tag:blogger.com,1999:blog-47313799635588667712024-03-17T20:04:35.520-07:00.................. Cooking with Barry & MetaCooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.comBlogger1481125tag:blogger.com,1999:blog-4731379963558866771.post-28708485770912569942024-03-17T17:35:00.000-07:002024-03-17T17:37:47.934-07:00Irish Soda Bread Scones <p><span style="font-family: Times New Roman;">Irish Soda Bread Scones seemed fitting for this year’s St. Pat’s dinner. I actually added the fluffy, lightly sweetened scones to a tray along with butter, honey and jelly for an after-dinner sweet treat. We'll have the rest tomorrow morning. The recipe (with adjustments) is from </span><a href="https://www.abeautifulplate.com/irish-soda-bread-scones/" style="font-family: "Times New Roman";">A Beautiful Plate blog</a><span style="font-family: Times New Roman;">. See my</span><b style="font-family: "Times New Roman";"> Make-Ahead Tip</b><span style="font-family: Times New Roman;"> in step #11. Instead of regular raisins, use the golden variety, or try raisins or currants.</span><span face="source-sans-pro, serif" style="color: #424751; font-size: 10pt; text-align: center; text-transform: uppercase;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span face="source-sans-pro, serif" style="color: #424751; font-size: 10pt; text-align: center; text-transform: uppercase;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsZpNdefMX5qgdze0g9_kETXgikwjwsbJJTc4FC5vOvYKMho2kRyER77-8tHHMthbdBdxbZsTJzMAiZ9pT7MIcFvAgaRny-GZYd-YDBlCGYCfQKJHDjjufPv4yW_8rJmiwC2V-HV64PoGMDiIwp4dU34tEIwQhdNksGaybjfZtWrwly_zyTCzv8lXvK4/s4032/fullsizeoutput_10bb7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2878" data-original-width="4032" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsZpNdefMX5qgdze0g9_kETXgikwjwsbJJTc4FC5vOvYKMho2kRyER77-8tHHMthbdBdxbZsTJzMAiZ9pT7MIcFvAgaRny-GZYd-YDBlCGYCfQKJHDjjufPv4yW_8rJmiwC2V-HV64PoGMDiIwp4dU34tEIwQhdNksGaybjfZtWrwly_zyTCzv8lXvK4/s320/fullsizeoutput_10bb7.jpeg" width="320" /></a></span></div><span face="source-sans-pro, serif" style="color: #424751; font-size: 10pt; text-align: center; text-transform: uppercase;"><br /></span><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; vertical-align: baseline;"><b><span style="border: 1pt none windowtext; padding: 0in;">Irish Soda Bread Scones</span></b><span style="color: #424751;"> Make about 7-8 (2-inch in diameter) scones <o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; vertical-align: baseline;"><u><span style="color: #424751;">Scones:<span style="border: 1pt none windowtext; padding: 0in; text-transform: uppercase;"><o:p></o:p></span></span></u></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">2</span> <span style="border: 1pt none windowtext; padding: 0in;">cups (240 g)</span> <span style="border: 1pt none windowtext; padding: 0in;">unbleached all-purpose flour</span> <i><span style="border: 1pt none windowtext; color: #71757c; padding: 0in;">plus more for dusting</span></i><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1/4</span> <span style="border: 1pt none windowtext; padding: 0in;">cup (50 g)</span> <span style="border: 1pt none windowtext; padding: 0in;">granulated sugar</span> <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">tablespoon</span> <span style="border: 1pt none windowtext; padding: 0in;"> baking powder</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;">baking soda</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">3/4</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;"><a href="https://amzn.to/3SgLPIH"><span color="windowtext">kosher salt</span></a></span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">4</span> <span style="border: 1pt none windowtext; padding: 0in;">tablespoons (2 oz; 60 g)</span> <span style="border: 1pt none windowtext; padding: 0in;">very cold unsalted butter</span> <i><span style="border: 1pt none windowtext; color: #71757c; padding: 0in;">cut into ½-inch cubes</span></i><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">3/4cup (180 mL)</span> <span style="border: 1pt none windowtext; padding: 0in;">cold buttermilk, cut into small cubes</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">large egg</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1/3</span> <span style="border: 1pt none windowtext; padding: 0in;">packed cup</span> <span style="border: 1pt none windowtext; padding: 0in;">plump raisins</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><u>Egg Wash—</u>whisk together:<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">large egg</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;">milk</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">-----<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">Coarse sugar for sprinkling on top<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.</li><li>In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. </li><li>Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal. </li><li>Place the bowl in the freezer for 5 minutes to chill. </li><li>In a large measuring cup, whisk together the cold buttermilk and egg.</li><li>Remove the flour mixture from the freezer. Stir in the raisins. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArfhFNIDzbBLFwrxIqlHG6t2Vv8maooWc8kIDqQEiqlP9HoIChYpQ6kmESKlHU3d-uHkIOKYQlcFntOJ8VypXx40rfG0Tug3BF1LozDHjKFhFlPZNqQBxAmXIOzijI_OV7PBqnIqHIjJzxROQUzCbqHZ2GUcH2QwfZHb24P5ua07bcEc-rLw4Zv98b1s/s4032/MG32%25i81TFi2hVKHE7%254Qw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArfhFNIDzbBLFwrxIqlHG6t2Vv8maooWc8kIDqQEiqlP9HoIChYpQ6kmESKlHU3d-uHkIOKYQlcFntOJ8VypXx40rfG0Tug3BF1LozDHjKFhFlPZNqQBxAmXIOzijI_OV7PBqnIqHIjJzxROQUzCbqHZ2GUcH2QwfZHb24P5ua07bcEc-rLw4Zv98b1s/s320/MG32%25i81TFi2hVKHE7%254Qw.jpg" width="240" /></a></div></li><li>Create a well in the center of the dry ingredients and add the buttermilk mixture. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWDLBlQm9_5C58HFXdRft9C6IFtaOkk0lLycEfgvS7nxPNbNtcGqnHRm70ngKpJGGOBhDgLj1owI8X-7g4aAaPQFeriBJg1l68fOwTjebC0vpuyovaFyMUi_6086xrwll4hd3kCwEprX184f8xF-f2HDuV233wolrY0HP2JuMPotk3pFtIEune3Lt2Zw/s4032/jOcFMjlSTh+nBKMftCdBhQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWDLBlQm9_5C58HFXdRft9C6IFtaOkk0lLycEfgvS7nxPNbNtcGqnHRm70ngKpJGGOBhDgLj1owI8X-7g4aAaPQFeriBJg1l68fOwTjebC0vpuyovaFyMUi_6086xrwll4hd3kCwEprX184f8xF-f2HDuV233wolrY0HP2JuMPotk3pFtIEune3Lt2Zw/s320/jOcFMjlSTh+nBKMftCdBhQ.jpg" width="240" /></a></div></li><li>Using a Danish whisk or wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry. </li><li>Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEgUaRedejEczLVppLXuZ8UiNLo01tyNNjUQev_SWMeTZ4JNcgRMXAnxaun7FCVFwtKpIzWt_cdYyAakqgEWdDoAbgHUZdVtIKqGlaK-alcZD7Qny3prurlD1eTHJakG3JJqpgBBbRxSvJHkTSe2xWnuBF1IxJUpcXyVWD5to7hzEK8Jluue0_kfC6KM/s3145/fullsizeoutput_10b84.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3145" data-original-width="2740" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEgUaRedejEczLVppLXuZ8UiNLo01tyNNjUQev_SWMeTZ4JNcgRMXAnxaun7FCVFwtKpIzWt_cdYyAakqgEWdDoAbgHUZdVtIKqGlaK-alcZD7Qny3prurlD1eTHJakG3JJqpgBBbRxSvJHkTSe2xWnuBF1IxJUpcXyVWD5to7hzEK8Jluue0_kfC6KM/s320/fullsizeoutput_10b84.jpeg" width="279" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Above: Dough when it was first dumped out.<br />Below: Dough after it has been gently kneaded.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pBER4DBLyOCfNPTbRAJiNs2VEY2MXsLzlP7GPC_DwQDUSvPRRM9CNMMiQG6Bg19yyVCsYg03APvqdJ6sF0UOvqJgxXFQngzlQVwwLnIc0OSy7UevN8G3iWKuDCLrxP_2E90efY_M69fgPLkt6cIRqb7uTh_lrEX1NCFRnTSeCZBjj6jvkjfiZBRCFys/s4032/B4BGyJapTn2NMzQe1+yYnw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7pBER4DBLyOCfNPTbRAJiNs2VEY2MXsLzlP7GPC_DwQDUSvPRRM9CNMMiQG6Bg19yyVCsYg03APvqdJ6sF0UOvqJgxXFQngzlQVwwLnIc0OSy7UevN8G3iWKuDCLrxP_2E90efY_M69fgPLkt6cIRqb7uTh_lrEX1NCFRnTSeCZBjj6jvkjfiZBRCFys/s320/B4BGyJapTn2NMzQe1+yYnw.jpg" width="240" /></a></div></div></li><li>Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2-inch-diameter biscuit cutter in flour and cut out the scones. Do <i>not </i>twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 7 to 8 scones total.</li><li>Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. (<b>Make- Ahead Tip</b>: At this point I covered the scones with plastic wrap and set them in the refrigerator for a couple of hours so I could serve them warm from the oven.) <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeLo3OkfZa4HCQxyHz3Uhqkzs2vzQ5Z24GDxaHrYal0nxR3HCEFgYrCRgTp1Sp9jxx3nMN9gQyCLEm_wWS0gGF0misnnmUk91iv9hrKXgdDoOZHEU1JSJOoMiHwC8kyzgAYJSKs1OfgU3RggpJNQ4pWAK2B5uSBmGFV61BbMXxI48bWmQnDsht_4xrkU/s4032/JYRu817hTryPdRSIixMPRw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaeLo3OkfZa4HCQxyHz3Uhqkzs2vzQ5Z24GDxaHrYal0nxR3HCEFgYrCRgTp1Sp9jxx3nMN9gQyCLEm_wWS0gGF0misnnmUk91iv9hrKXgdDoOZHEU1JSJOoMiHwC8kyzgAYJSKs1OfgU3RggpJNQ4pWAK2B5uSBmGFV61BbMXxI48bWmQnDsht_4xrkU/s320/JYRu817hTryPdRSIixMPRw.jpg" width="240" /></a></div></li><li>Lightly brush the tops of the scones with egg wash and generously sprinkle with coarse sugar.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUm9699fbetzXigXUp0_vJwpqVrcSNaw4arsVvEe4Ntys2GOJTLB1pmOIakbvsN4BDgJa6mCWIHrYwq6EN-QL9p1kY-YhN14dofKTVUdnHOuSOMQ0LFew90aIF4yL-QMuwfjA2k5Bq6RocGEk6WJjlnSW7XSTSnuz7znOaaDtKw0duSRAe-IL7FA7u8Q/s4032/fullsizeoutput_10ba6.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUm9699fbetzXigXUp0_vJwpqVrcSNaw4arsVvEe4Ntys2GOJTLB1pmOIakbvsN4BDgJa6mCWIHrYwq6EN-QL9p1kY-YhN14dofKTVUdnHOuSOMQ0LFew90aIF4yL-QMuwfjA2k5Bq6RocGEk6WJjlnSW7XSTSnuz7znOaaDtKw0duSRAe-IL7FA7u8Q/s320/fullsizeoutput_10ba6.heic" width="240" /></a></div><br /><br /></li><li>Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).</li><li>Bake until golden in color, about 10 to 12 minutes. </li><li><span style="border: 1pt none windowtext; padding: 0in;">Transfer the scones to a wire rack. </span> </li></ol><p></p><span style="border: 1pt none windowtext; font-family: "Times New Roman"; font-size: 12pt; padding: 0in;">Note: </span><span style="border: 1pt none windowtext; color: #424751; font-family: "Times New Roman"; font-size: 12pt; padding: 0in;">Scones can be reheated in a 325ºF oven (160ºC) for about 10 minutes, or warmed briefly in the microwave.</span><div><span style="color: #424751; font-family: Times New Roman;"><span style="caret-color: rgb(66, 71, 81);"><br /></span></span></div><div><span style="color: #424751; font-family: Times New Roman;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://cookingwithbarryandmeta.blogspot.com/2020/03/slow-cooker-corned-beef-and-brisket.html"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbfvdFWAk4gLqt4l6dZqz4bdnLKno7JLtQO4XqUqS_hwGWKf-l542ETh31Q-xHm44SVWaATyZXijKUYVvf6w0TETVCyFrYx0UJSRoF7oMQIBWZgQ82DNZn8IcfWlsh0R9aKMJJVTKH_1dBKhQRvIpGX8MpNc0R6m2NY9q_0GJ3gjmwwf4vb6fL997FWY/s320/XWdzrBONROSpcZ7v9UnEuA.jpg" width="240" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://cookingwithbarryandmeta.blogspot.com/2020/03/slow-cooker-corned-beef-and-brisket.html">Above: Becki & Kevn joined us for dinner.<br />Below: The rest of the meal: corned beef & cabbage,<br />mashed potatoes & cucumber salad.</a></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjTtgMYwVMpe4z72sv5liqDEjAWUWH_Z8gGUlkQqnNBQvJgSRFKoFhPasd1u_vusYeqF9eFGvjOgWHX40_iLJOBQOvZUp0ryx4-UL6rh8J8m7wrZ28yLJEG278VyWVkB-3s75y73GzEX_ndoZsxBWeVejfVaqWAvAF82ONSsLoEYpybOmi0yzmGU6Ffw/s4032/cPOoy3N2T7WWwU00gRxEtg.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikjTtgMYwVMpe4z72sv5liqDEjAWUWH_Z8gGUlkQqnNBQvJgSRFKoFhPasd1u_vusYeqF9eFGvjOgWHX40_iLJOBQOvZUp0ryx4-UL6rh8J8m7wrZ28yLJEG278VyWVkB-3s75y73GzEX_ndoZsxBWeVejfVaqWAvAF82ONSsLoEYpybOmi0yzmGU6Ffw/s320/cPOoy3N2T7WWwU00gRxEtg.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"> <br /></td></tr></tbody></table></span><div><span style="border: 1pt none windowtext; color: #424751; font-family: "Times New Roman"; font-size: 12pt; padding: 0in;"><i>Recipe without photos . . .</i> </span><b style="font-family: "Times New Roman";"><span style="border: 1pt none windowtext; padding: 0in;">Irish Soda Bread Scones</span></b><span style="color: #424751; font-family: "Times New Roman";"> Make about 7-8 (2-inch in diameter) scones </span></div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; vertical-align: baseline;"><u><span style="color: #424751;">Scones:<span style="border: 1pt none windowtext; padding: 0in; text-transform: uppercase;"><o:p></o:p></span></span></u></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">2</span> <span style="border: 1pt none windowtext; padding: 0in;">cups (240 g)</span> <span style="border: 1pt none windowtext; padding: 0in;">unbleached all-purpose flour</span> <i><span style="border: 1pt none windowtext; color: #71757c; padding: 0in;">plus more for dusting</span></i><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1/4</span> <span style="border: 1pt none windowtext; padding: 0in;">cup (50 g)</span> <span style="border: 1pt none windowtext; padding: 0in;">granulated sugar</span> <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">tablespoon</span> <span style="border: 1pt none windowtext; padding: 0in;"> baking powder</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;">baking soda</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">3/4</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;"><a href="https://amzn.to/3SgLPIH"><span color="windowtext">kosher salt</span></a></span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">4</span> <span style="border: 1pt none windowtext; padding: 0in;">tablespoons (2 oz; 60 g)</span> <span style="border: 1pt none windowtext; padding: 0in;">very cold unsalted butter</span> <i><span style="border: 1pt none windowtext; color: #71757c; padding: 0in;">cut into ½-inch cubes</span></i><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">3/4</span> <span style="border: 1pt none windowtext; padding: 0in;">cup (180 mL)</span> <span style="border: 1pt none windowtext; padding: 0in;">cold buttermilk, cut into small cubes</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">large egg</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1/3</span> <span style="border: 1pt none windowtext; padding: 0in;">packed cup</span> <span style="border: 1pt none windowtext; padding: 0in;">plump raisins</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><u>Egg Wash—</u>whisk together:<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">large egg</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;">milk</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">-----<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">Coarse sugar for sprinkling on top<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol><li>Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.</li><li>In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. </li><li>Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal. </li><li>Place the bowl in the freezer for 5 minutes to chill. </li><li>In a large measuring cup, whisk together the cold buttermilk and egg.</li><li>Remove the flour mixture from the freezer. Stir in the raisins. </li><li>Create a well in the center of the dry ingredients and add the buttermilk mixture. </li><li>Using a Danish whisk or wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry. </li><li>Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.</li><li>Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2-inch-diameter biscuit cutter in flour and cut out the scones. Do <i>not </i>twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 7 to 8 scones total.</li><li>Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. (<b>Make- Ahead Tip</b>: At this point I covered the scones with plastic wrap and set them in the refrigerator for a couple of hours so I could serve them warm from the oven.) </li><li>Lightly brush the tops of the scones with egg wash and generously sprinkle with coarse sugar.</li><li>Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).</li><li>Bake until golden in color, about 10 to 12 minutes. </li><li><span style="border: 1pt none windowtext; padding: 0in;">Transfer the scones to a wire rack. </span> </li></ol><p></p><span style="border: 1pt none windowtext; font-family: "Times New Roman"; font-size: 12pt; padding: 0in;">Note: </span><span style="border: 1pt none windowtext; color: #424751; font-family: "Times New Roman"; font-size: 12pt; padding: 0in;">Scones can be reheated in a 325ºF oven (160ºC) for about 10 minutes, or warmed briefly in the microwave</span></div>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-22714773064581383772024-03-12T09:57:00.000-07:002024-03-12T09:59:03.207-07:00Classic Snickerdoodles<p><span style="font-family: "Times New Roman";">Straight from the pages of my vintage copy of Betty Crocker Cookbook, this is another recipe that was requested for the Women of Excellence reception. The current day <a href="https://www.bettycrocker.com/recipes/classic-snickerdoodle-cookies/7ffc92a9-d847-4869-9ecb-99de3b751b14">Betty Crocker website </a>also includes this recipe and they explain,</span><span style="font-family: "Times New Roman";"> "</span><span style="color: #333333; font-family: "Times New Roman"; font-size: 13.5pt;">What sets Snickerdoodles apart is that they are rolled in a mix of cinnamon and sugar. They also include cream of tartar, which gives the cookie its signature texture and flavor."</span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #333333; font-family: "Times New Roman"; font-size: 13.5pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJwColdri84yTmLayHgUMo00AiSckeT8SCLsZw7prW2B2x6b6bp6IHyFimkLrjtf77yMEy-Cr1fDVbQfAySahm9lXT6PTltM2fm_QZYIMUUVvLNdK1KNiNpP-UdeboRsxZtnBCxMxDm_aZKpmqlagWpj9DnmlzAufwOk9y1SZcOd29SyDJNLi37o4vGM/s1302/fullsizeoutput_10a43.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="568" data-original-width="1302" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJwColdri84yTmLayHgUMo00AiSckeT8SCLsZw7prW2B2x6b6bp6IHyFimkLrjtf77yMEy-Cr1fDVbQfAySahm9lXT6PTltM2fm_QZYIMUUVvLNdK1KNiNpP-UdeboRsxZtnBCxMxDm_aZKpmqlagWpj9DnmlzAufwOk9y1SZcOd29SyDJNLi37o4vGM/s320/fullsizeoutput_10a43.jpeg" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #333333; font-family: "Times New Roman"; font-size: 13.5pt;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJA7faTNH2-oryX3L60xBSTG-Cr6Q6rXdLrh00KoDYGagtbQWU5iGtnlhCZBAEXkTv_GvSko8l_Z0bf3z-hYagUBraArPICijNIe-TaByYsYiL6T8K5xVNxhw6F1qwzClskNh_ly0Bjs_VgjIm66o9BMfxhYWITVKlf9Rg5VtzU3kDEzhSoxJYJ0wCKM/s4032/fullsizeoutput_10a4a.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2587" data-original-width="4032" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJA7faTNH2-oryX3L60xBSTG-Cr6Q6rXdLrh00KoDYGagtbQWU5iGtnlhCZBAEXkTv_GvSko8l_Z0bf3z-hYagUBraArPICijNIe-TaByYsYiL6T8K5xVNxhw6F1qwzClskNh_ly0Bjs_VgjIm66o9BMfxhYWITVKlf9Rg5VtzU3kDEzhSoxJYJ0wCKM/s320/fullsizeoutput_10a4a.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Snickerdoodles were one of the cookies served at the <br />Democratic Women of Excellence awards ceremony. </td></tr></tbody></table></span></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><br /></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Classic Snickerdoodles</b> Makes 46 to 48 cookies<span style="color: white;">Hide</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 1/2 cups granulated sugar <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 cup (1 stick) butter, softened <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 cup shortening (Crisco)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 eggs <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"> 2 3/4 cups all purpose flour <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 teaspoons cream of tartar <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon baking soda <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/4 teaspoon salt <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">----<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/4 cup granulated sugar <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 teaspoons ground cinnamon </p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>Preheat oven to 400°F. </li><li>Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. </li><li>Stir in flour, cream of tartar, baking soda and salt. </li><li>Mix 1/4 cup sugar and the cinnamon. </li><li>Shape dough into 1 1/4-inch balls. </li><li>Roll balls in cinnamon-sugar mixture. </li><li>Place 2 inches apart on ungreased cookie sheet. </li><li>Bake 8 to 10 minutes or until set. </li><li>Remove from cookie sheet to wire rack. </li></ol><o:p></o:p><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-27890291372656935182024-03-11T09:59:00.000-07:002024-03-11T10:00:17.100-07:00Mamie Eisenhower's Sugar Cookies<p><span face="-webkit-standard, serif" style="font-size: 13.5pt;">Living in the town where President Dwight David Eisenhower grew up and catering at the Eisenhower Center for several years, I've made Mamie's sugar cookie recipe more than once. This time it was for a special Abilene reception for Women of Excellence, an event planned by the Dickinson County Democratic Party. I used pink colored sprinkles as that was Mamie's favorite color.</span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFz48fdlrEsMQqg8k5Fo4G1B0ImzmCCTlJFhbuMb-SWLqd5VrW_3sEY3DLjAoNa9xTWfNCqdOvrwCGlB1knrq8KUMM0rvHpe1LhM2YBHv9oglgXfnKpB1u0i-Oz2eUgVxx19QaOp9-yAbMc3f2IU21Iu31p1pAIY-vA3_02WqY08KTL7vWzusVl_NFW24/s3105/fullsizeoutput_10a41.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3105" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFz48fdlrEsMQqg8k5Fo4G1B0ImzmCCTlJFhbuMb-SWLqd5VrW_3sEY3DLjAoNa9xTWfNCqdOvrwCGlB1knrq8KUMM0rvHpe1LhM2YBHv9oglgXfnKpB1u0i-Oz2eUgVxx19QaOp9-yAbMc3f2IU21Iu31p1pAIY-vA3_02WqY08KTL7vWzusVl_NFW24/s320/fullsizeoutput_10a41.jpeg" width="312" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mamie's pink sugar cookies are display on the 3-tier stand.</td></tr></tbody></table><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b><span face="-webkit-standard, serif" style="font-size: 17pt;">Mamie Eisenhower's Sugar Cookies</span><span face="-webkit-standard, serif"><span style="font-size: medium;"> </span></span></b><span face="-webkit-standard, serif" style="font-size: 14.5pt;">Yield: About 2 1/2 – 3 dozen depending on size of cutter</span><span face="-webkit-standard, serif" style="font-size: 13.5pt;"><br /><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1/2 cup (1 stick) butter, softened</span><br /><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1 cup granulated sugar</span><br /><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">2 egg yolks</span><br /><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1 teaspoon vanilla </span><br /><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1 1/2 cup all-purpose flour</span><br /><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1/2 teaspoon salt</span><br /><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1 teaspoon baking powder</span><br /><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1 tablespoon milk or cream<o:p></o:p></span></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span face="-webkit-standard, serif" style="background-color: white; font-size: 13.5pt;">Colored sugar for sprinkling</span><span face="-webkit-standard, serif" style="font-size: 13.5pt;"><br /></span></p><ol style="text-align: left;"><li><span style="background-color: white; font-size: 13.5pt;">Combine the butter and sugar in a mixing bowl. Beat on medium speed with an electric mixer until fluffy. With the mixer running, add the egg yolks and vanilla. </span></li><li><span style="background-color: white; font-size: 13.5pt;">Sift the flour, salt, and baking powder into a bowl. With the mixer running, slowly add the flour mixture and the cream to the butter mixture. </span></li><li><span style="background-color: white; font-size: 13.5pt;">Cover the bowl and place in the refrigerator to chill for one hour. </span></li><li><span style="background-color: white; font-size: 13.5pt;">Preheat the oven to 375 degrees F. </span></li><li><span style="background-color: white; font-size: 13.5pt;">Turn the cookie dough out onto a lightly floured surface. Roll out the dough and then cut as desired with cookie cutters. Place the cookies on a baking sheet. Sprinkle with colored sugar. </span></li><li><span style="background-color: white; font-size: 13.5pt;">Place the baking sheet in the oven and bake at 375° F for 10 to 12 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes then transfer the cookies to a wire rack. Let cool completely then store in an airtight container. </span></li><li><span style="background-color: white; font-size: 13.5pt;">Variation: instead of the colored sugar, bake the cookies plain and then when cool spread with frosting or a powdered sugar glaze as desired.</span></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcLw3DVvrD0BJOTm8ihMN6wVoaroB2N-VkoJDWx-DdQzAwRbvf1AlNNl7YwEIZ3oIsQDnJL25GO8v5rjjYxzKsHX1ep3OtfnEWEYBjOf430TlfEIsIZ_vmL9bds8f3Am-Aj89V-nTvxEhrB_H1tNfIVkYYkFQKSjnugDGC5YaJ7WH1VI0i2oDagxqTGo/s427/IMG_1404.