tag:blogger.com,1999:blog-10405535381753865002024-02-21T22:05:23.317-08:00Mama Bear's OvenA blog filled with home-baked goodness from Mama.
aka "Soap Mom's Kitchen" Unknownnoreply@blogger.comBlogger142125tag:blogger.com,1999:blog-1040553538175386500.post-26105300305387525352019-02-07T12:29:00.000-08:002019-02-07T12:29:45.853-08:00Moist Banana Cake<div class="separator" style="clear: both; text-align: center;">
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This is a super flavorful moist banana cake with cream cheese frosting. It's great for a potluck. This recipe uses a cake mix which makes it super easy to put together. <br />
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<span style="font-size: large;">Moist Banana Cake</span><br />
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Preheat oven 350 degrees<br />
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1 box Betty Crocker Moist French Vanilla Cake Mix<br />
3 eggs (room temperature)<br />
1 cup milk (room temperature)<br />
1/3 cup oil<br />
1 tsp. baking soda<br />
3 ripe bananas (Smashed)<br />
2 tsp. banana extract<br />
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Mix all the ingredients in a stand mixer for minimum of 5 minutes. You want a creamy smooth batter. <br />
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Grease and flour pan. Pour in a 9x13 pan or 10x12 disposable aluminum sheet pan.<br />
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Bake for 35 minutes, insert tooth pick to test for doneness. If top is not firm but giggly, continuing baking until you can press top and its firm. <br />
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Cool cake completely before frosting. Once frosted, lightly cover with cling wrap and put in fridge. The cake gets super moist if kept in fridge over night, if you can wait that long. Store cake in fridge. <br />
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<span style="font-size: large;">Frosting</span><br />
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1 cream cheese 8 ounces ( room temperature)<br />
2 1/2 cups powder sugar<br />
1 tsp banana extract<br />
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Whip until smooth and creamy and spread with off set spatula on top of cool cake. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-73300296123309688402018-12-20T12:46:00.000-08:002019-02-07T12:46:51.041-08:00Christmas 2018<div class="separator" style="clear: both; text-align: center;">
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My daughter and I were able to make a Gingerbread House this year. It's not always easy to find the time during a busy holiday season, but we did and thoroughly enjoyed ourselves. </div>
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As you can see we love white. We love that winter wonderland feeling. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-19740177691885499242018-06-01T19:30:00.000-07:002019-03-14T07:42:19.212-07:00Chocolate and Vanilla Cupcakes for Nonna Maria<div style="text-align: center;">
<b>Happy Birthday to a Special Nonna. Only special cupcakes will do.</b></div>
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Dark Chocolate Oreo Cookie Cupcakes</div>
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Birthday Confetti</div>
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Moist Vanilla Cookies and Creme</div>
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Vanilla Cannolli Cupcakes</div>
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Chocolate and Vanilla cupcakes are so versatile. It's endless what flavors you can come up with a good base recipe. These are my two favorite recipes. The chocolate cake is 100% from scratch and the vanilla cake uses a cake mix and scratch ingredients to get the perfect vanilla cupcake. <br />
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My favorite chocolate cupcake recipe.</div>
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<b>Rich Chocolate Cupcake</b></div>
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Preheat Oven 335-350 degrees, line cupcake tins with paper</div>
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<i>Wet Ingredients</i></div>
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1 3/4 very hot strong coffee</div>
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1 cup semi sweet chocolate chips</div>
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2 cups sugar</div>
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2 sticks unsalted butter</div>
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2 large beaten eggs</div>
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2 tsp. vanilla extract</div>
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Put all wet ingredients in a sauce pot and heat until very hot and sugar, chocolate and butter are all smooth and dissolved. This is crucial that all ingredients are thoroughly dissolved and cohesive. </div>
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Cool slightly and put into a mixing bowl with whisk attachement. Turn on mixer on low speed and add beaten eggs, vanilla and continue to beat. You want the mixer moving so as to not cook the eggs while in warm wet ingredients. </div>
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<i>Dry Ingredients</i>:</div>
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2 cups all purpose flour</div>
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1 tsp. baking soda</div>
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pinch salt</div>
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sift these ingredients and add slowly to mixer, beat until well incorporated. </div>
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This is a runny batter. Line your cupcake tins with paper liners and fill 3/4 full. Bake at 335-350 degrees check in 15 minutes for doness. Depending on your oven it can take much longer than 15 minutes. Cupcake should spring back one touched on top. If using a larger muffin size cupcake it will take longer. </div>
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Once they are cooled I like to fill mine with American Buttercream and top with a spoonful of ganache. They are super moist and delicious. </div>
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<b>American Buttercream</b></div>
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4 sticks soft room temperature butter, unsalted</div>
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8 cups confectioners sugar</div>
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2 tsp. vanilla extract</div>
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2 T. heavy cream</div>
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With whip attachment beat butter until light and fluffy, add vanilla and slowly add powder sugar and cream in intervals. Then whip until everything is creamy and light. Turn your mixer to lowest setting and beat for another 3 minutes to take out some of the air from buttercream. This will give you a smoother buttercream. You can easily half this recipe.</div>
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<b>Ganache</b></div>
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1 cup semi sweet chocolate</div>
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1/2 cup heavy cream</div>
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1 T. strong coffee</div>
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1 T. unsalted butter</div>
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pinch salt</div>
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In a sauce pot heat cream, coffee and butter to a very warm temperature. Butter should be melted. Add chocolate and let sit for 5 minutes. Mix with a whisk or spoon and stir until melted and smooth.<br />
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<b>Vanilla Cupcake</b><br />
preheat oven to 350 degrees<br />
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1 vanilla or yellow cake mix<br />
4 eggs<br />
1/4 cup water<br />
1/3 cup oil<br />
1 cup sour cream<br />
1/4 cup sugar<br />
2 tsp. vanilla extract<br />
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In a stand mixer add all ingredients and beat for at least 5 minutes until smooth and incorporated. <br />
Fill prepared cupcake tins that are lined with paper to about 3/4 full. Check cupcakes in 15-20 minutes for doneness. They are done when touch they spring back. You might have to adjust time. Everyone's oven cooks slightly different. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-43665028023837975392018-04-05T15:43:00.000-07:002018-04-23T03:51:32.678-07:00Celebrating Alivia's First Birthday Bash!!!!!<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Alivia had an Alice in Wonderland Party Theme</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-TdcS_zMWI0o/Wtpsuq6--MI/AAAAAAAA-z0/8rsJ0_i0yhU7ptlt88489SQwaldX_qXigCLcBGAs/s1600/IMG_6006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="591" height="320" src="https://1.bp.blogspot.com/-TdcS_zMWI0o/Wtpsuq6--MI/AAAAAAAA-z0/8rsJ0_i0yhU7ptlt88489SQwaldX_qXigCLcBGAs/s320/IMG_6006.jpg" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made Alivia an Alice in Wonderland Cake. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-BmpTBO8spYI/Wtps1huBxTI/AAAAAAAA-0E/rjRgr8gX6ooRwudmYF1WQ8R53SlZSZLtQCLcBGAs/s1600/IMG_5998.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="612" data-original-width="938" height="208" src="https://3.bp.blogspot.com/-BmpTBO8spYI/Wtps1huBxTI/AAAAAAAA-0E/rjRgr8gX6ooRwudmYF1WQ8R53SlZSZLtQCLcBGAs/s320/IMG_5998.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made her a buttercream cake to smash!!!!</td></tr>
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<a href="https://1.bp.blogspot.com/-POQzg19sTfI/Wtps3DKsuOI/AAAAAAAA-0I/XqvX8SrdaGopzNoQjO9BiV1Jgeb2BgEqgCLcBGAs/s1600/IMG_6001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="926" height="211" src="https://1.bp.blogspot.com/-POQzg19sTfI/Wtps3DKsuOI/AAAAAAAA-0I/XqvX8SrdaGopzNoQjO9BiV1Jgeb2BgEqgCLcBGAs/s320/IMG_6001.jpg" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-4TXwQ7_7_to/Wtps41QyTVI/AAAAAAAA-0M/EsuSZ9Jc5Jsws8wIB_doLBZfN1MJ2HeDQCLcBGAs/s1600/IMG_6002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="913" height="214" src="https://3.bp.blogspot.com/-4TXwQ7_7_to/Wtps41QyTVI/AAAAAAAA-0M/EsuSZ9Jc5Jsws8wIB_doLBZfN1MJ2HeDQCLcBGAs/s320/IMG_6002.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">She enjoyed every minute!</td></tr>
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<a href="https://2.bp.blogspot.com/-D_JLYTXRnD4/Wtps-feSf_I/AAAAAAAA-0Y/oXJeqWm19PQnTKYkvsvK_pIhj79JyYqSQCLcBGAs/s1600/IMG_6219%2B%25281%2529.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="504" height="320" src="https://2.bp.blogspot.com/-D_JLYTXRnD4/Wtps-feSf_I/AAAAAAAA-0Y/oXJeqWm19PQnTKYkvsvK_pIhj79JyYqSQCLcBGAs/s320/IMG_6219%2B%25281%2529.PNG" width="263" /></a></div>
