tag:blogger.com,1999:blog-358526952024-03-07T15:49:55.710-08:00K's Simple Fare & VicutalsKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-35852695.post-5995935419685398862010-02-01T07:25:00.000-08:002010-02-01T07:37:15.238-08:00<span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: large;">Lemon Yogurt Cake</span></span><div><span class="Apple-style-span" style="font-family:georgia;">Barefoot Contessa</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">1 1/2 c. all purpose flour</span></div><div><span class="Apple-style-span" style="font-family:georgia;">2 tsp. baking powder</span></div><div><span class="Apple-style-span" style="font-family:georgia;">1/2 tsp. kosher salt</span></div><div><span class="Apple-style-span" style="font-family:georgia;">*</span></div><div><span class="Apple-style-span" style="font-family:georgia;">1 c. plain yogurt</span></div><div><span class="Apple-style-span" style="font-family:georgia;">1 1/3 c. sugar divided</span></div><div><span class="Apple-style-span" style="font-family:georgia;">3 extra large eggs</span></div><div><span class="Apple-style-span" style="font-family:georgia;">2 tsp. grated lemon zest (2 lemons)</span></div><div><span class="Apple-style-span" style="font-family:georgia;">1/2 tsp. vanilla extract</span></div><div><span class="Apple-style-span" style="font-family:georgia;">1/2 c. vegetable oil</span></div><div><span class="Apple-style-span" style="font-family:georgia;">*</span></div><div><span class="Apple-style-span" style="font-family:georgia;">1/3 c. freshly squeezed lemon juice</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">For the glaze (I didn't use)</span></div><div><span class="Apple-style-span" style="font-family:georgia;">1 c. confectioners sugar</span></div><div><span class="Apple-style-span" style="font-family:georgia;">2 tbs. freshly squeezed lemon juice</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">DIRECTIONS:</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">Preheat the oven to 350 F. Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Line bottom w/parchment paper. Grease and flour the pan.</span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">Sift together flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter making sure its all incorporated. Pour batter into the prepared pan and bake for about 50 minutes, or until a cake tester (tooth pick) placed in the center of the loaf comes out clean. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">Meanwhile, cook the 1/3 cup sugar and 1/3 cup lemon juice in a small pan until the sugar dissolves and the mixture is clear. Set aside. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">When the cake is done, allow it to cool for 10 minutes. Carefully flip it over and place on a baking rack over a sheet pan. While cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. Cool. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">For the glaze, combine the sugar and lemon juice and pour over top of cake. </span></div><div><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;">Klf</span></div>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-87640430735899722352009-06-12T04:47:00.000-07:002009-06-15T14:11:17.311-07:00<span class="Apple-style-span" style=" line-height: 15px; font-family:arial;font-size:13px;"><div id="print-w" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: left; color:initial;"><div id="print-bd" style="outline-style: none; outline-width: initial; outline-color: initial; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; float: left; margin-top: 0px; width: 602px; padding-top: 14px; padding-right: 14px; padding-bottom: 14px; padding-left: 14px; border-top-width: 0px; border-right-width: 1px; border-bottom-width: 0px; border-left-width: 0px; border-top-style: dotted; border-right-style: dotted; border-bottom-style: dotted; border-left-style: dotted; border-top-color: rgb(221, 221, 221); border-right-color: rgb(221, 221, 221); border-bottom-color: rgb(221, 221, 221); border-left-color: rgb(221, 221, 221); "><div class="recipe-meta clrfix" style="outline-style: none; outline-width: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 7px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(221, 221, 221); "><h1 class="recipe-title" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; font-family:'trebuchet ms', sans-serif;color:initial;"><span class="Apple-style-span" style="font-size:medium;">Buttermilk Cheddar Biscuits</span></h1><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:medium;">2008, Barefoot Contessa Back to Basics, All Rights Reserved</span></p></div><div class="recipe-summary clrfix" style="outline-style: none; outline-width: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-left: 0px; width: 428px; float: left; border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(221, 221, 221); margin-top: 7px; margin-right: 14px; margin-bottom: 7px; margin-left: 0px; padding-bottom: 7px; "><dl class="times" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-bottom: 0px; padding-left: 0px; float: left; width: 200px; padding-right: 7px; border-right-width: 1px; border-right-style: dotted; border-right-color: rgb(221, 221, 221); "><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; float: left; clear: both; width: 110px; font-family:arial, serif;"><span class="Apple-style-span" style="font-size:medium;">Prep Time:</span></dt><dd class="prep-time" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: right; color:initial;"><span class="Apple-style-span" style="font-size:medium;">40 min</span></dd><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; float: left; clear: both; width: 110px; font-family:arial, serif;"><span class="Apple-style-span" style="font-size:medium;">Inactive Prep Time:</span></dt><dd class="wait-time" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: right; color:initial;"><span class="Apple-style-span" style="font-size:medium;">hr min</span></dd><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; float: left; clear: both; width: 110px; font-family:arial, serif;"><span class="Apple-style-span" style="font-size:medium;">Cook Time:</span></dt><dd class="cook-time" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: right; color:initial;"><span class="Apple-style-span" style="font-size:medium;">25 min</span></dd></dl><dl class="level" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; float: left; padding-top: 0px; padding-right: 28px; padding-bottom: 0px; padding-left: 7px; border-right-width: 1px; border-right-style: dotted; border-right-color: rgb(221, 221, 221); "><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; font-family:arial, serif;"><span class="Apple-style-span" style="font-size:medium;">Level:</span></dt><dd class="difficulty" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="font-size:medium;">Easy</span></dd></dl><dl class="serves" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; float: left; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 7px; color:initial;"><dt style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-image: none; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; color: rgb(47, 47, 47); cursor: default; font-family:arial, serif;"><span class="Apple-style-span" style="font-size:medium;">Serves:</span></dt><dd class="yield" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; color:initial;"><span class="Apple-style-span" style="font-size:medium;">8 biscuits</span></dd></dl></div><div class="recipe-image" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: right; color:initial;"><span class="Apple-style-span" style="font-size:medium;"><img width="160" height="120" src="http://img.foodnetwork.com/FOOD/2008/12/01/BX0107_Buttermilk-Cheddar-Biscuits_med.jpg" style="outline-style: none; outline-width: initial; outline-color: initial; border-style: initial; border-color: initial; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; " /></span></div><div class="rcp-wrap clrfix" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; clear: left; color:initial;"><h2 style="outline-style: none; outline-width: initial; outline- padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 14px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; font-family:'trebuchet ms', sans-serif;color:initial;"><span class="Apple-style-span" style="font-size:medium;">Ingredients</span></h2><ul style="outline-style: none; outline-width: initial; outline- line-height: 169%; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 7px; margin-top: 0px; margin-right: 7px; margin-bottom: 0px; margin-left: 7px; color:initial;"><li style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color:initial;"><span class="Apple-style-span" style="font-size:medium;">2 cups all-purpose flour, plus more as needed</span></li><li style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color:initial;"><span class="Apple-style-span" style="font-size:medium;">1 tablespoon baking powder</span></li><li style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color:initial;"><span class="Apple-style-span" style="font-size:medium;">1 1/2 teaspoons kosher salt</span></li><li style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color:initial;"><span