tag:blogger.com,1999:blog-17858975970151659182024-03-12T21:48:17.786-07:00Pat Cooks and BakesPat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.comBlogger257125tag:blogger.com,1999:blog-1785897597015165918.post-23593901990617684512015-04-16T12:26:00.002-07:002015-04-16T12:26:53.224-07:00Brownies and Blondies<div style="line-height: 0.17in; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<span style="line-height: 0.17in;">BUTTERSCOTCH CASHEW BLONDIES</span></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<span style="font-family: Times, serif; font-size: x-small; line-height: 0.17in;"><br /></span></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<span style="font-family: Times, serif; font-size: x-small; line-height: 0.17in;">Here's another easy bar recipe. I often take Zebra Brownies or these bars to potlucks because there are always lots of plain brownies. Lining the pan with foil makes it easy to remove bars and cut evenly. </span></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<span style="font-family: Times, serif; font-size: x-small; line-height: 0.17in;"><br /></span></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<span style="font-family: Times, serif; font-size: x-small; line-height: 0.17in;"><br /></span></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<span style="font-family: Times, serif; font-size: x-small; line-height: 0.17in;">The
opposite of a brownie is a blondie—the colors are different but the
texture of the bars is similar. It is much easier to determine
doneness in the blondies than in the brownies. If the blondies are
not done, you can see the batter move under the top crust when you
shake the pan. Because of the high amount of sugar in these bars, the
edges rise and get dark and chewy—I think this is the best part!</span></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;">Makes
36 bars</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> 2 cups
all-purpose flour</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> 2 teaspoons
baking powder</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> </span></span><sup><span style="font-family: Times, serif;"><span style="font-size: x-small;">1</span></span></sup><span style="font-family: Times, serif;"><span style="font-size: x-small;">/</span></span><sub><span style="font-family: Times, serif;"><span style="font-size: x-small;">2</span></span></sub><span style="font-family: Times, serif;"><span style="font-size: x-small;"> teaspoon
baking soda</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> </span></span><sup><span style="font-family: Times, serif;"><span style="font-size: x-small;">1</span></span></sup><span style="font-family: Times, serif;"><span style="font-size: x-small;">/</span></span><sub><span style="font-family: Times, serif;"><span style="font-size: x-small;">2</span></span></sub><span style="font-family: Times, serif;"><span style="font-size: x-small;"> teaspoon
salt</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> 2 cups
firmly packed brown sugar</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> 1 cup
butter, melted</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> 2 teaspoons
vanilla</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> 2 eggs,
beaten</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> 1 cup
butterscotch chips (6 ounces)</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;"> 1 cup
cashew halves and pieces, coarsely chopped</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.04in;">
<br />
<br /></div>
<div style="line-height: 0.17in; margin-bottom: 0.09in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;">Heat
oven to 350°F with oven rack in middle. Line bottom of a 13 x 9-inch
baking pan with aluminum foil, extending foil about 2 inches beyond
pan on each long side. Spray lightly with nonstick cooking spray.</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.09in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;">Combine
flour, baking powder, baking soda, and salt in a medium bowl.</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.09in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;">Combine
brown sugar, butter, and vanilla in a large bowl and stir slowly to
mix. Add eggs and mix with a wire whisk until well blended. Slowly
stir in flour mixture until it is moistened. Beat with wire whisk 30
seconds until smooth.</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.09in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;">Add
butterscotch chips and cashews. Pour batter into prepared pan and
spread evenly.</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.09in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;">Bake
30 to 35 minutes or until center seems set when touched lightly with
a finger. The blondies will also start to pull away from pan edges.
When checking, shake the pan a little and see if batter jiggles. A
toothpick will come out dry. Cool in pan on wire cooling rack.</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.09in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;">Remove
blondies intact from pan by loosening ends with a metal spatula and
lifting out, using the aluminum foil. Cut into bars. Make sure foil
is not stuck on bottom of any blondies.</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0in;">
<br /></div>
<div style="line-height: 0.17in; margin-bottom: 0.09in; margin-left: 0.13in; margin-right: 0.13in;">
<span style="font-family: Times, serif;"><span style="font-size: x-small;">Baker’s Note: </span></span><span style="font-family: Times, serif;"><span style="font-size: x-small;">When
you combine the brown sugar, butter, eggs, and vanilla, mix until
smooth, crushing any lumps of brown sugar.</span></span></div>
<div style="line-height: 0.17in; margin-bottom: 0.09in;">
<br />
<br /></div>
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<div style="line-height: 0.17in; margin-bottom: 0.09in;">
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<a href="http://2.bp.blogspot.com/-dbTTyU-0i9E/VTAM5Gjr4lI/AAAAAAAACJM/fPWeaiM8tN0/s1600/IMAG0296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dbTTyU-0i9E/VTAM5Gjr4lI/AAAAAAAACJM/fPWeaiM8tN0/s1600/IMAG0296.jpg" height="180" width="320" /></a></div>
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Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-85736425029072248402015-01-27T08:07:00.001-08:002015-01-27T08:08:23.601-08:00Browned Butter Weekend Cake<p dir=ltr>For Christmas I received a copy of <i>Baking</i> <i>Chez</i> <i>Moi</i> by Doris Greenspan. The recipes are a result of the many years she has lived in Paris.</p>
<p dir=ltr>A group of bakers are baking on Tuesdays and posting on their blogs. It's fun for me to experience the differencs between European baking and American. This week we baked Browned Butter and Vanilla Bean Weekend Cake.</p>
<p dir=ltr>This cake is moist and tender and similar to a pound cake. When browning butter use low heat and pour out the butter into a bowl when you remove it from the heat.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-Cq1z3CQB3ho/VMe3sTk67_I/AAAAAAAABmg/Xwaen7FcuzM/s1600/IMAG0268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-Cq1z3CQB3ho/VMe3sTk67_I/AAAAAAAABmg/Xwaen7FcuzM/s640/IMAG0268.jpg"> </a> </div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-40653428591903427802014-12-16T14:22:00.001-08:002014-12-16T14:22:02.966-08:00Holiday Winner<p dir=ltr>This is the Orange Bundt Cake that won the Blue Ribbon at the 2013 Minnesota State Fair. Easy to make it is perfect to have on for unexpected guests.</p>
<p dir=ltr>This is the first time I've made it with just-picked oranges from my son's back yard. We're celebrating the holidays with sunshine not snow this <font color ="#000000">year!</font></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-bNxBkrIprZI/VJCwiDWTylI/AAAAAAAABac/tFUvNnfirpw/s1600/IMAG0239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-bNxBkrIprZI/VJCwiDWTylI/AAAAAAAABac/tFUvNnfirpw/s640/IMAG0239.jpg"> </a> </div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-77130837396496357252014-12-09T16:58:00.001-08:002014-12-09T16:58:28.078-08:00Palets des Dames<p dir=ltr>These cookies are easy and keep well. It's the first recipe I've tried from Baking Chez Moi by Doris Greenspan.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh4.ggpht.com/-Y6AdDUj9eFI/VIeasQlv3WI/AAAAAAAABVo/OKcHpz2VEfQ/s1600/IMAG0197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh4.ggpht.com/-Y6AdDUj9eFI/VIeasQlv3WI/AAAAAAAABVo/OKcHpz2VEfQ/s640/IMAG0197.jpg"> </a> </div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-42669720185066133942014-12-02T11:31:00.000-08:002014-12-02T11:31:07.796-08:00Start Your Ovens<br />
<br />
This is the time of year that almost everyone thinks about baking. Since my last post was in March, I thought I'd start with some tips for successful baking from Baking Basics and Beyond.<br />
<br />
Always read the entire recipe before you begin. Carefully follow the directions. If you want to experiment it is best not to do it the first time you bake the recipe.<br />
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Use an oven thermometer and adjust your oven as needed. This will prevent overbaking or needing lots more time til doneness. Some ovens are 25 degrees off. (I always take a quick peek a couple of minutes before baking time is up. )<br />
<br />
Use the best ingredients you can afford. I always use pure vanilla, high quality chocolate and unsalted butter.<br />
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The photo above is of Palets de Dames from Dorie Greenspan's Baking Chez Moi. I'll be doing lots of baking and posting often, so leave any questions and I'll respond.<br />
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<br />Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-256316006123977752014-03-14T15:37:00.000-07:002014-03-14T15:37:42.966-07:00Luck of the IrishOn Sunday March 16, I will be the Chef of the Day on Cookstr. Go to www.Cookstr.com/chefs to see my recipes. Since it will be only one day early, we're celebrating by having Irish Soda Bread.<br />
<br />
<br />