Had a great time celebrating my Great Niece Alivia Alexandria Rose. She turned one on April 5, 2018. She is such a sweet little girl. Her personality is angelic and she loves everyone. She is such a happy child. Her smile melts my heart. Happy Birthday Angel Girl. Your my baby cakes. Love you so much!!!!!! We had a tough past year in the family and you made the pain and hurt go away.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0p5_6n5Ec9qjLupLYnUv0IyCWzLEZWv-GeJ0hac3fvvl3A4MuLyCJuFSTu45n28z6pcNu0iGB3wwNmtLT8J-FFXC3wiKlV1PHz96ZBpUhAjUZfJuItKYhuTpy0uah6R8oZkeHs-trifc/s1600/IMG_3913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="460" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0p5_6n5Ec9qjLupLYnUv0IyCWzLEZWv-GeJ0hac3fvvl3A4MuLyCJuFSTu45n28z6pcNu0iGB3wwNmtLT8J-FFXC3wiKlV1PHz96ZBpUhAjUZfJuItKYhuTpy0uah6R8oZkeHs-trifc/s320/IMG_3913.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made gum paste cake topper</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Dk_b3qwyVIk/Wt2HprTSlYI/AAAAAAAA-_8/NS52oVBDLyEIERZqMqDNGDtz6C0tr3WXQCEwYBhgL/s1600/IMG_3832.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="817" height="240" src="https://3.bp.blogspot.com/-Dk_b3qwyVIk/Wt2HprTSlYI/AAAAAAAA-_8/NS52oVBDLyEIERZqMqDNGDtz6C0tr3WXQCEwYBhgL/s320/IMG_3832.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My daughter made gum paste clocks and keyhole</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xco09uhuJoA/Wt26YEkiJTI/AAAAAAAA_FE/YxDL_n5lX30SxRvmlhrj2NdxguDJvCpWwCLcBGAs/s1600/IMG_3972.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="460" height="320" src="https://1.bp.blogspot.com/-xco09uhuJoA/Wt26YEkiJTI/AAAAAAAA_FE/YxDL_n5lX30SxRvmlhrj2NdxguDJvCpWwCLcBGAs/s320/IMG_3972.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Edible Gum Paste Skeleton Keys</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-fzbvX1Uz890/Wt26cidNGxI/AAAAAAAA_FI/bnliUGbcG9I8wAruHrKcLIH-nnkBPPujwCLcBGAs/s1600/IMG_5842.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="635" data-original-width="847" height="239" src="https://4.bp.blogspot.com/-fzbvX1Uz890/Wt26cidNGxI/AAAAAAAA_FI/bnliUGbcG9I8wAruHrKcLIH-nnkBPPujwCLcBGAs/s320/IMG_5842.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Edible Lace for Cake</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-FhZBRiFZuw8/Wt2IVHVjm4I/AAAAAAAA_AI/JOwM7GbaX3Q966iUO1dQVB65ZxxtAydxwCEwYBhgL/s1600/IMG_7690.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="662" data-original-width="496" height="320" src="https://4.bp.blogspot.com/-FhZBRiFZuw8/Wt2IVHVjm4I/AAAAAAAA_AI/JOwM7GbaX3Q966iUO1dQVB65ZxxtAydxwCEwYBhgL/s320/IMG_7690.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made mini cheese cakes for party<br />
<br /></td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-80089001576952832012018-03-15T01:42:00.000-07:002018-04-23T01:57:50.102-07:00Greek Cinnamon Paximadia<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-JGNcsX1uhWw/Wt2etxFiy5I/AAAAAAAA_C8/u9f7QZcLoXcJeZv21q4ZpLC1-Ukv4TyDQCLcBGAs/s1600/IMG_5677.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="586" data-original-width="440" height="320" src="https://3.bp.blogspot.com/-JGNcsX1uhWw/Wt2etxFiy5I/AAAAAAAA_C8/u9f7QZcLoXcJeZv21q4ZpLC1-Ukv4TyDQCLcBGAs/s320/IMG_5677.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipes is for Cookie in the middle. Looks like a biscotti</td></tr>
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Found this wonderful recipe on Good Housekeeping, no less. Its a Greek traditional cookie. It's our version of Greek Biscotti. Lots of Cinnamon!!!! Love these. Taste just like Yiayia's. Only thing I did different was not use shortening. I use butter instead. I never use shortening. </div>
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Greek Cinnamon Paximadia<o:p></o:p></div>
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Preheat oven to 350 degrees F. <o:p></o:p></div>
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<span style="mso-spacerun: yes;">Recipe source: <a href="https://www.goodhousekeeping.com/food-recipes/a3973/greek-cinnamon-paximadia-1530/">Good Housekeeping</a></span></div>
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1/2 c. butter<o:p></o:p></div>
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1/2 c. shortening <o:p></o:p></div>
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1 1/2 c. sugar <o:p></o:p></div>
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3 large eggs <o:p></o:p></div>
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1 tsp. vanilla extract <o:p></o:p></div>
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2 tsp. baking powder <o:p></o:p></div>
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1/2 tsp. baking soda <o:p></o:p></div>
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4 c. all-purpose flour <o:p></o:p></div>
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1 1/2 tsp. ground cinnamon <o:p></o:p></div>
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In large bowl with mixer at low speed, beat margarine or
butter, shortening, and 1 cup sugar until blended. Increase speed to high; beat
until light and fluffy, about 5 minutes. At low speed, add eggs, 1 at a time,
and vanilla, and beat until well mixed. <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Gradually add baking powder, baking soda, and 3 cups flour
and beat until well blended. With wooden spoon, stir in remaining 1 cup flour
until soft dough forms. If necessary, add additional flour (up to 1/2 cup) until
dough is easy to handle. <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Divide dough into 4 equal pieces. On lightly floured
surface, shape each piece of dough into an 8-inch-long log. Place 2 logs, about
4 inches apart, on each of 2 ungreased large cookie sheets. Flatten each log to
2 1/2 inches wide. <o:p></o:p></div>
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Place cookie sheets on 2 oven racks and bake logs 20 minutes
or until lightly browned and toothpick inserted in center comes out clean,
rotating cookie sheets between upper and lower racks halfway through baking. In
pie plate, mix cinnamon with remaining 1/2 cup sugar. <o:p></o:p></div>
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Remove cookie sheets from oven. Transfer hot loaves (during
baking, logs will spread and become loaves) to cutting board; with serrated
knife, cut diagonally into 1/2-inch-thick slices. Coat slices with cinnamon
sugar.<o:p></o:p></div>
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Return slices, cut side down, to same cookie sheets. Bake
slices 15 minutes. Turn slices over and return to oven, rotating cookie sheets
between upper and lower racks, and bake 15 minutes longer or until golden.
Remove cookies to wire racks to cool.<o:p></o:p></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-49784258722499743362017-12-20T02:24:00.000-08:002018-04-23T02:27:38.211-07:00Bocconotti Mini Italian Cookie Tarts<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_Si9seK4UoY/Wt2lWxcJV3I/AAAAAAAA_DM/4xK0Oe3nOw0lmA7H89vKMUL_x9xp5qqKACLcBGAs/s1600/IMG_5678.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="586" data-original-width="440" height="320" src="https://1.bp.blogspot.com/-_Si9seK4UoY/Wt2lWxcJV3I/AAAAAAAA_DM/4xK0Oe3nOw0lmA7H89vKMUL_x9xp5qqKACLcBGAs/s320/IMG_5678.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These cookies are the ones that look like mini pies.<br />I also filled some with apricot and orange marmalade.</td></tr>
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Bocconotti means tiny bites in Italian and is traditionally
served during Christmas. This recipe is
made in many regions of Italy and traditionally are filled with jams, ricotta
cheese or almond chocolate fillings. You
can cover tops of mini pies with dough or leave open top.</div>
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This Recipe is Chocolate Filling</div>
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Preheat the oven to 375 degrees F.</div>
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<o:p></o:p></div>
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<b style="mso-bidi-font-weight: normal;">Bocconotti</b><br />
Pastry Dough:<br />
1-1/2 cups all-purpose flour<br />
1/2 cup granulated sugar<br />
1 whole egg<br />
2 egg yolks<br />
1/4 teaspoon baking soda<br />
Grated zest of 1 lemon (optional)<br />
Pinch of salt<br />
1/2 cup cold unsalted butter, cut into slices<br />
<br />
<b>
Filling:</b><br />
1 cup sliced almonds <br />
½ cup granulated sugar<br />
2 tablespoons cocoa powder<br />
2 ounces mini chocolate chips<br />
1/4 teaspoon ground cinnamon<o:p></o:p></div>
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<br />
2 egg whites<br />
1 teaspoon vanilla extract</div>
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Plus another 1/3 cup of mini chocolate chips for topping<br />
<br />
Dust with powder sugar <br />
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<b>
Directions:</b><br />
To make the pastry dough:<br />
In a food processor combine all dough ingredients process until dough comes
together in a ball. Wrap in plastic wrap and refrigerate.<span style="mso-spacerun: yes;"> </span>Make filling.<br />
<br />
<b>
To make the filling:</b><br />
Put the almonds in a food processor and grind them until finely chopped.<br />
Add the sugar, cocoa powder, chocolate, and cinnamon. Process until finely
chopped and mixed well.<br />
<br />
In a bowl, beat the egg whites until stiff peaks form.<br />
Fold the almond mixture into the beaten egg whites, in 3 increments.<br />
When the mixture is well combined, fold in the vanilla.<br />
<br />
<b>
To form and bake the Bocconotti:</b><br />
Preheat the oven to 375 degrees F.<br />
You will need 36 individual mini tart molds that are approximately 1-1/2 inches
wide.<span style="mso-spacerun: yes;"> </span>I used a Wilton mini muffin
pan.<span style="mso-spacerun: yes;"> </span><br />
<br />
Take a walnut size amount of dough and roll it into a ball. Use your
fingers and press down into the mini muffin form to form a shell.<span style="mso-spacerun: yes;"> </span>Form and press to form a mini pie in each mini
muffin form. Trim the excess off the top and clean edge of each tart. Place
a teaspoon of filling in each tart shell and sprinkle with extra mini chocolate chips. Place all the filled tarts on a
sheet pan and bake for 12-15 minutes bake until lightly golden.<br />
<br />
Remove from oven and cool tarts on wire rack. When cool, remove the tarts from
the molds. Dust with confectioners' sugar.<span style="mso-spacerun: yes;"> </span>Can be stored in airtight container for a few
days.<span style="mso-spacerun: yes;"> Great with cup of espresso coffee!</span><o:p></o:p></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-6927040538927933892017-06-29T12:20:00.000-07:002017-06-29T12:29:53.674-07:00Blue Berry Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSY3RW8oPjp1UcWmfXZZ0P5V4b8haOml4mZrAfbCgYGGOSdP_jWClsGoWbscpNnccej3gyBFGPVlRh8-368dcH-sps6ZGNH_MKpb1QFQmWUNGgGZQ0hY5360GULFnHjtgGqgnCuYiTwx4/s1600/403b57b3430dbdcf33b42cb0189351c3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSY3RW8oPjp1UcWmfXZZ0P5V4b8haOml4mZrAfbCgYGGOSdP_jWClsGoWbscpNnccej3gyBFGPVlRh8-368dcH-sps6ZGNH_MKpb1QFQmWUNGgGZQ0hY5360GULFnHjtgGqgnCuYiTwx4/s1600/403b57b3430dbdcf33b42cb0189351c3.jpg" /></a></div>
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<ul><div style="margin-bottom: 0in;">
This was delicious and the recipe is from one of my favorite TV Chefs Alton Brown. I used a basic pie crust recipe. It is awesome. </div>
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</div>
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<span style="font-size: x-large;">Blue Berry Pie</span></div>
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Recipe source: <a href="http://www.grouprecipes.com/96133/alton-browns-frozen-blueberry-pie.html">Alton's Brown Frozen Blue Berry Pie</a></div>
</ul>
<ul><div style="margin-bottom: 0in;">
4
cups blueberries
</div>
<div style="margin-bottom: 0in;">
1/2 cups sugar</div>
<div style="margin-bottom: 0in;">
1/8 teaspoon kosher salt
</div>
<div style="margin-bottom: 0in;">
5 tablespoons Tapioca Flour</div>
<div style="margin-bottom: 0in;">
1 tablespoon fresh orange juice
</div>
<div style="margin-bottom: 0in;">
1 teaspoon orange zest
</div>
<div style="margin-bottom: 0in;">
2 (9-inch) store-bought pie doughs or(
homemade)
</div>
<div style="margin-bottom: 0in;">
1 egg yolk whisked with 1 teaspoon
water
</div>
</ul>
<div style="margin-bottom: 0in; margin-left: -0.79in;">
Wash the berries and pat dry. Mash up
half of the blueberries<br />
in a small bowl.
