tag:blogger.com,1999:blog-62028568767808843822024-02-01T23:34:45.360-06:00Frugal, Fast, and Funhlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.comBlogger364125tag:blogger.com,1999:blog-6202856876780884382.post-47942224073225512442020-03-18T16:26:00.000-05:002020-03-18T16:26:24.355-05:00Yeast-raised Spinach Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f7NYaRLi6ROtWV9xXbMga8uegXPQ7EArSB8Xq6CrbmIX0Ge7kMl7cbZpt56VrI8kvUSaOTi2qb0jLy56BP04or3oOxrHPaKqMsbRupTN6F3j1BqzSd8aNgos9XZH-e2k6pxFxMTKHcs/s1600/IMG_5692.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f7NYaRLi6ROtWV9xXbMga8uegXPQ7EArSB8Xq6CrbmIX0Ge7kMl7cbZpt56VrI8kvUSaOTi2qb0jLy56BP04or3oOxrHPaKqMsbRupTN6F3j1BqzSd8aNgos9XZH-e2k6pxFxMTKHcs/s400/IMG_5692.JPG" width="400" /></a></div>
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Just in time for St. Patrrick's day, a bread I made last year for my grandson's birthday dinner. He had asked for his favorite take out, from Pho Thai, a Vietnamese restaurant here in town that has wonderful pho and lots of other dishes we all love.<br />
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That was the main part of the meal, along with one of his mother's typically spectacular cakes, and I would be bringing someting to honor the Irish part of the holiday.<br />
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I have never been a fan of soda bread, and I thought of green cole slaw (my favorite cole slaw found here, <a href="https://frugalfastfun.blogspot.com/2012/08/non-creamy-cole-slaw.html">https://frugalfastfun.blogspot.com/2012/08/non-creamy-cole-slaw.html</a><br />
with spinach chopped in to turn it much more emerald green). But then, knowing that my grandsons all are great fans of homemade yeast bread, I decided to try out making a spinach bread, and it was readily consumed--real fusion cooking I guess.<br />
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Now, a year later, who knew what changes we'd be seeing with
that restaurant and so many more closed and Sorren's birthday party
postponed for who know how long. So if you are confined to the kitchen and want to try out something different and, yes, a day late, something for this "luck o' the Irish" day seemed appropriate. Maybe it's something you could make for April Fool's Day too if you like to do some fun menus on that day too. Who knows, by then we may well have advanced cases of cabin fever and will long or some fun.<br />
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Oh, and the nice thing about this is that it really tastes good!<br />
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Note that the amount of spinach is given in ounces. As with almost any yeast bread, there is a lot of "forgiveness" in what you include, if you are trying to be precise in measurements, trying to get an exact number of cups of fresh spinach is almost impossible. How much do you pack it down? Do you measure it before or after chopping? Are you using baby spinach or a bunch of "garden spinach?"<br />
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<span style="font-size: large;"><b>Spinach Bread</b></span></div>
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10 oz. fresh spinach (i(See NOTE for substituting frozen chopped spinach)<br />
2 cups water<br />
1/3 cup oil<br />
1/3 cup sugar<br />
2 1/2 teaspoons salt<br />
1/2 to1 teaspoon garlic powder <br />
1 teaspoon finely ground black pepper<br />
1 tablespoon dry yeast (one packet)<br />
1 finely chopped jalapeno pepper (optional)<br />
1/2 cup diced orange bell pepper (optional)<br />
1 cup oatmeal<br />
approximately 5 to 6 cups all purpose or bread flour<br />
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1. Heat the water until almost boiling--about 2 to 3 minutes in the microwave. Put the spinach in the bowl of a processor with the chopping blade along with the oil, sugar, garlic powder, and black pepper.<br />
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2. Pour the hot water over the spinach mixture and process until the spinach is finely and evenly chopped.<br />
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3. Unless you have a very large processor, you will need to pour the spinach mixture into a large mixing bowl. Add the oatmeal, the chopped peppers, and about 1 cup of flour. Stir well. When the mixture has cooled to lukewarm, stir in the yeast and then another cup or so of flour; Beat well and set aside tp raise for about an hour, until bubbly and almost doubled.<br />
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4. Stir in more flour a cup at a time, until the dough is firm enough to knead. Then turn out on to a floured board or counter and knead for a few minutes until satiny.<br />
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Place back in the bowl and oil lightly and cover with a floured towel. Put in a warm place for an hour or so until doubled in bulk.<span style="font-size: x-large;">*</span><br />
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5. Divide the dough into two or three evenly sized portions, and shape into loaf shapes. Place the loaves on oiled baking sheets and slash the tops lightly. Set aside to raise another 40 minutes or so, until again doubled.<br />
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6. Bake in a preheated 350 degree oven for about 20 to 25 minutes, until the tops is a deep golden brown. You can also lift a loaf off the sheet and check to be sure that the bottom is also well-browned. Remove the loaves from the oven and place on cooling racks. While still very hot, brush with butter. <br />
<span style="font-size: x-large;">*</span> If desired, you can "punch down" the dough one or two times and allow to raise until doubled again each time. In this way, the bread can meet your schedule rather than its own!<br />
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<br />hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-40282455471740433222020-03-18T07:53:00.000-05:002020-03-18T07:53:54.425-05:00Million Dollar Cookies<div class="separator" style="clear: both; text-align: center;">
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When I was a child, this was a fairly common cookie at our house. As we stirred up this dough and rolled it into long snakes, I always asked my mother why they were called "Million Dollar" cookies, and she always told me she didn't know, they just were. Maybe because of their coin shape? Maybe because the recipe was so large that it seemed to make millions? Whatever the real reason, Mom would say, well, maybe it's because they taste like a million dollars. <br />
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As an adult, I still have wondered about the name. Searching the internet for "Million Dollar Cookies" was not helpful either. There were links to many recipes, but every one of them was different, both from Grandma Stirmel's cookies and from each other. About the only similarity was the round shape starting with a generally basic sugar cookie. Some had oatmeal, some had nuts or raisins or chocolate chips. None were "icebox cookies," instead either rolled in small balls (sometimes flattened before baking, sometimes not) or made as a drop cookie.<br />
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So I didn't find an origin story, but our family's history with the cookie comes from my father's mother, and it is preserved on this page of this very old (1936) Brick Church Cookbook.<br />
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As can be seen by the spots and stains, this page was apparently used often. My mother said, you can always tell which recipes are most used in a cookbook by just looking at where it is most soiled.<br />
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Now, as I prepare to make my slightly updated version, let me first include Grandma's original, as seen in the photo.<br />
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<span style="font-size: large;"><b>Million Dollar Cookies</b></span></div>
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1/2 cup buttter<br />
1/2 cup other shortening<br />
1/2 cup brown sugar<br />
1/2 cup white sugar<br />
2 small eggs<br />
1 teaspoon cinnamon<br />
1/2 teaspoon soda dissolved in a litte [sic] hot water<br />
3 cups flour<br />
1 cup chopped nuts<br />
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Line a bread tin with waxed paper.l Press mixture into pan, chill thoroughly. Let stand over night. Slice and bake.<br />
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<span style="font-size: large;"><b>21st Century Million Dollar Cookies</b></span></div>
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I have made few changes to that old recipe, but the following does provide more detailed instructions. I have also added chocolate chips because, well, because chocolate I guess! Still, you can omit them if you like.<br />
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In these photos, I show the one inch diameter cookies, made at Christmas time in the smaller suggested size because that works better when putting these along side the many other kinds of cookies and homemade candies on those tempting trays of goodies. This smaller size could also work if you are trying to limit sweet snacks, for yourself or for small children. <br />
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1/2 cup buttter<br />
1/2 cup margarine (OR all butter)<br />
1/2 cup brown sugar<br />
1/2 cup white sugar<br />
1 large egg<br />
1/2 to 1 teaspoon vanilla<br />
1/2 teaspoon baking soda <br />
3 cups flour<br />
1 t cinnamon <br />
1 cup chopped nuts <br />
1 cup mini semisweet chocolate chips, or regular sized chips, chopped<br />
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1. Cream together the butter, margarine, and sugars. Stir in the egg and vanilla and beat until well mixed and a little fluffly.<br />
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2. Sift together the flour, cinnamon, and baking soda (or stir together well in a secondd mixing bowl) and add to the butter mixture. When the flour is completely incorporated into the butter, stir in the nuts and chocolate chips.<br />
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3. Shape into rolls about 1 to 2 inches in diameter. The smaller size works well for Christmas cookies, while tthe larger rolls will be good for "everyday." I usually make two or three rolls, as they are easier to handle than one very long roll.<br />
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4. Wrap each roll in waxed paper and chill for several hours or more. The dough may also be wrapped tightly (plastic wrap, not just waxed paper) and frozen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWP1A_OcVw0Cze8Qf3TUV9nDlJnIuWT7qk1Chma-AjYPTBILhokJK5TkXpntUh9MxKVhzFUB-WPvkA8dWzzFZ-2ZwR_nqw1zDLpBIKcWDJ4SLQo9LglSLn1p3uZe1hi4QlBEQYXZZUVTU/s1600/fullsizeoutput_10be.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1575" data-original-width="1600" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWP1A_OcVw0Cze8Qf3TUV9nDlJnIuWT7qk1Chma-AjYPTBILhokJK5TkXpntUh9MxKVhzFUB-WPvkA8dWzzFZ-2ZwR_nqw1zDLpBIKcWDJ4SLQo9LglSLn1p3uZe1hi4QlBEQYXZZUVTU/s320/fullsizeoutput_10be.jpeg" width="320" /></a><br />
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5. When ready to bake, slice the dough about 1/4 inch thick and place the cookies on ungreased cookie sheets. Bake at 400 for about 8 to 10 minutes--perhaps a little longer if frozen.hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-89311800910757878412019-11-26T14:41:00.000-06:002019-12-18T14:32:44.633-06:00Old Fashioned Chocolate Pudding<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">Here's an old,
old recipe that happens to be gluten free, from way back before people even
knew they might want to make such a thing. In fact, our family has a story
almost a hundred years old, in which chocolate pudding played a key role.</span><br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">In the winter
of 1918, during the great "Spanish flu," my paternal grandparents
were very, very sick. Word spread through the neighborhood, including the fact
that their two little boys (Dad was almost 7, his brother about 8) were fending
for themselves as much as possible. To understand their situation, imagine a
day with only wood stoves for heat and cooking, no convenience foods available,
etc. </span><br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">At the time, my
other grandparents lived in the same rural community with their own two
toddlers, my mother and uncle. Upon hearing of my father's family
predicament, my mother's mother went over to the home and came upon a pretty
pitiful scene: desperately ill adults, a cold, cold house with little food, and
two very hungry and scared little boys. Grandma went right to work, starting a
fire in the cookstove and making a big batch of chocolate pudding. Ever after,
my Dad would talk fondly of this wonderful gift of mercy, and my grandmother
would just say, well of course, I <i style="mso-bidi-font-style: normal;">had</i> to take care
of my future son-in-law, right? (Mom's family moved many hours away shortly
after this, and it was only about 15 years later when they <i>really</i> met and married.)</span><br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">Back in 1918, pudding
was often served as soon as it was cool enough to eat, and ever after, one of
my father's favorite comfort foods was warm chocolate pudding. If you have only
had chilled chocolate pudding, you might want to try serving it hot off the
stove, perhaps with a scoop of vanilla ice cream melting on top. And if you
have only had instant chocolate pudding or the kind you can buy in little
refrigerated cups, this is really going to be an entirely new experience. </span><br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">The following
recipe is almost the same as the one my mother made over the years, with two
changes. </span><br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">First, her
method involved heating the milk first, but this always needed a watchful eye
to be sure it didn't stick to the pan. By bringing water to a boil and using
dry milk powder, I skipped that worrisome step. (If you want to use fresh milk
instead, I have added the method for that following the main recipe.)</span><br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">Second, the
microwave is really the way to go for making a really creamy pudding with only
an occasional stir rather than standing by the stove and stirring constantly
until the pudding is fully cooked. As this photo shows, however, there is still
a need for vigilance--and starting out with a large enough bowl!</span><br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">Next time you
are in the mood for a relatively simple, pretty inexpensive dessert--one that
is gluten free too--step back in time and make a bowl of chocolate pudding
"from scratch." </span><br />
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<b><span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">Grandma Stirmel’s Chocolate Pudding, only
slightly updated</span></b></div>
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">2 c water</span><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">1/3 c
sugar </span><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">3 T cornstarch</span><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">2/3 c dry milk</span><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">1/4 c
cocoa--this can be increased to 1/3 c if desired</span><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">1 t vanilla</span><br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">1. Heat
the water until almost boiling in the microwave.</span><br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">2.
Meanwhile, combine all the cornstarch, sugar, dry milk powder, and cocoa
in a large, microwave safe bowl. Stir until the mixture is uniform in
color. </span><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzouc76Cg6dffUCvRV27xEPDAyxJ-sURHgfSkapNr5sOlUXZNHVhG7quSIxDPSC-zjrd8UTI7aQc774ZkXmIZqv5zEK4l2I6CI7XWVwrYmLKFzKed8ESRGi2dT-RTwtuxHJIClw2ZTQo/s1600/IMG_4396.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzouc76Cg6dffUCvRV27xEPDAyxJ-sURHgfSkapNr5sOlUXZNHVhG7quSIxDPSC-zjrd8UTI7aQc774ZkXmIZqv5zEK4l2I6CI7XWVwrYmLKFzKed8ESRGi2dT-RTwtuxHJIClw2ZTQo/s200/IMG_4396.JPG" width="200" /></a><br />
<br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">3. Slowly
pour in the very hot water, stirring until all the dry ingredients are
well-mixed. </span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUosWPPq-KLmOza4ZEJIHsYBhMcYWkHNLVXxaiWdlFswrW4IQ8LPXWer2_r6EzHlGKcCY9VOP4VllPPxCC8e99k5MX7fdJIvGTO9sUJI7RBiMPn_jbrHnd0QZsPacnnjMfpR-oBGtYUgg/s1600/IMG_4398.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUosWPPq-KLmOza4ZEJIHsYBhMcYWkHNLVXxaiWdlFswrW4IQ8LPXWer2_r6EzHlGKcCY9VOP4VllPPxCC8e99k5MX7fdJIvGTO9sUJI7RBiMPn_jbrHnd0QZsPacnnjMfpR-oBGtYUgg/s200/IMG_4398.JPG" width="200" /></a><span style="font-family: "inherit" , "serif"; font-size: 12.0pt;"> </span><br />
<br />
<br />
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<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">4. Cover
loosely and cook at medium power ( power level 6 on most microwaves) stirring
occasionally, for 5 to 6 minutes, until the pudding has thickened and is
bubbling--kind of like the slow bubbles that you might imagine lava would form. Remove from heat and add vanilla.</span><br />
<br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcgjR4uRIWzEnK-9iLLIgV8_i5MZpHkFlNkC9ni4NDCVJ1Z2DH_KG39m0OPnXm8lhzEvGnuvHW3gJYjeAzwwfXOmtZb7VXxaK68vUIOtvbV0cEH8EYUA3G5YCT5TuHsePy5_aldDSFh4/s1600/fullsizeoutput_ba5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1465" data-original-width="1600" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcgjR4uRIWzEnK-9iLLIgV8_i5MZpHkFlNkC9ni4NDCVJ1Z2DH_KG39m0OPnXm8lhzEvGnuvHW3gJYjeAzwwfXOmtZb7VXxaK68vUIOtvbV0cEH8EYUA3G5YCT5TuHsePy5_aldDSFh4/s200/fullsizeoutput_ba5.jpeg" width="200" /></a> </span><br />
<br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">Stirring hints:</span><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;"> You
probably don't need to give this a first stir until almost 2 minutes into the
process, but then you will need to stir more frequently, like every 30 seconds
or so,</span><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">And then...</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUEJO-SGIsD67qKFbB1p1lf6llhSc6rKY232B38gvQ6cfh87tHT7JquSG9Cg2C4_gX1Skn2628Clj0aN3Nd74zdJmHW0GCQl1jloRWx-8lQak0NuP-Z6GOF1q7nTcjeLnG5vOhbRB7q8/s1600/IMG_4399.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUEJO-SGIsD67qKFbB1p1lf6llhSc6rKY232B38gvQ6cfh87tHT7JquSG9Cg2C4_gX1Skn2628Clj0aN3Nd74zdJmHW0GCQl1jloRWx-8lQak0NuP-Z6GOF1q7nTcjeLnG5vOhbRB7q8/s200/IMG_4399.JPG" width="200" /></a><span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">DON'T TURN YOUR
BACK--it boils over quickly!</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">5. Remove
from heat and stir in the vanilla. Serve warm or chilled.</span><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">The pudding
will be quite soft if served warm; if you want a firmer texture, you could add
as much as one more tablespoon of cornstarch.</span><br />
<br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">If served
chilled, you may want to put a piece of waxed paper on the surface or cover
tightly immediately, as these puddings tend to form a little bit of a
"skin" on top. There is nothing wrong with this (in fact, the flavor
can sometimes seem even more chocolate-y) so you can just stir it back in or
skim it off and let the kids nibble on it. </span><br />
<br />