class="Apple-style-span" style="font-size:medium;">12 tablespoons (1 1/2 sticks) cold unsalted butter, diced</span></li><li style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color:initial;"><span class="Apple-style-span" style="font-size:medium;">1/2 cup cold buttermilk, shaken</span></li><li style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color:initial;"><span class="Apple-style-span" style="font-size:medium;">1 cold extra-large egg</span></li><li style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color:initial;"><span class="Apple-style-span" style="font-size:medium;">1 cup grated extra-sharp Cheddar</span></li><li style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color:initial;"><span class="Apple-style-span" style="font-size:medium;">1 egg, beaten with 1 tablespoon water or milk</span></li><li style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; color:initial;"><span class="Apple-style-span" style="font-size:medium;">Maldon sea salt, optional</span></li></ul><h2 style="outline-style: none; outline-width: initial; outline- padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 14px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font-weight: bold; font-family:'trebuchet ms', sans-serif;color:initial;"><span class="Apple-style-span" style="font-size:medium;">Directions</span></h2><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">Preheat the oven to 425 degrees F.</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">Place 2 cups of flour, the baking powder, and salt in</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;"> the bowl of an electric mixer </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">fitted with the paddle attachment. </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">With the mixer on low, </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">add the butter and mix until </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">the butter is the size of peas.</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">Combine the buttermilk and egg </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">in a small measuring cup and beat lightly with a fork.</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;"> With the mixer still on low, quickly add the buttermilk mixture </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">to the flour mixture and mix only until moistened. In a small bowl, </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">mix the Cheddar with small handful of </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">flour and, with the mixer still on low, </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">add the cheese to the dough. Mix </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">only until roughly combined.</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">Dump out onto a well-floured board</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;"> and knead lightly about 6 times. </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">Roll the dough out to a rectangle 10 by 5 inches.</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;"> With a sharp, floured knife, cut </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">the dough lengthwise in half and </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">then across in quarters, making 8 </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">rough rectangles. Transfer to a </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">sheet pan lined with parchment </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">paper. Brush the tops with the</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">egg wash, sprinkle with salt, if</span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;"> using, and bake for 20 to </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">25 minutes, until the tops </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">are browned and the </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">biscuits are cooked </span></p><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">through. Serve hot or warm.</span></p></div><div id="print-meta" style="outline-style: none; outline-width: initial; outline-color: initial; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; margin-top: 14px; border-top-width: 1px; border-top-style: solid; border-top-color: rgb(221, 221, 221); color: rgb(153, 153, 153); padding-top: 28px; padding-right: 0px; padding-bottom: 21px; padding-left: 0px; "><p style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; float: left; color:initial;"><span class="Apple-style-span" style="font-size:x-small;">Printed from FoodNetwork.com on Fri Jun 12 2009</span></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; float: left; "></p><p class="copyright" style="outline-style: none; outline-width: initial; outline- margin-top: 0px; margin-right: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 169%; margin-bottom: 7px; float: right; color:initial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-size:x-small;">© 2009 Sripps Networks, LLC. All Rights Reserved</span><span class="Apple-style-span" style="line-height: 15px; "><object id="prfls466A96215DE24E888E07CC6FE4F98DCC" name="prfls466A96215DE24E888E07CC6FE4F98DCC" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=8,0,0,0" width="300" height="250" style="width: 300px; height: 250px; outline-style: none; outline-width: initial; outline-color: initial; "></object></span></span></p></div></div></div><div id="print-e" style="outline-style: none; outline-width: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: left; text-align: center; margin-top: 14px; margin-right: 14px; margin-bottom: 14px; margin-left: 14px; color: rgb(153, 153, 153); "><div><span class="Apple-style-span" style="font-size:11px;"><br /></span></div></div></span>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com2tag:blogger.com,1999:blog-35852695.post-59170319878278336642009-01-30T03:30:00.000-08:002009-01-30T03:47:51.660-08:00<span style="font-family:georgia;"><span style="color:#3366ff;">Blueberry Muffins<br /></span>Courtesy of Barefoot Contessa</span><br /><span style="font-family:georgia;">(Makes approximately 16 muffins. See below for recipe halved w/added nanner)</span><br /><br /><span style="font-family:georgia;">1 1/2 sticks unsalted butter, room temp. </span><br /><span style="font-family:georgia;">1 1/2 cups sugar</span><br /><span style="font-family:georgia;">3 extra large eggs at room temp.</span><br /><span style="font-family:georgia;">1 1/2 tps. vanilla</span><br /><span style="font-family:georgia;">1 cup sour cream</span><br /><span style="font-family:georgia;">1/4 cup milk</span><br /><span style="font-family:georgia;">2 1/2 cups all-purpose flour</span><br /><span style="font-family:georgia;">2 tsps. baking powder</span><br /><span style="font-family:georgia;">1/2 tsp. soda</span><br /><span style="font-family:georgia;">1/2 tsp. salt</span><br /><span style="font-family:georgia;">2 half pints fresh blueberries</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Preheat oven to 350 degrees. Place paper liners in muffin pans. </span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">In bowl of electric mixer, fitted with paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). With mixer on low speed, add eggs one at a time, then add vanilla. sour cream and milk. In a separate bowl sift flour, baking powder, soda and salt. With mixer on low add the flour mixture to the batter and beat until mixed. Fold in blueberries with a spatula. Make sure the batter is completely mixed. </span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Scoop the batter into the muffin pans filling each cup just over the top and bake 25 to 30 minutes until muffins are lightly browned on top and cake tester comes out clean. </span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;color:#3366ff;">Blueberry Muffins Kathleen Style</span><br /><span style="font-family:georgia;">(Recipe in half~ makes approximately 11 muffins) </span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">6 tbs. unsalted butter, room temp.<br />3/4 cups sugar<br />1 egg, 1 egg yolk at room temp.<br />3/4 tsp. vanilla</span><br /><span style="font-family:georgia;">1/2 cup sour cream<br />1/8 cup milk<br />1 1/4 cups all-purpose flour<br />1 tsp. baking powder<br />1/4 tsp. soda<br />1/4 tsp. salt<br />1 half pint fresh blueberries</span><br /><span style="font-family:georgia;">1 whole banana, mashed<br /><br />Preheat oven to 350 degrees. Place paper liners in muffin pans.<br /><br />In bowl of electric mixer, fitted with paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). With mixer on low speed, add eggs one at a time, then add vanilla, sour cream and milk. In a separate bowl sift flour, baking powder, soda and salt. With mixer on low add the flour mixture to the batter and beat until mixed. Add mashed banana. Fold in blueberries with a spatula. Make sure the batter is completely mixed.