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="220" data-original-width="427" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcLw3DVvrD0BJOTm8ihMN6wVoaroB2N-VkoJDWx-DdQzAwRbvf1AlNNl7YwEIZ3oIsQDnJL25GO8v5rjjYxzKsHX1ep3OtfnEWEYBjOf430TlfEIsIZ_vmL9bds8f3Am-Aj89V-nTvxEhrB_H1tNfIVkYYkFQKSjnugDGC5YaJ7WH1VI0i2oDagxqTGo/s320/IMG_1404.jpg" width="320" /></a></div><br />Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-85433746661554380382024-03-10T09:29:00.000-07:002024-03-10T09:30:09.477-07:00Peanut Butter Temptations <p><b style="font-family: "Times New Roman"; font-size: 10pt;"><span style="font-size: 12pt;">I believe my mom found this recipe in Southern Living . . . but don’t quote me on that. My catering students at Abilene High School made them for cookie receptions, I made them at holidays and for other special occasions. However, it’s been awhile since I made the last batch. I bought mini peanut butter cups. It was either that or the regular-sized candy bar size, and I swear they have been reduced in size! However, I was delighted that they come unwrapped. </span></b><b style="font-family: "Times New Roman"; font-size: 10pt;"><span style="font-size: 12pt;">These cookies are always a favorite—a special treat but they are really quite easy . . . especially now that that I don’t have to unwrap each and every piece of candy. </span></b></p><p><b style="font-family: "Times New Roman"; font-size: 10pt;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="font-family: "Times New Roman"; font-size: 10pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTWUiUf8Xent2xUWXtY6KhIPpg2tX31vHBgN76-ddk10P2vJZt6n_NTkreN-1KxPiMnMe1YxJrDBB3xYFC82gCD7BnqZGEI7BLMhK_S4zvrX7vQfJYaYCsG4-r_GgLx2U8gIccREIRIAXGM3XxQcvqvh_xDtWd81Lm5BbQ1ZQd2UVlrB0mTsVen9jkMM/s4032/uQ5b5KWWSUerxPoLo5Z7ZA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTWUiUf8Xent2xUWXtY6KhIPpg2tX31vHBgN76-ddk10P2vJZt6n_NTkreN-1KxPiMnMe1YxJrDBB3xYFC82gCD7BnqZGEI7BLMhK_S4zvrX7vQfJYaYCsG4-r_GgLx2U8gIccREIRIAXGM3XxQcvqvh_xDtWd81Lm5BbQ1ZQd2UVlrB0mTsVen9jkMM/s320/uQ5b5KWWSUerxPoLo5Z7ZA.jpg" width="320" /></a></b></div><b style="font-family: "Times New Roman"; font-size: 10pt;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhxASids5VA-X_c8sgvp5OARKzGut7EfPUa84Kc_h5C4_8iIINhd0Z7GZrA2Tm1X5J7l0_bDWndE5_j-Vj4LH3Z6Ag5dftjBMXwk9Q0jC2FibuACS7dCYfesoTPU1NdfXhxsQtxdDr8D9EsWEA4x41bd4BBO-ryUiWc-rvhv11R099O3bHfzkQWdyeFo/s3105/fullsizeoutput_10a41.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3105" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhxASids5VA-X_c8sgvp5OARKzGut7EfPUa84Kc_h5C4_8iIINhd0Z7GZrA2Tm1X5J7l0_bDWndE5_j-Vj4LH3Z6Ag5dftjBMXwk9Q0jC2FibuACS7dCYfesoTPU1NdfXhxsQtxdDr8D9EsWEA4x41bd4BBO-ryUiWc-rvhv11R099O3bHfzkQWdyeFo/s320/fullsizeoutput_10a41.jpeg" width="312" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Peanut Butter Temptations were added to the dessert buffet offering for the Democratic Women of Excellence award ceremony held at the Seelye Mansion.<br /><br /></td></tr></tbody></table></b><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><b><span style="font-size: 12pt;">Peanut Butter Temptations</span></b><span style="font-size: 12pt;"> Yield: 4 dozen<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 cup softened butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 cup peanut butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 cup granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 cup packed brown sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1 egg<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 teaspoon vanilla<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;"> 1 1/4 cups all-purpose flour<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 teaspoon salt<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">3/4 teaspoon baking soda<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">----<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">48 miniature peanut butter cups</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="font-size: 10pt; text-align: left;"><li><span style="font-size: 12pt;">Preheat oven to 350°F.</span></li><li><span style="font-size: 12pt;">Cream butter, peanut butter, sugars, egg & vanilla.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8h0UhlTQgIojgAhSIQETwTI96IKfcsMkRzXoCb4RhApnmW2mK3G1mNE0I6yYC9Cz4ULPBMBjQyKu1Eed09KWVkK-DlxrwUK-7g63tPyeQ_ztLAIA6WPpLbi7-4-Xfl6aAXb4fcldLxi90daA8wN48uqOs4ZuXhjZxg0jk6IJnGUj5H-trR0sR5Ulp67E/s4032/PoyHRLd8SAW4LDMUe4qp+g.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8h0UhlTQgIojgAhSIQETwTI96IKfcsMkRzXoCb4RhApnmW2mK3G1mNE0I6yYC9Cz4ULPBMBjQyKu1Eed09KWVkK-DlxrwUK-7g63tPyeQ_ztLAIA6WPpLbi7-4-Xfl6aAXb4fcldLxi90daA8wN48uqOs4ZuXhjZxg0jk6IJnGUj5H-trR0sR5Ulp67E/s320/PoyHRLd8SAW4LDMUe4qp+g.jpg" width="240" /></a></div></span></li><li><span style="font-size: 12pt;">Stir in dry ingredients until blended.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWA8IxB2gHmXA_ECtbRLaPN_oGK6HnjgYsXRsdP-fi4oNfKW5UNmUp4Dldu_Mo_mmdowsveCPLJm48HfdwaVKkTcqUIjJf8iH52-MKWZFBfBeY3KHFozHhFf5cuFpWOwGZRzpafa3m1aN9inHici7czdlNgsyLg_dQ15B2t8bwmN1O0AG81N_NR7Abb4k/s4032/txrSoeZMRdujzdhImqVNVw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWA8IxB2gHmXA_ECtbRLaPN_oGK6HnjgYsXRsdP-fi4oNfKW5UNmUp4Dldu_Mo_mmdowsveCPLJm48HfdwaVKkTcqUIjJf8iH52-MKWZFBfBeY3KHFozHhFf5cuFpWOwGZRzpafa3m1aN9inHici7czdlNgsyLg_dQ15B2t8bwmN1O0AG81N_NR7Abb4k/s320/txrSoeZMRdujzdhImqVNVw.jpg" width="240" /></a></div></span></li><li><span style="font-size: 12pt;">Roll dough into 1” balls (4 dozen in all).</span><span style="font-size: 12pt;"> </span></li><li><span style="font-size: 12pt;">Press into mini muffin tins (1 1/2”). <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAgRvQW7vZKrvP4XiS_2jluhNoKSA_mNEtV8mON24lHasjI5Fh_Qq5-yTISAEAAafVp8lNnHERdP8n7pCHL-FAKL5dJ9xypXxFO3gZSm_3rbDPVGAU4LrZ3-iaJL7fdXODoNj_0mXyBJPT2brKRZCp53W3f62d411Vcl1pYNTBiGFtkncaDIfrBEByGA/s4032/fullsizeoutput_108ac.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAgRvQW7vZKrvP4XiS_2jluhNoKSA_mNEtV8mON24lHasjI5Fh_Qq5-yTISAEAAafVp8lNnHERdP8n7pCHL-FAKL5dJ9xypXxFO3gZSm_3rbDPVGAU4LrZ3-iaJL7fdXODoNj_0mXyBJPT2brKRZCp53W3f62d411Vcl1pYNTBiGFtkncaDIfrBEByGA/s320/fullsizeoutput_108ac.jpeg" width="320" /></a></div></span></li><li><span style="font-size: 12pt;">Bake 10 to 12 minutes.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span></li><li><span style="font-size: 12pt;">Remove from oven & IMMEDIATELY press one miniature peanut butter cup into a hot cookie crust.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vJODDPnpsGnbIvi3C1GbyAlY1Q3ZgKtAvL-EGIH_aybMq-gOXmHJ2pTmZQgRvJQcgQzevRVFHtogU8nfYzxfpYMt96L9_z4QGwR_JZlfKJ3ngLQT-d1jtn2xTRMKS2Q5eeojl3ArhYmdS93DIexidGtcW6X_rQJ97nxel0HmZmE7seRWlujzlPp5xhk/s4032/uQ5b5KWWSUerxPoLo5Z7ZA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vJODDPnpsGnbIvi3C1GbyAlY1Q3ZgKtAvL-EGIH_aybMq-gOXmHJ2pTmZQgRvJQcgQzevRVFHtogU8nfYzxfpYMt96L9_z4QGwR_JZlfKJ3ngLQT-d1jtn2xTRMKS2Q5eeojl3ArhYmdS93DIexidGtcW6X_rQJ97nxel0HmZmE7seRWlujzlPp5xhk/s320/uQ5b5KWWSUerxPoLo5Z7ZA.jpg" width="320" /></a></div></span></li><li><span style="font-size: 12pt;">Cool slightly before removing cookies from muffin tins.</span></li></ol><div><i>Recipe without photos . . .</i></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><b><span style="font-size: 12pt;">Peanut Butter Temptations</span></b><span style="font-size: 12pt;"> Yield: 4 dozen<o:p></o:p></span></p><div><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 cup softened butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 cup peanut butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 cup granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 cup packed brown sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1 egg<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 teaspoon vanilla<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;"> 1 1/4 cups all-purpose flour<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">1/2 teaspoon salt<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">3/4 teaspoon baking soda<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">----<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span style="font-size: 12pt;">48 miniature peanut butter cups</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"></p><ol><li><span style="font-size: 12pt;">Preheat oven to 350°F.</span></li><li><span style="font-size: 12pt;">Cream butter, peanut butter, sugars, egg & vanilla.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span></li><li><span style="font-size: 12pt;">Stir in dry ingredients until blended.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span></li><li><span style="font-size: 12pt;">Roll dough into 1” balls (4 dozen in all).</span><span style="font-size: 12pt;"> </span></li><li><span style="font-size: 12pt;">Press into mini muffin tins (1 1/2”). </span></li><li><span style="font-size: 12pt;">Bake 10 to 12 minutes.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span></li><li><span style="font-size: 12pt;">Remove from oven & IMMEDIATELY press one miniature peanut butter cup into a hot cookie crust.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span></li><li><span style="font-size: 12pt;">Cool slightly before removing cookies from muffin tins.</span></li></ol><p></p></div><p class="MsoNormal" style="font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt;"><span lang="X-NONE" style="font-size: 0pt;"> </span></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-49517047413112105942024-03-09T10:07:00.000-08:002024-03-10T10:43:29.297-07:00Slow Cooker WHITE CHICKEN CHILI as featured in KANSAS! Magazine, vol 80, 2024<p><span style="background-color: white; font-family: "Times New Roman";">The latest issue of <a href="https://www.travelks.com/kansas-magazine/">KANSAS!</a> (</span><span style="font-family: "Times New Roman";">2024 / vol 80 / issue 2 ) </span><span style="background-color: white; font-family: "Times New Roman";">has been released; the Taste section focuses on food policies during the Eisenhower years. Cited in the article is Jennifer Ifft, an agricultural economist at Kansas State University, who was a presenter at one of the the monthly Eisenhower Foundation’s Lunch & Learn series. Titled, “Freedom from Hunger,” the article reveals how the president from Kansas helped sustain a farm and food policy legacy that contines today with the SNAP program. </span><span class="MsoHyperlink" style="color: blue; font-family: "Times New Roman"; text-decoration: underline;"><span color="windowtext" style="text-decoration: none;"><a href="https://www.k-state.edu/ks-snaped/recipes/">K-State Research and Extension provided an </a></span></span><span style="background-color: white; font-family: "Times New Roman";"><a href="https://www.k-state.edu/ks-snaped/recipes/">EZ Does IT Recipe, just one in a collection of recipe</a> as their website. </span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqX_RSPtPkIh9oy5XWlTQ5cMGrucJ8gLkQvlRx49B0DGStfk_y0H-49IyLH0kgfBLwCHplPeNau2JAYeAelyqfu4T1iTGlelWsVINSgHCbv5oiE7nA0RmNVGyIW64aI4llpqQd_VENksrDGIyME5THOVso9q-WhzW13WbG54T13w7l2QeL8SxQsg-3_w/s486/fullsizeoutput_109f0.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="486" data-original-width="426" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqX_RSPtPkIh9oy5XWlTQ5cMGrucJ8gLkQvlRx49B0DGStfk_y0H-49IyLH0kgfBLwCHplPeNau2JAYeAelyqfu4T1iTGlelWsVINSgHCbv5oiE7nA0RmNVGyIW64aI4llpqQd_VENksrDGIyME5THOVso9q-WhzW13WbG54T13w7l2QeL8SxQsg-3_w/s320/fullsizeoutput_109f0.jpeg" width="280" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Scan of the magazine photo; photographer Brian Goodman</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRf-Pp9byx1ofKZY1TrAjytqQC5a1EPwAsYfwRsivM34-A_oOXuBYJ3ibJmBNaQ4vf9KBlPcwg2DZJyX-mbc1z9TOncxOxh6nw6feSYd_NF0nWkamazHCMSo6HcYaRYMzkL3xgAU56u32P4Uci0w9lD0lbLm9NwhiRvfw2ThOfY-5YGjlv6PEEWrTF1lU/s520/fullsizeoutput_109f1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="395" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRf-Pp9byx1ofKZY1TrAjytqQC5a1EPwAsYfwRsivM34-A_oOXuBYJ3ibJmBNaQ4vf9KBlPcwg2DZJyX-mbc1z9TOncxOxh6nw6feSYd_NF0nWkamazHCMSo6HcYaRYMzkL3xgAU56u32P4Uci0w9lD0lbLm9NwhiRvfw2ThOfY-5YGjlv6PEEWrTF1lU/s320/fullsizeoutput_109f1.jpeg" width="243" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiDC6HfrLOP0V5ddIwLi36s7pGSu1yyZ1yCorhot2LtYZ4OoPaQ93jBHbUov-MUfImV4AvmYbhvm83DcBTMZBz0XZSAPNsr-kz-975a4Nn56DtaC3kvFejfJElueS7IE-Fje6VQcf5U7dZtOYvpK9R72NxB90TqpoqprhdbGC5tRw44jwcgNJnEeT9yc/s450/Kansas.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="347" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiDC6HfrLOP0V5ddIwLi36s7pGSu1yyZ1yCorhot2LtYZ4OoPaQ93jBHbUov-MUfImV4AvmYbhvm83DcBTMZBz0XZSAPNsr-kz-975a4Nn56DtaC3kvFejfJElueS7IE-Fje6VQcf5U7dZtOYvpK9R72NxB90TqpoqprhdbGC5tRw44jwcgNJnEeT9yc/s320/Kansas.jpeg" width="247" /></a></div></div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span face="-webkit-standard, serif" style="background-color: white; font-size: 13.5pt;">EZ Does IT Recipe — </span><span class="MsoHyperlink"><span color="windowtext">Designed as a part of SNAP-Ed by K-State Research and Extension, these recipes are great for anyone looking for nutrition-inspired dishes that are easy-to-make and budget friendly. Their “Cook” page offers up this advice,<span style="color: blue;"> “</span></span></span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;">You will become more skilled, relaxed, versatile and organized the more you cook. Cooking is a healthy habit that’s worth forming.” Recipes include instructions for proper food handling including “</span>Remember to wash your hands with soap and warm water before and after cooking.” </p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;"> </span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: Times New Roman;"><span style="font-size: 14.399999618530273px;"><i>Note: I tend to "do my own thing" with recipes and this is how I changed this one up ... I sautéed the onions with the chicken and then used the vinegar to deglaze the pan. I did not drain the beans so I cut back on the other liquids called for in the recipe. Also used full fat sour cream and cheese. In addition, I browned the chicken and onions in the Insta-Pot and then used the slow cooking setting to cook the soup, making it a one-pot dish. We deemed the recipe to be absolutely delicious. I made half a batch . . . and wished I'd made the full recipe!</i> </span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: Times New Roman;"><span style="font-size: 14.399999618530273px;"><br /></span></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Slow Cooker WHITE CHICKEN CHILI </b>Servings: 8 <b><o:p></o:p></b></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">INGREDIENTS: <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 tablespoons olive oil<br />4 chicken breasts, cubed<br />1 cup fat free sour cream<br />1 1/2 cups low-sodium chicken broth<br />1 cup whole milk<br />1 teaspoon white vinegar<br />1 large onion, chopped<br />2 (4 oz.) cans green chilies, chopped<br />2 (15 oz.) cans low-sodium navy beans<br />1 teaspoon ground cumin<br />1 1⁄2 teaspoons chili powder<br />Salt and cayenne pepper, to taste<br />Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b><span style="font-family: Palatino; font-size: 13pt;"> </span></b></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">DIRECTIONS: <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. </li><li>In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar. </li><li>Transfer chicken to slow cooker. </li><li>Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. </li><li>Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. </li><li>Top each serving with shredded cheese and green onions, if desired. </li></ol><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b><i>Nutrition Facts: </i></b>Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein <span style="font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><br /></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Recipe without photos . . .</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Slow Cooker WHITE CHICKEN CHILI </b>Servings: 8 <b><o:p></o:p></b></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">INGREDIENTS: <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 tablespoons olive oil<br />4 chicken breasts, cubed<br />1 cup fat free sour cream<br />1 1⁄2 cups low-sodium chicken broth<br />1 cup whole milk<br />1 teaspoon white vinegar<br />1 large onion, chopped<br />2 (4 oz.) cans green chilies, chopped<br />2 (15 oz.) cans low-sodium navy beans<br />1 teaspoon ground cumin<br />1 1⁄2 teaspoons chili powder<br />Salt and cayenne pepper, to taste<br />Toppings: 1 cup reduced fat Colby Jack cheese, shredded 1⁄4 cup green onions, sliced <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b><span style="font-family: Palatino; font-size: 13pt;"> </span></b></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">DIRECTIONS: <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol><li>In a skillet over medium heat, cook chicken in oil until warmed through, about 10 minutes. </li><li>In a mixing bowl, stir together sour cream, chicken broth, milk and vinegar.</li><li>Transfer chicken to slow cooker. </li><li>Pour sour cream mixture over chicken in slower cooker. Add onion, green chilies, navy beans, and spices. </li><li>Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours. </li><li>Top each serving with shredded cheese and green onions, if desired. </li></ol><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b><i>Nutrition Facts: </i></b>Each one cup serving provides 300 Calories, 9g Total Fat, 3g Saturated Fat, 390mg Sodium, 25g Total Carbohydrate, 6g Dietary Fiber, 26g Protein </p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-25798146431604014572024-02-28T11:11:00.000-08:002024-02-28T11:11:29.436-08:00CHOCOLATE WALNUT TORTE<p>This rich, dense, fudge cake tops our list of FAVORITE desserts. It was a favorite as a dessert when we did cooking classes around the state and continues to be a favorite with our at-home guests. The recipe is from Jennifer Kassebaum. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4j187GGyR_8LE04t11qi97L6S1_JFFzhw8ISu2BSG1T4GjlzXxWKKgVsHSDppZla_W4lj0D-mWy_dzHee8fzVj5VJODIuXdBFHbJmZ-rkHeu6icVeA6AwUFFV_R7ICrB37HuskJDvRgRDdtSMs6M9u9Dzp-Jg1fpUgok9UYuWNh4XgsVaQiH96j_iY2s/s4032/Uukw7TwrTnOlmAMnDh01tg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4j187GGyR_8LE04t11qi97L6S1_JFFzhw8ISu2BSG1T4GjlzXxWKKgVsHSDppZla_W4lj0D-mWy_dzHee8fzVj5VJODIuXdBFHbJmZ-rkHeu6icVeA6AwUFFV_R7ICrB37HuskJDvRgRDdtSMs6M9u9Dzp-Jg1fpUgok9UYuWNh4XgsVaQiH96j_iY2s/s320/Uukw7TwrTnOlmAMnDh01tg.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieriG2pkpNa1emQZgXEJwgnvvHQD5eSwAD2qr-0kw5WJJjddKk8Cyz0t2wKLH9A7r6WuPieF8RczTbJwT8V4TlMolEHTmhUowkH6qbmNuD436ah4EjPKoxFLfNQ1HcJVzaRPW48Spsb8XGf1wlFwpM_McClt51-fNApij2Wu39jxqprlcT5__nZEgPX0/s4032/P5uQKkOrTJmjA6ApWQYH7w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiieriG2pkpNa1emQZgXEJwgnvvHQD5eSwAD2qr-0kw5WJJjddKk8Cyz0t2wKLH9A7r6WuPieF8RczTbJwT8V4TlMolEHTmhUowkH6qbmNuD436ah4EjPKoxFLfNQ1HcJVzaRPW48Spsb8XGf1wlFwpM_McClt51-fNApij2Wu39jxqprlcT5__nZEgPX0/s320/P5uQKkOrTJmjA6ApWQYH7w.jpg" width="240" /></a></div><br /><p></p><span style="font-family: "Times New Roman";"><b>CHOCOLATE WALNUT TORTE</b> <b>Serves 10-12</b>. </span><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">4 oz unsweetened chocolate or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">2 sticks butter (1 cup or 1/2 lb.)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">4 large eggs<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">2 cups granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">1 cup unsifted all-purpose flour<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">1 tablespoon rum<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: Times New Roman;">2 tablespoons vanilla<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: Times New Roman;">1/4 teaspoon salt<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">2 cups walnut halves (amount can be reduced to 1 cup)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";"> </span></p><h1 style="break-after: avoid; font-family: Times, serif; font-size: 12pt; font-weight: normal; margin: 0in 0in 0.0001pt; text-decoration: underline;"><span style="font-family: "Times New Roman";">Ganache<o:p></o:p></span></h1><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">1/2 cup whipping cream<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">1/2 cup dark corn syrup<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";"> (1 1/3 cup + heaping 2 1/2 T.)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: Times New Roman;">12 perfect walnut halves for garnish if desired. </span></p><h1 style="break-after: avoid; font-family: Times, serif; font-size: 12pt; margin: 0in 0in 0.0001pt;"><ol style="text-align: left;"><li><span style="font-family: "Times New Roman"; font-size: 12pt;"><u>Totre</u><span style="font-weight: normal;"> </span></span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Preheat oven to 350.</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span></li><li><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Set aside.</span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat.</span><span style="font-family: "Times New Roman";"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPQHZTU1wocTnQja0NHe8-FahNwq9Sh4f6vpqr8u6t1M619-Gzz1vt2UvRemm6kh-kV8jGBfavCphECDRxj1kH0eQ-6iPBK03YYp-0fF3211vPwloSyTPXxWpskNveCFK9DBquuMMrm9iV1vee3tz5EhYPtIiEfJeioISHxBU_BJ0PGQWFdH3xGg5t3s/s4032/GY4ryBltSDSwJVDqwUt2xw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPQHZTU1wocTnQja0NHe8-FahNwq9Sh4f6vpqr8u6t1M619-Gzz1vt2UvRemm6kh-kV8jGBfavCphECDRxj1kH0eQ-6iPBK03YYp-0fF3211vPwloSyTPXxWpskNveCFK9DBquuMMrm9iV1vee3tz5EhYPtIiEfJeioISHxBU_BJ0PGQWFdH3xGg5t3s/s320/GY4ryBltSDSwJVDqwUt2xw.jpg" width="240" /></a></div></span></span></li><li><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Stir in the chocolate mixture and add flour, vanilla, salt and rum; m</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">ix well.</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Fold in nuts.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOZ9qpAyemgGtr_14bVy2aoydsH5YSD1cGFSJIOp79RTqisuIZ62HZO5KMQsy2esD1LMsbwEdOrRbBZG5JSQ0bz7WKRaLtOhkQFhX_NRcaAe__z1noqyDrbsJzE4-5tKD8uMQzhsJNG96ZIq4VOBVjWRGoJ-DlgYFRDtSKuJdWC-S2mFgcfNQGUU2O-M/s4032/k+kqzQyJS2e35gnykN%25bOw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOZ9qpAyemgGtr_14bVy2aoydsH5YSD1cGFSJIOp79RTqisuIZ62HZO5KMQsy2esD1LMsbwEdOrRbBZG5JSQ0bz7WKRaLtOhkQFhX_NRcaAe__z1noqyDrbsJzE4-5tKD8uMQzhsJNG96ZIq4VOBVjWRGoJ-DlgYFRDtSKuJdWC-S2mFgcfNQGUU2O-M/s320/k+kqzQyJS2e35gnykN%25bOw.jpg" width="240" /></a></div></span></span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Pour batter into pan.</span><span style="font-family: "Times New Roman";"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-UhiE7SisnAkli9oomUn0GK5s1cE7tI0Mk9Wm2IlNJ9WEEVr6j0VO5xCXLCvVL-SD_a72NqLyZz_8zD0rS5q1LTkrDifeGgnHFvCGO-syxtX_H_h028wU-fSUDKLGAHLEELPb3WNluBqC1uLelosqN-smMcK8fONnRaAaPlcKpE1K8kTRiKUatIuIY4/s4032/ecr0FLf3RwO7BfZnRKDW1w.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-UhiE7SisnAkli9oomUn0GK5s1cE7tI0Mk9Wm2IlNJ9WEEVr6j0VO5xCXLCvVL-SD_a72NqLyZz_8zD0rS5q1LTkrDifeGgnHFvCGO-syxtX_H_h028wU-fSUDKLGAHLEELPb3WNluBqC1uLelosqN-smMcK8fONnRaAaPlcKpE1K8kTRiKUatIuIY4/s320/ecr0FLf3RwO7BfZnRKDW1w.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Bake 40-45 minutes. </span></span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Cool in pan 10 minutes, then turn out and remove parchment paper.</span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";">Ice the cake while still warm.</span></span></li><li><span style="font-family: "Times New Roman";"><u>Glaze<span style="font-weight: normal;">: </span></u></span><span style="font-family: "Times New Roman"; font-weight: normal;">Bring cream and corn syrup to simmer in medium saucepan. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOF4e5mIUHpgE0WBraDeMq90c1Ibw0ULwReSgtR22TEHU7uDsLpcLcszXFwiXEhJEnVI9Njaqx75KCHC2WbBcu3VtJBZIin4E5CSdBoyntYZsOUo5pr4UuXC5jUuYkz-iqXImgLofL0VMF66tqjyufNAdvxzk2T8kG5aX-UwHzaskom3fxB9OQMbq_08A/s4032/3JPujzfzR8i5pK6eGSgjNg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOF4e5mIUHpgE0WBraDeMq90c1Ibw0ULwReSgtR22TEHU7uDsLpcLcszXFwiXEhJEnVI9Njaqx75KCHC2WbBcu3VtJBZIin4E5CSdBoyntYZsOUo5pr4UuXC5jUuYkz-iqXImgLofL0VMF66tqjyufNAdvxzk2T8kG5aX-UwHzaskom3fxB9OQMbq_08A/s320/3JPujzfzR8i5pK6eGSgjNg.jpg" width="240" /></a></div></span></li><li><span style="font-family: "Times New Roman"; font-weight: normal;">Remove from heat. Add chocolate and whisk until melted and smooth.</span><span style="font-family: "Times New Roman"; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-weight: normal;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4HvRQHut_oID02Pb2IbLOwkxLZ_lFVtXyYlN8xTNe-qLXkmDNPX19Axnz8nUX4gmVxU1MK3NvNvu32JEneYDWr90c8scNgu_mQ0rjmEyxMs-mhxfU0rRbZ3CgcIXkBurpINU7YlSZgSkFt2UR3TmqsfiBnJKPjGxgpgQvOaV4KiQFrddJ_3tWecAvIo/s4032/pyHEwrP6TJGQpD1u20XB8w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY4HvRQHut_oID02Pb2IbLOwkxLZ_lFVtXyYlN8xTNe-qLXkmDNPX19Axnz8nUX4gmVxU1MK3NvNvu32JEneYDWr90c8scNgu_mQ0rjmEyxMs-mhxfU0rRbZ3CgcIXkBurpINU7YlSZgSkFt2UR3TmqsfiBnJKPjGxgpgQvOaV4KiQFrddJ_3tWecAvIo/s320/pyHEwrP6TJGQpD1u20XB8w.jpg" width="240" /></a></div></span></li><li><span style="font-family: "Times New Roman"; font-weight: normal;">Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo below); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake.</span><span style="font-family: "Times New Roman"; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-weight: normal;">Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ2IKKKdFP-qgUCeEdooZjb_soDTs5NrfL0W75roJJDkR3LyVUcy1KU-CG160HjllADnGaTemJ2Gy4QEeJSC4RMdqoGzgeQtjAsC2tisl6o12e7aA_uyTttC86LroXYyOre4kwTXZBYdAZl79aJek1_Qh0zz73d6jvhSnnFe7v4pVn6LvPbTeagRNoUk/s4032/2NJxVatUTwiy8TafWlzOIw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJ2IKKKdFP-qgUCeEdooZjb_soDTs5NrfL0W75roJJDkR3LyVUcy1KU-CG160HjllADnGaTemJ2Gy4QEeJSC4RMdqoGzgeQtjAsC2tisl6o12e7aA_uyTttC86LroXYyOre4kwTXZBYdAZl79aJek1_Qh0zz73d6jvhSnnFe7v4pVn6LvPbTeagRNoUk/s320/2NJxVatUTwiy8TafWlzOIw.jpg" width="240" /></a></div><br /></span></li><li><span style="font-family: "Times New Roman"; font-weight: normal;">Place</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) </span></li><li><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Garnish with walnut halves (if desired). Serve at room temperature.