</div>
<ul><div style="margin-bottom: 0in;">
In a medium bowl, whisk together the
sugar, salt and tapioca flour. Add the mashed blueberries, orange
juice and orange zest and stir to combine. Let the mixture sit for
15 minutes. Fold in the whole berries.
</div>
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<br /></div>
<div style="margin-bottom: 0in;">
Line a 9-inch pie plate with aluminum
foil. Place the blueberry mixture into the foil and place in the
freezer until solid, approximately 6 to 8 hours.
</div>
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<br /></div>
<div style="margin-bottom: 0in;">
Once the filling is frozen, remove
from the aluminum foil and wrap in plastic wrap and store in a
freezer bag for up to 3 months
</div>
</ul>
TO BAKE
<br />
<ul><div style="margin-bottom: 0in;">
Preheat the oven to 325 degrees F.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Unroll first piece of dough and place
into a 9-inch pie pan, making sure the dough reaches to the lip of
the pie pan. Trim excess, if necessary. Prick the bottom and sides
with a fork.
</div>
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<br /></div>
<div style="margin-bottom: 0in;">
Remove the frozen pie filling from the
freezer and place into the prepared dough in the pan. Lightly brush
the edge of the crust with the egg yolk.
</div>
<div style="margin-bottom: 0in;">
either use a full top crust or a
lattice crust... seal edges
</div>
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<br /></div>
<div style="margin-bottom: 0in;">
Place on the bottom rack of the oven
and bake for about 1 hour 15 minutes. The pie should be bubbling
lightly around the edges. If the lattice is not browned enough in
the center, place under the broiler for 1 to 2 minutes.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Place the pie on a rack and allow to
cool to room temperature before serving, approximately 1 1/2 to 2
hours.<br />
<br />
<br />
<b><span style="font-size: large;">Never Fail Pie Crust</span></b><br />
<br />
3 cups flour<br />
1 tsp. salt<br />
1 T. sugar<br />
1 1/4 cups soft butter<br />
1 egg<br />
1/3 cold water<br />
1 T. Vodka<br />
<br />
<br />
In
a food processor, add flour, sugar, salt and pulse to combine. Add
soft butter, egg and pulse to a meal. Combine vodka with water. Turn
on processor add liquids in a steady stream to form a ball. Remove from
machine. Flatten into 2 disks wrapped in clear wrap. Place in fridge
for one hour. Roll out on floured board to desired size. I usually egg wash my pie crust after I add slits to top of dough and sprinkle with demerra sugar.</div>
</ul>
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<br /></div>
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<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-50245467181252204282017-06-10T16:11:00.000-07:002018-04-23T00:18:17.103-07:00Anthony and Lucas's Birthday Bash!<br />
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<a href="https://2.bp.blogspot.com/-xmZej47OHbU/Wtpz5J2BVnI/AAAAAAAA-1c/fJlQdaVgYH4Aw9_QcZ3PlxhK7v4orN0YACLcBGAs/s1600/IMG_7705.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="346" height="320" src="https://2.bp.blogspot.com/-xmZej47OHbU/Wtpz5J2BVnI/AAAAAAAA-1c/fJlQdaVgYH4Aw9_QcZ3PlxhK7v4orN0YACLcBGAs/s320/IMG_7705.PNG" width="180" /></a></div>
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<a href="https://1.bp.blogspot.com/-PZsLc4KGUVg/Wtp0B-2zI_I/AAAAAAAA-1o/x_sHo4p60sQhOb2yFnUMgaz-A5gg-GNCQCLcBGAs/s1600/IMG_7707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="588" height="320" src="https://1.bp.blogspot.com/-PZsLc4KGUVg/Wtp0B-2zI_I/AAAAAAAA-1o/x_sHo4p60sQhOb2yFnUMgaz-A5gg-GNCQCLcBGAs/s320/IMG_7707.jpg" width="306" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-f9mfVCGqGDg/Wtp0DVHgPhI/AAAAAAAA-1s/8nxT66nL5WksqFXN8g4Swv5hGj3zVnStACLcBGAs/s1600/IMG_7708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="490" height="320" src="https://2.bp.blogspot.com/-f9mfVCGqGDg/Wtp0DVHgPhI/AAAAAAAA-1s/8nxT66nL5WksqFXN8g4Swv5hGj3zVnStACLcBGAs/s320/IMG_7708.JPG" width="255" /></a></div>
Another great family party. Lucas's Dinosaur cake was blackberry and poppy-seed cake with blackberry mousse, and Anthony's cake was chocolate salted caramel. We had a beautiful day and a lot of fun. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0p5_6n5Ec9qjLupLYnUv0IyCWzLEZWv-GeJ0hac3fvvl3A4MuLyCJuFSTu45n28z6pcNu0iGB3wwNmtLT8J-FFXC3wiKlV1PHz96ZBpUhAjUZfJuItKYhuTpy0uah6R8oZkeHs-trifc/s1600/IMG_3913.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="460" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0p5_6n5Ec9qjLupLYnUv0IyCWzLEZWv-GeJ0hac3fvvl3A4MuLyCJuFSTu45n28z6pcNu0iGB3wwNmtLT8J-FFXC3wiKlV1PHz96ZBpUhAjUZfJuItKYhuTpy0uah6R8oZkeHs-trifc/s320/IMG_3913.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made a Gum paste cake topper</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Dk_b3qwyVIk/Wt2HprTSlYI/AAAAAAAA-_8/NS52oVBDLyEIERZqMqDNGDtz6C0tr3WXQCEwYBhgL/s1600/IMG_3832.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="817" height="240" src="https://3.bp.blogspot.com/-Dk_b3qwyVIk/Wt2HprTSlYI/AAAAAAAA-_8/NS52oVBDLyEIERZqMqDNGDtz6C0tr3WXQCEwYBhgL/s320/IMG_3832.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My daughter made gum paste clocks and keyhole</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasL7JUf5xNJG2-DUz5sMdZeaSImP0qp7cyaZ2W0bObM-7KWd7_fIlDduE6W0xchK3aNp02qwyCt-R8ddG-5hjWm7ALUQhSg4-0xxES0hrzqrsQMJxTHiu7NtCOynzpH6r8lLJ9M__W71H/s1600/IMG_7690.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="662" data-original-width="496" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasL7JUf5xNJG2-DUz5sMdZeaSImP0qp7cyaZ2W0bObM-7KWd7_fIlDduE6W0xchK3aNp02qwyCt-R8ddG-5hjWm7ALUQhSg4-0xxES0hrzqrsQMJxTHiu7NtCOynzpH6r8lLJ9M__W71H/s320/IMG_7690.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made mini cheese cakes for party</td></tr>
</tbody></table>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-85592907592155617652017-02-22T00:52:00.000-08:002018-04-23T00:55:40.168-07:00Koliva Orthodox Commemorations<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-BDI-iFle77g/Wt2NzBSN2EI/AAAAAAAA_B8/YcxtT2Fw5Q09l732Jbb200cNQb6Tul_nQCLcBGAs/s1600/IMG_7567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="595" height="320" src="https://2.bp.blogspot.com/-BDI-iFle77g/Wt2NzBSN2EI/AAAAAAAA_B8/YcxtT2Fw5Q09l732Jbb200cNQb6Tul_nQCLcBGAs/s320/IMG_7567.JPG" width="310" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Used fondant for Initials and cross. <br />Painted with silver edible paint and sprinkles.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-6vYkv5fySow/Wt2N04DrJUI/AAAAAAAA_CA/d_CqhF-A0DwS3cYH3hlyUbiStw7EepGfgCLcBGAs/s1600/IMG_0545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="613" data-original-width="460" height="320" src="https://2.bp.blogspot.com/-6vYkv5fySow/Wt2N04DrJUI/AAAAAAAA_CA/d_CqhF-A0DwS3cYH3hlyUbiStw7EepGfgCLcBGAs/s320/IMG_0545.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Piped a border of royal icing on my Koliva. <br />Fondant Initials with sprinkles.</td></tr>
</tbody></table>
<span style="font-family: "Calibri",sans-serif; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Koliva,
is a dish based on boiled wheat that is used liturgically in the Eastern
Orthodox Church for commemorations of the dead. I found this recipe on
GreekBoston.com. I pretty much used their recipe but added some of cranberries,
finely chopped dried apricots, etc.... This is a recipe you can improvise.</span><br />
<span style="background-color: white; color: #222222; font-family: Roboto, arial, sans-serif; font-size: x-small;"><br /></span>
<div class="MsoNoSpacing">
<b>Greek Orthodox
Memorial Service (Koliva)<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<b>recipe source: <a href="http://www.greekboston.com/food/koliva-recipe/">GreekBoston.com</a></b></div>
<div class="MsoNoSpacing">
4 cups wheat grain, shelled<o:p></o:p></div>
<div class="MsoNoSpacing">
1 1/2 cups walnuts, coarsely chopped<o:p></o:p></div>
<div class="MsoNoSpacing">
1 1/2 cups blanched almonds, lightly toasted<o:p></o:p></div>
<div class="MsoNoSpacing">
3/4 cup golden raisins<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cups finely ground Zweiback, graham crackers, or
paximadia<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cups powdered sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
.5 tablespoon cinnamon<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 cup sesame seeds lightly toasted<o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 cup pomegranate seeds (optional)<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Almonds, powdered sugar, silver candies, walnuts or white
raisins for decoration (optional)<o:p></o:p></div>
<div class="MsoNoSpacing">
How to Make Koliva:<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Wash the wheat thoroughly to get rid of any grit or sand.