<br /><br />Scoop the batter into the muffin pans filling each cup just over the top (I use a ice cream scoop)and bake 25 to 30 minutes until muffins are lightly browned on top and cake tester comes out clean. </span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Klf</span>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com2tag:blogger.com,1999:blog-35852695.post-54594195083552458482008-12-22T06:00:00.001-08:002008-12-22T06:20:56.085-08:00<div><span style="font-family:georgia;">Joanne Chang's Sticky Buns</span></div><div> </div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">{Note: I halved the recipe and wrote in italics what I used. This made 18 sticky buns} </span></div><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;">Brioche dough, recipe follows<br /></span></div><div><span style="font-family:georgia;">Filling, recipe follows </span></div><div><span style="font-family:georgia;">Goo, recipe follows</span></div><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;">Brioche Dough:</span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">2 1/2 cups high gluten flour (I used bread flour) <em>1 1/4 cup</em></span></div><div><span style="font-family:georgia;">2 1/2 cups all-purpose flour <em>1 1/4 cup</em></span></div><div><span style="font-family:georgia;">1 ounce yeast <em>2 pkgs rapid rise</em></span></div><div><span style="font-family:georgia;">1/3 cup plus 2 tbs. sugar <em>4 tbs</em>. </span></div><div><span style="font-family:georgia;">1 tbs. salt <em>1/2 tbs. salt</em></span></div><div><span style="font-family:georgia;">1/2 cup ice water <em>1/4 cup</em></span></div><div><span style="font-family:georgia;">5 eggs <em>2 eggs, 1 egg yolk</em></span></div><div><span style="font-family:georgia;">11 oz. butter <em>1 stick + 2 1/2 tbs.</em></span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">In large bowl of stand mixer, combine all ingredients except butter and beat on low with dough hook for 10 minutes.</span></div><br /><div><span style="font-family:georgia;">Add the softened butter and knead for another 20 minutes until dough slaps the side of the bowl. </span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">Place in container and cover well. Proof in the fridge for 6 hours (I left mine in fridge over night and when I took it out the next morning I waited for about a half an hour to let it soften before I rolled it out)</span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">On floured work surface, roll out the dough into a rectangle. Combine the following:</span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">2 cups brown sugar <em>1 cup </em></span></div><div><span style="font-family:georgia;">1 tsp. ground cinnamon <em>1/2 tsp.</em></span></div><div><span style="font-family:georgia;">1 cup pecans, toasted and chopped <em>1/2 cup</em></span></div><div><em><span style="font-family:georgia;"></span></em></div><br /><div><span style="font-family:georgia;">Sprinkle the above on brioche. Roll up the brioche jelly roll-style and slice the roll into buns about 1 inch thick. Spread cooled Goo on the bottom of a roasting pan and place buns evenly spaced in the pan. </span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">Goo:</span></div><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;">1/2 lb. butter <em>1 stick</em></span></div><div><span style="font-family:georgia;">15 oz. brown sugar <em>1 cup brown sugar</em></span></div><div><span style="font-family:georgia;">5 oz honey <em>1/3 cup</em></span></div><div><span style="font-family:georgia;">1/2 cup cream <em>1/4 cup</em></span></div><div><span style="font-family:georgia;">1/2 cup water <em>1/4 cup</em></span></div><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;">In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and then whisk in the honey, cream and water. </span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">Shape, cover, proof for several hours at warm room temperature. </span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">Bake @ 350 for 15-20 minutes or until buns are lightly browned on top. </span></div><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5282618808854462450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 242px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOMTN59slrdS4ZcMR4T4QzxnXYN3G2OYsWnkU9JU0GR3xSb10cowmjLiVlXA3MHYZfcK5jq0QhS1GTHv1wKOjNrC3qipk8oM4FnwO2X7wDc21skU7NjHAgHG06_ZO9MFTfvw61Q/s320/DSCN7589_edited.JPG" border="0" /></span></div><br /><span style="font-family:georgia;">Klf</span>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-30514710347151414382008-12-16T02:40:00.000-08:002008-12-16T02:51:39.757-08:00Peanut Butter Filled Chocolate Cookies<br />**********<br /><br />1 1/2 c. flour<br />1/2 c. dutch cocoa powder<br />1/2 tsp. baking soda<br />1/8 tsp. cayenne pepper<br />1/2 c. butter, softened<br />1/2 c. sugar<br />1/2 c. packed brown sugar<br />1/4 c. peanut butter<br />1 egg<br />1 tbs. milk<br />1 tsp. vanilla<br />***********<br /><br />Peanut Butter Filling<br /><br />3/4 c. sifted confectioner's sugar<br />1/2 c. peanut butter<br />**********<br /><br />2 tbs. granulated sugar<br /><br />Preheat oven 350<br /><br />Sift together flour, cocoa powder, baking soda and pepper in a medium bowl.<br /><br />Beat butter, 1/2 cup sugar, brown sugar and 1/4 peanut butter until well combined. Add egg, milk and vanilla. Beat well. Gently add flour mixture about 1/3 cup at a time. Form the chocolate in dough balls. Approximately 32.<br /><br />For the filling: Combine confectioner's sugar and 1/2 c. peanut butter and beat until smooth. Form into approximately 32 balls.<br /><br />Working on a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">silpat</span> or parchment, gently flatten each chocolate ball with bottom of a glass. Top w/peanut butter ball. Carefully fold the chocolate dough over the peanut butter ball and seal the edges. Roll dough into ball.<br /><br />Place balls on parchment lined baking sheets. Lightly flatten with the bottom of a glass dipped in the 2 tbs. granulated sugar.<br /><br />Bake cookies for about 8 minutes, until the surface begins to slightly crack. Let cool for 1 minute on the sheet. Transfer to wire racks and cool completely.KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com2tag:blogger.com,1999:blog-35852695.post-53424268374541697432008-11-17T07:13:00.000-08:002008-11-17T07:21:02.576-08:00<em><span style="font-family:georgia;">Heart Attack Dressing</span></em><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Egg Bread:</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">3 eggs</span><br /><span style="font-family:georgia;">2 cups buttermilk</span><br /><span style="font-family:georgia;">2 cups plain yellow cornmeal</span><br /><span style="font-family:georgia;">1/2 tsp. baking soda</span><br /><span style="font-family:georgia;">1 tsp. sugar</span><br /><span style="font-family:georgia;">2 tsps. baking powder</span><br /><span style="font-family:georgia;">2 sticks butter, melted</span><br /><span style="font-family:georgia;">1 tsp. salt</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Beat eggs, add 1 stick of melted butter and buttermilk. Mix soda, baking powder, salt, sugar and meal in a separate bowl. Beat into egg mixture a little at a time. Add second stick of melted butter. Pour into greased pan (I use my cast iron skillet) and bake @ 350 degrees until golden brown~ 30-40 minutes.</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Dressing:</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">6 biscuits</span><br /><span style="font-family:georgia;">1 cup finely chopped celery</span><br /><span style="font-family:georgia;">1/2 tsp. black pepper</span><br /><span style="font-family:georgia;">2 medium finely chopped onions</span><br /><span style="font-family:georgia;">4 eggs</span><br /><span style="font-family:georgia;">1 cup melted butter</span><br /><span style="font-family:georgia;">2 1/2 cups chicken broth (I usually add more~ depends on how big my biscuits are and how many I use)</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Mix dressing w/egg bread while it is still hot from the oven. Put all in dressing pan and bake @ 350 til golden brown. </span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Call 911 if you experience any heart palpation's... </span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Klf</span>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-47600112775446752632008-11-17T05:35:00.000-08:002008-11-17T05:53:46.448-08:00<em><span style="font-family:georgia;">Twice Baked Taters</span></em><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Ingredients:</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Taters</span><br /><span style="font-family:georgia;">Sea Salt</span><br /><span style="font-family:georgia;">Kosher Salt</span><br /><span style="font-family:georgia;">Pepper</span><br /><span style="font-family:georgia;">Paprika</span><br /><span style="font-family:georgia;">Milk</span><br /><span style="font-family:georgia;">Sour Cream</span><br /><span style="font-family:georgia;">Butter</span><br /><span style="font-family:georgia;">Cheddar Cheese</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">Wash and while taters are still damp, stab w/knife a few times and cut a slit down the side. Rub with sea salt and wrap w/foil. Bake @ 425 for about an hour or till knife jabs in easily and comes out clean.