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Gg3Wi3BtMuGSjGELZWtfS4ce3n0VpQpV-CyHpSObImAhdoNGdJ6WfKZFFkQyLU89PEDx8K1rLU4WFwwWIsODDqg9-tyihywWx7-wlYLuEaF1wsrQt-I72gFZJFWsQi-EQ47_hzIun4NpiSZBwzxXE5Wih3pTqhuJFVR6HKn_ORUG2AwSrV-fOh1jymk/s4032/Uukw7TwrTnOlmAMnDh01tg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Gg3Wi3BtMuGSjGELZWtfS4ce3n0VpQpV-CyHpSObImAhdoNGdJ6WfKZFFkQyLU89PEDx8K1rLU4WFwwWIsODDqg9-tyihywWx7-wlYLuEaF1wsrQt-I72gFZJFWsQi-EQ47_hzIun4NpiSZBwzxXE5Wih3pTqhuJFVR6HKn_ORUG2AwSrV-fOh1jymk/s320/Uukw7TwrTnOlmAMnDh01tg.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></li></ol></h1><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";"><i>Recipe without photos . . .</i></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><o:p></o:p><b style="font-family: "Times New Roman";">CHOCOLATE WALNUT TORTE</b><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";">Serves 10-12</span><span style="font-family: "Times New Roman";"> </span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">4 oz unsweetened chocolate or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">2 sticks butter (1 cup or 1/2 lb.)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">4 large eggs<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">2 cups granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">1 cup unsifted all-purpose flour<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">1 bablespoon rum<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">2 teaspoons vanilla<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">1/4 teaspoonsalt<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">2 cups walnut halves (amount can be reduced to 1 cup)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";"> </span></p><h1 style="break-after: avoid; font-family: Times, serif; font-size: 12pt; font-weight: normal; margin: 0in 0in 0.0001pt; text-decoration: underline;"><span style="font-family: "Times New Roman";">Ganache<o:p></o:p></span></h1><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">1/2 cup whipping cream<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">1/2 cup dark corn syrup<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";">9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped<o:p></o:p></span></p><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><span style="font-family: "Times New Roman";"> (1 1/3 cup + heaping 2 1/2 T.)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: Times New Roman;">12 perfect walnut halves for garnish, if desired</span></p><h1 style="break-after: avoid; font-family: Times, serif; font-size: 12pt; margin: 0in 0in 0.0001pt;"><ol><li><span style="font-family: "Times New Roman"; font-size: 12pt;"><u>Totre</u><span style="font-weight: normal;"> </span></span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Preheat oven to 350.</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span></li><li><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Set aside.</span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat.</span><span style="font-family: "Times New Roman";"> </span></span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Stir in the chocolate mixture and add flour, vanilla, salt and rum; m</span><span style="font-family: "Times New Roman";">ix well.</span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";"> </span></span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Fold in nuts.</span></span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Pour batter into pan.</span><span style="font-family: "Times New Roman";"> </span></span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Bake 40-45 minutes. </span></span></li><li><span style="font-weight: normal;"><span style="font-family: "Times New Roman";">Cool in pan 10 minutes, then turn out and remove parchment paper.</span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";">Ice the cake while still warm.</span></span></li><li><span style="font-family: "Times New Roman";"><u>Glaze<span style="font-weight: normal;">: </span></u></span><span style="font-family: "Times New Roman"; font-weight: normal;">Bring cream and corn syrup to simmer in medium saucepan. </span></li><li><span style="font-family: "Times New Roman"; font-weight: normal;">Remove from heat. Add chocolate and whisk until melted and smooth.</span><span style="font-family: "Times New Roman"; font-weight: normal;"> </span></li><li><span style="font-family: "Times New Roman"; font-weight: normal;">Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo above); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake.</span><span style="font-family: "Times New Roman"; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-weight: normal;">Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. </span><span style="font-family: "Times New Roman"; font-weight: normal;"> </span><span style="font-family: "Times New Roman"; font-weight: normal;">(Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)</span></li><li><span style="font-family: "Times New Roman"; font-weight: normal;">Place</span><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) </span></li><li><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">Garnish with walnut halves (if desired). Serve at room temperature.</span></li></ol></h1><p class="MsoNormal" style="font-family: Times, serif; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-84570601594716410312024-02-26T10:02:00.000-08:002024-02-26T10:02:48.064-08:00Bacon-Cheddar Angel Biscuits<p><span style="font-family: "Times New Roman";">These biscuits were on the cover page of Paula Deen’s magazine, Jan. – Feb. 2024 edition. They looked so good that I just had to give them a try.</span><span style="font-family: "Times New Roman";"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9EkNPg8nBIqKkQZgfSyrEYqgLXPCUvhKHA7GO9L7YZyMN_Xy-xEQ1eFwZHcW6VMvoq89leLPowuHmSysa0PqXV8HsD6B9fCMZ21YavJXg9ZeqA6dpehiO3jC7evnggysDdV-mhIZgpUioewiOx25QYzoOChec4V6xTfABMnA3otfhqN0dMbbYWANOaQ/s405/cpd_image001_RGB_564x564_2089485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="397" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9EkNPg8nBIqKkQZgfSyrEYqgLXPCUvhKHA7GO9L7YZyMN_Xy-xEQ1eFwZHcW6VMvoq89leLPowuHmSysa0PqXV8HsD6B9fCMZ21YavJXg9ZeqA6dpehiO3jC7evnggysDdV-mhIZgpUioewiOx25QYzoOChec4V6xTfABMnA3otfhqN0dMbbYWANOaQ/s320/cpd_image001_RGB_564x564_2089485.jpg" width="314" /></a></span></div><p></p><div class="separator" style="clear: both; text-align: center;"></div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Bacon-Cheddar Angel Biscuits </b> Yield: about 1 dozen<span style="font-size: 10.5pt;"> </span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/3 cup warm water (105° to 110°)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 teaspoons active dry yeast<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 1/2 cups all-purpose flour<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">3 tablespoons granulated sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon baking powder<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon kosher salt<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 cup all-vegetable shortening (I used butter Crisco)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 cup shredded sharp Cheddar cheese, divided<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">3/4 cup cooked crumbled bacon, divided<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/3 cup whole buttermilk, room temperature<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 tablespoons chopped fresh chives<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 large egg, beaten<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Garnish: chopped fresh chives</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>In a small bowl, combine 1/3 cup warm water and yeast. Let stand until bubbly, about 5 minutes.</li><li>In a medium bowl, whisk together flour, sugar, baking powder, and salt. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZ19C1L66Te5MH9yCeGfu582-js5iQZ_0hIZp6NkUonr9Y4W1hOLPHkn9sV79ZBwZ6ImGocP6vCRLuVbfIMdnE8bOoeu9OoYHM9RNkDicGtzGZ8W8bPzXbt5_tzOwhpjg0wme1sEsOEHTlZDLiDoQvZwvxPMhPtOGl81q9Lyha9PJ3Cdn2qvRSkx1AKA/s4032/cDDvmCrGTriImN%25%25dIB17A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzZ19C1L66Te5MH9yCeGfu582-js5iQZ_0hIZp6NkUonr9Y4W1hOLPHkn9sV79ZBwZ6ImGocP6vCRLuVbfIMdnE8bOoeu9OoYHM9RNkDicGtzGZ8W8bPzXbt5_tzOwhpjg0wme1sEsOEHTlZDLiDoQvZwvxPMhPtOGl81q9Lyha9PJ3Cdn2qvRSkx1AKA/s320/cDDvmCrGTriImN%25%25dIB17A.jpg" width="240" /></a></div></li><li>Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQAOyku1_2Tgwg3nhl8-sWZ3Cl0M7I-VMS5JiMd_7nm3twMtqeMxry13Nt6I-Re7yTFenJCN1RwoHaljQu6p2RMYVmjYQL9ygy44K2Z-aQL26n-arT24dnpQw7ko7sMF2tn5e2PvoGlY8mJTR4poxtUFm59FHcm1Of5msC7iOFQj4jfKbonnMEtqafJU/s4032/QgGFt20yQAmGWk%258B+jXTQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQAOyku1_2Tgwg3nhl8-sWZ3Cl0M7I-VMS5JiMd_7nm3twMtqeMxry13Nt6I-Re7yTFenJCN1RwoHaljQu6p2RMYVmjYQL9ygy44K2Z-aQL26n-arT24dnpQw7ko7sMF2tn5e2PvoGlY8mJTR4poxtUFm59FHcm1Of5msC7iOFQj4jfKbonnMEtqafJU/s320/QgGFt20yQAmGWk%258B+jXTQ.jpg" width="240" /></a></div></li><li>Stir in ¾ cup cheese, ½ cup bacon, buttermilk, and chives until a shaggy dough forms. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7WLjJdm1Pb8lmyBxuMi7Jl6pL0MiLBa5Aq7xePTwQ4nvmjIia98fLmptYM6x6gF1OKADfLqg2j0kBC3oVesLQa6QFickHBvvmo8mPI7cFbfWVgmUw_Wb5sirn4e6qMCa3_w4-Ns6weLEdPDEBQtrrXmZasBNONF8Eh_2opg2O5RG92XtnygVEL2B9kQ/s4032/EuyuIXtERBycS6SwiFcalg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr7WLjJdm1Pb8lmyBxuMi7Jl6pL0MiLBa5Aq7xePTwQ4nvmjIia98fLmptYM6x6gF1OKADfLqg2j0kBC3oVesLQa6QFickHBvvmo8mPI7cFbfWVgmUw_Wb5sirn4e6qMCa3_w4-Ns6weLEdPDEBQtrrXmZasBNONF8Eh_2opg2O5RG92XtnygVEL2B9kQ/s320/EuyuIXtERBycS6SwiFcalg.jpg" width="240" /></a></div></li><li>Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvUrxTRpUlxLc5OL-yDkCzBEC8-ZQGGoo48hiU7CkfL1dpZP5R0tM8BovZ0QkgnEIkDheQwG-FdycoMupvyH9TscvVuDqyLngVV_22YHGHMdNsTMyUMMPkZbsiKbzsrZltw81ZNQvU3a85LvfP2IyCAxCaXp2L5FF2HfyzVV0AOeB0az-rC5NIIJkXlg/s4032/3diBrLePRu+vz6+rdwx%25ww.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvUrxTRpUlxLc5OL-yDkCzBEC8-ZQGGoo48hiU7CkfL1dpZP5R0tM8BovZ0QkgnEIkDheQwG-FdycoMupvyH9TscvVuDqyLngVV_22YHGHMdNsTMyUMMPkZbsiKbzsrZltw81ZNQvU3a85LvfP2IyCAxCaXp2L5FF2HfyzVV0AOeB0az-rC5NIIJkXlg/s320/3diBrLePRu+vz6+rdwx%25ww.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Above: Turned out dough before kneading.<br />Below: Dough after kneading.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLljBEV3QdrnqIu5TZtqEwB9_-JMh7FnVOFVepqHi2aRZo9elVfQJKRwXCqhMlgL5nT3sBkYqpZD3iCckf-hMqPu2MdayQ8848UPyqkMrgaCu9s3IXEf3cDaKRseCAq4C1eFHmnzZMxVDW4bNgn5VZBtgEcnDAM9j9QuYrZRQsmkssdo2f4P9F-2N9qUs/s4032/eiY3svQrSS2Mp+R%25AtiQmw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLljBEV3QdrnqIu5TZtqEwB9_-JMh7FnVOFVepqHi2aRZo9elVfQJKRwXCqhMlgL5nT3sBkYqpZD3iCckf-hMqPu2MdayQ8848UPyqkMrgaCu9s3IXEf3cDaKRseCAq4C1eFHmnzZMxVDW4bNgn5VZBtgEcnDAM9j9QuYrZRQsmkssdo2f4P9F-2N9qUs/s320/eiY3svQrSS2Mp+R%25AtiQmw.jpg" width="240" /></a></div></li><li>Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tewyzDKGnmLGkYkWM_OU6grzBpBqLs9whV_is1yngXLiOqA0vR-vSrRCqqhB7VdK-Z03mtr7-XoYT5cM-axlX1t-P62jwvIg3mDU32pHLCQ8Tap30_Uyb7SYSooE0psjZr4ywi3eN24UFQuJwTPF6vBjHPRI5NykBfRG6Eb4QdM0D-C5DMgZ9Hai_90/s4032/tU8dTjhyQVaL4NkC32KaLw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tewyzDKGnmLGkYkWM_OU6grzBpBqLs9whV_is1yngXLiOqA0vR-vSrRCqqhB7VdK-Z03mtr7-XoYT5cM-axlX1t-P62jwvIg3mDU32pHLCQ8Tap30_Uyb7SYSooE0psjZr4ywi3eN24UFQuJwTPF6vBjHPRI5NykBfRG6Eb4QdM0D-C5DMgZ9Hai_90/s320/tU8dTjhyQVaL4NkC32KaLw.jpg" width="240" /></a></div></li><li>Spray a 10-inch cast-iron skillet with cooking spray.</li><li>On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps as necessary. </li><li>Place biscuits in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. </li><li>Brush with egg.</li><li>Preheat oven to 400°.</li><li>Sprinkle with remaining ¼ cup cheese and remaining ¼ cup bacon. Garnish with chives, if desired.</li><li>Bake until golden brown, 15 to 17 minutes.</li></ol><div>Recipe without photos . . . <b>Bacon-Cheddar Angel Biscuits </b> Yield: about 1 dozen<span style="font-size: 10.5pt;"> </span></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/3 cup warm water (105° to 110°)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 teaspoons active dry yeast<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 1/2 cups all-purpose flour<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">3 tablespoons granulated sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon baking powder<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon kosher salt<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 cup all-vegetable shortening (I used butter Crisco)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 cup shredded sharp Cheddar cheese, divided<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">3/4 cup cooked crumbled bacon, divided<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/3 cup whole buttermilk, room temperature<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 tablespoons chopped fresh chives<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 large egg, beaten<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Garnish: chopped fresh chives</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p></p><o:p></o:p><p></p><ol style="text-align: left;"><li>In a small bowl, combine 1/3 cup warm water and yeast. Let stand until bubbly, about 5 minutes.</li><li>In a medium bowl, whisk together flour, sugar, baking powder, and salt. </li><li>Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. </li><li>Stir in ¾ cup cheese, ½ cup bacon, buttermilk, and chives until a shaggy dough forms. </li><li>Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.</li><li>Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.</li><li>Spray a 10-inch cast-iron skillet with cooking spray.</li><li>On a lightly floured surface, roll dough to 1-inch thickness. Using a 2-inch round cutter, cut dough, rerolling scraps as necessary. </li><li>Place biscuits in prepared skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. </li><li>Brush with egg.</li><li>Preheat oven to 400°.</li><li>Sprinkle with remaining ¼ cup cheese and remaining ¼ cup bacon. Garnish with chives, if desired.</li><li>Bake until golden brown, 15 to 17 minutes.</li></ol><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-44630147297346754142024-02-25T10:56:00.000-08:002024-02-25T10:56:23.853-08:00Baked Brie with Pecans and Honey . . . savory & sweet <p><span style="font-family: "Times New Roman";">Sweet and savory flavors top a rich and creamy brie round for an for tasty appetizers.</span><span style="font-family: "Times New Roman";"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDHMokJ4sD2T16rCkqUGLqkQPOevxRa21TG4wfqolWh_4glGUxyd5Ozr04XHGVFcaM1QD8faFkAcosPBBNO0iZBZeIycjl2U5WgEysVo_Xe5UDt5bP_sADD_Y3sm8OEK6lRSl_VjVJoh2OrK9j5YwY6jHYsujlxmJXko0zh35laVP3JPWyat5gI1w_gw/s407/fullsizeoutput_1077d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="308" data-original-width="407" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDHMokJ4sD2T16rCkqUGLqkQPOevxRa21TG4wfqolWh_4glGUxyd5Ozr04XHGVFcaM1QD8faFkAcosPBBNO0iZBZeIycjl2U5WgEysVo_Xe5UDt5bP_sADD_Y3sm8OEK6lRSl_VjVJoh2OrK9j5YwY6jHYsujlxmJXko0zh35laVP3JPWyat5gI1w_gw/s320/fullsizeoutput_1077d.jpeg" width="320" /></a></span></div><span style="font-family: "Times New Roman";"><br /></span><p></p><p class="MsoNormal" style="font-size: medium;"><b>Baked Brie with Pecans and Honey </b> Approx. 8 to 10 servings<o:p></o:p></p><p class="MsoNormal" style="font-size: medium;"><span style="color: #262626;">8 ounces brie<o:p></o:p></span></p><p class="MsoNormal" style="font-size: medium;"><span style="color: #262626;">1/4 cup pecan pieces<o:p></o:p></span></p><p class="MsoNormal" style="font-size: medium;"><span style="color: #262626;">2 tablespoons honey <o:p></o:p></span></p><p class="MsoNormal" style="font-size: medium;"><span style="color: #262626;">1/8 teaspoon <a href="https://amzn.to/3V8ydhH"><span style="color: #232323; text-decoration: none;">red pepper flakes</span></a><o:p></o:p></span></p><p class="MsoNormal" style="font-size: medium;"><span style="color: #262626;">1/4 teaspoon fresh thyme chopped (can also use dried) </span></p><p class="MsoNormal" style="font-size: medium;"></p><ol style="text-align: left;"><li><span style="color: #262626;">Preheat oven to 375°</span></li><li><span style="color: #262626;">Place the round of brie into the center of a heat safe dish and score the top with a knife.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPis006zMHFZi-R90KxK3XOYgBIZDus26klKwcY0iITkcguX25tgLwdc48EbJEtfel8Nb4-SyVCrsh53rapTTP7w5lWRhyp1r4n7fT3NqESp76cxv2GEU6hJoK043JXX00RikPXcdogaeI-wF_-rX8hKA9L5CNiZ2m0d40n3wxpVQshyphenhypheng9Sc_RipxOYAg/s4032/witYLNflRh+zRn07DR1F0Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPis006zMHFZi-R90KxK3XOYgBIZDus26klKwcY0iITkcguX25tgLwdc48EbJEtfel8Nb4-SyVCrsh53rapTTP7w5lWRhyp1r4n7fT3NqESp76cxv2GEU6hJoK043JXX00RikPXcdogaeI-wF_-rX8hKA9L5CNiZ2m0d40n3wxpVQshyphenhypheng9Sc_RipxOYAg/s320/witYLNflRh+zRn07DR1F0Q.jpg" width="240" /></a></div></span></li><li><span style="color: #262626;">In a small bowl, mix together the pecan pieces, honey, red pepper flakes, and thyme. </span></li><li><span style="color: #262626;">Pour the pecan mixture over the brie. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9HQnEyGcVeYN6ovE1oTyOXtpIegKMGQSKNra6WOfqqvP8ErvERwc3Bzz92J-nB1KmZEIZj3dSaUfRZGXhAGiy8zKrqkbv3o5vCMB2flx4xh6d1K7-hlcXo-7vsw3T_iCzYBhGr8lVt1oJ7yK0BJQVSWkGlu3iNoTtX_m-TPYW49XOZ1Aw2Hraj7tz9Y/s4032/fyfJMTrjQMSodqLd9cX53A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9HQnEyGcVeYN6ovE1oTyOXtpIegKMGQSKNra6WOfqqvP8ErvERwc3Bzz92J-nB1KmZEIZj3dSaUfRZGXhAGiy8zKrqkbv3o5vCMB2flx4xh6d1K7-hlcXo-7vsw3T_iCzYBhGr8lVt1oJ7yK0BJQVSWkGlu3iNoTtX_m-TPYW49XOZ1Aw2Hraj7tz9Y/s320/fyfJMTrjQMSodqLd9cX53A.jpg" width="240" /></a></div><br /></span></li><li><span style="color: #262626;">Bake for 10 to 15 minutes or until cheese is bubbly and melty.</span></li><li><span style="color: #262626;">Serve immediately. We served it with an assortment of crackers & sliced apples. </span></li></ol><div><span style="color: #262626;"><span style="caret-color: rgb(38, 38, 38);">Recipe without photos . . . </span></span><b>Baked Brie with Pecans and Honey </b> Approx. 8 to 10 servings</div><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><span style="color: #262626;">8 ounces brie<o:p></o:p></span></p><p class="MsoNormal"><span style="color: #262626;">1/4 cup pecan pieces<o:p></o:p></span></p><p class="MsoNormal"><span style="color: #262626;">2 tablespoons honey <o:p></o:p></span></p><p class="MsoNormal"><span style="color: #262626;">1/8 teaspoon </span><span><span style="color: #232323;"><span style="caret-color: rgb(35, 35, 35);">red pepper flakes</span></span><span style="color: #262626;"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="color: #262626;">1/4 teaspoon fresh thyme chopped (can also use dried) </span></p><p class="MsoNormal"></p><ol><li><span style="color: #262626;">Preheat oven to 375°</span></li><li><span style="color: #262626;">Place the round of brie into the center of a heat safe dish and score the top with a knife.</span></li><li><span style="color: #262626;">In a small bowl, mix together the pecan pieces, honey, red pepper flakes, and thyme. </span></li><li><span style="color: #262626;">Pour the pecan mixture over the brie. </span></li><li><span style="color: #262626;">Bake for 10 to 15 minutes or until cheese is bubbly and melty.</span></li><li><span style="color: #262626;">Serve immediately. </span><span style="caret-color: rgb(38, 38, 38); color: #262626;"> We served it with an assortment of crackers & sliced apples. </span></li></ol><div><p></p></div><p class="MsoNormal" style="font-size: medium;"><o:p></o:p></p><style class="WebKit-mso-list-quirks-style">
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</style>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-66941647128541357122024-02-24T10:15:00.000-08:002024-02-24T10:15:47.089-08:00Moscow Mule Mocktail with honey and lemon<p><span style="font-family: "Times New Roman";">We are experimenting with mocktails . . . Moscow Mules to be exact, complete with THEcustomary serving vessels—copper mugs.</span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";">This version is made with lemon, honey syrup and the essential ginger beer that adds it traditional shockingly strong flavor, spicy and peppery! Although this was good, I have a list of recipes to try. Next up will be one that uses use lime and simple syrup. (This recipe came from <a href="https://www.chelseadishes.com/ginger-beer-mocktail/">Chelsea Dishes</a>.) CHEERS!</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimftNJJxpEXWruhDf1teeh0wUya8EoippBrxCjO9QgE04lpeyMGXebdnP0Ljq6HWSr71FrLkvUCkFMiuZFXmENGYVdY_U9Yo4G7ZM8S7FH1pM9vs9nWqk1-2n0WjTFmvYdoIySFgcszguVXx_AFnse39GJ735CS-9lP_7RGNn_BSQgc2XHUC0ulYvdg2U/s2804/fullsizeoutput_1073d.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2804" data-original-width="2667" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimftNJJxpEXWruhDf1teeh0wUya8EoippBrxCjO9QgE04lpeyMGXebdnP0Ljq6HWSr71FrLkvUCkFMiuZFXmENGYVdY_U9Yo4G7ZM8S7FH1pM9vs9nWqk1-2n0WjTFmvYdoIySFgcszguVXx_AFnse39GJ735CS-9lP_7RGNn_BSQgc2XHUC0ulYvdg2U/s320/fullsizeoutput_1073d.heic" width="304" /></a></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><br /></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Moscow Mule Mocktail with honey and lemon</b> Makes one drink<o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 ounce lemon juice, fresh squeezed preferred<o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 ounce honey syrup<o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 ounce cold water<o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">4 ounces ginger beer<o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Lemon slices and mint, optional garnish</p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li><u>Honey syrup</u>: Prepare following instructions below; allow it to cool.</li><li><u>Build the mocktail</u>: Add lemon juice, honey syrup, and cold water to a copper mug or rocks glass and stir to combine. Fill the glass with crushed ice. Top with ginger beer and stir again. Adjust proportions to taste and garnish with lemon slices and mint if desired. </li></ol><o:p></o:p><p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b> </b></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b><span style="color: #212121;">Honey syrup</span></b><span style="color: #212121;"> (makes about 4 ounces) </span><br />1/4 cup hot water<span style="color: #212121;"><o:p></o:p></span></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/4 cup honey </p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>Add water to a small heat-safe bowl and microwave until steaming (30 to 60 seconds). </li><li>Add honey to the hot water and stir until fully dissolved. Set aside to cool slightly.</li></ol><p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-20908886867692413502024-02-24T09:45:00.000-08:002024-02-24T09:46:22.348-08:00Butternut Squash Risotto made with orzo<p><span style="background-color: white; color: #202124; font-family: "Times New Roman";">Risotto is defined as an Italian dish of rice (traditionally arborio) cooked in stock with other ingredients such as meat and vegetables. However, we prefer to use orzo pasta in place of the rice. I personally think it is the ultimate mac and cheese the starch minus the usual cheddar or processed cheese. As the pasta cooks, the starch is slowly released resulting in a dish with a super creamy creamy texture.</span><span style="background-color: white; color: #202124; font-family: "Times New Roman";"> </span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #202124;">Last night I paired it with butternut squash – some of the last of last summer’s garden produce that has been in cool storage. Although this could certainly stand alone as an entreé, we served it alongside roasted chicken. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1xFLmD_aYj7mTQ1Ke-aF-Vx-O_anrZ13b_5XFzHe3NhqpfNKBIZ0oJ5L8OGqaTNvwVopdERntz7iLeh-Al6-G8s7NIe7eGfMmwOMvd_BILY1Jj2QIEIWeIawxTuNtPfugxXKY8HClm1IwWxpq_s8Qhsc2wHvsknHc3WJjKA9eOimUY6-25w2SMKa7k0/s4032/7FsNzbZBTRmLw5EHCJWXtg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1xFLmD_aYj7mTQ1Ke-aF-Vx-O_anrZ13b_5XFzHe3NhqpfNKBIZ0oJ5L8OGqaTNvwVopdERntz7iLeh-Al6-G8s7NIe7eGfMmwOMvd_BILY1Jj2QIEIWeIawxTuNtPfugxXKY8HClm1IwWxpq_s8Qhsc2wHvsknHc3WJjKA9eOimUY6-25w2SMKa7k0/s320/7FsNzbZBTRmLw5EHCJWXtg.jpg" width="240" /></a></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><br /></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Butternut Squash Risotto made with orzo</b> 4 servings <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 tablespoon olive oil <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 medium yellow onion, chopped<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 teaspoon kosher salt, plus more to taste<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Freshly ground black pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 cups cubed butternut squash, 1/4-inch cubes<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 garlic cloves, minced<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon chopped sage leaves<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 cup uncooked orzo<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 cup dry white wine<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">4 cups warmed broth (I used chicken beef or vegetable works, too)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Small sage leaves or Chopped parsley or, optional, for garnish<o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 cup grated Parmesan cheese, optional, for serving</p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. </li><li>Add the garlic, sage, and rice. Stir and let cook for about 1 minute.