Add the wheat to a large pot. Fill the pot with water, add a few pinches of
salt, and bring the water to a boil.<o:p></o:p></div>
<div class="MsoNoSpacing">
Cook the wheat until it’s fluffy and tender – this should
take about 20 minutes.<o:p></o:p></div>
<div class="MsoNoSpacing">
Strain the wheat and let the water drain out thoroughly.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Special note: Do not skip this step</div>
<div class="MsoNoSpacing">
Berries need to be thoroughly dry</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Prepare a surface by layering some towels or a large clean table cloth down. Spread
the wheat thinly on the towels or cloth and allow drying overnight.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Add the wheat, walnuts, almonds, raisins, sesame seeds,
pomegranate seeds and 2 tablespoons of the ground toast/crackers to a large
mixing bowl and stir well with a wooden spoon until all the ingredients are
evenly distributed.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Place the mixture in a tray or bowl that you would like
to use. Press the mixture down to smooth it out and shape it (mound for
tray or flat for bowl). Sprinkle some of the remaining toast/crackers on the
top of the mixture to cover (no need to use all the crackers).<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Sprinkle the powdered sugar generously on top.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal">
Decorate the top with any of the ingredients you choose. It
is traditional to adorn the top with a cross.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<span style="background-color: white; color: #222222; font-family: Roboto, arial, sans-serif; font-size: x-small;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-91611827109068861082016-12-14T00:33:00.000-08:002018-04-23T01:18:06.196-07:00Gingerbread House 2016<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-U8ef00xM18I/Wt2McxDJD9I/AAAAAAAA_Bc/YJ6vjiSN7JsKJEI4r8etJI_4n9ke_sSVwCLcBGAs/s1600/IMG_3301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="460" height="320" src="https://1.bp.blogspot.com/-U8ef00xM18I/Wt2McxDJD9I/AAAAAAAA_Bc/YJ6vjiSN7JsKJEI4r8etJI_4n9ke_sSVwCLcBGAs/s320/IMG_3301.JPG" width="240" /></a></div>
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<a href="https://1.bp.blogspot.com/-pCICjjOTg_Y/Wt2MoAEdrOI/AAAAAAAA_Bk/Dbvn-b7zh0kGx42hsnwWbyEPrFl5Z8z8wCLcBGAs/s1600/IMG_9780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="460" height="320" src="https://1.bp.blogspot.com/-pCICjjOTg_Y/Wt2MoAEdrOI/AAAAAAAA_Bk/Dbvn-b7zh0kGx42hsnwWbyEPrFl5Z8z8wCLcBGAs/s320/IMG_9780.JPG" width="240" /></a></div>
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<a href="https://3.bp.blogspot.com/-4XM-2gChjCE/Wt2MrJLtDcI/AAAAAAAA_Bo/ohVP-k3MHTgZdDV8zhG5B1TookXYykBQQCLcBGAs/s1600/IMG_9847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="491" height="320" src="https://3.bp.blogspot.com/-4XM-2gChjCE/Wt2MrJLtDcI/AAAAAAAA_Bo/ohVP-k3MHTgZdDV8zhG5B1TookXYykBQQCLcBGAs/s320/IMG_9847.JPG" width="256" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Holiday time is a joyous time. As traditions go, my daughter and I try to make a gingerbread house every year. We are not always able to with our busy schedules, but we try. </div>
<div class="separator" style="clear: both; text-align: center;">
HAPPY HOLIDAYS TO ALL. GOD BLESS EVERYONE!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHOLAlChqdv0ZU8xCFRvrIkUqbHWcZP14i0GZtV7wj8489bAD_NFKOHqCWuuwT7BN3jeRYgzElhbePPSg6Zq_-m83lhYGuoFuFgNGTPAg48-6afLhd9rqXhn7a5N0y04UC5PUKnZRCSLK/s1600/IMG_3300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="613" data-original-width="465" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHOLAlChqdv0ZU8xCFRvrIkUqbHWcZP14i0GZtV7wj8489bAD_NFKOHqCWuuwT7BN3jeRYgzElhbePPSg6Zq_-m83lhYGuoFuFgNGTPAg48-6afLhd9rqXhn7a5N0y04UC5PUKnZRCSLK/s320/IMG_3300.JPG" width="242" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-8632723250339456422016-05-18T20:59:00.000-07:002018-04-23T01:09:31.953-07:00Mini Pecan Tarts<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://1.bp.blogspot.com/-GJg5-VuXyKs/VO02OFz7neI/AAAAAAAAQ3I/aJBkiYcE0eU6DoybUS59TP8sy1ftZcsDgCKgB/s1600/e5d1b3916ca1965cd028f4a03cc6ddbe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-GJg5-VuXyKs/VO02OFz7neI/AAAAAAAAQ3I/aJBkiYcE0eU6DoybUS59TP8sy1ftZcsDgCKgB/s320/e5d1b3916ca1965cd028f4a03cc6ddbe.jpg" width="320" /></a></div>
<br />
<b>Mini Pecan Tarts</b></div>
<div style="margin-bottom: 0in;">
<a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><b>Crust</b></div>
<div style="margin-bottom: 0in;">
2 tablespoons finely ground pecans</div>
<div style="margin-bottom: 0in;">
1 cup all-purpose flour, plus more for
dusting<br />
Pinch salt
</div>
<div style="margin-bottom: 0in;">
<a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>2 tablespoon sugar<br />
1 stick unsalted
butter, cold and cut into small chunks<br />
1 egg yolk<br />
2 to 3
tablespoons ice water, only if needed</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>For the filling:</b>
</div>
<div style="margin-bottom: 0in;">
1 1/4 cups pecan coarsely chopped pecans</div>
<div style="margin-bottom: 0in;">
2 eggs<br />
1/4 cup
light brown sugar<br />
1/4 cup sugar<br />
1/4 stick unsalted butter,
melted<br />
1 teaspoon pure vanilla extract<br />
1/4 cup honey<br />
pinch salt</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Powder Sugar or homemade caramel sauce for drizzle</div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<b>For the Tart dough:</b></div>
<b>
</b>
<br />
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
<div style="margin-bottom: 0in;">
Preheat oven to 350 degrees F.</div>
<div style="margin-bottom: 0in;">
<br /></div>
In a food processor add all crust ingredients except butter. Pulse a few times to mix well. Add the butter and
process until the mixture resembles coarse crumbs. Add the egg yolk and process the dough until it comes together. You might have to add a little ice water to bring dough together. The dough should stick together when you press with your fingers. Shape dough into a ball and wrap in clear wrap, place in fridge for 30 minutes to rest the dough.<br />
<br />
Use a muffin tin, 12 cup tin. Spray with nonstick spray. Lightly flour surface and roll dough out as you would a pie crust. Use a 3 inch diameter, round cookie cutter. They should be a little bit larger than the muffin cup. Press 3 inch round dough disc inside muffin cup. </div>
<br />
For the filling:<br />
<div style="margin-bottom: 0in;">
In a large mixing bowl, mix the eggs and sugar, combine well. Add in the melted butter, vanilla, syrup and
salt until well mixed. Place the pecans on the bottoms of the
tart shells. Pour in the filling. Fill the shells almost to the
top.<br />
<br />
Bake about 25 to
30 minutes until puffy on top. Place tarts on cooling rack to cool. When cool you can remove tarts from muffin tin.</div>
<div style="margin-bottom: 0in;">
<a href="https://www.blogger.com/null" name="itxthook4w"></a><a href="https://www.blogger.com/null" name="itxthook4p"></a><a href="https://www.blogger.com/null" name="itxthook4"></a><a href="https://www.blogger.com/null" name="itxthook4icon"></a> </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-80459331127812853172016-05-07T08:14:00.000-07:002018-04-23T01:08:35.321-07:00Never Fail Pie Crust<b>Never Fail Pie Crust</b><br />
<br />
3 cups flour<br />
1 tsp. salt<br />
1 T. sugar<br />
1 1/4 cups soft butter<br />
1 egg<br />
1/3 cold water<br />
1 T. Vodka<br />
<br />
<br />
In a food processor, add flour, sugar, salt and pulse to combine. Add soft butter, egg and pulse to a meal. Combine vodka with water. Turn on processor add liquids in a steady stream to form a ball. Remove from machine. Flatten into 2 disks wrapped in clear wrap. Place in fridge for one hour. Roll out on floured board to desired size. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-18374232747433853532016-05-07T00:00:00.000-07:002017-06-29T05:58:16.608-07:00Zuchinni Cake with Chocolate Glaze<script async defer src="//assets.pinterest.com/js/pinit.js"></script>
<div style="text-align: center;">
</div>
<div style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.blogger.com/blogger.g?blogID=1040553538175386500" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://3.bp.blogspot.com/-XD4E_ZvqCQM/VV5M8KiABAI/AAAAAAAAS6E/FI4VowvWKy8AV7u9peA3IrUCXwZkU9GBgCKgB/s1600/29bb76569c402874134c99596a27429f-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://3.bp.blogspot.com/-XD4E_ZvqCQM/VV5M8KiABAI/AAAAAAAAS6E/FI4VowvWKy8AV7u9peA3IrUCXwZkU9GBgCKgB/s320/29bb76569c402874134c99596a27429f-001.jpg" width="320" /></a></div>
The one thing I love about summer is
the abundance of zucchini in my Mother's garden. Unfortunately,
it's not summer but you can find zucchini all year long at the
market. One of my favorite recipes is the Cake above. My mom
has had this recipe for years and it is delicious. I often make
the cake into loaves and hand out to neighbors. It is lovely
with afternoon tea.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
You can add walnuts if you like.
