Oicsjp8NibyYLmSXTQMhhp0KUnIsFP2xH2M6aepIF3ceLc8UOlzUQkQ4gtGvSpYYlE996Mrf2Tvg1y/s640/IMG_0180.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Small flecks of sweet potato in the dough.</span> </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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-l__3uQG4NGmrHhloxRGTpuab4yrqdVoe0hNDZSk3-luP09ujr5WXYfX3en1cyM8D-i_dYrXhqLse3yHGBD4nToi0ZWMXLtc-4c1xsoJ3VwpCuaNwI0tveI64PB7lFPVDL9ZcKSDUdva/s1600/IMG_0181+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-l__3uQG4NGmrHhloxRGTpuab4yrqdVoe0hNDZSk3-luP09ujr5WXYfX3en1cyM8D-i_dYrXhqLse3yHGBD4nToi0ZWMXLtc-4c1xsoJ3VwpCuaNwI0tveI64PB7lFPVDL9ZcKSDUdva/s640/IMG_0181+%25281%2529.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">I usually let my yeast dough rise on my cooktop, with the overhead light on.</span> </td></tr>
</tbody></table>
<br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-80659754154102772242018-10-08T20:34:00.001-07:002018-10-08T21:00:47.309-07:002018 Halloween Gingerbread Barns!<span style="font-size: x-large;">When my oldest granddaughter was five I wanted a fun holiday activity we could do together, something that was unique to us, so decided we would make a gingerbread Halloween house. I made a basic house and we decorated with candies. I had to do most of the frosting work, she added the candy. A few years later her little sister joined us and a few years after that, her cousin. My granddaughter is now 13 and will start high school next fall. By my math, we have been decorating gingerbread houses for nine years now.</span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoXjj9XpE5braQaPs8h3HENaeQIpYNHwMraXyZitWHN3_URlaC32opu7248deYNeTQkVR6inkHUYfAmLEa-Uev2wFB9mp9aBueg10UiODdRz_wJADSz6-9ypl9aERgOmcjsAV85Jqrs2e/s1600/IMG_0200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoXjj9XpE5braQaPs8h3HENaeQIpYNHwMraXyZitWHN3_URlaC32opu7248deYNeTQkVR6inkHUYfAmLEa-Uev2wFB9mp9aBueg10UiODdRz_wJADSz6-9ypl9aERgOmcjsAV85Jqrs2e/s640/IMG_0200.jpg" width="640" /></a></div>
<br />
<span style="font-size: x-large;">This year we decided we wanted to do a barn/farmhouse scene. I began making the dough, cutting and baking the pieces a few weeks ago. I made enough for 4 barns as I also decorated one for my 4-year old grandson. He is too young and fidgety still to join us with all the frosting and candy! That also gave me the chance to create, too. We met recently to do our decorating. My husband, the girls' Papa, is our gingerbread contractor and he assembled all the various pieces into barns. I made sugar ponds, apple trees and made sure we had all the necessary supplies.</span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJrIKh76zTmn5s_paMVS48TIqoXQ_xuGQH74O6-mAYb-x_HlEiH7PG5HYjwU-lqj-4kp8NKV1huw0MxihbXkpmeusy20YXhNUL7RYQmeMmkU-1FYDjMSrqhjI3E4XhoOlI1TgWRSP3CFR/s1600/IMG_0196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJrIKh76zTmn5s_paMVS48TIqoXQ_xuGQH74O6-mAYb-x_HlEiH7PG5HYjwU-lqj-4kp8NKV1huw0MxihbXkpmeusy20YXhNUL7RYQmeMmkU-1FYDjMSrqhjI3E4XhoOlI1TgWRSP3CFR/s640/IMG_0196.jpg" width="480" /></a></div>
<br />
<span style="font-size: x-large;">I love interacting with the girls, it's a casual day, lots of chatting and laughing. I enjoy seeing the cooperation they have with each other, one's skill is better than the other in an area, but they all help each other out. I especially love seeing their creativity come through. A few days before our gingerbread day, the youngest granddaughter and I were making farm carts out of pretzel sticks and royal icing. She thought it would be neat to make benches using the same technique. On our decorating day she made herself a bench then showed her cousin how to make one, too. </span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCUgqPrnALBh4Hfx2LRt3USZDClXPkGFZj-oVuEUhAhAXOuPXo59trwI4fyS69b2-K4AlVEtNxP9iW8M-YC2gM9IaRkFEPL0OTGsOTOQRHXeGJOJoPrMe3OwAeKR8iT1BJePqdmGkEV8h/s1600/IMG_0189+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCUgqPrnALBh4Hfx2LRt3USZDClXPkGFZj-oVuEUhAhAXOuPXo59trwI4fyS69b2-K4AlVEtNxP9iW8M-YC2gM9IaRkFEPL0OTGsOTOQRHXeGJOJoPrMe3OwAeKR8iT1BJePqdmGkEV8h/s640/IMG_0189+%25281%2529.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8h7kq7jh1sbpceEGmAm0UxyfH4Sas5t5ZL6ct7XE0miKtMW_mjmNc6i0DK7uFAs5bipjaqx2ANNddeH38uqBPy6FvaHDYNeJIkDKsJUY8PM0PSd9QMiEg341rUqkdfV_g0AXPNIHEqXVR/s1600/IMG_0190+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8h7kq7jh1sbpceEGmAm0UxyfH4Sas5t5ZL6ct7XE0miKtMW_mjmNc6i0DK7uFAs5bipjaqx2ANNddeH38uqBPy6FvaHDYNeJIkDKsJUY8PM0PSd9QMiEg341rUqkdfV_g0AXPNIHEqXVR/s640/IMG_0190+%25281%2529.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhgOm6dlsApwqYFxvsMCg7wzxZms1hW2HdVnGK5L2ZgkXKAMnWnbxp-Kpm1llNujtfeqzl1aJLeRkSdcjk1vA2uXq4SAtM6xjFAt-cQJCij8wuHJ8fGDgUuTs8k-l1jhWW7ZppgLi6m5F/s1600/IMG_0191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhgOm6dlsApwqYFxvsMCg7wzxZms1hW2HdVnGK5L2ZgkXKAMnWnbxp-Kpm1llNujtfeqzl1aJLeRkSdcjk1vA2uXq4SAtM6xjFAt-cQJCij8wuHJ8fGDgUuTs8k-l1jhWW7ZppgLi6m5F/s640/IMG_0191.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8nDGnIxuz6zsavHGbJZGqaAF3DHgj21eUmuu-zVV6ZEBSpsnGjAlQR1SUeEqhOGQyx_52v-wA_gHkMdT7kcDTjPjdu8uGKyFogw9t3ycOSntOnzv6ZXhw5C5DBonSG6vOEjaRsh745_M/s1600/IMG_0198+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8nDGnIxuz6zsavHGbJZGqaAF3DHgj21eUmuu-zVV6ZEBSpsnGjAlQR1SUeEqhOGQyx_52v-wA_gHkMdT7kcDTjPjdu8uGKyFogw9t3ycOSntOnzv6ZXhw5C5DBonSG6vOEjaRsh745_M/s640/IMG_0198+%25281%2529.jpg" width="480" /></a></div>
<br />
<span style="font-size: x-large;">I told the girls they could make a fall gingerbread barn and farm setting or make it spooky, with the addition of ghosts, spiders, and creepy eyes. Each cardboard base had a barn and some trees; they could add apples (red candy), eyes, or leave them plain. I made various colors of icing, had lots of candy and cereal to choose from. It was fun to watch them create their own masterpiece, to see their personalities shine through. They were all different and creative. </span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">My gingerbread was soft this year, so we had a lot of sagging with the roofs. To compensate I frosted them with red royal icing, using a large serrated tip. They were very bright! I wanted our barns to look age so intentionally didn't make the roofs perfect, they had a lot of imperfections. My husband was disappointed with my building skills, he said I should have piped from bottom to top, instead of top to bottom. Picky, picky! </span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">The ponds were made with Isomalt, a sugar product and dyed blue with food coloring paste. To make the pond shape, I made a mold out of aluminum foil and poured the hot sugar mixture into it. They turned out great! We played with fondant and made ducks. I got real ambitious and added a chicken to my barn. My grandson loved that! </span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">To make the trees, using royal icing, I "glued" three candy sticks together. I thinly rolled out fondant and then put it through an embossing folder with a wood grain design to it. We then wrapped the fondant around the candy sticks making our tree trunks. The tree foliage was made with popcorn balls. I wish I would have made them bigger, they weren't full enough in relation to the height of the tree trunks. But, like I told my Hubby, we weren't entering these in a gingerbread competition!</span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9RgkuqLr1hqapx7l160_tkZ-qP9U37n4MZMe1yiY4pS_emxNgKkHcAwSSkX5eN0XqY4gF8YXqD2N1jp_CB8KE8AnqNBhu1NG8iLNJYFeeQAvdujOeAgVuq7oVB524nxVA_CGmEHWMxOi/s1600/IMG_0195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9RgkuqLr1hqapx7l160_tkZ-qP9U37n4MZMe1yiY4pS_emxNgKkHcAwSSkX5eN0XqY4gF8YXqD2N1jp_CB8KE8AnqNBhu1NG8iLNJYFeeQAvdujOeAgVuq7oVB524nxVA_CGmEHWMxOi/s640/IMG_0195.jpg" width="480" /></a></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbjEbDNrSB6WG4IIw2a17fQSqU_sICoWVfnHvcwAxdMI1Cb1i2AwlLULU79ZQU8qhPW73YAGaQKRodM6jdk-pGYrTgB62yJv512Y7D8pnwjIAo1COzPn5RYiyc6vJ7LDSkkfGDGdAy5FL/s1600/IMG_0197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbjEbDNrSB6WG4IIw2a17fQSqU_sICoWVfnHvcwAxdMI1Cb1i2AwlLULU79ZQU8qhPW73YAGaQKRodM6jdk-pGYrTgB62yJv512Y7D8pnwjIAo1COzPn5RYiyc6vJ7LDSkkfGDGdAy5FL/s640/IMG_0197.jpg" width="640" /></a></div>
<br />
<span style="font-size: x-large;">The girls were here about 3 hours. It took me over an hour to clean up the kitchen afterwards! Thankfully, I used a plastic tablecloth on the table. I just rolled it up and all the debris was contained. But the floors and island took a beating; candy, frosting, and cereal were everywhere! I had to mop the floor, wipe down cabinets, in addition to putting everything away. I was exhausted and my Hubby took me out to pizza for dinner afterwards. But, I'm eagerly looking forward to our gingerbread adventures in 2019. I can spare the time for cleaning, making memories with my grandchildren is priceless!</span> <br />
