tag:blogger.com,1999:blog-3830880012669394622024-02-18T20:55:25.640-08:00Carried Away with Vintage GourmetWelcome to my adventures in the "Modern" kitchen!carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-383088001266939462.post-89047236395639480552022-01-25T19:53:00.003-08:002022-02-01T13:04:51.913-08:00Family Tradition: Angel Food Cake<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggtX3DaucQkC4o28GRSfEeZd6fvb2vcsf53MryWx6dHKzWT5JO1H2fDSuQ-3mHFk99REZAKP4bea_1E0E6zyWx_QS-zEZe0bcqGHVYxmy_Akg6iAW5KuQGbkUoshCtJgWsldX_vr3tNHcnS9aYLcAJI7W1kZZrXZURUVEuWPKWheYT7cZJwiegmWRB=s3358" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2252" data-original-width="3358" height="215" src="https://blogger.googleusercontent.com/img/a/AVvXsEggtX3DaucQkC4o28GRSfEeZd6fvb2vcsf53MryWx6dHKzWT5JO1H2fDSuQ-3mHFk99REZAKP4bea_1E0E6zyWx_QS-zEZe0bcqGHVYxmy_Akg6iAW5KuQGbkUoshCtJgWsldX_vr3tNHcnS9aYLcAJI7W1kZZrXZURUVEuWPKWheYT7cZJwiegmWRB=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Angel food cake IS birthday cake!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUc6mIKwuXHXH1KqkHXexyqEgjjaGE0x3m9EfjZVz7uVFyQvkXzQvDewdJURuvUkJtM27utxwJH9QCCSI32yuLqFgJJTEKDWZSJiUf8bG4WUnKhGX0ADL83qr-vVF_7s2TDfSsgygmfTtjDJUX-vmp2XjmNUMeHbTae4NwRRxUhlzTSXPvaHey4vNN=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUc6mIKwuXHXH1KqkHXexyqEgjjaGE0x3m9EfjZVz7uVFyQvkXzQvDewdJURuvUkJtM27utxwJH9QCCSI32yuLqFgJJTEKDWZSJiUf8bG4WUnKhGX0ADL83qr-vVF_7s2TDfSsgygmfTtjDJUX-vmp2XjmNUMeHbTae4NwRRxUhlzTSXPvaHey4vNN=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Waiting for frosting</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Who doesn’t like cake? As a kid, it was my favorite food, a
treat reserved for birthdays, and it was always the same: Angel Food cake with
pink frosting, served on a raised glass cake stand. I was told it was a family
tradition, and was delighted to find photographic evidence from back
in the 50s when my mom was a kid: the same cake!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj70zYLobo7EZBX5tVpl-fP8RRixrt6Hji6o3drbdoncbuYO5gtpVvbjLw96ABWUYUDplG3meKm4u_C66Nu66wBAnySSo6XYCUUZcFImbx7NtR3FCsOlh4X-iIuedHvAQ9xW7X7L4LvyZGEYBNa_19wJcmlOskAOSiaq2PtLeBgjn_DYLrvO3iVbH6m=s2137" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="2137" height="215" src="https://blogger.googleusercontent.com/img/a/AVvXsEj70zYLobo7EZBX5tVpl-fP8RRixrt6Hji6o3drbdoncbuYO5gtpVvbjLw96ABWUYUDplG3meKm4u_C66Nu66wBAnySSo6XYCUUZcFImbx7NtR3FCsOlh4X-iIuedHvAQ9xW7X7L4LvyZGEYBNa_19wJcmlOskAOSiaq2PtLeBgjn_DYLrvO3iVbH6m=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Mom and Angel Food Cake, 1950s</div><br /><p>Now I’m not sure when or with whom our family tradition
originated, but I do know that for every one of my years, there is a photo of
me, grinning ear to ear, in front of the Angel Food cake on the glass stand.
Decades later, I made the same cake for my daughter and am still using the same
stand. So when the time came to bake a cake for my Auntie’s 80<sup>th</sup> you
can guess what I made: Angel Food cake with pink frosting. It’s a family
tradition.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgaMN4YqQbKJu2P-fS-mxknd6m3uIA4Mg51OKBpKAPhyGmKc-V6_rvRPiaxMfByP5ge5IViOjH1JXsohYqhtkgo3Ba7JDsf0ab0UOOjFDPNh6AAHEIHIHxZ8zmc2su0b9m4nIN5sU4RTnccY0ZgIDu3o4V1O8TP0df0ZLFFgbs-_FYCEuwvNk6uxYXl=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgaMN4YqQbKJu2P-fS-mxknd6m3uIA4Mg51OKBpKAPhyGmKc-V6_rvRPiaxMfByP5ge5IViOjH1JXsohYqhtkgo3Ba7JDsf0ab0UOOjFDPNh6AAHEIHIHxZ8zmc2su0b9m4nIN5sU4RTnccY0ZgIDu3o4V1O8TP0df0ZLFFgbs-_FYCEuwvNk6uxYXl=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Auntie with Angel Food Cake 2022</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjcUyoYQo0_RyIDs4fd6DYgl5ip41Y0SEOGUFMVyvshXHmaf4D7PVU_nUA_K5inRpLRBBhL0nHk5x51MqVvlCvVW1o56k7RyCs7lDV1nxDkIRlM1dmtAcVbTIzjoN3juKmEySQpOE6sSBt-a6ghNVSA91paASjdaDS-lyzf8-Yuuthi-dSTsuqBBKfV=s2500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1918" data-original-width="2500" height="246" src="https://blogger.googleusercontent.com/img/a/AVvXsEjcUyoYQo0_RyIDs4fd6DYgl5ip41Y0SEOGUFMVyvshXHmaf4D7PVU_nUA_K5inRpLRBBhL0nHk5x51MqVvlCvVW1o56k7RyCs7lDV1nxDkIRlM1dmtAcVbTIzjoN3juKmEySQpOE6sSBt-a6ghNVSA91paASjdaDS-lyzf8-Yuuthi-dSTsuqBBKfV=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Me with snake while Mom frosts the cake, 1970s</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjz2INRTM7Ln0qOZ7jd0J9F0eVMhblMgjQ1UUJ-4r-OZ9UzOCKR4jv0UJnhTruBhqnXXt5IljcL0Jnk6_EoG-wFR62QSg5PgOxkIOs2qJ-PXXbGgoul_XWWui4Undy39w_smGrnVmiAGIya3cmPkhUlUqI6eyK_Wta33TAzcdXYecD0jGkiqWPk_Qjg=s2936" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1961" data-original-width="2936" height="214" src="https://blogger.googleusercontent.com/img/a/AVvXsEjz2INRTM7Ln0qOZ7jd0J9F0eVMhblMgjQ1UUJ-4r-OZ9UzOCKR4jv0UJnhTruBhqnXXt5IljcL0Jnk6_EoG-wFR62QSg5PgOxkIOs2qJ-PXXbGgoul_XWWui4Undy39w_smGrnVmiAGIya3cmPkhUlUqI6eyK_Wta33TAzcdXYecD0jGkiqWPk_Qjg=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">My 10th Birthday, 1980s</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEikGJvTdK69TV-ZpyABS9eAigAhfFTIIGMmdULEUYh-mgOfhZfrLrZGDc694RoK_taOhhFLPL7LIcO_QmEQvDEx1sgKe4UYPtKMqAHPyw8M6w9nRo4I1lUmvIaYjVRyvI--g72TzYPRHxMphUo53L9HtT8ekkSbsFI3hvk_9FA5AzfQHUlBIeIac3oq=s3051" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3051" data-original-width="2020" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEikGJvTdK69TV-ZpyABS9eAigAhfFTIIGMmdULEUYh-mgOfhZfrLrZGDc694RoK_taOhhFLPL7LIcO_QmEQvDEx1sgKe4UYPtKMqAHPyw8M6w9nRo4I1lUmvIaYjVRyvI--g72TzYPRHxMphUo53L9HtT8ekkSbsFI3hvk_9FA5AzfQHUlBIeIac3oq=s320" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;">My 21st Birthday - white frosting that I decorated and a different cake plate, 1990s</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1vWQFgmvfrnqPUrFiu5zMxlaUDymq9RrXwDI8yUxIfo3oUkLZ5x7JllwpHhWsjBbUFIwXbzHRoiRn0KDiMJjxx1aqwwv7v3SG5Xomso_TJMQexjEiUOrIq3ScveEh7s8PogoaMS6i-dtDoQrVl0XZnS9Fpx_McLMi8v6uTcyvgWUHHkN0zVzT6ysB=s604" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="604" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1vWQFgmvfrnqPUrFiu5zMxlaUDymq9RrXwDI8yUxIfo3oUkLZ5x7JllwpHhWsjBbUFIwXbzHRoiRn0KDiMJjxx1aqwwv7v3SG5Xomso_TJMQexjEiUOrIq3ScveEh7s8PogoaMS6i-dtDoQrVl0XZnS9Fpx_McLMi8v6uTcyvgWUHHkN0zVzT6ysB=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Thank you Karen for this pic from my 39th birthday!</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgTmYwn4z8A0lqT_5BRSpdYoXLs52bURNHoZGeP9ZP5Dma4sb_ldDYhb4Emv-b2UkmwclGOekgpI8gWiB6L9lcRDhlC6hJLfdKfagY_paRMJ2w8RqHUjzpHdQ5jVJaaA_Wa97w-fpxzYo3lQ0T4KYJxe7JVdpV-9XEeZsYoQXD84UG8xs0R-OrWQwai=s3503" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2310" data-original-width="3503" height="211" src="https://blogger.googleusercontent.com/img/a/AVvXsEgTmYwn4z8A0lqT_5BRSpdYoXLs52bURNHoZGeP9ZP5Dma4sb_ldDYhb4Emv-b2UkmwclGOekgpI8gWiB6L9lcRDhlC6hJLfdKfagY_paRMJ2w8RqHUjzpHdQ5jVJaaA_Wa97w-fpxzYo3lQ0T4KYJxe7JVdpV-9XEeZsYoQXD84UG8xs0R-OrWQwai=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Mother herself with TWO Angel Food Cakes, 2014. Looks like we were doing berries and cream rather than frosting that year</div><br /><p><br /></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">The recipe itself became popular in this country in the 30s
but actually dates to about 100 years before that. It’s pretty timeless and
delicious and everyone likes it. And while baking it from scratch isn’t that
difficult, I have to admit to using a mix. So did my mom, who otherwise made
everything from scratch and was a gourmet cook and instructor. But she was also
a working single mom and when throwing a party all by herself, she picked her battles.