This even taste better as it ages.
</div>
What amazes me is that chocolate and
zucchini really complement each other. Give it a try, I am sure
you will be very pleased. You can also leave out the chocolate
glaze but don't skimp on the chocolate chips. I prefer using
mini chocolate chips, but I did not have any on hand for the cake
above, so I used regular.
<br />
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The beauty of this cake is it can be
mixed in one big bowl with a wooden spoon!</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Preheat oven to 325 degrees</b></div>
<b>
</b>
<br />
<div style="margin-bottom: 0in;">
<b>Flour and spray a bundt pan generously</b></div>
<b>
</b>
<br />
<div style="margin-bottom: 0in;">
<b>Put a cookie sheet under bundt pan
while baking</b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Ingredients:</b></div>
<div style="margin-bottom: 0in;">
3 1/2 cups flour<br />
2 cups grated
zucchini and squeeze into a cloth to remove excess liquid<br />
1 cups
mini chocolate chips + 1 T. flour<br />
1 tsp. baking powder<br />
1 tsp.
salt<br />
3/4 tsp. baking soda<br />
1 3/4 cups granulated sugar<br />
1 cup
oil<br />
4 eggs (Beaten with fork before adding)<br />
2 tsp. vanilla
extract<br />
1 1/2 cups sour cream<br />
*1/2 cup finely chopped
walnuts (optional)<br />
<br />
Put all dry ingredients into a big bowl and
mix with a whisk, add all wet ingredients and mix with a wooden spoon
until well incorporated and everything is well blended. You do
not have to over mix. Place into prepared bundt, put on cookie
sheet and place in the middle of the oven. It will take about
an 1 hour and 25 minutes to bake. Cool and
Glaze.<br />
<br />
<b>Chocolate Glaze:</b><br />
1 1/2 cups chocolate chips<br />
3 T.
heavy cream<br />
3/4 cups sour cream<br />
1 cup confectioner's
sugar<br />
<br />
Over a double boiler heat heavy cream and chocolate
chips until smooth and melted, remove from heat, add sour cream and
confectioners sugar beat with a whisk until smooth. If you need
to add more heavy cream or water to smooth the glaze, go ahead.
Pour over cooled cake that is on a cooling rack. I place pan
underneath, and reapply drippings until the entire cake is covered.
You can use a spatula to help you out. When glaze is cooled,
add a sprinkle of powder sugar, mini chocolate chips or chopped
walnuts on top for a decorative touch!</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Can make into
loaves for gifts or freeze for later.<br />
<br />
<br /></div>
<div style="text-align: center;">
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-14867209316432170142016-05-06T21:07:00.000-07:002018-04-23T01:19:49.918-07:00Soap Mom's Kitchen Soft Sugar Cookies with Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-FxdDy0ZtfjA/VwpjD0MMW8I/AAAAAAAAP_k/kveeCgvf2nMKuTTARUnTi4RXOSaKpNgVgCKgB/s1600/b5afbceee93b12d0a7a6005567620004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-FxdDy0ZtfjA/VwpjD0MMW8I/AAAAAAAAP_k/kveeCgvf2nMKuTTARUnTi4RXOSaKpNgVgCKgB/s1600/b5afbceee93b12d0a7a6005567620004.jpg" /></a></div>
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Posted on my Original Blog a few years ago, Soap Mom's Kitchen. My family has been begging for the recipe.<br />
<br />
My daughter loves these cookies that you buy at the grocery store that comes in those plastic containers. They are usually frosted with bright colors and sprinkles. They are super soft and yummy. I am not crazy about all the preservatives and additives they put in them, so I went on a quest to make something very close, if not better. Give them a try and let me know what you think.<br />
<br />
<b>Preheat oven to 325 degrees and line 2 cookie sheets with silpats or parchment.</b><br />
<b>Ingredients:</b><br />
2 sticks unsalted butter, room temperature<br />
1 cup sugar<br />
3 large eggs room temperature<br />
1/2 tsp. vanilla extract<br />
1 tsp. baking powder<br />
pinch salt<br />
4 cups all purpose flour<br />
<br />
Cream butter with sugar until lighter in color. Add eggs one at a time and cream. Add vanilla. Sift flour with salt and baking powder. Add to mixing bowl slowly. Mix well. Form into balls and flatten into round cookie shape. Bake for 8 minutes.<br />
<br />
<span style="font-size: large;"><b>Special note: </b></span> The oven must be set no more than 325 degree and they must not over bake. They should just be baked with the bottom of the cookies having no color. In order to keep the cookies very soft you must not over bake or use a high temperature. Frost with frosting and add sprinkles.<br />
<br />
<b>Frosting Recipe:</b><br />
2 sticks unsalted butter soften<br />
1 tsp. vanilla extract<br />
4 cups sifted confectioner's sugar<br />
1 Tablespoon milk<br />
Food color optional<br />
Sprinkles<br />
<br />
In a large mixing bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a t time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. It should be a spreadable consistency. Add food coloring if desired. Keep bowl covered with a damp cloth until ready to use. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-80316917889892860422016-05-06T06:02:00.000-07:002016-05-07T08:02:19.172-07:00Chocolate Cake Donuts<table border="0"><tbody>
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Got this yummy recipe from Diana's Desserts on the web. Love them!<br />
<br />
Recipe Source: by <a href="http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2464/Recipe.cfm">Diana's Desserts</a> </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients: </b><br />
2 1/2 cups all-purpose flour <br />
1 cup unsweetened Dutch-process cocoa <br />
2 teaspoons baking powder <br />
1/2 teaspoon salt <br />
4 large eggs <br />
1 1/2 cups granulated sugar <br />
1/3 cup buttermilk <br />
3 tablespoons butter, melted <br />
6 to 8 cups vegetable oil for frying <br />
Mocha glaze, (optional) recipe follows<br />
Sprinkles </div>
</td>
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<br />
<b>Instructions:</b><br />
1. In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl,
whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry
ingredients until well blended. Chill until cold, at least 1 hour or up to 3
hours. <br />
<br />
2. Scrape dough onto a generously floured surface. With floured hands, pat
dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out
doughnuts. Pat together scraps of dough and cut again. (Alternately, shape
dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to
form doughnuts.) Place doughnuts on a well-floured baking sheet. <br />
<br />
3. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4
inches of oil into a 5- to 6-quart pan; heat to 375°F (190 C) (see Fry
Right). Place one doughnut at a time onto a wide spatula and gently slide
into oil, frying up to three at a time. Cook, turning once, until puffy and
cooked through, 3 to 4 minutes total (to check timing, cut first one to
test). With a slotted spoon, transfer doughnuts to paper towels to drain.