<img id="BLOGGER_PHOTO_ID_5269619993214475458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 272px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYq2wbA41N8cQLo46HUii_ZjaOacOUAhwEMsWQ9hrygn0dDNXX7zZMWdqnMLW7JgG21Gu8WfjgNEUGnhK4e63V7YH9Kpal2fZ1I3dOpj3Ek4S4QirDx6qk2qdky9fHcwK5jKVJg/s320/DSCN7414_edited.JPG" border="0" /></span><br /><div><div><div><span style="font-family:georgia;">Slice taters in half. With a teaspoon, scoop out flesh and put in a large bowl. I use a ricer to squeeze the tater (a gift from a friend) meat so that there are very few lumps to contend with. Add butter, salt, pepper, milk and sour cream (to taste) and mix. <img id="BLOGGER_PHOTO_ID_5269620463854244546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_szWGn7IMxccDXg2KunuXpn4I5UkWCDDHlLAXaQAWI5252SFxkpoY1ULXOQ5d7357fZKdZ2fEgElt5CAOdeqODbF-NLJuzIB8DScpsYFAz1akozAYosQisqkRJqToaGTq1VNEbw/s320/DSCN7416_edited.JPG" border="0" />Put tater mixture back into shells.<br /></span><div><span style="font-family:georgia;"><img id="BLOGGER_PHOTO_ID_5269620004090712498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 231px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPn9QTN1nsVvbwDQud5BH2edHyGhwLV9WjmVMvCKua0ULlhsp1d2m1dBQ5AdO1H3i_PQIIJyZaJ3dsyKkxADjOZiCJDH_wcRy79drjiWxRelcsXbbFyDKCbZRV8FcFTxb44qrX4g/s320/DSCN7417_edited.JPG" border="0" />Roll taters on a plate to cover tops w/sharp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Cheddar</span> cheese.<img id="BLOGGER_PHOTO_ID_5269620006322752210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnbjN9KVUiTMPSKwV3c5Mooyf3Nm8kiBCfjnew-QCYJeEkY0yEFnfppjdVj_nPrpHq866U5UyPpc_htit-sBYtTifLUKtzUYtj8n6mmd2vW2nYHx2A3WgYQxd13YLiDtDJok33mg/s320/DSCN7419_edited.JPG" border="0" /> Sprinkle with more pepper and paprika. Cover w/foil and place in freezer until ready to use or bake at 350 for about 30 minutes or until heated through and cheese is melted.<br /><img id="BLOGGER_PHOTO_ID_5269620013724018690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhAQdjvd9Mg5aaMCmT_1VkYjYGFeX0D_9fv4NUPqz81mlmoFozuKwX2QIO7n36pCC9Gkr8ohSlbmbw-AHwZ1s6coTIu7Iypm6GlHycvXYHbpYw53A8ofyq4OSVPdTeICLu6WzQQ/s320/DSCN7424_edited.JPG" border="0" /> That's all there is to it~<br /></span></div><div><span style="font-family:georgia;"></span></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span style="font-family:georgia;">Klf</span></span></div></div></div></div>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-43063051679270589772008-11-12T03:40:00.000-08:002008-11-12T03:53:36.053-08:00<span style="font-family:lucida grande;"><em>Angel Biscuits</em></span><br /><br /><span style="font-family:georgia;">1 envelope yeast</span><br /><span style="font-family:georgia;">1/4 c + 1 pinch sugar</span><br /><span style="font-family:georgia;">2 tbs. lukewarm water</span><br /><span style="font-family:georgia;">5 c. self rising flour</span><br /><span style="font-family:georgia;">1 c. cold Crisco cut up in small pieces</span><br /><span style="font-family:georgia;">2 c. buttermilk</span><br /><span style="font-family:georgia;">6 tbs. butter melted</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">1) In small bowl dissolve yeast and the pinch of sugar in lukewarm water and let it stand for five minutes, or till foamy. Meanwhile in a large bowl mix flour with the remaining 1/4 cup sugar. Using a pasty blender or two knives cut in the shortening until the mixture resembles small peas. Add the yeast and buttermilk and stir until the dough just comes together.</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">2) Turn the dough out onto a lightly floured work surface and knead 5 times. The dough should have a soft, moist texture. Return the dough to a clean bowl and cover with plastic rap. Refrigerate over night.</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">3) Transfer the chilled dough to a lightly floured surface and kneed 10 times. Roll out the dough to a 16 inch round 1/3 inch thick. Using a 2 1/4 inch biscuit cutter, stamp out biscuits as close together as possible. Gather the scraps kneed three times and reroll then stamp out more biscuits as close together as you can.</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">4) Lightly butter 2 large baking sheets. Brush the tops of the biscuits with the melted butter. Fold biscuits in half, then brush the unbuttered sides with the remaining butter and place on prepared baking sheets. Cover loosely with plastic wrap and let the biscuits rise in a draft free place for two hours. </span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;">5) Preheat oven to 400 degrees. Bake the biscuits for about 15 minutes, or until browned on the bottom and slightly golden on top. Serve warm.</span><br /><span style="font-family:georgia;"></span><br /><span style="font-family:georgia;"><em>*Make ahead of time: The dough can be refrigerated for up to two days.*</em></span>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-70717657078276773852008-09-05T03:21:00.001-07:002008-09-05T03:26:39.775-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghv3Z_SqLxyQmjwf3D2zcl59BNkH2uhWpnGwWC5CQ_1dsXHJVoImWLXdGWcFCj0C_xtVkIesEHZQnJ3snigvOBw4xv_dT0bsKuMPi4oUhDznT5dnZd6ly-PD1CaZ0HuPJuATXWyw/s1600-h/DSCN7158_edited.JPG"><img id="BLOGGER_PHOTO_ID_5242481478193258034" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghv3Z_SqLxyQmjwf3D2zcl59BNkH2uhWpnGwWC5CQ_1dsXHJVoImWLXdGWcFCj0C_xtVkIesEHZQnJ3snigvOBw4xv_dT0bsKuMPi4oUhDznT5dnZd6ly-PD1CaZ0HuPJuATXWyw/s200/DSCN7158_edited.JPG" border="0" /></a> <span style="font-family:georgia;">Mrs. Agnes' Peppermint Cough Syrup</span><br /><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;"><br /><br /><br /><br /><br /><br /><br /><br />Ingredients:</span></div><br /><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;">1 Pint Good Whiskey</span></div><div><span style="font-family:georgia;">Soft Peppermint Sticks or Pillows</span></div><br /><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;">In a tall slim jar with a good fitting lid, put as much soft stick peppermint candy as it will hold. Pour in 1 pint of good whiskey. Shake to help whiskey to melt candy.<br /><br />You may also use soft pillows (which I used). Keep putting in candy until liquid is as thick as cold honey.<br /><br />Coat spoon with syrup and lay it on the back of your tongue for proper usuage. </span></div>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com2tag:blogger.com,1999:blog-35852695.post-72882929706289271622008-01-25T07:20:00.000-08:002008-01-25T07:40:18.960-08:00<span style="font-family:georgia;font-size:130%;">Pineapple Upside Down Cake ~ <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Emeril</span> L's recipe</span><br /><br /><span style="font-family:georgia;"><span style="font-size:130%;"><em>I am the queen of substitutions and had to make due with what I had on this recipe but by far, this is the BEST Upside Down Cake I've ever made; moist and full of flavor.</em> </span></span><br /><span style="font-family:georgia;font-size:130%;"><br />1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices) <em>(I used canned)</em> </span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;"><span style="font-size:130%;">3/4 cup (1 1/2 sticks) unsalted butter<em> (I used regular)</em></span></span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;"><span style="font-size:130%;">3/4 cup light brown sugar (<em>I finished up a box of <strong>dark brown </strong>that was not quite a cup full, why waste?)</em></span></span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">14 pecan halves</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">1 cup cake flour (not self-rising) (<em>I used all-purpose - two tablespoons</em>) </span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">1 cup all-purpose flour </span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">1 teaspoon baking powder</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">1 teaspoon baking soda </span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">1/4 teaspoon salt </span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">1 cup granulated sugar </span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">2 eggs </span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">1 cup buttermilk (<em>I used whole milk + a teaspoon of vinegar)</em> </span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">1 1/2 teaspoons vanilla extract (<em>I used 1 teaspoon</em>)</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">1 tablespoon dark rum (<em>I used 1 tablespoon + 1/2 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">teasp</span></em><span class="blsp-spelling-error" id="SPELLING_ERROR_2">oon</span>)</span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">4 fresh cherries, halved and pits removed (<em>didn't have so didn't use</em>)</span><br /><br /><span style="font-family:georgia;font-size:130%;">Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly. </span><br /><span style="font-family:georgia;font-size:130%;"></span><br /><span style="font-family:georgia;font-size:130%;">(<em>I was not too sure of the pecans, but figured, what the hay, I have so many so I placed a few here and there~mistake. Next time I will chop the pecans and put them in with the cooking brown sugar mixture and lay the pineapple slices on top of them. Delicious!)