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6uIQDUcwNrCfpocoOCM_Cy2POzqcRNbpFyOhlbnXf3qiu1wO8nBdtmgS_e_lfiylrHahA5otx0Y0iRlme6ta1BRl7hR3a-FWnSeJ9JaNO6yWPmKdqwmx3XPqx1i103ZtruvjSNGM4aQtuVdLITNY1Ri7Emh8EokewG74Zdi0JJ44Rb10mJn6L7X-mvEU/s4032/Deslhq38TyiKs5GiA1+Mcw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6uIQDUcwNrCfpocoOCM_Cy2POzqcRNbpFyOhlbnXf3qiu1wO8nBdtmgS_e_lfiylrHahA5otx0Y0iRlme6ta1BRl7hR3a-FWnSeJ9JaNO6yWPmKdqwmx3XPqx1i103ZtruvjSNGM4aQtuVdLITNY1Ri7Emh8EokewG74Zdi0JJ44Rb10mJn6L7X-mvEU/s320/Deslhq38TyiKs5GiA1+Mcw.jpg" width="240" /></a></div></li><li>Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down. </li><li>Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEich3NaCFap6YB4WoPgpTaQnYtwDAsc1-5KeNeVx24Vp6UaWcuPChDr9UBc29r6ng75-6G7ymTOsgmIhbcMJeYWCzXyD5GRAIASwWn2NPUgOYeSuFTw-Ry7Kbz69Xo5L-Lq_3xLiAfq7p06P26ZT6Q91_6C_lj1HeSUbUkvYF0VePrdFbmTFBhHkDHTP24/s4032/edRxhVJzSz2Xw6t0Y3CA0A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEich3NaCFap6YB4WoPgpTaQnYtwDAsc1-5KeNeVx24Vp6UaWcuPChDr9UBc29r6ng75-6G7ymTOsgmIhbcMJeYWCzXyD5GRAIASwWn2NPUgOYeSuFTw-Ry7Kbz69Xo5L-Lq_3xLiAfq7p06P26ZT6Q91_6C_lj1HeSUbUkvYF0VePrdFbmTFBhHkDHTP24/s320/edRxhVJzSz2Xw6t0Y3CA0A.jpg" width="240" /></a></div></li><li>Garnish with sage leaves or parsley and serve with grated cheese, if desired.</li></ol><div><i>Recipe without photos . . . </i><b style="font-family: "Times New Roman";">Butternut Squash Risotto made with orzo</b><span style="font-family: "Times New Roman";"> 4 servings </span></div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 tablespoon olive oil <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 medium yellow onion, chopped<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 teaspoon kosher salt, plus more to taste<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Freshly ground black pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 cups cubed butternut squash, 1/4-inch cubes<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 garlic cloves, minced<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon chopped sage leaves<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 cup uncooked orzo<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 cup dry white wine<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">4 cups warmed broth (I used chicken beef or vegetable works, too)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Small sage leaves or Chopped parsley or, optional, for garnish<o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 cup grated Parmesan cheese, optional, for serving</p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol><li>In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. </li><li>Add the garlic, sage, and rice. Stir and let cook for about 1 minute.</li><li>Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down. </li><li>Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. </li><li>Garnish with sage leaves or parsley and serve with grated cheese, if desired.</li></ol><p></p></div><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-21124250707093690472024-02-22T07:27:00.000-08:002024-02-22T07:27:54.453-08:00 Sausage, Potato & Bean Soup<p><span style="font-family: "Times New Roman";">Barry’s been on KP duty the last couple of weeks as I had finger surgery and had to avoid water on my left hand. He’s been cooking up some of our favorites and a few new ones including this hearty sausage soup.</span><span style="font-family: "Times New Roman";"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelb8UHs_GGKZ-3YeL-NCXHEpFl3-D_y_U7NhDqgKvAlRVYP9AjoQ9Hv-aycM4YwWwoQ3SxHFTE8bsmYhEreR1b53Bqf9Hkqher_uKv_p7NTBbe0Dc30b-4xiNXDFtZKndGld5ySI4nNUNVSYGL3HYD9gYJW7u_zbhJRQi47DfJOUfL5_JBpbr3FhSWKM/s4032/UF4T9agUS6iILyPlfiA%25SQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelb8UHs_GGKZ-3YeL-NCXHEpFl3-D_y_U7NhDqgKvAlRVYP9AjoQ9Hv-aycM4YwWwoQ3SxHFTE8bsmYhEreR1b53Bqf9Hkqher_uKv_p7NTBbe0Dc30b-4xiNXDFtZKndGld5ySI4nNUNVSYGL3HYD9gYJW7u_zbhJRQi47DfJOUfL5_JBpbr3FhSWKM/s320/UF4T9agUS6iILyPlfiA%25SQ.jpg" width="240" /></a></span></div><span style="font-family: "Times New Roman";"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6O6BBwoWtdk49dJdEV33MCC3iUF63llkeDVvi55Uf2qz3re8cnX-UP7YmBlsXQMLaZYzGD8bQvUbZhJ7Y82yLz5P5B9SZ4RQmYJyli3Unto0wERSptKXHvS7dQwTIynZHrH7216MsiCbG3d96CPK7rKcSj35QITdqaZJTSJfSu3SIKFpmjDEc4U6RQro/s4032/pq%25UQbazQOmIm24ANbQQsQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6O6BBwoWtdk49dJdEV33MCC3iUF63llkeDVvi55Uf2qz3re8cnX-UP7YmBlsXQMLaZYzGD8bQvUbZhJ7Y82yLz5P5B9SZ4RQmYJyli3Unto0wERSptKXHvS7dQwTIynZHrH7216MsiCbG3d96CPK7rKcSj35QITdqaZJTSJfSu3SIKFpmjDEc4U6RQro/s320/pq%25UQbazQOmIm24ANbQQsQ.jpg" width="240" /></a></div></span><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Sausage, Potato & Bean Soup</b> Serves 6<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 to 2 tablespoons olive oil<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 (14 ounce) package of smoked sausage, sliced into bite-size circles <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 large onion, diced<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon Italian seasoning<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Pinch or two black pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">½ teaspoon ground white pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">4 cloves garlic, pressed through garlic press<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">3 small russet potatoes, peeled and diced (about ½” cubes)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">6 cups chicken broth<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 (15 ounce) cans cannellini beans, undrained<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 cups roughly chopped hearty green such as spinach or kale (he used spinach) <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 tablespoon chopped parsley</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>Heat oil in a large soup pot over medium-high heat; then add in the slices of beef smoked sausage. Sear the slices for a few minutes until fairly browned, flipping them as needed.</li><li>Add the diced onion to the pot, along with the Italian seasoning, black pepper and white pepper: sauté with the sausage until softened and golden; then, stir in the garlic and sauté just until fragrant.</li><li>Add in the diced potatoes and stir to combine, followed by the chicken broth. Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.</li><li>After 12 minutes, add in the beans and greens, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.</li><li>Add the parsley.</li></ol><o:p></o:p><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-69981385054952331122024-02-05T13:43:00.000-08:002024-02-05T13:46:26.444-08:00Chocolate Molten Cakes . . . a chocolate lover's dream <p>Individual ramekins of warm cake with a gooey pudding like center . . . a chocolate lover’s dream. Easy-to-make and they can be made up to two days ahead and baked at the last minute. Top them with ice cream or whipped cream for a delightful dessert. Although they can be turned out onto a dessert plate, I opted to serve them in our pretty pink Le Creuset ramekins. </p><p class="MsoNormal" style="font-size: medium;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-reZ76WK4YSzMq85Swgk4VNvIMhhQYeq0-GxRGZ232CCP5zDEUHvBnDlP_FZXnI-pOE0QWS_Y3zrtenAdjutOi4zzhS7hd7_pdUjgJ1H-vZVUuo9sgiry79DgN5NpBMNjqKFERn8wkeZUQsYfZkSlAzWQf_vgrmtIXBqY2M2_0R3hTBgfDjfJex8XxXc/s4032/aNljiZbpRIu1br0lO6iIzg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-reZ76WK4YSzMq85Swgk4VNvIMhhQYeq0-GxRGZ232CCP5zDEUHvBnDlP_FZXnI-pOE0QWS_Y3zrtenAdjutOi4zzhS7hd7_pdUjgJ1H-vZVUuo9sgiry79DgN5NpBMNjqKFERn8wkeZUQsYfZkSlAzWQf_vgrmtIXBqY2M2_0R3hTBgfDjfJex8XxXc/s320/aNljiZbpRIu1br0lO6iIzg.jpg" width="240" /></a></div><p></p><p class="MsoNormal" style="font-size: medium;"><b>Chocolate Molten Cakes </b> Make 4 to 5 individual cakes<o:p></o:p></p><p class="MsoNormal" style="font-size: medium;">4 tablespoons (1/2 stick) unsalted butter, softened<span style="color: #100f23; font-size: 19pt;"><o:p></o:p></span></p><p class="MsoNormal" style="font-size: medium;">1/3<span style="font-size: 18pt;"> </span>cup granulated sugar<span style="color: #100f23; font-size: 19pt;"><o:p></o:p></span></p><p class="MsoNormal" style="font-size: medium;">3 large eggs<o:p></o:p></p><p class="MsoNormal" style="font-size: medium;">1/3 cup all-purpose flour<o:p></o:p></p><p class="MsoNormal" style="font-size: medium;">1/4 teaspoon salt<o:p></o:p></p><p class="MsoNormal" style="font-size: medium;">1 1/3 cup semi-sweet chocolate chips, melted</p><p class="MsoNoSpacing" style="font-size: medium;"></p><ol style="text-align: left;"><li>Preheat oven to 400 °F Grease the inside of 4 or 5 ( 4 –ounce) ramekins with some cooking spray or rub the bottoms and insides with butter.</li><li>In a mixing bowl, combine the butter and sugar until creamy.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jD-a9gnKLvF-nauRPlOXETOPnFqGCdHVHh5TJ4tGUlMOeCmLLe0q8duVgT_yUAxnz8dwcimuqUGH-JZQsN4XFO0k4sWUryUueNmDTOEhn14lIFAOgLd5K1KU0b0CX3fu0E7V6wOr3b9l_Qo_x42rsAKlH00TTTG54AORNI5BtjVItENpRzFNeYJ73aQ/s4032/75II20kCTMGg6ZGemTNAVg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jD-a9gnKLvF-nauRPlOXETOPnFqGCdHVHh5TJ4tGUlMOeCmLLe0q8duVgT_yUAxnz8dwcimuqUGH-JZQsN4XFO0k4sWUryUueNmDTOEhn14lIFAOgLd5K1KU0b0CX3fu0E7V6wOr3b9l_Qo_x42rsAKlH00TTTG54AORNI5BtjVItENpRzFNeYJ73aQ/s320/75II20kCTMGg6ZGemTNAVg.jpg" width="240" /></a></div></li><li>Add in the eggs, one by one, beating after each egg.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGc0bNJ7JEj6NBVNx2BmhRdiMHLvOXz7DbuGJGcucc0hCMMCOp3W-bboqYZjJIy1-WENRwOt_OB-BoUnRC529TpX0xA0pjSQe2xU-58bLZfaqILoAkpRXfl8OgYKp2BAH2m8zBfSOHda7Laomtn4sq0OfMWQpbne0UK05TXpZhqz6cmD6v500Iy0QTZA/s4032/z4qcOrZzQc6QbfsNqh2Fdg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGc0bNJ7JEj6NBVNx2BmhRdiMHLvOXz7DbuGJGcucc0hCMMCOp3W-bboqYZjJIy1-WENRwOt_OB-BoUnRC529TpX0xA0pjSQe2xU-58bLZfaqILoAkpRXfl8OgYKp2BAH2m8zBfSOHda7Laomtn4sq0OfMWQpbne0UK05TXpZhqz6cmD6v500Iy0QTZA/s320/z4qcOrZzQc6QbfsNqh2Fdg.jpg" width="240" /></a></div></li><li>Add in the flour and salt; combine until smooth.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjyD-fMrl1twkNVOjzvOZ3uC4WM9UhD4zZPOLLtf-YUCIWo3NhHMuar6l6_vHvTr8hrxMBENMbXhlZ_7s6XmVYoKqqvn6t7wA5VTrMQ8PLX165CkByyaGqpiO5tJqdyoKjJrF3uZGzK-N42_aIXGo1u3alnm_lIowkXHyE447XVnEXxHIpOf_gboUvVs/s4032/iYMX53NgRJqhHOsvEXNDwQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjyD-fMrl1twkNVOjzvOZ3uC4WM9UhD4zZPOLLtf-YUCIWo3NhHMuar6l6_vHvTr8hrxMBENMbXhlZ_7s6XmVYoKqqvn6t7wA5VTrMQ8PLX165CkByyaGqpiO5tJqdyoKjJrF3uZGzK-N42_aIXGo1u3alnm_lIowkXHyE447XVnEXxHIpOf_gboUvVs/s320/iYMX53NgRJqhHOsvEXNDwQ.jpg" width="240" /></a></div></li><li>Gently blend in your melted chocolate until just combined.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqckDBRdHB8rMpS4YPP6yyO1A87rfcqpIxBpmdO809lV7s4sVQq0bJUKEdU6VEb4FRe8AEZpU1Camwck2YDNvr1OUze7dy3vmDqJ5GtQ94rONHi5mpKZ-h6wkuQQL4JxrNrmZ0vgglhgClAyDQpfbZG_zz2yskJst8TTj49HmOE-rwNPB51H08JkvjL6c/s4032/yvXHUDBjQTyCAZD86ZdA1A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqckDBRdHB8rMpS4YPP6yyO1A87rfcqpIxBpmdO809lV7s4sVQq0bJUKEdU6VEb4FRe8AEZpU1Camwck2YDNvr1OUze7dy3vmDqJ5GtQ94rONHi5mpKZ-h6wkuQQL4JxrNrmZ0vgglhgClAyDQpfbZG_zz2yskJst8TTj49HmOE-rwNPB51H08JkvjL6c/s320/yvXHUDBjQTyCAZD86ZdA1A.jpg" width="240" /></a></div></li><li>Divide batter evenly amongst your ramekins, filling them 3/4 full. Put filled ramekins on a baking sheet.*</li><li>Bake for <u>12</u> to 15 minutes or until the tops of the cake no longer jiggle when you shake the pan lightly.</li><li>Let sit for 10 minutes. Serve in ramekins or, use a table knife to loosen the edges of the cakes and then turn each out onto a dessert plate. and go around the edge. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRlbRxKQRIk68oxUYtFLmPki2CNtKfgoHQYhpH9djgTvvrZOeZrLOtBshxdm8I4Zvt98r-IDNVbYZV0Ap4BpawRveQIbLyOO8kN5gCbl3iDUVSeqg3l3Xooq-WIiXRVOj8O2CI9fTRo3b4byrF5OUPdk_meZsiw2CvShS5ARMUO_sQu5lAKDpoCPcoYQ/s2703/fullsizeoutput_103fe.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2703" data-original-width="2014" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRlbRxKQRIk68oxUYtFLmPki2CNtKfgoHQYhpH9djgTvvrZOeZrLOtBshxdm8I4Zvt98r-IDNVbYZV0Ap4BpawRveQIbLyOO8kN5gCbl3iDUVSeqg3l3Xooq-WIiXRVOj8O2CI9fTRo3b4byrF5OUPdk_meZsiw2CvShS5ARMUO_sQu5lAKDpoCPcoYQ/s320/fullsizeoutput_103fe.jpeg" width="238" /></a></div><br /></li></ol><p></p><p class="MsoNoSpacing" style="font-size: medium;">* 2 Make Ahead Options:<o:p></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span class="apple-converted-space"><span style="color: #14132f; mso-fareast-font-family: "Times New Roman";">1.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span></span><!--[endif]-->M<span style="color: #14132f;">ake batter, cover it in plastic wrap, and keep it in the refrigerator for up to 2 days. When you are ready to bake, grease and fill the ramekins and pop them into a preheated oven.<span class="apple-converted-space"> <o:p></o:p></span></span></p><p class="MsoNoSpacing" style="margin-left: 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><!--[endif]--><span style="color: #14132f;">Pour prepared batter into greased ramekins, cover them tightly with plastics wrap, and store them in the refrigerator for up to 24 hours. When you are ready to bake, just preheat the oven and pop the lava cakes into a preheated oven.</span><o:p></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #14132f;"><i>Recipe without photos . . .</i></span></p><p class="MsoNormal"><b>Chocolate Molten Cakes </b> Make 4 to 5 individual cakes<o:p></o:p></p><p class="MsoNormal">4 tablespoons (1/2 stick) unsalted butter, softened<span style="color: #100f23; font-size: 19pt;"><o:p></o:p></span></p><p class="MsoNormal">1/3<span style="font-size: 18pt;"> </span>cup granulated sugar<span style="color: #100f23; font-size: 19pt;"><o:p></o:p></span></p><p class="MsoNormal">3 large eggs<o:p></o:p></p><p class="MsoNormal">1/3 cup all-purpose flour<o:p></o:p></p><p class="MsoNormal">1/4 teaspoon salt<o:p></o:p></p><p class="MsoNormal">1 1/3 cup semi-sweet chocolate chips, melted</p><p class="MsoNoSpacing"></p><ol><li>Preheat oven to 400 °F Grease the inside of 4 or 5 ( 4 –ounce) ramekins with some cooking spray or rub the bottoms and insides with butter.</li><li>In a mixing bowl, combine the butter and sugar until creamy.</li><li>Add in the eggs, one by one, beating after each egg.</li><li>Add in the flour and salt; combine until smooth.</li><li>Gently blend in your melted chocolate until just combined.</li><li>Divide batter evenly amongst your ramekins, filling them 3/4 full. Put filled ramekins on a baking sheet.*</li><li>Bake for <u>12</u> to 15 minutes or until the tops of the cake no longer jiggle when you shake the pan lightly.</li><li>Let sit for 10 minutes. Serve in ramekins or, use a table knife to loosen the edges of the cakes and then turn each out onto a dessert plate. and go around the edge. </li></ol><p></p><p class="MsoNoSpacing">* 2 Make Ahead Options:<o:p></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span class="apple-converted-space"><span style="color: #14132f; mso-fareast-font-family: "Times New Roman";">1.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span></span><!--[endif]-->M<span style="color: #14132f;">ake batter, cover it in plastic wrap, and keep it in the refrigerator for up to 2 days. When you are ready to bake, grease and fill the ramekins and pop them into a preheated oven.<span class="apple-converted-space"> <o:p></o:p></span></span></p><p class="MsoNoSpacing" style="margin-left: 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #14132f;"></span></p><p class="MsoNoSpacing" style="margin-left: 0.25in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><!--[endif]--><span style="color: #14132f;">Pour prepared batter into greased ramekins, cover them tightly with plastics wrap, and store them in the refrigerator for up to 24 hours. When you are ready to bake, just preheat the oven and pop the lava cakes into a preheated oven.</span></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-66758431807354093452024-02-01T09:59:00.000-08:002024-02-01T10:12:04.745-08:007 or 8 Minute Oven-Fried Egg(s) <p>After seeing this idea on the internet, I had to give it a try. It's easy and pretty much foolproof cooking method for eggs No turning or covering . . . just bake and the egg is perfectly cooked.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXomJfoSTFzFlKDZBnnwMWQX5uN_1iUZd01uIMlwOTxMe80cwxjrAF-ytW62xhKLcpUiz8q-A6PWWPmj91i2fwxuXgkw5QHdYCWl9e-qLLZv9A2GK1CgDJNgPb64CmgdZupI17FXNVqFMcwfb6MYh6RIBHRBSQXAJwyfaQaZ12LARNO38gAxgIMO2KT_A/s4032/3FNwW70XR5yhGD%25MagiHUA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXomJfoSTFzFlKDZBnnwMWQX5uN_1iUZd01uIMlwOTxMe80cwxjrAF-ytW62xhKLcpUiz8q-A6PWWPmj91i2fwxuXgkw5QHdYCWl9e-qLLZv9A2GK1CgDJNgPb64CmgdZupI17FXNVqFMcwfb6MYh6RIBHRBSQXAJwyfaQaZ12LARNO38gAxgIMO2KT_A/s320/3FNwW70XR5yhGD%25MagiHUA.jpg" width="240" /></a></div><br /><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b><span face="-webkit-standard, serif">7 or 8 Minute Oven-Fried Egg(s)<o:p></o:p></span></b></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span face="-webkit-standard, serif">Egg or eggs<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span face="-webkit-standard, serif">Butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span face="-webkit-standard, serif">Salt & pepper or any preferred seasonings</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"></p><ol style="font-family: "Times New Roman"; text-align: left;"><li><span face="-webkit-standard, serif">Butter a baking pan with sides. (Lining it with parchment or foil would help with clean up later.)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMFib_7kpKFK5-t1QAvUnEHS3fSQK0R9nJHxlSx8a8q54-pjWjRspiEnpGdtsWm64ho5LIY7eQVj0CDLuZ0DuF7kWMu014JZuwcwBBRR0RnfkskMRlV75T05Dv-wn_lztro3o7hdxa-yv0TTTNtM5KWqRkvLq743TYqg7JktB4v1M_msVcI7c7No3Evg/s4032/LX6fzW13RvqKnocfKkyjkg.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieMFib_7kpKFK5-t1QAvUnEHS3fSQK0R9nJHxlSx8a8q54-pjWjRspiEnpGdtsWm64ho5LIY7eQVj0CDLuZ0DuF7kWMu014JZuwcwBBRR0RnfkskMRlV75T05Dv-wn_lztro3o7hdxa-yv0TTTNtM5KWqRkvLq743TYqg7JktB4v1M_msVcI7c7No3Evg/s320/LX6fzW13RvqKnocfKkyjkg.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used a small eighth pan for just two eggs.</td></tr></tbody></table></span></li><li><span face="-webkit-standard, serif">Add desired number of eggs. (I used egg rings to hold whites in place.) Season as desired. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKS5ow1tHXan9JEerBmyhBJ41GTg_uaTkvUvW5hZR-bNJ5f61UeuBkOGJWt74zosOu6KJOMaYAB75tF_c9vE6mWyEUTwLQcwDPFpMeVl53vft0uXSWchKSoPbnWS83MmKmFxfq9vDRw4xT7yf4bvDo-Dz3TNBzquvKan3H9b0MdJjap7BwkceSpc8bHd0/s4032/GVK1V7DETSyv0h3jPDR8Qw.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKS5ow1tHXan9JEerBmyhBJ41GTg_uaTkvUvW5hZR-bNJ5f61UeuBkOGJWt74zosOu6KJOMaYAB75tF_c9vE6mWyEUTwLQcwDPFpMeVl53vft0uXSWchKSoPbnWS83MmKmFxfq9vDRw4xT7yf4bvDo-Dz3TNBzquvKan3H9b0MdJjap7BwkceSpc8bHd0/s320/GVK1V7DETSyv0h3jPDR8Qw.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Eggs are ready to go into our Breville countertop oven.</td></tr></tbody></table></span></li><li><span face="-webkit-standard, serif">Place prepared pan of eggs in a preheated 425° oven and bake 7 to 8 minutes, depending on desired doneness. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIykS0LOpkbYGpihtBd8WFu0weTYOq0Ub6KdUSzjMVaFQTErnQKCv5GTSPnBI6IQJOM6lfggKcDeKfQ1dQU0lCVUkuJ2l0FEZ6PNeG4eViXq1MVr-y2gUDFzv2IW0_c-_bjXNKP4wtVqJp-x3vrNEPPAhWNs58OT5wHO1k8iF5tuo7Dlj8fJJQU8W9gxk/s4032/9TPXMvEyR1+l9WzmdZqWjg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIykS0LOpkbYGpihtBd8WFu0weTYOq0Ub6KdUSzjMVaFQTErnQKCv5GTSPnBI6IQJOM6lfggKcDeKfQ1dQU0lCVUkuJ2l0FEZ6PNeG4eViXq1MVr-y2gUDFzv2IW0_c-_bjXNKP4wtVqJp-x3vrNEPPAhWNs58OT5wHO1k8iF5tuo7Dlj8fJJQU8W9gxk/s320/9TPXMvEyR1+l9WzmdZqWjg.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWt-g3NARNcqXh858D_4zGeGUjl5lYMDLhbxA3RjAXHFJLl_Tm_W5qSIvE9FO-6M8antYqokSaQ0Wca237U7lyDuHC9CT0L07wqTkgrdms0zmgNvYUZFABSjUH9vMRPxOcAVmJRakeICkistzqgz7BTyuZnizs308pO7A8EAD9J_bgbcVcpeblGoVaLHM/s4032/nU4MoDJKQE28eAEQ5tSYAA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWt-g3NARNcqXh858D_4zGeGUjl5lYMDLhbxA3RjAXHFJLl_Tm_W5qSIvE9FO-6M8antYqokSaQ0Wca237U7lyDuHC9CT0L07wqTkgrdms0zmgNvYUZFABSjUH9vMRPxOcAVmJRakeICkistzqgz7BTyuZnizs308pO7A8EAD9J_bgbcVcpeblGoVaLHM/s320/nU4MoDJKQE28eAEQ5tSYAA.jpg" width="240" /></a></div><br /></span></li></ol><div><span face="-webkit-standard, serif"><i>Recipe without photos . . .</i></span><b style="font-family: "Times New Roman";"><span face="-webkit-standard, serif">7 or 8 Minute Oven-Fried Egg(s)</span></b></div><div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span face="-webkit-standard, serif">Egg or eggs<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span face="-webkit-standard, serif">Butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span face="-webkit-standard, serif">Salt & pepper or any preferred seasonings</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol><li><span face="-webkit-standard, serif">Butter a baking pan with sides. (Lining it with parchment or foil would help with clean up later.)<br /></span></li><li><span face="-webkit-standard, serif">Add desired number of eggs. (I used egg rings to hold whites in place.) Season as desired.</span></li><li><span face="-webkit-standard, serif">Place prepared pan of eggs in a preheated 425° oven and bake 7 to 8 minutes, depending on desired doneness. </span></li></ol><p></p></div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-32206564289458410482024-01-15T11:20:00.000-08:002024-01-15T11:21:19.166-08:00Super Rich, Easy & Quick Chocolate Pudding for 2 <p>On a cold winter day in Kansas, a warm bowl of pudding is so inviting . . . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtyEWWVjwPDjs0TNaAc32YzDGv_jajoWoJZ0uX7gfYNXANEyirjbyDfJ5F3El57qSMDhj4iQR9FzcrZY-2-3OHRzUlPBU7jSecr3MdZi7G4Nia0eRZ39B_z5mULCK4nh3Oy2kim7aE38BXaPIRwuh89bjH6ML7qMmZib-ZH3zf2oMfXLdXY2O3e8dQOQ/s4032/OsUsVUneRCW3QE28mFmRhw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtyEWWVjwPDjs0TNaAc32YzDGv_jajoWoJZ0uX7gfYNXANEyirjbyDfJ5F3El57qSMDhj4iQR9FzcrZY-2-3OHRzUlPBU7jSecr3MdZi7G4Nia0eRZ39B_z5mULCK4nh3Oy2kim7aE38BXaPIRwuh89bjH6ML7qMmZib-ZH3zf2oMfXLdXY2O3e8dQOQ/s320/OsUsVUneRCW3QE28mFmRhw.jpg" width="240" /></a></div><br /><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtPiH1quP5CoJXOvaEtXav5uNQKpZ-8RfsDnktKgdWM7nGAVwgZ91-YVZVUZm2AtC874qpCMZYc4lj3n9OwDUVQGDFEPYQ9VFAcaQ5YqzddRotAP8aO4v4z-zERW7Py2AY3TXSrVNrZfHQLZR7W9y3lEGF-o6MDph0yf5jyo7xrceiNb0kjq4e7eOO3c/s2140/fullsizeoutput_10140.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2060" data-original-width="2140" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtPiH1quP5CoJXOvaEtXav5uNQKpZ-8RfsDnktKgdWM7nGAVwgZ91-YVZVUZm2AtC874qpCMZYc4lj3n9OwDUVQGDFEPYQ9VFAcaQ5YqzddRotAP8aO4v4z-zERW7Py2AY3TXSrVNrZfHQLZR7W9y3lEGF-o6MDph0yf5jyo7xrceiNb0kjq4e7eOO3c/s320/fullsizeoutput_10140.jpeg" width="320" /></a></div><br />S<b>uper Rich, Easy & Quick Chocolate Pudding for 2 <o:p></o:p></b><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 tablespoons granulated sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 tablespoon cornstarch<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 cup whole milk<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/3 cup chocolate chips (dark or semi-sweet)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 teaspoon vanilla</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>Combine sugar and cornstarch in a small saucepan; stir until completely combined.</li><li>Slowly add milk, stirring until smooth.</li><li>Cook and stir over medium heat until mixture comes to a boil. Continue to cook and stir until thickened, 1 to 2 minutes longer.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0dATtHvv_V0867EAJc0BKumpXckir18Xyj4lAopecKlNBgCfFfOWYrClVquGt6PS5jMmbYxNUgAOjhV3s1glZ8W0UN16kI4R0yD_jN-pQT95GTK5q2kEmDkMot6T_JaJlw9ugO1rNHilN8Nf9waE6l1yfPIL9eAAAT097Nm2TChqEavIXqViH4YBB4M/s4032/GcJLAJE5SFOhZG1zakMH5g.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0dATtHvv_V0867EAJc0BKumpXckir18Xyj4lAopecKlNBgCfFfOWYrClVquGt6PS5jMmbYxNUgAOjhV3s1glZ8W0UN16kI4R0yD_jN-pQT95GTK5q2kEmDkMot6T_JaJlw9ugO1rNHilN8Nf9waE6l1yfPIL9eAAAT097Nm2TChqEavIXqViH4YBB4M/s320/GcJLAJE5SFOhZG1zakMH5g.jpg" width="240" /></a></div></li><li>Stir in chocolate chips, cook and stir until melted. Remove from heat.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmk8_4s7LMTzT4UvIueCI6iVBvRanrZn3KZLk1As9ofO1UaCXgIHm3ALtz_zwfXqMfGqRKXeoam4FD0UZhYFsaaNICjJOk7Qlfp5TsDhp3q_tHaJHzcJULuldYPhOYZmAtPKMTMgi9ar-rBgMy3tBhKm0YEytcgpMT_qV1DxhaiysO1t49C0me2L46yE/s4032/fullsizeoutput_10133.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmk8_4s7LMTzT4UvIueCI6iVBvRanrZn3KZLk1As9ofO1UaCXgIHm3ALtz_zwfXqMfGqRKXeoam4FD0UZhYFsaaNICjJOk7Qlfp5TsDhp3q_tHaJHzcJULuldYPhOYZmAtPKMTMgi9ar-rBgMy3tBhKm0YEytcgpMT_qV1DxhaiysO1t49C0me2L46yE/s320/fullsizeoutput_10133.jpeg" width="240" /></a></div><br /></li><li>Stir in vanilla. </li><li>Spoop into dishes. Serve warm or chilled. </li></ol><div><i>Recipe without photos . . .</i></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">S<b>uper Rich Easy & Quick Chocolate Pudding for 2 <o:p></o:p></b></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 tablespoons granulated sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 tablespoon cornstarch<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 cup whole milk<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/3 cup chocolate chips (dark or semi-sweet)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 teaspoon vanilla</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol><li>Combine sugar and cornstarch in a small saucepan; stir until completely combined.