I don't have to go back very far to find my Irish heritage as both of my maternal grandparents were Irish. Every year for St. Patrick's Day I bake Irish Soda Bread. Although it is easy to make, it's important not to knead vigorously or the bread will be tough. What is called Irish Soda Bread in the US, is actually Spotted Dog in Ireland.<br />
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"> Irish Soda Bread</span></b><br />
3 cups all-purpose flour<br />
1 cup whole wheat flour<br />
1/2 cup sugar<br />
1 tablespoon baking powder<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1/2 cup cold butter, cut into 1/2-inch pieces<br />
1 1/2 cups buttermilk<br />
1 cup golden raisins<br />
<br />
Heat the oven to 375 degrees F.<br />
<br />
Combine the flour, whole wheat flour, baking powder, baking soda and salt in a large bowl. Mix well. Cut in butter using a pastry blender or two knives until mixture resembles coarse crumbs. Stir in the buttermilk and mix until a sticky dough forms. Mix in raisins.<br />
<br />
Place dough on a lightly floured work surface. Knead dough gently 8 to 10 times or until dough comes together and is no longer sticky.<br />
<br />
Divide dough in half and shape each half into a round loaf, about 7 inches across. Place on baking sheet. Bake 30 to 35 minutes or until deep golden brown and no longer moist on the surface. Cool on wire cooling rack a few minutes before slicing. Makes 2 loaves.<br />
<br />
Tip: This year I added sunflower nuts instead of raisins, using 1/3 cup.Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-77222796466168716542013-08-29T13:09:00.001-07:002013-08-29T13:09:49.735-07:00Best Cake of the MN State FairThe State Fair- the great Minnesota Get Together- is one of the highlights of the year in Minnesota. (The other would be hockey season). Almost 2 million visitors visit the Fair and gorge themselves on fried foods and anything "on a stick". This year my husband feasted on a Breakfast Lolly (sausage on a stick dipped in pancake batter and fried) with maple syrup and I sampled walleye on a stick.<br />
<br />
This event runs from for 10 days ending on Labor Day. There is such a heat wave at the moment that fair attendance is down quite a bit but the food competition hasn't noticed.<br />
<br />
Scandinavian Orange Bundt Cake from Scandinavian Classic Baking is the recipe Candy Freeman prepared to enter in the category of Cakes with Fat or Cooking Oil. In addition to winning in its category this cake also received the Grand Cake Sweepstakes (Best Cake of Fair). Congratulations to her!<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
<strong><span style="font-size: large;">Orange Bundt Cake</span></strong></div>
A classic pound cake is made with
one pound each of butter, sugar, eggs and flour but doesn’t have the lighter
texture preferred today in cakes. The delicate orange flavor added by the
orange rind can be intensified by also adding orange extract. If you are using
a fluted tube pan, I recommend using shortening and brushing it into all the
grooves in the pan before flouring. <br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
Makes 1 cake, 12 to 16 servings</div>
<br />
2 1/2 cups all-purpose flour <br />
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1/2 teaspoon baking powder</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1/2 teaspoon baking soda</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1/2 teaspoon salt</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1<span style="mso-tab-count: 1;"> </span> cup unsalted
butter, softened</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1 <span style="mso-tab-count: 1;"> </span>cup
granulated sugar</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1 cup firmly packed light brown sugar<span style="mso-tab-count: 1;"> </span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
4<span style="mso-tab-count: 1;"> </span> large eggs,
room temperature</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1 teaspoon vanilla</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1 teaspoon orange extract, if desired</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
3/4 <span style="mso-tab-count: 1;"> </span>cup 2%
milk, room temperature</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1/4 cup orange juice</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
2 tablespoons grated orange rind</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Heat the oven
to 350°F with rack in lower third. Thoroughly grease and flour a 10-inch fluted
tube pan or an angel food cake pan.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Sift the
flour, baking powder, baking soda and salt into a medium bowl. Combine the milk
and orange juice.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Beat the
butter in the bowl of a heavy-duty mixer on medium speed until creamy.
Gradually add the sugar, scraping down the sides of the bowl occasionally, and
beat 2 minutes.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Beat in the
eggs, one at a time, scraping the sides of the bowl after each egg is added.
Add the vanilla and beat 3 minutes until the mixture is very light and creamy.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Reduce the
mixer speed to low. Add the flour mixture in three additions, alternating with two
additions of the milk. Scrape down the sides of the bowl after each addition.
After adding all of the flour beat until smooth, but no longer than 15 seconds.
</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Stir in the
orange rind. Pour into the prepared pan and spread evenly.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Bake 50 to 60
minutes or until a toothpick inserted in the center of cake comes out
clean.<span style="mso-spacerun: yes;"> </span>Cool on a wire cooling rack 10
minutes. Run a spatula or a wooden skewer around the edge of the pan and around
tube in the center to loosen the cake. Carefully loosen the cake from pan and
invert onto cooling rack. Cool completely.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Serve with
whipped cream. </div>
Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-78055803558970164042013-07-27T13:08:00.000-07:002013-07-27T13:08:00.060-07:00New Cookbook- Scandinavian Classic Desserts<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-F07iqkyl-vg/UfPpsKj84hI/AAAAAAAAASc/zozOxW4kXM8/s1600/Dessert+Cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-F07iqkyl-vg/UfPpsKj84hI/AAAAAAAAASc/zozOxW4kXM8/s320/Dessert+Cover.jpg" width="318" /></a></div>
My third cookbook, Scandinavian Classic Desserts, was recently published by Pelican Publishing. This book follows the same design as Scandinavian Classic Baking and features a photo of every recipe. There is a wide range of recipes that can be prepared by novices to experienced bakers. Many of the sidebars are instructional and aid success. <br />
<br />
Unfortunately Scandinavian Desserts has three errors. Somehow we all missed the following when the book was proofed.<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-bidi-font-size: 11.0pt;"><em>Norwegian
Blotkake</em>- page 21 When beating the eggs for the cake, add all of the sugar (1
cup) listed in the cake ingredients. Add 2 teaspoons sugar to the whipping
cream.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-bidi-font-size: 11.0pt;"> <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-bidi-font-size: 11.0pt;"><em>Swedish
Almond Bars</em>- page 70 should be baked at 350 degrees F. Baking times are
correct.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-bidi-font-size: 11.0pt;"> <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-bidi-font-size: 11.0pt;"><em>Danish
Aebleskiver</em>- page 79 After soaking the yeast in warm water it should be added
to the beaten egg yolks with the flour, 1/2 cup milk and vanilla. <o:p></o:p></span></div>
Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-10443817855868212382013-06-14T10:06:00.000-07:002013-06-14T10:06:12.144-07:00Father's Day DinnerLately I've been seeing lots of articles about cooking steak on the grill but not as many ideas for completing dinner. Instead of steak we're going to have baby back ribs on the grill because that's my husband's favorite. I'm trying a new recipe that is very simple. I'm hoping it's a good as it is simple!<br />
<br />
I'm preparing a marinated green bean and potato salad to go with the ribs. It's something that can be done ahead making the day easier. It's also a great picnic salad because there's no mayonnaise.<br />
<br />
What's left? Dessert! Here's a recipe for a peanut butter pie. It a favorite of all generations in our family. Because it needs to be frozen there's no last minute prep needed.<br />
<br />
<div class="MsoNormal">
<b><span style="font-size: 16.0pt; mso-bidi-font-size: 12.0pt;">Peanut
Butter Icebox Pie <o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 8 servings</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 (6 ounces) chocolate cookie crumb crust </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup confectioners’ sugar</div>
<div class="MsoNormal">
4 ounces cream cheese, softened</div>
<div class="MsoNormal">
1/2 cup creamy or chunky peanut butter</div>
<div class="MsoNormal">
1/4 cup milk</div>
<div class="MsoNormal">
1 (9 ounces) container frozen whipped topping, thawed</div>
<div class="MsoNormal">
1/2 cup chocolate ice cream sauce</div>
<div class="MsoNormal">
1/4 cup chopped peanuts, if desired</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place cream cheese in a large mixer bowl and beat until
creamy. Add confectioners’ sugar and continue beating until smooth. Beat in
peanut butter until thoroughly mixed. Reduce mixer speed to low and slowly beat
in milk. Fold in the whipped topping using a rubber spatula. </div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Spoon about half of the filling into the crust. Drizzle with
the ice cream sauce. Thin sauce with milk or cream if necessary. Cover with the
remaining filling. Sprinkle with peanuts and drizzle with chocolate. Cover and
freeze at least 4 hours or overnight.</div>
Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com2tag:blogger.com,1999:blog-1785897597015165918.post-28137873125104317282013-03-28T10:24:00.004-07:002013-03-28T10:24:55.800-07:00Easter Dessert? Carrot Cupcakes, of Course!Spring is a time of new beginnings and it's time for me to get back to posting! If you are having family or friends over for Easter Brunch or Dinner, Carrot Cupcakes will be popular with everyone. <br />