<b><span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">Stove Top Variation </span></b><br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">To
make pudding on the stovetop instead of in the microwave, follow steps 1
through 3, heating the water until just warm--not boiling!--in a large
saucepan on the burner. <i>Gradully</i> stir the mixture from step 3
into the hot water and stir pretty continuously over medium to low heat
until the pudding "bubbles" and is thickened. Continue cooking and
stirring for about 5 minutes after mixture begins to bubble, turning
burner down a bit if the mixture starts to stick. Remove from heat and
stir in vanilla.</span><br />
<br />
<b><span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">Other Ways to Vary the Pudding:</span></b><br />
<br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">If you prefer,
you can use whole milk (or 2% or nonfat) in place of the water and dry
milk. Heat the milk slowly in the microwave--it will boil over quite
unexpectedly before adding to the dry ingredients.</span><br />
<br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">You can also stir in a tablespoon of
butter or about 1/4 c chocolate chips along with the vanilla.</span><br />
<br />
<span style="font-family: "inherit" , "serif"; font-size: 12.0pt;">Stir in cinnmon
with the vanilla or use brewed coffee for some or all of the water.</span><br />
<br />
<div class="MsoNormal">
<br /></div>
hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-26074748275716775352019-11-26T13:41:00.001-06:002019-12-12T13:41:01.451-06:00 Chocolate Apple Cake with Fudge Topping<br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
Hungry for chocolate even in this season of apples and pumpkins and lots of rich sugar cookies? Ready for a different dessert after all those Thanksgiving pies? <br />
<br />
Here's a quick and easy cake that will satisfy your chocolate sweet tooth that you could almost pretend to be healthy--something we all need after the turkey day indulgences.<br />
<br />
This one is a quick "one-bowl cake," with chopping the apples the longest part of the work. The topping goes together while the cake is baking, so there is no need for frosting. You can eat it warm right out of the oven or save some of it (especially the cupcake version) for lunches through the week.<br />
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<b><span style="font-size: large;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QaQu5zmoFPPZI5flwZVJZGRwCwEMmye8Mf9v976eR8Yw6nFHzxrmDm2akh3CnvEc9xpC-WRMEmIe9iE7N1dPD-axp54RHNu4p4rgPR5e0897bn_o_ADDe76sKRR2nc5za3NxUJ518ZI/s1600/IMG_5635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QaQu5zmoFPPZI5flwZVJZGRwCwEMmye8Mf9v976eR8Yw6nFHzxrmDm2akh3CnvEc9xpC-WRMEmIe9iE7N1dPD-axp54RHNu4p4rgPR5e0897bn_o_ADDe76sKRR2nc5za3NxUJ518ZI/s320/IMG_5635.JPG" width="320" /></a></span></span></b></div>
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<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;"><b><span style="font-size: large;"> Chocolate Apple Cake with Fudge Topping</span></b></span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">3 cups apples, coarsely chopped</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">3/4 cup canola or other vegetable oil</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1 1/2 cups sugar</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">2 eggs</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1/4 cup cocoa</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1 teaspoon cinnamon</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1/4 teaspoon nutmeg</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1/4 teaspoon allspice</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">2 cups flour</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1 teaspoon baking soda</span></span></span></div>
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<br /></div>
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<b><span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">Topping:</span></span></span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1 cup sugar</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1/2 cup water</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1 cup 60% chocolate chips (or semi-sweet chips if the dark chocolate ones are not available)</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1/2 to 1 cup chopped walnuts (optional)</span></span></span></div>
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<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">1. Beat the oil, sugar, eggs, cocoa, and spices together until fluffy and well blended.</span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">2. Chop the apples and add to the oil and sugar mixture. Beat until well combined.</span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">3. Sift (or stir together very well) the flour and soda and add to the batter. Beat for 2 minutes.</span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">4. Pour into a well-oiled 9 X 12 pan and bake at 350 degrees for about 30 to 35 minutes. </span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">5. Meanwhile make the topping. Stir the 1 cup sugar and water together until well mixed. Put in the microwave and bring to a rolling boil--about 3 to 4 minutes. Remove from microwave and immediately stir in the chocolate chips and walnuts. Stir until the chips are melted. These dark chocolate chips don't seem to melt as smoothly as others, so the mixture may remain a little grainy. Don't worry!</span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;">6. When the cake is done,<span style="font-size: large;">*</span> remove from the oven and immediately spread the chocolate chip mixture over the top, poking holes in the cake to allow the mixture to be more fully absorbed into the entire cake. Then spread with the walnuts while the cake is still hot.</span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: "times"; font-size: 10.0pt;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: large;">*</span>How to know when it is done? Test by inserting a toothpick into the cake near the center. It shoulld come out with no batter clinging to the toothpick when you remove it.</span></span></span></span></span></span><br />
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<div style="text-align: center;">
<b><span style="font-size: large;">Cupcake Variation</span></b></div>
Makes 24 standard sized cupcakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUdXRLfbMGrW5u0ijHNCnhgUlfn1uKolGzKe3S89Wi6YPYOeIwKzag-HPDh2yiC2B0Gkn8ROX_eIZl0-xyOY99FaoUfA7rsmPauzSCIUe2aNoRLFlh1Y1XvFQIF2A00Jds-6HfoSWXfA/s1600/194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUdXRLfbMGrW5u0ijHNCnhgUlfn1uKolGzKe3S89Wi6YPYOeIwKzag-HPDh2yiC2B0Gkn8ROX_eIZl0-xyOY99FaoUfA7rsmPauzSCIUe2aNoRLFlh1Y1XvFQIF2A00Jds-6HfoSWXfA/s320/194.JPG" width="320" /></a></div>
<br />
Prepare the batter as above. Spoon the batter into paper-lined cupcake pans and bake for about 16 to 18 minutes, until just done.<br />
<br />
Make the topping as above but do not stir in the walnuts. While the cupcakes are still in the pan, spoon a little of the topping over each and sprinkle with walnuts if desired.hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-28053603636477793792019-09-11T13:26:00.002-05:002019-09-11T13:27:49.795-05:00"Royal Raspberry Cake"<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<br />
As those who know me can attest, my style of cooking has always been pretty freeform, with approximate measures--even when baking--more common than carefully measured out ingredients.<br />
<br />
Having this blog has been a good challenge for me, because I try never to post anything that I have not carefully measured and tried at least a couple of times, so that anyone reading the recipe should be able to easily duplicate it.<br />
<br />
Along with testing, I try very hard to be sure that whatever I post is "original," in that I have either developed it from the beginning or have put plenty of spin on some recipe I might have found from another source.<br />
<br />
Oh, and finally, I really do try to be sure the recipes are generally "frugal," using seasonal and reasonably priced ingredients as much as possible.<br />
<br />
So today a recipe that barely fits these criteria.<br />
<br />
First of all, of course, is the frugality of a recipe using four cups--FOUR CUPS!--of almost always very expensive raspberries when purchased at the store. However, if you happen to live in an area like my home where raspberries grow wherever you give them space, the only "cost" this time of year can be the time needed to get out into the berry patch and avoid scratches and bugs.<br />
<br />
This cake has definitely been tested and tried, with the first taster saying it was "yummy; almost like ice cream, just not cold." All thumbs up and anxious for more.<br />
<br />
The one place where I am testing my own standards is in the originality piece. I was looking for a recipe that would use the quart of raspberries I was able to pick from half the patch (rain kept me from the rest) and came upon this Taste of Home option. Looking it over, I realized it was almost exactly like what I was seeking, so I am posting it with almost no changes. If you want to see the original, go to <br />
<div style="text-align: center;">
<b><span style="font-family: "calibri" , sans-serif; font-size: 10.0pt;"><a href="https://www.tasteofhome.com/recipes/royal-raspberry-cake/"><span style="font-weight: normal;">https://www.tasteofhome.com/recipes/royal-raspberry-cake/</span></a></span></b> </div>
<br />
Sometimes, things just can't be improved upon, so here is my almost-the-same take on what really is a "royal" cake.<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Royal Raspberry Cake</span></b></div>
<br />
<h2>
Ingredients</h2>
<b>CAKE</b><br />
<br />
<b> </b>2 cups flour<br />
1 tablespoon baking powder<br />
1/3 cup butter or margarine, softened<br />
1 cup sugar<br />
1 egg<br />
1/2 teaspoon vanilla <br />
1/2 teaspoon almond extract<br />
1 cup water (OR use skim milk and omit the dry milk powder) <br />
1/3 cup dry milk <br />
4 cups fresh raspberries--if washed, drain thoroughly<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVSG9Y9bA584LiwS2OpdlHO6y3PVkSJ4LwOnkKR925OwiYyyR3SW-xYRaBJqzjVSwdnByOWb5eRnD36BPcNMt4t-kR3f1eb3UYVXAHvwgkZzj38-iUmdZUDEwOlor7VQ_0IRSF0ovSwM/s1600/fullsizeoutput_b8d.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1600" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVSG9Y9bA584LiwS2OpdlHO6y3PVkSJ4LwOnkKR925OwiYyyR3SW-xYRaBJqzjVSwdnByOWb5eRnD36BPcNMt4t-kR3f1eb3UYVXAHvwgkZzj38-iUmdZUDEwOlor7VQ_0IRSF0ovSwM/s200/fullsizeoutput_b8d.jpeg" width="200" /></a> <br />
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<div style="text-align: left;">
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<div style="text-align: left;">
<b>GLAZE</b></div>
<br />
1-1/2 cups confectioners'
sugar<br />
approximately 2 tablespoons skim milk--enough to make a thin glaze<br />
2 tablespoons butter, melted<br />
1/2 teaspoon almond extract<br />
<h2>
Directions </h2>
<ol>
<li><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Cream butter and sugar until light and
fluffy. Beat in egg, almond, and vanilla. Sift together the flour and baking powder and add alternately with milk,
beating well after each addition. </li>
<li> Spread into a greased 13x9-in. baking dish.
Spoon berries over top. <div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24A7izwxidPSiYfqYChlMHvGIdO1XTM7duMPYLAuNxvLRp4gJai4xGJWCHxAi_X_YFeEAYXy9gOopeOR6EQJliWBBcZjjTQsnDELsNAz5ZrRUsn5kWEbHVW7SgVdbCfQe0rSJ9SzXqKY/s1600/fullsizeoutput_b8e.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1241" data-original-width="1600" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24A7izwxidPSiYfqYChlMHvGIdO1XTM7duMPYLAuNxvLRp4gJai4xGJWCHxAi_X_YFeEAYXy9gOopeOR6EQJliWBBcZjjTQsnDELsNAz5ZrRUsn5kWEbHVW7SgVdbCfQe0rSJ9SzXqKY/s320/fullsizeoutput_b8e.jpeg" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</li>
<li><span style="font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·</span></span>Bake at 350° for 30-35 minutes or until center
of cake springs back when lightly touched. </li>
<li> While the cake is baking, combine all the glaze
ingredients. As soon as the cake comes out of the oven, spread the glaze over the cake, leaving berries exposed. Serve warm or cold. </li>
<li>Refrigerate if not eaten right away, as the cake is very moist. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9CDzZYqU2boeaL_8AkheNc8WluPu9c5-Jl6Tpv_8-1REmc6Ua_8jiVFaH4-7PKMWSd2_k5I0ZZXZl42EmB_4OHweqNE-eaR66qtZ0fwyutUuhVPCg4oF6qg_pQYYQimlin11aFRK5Ms/s1600/fullsizeoutput_b90.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1045" data-original-width="1600" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9CDzZYqU2boeaL_8AkheNc8WluPu9c5-Jl6Tpv_8-1REmc6Ua_8jiVFaH4-7PKMWSd2_k5I0ZZXZl42EmB_4OHweqNE-eaR66qtZ0fwyutUuhVPCg4oF6qg_pQYYQimlin11aFRK5Ms/s320/fullsizeoutput_b90.jpeg" width="320" /></a></div>
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<div class="recipe-directionsitem" style="margin-left: .5in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
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(Sorry--couldn't get a picture fast enough, before the first pieces were already out of the pan and being eaten!)</div>
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</div>
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-->hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-63612324735521045922019-08-11T07:01:00.001-05:002019-08-11T07:01:49.373-05:00Peach Kuchen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxo5GL52hAjFNJIMoPiuBzCR5S9dhDyAI37sIr21UBZU6kn6jTblFGC9JlTM7m3p7EHX_xDGZ2CyVrKGw5IA3bPkBmzCjeWBw3hsplnmimqDO1N3y7Iod4AOxOPfm-fzSWULSpUrCIIFs/s1600/IMG_5804.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxo5GL52hAjFNJIMoPiuBzCR5S9dhDyAI37sIr21UBZU6kn6jTblFGC9JlTM7m3p7EHX_xDGZ2CyVrKGw5IA3bPkBmzCjeWBw3hsplnmimqDO1N3y7Iod4AOxOPfm-fzSWULSpUrCIIFs/s400/IMG_5804.JPG" width="400" /></a></div>
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<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">Growing up, I was exposed to very little "German" food, with sauerkraut probably the only that fit that description. So when I married into a family that had maintained their German traditions and recipes, I began to learn about things like "tortes" and "kuchens"--and even bratwurst which at that time were not widely known or available.</span></span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">Whenever there was a family gathering (and there were many), all the good cooks would bring their rich desserts to share. While many were more Midwestern America cakes and pies, there were also, especially in summer, a wide variety of kuchens for us to share.</span></span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">And oh, those kuchens! From rhubarb in early spring on through all the berries of summer and then apples as colder weather approached, there were always kuchens. They didn't require rolling out pastry for pies even though they generally had crusts that were very similar. They were usually made in 9 X 13 pans, so each one served many more than a pie. And the fruits were bright and beautiful in any dessert array.</span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">I had not really thought of kuchens for many years, but this year's bounty of peaches and the need to take a dessert to a weekend potluck inspired me to pull out my old recipe card file. There I found a handful of recipes that I could use as a base for the peach kuchen that became my potluck contribution. </span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<div style="text-align: center;">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><b><span style="font-size: large;">Peach Kuchen</span></b></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><b><span style="font-size: small;">Crust</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">½ cup soft butter</span></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">1/4 cup sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">1 1/4 cup flour</span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span style="font-size: small;">1 egg </span></span></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">3 cups peaches, about 1 pound </span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><b><span style="font-size: small;">Custard:</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">3 eggs</span></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">1 c sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">2 T flour</span></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">¾ c milk</span></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">¼ t nutmeg</span></span></div>
</div>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">1. Crust: Combine the butter, sugar, and flour until well mixed and then add the egg, forming a crumbly mixture. Press into a well oiled 9 X 13 pan and set aside.</span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">2. Mix all the custard ingredients together, beating until completely combined. </span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">3. Slice the peaches and arrange evenly over the top of the crust. Pour the custard over the fruit, making sure all peices are covered.</span></span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">4. Bake at 400 degrees for 10 minutes and then reduce heat to 350 and bake an additional 25 to 35 minutes. Test for doneness by inserting a knife into the custard; if it "comes out clean" (i.e., the knife blade won't have any custard clinging to it), it will be done.</span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;">Also may use fresh nectarines, raspberries, strawberries,
apricots or other fruits.</span></span></div>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span><div class="MsoNormal">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span></div>
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-->hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-43006568767306567382019-07-07T13:05:00.000-05:002019-07-07T13:05:08.020-05:00Nectarine Quinoa Salad<div style="margin-bottom: .0001pt; margin: 0in;">
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<br />
<span style="font-size: 16.0pt;">This is the season when some of my favorite fruits--peaches, nectarines, and plums--begin to appear in the stores, and this year there have been some wonderful deals--signs of a good harvest? Whatever the reason, I am taking advantage and finding all kinds of good ways to use these. </span><br />
<br />
<span style="font-size: 16.0pt;">Now is the time for slicing them on cereal, for making fresh sorbet, for pies and crisps and all manner of desserts. And yes, even, as with today's recipe, including them in salads. </span><br />
<span style="font-size: 16.0pt;"><br /></span>
<span style="font-size: 16.0pt;">This is a main dish salad that includes lots of protein as well as all the vitamins, minerals, and fiber that these brightly colored vegetables and the nectarines add. Some good bread on the side, and you have the makings of a healthy and beautiful meal. </span><br />
<span style="font-size: 16.0pt;"><br /></span>
<span style="font-size: 16.0pt;">As with just about any salad, this is a recipe that should be considered as only a start. Note the italicized suggestions that provide suggestions if you don't happen to have all the original ingredients in the refrigerator. </span><br />
<br />
<span style="font-size: 16.0pt;">The dressing recipe makes a good amount, and you'll be glad to have the leftovers for another time. The addition of orange juice to the honey mustard combination adds a special flavor that works well with any tossed salad combination. here you will likely have leftover dressing with the amounts included in this recipe. It will keep in the refrigerator for up to a week or more so it will be nice to have it ready for another meal.</span><br />