</li><li>Slowly add milk, stirring until smooth.</li><li>Cook and stir over medium heat until mixture comes to a boil. Continue to cook and stir until thickened, 1 to 2 minutes longer.</li><li>Stir in chocolate chips, cook and stir until melted. Remove from heat.</li><li>Stir in vanilla. </li><li>Spoop into dishes. Serve warm or chilled.</li></ol><p></p></div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-75241828290600958142024-01-06T13:07:00.000-08:002024-01-06T13:07:09.136-08:00Sausage & Hashbrown Casserole with make ahead options<p><span style="font-family: "Times New Roman";">Although this is not a make ahead casserole as such, the various components can be prepared and assembled as a meal kit</span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";">. . . so all that needs to be done at the last minute is to assemble and bake.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zUyR0V8Esxbsi84ulD_BjRajucAnuczX-cm7KtedpDLf6xLBHFpbAwkgCncjddl14B5yNYQMDp8Bsf2f6n6BDVbV1VBOVIURF9sHr_V2GXLVBBXlp2POatkg_WPOoJ9XK_LAWSRj26efynl4SL8cJxVC5-JiynF3JVNx9lv2g4xLKw8HAZA5GlHrSKo/s4032/c8I4pjFIRniB0qBqvCWidw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1zUyR0V8Esxbsi84ulD_BjRajucAnuczX-cm7KtedpDLf6xLBHFpbAwkgCncjddl14B5yNYQMDp8Bsf2f6n6BDVbV1VBOVIURF9sHr_V2GXLVBBXlp2POatkg_WPOoJ9XK_LAWSRj26efynl4SL8cJxVC5-JiynF3JVNx9lv2g4xLKw8HAZA5GlHrSKo/s320/c8I4pjFIRniB0qBqvCWidw.jpg" width="240" /></a></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; text-align: center;">To prepare the casserole as a make-ahead meal kit:</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; text-align: center;">*Fry the sausage and onions; refrigerate.</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; text-align: center;">* Add eggs, half and half, salt & pepper to a quart jar and shake.</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt; text-align: center;">*Shred & measure cheese. </p></blockquote><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Sausage & Hashbrown Casserole </b> About 8 servings</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 pound pork sausage<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 to 1 onion, finely diced<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">6 eggs<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 cups half and half or whole milk<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon salt<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 teaspoon pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 of a 15 oz. package frozen hashbrowns (do not thaw)<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 cups shredded Cheddar cheese shredded </p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>Preheat the oven to 350° F.</li><li>Crumble sausage into a skillet on the stove and brown completely; add diced onion near the end of the cooking period and cook until onions become transulent. </li><li>In a large bowl, mix eggs and half and half together and whisk well</li><li>Add salt and pepper to this mixture and stir. 1 teaspoon salt, 1/2 teaspoon pepper</li><li>Spray a 7 ½ x 10” baking dish and then add frozen hashbrowns, sausage, and cheese. Cover with foil.</li><li>Pour the egg/milk mixture over the hashbrown mixture. </li><li>Bake at 350° for about 30 minutues covered with foil. Remove the foil and bake for about 10 to 15 minutes more until the dish is bubbly and cheese is melted. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTN2442tDlIOov9w-mOsnc2-xxoIXt5yDhl6usCvn5RA50F8YCHIaRPwwFiMGugo-P9O2wWwPWS2xDnm8odgj9r05NflSJE__koJoG9qaPYU4woidaROQU9UID2rcN3Ddyy4PLsl6WCeqAtM-F1lvINQU0TSwnQAuyU_1rakyOB913Up_nzNJ3VwxnUHc/s4032/v76n7fsrSQejjFywYeYmsQ.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTN2442tDlIOov9w-mOsnc2-xxoIXt5yDhl6usCvn5RA50F8YCHIaRPwwFiMGugo-P9O2wWwPWS2xDnm8odgj9r05NflSJE__koJoG9qaPYU4woidaROQU9UID2rcN3Ddyy4PLsl6WCeqAtM-F1lvINQU0TSwnQAuyU_1rakyOB913Up_nzNJ3VwxnUHc/s320/v76n7fsrSQejjFywYeYmsQ.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Above: Casserole ready to go into the oven.<br />Below: A simple Christmas morning brunch: Sausage & Hashbrown Casserole, Kringle & Tangerines. </td></tr></tbody></table></li></ol><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #222125; font-family: "Helvetica Neue"; font-size: 18pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge03WoW226uBj4OB0nHEuYpYOADDqZO88JyKJkRxsWd6_f4_nxNfUIGOx9_0h3fHGgRcCQ6f78Ez6TfA8W3D0l6r6E3tftdH9gZebhNiupLFChovS0sEcvfWOkaPjxrvhPefyeBa10zIBZDD9jGM9-1WN7VKKB3qbRbFyZpNbrKhVzV9fpDqxzZiwdPt4/s4032/CBWh+nNPRKakJDrkAPYAHg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge03WoW226uBj4OB0nHEuYpYOADDqZO88JyKJkRxsWd6_f4_nxNfUIGOx9_0h3fHGgRcCQ6f78Ez6TfA8W3D0l6r6E3tftdH9gZebhNiupLFChovS0sEcvfWOkaPjxrvhPefyeBa10zIBZDD9jGM9-1WN7VKKB3qbRbFyZpNbrKhVzV9fpDqxzZiwdPt4/s320/CBWh+nNPRKakJDrkAPYAHg.jpg" width="320" /></a></div><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-91300498746737563362024-01-05T06:29:00.000-08:002024-01-05T06:29:28.863-08:00Crock Pot Black Eyed Peas<p>Surely we are<span style="font-family: "Times New Roman";"> destined to have good luck in 2024 as we served black eyed peas and a green salad containing cabbage on New Year’s day . . . both foods that are associated with good luck. This year I started with the dried peas and used the crock pot for a long, slow cooking time that infused them with lots of flavor.</span><span style="font-family: "Times New Roman";"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRUaKSgo-5ax7SBgJvShzei0PBzK21-UHTvrfAbITCp5SEClxcXPgNNSOcrLNwV60bD0g6v6rzIUfM0UnSTgo8U7ZXaBfrEF9ceNDrpsI3fQbASi5ASCxkXe4mVqmUUvdI7gjWOjlkhkwXGv3hTOCWC1kRUk-8AWxoml7zOAMDtkpZHI4ugX73o_yfAg/s4032/BSCUKMD4QuyrqxSsYp3xVA.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRUaKSgo-5ax7SBgJvShzei0PBzK21-UHTvrfAbITCp5SEClxcXPgNNSOcrLNwV60bD0g6v6rzIUfM0UnSTgo8U7ZXaBfrEF9ceNDrpsI3fQbASi5ASCxkXe4mVqmUUvdI7gjWOjlkhkwXGv3hTOCWC1kRUk-8AWxoml7zOAMDtkpZHI4ugX73o_yfAg/s320/BSCUKMD4QuyrqxSsYp3xVA.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Soaked peas ready for the long, slow cooking process.</td></tr></tbody></table></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Crock Pot Black Eyed Peas</b> About 8 to 10 servings <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">1 lb. dry black-eyed peas<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">32 oz. box chicken broth<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">14 oz. can tomatoes<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">Ham bone, ham hocks or about 1 cup+ diced ham <o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">1 onion, diced<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">2 teaspoons minced garlic <o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">1 teaspoon black pepper<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">--- <o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Cooked rice for serving (we like to use basmati rice flavored sautéed onions and fresh parsley)</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li><u><span style="color: #333333;">To soak or not to soak</span></u><span style="color: #333333;">? Soak the black-eyed peas overnight and in n the morning drain the water. Or, skip the soaking and, cook on HIGH for 7 hours without opening the lid during the cooking time.</span></li><li><span style="color: #333333;">Add the chicken broth, can of diced tomatoes, ham, onion, garlic, and pepper; stir.</span></li><li><span style="color: #333333;">Cover and cook on LOW for 10 hours or HIGH for 6 hours. Do not open the lid during the cooking time.</span></li><li>To serve: Spoon cooked rice in the bottom on the bowl and top with black eyed peas. </li></ol><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-20331218721319327522023-12-31T15:21:00.000-08:002023-12-31T15:21:47.987-08:00Shirred (Baked) Eggs <p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #202122;">Shirred Eggs, also referred to as baked eggs<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">,are baked in a flat-bottomed dish. <o:p></o:p></span></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #202122;">Fancy enough for company but easy enough for everyday, this reliable dish that can be easily varied and adjusted. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwuO3MoLC1qFhHM-3rXWFmxN3HEpcCftjtGrRdg8wC45g5K9myHWZJVU_UfozmwQOSFyxi42SQ9duCd2cfkC8tSlH00osmlKOXLUurYSkvbEsgQQwp7T7meCoXhM_c8ad9wD8zyigjvQcPGEEP91dq52UbORUSTx0GtgdulJSt5b6Dv7Oc4Z58HfrmV4/s4032/fullsizeoutput_feef.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwuO3MoLC1qFhHM-3rXWFmxN3HEpcCftjtGrRdg8wC45g5K9myHWZJVU_UfozmwQOSFyxi42SQ9duCd2cfkC8tSlH00osmlKOXLUurYSkvbEsgQQwp7T7meCoXhM_c8ad9wD8zyigjvQcPGEEP91dq52UbORUSTx0GtgdulJSt5b6Dv7Oc4Z58HfrmV4/s320/fullsizeoutput_feef.heic" width="320" /></a></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><div><b>Shirred (Baked) Eggs</b> 2 servings </div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 slices of thin ham, optional <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 large eggs<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">3 to 4 tablespoons heavy cream<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Pinch of sea salt<o:p></o:p></p><span style="font-family: "Times New Roman";">Coarse black pepper to taste</span><br /><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 to 3 tablespoon grated cheese, (I used Cheddar but Swiss & Parmesan are other tasty alternatives <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon chopped parsley, chives, etc. + extra for garnish as desired </p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p></p><o:p></o:p><p></p><ol style="text-align: left;"><li>Preheat the oven to 375°F, with a rack in the center position. Grease two 6-8 ounce ramekin with butter and place on a rimmed sheet pan.</li><li>If using ham, add one slice to the bottom of each ramekin.</li><li>Crack an egg into each ramekin. Carefully pour half the heavy cream around the yolk. Season with salt and pepper, and herbs; then sprinkle each with half the cheese.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejm8vCjG8FpleXxPIuLCFLn2w66gjIEtC3zlDKXYBH-yg-fG7tlKoyKolzgcGTU9pACuFqMZwlTB_SBzegOYxQ-MTrRm1qILMaFyHGER5FSwQKJfYiRTuxtqoD8lQoEdFInhpel3N3HWXzK90UhFecl4gbCp5CNvTvx8gXutwanjMWqrGeKPch8t2d_4/s4032/oRmUZqlAQGKAklSb8ct9kg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejm8vCjG8FpleXxPIuLCFLn2w66gjIEtC3zlDKXYBH-yg-fG7tlKoyKolzgcGTU9pACuFqMZwlTB_SBzegOYxQ-MTrRm1qILMaFyHGER5FSwQKJfYiRTuxtqoD8lQoEdFInhpel3N3HWXzK90UhFecl4gbCp5CNvTvx8gXutwanjMWqrGeKPch8t2d_4/s320/oRmUZqlAQGKAklSb8ct9kg.jpg" width="240" /></a></div><br /></li><li>Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 9 minutes. Remove from the oven and let rest for 3 to 4 minutes. </li><li>Garnish with additional herbs if desired. </li><li>Serve warm with crusty bread alongside.</li></ol><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><i>Recipe without photos </i>. . . </p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Shirred (Baked) Eggs</b> 2 servings <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 slices of thin ham, optional <o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 large eggs<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">3 to 4 tablespoons heavy cream<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Pinch of sea salt<o:p></o:p></p><span style="font-family: Times New Roman;">Coarse black pepper to taste</span><br /><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 to 3 tablespoon grated cheese, (I used Cheddar but Swiss & Parmesan are other tasty alternatives </p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon chopped parsley, chives, etc. + extra for garnish as desired</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol><li>Preheat the oven to 375°F, with a rack in the center position. Grease two 6-8 ounce ramekin with butter and place on a rimmed sheet pan.</li><li>If using ham, add one slice to the bottom of each ramekin.</li><li>Crack an egg into each ramekin. Carefully pour half the heavy cream around the yolk. Season with salt and pepper, and herbs; then sprinkle each with half the cheese.</li><li>Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 9 minutes. Remove from the oven and let rest for 3 to 4 minutes. </li><li>Garnish with additional herbs if desired. </li><li>Serve warm with crusty bread alongside</li></ol><p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-71912545821406751712023-12-26T12:59:00.000-08:002023-12-26T12:59:45.782-08:00Holiday Yule Log (with make ahead and freeze option)<p>Y<span style="font-family: "Times New Roman";">ule Logs are so festive but often have to be down at the last minute. This recipe includes a make ahead freezer option. The buche de noel cake can be frozen before it is frosted and garnished. The filling (a combo of whipped cream stabilized with cream cheese) can be frozen. Freezing also makes it easier to frost in that there won’t be a lot of crumbs in the frosting.</span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman";">Recipe is adapted from<a href="https://bakingamoment.com/yule-log-recipe/"> Baking A Moment blog</a>.</span><span style="font-family: "Times New Roman";"> By the way, this recipe gets a thumbs up — not too sweet, moist and just the right balance between cake, creamy filling and frosting. YUM! This may have just become a new Christmas tradition! </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYNMO-SPdB9rk5wYOR0L5m3N5J7pX5mtwjFfHj-K8rMkCb8idb8D6H46yb8YIq4OggQoTMsRY4plHFEd9Th76jGCJJ6LCjuL-CBCS5g0agt68VKJlcrP4oDEQrQm6JVs1bPQFBxrx86H9S15ERdLaq0l5fWuOdXW9t-phtRo9UFZt6n7xyPLPru4wROs/s3024/fullsizeoutput_fe6e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2984" data-original-width="3024" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYNMO-SPdB9rk5wYOR0L5m3N5J7pX5mtwjFfHj-K8rMkCb8idb8D6H46yb8YIq4OggQoTMsRY4plHFEd9Th76jGCJJ6LCjuL-CBCS5g0agt68VKJlcrP4oDEQrQm6JVs1bPQFBxrx86H9S15ERdLaq0l5fWuOdXW9t-phtRo9UFZt6n7xyPLPru4wROs/s320/fullsizeoutput_fe6e.jpeg" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman";"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfBilxQkiK3w1XEncx1EBXEUBjNd-BCFzPNQPZCUutQufibrpws9fNTuqYuW4vga9oWL3WGnyMAzA18WEvcLAeEv-jIQA5AzDUX_G_MAX-6zgpFoo6Pat2iNVgtQ3Lq672Zm0ohdN85uXbo8d4Npe4r1eMIpE-FHx2IUWkbC5Cqo_tNnaTMiEMIgkAlM/s4032/fullsizeoutput_fdfc.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2860" data-original-width="4032" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfBilxQkiK3w1XEncx1EBXEUBjNd-BCFzPNQPZCUutQufibrpws9fNTuqYuW4vga9oWL3WGnyMAzA18WEvcLAeEv-jIQA5AzDUX_G_MAX-6zgpFoo6Pat2iNVgtQ3Lq672Zm0ohdN85uXbo8d4Npe4r1eMIpE-FHx2IUWkbC5Cqo_tNnaTMiEMIgkAlM/s320/fullsizeoutput_fdfc.heic" width="320" /></a></div><br /></span></div><span style="font-family: "Times New Roman";"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKkPUvJKSR8Yi5hjO_4R7D4U5u3WLhIUmdqihU9HRB1PPRs4rXuztl5SqLiz7Ujgrweg5MeFfqwKHeF4brdWk2Hch-eLhZL0hF1P_wqgc3rHU1SIj1c_3VY5QFg6fbY6jYpOL0C2ZvbsEIIefzfOUQYAI39hd9qfRhhxJgN_Tz30sjeJUJNxkYps56QQ/s4032/ywWZ+sQZRKKDAlOAwx1BQw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKkPUvJKSR8Yi5hjO_4R7D4U5u3WLhIUmdqihU9HRB1PPRs4rXuztl5SqLiz7Ujgrweg5MeFfqwKHeF4brdWk2Hch-eLhZL0hF1P_wqgc3rHU1SIj1c_3VY5QFg6fbY6jYpOL0C2ZvbsEIIefzfOUQYAI39hd9qfRhhxJgN_Tz30sjeJUJNxkYps56QQ/s320/ywWZ+sQZRKKDAlOAwx1BQw.jpg" width="240" /></a></div><br /><p></p><p class="MsoNormal" style="font-size: medium;"><b>Holiday Yule Log</b> Servings: 10<b><span style="color: #525556; letter-spacing: 1.45pt; text-transform: uppercase;"> </span></b></p><p class="MsoNormal" style="font-size: medium;"><u>Chocolate Sponge Cake</u></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> large </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">eggs</span></span><span class="wprm-checkbox-container"><o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">3/4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">granulated sugar</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">vanilla</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">teaspoon kosher salt</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">2/3</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">all-purpose flour </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">unsweetened cocoa powder, sifted to remove lumps</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1 1/4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">teaspoon baking powder </span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/3</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">sour cream</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup (1/2 stick)</span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;"> butter</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">,</span></span><span class="wprm-recipe-ingredient-notes"><span style="border: 1pt none windowtext; padding: 0in;"> melted</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">tablespoons</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">milk</span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;"><br /></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">Powdered sugar for sprinkling over baked cake </span></span><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">Chocolate Whipped Cream Filling, recipe follows<o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">Whipped Chocolate Ganache Frosting</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">, recipe follows<o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">Garnishes: powdered sugar. fresh greens, toasted sliced almonds, cinnamon sticks </span></span></p><p class="MsoNoSpacing" style="font-size: medium;"></p><ol style="text-align: left;"><li><span class="wprm-checkbox-container"><b><u><span style="border: 1pt none windowtext; padding: 0in;">Cake </span></u></b></span><span class="wprm-checkbox-container"><u><span style="border: 1pt none windowtext; padding: 0in;">— </span></u></span><span style="border: 1pt none windowtext; padding: 0in;"> Preheat the oven to 325° F, lightly mist the sides of a 10x15-inch jelly roll pan</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span style="border: 1pt none windowtext; padding: 0in;"> with non-stick spray; line with parchment paper allowing for overhang on both ends. </span></li><li><span style="border: 1pt none windowtext; padding: 0in;">Place the eggs, sugar, vanilla, and salt in a large bowl and whip on high speed for</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span style="border: 1pt none windowtext; padding: 0in;">a full 5 minutes—the mixture should be very pale and fluffy, and tripled in volume.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_4qqZlR9zpPTM9qS5TzOIp4iQVBCS95fg4bo9UW5s2EfQnVmbWRiLv9kNrQCFxarpcUCuSqJXB90yXzNv12Grd-2Ud8tRwseL8DERYuOtu0x1KVFHklQmBmyZytjzxNpts9hDigtUMhFaHICspXM73Ht73lUkkkPhdl7DztmLQFvEi4s1MChOCw_TwA/s4032/nWdepvD9QOe4kCmSan%25QBA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_4qqZlR9zpPTM9qS5TzOIp4iQVBCS95fg4bo9UW5s2EfQnVmbWRiLv9kNrQCFxarpcUCuSqJXB90yXzNv12Grd-2Ud8tRwseL8DERYuOtu0x1KVFHklQmBmyZytjzxNpts9hDigtUMhFaHICspXM73Ht73lUkkkPhdl7DztmLQFvEi4s1MChOCw_TwA/s320/nWdepvD9QOe4kCmSan%25QBA.jpg" width="240" /></a></div></span></li><li>Using a silicon spatula, fold in the flour, cocoa, and baking powder.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b8YJhjOCYoCt0kWPsdCwQKf6OFCalZ54X9pkA46Liw7LkVdQ8JNeOlC9kIqP7CEYdFV2sARISDAHpXXB-fTHNDKCWQ-pi_wxTbxvKJA8I5wMy5cW2R-rSzV3LKsx-B6PuUGUpLemC4haLEFIEGrvEJm_JBE0u1MEH8tDIQRi0tuDdhgLz0-jWYjDSpI/s4032/%25wakAZGDQra90KlPa4Q+HQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b8YJhjOCYoCt0kWPsdCwQKf6OFCalZ54X9pkA46Liw7LkVdQ8JNeOlC9kIqP7CEYdFV2sARISDAHpXXB-fTHNDKCWQ-pi_wxTbxvKJA8I5wMy5cW2R-rSzV3LKsx-B6PuUGUpLemC4haLEFIEGrvEJm_JBE0u1MEH8tDIQRi0tuDdhgLz0-jWYjDSpI/s320/%25wakAZGDQra90KlPa4Q+HQ.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTATIUDFcj42N7y86das2RkszoPxDAQcBUmDrxf6HtiQTI6DLXQYOPARnIGH1wqojthtDBvAmPsfe4ds7pD6FfPgPQsmMnaLTvVX8ZMyKp_4Ko7ErAdqABet8NcLJV8e13U9LUFJg7wQfTt4AMbzq3zsIX5IPc0YBXuGyRsETeoZcaW4sOl1xVIjfbAQ/s4032/6XAAp+jPTcKWnpTQlvDeGQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTATIUDFcj42N7y86das2RkszoPxDAQcBUmDrxf6HtiQTI6DLXQYOPARnIGH1wqojthtDBvAmPsfe4ds7pD6FfPgPQsmMnaLTvVX8ZMyKp_4Ko7ErAdqABet8NcLJV8e13U9LUFJg7wQfTt4AMbzq3zsIX5IPc0YBXuGyRsETeoZcaW4sOl1xVIjfbAQ/s320/6XAAp+jPTcKWnpTQlvDeGQ.jpg" width="240" /></a></div></div></li><li>Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBKuiV7E1MF8FSRG6uQdVWAVBk7QRyrx3aYdOWqFtG5C6M4F_bLawvKt8I1lvCdn9L_9vsipcD9VdaleOxnnNwDoT0TVxMag2TWxI-noh3quKozGpHOs1foZeUKgXdbogcgPaU_d5RolIBEjuU58t81cEzN5ISsHc8QOhienjOhJFqYaX7yaG1Ic7Nzo/s4032/re4ERS8ER%25qKNXAr0V+dXQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBKuiV7E1MF8FSRG6uQdVWAVBk7QRyrx3aYdOWqFtG5C6M4F_bLawvKt8I1lvCdn9L_9vsipcD9VdaleOxnnNwDoT0TVxMag2TWxI-noh3quKozGpHOs1foZeUKgXdbogcgPaU_d5RolIBEjuU58t81cEzN5ISsHc8QOhienjOhJFqYaX7yaG1Ic7Nzo/s320/re4ERS8ER%25qKNXAr0V+dXQ.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofM-0jPnpoFgAiRMr-npv1YZogP9ucuCejtiGeGmH2B2Veprx8Iwkx7FO9rmGpOkbLZ71YQ1jgFcS75Vfl5MHCWKOMbXAD_rZFsC0-txPjbBGrVwWuJD4AnYy9E4ZL5f7WjgZYGEGx3V4s3x66tcMHXAggtV3yhIfTblL6nX_d5IXSICv6DvSxKY-k5o/s4032/EdQ8cbH3RdyBCJVrHCi7LQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofM-0jPnpoFgAiRMr-npv1YZogP9ucuCejtiGeGmH2B2Veprx8Iwkx7FO9rmGpOkbLZ71YQ1jgFcS75Vfl5MHCWKOMbXAD_rZFsC0-txPjbBGrVwWuJD4AnYy9E4ZL5f7WjgZYGEGx3V4s3x66tcMHXAggtV3yhIfTblL6nX_d5IXSICv6DvSxKY-k5o/s320/EdQ8cbH3RdyBCJVrHCi7LQ.jpg" width="240" /></a></div></li><li><span style="border: 1pt none windowtext; padding: 0in;">Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer.</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span></li><li>Bake for 17 to 22minutes, or until the cake is fully set and springy in the center but not dried out.</li><li>Place sheet pan on a cooling rack and while the cake is still hot, dust it generously with powdered sugar.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zt9nf61tH5b6Etiaaj-7l70QzrQ4Vr2GQFDMhwXC3h1cGD_YV_yABJUZuzY1iPtS0BF85sz711UJdQEzAy_rMIUINQdiuvBfyRbOxhhSSqi8eGQODytjfvPUx656XW_OAS3oXU5Sog0z_2bhDmA4daTut4mf0Ug8Qg9f6UCoTvGSu2EAARCqFrEY25E/s4032/YoqksEahS0ij391VVGZsyA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zt9nf61tH5b6Etiaaj-7l70QzrQ4Vr2GQFDMhwXC3h1cGD_YV_yABJUZuzY1iPtS0BF85sz711UJdQEzAy_rMIUINQdiuvBfyRbOxhhSSqi8eGQODytjfvPUx656XW_OAS3oXU5Sog0z_2bhDmA4daTut4mf0Ug8Qg9f6UCoTvGSu2EAARCqFrEY25E/s320/YoqksEahS0ij391VVGZsyA.jpg" width="240" /></a></div></li><li>Lay another sheet of parchment (or a clean kitchen towel) on top of cake. Starting at one of the short sides of the cake, carefully roll it into a tight log – use the parchment overhang to help get the roll started.</li><li>Set rolled log, seam side down, on a cooling rack and allow it to cool completely before filling, frosting, and garnishing.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLIPqyuhWyOpd3g4iVpk1wyWqMFrE-yKH2ImMi02hW0fN6RsiC4LhciV7i8C3JFpdWviKI44l4IQofuE2160wQYjbzJUd30IwRg2K4r0u3hg0RFc4xVeUDtCT8g9x06T_axQiRkdclS-YzSmzWLDCZXGwOoHaFehGERvYbDYU8VzBGm0U3G48HTGsRCQ/s4032/fullsizeoutput_fdac.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLIPqyuhWyOpd3g4iVpk1wyWqMFrE-yKH2ImMi02hW0fN6RsiC4LhciV7i8C3JFpdWviKI44l4IQofuE2160wQYjbzJUd30IwRg2K4r0u3hg0RFc4xVeUDtCT8g9x06T_axQiRkdclS-YzSmzWLDCZXGwOoHaFehGERvYbDYU8VzBGm0U3G48HTGsRCQ/s320/fullsizeoutput_fdac.jpeg" width="240" /></a></div></li><li><b><u><span style="border: 1pt none windowtext; padding: 0in;">Filling & Cutting</span></u></b><span style="border: 1pt none windowtext; padding: 0in;"> — As the cake cools, make the Chocolate Whipped Cream Filling according to directions that follow. </span></li><li>When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3V4Pl7Ovbu3E6P9LWoZDmSl6gc2BVy7Vi_3Sgddlo97fqgq0wxx5mtPItLNocLYWNT_GEXrrdZ3it1cIsiOguzZkZFVf1H7W0d_AB40mYpyctSFkFavkMLPX4kEAZJKkNQR1aAk9PRY_GIy1z9JsbHD6u8RmYbRUlpvqwEHfR8PrI1uFB32syuS4okc/s4032/WXKPt5OySLaACfghtHA18Q.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3V4Pl7Ovbu3E6P9LWoZDmSl6gc2BVy7Vi_3Sgddlo97fqgq0wxx5mtPItLNocLYWNT_GEXrrdZ3it1cIsiOguzZkZFVf1H7W0d_AB40mYpyctSFkFavkMLPX4kEAZJKkNQR1aAk9PRY_GIy1z9JsbHD6u8RmYbRUlpvqwEHfR8PrI1uFB32syuS4okc/s320/WXKPt5OySLaACfghtHA18Q.jpg" width="240" /></a></div></li><li><span style="color: #525556;">Carefully roll it back into a log</span><span style="color: #525556;"> </span><span style="color: #525556;"> </span><span style="color: #525556;">shape. CAN BE COVERED WITH FOIL AND FROZEN AT THIS POINT.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuLpasRail_1AAIpL4c6uSmMJRvaiP_6W5I_pqK8AaBKOxBNic86Adln1oNJgKAW6JnQyoD6ohX0gu0DlXNkdLBndeMCcrnHhWGYhNTbo_zCrgz9AK4k0zqE7j9Nstprc47bCLWxcxpolgHAknucJdDNmQtNK0dXa5KJAJ1kn8egJWAkejRYwi1vaJNo/s4032/fullsizeoutput_fdd1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2281" data-original-width="4032" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuLpasRail_1AAIpL4c6uSmMJRvaiP_6W5I_pqK8AaBKOxBNic86Adln1oNJgKAW6JnQyoD6ohX0gu0DlXNkdLBndeMCcrnHhWGYhNTbo_zCrgz9AK4k0zqE7j9Nstprc47bCLWxcxpolgHAknucJdDNmQtNK0dXa5KJAJ1kn8egJWAkejRYwi1vaJNo/s320/fullsizeoutput_fdd1.jpeg" width="320" /></a></div></span></li><li><span style="color: #525556;">Trim off both ends of the cake roll with a serrated knife, then cut off a small piece on a 45-degree angle, butting it right up to the side of the main part of the log.</span></li><li><b><u><span style="border: 1pt none windowtext; padding: 0in;">Frosting</span></u></b><span style="border: 1pt none windowtext; padding: 0in;"> — Prepare the</span><span class="wprm-recipe-ingredient-name"><u><span style="border: 1pt none windowtext; padding: 0in;"> </span></u></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">Whipped Chocolate Ganache Frosting</span></span><span style="border: 1pt none windowtext; padding: 0in;"> according to directions that follow.