<br />
Cupcakes, always a favorite with children, are an easy and convenient way to serve a dessert. The following recipe is from Baking Basics and Beyond (Surrey Books), my first cookbook. The frosting is inspired by Carrot Cake I enjoyed at Greystone, the Culinary Institute of America in Napa. Whipped cream improves everything!<br />
<br />
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><strong><span style="font-size: large;">Carrot
Cupcakes with Whipped Cream Cheese Frosting</span></strong></span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";">Shred
the carrots in a food processor for quick results or by hand using a box
grater. I tried buying shredded carrots and chopping them instead of grating,
but I didn’t like the result. Most carrot cakes contain oil, but once again
I’ve used butter to lighten this treasured classic. The frosting, a combination
of cream cheese and whipped cream, is lighter than other cream cheese
frosting.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><o:p> </o:p></span><span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman"; text-transform: uppercase;">Makes 24 cupcakes<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>3<span style="mso-tab-count: 1;"> </span>cups all-purpose flour<o:p></o:p></span></div>
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>teaspoon baking powder</span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"></span><span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>teaspoon baking soda<o:p></o:p></span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"> 1<span style="mso-tab-count: 1;"> </span>teaspoon cinnamon</span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"> </span><span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><sup>1</sup>/<sub>2</sub><span style="mso-tab-count: 1;"> </span>teaspoon salt<o:p></o:p></span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"><span style="font-family: Times New Roman;"> </span> </span>1<span style="mso-tab-count: 1;"> </span>cup butter, softened<o:p></o:p></span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"><span style="font-family: Times New Roman;"> </span> </span>1<span style="mso-tab-count: 1;"> </span>cup granulated sugar</span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"> </span><span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>cup firmly packed brown sugar<o:p></o:p></span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Times New Roman;"> </span>4<span style="mso-tab-count: 1;"> </span>eggs<o:p></o:p></span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"><span style="font-family: Times New Roman;"> </span> </span>1<span style="mso-tab-count: 1;"> </span>teaspoon vanilla<o:p></o:p></span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><sup>1</sup>/<sub>2</sub><span style="mso-tab-count: 1;"> </span>cup lowfat buttermilk</span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>3<span style="mso-tab-count: 1;"> </span>cups grated carrots (12 ounces)<o:p></o:p></span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><strong>Frosting<o:p></o:p></strong></span><br />
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>(8-ounce) package cream cheese, softened<o:p></o:p></span></div>
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>2<span style="mso-tab-count: 1;"> </span>cups powdered sugar, sifted<o:p></o:p></span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>teaspoon vanilla<o:p></o:p></span><br />
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>cup chilled whipping cream<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";">Heat oven to 350°F with rack in middle. Line 24 muffin cups with
paper liners.</span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";">Combine flour, baking powder, baking soda, cinnamon, and
salt in medium bowl.<o:p></o:p></span></div>
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";">Beat butter in bowl of a heavy-duty mixer on Medium speed
until creamy. Gradually add granulated sugar and brown sugar, scraping sides of
bowl occasionally, and beat 2 minutes.<o:p></o:p></span><br />
B<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";">eat in eggs, one at a time, scraping down sides of bowl
after each egg is added. Add vanilla and beat 2 minutes until mixture is very
light and creamy.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";">Reduce mixer speed to Low. Add flour mixture in 3 additions,
alternating with 2 additions of buttermilk. Scrape down sides of bowl after
each addition. Beat until smooth, but no longer than 15 seconds. Add carrots
and mix. Pour into prepared muffin cups.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";">Bake 25 to 30 minutes or until a toothpick inserted in
center of a cupcake comes out clean and cake springs back when touched lightly.
The tops may look a little moist. Cool 5 minutes and remove from pan. Cool
completely on wire cooling rack. The cupcakes must be at room temperature
before frosting.<o:p></o:p></span></div>
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";"><strong>Frosting<o:p></o:p></strong></span><br />
<strong>
</strong><br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";">Place cream cheese in bowl of a heavy-duty mixer and beat at
Medium speed until creamy and smooth. Add powdered sugar, vanilla, and whipping
cream. Increase mixer speed to High and beat until light and fluffy, scraping
down sides of bowl a few times.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; mso-bidi-font-family: "Times New Roman";">Frosting should be firm enough to spread on cupcakes. After
frosting cupcakes, store them in refrigerator. They can also be frozen.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">If
you only have one 12-cup muffin pan, make 12 cupcakes, and bake the remaining
batter in a greased and floured 9-inch round cake pan. Bake 22 to 25 minutes.</span><span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">To
bake in a 13 x 9-inch baking pan, allow 40 to 50 minutes. Test for doneness
with a toothpick.<o:p></o:p></span></div>
Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-4782540600177097542012-10-22T14:45:00.000-07:002012-10-22T14:45:07.411-07:00Cool Days are Warmed with Spicy Turkey Chili<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KCSVsirBx3g/UIW9IUBMn9I/AAAAAAAAARI/_seMaqMKpSU/s1600/P9290134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-KCSVsirBx3g/UIW9IUBMn9I/AAAAAAAAARI/_seMaqMKpSU/s320/P9290134.JPG" width="320" /></a></div>
<br />
<strong>Recently my husband and I took a brief trip "up North" to Duluth to view the brilliant colors of autumn. The aspen trees and poplars covered hillsides in shimmering shades of yellow that were a strong contrast to the red maples. As we left Duluth we took a few photos from the top of the hill overlooking the harbor and the St. Louis River. </strong><br />
<br />
<br />
<h1 style="margin: 0in 0in 0pt;">
<span style="font-size: small;">On a cool blustery fall day, Chili is always welcome and the scent
of simmering spices fills the house with warmth. Ground turkey
contains less cholesterol than ground beef and is lower in calories. I always use ground turkey breast without the skin because of its’ lower fat content. Add a
little olive oil to help the meat brown and garnish with slices of avocado, and
you are adding healthy unsaturated fats. I always serve Cornmeal Muffins with
chili.</span> </h1>
<div style="margin: 0in 0in 0pt;">
</div>
<span style="font-size: large;">
Turkey Chili</span><br />
<br />
Makes 4 servings<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 teaspoons olive oil</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 cup chopped onion</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
8-10 oz. ground turkey breast</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 cans (14.5 oz.) diced tomatoes</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 can (15 oz.) chili beans</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 teaspoon chili powder</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/2 teaspoon cider vinegar</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/2 ripe avocado, sliced</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Heat the olive oil in a 4-quart saucepan over medium heat
and add the onion. Cook about 3 minutes or until the onion softens and add the
turkey. Cook until the meat is lightly browned and no pink remains, stirring
occasionally.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Stir in the tomatoes, chili, beans, chili powder and
vinegar. Bring mixture to a boil. Reduce heat and cook 20 to 30 minutes to
blend flavors. Season to taste with salt and pepper.<span style="mso-spacerun: yes;"> </span>Spoon the chili into bowls and top with avocado slices. </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Spicy chili beans are high in fiber and available with mild,
medium or hot sauce. </div>
Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-48998490880696708622012-08-23T15:26:00.000-07:002012-08-23T15:26:58.363-07:00Scandinavian Baking at the MN State Fair<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5T-Mc_gDWgk/UDatYREZcKI/AAAAAAAAAQg/xrxLYHrXF_8/s1600/DSCF3064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-5T-Mc_gDWgk/UDatYREZcKI/AAAAAAAAAQg/xrxLYHrXF_8/s320/DSCF3064.JPG" width="320" /></a></div>
Scandinavian Tosca Bars<br />
<br />
<br />
Tomorrow, August 24, I'm doing a demo at the MN State Fair in the St. Agnes Baking Co. Kitchen located in the Creative Activities Building. At 11 a.m. I'll be baking Scandinavian Tosca Bars and at 1 p.m. Finnish Orange Cake. It's a short demo and I have to take everything with me so I'm packing up and hope I don't forget something. <br />
<br />
I do have recipe handouts and everyone is always looking for new recipes. Of course, I'll have Scandinavian Classic Baking with me, too.<br />
<br />
My daughter Kristin is helping me and in between demos, we'll be looking for food "on a stick"!<br />
<br />
Here's a recipe for a classic bundt cake that bakes in a 12-cup bundt pan. <br />
<br />
Orange Bundt Cake<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
<o:p></o:p></div>
A classic pound cake is made with
