tag:blogger.com,1999:blog-48238876060775120552024-03-13T13:00:08.412-04:00mary mary quite contraryMaryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4823887606077512055.post-49473032635087185402012-10-19T13:02:00.001-04:002012-11-14T14:06:52.908-05:00Traditional Scottish Oatcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kflC-_9oqOaluwseeS3sMPSo2C69CPyV19Z6y5gecDfs5p271suDNgKh9ryz1M_oHf3XNAky_yIVRmcoKmXxQSq6iq9gGEU0yu8BhthSkjHrl1ax0QAJoqbhTzsxMBRD2FA5cCDD7Yw/s1600/oatcakes+sharpened.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kflC-_9oqOaluwseeS3sMPSo2C69CPyV19Z6y5gecDfs5p271suDNgKh9ryz1M_oHf3XNAky_yIVRmcoKmXxQSq6iq9gGEU0yu8BhthSkjHrl1ax0QAJoqbhTzsxMBRD2FA5cCDD7Yw/s640/oatcakes+sharpened.jpg" width="640" /></a></div>
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Oatcakes have Traditionally been referred to as Scotland's national bread. Indeed, history reveals that Oatcakes have been a staple diet since the 14th Century. When Scottish Clans were travelling, it is reported that each soldier carried a small sack of oatmeal. Mixing the oatmeal with water, they would use their shields as iron plates and cook it over an open fire. </div>
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Historically, oats were the only grain to withstand the harsh weather conditions of the Highlands. This is why oats are the ingredient used in many Traditional Scottish recipes.</div>
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There are many Regional variations of the Oatcake. In Edinburgh and the Lothians, wheat flour was also added. Unlike the Lowlanders, Highlanders would never use two kinds of grain. Their Oatcakes were only made with oatmeal with less fat and water, making them brittle. 'Bonnach Imeach', is an Oatcake from the Hebrides Islands, which is much thicker than other Regions. The Gaelic name means cake with butter.The different Oatcakes also reflected how finely the oats were ground. The finer the meal, the crisper the cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8roL4ctqYWhGdKnqmnDWIPHfEhsHA0CAH0qRaSPp_S5LulR6ga_6adVIB4pQXiX6f78HCmRmA4Pvu7Spw6V-q38nSwduT5_ZMAKDtflDLlLgc8qu7PSiHiolhiSgsuP-1jHh_6AODWJo/s1600/oatcakes+2+on+towel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8roL4ctqYWhGdKnqmnDWIPHfEhsHA0CAH0qRaSPp_S5LulR6ga_6adVIB4pQXiX6f78HCmRmA4Pvu7Spw6V-q38nSwduT5_ZMAKDtflDLlLgc8qu7PSiHiolhiSgsuP-1jHh_6AODWJo/s640/oatcakes+2+on+towel.jpg" width="640" /></a></div>
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Traditionally, Oatcakes were cooked on a Girdle over an open fire. Today they can be replicated on a griddle or even more conveniently, in the oven. They were served with most meals, but today, they are most often presented on a cheese tray or served as a breakfast accompaniment. They have a tremendous nutty, wholesome flavour, and are also delicious with honey or jam. </div>
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Today, Oatcakes are popular in many parts of the World due to commercial distribution. Oats are a significant source of dietary fiber, and have been proven to lower Cholesterol. </div>
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Here I am going to give you a Lowlander's Recipe which includes some flour. I find it easier to work with and more palatable. I made two variations of grind also. One using Old Fashioned Oats as they come, the other I processed the oats to a much finer grind. As you will see from the pictures, the finer grind oatcakes are much thinner and produce a much crisper product. This is my preferred Oatcake.</div>
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Traditional Scottish Oatcakes</h2>
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Ingredients</h3>
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1/2 cup All-Purpose flour</div>
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1 cup Medium Oatmeal [I used Old Fashioned Oats which I had on hand, processing them to a fine meal in my food-processor]</div>
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3 oz Fat, melted [Traditionally used Bacon drippings, but Butter can be used as I did]</div>
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1 tsp Baking Powder</div>
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1/2 tsp salt</div>
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Hot Water to mix</div>
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Method</h3>
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Place flour, oatmeal, baking powder and salt in a bowl.</div>
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Make a well in the center and add the melted fat and enough water to make a stiff dough.</div>
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Transfer to a flat surface, lightly sprinkled with oatmeal and knead thoroughly. [Should look like rough cookie dough]</div>
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Roll out the dough to 1/8 inch thick.</div>
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Either make into a circle and cut into triangles, or use a cookie cutter for more uniform cakes.</div>
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Transfer to a baking sheet and bake at 300 degrees F for 30 minutes.</div>
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Enjoy warm or store in airtight container.</div>
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Alternatively, if you would like to try the more Traditional Girdle method of cooking......</div>
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Set your griddle on medium heat. The Oatcakes take about 3 minute to cook. They are done when the edges start to curl. Then put them under the broiler until they are slightly brown.</div>
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NOTE : </div>
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I tried the griddle method and had a difficult time regulating my heat, so I opted for the more precise method of baking in the oven.</div>
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This recipe yields approx 16x 2 inch cakes.</div>
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The dough is very forgiving, if you get cracks while rolling, just pinch together with your fingers. These are not Gourmet masterpieces but good wholesome treats !</div>
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Serve them as an 'on the go' energy breakfast with a little honey.</div>
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They are wonderful served with a variety of cheeses and fruit, rich in fiber ! </div>
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Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com4tag:blogger.com,1999:blog-4823887606077512055.post-55006432087573877542012-10-11T16:46:00.001-04:002012-10-11T16:46:47.153-04:00Scottish Shortbread<div class="separator" style="clear: both; text-align: center;">
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Traditional Scottish Shortbread is known today in most parts of the world. It has a huge export market, especially around the Christmas and New Year holidays.<br />
Traditional Shortbread consists of three main ingredients - flour, sugar and butter - sometimes rice flour is also mixed into it, which gives a grainier texture.<br />
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It's history can be traced back to Mary Queen of Scots in the sixteenth Century. 'Petticoat Tales' are triangular wedges that resembled the shaped fabric used to make petticoats, during the reign of Queen Elizabeth 1. Other shapes have since evolved such as fingers and rounds.<br />
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There are also many variations of the classic recipe, associated with different Scottish regions. Pitcaithly Bannock has chopped almonds and citrus peel mixed in. Shetland Bride's Bonn has caraway seeds added.....traditionally decorated and broken over a bride's head before she entered her new home !<br />
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There are a few other stories and tales surrounding this popular melt in the mouth treat, and I'll be sharing them soon on my 'Did Ye Ken ...?' Page.<br />
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Now the best part ! The Scottish Shortbread Recipe........</h2>
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Ingredients</h3>
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6 oz All-Purpose Flour</div>
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4 oz Cold Unsalted Butter [only use the best you can find, for this is what gives the delicious flavour]</div>
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2 oz White Granulated Sugar</div>
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Pinch of Salt</div>
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Method</h3>
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Sift the flour and salt.</div>
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Add the sugar, mix. </div>
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Gently rub in the butter with fingers and combine together to form a soft dough.</div>
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Roll carefully on a lightly floured table, to the shape of a round or rectangle, 1/4 inch thick.</div>
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Place on a lightly greased baking sheet.</div>
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Mark into desired size or shape.</div>
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Or you can press mixture into an 8 inch pie pan, and crimp the edges.</div>
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Prick dough all over with a fork.</div>
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Bake in a 350 degree oven for 20 minutes, until very slightly golden in colour.</div>
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Allow to cool a short time before moving.</div>
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Cut into fingers or shapes before cold.</div>
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Sprinkle a little sugar over the top if desired. </div>
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NOTE : You can experiment with adding other ingredients and flavours, such as lemon peel, chopped nuts, chocolate chips etc.......<br />
Have fun with it.....HAPPY BAKING !<br />
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Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com2tag:blogger.com,1999:blog-4823887606077512055.post-79592009209681459652012-09-09T21:25:00.000-04:002012-09-09T21:25:25.220-04:00Cock-a-Leekie Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKysa93ppa42aEtMhrQqiyGk-rZPKUgnegS6DNjNptzKXXnWLpjXludxkzCcuuzOlnlIk3Ir8xw_SlVI6Oce49NBBKVScEmBc7wyUR5OW24g1QXXwVhb8LZRxHOj3rkBcldnMQF6aZJHc/s1600/cock+a+leekie+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKysa93ppa42aEtMhrQqiyGk-rZPKUgnegS6DNjNptzKXXnWLpjXludxkzCcuuzOlnlIk3Ir8xw_SlVI6Oce49NBBKVScEmBc7wyUR5OW24g1QXXwVhb8LZRxHOj3rkBcldnMQF6aZJHc/s640/cock+a+leekie+soup.jpg" width="640" /></a></div>
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Cock-a-Leekie Soup is a favourite Traditional Scottish hearty broth. References to Cock-a-Leekie Soup date back to medieval times, 16th Century, where it was found to be described as a filling broth made with wild fowl and leeks - hence the name.</div>
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Ancient recipes included prunes as an ingredient, however, this is rarely found in modern day recipes, usually given as an optional ingredient.</div>
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As an example of our nation's frugality, early recipes suggest the chicken meat was removed from the broth, to be served as another meal. </div>
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Today, we keep the chicken in the broth, cutting it in to bite size pieces.</div>
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Cock-a-Leekie Soup is often served as a soup course at Burn's Night Suppers and St. Andrew's Day.</div>
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Traditionally, a whole chicken is simmered for a couple of hours, then removed. The chicken is then diced up and returned to the pot.</div>
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The recipe I have for you here, uses boneless chicken breasts or thighs, which are cut in to bite size pieces and added to chicken broth to simmer for a much shorter time.</div>
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Leeks <b>must </b>be cleaned well !</div>
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Leeks collect a lot of dirt and grit while growing upwards through the soil.</div>
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I remember a particular class in Culinary School when we were making Cock-a-Leekie Soup. We were all reminded to wash our leeks thoroughly. At the end of the class, we presented our soups in terrines for the Chef to sample and grade. They were all lined up on a long table. Chef lifted the lid of the first terrine, took his soup ladle and scooped it through the soup. As he did so, there was an audible scraping, gritty sound....'Failed', says Chef ! He did not even taste the soup. What we heard was the grit on the base of the terrines as he scraped the ladle through..... the leeks had not been thoroughly cleaned ! He went down the line and repeated the same with every terrine....'failed, failed failed' ! Everyone failed in that class, and it has remained in my memory as a huge lesson learned !</div>
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So don't let me have to say 'Failed'.....you have prior warning ! haha</div>
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<span style="font-size: x-large;">Recipe</span></h2>