<br />
<div style="text-align: center;">
<span style="font-size: 16.0pt;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: medium;"><b><span style="font-size: 16.0pt;">Nectarine Quinoa Salad </span></b></span></span></span></span></div>
<br />
<span style="font-size: 16.0pt;">1 cup
quinoa, red or white</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">2 cups
water</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">2 teaspoons
seasoning powder or 2 bouillon cubes--either chicken or vegetable flavor</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">1/3
cup sweet onion, finely chopped</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">1/2
cup diced celery </span><span style="font-size: 16.0pt;"><span style="font-size: 16.0pt;"><i>(or sliced radishes)</i></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">1/2
cup diced cucumber </span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">1 tablespoon
minced fresh basil <i>(or ½ to 1 teaspoon dried)</i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">app
2 cups baby spinach, coarsely torn <i>(or romaine, shredded red cabbage,
and/or kale)</i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">2
nectarines, coarsely diced</span><br />
<span style="font-size: 16.0pt;"><span style="font-size: 16.0pt;">1/4
cup sliced almonds</span> </span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">salt
and pepper to taste</span><br />
<br />
<span style="font-size: 16.0pt;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0k2dnJtLt-kGu_irQwMhTyf1mXiY54KPa5I_A-b40L0hhuCWo-rGX4qhe3lduPdnNyuZFvPlbyctGbvNQEWFuduQYTeqirYY__OgUbD-EZWEoG8BHH-MnB3psnHZJItH45h7Fp6kjWd8/s1600/fullsizeoutput_b84.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1439" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0k2dnJtLt-kGu_irQwMhTyf1mXiY54KPa5I_A-b40L0hhuCWo-rGX4qhe3lduPdnNyuZFvPlbyctGbvNQEWFuduQYTeqirYY__OgUbD-EZWEoG8BHH-MnB3psnHZJItH45h7Fp6kjWd8/s320/fullsizeoutput_b84.jpeg" width="287" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br />
<span style="font-size: 16.0pt;">1. Prepare the quinoa according to package instructions, adding
the seasoning powder or bouillon cubes along with the water. Drain well if all the water has not been absorbed. Cool slightly</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br />
2. <span style="font-size: 16.0pt;">Tear the greens and put in a large bowl. Add the diced
vegetables and basil. Stir in the drained quinoa, nectarines, and almonds. Toss with the dressing,
adding a tablespoon or so at a time until desired amount is used. Taste and
adjust seasonings as needed.</span><br />
<br />
<span style="font-size: 16.0pt;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4kcob2DL2US92XJCfzbKdCeY9ibZM3-Esg2cue2xKJO6dWZi9L1KYvbhyphenhyphenVwQBknPD0Ud6uKfBsKzSbH2lN1CSQjoO392hRoS_TC6GYzKRzvEo9O1w9El5GaOEeVIIByP2tGCZwbEBeM/s1600/fullsizeoutput_b86.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1143" data-original-width="1600" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4kcob2DL2US92XJCfzbKdCeY9ibZM3-Esg2cue2xKJO6dWZi9L1KYvbhyphenhyphenVwQBknPD0Ud6uKfBsKzSbH2lN1CSQjoO392hRoS_TC6GYzKRzvEo9O1w9El5GaOEeVIIByP2tGCZwbEBeM/s320/fullsizeoutput_b86.jpeg" width="320" /></a><br />
<br />
<span style="font-size: 16.0pt;">NOTE: To prepare ahead: Combine the cooled quinoa with all except the nectarines, almonds, and spinach. Chill until ready to serve. Stir in the nectarines and spinach and toss with dressing. Sprinkle almonds over the top.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin: 0in; text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: medium;"><b><span style="font-size: 16.0pt;">Orange Honey Mustard Dressing </span></b></span></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br />
<span style="font-size: 16.0pt;">2 tablespoons honey</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">2 teaspoons
brown mustard</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">orange
juice--see directions below for amount</span><br />
<span style="font-size: 16.0pt;">1
clove garlic--if fresh is not available, jarred garlic may be used </span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">1/4
teaspoon salt or to taste</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">1 teaspoon
black pepper</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 16.0pt;">olive
oil--see directions below for amount </span><br />
<br />
<br />
<span style="font-size: 16.0pt;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6V33vAe6Bxd9RDxYLPcIMUGWqJ-9C8pA_oFrPbsYj8ag2sayVS7Y1qXneaI9aZ7mGAzWu3K-DTefYWvTYEW0z-JWbCoOO7-cBG4ItJ8zpcGXslfg_WzVE0xUioHj19uZ_QEpOch3ae9I/s1600/fullsizeoutput_b85.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1414" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6V33vAe6Bxd9RDxYLPcIMUGWqJ-9C8pA_oFrPbsYj8ag2sayVS7Y1qXneaI9aZ7mGAzWu3K-DTefYWvTYEW0z-JWbCoOO7-cBG4ItJ8zpcGXslfg_WzVE0xUioHj19uZ_QEpOch3ae9I/s200/fullsizeoutput_b85.jpeg" width="176" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br />
<span style="font-size: 16.0pt;">1. Pour the honey and mustard into a 2 cup measure meant for liquids. Add enough orange juice to bring the mixture to the half cup line. </span><br />
<br />
<span style="font-size: 16.0pt;">2. Add the garlic and salt and pepper to the cup and then pour in enough olive oil to bring the mixture to the one cup line.</span><br />
<br />
<span style="font-size: 16.0pt;">3. Whisk until well combined OR pour the mixture into a jar with a tight cover and shake until completely blended. </span><br />
<br />
<span style="font-size: 16.0pt;">Store any unused dressing in the refrigerator.</span><br />
<br />
<b><span style="font-size: 16.0pt;">Dressing Notes</span></b><br />
<br />
<span style="font-size: 16.0pt;">Use the best quality brown mustard you have but not the kind that is "whole grain;" that will not blend well. In the same way, this is a better place for finely ground black pepper instead of the coarser results you will get from a pepper grinder. </span><br />
<br />
<span style="font-size: 16.0pt;">The orange juice? As you can see in the picture, I keep concentrated orange juice on hand, because I rarely have "regular" orange juice in the refrigerator, and I also don't always have oranges available. For this recipe, add a tablespoon of juice concentrate to the honey and mustard and then fill the measure to the half cup line.</span><br />
<br /></div>
hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-26317270252211332592019-05-13T10:13:00.000-05:002019-05-16T14:16:38.124-05:00Split Second Cookies, and a Sad Tale about Food Blogs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJAazLbT5gAUWE0AY_yxLNbxdPH4p_hdChs-4c25Ucw6Mmb3LjdIB6oR0ahoQ-jn-EDgqBZluPqSco-ApESR_xnKDTgLkGvAscb4O_14dIo9DGGjKbSaWZaWmSzcOB5HlpjtX6CPSCdY/s1600/IMG_5294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJAazLbT5gAUWE0AY_yxLNbxdPH4p_hdChs-4c25Ucw6Mmb3LjdIB6oR0ahoQ-jn-EDgqBZluPqSco-ApESR_xnKDTgLkGvAscb4O_14dIo9DGGjKbSaWZaWmSzcOB5HlpjtX6CPSCdY/s400/IMG_5294.JPG" width="400" /></a></div>
<br />
The recipe at the end of this post is based on an old recipe that was very new to me when I went searching for a "jam-filled cookie" some time ago.<br />
<br />
When I found the recipe on one site, it seemed just what I was looking for, and the blog post-er made quite a big deal of having developed this for her recent cookbook (on sale at Amazon and at her site). I was impressed.<br />
<br />
As usual, I adapted it a bit and made it for a reception we were holding that evening. When I brought it into the kitchen for putting on trays, the woman coordinating the event said, "Oh, Split Second Cookies. I haven't made those in a long time. They are in the old cookbook I use all the time."<br />
<br />
Really? <i>Old</i> cookbook, when this blogger was talking about having "developed" them only two years ago? Hmmmm.<br />
<br />
I went back home and started a web search, this time looking specifically for Split Second Cookies. Come to find out, they had won a prize in a 1950s Pillsbury Bake-Off Recipe contest and are justifiably treasured by many as an impressive as well as easy cookie.<br />
<br />
The sad thing is reflective of what I see too often among food blogs: the exact recipe--right down to the specific method used--is all too often presented as though it is an original. In fact that first blog where I found this? The author has gone so far as to copyright "her" recipe!<br />
<br />
I'm not sure I have yet found the original, original recipe yet, but I did make a few tweaks from what could be the first version. It is way too good a recipe to let it go unknown for others who, like me, might never have come across it before.<br />
<br />
Still, I do want it known that this is really not original with me. Just my derivation. So go ahead, try it when you want something light and way fussier looking than it is to make. Then, if you are asked for the recipe, refer back to its decades old derivation. Maybe not your own grandma's recipes but still a heritage too good not to share.<br />
<br />
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<span style="font-family: "times"; font-size: 10.0pt;"><a href="https://bakeatmidnite.com/split-seconds-cookies/%23">https://bakeatmidnite.com/split-seconds-cookies/#</a></span><br />
<br />
<span style="font-family: "times"; font-size: 10.0pt;">(This link will bring you to a site with much more professional photos than mine too!) </span><br />
<br />
<div style="text-align: center;">
<b><span style="font-family: "times"; font-size: large;">Split Second Cookies </span></b></div>
<div style="text-align: center;">
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<br /></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="margin-left: 0.5in; text-align: left;">
<span style="font-size: small;">3/4
cup softened butter (not melted but <i>very</i> soft for easiest blending!)<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-size: small;">2/3
cup powdered sugar<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-size: small;">1
egg<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-size: small;">1
teaspoon almond extract<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<span style="font-size: small;">
</span><br />
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<span style="font-size: small;"> 2
cups flour<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="margin-left: 0.5in; text-align: left;">
<span style="font-size: small;">1/2
teaspoon baking powder<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<span style="font-size: small;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"> </span>
about
2/3 cup jam--for these pictures, I used my daughter-in-law's homemade cherry jam<b><span style="font-family: "times"; font-size: 10.0pt;"> </span></b></span></div>
</div>
<span style="font-size: small;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span>
</span><br />
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<br /></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-size: small;">1.
Beat the butter and powdered sugar until creamy; a wooden spoon really works
best.<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<span style="font-size: small;">
</span><span style="font-size: small;">
</span><br />
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<span style="font-size: small;">2.
Beat in the egg and almond extract.<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<span style="font-size: small;">
</span><span style="font-size: small;">
</span><br />
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<span style="font-size: small;">3.
Sift or stir together the flour and baking powder just until completely
blended--don't overbeat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOR7S_ZxWuAm4fOqt7dN4cFUbpJU7MJB7fvdGFwS74OWV1U_caWe9v79uJeOgr2EvRhe3YKvc3u938FnafSLA-1tm3BIC9nTFVAY7VwKb0XsdMPqxGaz1oFczA1NLnT46e80Q47LUzvW0/s1600/IMG_5282.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOR7S_ZxWuAm4fOqt7dN4cFUbpJU7MJB7fvdGFwS74OWV1U_caWe9v79uJeOgr2EvRhe3YKvc3u938FnafSLA-1tm3BIC9nTFVAY7VwKb0XsdMPqxGaz1oFczA1NLnT46e80Q47LUzvW0/s200/IMG_5282.JPG" width="200" /></a><span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4.
Line 2 cookie sheets with parchment paper--if you don't have any, waxed paper
(or even aluminum foil?) could be used. You will want this liner as it will
make it easier for the sliced cookies to be lifted out of the pan. </span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgqtDlvcQ5e5CgCnPB3IJYsidpVMOzjkWBAGUT5VJifzpFIRdcEDT0OztXXLfxkKgNiZuKGjbVg8K4pm77foXz6o7pwwaXt5_YjcsOE23t5a-LVHI8Nl0441O-aaJ9V3d2pLMncocSHg/s1600/IMG_5283.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgqtDlvcQ5e5CgCnPB3IJYsidpVMOzjkWBAGUT5VJifzpFIRdcEDT0OztXXLfxkKgNiZuKGjbVg8K4pm77foXz6o7pwwaXt5_YjcsOE23t5a-LVHI8Nl0441O-aaJ9V3d2pLMncocSHg/s200/IMG_5283.JPG" width="200" /></a><span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">5.<span style="mso-spacerun: yes;"> </span>Divide the dough into four equal portions.
</span><span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">6. Place two on each pan, shaping into even logs about 12 inches long. </span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
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<span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-EiO3ChoIyZJgxnfIruwVVGEXGlISR4-7azYPvw68M65D7YfmaQvo0lssNBKZqEaDUVjuNsExmh85_6Q4ksmMsCw6gcm6HA37_UDuadsl_NQB2bgBFs_WyUkMbXVXD2Eow3iIh07LZc/s1600/IMG_5285.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-EiO3ChoIyZJgxnfIruwVVGEXGlISR4-7azYPvw68M65D7YfmaQvo0lssNBKZqEaDUVjuNsExmh85_6Q4ksmMsCw6gcm6HA37_UDuadsl_NQB2bgBFs_WyUkMbXVXD2Eow3iIh07LZc/s200/IMG_5285.JPG" width="200" /></a><span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span> </span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">7. Using the
handle of a wood spoon, make a depression (about 1/2 inch deep) down the entire
length of the logs. </span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<br />
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></div>
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizt3JMG2QMOBZRSOyhYo5Xa4bfTxfnvigglbRnMCSoUXO2MWr1l_WCmZWARqVB-uplV2iEDTKU3wfVFIXlYh1t_JeBxPhWCiAOhyKB7bUqtN-UIM0ZVjI27xF0UrYUirlDLqwDwGGO7dE/s1600/IMG_5286.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizt3JMG2QMOBZRSOyhYo5Xa4bfTxfnvigglbRnMCSoUXO2MWr1l_WCmZWARqVB-uplV2iEDTKU3wfVFIXlYh1t_JeBxPhWCiAOhyKB7bUqtN-UIM0ZVjI27xF0UrYUirlDLqwDwGGO7dE/s200/IMG_5286.JPG" width="200" /></a><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "" "times" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">8. Fill with any red jam--a small teaspoon is best for this.</span><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span>
</span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><br /> </span></div>
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">9.<span style="mso-spacerun: yes;">
</span>Bake at 375 for about 10 minutes, just until the dough is set and
starting to turn a light golden brown.</span></div>
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<span style="font-family: "" "cambria" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">10.<span style="mso-spacerun: yes;"> </span></span><u><span style="font-family: "" "cambria" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span></span></u><span style="font-family: "" "cambria" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Remove
from oven and leave on the parchment paper for about 5 minutes. </span><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span></div>
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<span style="font-family: "" "cambria" "" , serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Then, while
still very warm, slice on the diagonal. When completely cool, sprinkle lightly
with powdered sugar and remove from the sheets. Store in a single layer. Makes about 3 to 4 dozen slices.</span><br />
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hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-62230105315489459922019-02-14T12:05:00.000-06:002019-04-17T14:04:45.415-05:00Whole Orange Cake<div class="separator" style="clear: both; text-align: center;">
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While oranges are available pretty much year round, this is the season when, at least here in the Midwest, they are most economical, and usually a little more flavorful and sweeter too. It is also the season when the trees we had in our back yard in Arizona would be loaded with both sweetest of the season fruit and those incredibly fragrant orange blossoms.<br />
<br />
Ah memories. But back now to snowy Minnesota.<br />
<br />
With some really good specials on citrus at the newest grocery store in town, I stocked up on several bags of oranges and decided to try a whole orange cake.<br />
<br />
I've seen recipes for these cakes over the years, sometimes identified as "Sicilian," and they have intrigued me, but they also seemed a little bit too messy and bothersome to try. Now, with more oranges than I know I will eat quickly enough, time to check out some of the online recipes and see what I could come up with.<br />
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Almost every recipe I found includes a simple glaze made of powdered sugar and orange juice, and while that does enhance the orange flavor even more, I also had some raspberry syrup from last season's berries. So, for the first try at this recipe, I went for the raspberry/orange combination, making the cake with no glaze and the raspberry syrup as a pour over.<br />
<br />
Result? Great flavor and a cake that is a lot easier to make than I thought. Of course I say that as one who has two pieces of kitchen equipment that are almost mandatory for making this cake: A good food processor and a stand mixer. While a hand mixer could work too, this needs the butter, sugar, and eggs to be beaten "until light"--which can mean several minutes for best results.<br />
<br />
And the second try, with the glaze? Wonderful too, and just a little reminder of those Arizona spring times with the scent of orange blossoms filling the air!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDWOrNq7PoDieMTjSWEDrC6NKTRNNI1dFLwigr_3jIYgeFLRU__xNAj4FmacNRBBlIQ2dLNztzErSd4sKdzrFKsa0c608sfbZ7hT-MYpjfNBhw4wrTzjbxOo73xMswE-xEcAz30xGpF8/s1600/IMG_5621.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDWOrNq7PoDieMTjSWEDrC6NKTRNNI1dFLwigr_3jIYgeFLRU__xNAj4FmacNRBBlIQ2dLNztzErSd4sKdzrFKsa0c608sfbZ7hT-MYpjfNBhw4wrTzjbxOo73xMswE-xEcAz30xGpF8/s320/IMG_5621.JPG" width="320" /></a><br />
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<b><span style="font-family: "times new roman" , serif; font-size: 18.0pt;">Ingredients</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1 cup
butter, softened</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1 1/4
cups granulated sugar</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">3 large
eggs</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1 pound navel or other seedless oranges (about 3 medium)</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">2 1/2
cups flour</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1/4
teaspoon baking soda</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">2
teaspoons baking powder</span><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"></span>
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<b><span style="font-family: "times new roman" , serif; font-size: 18.0pt;">Preparation</span></b></div>
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1.