one pound each of butter, sugar, eggs and flour but doesn’t have the lighter
texture preferred today in cakes. The delicate orange flavor added by the
orange rind can be intensified by also adding orange extract. If you are using
a fluted tube pan, I recommend using shortening and brushing it into all the
grooves in the pan before flouring. <br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
Makes 1 cake, 12 to 16 servings</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
2 1/2 cups all-purpose flour </div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1/2 teaspoon baking powder</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1/2 teaspoon baking soda</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1/2 teaspoon salt</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1<span style="mso-tab-count: 1;"> </span> cup unsalted
butter, softened</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1 <span style="mso-tab-count: 1;"> </span>cup
granulated sugar</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1 cup firmly packed light brown sugar<span style="mso-tab-count: 1;"> </span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
4<span style="mso-tab-count: 1;"> </span> large eggs,
room temperature</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1 teaspoon vanilla</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1 teaspoon orange extract, if desired</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
3/4 <span style="mso-tab-count: 1;"> </span>cup 2%
milk, room temperature</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
1/4 cup orange juice</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
2 tablespoons grated orange rind</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
Heat the oven
to 350°F with rack in lower third. Thoroughly grease and flour a 10-inch fluted
tube pan or an angel food cake pan.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Sift the
flour, baking powder, baking soda and salt into a medium bowl. Combine the milk
and orange juice.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Beat the
butter in the bowl of a heavy-duty mixer on medium speed until creamy.
Gradually add the sugar, scraping down the sides of the bowl occasionally, and
beat 2 minutes.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Beat in the
eggs, one at a time, scraping the sides of the bowl after each egg is added.
Add the vanilla and beat 3 minutes until the mixture is very light and creamy.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Reduce the
mixer speed to low. Add the flour mixture in 3 additions, alternating with 2
additions of the milk. Scrape down the sides of the bowl after each addition.
After adding all of the flour beat until smooth, but no longer than 15 seconds.
</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Stir in the
orange rind. Pour into the prepared pan and spread evenly.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Bake 50 to 60
minutes or until a toothpick inserted in the center of cake comes out
clean.<span style="mso-spacerun: yes;"> </span>Cool on a wire cooling rack 10
minutes. Run a spatula or a wooden skewer around the edge of the pan and around
tube in the center to loosen the cake. Carefully loosen the cake from pan and
invert onto cooling rack. Cool completely.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt 0.5in; mso-line-height-rule: exactly;">
Serve with
whipped cream. </div>
Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-9774071281307329122012-08-16T08:56:00.002-07:002012-08-16T08:57:11.297-07:00Happy Birthday Juila- 100 Years Ago This Week!Julia Child taught me to cook. Well, not personally but I learned much about food preparation watching the French Chef in the 70's. I had a degree from Purdue in Food Research by that time but little experience with everyday cooking and no familiarity with French cuisine. <br />
While my son napped I sat glued to the TV watching Julia. I saw the infamous chicken go flying off the counter and Julia's nonchalant response, returning it to the set. I loved her casual attitude that even dishes that weren't perfect were edible and appetizing. Julia's philosophy: Don't start by saying this is a failure- just give it a different name.<br />
<br />
There's a lot on the Internet now because this week marks Julia's 100th birthday. Here's a list of some of my favorites, mostly from Mastering the Art of French Cooking:<br />
Coquille St. Jacques<br />
Roast Chicken<br />
Beef Stew in Red Wine with Bacon and Mushrooms<br />
Peas Braised with Lettuce and Onions<br />
Cherry Clafouti<br />
Coq au Vin<br />
French Onion Soup<br />
<br />
Beef Stew in Red Wine, Coq au Vin and French Onion Soup are examples of clearly written recipes in Julia's unique style. These recipes cover several pages and proceed step-by-step slowly building up layers of flavor and perfectly cooked ingredients.<br />
<br />
One of the most popular themes in cooking today is 30 Minutes or less. In 30 minutes or less you don't get the intense flavors and perfectly cooked textures that come only from taking a little more time.<br />
<br />
Go to <a href="http://www.cookstr.com/">www.Cookstr.com</a> or <a href="http://www.food.com/">www.Food.com</a> or <a href="http://www.epicurious.com/">www.Epicurious.com</a> to find some of Julia's recipes online. <br />
<br />
Writing this post has reminded me how much I enjoyed the results of Cooking with Julia. I need to go back and recreate some of her fabulous meals.<br />
<br />
Thanks Julia! Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-60407443159334999642012-08-04T14:59:00.001-07:002012-08-04T14:59:49.656-07:00Summery Harvest FavoritesFarmer's Markets are at their peak this time of year as all the local produce ripens. On Thursday I bought a basket of small cucumbers and immediately thought of cool and refreshing cucumber soup as the start a simple supper on a hot sticky day. For me, the perfect end of summer meal starts with a chilled soup and includes fresh sweet corn, sliced tomatoes layered with fresh basil drizzled with a little balsamic and something from the grill. <br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Farmers’ market cucumbers are plentiful this time of year and great for soup because their shapes can be uneven. Peel with a vegetable peeler and cut in half lengthwise. Use a melon baller or fruit spoon to scoop out seeds and discard.<span style="mso-spacerun: yes;"> </span>Large cucumbers with a waxy coating from the produce department are also good in this recipe. I first tried sauteed cucumbers after watching Julia Child on the French Chef. The idea of cooked cucumbers was a foreign concept in the land of pickles but one I really liked!</div>
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<br /></div>
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<span style="font-family: "Courier New", Courier, monospace; font-size: large;"><strong>Chilled Cucumber Dill Soup</strong></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Makes 4 servings</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 tablespoons unsalted butter</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 pound (2 to 3 medium) cucumbers, peeled, seeded and
chopped</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 tablespoons all-purpose flour</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 1/2 cups chicken broth</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/4 teaspoon salt</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
white pepper, to taste</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 cup non-fat Greek-style plain yogurt</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
4 teaspoons chopped fresh dill</div>
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Melt the butter in a medium saucepan over medium-high heat
and add the cucumbers. Cook, stirring occasionally, until the cucumbers begin
to soften, about 3 minutes. Stir in the flour and cook 30 seconds, stirring
constantly. Add the chicken broth and return to a boil. Reduce the heat to low
and simmer 10 to 15 minutes or until the cucumbers are fork-tender. </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Carefully ladle the hot cucumbers and liquid into a food
processor bowl and process until pureed. Add liquid as needed or process in two
batches. Adjust seasoning, adding salt if needed and white pepper. Pour into a
covered container and chill.</div>
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<br /></div>
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Pour chilled soup into serving bowls or cups and sprinkle
with fresh dill. </div>
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<br /></div>
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<br /></div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-61194953336307531962012-06-29T09:56:00.000-07:002012-06-29T09:56:56.901-07:00A Summery Dessert for the 4thBecause this year's July 4th Holiday occurs in the middle of the week many family celebrations will need adjustments. My daughter and son-in-law are coming from Chicago for the "4th" so we had to decide if they were coming the biginning of the week or the end. We decided on the beginning of the week so they'll be leaving on the holiday but visiting for 5 days.<br />
<br />
If you normally celebrate all day long with family and local friends on the 4th concluding the day with the fireworks, nothing needs to change but for house guests you need to plan some meals ahead. I'm a big fan of salads such as tabouli or Southwestern Black Bean and Corn Salad because they are made ahead and chilled so they can be served anytime. For dinner, just place meat or seafood on the grill and add some cold salads.<br />
<br />
Frozen Peanut Butter Pie is a family favorite. The combination of peanut butter and chocolate resonates with both kids and adults and what's better than an Oreo crust. Because the pie is frozen it's ready anytime, even for a mid night snack! <br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><span style="font-size: 16pt; mso-bidi-font-size: 12.0pt;">Peanut
Butter Icebox Pie<span style="mso-tab-count: 1;"> </span></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Makes 8 servings</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 (6 ounces) chocolate cookie crumb crust<span style="mso-tab-count: 1;"> </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 cup confectioners’ sugar</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