So I do the same, though I will include a recipe from the kind of cookbook that
all American housewives would have had in the 40s. If you are not simultaneously
trying to kid-proof your home and decorate for the imminent arrival of multiple
pint-sized holy terrors, go ahead and make it yourself! Otherwise, just use the
mix, nobody's gonna complain. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEimeb_8-ICEbWv5TZCfDwL4YwfmpEOwTITovXcuYexXjTSZrxi4PLky0lLKagWE8UOQLaaQaz3I26U7WTc6KJbrx0dS9zrBi1S5DTRi0vl96F6cwZ79ObdS8K4vsJjw9l2aQW3WnVkS79awZye9_Ql_wOI_23QFlFQr-7-eSfCL_fHRnu3C16bsBkmD=s6872" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6872" data-original-width="4932" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEimeb_8-ICEbWv5TZCfDwL4YwfmpEOwTITovXcuYexXjTSZrxi4PLky0lLKagWE8UOQLaaQaz3I26U7WTc6KJbrx0dS9zrBi1S5DTRi0vl96F6cwZ79ObdS8K4vsJjw9l2aQW3WnVkS79awZye9_Ql_wOI_23QFlFQr-7-eSfCL_fHRnu3C16bsBkmD=s320" width="230" /></a></div><div class="separator" style="clear: both; text-align: center;">Standard American Cookbook from the 40s</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjP4hbnVMqomTzCYAIG1AUQYqfjo6xhJJ7iRfMrLUATKm1ecCmFsZwB97FoSAAnfgeD2-sjCNBctaPmnoyvKXgjD12FXETprVJw8b2V_oOmtg-Ei6a8ok645Fof07RQwoOJt6LMdHJ0weey1sDhpQPKvc_pfu3A3SHtYA0BchwojSsPzqLaBHjWXw8l=s5644" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3205" data-original-width="5644" height="182" src="https://blogger.googleusercontent.com/img/a/AVvXsEjP4hbnVMqomTzCYAIG1AUQYqfjo6xhJJ7iRfMrLUATKm1ecCmFsZwB97FoSAAnfgeD2-sjCNBctaPmnoyvKXgjD12FXETprVJw8b2V_oOmtg-Ei6a8ok645Fof07RQwoOJt6LMdHJ0weey1sDhpQPKvc_pfu3A3SHtYA0BchwojSsPzqLaBHjWXw8l=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Not too complicated, but what they don't mention is how long it takes to beat the eggs!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgQXSs4OldmSfSH98abswkZpAd8KwtqCKLXWNlDqYDtqa3qyx6fap8DxNZ_OW-sMyyF1qpIFqdiRBibH-RP0pblCsWtaRJo6HuzBX-d_nIjglWajAUseJt-dUkejM7ADQd_1udXZFAEgkHrdVUoGR_HwkKBEBhQOYWG5m2T6J-Wz9jPfy1-jvx-p2XQ=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgQXSs4OldmSfSH98abswkZpAd8KwtqCKLXWNlDqYDtqa3qyx6fap8DxNZ_OW-sMyyF1qpIFqdiRBibH-RP0pblCsWtaRJo6HuzBX-d_nIjglWajAUseJt-dUkejM7ADQd_1udXZFAEgkHrdVUoGR_HwkKBEBhQOYWG5m2T6J-Wz9jPfy1-jvx-p2XQ=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Ingredients, including Mom's now vintage candles & holders</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgnbrE74eqVRhE4h811v2IZzfkwu0v5Y5vTyxyzjxvxpQQzPhBHQT6Zeja9W5ZQxy-1Hzp6nazgYUB5l8qPZrjvs8i_mNPsoyxmMq72HW9lqLVy-vYVXOXcN7ItMgicHP9SV7Aql9hw1Ykj6D1BYNTFtfOXJMbfhSrcdYrEGp1vA6BzZ4WZ7JKUu8JO=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnbrE74eqVRhE4h811v2IZzfkwu0v5Y5vTyxyzjxvxpQQzPhBHQT6Zeja9W5ZQxy-1Hzp6nazgYUB5l8qPZrjvs8i_mNPsoyxmMq72HW9lqLVy-vYVXOXcN7ItMgicHP9SV7Aql9hw1Ykj6D1BYNTFtfOXJMbfhSrcdYrEGp1vA6BzZ4WZ7JKUu8JO=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">So easy; just add water to the mix</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiuMaYrKAUARRCJAIh7stCSxujt_BpjBZCp_G7xRWpLbcFCH6_9HhpmgnbYr8MDNiVdM42vCxMoewaWMIHbS6Zhskk5iIz8jRmf5JzK94raEs3ctrwAL2vp9GhuVLBNBRm_hd4E6AarreZsg9aoAs7qMMkFZfg0zTl5lDLFxz0JJKmPYga0Grdw3gVq=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiuMaYrKAUARRCJAIh7stCSxujt_BpjBZCp_G7xRWpLbcFCH6_9HhpmgnbYr8MDNiVdM42vCxMoewaWMIHbS6Zhskk5iIz8jRmf5JzK94raEs3ctrwAL2vp9GhuVLBNBRm_hd4E6AarreZsg9aoAs7qMMkFZfg0zTl5lDLFxz0JJKmPYga0Grdw3gVq=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Beat with a mixer for 90 seconds</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjr_M7Fr52BRrOBWaw_zOafeW27IX0baedA9tLGlzjTNFBcaH4ekJJZhvI4tpUvEhph7IKrpimYTZ0o8VjN8GEeMYIuzsc7kQwK9HXKkHjvNYT7QFw5rEbxAoQn4wUZtaKf06rYEipDdW1p0EWq5FEt_f7IqCo8Dco7H7TaPMqmnbX-UEfgbzITfonN=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjr_M7Fr52BRrOBWaw_zOafeW27IX0baedA9tLGlzjTNFBcaH4ekJJZhvI4tpUvEhph7IKrpimYTZ0o8VjN8GEeMYIuzsc7kQwK9HXKkHjvNYT7QFw5rEbxAoQn4wUZtaKf06rYEipDdW1p0EWq5FEt_f7IqCo8Dco7H7TaPMqmnbX-UEfgbzITfonN=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Batter will be thick</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOtYP91sBRtExVUcufx6Zn5rlgg70f9wSqyGjBhTUukdGWglEPb2IImYaRK4RG52dSoHaR2sorN14mXYrVFuaAGwRx6fSeol6ppJJNfcybkW78-auWYAdH_kdsyUmv8uZGat7M89prL02DS3_OoFByqdyaAVAiIV5H3tuY5Z5sZyINds96iiKRPKox=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOtYP91sBRtExVUcufx6Zn5rlgg70f9wSqyGjBhTUukdGWglEPb2IImYaRK4RG52dSoHaR2sorN14mXYrVFuaAGwRx6fSeol6ppJJNfcybkW78-auWYAdH_kdsyUmv8uZGat7M89prL02DS3_OoFByqdyaAVAiIV5H3tuY5Z5sZyINds96iiKRPKox=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">And it's done</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1VCH5v7Khl8zpKe8caYXFdi3Vkuq-w0WhpGVUsijhSNhXe_WL7Inl3tUANnwllVY6BWKUdPxE_rofrBqgnAQafX1PyEgETiedPynQTPGZDqYz2Fc7g6XROYpmVU96waS5XISEH9cR8eHbdWqUf907V1EMNpQjU0LEI9xSq03PTCZT2FuJn_tY5oEl=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1VCH5v7Khl8zpKe8caYXFdi3Vkuq-w0WhpGVUsijhSNhXe_WL7Inl3tUANnwllVY6BWKUdPxE_rofrBqgnAQafX1PyEgETiedPynQTPGZDqYz2Fc7g6XROYpmVU96waS5XISEH9cR8eHbdWqUf907V1EMNpQjU0LEI9xSq03PTCZT2FuJn_tY5oEl=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Invert to cool</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLibdod68LAbbsNBwAyC26FnBEqnXx7t8CIh5Jaero8FqVgeLDpITPJyk6S_-mhCpaEb0ooKshv3jsqadJE-SqaW1vNLIdR6LKzW5ziL6SYkA5Qq8smdXWohxyIMHXgVsQm80sNkurVHht-BHHyylL0zGCZNuCP0tHTTK5GL8NVoQ95DHO3xAneJFd=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLibdod68LAbbsNBwAyC26FnBEqnXx7t8CIh5Jaero8FqVgeLDpITPJyk6S_-mhCpaEb0ooKshv3jsqadJE-SqaW1vNLIdR6LKzW5ziL6SYkA5Qq8smdXWohxyIMHXgVsQm80sNkurVHht-BHHyylL0zGCZNuCP0tHTTK5GL8NVoQ95DHO3xAneJFd=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Cut around the sides</div><br /><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Part of the charm is the frosting: my mom always made a
cream-cheese based frosting and used red food coloring to turn it pink. (Except
the one year she made it blue and my 6 year old daughter cried because it
wasn’t pink, but that’s another story.) The frosting is so good that if there
was any leftover, she would put it in Tupperware and let me spread it on graham