Scrub the oranges well and cut off both the navel and stem ends. Then
cut them into small pieces, about 1 inch in size. Process by pulsing
them until the peelings are well chopped but not until the mixture is
pureed. You should end up with between 1 1/2 and 1 3/4 cups. Set aside.</span><br />
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">2. Cream butter and sugar until well blended and then add the eggs, one at a time. Continue beating until the mixture is light colored and very smooth, about 4 to 5 minutes for best mixing. </span></div>
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">3. Add the orange chunks and juice to the creamed butter mixture and beat until well blended.</span></div>
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">4. Either in a sifter or large bowl, stir or sift together the flour, baking soda, and baking powder. Gradually add this to the batter, and beat until well mixed. The mixture will be thick.</span><br />
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY33Q8fn1VVaRXovpAddx1wT3Q-JM2YwAC-dfom0jYFJIvOKCBh9S6_bzb4QTTDFrpq_lrpE9BRaIlCjIpnAK2XBRUI6akdlAM9a0X0_eId54qYDxjhIvU8NePat7Tlncci1HevpImwIU/s1600/IMG_5625.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY33Q8fn1VVaRXovpAddx1wT3Q-JM2YwAC-dfom0jYFJIvOKCBh9S6_bzb4QTTDFrpq_lrpE9BRaIlCjIpnAK2XBRUI6akdlAM9a0X0_eId54qYDxjhIvU8NePat7Tlncci1HevpImwIU/s320/IMG_5625.JPG" width="320" /></a> </span></div>
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">5. Pour the batter into a 9 X 12 pan, spreading evenly. Bake in a 350 degree oven for 35 to 40 minutes. </span></div>
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">These photos show the cake made with an orange glaze:</span><br />
<br />
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1 c powdered sugar</span><br />
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">about 2 tablespoons fresh squeezed orange juice</span><br />
<br />
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">Mix together; this should be a thin glaze. Pour over the cake as soon as it comes out of the oven. Serve the cake warm or cold.</span><br />
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><br /></span>
<br />
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XPQXgo3qKsZbUWnE5bpeeGX3d0XBrvhfmeqoEFXGxHxiNOok5pnci02fILnhTyNOpk2INFrPNYHQXa0ZldtlwvqICmvWMFW7mIf4pv68VHTzgEPFcBZ2dcbLUQGpQiAbsi-5WcY1hk0/s1600/IMG_5630.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XPQXgo3qKsZbUWnE5bpeeGX3d0XBrvhfmeqoEFXGxHxiNOok5pnci02fILnhTyNOpk2INFrPNYHQXa0ZldtlwvqICmvWMFW7mIf4pv68VHTzgEPFcBZ2dcbLUQGpQiAbsi-5WcY1hk0/s320/IMG_5630.JPG" width="320" /></a></span><br />
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<span style="font-size: large;"><b><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">Alternative Serving:</span></b></span><br />
<br />
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">Skip the glaze and serve serve with a warm raspberry sauce. </span></div>
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</style> hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-33674987455901896232018-11-16T19:09:00.000-06:002018-11-19T15:50:21.278-06:00Apple Banana Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhG9QmATQVDc2saoJ18bGmC06F77mS3Rx6taZyW6UxKX9aZlxinIf1ZS35VJAxyw_rSeN7nil7xKeF3BUIVsuhbVzznYfmzcnOCUEu9Krbx5w0sHeBni6fMfU3HM7RhWjt8PCqh3mASw/s1600/IMG_5563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhG9QmATQVDc2saoJ18bGmC06F77mS3Rx6taZyW6UxKX9aZlxinIf1ZS35VJAxyw_rSeN7nil7xKeF3BUIVsuhbVzznYfmzcnOCUEu9Krbx5w0sHeBni6fMfU3HM7RhWjt8PCqh3mASw/s320/IMG_5563.JPG" width="320" /></a></div>
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Sometimes, the bananas all seem to ripen (or over-ripen) at once. When a couple of spots develop on those apples in the crisper drawer at the same time, it might just be time for a dessert that uses up both these kinds of fruit.<br />
<br />
This cake is super moist and is the kind that really doesn't need any kind of frosting--though ice cream lovers no doubt can be coerced into adding a scoop of vanilla bean on the top, especially if the cake is still warm from the oven.<br />
<br />
This goes together quite quickly, except for chopping or grating the apples. As I noted with the Apple Gingerbread I just posted, this is the time to use a small food processor or chopper like the one that came with my immersion blender. But if you don't have any electric appliance like that, it still doesn't take too much time to grate or finely chop the apples, and the results are well worth it.<br />
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<div class="MsoNormal" style="text-align: center;">
<span style="font-size: large;"><b><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Apple Banana Cake</span></b></span></div>
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<b><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients </span></b></div>
<br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 c sugar (may use part brown sugar if desired) <a href="https://www.geniuskitchen.com/about/apple-186"><span style="color: blue;"><br /></span></a></span><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 c mashed banana--about 2 to 3 medium bananas<a href="https://www.geniuskitchen.com/about/banana-61"><span style="color: blue;"></span></a></span><br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2
t vanilla<a href="https://www.geniuskitchen.com/about/vanilla-350"><span style="color: blue;"></span></a></span><br />
<sup><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1</span></sup><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">⁄<sub>2</sub> c canola oil</span><br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 eggs</span><br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 c flour</span><br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 t baking soda</span><br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 t salt</span><br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 t cinnamon</span><br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4
c cored and chopped apples (press into cup lightly)</span></span><br />
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<sup><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1</span></sup><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">⁄<sub>2</sub> cup of chopped walnuts (optional)</span><br />
<br />
<br />
1. Combine sugar, banana, oil, eggs, and vanilla in mixing bowl and beat together until thoroughly mixed and light in color.<br />
2. Sift the flour, soda, salt, and cinnamon together (or still together well in a separate bowl from the egg mixture).<br />
3. Add the flour mixture to the liquid ingredients and stir just until completely mixed. Fold in the apples and nuts and continue until stirring until the apples are evenly distributed throughout the batter.<br />
4. Pour the batter into a 9 X 13 pan that has not been oiled. Bake at 350 degrees for 35 to 45 minutes until a toothpick inserted in the center comes out clean.<br />
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-->hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-6633088853698674492018-11-16T14:44:00.001-06:002018-11-16T18:44:14.391-06:00Apple Gingerbread<div class="separator" style="clear: both; text-align: center;">
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Novembrrrrr.<br />
<br />
This has been a pretty chilly fall here in the upper Midwest, and a winter storm advisory has just been posted for tonight, with perhaps 3 to 5 inches of snow in the forecast....And I still haven't finished clearing the last (I hope) layer of leaves off of my deck.<br />
<br />
What better time to fill the house with the warm fragrances of fall. Apples. Cinnamon. And ginger, All it took was the featured price of molasses at Aldi--about half the cost from the other stores in town--for me to begin thinking of homemade gingerbread.<br />
<br />
Now my mother's old, old recipe for gingerbread is reliable and great, but I wanted to see if I could add in some of the many apples I have right now. Off to the internet, where I found that most of the recipes for "apple gingerbread" were for upside-down cakes, with a layer of caramelized apples put in the pan, with the gingerbread batter poured over. Not a bad idea, but it wasn't what I had in mind.<br />
<br />
I finally found something similar to what I was looking for, so I started experimenting and came up with this version. So far, all those who have tasted it have given it rave reviews, so I hope you will find it equally delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-nvnRswycAFYutHUmpKTe2r2iLM6vTf1Oi-szg8JJUXE1I-LH8tTIt4nMVgmay9hkKxZ4M_aK8U8VaU_SJRPtalcJnzs4pNW24hz3sT4rl3ts39YjsAqA9KiJXONppGhefK2uK0DwKY/s1600/fullsizeoutput_aad.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1258" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-nvnRswycAFYutHUmpKTe2r2iLM6vTf1Oi-szg8JJUXE1I-LH8tTIt4nMVgmay9hkKxZ4M_aK8U8VaU_SJRPtalcJnzs4pNW24hz3sT4rl3ts39YjsAqA9KiJXONppGhefK2uK0DwKY/s320/fullsizeoutput_aad.jpeg" width="251" /></a>One note: Probably the longest part of the preparation here is chopping or grating the apples. If you have a small food processor, or a chopping attachment like this one for my immersion blender, use it! This is a time when those little extra kitchen appliances can really be worth having.<br />
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<div class="MsoNormal" style="text-align: center;">
<br />
<br />
<br />
<br />
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<br />
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<span style="font-size: large;"><b><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Apple Gingerbread</span></b></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 5;">
<b><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 egg</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2
c packed brown sugar</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2
c canola oil</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 T frozen apple juice concentrate (see <b>NOTE</b>)</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 c molasses</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/3 c water</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 c flour</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 t baking powder</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 t soda</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 T cinnamon</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 T ground ginger</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 t salt</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 c coarsely chopped or grated apples--about 1 pound or so; press the apples a little into the cup </span></li>
</ul>
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<b><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Directions</span></b><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman";">1. Combine the egg, brown sugar, and oil and beat together until well mixed. Stir in the molasses, apple juice concentrate, and water until fully incorporated. </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman";">2. Sift or whisk together the dry ingredients and gradually add to the liquid mixture. Stir until completely blended. Fold in the apples.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman";">3. Pour the batter into a 10 inch round pan or a 7 X 11 pan that has been well oiled or sprayed with cooking spray. </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman";">4. Bake in a 350 degree pre-heated oven for about 38 to 45 minutes, until a toothpick inserted in the center comes out clean.</span></div>
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman";">5. Allow to cool about 5 to 10 minutes before turning out of the pan. Notice the cracks in gingerbread top below; there is nothing to worry about when this happens--really! </span><br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman";"><br /></span>
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman";"><br /></span>
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman";"> </span></div>
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman";">This may be served warm or cold--but the very best way is when it is still warm, with a good dollop of whipped cream on the top!</span></div>
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<br />
NOTE: If you don't have apple juice concentrate, substitute 1/2 cup apple juice or cider for the juice concentrate and water.<br />
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-->hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-35047112561971009192018-11-08T14:49:00.000-06:002018-11-08T14:49:49.253-06:00Grandma's California Vegetable Casserole(The following post is from 2017 but still captures a bit of the story of a very traditional part of our year end holiday meals--all of them!)<br />
<br />
This year, work conflicts meant that all of our immediate family couldn't gather on Thanksgiving day for the usual feast, so we would need to celebrate the holiday on two different days. As we began planning for this change, someone suggested that we might split the menu between the two dinners as well as the "guest list."<br />
<br />
Thanksgiving dinner in the US is one of the most tradition-bound of all meals, and we all have favorite sides that we expect to include in this November feast. When more than a few people contribute all these "must-have" dishes, the result is far more food than any of us really need at one time. Cutting the number of choices at each of our two dinners was a wonderfully workable way to enjoy our favorites without the usual over-stuffed feeling at the end of the meal.<br />
<br />
We have a significant number of vegetarians in our crew, so it was an easy decision to make a vegetarian "turkey" the centerpiece of the first dinner. Then there were unadorned roasted sweet potatoes, Grandma's California Vegetable Hot Dish, fresh cranberry sauce, cranberry apple bread, tossed salad, and, of course, two choices of pie.<br />
<br />
For the Thanksgiving Day meal, we had roasted turkey, vegan stuffing, a different cranberry relish, mashed potatoes and gravy (turkey and vegetarian), sweetened sweet potatoes, that traditional green bean casserole topped with fried onion crisps, rolls, and, again, two choices of pie.<br />
<br />
Actually, looking at these menus and remembering the meals, these were still very, very full menus, and we were right to make this the only real meal of the entire day each time we celebrated. For us, having the feast in early afternoon means that the pies are held for a few hours and become like a second meal, later in the evening.<br />
<br />
All of this description is a lead up to today's recipe, one that works well for all those year-end holiday potlucks, or even as a side if your family has a large Christmas dinner planned. My children's Grandma Laack always included her California Vegetable Hot Dish when we were able to come home for Thanksgiving or Christmas, and it quickly became a traditional side dish for any of our winter holiday meals. When asked the source, she once told me she had just gotten it off the side of some package--probably the Velveeta. Oh, but then she started to think; no, maybe I heard it on WHBL, a local radio station that had a long-running call-in program that featured a lot of recipes over the holidays. Or maybe, she thought, in the Plymouth Review, the local paper with a weekly recipe column, stacks of clipped-out recipes that were in some boxes of Grandma's other "clippings."<br />
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The source that I used came directly from a handwritten copy that Grandma had given my daughter-in-law many years ago. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhg9Fjbg4mA2KWbQSSKwp0osq7dS1tW6_uQtHuxrGzeTyJwlWIIFiO5xoSgi_FNQtm-pOJJQFAY15_cZ3zafJIhWgqCcLJYrAfoj3CC_tc6I8R1BKjDJZop9lA_Cv6QIHPOWt8HMkHz-0/s1600/fullsizeoutput_29c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1336" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhg9Fjbg4mA2KWbQSSKwp0osq7dS1tW6_uQtHuxrGzeTyJwlWIIFiO5xoSgi_FNQtm-pOJJQFAY15_cZ3zafJIhWgqCcLJYrAfoj3CC_tc6I8R1BKjDJZop9lA_Cv6QIHPOWt8HMkHz-0/s320/fullsizeoutput_29c.jpeg" width="267" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9Zxvps4Y3gqKWG1DmyALPxJp4v_88mWx4tFwVf6sqX7D4fqwqdCGPtriHdYuayhCjjy0P94T6sny0367envXnGuF5gsmNlBDWr9y_ir0rp6YxjZ6w76VuJrKGKuwll6JhLCO9DTmjKc/s1600/IMG_3393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9Zxvps4Y3gqKWG1DmyALPxJp4v_88mWx4tFwVf6sqX7D4fqwqdCGPtriHdYuayhCjjy0P94T6sny0367envXnGuF5gsmNlBDWr9y_ir0rp6YxjZ6w76VuJrKGKuwll6JhLCO9DTmjKc/s320/IMG_3393.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Grandma's California Vegetable Hot Dish</b></div>
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16-20 oz pkg California style vegetables
(broccoli/cauliflower/carrots)</div>
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1 can cream of mushroom soup diluted with ½ can of milk</div>
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8 oz velveeta- cut up</div>
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seasoned salad croutons</div>
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½ c melted butter [that note just above the ½ c that looks
like “2T”—could it be a change Nadia made, or Grandma?]</div>
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Mix all ingredients and top with browned croutons. (Can
microwave vegetables first). Then bake at 350 degrees until browned.</div>
hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-5099627034642817512018-10-18T14:17:00.000-05:002019-09-18T15:09:56.738-05:00Vegan Chocolate Applesauce Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1oilESG76h7wNaQmHb6lV0RDQiDbVL72yNLE4NEmyBiYgYMvffJMw109vds08P0gtNfz1GJoWZ-0aY238gA2THUnp2HpKkUSrI9lNlwp_-_3xj3atspLGcktko7XukhwQuu9FaXJRhI/s1600/fullsizeoutput_a94.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1600" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY1oilESG76h7wNaQmHb6lV0RDQiDbVL72yNLE4NEmyBiYgYMvffJMw109vds08P0gtNfz1GJoWZ-0aY238gA2THUnp2HpKkUSrI9lNlwp_-_3xj3atspLGcktko7XukhwQuu9FaXJRhI/s320/fullsizeoutput_a94.jpeg" width="320" /></a></div>
While my diet leans heavily toward the vegetarian side, I am not a vegan and don't generally stock some of the foods that show up in so many vegan recipes--no vegan chocolate chips, vegan Worcestershire sauce, etc. I am also still pretty wary about the "health benefits" of coconut products, so the only form of coconut usually in my pantry is the flaked kind for some Christmas cookie recipes.<br />
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Even without all those specialty ingredients, however, this is a cake I can make for my vegan friends without problems. Even better, it's one of the easiest recipes you'll find. Prep time is less than 10 minutes, and this is wonderful served warm straight from the pan, so you can whip it up when unexpected guests pop in too.<br />
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It's rich enough to not need any frosting at all. If you're not a vegan, you can sprinkle some regular chocolate chips over the top or serve it warm with some non-vegan ice cream. Or just make it plain and simple; it's that good.<br />
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Oh yes, it's also a perfect choice for introducing kids to baking, since there are no
raw eggs to worry about if they end up licking--and licking and licking--the uncooked batter.<br />
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<b><span style="font-family: "times"; font-size: 18.0pt;">Chocolate
Applesauce Cake</span></b></div>
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1 1/2 cup sugar<br />
1/2 cup cocoa<br />
2 cups unsweetened applesauce<br />
3/4 cup canola oil<br />
1 teaspoon vanilla<br />
2 cups flour<br />
2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
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1. Beat together the sugar, cocoa, applesauce, oil, and vanilla.<br />
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2. In another bowl, stir the flour, baking soda, and salt together to be sure they are mixed well. Pour this mixture into the applesauce mixture and stir well to be sure all ingredients are combined.<b><span style="font-size: large;">*</span></b><br />
<b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TCRjv_cVGIO6f9GB9w_QO64SQaru43kMAxWdweDdRh6yk8TDb4hV1vhwV4XSlgRACQ23g-0xVZTBzcrbpHfBuKIZml4opJPk2_mwaU7RhOm-8ZtRhWvxkI-GE-EK3LL_7r_y7qPgYZQ/s1600/fullsizeoutput_a90.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4TCRjv_cVGIO6f9GB9w_QO64SQaru43kMAxWdweDdRh6yk8TDb4hV1vhwV4XSlgRACQ23g-0xVZTBzcrbpHfBuKIZml4opJPk2_mwaU7RhOm-8ZtRhWvxkI-GE-EK3LL_7r_y7qPgYZQ/s200/fullsizeoutput_a90.jpeg" width="200" /></a> </span></b><br />
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3. Pour into a well-greased 9 X 13 pan or 10 inch tube pan. Bake at 350 degrees (325 if using a lightweight, disposable aluminum pan) for about 35 to 45 minutes, until a toothpick inserted in the center comes out clean.<br />
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4. If you are planning to take the cake out of the pan before serving, allow to cool for 10 to 15 minutes first. The cake is very tender and may not come out of the pan in one piece if you try to remove it too soon.<br />
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<b><span style="font-size: large;">*</span></b>If you have a flour sifter, just measure the flour, soda, and salt into that and sift over the applesauce mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Byb0KV0Fcw744jigC1QmhJUAfBt8fvEtWV4wRedcFxRSsk1BcR5DhUXnh9eXBkOc1ennD8gZsIqlijI6V7m9B-t5OXQWlBBZ5waqQcHpZGOtXw6RSvkMxlRusB25RYS34jCTK-ruBpY/s1600/fullsizeoutput_a93.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1178" data-original-width="1600" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Byb0KV0Fcw744jigC1QmhJUAfBt8fvEtWV4wRedcFxRSsk1BcR5DhUXnh9eXBkOc1ennD8gZsIqlijI6V7m9B-t5OXQWlBBZ5waqQcHpZGOtXw6RSvkMxlRusB25RYS34jCTK-ruBpY/s320/fullsizeoutput_a93.jpeg" width="320" /></a></div>
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Cupcake Variation<br />
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This recipe will make about 24 cupcakes. Just top each one with an almond, half a walnut, or a sprinkle of mini chocolate chips and skip any frosting for these too.<br />
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hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com2tag:blogger.com,1999:blog-6202856876780884382.post-49286743590632648082018-10-16T21:58:00.000-05:002020-03-18T18:30:08.146-05:00(Green Tomato) Mincemeat Applesauce Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKutz-RzZty7tUvlg388jVz-mYgQTiuHIsqkPmMqlI2IWzidV4fUu3ijcUduh3Bjdj579UEF2qDVJakxofrwoM-G7X42iRjbQNuXiJocLY-vlnB5JqrrIKuEa43EDTG8LoOaQ64dmMvoQ/s1600/fullsizeoutput_a52.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1218" data-original-width="1600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKutz-RzZty7tUvlg388jVz-mYgQTiuHIsqkPmMqlI2IWzidV4fUu3ijcUduh3Bjdj579UEF2qDVJakxofrwoM-G7X42iRjbQNuXiJocLY-vlnB5JqrrIKuEa43EDTG8LoOaQ64dmMvoQ/s320/fullsizeoutput_a52.jpeg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: inherit;"></span></span>Now that killing frosts have finished off our northern gardens for another year, some of us have access to a lot of green tomatoes. Perhaps my southern friends think immediately of frying ups these end of the season beauties, but, for me, green tomatoes in the fall mean just one thing: green tomato mincemeat. </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">I know that many people have never tried mincemeat pie or have and decided it wasn't for them. However for those of us who do like this fruity, spicy mixture (that is almost always in this day and age totally without meat), there are few better choices to end a festive holiday meal. Buying mincemeat in the store, however, is rarely a frugal choice, but an old, old family recipe that uses green tomatoes can cut the cost dramatically. If you'd like to try making your own, I posted it several years ago here:</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://frugalfastfun.blogspot.com/2012/10/green-tomato-mincemeat.html">https://frugalfastfun.blogspot.com/2012/10/green-tomato-mincemeat.html</a></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">The great thing about that recipe is that you can make a big batch and freeze it for a full season of pies.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: inherit;">Or cake.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">With the last of last year's mincemeat still in the freezer a few weeks ago, I started looking for a way to use it without having to mix up any piecrust. I also had a few jars left from last year's applesauce canning, so finding a cake that could be adapted to include both applesauce and mincemeat seemed like it was worth a try. </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">The result of my experimentation was a super moist cake that was very, very easy. Stir most of the dry ingredients together in one bowl. </span></span><span style="font-size: small;"><span style="font-family: inherit;">Mix the rest in another bowl. </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCf942I5Bjgj54aO0cMQaFTu9NVgTubjrAGTNBruRcYk2BbCNO65ASOKoXn8vPLf7mZwb8FUi4cVTIKVtszUO-8I-ECrcQYtedgzjkKoBWl-EIbJpulwzJq9M3EiXObJSLJE50sNsBu4/s1600/IMG_5328.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCf942I5Bjgj54aO0cMQaFTu9NVgTubjrAGTNBruRcYk2BbCNO65ASOKoXn8vPLf7mZwb8FUi4cVTIKVtszUO-8I-ECrcQYtedgzjkKoBWl-EIbJpulwzJq9M3EiXObJSLJE50sNsBu4/s200/IMG_5328.JPG" width="200" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Then combine the two together, stir just enough to blend and pour into the prepared pan. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEEoxohfSB4yGEwH9nym7YtcLX4dr4qx34sg6l_OweO-5oFKIR8QCOb7BoKiFnXBd2_Uq1nqnAb_JSYaINClcR__2ldVKbBsmF-5NhPdEE4bmytCS1b4xxubSCZW4xsz3Zjsw49YR10o/s1600/IMG_5331.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaEEoxohfSB4yGEwH9nym7YtcLX4dr4qx34sg6l_OweO-5oFKIR8QCOb7BoKiFnXBd2_Uq1nqnAb_JSYaINClcR__2ldVKbBsmF-5NhPdEE4bmytCS1b4xxubSCZW4xsz3Zjsw49YR10o/s200/IMG_5331.JPG" width="200" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;">No mixer to clean up, no time-consuming beating. The hardest part is waiting for the cake to bake and cook enough to get it out of the pan.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">If you don't have green tomato mincemeat, this one might even be worth the splurge of picking up a jar of mincemeat just to make the cake. The fragrance in your kitchen while the cake bakes is by itself well worth the cost.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">One other thing: If you really, really want to have frosting on your cake, make a thin powdered sugar glaze using orange juice for the liquid. Spread it over the top of the cake, allowing the excess to dribble down the sides. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie00LYhozUV7zqtpU0pTDkjkZGDr1kYO6Fpa90oDmBfBu-mcK7TEP13a1UrVBJsIREKHfdoXEQ-aI5Rwg1mhIdh1JRAMKuTe6VZxHlHJXwM3WoQj9pzOlYMfSHMNSseGlBaVcZUWawx6s/s1600/fullsizeoutput_a4f.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie00LYhozUV7zqtpU0pTDkjkZGDr1kYO6Fpa90oDmBfBu-mcK7TEP13a1UrVBJsIREKHfdoXEQ-aI5Rwg1mhIdh1JRAMKuTe6VZxHlHJXwM3WoQj9pzOlYMfSHMNSseGlBaVcZUWawx6s/s320/fullsizeoutput_a4f.jpeg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: inherit;">However. </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span><span style="font-size: small;"><span style="font-family: inherit;"></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">You definitely should try the sauce. It's easy to make and the flavors are just right with this cake--or for just about any other spice cake. You could even put a little warmed mincemeat over ice cream and top with a drizzle of the sauce and some chopped walnuts for a different mincemeat dessert.</span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><b><span style="font-size: large;">Mincemeat Applesauce Cake</span></b></span></span></div>
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<span style="font-family: "" "times" "" , "serif"; font-size: small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cups all-purpose flour</span><span style="font-size: small;"><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">1 teaspoon baking powder</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">1/2 teaspoon ground cinnamon</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">1/2 teaspoon baking soda</span></span><br />
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<span style="font-family: "" "times" "" , "serif"; font-size: small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 large eggs, beaten</span><span style="font-size: small;"><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">1/2 cup packed brown sugar</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">1 cup green tomato (or prepared)
mincemeat</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">2/3 cup applesauce</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">3 tablespoons butter, melted</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">2/3 cup walnuts</span></span><br />
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<span style="font-size: small;"><b><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">Citrus Sauce</span></b></span></div>
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<span style="font-family: "" "times" "" , "serif"; font-size: small; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 cup sugar</span><span style="font-size: small;"><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">4-1/2 teaspoons cornstarch</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">1/2 cup water</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">2 tablespoons butter</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">1/2 c orange juice</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">1-1/2 teaspoons grated lemon zest
(optional)</span><br /><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">1/4 teaspoon lemon extract</span></span><br />
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<span style="font-size: small;"><b><span style="font-family: "" "times" "" , "serif"; font-size: 10.0pt;">Directions</span></b><span style="font-size: x-small;">
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1. In a large bowl, combine the flour, baking powder, baking
soda, and cinnamon. In another bowl, beat together the eggs, mincemeat,
applesauce, brown sugar, and butter; stir into dry ingredients just until
moistened. Don’t beat! Fold in the walnuts.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2. Pour into a well-greased 9-in. tube pan. Bake at 350° for
35-40 minutes or until a toothpick inserted in the center comes out clean. Cool
for 10 minutes; remove from pan to a wire rack to cool until just warm. Don’t
try to take out of the pan too early, as it will be tender and may not come out
whole.</span></div>
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
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<span style="font-family: "times"; font-size: 12.0pt;">3. For sauce, combine sugar and cornstarch in a large
microwave-safe bowl. Stir in the water until smooth. Cook in microwave about 2
to 3 minutes at medium power level until it bubbles and thickens.. Remove from
the microwave and stir in butter until melted. Add juice, lemon zest and extract.