</em> </span><br /><br /><span style="font-family:georgia;font-size:130%;">Preheat the oven to 375 degrees F.<br /><br /></span><span style="font-family:georgia;font-size:130%;">Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl. (<em>I sifted mine</em>)<br /></span><br /><span style="font-family:georgia;font-size:130%;">In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum. </span><br /><br /><span style="font-family:georgia;font-size:130%;">Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes. </span><br /><br /><span style="font-family:georgia;font-size:130%;">Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings. </span><br /><br /><span style="font-family:georgia;font-size:130%;">Serve cake warm or at room temperature.</span>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-60169663738604084092007-12-20T04:04:00.000-08:002008-12-09T06:04:59.673-08:00<div><span style="font-family:georgia;">Lasagna Rolls<br />Recipe courtesy Giada De Laurentiis<br /><br />Sauce: </span></div><div> </div><div><span style="font-family:georgia;">2 tablespoons unsalted butter </span></div><div><span style="font-family:georgia;">4 teaspoons all-purpose flour </span></div><div><span style="font-family:georgia;">1 1/4 cups whole milk </span></div><div><span style="font-family:georgia;">1/4 teaspoon salt </span></div><div><span style="font-family:georgia;">1/8 teaspoon ground black pepper </span></div><div><span style="font-family:georgia;">Pinch ground nutmeg<br /></span></div><br /><div><span style="font-family:georgia;">Lasagna: </span></div><br /><div><span style="font-family:georgia;">1 (15-ounce) container whole milk ricotta cheese </span></div><div><span style="font-family:georgia;">1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry </span></div><div><span style="font-family:georgia;">1 cup plus 2 tablespoons grated Parmesan </span></div><div><span style="font-family:georgia;">3 ounces thinly sliced prosciutto, chopped </span></div><div><span style="font-family:georgia;"><em>(I've used honey maple ham in a pinch & it works great)</em></span></div><div><span style="font-family:georgia;">1 large egg, beaten to blend </span></div><div><span style="font-family:georgia;">3/4 teaspoon salt, plus more for salting water </span></div><div><span style="font-family:georgia;">1/2 teaspoon freshly ground black pepper </span></div><div><span style="font-family:georgia;">1 to 2 tablespoons olive oil 12 uncooked lasagna noodles </span></div><div><span style="font-family:georgia;">2 cups marinara sauce </span></div><div><span style="font-family:georgia;">1 cup shredded mozzarella (about 4 ounces)<br /></span></div><div><span style="font-family:georgia;">To make the sauce: </span></div><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;"></span> </div><div><span style="font-family:georgia;">Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. </span></div><div><br /><span style="font-family:georgia;">Preheat the oven to 450 degrees F.<br /></span></div><br /><div><span style="font-family:georgia;">Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgipvNQNHHRNk2pklxsHqySh5ZKsX4V2zYP-P8a6iko8N3SSIZAPXcHz5STaOsH3akkeiu5YYb8-oc1qf0gGEqWNgALrWCuMiJx0OKAfheAIKylrQAstLKBx6we3JendYTXSwSLw/s1600-h/DSCN4322%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5146028230178096450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 235px; CURSOR: hand; HEIGHT: 204px" height="204" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgipvNQNHHRNk2pklxsHqySh5ZKsX4V2zYP-P8a6iko8N3SSIZAPXcHz5STaOsH3akkeiu5YYb8-oc1qf0gGEqWNgALrWCuMiJx0OKAfheAIKylrQAstLKBx6we3JendYTXSwSLw/s320/DSCN4322%5B1%5D.jpg" width="205" border="0" /></a><br /></span></div><br /><div><span style="font-family:georgia;">Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.<br /></span></div><div><span style="font-family:georgia;"></span> </div><div><span style="font-family:georgia;">Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. </span></div><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;">Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.</span></div><br /><div><span style="font-family:georgia;"></span></div><div>Enjoy! There have been actual "words" over the last piece... </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSzF7mh2gDAf_Zo0k1rYX8_JCXWawSdxiySCy-5pgFEQMIF1c1WD7Ts4CIXJy8jecwsquc1snHTyqZQT46oQPQB5PDyVhvJaLYN2Yze6_HJ1DUThO7kcX8Wn9CzCJ7IZweMG4rA/s1600-h/DSCN4327_edited%5B1%5D.jpg"><img id="BLOGGER_PHOTO_ID_5146028234473063762" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSzF7mh2gDAf_Zo0k1rYX8_JCXWawSdxiySCy-5pgFEQMIF1c1WD7Ts4CIXJy8jecwsquc1snHTyqZQT46oQPQB5PDyVhvJaLYN2Yze6_HJ1DUThO7kcX8Wn9CzCJ7IZweMG4rA/s320/DSCN4327_edited%5B1%5D.jpg" border="0" /></a><br /><div></div><br /><br /><div>K</div>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-17888789343926950602007-06-30T02:41:00.000-07:002008-12-09T06:05:03.986-08:00Chocolate Yummy Cake<br />****<br />In mixer or large bowl:<br />2 c. sugar<br />2 c. all purpose flour<br />1 tsp. soda<br />1/2 tsp. salt<br />*****<br />In sauce pan:<br />1 c. butter<br />1 c. water<br />1/2 c. cocoa<br />****<br />In separate bowl:<br /><br />1/2 c. buttermilk<br />2 beaten eggs<br />1 tsp. vanilla<br />****<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRIkTOaRQnRfCeDEp1OrhETdqAgMxQ3NKbDJiz9yxUW1uySf-nWt9vmoWZ-l7HeEucRET3uKWflxNTkWDtJ3a6u-cbh8DHXlLo7UiMBfh5GhNKtSAaCE55cHOC75nTicpC8Zd6Q/s1600-h/DSCN5304_edited.JPG"><img id="BLOGGER_PHOTO_ID_5081790631725536642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRIkTOaRQnRfCeDEp1OrhETdqAgMxQ3NKbDJiz9yxUW1uySf-nWt9vmoWZ-l7HeEucRET3uKWflxNTkWDtJ3a6u-cbh8DHXlLo7UiMBfh5GhNKtSAaCE55cHOC75nTicpC8Zd6Q/s320/DSCN5304_edited.JPG" border="0" /></a><br /><br />(Can you tell this is a well loved and cooked often recipe?)<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Cook cocoa mixture till boiling. Add to sugar/flour combo to mixer slowly. <span style="color:#3366ff;">(COOKS NOTE: In this recipe, it says to put the cocoa in with the water/butter pan. I don't. I mix it in with the flour prior to adding the wet ingredients. It works better for me but I have to make sure that I mix the cocoa into the flour well to make sure that it doesn't get lumpy.)<br /></span><br />If you don't have any buttermilk, don't go to the store! Put about a teaspoon of vinegar into your measuring cup and add milk until you have 1/2 cup. Let it sit on the counter while you are mixing your other stuff and vola! Buttermilk. Lemon juice works too.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFuDk4Rlo4UXHhWGYaTXmpWLoVAds57bvozIcUa-u7hsBWtiFKb6yA8tAMDVQ0Gqi4jS42YngoQJRx-A71qGsZWnZs8Zca0ptINQe9_gHgbSlJZHAi_1ho3hF_u2oPAcHMSoU3Q/s1600-h/DSCN5305_edited.JPG"><img id="BLOGGER_PHOTO_ID_5081790636020503954" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFuDk4Rlo4UXHhWGYaTXmpWLoVAds57bvozIcUa-u7hsBWtiFKb6yA8tAMDVQ0Gqi4jS42YngoQJRx-A71qGsZWnZs8Zca0ptINQe9_gHgbSlJZHAi_1ho3hF_u2oPAcHMSoU3Q/s320/DSCN5305_edited.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDHvHVz7MG4tnyid8kw_WD-2B5Glv1V5pHLQ5G6dSWjBhlvOcAf8PaRyyIHnIn-0u64dD6fsUGxTOVK_CnjWOIviws581S3uajFE45O_pBuPR6akMdDMQM0ch3maY6GTG6cZRHQ/s1600-h/DSCN5307_edited.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXjQWtZw5J49M5RSHvQuSDdB-igGDQlmmG3DSs6Y2pOAP8RS9Fm50iIlNX62cZy17Pru4SalfsM-M3t_2DAL672s2A-7UK-JCV7gNYLTS0zyMIw0hGHxn2sMeqOmfz-8YdCHKi8w/s1600-h/DSCN5307_edited.JPG"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />See how lumpy it gets!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeIE4VF4CO1F4hHoqWgMkoh4QZn4vEFD-_q5iGEmpIzbKuG7mxO6ADtQynbZtIpRKfSfsHrjO26E1_mv0KJ4OGJGPrLV0Xb-M2wy-31cnh2T1f8Z4Yd5tZ1TINmiQ2NEdO1vopw/s1600-h/DSCN5312_edited.JPG"><img id="BLOGGER_PHOTO_ID_5081790988207822306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeIE4VF4CO1F4hHoqWgMkoh4QZn4vEFD-_q5iGEmpIzbKuG7mxO6ADtQynbZtIpRKfSfsHrjO26E1_mv0KJ4OGJGPrLV0Xb-M2wy-31cnh2T1f8Z4Yd5tZ1TINmiQ2NEdO1vopw/s320/DSCN5312_edited.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghpG-lPlDGnw4SSO6D65gluzxr3_HlSJU8zruZB9kTr9vWiqS7PkKPM1S7P6tMENKCgz6_Z8tXJFaOACQbc0ce8sImSYi7ffOl7XkkiVHhHa7_kTqJCQ0XhoDyx4iFtNBvHZd_g/s1600-h/DSCN5308_edited.JPG"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Add buttermilk, then eggs and vanilla.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9hKSQk8gEj7ndHe4QCw6p-3co2zAGw3WDdtneB9OOfOlhcgYhPorwDfTSRuBRh7ehOVsI3SrZYsz695m0xWWRFtMWfMIti_QVIho3TSxu4wiuuT1NPZWTufWAoAp7lwTpDpiFA/s1600-h/DSCN5307_edited.JPG"><img id="BLOGGER_PHOTO_ID_5081790648905405890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx9hKSQk8gEj7ndHe4QCw6p-3co2zAGw3WDdtneB9OOfOlhcgYhPorwDfTSRuBRh7ehOVsI3SrZYsz695m0xWWRFtMWfMIti_QVIho3TSxu4wiuuT1NPZWTufWAoAp7lwTpDpiFA/s320/DSCN5307_edited.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Pour into two greased 8x8 pans or one 9x13 and bake at 350 for about 20-30 minutes. Do not over cook! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZn4GoxMbKx-Td-VjvQWl3ofFpCIi_8ZrxLjr8Bk-Nf_TbK1C1I3IssumLNSOSDQHYCf-kWJBxQtQcNtODxHMAF7BdLuLFxeyqB4o2UehWxY8OZ4QY7d24789txhBZrOxPsMGlA/s1600-h/DSCN5314_edited.JPG"><img id="BLOGGER_PHOTO_ID_5081790988207822322" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZn4GoxMbKx-Td-VjvQWl3ofFpCIi_8ZrxLjr8Bk-Nf_TbK1C1I3IssumLNSOSDQHYCf-kWJBxQtQcNtODxHMAF7BdLuLFxeyqB4o2UehWxY8OZ4QY7d24789txhBZrOxPsMGlA/s320/DSCN5314_edited.