4 ounces cream cheese, softened</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/2 cup creamy or chunky peanut butter</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/4 cup milk</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 (9 ounces) container frozen whipped topping, thawed</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/2 cup chocolate ice cream sauce</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/4 cup chopped peanut, if desired</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Place cream cheese in a large mixer bowl and beat until
creamy. Add confectioners’ sugar and continue beating until smooth. Beat in
peanut butter until thoroughly mixed. Reduce mixer speed to low and slowly beat
in milk. Fold in the whipped topping using a rubber spatula. </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Spoon about half of the filling into the crust. Drizzle with
the ice cream sauce. Thin sauce with milk or cream if necessary. Cover with the
remaining filling. Sprinkle with peanuts and drizzle with chocolate. Cover and
freeze at least 4 hours or overnight.</div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-35544434779477537212012-05-28T09:58:00.000-07:002012-05-28T09:58:07.511-07:00It's Officially SummerMemorial Day is the unofficial start of summer. Time for lazy days, easy cooking, less baking and lots of icy beverages. Easy cooking means more cooking on the grill, a method that produces great tasting food and doesn't heat up the house.<br />
<br />
When I don't know what to fix for dinner, my husband is always ready to cook something on the grill. The problem with that is someone still has to figure out the rest of the meal, that would be me.<br />
<br />
One of my go-to side dishes is an easy potato salad that has a vinaigrette dressing, not mayonnaise, that makes it a healthier alternative. Snappy green beans fresh from the garden bring color, fiber and nutrients to the table. If the onions are strong smelling, cover with cold water, soak 15 minutes, drain and pat dry and you'll have a milder flavor.<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><span style="font-size: 16pt; mso-bidi-font-size: 12.0pt;">Country
French Green Bean and Potato Salad <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Take this appetizing summery salad on picnics because it doesn’t need to be
chilled. Because I slice the potatoes before cooking they don’t need to be peeled,
but you can also boil the whole potatoes and peel and slice them before making
the salad. </div>
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<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Serves 4 to 6</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 lb. Yukon gold potatoes, sliced 1/4 inch thick</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
3/4 teaspoon salt, divided</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
3/4 lb. green beans, cut into 2-inch pieces</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/4 cup thinly sliced red onion </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
3 tablespoons olive oil</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 tablespoons lemon juice</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 1/2 teaspoons Dijon mustard</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/4 teaspoon sugar</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Place potatoes and 1/2 teaspoon salt in a medium saucepan
and cover with water. Bring to a boil over high heat. Reduce heat to low and
simmer about 10 to 12 minutes or until fork tender. Remove from heat and drain.
Place in large bowl.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Cook green beans in boiling water until tender-crisp, about
4 to 6 minutes. Drain and add to potatoes.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Combine lemon juice, Dijon mustard, sugar and remaining salt
in a small bowl. Whisk until blended. Gradually whisk in olive oil. Pour over
warm potato mixture and toss to mix. Cool to room temperature. Serve at room
temperature or chilled.</div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-69442505267448142012-05-17T12:35:00.000-07:002012-05-17T12:35:06.374-07:00Celebrate Norwegian Constitution Day with Whipped Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-l23kn9sgo4g/T7VP7y03H5I/AAAAAAAAAPo/Wxjot1XktNY/s1600/P5160012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-l23kn9sgo4g/T7VP7y03H5I/AAAAAAAAAPo/Wxjot1XktNY/s320/P5160012.JPG" width="320" /></a></div>
<br />
<br />
<br />
May 17, today, is Norwegian Constitution Day., syttende mai. Blotkake, Norwegian Cream Cake, celebrates this patriotic holiday by highlighting fresh spring berries. This celebration is similar to the American 4th of July. Everyone wears red, white and blue and many march in parades. It commemorates the signing of the Norwegian Constitution in 1914 that declared Norway to be an independent nation. All over Norway, elementary school districts arrange a parade with marching bands and children parading through the community. The longest parade is in Oslo where as many as 100,00 people travel to the city to participate in the festivities. <br />
<br />
This delicate cake slathered with whipped cream and decorated with blueberries and strawberries represents the national colors present in the flag. It tastes best the day it is made. The recipe below has the strawberries whipped with the cream giving it a delicate pink color. <br />
<br />
<br />
<div align="center" class="MsoNormal" style="line-height: 12pt; margin: 0in 9pt 6.45pt 0.5in; mso-line-height-rule: exactly; text-align: center;">
<b>Strawberry Cream Cake </b></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
Makes 10 to 12 servings</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
Cake</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: 0in .25in right 58.5pt;">
¾ cup cake flour</div>
¾ cup + 1 Tbsp. sugar<br />
4 large eggs, room temperature<br />
¼ teaspoon salt<br />
¼ teaspoon cream of tartar<br />
1 tablespoon water<br />
1 teaspoon vanilla <br />
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
Topping</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
3 cups chopped strawberries, 1/2 inch pieces</div>
<span style="mso-tab-count: 1;"> </span>1
tablespoon sugar<br />
<span style="mso-tab-count: 1;"> </span>4 ounces
(1/2 package) cream cheese, softened<br />
<span style="mso-tab-count: 1;"> </span>1 ½ cups
confectioners’ sugar, sifted<br />
1 <span style="mso-tab-count: 1;"> </span>teaspoon vanilla<br />
1 1/2 cups heavy whipping cream <br />
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
Heat the oven to 350 degrees F. Line the bottom of
two 9-inch round cake pans with parchment paper or waxed paper. Spray the paper
lightly with nonstick cooking spray. Sift the cake flour with 1 tbsp. sugar.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
Place the eggs, 3/4 cup sugar, salt, cream of tartar,
water and vanilla in a large mixer bowl. Beat on high with a whisk attachment
until thick and lemon colored, about 5 minutes. When the whisk is lifted, the
eggs will form a thick ribbon that dissolves.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
Fold in the cake flour (see How to Fold p. 27) and
mix until blended. Pour into the prepared pans and spread evenly. Bake 13 to 16
minutes or until the center springs back when touched lightly with a finger. </div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
Cool pans 10
minutes on a wire cooling rack. Run a thin metal spatula around the edges of
the pans loosening the cake. Carefully remove the cakes from pans and peel off
the parchment paper. Cool completely on the wire cooling rack.</div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt 0.5in; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
Make the topping. Mix the strawberries with the sugar
in a medium bowl and let stand 5 minutes for the filling. Beat the cream
cheese, confectioners’ sugar and vanilla in a large mixer bowl on high with a
whisk attachment until creamy. Scrape down the sides of the bowl. Gradually add
the whipping cream while beating on low. Increase speed to high and continue
beating until soft peaks form. Beat in strawberries and beat about 30
seconds.<span style="mso-spacerun: yes;"> </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
Place one layer of the cake on a
serving dish. Spread with 2 cups strawberry whipped cream, spreading to the
edges. Add the second layer and cover with the remaining strawberry whipped
cream. Chill at least 2 hours before serving.<span style="mso-spacerun: yes;">
</span>Garnish with additional strawberries, if desired. Cake must be
refrigerated. </div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com2tag:blogger.com,1999:blog-1785897597015165918.post-63006368515943754482012-05-04T09:24:00.000-07:002012-05-04T09:24:11.053-07:00Cinco de Mayo or Derby Day?Tomorrow is May 5, the running of the Kentucky Derby or to some, Cinco de Mayo. Did you know that Cinco de Mayo is actually an American celebration, not celebrated in Mexico? It commemorates the Mexican battle of Puebla and isn't considered an important date date south of the border.<br />
<br />
Mexican troops defeated French troops on this date in 1862, but the victory didn't last long and the French eventually occupied Mexico for 3 years.<br />
<br />
Whether you celebrate Derby Day or Cinco de Mayo, the day is perfect for a party or just a special dessert. For me, Tres Leches Cake is the dessert to make. <br />
<br />
This light sponge cake is baked in a 13x9 inch baking dish making it easy to take and share. The title, Tres Leches, translates as "three milks" but my version actually has more. Strawberries are abundant and reasonable priced at the moment so top with fresh berries. <br />
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<br />
<h2 class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-large;">Tres
Leches Cake<o:p></o:p></span></span></span></h2>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">This
traditional Hispanic dessert is currently very popular in the United States.