<br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-24609151919912432122018-10-04T11:23:00.001-07:002018-10-04T11:23:22.313-07:00Double The Streusel Apple Butter Bars<span style="font-size: large;">It's finally starting to feel like fall in the central California valley. The temps have dropped, summer annuals are being replaced with fall/winter plantings, the leaves are slowly turning colors. We even got a little rain, which did so much to clear the air from the effects of the summer forest fires and recent almond harvest. I've been lazy (I justify that by saying I've been busy) and not started any fall decorating, or even bought a single pumpkin, but my baking has definitely taken on an autumn twist!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rOJfQcCjDIyf9Jzgy1_aeKbUG4egKQlE809BqTYTd1DznM_w1kJ4JlC8DLdCAxuTOCwo4ZD5yb6Deh4oJ31Se9R7wEHYa-l44kfcisC1GM9sMcCHfts1GPnmts_cIdFRLnI8dAh21XkS/s1600/IMG_0170+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rOJfQcCjDIyf9Jzgy1_aeKbUG4egKQlE809BqTYTd1DznM_w1kJ4JlC8DLdCAxuTOCwo4ZD5yb6Deh4oJ31Se9R7wEHYa-l44kfcisC1GM9sMcCHfts1GPnmts_cIdFRLnI8dAh21XkS/s640/IMG_0170+%25281%2529.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;">I love apple butter, each year I make 2 or 3 batches of <a href="https://accountingforallmyblessings.blogspot.com/2013/11/apple-butter.html">crockpot apple butter</a>. It's easy to make and the house smells wonderful while it's cooking. I saw this bar recipe on the Half Baked Harvest Instagram page and quickly bumped it to the top of my "things to bake" list. Not only do they contain apple butter and apple slices, but also all the familiar fall spices, such as cinnamon and nutmeg. I'm a sucker for anything with streusel in it. The streusel mix serves two purposes in this recipe, pressed down into the pan and baked, it becomes a soft buttery crust with the remaining becoming the glorious crumbly topping that I love. This is a great fall treat, perfect with a cup of coffee or tea. </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAJufyISzQ-S6uY7KGolzMlnk15jZEabzRLkPkAMROjwmQW22g9tFuoXd6LKieao7VB453IUfq5beR3IKm-Fohx1f3x322J-wMu3TLs4-kAQcApwwEHpud5AG4gyvN2onbRQP5ljB0gYB/s1600/IMG_0171+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAJufyISzQ-S6uY7KGolzMlnk15jZEabzRLkPkAMROjwmQW22g9tFuoXd6LKieao7VB453IUfq5beR3IKm-Fohx1f3x322J-wMu3TLs4-kAQcApwwEHpud5AG4gyvN2onbRQP5ljB0gYB/s640/IMG_0171+%25281%2529.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWCY_qeanI69o7bLZNFTe_HExOhrwvs3qgh67-dSLwqslSFc_aho6hh1l-s5K8pDOY-HqAC7VY-zvsX963cs-Er7yQ7n91wF29pbDAYzcn1EqfUoksUuxHNDpDoSXjYykFTmWrOYnspbc/s1600/IMG_0168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWCY_qeanI69o7bLZNFTe_HExOhrwvs3qgh67-dSLwqslSFc_aho6hh1l-s5K8pDOY-HqAC7VY-zvsX963cs-Er7yQ7n91wF29pbDAYzcn1EqfUoksUuxHNDpDoSXjYykFTmWrOYnspbc/s640/IMG_0168.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"><strong>Double the Streusel Apple Butter Bars</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>2 cups all-purpose flour</strong></span><br />
<span style="font-size: large;"><strong>1 1/2 cups old-fashion oats</strong></span><br />
<span style="font-size: large;"><strong>1/2 cup pecans</strong></span><br />
<span style="font-size: large;"><strong>1 cup brown sugar</strong></span><br />
<span style="font-size: large;"><strong>1 teaspoon baking powder</strong></span><br />
<span style="font-size: large;"><strong>1 teaspoon cinnamon</strong></span><br />
<span style="font-size: large;"><strong>2 sticks ( 1 cup) cold salted butter, cubed</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Filling:</strong></span><br />
<span style="font-size: large;"><strong>1 cup apple butter, homemade or store bought</strong></span><br />
<span style="font-size: large;"><strong>2 honey crisp apples, thinly sliced</strong></span><br />
<span style="font-size: large;"><strong>2 tablespoons pure maple syrup</strong></span><br />
<span style="font-size: large;"><strong>1 tablespoon all-purpose flour</strong></span><br />
<span style="font-size: large;"><strong>1/2 teaspoon cinnamon</strong></span><br />
<span style="font-size: large;"><strong>1/4 teaspoon nutmeg</strong></span><br />
<span style="font-size: large;"><strong>2 teaspoons vanilla extract</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Preheat the oven to 350 degrees.</strong></span><br />
<br />
<span style="font-size: large;"><strong>Line a 9x13-baking dish with parchment paper or spray with non-stick spray.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>In the bowl of a food processor, pulse together the flour, oats, pecans, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter, pulse until a crumbly dough forms.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Meanwhile, make the filling. In a medium bowl, toss the sliced apples with the male syrup, flour, cinnamon, nutmeg, and vanilla. Spread the apple butter evenly over the pre-baked crust. Arrange the apples in an even layer over the apple butter. Sprinkle the remaining 2/3 streusel dough over top of the apples. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<strong><span style="font-size: large;">Let cool completely before cutting into bars.</span> </strong>Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-27907281173751258892018-09-17T11:30:00.000-07:002018-09-17T11:30:42.218-07:00Apricot Sweet Buns<span style="font-size: large;">I periodically buy a magazine called <em>Bake From Scratch</em> and subscribe to their Instagram feed. The pictures of their baked goods always has me drooling and I bookmark all the things I want to try. Then, life gets in the way, and all the things I want to bake don't get baked! Such is the case with these sweet buns. They were featured in their magazine earlier in the year and I saved the article. Every now and then I would come across it and think I need to make them. Then I would forget (is that busy or age-related memory issues?) This last week they posted a picture on Instagram and I decided right then and there that I was going to get these made! I'm so glad I did. As I tell my almost-four year old grandson when we eat something good, these were "yummy, yummy in my tummy!" They weren't overly sweet but the dough had a wonderful flavor due to the addition of almond extract (love the stuff). The tanginess of the apricots balances the sweetness of the dough. They were heavenly warm. I shared the leftovers a few hours later at my granddaughter's soccer game and they were still good.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHDP_pzB3U5fRTrjyaRhI24rliuK4c0qrWuvWvNwjGsDabn6KW-7rH3tEaHg3ISiY04T9GM1aBu-kkv0NZ_FCuB6pisgMMlgZ08YFnJFUROe9bGfSb2cvNq73rEN5sq-t7urCBQomrb1R/s1600/IMG_0163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHDP_pzB3U5fRTrjyaRhI24rliuK4c0qrWuvWvNwjGsDabn6KW-7rH3tEaHg3ISiY04T9GM1aBu-kkv0NZ_FCuB6pisgMMlgZ08YFnJFUROe9bGfSb2cvNq73rEN5sq-t7urCBQomrb1R/s640/IMG_0163.jpg" width="640" /></a></div>
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Don't let the length of the recipe intimidate you. It is easily broken down into parts, as your time allows. The apricot filling can be cooked ahead of time and refrigerated for up to a week. I made the dough and assembled the buns one night while dinner was cooking, then refrigerated them. The next morning I set them out for their final rise and baked them. By 9 a.m. we were eating warm buns and enjoying our morning coffee!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX9Xodijz-la2BBsJQKaFlU6vm0IRBMSbsVU-5ELBigNotSasGUM7bsMsS3PfWWBENmNk7EUPLFja9YJB237CNslBP_FziyyiI824NWAlmbfMd3Hd7Z03HHLiY9C6uxuOQd3-tQie5SE5/s1600/IMG_0161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX9Xodijz-la2BBsJQKaFlU6vm0IRBMSbsVU-5ELBigNotSasGUM7bsMsS3PfWWBENmNk7EUPLFja9YJB237CNslBP_FziyyiI824NWAlmbfMd3Hd7Z03HHLiY9C6uxuOQd3-tQie5SE5/s640/IMG_0161.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;">The recipe calls for a brown sugar glaze, with the added flavor of vanilla. At first I was going to make a simple confectioners' sugar glaze for them, but decided to stay true to the recipe. The glaze added just enough sweetness, I think the confectioners' sugar glaze would have made them too sweet. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I was raised in California's apricot country. This recipe calls for dried apricots in the filling. Please, please use California dried apricots. They are so much more flavorful than their foreign counterpart and you are helping a California farmer! </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Apricot Sweet Buns</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>1 cup warm whole milk (105 to 110 degrees), divided</strong></span><br />
<span style="font-size: large;"><strong>2 1/4 teaspoons active dry yeast </strong></span><br />
<span style="font-size: large;"><strong>1/3 cup granulated sugar</strong></span><br />
<span style="font-size: large;"><strong>1/3 cup unsalted butter, melted</strong></span><br />
<span style="font-size: large;"><strong>1/4 cup sour cream</strong></span><br />
<span style="font-size: large;"><strong>1 large egg</strong></span><br />
<span style="font-size: large;"><strong>1 1/2 teaspoons almond extract</strong></span><br />
<span style="font-size: large;"><strong>4 cups all-purpose flour, divided</strong></span><br />
<span style="font-size: large;"><strong>1 teaspoon kosher salt</strong></span><br />
<span style="font-size: large;"><strong>Apricot-Almond Filling (recipe follows)</strong></span><br />