</span></li><li><span style="border: 1pt none windowtext; padding: 0in;">Use a</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; color: #525556; padding: 0in;"> small spatula </span></span><span style="border: 1pt none windowtext; padding: 0in;">to frost the yule log with the whipped ganache, creating ridges that resemble tree back; leave cut ends unfrosted. </span></li><li><b><u><span style="border: 1pt none windowtext; padding: 0in;">Garnish</span></u></b><u><span style="border: 1pt none windowtext; padding: 0in;"> </span></u><span style="border: 1pt none windowtext; padding: 0in;">— dust with powdered sugar, fresh greens and arrange almonds to resemble pine cones on or around the log, and add cinnamon sticks as/if desired. </span></li></ol><p></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-checkbox-container"><u><span style="border: 1pt none windowtext; padding: 0in;">Chocolate Whipped Cream Filling<o:p></o:p></span></u></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">powdered sugar </span></span><span class="wprm-checkbox-container"><o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">tablespoons unsweetened cocoa powder</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">ounces</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">(</span></span><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2 block)</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">cream cheese</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> vanilla </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1 1/3</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">heavy cream<o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-name"> </span></p><p class="MsoNoSpacing" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth.</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed. (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)<o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.<o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-name"> </span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-name"><u><span style="border: 1pt none windowtext; padding: 0in;">Whipped Chocolate Ganache Frosting<o:p></o:p></span></u></span></p><p class="MsoNormal" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">6</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">ounces</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">semisweet chocolate chips<o:p></o:p></span></span></p><p class="MsoNormal" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">heavy cream</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;"><o:p> </o:p></span></p><p class="MsoNormal" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">Carefully roll the cake back up into a log, frost with whipped ganache, and garnish. Warm the cream in the microwave (or in a small pot on the stove) until just beginning to simmer, then pour it over the chocolate and allow it to stand for 5 minutes.</span><o:p></o:p></p><p class="MsoNormal" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">Whisk the ganache together until smooth, then allow it to cool until firm but still soft.</span><o:p></o:p></p><p class="MsoNormal" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">Whip the ganache on high speed until fluffy (about 3 to 4 minutes).</span><o:p></o:p></p><p class="MsoNormal" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;"><br /></span></p><p class="MsoNormal" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">Recipe without photos . . . </span><b>Holiday Yule Log</b> Servings: 10<b><span style="color: #525556; letter-spacing: 1.45pt; text-transform: uppercase;"> </span></b></p><p class="MsoNormal" style="font-size: medium;"><u>Chocolate Sponge Cake</u></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> large </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">eggs</span></span><span class="wprm-checkbox-container"><o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">3/4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">granulated sugar</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">vanilla</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">teaspoon kosher salt</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">2/3</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">all-purpose flour </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">unsweetened cocoa powder, sifted to remove lumps</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1 1/4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">teaspoon baking powder </span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/3</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">sour cream</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup (1/2 stick)</span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;"> butter</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">,</span></span><span class="wprm-recipe-ingredient-notes"><span style="border: 1pt none windowtext; padding: 0in;"> melted</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">tablespoons</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">milk</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-checkbox-container"> </span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">Powdered sugar for sprinkling over baked cake </span></span><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">Chocolate Whipped Cream Filling, recipe follows<o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">Whipped Chocolate Ganache Frosting</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">, recipe follows<o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;">Garnishes: powdered sugar. fresh greens, toasted sliced almonds, cinnamon sticks </span></span></p><p class="MsoNoSpacing" style="font-size: medium;"></p><ol><li><span class="wprm-checkbox-container"><b><u><span style="border: 1pt none windowtext; padding: 0in;">Cake </span></u></b></span><span class="wprm-checkbox-container"><u><span style="border: 1pt none windowtext; padding: 0in;">— </span></u></span><span style="border: 1pt none windowtext; padding: 0in;"> Preheat the oven to 325° F, lightly mist the sides of a 10x15-inch jelly roll pan</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span style="border: 1pt none windowtext; padding: 0in;"> with non-stick spray; line with parchment paper allowing for overhang on both ends. </span></li><li><span style="border: 1pt none windowtext; padding: 0in;">Place the eggs, sugar, vanilla, and salt in a large bowl and whip on high speed for</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span style="border: 1pt none windowtext; padding: 0in;">a full 5 minutes—the mixture should be very pale and fluffy, and tripled in volume.</span></li><li>Using a silicon spatula, fold in the flour, cocoa, and baking powder.</li><li>Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.</li><li><span style="border: 1pt none windowtext; padding: 0in;">Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer.</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span></li><li>Bake for 17 to 22minutes, or until the cake is fully set and springy in the center but not dried out.</li><li>Place sheet pan on a cooling rack and while the cake is still hot, dust it generously with powdered sugar.</li><li><span style="font-family: "Times New Roman";">Lay another sheet of parchment (or a clean kitchen towel) on top of cake. Starting at one of the short sides of the cake, carefully roll it into a tight log – use the parchment overhang to help get the roll started</span></li><li>Set rolled log, seam side down, on a cooling rack and allow it to cool completely before filling, frosting, and garnishing.</li><li><b><u><span style="border: 1pt none windowtext; padding: 0in;">Filling & Cutting</span></u></b><span style="border: 1pt none windowtext; padding: 0in;"> — As the cake cools, make the Chocolate Whipped Cream Filling according to directions that follow. </span></li><li>When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.</li><li><span style="color: #525556;">Carefully roll it back into a log</span><span style="color: #525556;"> </span><span style="color: #525556;"> </span><span style="color: #525556;">shape. </span><span style="caret-color: rgb(82, 85, 86); color: #525556; font-family: "Times New Roman";"> CAN BE COVERED WITH FOIL AND FROZEN AT THIS POINT.</span></li><li><span style="color: #525556;">Trim off both ends of the cake roll with a serrated knife, then cut off a small piece on a 45-degree angle, butting it right up to the side of the main part of the log.</span></li><li><b><u><span style="border: 1pt none windowtext; padding: 0in;">Frosting</span></u></b><span style="border: 1pt none windowtext; padding: 0in;"> — Prepare the</span><span class="wprm-recipe-ingredient-name"><u><span style="border: 1pt none windowtext; padding: 0in;"> </span></u></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">Whipped Chocolate Ganache Frosting</span></span><span style="border: 1pt none windowtext; padding: 0in;"> according to directions that follow.</span></li><li><span style="border: 1pt none windowtext; padding: 0in;">Use a</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; color: #525556; padding: 0in;"> small spatula </span></span><span style="border: 1pt none windowtext; padding: 0in;">to frost the yule log with the whipped ganache, creating ridges that resemble tree back; leave cut ends unfrosted. </span></li><li><b><u><span style="border: 1pt none windowtext; padding: 0in;">Garnish</span></u></b><u><span style="border: 1pt none windowtext; padding: 0in;"> </span></u><span style="border: 1pt none windowtext; padding: 0in;">— dust with powdered sugar, fresh greens and arrange almonds to resemble pine cones on or around the log, and add cinnamon sticks as/if desired. </span></li></ol><p></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-checkbox-container"><u><span style="border: 1pt none windowtext; padding: 0in;">Chocolate Whipped Cream Filling<o:p></o:p></span></u></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">powdered sugar </span></span><span class="wprm-checkbox-container"><o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">tablespoons unsweetened cocoa powder</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">4</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">ounces</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">(</span></span><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2 block)</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">cream cheese</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> vanilla </span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1 1/3</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">heavy cream<o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-name"> </span></p><p class="MsoNoSpacing" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth.</span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed. (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)<o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.<o:p></o:p></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-name"> </span></p><p class="MsoNoSpacing" style="font-size: medium;"><span class="wprm-recipe-ingredient-name"><u><span style="border: 1pt none windowtext; padding: 0in;">Whipped Chocolate Ganache Frosting<o:p></o:p></span></u></span></p><p class="MsoNormal" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">6</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">ounces</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit-system"><span style="border: 1pt none windowtext; padding: 0in;">semisweet chocolate chips<o:p></o:p></span></span></p><p class="MsoNormal" style="font-size: medium;"><span class="wprm-recipe-ingredient-amount"><span style="border: 1pt none windowtext; padding: 0in;">1/2</span></span><span class="apple-converted-space"><span style="border: 1pt none windowtext; padding: 0in;"> </span></span><span class="wprm-recipe-ingredient-unit"><span style="border: 1pt none windowtext; padding: 0in;">cup </span></span><span class="wprm-recipe-ingredient-name"><span style="border: 1pt none windowtext; padding: 0in;">heavy cream</span></span><span class="wprm-checkbox-container"><span style="border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></span></p><p class="MsoNoSpacing" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;"><o:p> </o:p></span></p><p class="MsoNormal" style="font-size: medium;"><span style="border: 1pt none windowtext; padding: 0in;">Carefully roll the cake back up into a log, frost with whipped ganache, and garnish. 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</style>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-36570849658903323142023-12-22T11:35:00.000-08:002023-12-22T12:12:31.428-08:00Chocolate Chip-Crasin-Walnut Icebox Cookies <p><span style="color: #333333; font-family: "Times New Roman";">Ice Box Cookies, Refigerator Cookies or Slice & Bake — no matter what they are called, they are make ahead rolls of freezer dough, ready to slice 'n bake for the holidays or anytime. So convenient<b>. Just SLICE & BAKE and fill the holiday dessert trays!</b></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvo5XzWcXnFJShoP0NLx57iPYOqL-GMrSZMYxF2ZlcWQvUGyIL49-qVx5HHy7S0cN9VPzGq6nA2eAjZCWldr5dBMDGJ1rWJUT0w0QxhdJCsVhTr3Bs-6x5kgXtYCVQAz3_RDwrlF-nywivXihJLxeC5M70NAIX9nQFrdiDuzxQsPhV4-n-oAdQyT3Nw8/s3132/fullsizeoutput_fdd2.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1032" data-original-width="3132" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvo5XzWcXnFJShoP0NLx57iPYOqL-GMrSZMYxF2ZlcWQvUGyIL49-qVx5HHy7S0cN9VPzGq6nA2eAjZCWldr5dBMDGJ1rWJUT0w0QxhdJCsVhTr3Bs-6x5kgXtYCVQAz3_RDwrlF-nywivXihJLxeC5M70NAIX9nQFrdiDuzxQsPhV4-n-oAdQyT3Nw8/s320/fullsizeoutput_fdd2.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cookie log ready to slice & bake! </td></tr></tbody></table><span style="color: #333333; font-family: "Times New Roman";"><b><br /></b></span><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b><span style="color: #333333;">Chocolate Chip-Crasin-Walnut Icebox Cookies </span></b><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1/2 cup (1 stick) butter, softened</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">3/4 cup granulated sugar</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1 medium egg</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1 teaspoon vanilla </span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1 1/4 cups all purpose flour</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">3/4 teaspon baking powder</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1/2 teaspoon salt</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1’2 cup mini semisweet or dark chocolate chips</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1/4 cup chopped craisins (dried cranberries)</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1 cup chopped walnuts </span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;"> ---</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">Powdered sugar</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>Cream the butter with the sugar and beat until light and fluffy. </li><li>Add the egg and the vanilla. Beat until well combined. </li><li>Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. </li><li>Mix in the mini chocolate chips and chopped craisins. Divide the dough in half.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjH3yuQGwGgxlEBNEG01QRPuhSttt20RalHaXLUjQLrL06qbNyVX4hD5T2Iah4Q9oL5xyCQcymTj__hyGB-1wxMJsW6mqEnb6kAlLByku-5wzvBmHKuQ0KhsfQu_e6zi-j3ZRVDpFm9A13IvJKREDUhghl0t76qGpo5yD5A16KlnuJUGi_9mnNILOiXQ/s4032/fullsizeoutput_fc92.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjH3yuQGwGgxlEBNEG01QRPuhSttt20RalHaXLUjQLrL06qbNyVX4hD5T2Iah4Q9oL5xyCQcymTj__hyGB-1wxMJsW6mqEnb6kAlLByku-5wzvBmHKuQ0KhsfQu_e6zi-j3ZRVDpFm9A13IvJKREDUhghl0t76qGpo5yD5A16KlnuJUGi_9mnNILOiXQ/s320/fullsizeoutput_fc92.jpeg" width="320" /></a></div></li><li>Shape into logs about 8 to 10" long. Roll each log in half the chopped walnuts.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmeA0Q7ikjX5oWhKTbLqLK-iJIKZmP4lBk0uDejCSn9EF8_BeWsq6rUHe5LVxuIVbaxrKbQWoeQ3FXXUv7u78brYMMcJ7w2qr4SbIttwz7GXzaldbQ_fswCeRtbVKo_2viqqI71zqN_x9jro_l3oE1NqfAw5JvA-HbJK0fTkmx7lrkhvdXSWrCP0y_GI/s4032/7x%25GRnKnTcC6yJhJbuAgoQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmeA0Q7ikjX5oWhKTbLqLK-iJIKZmP4lBk0uDejCSn9EF8_BeWsq6rUHe5LVxuIVbaxrKbQWoeQ3FXXUv7u78brYMMcJ7w2qr4SbIttwz7GXzaldbQ_fswCeRtbVKo_2viqqI71zqN_x9jro_l3oE1NqfAw5JvA-HbJK0fTkmx7lrkhvdXSWrCP0y_GI/s320/7x%25GRnKnTcC6yJhJbuAgoQ.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9DwcYuGJAQYjROWgVMwxUfjhwshIYlYrRdUQrGiPnxMI9iiEl25vKbrvpw5OBns-AiAJHTkfHpTvjVz-hOmXXROVl8ivuEUdfURVx8ac7D5O6eq1ndsf436vQytGaohW1nehf4ocS7ggcSN_F6jQB4b7bUPgInWaYXZ5ZvCb8ZHb3Ypr2zsrg1C43LI/s4032/fullsizeoutput_fc93.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9DwcYuGJAQYjROWgVMwxUfjhwshIYlYrRdUQrGiPnxMI9iiEl25vKbrvpw5OBns-AiAJHTkfHpTvjVz-hOmXXROVl8ivuEUdfURVx8ac7D5O6eq1ndsf436vQytGaohW1nehf4ocS7ggcSN_F6jQB4b7bUPgInWaYXZ5ZvCb8ZHb3Ypr2zsrg1C43LI/s320/fullsizeoutput_fc93.jpeg" width="320" /></a></div><br /></li><li>Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). </li><li>To Bake: Preheat oven to 350°. Line several sheet pans with parchment.</li><li>Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. </li><li>Remove to wire racks to cool.</li><li>Once cooled, sprinkle the cookies with powdered sugar.</li></ol><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p><i>Recipe without photos . . . </i></o:p><b><span style="color: #333333;">Chocolate Chip-Crasin-Walnut Icebox Cookies </span></b></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1/2 cup (1 stick) butter, softened</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">3/4 cup granulated sugar</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1 medium egg</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1 teaspoon vanilla </span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1 1/4 cups all purpose flour</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">3/4 teaspon baking powder</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1/2 teaspoon salt</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1’2 cup mini semisweet or dark chocolate chips</span><span style="color: #333333;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1/4 cup chopped craisins (dried cranberries)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #262626;">1 cup chopped walnuts </span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;"> ---</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="color: #333333;">Powdered sugar</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p></p><p></p><ol style="text-align: left;"><li>Cream the butter with the sugar and beat until light and fluffy. </li><li>Add the egg and the vanilla. Beat until well combined. </li><li>Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. </li><li>Mix in the mini chocolate chips and chopped craisins. Divide the dough in half. </li><li>Shape into logs about 8 to 10" long. Roll each log in half the chopped walnuts.</li><li>Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). </li><li>To Bake: Preheat oven to 350°. Line several sheet pans with parchment.</li><li>Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. </li><li>Remove to wire racks to cool.</li><li>Once cooled, sprinkle the cookies with powdered sugar.</li></ol>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-66849185224338269132023-12-21T15:55:00.000-08:002023-12-21T15:55:29.327-08:00Microwave Cashew Brittle<p style="text-align: left;"><span style="font-family: "Times New Roman"; font-size: 10pt;">My <a href=" https://cookingwithbarryandmeta.blogspot.com/2016/12/moms-microwave-peanut-brittle.html">mom’s peanut brittle </a>was SO good! She made multiple batches for friends, neighbors and family and during her later years always made it in the microwave. Everyone once in awhile she’d also make cashew brittle</span><span style="font-family: "Times New Roman"; font-size: 10pt;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE25gG0ftZHwuHbsaRlsEl1j9hzCKSgBf4NgUFsC-iNt1e5aKHdiNyrfGKm4FGgz6TUrKl8LrI-hzfHrE7OC9jPV0XFQh26tnhcO3vIRnLWFycDcn8viSVHRWmhOApUevu-NPVmyIFefDqqNR1NPjCq4AZtbWTY-KxTixcNwLUKRWOx8eA52LC1DX0Rmg/s4032/wY9Ue2xJRa+gNS2RN1EqLg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE25gG0ftZHwuHbsaRlsEl1j9hzCKSgBf4NgUFsC-iNt1e5aKHdiNyrfGKm4FGgz6TUrKl8LrI-hzfHrE7OC9jPV0XFQh26tnhcO3vIRnLWFycDcn8viSVHRWmhOApUevu-NPVmyIFefDqqNR1NPjCq4AZtbWTY-KxTixcNwLUKRWOx8eA52LC1DX0Rmg/s320/wY9Ue2xJRa+gNS2RN1EqLg.jpg" width="240" /></a></div><br /><span style="font-family: "Times New Roman"; font-size: 10pt;"></span><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;"><b>Microwave Cashew Brittle</b> <o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 cup granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1/2 cup light corn syrup<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 cup cashews chopped<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 tablespoon butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 teaspoon vanilla<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 teaspoon baking soda</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li style="font-family: "Times New Roman";"><span style="font-size: 10pt;">Line a cookie sheet with a silicon sheet or generously butter it; set aside.</span></li><li style="font-family: "Times New Roman";"><span style="font-size: 10pt;">In a large microwave safe bowl add the sugar and corn syrup; mix. </span></li><li style="font-family: "Times New Roman";"><span style="font-size: 10pt;">Put in the microwave and cook for 3 minutes. Stir. </span></li><li style="font-family: "Times New Roman";"><span style="font-size: 10pt;">Put back into the microwave and cook for an additional 3 minutes – the mixture should be light amber in color.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu3HDX_pqpqaROCJatiDhcHUxeVhqlnIf5SNQndIMvPj0MchZu7ZEl_EXsqObiJlo3jaqtqL5lGBAw5VqopOxwEYqv4Hp0MO4qB9XJuWyTUT1IjGxoxEcRXvFI9e_kKf1XQZKfy-1lo_-sEgUuyZINGhYiuNX1PmDOqb-AyL5Iib9GmkXxGz5yfdrphI/s2767/fullsizeoutput_fd8a.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2725" data-original-width="2767" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu3HDX_pqpqaROCJatiDhcHUxeVhqlnIf5SNQndIMvPj0MchZu7ZEl_EXsqObiJlo3jaqtqL5lGBAw5VqopOxwEYqv4Hp0MO4qB9XJuWyTUT1IjGxoxEcRXvFI9e_kKf1XQZKfy-1lo_-sEgUuyZINGhYiuNX1PmDOqb-AyL5Iib9GmkXxGz5yfdrphI/s320/fullsizeoutput_fd8a.heic" width="320" /></a></div></span></li><li style="font-family: "Times New Roman";"><span style="font-size: 10pt;">Stir in the cashews. Cook for an additional 3 to 5 minutes — stop at the end of each minute and when it turns golden brown in color, it is finished. (If cooked too long it will burn.).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrGeTU_QiCZFDktddVaTxYRXhiOUkqdOMreUNuRAwKfMF9K7i4dqe9ifE3jCaO9TSkmiKGR9JtFhL3iqIVbyuDCX9dCfcJqkDLX1wXP43XW6vGK2EMTQ3X1-N-NJL86vRDhwdMenEle9PJuCsVd3YGcUY8P9V3x_rU-W83knsVIkMUZ2VvEtw4w8OccA/s4032/TK+9J5oIQSCebmcIxMn2hg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrGeTU_QiCZFDktddVaTxYRXhiOUkqdOMreUNuRAwKfMF9K7i4dqe9ifE3jCaO9TSkmiKGR9JtFhL3iqIVbyuDCX9dCfcJqkDLX1wXP43XW6vGK2EMTQ3X1-N-NJL86vRDhwdMenEle9PJuCsVd3YGcUY8P9V3x_rU-W83knsVIkMUZ2VvEtw4w8OccA/s320/TK+9J5oIQSCebmcIxMn2hg.jpg" width="240" /></a></div></span></li><li style="font-family: "Times New Roman";"><span style="font-size: 10pt;">Remove from the microwave and stir in the butter and vanilla. Continue cooking for an additional minute. Remove and stir in the baking soda—it will start to foam and become thick.</span></li><li><span style="font-family: Times New Roman; font-size: x-small;">Spread the mixture on the buttered baking sheet and allow to completely cool. I like to wait </span><span style="font-family: Times New Roman;"><span style="font-size: 14.399999618530273px;">until</span></span><span style="font-family: Times New Roman; font-size: x-small;"> cool enough to touch and then stretch it so it is not so thick. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuJm2yGfGCWJ2z4V2Sne1hc7zRxtR5AFjt1NXeDa6wvEsWUWvMU0mwK4XvLWbEOL6x8fz6smBUlQ5TQInYtfkKV0XgmHQ0Z5Y9BRyKhVoqHSLk1Pw3m_hzRsdT-B6K1iD0pYYGLA2NJi4D_kN6GMpEkIqjpTRIjzma09oa9Alji8Llbahm6wJjbxo1uw/s4032/YeZz3BY4RJeCKJcc14C1VA.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuJm2yGfGCWJ2z4V2Sne1hc7zRxtR5AFjt1NXeDa6wvEsWUWvMU0mwK4XvLWbEOL6x8fz6smBUlQ5TQInYtfkKV0XgmHQ0Z5Y9BRyKhVoqHSLk1Pw3m_hzRsdT-B6K1iD0pYYGLA2NJi4D_kN6GMpEkIqjpTRIjzma09oa9Alji8Llbahm6wJjbxo1uw/s320/YeZz3BY4RJeCKJcc14C1VA.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Above - brittle after being poured onto the silicon sheet.<br />Below = brittle after being stretched. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPK0uUEtnrnwY78fbgVC-noxYI0qNIHZhgvYMA05mpPoSwjkswxWLRHbRNYZfsrAEY-q1lbujcw_1gX1ZpIN2GfSUoSRzc-mo7nzSBy-KWmd94RDVA5rjhi0_Vxdyl8lVbrCGwjt-EYSYiSqLbf91p1v8tyztGbqNgg_FObLLhpNmNvfaHuX4e1iy5Vw/s4032/GL%25Bbs%253QtSwRnCO%25dB5Ow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPK0uUEtnrnwY78fbgVC-noxYI0qNIHZhgvYMA05mpPoSwjkswxWLRHbRNYZfsrAEY-q1lbujcw_1gX1ZpIN2GfSUoSRzc-mo7nzSBy-KWmd94RDVA5rjhi0_Vxdyl8lVbrCGwjt-EYSYiSqLbf91p1v8tyztGbqNgg_FObLLhpNmNvfaHuX4e1iy5Vw/s320/GL%25Bbs%253QtSwRnCO%25dB5Ow.jpg" width="240" /></a></div></td></tr></tbody></table></span></li><li style="font-family: "Times New Roman";"><span style="font-size: 10pt;">Break into pieces.</span></li></ol><div style="font-family: "Times New Roman";"><span style="font-size: 14.399999618530273px;"><i>Recipe without photos . . .