Tres Leches translates as “three milks,” and this cake is literally drenched in
sweet milks—whipping cream, evaporated milk, and condensed milk. Whole milk is
an extra! I like to serve it with a little whipped cream and mixed fresh
berries.</span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; text-transform: uppercase;">Makes 24 servings</span><span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"> <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>2<span style="mso-tab-count: 1;"> </span>cups all-purpose flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>2<span style="mso-tab-count: 1;"> </span>teaspoons baking powder<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><sup>1</sup>/<sub>4</sub><span style="mso-tab-count: 1;"> </span>teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><sup>3</sup>/<sub>4</sub><span style="mso-tab-count: 1;"> </span>cup butter, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<sup> 1</sup>/<sub>2</sub><span style="mso-tab-count: 1;"> </span>cups sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>4<span style="mso-tab-count: 1;"> </span>eggs, separated<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>teaspoon vanilla<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>cup whole milk<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><sup>1</sup>/<sub>2</sub><span style="mso-tab-count: 1;"> </span>teaspoon cream of tartar<o:p></o:p></span></div>
<br />
t<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">opping<o:p></o:p></span><br />
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><sup>3</sup>/<sub>4</sub><span style="mso-tab-count: 1;"> </span>cup whipping cream<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>(15-ounce) can sweetened condensed milk<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>(5-ounce) can evaporated milk<o:p></o:p></span></div>
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<br /></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Heat oven to 350°F with rack in middle. Grease and flour a
13 x 9-inch baking pan.<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Combine flour, baking powder, and salt in medium bowl.<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Beat butter until creamy in bowl of a heavy-duty mixer on
Medium speed. Gradually add sugar, scraping down sides of bowl occasionally,
and beat 2 minutes. Beat in egg yolks, scrape down sides of bowl, and add
vanilla. Beat 2 minutes more until mixture is very light and creamy.<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Reduce mixer speed to Low. Add flour mixture in 3 additions,
alternating with the whole milk in 2 additions. Scrape down sides of bowl after
each addition. Beat until smooth, but no longer than 15 seconds.<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Place egg whites and cream of tartar in bowl of a heavy-duty
mixer fitted with the whisk. Beat on High speed until whites form soft peaks.
(When you lift beaters, whites should form peaks that fall softly down.)<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Add whites to batter with a folding motion. Bring a rubber
spatula across the beaten whites in a motion parallel to the counter, slide the
spatula down the back of the bowl, and pull it back in the other direction,
lifting at the end. Rotate bowl as you fold. Pour batter into prepared pan.<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Bake 30 to 35 minutes or until a toothpick inserted in
center comes out clean. The cake may not be browned. Place cake pan on wire
cooling rack and pierce cake generously with a fork or skewer.</span></div>
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Topping<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Combine whipping cream, condensed milk, and evaporated milk
in medium bowl and mix well. Spoon generously over the cake. Continue to add
more liquid as topping is absorbed. You may not use it all. This cake must be
stored in the refrigerator.<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; text-transform: uppercase;">Baker’s Notes: </span><span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">It is easier to
separate the egg yolks from the whites when the eggs are chilled. Do this about
<sup>1</sup>/<sub>2</sub> hour before starting the cake.<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Condensed
milk has lots of sugar added, and evaporated milk does not—read the labels
carefully.<o:p></o:p></span></div>
<br />
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<span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; text-transform: uppercase;">Secrets to Success: </span><span style="font-family: Times; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Be sure bowl
for beating egg whites is free from fat so that the whites will whip well.<o:p></o:p></span></div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-47416244119317841412012-04-17T14:37:00.000-07:002012-04-17T14:37:55.697-07:00Tour of Queen Creek Olive MillQueen Creek Olive Mill is the only producer of extra virgin olive oil in Arizona. When I visited the mill in March, I took the half hour tour and was fascinated by the process. The two most influential factors in producing high quality olive oil are harvest date and the variety of olives used. The ripeness of the olives, from green to deep purple also affect flavor. When green olives are harvested and pressed into oil, the result is an oil with a grassy, bitter and peppery flavor that keeps well. Dark purple olives give oil a buttery fruity flavor and doesn't keep as well. The best oil is a blend that capitalizes on all these characteristics.<br />
<br />
Queen Creek Olive Mill processes olive into oil within 24 hours of harvesting and only uses mechanical means to extract the oil. No solvents or heat are ever used. The master blender selects different varieties of olives at various stages of ripeness to produce the high quality oil that is their standard. After being pressed, the oil is stored in stainless steel tanks to keep it fresh and bottles it as needed. Shelf life is one year to 18 months as long as it goes into the bottles fresh. Queen Creek Olive Mill has a bottling date, not harvest date, on the bottle to guarantee freshness. <br />
<br />
This spring we saw the blossoms on the trees and will return during the main bottling season in the fall from mid-October to mid-November to observe the harvest- by hand from the trees. <br />
<br />
We tasted several types of oil including Meyer lemon, blood orange, bacon, chili and chocolate. The chocolate oil has a rich chocolate flavor and is ideal for scones, muffins and cakes. I use Meyer lemon on seafood, fresh vegetables and vinaigrette. The bacon flavor was disappointing as the flavor was bitter and astringent. Chili olive oil zips up the flavors of any food.Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-74585444983794008072012-04-04T17:21:00.003-07:002012-04-04T17:21:24.980-07:00Just in Time for Dyeing Easter EggsEggs are plentiful and cheap in the spring and provide high quality protein. <br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><strong>Here's eggs-actly a dozen tips!</strong></span> <br />
<br />
Use the freshest eggs for frying or poaching because the white is thick and doesn't spread as much. This makes it easier to flip the eggs without breaking the yolk.<br />
<br />
Fried eggs should be turned "over easy" to insure safety from salmonella.<br />
<br />
Older eggs (1 to 2 weeks) are the best for hard-cooking because they are easier to peel. I've included directions below on how to hard-cook eggs. <br />
<br />
Remove eggs from the refrigerator about 30 minutes before hard-cooking to prevent the shells from cracking.<br />
<br />
For recipes that use egg yolks and egg whites separately, separate the yolk from the white when the eggs are cold.<br />
<br />
When beating egg whites, allow them to warm slightly so that they will whip to the greatest volume. <br />
<br />
Use a non-stick pan for frying eggs and cook the eggs over low heat. <br />
<br />
Adding 1-2 teaspoons vinegar to the water for poaching the eggs will reduce the spreading of the white.<br />
<br />
Place poached eggs on aa paper towel to absorb poaching water to prevent soggy bread. <br />
<br />
Always use large eggs (24 oz./dozen) when baking as they are used in recipe development. <br />
<br />
When using more than one egg, break each egg into a custard cup before adding to your recipe. <br />
When you are separating the yolk from the white, you can remove any little bits of shell by using the empty egg shell. It attracts the small bits. <br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong><span style="font-size: large;">HOW TO HARD COOK EGGS</span></strong>: Remove eggs from the refrigerator about 30 minutes before cooking
to avoid cracking. Place in a medium saucepan and add enough cold water to
cover by one-inch. Bring to a boil. When water is boiling, remove the pan from
the heat and cover. Let stand 15-17 minutes. (I use 17 minutes but most sources
say 15 minutes). </span><br />
<br />
<br />Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-50557289628406182172012-03-15T14:43:00.002-07:002012-03-15T14:44:20.337-07:00Bread for the Irish or Spotted DogI met Catherine Fulvio at the Cordon d'Or Culinary Awards in 2007. She runs a bed and breakfast with her husband and a well known cooking school in Ireland. We discussed Irish Soda Bread and I learned from her that the recipe I bake is actually "spotted dog" because I add raisins. Irish soda bread was developed as a result of poverty since it's simply made from flour, baking soda and buttermilk. The bread most familiar to Americans contains sugar and possibly eggs and is much richer that the Irish version. <br />
Here's my recipe from Baking Basics and Beyond. I far prefer Irish Soda Bread to green beer to celebrate St. Patrick's Day but a pint of Guiness fits a celebration, too. <br />