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Ingredients</h3>
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1lb boneless, skinless, Chicken Breast or Thighs</div>
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1quart Chicken Stock</div>
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2 Bay Leaves</div>
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1/3 cup Long Grain Rice</div>
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2 medium sized Leeks</div>
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Salt and Pepper to taste [white pepper is preferred ]</div>
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1tbsp chopped fresh Parsley</div>
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Method</h3>
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Clean the leeks</h4>
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Cut the end off the leeks [imagine it is a giant spring onion !]. Trim the tops, discarding very dark green parts. Cut the leeks in to approx 1/4 inch circles, you can also slice the leek in half if you like. Submerge the cut leeks in a large bowl of cold water. Begin to separate the rings with your fingers to loosen them and stir in the water. this will release any dirt that is lodged between layers. Allow to sit for 5-10 minutes in the bowl undisturbed. The dirt will fall to the bottom of the bowl. As gently as you can, begin to lift the leeks out of the water with your hands and transfer them to a colander. Rinse them again under running water. <b>Don't </b>tip the bowl into the colander or your efforts to clean the leeks will be wasted !</div>
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See the sandy grit when I open up the leek.......</div>
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Leeks chopped into 1/4 pieces..........</div>
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Leeks submerged in large basin of water...............</div>
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Separating layers of leek to release all the dirt................</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrSeeaAydt3COwLH15xBjCOaFRYbeHVSLc1Y3zX3j9RIU0g-TkZfuj-WL2-vWOZvygXCM4JPEWy9w2p-8Ib2Ix8hR_uH0nHMb9Xzk2gMZD67o-4IdLMAVzakc989bznZpO6OloNRYCDk/s1600/leeks+in+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrSeeaAydt3COwLH15xBjCOaFRYbeHVSLc1Y3zX3j9RIU0g-TkZfuj-WL2-vWOZvygXCM4JPEWy9w2p-8Ib2Ix8hR_uH0nHMb9Xzk2gMZD67o-4IdLMAVzakc989bznZpO6OloNRYCDk/s640/leeks+in+bowl.jpg" width="640" /></a></div>
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Next</h4>
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Cut the chicken breast or thighs into bite sized pieces. </div>
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Add chicken, stock and bay leaves to a large pot and bring to the boil.</div>
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Skim any foam that rises to the surface.</div>
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Reduce heat and simmer, covered, skimming as necessary, for 30 minutes.</div>
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Add the rice and leeks, bring the pot to boil again, reduce heat and simmer for another 30 minutes.</div>
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Discard bay leaves and adjust seasoning with salt and pepper.</div>
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Serve hot, garnished with fresh parsley.</div>
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NOTE : <span style="font-weight: normal;">My <a href="http://mmaryquitecontrary.blogspot.com/2012/06/homemade-crusty-breadoh-possibilities.html" target="_blank">Homemade Crusty Bread</a> goes fabulously with this soup !</span><br />
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This soup is perfect for <b>dreich </b>[miserable] winter weather, no matter where you live !!<br />
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<br />Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com3tag:blogger.com,1999:blog-4823887606077512055.post-78805159477336001442012-09-06T16:40:00.000-04:002012-09-06T16:40:01.444-04:00 Herb Suet Dumplings with Beef Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrx5EvX9I9ntrSmlsdN8ldT9e8392TpEtX7GTTFNp_YAVgmTPskrGwYJXgrvHkYmKPJ0FChXboGXz2mPwopkoCaHt3FJmagHpGsZgi4h8O41LhgjXRAED2d_j0sZg3I0xdroZo9KfRjt0/s1600/dumpling+cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrx5EvX9I9ntrSmlsdN8ldT9e8392TpEtX7GTTFNp_YAVgmTPskrGwYJXgrvHkYmKPJ0FChXboGXz2mPwopkoCaHt3FJmagHpGsZgi4h8O41LhgjXRAED2d_j0sZg3I0xdroZo9KfRjt0/s640/dumpling+cover.jpg" width="640" /></a></div>
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I just love this time of year with season changes, and anticipation of Autumn. We've had a few rough storms come through our way over the past couple of weeks, which have set me on course to rummage through my recipes for cozy comfort food. </div>
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Beef Stew is always welcome in our house....we love our meat ! </div>
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To bump up the comfort level, I add Herb Suet Dumplings to the pot, 30 minutes before the stew is ready.</div>
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These little beauties are stick to the ribs satisfying !!</div>
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<b>What is Suet </b>? I hear you ask !!</div>
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Basically, it is fat from around an animals kidneys. It is solid and white with a high melting point. It is an essential ingredient in Traditional Christmas Mincemeat, and a hand-full of other British Dishes. For these purposes, it must be ground/grated quite finely.</div>
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You may be more familiar with the use of Suet as bird feeders today!</div>
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You won't see it on the shelf at the grocery store, so what you need to do is ask your butcher for it. Trust me ...he will know what you are talking about. He will also grind it for you, unless you want to buy the whole piece and grind it yourself at home ! I usually buy a couple of pounds of it at a time and freeze it.</div>
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Here is an image of solid suet....I know...gross !!!!<br />
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And here it is ground.....</div>
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<a href="http://jennifermclagan.blogspot.com/2009/02/suet-dont-waste-it-on-birds.html" target="_blank">Here</a> is a wonderful article on <a href="http://jennifermclagan.blogspot.com/2009/02/suet-dont-waste-it-on-birds.html" target="_blank">Jennifer McLagan's Blog</a>, which gives a further explanation and expert advice on how to cook with Suet. I highly recommend visiting her, she currently has four books published such as <a href="http://www.amazon.com/Odd-Bits-Cook-Rest-Animal/dp/158008334X?&linkCode=wss&tag=jennifermclag-20" target="_blank">'Odd Bits: How to Cook the Rest of the Animal'</a> and has appeared on several television shows in Canada.</div>
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Now for the Beef Stew....There are as many recipes as there are pebbles on a beach. Many families have their own tried and true recipes passed down through generations. Mine is one of those, but has never actually been written down. I really just eyeball it as my Mum did. </div>
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I do not add any overpowering ingredients to this stew, such as garlic, wine, tomato, or any herbs. The flavour from the Herb Dumplings stands on it's own. </div>
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<a href="http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=24168" target="_blank">Here</a> is a recipe from <a href="http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=24168" target="_blank">Campbell's Kitchen</a> that most resembles the simple dish that I make. I would double this recipe and omit the potatoes and herbs.</div>
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Feel free to use your own favourite Beef Stew recipe of-course...but keep it simple ! </div>
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<h2>
Herb Dumpling Recipe</h2>
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Ingredients</h3>
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4oz Self-Raising Flour</div>
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2oz Shredded Beef Suet</div>
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1 tsp Mixed Dried Herbs [Italian Seasoning]</div>
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Salt and Pepper to taste</div>
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Cold Water to Mix [2/3 tbsp]</div>
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Method</h3>
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Mix the flour, suet, herbs, salt and pepper in a large mixing bowl.</div>
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Add cold water, a tablespoon at a time, until you have a soft, slightly sticky dough.</div>
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If it is too sticky, just add a little more flour.</div>
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With floured hands, portion the dough into approx one inch balls. </div>
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30 minutes before your stew is ready, add the dumplings to the broth, and cook for the remainder of the time.</div>
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And there you have it !!</div>
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I like to serve it in a deep bowl with some crusty bread to sop up all the gravy !</div>
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Dough mixed together....</div>
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In the pot..........[ a little steamy on the lens !!!]...they plump up almost immediately you drop them in !!</div>
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Ready to serve........</div>
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Get the bowls out and enjoy.......COMFORT FOOD MAXIMIZED !!!!</div>
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Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-52522739302345377732012-08-01T23:31:00.001-04:002012-08-01T23:31:47.713-04:00Quick and Easy Family Quiche<div class="separator" style="clear: both; text-align: center;">
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Once a week I purge my fridge and usually refuse to buy anything else until the leftovers are eaten !! The Frugal Scotswoman hails !! haha</div>
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But quite honestly, the best family dinners I seem to make, are those made with all that is left in the fridge from previous meals. I usually make some kind of sauce or stir-fry to combine the ingredients, but last night I decided to make an old favourite standby of mine....good old Quiche ! It's like breakfast and dinner rolled into one. I had some crispy bacon, which my husband has a passion for every morning....I think he thinks the birds are also coming for breakfast....always makes too much ! He is the breakfast Guru...and more power to him, that's all I'm saying...I'm not the breakfast kinda gal shall we say ?!</div>
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So we had a delicious, summery kind of dinner with Broccoli, Bacon and Sharp Cheddar Cheese Quiche, a 'to die for' salad [everything else left over] and a special request from my daughter....Chicken Noodle Soup, from a can !! AHHHGGG. Yes, I do serve and love the old standby, we all drink it up without a care ! This is a real home, where canned goods are part of our make-up, and there is no pretending that I stand at the stove boiling chickens, chopping veggies and counting calories as I do so !!</div>
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That said, I'm sure you are here for the Quiche Recipe, so here it is....</div>
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<h2>
Broccoli, Bacon and Sharp Cheddar Cheese Quiche</h2>
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I make my own pastry because it's really so darned easy and tastes a million times better than a store bought pastry shell.....and who has too many of them lying around ?? Hmm</div>
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You will need a 9 inch [approx] deep dish pie dish, I use a Pyrex glass dish</div>
<h3>
Pastry Shell</h3>
<h4>
Ingredients</h4>
<div>
8 oz All-Purpose Flour</div>
<div>
2 oz Butter [I use Unsalted all the time, I find Salted too 'salty', I like to add my own salt]</div>
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2 oz Shortening </div>
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Cold Water to bind [a couple of tablespoons at most]</div>
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Pinch of Salt</div>
<h4>
Directions</h4>
<div>
Sieve flour and salt.</div>
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Rub in butter and shortening with COOL fingers to a sandy texture.</div>
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Make a well in the center.</div>
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Add sufficient water, a tablespoon at a time, to make a fairly firm paste.</div>
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Keep refrigerated until use.</div>
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Now comes the fun part !!</div>
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I prefer to mold my pastry into the pie dish by hand....most recipes will tell you to roll the pastry out on a floured board, then roll it on to your pie dish. I have found that you end up having to fill in cracks with your fingers anyhow, so why not mold it by hand in the first place and cut out the washing up !</div>