<span style="font-size: large;"><strong>Brown Sugar Glaze (recipe follows)</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>In a medium bowl, combine ¾ cup warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, melted butter, sour cream, egg, almond extract, and remaining ¼ cup warm milk.</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>In a large bowl, whisk together 3⅔ cups flour and salt. Stir half of flour mixture into sugar mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture. Switch to the dough hook attachment. Beat at medium speed until smooth and elastic, about 4 minutes. Add remaining ⅓ cup flour, if needed (dough should not be sticky). Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>Line 2 rimmed baking sheets with parchment paper.</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21x13-inch rectangle. Spread Apricot-Almond Filling onto dough. Fold dough in thirds, like a letter, creating a 13x7-inch rectangle. Roll dough into a 13x8-inch rectangle. Cut ½ inch off each short end of rectangle. Cut dough into 12 (1-inch) strips. Twist each strip, and tie in a knot, tucking ends under. Place on prepared pans. Cover and let rise in a warm, draft-free place until puffed, about 30 minutes.</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>Preheat oven to 350°F.</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>Bake buns, one batch at a time, until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes, covering with foil halfway through baking to prevent excess browning. Brush buns with Brown Sugar Glaze. Let cool on pans for 10 minutes. Serve warm. Store in an airtight container at room temperature for up to 3 days. Makes 12 buns. </strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>Apricot-Almond Filling</strong></span></div>
<span style="font-size: large;"><strong></strong></span><br />
<div class="ERSSummary" itemprop="description">
<span style="font-size: large;"><strong>Makes about 1½ cups</strong></span></div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-size: large;"><strong>1 cup dried apricots</strong></span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-size: large;"><strong>⅓ cup granulated sugar</strong></span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-size: large;"><strong>1 tablespoon unsalted butter, cubed</strong></span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-size: large;"><strong>¼ teaspoon ground cinnamon</strong></span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-size: large;"><strong>½ cup sliced almonds</strong></span></div>
<div class="ERSClear">
<span style="font-size: large;"><strong></strong></span></div>
<div class="ERSInstructionsHeader ERSHeading">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>In a small saucepan, bring apricots and enough water to cover by 1 inch to a boil over high heat. Reduce heat to low; cook until apricots are softened, about 20 minutes. Drain apricots, reserving 2 tablespoons cooking liquid.</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>In the work bowl of a food processor, place warm apricots, reserved 2 tablespoons cooking liquid, sugar, butter, and cinnamon; pulse until mixture has the texture of jam. Stir in almonds; let cool completely. Refrigerate in an airtight container for up to 1 week.</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>Brown Sugar Glaze</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="ERSSummary" itemprop="description">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-size: large;"><strong>¼ cup (60 grams) water</strong></span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-size: large;"><strong>¼ cup (55 grams) firmly packed light brown sugar</strong></span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-size: large;"><strong>1 vanilla bean, split lengthwise, seeds scraped and reserved</strong></span></div>
<div class="ERSClear">
<span style="font-size: large;"><strong></strong></span></div>
<div class="ERSInstructionsHeader ERSHeading">
<span style="font-size: large;"><strong></strong></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-size: large;"><strong>In a small saucepan, bring ¼ cup water, brown sugar, and vanilla bean and reserved seeds to a boil over medium heat. Remove vanilla bean, and let cool completely. Refrigerate in an airtight container for up to 3 weeks.</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<strong><span style="font-size: large;"></span></strong> </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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdh_l9C6abVyBnL1ITOjTwUglzG7NcIcu8XIFaSOS3VYV3p7MtjgMVhm4xThVyPmokr0bGVA1L-wbwwlO93tuqeOZsC2viKYa0E5nuU2XabfNy83olWiU1ePJMYjVfFoipkc8RHjFJ0Vl/s1600/IMG_0157.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdh_l9C6abVyBnL1ITOjTwUglzG7NcIcu8XIFaSOS3VYV3p7MtjgMVhm4xThVyPmokr0bGVA1L-wbwwlO93tuqeOZsC2viKYa0E5nuU2XabfNy83olWiU1ePJMYjVfFoipkc8RHjFJ0Vl/s640/IMG_0157.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">The apricot filling spread over the yeast dough.</span> </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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlHDbO0BotaE4k4WbC2S06R3Xc0gncc46en2G3QXFkzPX0Y4Q6wRE568sljiq7EJY2VpplbjMQZPkXkb8QCC6V5tIRpY37PGJBj7KmX-yMOta0R5RLosJFHqBrE85vVqu9c910FEu7t56/s1600/IMG_0158.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlHDbO0BotaE4k4WbC2S06R3Xc0gncc46en2G3QXFkzPX0Y4Q6wRE568sljiq7EJY2VpplbjMQZPkXkb8QCC6V5tIRpY37PGJBj7KmX-yMOta0R5RLosJFHqBrE85vVqu9c910FEu7t56/s640/IMG_0158.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Fold over into an envelope shape and roll out.</span> </td></tr>
</tbody></table>
<br />
<span style="font-size: large;"></span><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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDwa8EaV6cD6XZUIMueTBSvQ8BB3bRLYSBdB6-XqZ2An7X0oicIGK3KtyAqcAw1dnlCJmPQsrbnzWnhQWtCjihAncVcEw8DAk37za3uQfc-8vYMywRX2Jl_MsI7cZYyvoRcsg7-YB_fyy/s1600/IMG_0159.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDwa8EaV6cD6XZUIMueTBSvQ8BB3bRLYSBdB6-XqZ2An7X0oicIGK3KtyAqcAw1dnlCJmPQsrbnzWnhQWtCjihAncVcEw8DAk37za3uQfc-8vYMywRX2Jl_MsI7cZYyvoRcsg7-YB_fyy/s640/IMG_0159.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Ready for their final rise. At this point, I covered them tightly with plastic wrap and refrigerated them overnight. </span></td></tr>
</tbody></table>
<span style="font-size: large;"></span><div class="instruction" itemprop="recipeInstructions">
</div>
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-5297539185429370152018-09-14T11:30:00.000-07:002018-09-14T11:30:08.294-07:00Sprinkles Scones<span style="font-size: large;">I made a batch of lemon curd a few days ago. I was going to make some lemon curd-filled cupcakes and take to my parents. Coincidentally, I made the curd on the same day that I pick up my granddaughter after school. I mentioned to her that I had made the curd. Well, that girl loves lemon curd! She instantly said, "Nana, can we make scones when we get home and have a tea party?" How could I resist? We came home and made scones, set the table, and had tea. I heard all about her day and her friends. She even brought in her doll to join us. I cherish these times, I know how fleeting they will be as she gets older.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZVMu9cVaoDzu4G5xrczdyVTwjQrUnRe2VzR5LEojiPcx88fWuJ671ub-Dt9CrtQBKURIsG5ubxbUSSMHHsR-Cg0T5XVUVeRcMhZmi-kATRMM9LfGN2lTP51hfnnNsYAUFMZ1ZL_7PCSO/s1600/IMG_0151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZVMu9cVaoDzu4G5xrczdyVTwjQrUnRe2VzR5LEojiPcx88fWuJ671ub-Dt9CrtQBKURIsG5ubxbUSSMHHsR-Cg0T5XVUVeRcMhZmi-kATRMM9LfGN2lTP51hfnnNsYAUFMZ1ZL_7PCSO/s640/IMG_0151.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I've been wanting to make these scones ever since the May/June 2017 issue of <em>Bake From Scratch</em> came out. Previously I made the <a href="https://accountingforallmyblessings.blogspot.com/2017/05/rainbow-sprinkle-bread-with-birthday.html">Rainbow Sprinkle Loaf </a>from the issue, which was wonderful. I knew my granddaughter would enjoy the sprinkles in the scones and I'm a sucker for anything with almond extract in it. These were so good, very flaky and sweet. If you want a less sweet scone, the glaze cam be omitted. But, why? Save the diet for another day!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNnW5R8I7_qSnL9YmTIuGmYSbZKk3RiqBD4ejGAaFpdufr-djzo1MAojJYt06aksGAPBSfgLDth19-z6WB1IJcW5PKH3xvSvv-DiPxCcIJyK8E1BL8rCBJ9kGLz21mFUC6NTH7rcD_Pcm/s1600/IMG_0150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNnW5R8I7_qSnL9YmTIuGmYSbZKk3RiqBD4ejGAaFpdufr-djzo1MAojJYt06aksGAPBSfgLDth19-z6WB1IJcW5PKH3xvSvv-DiPxCcIJyK8E1BL8rCBJ9kGLz21mFUC6NTH7rcD_Pcm/s640/IMG_0150.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Birthday Cake Scones with Vanilla Glaze</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>3 cups all-purpose flour</strong></span><br />
<span style="font-size: large;"><strong>1/4 cup plus 1 teaspoon granulated sugar, divided</strong></span><br />
<span style="font-size: large;"><strong>2 1/2 teaspoons baking powder</strong></span><br />
<span style="font-size: large;"><strong>1 teaspoon kosher salt</strong></span><br />
<span style="font-size: large;"><strong>1 cup cold unsalted butter, cubed</strong></span><br />
<span style="font-size: large;"><strong>1 cup plus 1 tablespoon whole milk, divided</strong></span><br />
<span style="font-size: large;"><strong>1 tablespoon clear vanilla extract</strong></span><br />