crackers as an after-school snack. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEglcLD_jkUp_tmdZZ7bK7xhQHF68Ru1rVqV6jF2Kn-FM0ajlyfyye6_1pMqTRig4w94uVva_kn3lEEcf3BgJC4NrenzUUz2FYUiCv9JBgPhBalaMDeXNVM2eXvZwXtAGmg6F-HQvp9hnhTVJSjzomdyNRweoj4ACnLSBmkA9HnGOnqEwN6Mb0P6TYEQ=s5517" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2450" data-original-width="5517" height="142" src="https://blogger.googleusercontent.com/img/a/AVvXsEglcLD_jkUp_tmdZZ7bK7xhQHF68Ru1rVqV6jF2Kn-FM0ajlyfyye6_1pMqTRig4w94uVva_kn3lEEcf3BgJC4NrenzUUz2FYUiCv9JBgPhBalaMDeXNVM2eXvZwXtAGmg6F-HQvp9hnhTVJSjzomdyNRweoj4ACnLSBmkA9HnGOnqEwN6Mb0P6TYEQ=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Mom's cream cheese frosting. Yum.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6ldCHje3vRDz2SiatQdfu8yvVReED768dXtPiZLWpMjfqdPNEzCv1oEC93mBohlbQL3sKoljgsgrvxk5hsXuUN1PKths31rFuETY-qt15quZVqN6zolBLx1Cy3LDj5fto0j_6AnJv4wgT6qumMRkAfvSGjMbV6FSmZbxBvYIzBAUr99Br1jCb2jxc=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6ldCHje3vRDz2SiatQdfu8yvVReED768dXtPiZLWpMjfqdPNEzCv1oEC93mBohlbQL3sKoljgsgrvxk5hsXuUN1PKths31rFuETY-qt15quZVqN6zolBLx1Cy3LDj5fto0j_6AnJv4wgT6qumMRkAfvSGjMbV6FSmZbxBvYIzBAUr99Br1jCb2jxc=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Frosting is sugar, citrus, coloring, cream cheese and milk (not shown)</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcaXNtevY0Ntq7usH2Ane2dPtZxY0O6a5uNkTaECaq5Xg2dkiQOIJKFSMlohe34F0vZwtyYAIJJCDpqdXskT1oLCfr7y1mlk8hevbkUnytXC-GrSzd5WnnKLXW7Wxrv6TFlNgBc8jwawWx8-l6p47TXbYaIpeEZP48EimY4wkofXr20RNLTBzlHttD=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcaXNtevY0Ntq7usH2Ane2dPtZxY0O6a5uNkTaECaq5Xg2dkiQOIJKFSMlohe34F0vZwtyYAIJJCDpqdXskT1oLCfr7y1mlk8hevbkUnytXC-GrSzd5WnnKLXW7Wxrv6TFlNgBc8jwawWx8-l6p47TXbYaIpeEZP48EimY4wkofXr20RNLTBzlHttD=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Adding food coloring is psychedelic</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg02PfHat6rYyVPJltuIumtUcNW4XvQOTw6izJYUXc0riaTx6oiAHWYurHP-Rrj-qCRp_DlAoMEFGXjXw_hkd88r5B6kKWm0D-2Qr0CQWIGc-L3Z_6nd5WjXtLYaou6zbIMgSKtl9h8p0RBThqx5taBWOcVAouDRRAvC-DvtSZrdenr8M4Q1nf4_tKF=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg02PfHat6rYyVPJltuIumtUcNW4XvQOTw6izJYUXc0riaTx6oiAHWYurHP-Rrj-qCRp_DlAoMEFGXjXw_hkd88r5B6kKWm0D-2Qr0CQWIGc-L3Z_6nd5WjXtLYaou6zbIMgSKtl9h8p0RBThqx5taBWOcVAouDRRAvC-DvtSZrdenr8M4Q1nf4_tKF=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Think Pink!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhuul5ZCKlbgyy-aC-oZg_1qw5DrDD9PE_L9Gpt4SL_nqNLaaInEbgZhPt8ciAUJPi7J5V_cDG_eDZMuiv0gsoJskCDbwprcqymaq_2wqKFQ-OexzVLYzZNZ_nJk-byxl4Gw8nQ8Zp5WJxXOVTkNX8_I2xLk23sL0ewC1wq3UpOTj5fncKqAtH7Y3V5=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhuul5ZCKlbgyy-aC-oZg_1qw5DrDD9PE_L9Gpt4SL_nqNLaaInEbgZhPt8ciAUJPi7J5V_cDG_eDZMuiv0gsoJskCDbwprcqymaq_2wqKFQ-OexzVLYzZNZ_nJk-byxl4Gw8nQ8Zp5WJxXOVTkNX8_I2xLk23sL0ewC1wq3UpOTj5fncKqAtH7Y3V5=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Frosting the cake</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgRMN0hMEiQWGLaK8zfrlG7hWaVqTP9FWiBE9RQL_4W2ybjFcMuSs6lv2cjACTNet_lHEsupBfN1dZZqAHvpMYbNakhR423kjp1iaAlQAbpUcQfbGsRKxDUNfUxFmxLlFZO--wGkiLr1pBM6F9utaPS9ZNoEBu69iKtjHcy8lfaVDZm8oaUPvUzPVM1=s9248" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgRMN0hMEiQWGLaK8zfrlG7hWaVqTP9FWiBE9RQL_4W2ybjFcMuSs6lv2cjACTNet_lHEsupBfN1dZZqAHvpMYbNakhR423kjp1iaAlQAbpUcQfbGsRKxDUNfUxFmxLlFZO--wGkiLr1pBM6F9utaPS9ZNoEBu69iKtjHcy8lfaVDZm8oaUPvUzPVM1=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">The cake is ready for candles! These are the same holders my Mother used.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Here's to family traditions! May you and yours have many occasions to celebrate that call for a special, and simple, cake. </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>NOTE: if you need any of the kitchen tools shown, find them in my Idea List on Amazon: https://a.co/0uId9bG<div><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p></div></div>carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-39261781026834079182017-06-26T15:50:00.000-07:002017-07-05T16:28:49.119-07:00Meatloaf... its what's for dinner!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBty9h1ac4rxlUvLsQa_DbzZvaWeucZ1Pa97-FDZHW2mxqzhhnPLLyRdM6tq4O8cuA-4mJJMiFj6WFkcij-zaBq-n5ebyBVusYF9_IYFnPhMdJvn3G_FUU7ByZxNFNVYsdPiik9KRFftI/s1600/20170607_103939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBty9h1ac4rxlUvLsQa_DbzZvaWeucZ1Pa97-FDZHW2mxqzhhnPLLyRdM6tq4O8cuA-4mJJMiFj6WFkcij-zaBq-n5ebyBVusYF9_IYFnPhMdJvn3G_FUU7ByZxNFNVYsdPiik9KRFftI/s320/20170607_103939.jpg" width="320" /></a></div>
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Though I grew up a vegetarian, my mom always cooked meat
things for my dad, and meatloaf was one of the dishes I loved. It’s tasty,
filling and approachable, especially for someone who isn’t used to a lot of
meat, because there is no clue as to what animal it was. It’s just a loaf. Of
goodness. It’s fun to mix up with your hands, it’s delicious right out of the
oven, and also nice cold on a sandwich. It is an all-purpose food and modelling
material! <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-_Mp4hQLt24oNCi9tCh0AEfaAnLCQAugZa0sva4_Po9D1LZKYCiB0TEnr8tgg48_t9uIryasmWZTF39T2Nr7KAmSOvTXCp1Ft7MbVMZ7jdu2ioKneKnXM-os3t6WTMJxgIInUkbhokA/s1600/20170607_103651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-_Mp4hQLt24oNCi9tCh0AEfaAnLCQAugZa0sva4_Po9D1LZKYCiB0TEnr8tgg48_t9uIryasmWZTF39T2Nr7KAmSOvTXCp1Ft7MbVMZ7jdu2ioKneKnXM-os3t6WTMJxgIInUkbhokA/s320/20170607_103651.jpg" width="320" /></a></div>
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today's fridge finds = tonight's dinner!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7iheiiq1a0G94FU0D26iSiOSBSLIpsLhro0lfj_qdqn7r1PIEt2cFz0HOR8ZsVF1KhzDBKZ2oPJKHvpYCOHTcfyB0X7nEjpXge0Jaj81xSTR_fyDhlGYja6992MptsqUZSTC8A1NvmI/s1600/20170606_164257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7iheiiq1a0G94FU0D26iSiOSBSLIpsLhro0lfj_qdqn7r1PIEt2cFz0HOR8ZsVF1KhzDBKZ2oPJKHvpYCOHTcfyB0X7nEjpXge0Jaj81xSTR_fyDhlGYja6992MptsqUZSTC8A1NvmI/s320/20170606_164257.jpg" width="240" /></a></div>
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Carrie wrote this, age 10</div>
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I have indeed sampled and experimented with other loaves,
like the Super Hippie mushroom-lentil loaf so popular in Berkeley and other
communal living hot spots, and if nicely spiced (and if there is some fat
content), some are actually not bad. I’ve also made the quintessential
mid-century style meatloaf (see 1959 General Foods Cookbook) which derives its flavor
from a packet of dry soup or dressing mix, and might be topped with
freeze-dried onions! My mom’s recipe (see my hand-copied notes, written at age
10, above) was a somewhat gourmet mix of several meats and traditional Italian spices.