Repeat to fry remaining doughnuts. <br />
<br />
4. When cool enough to handle, dip the top half of each doughnut in warm
mocha glaze and place on a plate. Dip in sprinkles, optional. Let stand until glaze is set, about 5
minutes. <br />
<br />
Makes about 16 (3-inch) doughnuts. <br />
<br />
<b>Mocha Glaze </b><br />
In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup
whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon
instant espresso powder. Bring a few inches of water to a boil in a pan;
remove from heat. Place bowl over water and let stand, stirring occasionally,
until smooth, about 10 minutes. </div>
</td>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-1040553538175386500.post-88881440729281274972016-05-05T05:56:00.000-07:002016-05-06T06:23:50.121-07:00Coconut Cream Pie<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-mLzGXjekjf8/VO02A2efajI/AAAAAAAAQ3A/MSNX1efmSZM47ByAmhmoREF14qRjTSkYACKgB/s1600/8dfe32a8e2990158f34996c8bba569d0-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-mLzGXjekjf8/VO02A2efajI/AAAAAAAAQ3A/MSNX1efmSZM47ByAmhmoREF14qRjTSkYACKgB/s1600/8dfe32a8e2990158f34996c8bba569d0-001.jpg" /></a></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><b>Coconut Cream Pie</b></span></div>
<div style="margin-bottom: 0in;">
<br /></div>
<b>Pie Dough </b><br />
1 1/4 cups unbleached all-purpose
flour<br />
<div style="margin-bottom: 0in;">
pinch salt</div>
<div style="margin-bottom: 0in;">
2 tablespoons sugar</div>
<div style="margin-bottom: 0in;">
1 sticks cold unsalted butter, cut
into 1/4-inch slices</div>
<div style="margin-bottom: 0in;">
2 T. Vodka</div>
<div style="margin-bottom: 0in;">
2 T. Ice Water</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
In a food processor process all dry
ingredients until dough resembles peas. Scrape processor bowl down
with spatula. Empty mixture into medium bowl.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Drizzle vodka and water over mixture.
With clean hands, use folding motion to mix, pressing down on
dough until dough is slightly tacky and sticks together.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Form dough into a ball and flatten to a 4 inch disc.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Wrap in clear wrap and place in fridge
for 1 hour.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Remove and roll dough on floured
surface to size of pie pan. Place dough on pan. Prick with fork. Place a piece of
parchment on top of dough. Fill with pie weights or dried beans.
Bake in 375 degree oven until golden brown about 35 to 40 minutes. Remove beans when pie
has cooled. Discard or save for another pie. Cool crust completely.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Coconut Filling</b></div>
<div style="margin-bottom: 0in;">
1 (14 ounce) cans coconut milk
</div>
<div style="margin-bottom: 0in;">
1 cup whole milk
</div>
<div style="margin-bottom: 0in;">
1/2 cup unsweetened dried shredded
coconut
</div>
<div style="margin-bottom: 0in;">
1/2 cup sugar, plus 1 tablespoon sugar
</div>
<div style="margin-bottom: 0in;">
pinch salt</div>
<div style="margin-bottom: 0in;">
5 large egg yolks
</div>
<div style="margin-bottom: 0in;">
1/4 cup cornstarch
</div>
<div style="margin-bottom: 0in;">
2 tablespoons unsalted butter, cut into
2 pieces
</div>
2 tsp. coconut extract <br />
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Whip Cream Topping</b></div>
<div style="margin-bottom: 0in;">
3 cups cold heavy cream
</div>
<div style="margin-bottom: 0in;">
4 T. Powder sugar</div>
<div style="margin-bottom: 0in;">
1 tsp. coconut extract</div>
<div style="margin-bottom: 0in;">
3 tablespoon unsweetened dried shredded
coconut, toasted in small dry skillet until golden brown
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Directions</b></div>
<ol start="4"><div style="margin-bottom: 0in;">
Bring coconut milk, whole milk, 1/2
cup shredded coconut, 1/2 cup sugar, and salt to simmer over
medium-high heat, stirring occasionally to ensure sugar dissolves.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Whisk yolks, cornstarch and 1
tablespoons sugar in medium bowl until thoroughly combined. Whisking
constantly, gradually ladle about 1 cup hot milk mixture over egg
yolk mixture; whisk well to combine. Whisking constantly, gradually
add remaining milk mixture to yolk mixture in 3-4 additions; whisk
well to combine.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Return mixture to saucepan and cook
until thickened and mixture reaches boil, whisking constantly, about
1 minute; filling must boil in order to fully thicken. (Large
bubbles should quickly burst on surface when you stop whisking.).</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Off heat, whisk in butter and coconut extract until butter is fully incorporated. Pour hot
filling into cooled pie shell and smooth surface with rubber
spatula; press plastic wrap directly against surface of filling and
refrigerate until firm, at least 3 hours and up to 12 hours.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Just before serving, beat cream 2
tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft
peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then
sprinkle with coconut. Cut pie into wedges and serve.</div>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-52212205165170545102016-05-03T02:55:00.000-07:002016-05-06T06:23:22.016-07:00Italian Vanilla Butter Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-size: small;">A simple butter cake perfect for afternoon tea. Enjoy!</span><b> </b></span><br />
<br />
<span style="font-size: large;"><b>Italian Vanilla Butter Cake</b></span><br />
350 degree<br />
30-45 minutes bake time<br />
<br />
2 sticks butter, room temperature<br />
1 3/4 cups sugar<br />
1 cup sour cream, room temperature<br />
4 eggs, room temperature<br />
1 T. vanilla extract or seeds from one Vanilla Pod<br />
<br />
2 1/4 cups all purpose flour<br />
2 tsp. baking powder<br />
3/4 tsp. baking soda<br />
pinch salt<br />
<br />
Cream butter and sugar until creamy and smooth. Add room temperature eggs continue to beat until creamy. Add room temperature sour cream and vanilla extract. Beat well. Sift all dry ingredients. Add slowly to wet ingredients. Beat until well incorporated.<br />
<br />
Grease and flour a 9 inch spring-form pan. Bake for 30-45 minutes, do tooth pick test. Cool completely on cooling rack. Remove from pan. Dust generously with powder sugar. Slice and serve. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-12723927733761100382016-04-20T19:45:00.000-07:002016-05-06T20:17:05.517-07:00Snickerdoodle Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
I made this cake for my niece's engagement party. It was in the Fall in Brooklyn over looking the East River. She wanted a snickerdoodle cookie inspired cake. It has three components, the cake, the the filling and butter cream. All the recipes are below. It was delicious and I use this recipe all the time. You can use different flavorings and the cake options are endless. This cake is great for stacking cakes and carving! Using cake mix adds sturdiness, a tight, velvet crumb and moistness. <br />
<br />
<span style="font-size: large;"><b>Snicker-doodle Cake</b></span><br />
1 Duncan Hines Vanilla Cake Mix<br />
1 cup sugar<br />
1 cup cake flour<br />
1 cup full fat sour cream, room temperature<br />
4 eggs<br />
1/2 cup canola oil<br />
1 cup whole milk<br />
2 tsp. cinnamon<br />
1 tsp. vanilla extract<br />
<br />
In a stand Mixer, add all ingredients and mix well. Add batter to prepared pans. Bake until cake is springy to the touch. Use a tooth pick. If I am using 8 inch pans it usually take s about 25 minutes.<br />
<br />
<br />
<span style="font-size: large;"><b>French Butter Cream</b></span><br />
4 cups sugar<br />
1 cup water<br />
<br />
6 whole eggs, room temperature<br />
<br />
2 1/2 pounds unsalted butter (room temperature and very soft, cubed into small pieces)<br />
2 tsp. vanilla extract<br />
1 tsp. ground cinnamon<br />
<br />
In
a heavy Kitchen Aid Stand Mixer, whip eggs with whip attachment until
double in size. While whipping eggs, at this time bring 4 cups sugar
and 1 cup water to a boil in a sauce pan. Have a pastry brush with a
cup of water to gently brush sides of sauce pan as it is boiling. This
prevents the sugar from crystallizing and ruining the syrup. Using a
candy thermometer bring the temp to 236 degrees Fahrenheit.<br />
<br />
Please
be super careful, hot syrup can be very dangerous and you should have
experience in the kitchen to do this. When sugar reaches temperature,
slowly pour in to egg mixture while the mixer is on high and whipping
the eggs. Keep the stream of sugar away from the whip while mixing.
You must be careful when doing this.<br />
<br />
The eggs will
deflate, continue beating after syrup has been added for another 15
minutes on high until the bowl is cool. I sometimes place a tea towel
on top of my mixer because the mixture is whipping on high and this
helps from having it go all over your kitchen. Keep a close watch. I
would not leave kitchen at this time.<br />
<br />
When cool to
touch, you can add the soften butter a cube at a time. Continue to
beat for 8 minutes until it thickens to the consistency of butter cream.
Add vanilla, cinnamon and whip until incorporated. This is just the best butter
cream ever.<br />
<br />
<br />
<div style="margin-bottom: 0in;">
<span style="font-size: large;"><b>My Favorite Easy Cake Mousse Filling</b></span><br />
<br />
This
mousse is my favorite cake filling. It is super easy and taste great.