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<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><strong><span style="font-size: large;">Irish
Soda Bread<o:p></o:p></span></strong></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">
I add </span><span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">golden raisins because their
sweetness contrasts with the tangy buttermilk and adds an extra layer of flavor
to the bread.</span></div>
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<br /></div>
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><strong>Makes 2 loaves</strong></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>3<span style="mso-tab-count: 1;"> </span>cups all-purpose flour<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>cup whole wheat flour<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><sup>1</sup>/<sub>2</sub><span style="mso-tab-count: 1;"> </span>cup sugar<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>tablespoon baking powder<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<sup> 1</sup>/<sub>2</sub><span style="mso-tab-count: 1;"> </span>teaspoons baking soda<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><sup>1</sup>/<sub>2</sub><span style="mso-tab-count: 1;"> </span>teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span><sup>1</sup>/<sub>2</sub><span style="mso-tab-count: 1;"> </span>cup butter, cold, cut into <sup>1</sup>/<sub>2</sub>-inch
pieces<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<sup> 1</sup>/<sub>2</sub><span style="mso-tab-count: 1;"> </span>cups lowfat buttermilk<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>cup golden raisins</span></div>
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<br /></div>
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Heat oven to 375°F with oven rack in middle. Lightly grease
a large cookie sheet.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Combine flour, whole wheat flour, sugar, baking powder,
baking soda, and salt in a large bowl.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Cut in butter with a pastry blender until mixture resembles
coarse crumbs with some pea-sized pieces.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Add buttermilk and stir until clumps form, making a sticky
dough with ragged edges. Stir in raisins.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Place dough on a well-floured work surface. Dust your hands
with flour and knead gently 8 to 10 times or toss dough a few times like a
pizza until it just holds together and is no longer sticky. Add a little flour
as needed.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Gather dough together and cut roughly in half. Pat each half
into a round loaf about 7 inches across. Place both loaves on the cookie sheet. Cut an "X" in the center (to let the fairies out).</span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Bake 30 to 35 minutes or until deep golden brown with pebbly
tops, no longer moist on the surface, but moist inside. Cool loaves on wire
cooling racks. Allow loaves to cool at least 10 minutes before slicing.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 9pt 6.45pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; text-transform: uppercase;">Baker’s Notes: </span><span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">You can
substitute two 9-inch round cake pans for the cookie sheet to help the loaves
keep their round shape without changing baking time.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 9pt 6.45pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">Because
this is a sticky dough, you may need to add 1 to 2 tablespoons more flour than
in other recipes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 9pt 6.45pt; mso-line-height-rule: exactly;">
<span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman"; text-transform: uppercase;">Secrets to Success: </span><span style="font-family: "Times","serif"; font-size: 10pt; mso-bidi-font-family: "Times New Roman";">You
don’t need to mix very much when adding the raisins, as the kneading will
distribute them.<o:p></o:p></span></div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-39791674268703971632012-03-05T11:00:00.000-08:002012-03-05T11:01:12.476-08:00Tastes of the Southwest<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iXGpMKn2h3g/T1UL--CYdsI/AAAAAAAAAPY/kIRQGJaQsX0/s1600/CIMG0820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iXGpMKn2h3g/T1UL--CYdsI/AAAAAAAAAPY/kIRQGJaQsX0/s320/CIMG0820.JPG" width="320" /></a></div>
Everything I've read says not to apologize for not posting but it's been so long I do apologize. We've been traveling and I have been learning about foods of the Southwest, specifically in the Phoenix area.<br />
<br />
Yesterday we attended the Heard Museum Indian Art Fair and Show. The quality of the art was superior and it was fascinating seeing the many ways of expressing the Native American culture. Having mostly attended art fairs in the Midwest, the style of art from clay Navajo masks, to exquisitely woven baskets with intricate designs, and delicate beading used for adornments and many examples of silver jewelry made us plan to attend again. <br />
<br />
I sat in on a food demonstration by author and food writer, Carolyn Niethammer, featuring wild foods of the SW. Tepary beans were domesticated by native American tribes and have been used as food since pre-Colombian times. They are cooked in the same way as other dried beans, but usually require longer cooking. She made Tepary Bean Bruscheta but pureeing the cooked beans with lots of fresh basil and spreading on toasted bread. The beans didn't have much flavor but the basil came through and the tapanade used as garnish. The Heard Museum Cafe also serves a Tepary Bean Stew.Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0tag:blogger.com,1999:blog-1785897597015165918.post-81225248950003047572012-02-08T12:11:00.000-08:002012-02-08T12:11:03.260-08:00Valentine's Dinner for Two<br />
<div class="MsoBodyTextIndent2" style="margin: 0in 0in 0pt 0.5in;">
<span style="font-size: large;">Pork Tenderloin with Cinnamon Scented Sweet
Potatoes and Apples</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
When I think of a special
Valentine’s dinner, my first choice is often beef tenderloin filet but this
year when everyone has budget concerns I’ve turned to pork. Pork tenderloin is
a lean, healthy cut of pork and is just the right size for two servings. Let it
stand 5 minutes after roasting so that the juices are absorbed. The pork and
the sweet potatoes bake at the same temperature and require about the same
time. <o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
Makes 2 servings</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
1 (3/4 lb.) pork tenderloin</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
2 tablespoons Dijon mustard</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
2 tablespoons maple syrup</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
2 teaspoons balsamic vinegar</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
½ teaspoon salt</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
Pepper</div>
<o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
1 sweet potato (about 12 oz.),
peeled and sliced</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
1 apple, peeled, cored and sliced</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
2 tablespoons orange juice </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
2 tablespoons firmly packed brown
sugar</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
1 tablespoon flour</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
½ tsp. cinnamon</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
¼ tsp. salt</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
1 tablespoon cold butte</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
<br /></div>
Combine the mustard, maple syrup,
vinegar, salt and pepper if a food storage bag and mix. <br />
Add pork. Seal the bag
and let stand 30 minutes or up to 4 hours. Heat the oven to 375 degrees F.<br />
<br />
Remove the pork from the marinade
and pat dry. Place on a rack in a small baking pan. Bake 40 to 45 minutes or
until meat reaches 160 degrees F. Loosely cover with aluminum foil and let meat
stand 5 minutes before slicing. <br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
While the pork is baking, lightly
spray a 1-quart casserole with nonstick cooking spray. Arrange the sweet
potatoes and apples in the bottom. Sprinkle with the orange juice.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
Combine the brown sugar, flour,
cinnamon and salt in a small bowl. Cut in butter until it resembles coarse
crumbs. Sprinkle over the sweet potatoes. Cover and bake 30 minutes. Uncover
and continue baking until fork tender, about 20 minutes. Keep warm.</div>
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in;">
Tip: A digital thermometer with a
probe is the easiest way to have perfectly cooked meat and well worth the
investment. Because the incidence of trichinosis is almost nonexistent, pork no
longer needs to be cooked until well done. Insert the probe into the center of
the meat. New recommendations are to cook pork to 145 degrees F. with a three minutes
rest. The lower temperature results in juicy tender pork. </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-9149287335080867002012-02-03T15:14:00.000-08:002012-02-03T15:14:38.008-08:00A New Twist on PizzaYesterday I appeared on KARE 11 Today in the Twin Cities. Here's the link to the segment. I demonstrated how to shape the calzones and how to bake with yeast. <br />
<br />
Here's the recipe for All-American Calzones. The bacon cheeseburger filling is adaptable to all tastes. <br />
<br />
<a href="http://www.kare11.com/today/article/959690/449/Calzones-in-your-end-zone-Super-Bowl-party-recipes">http://www.kare11.com/today/article/959690/449/Calzones-in-your-end-zone-Super-Bowl-party-recipes</a><br />
<br />
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">All-American Calzones</span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">This is a