</i></span><b style="font-size: 10pt;">Microwave Cashew Brittle</b><span style="font-size: 10pt;"> </span></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 cup granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1/2 cup light corn syrup<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 cup cashews chopped<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 tablespoon butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 teaspoon vanilla<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 10pt;">1 teaspoon baking soda</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p></p><p></p><ol style="text-align: left;"><li><span style="font-size: 10pt;">Line a cookie sheet with a silicon sheet or generously butter it; set aside.</span></li><li><span style="font-size: 10pt;">In a large microwave safe bowl add the sugar and corn syrup; mix. </span></li><li><span style="font-size: 10pt;">Put in the microwave and cook for 3 minutes. Stir. </span></li><li><span style="font-size: 10pt;">Put back into the microwave and cook for an additional 3 minutes – the mixture should be light amber in color.</span></li><li><span style="font-size: 10pt;">Stir in the cashews. Cook for an additional 3 to 5 minutes — stop at the end of each minute and when it turns golden brown in color, it is finished. (If cooked too long it will burn.).</span></li><li><span style="font-size: 10pt;">Remove from the microwave and stir in the butter and vanilla. Continue cooking for an additional minute. Remove and stir in the baking soda—it will start to foam and become thick.</span></li><li><span style="font-size: 10pt;">Spread the mixture on the buttered baking sheet and allow to completely cool. </span></li><li><span style="font-family: Times New Roman; font-size: x-small;">I like to wait </span><span style="font-family: Times New Roman;"><span style="font-size: 14.399999618530273px;">until</span></span><span style="font-family: Times New Roman; font-size: x-small;"> cool enough to touch and then stretch it so it is not so thick. </span></li><li style="font-family: "Times New Roman";"><span style="font-size: 10pt;">Break into pieces.</span></li><li><span style="font-size: 10pt;">. </span></li><li><span style="font-size: 10pt;">Break into pieces.</span></li></ol><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-40563928729451743452023-12-21T09:52:00.000-08:002023-12-21T09:52:17.409-08:00 Red Velvet Crinkle Cookies <p><span style="font-family: "Times New Roman";">Ho, ho, ho . . . these are definitely the cookies that would entice Santa and Mrs. Clause and any of their many helpers. I found these festive cookies at <a href="https://www.livewellbakeoften.com/red-velvet-crinkle-cookies/#recipe">Live Well Bake Often blog</a> along with a useful tip for coating them with powdered sugar + suggestions for making them ahead and freezing.</span><span style="font-family: "Times New Roman";"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklOHpQT-Y6YOR9Igqn51z2bmcapQdcRp8XbrFB2VfTcUqTqnlVjObtqRCor3SCxlQ1usoEos71uonzmdS5zE-vVxB5ZrWFeGs4dZm-9k0VFYQWeyg7H-6v_uxzqXLqsU_knPYKxHN3Pspqez_I5wYmDa5TiiX78asKVDx63hnkLrkAuLkwiHUavk2iUk/s438/fullsizeoutput_fd8c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="379" data-original-width="438" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklOHpQT-Y6YOR9Igqn51z2bmcapQdcRp8XbrFB2VfTcUqTqnlVjObtqRCor3SCxlQ1usoEos71uonzmdS5zE-vVxB5ZrWFeGs4dZm-9k0VFYQWeyg7H-6v_uxzqXLqsU_knPYKxHN3Pspqez_I5wYmDa5TiiX78asKVDx63hnkLrkAuLkwiHUavk2iUk/s320/fullsizeoutput_fd8c.jpeg" width="320" /></a></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; vertical-align: baseline;"><b style="font-family: "Times New Roman";">Red Velvet Crinkles Cookies </b><span style="font-family: "Times New Roman";"> Makes approximately 2 dozen </span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1 ¾</span> <span style="border: 1pt none windowtext; padding: 0in;">cups</span> <span style="border: 1pt none windowtext; padding: 0in;">all-purpose flour</span> <span style="border: 1pt none windowtext; padding: 0in;"> (220 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">3</span> <span style="border: 1pt none windowtext; padding: 0in;">tablespoons</span> <span style="border: 1pt none windowtext; padding: 0in;">natural unsweetened or Dutch process cocoa powder</span> <span style="border: 1pt none windowtext; padding: 0in;">(16 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1 ½</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoons</span> <span style="border: 1pt none windowtext; padding: 0in;">baking powder</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">¼</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;">salt</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">½</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">unsalted butter</span> <span style="border: 1pt none windowtext; padding: 0in;">softened (115 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">¾</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">packed light brown sugar</span> <span style="border: 1pt none windowtext; padding: 0in;">(150 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">¼</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">granulated sugar</span> <span style="border: 1pt none windowtext; padding: 0in;">(50 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">large egg</span> <span style="border: 1pt none windowtext; padding: 0in;">at room temperature</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">large egg yolk</span> <span style="border: 1pt none windowtext; padding: 0in;">at room temperature</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;">pure vanilla extract</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">tablespoon</span> <span style="border: 1pt none windowtext; padding: 0in;">liquid red food coloring</span> <span style="border: 1pt none windowtext; padding: 0in;">(15 ml)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;"><u>Coating:</u></span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">¼</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">granulated sugar</span> <span style="border: 1pt none windowtext; padding: 0in;">(50 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">½</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">powdered sugar</span> <span style="border: 1pt none windowtext; padding: 0in;">(60 grams)</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol><li>Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.</li><li>In a large mixing bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until well combined.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0IBUDsM8-Q5a0Jtl9jAsSP3U7hlmXZKcCOqEPcZlJjnXYMri26eu6WCzGb7yxdKPh_3pkWD0nwgwcCHIh5wXcPNVIyTkC_WLBGtKNt234lsGIu52WACaaybvk0zNClnrAUY31BMLRerAnMk6v5mxMECThm-UXn47Zhq0XP_ivw3n_ipU7m40nQZYFqgk/s4032/fullsizeoutput_faec.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0IBUDsM8-Q5a0Jtl9jAsSP3U7hlmXZKcCOqEPcZlJjnXYMri26eu6WCzGb7yxdKPh_3pkWD0nwgwcCHIh5wXcPNVIyTkC_WLBGtKNt234lsGIu52WACaaybvk0zNClnrAUY31BMLRerAnMk6v5mxMECThm-UXn47Zhq0XP_ivw3n_ipU7m40nQZYFqgk/s320/fullsizeoutput_faec.heic" width="320" /></a></div></li><li>In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. </li><li>Mix in the brown sugar and granulated sugar for 1 to 2 minutes or until well combined.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qG5UBRZaFyYBkwypAkWFRqjSwy4Ri-WnrpX4Zn7uvO9sWNcE-R5xgBqrwMzsVAQg8I0Q8iy2EtLxGxgnYY1L089Mq3syeZFyiBkbldiOCoa-5wAwQcdyyQhTwrgBY5E5VdKShqBssSHCzitWKP4EuFQMJRJcNS54VqeQaO6lziXLyL2JUdfcvSyYcUY/s3353/fullsizeoutput_faed.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3353" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qG5UBRZaFyYBkwypAkWFRqjSwy4Ri-WnrpX4Zn7uvO9sWNcE-R5xgBqrwMzsVAQg8I0Q8iy2EtLxGxgnYY1L089Mq3syeZFyiBkbldiOCoa-5wAwQcdyyQhTwrgBY5E5VdKShqBssSHCzitWKP4EuFQMJRJcNS54VqeQaO6lziXLyL2JUdfcvSyYcUY/s320/fullsizeoutput_faed.heic" width="289" /></a></div></li><li>Mix in the egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Uiy77Vnsk9WB7DfSS1D9viSaXX8xIhbqgf97QxQJvxDbtaVDKLzgwD-Ul-lfuLOwYk4ywD1Ua-gXmSgn23j6X0tN6dd9qxFEke5AGegr4qz5xuhrD4WeJbFrEwKuuPPT4omNeY8OCmjR3NHm7HibGIAysGpoXdsgrTPFlexMaGtvUfqgX_JbnS1TE0s/s4032/QdHF+fjJTS6n5s70qBsJ7w.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Uiy77Vnsk9WB7DfSS1D9viSaXX8xIhbqgf97QxQJvxDbtaVDKLzgwD-Ul-lfuLOwYk4ywD1Ua-gXmSgn23j6X0tN6dd9qxFEke5AGegr4qz5xuhrD4WeJbFrEwKuuPPT4omNeY8OCmjR3NHm7HibGIAysGpoXdsgrTPFlexMaGtvUfqgX_JbnS1TE0s/s320/QdHF+fjJTS6n5s70qBsJ7w.jpg" width="240" /></a></div></li><li>Mix in the dry ingredients until just combined.</li><li>Using a 1 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.</li><li>Roll each ball of cookie dough in the granulated sugar (this will help the powdered sugar stick to the cookies better), then generously coat in the powdered sugar.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67ZjeB70LxjFBgzBHOrl5byyNKAymXDsGZuFh7KU24zIw-_giUVYi7yOqh85rKmZosARigjDFi3OXVVEdBtBhIGT-lt7cRiPZyTyW1xHkP5i3U5y360hBTMD4foCAqdAwYK_CCMdZq1LyJm2cMZXNdN9LOZHZ4JYdJWgxu5emEe12vHcqsX3GiLmzQjI/s4032/fullsizeoutput_faeb.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67ZjeB70LxjFBgzBHOrl5byyNKAymXDsGZuFh7KU24zIw-_giUVYi7yOqh85rKmZosARigjDFi3OXVVEdBtBhIGT-lt7cRiPZyTyW1xHkP5i3U5y360hBTMD4foCAqdAwYK_CCMdZq1LyJm2cMZXNdN9LOZHZ4JYdJWgxu5emEe12vHcqsX3GiLmzQjI/s320/fullsizeoutput_faeb.heic" width="320" /></a></div></li><li>Return to the prepared baking sheets, making sure to leave 2-inches between each ball of cookie dough.</li><li>Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDFi3tVkME9X2aX2sZjRPZn469GPkgW1MnW4gfq8Z_7WSk8C6BPlYXz_SNGXZmX2DSAPeZtYoIM8CZneTlXzZdW_K8EXhoG3PJ2DEHQaVNJ8hAq1gYBbBMJXLspb7qoLIAgYr2EEjuEjoieTMC15w4MML8BKk1EPqx_yL2Eq_AYWhfUvsfQ7781nunUk/s3745/fullsizeoutput_fae9.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2072" data-original-width="3745" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDFi3tVkME9X2aX2sZjRPZn469GPkgW1MnW4gfq8Z_7WSk8C6BPlYXz_SNGXZmX2DSAPeZtYoIM8CZneTlXzZdW_K8EXhoG3PJ2DEHQaVNJ8hAq1gYBbBMJXLspb7qoLIAgYr2EEjuEjoieTMC15w4MML8BKk1EPqx_yL2Eq_AYWhfUvsfQ7781nunUk/s320/fullsizeoutput_fae9.heic" width="320" /></a></div></li><li>Store cookies in an airtight container at room temperature for up to five days.</li></ol><o:p></o:p><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; vertical-align: baseline;"><span style="font-family: times;"><b><span style="border: 1pt none windowtext; color: #3e4146; padding: 0in;">Freezing Instructions: </span></b><span style="border: 1pt none windowtext; color: #3e4146; padding: 0in;">Scoop the cookie dough onto a parchment-lined baking sheet and freeze for 1 to 2 hours. Once frozen, transfer the cookie dough to a large freezer bag and freeze for up to 3 months. Thaw the cookie dough balls overnight in the refrigerator, coat in the granulated sugar and powdered sugar, and bake as directed.</span><span style="color: #3e4146;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; vertical-align: baseline;"><span style="border: 1pt none windowtext; color: #3e4146; padding: 0in;"><span style="font-family: times;">Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.</span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; vertical-align: baseline;"><span style="border: 1pt none windowtext; color: #3e4146; padding: 0in;"><span style="font-family: times;"><br /></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; vertical-align: baseline;"><span style="border: 1pt none windowtext; color: #3e4146; padding: 0in;"><span style="font-family: times;">Recipe without photos . . . </span></span><b style="font-family: "Times New Roman";">Red Velvet Crinkle Cookies </b><span style="font-family: "Times New Roman";"> Makes approximately 2 dozen </span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1 ¾</span> <span style="border: 1pt none windowtext; padding: 0in;">cups</span> <span style="border: 1pt none windowtext; padding: 0in;">all-purpose flour</span> <span style="border: 1pt none windowtext; padding: 0in;"> (220 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">3</span> <span style="border: 1pt none windowtext; padding: 0in;">tablespoons</span> <span style="border: 1pt none windowtext; padding: 0in;">natural unsweetened or Dutch process cocoa powder</span> <span style="border: 1pt none windowtext; padding: 0in;">(16 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1 ½</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoons</span> <span style="border: 1pt none windowtext; padding: 0in;">baking powder</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">¼</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;">salt</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">½</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">unsalted butter</span> <span style="border: 1pt none windowtext; padding: 0in;">softened (115 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">¾</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">packed light brown sugar</span> <span style="border: 1pt none windowtext; padding: 0in;">(150 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">¼</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">granulated sugar</span> <span style="border: 1pt none windowtext; padding: 0in;">(50 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">large egg</span> <span style="border: 1pt none windowtext; padding: 0in;">at room temperature</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">large egg yolk</span> <span style="border: 1pt none windowtext; padding: 0in;">at room temperature</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">teaspoon</span> <span style="border: 1pt none windowtext; padding: 0in;">pure vanilla extract</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">1</span> <span style="border: 1pt none windowtext; padding: 0in;">tablespoon</span> <span style="border: 1pt none windowtext; padding: 0in;">liquid red food coloring</span> <span style="border: 1pt none windowtext; padding: 0in;">(15 ml)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;"><u>Coating:</u></span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">¼</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">granulated sugar</span> <span style="border: 1pt none windowtext; padding: 0in;">(50 grams)</span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="border: 1pt none windowtext; padding: 0in;">½</span> <span style="border: 1pt none windowtext; padding: 0in;">cup</span> <span style="border: 1pt none windowtext; padding: 0in;">powdered sugar</span> <span style="border: 1pt none windowtext; padding: 0in;">(60 grams)</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol><li>Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.</li><li>In a mixing bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until well combined.<div class="separator" style="clear: both; text-align: center;"><br /></div></li><li>In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. </li><li>Mix in the brown sugar and granulated sugar for 1 to 2 minutes or until well combined.</li><li>Mix in the egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.</li><li>Mix in the dry ingredients until just combined.</li><li>Using a 1 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.</li><li>Roll each ball of cookie dough in the granulated sugar (this will help the powdered sugar stick to the cookies better), then generously coat in the powdered sugar.</li><li>Return to the prepared baking sheets, making sure to leave 2-inches between each ball of cookie dough.</li><li>Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.</li><li>Store cookies in an airtight container at room temperature for up to five days.</li></ol><o:p></o:p><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; vertical-align: baseline;"><span style="font-family: times;"><b><span style="border: 1pt none windowtext; color: #3e4146; padding: 0in;">Freezing Instructions: </span></b><span style="border: 1pt none windowtext; color: #3e4146; padding: 0in;">Scoop the cookie dough onto a parchment-lined baking sheet and freeze for 1 to 2 hours. Once frozen, transfer the cookie dough to a large freezer bag and freeze for up to 3 months. Thaw the cookie dough balls overnight in the refrigerator, coat in the granulated sugar and powdered sugar, and bake as directed.</span><span style="color: #3e4146;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt; vertical-align: baseline;"><span style="border: 1pt none windowtext; color: #3e4146; padding: 0in;"><span style="font-family: times;">Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.</span></span></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-32479046432318063612023-12-19T15:30:00.000-08:002023-12-19T15:30:59.900-08:00Flourless Chocolate Cake with a HOLIDAY TWIST <p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Rich and decadent, this cake is flourless and does not rely on any leavening agent other than slightly beaten eggs. What isn’t lacking in volume it makes up for in fudgey flavor. Peppermint candies and ice cream dd the HOLIDAY TWIST!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwnwbjVEgN_NcLMiildRi6mo5UikL9RNlV8fN44bg40g6B_V9ta4MdTvJiI7m7MMrtQEmS0yA7x6xhdVxi8uwEGs-QRd3-4bp9797AmHvtsQaTQ_i86B0LCe6EHH48E33mEFhcjav8aDinVA62EK7EacjOkFtxj1LIzGcruyegCukHnrYQtKs1Exl2sM/s4032/YpxQ+KK+TJ+Zd13xkuS8lg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwnwbjVEgN_NcLMiildRi6mo5UikL9RNlV8fN44bg40g6B_V9ta4MdTvJiI7m7MMrtQEmS0yA7x6xhdVxi8uwEGs-QRd3-4bp9797AmHvtsQaTQ_i86B0LCe6EHH48E33mEFhcjav8aDinVA62EK7EacjOkFtxj1LIzGcruyegCukHnrYQtKs1Exl2sM/s320/YpxQ+KK+TJ+Zd13xkuS8lg.jpg" width="320" /></a></div><br /><o:p></o:p><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Flourless Chocolate Cake with a HOLIDAY TWIST</b> <span style="font-size: 11pt;">Yield: 8" cake, 8 to 12 servings.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><u>Cake:<o:p></o:p></u></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1 cup semisweet chocolate chips<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1/2 cup (8 tablespoons) butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">3/4 cup granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1/4 teaspoon salt<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1 to 2 teaspoons espresso powder, optional (Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1 teaspoon vanilla<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">3 large eggs<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><u>Glaze:<o:p></o:p></u></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1 cup semisweet chocolate chips </span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;"> 1/2 cup heavy cream<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><u><span style="font-size: 11pt;">Holiday Twist:<o:p></o:p></span></u></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">Crushed peppermint candies<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">Peppermint ice cream</span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li><span style="font-size: 11pt;">Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. </span></li><li><u><span style="font-size: 11pt;">Cake</span></u><span style="font-size: 11pt;">: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. </span></li><li><span style="font-size: 11pt;">Stir until the chips melt, reheating briefly if necessary.</span><span style="font-size: 11pt;"> </span></li><li><span style="font-size: 11pt;">Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. </span></li><li><span style="font-size: 11pt;">Add the eggs, beating briefly until smooth.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83gQlVuQ7H0byL1nzCtd8jQAN7MxjNQnsNqETr7kYdus74jnLmmeUdqOvSdtur5b6w_qwasdD1U6mN4L9CFm8qCsYOxiwZZHZR8ACfbA0gfBoDgcgrGeG5WgKr4sFx0lVCmg8SoAfwP_t-ibsvqjHSaTsJgrzWYM7tHMO5dN6vWGmEh1f0hraq321qKw/s4032/U9ujv1yjRdmn25gYJzziJA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83gQlVuQ7H0byL1nzCtd8jQAN7MxjNQnsNqETr7kYdus74jnLmmeUdqOvSdtur5b6w_qwasdD1U6mN4L9CFm8qCsYOxiwZZHZR8ACfbA0gfBoDgcgrGeG5WgKr4sFx0lVCmg8SoAfwP_t-ibsvqjHSaTsJgrzWYM7tHMO5dN6vWGmEh1f0hraq321qKw/s320/U9ujv1yjRdmn25gYJzziJA.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVr1kgn31HJTC-btwv1Q2znId8pX809yyhvzxo_rV1rjKidR1YIv4EpF7fTRUacA8yMk0lA6CaCmXg4UB2i-hVaZGp_xwaDcT_fZsTRPcUdD6Dfq0ZtiTnmYrSPWHPhTQeatqezzI_4R0e4Gam5fKLRM0JFunKjdtl9-skC2kdOPohqSb_ejuamCmBoo/s4032/AC26GQhSSHGdr61oEVWSVQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVr1kgn31HJTC-btwv1Q2znId8pX809yyhvzxo_rV1rjKidR1YIv4EpF7fTRUacA8yMk0lA6CaCmXg4UB2i-hVaZGp_xwaDcT_fZsTRPcUdD6Dfq0ZtiTnmYrSPWHPhTQeatqezzI_4R0e4Gam5fKLRM0JFunKjdtl9-skC2kdOPohqSb_ejuamCmBoo/s320/AC26GQhSSHGdr61oEVWSVQ.jpg" width="240" /></a></div></span></li><li><span style="font-size: 11pt;">Sift the cocoa powder into the batter and mix just to combine. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJWLhTO4xdl-XpG72eM0F5IdR_VN0zCdM9zicd3LxifyBMpjjeotETmRq-7_zyYHlTFxUZIR1frqi7r_gsXhhJIrei1BMi0g8qQpwi98DeAPCxFNMW3cdmkMW4TOiCGBTNOQaO2DbD4kXAAGg7H0TBVWt1llTQ-ZcZuTjhF8XF0xt_pyYcV5DWeNDEyQ/s4032/tsBj9z7nQcuCv0+k1AwSwA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJWLhTO4xdl-XpG72eM0F5IdR_VN0zCdM9zicd3LxifyBMpjjeotETmRq-7_zyYHlTFxUZIR1frqi7r_gsXhhJIrei1BMi0g8qQpwi98DeAPCxFNMW3cdmkMW4TOiCGBTNOQaO2DbD4kXAAGg7H0TBVWt1llTQ-ZcZuTjhF8XF0xt_pyYcV5DWeNDEyQ/s320/tsBj9z7nQcuCv0+k1AwSwA.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEL38LjheeKT_vGmZY-ha95iDSubozaRDqiqKI8Js5I5XdLGHwux_jBg5cbrW01_8swgfjN6qUusLfSRAHqgX2eoir3a0WAb9D1W-BjIqNRHPSh9uv8pfeFOss2OZJUT5r4kWzAYMaF_8pOg8qcWiOVk-BIOVzTNe_Bcxj1jK4cUwtBYw3r0AQeF-kufA/s4032/HrUvTn%250RhSxw+19ot7MKQ.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEL38LjheeKT_vGmZY-ha95iDSubozaRDqiqKI8Js5I5XdLGHwux_jBg5cbrW01_8swgfjN6qUusLfSRAHqgX2eoir3a0WAb9D1W-BjIqNRHPSh9uv8pfeFOss2OZJUT5r4kWzAYMaF_8pOg8qcWiOVk-BIOVzTNe_Bcxj1jK4cUwtBYw3r0AQeF-kufA/s320/HrUvTn%250RhSxw+19ot7MKQ.jpg" width="240" /></a></div></div></span></li><li><span style="font-size: 11pt;">Spoon the batter into the prepared pan. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJAGKogJ5H8R8EeOQCxD3x4088lAdbS3eWd69a4s4u9OBljFeuaaoCdG0Bc1HPJ7wBrZSAyAIQOK60ldf8zK7_bRiDzB6JhUZ9zE_eEvrzfsxkBOQJKuhC-oIQM_ywGBBxaXqQ_Mo63lahIhH_29gZjsHbPZeQEPBduZeC5pq4hQ6GYTJ7FFqJClIFcg/s4032/SOPXPRzeRT6nGJtkMjEbvA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJAGKogJ5H8R8EeOQCxD3x4088lAdbS3eWd69a4s4u9OBljFeuaaoCdG0Bc1HPJ7wBrZSAyAIQOK60ldf8zK7_bRiDzB6JhUZ9zE_eEvrzfsxkBOQJKuhC-oIQM_ywGBBxaXqQ_Mo63lahIhH_29gZjsHbPZeQEPBduZeC5pq4hQ6GYTJ7FFqJClIFcg/s320/SOPXPRzeRT6nGJtkMjEbvA.jpg" width="240" /></a></div></span></li><li><span style="font-size: 11pt;">Bake the cake for 25 to 35 minutes; the top will have formed a thin crust; it should register at least 200°F on an instant-read thermometer inserted into its center.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUwda4YmU-eJT6KlCxHfxV507cRa_Yzc6yPVagMSp3IlA0nUNEX0kSQaCF8aGHFnYnykq5qZzOKXBje9TYgWOc_DOXh0mz8bMPDEkYLJWzq_2D11ge5SxD12B2q58m4LU7olL2F87R3eLZxhic1PeYx55vuDhb1XGr2GtZ40e4p5xa8xzkpQBeCsPnVc/s4032/otPRPwzlS%25q6zQHn4sFj%25g.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUwda4YmU-eJT6KlCxHfxV507cRa_Yzc6yPVagMSp3IlA0nUNEX0kSQaCF8aGHFnYnykq5qZzOKXBje9TYgWOc_DOXh0mz8bMPDEkYLJWzq_2D11ge5SxD12B2q58m4LU7olL2F87R3eLZxhic1PeYx55vuDhb1XGr2GtZ40e4p5xa8xzkpQBeCsPnVc/s320/otPRPwzlS%25q6zQHn4sFj%25g.jpg" width="240" /></a></div></span></li><li><span style="font-size: 11pt;">Remove it from the oven, and cool it in the pan for 5 minutes. </span></li><li><span style="font-size: 11pt;">Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom and the edges will crumble a bi..Allow the cake to cool completely before glazing. </span></li><li><u><span style="font-size: 11pt;">Glaze:</span></u><span style="font-size: 11pt;"> Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbKX9r9iwgieT_aDm1r2-aqI3wYCF_pYHnl-NXf0fX0RptqHJWws5HlUSL4IebnIvzIr_kPUcCPJgZ8O0j09ndPn0AqCg2KpfR9xaqhDDUGf9jU9flb07Dt0UDzp5CQsXbnpYlAzJ6lkkF-l60sa1UNzLry18i57AqqesjRCagqinZIDArC8kn4KX6KA/s4032/87rUgyqYTzWbtHe5PSaWDw.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbKX9r9iwgieT_aDm1r2-aqI3wYCF_pYHnl-NXf0fX0RptqHJWws5HlUSL4IebnIvzIr_kPUcCPJgZ8O0j09ndPn0AqCg2KpfR9xaqhDDUGf9jU9flb07Dt0UDzp5CQsXbnpYlAzJ6lkkF-l60sa1UNzLry18i57AqqesjRCagqinZIDArC8kn4KX6KA/s320/87rUgyqYTzWbtHe5PSaWDw.jpg" width="240" /></a></div></span></li><li><span style="font-size: 11pt;">Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. </span></li><li><u><span style="font-size: 11pt;">Holiday Twist</span></u><span style="font-size: 11pt;">: After glazing the cake, press crushed peppermint candies onto the sides of the cake. Serve with a scoop of peppermint ice cream. </span></li></ol><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;"><br /></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;"><i>Recipe without photos . . .</i></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Flourless Chocolate Cake with a HOLIDAY TWIST</b> <span style="font-size: 11pt;">Yield: 8" cake, 8 to 12 servings.<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><u>Cake:<o:p></o:p></u></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1 cup semisweet chocolate chips<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1/2 cup (8 tablespoons) butter<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">3/4 cup granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1/4 teaspoon salt<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1 to 2 teaspoons espresso powder, optional (Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.)