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I made the shell in the morning and <b>refrigerated it....this is important !!</b></div>
<div>
No matter how COOL your hands are, the pastry must be firm when you add the filling !! No-one likes a soggy Quiche !</div>
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<h3>
Filling</h3>
<div>
6 Eggs</div>
<div>
1 Cup Milk</div>
<div>
Salt and Pepper to taste</div>
<div>
Broccoli - cooked, approx 1 large handful</div>
<div>
Bacon, cooked, 3 Strips, snipped with kitchen scissors, small pieces</div>
<div>
1 Cup Sharp Cheddar Cheese, grated</div>
<h3>
Method</h3>
<div>
Whisk the eggs, milk, salt and pepper in a bowl.</div>
<div>
Scatter the broccoli, bacon and cheese evenly over the pie crust.</div>
<div>
Pour the egg mixture over the filling.</div>
<div>
Bake in a 375 degree oven for 35/40 minutes or until the center is set.</div>
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<h4>
Notes :</h4>
<div>
<ul>
<li>You can use Heavy Cream in place of the milk to make a richer filling, but as I said, this was a 'use up leftover's' dinner....I don't have Heavy Cream lurking in my fridge without a name on it !!</li>
<li>Everyone's portions are different, so if you have more filling, just pour your egg mixture carefully, not to overflowing....horrible smell from the oven ! If you have some egg mixture left over, make yourself a quick pick-me-up omelette, I won't tell !</li>
<li>Of-course, go ahead and use whatever you have at hand for your Quiche, the base egg mixture will still work for you.</li>
<li>Also, some people like to pre-bake their pie shell to ensure a crispy crust throughout. You can do that of-course, but for me, it would have defeated the purpose of the family dinner....too much time spent in the kitchen....mine turned out just fine and the family loved it !</li>
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<br /></div>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com2tag:blogger.com,1999:blog-4823887606077512055.post-45356171450784937092012-07-29T14:11:00.000-04:002012-07-29T14:11:07.519-04:00Mini Queen of Tarts or Wee Jam Tarts<div class="separator" style="clear: both; text-align: center;">
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When I was young, there seemed to always be something in the fridge that was home-baked and sweet. These wee jam tarts were one of my favourites ! Mum usually made a batch of pastry, and made a variety of lovely little cakes and tarts......we were sooo lucky !!</div>
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I had some of the pastry left over from my <a href="http://mmaryquitecontrary.blogspot.com/2012/07/ecchlefechan-butter-tart.html" target="_blank">Ecclefechan Butter Tart</a>, it freezes great by the way ! </div>
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These wee gems are made in mini muffin pans. The pastry is so deliciously crisp, crumbly and not too sweet, then filled with your favourite jam....I used Strawberry which I had at hand. These tarts are also amazing when filled with Lemon Curd !</div>
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Such a simple little treat which is great with a nice cup of tea !</div>
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<h2>
Mini Queen of Tarts or Wee Jam Tarts</h2>
<div>
I had about 1/4 of the Pastry Recipe left over from my <a href="http://mmaryquitecontrary.blogspot.com/2012/07/ecchlefechan-butter-tart.html" target="_blank">Ecclefechan Butter Tart </a>which gave me enough to make one dozen mini Tarts.</div>
<div>
It's great to make a whole batch of this pastry and split it into 2 to 4 portions. Wrap the pastry in cling wrap then a baggie and freeze for up to three months. Just take a batch out of the freezer when needed and defrost it in the refrigerator. </div>
<div>
Line mini muffin pans with about a walnut sized piece of dough, then fill with approx 1 teaspoon of your favourite jam. </div>
<div>
Bake in a 375 degree oven for 25 minutes. </div>
<div>
Allow tarts to cool slightly before removing them from the pans then transfer to a cooling rack.</div>
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<div>
<h3 style="background-color: #ffffe5; color: #333333; font-family: 'Times New Roman', Times, FreeSerif, serif; margin: 0px; position: relative;">
Pastry Crust [Pate Sucree] </h3>
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Ingredients :</h4>
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2 1/2 cups All-Purpose Flour</div>
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3 tablespoons Sugar</div>
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1 cup[2 sticks] unsalted Butter, chilled and cut into small pieces</div>
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2 large Egg yolks</div>
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1/4 cup ice Water</div>
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[I always add a pinch of salt to my pastry, it just seems to heighten the rich flavour]</div>
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Directions :</h4>
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In the bowl of a food processor, combine the flour and sugar. Add butter and process until mixture resembles course meal. 10 to 20 seconds.</div>
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In a small bowl, lightly beat egg yolks, add ice water. With machine running, add the egg mixture in a steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.</div>
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To test, squeeze a small amount together; if it is crumbly, add more ice water, a tablespoon at a time.</div>
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Wrap in plastic and refrigerate until ready for use.<br /><br />NOTE : Pastry can easily be made by hand - working very quickly, rub butter into flour until it resembles course meal. Make a well in the center, add the beaten eggs and ice water, quickly bring the dough together with your hands. Wrap dough in plastic wrap and refrigerate until use.</div>
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<b>Now how about putting the kettle on for a nice wee cup of tea !!</b></div>
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<br /></div>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-63597821745015756592012-07-23T14:56:00.000-04:002012-07-23T14:56:38.958-04:00Chef Mary's Favourite Sandwich<div class="separator" style="clear: both; text-align: center;">
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This sandwich evolved several years ago during an extremely hungry afternoon ! I was in a hurry and just grabbed a few ingredients, stacked them on wheat bread and baked the sandwich in the oven. It was so good I made it several times after that, and friends loved it so much, that I decided to put in on the menu at our family Pub/Restaurant. </div>
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<b>But what to call it ??</b></div>
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It consists of thinly sliced Smoked Turkey Breast, Fresh Spinach Leaves, Avocado, Monterey Jack Cheese and my <a href="http://mmaryquitecontrary.blogspot.com/2012/07/parmesan-garlic-buttermilk-dressing.html" target="_blank">Parmesan Garlic Buttermilk Dressing</a>. All of these scrumptious ingredients were then stacked between two slices of toasted wheat bread, then baked in the oven till all the gooiness was warm and dripping with melted cheese !</div>
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The hard part was coming up with a name ! If it was going on the menu, I had to call it something. I didn't want to just single out a couple of ingredients though, as all of them married together so deliciously !</div>
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It was one of our wait staff who eventually stated 'Why don't you just call it Chef Mary's Favourite Sandwich ?' </div>
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And so a new sandwich was born, and became one of our most requested items on the menu !</div>
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<h2>
Chef Mary's Favourite Sandwich</h2>
<h3>
Ingredients</h3>
<div>
2 slices of Wheat Bread, toasted</div>
<div>
2 oz Smoked Turkey Breast, sliced thinly [or more if you like....I don't like thick sandwiches where the corners of your mouth crack due to having to open your mouth so wide !]</div>
<div>
1/4 Avocado, sliced</div>
<div>
Fresh Spinach, small handful</div>
<div>
Monterey Jack Cheese, enough to cover the above ingredients [or again...more if you like !]</div>
<div>
<a href="http://mmaryquitecontrary.blogspot.com/2012/07/parmesan-garlic-buttermilk-dressing.html" target="_blank">Parmesan Garlic Buttermilk Dressing</a>, to spread on both sides of wheat toast</div>
<h3>
Directions</h3>
<div>
Toast 2 slices of Wheat Bread [ you don't want soggy bread]</div>
<div>
Spread <a href="http://mmaryquitecontrary.blogspot.com/2012/07/parmesan-garlic-buttermilk-dressing.html" target="_blank">Dressing</a> on both sides</div>
<div>
Stack Spinach, Smoked Turkey Breast and Avocado on one side</div>
<div>
<span style="background-color: white;"> Top with Monterey Jack Cheese</span></div>
<div>
<span style="background-color: white;">Place other side of sandwich on top</span></div>
<div>
<span style="background-color: white;">Put on baking tray and heat in the oven, approx 375 degrees, until cheese is melted and sandwich is warmed through.</span></div>
<div>
<span style="background-color: white;">If you have a Panini Press [which I don't....Santa wishlist], the sandwich could also be cooked on this.</span></div>
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So there you have it ! I do hope you enjoy this delicious sandwich !</div>
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<br /></div>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com2tag:blogger.com,1999:blog-4823887606077512055.post-23774052935036558622012-07-20T20:23:00.001-04:002012-09-06T16:16:50.240-04:00Parmesan Garlic Buttermilk Dressing and Dip<div class="separator" style="clear: both; text-align: center;">
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This creamy fresh homemade dressing/dip was one of the favorites in my family restaurant. It is also the base for a sandwich that was a 'best seller' which I will be sharing soon. </div>
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Tonight I drizzled it over a slice of Heart of Romaine, fresh baby spinach, white corn and a freshly picked English cucumber. I also had some Alfalfa sprouts which I always enjoy garnishing with due to its airy, grass-like appearance....it also tastes divine.</div>
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This is also a fabulous dip !! I add some extra Parmesan Cheese when I use it this way.</div>
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<h2 style="text-align: center;">
Parmesan Garlic Buttermilk Dressing/Dip</h2>
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This makes approx 4 cups of dressing </div>
<h3>
Ingredients</h3>
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1 1/4 cups Buttermilk</div>
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2 cups Mayonnaise</div>
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1 tbsp Cider Vinegar</div>
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1/4 cup Chopped Fresh Parsley</div>
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1/2 cup Grated Parmesan Cheese [not the powdered concoction sold for spaghetti please !]</div>
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1 tbsp Minced Fresh Garlic</div>
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Directions</h3>
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How easy is this....Mix all ingredients in a bowl using a whisk to combine !!</div>
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Refrigerate for at least one hour, longer is preferred, to allow all the flavours to infuse.</div>
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I hope you enjoy using this dressing in all sorts of ways....on salads, sandwiches, as a dip !</div>
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Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-52027348685359436102012-07-18T13:46:00.000-04:002012-08-22T13:44:15.133-04:00Mum's Walnut Gateau with Wartime Cream<div class="separator" style="clear: both; text-align: center;">
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My Mum was the best baker in the world ! I know of-course that everyone's Mum is the best baker, but really....my Mum was !!<br />
We took her sweet delights so much for granted, but I was blessed to follow in her foot steps with her love for baking, and the ability to re-create her unique recipes from her hand written notes which are my prized possession today.<br />
Mum made this Walnut Gateau frequently, and she would bake several at a time for Church functions....they never made it to the bake table as people would stop by and put orders in at the house, so they were always sold before the function even took place !!<br />
The sponge is a very easy Victoria Sandwich Cake recipe and the cream is an old World War 11 recipe when Heavy Cream was not available among other things, due to Rationing during the War years. Mum simply named it 'Cream for Cakes' and she used it in abundance in various desserts which she made throughout my childhood. It is made with Cornflour [cornstarch], milk, butter[margarine in those days], sugar and Vanilla Essence[extract].<br />