great recipe for nights when the family cooks together. Start with homemade
pizza dough, and let everyone prepare his or her own calzone. You may use any
toppings you like—just don’t fill the dough too full. </span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt; text-transform: uppercase;">Makes 4 calzones<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"> </span><span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Basic
Pizza Crust, below<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"> </span><span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">1 <span style="mso-tab-count: 1;"> </span>tablespoon
cornmeal<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Ketchup and/or mustard<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">8 ounces lean ground beef, cooked
and crumbled<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">4 slices bacon, cooked and
crumbled<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">4 ounces Cheddar or American
cheese, sliced<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">1/4 cup chopped onion<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">4 dill pickle slices, chopped<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"> </span><span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Heat oven to 400°F with rack in lower third. Spray a baking sheet with
nonstick cooking spray and sprinkle with cornmeal.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Lightly flour working surface. Divide pizza dough into 4 parts. Roll
each part into an 8-inch circle. Spread ketchup and/or mustard over half of
each circle. Sprinkle 1/4 cup ground beef, crumbled bacon, an ounce of cheese,
1 tablespoon onion and dill pickle over condiments. You can add about 1/2 cup
additional “extras” to each calzone. Fold circles in half. Press edges together
and pinch to seal. After I pinch the edges, I roll them and press again. Place
on baking sheet and cut several slits into top of each calzone.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Bake about 18 minutes or until golden brown. Cool slightly before
serving.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-size: 12pt; mso-bidi-font-size: 11.0pt;">Fillings for Traditional Calzones: </span><span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Pepperoni slices,
cooked and crumbled Italian sausage, <span style="mso-tab-count: 1;"> </span>fresh
sliced mushrooms, chopped green pepper, sliced ripe olives, shredded mozzarella
cheese, Parmesan cheese.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"> </span><span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Basic
Pizza<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"> </span><span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">This easy
crust makes enough dough for two pizza crusts and four calzones. When I only
need one pizza, I pre-bake the second crust and freeze it. With a crust from
the freezer, homemade pizza arrives faster than delivery!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 0pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"> </span><span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt; text-transform: uppercase;">Makes 2 </span><span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">(12-inch)<span style="text-transform: uppercase;">
pizzas<o:p></o:p></span></span></div>
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>(1/4 ounce) package active dry yeast<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>cup warm water (105–115°F)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"><span style="mso-tab-count: 1;"> </span>3<span style="mso-tab-count: 1;"> </span>cups all-purpose flour, divided<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>tablespoon sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> </span>1/2 teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 3.2pt; mso-line-height-rule: exactly; tab-stops: right 58.5pt left 61.5pt;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;"><span style="mso-tab-count: 1;"> </span>1<span style="mso-tab-count: 1;"> </span>tablespoon olive oil<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Sprinkle yeast over warm water in small bowl and let stand about 5
minutes. Combine 2<sup> </sup>1/2 cups flour, sugar, and salt in large bowl.
Stir in yeast mixture and olive oil. Continue stirring until flour is absorbed.
Stir in remaining flour until a soft dough is formed. Dough will be sticky to
start with, but after kneading it becomes easier to handle.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Place dough on well-floured surface and shape it into a ball. Place your
fingers on top of dough ball, curled slightly, and pull dough toward you; then
push it away, using palms of your hands. Turn dough1/4 turn and repeat. Knead
dough 6 to 8 minutes or until it is smooth and elastic.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">To judge whether dough has been sufficiently kneaded, place it on work
surface, pull both ends gently, and release. Dough should be elastic and spring
back. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">If dough is sticky, gradually add flour while kneading but limit flour
to 3 cups. Shape dough into a ball by pulling sides underneath forming a smooth
top. Cover dough and let it rest while you prepare toppings. I just invert a
bowl over the dough for this short rest.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Heat oven to 450°F. For crispest crust, place rack toward bottom of
oven.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Grease two 12-inch pizza pans. Leave about 1 inch around edge of each
pan ungreased so dough has something to cling to as it is stretched to fill
pan. Place half of dough in center of each pan, and push it out to pan edges,
rotating pan as you go. Form a raised edge around the crust’s perimeter.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 0in 6.75pt; mso-line-height-rule: exactly;">
<span style="font-family: Times; font-size: 12pt; mso-bidi-font-size: 11.0pt;">Bake crusts 7 to 10 minutes or until they are just beginning to brown.
Remove from oven. (The crusts can be frozen at this point. Cool to room
temperature and wrap tightly before freezing.) Top as desired.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com1tag:blogger.com,1999:blog-1785897597015165918.post-60225154559290658622012-01-30T13:17:00.000-08:002012-01-30T13:17:18.281-08:00Chili for "The Big Game" Can I say "Super Bowl"?<br />
<br />
<h3 style="margin: 0in 0in 0pt;">
<span style="font-weight: normal;"><span style="font-size: small;">Warm chili is the perfect winter supper
and an easy way to feed a crowd or just two. Cincinnati’s 5-way chili is famous
and many “fast-food” restaurants feature it. Skyline Chili is the best known
and is no longer limited to Cincinnati. There is now an outlet on Clearwater
Beach (right next to Mc Donald’s). Chocolate and spices make the flavor
different from standard chili. Serve it 3-way, 4-way or 5-way chili for hearty
meal. Five way chili starts with meat sauce and is built with spaghetti, kidney
beans, chopped onion and lots of shredded Cheddar cheese. Oyster crackers are
the traditional accompaniment.<o:p></o:p></span></span></h3>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<strong><span style="font-size: x-large;"> Cincinnati Chili</span></strong></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Serves 6 to 8</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 pounds lean ground beef</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 cup chopped onion</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 teaspoon minced garlic</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 cans (14.5 ounce) stewed tomatoes</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 can (15 ounce) tomato sauce</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 cup beef broth</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 to 2 tablespoons chili powder</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 tablespoon unsweetened cocoa powder</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 teaspoon cinnamon</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1 teaspoon coarse salt</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
½ teaspoon ground cumin</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Brown ground beef, onions and garlic in 5-quart Dutch oven.
Stir occasionally to help browning. Pour off any fat. Add stewed tomatoes,
tomato sauce and broth. </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Combine chili powder, cocoa, cinnamon, salt and cumin small
bowl. Stir into beef mixture. Heat chili to a boil over medium high heat.
Reduce heat to low; simmer 30 minutes, stirring occasionally. Chili can be
prepared ahead and refrigerated until serving.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Reheat chili if needed. To serve Cincinnati style, serve
with spaghetti, beans, onion and lots of Cheddar cheese.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
In Cincinnati, the famous chili restaurants serve
so much cheese on top everything else is hidden. For four servings of 5-way
chili you will need the following:<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.5in;">
12 ounces spaghetti, cooked,
drained and kept warm</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.5in;">
1 (16 ounce) can kidney beans,
rinsed and drained </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.5in;">
1/2 to 1 cup chopped onion</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.5in;">
2 to 4 cups shredded Cheddar cheese</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
When I' only serving two, I freeze the remaining chili for
another two meals and reduce amounts of the toppings. <br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0.5in;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>Pat Sinclairhttp://www.blogger.com/profile/08060897716640332409noreply@blogger.com0