If done thoughtfully, one can create a loaf out of just about anything, meat or
otherwise. I’ve begun, lately, to treat meatloaf a bit the way I treat quiche:
I believe I can throw just about anything in, and it will be good. That thinking
has given rise to my general weekday meal-planning strategy: my favorite
formats being 1) quiche 2) salad 3) soup and 4) meatloaf. I pretty much rotate
those 4 and use whatever is fresh, leftover, given to me by neighbors or otherwise
discovered in my fridge, to create
one-dish suppers that I will also enjoy the day after for lunch.<o:p></o:p></div>
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Love this cookbook, thank you GKG!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPQ0phlOCsjd_Dm3B57NMMMU93AxF3hSuyx1hwGo9_YAhG1GoGwOw-j2Qgwp03ZQXCjzBhBkuJTWhOf1tetysGHnn5G1m5uJVzkSWn6HrbqEyzAPyva5i6DM_M3PiBUqDnSItoH4TpWU/s1600/20170606_171945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPQ0phlOCsjd_Dm3B57NMMMU93AxF3hSuyx1hwGo9_YAhG1GoGwOw-j2Qgwp03ZQXCjzBhBkuJTWhOf1tetysGHnn5G1m5uJVzkSWn6HrbqEyzAPyva5i6DM_M3PiBUqDnSItoH4TpWU/s320/20170606_171945.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWyUpirNk4OwUAY47fMJ3pEj3hdeYLiyr8yfG6ab9Eq9WC8rSOLSCq3LEg4U3naTF4Ns08CN8gGJzu6qiov-8mNcStUqeUR_P2iJ01u0AMc_ITM2DRl1cOdGeJ9zpUuO1EiYa3nR_cM8/s1600/20170607_104015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1472" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWyUpirNk4OwUAY47fMJ3pEj3hdeYLiyr8yfG6ab9Eq9WC8rSOLSCq3LEg4U3naTF4Ns08CN8gGJzu6qiov-8mNcStUqeUR_P2iJ01u0AMc_ITM2DRl1cOdGeJ9zpUuO1EiYa3nR_cM8/s320/20170607_104015.jpg" width="294" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2B7TLaqUUoHFPoZRmem-LQWraXrOSbAyglOnmDeXaLcsq-FVIRShuhbd2pD6vCYgR1BAYmbbjMMUaCi2noqrd5hiU-M0bkLvmoRnn0CtcMYjW-pxdGsI1UlvSlHONyTQlzLGNnKut78/s1600/20170606_164050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2B7TLaqUUoHFPoZRmem-LQWraXrOSbAyglOnmDeXaLcsq-FVIRShuhbd2pD6vCYgR1BAYmbbjMMUaCi2noqrd5hiU-M0bkLvmoRnn0CtcMYjW-pxdGsI1UlvSlHONyTQlzLGNnKut78/s320/20170606_164050.jpg" width="240" /></a></div>
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A very traditional version from the 50s</div>
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Carrie’s Theory of Meatloaf: Basically, mix up some ground meat,
chopped veg, some kind of binding agent (bread crumbs or oatmeal are typical),
and a liquid like egg, cottage cheese or milk. Add a member of the Allium
family (onion, leek, scallion, garlic), add a little spice (oregano, basil, Worcestershire
sauce), form into a loaf, and bake. This can be topped with tomato paste, basted
with wine or chicken stock, or can be left plain to firm into shape in a medium
oven (350-375) for somewhere between 45-60 min and then fill er up! For
serving, you can try something fancy like a drizzle of tomato sauce (aka
catsup) or a sprig of mint, but don’t try too hard – it’s meatloaf : not
pretty, but pretty darn tasty. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRSVFnjfjyRflEfGC-CVGhOHfRPEOb3_tXwR9XyuPLk7QvFoa0xsx6bNnoJH1xGs71MFdcfs1yZiHjHd5T1oCwt1u-7vUMgPPd3RkvQMXKpHdBcIJ3mj7m2Z8tZMKQqesXrlVauvmPOY/s1600/20170607_103613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRSVFnjfjyRflEfGC-CVGhOHfRPEOb3_tXwR9XyuPLk7QvFoa0xsx6bNnoJH1xGs71MFdcfs1yZiHjHd5T1oCwt1u-7vUMgPPd3RkvQMXKpHdBcIJ3mj7m2Z8tZMKQqesXrlVauvmPOY/s320/20170607_103613.jpg" width="320" /></a></div>
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meatloaf version 2.0</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnM2j-Ox3-ojQmAJa0hgafxviAXm7d3OsyOX5MnYeUER3qcPiicGj7GSaTStxBdc0WXrktaF3_JCzr6iGu4-iJ1xIeUMxlzA7iFEG25V0LyPz7JM_nvlyQQ5nXtHZ3_3yTpv3MbBQKDE/s1600/20170607_103718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnM2j-Ox3-ojQmAJa0hgafxviAXm7d3OsyOX5MnYeUER3qcPiicGj7GSaTStxBdc0WXrktaF3_JCzr6iGu4-iJ1xIeUMxlzA7iFEG25V0LyPz7JM_nvlyQQ5nXtHZ3_3yTpv3MbBQKDE/s320/20170607_103718.jpg" width="320" /></a></div>
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mix it up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DtDI-jFZg4imW-Q7DnRszpCp3Bv7LEs42aqly-M7MpUdaEvIwYqs8608fHvG8VowwdcNAwkNwnLdRo7j_fAmxd3dRHfoTpjzKLbcRzbcVXlfWr8CtM3t7XS0RIDIEuWC8nSTaZWnC34/s1600/20170606_165953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DtDI-jFZg4imW-Q7DnRszpCp3Bv7LEs42aqly-M7MpUdaEvIwYqs8608fHvG8VowwdcNAwkNwnLdRo7j_fAmxd3dRHfoTpjzKLbcRzbcVXlfWr8CtM3t7XS0RIDIEuWC8nSTaZWnC34/s320/20170606_165953.jpg" width="240" /></a></div>
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Loaf + tomato paste = yum</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQstYPtQOWQ2dguggZYXDsrcTOkhDU8FQkZZUIM1HcEcEAXV3E-LdvQQEI5xLWZ8rLao30DFO8-vmeKf2GL6FzECjyeJwwBy45rrre6accJWnyiCL4r2TSqMnB3V8JATep1ftZB9np33o/s1600/20170606_170019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQstYPtQOWQ2dguggZYXDsrcTOkhDU8FQkZZUIM1HcEcEAXV3E-LdvQQEI5xLWZ8rLao30DFO8-vmeKf2GL6FzECjyeJwwBy45rrre6accJWnyiCL4r2TSqMnB3V8JATep1ftZB9np33o/s320/20170606_170019.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib04q9ZxztTGfOhO0ZnDmXkX7efhryzQ0DlFEfQs1f_8usgXncavYaEz8xFrbVbxpMgdFSl_Vq50L4nZ4g0oy04sAoyCO0t8HgXOXvt3d6Entv0kGo1XovDQ2KjK2-zKTD71Uo-NeERjo/s1600/20170607_103911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib04q9ZxztTGfOhO0ZnDmXkX7efhryzQ0DlFEfQs1f_8usgXncavYaEz8xFrbVbxpMgdFSl_Vq50L4nZ4g0oy04sAoyCO0t8HgXOXvt3d6Entv0kGo1XovDQ2KjK2-zKTD71Uo-NeERjo/s320/20170607_103911.jpg" width="320" /></a></div>
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Going in</div>
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Today’s loaf is a turkey and veg creation, based loosely on a
modern recipe: <o:p></o:p></div>
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1 lb ground turkey<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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1 cup panko breadcrumbs<o:p></o:p></div>
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1 cup sliced mushrooms<o:p></o:p></div>
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½ chopped green bell pepper<o:p></o:p></div>
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½ chopped onion<o:p></o:p></div>
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Worcestershire sauce<o:p></o:p></div>
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Salt & pepper<o:p></o:p></div>
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Tomato paste to top; Red wine to baste<o:p></o:p></div>
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Bake as suggested above (350-375 for 45-60 min) <o:p></o:p></div>
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and enjoy with a glass of the red
wine you used to baste. #nom<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_5bRy3xA2wXWc7lgiPhbV8l9CRATcj_xNmHZI625HoOqjm-4pwzAH9XdaGEJPsqFHigOPGi2okmt-hzuBjWCXuIqLnYESjPZn9MQLrtEsTBRhUyG3ijTamTlYPFiUBSdjKg7EL-aE74/s1600/20170626_145944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_5bRy3xA2wXWc7lgiPhbV8l9CRATcj_xNmHZI625HoOqjm-4pwzAH9XdaGEJPsqFHigOPGi2okmt-hzuBjWCXuIqLnYESjPZn9MQLrtEsTBRhUyG3ijTamTlYPFiUBSdjKg7EL-aE74/s320/20170626_145944.jpg" width="320" /></a></div>
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Have a slice!</div>
<br />carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-84876980733289851522017-04-28T09:41:00.000-07:002017-04-28T09:56:02.334-07:00Unicorn Frappuccino Hack #pinterestfail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RByNxP0gsJ_dW8iCeYgsbAdeb-JUr4KpWSKU7gynr_6pDD2sAhFBM4s6SEL_CBcSVispYLyqXPE1je_K_OXQDdluAl8LaLp9Vexf7dXr4G5Ut3yq3nSyGOJ5JOMdJ-YIAmZi6KlYKVQ/s1600/Uni+Frap+Hack+Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RByNxP0gsJ_dW8iCeYgsbAdeb-JUr4KpWSKU7gynr_6pDD2sAhFBM4s6SEL_CBcSVispYLyqXPE1je_K_OXQDdluAl8LaLp9Vexf7dXr4G5Ut3yq3nSyGOJ5JOMdJ-YIAmZi6KlYKVQ/s320/Uni+Frap+Hack+Final.jpg" width="320" /></a></div>