Serve warm with the cake.</span><br />
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<br />hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-2236141554393463112018-10-01T21:40:00.000-05:002019-05-13T09:38:05.957-05:00<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGzl3LWXcqDQnzsC7LNjq0amFARv9-74KYdJfv1R_q5wepTgNbeL2JUFleJkPHsgvUyJspQD89AB0jB463I3Pof15mXewZN4E6tSxrszelUcfKLgKw-FbjXIuBeymYeU19fGpKkfMoGw/s1600/fullsizeoutput_a8d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1165" data-original-width="1600" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGzl3LWXcqDQnzsC7LNjq0amFARv9-74KYdJfv1R_q5wepTgNbeL2JUFleJkPHsgvUyJspQD89AB0jB463I3Pof15mXewZN4E6tSxrszelUcfKLgKw-FbjXIuBeymYeU19fGpKkfMoGw/s320/fullsizeoutput_a8d.jpeg" width="320" /></a></div>
<div style="text-align: left;">
<span style="font-size: small;"></span><br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;"></span><br />
<br />
<span style="font-size: small;">Sometimes, a slight adaptation of a recipe yields an entirely new end product. </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">Today, I wanted to use the now abundant apples and raspberries for a cake, but I also didn't have a lot of time so would probably do better with cupcakes. I didn't have exactly what I was looking for in my files, and there was nothing on the internet that looked like what I had in mind, so I came back to my blog. </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">A search for "apple cake" resulted in a lot of choices, but no apple raspberry cake. </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">What I did find was an old favorite, Chocolate Apple Cake. It didn't take much to adapt that one to what I had in mind. Here they are, some sweet little bites that don't need a bit of frosting to make them a delight--though without any topping, they really do look like muffins. </span><br />
<br />
<span style="font-size: small;"> </span><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_qnjr57J147l4pCLwHHOC5I8H5jKDUuUB3CqyAK2y9eu8H_-BdtZgRCkune1s1_rhIpSNO9H790a2CrcYBJ0CBWrfazQUmdvFgSWtI5xi4hX5vjokhIX_3LWeh8Rc2WlUT6lYeYXi4g/s1600/IMG_5454.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_qnjr57J147l4pCLwHHOC5I8H5jKDUuUB3CqyAK2y9eu8H_-BdtZgRCkune1s1_rhIpSNO9H790a2CrcYBJ0CBWrfazQUmdvFgSWtI5xi4hX5vjokhIX_3LWeh8Rc2WlUT6lYeYXi4g/s320/IMG_5454.JPG" width="320" /></a> </span><br />
<br />
<span style="font-size: small;">Once you bite into them, however, you'll find the very tender cake texture that tells you these are more. So, just a simple powdered sugar icing, and the result was exactly what I had hoped for--cupcakes!</span></div>
<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Apple Raspberry Cupcakes</span></b></div>
</div>
<br />
2 c flour<br />
1 1/2 c sugar<br />
1 t soda<br />
1 t cinnamon<br />
1/4 t nutmeg<br />
1/4 t allspice<br />
1/2 t ginger <br />
3/4 c canola oil<br />
3 eggs<br />
2 c apples, cored but not peeled and finely diced--pack lightly into the measuring cup for measuring<br />
1 c raspberries--if using frozen, do not thaw <br />
1/2 c chopped walnuts (optional)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
1. Sift the dry ingredients together into a large mixing bowl.<br />
<br />
2. Stir in the oil, eggs, and 1 cup of the apples. Begin beating with a mixer until mostly blended.<br />
<br />
3.
Gradually stir in the remaining apples and raspberries and beat at medium speed for
about 3 minutes. The batter will be very thick, so it will be best to
use a mixer for this rather than trying to beat by hand. <br />
<br />
4. Fold in the walnuts if using.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP8gW2lK4MGqovx5CLdx3E4SnkW1ueobI4Q-AOcol2V1aUUaSr3fRnauVhKPMagb7s79mCB2KY_jKibNwQqYYYEMf8z47xCUI-0dAeIQv0QhyphenhyphenJiUTRaOH1qJz-W1U6CYQtKtLpuvWR57Y/s1600/IMG_3856.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP8gW2lK4MGqovx5CLdx3E4SnkW1ueobI4Q-AOcol2V1aUUaSr3fRnauVhKPMagb7s79mCB2KY_jKibNwQqYYYEMf8z47xCUI-0dAeIQv0QhyphenhyphenJiUTRaOH1qJz-W1U6CYQtKtLpuvWR57Y/s320/IMG_3856.JPG" width="320" /></a><span style="font-size: small;"></span><br />
5.
Line muffin pans with cupcake liners and spoon the batter evenly into
each one. Fill each liner about 3/4 full. This recipe makes about 24 to 28 cupcakes.<br />
<br />
If you don't have enough muffin pans to bake all at once,
it will be all right to leave the remaining batter standing at room
temperature while the first pan bakes.<br />
<br />
6. Bake at 350
degrees for about 15 to 20 minutes, until the center of a cupcake
springs back when lightly touched. Frost as desired when cool.<br />
<br />
<div style="text-align: left;">
<br />
And a digression: </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><b>A Microwaved Mini-Cake</b> </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">I
was in a hurry to get these finished and ended up with more batter than
my two pans would hold. As noted in the recipe comments, it doesn't
hurt the batter to sit out and wait while the first cupcakes are baking,
but I was, as I said, in a hurry.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">So what does every impatient cook/baker have in her kitchen? </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">A microwave.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">Many
years ago when I got my first microwave, it came with a hardbound, more
than 100 pages, cookbook, and that quickly became a reference for me. I
was living in Arizona, in a poorly insulated house, so my kids will
tell you that I had "rules" about not using the conventional oven
through most of the summer--and spring and fall when the heat remained
more oppressive than in other parts of the country ever experience.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">In
that cookbook were several recipes for cakes and muffins, even
cornbread, and I tried many of them, and I discovered that these things <i>could</i>
be made in the microwave. Yes, there was no golden brown color or light
crust on the top, but that just meant that you focused on chocolate or
spice cake recipes. Cupcakes and muffins were easier to get right than a
full cake--and nothing bigger than a 9 inch round or square pan was
recommended. I soon found a microwavable cupcake pan that helped on this
score.</span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;">So
yes, I occasionally made these desserts in the microwave. After leaving
that overly warm kitchen, however, I rarely try baked goods in the
microwave, even on the hottest summer days when I still avoid using my
oven. My impatience today, however, brought that possibility back to
mind. I pulled out an oven-safe bowl (the 1 quart size), poured inthe remaining batter, and
tucked it into the microwave. About 5 minutes, at medium power (level 5 on my particular model) and a quick check with a toothpick to be sure it was done in the middle. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;">Be careful not to overbake; you can't rely on browning to know if it is done.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcYzJPSIphafc7ABTv5xF-7hJCD3OogvIgT_0akiNmZjv-RBKFKwVc52vKPaC8xT7dZAr5GGV1UFPPz7Cjx6JsDYL5oFPKHTrgrRaKauO_iz-Qlz30DYsfXs3L8pzi4ujL7s6FGD41gA/s1600/fullsizeoutput_a8b.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcYzJPSIphafc7ABTv5xF-7hJCD3OogvIgT_0akiNmZjv-RBKFKwVc52vKPaC8xT7dZAr5GGV1UFPPz7Cjx6JsDYL5oFPKHTrgrRaKauO_iz-Qlz30DYsfXs3L8pzi4ujL7s6FGD41gA/s320/fullsizeoutput_a8b.jpeg" width="320" /></a></div>
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span> </span></span></div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-size: small;"><span style="font-size: small;"></span></span></div>
Voila--a mini-cake! Note that the color is pretty insipid, especially compared to those lovely golden cupcakes in the background. However, a little basic powdered sugar icing and...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXv7jjnA-f9seB-QM2HnqhBjBU6Nq-KO487iFZE4QHvyB-6Gp1tq_OZCdUhZSYwfJ6Lsz1JvK6mLwdJL8c_tun9StoLUOPraJfBS4tWqKKz3H61NMmJ9RHAgWt3a0J80W1aaklOg5fC-8/s1600/fullsizeoutput_a8c.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1151" data-original-width="1600" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXv7jjnA-f9seB-QM2HnqhBjBU6Nq-KO487iFZE4QHvyB-6Gp1tq_OZCdUhZSYwfJ6Lsz1JvK6mLwdJL8c_tun9StoLUOPraJfBS4tWqKKz3H61NMmJ9RHAgWt3a0J80W1aaklOg5fC-8/s320/fullsizeoutput_a8c.jpeg" width="320" /></a> <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
A small cake, just right for two, maybe three, people for a special kind of dessert.<br />
<br />
<span style="font-size: small;"></span>hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-77346010822816320102018-10-01T21:06:00.000-05:002018-10-01T21:06:00.275-05:00Banana Bread with Grapenuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6a7z-IkTaIcXqPKQyRVU0uAeKXro16h5zTJCwZe_AgU1WUcuMKa14GGn28geY-D6t47f2Vb1uILArrbSGcW2ZbewmERJudkagbJooK0ckO2-ONPiGBMc64MYxJfUJM3DOZflVTpjg2o/s1600/fullsizeoutput_a88.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="1600" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6a7z-IkTaIcXqPKQyRVU0uAeKXro16h5zTJCwZe_AgU1WUcuMKa14GGn28geY-D6t47f2Vb1uILArrbSGcW2ZbewmERJudkagbJooK0ckO2-ONPiGBMc64MYxJfUJM3DOZflVTpjg2o/s320/fullsizeoutput_a88.jpeg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Lots of bananas that suddenly turned <i>very</i> ripe in the late, unexpected, September heat. A big box of Grape-Nuts still to be used. Walnuts at a better price than they have been for years.<br />
<br />
Time for Banana Grape-Nuts bread. <br />
<br />
This is a recipe I started making years ago, with just a few tweaks here and there. Adding the lemon juice to the bananas as they are mashed keeps them from browning quite as much and counters, just a little, the overall sweetness of the bread.<br />
<br />
Back when I rarely had whole wheat flour on hand, the addition of Grape-Nuts provided just a little more body and texture than more standard recipes. The nice thing about this cereal is that it is still one of the few that does not have added sugar.<br />
<br />
As with most of these kinds of bread, it slices much better on the second day, an advantage if you are making it for a brunch or coffee and have lots of other last minute kitchen work to do.<br />
<br />
Finally--it is wonderful without any kind of spread--though a little cream cheese or butter on each slice is certainly acceptable!<br />
<br />
While the original recipe suggested using one large loaf pan, I have always had better results by making this in smaller pans--a little more of the caramel-y crust and less likelihood that the outside will dry out before the center is completely baked. It also works nicely in small 3 X 6 pans for Christmas or other gift giving occasions.<br />
<br />
<br />
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<div class="MsoNormal" style="text-align: center;">
<b><span style="font-size: large;"><span style="font-family: "times";">Banana Grapenuts Bread</span></span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 c mashed ripe banana</span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 1/2 t lemon juice</span></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 1/2 c Grape-Nuts cereal (generic brands work just as well too)</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3/4 c sugar</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/4 c canola oil</span></div>
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 eggs</span></div>
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1/3 c dry milk powder (see NOTE)</span></div>
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2/3 c water (see NOTE) </span></div>
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 3/4 c unbleached flour</span></div>
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 1/2 t baking powder</span></div>
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2 t cinnamon</span><br />
<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">3/4 c coarsely chopped walnuts</span></div>
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1. <span style="font-family: "times";">Mash the bananas and stir in the lemon juice.</span><br />
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<span style="font-family: "times";">2. Beat the bananas, Grape-Nuts, sugar,
oil, eggs, milk (dry milk and water) together and allow to sit for at least 20
minutes.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZo-mnJKhqB5tNDxt2BdG0xEOfZCmY7lZ8GWMwhiVBKs6usrbXutxGsi54dCVlN6MXsElicLmtO5W3FXzl0mu8bth18gUVhpMW5ue1psNhgavGi7lSqc17pvSvvVgFzeIYGQpDf1NYgUQ/s1600/IMG_4616.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZo-mnJKhqB5tNDxt2BdG0xEOfZCmY7lZ8GWMwhiVBKs6usrbXutxGsi54dCVlN6MXsElicLmtO5W3FXzl0mu8bth18gUVhpMW5ue1psNhgavGi7lSqc17pvSvvVgFzeIYGQpDf1NYgUQ/s200/IMG_4616.JPG" width="200" /></a><span style="font-family: "times";">3. Sift together and gently fold in the flour, baking powder, and cinnamon, mixing only enough to incorporate all the flour mixture. </span><br />
<br />
<span style="font-family: "times";">4. Fold in the nuts and turn the batter into two well oiled 8 1/2" X 4 1/2" pans (OR one 9 X 5 and one 8 1/2 X 4 1/2, if those are the only ones you have--like me!) </span><span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><br />
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9tRRopaDOSsLHE-6DsVf4Eei9-vy9UmqG50vJX0lgm7ajB1Rigdp4DEF9jjaFkYXWN0PXfkiW1buIQmBqyTPznVDSU1pEWwu3yXJt4xq9qXUhIzgxhOq40JOco_PSn_-ChNjsdTVH6M/s1600/IMG_4617.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9tRRopaDOSsLHE-6DsVf4Eei9-vy9UmqG50vJX0lgm7ajB1Rigdp4DEF9jjaFkYXWN0PXfkiW1buIQmBqyTPznVDSU1pEWwu3yXJt4xq9qXUhIzgxhOq40JOco_PSn_-ChNjsdTVH6M/s200/IMG_4617.JPG" width="200" /></a><br />
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<span style="font-family: "times"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">5. Bake at 350 degrees for 40 to 45 minutes, until toothpick
inserted into center comes out clean. Cool 5 minutes; remove from pan.