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This recipe has never been shared before outside of my family, and in fact, I am the only family member who has ever made this cake with Mum's Cream. The last time was approx 18 years ago in our family restaurant.<br />
Mum passed away 2 years ago at the grand age of 94 !! I had always thought that I would never make the cake again, and I certainly would NEVER share her recipes. But you know....the world was so much sweeter with her here, and I feel that now I have the opportunity to share her sweetness with the world in this small way ! She would want that....not for her recipe books to become dust covered memories. I think she would be very proud today that I am carrying on with all the fine lessons she taught me. I can't imagine what she would think of my blog....too 'high tech' !<br />
So Mum, this is a Celebration and Tribute to you....I made the cake for my sister, Frances's Birthday !<br />
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<h2>
Walnut Gateau Recipe</h2>
<h3 style="text-align: left;">
Sponge Ingredients</h3>
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6oz Butter, room temperature</div>
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6oz Sugar</div>
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6oz Self-Rising Flour</div>
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3 large Eggs</div>
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Directions</h3>
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Grease and line 2x 8 inch baking pans with parchment paper.</div>
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Cream together the butter and sugar until light in colour.</div>
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Add eggs one at a time, lightly beating until incorporated.</div>
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Add flour gradually, beating with each addition until combined.</div>
<div style="text-align: left;">
Divide mixture between the two pans, spreading out evenly. [For a level sponge, spread mixture slightly away from the center].</div>
<div style="text-align: left;">
Bake in 350 degree oven for 20-25 minutes until golden and toothpick poked in center comes out clean.</div>
<div style="text-align: left;">
Remove from oven and allow to sit in pans for 5 minutes to shrink slightly from sides.</div>
<div style="text-align: left;">
Transfer to cooling rack, peeling off parchment and allow to cool completely before frosting.</div>
<div style="text-align: left;">
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<div style="text-align: center;">
Here are some visuals and how to line a pan with parchment paper.</div>
<div style="text-align: center;">
My pride and joy....Kitchen Aid Stand Mixer in Pistachio [waited for 1 year to get this colour !]</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJiRhJ_Ee-6i5YPWhAnGxajrXVzSOf6WD-w1jl3z5Qs89NB2nEFsx4QIb3eIL9k_ouhSVjZTm6QQHCylc0w2FQoDaEYAplB-QiOb7un3r8hIG1_sSl6dhPY4p1w-6jci3kmJuoD0LBS4/s1600/0714021605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJiRhJ_Ee-6i5YPWhAnGxajrXVzSOf6WD-w1jl3z5Qs89NB2nEFsx4QIb3eIL9k_ouhSVjZTm6QQHCylc0w2FQoDaEYAplB-QiOb7un3r8hIG1_sSl6dhPY4p1w-6jci3kmJuoD0LBS4/s640/0714021605.jpg" width="640" /></a></div>
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Beat the sugar and butter</div>
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Add the eggs one at a time....[the second one slipped in for the photo!]</div>
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Fold in the flour.<br />
Grease 2x baking pans..<br />
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Cut out 2 circles of parchment paper and cut strips at least tall enough to come above pan sides. When you cut out the circles, you should have enough excess to cut strips. Fold approx 1/4 inch of strips and snip diagonal cuts as you see here. </div>
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Place strips around inside of pans, overlapping to cover area. Strips should fit snugly when you spread the cut fold around the base.<br />
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Place circle of cut parchment on top. Smooth paper to fit.</div>
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Divide mixture between 2 pans</div>
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Spread mixture slightly away from center which will result in a more level cake once baked</div>
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Pretty.....leave cake in pan for 5 minutes to shrink slightly away from pan</div>
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Turn out pan onto cooling rack and peel away parchment paper</div>
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Leave cake to cool completely<br />
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Meanwhile make Mum's Cream......<br />
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<h2>
Mum's Cream for Cakes</h2>
<h3 style="text-align: left;">
Ingredients</h3>
<div style="text-align: left;">
1 1/2 cups Milk</div>
<div style="text-align: left;">
2 tablespoons Cornstarch</div>
<div style="text-align: left;">
2 oz Sugar</div>
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3 oz Butter [unsalted]</div>
<div style="text-align: left;">
Vanilla Extract [2 to 3 drops] </div>
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<h3 style="text-align: left;">
Directions</h3>
<div style="text-align: left;">
Pour milk into small pot, reserving a couple of tablespoons.</div>
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Mix reserved milk with cornstarch to form a loose cream.</div>
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Place pot on stove and warm milk to scalding point [you should see bubbles form on the surface] DO NOT BOIL.</div>
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Pull pot from stove and slowly pour cornstarch mixture into pot whisking ALL THE TIME to avoid lumps.</div>
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Return pot to stove, continue to stir constantly, bring to just bubbling, then pull back off stove.</div>
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Transfer mixture to container, cover and chill, occasionally giving a good whisk so that a skin does not form, and mix is creamy.</div>
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Meanwhile, beat sugar and butter until pale in colour.</div>
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When cornstarch mix is cool, remove from fridge and beat into butter and sugar until all mixture is blended.</div>
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Add Vanilla Extract, beat to incorporate.</div>
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The mixture looks kind of grainy.....this is how it should be !<b> Remember - this is War-time Cream, a substitute for Heavy Cream in those days.....tastes delicious and sweet !</b></div>
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Refrigerate till ready to use. </div>
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Cornstarch mixture in pot<br />
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Cream all blended together in bowl</div>
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<h2>
Cake Assembly</h2>
<h3 style="text-align: left;">
Additional Ingredients</h3>
<div style="text-align: left;">
2 cups Chopped Walnuts</div>
<div style="text-align: left;">
A few Glace Cherries for Garnish</div>
<div style="text-align: left;">
1/2 cup fruit juice to soak [I use juice from canned pineapples]</div>
<div style="text-align: left;">
Sugar Glaze - 2 cups Powdered Sugar mixed with approx 2 tablespoons water to form thick icing for top of cake.</div>
<div style="text-align: left;">
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<h3 style="text-align: left;">
Directions for Assembly</h3>
<div style="text-align: left;">
Slice through both cakes to give 4 layers</div>
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Spread 3/4 of Mum's Cream between layers, finishing with the bottom of one cake facing upwards [nice and flat]</div>
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Poke a few holes through the cake with a skewer, then slowly pour fruit juice over top of cake to soak. </div>
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Pour Sugar Glaze over top of cake, spreading carefully to edges.</div>
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Spread rest of Mum's Cream around the outside of cake.</div>
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Cover outside of cake with chopped Walnuts.</div>
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Garnish top with Glace Cherries.</div>
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Refrigerate to set cake for about one hour.</div>
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Slice cakes to give 4 layers</div>
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Spread Mum's Cream between layers leaving 1/4 mixture for sides</div>
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VOILA !!! </div>
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HAPPY BIRTHDAY FRANCES !!!</div>
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Hope everybody enjoys one of our Mum's Special Creations, it's been so much fun to share !</div>
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Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com5tag:blogger.com,1999:blog-4823887606077512055.post-53037780319842875152012-07-16T10:42:00.001-04:002012-08-21T20:58:38.441-04:00Ecclefechan Butter Tart<h2>
<a href="http://londoneats.wordpress.com/2011/02/18/ecclefechan-butter-tart/">Ecclefechan Butter Tart</a></h2>
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I will never forget the first time I baked this Scottish Tart in my family restaurant, many years ago. If memory serves me well, we were having a full Scottish menu to celebrate St Andrew's Day or was it a Burn's Supper ? Anyhow, we had the wait staff come in a wee bit early so that I could familiarize them with the special menu for the evening. </div>
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They were a great bunch of kids, so hard working, and earned every tip that was left. One girl in particular though, who was a family friend and was always kidding around, just couldn't quite get her tongue round the Scottish words on the menu that night. She wrote them down and taped them to her tray, and paced up and down in the kitchen reciting them to herself before dinner started.</div>
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Then the time came for her to go out to the dining room to serve her first table. It was a table of four 'mature' ladies who were very gracious in their attention to her descriptions, until she got to the Ecclefechan Butter Tart......the looks of horror on their faces will remain in my memory as one of the funniest sights I've seen !' Ekel-fek-an ' is the pronunciation, so try to say Ecclefechan Butter Tart fast if you are not familiar with it and see what comes out......haha !! What these ladies heard was a bit of course swearing with the 'f's and 't's mixed up !!</div>
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Needless to say, they all had a good laugh when it was explained to them, and they left her one of the biggest tips she ever got for her hard work !</div>
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Ecclefechan is a small village in Dumfries and Galloway, Scotland. It is the birthplace in 1795 of Thomas Carlysle, the famous philosopher and historian.</div>
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The 'Arched House' where he spent his childhood, remains much as it did then, maintained by The National Trust for Scotland. You can read more about this little village <a href="http://www.undiscoveredscotland.co.uk/ecclefechan/ecclefechan/index.html" target="_blank">here</a></div>
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Ecclefechan Butter Tart is a sweet, rich, dried fruit and walnut flan. For the pastry crust, I use a classic Pate Sucree.</div>
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<h2>
Ecclefechan Butter Tart Recipe</h2>
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Pastry Crust [Pate Sucree] </h3>
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Ingredients :</h4>
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2 1/2 cups All-Purpose Flour</div>
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3 tablespoons Sugar</div>
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1 cup[2 sticks] unsalted Butter, chilled and cut into small pieces</div>
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2 large Egg yolks</div>
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1/4 cup ice Water</div>
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[I always add a pinch of salt to my pastry, it just seems to heighten the rich flavour]</div>
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Directions :</h4>
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In the bowl of a food processor, combine the flour and sugar. Add butter and process until mixture resembles course meal. 10 to 20 seconds.</div>
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In a small bowl, lightly beat egg yolks, add ice water. With machine running, add the egg mixture in a steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.</div>
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To test, squeeze a small amount together; if it is crumbly, add more ice water, a tablespoon at a time.</div>
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Wrap in plastic and refrigerate until ready for use.<br />