<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1 teaspoon vanilla<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">3 large eggs<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><u>Glaze:<o:p></o:p></u></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">1 cup semisweet chocolate chips </span><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;"> 1/2 cup heavy cream<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><u><span style="font-size: 11pt;">Holiday Twist:<o:p></o:p></span></u></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">Crushed peppermint candies<o:p></o:p></span></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><span style="font-size: 11pt;">Peppermint ice cream<o:p></o:p></span></p><ol style="text-align: left;"><li><span style="font-size: 11pt;">Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. </span></li><li><u><span style="font-size: 11pt;">Cake</span></u><span style="font-size: 11pt;">: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. </span></li><li><span style="font-size: 11pt;">Stir until the chips melt, reheating briefly if necessary.</span><span style="font-size: 11pt;"> </span></li><li><span style="font-size: 11pt;">Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. </span></li><li><span style="font-size: 11pt;">Add the eggs, beating briefly until smooth. </span></li><li><span style="font-size: 11pt;">Sift the cocoa powder into the batter and mix just to combine. </span></li><li><span style="font-size: 11pt;">Spoon the batter into the prepared pan. </span></li><li><span style="font-size: 11pt;">Bake the cake for 25 to 35 minutes; the top will have formed a thin crust; it should register at least 200°F on an instant-read thermometer inserted into its center.</span></li><li><span style="font-size: 11pt;">Remove it from the oven, and cool it in the pan for 5 minutes. </span></li><li><span style="font-size: 11pt;">Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom and the edges will crumble a bi..Allow the cake to cool completely before glazing. </span></li><li><u><span style="font-size: 11pt;">Glaze:</span></u><span style="font-size: 11pt;"> Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth. </span></li><li><span style="font-size: 11pt;">Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. </span></li><li><u><span style="font-size: 11pt;">Holiday Twist</span></u><span style="font-size: 11pt;">: After glazing the cake, press crushed peppermint candies onto the sides of the cake. Serve with a scoop of peppermint ice cream. </span></li></ol>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-28960500142258096602023-12-19T09:24:00.000-08:002023-12-19T09:26:40.722-08:00Crock Pot Peanut Clusters<p><span style="font-family: "Times New Roman";">Using the crock pot, is an easy way to make peanut clusters and this recipe includes tips for tempering and ways to prevent condensation from ruining these yummy treats that contain three types of chocolate.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWn9_xjX8gvX90Popn3QHMQyRqgfvh-D71ioB1FNuV9XF9OgysvX-0IjgvdnP3IOMjgl0UmNaDqgEpfgC1oYl9oVwQw64U5uOzuWYXABj8v7E1BYPt-3uGR6d21bp4zWlGbpNofW6NKSj762G1Eujjv_n3Z-tmmoguQA1kD-hftXWXrZ5oywtmvqaWtpQ/s4032/fullsizeoutput_fd79.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWn9_xjX8gvX90Popn3QHMQyRqgfvh-D71ioB1FNuV9XF9OgysvX-0IjgvdnP3IOMjgl0UmNaDqgEpfgC1oYl9oVwQw64U5uOzuWYXABj8v7E1BYPt-3uGR6d21bp4zWlGbpNofW6NKSj762G1Eujjv_n3Z-tmmoguQA1kD-hftXWXrZ5oywtmvqaWtpQ/s320/fullsizeoutput_fd79.jpeg" width="320" /></a></span></div><span style="font-family: "Times New Roman";"><br /> </span><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Crock Pot Peanut Clusters</b> Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 pounds white almond bark (this helps ensure the peanut clusters will harden<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 cups semi sweet (or dark) chocolate chips<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">28 ounces salted dry roasted peanuts Salted Dry Roasted Peanuts</p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning). <strong><span style="letter-spacing: 0.65pt;"> </span></strong><span style="letter-spacing: 0.65pt;">Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid</span><span style="letter-spacing: 0.65pt;"> in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.</span></li><li>When the chocolates are all soft and melted enough, stir to combine them. </li><li><span style="letter-spacing: 0.65pt;">Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note:<b> </b></span><span style="letter-spacing: 0.65pt;">All of the chocolate was initially tempered, meaning it has undergone a process which increases shine and durability. However, when it is melted it loses its temper because the crystal structure breaks down above 90°F. Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German chocolate) to the untempered chocolate!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwD-m8jV_B3V9ydDSGiGTmQ04J3eRc42UEL2MynntVgMD6X4XIMYZRvJu6T7Y6TmBrHNoQwH0B56Xd7jTG0l-xh9lCai0WqPwPgRYws4o7nV-ywRJ_zcjD8HCmBgawHJTQAiH73HbChDL86c2xJOVSEL_l590YJxYus7uwiKBu6XA8MhNFD23zi3PWIw/s650/fullsizeoutput_fd7a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="650" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwD-m8jV_B3V9ydDSGiGTmQ04J3eRc42UEL2MynntVgMD6X4XIMYZRvJu6T7Y6TmBrHNoQwH0B56Xd7jTG0l-xh9lCai0WqPwPgRYws4o7nV-ywRJ_zcjD8HCmBgawHJTQAiH73HbChDL86c2xJOVSEL_l590YJxYus7uwiKBu6XA8MhNFD23zi3PWIw/s320/fullsizeoutput_fd7a.jpeg" width="320" /></a></div></span></li><li>After all the chocolate is melted, add the nuts to the crock pot and stir well. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNP4y4U_WJ6P88khUfU6bfl5jFpik0ni4JdFrF_U0vRQc1_J1PI2FIHgt9cjYEFla_7g8rmwRPf6bnfvqdDeAOQmZIFcJvN_EudsEIzGAXsttHAmpcRpUJuF-hAndw0G6DxP177XyOzNyDd2_YcgnMf_aw2W992x5JLHQkQYZpbL9XFKjhVJJjNOSHWT0/s776/fullsizeoutput_fd7b.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="776" data-original-width="680" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNP4y4U_WJ6P88khUfU6bfl5jFpik0ni4JdFrF_U0vRQc1_J1PI2FIHgt9cjYEFla_7g8rmwRPf6bnfvqdDeAOQmZIFcJvN_EudsEIzGAXsttHAmpcRpUJuF-hAndw0G6DxP177XyOzNyDd2_YcgnMf_aw2W992x5JLHQkQYZpbL9XFKjhVJJjNOSHWT0/s320/fullsizeoutput_fd7b.jpeg" width="280" /></a></div></li><li>Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner. Allow to set for about l hour. </li><li>When they are set, transfer to an air tight container. </li></ol><div>Recipe without photos . . . <b>Crock Pot Peanut Clusters</b> Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half</div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 pounds white almond bark (this helps ensure the peanut clusters will harden<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">2 cups semi sweet (or dark) chocolate chips<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">28 ounces salted dry roasted peanuts Salted Dry Roasted Peanuts</p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p class="MsoNoSpacing" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p></p><o:p></o:p><p></p><ol style="text-align: left;"><li>Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning). <strong><span style="letter-spacing: 0.65pt;"> </span></strong><span style="letter-spacing: 0.65pt;">Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid</span><span style="letter-spacing: 0.65pt;"> in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.</span></li><li>When the chocolates are all soft and melted enough, stir to combine them. </li><li><span style="letter-spacing: 0.65pt;">Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note:<b> </b></span><span style="letter-spacing: 0.65pt;">All of the chocolate was initially tempered, meaning it has undergone a process which increases shine and durability. However, when it is melted it loses its temper because the crystal structure breaks down above 90°F. Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German chocolate) to the untempered chocolate!</span></li><li>After all the chocolate is melted, add the nuts to the crock pot and stir well. </li><li>Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner. Allow to set for about l hour. </li><li>When they are set, transfer to an air tight container. </li></ol><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-46098796328630654122023-12-12T07:28:00.000-08:002023-12-12T09:00:26.875-08:00Kansas Poet Laureate Traci Brimhall's Banana Bread<p>Kansas Poet Laureate <span style="font-family: "Times New Roman"; font-size: 12pt;">Traci Brimhall</span><span style="font-family: Times New Roman; font-size: small;"> </span><span style="font-family: Times New Roman;">was</span><span style="font-family: Times New Roman; font-size: small;"> the feature in the latest <a href="https://www.travelks.com/kansas-magazine/">KANSAS! magazine</a> Taste article (2024/vol 80/ issue 1). </span><span style="font-family: "Times New Roman"; font-size: 12pt;">“Food like poetry can summon people. Comparing the two, she says, “Both can be a window and a mirror.”</span><span style="font-family: Times New Roman; font-size: small;"> Her article, "Poems & Banana Bread," explores her interest in food insecurity across the state and also explores how she incorporates food and culinary topics with her son and students at Kansas State University. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaphZrehsXKoCr5cIEpfOPdfv5GbXi_QTsOeuTz0Wi96C9G7TaWP8hmEPMW4BpEu8vT7nQOltALCJ2KFs9mYXHz9ts_K6f2A9Cwcc4UszAnXWrLGAEUSE0HFPaiMDPAIpOeSccAsG80syZSWRmMhLwV72wrcSw7KOcqu1oNvqEX-dX_VJ1grkFswUpns/s162/fullsizeoutput_fcf6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="151" data-original-width="162" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaphZrehsXKoCr5cIEpfOPdfv5GbXi_QTsOeuTz0Wi96C9G7TaWP8hmEPMW4BpEu8vT7nQOltALCJ2KFs9mYXHz9ts_K6f2A9Cwcc4UszAnXWrLGAEUSE0HFPaiMDPAIpOeSccAsG80syZSWRmMhLwV72wrcSw7KOcqu1oNvqEX-dX_VJ1grkFswUpns/s1600/fullsizeoutput_fcf6.jpeg" width="162" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf55kuOngeDj4hxrq_MiUGQIpA9Fj1uKyQ_-2y_CKBshyphenhyphenW3rVKC4mWRBsUbtkY8S6ew5UuVJN6wkH1elXxlcC3DBZqCaauGwm_dseLynDjKxYVgGMfUyB0PtEc4h6SnmAIjUkbGwmEfCQutiPKUjlop4io-FXV_uHcVKKehUdGtTduIg72uc34wpepSvw/s369/fullsizeoutput_fcf9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="262" data-original-width="369" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf55kuOngeDj4hxrq_MiUGQIpA9Fj1uKyQ_-2y_CKBshyphenhyphenW3rVKC4mWRBsUbtkY8S6ew5UuVJN6wkH1elXxlcC3DBZqCaauGwm_dseLynDjKxYVgGMfUyB0PtEc4h6SnmAIjUkbGwmEfCQutiPKUjlop4io-FXV_uHcVKKehUdGtTduIg72uc34wpepSvw/s320/fullsizeoutput_fcf9.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbu8IYkJvzPDWwt1pslCUR1GMEoGFUe347nat5HOSaIcaSzKocMAS_ZRuXeAvr6tckm0yUahGAlo9482WDPzJHRNDatyp8pfKDBgzqe1uggDWLubTi_a5538hdrzlmxHrhLke6A8Q5EPaix0p0EYXk-qd3uMUxDdB8cWSgKyDow_61zw1v0l6TUgovHI/s503/4888-kansas-cover-2023-november-23-issue.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="503" data-original-width="387" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbu8IYkJvzPDWwt1pslCUR1GMEoGFUe347nat5HOSaIcaSzKocMAS_ZRuXeAvr6tckm0yUahGAlo9482WDPzJHRNDatyp8pfKDBgzqe1uggDWLubTi_a5538hdrzlmxHrhLke6A8Q5EPaix0p0EYXk-qd3uMUxDdB8cWSgKyDow_61zw1v0l6TUgovHI/s320/4888-kansas-cover-2023-november-23-issue.jpg" width="246" /></a></div></div><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><b><br /></b></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><b>ABOUT TRACI'S RECIPE </b>— Food is capable of capturing a moment in time and this recipe transports Traci back to her very first baking experience. She says, “<span style="color: black;">One of the things I like about it is that it never fails. It's always delicious. Oh! And I always freeze my bananas as they brown and then thaw those frozen ones for baking. It makes the banana bread very moist and makes mixing the ingredients go more easily as well.” <span> </span><o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span style="color: black;">Winter Holiday Suggestion: Bake in disposable pans for gift giving. </span><span style="font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><o:p> </o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><b>MOM’S BANANA BREAD <span> </span></b>Yield: <span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; letter-spacing: 0.15pt;">3 mini (</span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">3¼ <span> </span>x 5 ¾ x 2-inch) <span style="color: #333333; letter-spacing: 0.15pt;">loaf pans</span></span><span style="font-size: 10pt;"><o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span>INGREDIENTS<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span>1 1/2 cups all-purpose flour<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span>1 teaspoon salt<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span>1 teaspoon baking soda<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span>1 cup mashed (over) ripe bananas (approximately 3-4)<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span>1 cup granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span>1 egg<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span>1/4 cup (1/2 stick) butter, melted and cooled<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span>1 small package (4 ounces or 1/4 cup) walnuts or pecans. optional<o:p></o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span><o:p> </o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span><o:p>INSTRUCTIONS</o:p></span></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin: 0in 0in 0.0001pt; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"></p><ol style="text-align: left;"><li><span style="font-size: 12pt; text-indent: -0.25in;">Stir together flour, salt, and soda.</span><span style="font-size: 12pt; text-indent: -0.25in;"> </span></li><li><span style="font-size: 12pt; text-indent: -0.25in;">In a separate bowl, combine bananas and sugar. Stir well. Add egg and butter.</span><span style="font-size: 12pt; text-indent: -0.25in;"> </span></li><li><span style="font-size: 12pt; text-indent: -0.25in;">Pour liquid ingredients into dry ingredients and mix with a fork until moistened.</span></li><li><span style="font-size: 12pt; text-indent: -0.25in;">Pour into 3 mini loaf pans that have been sprayed with pan release. Fill each pan about two-thirds full.</span><span style="font-size: 12pt; text-indent: -0.25in;"> </span></li><li><span style="font-size: 12pt; text-indent: -0.25in;">Bake in a preheated 325 degrees F. oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.</span></li><li><span style="font-size: 12pt; text-indent: -0.25in;">Let cool on a rack before slicing.</span></li></ol><p></p><p class="MsoListParagraphCxSpFirst" style="margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><span style="font-size: medium; text-indent: 0px;">Alternative for steps 4 & t5: Pour the batter into a prepared standard (</span><span style="color: #010000; font-size: 12pt; text-indent: 0px;">8½ x 4½ x 2⅝</span><span style="background-color: white; color: #222222; font-size: 12pt; letter-spacing: 0.15pt; text-indent: 0px;">-inch) loaf pan; increase baking time to about 55-60 minutes.<o:p></o:p></span><span style="background-color: white; color: #202124; font-size: 12pt; text-indent: 0px;">Quick breads, including this banana bread, should register an internal temperature of </span><span style="color: #040c28; font-size: 12pt; text-indent: 0px;">200 to 205 degrees F.</span><span style="background-color: white; color: #222222; font-size: 12pt; letter-spacing: 0.15pt; text-indent: 0px;">Note: </span><span style="background-color: white; color: #202124; font-size: 12pt; text-indent: 0px;">Using an instant read thermometer inserted into the center of quick breads is the best and most accurate way to ensure they are perfectly cooked through but not overdone.</span><o:p></o:p></p><p class="MsoListParagraphCxSpFirst" style="margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><span style="background-color: white; color: #202124; font-size: 12pt; text-indent: 0px;"><br /></span></p><p class="MsoListParagraphCxSpFirst" style="margin-left: 0.25in; text-align: left; text-indent: -0.25in;"><span style="background-color: white; color: #202124; font-size: 12pt; text-indent: 0px;">The magazine is full of interesting stories including another non-food article I wrote: "Crispin's Mseum of the Wonder Drugs of </span><span style="color: #202124;"><span style="caret-color: rgb(32, 33, 36);">Yesteryear." Located in a historic building in Lincoln, Kansas, the museum in full of wonders including the owner and retired pharmacist Jack Crispin. This free museum in definitely a must see. </span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLLvDuk6eApgevndRTek5k5wqK7qCrDzwf2l2hzG7Jfp7cbTh6NXhoxpBDTKm8k8d2vkM1C5PQ5AouyjzD0S-LETrNi4PE2dnJPa8IRiDyHCcVKbgqT8Rz-lMTWmnc71qbZLjVT8uxXImdncFB6e_ytCgqMwvH6Lf4CmqIWObwHch-BCYhO_-tBfSaJM/s2565/fullsizeoutput_f33a.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2435" data-original-width="2565" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKLLvDuk6eApgevndRTek5k5wqK7qCrDzwf2l2hzG7Jfp7cbTh6NXhoxpBDTKm8k8d2vkM1C5PQ5AouyjzD0S-LETrNi4PE2dnJPa8IRiDyHCcVKbgqT8Rz-lMTWmnc71qbZLjVT8uxXImdncFB6e_ytCgqMwvH6Lf4CmqIWObwHch-BCYhO_-tBfSaJM/s320/fullsizeoutput_f33a.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crispin's Drug Store Museum is located at 161 E. Lincoln Ave., Lincoln, KS<br />Phone: 785-524-5383<br />Website: <a href="https://www.crispinsdrugstoremuseum.com">crispinsdrugmtoremuseum.com</a> or on Facebook</td></tr></tbody></table><span style="color: #202124;"><span style="caret-color: rgb(32, 33, 36);"><br /></span></span><p></p><p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="margin-left: 0.25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p><style class="WebKit-mso-list-quirks-style">
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</style></p><br />Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0tag:blogger.com,1999:blog-4731379963558866771.post-5341227611576309482023-12-06T12:10:00.000-08:002023-12-06T12:10:26.034-08:00Molasses Refrigerator Cookies<p><span style="font-family: Times New Roman;">Referred to as slice-and-bake, icebox or refrigerator cookies, recipes such as these are convenient as they can be made ahead, even frozen. Then, just slice-and-bake as needed. Full of warm spices, these sweet treats are a great way to welcome the cooler fall season.</span><span style="font-family: "Times New Roman";"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmfT-XM5Qw0ew8-dRw6gwMTQ2oyEuT2aZ6zQSz6JKN1nKptXB2GcLwb-nsjyfLyCXZ5OFEjNi2VM1tP2NYMzcK866A4TAi0yplEWNCZ-glqZo9TGTq5uvGl63uQ1VE2Llr9i23m4zZyMkVphQG1gThDYkLCfM91AGxqBdXCMhsKQUqqPIBI26DthbSVw/s4032/fullsizeoutput_efd3.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmfT-XM5Qw0ew8-dRw6gwMTQ2oyEuT2aZ6zQSz6JKN1nKptXB2GcLwb-nsjyfLyCXZ5OFEjNi2VM1tP2NYMzcK866A4TAi0yplEWNCZ-glqZo9TGTq5uvGl63uQ1VE2Llr9i23m4zZyMkVphQG1gThDYkLCfM91AGxqBdXCMhsKQUqqPIBI26DthbSVw/s320/fullsizeoutput_efd3.heic" width="320" /></a></div><br /><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><b>Molasses Refrigerator Cookies</b><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 3/4 cups all-purpose flour<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 tseaspoon baking soda<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon ground cinnamon<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon ground ginger<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 teaspoon ground allspice<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 teaspoon kosher salt<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/4 teaspoon ground cloves<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/4 teaspoon ground nutmeg<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">3/4 cup packed brown sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 stick salted butter, softened<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/4 cup molasses<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 large egg<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 1/2 teaspoon maple extract<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Sanding sugar, for sprinkling (or just use granulated sugar)</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><ol style="text-align: left;"><li>Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. </li><li>In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-phYTz7M_6Q-cOutVYdth4XScW3KYdnPnKLxx0qU-obhI3aruCa3NNVuPej3KEESO14GsjVJ4rJCmBYDj4um-aVe9wcp42EdF2eSqc-Wp9NtI2ObONlUrsGo59ybho3Me0stS5u6dzvYehXgJEG_stiK9PSH3249h67ZsjV7EiyhxkQ1cOD0ppCsQ918/s4032/z1UIVYkXTPC+mImrJTkgQA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-phYTz7M_6Q-cOutVYdth4XScW3KYdnPnKLxx0qU-obhI3aruCa3NNVuPej3KEESO14GsjVJ4rJCmBYDj4um-aVe9wcp42EdF2eSqc-Wp9NtI2ObONlUrsGo59ybho3Me0stS5u6dzvYehXgJEG_stiK9PSH3249h67ZsjV7EiyhxkQ1cOD0ppCsQ918/s320/z1UIVYkXTPC+mImrJTkgQA.jpg" width="240" /></a></div></li><li>Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. </li><li>Beat in the egg until combined, then beat in the maple extract.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB9oWh5827g3dLq0dWzTsuud3c_va9ySasOaKSBukNYmq0_alGx_4bZ5-i5WkpR-8PZCpjUM8WCWe5DO2fdR7pzojuAb6no37i_rtUzXLXKRiTfnxk8efR0MJESIFvI05eCUJjFLwYnvkUKXMVxbzlKKBGevFKHCqET_zNNYBFJI_Ko5UEzZHdzvijDo/s4032/7vkP6efaQ4WMAlWLo%25RLRQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB9oWh5827g3dLq0dWzTsuud3c_va9ySasOaKSBukNYmq0_alGx_4bZ5-i5WkpR-8PZCpjUM8WCWe5DO2fdR7pzojuAb6no37i_rtUzXLXKRiTfnxk8efR0MJESIFvI05eCUJjFLwYnvkUKXMVxbzlKKBGevFKHCqET_zNNYBFJI_Ko5UEzZHdzvijDo/s320/7vkP6efaQ4WMAlWLo%25RLRQ.jpg" width="240" /></a></div></li><li>Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.</li><li>Lay dough out a sheet of wax paper or plastic wrap. Divide dough in half. </li><li>Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. </li><li>Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)</li><li>To Bake<span style="color: #066963;">:<b> </b></span>Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. </li><li>Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQe5HefyvaCAUgjPhGDcoj4M109QAD_1UFR8YJoccJ8AgnmTh3w58C6M32Ur0IOo5VrrmikY-z5Tl3LarThselJBkeinjs6Mh1EWmZTRpdJprhBy1mKkqQ69PhIeU6HxRB8zzTjC7b7T5dUJ22zNhbms30YhZ3MWpp-MFMB-C8ub35nUhSnf-EcqcLD8o/s4032/fullsizeoutput_efce.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQe5HefyvaCAUgjPhGDcoj4M109QAD_1UFR8YJoccJ8AgnmTh3w58C6M32Ur0IOo5VrrmikY-z5Tl3LarThselJBkeinjs6Mh1EWmZTRpdJprhBy1mKkqQ69PhIeU6HxRB8zzTjC7b7T5dUJ22zNhbms30YhZ3MWpp-MFMB-C8ub35nUhSnf-EcqcLD8o/s320/fullsizeoutput_efce.heic" width="320" /></a></div></li><li>Bake about 12 minutes. </li><li>Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely. Cookies will crisp as they cool.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3snNbhFyUkkqSDhyQmbdPbRMlHJbwHUxaOSeDHFRfabeZ5dWPj8qqYOsbOGZ-SND4EhyaOjsxege-3_c88xtPpKnmZA7Mm3Hh82TeAnL1rUJ1zkcXubjiNLp3iCFth4E09ug6PjzNvLH5G1Oupr3USFghCyTz_qQ1Q_kQzF4ywgcS0lzyyVMNE6uvzI/s4032/7Mg9ZDA1RHCMd88B4iGz5Q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3snNbhFyUkkqSDhyQmbdPbRMlHJbwHUxaOSeDHFRfabeZ5dWPj8qqYOsbOGZ-SND4EhyaOjsxege-3_c88xtPpKnmZA7Mm3Hh82TeAnL1rUJ1zkcXubjiNLp3iCFth4E09ug6PjzNvLH5G1Oupr3USFghCyTz_qQ1Q_kQzF4ywgcS0lzyyVMNE6uvzI/s320/7Mg9ZDA1RHCMd88B4iGz5Q.jpg" width="240" /></a></div><br /></li></ol><div><i>Recipe without photos . . .</i> <b>Molasses Refrigerator Cookies</b></div><p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 3/4 cups all-purpose flour<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 tseaspoon baking soda<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon ground cinnamon<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 teaspoon ground ginger<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 teaspoon ground allspice<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/2 teaspoon kosher salt<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/4 teaspoon ground cloves<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/4 teaspoon ground nutmeg<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">3/4 cup packed brown sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 stick salted butter, softened<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1/4 cup molasses<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 large egg<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">1 1/2 teaspoon maple extract<o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;">Sanding sugar, for sprinkling (or just use granulated sugar)</p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"></p><p></p><o:p></o:p><p></p><ol style="text-align: left;"><li>Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves and nutmeg in a medium bowl. </li><li>In a large bowl, combine the brown sugar and butter and beat with a mixer until fluffy, about 1 minute. </li><li>Drizzle in the molasses, beating well and scraping down the bowl halfway through, if necessary. </li><li>Beat in the egg until combined, then beat in the maple extract. </li><li>Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition.</li><li>Lay dough out a sheet of wax paper or plastic wrap. Divide dough in half. </li><li>Place half on a piece of wax paper or plastic wrap and shape into a firm log, about 1” thick. Wrap the log in the wax paper or plastic. Repeat with the remaining dough to make another log. </li><li>Chill logs until firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)</li><li>To Bake<span style="color: #066963;">:<b> </b></span>Preheat the oven to 350 ̊. Line baking sheet(s)with parchment paper. </li><li>Slice the dough logs into 1⁄4-inch-thick rounds and place 1” apart on the baking sheets and sprinkle each cookie with sanding sugar. </li><li>Bake about 12 minutes. </li><li>Transfer to a cooling rack and let cookies cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely. Cookies will crisp as they cool.</li></ol><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p><p class="MsoNormal" style="font-family: "Times New Roman"; margin: 0in 0in 0.0001pt;"><o:p></o:p></p>Cooking with Barry & Metahttp://www.blogger.com/profile/05080291833343906959noreply@blogger.com0