Cool completely on wire rack. </span><br />
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<span style="font-family: "times";"> NOTE: This can be made with 2/3 cup milk or plain yogurt instead of the dry milk and water. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAqzmWVg7c4uldHE3Pv-D7TISJ9l5PtUvxKdHqddN4Y-PK3QPAcem2_fWyLYtIswJ-V_yUlaIH6YAARD5gCLXKSU3vDi36u4hrKtHEIDMnsLx6wKXERSnYdqprk8xrLLb-td8_xVUEAs/s1600/IMG_5425.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAqzmWVg7c4uldHE3Pv-D7TISJ9l5PtUvxKdHqddN4Y-PK3QPAcem2_fWyLYtIswJ-V_yUlaIH6YAARD5gCLXKSU3vDi36u4hrKtHEIDMnsLx6wKXERSnYdqprk8xrLLb-td8_xVUEAs/s200/IMG_5425.JPG" width="200" /></a></div>
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<b>About the nuts:</b><br />
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I have written before about the moljahete that I have been blessed with--if you haven't heard the term, this is a large mortar and pestle made out of rock that makes wonderful guacamole. However, I have learned that, because I don't use mine for a very garlicky salsa, it also provides a very quick way to coarsely chop walnuts...as you can see here: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3JUkBliQ_7LNkkbMfYQ9t6FzeBd6I-7UdpnaqpQYSxn0DQ4oFbxCB3HrUy1or00XqemrXG_-E0QwzLETWpsZFrTC_icmFVXcn7QA3oeyat2Boj8ujYWB9qUQTwi5mQktx8htqs6MOa7E/s1600/IMG_4615.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3JUkBliQ_7LNkkbMfYQ9t6FzeBd6I-7UdpnaqpQYSxn0DQ4oFbxCB3HrUy1or00XqemrXG_-E0QwzLETWpsZFrTC_icmFVXcn7QA3oeyat2Boj8ujYWB9qUQTwi5mQktx8htqs6MOa7E/s320/IMG_4615.JPG" width="320" /></a><br />
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<b>And one more thing,</b> <b>another OOOOPS moment:</b><br />
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I had taken the photos of the walnuts being crushed in the <span class="st">moljahete and the batter in the pans, so into the oven went the two loaves. As I began to clear away the bowl, spatulas, etc., I realized there were two eggs laying on the counter. </span><br />
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<span class="st">Two eggs that were supposed to have been in the batter. I quickly pulled the pans out of the oven, thankfully before they had really started to heat up, and turned the batter back into the bowl. Remember the instructions to "gently" fold in the flour? These breads come out best when the batter is handled lightly, but now I had no choice. There was going to have to be more mixing in order to get those eggs fully incorporated.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5N_qXk6LCmVkrm2AYrr_3pm38byw4QfXpLk8OLwvratzWAJuuodzsqPELyCDUh_nTztWG6A_oWNRJYn1MOQu0IurQhWA7fHhQEtP93E32cZtBfATjuDaURxmPKA6IpaMkLrcgb56-y4/s1600/IMG_4619.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5N_qXk6LCmVkrm2AYrr_3pm38byw4QfXpLk8OLwvratzWAJuuodzsqPELyCDUh_nTztWG6A_oWNRJYn1MOQu0IurQhWA7fHhQEtP93E32cZtBfATjuDaURxmPKA6IpaMkLrcgb56-y4/s320/IMG_4619.JPG" width="320" /></a></div>
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<span class="st">All turned out well, as I should have expected. While the preferred method is still the one listed in the recipe above, most things we make are more forgiving than we sometimes think. In this instance, it was impossible to tell that there had been an added step in the making of the bread!</span><br />
<span class="st"><br /></span>hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-29049687983628555832018-09-21T17:47:00.000-05:002019-02-06T10:17:52.106-06:00Applesauce Oatmeal Cake with Orange Glaze<div class="MsoNormal">
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.<span style="font-family: "arial"; font-size: 14.0pt;"> </span><br />
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<span style="font-family: "arial"; font-size: 14.0pt;">This is an old-fashioned cake that is just right for a chilly autumn evening or
weekend dessert. It goes together pretty quickly, all in one saucepan, and the
fragrance it will bring to your house--amazing!</span></div>
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As I've noted before, I like to keep orange juice concentrate in the freezer
for recipes like this. The contrast of the orange glaze and the apple-y,
cranberry filled cake gives a great depth to this really pretty simple dessert.</span></div>
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<b><span style="font-family: "arial"; font-size: 14.0pt;">Applesauce
Oatmeal Cake with Orange Glaze </span></b><span style="font-family: "arial"; font-size: 14.0pt;"></span></div>
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<span style="font-family: "arial"; font-size: 14.0pt;">1 1/4 c
unsweetened applesauce<br />
3/4 c old fashioned or quick oatmeal <br />
1/2 c dried cranberries<br />
1/2 c butter<br />
3/4 c brown sugar </span></div>
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<span style="font-family: "arial"; font-size: 14.0pt;">1 t vanilla</span></div>
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<span style="font-family: "arial"; font-size: 14.0pt;">1 egg<br />
1 1/2 c flour<br />
1 t baking soda<br />
1 t cinnamon<br />
1/2 t nutmeg</span></div>
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<b>Glaze</b></span></div>
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<span style="font-family: "arial"; font-size: 14.0pt;">2 T melted
butter</span></div>
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<span style="font-family: "arial"; font-size: 14.0pt;">2 T orange
juice concentrate, thawed slightly</span></div>
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<span style="font-family: "arial"; font-size: 14.0pt;">enough
powdered sugar to make a very thin glaze--about 1 1/2 c at most</span></div>
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walnuts--about 3/4 to 1 cup, coarsely chopped or broken </span></div>
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1. Pour the applesauce into a pan large enough to hold 5 to 6 cups of
batter- quart and a half saucepan will be a good size. Heat the applesauce to
just below boiling on medium high heat, stirring to be sure it does not stick
on. </span></div>
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2. Stir in the oatmeal and dried cranberries and let the mixture cool,
about 10 to 15 minutes. </span></div>
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3. Stir the butter, brown sugar, vanilla, and egg into the applesauce
mixture. Sift the dry ingredients together and gently stir into the batter.
Stir just until thoroughly mixed. </span></div>
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4. Pour into a 7 X 11 pan that has been well-oiled or sprayed
with cooking spray. Immediately put into oven and bake at 350 degrees for 25 to
30 minutes. </span></div>
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5. While the cake is baking, mix the butter, orange juice concentrate,
and powdered sugar. (Note that I just lightly rinsed the saucepan used for the
cake batter; this is truly an easy clean up cake, with one pan for each step!)</span></div>
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<span style="font-family: "arial"; font-size: 14.0pt;">As soon as the cake is done, remove it from the oven and spread the glaze
evenly over the top, poking it in lightly with a cake. </span>
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Sprinkle the walnuts evenly over the top. Serve warm or cold. </span></div>
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<b><span style="font-family: "arial"; font-size: 14.0pt;">Microwave
version:</span></b><span style="font-family: "arial"; font-size: 14.0pt;"></span></div>
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<span style="font-family: "arial"; font-size: 14.0pt;">Put the
applesauce in a 2 quart mixing bowl in the microwave. Cover loosely (to avoid
spatters) and heat until just below boiling, about 2 to 3 1/2 minutes. Proceed
with the recipe as above.</span></div>
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<b><span style="font-family: "arial"; font-size: 14.0pt;">A Larger
Cake:</span></b><span style="font-family: "arial"; font-size: 14.0pt;"></span></div>
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<span style="font-family: "arial"; font-size: 14.0pt;">This recipe
is easily doubled (just be sure to use a large enough pan!), using a 10 1/2 X
14 1/2 pan--or a 9 X 13 pan and about 6 to 8 cupcakes too. </span><br />
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<span style="font-family: "arial"; font-size: 14.0pt;">Addendum:</span><br />
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<span style="font-family: "arial"; font-size: 14.0pt;"><span style="font-family: "arial"; font-size: 14.0pt;">
</span><span style="font-family: "arial"; font-size: 14.0pt;">I've
been going through some of the oldest posts on this blog (has it really
been ten years!), and I found an entry from 2011 that I had never
published. It was for this same cake but had a different set of
comments. Since it includes a favorite photo along with a little more
background to the recipe, here is part of that earlier draft, from
January 2011. The boys are just a bit bigger these days!</span> </span></div>
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A few weeks ago, two of my grandchildren were here on a Saturday, so
we made applesauce together. There is nothing like an old-fashioned food
mill to get kids interested in working in the kitchen! The results were
wonderful as usual, as homemade applesauce beats the purchased kind any
time. Even so, there was still a good bit of applesauce to be used up
when it came my turn to make some desserts for a morning coffee and
Bible study. I went looking on-line for recipe ideas, but everything
seemed to use only half a cup or so, and I really wanted to use up quite
a bit more. So I went to a source that I use less and less, my three
drawer recipe card file.<br />
<br />
After I went away to college, I
never lived near my parents again, so we spent a lot of vacations at
their home, and they in turn visited often, no matter how far across the
country we were. My Mom and I seemed to spend at least some part of
each of these visits rummaging through both of our recipe files and
cookbooks, copying especially good sounding recipes for later use. I
guess it was natural then that I would be the one who inherited my Mom's
own overflowing recipe files. While I continue to whittle down my
cookbook collection, these painstakingly hand-written and typed cards
continue to hold their place of honor in my kitchen.<br />
<br />
On
that snowy afternoon last week, I pulled out the Cake section of Mom's
cards and rifled through the stack, remembering our conversations and
her comments about some of the cards that <span style="font-style: italic;">she</span>
had inherited from her mother and grandmother. There were the cards in
Grandma K's backward slanting penmanship and a card or two with
ingredients listed as a lump of butter and a teacup of milk, from my
other Grandma and even Great-Grandma Mereness.<br />
<br />
But it
was the card for an Applesauce Oatmeal Cake that seemed to be just what I
was looking for. Mom had typed it as she did with so many recipes, a
feat I never could match. (For those of you too young to remember <span style="font-style: italic;">typewriters</span>,
getting a 3 X 5 card fed into the platen without being crooked and then
typing it all the way down without going off any of the edges--that was
truly a skill!)<br />
<br />
Perhaps the most interesting thing on
the card was the source. Mom always was careful to indicate where she
had gotten a recipe, and this one listed me as the person from whom the
recipe came, along with a 1976 date. Hmmm. I really did not remember the
cake at all, so I went back to my own file of cake recipes. There, deep
in the pack of little used cards, I found a clipping from <span style="font-style: italic;">The Sheboygan Press</span>
with no date and no comments about when I might have made it. (That was
something else Mom did that I have learned to do--make a note next to
any recipe I use, with the date of preparation and a comment as to how
well it worked, how well it was received, etc.) The recipe was an exact
match for the one in Mom's recipes, so it had to be the source.<br />
<br />
Now
I was intrigued and definitely had to try it. I'm glad I did; this is a
cake that is quick to make, not too sweet, and moist enough to last for
a few days if it doesn't get eaten right away. I made it twice (the
second time doubling the recipe) and served it to several different
groups of people, all of whom were quick to have seconds.hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-47300404880584760532018-09-17T14:36:00.001-05:002019-06-09T16:42:36.589-05:00Chocolate Peanut Butter Banana Bread<div class="MsoNormal">
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<span style="font-family: "arial";">Much of what I do in the
kitchen depends on seasonal produce or what has been on sale lately. Recently,
there were some really good sales on store brand peanut butter and bananas,
so of course, I stocked up on both. </span></div>
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<span style="font-family: "arial";">While the peanut butter has
a nice long shelf life, the bananas have been doing what bananas always seem to
do: ripening faster than I had planned. </span><br />
<br />
<span style="font-family: "arial";">I am one of those people who likes to
eat bananas out of hand only when they are just barely beginning to get a few
brown freckles. Once they get past that stage, well, in my mind, they are
really only suited for baking. It was pretty evident this week that my most
recent purchases needed to be used--and soon. </span></div>
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<span style="font-family: "arial";">Now that I also had lots of
peanut butter, I thought it might be fun to try to mix the peanut butter and
chocolate flavors together with the bananas for a "new and improved" banana bread.</span></div>
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<span style="font-family: "arial";">Someplace in my recipe
files, I have cards for both a peanut butter bread and a chocolate bread.
I remember serving them for neighborhood Bible studies decades ago. Served with
a little whipped cream cheese or butter, guests would often sandwich them
together, one slice of each. </span></div>
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<span style="font-family: "arial";">Time to go back to a basic
banana bread recipe (from Mrs. Bert Feltham) in my old brown (1936) Brick
Church Cookbook. I grew up cooking recipes from this, and the copy I have once belonged to my Great Grandma
Mereness. It is still fun to go back and flip through its pages, some carrying
the spots and stains that indicate frequent use. </span><br />
<br />
<span style="font-family: "arial";">Starting with that classic, it didn't take much to update the old version by adding in both peanut
butter and cocoa. The result was a great melding together of all these favorite flavors for a
wonderfully delicious alternative to ordinary banana bread. </span></div>
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<span style="font-family: "arial";">I think even Great Grandma Mereness would
probably have approved.</span></div>
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<b><span style="font-family: "arial";">Kids Cooking Note</span></b><br />
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<span style="font-family: "arial";">This recipe combines a
whole bunch of kid friendly foods and isn't too unhealthy. It also is very
easy to make and uses ingredients most families are likely to have
available—including those bananas that always seem to go from barely ripe to
past their prime overnight. This could be a good cook together recipe.</span></div>
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<b><span style="font-size: large;"><span style="font-family: "arial";">Chocolate-Peanut
Butter-Banana Bread</span></span></b></div>
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<span style="font-family: "arial";">1/2 c peanut butter—may be
creamy or chunky</span></div>
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<span style="font-family: "arial";">1 T soft butter OR oil</span></div>
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<span style="font-family: "arial";">1 c sugar</span></div>
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<span style="font-family: "arial";">1 c mashed bananas </span></div>
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<span style="font-family: "arial";">2 eggs</span></div>
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<span style="font-family: "arial";">1 t vanilla</span></div>
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<span style="font-family: "arial";">1/2 c baking cocoa</span></div>
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<span style="font-family: "arial";">2 c flour</span></div>
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<span style="font-family: "arial";">Cream peanut butter, butter,
sugar and eggs together until smooth. Stir in bananas, vanilla, and cocoa
powder and beat until well blended. Sift flour and baking soda together and add
to remaining ingredients. Stir only enough to blend—don't overbeat. </span></div>
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<span style="font-family: "arial";">Pour into two greased 4 X 8
loaf pans ("medium" loaves) and bake at 325 degrees for about 25 to
30 minutes, until a toothpick inserted in the center comes out clean. Remove
from pans and cool on a cooling rack before wrapping tightly. </span></div>
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<span style="font-family: "arial";">If desired, you may sprinkle
the loaves with about 1/4 cup coarsely chopped salted peanuts before
baking.</span></div>
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<span style="font-family: "arial";">This is especially good the
second day, sliced and served with or without butter or softened cream cheese.</span></div>
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hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-6482409543532917502018-06-21T07:06:00.001-05:002018-06-21T07:06:24.593-05:00Curried Lentils and Vegetables<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">In my continuing quest to find uses for lentils, I couldn't miss out on a curried main dish. This one is especially fast if you have the lentils pre-cooked. Just chop some vegetables and saute long enough to get them cooked through while you are getting the table set and putting a little fruit together for a light side. It doesn't even heat up the kitchen very much on a warm summer evening.</span><br />
<br />
<span style="font-family: inherit;">Look to at the flexibility seen in the Variations. This means it's perfect for using up some of those produce odds and ends in the refrigerator or for just pulling out whatever vegetables you have in the freezer. </span><br />
<br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 to 2 T canola oil</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 medium to large onion, chopped</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">14 oz butternut squash, cut in app 1" cubes (may substitute 3 medium
carrots, sliced)</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 stalk celery, diced</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 diced jalapeno (seeded and white membranes cut out if you want this less spicy)</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 to 2 c shredded cabbage (about 2-3 oz)</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">ginger root, about an inch square after peeling--cut in two or three pieces--OR 1 t ground ginger, to taste</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">4 to 5 garlic cloves, coarsely cut</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 1/2 t curry powder</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">3/4 t turmeric</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1/2 t cumin </span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">2 1/2 c cooked brown lentils, including liquid (about 1 c before cooking)</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1 to 2 c water</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1/2 c applesauce (optional)</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">2 to 4 c fresh spinach or other greens, chopped coarsely</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">cayenne pepper and salt to taste</span><br />
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">1. Saute the onion, squash, celery, cabbage, and jalapeno pepper in
the oil over medium high heat, stirring occasionally. </span><br />
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">2. Grate the ginger root and mince the garlic cloves. One quick way to
do this is to use a small processor/chopper if you have one, with a few
teaspoons of water. </span><br />
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<span style="font-family: inherit;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08UQcZZfntOs0w39QSTeADBitJj-nTiJ8f4ahl8Sqdiy0EsQuw500MVCMuAJ6cfYb0BTEnVaCwFnC4y_zIp3CCp7HfaYGnpjGsKksrnH8x53o-PUn4TbZX_VyjlSv9ENEE0Lhes8KD64/s1600/IMG_4506.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08UQcZZfntOs0w39QSTeADBitJj-nTiJ8f4ahl8Sqdiy0EsQuw500MVCMuAJ6cfYb0BTEnVaCwFnC4y_zIp3CCp7HfaYGnpjGsKksrnH8x53o-PUn4TbZX_VyjlSv9ENEE0Lhes8KD64/s200/IMG_4506.JPG" width="200" /></a><br />
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</span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">3. When the onions begin to turn golden and the squash is just tender,