I use it all the time. I make different combinations to match my cake
flavors. </div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<span style="font-size: small;"><b>Ingredients:</b></span></div>
<div style="margin-bottom: 0in;">
1 cup heavy whipping cream</div>
<div style="margin-bottom: 0in;">
1 cup milk</div>
<div style="margin-bottom: 0in;">
1 large package of instant jello pudding (any flavor to complement your cake) </div>
<div style="margin-bottom: 0in;">
1 tsp. vanilla extract or substitute any flavor to complement your cake</div>
<div style="margin-bottom: 0in;">
3 T. Coffee Creamer to complement your cake flavor<br />
I Added 1 tsp. ground cinnamon </div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Directions:</b>
Mix the milk, heavy cream and pudding mix very well, add extract and
creamer and whip until mixture is thicken. Place in fridge for a few
hours to set. </div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
If you want a fluffier mousse whip another cup of whipping cream until stiff peaks form and gently fold into mousse. </div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Special Note:</b> You can fold in Oreo Cookie Crumbs, Coconut, Nuts, Jams, Puree, etc.</div>
<div style="margin-bottom: 0in;">
Make it your own.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Cheese Cake Mousse</b>: You can make a cheesecake mousse by adding one 8 oz. soften cream cheese block to the mousse.</div>
<div style="margin-bottom: 0in;">
You can use different extracts, coffee creamer flavors. The possibilities are endless. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-1190712619613790302016-04-10T02:21:00.000-07:002016-05-02T19:03:30.670-07:00Greek Thiples<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-size: small;">Ok, I am not going to tell you that this is easy or not a labor of traditional, Greek love. If you are Greek, you probably remember these fondly in your upbringing as a good Greek kid. Well, these are for you. Now that your not a kid anymore and getting back to your cooking roots, you finally decided to give them a try. Take your time, pour your self a glass of Ouzo and get down and dirty in the kitchen, just like Yiayia did. Practice makes perfect. When making Greek desserts, the more you make them the better you get. Ok, maybe not as good as Yiayia but she would still be proud!</span></span><br />
<br />
<span style="font-size: large;"><b>Greek Thiples</b></span><br />
<br />
<span style="font-size: large;">Dough</span><br />
5 cups flour<br />
2 1/2 tsp. baking powder, double acting<br />
1 cup orange juice<br />
2 Tablespoons vegetable oil<br />
4 wholes<br />
8 egg yolks<br />
<br />
1/2 gallon vegetable oil for frying<br />
<br />
<i> Sift your baking powder and flour together. Place in a heavy duty stand mixer, with dough attachment. Place flour in mixing bowl, add all the other ingredients. Using dough hook, knead dough to form a soft ball of dough. Cover with clear wrap and let rest on your counter for about 3-4 hours. </i><br />
<i><br /></i>
<i>When ready to roll, divide dough into 6 equal portions. You can roll very thin by hand or use a pasta machine. Roll as thin as possible. The thinner, the better they taste. The dough should be super thin and flaky when fried. Cut dough into 3x6 rectangles. Place in hot oil to fry. Using two forks roll the dough as quickly as possible, to form a hollow center. Do not over brown. Light golden color is what you are looking for. Set on paper towels to soak up excess oil. When cool dip each thiples in hot syrup for a few seconds to soak up syrup, remove from syrup and sprinkle with nuts and sugar cinnamon. </i><br />
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<span style="font-size: large;">Syrup</span><br />
2 cups honey<br />
1 cup water<br />
1 cinnamon stick<br />
<br />
<i>Boil all the ingredients above. Reduce heat and bring to a simmer for 20 minutes. Dip thiples in warm syrup. </i><br />
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<i>Special note: You may have to double syrup or even triple depending on how much these thiples soak up syrup. I like mine with lots of syrup. </i><br />
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<span style="font-size: large;">Garnish</span><br />
chopped walnuts<br />
granulated sugar<br />
ground cinnamon<br />
<br />
These thiples get better with age. Stack them up on a big tray. Cover with clear wrap or foil and enjoy for a few days. Great for parties. Make a few days in advance. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-38007980633697999592015-12-10T14:06:00.001-08:002016-04-10T03:20:45.414-07:00Sweet Potato Casserole<div class="separator" style="clear: both; text-align: center;">
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Okay, this recipe is so delicious I can't stop eating it. It's of course, delicious with turkey and ham, but I have to tell you it makes an awesome dessert with fresh whip cream. I do not recommend you cut back on the sugar at first. I like to make recipes as they are original printed and then make changes to suit my taste.<br />
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<span style="font-size: large;">Sweet Potato Casserole</span><br />
by Chris Ruth Steakhouse<br />
<br />
<b>Crust</b><br />
1 cup brown sugar<br />
1/3 cup all purpose flour<br />
1 cup finely chopped pecans or walnuts<br />
1/3 cup stick melted unsalted butter<br />
<br />
Combine brown sugar, flour, nuts and butter to form crumbs in a bowl, set aside.<br />
<br />
<b>Fillings</b><br />
3 cups cooked mashed sweet potato (I have even used up to 5 cups packed baked sweet potato, mashed)<br />
1 cup white sugar<br />
pinch salt<br />
1 tsp. vanilla<br />
2 eggs, beaten<br />
1 stick butter, melted<br />
<br />
<b>Directions:</b><br />
Preheat oven to 350 dgrees. Spray or grease baking pan with butter. (9x13) pan<br />
<br />
Peel sweet potato and bake in oven on a baking sheet for one hour until fork tender. <br />
<br />
Mash Potatoes well with potato masher.<br />
<br />
Add sugar, salt, vanilla and butter into potato mixture, continue to mash and mix well. When potatoes cool down add beaten eggs and mix well. <br />
<br />
Place potato mixture in prepared pan, smooth evenly.<br />
<br />
Place crumbs on top and bake in oven for about 30 minutes until lightly golden brown. Serve warm or at room temperature. If eating as a dessert I like mine cold from fridge with cold whip cream. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-10160858427618242842015-10-22T05:12:00.002-07:002016-05-07T08:00:40.859-07:00Tiramisu<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-size: small;">I usually make my Tiramisu in a 10x12 aluminum pan or a 9x13 pan. It should have over 2 inch sides. However the pic above was made in a spring form pan. </span> </span><br />
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<b><span style="font-size: large;">Tiramisu</span></b><br />
<br />
<b>Coffee Mixture</b><br />
1 1/2 cups strong espresso<br />
1/2 cup sugar<br />
1/4 cup kahlua<br />
2 T. Rum<br />
<br />
Combine all ingredients above.<br />
<br />
1 pkg. Italian lady fingers<br />
1 Hershey's chocolate Bar<br />
Hershey's Cocoa Powder for Dusting<br />
<br />
<b>Cream Filling</b><br />
6 eggs separated<br />
2/3 cups sugar<br />
1 large Tub mascarpone cheese<br />
1tsp. vanilla extract<br />
<br />
<br />
<b>Stabilize Whip Cream</b> for Decoration (optional)<br />
<br />
Beat egg yolks and sugar to creamy and fluffy, about 5 minutes. Add cheese, vanilla extract and continue to beat until creamy. Whip egg whites in a separate bowl to stiff peaks. Gently fold egg whites into cheese mixture. Fold until you don't see egg white anymore.<br />
<br />
Dip one lady finger into coffee mixture (rather quickly), continue until you have a layer on bottom of a 9x13 pan. Take half your cheese mixture and smooth with an offset spatula to cover your first layer of dipped lady fingers. Take cocoa and sift on top of cheese mixture. Grate half of chocolate bar on top of cocoa layer. Continue to do another layer of lady fingers dipped in coffee mixture. Then a layer of cheese mixture, cocoa and grated chocolate. I whip up heavy whipping cream with a little powder sugar and I dissolve plain gelatin in a little bit of hot water to stabilize whip cream. First whip up whipping cream then add powder sugar to your whipped cream to taste and a little bit of dissolved<span id="goog_793723627"></span><span id="goog_793723628"></span> gelatin. Continue to whip until all is incorporated. Do not over do it or you will get butter. Pipe decorations on top. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-27819161761762622752015-09-21T10:53:00.000-07:002016-05-06T06:56:25.789-07:00Polish Napoleon<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-size: small;">I love Napoleons which are a French dessert. However, I found out that Polish people have their own take on this dessert as well. It only has two layers of puff pastry and no fondant. Super easy to put together and I must say quite impressive. Enjoy.</span> </span></div>
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<span style="font-size: large;"><b>Polish Napoleons</b></span><br />
2 cookie sheets lined with parchment <br />
<br />
1 box of Pepperidge Farms Puff Pastry with 2 sheets of pastry dough<br />
Powder sugar for dusting<br />
<br />
4 cups whole milk<br />
1 1/2 cups sugar<br />
1 whole vanilla bean, split lengthwise, seeds scraped out<br />
or 2 tsp. vanilla extract<br />
pinch salt<br />
8 egg yolks<br />
1/2 cup plus 1 Tablespoon cornstarch<br />
1 stick unsalted butter, cut into small pieces<br />
<br />
1 cup whipped whipping cream<br />
<br />
More powder sugar for dusting.<br />
<br />
<b>Preparing Puff Pastry:</b><br />
Roll out puff pastry to about a 10x14 depending on size you want to fit in pan. Keep in mind it will shrink about an inch all around after baking. You can trim after baking to desired size to fit in pan. <br />
<br />
After rolling puff pastry, poke all over with fork. Bake in a 375 degree oven until golden brown, remove from oven and dust with powder sugar and place back in oven to caramelize. Remove from oven and flip over and do the underside with a dusting of powder sugar and bake until caramelized. This adds a wonderful texture and flavor to the puff pastry, similar to the top of a creme brulee. Do not skip this step, it makes a huge difference. Roll out other sheet and do the same as above. When finished, let pastries cool completely for assembly.<br />
<br />
<b>Make Filling: Can make filling in advance to cool</b><br />
In a medium saucepan, mix milk, 3/4 sugar, vanilla bean seeds and salt. Slowly cook over medium heat and bring to a light simmer. In another bowl, whisk egg yolks, cornstarch and remaining 3/4 sugar. Whisking constantly, add hot milk into egg yolk mixture. Keep whisking.<br />
<br />
Transfer mixture back into sauce pot. On gentle heat, bring mixture to a boil. Be careful it can burn very easily. Make sure you are whisking constantly. As soon as you see first bubble from boiling, remove from stove top, add butter and continue to mix well with a wooden spoon.<br />
<br />
Place custard in a bowl. Cover with clear wrap directly on top of custard to prevent a skin from forming. Custard needs to cool for about 2 hours. Fold in the whipped whip cream into custard with a spatula.<br />
<br />
In a 9x13 place a piece of parchment paper to overhang long sides about 2 inches on each side. This is for easy lifting of the Napoleon when frozen. If you have to cut your first piece of puff pastry to fit into the 9x13 pan do so. Place pastry sheet on bottom of parchment lined pan. Place custard on top and smooth out with off set spatula to even out. Place the other Pastry sheet on top. Gently press down to even out custard. Cover Napoleon with clear wrap and place in freezer for 5 hours to freeze. This is for easy slicing. Remove Napoleon by lifting from the parchment paper overhang on sides of pan. Place on cutting board. Generously sift powder sugar all over Napoleon. Using a serrated knife, slice frozen Napoleon into perfect slices. Place in fridge for about 5 hours to come to perfect consistency. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-44169703341964340812015-09-12T09:23:00.002-07:002016-05-06T03:32:24.452-07:00Danish Pastry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Danish Pastry</span> Posted originally on my old blog Soap Mom's Kitchen </div>
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For the
yeast dough starter, put into a small bowl
or one cup measuring cup, the following ingredients:<br />
<b>1/4 cup warm
water (105*F to 115*F)<br />1 1/2 teaspoon active dry yeast<br />1
teaspoon sugar</b><i> </i></div>
<div style="margin-bottom: 0.2in;">
<i>Wait 5 to 10 minutes to activate the yeast; it will
be bubbly. If not bubbly, discard. Try again. If yeast still did not activate, you need to buy new yeast.</i><br />
<br />
In a separate large bowl add and whisk together<br />
<b>1/2
cup milk at room temperature<br />1/3 cup sugar<br />1 egg<br />1 teaspoon
salt</b><i> </i></div>
<div style="margin-bottom: 0.2in;">
<i>Set aside.</i><br />
<br />
In a food processor add <br />
<b>2 3/4 cups
flour <br />2 sticks cold, unsalted butter</b></div>
<div style="margin-bottom: 0.2in;">
<i>Process only until butter
forms large clumps. Do not over-process into a meal. You
want to see clumps of butter. Have another 1/2 cup of flour in
reserve to bring the dough together into a soft ball.<br /><br />In a large
mixing bowl place the egg, milk, sugar mixture add the yeast dough
starter. Mix well. Add flour-butter mixture, and using a
spoon bring the dough together. You can mix the dough with your
impeccably clean hands as well. Using the reserved 1/2 cup
flour, bring the dough together to make a soft dough ball. Do
not overwork the dough as you do not want to melt the butter.