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The Unicorn Frappuccino. <a href="http://www.businessinsider.com/starbucks-has-mastered-social-media-with-the-unicorn-frappuccino-2017-4" target="_blank">Business analysts</a> call the drink's creation "stunt marketing" but <a href="https://www.starbucks.com/menu/drinks/frappuccino-blended-beverages/unicorn-frappuccino-blended-cr%C3%A8me" target="_blank">Starbucks</a> calls it "flavor-changing, color-changing, totally not made-up" and describes the flavor as "magical" starting off "sweet and fruity transforming to pleasantly sour." Meanwhile, lovable culinary snark Anthony Bourdain called it the <a href="http://www.eater.com/2017/4/24/15405976/anthony-bourdain-unicorn-frappuccino" target="_blank">"perfect nexus of awfulness"</a> but unless you've been under a rock the past month, you've seen or heard about it. Perhaps you even tried one, like I did with a mico-sample at my local <strike>crack dealer's</strike> Starbucks:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xM7_rwZ7q6e31-aAbwebhEYBShdyjUxbj44lIhzSpTTuFiTbzJ1gdoIhlhPQEIrnQ0jlm4GnMaaODnNaMgbR-eGUZavhmhQyFmkHRdozUBYANowjjRgKVpDmU31zPG4tX0w83IkW4Ac/s1600/Uni+Frap+Sample.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xM7_rwZ7q6e31-aAbwebhEYBShdyjUxbj44lIhzSpTTuFiTbzJ1gdoIhlhPQEIrnQ0jlm4GnMaaODnNaMgbR-eGUZavhmhQyFmkHRdozUBYANowjjRgKVpDmU31zPG4tX0w83IkW4Ac/s320/Uni+Frap+Sample.jpg" width="320" /></a></div>
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Sample Size. A good place to stop. </div>
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And what does it taste like? SUGAR. Sugar-flavored sugar that tastes vaguely of mango, in fun colors that was available for a short time only, is 100% Instagram-worthy, and will give you street cred with middle schoolers. So, basically, a win for Starbucks and "diabetes in a cup" according to health experts, parents and sane people everywhere. Clearly I lost my sanity when I tried it: they say that the taste of sugar induces our brains to seek more sugar, so I decided to make my own at home. Yeah... because if I made it, it would somehow not be a bucket of cold iced shiny sugar mess? Well, not if I made it exclusively with ingredients available at my favorite health food store, San Francisco's venerable <a href="https://www.rainbow.coop/" target="_blank">Rainbow Grocery!</a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglC5TZmLM0GwOMr5x4Z9XEz8uu7pvuD5m47wFBh2uj93Hs2-i3yNJ6tvAXCC5l8Du3lgzikLXb2wN0Aq7RFuUdu1DoHS3W0DQJCiEhtZEsFLJsdkrnA0oNgkyw1fQo3OxA9ZVuo5ZJXQ4/s1600/Uni+Frap+Original2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglC5TZmLM0GwOMr5x4Z9XEz8uu7pvuD5m47wFBh2uj93Hs2-i3yNJ6tvAXCC5l8Du3lgzikLXb2wN0Aq7RFuUdu1DoHS3W0DQJCiEhtZEsFLJsdkrnA0oNgkyw1fQo3OxA9ZVuo5ZJXQ4/s320/Uni+Frap+Original2.jpg" width="233" /></a></div>
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Yes, I took my tween daughter to get one and Instagrammed it, what. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4XSiiQdd5nbSogR_bGYfhTLNRj90h1RxvYL5nRAfU8a-C_VnXYYfsWVwqzhMgfhWDm4vN1Qjtz2tmwZEkkvPBuTXzdRWfMSx7ZTEdLKrMBZjy2Kcc3zCERwlo34Cl8JvbfRLtWXifqU/s1600/Uni+Frap+Hack+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4XSiiQdd5nbSogR_bGYfhTLNRj90h1RxvYL5nRAfU8a-C_VnXYYfsWVwqzhMgfhWDm4vN1Qjtz2tmwZEkkvPBuTXzdRWfMSx7ZTEdLKrMBZjy2Kcc3zCERwlo34Cl8JvbfRLtWXifqU/s320/Uni+Frap+Hack+1.jpg" width="247" /></a> </div>
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Semi-healthy ingredients mostly from the health food store. I should point out that my cost was significantly higher than the cost of the actual drinks, though due to their scarcity, it was my only option as the drinks were discontinued the day before. According to my calculations, two drinks made at home cost approximately $38, while the drink retailed for just under $5. Hmmmm...</div>
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ANYWAY</div>
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For the "Frappuccino" I blended frozen mango, Greek yogurt, a bit of vanilla ice cream, and coconut water. I tried using grenadine to color it pink, but that had seemingly no effect, so I resorted to red (natural! No red #5 thankyouverymuch) food color, and had to use the whole package ($2) to get even a slight pink. BUT IT WAS PINK! I skipped the cranberries, worrying about texture, and let the yogurt provide the slight tartness we tasted in the original. I added agave syrup to sweeten it, but I am sure mine was nowhere NEAR as sweet as the original (59 g of sugar).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljkslYNL1X3b_X9HxGRLZ6kEvPZ6dhQuqOlNhUoSRBMtfP0i-OYkI7qes108-eJV3qGLlaUnCH2N-G-B4CIm0oYYtQjdL4MK4WG9qIoFibD8otq41LjjB5GkT_AkPVsUkm4wJilGmgfc/s1600/Uni+Frap+Hack+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljkslYNL1X3b_X9HxGRLZ6kEvPZ6dhQuqOlNhUoSRBMtfP0i-OYkI7qes108-eJV3qGLlaUnCH2N-G-B4CIm0oYYtQjdL4MK4WG9qIoFibD8otq41LjjB5GkT_AkPVsUkm4wJilGmgfc/s320/Uni+Frap+Hack+2.jpg" width="240" /></a></div>
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The procedure was rather messy, and required numerous elements of my "<a href="http://www.ninjakitchen.com/products/0/all/12/ninja-mega-kitchen-system/" target="_blank">Ninja Mega Kitchen System</a>" (OK I just like to say that aloud in my best NASCAR voice! Don't you do that too?) and I pulled several things out of the fridge that were not planned. This was truly an experiment, not a tested recipe. So, I might need to do it again...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCluc5we3QsH86JI6fvaZkPhMvgYaL2sruYMnWb2wpASZ33S9A1FnJHViK301_hHQ5Ghyphenhyphen1hids24RecdA1MvGthm-acc8ptrhzGh4FvlJOBvSontUgf4cPiQrgVg3nukCQ-gactrfKlNc/s1600/Uni+Frap+Hack+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCluc5we3QsH86JI6fvaZkPhMvgYaL2sruYMnWb2wpASZ33S9A1FnJHViK301_hHQ5Ghyphenhyphen1hids24RecdA1MvGthm-acc8ptrhzGh4FvlJOBvSontUgf4cPiQrgVg3nukCQ-gactrfKlNc/s320/Uni+Frap+Hack+3.jpg" width="240" /></a></div>
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You'll note in the original, there is a blue drizzle around the inside of the cup... I tried to recreate this with blended blueberries. They didn't get blue enough or thick enough, so I added a bit of vanilla ice cream, as well as blue food coloring. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EvrtLZDgINl9jeLAOjMaPgTFi8CLBUsZQ2AzL0Yw3uI10Q2VYvAtw1sdXWhVzXgzoHXMYowITg7sa9l94dxFcMaB48-PIO3Q7BuPOkMmJdUUMSPLc5dfll70yHCG9GW0zXrQEgoD9wg/s1600/Uni+Frap+Hack+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EvrtLZDgINl9jeLAOjMaPgTFi8CLBUsZQ2AzL0Yw3uI10Q2VYvAtw1sdXWhVzXgzoHXMYowITg7sa9l94dxFcMaB48-PIO3Q7BuPOkMmJdUUMSPLc5dfll70yHCG9GW0zXrQEgoD9wg/s320/Uni+Frap+Hack+4.jpg" width="291" /></a></div>
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AND OMG here it is! In fact the most disappointing element was the Soy Whip, which did not set up the way conventional whipped-cream-in-a-can does, so the top of the cup is sadly empty, but we did sprinkle it with blue sugar crystals in an effort to recreate the neon blue "fairy powder" of the original.... After laughing for about 5 minutes straight, and referring to the hilarious Instagram account <a href="https://www.instagram.com/pinterest_fails/" target="_blank">@pinterest_fails</a> we tried it, and you know what? It was GOOD! </div>
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OK maybe not quite as good, colorful or thick as the original...</div>
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But I did it! </div>
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#Ihackedtheunicornfrap</div>
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<br />carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-85622884290005005852016-12-17T17:35:00.000-08:002016-12-17T17:35:03.504-08:00Cranberry Apple Crumble Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQbZPyxm3HVM2hz1rnc8wzafSCympbFoMQLAR4A2eeTrJIUq8VEGqwIuPew3Thyphenhyphenf6nZNyslw3ABB5-khLryKjI6ImjVyhbnn6RRm03QxENaLZJRmY-yQ17XsveHJlJ7hlsXcRM-WF2y8/s1600/CApie9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQbZPyxm3HVM2hz1rnc8wzafSCympbFoMQLAR4A2eeTrJIUq8VEGqwIuPew3Thyphenhyphenf6nZNyslw3ABB5-khLryKjI6ImjVyhbnn6RRm03QxENaLZJRmY-yQ17XsveHJlJ7hlsXcRM-WF2y8/s320/CApie9.jpg" width="240" /></a></div>
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Just out of the oven, smells amazing!</div>