<span style="font-size: large;"><strong>1 teaspoon almond extract</strong></span><br />
<span style="font-size: large;"><strong>1/2 cup rainbow sprinkles</strong></span><br />
<span style="font-size: large;"><strong>Vanilla glaze (recipe follows)</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Make a well in center of flour mixture; add 1 cup milk and the extracts. Using a wooden spoon, stir until a shaggy dough forms. Add sprinkles, and stir to combine.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Turn out dough onto a heavily floured surface and knead for 1 minute. Pat dough into a 9-inch circle, about 1 inch thick. Cut into wedges. Transfer to prepared pan. Brush with remaining 2 tablespoon milk and sprinkle with remaining 1 teaspoon sugar.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Bake until lightly golden, about 30 minutes. Let cool on pan for 10 minutes. Remove from pan and let cool on a wire rack. Drizzle with vanilla glaze and garnish with extra sprinkles, if desired.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Vanilla Glaze</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>1/2 cup confectioners sugar</strong></span><br />
<span style="font-size: large;"><strong>1 tablespoon whole milk</strong></span><br />
<span style="font-size: large;"><strong>1/2 teaspoon clear vanilla extract</strong></span><br />
<span style="font-size: large;"><strong>1/4 teaspoon kosher salt</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>In a small bowl, whisk together all ingredients until smooth. Glaze should form a sturdy ribbon when drizzled from a spoon.</strong></span> Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-45582287453301201422018-09-04T09:46:00.000-07:002018-09-04T09:46:14.618-07:00Classic Waffles<span style="font-size: large;">My Hubbers and I have always had what I feel is a fair relationship about divvying up household chores. We don't have "his and her" chores. We just jump in when something needs to be done. He usually mows the lawns and I take care of the flower beds, I do most of the housework, he does our ironing (the man loves to iron!), I cook our meals, he does a lot of dishes. Some days one person does more than the other, but it all works out and our household runs pretty smoothly.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">When our children were young he assisted with a lot of the morning chores, such as making breakfast. Now my Hubbers is not a cook. He will tell you that. His meals are pretty basic offerings like scrambled eggs and bacon. His most ambitious breakfast was waffles and our children love waffles. He always made his waffles with Bisquick. To him, that was homemade. If we were out of Bisquick it was a major calamity, how would the kids have breakfast that morning? I would have to step in and rescue them and make homemade waffles! To this day I have to keep Bisquick on hand for when he wants to make waffles!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm7Dfb1biCN0iEPRcho7Fsktp_pJqHShLDWsC_qCPu9JXTH_c9VASifYa5UYQcQnP-x8qghybPOGqDuw9gvi5bVRajXjNR0ens2RasvXGng7etDKYXGCoNW-6I62ZUAnzra7edOVTLbqh/s1600/IMG_0143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDm7Dfb1biCN0iEPRcho7Fsktp_pJqHShLDWsC_qCPu9JXTH_c9VASifYa5UYQcQnP-x8qghybPOGqDuw9gvi5bVRajXjNR0ens2RasvXGng7etDKYXGCoNW-6I62ZUAnzra7edOVTLbqh/s640/IMG_0143.jpg" width="640" /></a></div>
<span style="font-size: large;"></span><br />
<span style="font-size: large;">We had our granddaughter for five days this past week and I made waffles one morning before taking her to school. It reminded me of days gone by with a young child awaiting her breakfast, lunch paraphernalia all around, and backpack and papers scattered everywhere (and I am reminded why we have children when we are young. Yikes, they are a lot of work!) As I was making the waffles, she said "Nana, that's not how Grandma makes waffles". I asked how Grandma made them and she said "Grandma just puts them in the toaster"! I guess we all have our favorite way to make waffles! </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLn2WT2sYQgxUUTvM5va6BvvPY4mRAebDH5vxClOzvt2wXxSAznClZZfIHGqzEvgXl5miVqtKCNS8X0ulVUUReUY7bpcpvWwOJkHMCROSkaLer8teS2mQqZ-vnLONECsgQrxIBLcfAGpkl/s1600/IMG_0144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLn2WT2sYQgxUUTvM5va6BvvPY4mRAebDH5vxClOzvt2wXxSAznClZZfIHGqzEvgXl5miVqtKCNS8X0ulVUUReUY7bpcpvWwOJkHMCROSkaLer8teS2mQqZ-vnLONECsgQrxIBLcfAGpkl/s640/IMG_0144.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;">This waffle recipe is the one I use most often. It comes from a cookbook I have had for over 30 years, <em>The Breakfast Book</em> by Marion Cunningham. They are crisp, light and buttery and easy to make for those crazy school mornings.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiGuSulLBUHafFntv5zfCrrjYrY9j_jeBvnmNCiyqXzrIchcYCm2fNuUlMpgOrDFvHZP72EyAyqDUXc4fkQXtYvMUIoWxm5B2AjPoLFu9HkMSwvl_e8UyoD0q8zZKTEL-LGq5PRzJqTZ9/s1600/IMG_0142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiGuSulLBUHafFntv5zfCrrjYrY9j_jeBvnmNCiyqXzrIchcYCm2fNuUlMpgOrDFvHZP72EyAyqDUXc4fkQXtYvMUIoWxm5B2AjPoLFu9HkMSwvl_e8UyoD0q8zZKTEL-LGq5PRzJqTZ9/s640/IMG_0142.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Classic Waffles</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>2 cups all-purpose flour</strong></span><br />
<span style="font-size: large;"><strong>1 teaspoon salt</strong></span><br />
<span style="font-size: large;"><strong>4 teaspoons baking powder</strong></span><br />
<span style="font-size: large;"><strong>2 tablespoons sugar</strong></span><br />
<span style="font-size: large;"><strong>2 eggs, room temperature **</strong></span><br />
<span style="font-size: large;"><strong>1 1/2 cups milk, warmed slightly</strong></span><br />
<span style="font-size: large;"><strong>1/3 cup vegetable shortening, melted</strong></span><br />
<span style="font-size: large;"><strong>1/3 cup (2/3 stick) butter, melted</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Put the flour, salt, baking powder, and sugar in a mixing bowl and whisk the mixture until blended.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>In another bowl, beat the eggs well, then stir in the milk. Combine with the flour mixture until blended. Add the melted shortening and melted butter and beat until blended.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Pour about 1/2 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Makes 6-8 waffles, depending on size of waffle iron.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>** To quickly warm up eggs I put in a bowl of warm water while I'm gathering my ingredients.</strong></span><br />
<br />
<br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-40909174424588024282018-08-28T10:17:00.001-07:002018-08-28T10:17:58.176-07:00Chocolate Chip Peanut Butter Swirled Cookie Bars<span style="font-size: large;">Ever since social media has arrived on the scene, with sites such as Pinterest and Instagram, my cookbook buying has dwindled to almost nothing. I've also eliminated a lot of my collection as I hardly used them. This blog now serves as my personal cookbook, I rarely turn to recipe cards, cookbooks, or newspaper clippings; I just come here to find our family favorites. My Pinterest boards are filled with recipes, many of which I know I will never get around to making! Anytime I get a whim for something I just do a search and, voila!, recipes abound everywhere.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I was perusing Instagram while parked outside my granddaughter's school, awaiting the end-of-school bell. I came upon a posting by Half Baked Harvest for these bars. Chocolate chips? Peanut Butter? Yum! I instantly knew what my granddaughter and I would be doing that afternoon! </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8PbkfL0Qy7ywDxoFYSaXuACBxfoinnFxBHXgM9j0buneVuE6neR9OH2vfKc0rapQfxOLn41394eoL8f8TVno_PnArbeUYrgSKHoOIZWXWDUlNLQinpVNhOEnnuaW7a2Emzb_fvxWR-Lj/s1600/IMG_1999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8PbkfL0Qy7ywDxoFYSaXuACBxfoinnFxBHXgM9j0buneVuE6neR9OH2vfKc0rapQfxOLn41394eoL8f8TVno_PnArbeUYrgSKHoOIZWXWDUlNLQinpVNhOEnnuaW7a2Emzb_fvxWR-Lj/s640/IMG_1999.JPG" width="640" /></a></div>
<br />
<span style="font-size: large;">Baking with kids is always an experience. She is really into being a teacher these days so she wanted her "class" to observe our baking session. She set her dolls up in a line and I had to act like a baking instructor and explain each step of the procedure. It took longer to make the bars than it should have but she was entertained and happy. That's what Nanas are for!</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">These bars are so easy to make. They are basically the standard Toll House cookie recipe in a bar form with the addition of a layer of peanut butter. We couldn't wait for them to cool off and were eating them while still warm. The peanut butter was oozing everywhere but they were so good! A big glass of cold milk is a must with these! </span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1lxR12PIAluUD2zurY1ZVz6BJzE8AcB8dkzY9Zvfu_kD3QTas9shv3ymhoBHsj-E9c0ueBHO7fJTH8X8lYBTYr5tQxouY_88jmp6dMpTPHm7rAQbl20ZZB37SrwEKeC7izgpXOVZGPFw/s1600/IMG_2001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1lxR12PIAluUD2zurY1ZVz6BJzE8AcB8dkzY9Zvfu_kD3QTas9shv3ymhoBHsj-E9c0ueBHO7fJTH8X8lYBTYr5tQxouY_88jmp6dMpTPHm7rAQbl20ZZB37SrwEKeC7izgpXOVZGPFw/s640/IMG_2001.JPG" width="480" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<strong><span style="font-size: large;">Chocolate Chip Peanut Butter Swirled Cookie Bars</span></strong><br />