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NOTE : Pastry can easily be made by hand - working very quickly, rub butter into flour until it resembles course meal. Make a well in the center, add the beaten eggs and ice water, quickly bring the dough together with your hands. Wrap dough in plastic wrap and refrigerate until use.</div>
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Filling</h3>
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6oz Brown Sugar</div>
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4oz Melted Butter</div>
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2 Eggs</div>
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4 teaspoons Wine Vinegar</div>
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2 cups Mixed Dried Fruit [I used : Apricots, Prunes, Cranberries, Pineapple] Roughly chopped</div>
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2oz Chopped Walnuts</div>
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Directions :</h4>
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Preheat oven at 375 degrees F.</div>
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Take pastry dough from fridge and allow to sit at room temperature just long enough to be pliable by hand.</div>
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Line a flan ring [10 to 12 inch] with the pastry dough [I used 3/4 of the above pastry recipe, keeping the 1/4 for another use]</div>
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Mix fruit and walnuts together and add to pastry case.</div>
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Whisk together the eggs, brown sugar, melted butter and vinegar.</div>
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Pour this mixture over the fruit and nuts.</div>
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Bake for 30 minutes.</div>
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Serve warm or cold with some lightly whipped sweet cream. Enjoy !!</div>
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Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com6tag:blogger.com,1999:blog-4823887606077512055.post-25046394802827036632012-07-16T00:56:00.002-04:002012-07-16T00:56:38.033-04:00The Frugal Scotswoman<h3>
Just a wee tip :</h3>
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Since my school days in Home Economics Class, I have always saved my butter wrappers for greasing baking pans.....no 'Pam' in this little house !! </div>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-76378810633389034552012-07-12T16:51:00.001-04:002012-07-12T16:51:23.757-04:00Creamy Coleslaw with Cranberries and Toasted Slivered Almonds...<a href="http://mmaryquitecontrary.blogspot.com/2012/07/creamy-coleslaw-with-cranberries-and.html?spref=bl">mary mary quite contrary: Creamy Coleslaw with Cranberries and Toasted Slive...</a>: There are thousands of coleslaw recipes out there I know, and everyone has their favourite, but some people just can't make up their mi...Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-16489890983123676732012-07-12T12:45:00.001-04:002012-07-12T13:24:26.615-04:00Creamy Coleslaw with Cranberries and Toasted Slivered Almonds<div class="separator" style="clear: both; text-align: center;">
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There are thousands of coleslaw recipes out there I know, and everyone has their favourite, but some people just can't make up their minds....like me for instance. Just recently I have had a hankering for the tangy, slightly sweet, cabbage concoction. I admit, I can be lazy about summer side dishes, opting for buying store bought with the excuse that 'it's too much trouble to make my own....no-one will know the difference !' HA ! SO WRONG !! I get caught every time....I focus on the main dish, expecting it to shine on it's own and don't give my sides the credit they deserve to stand alone. </div>
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So there you have it.....Confessions of a sometimes Lazy Chef !!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouI0Z54ame411SrOEz8qunlRoJTiuomLuCPKnZlX42743g4mS3VPvmORdo-sIZBpSuWVDPzBWkZGyTTA3xLsNDYx2YriIeLAp5TzYhUhVYHqEzl0-BXYnHyURd7ThFNufRp3UoXUxIP0/s1600/0711021410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgouI0Z54ame411SrOEz8qunlRoJTiuomLuCPKnZlX42743g4mS3VPvmORdo-sIZBpSuWVDPzBWkZGyTTA3xLsNDYx2YriIeLAp5TzYhUhVYHqEzl0-BXYnHyURd7ThFNufRp3UoXUxIP0/s640/0711021410.jpg" width="640" /></a></div>
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So Operation Coleslaw was born !</div>
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I enlisted the help of my daughter, Elizabeth, as my Sous Chef, and Photographer [still the phone camera !]. We are soooo excited because she just got accepted to the 3 year Culinary Program at the new Technology Center attached to her High School. I guess the apple doesn't fall far from the tree after all.....we are so proud of her !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKaT2C9rSeRDXJvHVmDQUQFjJuUttaXOHgYhZLgOhRrr_Pg9LjC5zJ_oGSxzqGN_D9oqgPNvq8Wo4WIVlO3wruXRLG9_WUN10YK4aIxF9p9sLSLQuAa8-y8WSzd8L_tNZ42dWWXlt6BA/s1600/elizabeth+new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKaT2C9rSeRDXJvHVmDQUQFjJuUttaXOHgYhZLgOhRrr_Pg9LjC5zJ_oGSxzqGN_D9oqgPNvq8Wo4WIVlO3wruXRLG9_WUN10YK4aIxF9p9sLSLQuAa8-y8WSzd8L_tNZ42dWWXlt6BA/s640/elizabeth+new.jpg" width="480" /></a></div>
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Currently this is her favourite pic....my Elizabeth !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpVtlz7n7IZ7mTOlS-deWs6stYAlsQpJ8jBkm0g_4UWbmCxzaGRpXk7jRuAZ4EU_KfbT4VtE0TsmgI8H-MtYG3N_vLmxkohuZfDJyG1fz-GNE_C0UUmVK66-clTErEspm5WbAdwkKLG8/s1600/0710022152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpVtlz7n7IZ7mTOlS-deWs6stYAlsQpJ8jBkm0g_4UWbmCxzaGRpXk7jRuAZ4EU_KfbT4VtE0TsmgI8H-MtYG3N_vLmxkohuZfDJyG1fz-GNE_C0UUmVK66-clTErEspm5WbAdwkKLG8/s640/0710022152.jpg" width="640" /></a></div>
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And so to the recipe.......</div>
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Ingredients</h3>
<h4>
Coleslaw :</h4>
<div>
1/2 head White Cabbage</div>
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2 medium Carrots</div>
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1/2 large Red Onion</div>
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2 Spring Onions</div>
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Dried Cranberries to sprinkle on top</div>
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Toasted Slivered Almonds to Garnish</div>
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Dressing :</h4>
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1 1/2 tbsp white sugar</div>
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1/4 tsp salt</div>
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1/4 tsp celery salt</div>
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6 tbsp Good Quality Mayonnaise [or home-made]</div>
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2 tbsp Chilled Buttermilk</div>
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1 1/2 tsp Dijon Mustard</div>
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2 tbsp Dill Pickle Juice [or lemon juice] but the pickle juice gives a subtle tang</div>
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2 tsp Chopped Fresh Parsley</div>
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Couple of good grinds of Black Pepper</div>
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Additions according to your own taste :</h4>
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I like to add about one teaspoon of grated horseradish for a little heat !</div>
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If you like some more sweetness, I have added Maple Syrup, just a drizzle.</div>
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Celery seeds have also been an addition I like at the last minute !</div>
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Instructions :</h4>
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Slice cabbage and red onion thinly. Grate carrot and roughly chop spring onions.</div>
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Measure into a bowl all Dressing ingredients, whisk to combine. Test taste at this point for seasoning. If you are using horseradish or Maple Syrup, this is where you can slowly add them according to your taste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1c_40_mPkacQBF7buei6G0h26TifBVneONo8XJmyfibGnMUajjl4dRXPyXS83lW1i1Jwh95apvKGPh8BFr9jZmVJzWDff1N1tQagSYayhZJvFL-FMFVKHa8YJqRjhwPYIrk65bZb18W8/s1600/0710022207a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1c_40_mPkacQBF7buei6G0h26TifBVneONo8XJmyfibGnMUajjl4dRXPyXS83lW1i1Jwh95apvKGPh8BFr9jZmVJzWDff1N1tQagSYayhZJvFL-FMFVKHa8YJqRjhwPYIrk65bZb18W8/s640/0710022207a.jpg" width="640" /></a></div>
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Add Dressing to Coleslaw ingredients in a large bowl. At this point I like to refrigerate, covered, for several hours, or overnight, tossing gently a few times to incorporate all the creamy yumminess of the dressing !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHSE5Dm1GEf8a4rRMyuOZ9mFpQ1Rzi6TuXb72YM2vgVsURepeu0U4sH_KsJM-eRtf5fPsWFc_TBA7xYjKVhlgUYDoFQ051EgwIaikihqkLV1VbGUi-OoFstXc1d96drVsx-8T9Vm9AJY/s1600/0710022232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHSE5Dm1GEf8a4rRMyuOZ9mFpQ1Rzi6TuXb72YM2vgVsURepeu0U4sH_KsJM-eRtf5fPsWFc_TBA7xYjKVhlgUYDoFQ051EgwIaikihqkLV1VbGUi-OoFstXc1d96drVsx-8T9Vm9AJY/s640/0710022232.jpg" width="640" /></a></div>
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Now the fun part....When ready to serve, sprinkle dried cranberries and toasted slivered almonds over your slaw in a presentation bowl. If using Celery Seeds, gently sprinkle sparingly at this point.</div>
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VOILA !! PRETTY, FRESH AND COLOURFUL !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_8oofeJeW5mR6iHg9QLTnT-9VAWjFidMCTZPOXM0fz5EnO-AiwtFnyub3c6yeBoWaCBDZXHW-gCBxr3ndXGom7gOX9-Eli4qBrwyMfS66die9GYdmTwEfaG6Vv7ubIdq_6SNQw49r6k/s1600/0711021413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_8oofeJeW5mR6iHg9QLTnT-9VAWjFidMCTZPOXM0fz5EnO-AiwtFnyub3c6yeBoWaCBDZXHW-gCBxr3ndXGom7gOX9-Eli4qBrwyMfS66die9GYdmTwEfaG6Vv7ubIdq_6SNQw49r6k/s640/0711021413.jpg" width="640" /></a></div>
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<span style="background-color: white;">I do hope you enjoy my homemade spin on a Summer time Classic !</span></div>
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Now back to baking...a Scottish Dessert and one of my Mum's sponge recipes for the week-end!</div>
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<a name='more'></a><br />Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-63404640022597960832012-07-09T13:12:00.004-04:002012-07-09T13:14:46.979-04:00Rustic Garlic, Romano and Pepper Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumibyF0EtXrisu8zHb5tkg4esR0LYBMQeZHZkiueMPgU_QluC7P_j8qu2SeEiABWGiozJdXJugNe5wDiXru7Iw1nwJ2v9Re2AWmVhbMtG02HgqLXqeKuOpN0O8DeCDr2Z_m4PDdqymS4/s1600/0703021505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgumibyF0EtXrisu8zHb5tkg4esR0LYBMQeZHZkiueMPgU_QluC7P_j8qu2SeEiABWGiozJdXJugNe5wDiXru7Iw1nwJ2v9Re2AWmVhbMtG02HgqLXqeKuOpN0O8DeCDr2Z_m4PDdqymS4/s640/0703021505.jpg" width="640" /></a></div>
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Thought I would try adding some different flavours to my <a href="http://mmaryquitecontrary.blogspot.com/2012/06/homemade-crusty-breadoh-possibilities.html" target="_blank">Homemade Crusty Bread</a>. I love garlic bread, the kind that comes sliced, warm and dripping with butter, so garlic as an ingredient was a must ! Looking in the fridge, I spied some Romano cheese which had no other plans and not enough to do anything else with, so out it came. To add a little 'kick', and keep my husband happy, I took a couple of shakes of his favourite addition to just about everything he eats....red pepper flakes !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrh6zDj2ImjqRPhEEIasrwwAfOKoMSkydQCxzQLTwKoHxIL9xt06gIILhiYibLl5Zx1zqN-U1jJDwQnRh67vgRxIJPKlsNY29RWLSWOH-HZXAdWZW2L-1hOD3Qzq9gY1c1XpePLclgKWc/s1600/0702021021+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrh6zDj2ImjqRPhEEIasrwwAfOKoMSkydQCxzQLTwKoHxIL9xt06gIILhiYibLl5Zx1zqN-U1jJDwQnRh67vgRxIJPKlsNY29RWLSWOH-HZXAdWZW2L-1hOD3Qzq9gY1c1XpePLclgKWc/s640/0702021021+(1).jpg" width="640" /></a></div>
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Ta da !! </div>
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Turned out 'rustic' alright ! Very crisp crust, with a much denser texture than the original bread. But all the flavours were there, and the aroma while baking was heavenly ! The cheese certainly had a role in changing the texture, but that should be expected, and the fact that the dough held up to the added oil content was a testament to the recipe. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBruK4i1j0ao7-Es7Z0A5lmwKPv7DdEd9qBJ7rSbX-fqgkRunPM910nA-cTQzXq-L18fW5c6ehogJRmz4qNWhFkBaer82VOCXZsAmgVxdUPNZt3ufe3IXxaiCv6LbfZbpccF7WfhSb63Y/s1600/0703021506+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBruK4i1j0ao7-Es7Z0A5lmwKPv7DdEd9qBJ7rSbX-fqgkRunPM910nA-cTQzXq-L18fW5c6ehogJRmz4qNWhFkBaer82VOCXZsAmgVxdUPNZt3ufe3IXxaiCv6LbfZbpccF7WfhSb63Y/s320/0703021506+(1).jpg" width="320" /></a></div>