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When I started this blog, my idea was to *exactly* replicate vintage recipes from my vast (if I do say so myself) collection of cook books from 1920-1990, but along the way I realized that if I actually intend to EAT the results (and enjoy them), that I might modify them... so here is a modified recipe based on a pie from 1959 edition of The General Foods Kitchens Cookbook which was a gift from my brother-from-another-mother, <a href="http://grantkgibson.com/" target="_blank">Grant K Gibson</a>:<br />
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Thank you, Grant! xo</div>
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For dinner at a friend's I needed something a little special, and I wanted it to scream "Fall" so I asked 1959 what to do and she told me to see page 352 for a recipe for Cranberry Apple Pie - perfect! Except I had to go and change almost all of it. I left out tapioca, added lemon and cinnamon, and instead of the top crust, I looked above at the peach crumb pie and went with a crumb topping, but modified that as well, adding oatmeal. Whew, that's a lot of changes... but the result was delicious! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMSOF9mIdjN6cj39OHf57vDPxmDoFi_OoKMRxuExKDzVzxFm5a-vXW3RWZRqguxj6PgP7ZJjzyMjxG1MD9-zS2thflqBqeMdw1FYO5_iRUz7zj99SpFXbhbuWtN8uBb0lcvYuXa0scAI/s1600/CApie7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVMSOF9mIdjN6cj39OHf57vDPxmDoFi_OoKMRxuExKDzVzxFm5a-vXW3RWZRqguxj6PgP7ZJjzyMjxG1MD9-zS2thflqBqeMdw1FYO5_iRUz7zj99SpFXbhbuWtN8uBb0lcvYuXa0scAI/s320/CApie7.jpg" width="205" /></a></div>
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Inspiration recipe</div>
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Ingredients </div>
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So because I changed the recipe so much, I will give you my steps here. Thank you 1959 for the inspiration :)</div>
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Apple Cranberry Pie: </div>
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1 pie crust (see my 3 min no-roll, no fail recipe <a href="http://carriedawaywithvintagegourmet.blogspot.com/2010/05/strawberry-glace-pie.html" target="_blank">here</a>) blind baked</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc17w6wsB2WMINJi6mt3BgFzKwSOEZzqoSoHuvoan1oLZZ5VJwUXBJa65-EBsbkzgJPN68DmtvRmD-esTUxxZ7ubZSkj7ebWSqnsUstGbJaLoRqetCJmiZtH4gBhBwdidvT6G9ylqdUGc/s1600/CApie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc17w6wsB2WMINJi6mt3BgFzKwSOEZzqoSoHuvoan1oLZZ5VJwUXBJa65-EBsbkzgJPN68DmtvRmD-esTUxxZ7ubZSkj7ebWSqnsUstGbJaLoRqetCJmiZtH4gBhBwdidvT6G9ylqdUGc/s320/CApie1.jpg" width="320" /></a></div>
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Mixing the pie filling</div>
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FILLING: </div>
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4 apples, peeled, cored and sliced thin (gala work especially well)</div>
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6 oz fresh or frozen (not thawed) cranberries</div>
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1/4 cup brown sugar</div>
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1 1/2 Tbsp flour</div>
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1/2 tsp cinnamon</div>
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pinch of salt</div>
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juice of 1/2 fresh lemon</div>
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2 Tbsp unsalted butter</div>
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* combine all ingredients for filling BUT BUTTER in a bowl</div>
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* dump into pie shell and top with dabs of unsalted butter (approx 2 Tbsp)</div>
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* cover with foil and bake at 425 for 30 min</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hh_DdkT0OfndMWRP95mIWtw6pL1gQPEgkKgS83vxe6hSPHodHBlc6ynAmF3hGfwfI-NSqvwRtBWMOh5pmt4ckQwwbb-7B_lBQ485akvG7zWwNYVNc8Hh-QZatTQDXmsshaed8k2AsuE/s1600/CApie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hh_DdkT0OfndMWRP95mIWtw6pL1gQPEgkKgS83vxe6hSPHodHBlc6ynAmF3hGfwfI-NSqvwRtBWMOh5pmt4ckQwwbb-7B_lBQ485akvG7zWwNYVNc8Hh-QZatTQDXmsshaed8k2AsuE/s320/CApie2.jpg" width="320" /></a></div>
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Filled pie before butter and before topping</div>
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TOPPING: </div>
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1/3 cup brown sugar</div>
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1/4 cup flour</div>
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1/2 tsp cinnamon</div>
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2 1/2 Tbsp softened butter (unsalted)</div>
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1/2 cup oatmeal (any kind but instant)</div>
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* blend with pastry cutter or fork till crumbles are the size of peas</div>
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* after first 30 min, top pie with crumble and lower heat to 375 and bake 45min to 1 hour till fruit is bubbling over and topping is browned and you smell cinnamon</div>
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* cool completely, up to 2 hours</div>
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where is my durn pastry cutter? Ah well, fork it ;)</div>
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Make a mini treat with any leftover filling in a Pyrex single serve cup or dish! </div>
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Prepare, bake and top same as pie :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnQ6J7zu1bWWNhbX8PNkfZs7PvI6JA_KmQDe1-Rd-gxF4NQYfTVJk-6PeOdejNaT_gtfLVOadBm6EEbawIXIWIIWh9hoyqdNVMn_2s2qacbHRPsWH55gVIVn3kx_9kyWJ7ImTLHKsS6c/s1600/CApie6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnQ6J7zu1bWWNhbX8PNkfZs7PvI6JA_KmQDe1-Rd-gxF4NQYfTVJk-6PeOdejNaT_gtfLVOadBm6EEbawIXIWIIWh9hoyqdNVMn_2s2qacbHRPsWH55gVIVn3kx_9kyWJ7ImTLHKsS6c/s320/CApie6.jpg" width="240" /></a></div>
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Topping the pie</div>
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Enjoy for with a scoop of vanilla ice cream, or cold with coffee for breakfast because: PIE!</div>
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<br />carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com2tag:blogger.com,1999:blog-383088001266939462.post-67755262172061659222016-07-07T18:18:00.000-07:002016-07-07T18:18:49.278-07:00California Burgundy Refresher<div class="separator" style="clear: both; text-align: center;">
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Cheers!</div>
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I’m not sure when we started drinking proper Sangria in
California, but I've read that it was introduced to the US at the 1964 World's Fair. Clearly, by 1968, we were mixing up versions of this delightful
Spanish beverage with wine, fruit and sometimes juice. This recipe comes from
the adorably earnest 1968 publication: “Gourmet Wine Cooking The Easy Way”
which was put together by the Wine Advisory Board in San Francisco and is
something close to sangria, called a “refresher”. Proper sangria also includes
cut up fruit and often brandy or another strong liquor, and sits overnight so
the flavors really mix, but this fast version is delicious too. It’s a little
more of a punch, which was big for 100 years prior, but begins to use
uncomplicated local ingredients and you can see it’s a step towards the Gourmet
Food movement of the 1970s. <o:p></o:p></div>
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Gourmet, the easy way...</div>
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I love spritzers and sangrias in hot weather, and rarely
consult a recipe for them but often just mix up wine, alcohol and fruit,
whatever I have around. To serve, I usually add ice and sparkling water to
dilute it, but juice is nice as well. In this case, I used pomegranate juice
rather than cranberry-apple “drink” (PS I don’t buy anything called “drink”!)