<strong><span style="font-size: large;"></span></strong><br />
<strong><span style="font-size: large;">2 sticks ( 1 cup) salted butter, at room temperature</span></strong><br />
<strong><span style="font-size: large;">2/3 cup light brown sugar</span></strong><br />
<strong><span style="font-size: large;">1/2 cup granulated sugar</span></strong><br />
<strong><span style="font-size: large;">2 large eggs</span></strong><br />
<strong><span style="font-size: large;">2 teaspoons vanilla extract</span></strong><br />
<strong><span style="font-size: large;">2 1/4 cups all-purpose flour</span></strong><br />
<strong><span style="font-size: large;">1 teaspoon baking soda</span></strong><br />
<strong><span style="font-size: large;">1 (12 oz.) package semi-sweet chocolate chips</span></strong><br />
<strong><span style="font-size: large;">3/4 cup creamy peanut butter</span></strong><br />
<strong><span style="font-size: large;"></span></strong><br />
<strong><span style="font-size: large;">Preheat the oven to 350 degrees. Grease a 9x13-inch baking pan.</span></strong><br />
<strong><span style="font-size: large;"></span></strong><br />
<strong><span style="font-size: large;">In a large mixing bowl, beat together the butter, brown sugar and granulated sugar until creamy. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour and baking soda and beat until combined. Stir in the chocolate chips.</span></strong><br />
<strong><span style="font-size: large;"></span></strong><br />
<strong><span style="font-size: large;">Spread 1/2 the dough into the prepared dish. Dollop, and then gently swirl, the peanut butter into the dough. Top with the remaining 1/2 dough. (Don't worry if the dough doesn't fully cover the peanut butter, it will spread during baking). Transfer to the oven and bake for 20-25 minutes, until just set in the center. Let cool and cut into bars.</span></strong><br />
<strong><span style="font-size: large;"></span></strong><br />
<span style="font-size: large;">Recipe adapted from <a href="https://www.halfbakedharvest.com/chocolate-chip-peanut-butter-swirled-cookie-bars/">Half Baked Harvest</a>. </span><br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-87707861498209438002018-08-21T09:54:00.001-07:002018-08-21T09:54:53.476-07:00Raspberry Lemon Streusel Muffins<span style="font-size: x-large;">I bought some lovely raspberries at the Farmers Market Saturday. Time got away from me and I didn't do anything with them over the weekend. Raspberries don't last long and I didn't want to waste them. My Hubbers is on a biking trip in Washington so I knew I wasn't going to make a dessert with them. I am the only one home to eat it! I briefly thought about making jam but it was already late and I was feeling lazy. I decided to make some muffins. I shared some with a few neighbors and took the rest to the office. Easy solution! </span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPmbn9S3GAGek8iQKHBOilHuGzPXx53C7L7WX2Gihge4TzPlz3TN6NSo-Nr0rQuLom8K5eF0YyvdxS4w8Udxnk1ueCeEezuQhMVv4zm8oKCGhp3c5NVwuRk9RWnxv6CQDZZq1x5RP78OS/s1600/IMG_0125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPmbn9S3GAGek8iQKHBOilHuGzPXx53C7L7WX2Gihge4TzPlz3TN6NSo-Nr0rQuLom8K5eF0YyvdxS4w8Udxnk1ueCeEezuQhMVv4zm8oKCGhp3c5NVwuRk9RWnxv6CQDZZq1x5RP78OS/s640/IMG_0125.jpg" width="480" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwC9f5X8rymmz5cF07bjTQTz7tGR2iKkd9Qujb112yybxG9NzWQoDpwGygsa2Vx-4A5z9ZpshlKn6TkcirBF7aXrI2D7TGL8Ysb8PWYuLKqt50hpVe3ge9_uAImNFqLFxDcsxVSYD_z2N5/s1600/IMG_0123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwC9f5X8rymmz5cF07bjTQTz7tGR2iKkd9Qujb112yybxG9NzWQoDpwGygsa2Vx-4A5z9ZpshlKn6TkcirBF7aXrI2D7TGL8Ysb8PWYuLKqt50hpVe3ge9_uAImNFqLFxDcsxVSYD_z2N5/s640/IMG_0123.jpg" width="480" /></a></div>
<br />
<span style="font-size: x-large;">I love anything with raspberries in it and these muffins didn't disappoint. The star of the recipe, in my opinion, is the lemon streusel topping. With each bite you get a burst of lemon, so yummy! The recipe makes more streusel than needed. I store the excess in a freezer Ziploc bag. I love being able to grab a little streusel from the freezer to top a pound cake or lemon loaf.!</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_fUPVc0Tr2m_ritulQAAiLZEk01CqVgH_mHqZwLXkZOh-imjBnW3MD8LG9SmrBRkZh-U3QcqdPdrt2-aurNOKfvJLUMEEOsh6_7gdkdigPvb8DycQIfy8ep51c0ADPjH9WXSAw3i7-Sa/s1600/IMG_0122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_fUPVc0Tr2m_ritulQAAiLZEk01CqVgH_mHqZwLXkZOh-imjBnW3MD8LG9SmrBRkZh-U3QcqdPdrt2-aurNOKfvJLUMEEOsh6_7gdkdigPvb8DycQIfy8ep51c0ADPjH9WXSAw3i7-Sa/s640/IMG_0122.jpg" width="480" /></a><br />
<br />
<span style="font-size: x-large;"><strong>Raspberry Lemon Streusel Muffins</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>1 3/4 cups flour</strong></span><br />
<span style="font-size: x-large;"><strong>1 cup sugar</strong></span><br />
<span style="font-size: x-large;"><strong>2 teaspoons baking powder</strong></span><br />
<span style="font-size: x-large;"><strong>1/4 teaspoon baking soda</strong></span><br />
<span style="font-size: x-large;"><strong>1/4 teaspoon salt</strong></span><br />
<span style="font-size: x-large;"><strong>3 eggs, room temperature</strong></span><br />
<span style="font-size: x-large;"><strong>1 cup sour cream, room temperature</strong></span><br />
<span style="font-size: x-large;"><strong>1 1/4 teaspoons vanilla extract</strong></span><br />
<span style="font-size: x-large;"><strong>2 cups fresh or frozen raspberries</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Streusel Topping</strong></span><br />
<span style="font-size: x-large;"><strong>1 cup flour</strong></span><br />
<span style="font-size: x-large;"><strong>2/3 cup sugar</strong></span><br />
<span style="font-size: x-large;"><strong>Zest of 1 lemon</strong></span><br />
<span style="font-size: x-large;"><strong>8 tablespoons cold butter, cubed</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Preheat oven to 350 degrees. Line muffin tins with paper liners or spray with baking spray.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>To make the streusel topping, combine all ingredients in a medium bowl. Using a pastry blender, or two knives, cut the butter until the size of small peas. The mixture should be crumbly.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>In a small bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a larger bowl, mix eggs, sour cream and vanilla extract. Add dry ingredients to the egg mixture and mix just until incorporated. Do not overmix.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Fill muffin liners 1/2 full with batter. Top with raspberries (3-5, depending on the size of the berries). Top with streusel, enough to cover top of muffin.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Bake for 20 minutes, or until an inserted toothpick comes out clean. Allow to cool in pans for 10 minutes, before transferring to a wire rack. </strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>These are best served warm. Store in an airtight container if there are leftovers. They can be reheated in the microwave.</strong></span> <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_REPYXRaxT4yTQjBCKWtVm6-JW215IZz1RrDNvYbqPmgIrY8hC_VLXqxgInaQ7cdix7dyp0cX5LxSs2GGprVpUXs6EXC82y-RSkNczYBlJryMuUtcJLucBZQC1_a7Q_95naJOIOj2hv2/s1600/IMG_0121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_REPYXRaxT4yTQjBCKWtVm6-JW215IZz1RrDNvYbqPmgIrY8hC_VLXqxgInaQ7cdix7dyp0cX5LxSs2GGprVpUXs6EXC82y-RSkNczYBlJryMuUtcJLucBZQC1_a7Q_95naJOIOj2hv2/s640/IMG_0121.jpg" width="480" /></a></div>
Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-80959120673177764042018-08-14T10:12:00.001-07:002018-08-14T10:12:31.444-07:00Classic French Madeleines<span style="font-size: large;">Madeleines are very small </span><span style="font-size: large;">sponge cakes</span><span style="font-size: large;"> with a distinctive </span><span style="font-size: large;">shell</span><span style="font-size: large;">-like shape acquired from being baked in pans with shell-shaped depressions. They are super easy and quick to make. My granddaughter and I made them for our recent tea party. The only drawback to these little cakes is that they don't stay fresh long. If you have more than you can use at one sitting, bag them up and pass them around to the neighbors. They won't complain!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTqu3zClwro27WsEl_cnHIPwylUGcO3iRsRLzknfnIJnVE0gGOCZGb19YX_61_8gPKP7noAUe5ptzBLeqoax4fSMs0yHQFNsbOlKT0dAMP1VwJC1NJMASP_amivWkdthJb9j4IUWcqrVs/s1600/IMG_0106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTqu3zClwro27WsEl_cnHIPwylUGcO3iRsRLzknfnIJnVE0gGOCZGb19YX_61_8gPKP7noAUe5ptzBLeqoax4fSMs0yHQFNsbOlKT0dAMP1VwJC1NJMASP_amivWkdthJb9j4IUWcqrVs/s640/IMG_0106.jpg" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNs5Ge9sjGCDERGwTFKEdSgmgbcFz7k77up1W8LGXl_koF9uJ2Tm0fjG6Ud_bZ4Amu8qI3im6TU95Rmvz6X9ely-X1ig3x9yObR8ZCjdkLA4nePLEDxG72lG_wTR2H3uh7tDxrdi7kZYPo/s1600/Averytea3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNs5Ge9sjGCDERGwTFKEdSgmgbcFz7k77up1W8LGXl_koF9uJ2Tm0fjG6Ud_bZ4Amu8qI3im6TU95Rmvz6X9ely-X1ig3x9yObR8ZCjdkLA4nePLEDxG72lG_wTR2H3uh7tDxrdi7kZYPo/s640/Averytea3.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">The madeleines were a great addition to our tea time treats!</span><br />