Grease the bowl slightly with vegetable oil and gently turn the dough
over in the bowl to lightly coat the dough ball with the oil. Cover
and refrigerate overnight.</i></div>
<div style="margin-bottom: 0.2in;">
<span style="font-size: large;">Cheese Filling</span> </div>
<div style="margin-bottom: 0.2in;">
1 8-ounce
package cream cheese<br />
1/3 cup sugar<br />
1 egg yolk<br />
1 teaspoon
vanilla extract<br />
Combine and mix well.<br />
<br />
<span style="font-size: large;">Honey Glaze</span><br />
1/3
cup honey <br />
2 teaspoons water<br />
Heat in a microwave safe bowl and
use a pastry brush to glaze the baked Danish.<br />
<br />
<span style="font-size: large;">Confectioner's
Glaze</span><br />
3/4 cups confectioner's sugar<br />
1 teaspoon of water (or
enough to achieve desired consistency for drizzling)<br />
Mix well.
Use to drizzle on top of cooled Danish.<br />
<br />
<b>Optional but highly recommended</b><br />
Jam
or preserve or curd of choice to add on top of the cheese
filling<br />
Toasted sliced almonds<br />
<br />
Oven 350* F.<br />
Parchment-lined
or generously greased cookie sheet.<br />
<br />
The next day, on a well floured
surface, roll out the dough into a large 16-inch square and fold into
thirds.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div align="CENTER" style="margin-bottom: 0in;">
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</div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="text-align: left;">
Wrap in plastic wrap and refrigerate for about 30 minutes.</div>
</div>
<div style="margin-bottom: 0in;">
<br />
Take
the dough out and roll again into a 10 x 20 rectangle and refold as
before. Cover and refrigerate. Do this for a total of 3
times.</div>
<div align="CENTER" style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-5PkfyiRvUvE/VfMGj1ld0-I/AAAAAAAARL8/wTtahp1vBJQtDvAu23Gz1UD6pcKYiVdDgCKgB/s1600/photo-070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-5PkfyiRvUvE/VfMGj1ld0-I/AAAAAAAARL8/wTtahp1vBJQtDvAu23Gz1UD6pcKYiVdDgCKgB/s320/photo-070.JPG" width="271" /></a></div>
<br />
<div style="text-align: left;">
After the third roll into a 10
x 20 rectangle, cut into strips. Cut along the short side. About 1 inch wide. </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<br /></div>
</div>
<div align="CENTER" style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div style="margin-bottom: 0in; text-align: left;">
Take two strips and twist them,
forming the twisted strips into a circle and pinching the ends
together.<br />
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</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<div style="margin-bottom: 0in; text-align: left;">
Pinch the inner part of the ring all
the way around towards the center to make a base for the
filling. Spray the tops of the danish with spray release and
cover gently with clear wrap. Let rise for about 35 minutes in
a warm spot or until proofed. </div>
<div align="LEFT" style="margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
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<br />
Add cheese filling and a tablespoon
of preserves on top of the cheese if you wish. Bake in a 350*F
oven for about 18 minutes or until golden brown. </div>
<div align="LEFT" style="margin-bottom: 0in;">
<span style="font-family: "tahoma";"></span><br />
Glaze with honey glaze, a
drizzle of confectioner's glaze, and if you want to guild the lily, a
few toasted sliced almonds.<span style="font-family: "tahoma";"></span><br />
<br />
<div style="text-align: left;">
One of
the beauties of this recipe is that the dough can be prepared ahead
of time, frozen, defrosted, and finished off at your pleasure.</div>
<div style="text-align: left;">
<br /></div>
</div>
<div style="margin-bottom: 0in;">
To prepare in advance and
then freeze, prepare the dough up to and including twisting the
strips into a circle. Spray with the pan release, put on a tray and
place in your freezer for a couple of hours. Once completely frozen,
remove the pastries from the freezer and store in a plastic bag. When
you are ready to bake, defrost the rings (they defrost quite quickly)
and proceed with pinching the inside of the rings towards the center
to make the base for the filling. Allow to rise and then bake and
glaze. <br />
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-46220843137898677052015-09-11T08:52:00.000-07:002015-09-11T08:55:01.801-07:00Baked Mozzarella Clam Dip<div style="margin-bottom: 0in;">
Baked Mozzarella Clam Dip</div>
<div style="margin-bottom: 0in;">
Source: Cousin Tina</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Ingredients </b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
1/2 cup of salted butter
</div>
<div style="margin-bottom: 0in;">
1 cup of bread crumbs
</div>
<div style="margin-bottom: 0in;">
1 medium onion minced
</div>
<div style="margin-bottom: 0in;">
2 10 ounce cans of minced clams with
juice
</div>
<div style="margin-bottom: 0in;">
2 T. mayonnaise<br />
2 teaspoons of oregano
</div>
<div style="margin-bottom: 0in;">
2 teaspoons of parsley
</div>
<div style="margin-bottom: 0in;">
2 Tablespoons of lemon juice
</div>
<div style="margin-bottom: 0in;">
2 Tablespoons of Parmesan cheese
</div>
<div style="margin-bottom: 0in;">
6 ounces of shredded whole milk mozzarella cheese
</div>
<div style="margin-bottom: 0in;">
1 box of Town House butter crackers or
slices of baguette lightly toasted
</div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<br />
<b>Directions</b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Saute onions in butter until clear.</div>
<div style="line-height: 100%; margin-bottom: 0in;">
</div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
Combine bread
crumbs, clams, oregano, parsley, mayo, lemon juice, and Parmesan cheese to
small baking dish.</div>
<div style="line-height: 100%; margin-bottom: 0in;">
</div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
Add butter and onion
and combine well.</div>
<div style="line-height: 100%; margin-bottom: 0in;">
</div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
Add shredded
mozzarella and combine well.</div>
<div style="line-height: 100%; margin-bottom: 0in;">
</div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
Bake in a 350° oven
for 25 minutes. Top should be nicely browned and bubbly.</div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
Serve hot with crackers or baguettes.</div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 100%; margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1040553538175386500.post-10971832672685805812015-07-08T20:32:00.001-07:002016-05-06T05:28:00.015-07:00No Bake Cherry Cheesecake<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
Super easy and everyone loves it. </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
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<a href="https://3.bp.blogspot.com/-PY7-1YViV7M/Vwpl88jXhlI/AAAAAAAARNw/ZGuSMbK05oAH76zglVAYuEspQB9HMNMPQCKgB/s1600/photo-058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://3.bp.blogspot.com/-PY7-1YViV7M/Vwpl88jXhlI/AAAAAAAARNw/ZGuSMbK05oAH76zglVAYuEspQB9HMNMPQCKgB/s320/photo-058.JPG" width="320" /></a></div>
<br />
<span style="font-size: large;"><b>No Bake Cherry Cheesecake</b></span><br />
<br />
<span style="font-size: large;">Crust</span><br />
2 1/2 cups graham cracker crumbs<br />
8 T. melted unsalted butter<br />
2 T. sugar<br />
<br />
Mix all ingredients in a bowl. Press into pan. Bake in a 350 degree oven for 10-15 minutes until lightly golden. Remove and let cool completely. <br />
<br />
<span style="font-size: large;">Cheese Filling</span><br />
2 8 ounce packages room temperature cream cheese<br />
1 can sweeten condensed milk<br />
1/4 cup fresh lemon juice<br />
1 tsp. vanilla extract<br />
<br />
Beat all ingredients in a mixer until creamy and smooth. Pour over prepared graham cracker crust.<br />
Pour one can of pie fruit filling such as cherry, blueberry, raspberry, etc. Spread fruit filling with offset spatula to cover cheese filling. Place in fridge for at least 5 hours to set, best over night. <br />
<br />
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<br />Unknownnoreply@blogger.com0