and I also garnished my glass with a lemon as well as the called-for mint. It’s
yummy but next time, I will mix up a big pitcher-full and add light rum or
brandy, and sparkling water. Also, crushed ice - giggle! How 50s!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nmBHqUIZ1mDrAoZU7kxBo8yD6AD9Jd8HpvZV92WJYGH0aNJu-RctA8hyphenhyphenNhxDUaeUMYMioLHDkolDh8l0OTN95ZsnX6pv41zFlVYEvk1Hm3MbV1PTNR9EXlsc67itSdRZl8zGr0pXHEk/s1600/Sang+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nmBHqUIZ1mDrAoZU7kxBo8yD6AD9Jd8HpvZV92WJYGH0aNJu-RctA8hyphenhyphenNhxDUaeUMYMioLHDkolDh8l0OTN95ZsnX6pv41zFlVYEvk1Hm3MbV1PTNR9EXlsc67itSdRZl8zGr0pXHEk/s320/Sang+2.jpg" width="320" /></a></div>
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A note on drinking sangria and punch in general: Since you
usually don’t pay close attention to the quantity you’re drinking like you do
with cocktails, make sure you dilute with sparkling water or juice, and try to
count the times you refill your glass… you’ll thank me later, when you can still
stand after guzzling the deceptive concoction all day long in the sun!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qM7CDoYqBLoVpSBi5nvNdDYT7cDbd3kcgzCw1V0Yz1g9s2OmtIVuzfS3DhbV4CsJ-yCGwXamvaRx9iQveNUY5JH65ldjkd_JAmSqK92QPA5i2wvZMkDSecypX2LRg-xnIwzTJWMfYxE/s1600/Sang+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qM7CDoYqBLoVpSBi5nvNdDYT7cDbd3kcgzCw1V0Yz1g9s2OmtIVuzfS3DhbV4CsJ-yCGwXamvaRx9iQveNUY5JH65ldjkd_JAmSqK92QPA5i2wvZMkDSecypX2LRg-xnIwzTJWMfYxE/s320/Sang+1.jpg" width="248" /></a></div>
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Crushed Ice<o:p></o:p></div>
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2 cups California Burgundy<o:p></o:p></div>
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2 cups cranberry-apple drink<o:p></o:p></div>
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Mint sprigs for garnish<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh530OPZ9VPHI0Ht13TfMDZ5HMZuoMn29R3TV9kOccYap4Z3I-8PiavbgjE5eGsieXzZ7DSeGrXIJWn5KbXqB1j-Fv4BfyfT2lB5Hs-510Pt03JU11HKKExGTjVwoNRN2Zbi-LJTW38vIw/s1600/1968+Wine+book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh530OPZ9VPHI0Ht13TfMDZ5HMZuoMn29R3TV9kOccYap4Z3I-8PiavbgjE5eGsieXzZ7DSeGrXIJWn5KbXqB1j-Fv4BfyfT2lB5Hs-510Pt03JU11HKKExGTjVwoNRN2Zbi-LJTW38vIw/s320/1968+Wine+book.jpg" width="320" /></a></div>
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The board doesn't seem to exist any longer, but you can rent office space in this building, built in 1907 and which has been LEED certified. Hello, California!</div>
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carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-82098353407743082642016-05-31T17:36:00.000-07:002016-05-31T17:36:07.440-07:00Real 1950s Cherry Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CreLT1MgOmrPNVBTlSX2UxVWaOWyWd3hHYCfR_RwtE9HtCcmyGNKGfC41RSKZOPSGqJTyPD58tbPRAMkDJOQVnzyjN9VloP18tDlsNEulKDz_qBsEW9H12W37lxF4ZWjKa1uCCQ62r4/s1600/20160531_152105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CreLT1MgOmrPNVBTlSX2UxVWaOWyWd3hHYCfR_RwtE9HtCcmyGNKGfC41RSKZOPSGqJTyPD58tbPRAMkDJOQVnzyjN9VloP18tDlsNEulKDz_qBsEW9H12W37lxF4ZWjKa1uCCQ62r4/s320/20160531_152105.jpg" width="286" /></a></div>
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For Memorial Day, I felt like doing something TOTALLY
American and 50s: baking a cherry pie! In addition to being politically active,
that is the kind of thing that makes me feel patriotic. Well, I also happened
to have a huge bag of cherries, so….<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffeylln8QRqfDuRSi123I8rHucQjsdDUZd7IJeS1iNs0l-84WANg4dxOZSaiu5kCVQIUWfeL8ereDKIhYmN7bSERRSzVutPhRsXpGUDmxXKpKO_9M_YmYbkkR4uiC3vof0OWuyjtwx80/s1600/20160530_094310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffeylln8QRqfDuRSi123I8rHucQjsdDUZd7IJeS1iNs0l-84WANg4dxOZSaiu5kCVQIUWfeL8ereDKIhYmN7bSERRSzVutPhRsXpGUDmxXKpKO_9M_YmYbkkR4uiC3vof0OWuyjtwx80/s320/20160530_094310.jpg" width="222" /></a></div>
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Keepin it real since 1955...</div>
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Cherry pie. It screams summer, but of course you can use
canned or frozen cherries and make it any time of year – and to be SO
mid-century, frozen would make sense. In the 50s, consumers were told that canned foods were clean,
healthy and engineered to be more nutritious than dirty old things you grew
yourself. After the war, when people had to grow food in “victory gardens” to
eat, you can see why processed foods were "modern" and appealing… but I digress. I used fresh cherries
this time but I DID use shortening in my pastry because that’s good and retro.