<span style="font-size: large;"></span> </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Most madeleine recipes call for vanilla extract in the batter. As I went to grab the vanilla from the cabinet my eye drifted to a bottle of Fiori di Sicilia (Flowers of Sicily) that I have. It's an extract that combines vanilla, citrus and flower essences. It smells so good and the combination of citrus and floral in baked goods is wonderful. I used this flavoring in lieu of the vanilla and omitted the lemon zest called for in the recipe. They were delightful!</span></div>
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2hZG9ZZAteoAO_K9WZ3QJB_wWI5OgTu8qqJaHLRQ0TTJ_csxzjD9QPTL7E4-kbTBif2afbJi8iyX5bwaKs0IN4oyO1eGEGCxkKUJdZzl6qADKdBIlhgvlWabiV99bgLm2b0gUKufMllp/s1600/IMG_0118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2hZG9ZZAteoAO_K9WZ3QJB_wWI5OgTu8qqJaHLRQ0TTJ_csxzjD9QPTL7E4-kbTBif2afbJi8iyX5bwaKs0IN4oyO1eGEGCxkKUJdZzl6qADKdBIlhgvlWabiV99bgLm2b0gUKufMllp/s640/IMG_0118.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;">The lemon zest can be replaced with any citrus zest or omitted if you're not a fan of citrus flavors. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Classic French Madeleines</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>2/3 cup granulated sugar</strong></span><br />
<span style="font-size: large;"><strong>3 large eggs, room temperature</strong></span><br />
<span style="font-size: large;"><strong>1 cup all-purpose flour</strong></span><br />
<span style="font-size: large;"><strong>1/2 teaspoon baking soda</strong></span><br />
<span style="font-size: large;"><strong>1/2 cup butter, melted and cooled</strong></span><br />
<span style="font-size: large;"><strong>1 teaspoon vanilla extract **</strong></span><br />
<span style="font-size: large;"><strong>1 tablespoon lemon zest **</strong></span><br />
<span style="font-size: large;"><strong>Powdered sugar for dusting</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Preheat oven to 350 degrees and spray two madeleine pans with nonstick spray.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Place butter in a microwave safe dish and microwave in 20-second intervals until completely melted. Set aside to cool.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Combine the sugar and eggs in a bowl and mix on medium-low speed. Mix until slightly foamy. Add the flour and baking soda and mix until combined. Add in the melted butter, vanilla extract and lemon zest. Stir until combined.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Add approximately one tablespoon of batter to each of the shell-shaped cavities in the madeleine pans. Bake for 8-10 minutes, or until the edges are golden brown and the tops of the madeleines no longer jiggle. </strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Cool the madeleines in the pans for a few minutes, then gently remove them from the pans (using a knife if necessary). Finish cooling them on a wire rack. Dust with powdered sugar before serving.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>Makes 20-24. </strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<strong><span style="font-size: large;">** I used 1/2 teaspoon Fiori di Sicilia and omitted the lemon zest.</span> </strong>Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-28690913466728548942018-08-08T09:09:00.001-07:002018-08-08T09:45:51.417-07:00Tea For Two!<span style="font-size: x-large;">My youngest granddaughter loves having tea. We frequently have quiet tea parties for two at home. A few weeks back I took her to a local tea room that has opened in our area. I want to like the place more than I do, but we found the food just ok and I thought it was rather pricey. As we were enjoying our tea my granddaughter said that we could do a better tea at home. Ha, ha, that's my girl! We decided we needed to have a small tea party, set a date, and invited her best friend.</span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XJC2R-JVfXbORo0UMLsVcbj9uv-s-5cLtwcxdHixVOWzYlOphTvewHB77rXh1ppJY7M2EP_BjX-Zmot-8qNDyafOcEm712o7mcDl3RsmM4pFNA_okuaNZ2w7nhrXtyFzO2uGp84IxRBZ/s1600/Averytea4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XJC2R-JVfXbORo0UMLsVcbj9uv-s-5cLtwcxdHixVOWzYlOphTvewHB77rXh1ppJY7M2EP_BjX-Zmot-8qNDyafOcEm712o7mcDl3RsmM4pFNA_okuaNZ2w7nhrXtyFzO2uGp84IxRBZ/s640/Averytea4.jpg" width="640" /></a></div>
<br />
<span style="font-size: x-large;">The day before our tea I made lemon curd, egg salad, and set the table. I used the <a href="https://accountingforallmyblessings.blogspot.com/2018/07/a-gift-of-china.html">china set</a> that had recently been gifted to me by a client. The day of the tea I picked up my granddaughter early in the morning and we got to work in the kitchen. She loves to help me bake. We made mini lemon cupcakes, brownies, and madelines for the dessert offering. We made egg salad sandwiches, PBJ's, and salami/cheese stacks for the savory course. No tea at Nana's would be complete without scones, so we made a batch that we served with the lemon curd, strawberry jam, and clotted cream. We were busy, busy! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSafJnArH9Xf3BbLDjvxwLuzoa8KQb0KqozCGA37dBR7QV9NqlWeyahXuQNVisu69ZVWaY6yT3eUL7DuF6AtuKN2BZdxSf91pVZyyognBu_3cvs3ph7A28u9Bjw_e6WBOTEaxQRXB2YP64/s1600/Averytea3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSafJnArH9Xf3BbLDjvxwLuzoa8KQb0KqozCGA37dBR7QV9NqlWeyahXuQNVisu69ZVWaY6yT3eUL7DuF6AtuKN2BZdxSf91pVZyyognBu_3cvs3ph7A28u9Bjw_e6WBOTEaxQRXB2YP64/s640/Averytea3.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisekvJheXOQPwJvnnvOg6UbBreYeWef3VhMG1EQdahdb-7JWVkwR0_54CE06sr0OLeQkfp9Nhfj1SVS898TLfY_cK-oZXG3wuM-tI5x_0ZRF4JeF3S53-XoyHHUs5a_OfUgORN-UCzSRUB/s1600/Averytea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisekvJheXOQPwJvnnvOg6UbBreYeWef3VhMG1EQdahdb-7JWVkwR0_54CE06sr0OLeQkfp9Nhfj1SVS898TLfY_cK-oZXG3wuM-tI5x_0ZRF4JeF3S53-XoyHHUs5a_OfUgORN-UCzSRUB/s640/Averytea.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuk-mJrMCS2Gwl1-HPdmrZvib-8ZeHElLRKwr4yZfsMLXu-1r0Z2TyHqQJjwPLDIVF5E3d8KSnbWqVXB6WB2i-O8Kt52bSHg8RnWWFpsG9K6FvVEELImxN23E67EMkaMKXZlFpfWXG_wk/s1600/Averytea2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuk-mJrMCS2Gwl1-HPdmrZvib-8ZeHElLRKwr4yZfsMLXu-1r0Z2TyHqQJjwPLDIVF5E3d8KSnbWqVXB6WB2i-O8Kt52bSHg8RnWWFpsG9K6FvVEELImxN23E67EMkaMKXZlFpfWXG_wk/s640/Averytea2.jpg" width="480" /></a></div>
<br />
<span style="font-size: x-large;">Baking with a young child is fun, but challenging. At one point, she spilled powdered sugar on the floor and down the cabinet. Ugh, that was a mess! I'm rather OCD with my house but had to push past the messes and focus on the lessons she was learning. In the end everything was clean again and we still love each other!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwYuuNR2wGtXgPiUrBShA_hma-7Zr3huUukZW9nQ4H1qlYUJ4GQOzbGE3qBgp23iToou59qh5aNzNqtv0BxiVzbL88bTOnTOIO4LsW-kSfixDLFuDsW2KDy6HfPJFOKTyqgN1dj-RAU6H/s1600/Averytea5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="810" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwYuuNR2wGtXgPiUrBShA_hma-7Zr3huUukZW9nQ4H1qlYUJ4GQOzbGE3qBgp23iToou59qh5aNzNqtv0BxiVzbL88bTOnTOIO4LsW-kSfixDLFuDsW2KDy6HfPJFOKTyqgN1dj-RAU6H/s640/Averytea5.jpg" width="480" /></a></div>
<br />
<span style="font-size: x-large;"><span style="font-size: large;">The girls enjoyed their tea. I was their waitress, so poured their tea and waited on them. My granddaughter requested "tea music" so I found some Disney lullabies on my Alexa that the girls enjoyed. They grinned and chatted the whole time. But, 7 year old girls can only be lady-like for so long. Soon they were off to swim in the pool and I got left with the clean-up! We will have to further define all that having a tea party consists of! That night I was exhausted so asked my Hubbers to take me to dinner! She has asked to have another tea party, inviting a few more girls. I'm happy to open my home for such fun events! We are making memories! Too soon, she will have better things to do than hang around with Nana.</span> <span style="font-size: large;">I suspect, when I'm old (older?) and feeble, she will be taking Nana out to tea!</span></span><br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-67439624880771223342018-07-30T18:26:00.002-07:002018-07-30T18:26:24.495-07:00A Gift of China<span style="font-size: x-large;">Though I often moan and groan about the trials and tribulations of being a CPA and our many demanding deadlines, one thing I'm blessed with is wonderful clients. I'm 40 years into my career and have weeded out clients that I have personality conflicts with or those that just aren't fun to deal with. The result is that I have wonderful clients, many of whom have become good friends and family. I have many multi-generational clients, one of whom is Barbara. I met Barbara through her mother and have been involved with them for at least 20 years. Barbara's mother is no longer with us but we still enjoy talking about our memories of her.