stir in the garlic, ginger, curry powder, turmeric, and cumin. Allow to cook
for just a few minutes, enough to bring out the fragrance of the spices, and
then add the lentils, water, and applesauce. </span><br />
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</span><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">4. When the mixture has returned to a boil, add the spinach, cover the
pan, and continue to cook for just a few minutes, until the spinach is just
wilted. Taste for seasonings and adjust accordingly. Makes 4 main dish
servings.</span><br />
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</span><span style="font-family: inherit;"> </span><br />
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<b><span style="font-family: inherit;">Suggested serving:</span></b><br />
<br />
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXL6dbmYvIi2_g3X0ubT7DP6o0fMYqUhI4MNWJO7EFAi6POG_svJ01x3CswfS-Z2WE4_u7UqPLxbUFuNuY7_CyTeD5xaEEh9128dKA9SfkIjWzATBfr3ynsN0s6xG5vn0aw6coZWooHJk/s1600/IMG_4512.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXL6dbmYvIi2_g3X0ubT7DP6o0fMYqUhI4MNWJO7EFAi6POG_svJ01x3CswfS-Z2WE4_u7UqPLxbUFuNuY7_CyTeD5xaEEh9128dKA9SfkIjWzATBfr3ynsN0s6xG5vn0aw6coZWooHJk/s320/IMG_4512.JPG" width="320" /></a> </span><br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;"> </span><br />
<span style="font-family: inherit;">Top with yogurt (or cottage cheese, as pictured), chopped cilantro, and hot sauce. This is a wonderful meal with naan or any
flat bread, but it also pairs well with rice. </span><br />
<span style="font-family: inherit;">
</span><br />
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<b><span style="font-family: inherit;">Variations:</span></b><br />
<br />
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">Fast, fast, fast: Use about half of a 12 oz package of frozen bell pepper and onion strips, skip the celery, and use either frozen diced squash or frozen sliced carrots. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Other vegetables that can be added/subbed in: frozen peas, fresh pea pods, broccoli or cauliflower, zucchini, even corn. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">The applesauce can be omitted and 3 to 4 tablespoons of chopped sundried tomatoes or a cup or so of diced fresh grape tomatoes can be added.</span><br />
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</span>hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-38138243817279144282018-06-12T14:08:00.002-05:002018-06-12T14:08:31.749-05:00Applesauce Brownies--A "Starter Recipe" for Pre-schoolers!<div class="separator" style="clear: both; text-align: center;">
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As much as possible, I try to post only "original" recipes here, those dishes that I have created from scratch or have changed significantly enough to call them my own.<br />
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Today, I am bringing you a recipe so simple you can find hundreds of copies in any basic web search. I think I have even seen it on the back of a brownie mix label. Why add just one more blog entry for these simple treats? After all, these chocolate bar cookies...<br />
<ul>
<li>are only slightly less unhealthy than brownies made with the original mix directions.</li>
<li>do include a mix, with all the preservatives, etc., that implies.</li>
</ul>
<br />
On the other hand, this "recipe" may be a way for even the busiest of households to introduce pre-schoolers to prepare a dish entirely on their own, from assembling the ingredients all the way to handing over the filled pan over to whoever will handle the heat of the oven steps. While you are doing this, you can even talk about why we might want to try to substitute healthier ingredients whenever possible in all our cooking and baking.<br />
<br />
A simple "recipe" like this is also good to have handy for the time when you have a last minute need for a quick dessert. While I know that most of us live lives where few friends or family just casually "drop in" with little or no advance notice, wouldn't it be nice to know that you could call someone on a whim and ask them over for coffee, tea, etc. and freshly baked brownies? <br />
<br />
To be sure, we must admit that brownies, whether made from scratch or from a mix, are inherently not "healthy." They are treats that should be for special occasions, not seen as daily fare. Understanding that we will be consuming mostly "empty calories" with every bite might allow us to accept the presence of additives here that we would forego in any other part of a well-balanced meal. As for flavor, many of today's mixes are at least as good as the majority of from scratch recipes--and the applesauce in this recipe gives added depth and moisture too.<br />
<br />
Finally, there is a cost factor to consider. Brownie mixes are often loss leaders at many chains, especially around "baking holidays" like Valentine's Day and Christmas. If you were to do a cost comparison with a favorite brownie recipe, it is very unlikely that you could match the price of the mix. In most cases, substituting applesauce for the oil in the mix instructions will reduce the cost a bit further.<br />
<br />
So I now present a "kitchen-tested by 5 year old" recipe for applesauce brownies. Next time you see brownie mix on sale, pick up a box, make sure you have applesauce in the house, and then think of who you could call to share them with you; you'll be glad you did.<br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Applesauce Brownies</b></span></div>
<br />
1 standard size brownie mix, enough for a 9 X 13 pan<br />
2 eggs<br />
2/3 c unsweetened applesauce (if you don't have unsweetened, the other will do--just be aware your dessert will be REALLY sweet)<br />
1/4 c water<br />
broken or chopped walnuts (optional)<br />
<br />
Preparation: Turn the oven to 350 degrees as you begin to make the brownies. These go together so quickly, you don't want to have to wait until the oven is hot to put the pan in. If you are using a glass pan, you may want to heat only to 325.<br />
<br />
Whether you use a cooking spray or oil for preparing the pan, be sure the sides as well as the bottom of the pan are well-coated.<br />
<br />
1. Pour mix into bowl and then add all the other ingredients, except walnuts.<br />
<br />
2. Combine all the ingredients and then beat with a wood spoon or cooking fork about 50 times, or just until the mixture is well blended and there are no lumps of dry mix.<br />
<br />
3. Pour the batter into a well-oiled 9 X 13 pan. Sprinkle walnuts evenly over the top and bake at 350 degrees for about 25 minutes, until just done.<br />
<br />
To test, press the center lightly; if it springs back, it is done. You also should watch the edges of the brownies. If they start to pull away from the sides of the pan, they are also getting done. You don't want to overbake brownies.<br />
<br />
4. Allow the brownies to cool about 15 to 20 minutes before cutting. Makes 24 to 32, depending on the size you want to cut them into.<br />
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Variations and notes:<br />
<br />
Why nuts only on top? While you can mix the walnuts into the batter, spreading them on top allows for several things:<br />
<ul>
<li>If you have anyone in the household who doesn't like nuts (as is the case with many young children), you can spread nuts over only part of the batter, leaving one end "plain" for non-nut-eaters. </li>
<li>This will usually reduce the amount of nuts used, a way to economize if cost is a serious consideration. </li>
<li>While brownies are often served without frosting, placing the nuts on top gives a little bit more "finished" appearance to the un-iced bars.</li>
</ul>
<br />
Chocolate chips and/or mini-marshmallows could also be sprinkled over the top instead of or with the walnuts. If using marshmallows, press them lightly into the batter.<br />
<br />
For a less rich bar with even a little more positive nutritive value, stir in a half cup or so of quick (NOT instant) oats with the other ingredients. <br />
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<br />hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-86122676861301893532018-05-16T11:52:00.000-05:002018-05-16T11:52:22.817-05:00Chocolate Peanut Butter "Icebox" Cookies--AND Quick Ice Cream Sandwiches<div class="separator" style="clear: both; text-align: center;">
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Cookbooks from a century or so ago usually included "icebox cookies" in their desserts section. These were generally quite rich cookies that could be stirred up in the evening, formed into a roll, and chilled until the next day--probably when the woodstove was being heated up to bake the day's bread as well.<br />
<br />
Today of course we have the refrigerated cookie doughs chilling at the grocery store, waiting for you to bring them home, slice, and bake. But why not go back to the "good old days" and make some "from scratch." The following recipe is really very simple. While one member of the family is clearing away the dishes after dinner, another could be stirring up a batch of these, all the while you are both carrying on a conversation about the events of the day. Family dinners are a wonderful time to be together, but the clean up time in the kitchen can be just as much fun--really!<br />
<br />
I found a really good buy on some dark chocolate peanut butter a few weeks ago and thought this might be a good way to use it. For me, this is a product too sweet to substitute for plain peanut butter on a sandwich, but then, I'm not a big fan of Nutella either. (And, on a side note, most of the name brand peanut butters have begun to be sweetened far more than necessary.)<br />
<br />
As noted at the end of the recipe, you can substitute "ordinary" peanut butter if you can't find this chocolate version. My guess is that you could also sub in Nutella for the chocolate peanut butter, but I haven't tried that.<br />
<br />
Whichever version you try, I think you'll enjoy the convenience of having this dough stirred up and ready to go for your family or stashed in the freezer for unexpected guests.<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Chocolate Peanut Butter Icebox Cookies</b></span></div>
<br />
1/3 c butter, softened<br />
1/3 c chocolate peanut butter<br />
3/4 c sugar<br />
2 T baking cocoa <br />
1 egg<br />
3/4 t vanilla<br />
2 T water<br />
<i>scant</i> 2 c flour (this means that you will probably have about 1 7/8 c flour--err on the side of too little rather than too much!)<br />
2 t baking powder<br />
<br />
1. Combine the butter and peanut butter and beat until smooth with a wood spoon. Stir in the sugar, cocoa, and egg and mix thoroughly. Add the vanilla and water and combine all into a smooth mixture.<br />
<br />
2. Sift or stir together the flour and baking powder and add to the peanut butter mixture. This works best if you stir in about half the flour mixture and mix until it is well blended before adding the rest of the flour and baking powder. The dough will be very stiff; don't worry!<br />
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NOTE: As in the picture, this dough is a little crumbly at
first. That is okay. What you need to do is work with it like play
dough, until it holds together.You do need to press <i>firmly</i>. If you don't, it may be more difficult to slice after chilling. <br />
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3. Cut a piece of waxed paper or parchment paper about 18 to 20 inches long and lay on the counter. Pour the dough onto the paper and begin to shape it into a long log, keeping the circumference as even as possible from one end of the log to the other. Use the waxed paper to help in this whole process.<br />
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Lift the sides of the paper and use it to keep rolling the dough so that it becomes as circular as possible. Then wrap the dough completely with the waxed paper. It will be best to slip the roll into a plastic bag to keep the ends from drying out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9YeIiLhhbjihwuFVmX9wrROcUWEeMqCbCW3wX2Dpu2ixbWUHu12HOpR1rjaHtxJIsgxTrxBEEuG16l2qjrNLkzqalRBH1X6L7biGLeMB63bKBI4-XkwHon4I5coZS29AH2AhVvDO1oo/s1600/fullsizeoutput_a2f.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="953" data-original-width="1600" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9YeIiLhhbjihwuFVmX9wrROcUWEeMqCbCW3wX2Dpu2ixbWUHu12HOpR1rjaHtxJIsgxTrxBEEuG16l2qjrNLkzqalRBH1X6L7biGLeMB63bKBI4-XkwHon4I5coZS29AH2AhVvDO1oo/s200/fullsizeoutput_a2f.jpeg" width="200" /></a> <br />
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4. Place the roll in the refrigerator at least several hours or overnight.<br />
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5. Heat the oven to 350 degrees. Remove the dough from the refrigerator and slice evenly into about 1/8 to 1/4 inch thick slices. The thinner they are, the crisper they will be, but you do want to make them as evenly thick as possible. <br />
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6. Lay the slices on an ungreased baking sheet. As you can see in this "before and after" baking picture, the cookies do not spread a great deal, so they can be placed relatively close together. <br />
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7. Bake for about 8 to 10 minutes until a cookie springs back when pressed lightly in the center. Remove to a cooling rack. They will be quite tender while hot, so handle carefully.<br />
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<b>VARIATION:</b><br />
<br />
Substitute regular peanut butter for the chocolate peanut butter and increase the amount of cocoa to 1/4 cup. Creamy peanut butter is best for this, as crunchy peanut butter will be harder to slice neatly.<br />
<br />
If desired, you can tightly wrap the rolled up dough in a freezer bag and store in the freezer for up to a month or so. You do not have to thaw the dough to slice it--in fact, sometimes the frozen dough is easier to cut into very thin slices. Allow the sliced cookies to sit on the baking sheet for a few minutes to thaw before baking.<br />
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<span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpJGblWrrHjYI_Pr1e_PLoQpcAyGj_lPLQuPGJm1ELR1AX_Ezx3d-uxm96aapy2pQy-aB30S0eKYXD4wDiXgCmN_TXIZgAKLsL-c9QMeFZccFT5RT2h-VP8sCnShLO46uyLUyAEbKoek/s1600/fullsizeoutput_a49.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1405" data-original-width="1333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpJGblWrrHjYI_Pr1e_PLoQpcAyGj_lPLQuPGJm1ELR1AX_Ezx3d-uxm96aapy2pQy-aB30S0eKYXD4wDiXgCmN_TXIZgAKLsL-c9QMeFZccFT5RT2h-VP8sCnShLO46uyLUyAEbKoek/s320/fullsizeoutput_a49.jpeg" width="303" /></a> </b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Quick Ice Cream Sandwich Cookies</b></span></div>
<br />
These are also perfect for "mini" Ice Cream Sandwiches. You could make the cookie rolls larger in diameter, but keeping the cookies small makes these a nice size for the kids or for bite-sized desserts after a heavy meal.<br />
<br />
The recipe is more just a method:<br />
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Soften a pint or so of ice cream just enough to press into shape. Put a cookie, upside down, on a plate and spread a teaspoon to a tablespoon of ice cream, any flavor, evenly on the cookie. Immediately press a second cookie on top. Repeat for as many sandwiches as you want.<br />
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Immediately return the ice cream sandwiches to the freezer for an hour or so, until the ice cream is again firm. For an extra rich sandwich, you can dip the cookies in your favorite fudge sauce and roll in crushed peanuts.<br />
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<br />hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-88480548178958024922018-05-05T10:42:00.000-05:002018-10-27T10:16:44.053-05:00Applesauce Jam Bars<div class="separator" style="clear: both; text-align: center;">
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When cleaning out my refrigerator recently, I discovered <i>four</i> partially finished jars of homemade jam. There were two jars of cherry jam, one of my own, just barely started, and another with just a little of my daughter-in-law's incredible spicy recipe--just enough for a breakfast of homemade toast with a peanut butter and jam topping. The other two jars were both my raspberry apple specialty (how <i>do</i> I do this, starting one before finishing the other?!?), so I poured those both into a single jar and reminded myself to use them soon.<br />
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I really needed to pare down the jam supply even further so started to look for jam bar cookie recipes, something I hadn't made for years. I was hoping to find something that didn't require lots and lots of jam yet would be the kind of cookie that would emphasize the fruity flavor.<br />
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That kind of recipe was hard to find, so I took ideas from a few that looked promising and made my own adaptions. The biggest change was to blend the jam with applesauce, toning down the sweetness while still allowing the fruit flavor to stay strong. I used my cherry jam, but any good jam would work just as well.<br />
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The result is a cookie that is less sweet than most and is something like a soft granola bar. It is important to press that first layer firmly, to be sure the cut bars don't crumble apart. <br />
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One bonus here: If you use oil or vegan margarine, these are completely vegan, something not always easy to find in cookies. Even if you use butter, you will have an egg-free, dairy-free recipe for anyone needing these special recipes.<br />
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Now I have gone from four jam jars to just one in my refrigerator, for the time being...but there is another jar of Amy's cherry jam just waiting to be opened...<br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Applesauce Jam Bars</b></span></div>
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<b>Base</b><br />
2 c quick rolled oats (NOT instant)<br />
1 c whole wheat or all purpose flour<br />
1/2 c brown sugar<br />
1/4 c melted butter OR canola oil<br />
1/2 t salt--omit if using salted butter<br />
1/2 c applesauce, preferably unsweetened<br />
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<b>Filling</b><br />
3/4 c jam of your choice, preferably homemade<br />
1/3 c applesauce, preferably unsweetened<br />
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1. Combine the oats, flour, brown sugar, and salt and stir with a fork until well blended.<br />
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2. Pour in the 1/2 cup applesauce and butter or oil and stir until evenly combined.<br />
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3. Press about half the mixture into a well-oiled 7 X 11 or 9 inch square pan. Be sure to press firmly.<br />
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4. Combine the jam with the 1/3 cup applesauce and spread evenly over the crumb crust.<br />
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5. Cover with the remaining oatmeal mixture and press lightly with your fingers.<br />
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6. Bake at 325 degrees for about 25 to 30 minutes, until just beginning to turn light brown.<br />
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7. If desired, when completely cool, sprinkle with a little powdered sugar.<br />
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Makes 24 to 36, depending on how you want to cut them.<br />
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<br />hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-55319304346489607982018-05-05T09:17:00.000-05:002018-05-07T12:46:32.318-05:00An Easy Lemon Cake to Welcome Spring<div class="separator" style="clear: both; text-align: center;">
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According to T.S. Eliot, "April is the cruelest month," and this year that seemed to ring true, weather-wise. But now in May, the grass is bright green, the birds are singing, and it is time to lighten up our menus at least a little.<br />
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For me, spring is the time to bring out some lemon desserts, and this cake is super easy to put together. In fact, it is really at its best while still warm, so you could stir it up and have it baking while you eat. For some, adding a dollop of whipped cream is the best way to eat this, but it certainly is just as good without.<br />
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My guess is that this may best be eaten the first day or two because its fat content is lower than many cakes. However, I can't tell you if this is true, because it has never lasted more than a day here at my house.<br />
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First, the ReaLemon "controversy."<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTKlIEaZ8jEThWnZcubKaiXxgKcfgwnS0MzeIOGxniWkEZVUuQ7pVEEcyKST_plHpFfZHeWHQGM18ZD5qkXL_sfhiLkTlTqNuuq1ugEXpuKZbXV4vuuCUYNwhIVooR6QcmzobxTGif0s/s1600/IMG_5270.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTKlIEaZ8jEThWnZcubKaiXxgKcfgwnS0MzeIOGxniWkEZVUuQ7pVEEcyKST_plHpFfZHeWHQGM18ZD5qkXL_sfhiLkTlTqNuuq1ugEXpuKZbXV4vuuCUYNwhIVooR6QcmzobxTGif0s/s320/IMG_5270.JPG" width="320" /></a><br />