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And so to the tasting.....a scrumptious brunch was in order !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJ3VO0zp_ofrUyWsN8JuCvFh_wmdv6IJE7EBlRYHre7eK_EV5qxItHLTne8BnRdgIAPu89iamr4NOe2XRVn-JHKjEBUZmwzaFu1sLzWLfd3J3MwGUyCWieEoYcRqFEr0wPeiwxQB83nI/s1600/0703021458.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJ3VO0zp_ofrUyWsN8JuCvFh_wmdv6IJE7EBlRYHre7eK_EV5qxItHLTne8BnRdgIAPu89iamr4NOe2XRVn-JHKjEBUZmwzaFu1sLzWLfd3J3MwGUyCWieEoYcRqFEr0wPeiwxQB83nI/s1600/0703021458.jpg" imageanchor="1"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJ3VO0zp_ofrUyWsN8JuCvFh_wmdv6IJE7EBlRYHre7eK_EV5qxItHLTne8BnRdgIAPu89iamr4NOe2XRVn-JHKjEBUZmwzaFu1sLzWLfd3J3MwGUyCWieEoYcRqFEr0wPeiwxQB83nI/s200/0703021458.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWdY3l6xj0AXfO5wQN02i5AmLAjgX0Entddp49Jbt49aD6faq4Uwt7IGzjkMA2k9IvcW_Sde4aQGrrw0CSd1xI5XRZ3uNCrXc7sSxwgm5833TI9yiP1hZLnPGSLvD_FkCprBAPj1_2wo/s1600/0703021459.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWdY3l6xj0AXfO5wQN02i5AmLAjgX0Entddp49Jbt49aD6faq4Uwt7IGzjkMA2k9IvcW_Sde4aQGrrw0CSd1xI5XRZ3uNCrXc7sSxwgm5833TI9yiP1hZLnPGSLvD_FkCprBAPj1_2wo/s200/0703021459.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WjLe1_3U_QK7fvr4ipEledjofPJuTmpvhwBNwDhs7HXjW-WQJm14ONaStevlxGgjsk0IdW2aE_0hNwJMGxxQQ8nZ9G9BWMMEdbDodJmCMDFwNn93P_RmXnpv0i5PFmWOBAMKfofsfi4/s1600/0703021504.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WjLe1_3U_QK7fvr4ipEledjofPJuTmpvhwBNwDhs7HXjW-WQJm14ONaStevlxGgjsk0IdW2aE_0hNwJMGxxQQ8nZ9G9BWMMEdbDodJmCMDFwNn93P_RmXnpv0i5PFmWOBAMKfofsfi4/s320/0703021504.jpg" width="320" /></a>I love throwing together impromptu meals with what I have on hand, especially using leftovers. So, I thinly sliced a piece of Sirloin steak which I had cooked the night before...my daughter stayed over at a friend's house and missed dinner, 'snooze you lose' ! I shaved some Sharp Cheddar Cheese, added some fresh green pepper, Artichoke Hearts and thickly sliced, just from the Farmer's Market, beefy, juicy tomatoes. A small piece of cabbage was begging to be transformed into a creamy coleslaw...I had to oblige [recipe to follow]. And so, with some piping hot lemon tea, my husband and I sat down to an explosion of flavours, the bread of-course being the highlight of the meal !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1RWdwakInbVT1antYRFAjgH8BLNIVC62KgVzfOlnVIYNzYSvFVPC3yBl3YvcHIdQHN1GLvher-Lvc_vXtjx-K76t7Nuvj18CcFgEdTJ_J-iZrnRWAv7GPfTkk2_LK1R2RmnNR4xGKxA/s1600/0703021500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1RWdwakInbVT1antYRFAjgH8BLNIVC62KgVzfOlnVIYNzYSvFVPC3yBl3YvcHIdQHN1GLvher-Lvc_vXtjx-K76t7Nuvj18CcFgEdTJ_J-iZrnRWAv7GPfTkk2_LK1R2RmnNR4xGKxA/s640/0703021500.jpg" width="640" /></a></div>
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Oh, and the red pepper flakes...I thought I might be biting into little hot pockets, which would not thrill me, but no, to my pleasure the heat dissipated throughout the loaf with just a gentle hint of spice !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-q6Jd37YAoJy8l-FuoG43Hd2XJfLbjwTI656nZQfmvKlCGyZH21cUrSt6KtZCNkmGsahOLIQpamezj-gYidGp3KkSF8rDtTHTTZ7riMpFZo-D8pwH8WfozL0oQm_PxxZ2IvhSyxXpCjs/s1600/0703021513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-q6Jd37YAoJy8l-FuoG43Hd2XJfLbjwTI656nZQfmvKlCGyZH21cUrSt6KtZCNkmGsahOLIQpamezj-gYidGp3KkSF8rDtTHTTZ7riMpFZo-D8pwH8WfozL0oQm_PxxZ2IvhSyxXpCjs/s640/0703021513.jpg" width="640" /></a></div>
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So to the original <a href="http://mmaryquitecontrary.blogspot.com/2012/06/homemade-crusty-breadoh-possibilities.html" target="_blank">Crusty Bread Recipe</a> I added [approximately] :</div>
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3 tablespoons Grated Romano Cheese</div>
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1/4 teaspoon Red Pepper Flakes</div>
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1/8 teaspoon Garlic Powder</div>
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I will certainly be trying more combinations of flavours. I'm sure you all have your own favourites and I would love to hear what they are and how they turn out ! </div>
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Oh the Possibilities !!</div>
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<br />Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com4tag:blogger.com,1999:blog-4823887606077512055.post-3892642742924782852012-06-29T11:14:00.000-04:002012-07-09T12:35:33.129-04:00Homemade Crusty Bread.....oh the Possibilities !<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWmnQD-53qIWrbXpw4SARtDfLxBym3m0N2SEmieYzGvY0PA6lDocpY1rqJSO5bKdLNGo-P4_dvRkFmYvWs9MTM9OB0OyfChCyReA8yuNAzZRWXEo4GuP6fnR0ALSPO_mmwT8UYZJbt84/s1600/0626021358a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWmnQD-53qIWrbXpw4SARtDfLxBym3m0N2SEmieYzGvY0PA6lDocpY1rqJSO5bKdLNGo-P4_dvRkFmYvWs9MTM9OB0OyfChCyReA8yuNAzZRWXEo4GuP6fnR0ALSPO_mmwT8UYZJbt84/s640/0626021358a.jpg" width="640" /></a></div>
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I want to shout from the tallest mountain top......this is by far, THE EASIEST HOME-BAKED BREAD METHOD EVER !!!!!!</div>
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Forget that my picture, [lets be honest] sucks ! But when you don't have your own [please Santa, please] digital camera [since I am just starting out on my blogging journey] you have to make do with what you have, and that is my LG 3year old phone ! So now your saying 'that's really not such a bad pic after all from a 3 year old cell phone' ! And there's more........</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3WdToMYgzRdPb7gk88HUU-152w2kmTSRZdcOBCsh22SW5qJQR2UmgfAqE3SLAlPfdCh1zOwbuJ_qe_wy_gLqnLTGVwDvgEZsOhj9Sfsob2tuWuXuazSzDyckigam6EVsjlLf-9FW1_E/s1600/0626021358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3WdToMYgzRdPb7gk88HUU-152w2kmTSRZdcOBCsh22SW5qJQR2UmgfAqE3SLAlPfdCh1zOwbuJ_qe_wy_gLqnLTGVwDvgEZsOhj9Sfsob2tuWuXuazSzDyckigam6EVsjlLf-9FW1_E/s640/0626021358.jpg" width="640" /></a></div>
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For this recipe, literally, all you do is mix flour, yeast, salt and water together, cover the bowl, leave it sitting out on a counter top and forget about it for 12-18 hours ! I left mine overnight with fabulous results !</div>
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Now in the original recipe from <a href="http://simplysogood.blogspot.com/2010/03/crusty-bread.html#" target="_blank">'Simply So Good'</a>, the part that makes this recipe so unique is the method of cooking. Janet says to use a cast iron pot with a well sealing lid, such as Le Creuset. In fact this is an adaptation of a recipe from Le Creuset. Well, I don't own one [another Santa request]. But I had a feeling about this recipe and wanted to give it a try anyhow. I ended up using an old glass 'Vision' casserole [remember them ?] that I bought from The Salvation Army a few years back for the pricey sum of $2 !!</div>
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Oh, and do you like my nice shiny black granite island ? I sure do, it's like a mirror, and I don't care that I have to clean and buff it each day, it is my pride and joy !</div>
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One other obstacle I had to overcome is that my MAYTAG CONVECTION WALL OVEN decided one day a couple of weeks ago, not to work.....that's what I get for not shopping wisely, I wanted an oven with all the bells and whistles and a touch screen dashboard. I could slap myself now, we have to get a MAYTAG SPECIALIST to look at it, our local appliance store won't touch it ! And you know how much they will charge just for stepping in the door, plus their mileage to get here.</div>
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Soooo, luckily I also got a GE Convection Microwave which I have been using to the limit for all my baking needs....it is a dream ! I just can't bake anything in a regular oven sized baking sheet or pan, it is just too small. So to have been able to bake this bread at all, is quite an achievement in my house !!<span style="background-color: white;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBk8jfB5WUFi3feWRjEBjyBRjVR_Kxwm6Mnvxgu_a35KXyF781DLjO0dkHmKf2P9bnVE3Hu8ByRouVqZByulgSP3unW92LrHeYkqIjgxd1uaMDry1szAUJ6TpPhwbSyJKBY5ayLacNrs/s1600/0626021503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBk8jfB5WUFi3feWRjEBjyBRjVR_Kxwm6Mnvxgu_a35KXyF781DLjO0dkHmKf2P9bnVE3Hu8ByRouVqZByulgSP3unW92LrHeYkqIjgxd1uaMDry1szAUJ6TpPhwbSyJKBY5ayLacNrs/s640/0626021503.jpg" width="640" /></a></div>
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The hardest part to making this bread is waiting for it to cool enough to slice and eat !! Just look at those lovely little air pockets. This bread is like a Sourdough without the 'Sour'. I thought there would have been that 'yeasty' after taste due to the lack of kneading or just the fact that it is so easy to make.....something had to go wrong ! But no.....delicious and crusty with the chewiness of the rustic variety. I then toasted a slice, oh my how it absorbed the butter and brought the flavour to new heights !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiah3kx1TiO4C9UuMayOvbJwil32QmQ_PzzwZcBqOAHPEdbCNxfEfe8SvY8O2UR2R-0jwXM8YnAzbRd4I3D8zLF1soz5cVSaKHMXKz0juoxtSieJE8TE-C08ovwY3jJUKUe2D1vEr5PuMc/s1600/0626021501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiah3kx1TiO4C9UuMayOvbJwil32QmQ_PzzwZcBqOAHPEdbCNxfEfe8SvY8O2UR2R-0jwXM8YnAzbRd4I3D8zLF1soz5cVSaKHMXKz0juoxtSieJE8TE-C08ovwY3jJUKUe2D1vEr5PuMc/s640/0626021501.jpg" width="640" /></a></div>
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I have to say though, this bread may have it's limits as a sandwich maker, simply because of it's construction. But I have paid $4-6 for similar 'rustic' bread from a bakery, and now there is no way I can ever justify paying that kind of money again ! </div>
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(My favourite sandwich bread to bake is from 'The Bread Bible' by Rose Levy Beranbaum - Pullman Loaf Sandwich Bread [Pain de Mie])</div>
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My husband has had great fun with it....drizzling garlic olive oil over it and piling on olives, freshly harvested cherry tomatoes, grated Swiss cheese with fresh Watermelon and Cantaloupe on the side....the possibilities are endless. </div>
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The dough also lends itself to added flavours too, such as cheese, garlic, cinnamon, raisins, roasted peppers, nuts, seeds and on and on ! Just fold in during the mixing process and you have a new creation As I say....Oh the possibilities !!</div>
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So here is the recipe......adapted from <a href="http://simplysogood.blogspot.com/2010/03/crusty-bread.html#" target="_blank">'Simply So Good'</a></div>
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Homemade Crusty Bread</h3>
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<span style="font-family: Times, 'Times New Roman', serif;">3 cups unbleached all purpose flour</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 3/4 teaspoons salt</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon yeast</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 1/2 cups water</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">In a large [I mean LARGE...the dough needs lots of room to grow] mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours...I left mine overnight. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid [or in my case a glass casserole dish] in the oven and heat pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. It will be VERY sticky, flour your hands well also ! Cover with plastic wrap and let sit while the pot is heating. Remove pot from oven, remember it is HOT, and drop in the dough. You do NOT need to grease the pot, trust me ! Cover and return to oven for 30 minutes. After 30 minutes remove lid and bake for an additional 15 minutes to brown the top [using my glass bowl I only needed 8 minutes]. Remove bread from oven and place on cooling rack to cool. </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">That's all there is to it.....voila !! </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">I would love to hear how this turns out for you and especially if you create your own flavours ! ENJOY !</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Note : To me, bread is a very personal choice, we all have our favourites and those we wouldn't touch with a barge pole, but to create your own homebaked bread is one of the most satisfying baking experiences....if you have never attempted bread making before, put all your caution to the wind and give this a try....all you have to lose is basically 3 cups of flour, but I think you will enjoy the experience in itself !</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><span style="font-size: 15px; line-height: 20px;"><br /></span></span></div>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com6tag:blogger.com,1999:blog-4823887606077512055.post-48620490560612945982012-06-21T11:30:00.000-04:002012-06-22T14:08:32.346-04:00A Lamb Feast from 'An Edible Mosaic'<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.anediblemosaic.com/wp-content/uploads/2012/06/DSC_0286small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://www.anediblemosaic.com/wp-content/uploads/2012/06/DSC_0286small.jpg" width="420" /></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;">While I am still frantically working on tweaks to my blog, I could not pass up the opportunity to share with you this <a href="http://www.anediblemosaic.com/?p=9487" target="_blank">Lamb Feast</a> featured in '<a href="http://www.anediblemosaic.com/?page_id=4" target="_blank">An Edible Mosaic</a>'. This site, entirely written and beautifully photographed by Faith, is a gem of a find ! As an extension of the posts,<a href="http://www.anediblemosaic.com/?page_id=7795" target="_blank"> Faith has a book 'An Edible Feast'</a>, being released on October, 10, 2012.....you can <a href="http://www.amazon.com/An-Edible-Mosaic-Eastern-Extraordinary/dp/0804842760/ref=sr_1_1?ie=UTF8&qid=1333475299&sr=8-1" target="_blank">pre-order the book here at Amazon</a>.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">This is a perfect meal to plan for the first official summer week-end. Lamb was served often at my home when I was young, especially a Sunday Roast. The platter was simpler but the flavour will always be memorable.</span></div>