</span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">Recently, Barbara called with some tax questions. She is selling her home and downsizing. During the course of the conversation she talked of the frustration of trying to decide what to keep and give away and of heirlooms or special items that family doesn't want. She is single, with no children, and said that some things were just going in a shed and her nieces and nephews could deal with it when she dies! I asked what she had and one of the things she mentioned was a set of china that her parents had gifted to her. I thought that sad that no one in her family wanted it and I told her of the tea parties my family had. She said "I am going to send this to you!" </span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">A few days later two HUGE boxes show up at my office from her. I thought "ah, oh, what have I gotten myself into? I don't have room for all this!" I opened one box and found the tea pot. It is so pretty! We went racing for a few weeks so the boxes sat. I am having a tea for my granddaughter and her friend this weekend and decided that I should use this china for the tea. I brought everything home and unpacked it. Much to my delight, it's a small china set, just very carefully wrapped so that it took two boxes to transport it safely! A tea pot, coffee pot, creamer, sugar, 6 cups and saucers, and 6 dessert plates make up the set. This will be much easier to find a place for!</span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZHaucfdwNgaE0egTDoKiV8PeZ36riXfiiV_YMO4LK6R6RyJ7H_Uv0YA19-E3S5JiUeEn8AhVwT_FimXKrz_Ucs_7QLTpN6M2huONAI1UPVg9_0PkcSdocGdeFAlNPiJpwfw5ChkSbPUC/s1600/IMG_0100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZHaucfdwNgaE0egTDoKiV8PeZ36riXfiiV_YMO4LK6R6RyJ7H_Uv0YA19-E3S5JiUeEn8AhVwT_FimXKrz_Ucs_7QLTpN6M2huONAI1UPVg9_0PkcSdocGdeFAlNPiJpwfw5ChkSbPUC/s640/IMG_0100.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlV5vlemU3Hzu3_ITZudDH0oLYqucvlkpKlIdbT4LGz9f4AItYGSFHY3MesCDKZaRNOQDIQ3SWF5-szkdN0HtwXcPvjxrdaNXKbhlnL3Htu6ug9YUqhdKQxjJXbHvqPD_kQPcqGvo1hr-/s1600/IMG_0101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlV5vlemU3Hzu3_ITZudDH0oLYqucvlkpKlIdbT4LGz9f4AItYGSFHY3MesCDKZaRNOQDIQ3SWF5-szkdN0HtwXcPvjxrdaNXKbhlnL3Htu6ug9YUqhdKQxjJXbHvqPD_kQPcqGvo1hr-/s640/IMG_0101.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJwV9eZLI6tBLTyToe8_MXcbQhxcRhiQDFDImpfvJwFksEwj6XO1kmXj1mHIYVplhJZXCsaK2WHsNlgQHIov2H7xlgIkKs6F5z1HYED8ivRiDQ5ZKei_LTs-fMfSyN7HP-v8yAOfElFP2/s1600/IMG_0102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJwV9eZLI6tBLTyToe8_MXcbQhxcRhiQDFDImpfvJwFksEwj6XO1kmXj1mHIYVplhJZXCsaK2WHsNlgQHIov2H7xlgIkKs6F5z1HYED8ivRiDQ5ZKei_LTs-fMfSyN7HP-v8yAOfElFP2/s640/IMG_0102.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1K8sy8Jr5Q_SkW-9R7UnvYbO2sbMBzvSrrAgN4bI5m1FWe6wm1tOKFE_5BvU6vRfy49raCuusyYltyInjsX_UX7rotYT4S6zlD0JZeRe2it2xRN8UfMcSt2zJsPv1DOYnlBrsoytcE4M/s1600/IMG_0103+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1K8sy8Jr5Q_SkW-9R7UnvYbO2sbMBzvSrrAgN4bI5m1FWe6wm1tOKFE_5BvU6vRfy49raCuusyYltyInjsX_UX7rotYT4S6zlD0JZeRe2it2xRN8UfMcSt2zJsPv1DOYnlBrsoytcE4M/s640/IMG_0103+%25281%2529.jpg" width="640" /></a></div>
<br />
<span style="font-size: x-large;">I asked for some history on the china. Barbara said her parents bought it when her father was stationed in Germany, approximately 1963. They bought a set for each of her sisters, too, to go in the girls' hope chests (that's a tradition that's gone away!) The set is made by Winterling Finest Bavarian China, pattern 125. It's got pink and white roses, and gold scalloped edges. It's very simple and dainty! I'm honored that Barbara has entrusted me with this sentimental china set. She knows it will definitely be used!</span> <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdtPDrsPmpqQEd3zpkLWJXMJAjabhL7PH9crsGahQRJgyzzkogToN2pwhpitOv35-GrDsEDOLG5QosjnGJ2OJTBPBcIp6sKbhO-g-Hb3BRda-Uub5cm-bVpqUZSUNjI5uej2yoK6tPb-6/s1600/IMG_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdtPDrsPmpqQEd3zpkLWJXMJAjabhL7PH9crsGahQRJgyzzkogToN2pwhpitOv35-GrDsEDOLG5QosjnGJ2OJTBPBcIp6sKbhO-g-Hb3BRda-Uub5cm-bVpqUZSUNjI5uej2yoK6tPb-6/s640/IMG_0104.jpg" width="640" /></a></div>
Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-23524033270854044022018-07-05T09:35:00.001-07:002018-07-05T09:35:42.439-07:00Grilled Summer Salad with Apricot Poppy Seed Dressing<span style="font-size: large;">I love apricots! I grew up in the small central California valley town of Patterson. At one time, it was the world's largest producing area of apricots. Times have changed and now almond orchards are abundant, but there are still many apricot orchards in the area. Each year I make multiple batches of apricot jam, as well as apricot pies and crisps (I currently have a box of apricots in my fridge that I am working my way through!) Apricots have a short season and I try to get in as much of the fruit into my diet as I can while they are in-season. They are a great source of nutrition, especially Vitamin A! I recently ran across a recipe for an apricot poppyseed dressing and knew I needed to try it. We loved it. Since making this grilled salad I also used the dressing on a spinach salad. It's summertime and we eat a lot of salads this time of year!</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiLksC6l7HXnknKiD5Cc7Lbbds_LJqzyKpVpqb7IF966PL6OymAaD5bZaAE7ctzYyylfLtoliaHYOrjbLF2_CJOOx6Mevi_MeZe3eM5zL0tmOLifVIVNnI_TixgJk_xwdiEEttoT90BWy/s1600/IMG_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiLksC6l7HXnknKiD5Cc7Lbbds_LJqzyKpVpqb7IF966PL6OymAaD5bZaAE7ctzYyylfLtoliaHYOrjbLF2_CJOOx6Mevi_MeZe3eM5zL0tmOLifVIVNnI_TixgJk_xwdiEEttoT90BWy/s640/IMG_0080.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGVuzUuRkBnF5lO9gkfcs0hqcmn0oj1E7oeu2XuLDTzrrrU5sOhxcVj4-c7P7xLgIFcjga_k0ysaPQ4_WduFO-y2TD26tAWNgmvnRNMlU3-59IlASWz1KBqT-KhyoWqV5jHKFGS9StuYa/s1600/IMG_0079+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGVuzUuRkBnF5lO9gkfcs0hqcmn0oj1E7oeu2XuLDTzrrrU5sOhxcVj4-c7P7xLgIFcjga_k0ysaPQ4_WduFO-y2TD26tAWNgmvnRNMlU3-59IlASWz1KBqT-KhyoWqV5jHKFGS9StuYa/s640/IMG_0079+%25282%2529.jpg" width="480" /></a></div>
<br />
<span style="font-size: large;">The salad is just a mish-mash of grilled ingredients; chicken, corn and apricot halves. To grill the apricots, I brush lightly with olive oil and grilled for just a few minutes, until they are just softened.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Grilled Summer Salad with Apricot Poppy Seed Dressing</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>3 apricots, pits removed</strong></span><br />
<span style="font-size: large;"><strong>4 tablespoons sweet yellow onion, chopped</strong></span><br />
<span style="font-size: large;"><strong>1/4 cup olive oil</strong></span><br />
<span style="font-size: large;"><strong>4 tablespoons red wine vinegar</strong></span><br />
<span style="font-size: large;"><strong>3 tablespoons honey</strong></span><br />
<span style="font-size: large;"><strong>Salt and pepper, to taste</strong></span><br />
<span style="font-size: large;"><strong>2 teaspoons poppyseeds</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>In the jar of a blender, combine the apricots, onion, olive oil, vinegar and honey. Puree the ingredients until you have a smooth mixture. Season to taste with salt and pepper. Stir in the poppy seeds until fully incorporated.</strong></span><br />
<span style="font-size: large;"><strong></strong></span><br />
<span style="font-size: large;"><strong>To make the salad, on a bowl or platter, arrange romaine lettuce and top it with grilled chicken, grilled corn, avocado slices, and grilled apricots. Drizzle with the apricot poppy seed dressing.</strong></span><br />
<strong><span style="font-size: large;"></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDG2M1QGKJP2phyK-BCDIW8JbAT90FgM2vRPpiyxakaEXFznaosP9l3F-jNrYyNedCV1AGhB_Qofi4dwdGE1HpvMcSUnT1BgidfQoQ47nQd2kPh0W0RwolJbsekdyQksA37H9L6O0QTox/s1600/IMG_0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDG2M1QGKJP2phyK-BCDIW8JbAT90FgM2vRPpiyxakaEXFznaosP9l3F-jNrYyNedCV1AGhB_Qofi4dwdGE1HpvMcSUnT1BgidfQoQ47nQd2kPh0W0RwolJbsekdyQksA37H9L6O0QTox/s640/IMG_0077.jpg" width="480" /></a></div>
Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-71478177887833029652018-06-26T11:26:00.001-07:002018-06-26T11:26:54.299-07:00Plum Galette<span style="font-size: x-large;">My favorite time of year is here...longer days full of sunshine, lots of time in the pool, bike rides, big glasses of iced tea, abundant flowers in the garden, tomatoes growing on the vines, and all the farm-fresh fruits and vegetables readily available at my local fruit stands or from friends. Recently I was gifted a box of just-picked plums. I still have to make jam, but I made a few plum galettes; one for us, one for my parents.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4d2_kzUatbAd9kbsUumennL0pVXl0nTVCEuJka2bmt1_cJ8rDCcAFy5AdDYBCzVf5RuG6nJpb7GkucYEPA9S6op1_WMT4GcLEQvT0P1UvfIRe0YJR8QkFJaAum3me4E8xZUPUQm9uecra/s1600/IMG_0076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4d2_kzUatbAd9kbsUumennL0pVXl0nTVCEuJka2bmt1_cJ8rDCcAFy5AdDYBCzVf5RuG6nJpb7GkucYEPA9S6op1_WMT4GcLEQvT0P1UvfIRe0YJR8QkFJaAum3me4E8xZUPUQm9uecra/s640/IMG_0076.jpg" width="480" /></a></div>
<br />