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For some, the use of ReaLemon (or other brands of reconstituted lemon juice) is very close to heresy, and an unacceptable "processed food." However, there are several reasons why you shouldn't be afraid to use these lemon juices. I find two most compelling.<br />
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First, I have mentioned before that ReaLemon is really to be preferred when making jams and jellies, because this has a consistent acidity level. Fresh lemons can vary in acidity enough to cause problems in getting just the right "jell."<br />
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The second reason is really the primary reason why I always have a bottle of ReaLemon in my refrigerator: it's always in the refrigerator! Fresh lemons are too often too expensive for me to treat as a staple, so I have to remember to buy them if I want to make a special lemon dessert. Over the years, I have used ReaLemon to make lemon meringue pies, lemon square cookies, and this lemon cake and have always had people praise the lemony flavor. <br />
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So don't be afraid to use ReaLemon for this or many other recipes calling for lemon juice. Obviously, if you have access to fresh lemons at a reasonable price, go ahead and cook/bake with those too. Just don't forego the opportunity to have a great lemon dessert just because you don't have a "real lemon" on hand! <br />
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Oh, and what about lemon zest?<br />
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Fresh lemons have one thing ReaLemon doesn't have, peels. That distinctive lemon zest flavor could be missing here, but...did you know that lemon extract is made from the peeling, or zest, of lemons? As a result, you can get that deeper zest flavor by adding lemon extract in its place. How much? In general, it is recommended that you use half as much lemon extract as zest.<br />
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So go ahead and make this wonderful lemon cake and celebrate spring--whatever the source of your lemon juice.<br />
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<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Lemon Cake</span></b></div>
<b>Cake: </b><br />
1 c sugar<br />
1/2 c butter, melted<br />
2 eggs<br />
1 T lemon juice<br />
1/2 c milk<br />
1/2 t lemon extract OR 1 t grated lemon rind<br />
2 c flour<br />
1 1/2 t baking powder<br />
<br />
<b>Topping: </b><br />
1/3 c lemon juice<br />
1/3 c sugar<br />
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1. Beat the first six ingredients together until smooth and completely blended.<br />
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2. Sift or stir together the flour and baking powder and add to the liquid ingredients. Stir just until all the flour is incorporated into the liquid.<br />
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3. Pour the batter into a well-oiled 9 X 13 pan or 11 inch square casserole dish. (Go ahead and use one of your nicest casserole dishes, as this is a cake best served right from the pan.)<br />
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4. Bake at 350 for about 25 to 30 minutes. It will be done when the center springs back when lightly touched or when a toothpick inserted near the center comes out with no batter sticking to it. <br />
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5. While the cake is baking, stir the lemon juice and sugar together for the Topping. Be sure it is completely mixed. As soon as the cake comes out of the oven, poke holes over the top with a toothpick or fork. Spread the lemon juice and sugar mixture over, covering the surface as evenly as possible.<br />
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<br />hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-5813161691445490242018-04-07T11:45:00.000-05:002018-09-07T21:35:01.815-05:00Dark Rye Bread<div class="separator" style="clear: both; text-align: center;">
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Some time ago, I saw "whole grain" rye flour at a local grocery store and thought it might be fun to try my hand at rye bread. I have used rye flour in some multi-grain batches, but the flavor never really came through. Maybe this heartier version would be more like the rye bread I have bought in the past.<br />
As I started to look for possible recipes to try, I discovered that what I was looking for was usually called "German Rye Bread." I wanted something deep brown and solid.<br />
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It took me a few times to get the texture I wanted, so here are a few hints to try:<br />
<ul>
<li>The dough generally seems more time to rise at each step than what you might be accustomed to with wheat and even other multi-grain breads, so allow plenty of time. I also find I like the texture best if I do punch down the dough an extra time in step 4.</li>
<li>While some of the sides I found on line talk about "folding" the dough rather than kneading, but I have had good success with kneading well. Try not to knead in too much flour. You can avoid this by adding just a little flour at a time. Stop kneading if the dough starts to have little "tears" in the side. </li>
<li>Recognize that the texture of the dough is going to be much more like play dough than the usual springy wheat bread, and that is okay. Note the hand prints on this dough ball:</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdezjiYJgpbIF2N7HwA0LpeRKZQYFrXLOavM4Yfzd3wiHYHl5vBkE1E5Co3bIZgMTp5omD70j9PLZzuDRTUdbX6RrhL-iOkT2iIM-N_pMYvClcb_sswIpynYdtGD0fY-jum86SMKE3v2s/s1600/fullsizeoutput_a18.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1226" data-original-width="1600" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdezjiYJgpbIF2N7HwA0LpeRKZQYFrXLOavM4Yfzd3wiHYHl5vBkE1E5Co3bIZgMTp5omD70j9PLZzuDRTUdbX6RrhL-iOkT2iIM-N_pMYvClcb_sswIpynYdtGD0fY-jum86SMKE3v2s/s400/fullsizeoutput_a18.jpeg" width="400" /></a><br />
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<ul>
<li>Be sure to oil the dough when rising, as the dough can dry out quickly.</li>
<li>Slashing the dough here helps avoid "tears" on the sides of the loaves--plus it looks nicer.</li>
<li>While the caraway is optional, I happen to think that is part of the "real" rye bread experience.</li>
</ul>
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Don't be put off by all these "hints. This really isn't all that hard to make , and it's a wonderful foil for all kinds of sandwiches. Well worth trying if you like making breads. It's a great way to vary your menus.<br />
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A couple more advantages:<br />
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This version is vegan too, so you can use this as the basis for your favorite no meat/dairy productions as well. Good for anyone with dairy or egg allergies too.<br />
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<span style="font-size: large;"><b>Dark Rye Bread </b></span></div>
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2 pkgs dry yeast</div>
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2 c warm water</div>
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¼ c brown sugar</div>
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2 T molasses</div>
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2 T vital wheat gluten</div>
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3 T cocoa powder</div>
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¼ c canola or other vegetable oil</div>
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2 t salt<br />
1 T caraway seeds (optional)</div>
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3 ½ c whole grain rye flour </div>
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2 ½ to 3 ½ bread flour</div>
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1.<span style="mso-tab-count: 1;"> </span>Combine all
but the bread flour, beat well, and allow to sit until bubbly—about 20 minutes or so. <style></style>
</div>
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2.<span style="mso-tab-count: 1;"> </span>Gradually
add the bread flour until a soft dough is formed. Knead 8 to 10 minutes until
smooth (it will feel like play dough). Place in oiled bowl, oil the top of the dough, and cover. </div>
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4.<span style="mso-tab-count: 1;"> </span>Allow to
raise at least an hour until doubled. If desired, punch down and let rise again. (It will probably look like this:)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiADzhyRU2MvPO94P2bKHjvhJ-G8dFynUsZYo6Q674Cbh8Wgp99sWgUX_Ib6Kmd6dsSf8vnX25fUJoI7H-LBT0M84qcckzihSpXdxjlbpH9GyOc4nZAvcHQXLzEYIiuf1R54yjs45Ig0/s1600/fullsizeoutput_a17.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1307" data-original-width="1600" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiADzhyRU2MvPO94P2bKHjvhJ-G8dFynUsZYo6Q674Cbh8Wgp99sWgUX_Ib6Kmd6dsSf8vnX25fUJoI7H-LBT0M84qcckzihSpXdxjlbpH9GyOc4nZAvcHQXLzEYIiuf1R54yjs45Ig0/s400/fullsizeoutput_a17.jpeg" width="400" /></a></div>
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5.<span style="mso-tab-count: 1;"> </span>Divide in
two pieces and shape into loaves. Slash tops and let raise another hour or
so—probably won’t quite double.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCy-3zui42BwtTdOy6pjsk_cGkcT2C-PxjH3wRYnAwz56xxQNSRmvc-jcpEd7pHer7bXMHLSl1DuANCGiek7LbykPgaQ_uXrJbgayKH4qOVe4oRn-6WN39gPqLdXiviGVse2gMquM8UE/s1600/fullsizeoutput_a19.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1441" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCy-3zui42BwtTdOy6pjsk_cGkcT2C-PxjH3wRYnAwz56xxQNSRmvc-jcpEd7pHer7bXMHLSl1DuANCGiek7LbykPgaQ_uXrJbgayKH4qOVe4oRn-6WN39gPqLdXiviGVse2gMquM8UE/s320/fullsizeoutput_a19.jpeg" width="320" /></a></div>
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<div class="MsoNormal">
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6.<span style="mso-tab-count: 1;"> </span>Bake at 376
about 25 minutes or until the crust is rich brown. You may want to lift one of the loaves off the pan to be sure the bottom is well browned.</div>
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<span style="font-family: "cambria"; font-size: 12.0pt;"><b>Variation</b>: </span><br />
<span style="font-family: "cambria"; font-size: 12.0pt;">Make into four smaller loaves--same length, just smaller diameter--for </span><span style="font-family: "cambria"; font-size: 12.0pt;"><span style="font-family: "cambria"; font-size: 12.0pt;">canapé style sandwiches. </span></span>
hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0tag:blogger.com,1999:blog-6202856876780884382.post-72116407734107863532018-03-31T22:21:00.000-05:002018-04-01T07:45:29.367-05:00Cranberry Applesauce Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_c7yQ3KIz4UhCvg-ZloJTUJUXHFG7xE0LAIp3XHFZ_Kj4TPidxQIJiK-15tnP-_7ty0P3kXcnGAnCFWajrAg4OouQRzgzvYRcJclKzD2-EdLMVGWdwylnPd7U7IJJLQhLu74VTnY7eoU/s1600/IMG_5222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_c7yQ3KIz4UhCvg-ZloJTUJUXHFG7xE0LAIp3XHFZ_Kj4TPidxQIJiK-15tnP-_7ty0P3kXcnGAnCFWajrAg4OouQRzgzvYRcJclKzD2-EdLMVGWdwylnPd7U7IJJLQhLu74VTnY7eoU/s640/IMG_5222.JPG" width="640" /></a></div>
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<br />
If you have ever read any of my posts here, you know that I am a) definitely not a professional food photographer and b) I am not "monetizing" the blog with any kind of promotion, either of ingredients or equipment. <br />
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What I do like to do with my little essays is present some recipes I've found pleasing to others that I hope readers will want to try. Along with the recipes I like to include some narrative that includes some "history" on when I started making the dish, a family story or other background comments I hope might be interesting. Sometimes I may also include some hints on how to make cooking and baking a little easier and/or less expensive. <br />
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All that said, today I would like to recommend and feature two "tools" that are pretty indispensable for me in my everyday cooking and baking. The muffin recipe that follows uses both pieces of equipment, with only measuring spoons and a mixing spoon to prepare the entire recipe.<br />
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First, a clear glass 1 quart measuring cup that doubles as a mixing bowl as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2z8xrKrZEpWHF4fLQznFvrrcfH2Y1NsRv14a-1_6oUxIIVG8iRYKrleC1wAppUTRgFo4tqecEd6cK9HNnOHZfqXwbiCN3ZCFYCvXZTWrkxP2ZzILc2EjpLbkcrBA4jf7xijd5WS0bhbc/s1600/fullsizeoutput_a06.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2z8xrKrZEpWHF4fLQznFvrrcfH2Y1NsRv14a-1_6oUxIIVG8iRYKrleC1wAppUTRgFo4tqecEd6cK9HNnOHZfqXwbiCN3ZCFYCvXZTWrkxP2ZzILc2EjpLbkcrBA4jf7xijd5WS0bhbc/s400/fullsizeoutput_a06.jpeg" width="400" /></a></div>
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Those who know me know that I like to minimize the number of dishes that are going to be needing to be washed when I finish making something, and having to use many different measuring cups for a single recipe is especially not my favorite thing. The nice thing about this large measuring cup/bowl is that many recipes can be adapted to just keep adding ingredients to the bowl rather than measuring each separately.<br />
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Today's mini-muffin recipe is especially easy to adapt to using only the measuring bowl. As you'll see in the recipe, I first layer in the cranberry sauce and applesauce and then pour the canola oil over:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6YV8DiBTLzt8-PyKYC9qeZglkSrbmgNAUVsfOQAQtbCUk0k3FUkHR5cJ08499CQPrQ24ddaf-Mss1850j6Jl-WolVWJudGRkSJF4zPBMdljz4R0zyzzEMChYGWYidSb5Rfo3-nGh-40/s1600/fullsizeoutput_a08.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1182" data-original-width="1600" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6YV8DiBTLzt8-PyKYC9qeZglkSrbmgNAUVsfOQAQtbCUk0k3FUkHR5cJ08499CQPrQ24ddaf-Mss1850j6Jl-WolVWJudGRkSJF4zPBMdljz4R0zyzzEMChYGWYidSb5Rfo3-nGh-40/s200/fullsizeoutput_a08.jpeg" width="200" /></a><br />
3/4 cup cranberries + 1/4 cup applesauce + 1/4 cup canola oil = 1 1/4 cup total. (Though I realize now that the angle of the photo makes this look like 1 1/2 cups, it really is the right amount. As I said before, I am definitely not a pro at food photography!) <br />
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Then I add the eggs, brown sugar, and spices:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyaP2RF40gfukCMN-8OkyeY45RzxvojxqXKI7oE-AxvEjF279wHDrDQNeSWufH2xYn5DyVSRF14KPADLkmE8rQoutaPPMRF0A0ryby8qBbGOMbIQFPzDKVpyElzsLIMQVzFIaB4mUNkw/s1600/IMG_5213.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyaP2RF40gfukCMN-8OkyeY45RzxvojxqXKI7oE-AxvEjF279wHDrDQNeSWufH2xYn5DyVSRF14KPADLkmE8rQoutaPPMRF0A0ryby8qBbGOMbIQFPzDKVpyElzsLIMQVzFIaB4mUNkw/s200/IMG_5213.JPG" width="200" /></a><br />
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At this point, I beat everything together until well mixed. The clear glass helps me to see if I have any spots where some of the ingredients didn't get stirred in. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXpkvhbGRRJMsqLcdWsJiRzfJaoZeZCtF0V9iSYcVqetysOHjKFgfLpwolmdu8Q8Ppj3ylpr5qLjuPe-hBoKaVVniHoqE6sGu3WIC-bQSXasXBKMW7ByS51YyuhIR3_iQsq_vYSKBdSY/s1600/fullsizeoutput_a0c.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1460" data-original-width="1600" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXpkvhbGRRJMsqLcdWsJiRzfJaoZeZCtF0V9iSYcVqetysOHjKFgfLpwolmdu8Q8Ppj3ylpr5qLjuPe-hBoKaVVniHoqE6sGu3WIC-bQSXasXBKMW7ByS51YyuhIR3_iQsq_vYSKBdSY/s200/fullsizeoutput_a0c.jpeg" width="200" /></a><br />
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Now to the dry ingredients and the other "basic tool" that I have had for decades, literally! This, my friends who may be a little new to baking, is a flour sifter!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyq0fIkR4Lys8TJN2-owhSYD4Ck7I2Xix-f6yx8tEHITiL2b-DHAil0nEwbEPUHNkIGElfyQ_GAVpWYLEgrZYVnhIHpMkFW2wQcCR8GoHRWX2bXSosedRdgNZFyhm9IYqIRoE9mXn1q6Y/s1600/fullsizeoutput_a0a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1331" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyq0fIkR4Lys8TJN2-owhSYD4Ck7I2Xix-f6yx8tEHITiL2b-DHAil0nEwbEPUHNkIGElfyQ_GAVpWYLEgrZYVnhIHpMkFW2wQcCR8GoHRWX2bXSosedRdgNZFyhm9IYqIRoE9mXn1q6Y/s320/fullsizeoutput_a0a.jpeg" width="320" /></a></div>
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Probably the most important thing a flour sifter does is make sure that those "concentrated" ingredients like baking soda, baking powder, spices, and even cocoa are evenly distributed throughout the flour. I know that many, many people no longer have one of these, and you can get by without one. If the recipe says "sift together...," then you can just put all those ingredients in a large bowl and stir well with a fork to be sure that everything is evenly mixed. If you ever make the mistake of not thoroughly sifting or stirring in the baking soda, I can tell you from sad experience that you may get very uneven rising--and some bites will not taste good at all!<br />
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Wait, you may say. If it is so important to sift the spices along with the flour, why do I suggest adding them with the wet ingredients here?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2QstsULHXA0HMQ02Z16WZMfEB7CILTt5HNkFomBrh37fJPCTM3hUfNjb1zJseo2a9PbEU24nJPjyPqeH2nh6MtiKd9KPnb2PN-yVqVIEdiCDeFHfBRUWR4VQ5Uf5R4dANa6mVvzZHlk/s1600/IMG_5211.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2QstsULHXA0HMQ02Z16WZMfEB7CILTt5HNkFomBrh37fJPCTM3hUfNjb1zJseo2a9PbEU24nJPjyPqeH2nh6MtiKd9KPnb2PN-yVqVIEdiCDeFHfBRUWR4VQ5Uf5R4dANa6mVvzZHlk/s200/IMG_5211.JPG" width="200" /></a> <br />
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When I am doing a lot of baking, I don't always wash my sifter between every recipe! If the only things going into the sifter are flour, baking soda, and/or baking powder, there is no problem with just reusing the sifter without washing. If I don't want to use the same spices in consecutive recipes, there could be a residue left in the sifter from one to the next. Thus, I long ago learned that spices can be evenly mixed in with a very liquid set of ingredients, and my sifter would be left for only those more basic ingredients. So for this recipe, I have used my somewhat unorthodox method. If this sounds heretical to you, do feel free to sift those spices in with the flour. <br />
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Now, finally, on to the recipe.<br />
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If you are like most people I know, cranberry relish is a very seasonal dish, so you might well have a can of cranberry sauce left over from Thanksgiving or Christmas. Instead of having that linger on the shelf until next fall, this is a good way to use it up. <br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Cranberry Applesauce Mini Muffins</b></span></div>
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3/4 c cranberry sauce--the "whole berry" kind if you are using canned<br />
1/4 c unsweetened applesauce, preferably homemade!<br />
1/4 c canola oil<br />
2 eggs<br />
1/3 c brown sugar<br />
1 t cinnamon<br />
1/2 t nutmeg<br />
1/2 t ginger<br />
1 1/2 c flour--either unbleached, whole wheat, or a mixture of the two<br />
1 t baking soda<br />
1/2 t baking powder<br />
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1. Preheat the oven to 350 degrees and use non-stick cooking spray to prepare enough mini muffin pans for 36 muffins. Be sure to cover each litle cup completely to avoid any sticking!<br />
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2. Put the first 8 ingredients in a clear glass quart measure or other large bowl, in the order listed. Beat until thoroughly mixed.<br />
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3. Sift the flour, soda, and baking powder together (or mix with a fork in a second bowl). Pour over the liquid ingredients and stir gently with a fork just until blended. Try not to over-mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXERggp_Onm1pLz6KmN6RECwAWj71J1WlkgfbxQi93ZF9Obvj6nQThfh3V5uLyVrc7rvYIA1yn8KAcb7Y8JbxY8orlUXYoSOu9cJLzMJN2kfajOWtl6mJb3Sj7Rx9DeCgSM_qWgQuYMl0/s1600/IMG_5217.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXERggp_Onm1pLz6KmN6RECwAWj71J1WlkgfbxQi93ZF9Obvj6nQThfh3V5uLyVrc7rvYIA1yn8KAcb7Y8JbxY8orlUXYoSOu9cJLzMJN2kfajOWtl6mJb3Sj7Rx9DeCgSM_qWgQuYMl0/s200/IMG_5217.JPG" width="200" /></a></div>
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4. Spoon the batter into the greased pans. Bake at 350 degrees for 12 to 15 minutes, until the muffins are nicely browned and spring back if touched lightly.<br />
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5. Remove from oven and loosen from pans as soon as possible. Cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNao9AC7MAE6C6YPiP22w-Ed0kNnilgrwFUyKGqAJ4Xqy4eHqqaSXBWv3DXm6itL6Uhm9I8v0UlFZxZdIEMPJJQYZO2skWeGgkEd1tGCjBJiWODPZH5sWPNBvMuL4ihba8ISg-xxvZuI/s1600/IMG_5220.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNao9AC7MAE6C6YPiP22w-Ed0kNnilgrwFUyKGqAJ4Xqy4eHqqaSXBWv3DXm6itL6Uhm9I8v0UlFZxZdIEMPJJQYZO2skWeGgkEd1tGCjBJiWODPZH5sWPNBvMuL4ihba8ISg-xxvZuI/s320/IMG_5220.JPG" width="320" /></a></div>
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Makes 36 mini muffins.<br />
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If you prefer to make regular size muffins, this recipe will make about 12. Bake at 350 for approximately 16 to 20 minutes. hlhttp://www.blogger.com/profile/00027355951497768768noreply@blogger.com0