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Frosting:<br /><br />1 stick butter<br />6 tbs. milk<br />3 1/2 tbs. cocoa<br /><br />In saucepan cook above three ingredients till boiling. Add 1 box confectioners sugar and 1 tsp. vanilla. Pour over cakes.<br /><br />Sho is tasty, sho is yummy, so is good in every one's tummy!<br /><br />Enjoy!<br /><br />KKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com4tag:blogger.com,1999:blog-35852695.post-58148763552200302222007-04-19T06:12:00.000-07:002008-12-09T06:05:04.216-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeKJcmD8Z6YC31-MUJn-vmKYpwN52aX7X5-C2n9tjp5FgZAXxfa4YnM311qA2RTcKKYYbQZuMK_NBSLOn8A7GVMEV_Mf69lR0m_iFOKUWJiNC7gj4_PZILEHU-feVIcJPeSXxdg/s1600-h/DSCN4587.JPG"><img id="BLOGGER_PHOTO_ID_5055126949258824210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeKJcmD8Z6YC31-MUJn-vmKYpwN52aX7X5-C2n9tjp5FgZAXxfa4YnM311qA2RTcKKYYbQZuMK_NBSLOn8A7GVMEV_Mf69lR0m_iFOKUWJiNC7gj4_PZILEHU-feVIcJPeSXxdg/s320/DSCN4587.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrXCPirOo_MpgVdOiW1lVTe4RdOQZyYTXvvU1Yff0XBS09ZJD6L7OU-Un6By5MQr97tJI5Mu1rsqPooF9nHWLVhGP5U2QxV0je0EEZB3WijscPMsZJCr0kfVXFSmnN5OWtO0j/s1600-h/DSCN4587.JPG"></a>LOQUAT JAM<br /></div><br /><div>5 cups loquats </div><br /><div>1 box fruit pectin </div><br /><div>7 cups sugar<br /></div><br /><div>Wash fruit well. Cut off both ends and remove seeds if desired. Place fruit in a saucepan with a small amount of water. Cook slowly and mash with a potato masher occasionally until well done. Stir occasionally to prevent sticking. Add the pectin to the fruit and stir well. Let the mixture come to a rolling boil stirring occasionally to prevent sticking. Add sugar and boil to a rolling boil for 1 minute.<br /></div><br /><div>LOQUAT JELLY<br /></div><br /><div>Wash loquats and remove seeds. Place in saucepan and add enough water to barely cover fruit. Cook gently for 10 to 15 minutes, then strain through jelly bag or four layers of cheese cloth. (For greater yield of juice, twist the two ends of the bag in opposite direction until most of the juice is extracted. Then, strain through clean cheese cloth or jelly bag, but do not squeeze or press.) Add the pectin to the juice and stir well. Let the mixture come to a rolling boil stirring occasionally to prevent sticking. Add sugar and bring to a rolling boil for 1 minute. Use three cups juice to two cups sugar (this makes a tart jelly). Skim and pour boiling hot into jelly glasses, cool a sample of the jelly to insure that it will harden. If not, an additional box of pectin may have to be added and the jelly boiled again. Seal and when jars are cold, test for seal.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrXCPirOo_MpgVdOiW1lVTe4RdOQZyYTXvvU1Yff0XBS09ZJD6L7OU-Un6By5MQr97tJI5Mu1rsqPooF9nHWLVhGP5U2QxV0je0EEZB3WijscPMsZJCr0kfVXFSmnN5OWtO0j/s1600-h/DSCN4587.JPG"></a></div>KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-1169396504988343162007-01-21T08:02:00.000-08:002007-01-21T08:27:39.563-08:00<strong>Beef & Bean Enchiladas</strong><br /><br />2lbs. ground beef<br />2 onions cut up<br />2 small cans enchilada sauce<br />1/2 can refried beans<br />Slap Yo Mama Seasoning (small center palm full)<br />Nutmeg (freshly grated)<br />Package of soft tortia shells (warm)<br />2 small cans or 1 large tomato sauce<br />Cilantro <br />2 jars favorite salsa<br />3 packages (2 cup) of sharp cheddar cheese<br /><br /><br />Cook ground beef and onion, drain. Add enchilada sauce, Slap Yo Mama, handful cilantro, nutmeg and beans. Simmer till slightly thick. <br /><br />In separate bowl, mix tomato sauce, dash of SYM, and sprinkle of cilantro. Spoon in bottom of pans and shake around till bottom is covered. <br /><br />Warm tortia shells in microwave. Fill w/bean beef mixture, fold and place in pan. <br /><br />Mix salsa with any left over tomato sauce, or tortia filling and spoon over enchiladas. Top with cheese. Bake in oven at 350 till cheese is brown and bubbly.<br /><br /><a href="http://photos1.blogger.com/x/blogger/3642/645/1600/982862/DSCN4037.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/3642/645/320/972946/DSCN4037.jpg" border="0" alt="" /></a><br /><br /><br /><br />KKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com2tag:blogger.com,1999:blog-35852695.post-1168429105901477572007-01-10T03:28:00.000-08:002007-01-10T04:05:11.286-08:00<strong>Ready, Set...Cook!</strong><br />This week ingredients were beef, sweet taters and cayenne pepper. <br /><br /><strong>Spicy Beef & Sweet Tater Stir Fry</strong><br /><br /><a href="http://photos1.blogger.com/x/blogger/3642/645/1600/23214/DSCN3954.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/3642/645/320/845106/DSCN3954.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Olive Oil<br />Onion<br />Green pepper<br />Sirlion Steak<br />Sweet Taters<br />Cayenne Pepper<br />Beef Stock<br />Soy Sauce<br />Ginger<br />Garlic<br />Orzo<br /><br />Cut and cube sweet tater, mince garlic, chop green pepper and onion-reserving the tops. Sprinkle cayenne pepper, salt and pepper all over beef, slice into thin strips. <br /><a href="http://photos1.blogger.com/x/blogger/3642/645/1600/998047/DSCN3955.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/3642/645/320/604889/DSCN3955.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Stir fry beef in olive oil until brown on outside but pink on inside. Remove from pan.<br /><a href="http://photos1.blogger.com/x/blogger/3642/645/1600/836436/DSCN3956.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/3642/645/320/466608/DSCN3956.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Place onion, green pepper and garlic into pan and cook till onion is clear.<br /><br /><a href="http://photos1.blogger.com/x/blogger/3642/645/1600/249568/DSCN3958.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/3642/645/320/339249/DSCN3958.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Add beef broth (around 1/2 cup), soy sauce, and cut and cubed sweet taters, more cayenne pepper, ginger, a little salt and black pepper. Steam until taters are tender. Add beef and warm through. <br /><br /><br /><a href="http://photos1.blogger.com/x/blogger/3642/645/1600/617339/DSCN3959.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/3642/645/320/605180/DSCN3959.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Serve on orzo and garnish with the chopped tops of the green onion.<br /><br /><a href="http://photos1.blogger.com/x/blogger/3642/645/1600/514550/DSCN3961.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/x/blogger/3642/645/320/211942/DSCN3961.jpg" border="0" alt="" /></a><br /><br />Happy Cooking! <br /><br />KKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-1160836827024960132006-10-14T07:40:00.000-07:002006-10-14T07:40:27.036-07:00Ready Set Cook! <br /><br />This week's ingredients were:<br /><br />Boiled Ham<br />Heavy Cream<br />Mushrooms<br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/1.8.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/1.7.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Recipe for the week- Ham Quiche! <br /><br />(I know, boring but I have never attempted one before and thought it was about damn time)<br /><br />Ingredients Used<br /><br />5 eggs<br />Cream<br />1 cup Swiss cheese<br />Portobello mushrooms<br />Roasted red pepper<br />Diced ham<br />Grits<br />Butter <br />9 inch deep dish pie crust<br /><br />Chop and saute mushrooms in butter, add roasted red peppers; let cool. <br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/2.4.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/2.3.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Boil water for grits, add salt, butter, grits and cook till done; add cream. Turn on very low heat; do not let cool completely. <br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/3.5.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/3.2.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Beat eggs and cream till light and fluffy. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/5.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/5.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Add Swiss cheese, ham, mushrooms and red pepper and black pepper. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/6.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/6.0.jpg" border="0" alt="" /></a><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/7.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/7.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Place grits in bottom of pie crust. Sprinkle with more black pepper.<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/4.3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/4.1.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Add egg mixture to pie and sprinkle more black pepper on top. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/8.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/8.