<span style="font-size: x-large;">A galette is basically a free-form pie. Pie dough is rolled out on a baking sheet, filled with fruit and then the excess dough is folded up to create the border. No pie pan involved, it's all very rustic. Because you don't have the depth of a pie pan, less fruit (and sugar) is used. It's a great weight-watching sweet, right? That's my story and I'm sticking to it! </span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjkvkgKVvPMBgmC2RHBIFNpqobxg3V9scijZMjBxwz4eXuDW6XRUVz4nPZ1dvtPqhcGkUhRWP_VxtIRm58ig0TzsJTVZUZDwfFWYM_4m8AcMSwCvvaCYBTEbA8yUefcCruQSd64qBu5QP/s1600/IMG_0075+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjkvkgKVvPMBgmC2RHBIFNpqobxg3V9scijZMjBxwz4eXuDW6XRUVz4nPZ1dvtPqhcGkUhRWP_VxtIRm58ig0TzsJTVZUZDwfFWYM_4m8AcMSwCvvaCYBTEbA8yUefcCruQSd64qBu5QP/s640/IMG_0075+%25281%2529.jpg" width="480" /></a></div>
<br />
<span style="font-size: x-large;"><strong>Plum (or other stone fruit) Galette</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>1 disc unbaked pie dough (homemade or purchased)</strong></span><br />
<span style="font-size: x-large;"><strong>Approximately 1 1/2 pounds stone fruit</strong></span><br />
<span style="font-size: x-large;"><strong>Approximately 1/3 cup sugar (add or subtract, depending on sweetness of your fruit)</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Preheat oven to 400 degrees.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>On a lightly floured surface, roll pie dough to an 11-inch circle. Transfer to a parchment-lined baking sheet. Refrigerate until ready to use.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Clean and pit fruit. Cut in half or quarters, depending on size of fruit. Lay out on pie dough, leaving a 2-inch border. Sprinkle with sugar. Fold border of dough over the fruit, pleating as necessary to create a border. If desired, brush border with milk and sprinkle with sugar.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Bake for 30-35 minutes, until browned and fruit is bubbly.</strong></span> <br />
<br />
<br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0tag:blogger.com,1999:blog-8582114784321581975.post-48697186818635606362018-05-02T09:24:00.001-07:002018-05-02T09:24:05.716-07:00Strawberry Buckle<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLAoWy3vGjsNnmMoHc7Xwc_YAawx66Q_Hw66gxo9kG0xYB2V8jWDTNAQ_QydnjZX6EEX2DgQYu7YHHQ-jV3eznK1VwHYKJ29QDMns3OHbzkCbvIE5BdS-_RoznRSbCXO4qnELt8gdr_eI/s1600/IMG_1900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLAoWy3vGjsNnmMoHc7Xwc_YAawx66Q_Hw66gxo9kG0xYB2V8jWDTNAQ_QydnjZX6EEX2DgQYu7YHHQ-jV3eznK1VwHYKJ29QDMns3OHbzkCbvIE5BdS-_RoznRSbCXO4qnELt8gdr_eI/s640/IMG_1900.JPG" width="640" /></a></div>
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">There are all sorts of variations of old-fashioned fresh fruit dessert recipes. What they
all have in common is fresh, seasonal fruit. The differences arise with the
type of topping. The most common types of baked fruit desserts are:<o:p></o:p></span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;"><span style="mso-tab-count: 1;"> <strong><em> </em></strong></span><strong><em>Buckle:</em></strong><span style="mso-tab-count: 1;"> </span>A dessert combining fresh fruit, a
rich cake batter, and a streusel topping.<o:p></o:p></span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;"><span style="mso-tab-count: 1;"> <strong><em> </em></strong></span><strong><em>Cobbler:</em></strong><span style="mso-tab-count: 1;"> </span>A dessert of fresh fruit baked in a
deep dish and topped with a biscuit-like
crust, usually sprinkled with sugar.<o:p></o:p></span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;"><span style="mso-tab-count: 1;"> </span><strong><em>Crumble:</em></strong><span style="mso-tab-count: 1;"> </span>A dessert of fresh fruit baked with a
crumbly pastry mixture.<o:p></o:p></span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;"><strong><em><span style="mso-tab-count: 1;"> </span>Crisp:</em></strong><span style="mso-tab-count: 2;"> </span>A deep-dish fruit dessert made
with a crumb or streusel topping.<o:p></o:p></span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">Everyone has their personal favorites and they are all good. When spring and
summer rolls around there is nothing better than a fresh fruit dessert!</span><br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;">As I've mentioned before, my local strawberry patch is open for the season. It's about two miles from my house, if that. Last week my 3-year old grandson and I took a bike ride out to the patch. (I have a trailer he rides in). That little boy loves strawberries! He was enthralled with the strawberry plants and all the red berries. He ate some in the field, he ate some sitting in the trailer as I pedaled our way home, and he had some more for an afternoon snack. It's a good thing I bought extra for our dessert!</span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AMOU0JWv2PbgZL2oixPx2wWFt8mz6JUVSgBNYom2XT-3fnF2m2wkuEghqUaTFlITCGjfIzGwoAmqfj0aIQEFhxp0-lwYXGwxn7Si9IcgfPGHiZjMKOOYKEv5SZyAElq1gJPkixypgD6e/s1600/IMG_1892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AMOU0JWv2PbgZL2oixPx2wWFt8mz6JUVSgBNYom2XT-3fnF2m2wkuEghqUaTFlITCGjfIzGwoAmqfj0aIQEFhxp0-lwYXGwxn7Si9IcgfPGHiZjMKOOYKEv5SZyAElq1gJPkixypgD6e/s640/IMG_1892.JPG" width="480" /></a></div>
<br />
<span style="font-size: x-large;">I love my fun little baking pans so this recipe caught my attention because the buckle can be made in mini skillets. That's such a cute presentation! It was an easy recipe to throw together and the buckles baked while we had dinner. I served them warm with a scoop of vanilla ice cream. They were quite good! </span><br />
<span style="font-size: x-large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZAql9O1MG9a6SAdHAU3MOTJDjBVC-ZMIQtTcx4ZYWrtPD3dYj1h2rW9LGLr8xhHJYZNopyNMUY3en_6pxo9LSRf3-JqDTb0cIIKn1W2YSv9tt5ELhZHx-b6Gn-4t-u6jLfrqT8UmME8L/s1600/IMG_1898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoZAql9O1MG9a6SAdHAU3MOTJDjBVC-ZMIQtTcx4ZYWrtPD3dYj1h2rW9LGLr8xhHJYZNopyNMUY3en_6pxo9LSRf3-JqDTb0cIIKn1W2YSv9tt5ELhZHx-b6Gn-4t-u6jLfrqT8UmME8L/s640/IMG_1898.JPG" width="640" /></a></div>
<br />
<span style="font-size: x-large;"></span><br />
<span style="font-size: x-large;"><strong>Strawberry Buckle</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>1/4 cup unsalted butter, softened</strong></span><br />
<span style="font-size: x-large;"><strong>1/4 cup shortening</strong></span><br />
<span style="font-size: x-large;"><strong>1/2 cup sugar</strong></span><br />
<span style="font-size: x-large;"><strong>1 egg, room temperature</strong></span><br />
<span style="font-size: x-large;"><strong>1 1/4 cups flour</strong></span><br />
<span style="font-size: x-large;"><strong>1 1/2 teaspoons baking powder</strong></span><br />
<span style="font-size: x-large;"><strong>1/4 teaspoon kosher salt</strong></span><br />
<span style="font-size: x-large;"><strong>1/3 cup buttermilk, room temperature</strong></span><br />
<span style="font-size: x-large;"><strong>2 cups fresh strawberries, hulled and chopped</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Streusel:</strong></span><br />
<span style="font-size: x-large;"><strong>1/4 cup cold unsalted butter</strong></span><br />
<span style="font-size: x-large;"><strong>1/4 cup sugar</strong></span><br />
<span style="font-size: x-large;"><strong>1/3 cup flour</strong></span><br />
<span style="font-size: x-large;"><strong>1/2 teaspoon nutmeg</strong></span><br />
<span style="font-size: x-large;"><strong>1/8 teaspoon ground ginger</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Preheat oven to 350 degrees. Butter 5 4-inch cast iron skillets (or 4 6-inch cast iron skillets, or a 9x9-inch baking pan or 10-inch cast iron skillet). </strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Using a stand mixer or hand-held mixer, cream the softened butter. Add the shortening and mix thoroughly.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Add the sugar to the butter mixture and beat to combine. Add the egg and beat to fully combine.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>In a separate bowl, combine the flour, baking powder, and salt; mix with a whisk to combine. With the mixer on low, slowly pour the flour mixture into the butter mixture. Slowly pour in the buttermilk and mix until combined.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>To make the streusel, using a pastry blender or two knives, cut the cold butter into small pieces. Add the sugar, flour and spices, mixing until the mixture has the consistency of small pebbles.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Spoon the batter evenly in the prepared pans. Evenly layer the chopped strawberries over the batter. Distribute the streusel evenly over the mixture.</strong></span><br />
<span style="font-size: x-large;"><strong></strong></span><br />
<span style="font-size: x-large;"><strong>Bake in the oven for 25-30 minutes (40-45 minutes if using larger pans) until the top is a light golden brown and a toothpick inserted in center comes out clean (if using mini skillets it's best to bake them on a cookie sheet). Allow to sit for five minutes before serving.</strong></span> <br />
<br />
<br />
<br />
<o:p></o:p><br />
<br />Juliehttp://www.blogger.com/profile/13997128225355476346noreply@blogger.com0