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<a href="http://www.anediblemosaic.com/wp-content/uploads/2012/06/DSC_0365small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="420" src="http://www.anediblemosaic.com/wp-content/uploads/2012/06/DSC_0365small.jpg" width="640" /></span></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Just look at this delicious platter of lamb with couscous and roasted vegetables, makes a mouth water doesn't it ? Pair this with a Greek Salad and you have a feast fit for a King and Queen, but I'm sure your family and friends will be the royalty at your table !</span></div>
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<a href="http://www.anediblemosaic.com/wp-content/uploads/2012/06/DSC_0296small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, 'Times New Roman', serif;"><img border="0" height="640" src="http://www.anediblemosaic.com/wp-content/uploads/2012/06/DSC_0296small.jpg" width="420" /></span></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Ahhh....now for dessert ! Usually my favourite part, but this entire feast has me giddy with anticipation ! A simple dish of yogurt with honey and nuts.....perfect conclusion to a perfectly memorable feast !</span></div>
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<a href="http://www.anediblemosaic.com/wp-content/uploads/2012/06/DSC_0958small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://www.anediblemosaic.com/wp-content/uploads/2012/06/DSC_0958small.jpg" width="640" /></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;"> The entire feast and recipes with full instructions on how to roast a boneless leg of lamb, can be found at <a href="http://www.anediblemosaic.com/?p=9487" target="_blank">'An Edible Mosaic'</a></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><i style="font-weight: normal;">This entire post was written with exclusive permission by Faith @ An Edible Mosaic</i></span></h2>
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<a name='more'></a><br />Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-55001013485358934872012-06-14T01:58:00.000-04:002012-06-14T01:58:39.876-04:00Father's Day Fun<span style="font-family: Times, 'Times New Roman', serif;">Father's Day is this Sunday, so if you haven't yet made plans for your celebration, here is a great page for fun ideas to cook Dad some yummy food, and the kids can help out too. This is a great family website, with oodles of information at :</span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><a href="http://www.coolmompicks.com/2012/06/fathers_day_recipes_kids_can_help_make.php">Cool Mom Picks</a> just click on this link to take you to the page. All of these scrumptious photographs are from this same page on the website. </span><br />
<img alt="Manly recipes for Father's Day: meat and potatoes skewer" src="http://i76.photobucket.com/albums/j29/coolmompicks/General%20CMP/Steak-Potato-Kebobsfathersday.jpg" /><img alt="Father's Day recipe ideas: Spicy Chipotle Meatballs" src="http://i76.photobucket.com/albums/j29/coolmompicks/General%20CMP/chipotle-meatballsfathersday.jpg" />
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<img alt="Father's Day recipe ideas: Tequila Watermelon Pops" src="http://i76.photobucket.com/albums/j29/coolmompicks/General%20CMP/watermelon-popsiclesfathersday.jpg" /><img alt="Father's Day recipe ideas: Pizza with fried eggs" src="http://i76.photobucket.com/albums/j29/coolmompicks/General%20CMP/pizzawitheggfathersday.jpg" />
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<span style="font-family: Times, 'Times New Roman', serif;">HAPPY FATHER'S DAY all you great Dad's out there !</span>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-36197580906981922642012-06-14T01:32:00.001-04:002012-06-14T01:32:19.156-04:00Under Construction<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, 'Times New Roman', serif;">No, I haven't jumped ship ! I've been trying to 'work out the creases' here on my blog, and I sure do thank you all in advance for your patience... I seem to have a case of the hiccups. I have yet to come across another blog that is in it's infant state like mine, and so I wonder how all of you seasoned bloggers managed your first few weeks. </span><br />
<span style="font-family: Times, 'Times New Roman', serif;">My brain really does feel like a sponge as I pour over all the pages of tips, guides, how to's and technical stuff involved in building a credible blog. Funny thing too, I don't seem to need as much sleep. I get myself so engrossed in articles that I can't peel myself away. I guess that must be a sign that I'm really enjoying this adventure ! I must admit, I am not the world's top ranking organizer by a long shot, in-fact I'm going to self-diagnose and say that I'm probably a little bit ADHD, a little bit rock and roll ! haha. </span><br />
<span style="font-family: Times, 'Times New Roman', serif;">This journey is certainly highlighting the fact that I have certain character flaws, and the big doosie is self-discipline, or in my own words, stop humming and hawing Mary....make a decision and stick to it ! But there are soooo many - should I keep it pink or not; do I want to use this font not that one; how about the size...and on and on. </span><br />
<span style="font-family: Times, 'Times New Roman', serif;">My huge struggle though is whether to change the name while my blog is still so young. I have ruminated over this for days, my husband and daughter like the current name, 'mary mary quite contrary'. But I'm leaning towards 'Marmalade and Ginger' simply because I am a little sweet and a bit more spicy, with a mop of red hair to boot ! Any feedback here would be greatly appreciated. </span><br />
<span style="font-family: Times, 'Times New Roman', serif;">Anyhoo, what I really want to say, if I can stop blethering [Scottish meaning 'rambling'] for a minute, is that I'm going to be under construction for a few days, but I still want to share some fabulous links that I have come across in my travels.</span><br />
<span style="font-family: Times, 'Times New Roman', serif;">The first one is from '<a href="http://www.coolmompicks.com/2012/06/fathers_day_recipes_kids_can_help_make.php">Cool Mom Picks</a>' a great family blog. Father's Day Fun - 6 'manly' recipes that the kids can help make. </span>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com2tag:blogger.com,1999:blog-4823887606077512055.post-26427505530669805282012-06-09T20:52:00.001-04:002012-06-10T18:19:58.205-04:00Summer Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJR6Ysa7EzALS1HMgGGGBRykFaDZsP3MWLLB4OPb4GS0MM538Aa-bxCueLsULBVHMnUjnltqzawoUIxluTVyw8rgvK8xc7c-SDMc_tm5qxR1JpVNcgE-RB6Zl45BPyWStiJGIeuHv8Jo/s1600/anthony+blake+summer+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJR6Ysa7EzALS1HMgGGGBRykFaDZsP3MWLLB4OPb4GS0MM538Aa-bxCueLsULBVHMnUjnltqzawoUIxluTVyw8rgvK8xc7c-SDMc_tm5qxR1JpVNcgE-RB6Zl45BPyWStiJGIeuHv8Jo/s400/anthony+blake+summer+pudding.jpg" width="400" /></a></div>
'Tis the season ! The beginning of steamy hot summer days. I must say though, as much as I enjoy sunshine, even after 23 years of living in the USA, my wee Scottish internal thermometer still cannot handle the heat and humidity of a Maryland summer. Add to that 'the vapors' or as you probably know them 'hot flashes', and you have a dangerous combination of a steaming, red haired, glow in the dark Scottish 'wuman' who is a force to be reckoned with ! I yearn for a downpour of Glasgow rain, seven days out of seven. The rain over here in summer time, seems to always be accompanied by Warner Bros. type thunder and lightening, the likes of which I had never before experienced.<br />
That being said, I do love living here, and am fortunate enough to live by the river in a town on the Eastern Shore of Maryland. It's the same distance to the sea as it is to Washington, DC, but during the summer, the day trip destination is always the beach. How lucky I am !<br />
Now the recipe I'm sharing with you today, is a favourite British summer dessert. When I lived in Scotland, I made it several times when the berry crops were in season. I have also made this with success using frozen berries at other times of the year.<br />
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<span style="font-size: large;"><b>Ingredients </b></span><br />
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<b>5 cups of mixed berries [blueberries, raspberries, blackberries, strawberries even cherries or currants]</b><br />
<b>1/2 to 2/3 cups of sugar</b><br />
<b>1 small dense white sandwich bread [such as Pepperidge Farm] crusts removed; or brioche also works well</b><br />
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<b><span style="font-size: large;">Method</span></b><br />
<b><span style="font-size: large;"><br /></span></b><br />
<b>Select a 2 pint bowl and cut sliced bread to completely line the bowl, with enough left to seal the top. Make sure there are no gaps.</b><br />
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<b>Next, put all your berries in a heavy saucepan along with 1/2 cup of sugar. I tend to keep some strawberries and raspberries out to add later in order to keep them all from becoming soft. I like some texture in my pudding !</b><br />
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<b>Gently heat the mixture for about 5 minutes, but DO NOT BOIL. Test the sweetness and add extra sugar if desired. BE CAREFUL IT IS HOT ! You want the sugar to dissolve but you don't want to break down all your beautiful berries. If it takes longer than 5 minutes to dissolve your sugar, that's ok, just don't rush it, be gentle.</b><br />
<b>At this point you can add the strawberries and raspberries if you kept some aside. Warm them through for a couple of minutes.</b><br />
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<b>Now immediately strain your fruit into a bowl. Do not press, just let it drip. Put the fruit aside in another bowl for now. Here is a trick you won't find in many Summer Pudding recipes : To avoid having white patches in your final creation due to the bread not soaking up the juices, dip each slice that you have cut, in the juice, and return it to it's place lining the bowl. You can also line the bowl with cling-wrap before replacing the bread to assist when inverting it on to a plate to serve.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKslPmvFLow4atQUbtjRDMN81ZNlezgvpFEcM8LzUxH3PaJxuJryZmf3T-Xw8NUqKBDl1f3_0AQuuA-_NmJI8ii74WbKjYTjCXqL5GNK22yGBITj6qL3TVhGZoEEGX9GhggLcTfKSnWRk/s1600/cling+wrap+pud.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKslPmvFLow4atQUbtjRDMN81ZNlezgvpFEcM8LzUxH3PaJxuJryZmf3T-Xw8NUqKBDl1f3_0AQuuA-_NmJI8ii74WbKjYTjCXqL5GNK22yGBITj6qL3TVhGZoEEGX9GhggLcTfKSnWRk/s320/cling+wrap+pud.jpg" width="320" /></a></div>
<b>Now spoon all your succulent berries into the bread lined bowl, and pour some reserved juice in to fill. Keep the rest of the juice chilled to pour over pudding before serving.</b><br />
<b>Place enough soaked bread slices on the top [or bottom as it will be when inverted] to completely seal the pudding [it doesn't matter how they look as long as there are no gaps].</b><br />
<b>Place bowl in a basin to collect drips if it overflows. Now place a small plate over pudding and put a heavy can on top to weigh mixture down. </b><br />
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<b>This is a picture of a pudding where the bread has not been pre-soaked.</b><br />
<b>Refrigerate overnight but it turns out best if it sits for 24 hours before serving.</b><br />
<b><span style="font-size: large;">To serve :</span></b><br />
<b>If you did not line your bowl with cling-wrap [ I have never had any trouble releasing the pudding], run a spatula around the bowl, place your serving plate on top and flip entire bowl over to release pudding. If you use cling-wrap, you do not need to run spatula round bowl.</b><br />
<b>Pour over reserved juice and serve with lightly whipped sweet cream or ice-cream.....ENJOY ! </b><br />
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<b>NOTE : This pudding can also be successfully made in individual bowls, very impressive for a dinner party, plus the longer they are refrigerated the better.....leaving you to enjoy your own party !</b><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: x-small;"><i>Main Photograph by Anthony Blake</i></span><br />
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<a name='more'></a><span style="font-family: 'Courier New', Courier, monospace; font-size: x-small;"><i><br /></i></span>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com2tag:blogger.com,1999:blog-4823887606077512055.post-69370240412286282732012-06-09T13:34:00.003-04:002012-06-10T18:19:24.391-04:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7kVtfs3I4NxQEGI_sJQ8GEnyOCtBA3wJdkoXGZ0oPJ74tDhSu8SG83rpyquiE83L2gWA-MPNwzxkL3aQvSSasOVkwVKF5p_9Hoeh1jYwenM_lenS9ryjNShnH08LQFx3KGgovlIj1BU/s1600/sumpud+no+website.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7kVtfs3I4NxQEGI_sJQ8GEnyOCtBA3wJdkoXGZ0oPJ74tDhSu8SG83rpyquiE83L2gWA-MPNwzxkL3aQvSSasOVkwVKF5p_9Hoeh1jYwenM_lenS9ryjNShnH08LQFx3KGgovlIj1BU/s1600/sumpud+no+website.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Summer Pudding Recipe is in the works for today ! A sumptuous British dessert that is both easy and quick to make, although you have to wait 24hrs to cut into this gem of a dessert ! When you do....a medley of aromatic, juicy berries come tumbling out enveloped in a rosy sweet sauce. I've got you now haven't I ?? Check back later for the full recipe and hints.</span><br />