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Place in preheated oven at 375 for 30 to 40 minutes or until knife comes out clean. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/9.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/9.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Breakfast, brunch, lunch or dinner is served! <br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/10.2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/10.2.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />As I had some cream left over, I decided to make a simple desert. <br /><br />Peaches & Cream & Ice Cream<br /><br />Cook peaches in butter, add sugar and cinnamonon. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/11.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/11.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Scoop out vanilla ice cream, place cooked peaches on top and add a splash of heavy cream.<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/desert.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/desert.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I'm so happy to be playing again. The daughter enjoyed it as well. This has made my day and I can't wait to read the other ideas on Thursday! <br /><br /><br />KKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com2tag:blogger.com,1999:blog-35852695.post-1160743046430673952006-10-13T05:37:00.000-07:002006-10-13T05:37:26.433-07:00This weeks Ready Set Cook ingredients were:<br /><br />Ground Turkey<br />Sun Dried Tomatoes<br />Rice<br /><br /><strong>Stacked Egg Plant</strong><br /><br />Here is my stuff-<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/stuff.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/stuff.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Cut up eggplant and brush with olive oil, sprinkle w/salt & pepper. Grill on high heat until mostly done. Set aside and let cool. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/grilledeplant.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/grilledeplant.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br />Chop up three or four sun dried tomatoes. To make rice use 1 cup chicken stock and 2 cups water to 1 1/2 cups rice. Add tomatoes and a pinch of saffron to liquid. Cook 20 minutes.<br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/ricejuice.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/ricejuice.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br />Chop up 2 celery sticks, three or four okra and 1/2 an onion. Cook in olive oil till tender. Add ground turkey and cook till done. Add salt, grated Parmesan cheese, lots of black pepper, parsley, rosemary, thyme, basil and ground red pepper. <br /><br />Melt butter and add bread crumbs and fresh grated Parmesan cheese. Set aside.<br /><br />Place roasted eggplant on foil covered cookie sheet; add scoop of rice, then turkey mixture, bread crumbs and a piece of roasted red pepper on top. Cook at 350 for 20 minutes or till all is hot. <br /><br />Dinner is served... <br /><br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/plate.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/plate.jpg" border="0" alt="" /></a><br /><br />It looks like hell, but it wasn't too bad- it's all gone anyway. The only thing I would do different is to take the purple off the eggplant- I don't like it. <br /><br />KKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-1160742955313283092006-10-13T05:35:00.000-07:002006-10-13T05:35:55.326-07:00Recipe for the week: <br /><br />Baked Chicken w/Roasted Red Peppers, Garlic Mashed Taters & broccoli<br /><br />Stuff: Boneless chicken breasts, white potatoes, roasted red peppers.<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/stuff.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/stuff.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong><em>Baked Chicken</em></strong>: <br /><br />Melt butter, olive oil and butter in a pan. Add basil and roasted red peppers. Simmer. Add chicken that has been lightly seasoned with salt and pepper. Cook till half done.<br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/chicken.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/chicken.0.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Take chicken out of pan, put juice into baking dish. Slice chicken in the fattest part of the meat and stuff with red pepper. <br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/slicechicken.1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/slicechicken.1.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Take a piece of bacon and wrap around the chicken. Place in slow oven, 350, till chicken is done (about 20 minutes). <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/rollchicken.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/rollchicken.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Turn oven up to 450 and bake till bacon has browned. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/bakingchicken.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/bakingchicken.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Slice some Gouda cheese.<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/gouda.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/gouda.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Put Gouda on top of chicken and pop back in the oven for a few minutes until cheese has softened. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/meltedcheechi.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/meltedcheechi.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><em><strong>Garlic Mashed Taters</strong></em>:<br /><br />Cut up taters, cook in slightly boiling salted water till soft. Drain.<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/taters.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/taters.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Melt butter, parsley and garlic powder (I lost my cloves- can't find them anywhere!)<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/taterwater.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/taterwater.jpg" border="0" alt="" /></a><br /><br />Add taters, milk and sour cream. Whip, mix, stir, whatever you like best. <br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/mashedtater.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/200/mashedtater.jpg" border="0" alt="" /></a><br /><br /><br /><br /><br />Cut up broccoli and put in boiling salted water for as long as you like or as little as you like. Drain and add salt, pepper and yes, more butter. <br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/broc.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/200/broc.jpg" border="0" alt="" /></a><br /><br /><br />Dinner for Ready Set Cook is served! <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/plate.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/400/plate.jpg" border="0" alt="" /></a><br /><br />Special Note: <br /><br />Thank you once again Anne for taking the time and effort to put this together when I know you are one <em>busy</em> woman. You give all that play something to look forward to each week. I wish I knew of a way to return the favor- <br /> <br /><br />KKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-1160577618594851962006-10-11T07:40:00.000-07:002006-10-11T07:40:18.603-07:00Today is Ready, Set, Cook and if you want to find out more about this fun activity, go visit <a href="http://cookingwithanne.blogspot.com/">Cooking with Anne </a>-<br /><br />Last night for my husbands dining pleasure I made up and prepared Stuffed Spinach Onions w/Soup. Sounds weird huh? The ingredients given this week were:<br /><br />1) Ground beef<br />2) Onions<br />3) Spinach<br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/start932.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/start932.jpg" border="0" alt="" /></a><br /><br />First saute a clove of garlic in olive oil, add some chopped onion, ground beef and cook till done. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/groundbeef35.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/groundbeef35.jpg" border="0" alt="" /></a><br /><br /><br />After draining the beef, add one can of chopped diced tomatoes in tomato sauce, good beef stock, a handful of okra, basil, pepper and a little salt. The stock I use has plenty and I figure you can always add.<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/soup.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/soup.jpg" border="0" alt="" /></a><br /><br /><br />While the soup is cooking, cut your onions and scoop out the inside. Set aside.<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/onion934.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/onion934.jpg" border="0" alt="" /></a><br /><br />Wash and drain your spinach and wring out excess water. Cut up a clove of garlic and cook in olive oil. Add spinach till hot, then add beef stock, one scrambled egg and freshly ground parmasian cheese. When the egg is cooked and the cheese melted, add bread crumbs. Stuff the onions and sprinkle some more parmisian cheese on top. Place onions in a dish with a little beef stock in the bottom and put in a fairly hot oven and cover. Bake till onions are soft, then uncover and let cheese brown. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/stuffedon938.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/stuffedon938.jpg" border="0" alt="" /></a><br /><br />Place the onion in a bowl of hot soup and serve. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/dinner.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/dinner.0.jpg" border="0" alt="" /></a><br /><br />I made fried green tomatoes and some toasted sour dough bread to go along with the meal. Quite honestly, I need not have made the tomatoes. The soup could stand alone as it was very rich. The bread is a must. It tasted so good dipped in the soup juices.<br /><br /><br /><br />Husband Comment Section: "This is like nothing I have ever had before. It is very, very tasty..."<br /><br />Maybe he will keep me. <br /><br />Yeah-<br /><br />KKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-1160576772215756222006-10-11T07:26:00.000-07:002006-10-11T07:26:12.223-07:00This week at Cooking With Anne (see side bar), I was given the following ingredients to form a meal. Actually, she wrote zucchini but I thought egg plant and you can see what I bought... Sorry again Anne :) <br /><br />Center Cut Pork Chops<br />2 Egg Plants <br />2 Slices Ginger<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/start661.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/start661.jpg" border="0" alt="" /></a><br />Pork Chops:<br /><br />In small bowl pour ¼ cup soy sauce, sprinkle of Slap Yo Mama and juice of ½ lemon. Add 2 slices of ginger, finely chopped up. <br /><br />Lightly pepper pork chops and place in zip lock bag. Add soy mixture, seal and place in fridge for ½ an hour.<br /><br />Take chops out of the fridge and remove any ginger pieces stuck to it. Dredge in bread crumbs, egg wash, and then back in bread crumbs. Brown in olive oil, place on cookie sheet and bake for 45 minutes (or till done) in 350 oven.<br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/breading666.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/breading666.jpg" border="0" alt="" /></a><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/fry665.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/fry665.jpg" border="0" alt="" /></a><<br /><br /><br /> <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/onion662.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/onion662.jpg" border="0" alt="" /></a><br />Peel and cut up egg plant into small cubes. Place in pan of salted water and cook till tender.<br />While egg plant is cooking, in medium bowl grate ¼ cup parmesan cheese, add pepper, salt and a sprinkle of Slap Yo Mama Hot seasoning to taste. Chop up ½ an onion and one clove garlic. Cook in olive oil till tender. Cool. <br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/choponion664.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/choponion664.jpg" border="0" alt="" /></a><br />Drain egg plant and wring out with dish towel, place in fridge to cool.<br /><br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/slap669.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/slap669.jpg" border="0" alt="" /></a><br />Take cooled egg plant and onion and add to cheese. Add an egg, juice of half a lemon and and ½ blood orange, mix. Add enough bread crumbs to hold together. Put back in fridge until chops are almost done- about 15 minutes prior to completion. Roll egg plant mixture into balls and flatten into patties. Cook in vegetable oil till brown on both sides. Place in oven to keep warm<br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/eggplant670.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/eggplant670.jpg" border="0" alt="" /></a><br /><br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/aspar671.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/aspar671.jpg" border="0" alt="" /></a><br /><br />Bring your asparagus up to a boil and cook till desired tenderness. Take off heat and drain. Add kosher salt, butter and the juice of ½ lemon. Put back on low heat till butter and lemon combine<br /><br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/squeezeme672.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/squeezeme672.jpg" border="0" alt="" /></a><br /><br /><br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/plate675.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/plate675.jpg" border="0" alt="" /></a><br />And there you have Kathleen's Pork Chop Dinner!<br /><br />Anybody want desert? How about some home-made carrot cake? <br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/carrotcake677.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/carrotcake677.jpg" border="0" alt="" /></a><br /><br />I am evil...KFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-1160576509774451802006-10-11T07:21:00.000-07:002006-10-11T07:21:49.786-07:00<a href="http://photos1.blogger.com/blogger/3642/645/1600/cooking5.0.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/cooking5.0.jpg" border="0" alt="" /></a><br /><br />My friend Anne, at Cooking with Anne, (see side bar) is playing a new game. She is giving her readers cooking projects. The ingredients of choice this week were boneless chicken breasts, black olives and linguini. Here is what I came up with:<br /><br />Ingredients:<br /><br />4 boneless chicken breasts<br />Olive oil<br />2 cloves garlic<br />5 olives stuffed with jalapeños (I did not have black olives)<br />1 small jar pimentos<br />Chicken stock- (enough to cover chicken)<br />Sour cream<br />Fresh grated parmesan cheese<br />Chopped parsley<br />Linguine<br />Kosher salt<br /><br />For the linguine-<br /><br />In big pot put in water, kosher salt, and olive oil. (no I did not measure) When boiling, put in the noodles. Boil correct amount of time, then with spoon take the noodles out- reserve the water.<br /><br />In the water I put in some broccoli I had left over- cook until they are they way you like them. (you can see from my picture that I cooked them well- this was not a choice; I got on the internet and forgot about the little green buggers!)<br /><br />Chicken:<br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/cooking1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/cooking1.jpg" border="0" alt="" /></a><br /><br /><br />Sautee 2 cloves of garlic in olive oil. <br /><br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/cooking2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/cooking2.jpg" border="0" alt="" /></a><br /><br /><br />Put in chopped olives and a small jar of pimentos chopped up. Add chicken breasts and cook till done. Add chicken stock, fresh grated black pepper and cover and let slowly simmer over low heat. <br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/cooking3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/cooking3.jpg" border="0" alt="" /></a><br /><br /><br />When chicken has cooked until it is tender and stock is reduced, add sour cream to thicken. Pour over noodles and grate some parmesan cheese over the top and then add chopped parsley. <br /><br /><a href="http://photos1.blogger.com/blogger/3642/645/1600/cooking4.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/3642/645/320/cooking4.jpg" border="0" alt="" /></a><br /><br />There you have it! Even the husband said "Damn, this was good!" Give it a whirl and while you are at it, why don't you pop over to Anne's and say hi? Her Dad is real sick and she could use a little support. <br /><br />KKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0tag:blogger.com,1999:blog-35852695.post-1160575843566980182006-10-11T07:10:00.000-07:002006-10-11T07:11:57.476-07:00This is from a previous post in Kfarmer- <br /><br />Well it's Sunday, day three of my vacation.If the next 8 days are half as good at the first two, I just dont know what I will do with myself- The stuffed peppers were sucked down in no time flat and the egg rolls followed suit. We still have pasta salad, bar-b-que, baked beans and the red velvet cake- <br /><br />Jalapeno Poppers:<br /><br />1-2 packages of cream cheese (depends on how big your peppers are) room temperature.<br />2-4 cloves chopped garlic<br />1/4 c finely chopped sun dried tomatoes<br />chopped fresh basil leaves<br />pinch salt<br />10-25 jalapeno peppers<br />1/2 to 1 pound thinly sliced bacon<br />tooth picks<br /><br />Mix cream cheese with garlic, tomatoes, basil and salt.<br /><br />Slice each pepper length wise on one side (careful not to cut the pepper in half) Remove seeds if you cant stand the heat or leave a few in...<br /><br />Take a pastry bag (or glad plasic baggie) and fill with stuffing. I usually use one of my childrens old baby spoons to fill the pepper-what ever is easiest. Wrap each stuffed pepper in a piece of bacon and if you wrap it right, you wont need a tooth pick. If the bacon is dangling off the pepper, use tooth pick. Cook in 350 oven until bacon is done. I always put a piece of tin foil on my cookie sheet to keep from messing up the pan. Make a bunch- those things go fast.<br /><br />Ok- time to get day Number 3 started- Looks like it is going to be a great one- we may even get some rain. <br /><br />TTFNKFarmerhttp://www.blogger.com/profile/11060166642694814717noreply@blogger.com0