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<a name='more'></a><span style="font-family: Verdana, sans-serif;"><br /></span>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-34092446094543766112012-06-07T20:21:00.002-04:002012-06-10T18:18:16.405-04:00<a href="http://www.deadlinenews.co.uk/2012/04/27/healthy-eating-project-is-legacy-of-famous-glasgow-cook-book/">More about The Glasgow Cookery Book</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCgCs9znAoaP1GfoODNVYwL6h3R_mfXhqLzruU1Fa4DI5yTlp2fQAM00BBig5fEeXJrDPOpb_o6I47FGJcpMnPSnimpX0-rVJFtO6dWinTOQlIjIux93BzVBa60lGhLCr0DnFY3WwxSs/s1600/glasgow+cookery+book+2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKCgCs9znAoaP1GfoODNVYwL6h3R_mfXhqLzruU1Fa4DI5yTlp2fQAM00BBig5fEeXJrDPOpb_o6I47FGJcpMnPSnimpX0-rVJFtO6dWinTOQlIjIux93BzVBa60lGhLCr0DnFY3WwxSs/s1600/glasgow+cookery+book+2010.jpg" /></a></div>
Again, click on the above link for the full story.....parents of children attending a local Nursery School, will take part in the Cook and Eat Project, which will promote healthy eating habits through workshops and cookery courses. All this is funded by the impressive sales of the Centennial Edition of The Glasgow Cookery Book.<br />
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<a name='more'></a><br />Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-17184508500152539772012-06-07T20:16:00.000-04:002012-06-10T18:16:10.268-04:00<a href="http://www.cookerycourses.co.uk/2012/04/gcu-cook-and-eat-initiative-exemplifies-glasgow-community/">Profits from the sale of The Glasgow Cookery Book are being used to fund cooking courses to promote healthy eating in a Glasgow Housing Estate</a><br />
Please click on the above link to read the whole story.....makes me proud !<br />
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<a name='more'></a><br />Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-77070034859357052642012-06-04T23:30:00.002-04:002012-06-10T18:17:25.798-04:00Eve's Pudding from The Glasgow Cookery Book<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Comic Sans MS'; font-size: small;">While browsing through all my older, dusty cookbooks which I brought over to America 23 years ago…good Lord, has it been that long ?…I came across my Notre Dame High School cookery book. I then remembered that a dear neighbour of our family, had given me her copy which was published in the late 1920’s to early 1930's. It was simply named ‘The Glasgow Cookery Book’, and it was used primarily for ‘Students in Training as Teachers in Cookery’ at the Glasgow and West of Scotland College of Domestic Science, always affectionately nicknamed the 'dough school'. Are there any ‘Colleges of Domestic Science’ in the 21st Century ? Sadly I think not. The curriculum still exists, but is now part of Glasgow Caledonian University.</span><br />
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<a href="http://lh5.ggpht.com/-k3bTkOGNdgU/T8a8vU_BNYI/AAAAAAAAAHs/2FT3aJ7Jllc/s1600-h/0529021426%25255B33%25255D.jpg"><img alt="0529021426" border="0" height="240" src="http://lh6.ggpht.com/-09N-Ll0UTBE/T8a8v9Ok9NI/AAAAAAAAAH0/rFTPYnL1yco/0529021426_thumb%25255B31%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="0529021426" width="180" /></a><br />
<span style="font-family: 'Comic Sans MS';">I took the best pic possible of one of the pages to let you see [if you can] the PRICES ! This was well before decimal currency and the price of the book was 3/6…that was 3 shillings and 6 pence, and the postage was 5d…5 pennies. </span><br />
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<span style="font-family: 'Comic Sans MS';">While doing a little research and reminiscing,
I happily discovered that </span><a href="http://www.facebook.com/pages/The-Glasgow-Cookery-Book/116114608453708" style="font-family: 'Comic Sans MS';">The
Glasgow Cookery Book</a><span style="font-family: 'Comic Sans MS';"> is still a force to be reckoned with today. In
recognition of it’s 100 year anniversary of the first publication, the newest
printing rolled off the presses in 2010 for the current student generation and
general public to enjoy and learn basic cooking techniques. The passion of the
Alumni to pursue the publication of the 100 year anniversary edition, earned
them the silver award for Alumni Marketing by the Heist Foundation. The book now
has it’s own Facebook page [link above]….oh my, and aprons for sale, the times
they are a changing!</span><br />
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<span style="font-family: 'Comic Sans MS'; font-size: small;">The content of-course has been adapted for
today’s kitchen, as it should be, considering the im</span><span style="font-family: 'Comic Sans MS'; font-size: small;">practical and archaic advice of pre-WW11 publications. The
recipe for Sheep’s Head Broth requires one sheep’s head and trotters. The cook
is advised to ‘get a singed head and trotters, and get the former cut open by
the butcher. Take out the brains and rub the head and feet well with them, and
allow to lie all night….for serving…remove the flesh from the bones and place
neatly on a dish. Skin the tongue and split it in two : place in the middle of
the dish.’ What a treat !! Do I have your attention yet ? I know you are all
drooling and eager to try out this recipe in your own kitchens, haha. Suffice it
to say, the current anniversary edition, relegates recipes such as these to the Introduction due to ‘changes in health and safety laws’ and ‘shifting public
taste’. Thank you Lord ! For the most part, the book continues to offer basic
skills for any kitchen, and the recipes that remain are tried and true.
</span><br />
<span style="font-family: 'Comic Sans MS'; font-size: small;">Here is one for “Eve’s Pudding’, a dessert
of my childhood. What a comforting treat it is, especially slathered in warm
custard ! Vanilla ice cream on top is another favourite pairing. </span><br />
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Eve’s Pudding</h1>
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<span style="font-family: Verdana, sans-serif; text-align: center;">Ingredients</span></h4>
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<span style="font-family: Verdana, sans-serif; text-align: center;">8oz Peeled, sliced Apples</span></div>
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<span style="font-family: Verdana, sans-serif;">2oz Sugar [regular]</span></div>
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<span style="font-family: Verdana, sans-serif;">1 or 2 Cloves</span></div>
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<span style="font-family: Verdana, sans-serif;">2oz Butter</span></div>
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<span style="font-family: Verdana, sans-serif;">2oz Castor Sugar [fine]</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Egg</span></div>
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<span style="font-family: Verdana, sans-serif;">2oz Self-Rising Flour</span></div>
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<span style="font-family: Verdana, sans-serif;">Castor sugar for sprinkling</span></div>
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<span style="font-family: Verdana, sans-serif;">Serves 3 to 4 Time :45mins to 1 hour</span></div>
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<span style="font-family: Verdana, sans-serif;">Oven Temp : 375 F Position in Oven : Middle</span></div>
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<span style="font-family: Verdana, sans-serif;">Size of Pie Dish : 1 Pint</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Grease a fireproof dish and place in half the apples. Add the sugar [regular] and cloves, then place rest of apples on top.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cream the butter and sugar [beat mixture until pale in colour and creamy], add the beaten eggs, a little at a time, beating until incorporated. </span></div>
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<span style="font-family: Verdana, sans-serif;">Add sifted flour, folding gently as you go. Spread over apples and bake until the sponge is firm and lightly browned.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sprinkle the top with castor sugar as soon as it comes out of the oven.</span></div>
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<span style="font-family: Verdana, sans-serif;">Serve warm with <a href="http://www.menugourmet.com/en/recipe/vanilla-cream-custard,3358">custard</a> [link to a lovely recipe @menugourmet.com]</span></div>
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<span style="font-family: Verdana, sans-serif;">or a dollop of your favourite vanilla ice-cream.</span></div>
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<span style="font-family: Verdana, sans-serif;">ENJOY !</span></div>
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<span style="font-family: Verdana, sans-serif;">Adapted from '<a href="http://www.facebook.com/pages/The-Glasgow-Cookery-Book/116114608453708">The Glasgow Cookery Book</a>' 1970 edition</span></div>
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<br />Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com0tag:blogger.com,1999:blog-4823887606077512055.post-47209133034136022352012-06-03T10:32:00.001-04:002012-06-10T18:15:42.789-04:00Mother Thyme: Lemon Sugar Cookies with Lemon Buttercream Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEc8V7cC2viEjuyDDPRJbkc4zm0L49_B_3PGuC9gHzfCOZMgMvDPZ8nXIaJBdFVE4fe1Ua1Ib8sxptHilPFcwxL4ES8UFFHQGjrAXizICbl9BFeml4BrAzU4RnaNSSjOQ2yEisrdDf3nM/s1600/lemon+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEc8V7cC2viEjuyDDPRJbkc4zm0L49_B_3PGuC9gHzfCOZMgMvDPZ8nXIaJBdFVE4fe1Ua1Ib8sxptHilPFcwxL4ES8UFFHQGjrAXizICbl9BFeml4BrAzU4RnaNSSjOQ2yEisrdDf3nM/s320/lemon+cookies.jpg" width="320" /></a></div>
<a href="http://www.motherthyme.com/2012/04/lemon-sugar-cookies-with-lemon.html?showComment=1338733917860#c6587047592488752548">Mother Thyme: Lemon Sugar Cookies with Lemon Buttercream Frosting</a><br />
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<a name='more'></a><br />Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com1tag:blogger.com,1999:blog-4823887606077512055.post-58537082832466903452012-05-25T12:09:00.000-04:002012-06-24T22:36:26.367-04:00Just Carrot Carrot Cake !<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-DZJQ1AJv2cJyLFKJ36Uvu6P_0WOsKHc9UJ127YrGmfoHLq0Vfdu4TTQnPQGz7z-JNvkHr-KEuyTFyitrsi5vqqQfhOlsfrklUvMzBXkqfzVeR2gG3ypqi9DkHwMjwVz_skjIoj17Hk/s1600/carrot+cake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-DZJQ1AJv2cJyLFKJ36Uvu6P_0WOsKHc9UJ127YrGmfoHLq0Vfdu4TTQnPQGz7z-JNvkHr-KEuyTFyitrsi5vqqQfhOlsfrklUvMzBXkqfzVeR2gG3ypqi9DkHwMjwVz_skjIoj17Hk/s320/carrot+cake.jpg" width="213" /></a></div>
<span style="font-family: Verdana, sans-serif;"><i>I have always loved carrot cake. With raisins or without, with pineapple or without, nuts of all sorts, and any other digestible ingredient that would blend in the rich batter with reasonable success of the end product.</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>Until I came across this little gem of a recipe !</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i>This is a pure, unadulterated, 'just carrot, carrot cake'.It always thrills me when a recipe has simple ingredients, easily and effortlessly blending together and resulting in a show-stopper mouthwatering creation such as this !</i></span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span><br />
<span style="font-family: Verdana, sans-serif;"><b>JUST CARROT CARROT CAKE</b></span><br />
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2 cups flour</div>
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2 cups sugar</div>
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2 tsp baking soda</div>
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2 tsp cinnamon</div>
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1/2 tsp salt</div>
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1/2 tsp allspice</div>
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1 cup applesauce</div>
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1/2 cup vegetable oil</div>
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6 egg whites</div>
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3 cups peeled, grated carrots</div>
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Mix dry ingredients in mixing bowl. Add remaining ingredients and beat on medium speed for 2 minutes. Spread in 2 greased 8" round pans. Bake at 350 degrees for 35 minutes, or until toothpick stuck in the middle comes out clean. Cool, then frost with Cream Cheese Frosting (see below).</div>
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<span style="font-family: Verdana, sans-serif;"><b>Cream Cheese Frosting</b></span></div>
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8 oz cream cheese, softened</div>
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1/2 stick butter or margarine, softened</div>
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powdered sugar [ 2 and a half to 3 and a half cups, depending on how stiff you want your frosting to be ]</div>
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2 tsp vanilla.</div>
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Blend cream cheese and butter well. Add vanilla. Gradually add powdered sugar until desired thickness. Beat until smooth.<br />
ENJOY !<br />
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Adapted from : iwannatalkaboutbrooke.blogspot.com</div>Maryhttp://www.blogger.com/profile/05228892314805997031noreply@blogger.com56