Yuck! But… yum.<br />
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<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYh7ueMGneZpspP52p4D7xcehx0VzgY1CXW15UHm2hES4J7jVVSU85ounFsMPiU8SfrODQF9jA0WWV7UMwxfhC94qGjSXCgItkMya7ReGCIJFruSI-SO51RFFGVRwFB_zlAxsEfdFTs4/s1600/20160530_092220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYh7ueMGneZpspP52p4D7xcehx0VzgY1CXW15UHm2hES4J7jVVSU85ounFsMPiU8SfrODQF9jA0WWV7UMwxfhC94qGjSXCgItkMya7ReGCIJFruSI-SO51RFFGVRwFB_zlAxsEfdFTs4/s320/20160530_092220.jpg" width="320" /></a></div>
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This is all you need! No excuses. </div>
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So pie is basically a crust (or two) and a filling, a very
simple and stunningly delicious treat that isn’t hard to master and is most
certainly worth the effort. For this pie, I chose a recipe from my 1955 Duncan
Hines “Dessert Book” which came from the <a href="http://www.manitoustagecoach.com/" target="_blank">Stagecoach Inn</a> in Manitou Springs, CO
(You guys, this place has been around since 1881! Don’t you love it when a
recipe has a pedigree like that? I wonder if they still make this pie… HELLO,
ROAD TRIP!!!). What I love most about this recipe, and many pie recipes you
will find in old cook-books, is that there are limited directions. Implying,
dear reader, that you ought already to know how to make pie, so you are
presented with the ingredients for this specific one, and a brief sketch of
technique. You say you can’t bake a pie? What are you, un-American? <o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuWd7U3iRo5lknVyggjvIhPxyUSujtVGsWPbCbmGTv8FZikISBDfaM_ZeF9iLre7gI5yPKiACI05hZm-SEit9YZwOZbbkqCuC8lJW5T-vGmb7CkXIB97TirDKBynW9n9H7Q_5D4bxDHY/s1600/20160530_101118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuWd7U3iRo5lknVyggjvIhPxyUSujtVGsWPbCbmGTv8FZikISBDfaM_ZeF9iLre7gI5yPKiACI05hZm-SEit9YZwOZbbkqCuC8lJW5T-vGmb7CkXIB97TirDKBynW9n9H7Q_5D4bxDHY/s320/20160530_101118.jpg" width="240" /></a></div>
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rolling the bottom crust</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nCncrU83xsirstio7Li3tyKiMb1zMi4AATKf34jPz3jUu687gyhrLiW53WjR0mQMqwf6X_3oS8gV0962y9gfNou-rvNMW-eEc4zS-7uvtRq2C_HmhWlO1i4NBpMIznFoMiZx2FmE8x4/s1600/20160530_104343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nCncrU83xsirstio7Li3tyKiMb1zMi4AATKf34jPz3jUu687gyhrLiW53WjR0mQMqwf6X_3oS8gV0962y9gfNou-rvNMW-eEc4zS-7uvtRq2C_HmhWlO1i4NBpMIznFoMiZx2FmE8x4/s320/20160530_104343.jpg" width="240" /></a></div>
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my helper making the lattice top</div>
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Another reason I chose this recipe is that the filling isn’t
thickened with tapioca or otherwise (not that there is anything wrong with
that, but when you have fresh fruit, you can go very simple and let the fruit
be the star). This filling is flavored with sugar (I cut it to just under 1 cup) and a drop of almond extract, which is
a fabulous note to add to cherries. I did make a lattice top, simply because I
wanted to teach my daughter how to do that (so she doesn’t need to watch a
Youtube video, for god’s sake!) but we didn’t get fancy with lemon zest or an
egg wash or fancy bird-shaped pie vents. But we should have used a deep dish pan to prevent over-flow... next time. Must go make another right away, this a matter of National Importance. <o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDPxNYddH2VsajfQeZrQzCF0aUtMrtZbO4NTfFchGWaZZTh-Dgkwt55sz_uYMMduxYv7GfxsaoQxLvZPgFzvNMwiiyzhZ5xBXEEzir5eEfE2_uqj2abkWVN6nmRJgNDMByUn9rGrlL9w/s1600/IMG_20160530_125034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDPxNYddH2VsajfQeZrQzCF0aUtMrtZbO4NTfFchGWaZZTh-Dgkwt55sz_uYMMduxYv7GfxsaoQxLvZPgFzvNMwiiyzhZ5xBXEEzir5eEfE2_uqj2abkWVN6nmRJgNDMByUn9rGrlL9w/s320/IMG_20160530_125034.jpg" width="320" /></a></div>
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Yum!</div>
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<br />carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-62490419733850123142016-01-25T18:34:00.000-08:002016-01-25T18:34:22.785-08:00Sausage and Kale Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikvcUxP3MDygrSgxTuNsC4btUjbaRkvT_ZBMdtKWuHrM7WT9LAifZL68K_UGRidNmjfNXOd6cIW3u0C90h05TtgskRMxxYf3CKnPCvIf2kBVShz6xaUCF6lz0KdaVzkMQ-Wz1o6II1yc/s1600/S+%2526+K+Soup+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikvcUxP3MDygrSgxTuNsC4btUjbaRkvT_ZBMdtKWuHrM7WT9LAifZL68K_UGRidNmjfNXOd6cIW3u0C90h05TtgskRMxxYf3CKnPCvIf2kBVShz6xaUCF6lz0KdaVzkMQ-Wz1o6II1yc/s320/S+%2526+K+Soup+2.JPG" width="320" /></a></div>
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Here is a really great winter soup recipe that I had copied from a
friend and have no idea of the source, but I can say for sure it was over 20
years ago so we are calling it fair game for “vintage gourmet” and anyway, it’s
cold and YOU NEED SOUP!<o:p></o:p></div>
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Nothing easier – put stuff in a pot, heat, eat. I like to
warm up fresh sour dough bread in the oven to serve with soup, but plain old
crackers or cheese straws work nicely too.<br />
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One trick: buy nice quality sausage
from the deli and squeeze it out of the casing, then brown like ground beef –
it tastes much nicer than slicing a sausage and leaving the casing on. Also, if
you think you don’t like kale, try this. 100% better than raw kale in a salad,
let me tell you, but don’t forget to cut away the tough stems first!<o:p></o:p></div>
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Now get a big pot out and cook up some soup! This works
nicely doubled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vkQDfumuQwzNtQmBHP6-93emKNtSKCt6IKjseDbqXgq71hn6ea8qmG0o15KmXFT2oZ8dYKZ-v1B4CXkfwHstEKh7FnrHyjKlLeoEh2ERXVbvBMgQ6MtjHiqifI7hxLdIRd5wuOVw6Y0/s1600/S+%2526+K+Soup+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9vkQDfumuQwzNtQmBHP6-93emKNtSKCt6IKjseDbqXgq71hn6ea8qmG0o15KmXFT2oZ8dYKZ-v1B4CXkfwHstEKh7FnrHyjKlLeoEh2ERXVbvBMgQ6MtjHiqifI7hxLdIRd5wuOVw6Y0/s320/S+%2526+K+Soup+1.JPG" width="320" /></a></div>
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<ul>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="text-indent: -0.25in;">Saute 4 ounces crumbled sweet sausage until
crisp. Pour off fat.</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Add 8 oz chicken broth, 1 cup water, 2 Tbsp
tomato paste and stir.</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Add ½ tsp fennel seed and a pinch of crushed red
pepper. Salt as to taste.</span></li>
<li><span style="font-family: "symbol"; text-indent: -0.25in;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;">
</span></span><span style="text-indent: -0.25in;">Add 2 cups rinsed, torn kale and cook till kale
is tender. Serve</span></li>
</ul>
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carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-34445785105156291822016-01-07T09:26:00.001-08:002016-01-07T09:26:15.055-08:00Original Swiss Chocolate Fondue<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcJdm22Lf5I31nt03EaGpL4RZC6NP5-zdevJ5Eyz1JOHkw4eE9i5KKsW1ClNpWqHLMqwhNH7bEka10TubxFn5vANAH2KXNoRPJbCuN8ERntJh1uNojmF2UJnMFD0gxtn-KyaBlxT3cMQ/s1600/Choco+Fondue+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcJdm22Lf5I31nt03EaGpL4RZC6NP5-zdevJ5Eyz1JOHkw4eE9i5KKsW1ClNpWqHLMqwhNH7bEka10TubxFn5vANAH2KXNoRPJbCuN8ERntJh1uNojmF2UJnMFD0gxtn-KyaBlxT3cMQ/s320/Choco+Fondue+1.JPG" width="320" /></a></div>
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Things are about to get fancy...</div>
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Though I have hundreds of fondue cookbooks, I have always
loved this one for its extra groovy cover art, and the name: “The Fabulous
Fondue Cookbook”! Straight out of 1970,
yo. The recipes here are by William I. Kaufman, and the very stimulating intro
to each section (“But then we got to dessert. I dipped a fresh strawberry into
the softly simmering chocolate fondue, and offered it to him. That did it! He
proposed. Chocolate fondue is so sexy.” AND I QUOTE) were penned by Ms. Carmel
B. Reingold. Nice work, you swinging cats!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy1Bmombv-q9i-LGe4H1SKgohwoWrcA_cLWaNIs2cKOGIf7e-QgtA5RtM8p3I7Gu-wEp8_NfwuVtwihTtSyUn-gepbkXKVcToeaMV8fCaADHVmgx7DBvNdzRMWLWwwmlgS6aQJcd17QU/s1600/The+Fabulous+Fondue+Cookbook004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy1Bmombv-q9i-LGe4H1SKgohwoWrcA_cLWaNIs2cKOGIf7e-QgtA5RtM8p3I7Gu-wEp8_NfwuVtwihTtSyUn-gepbkXKVcToeaMV8fCaADHVmgx7DBvNdzRMWLWwwmlgS6aQJcd17QU/s320/The+Fabulous+Fondue+Cookbook004.jpg" width="189" /></a></div>
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Groovy, baby!</div>
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If you seek a proposal (or, in my case, just a tasty
dessert), here is a fondue you can whip up in a flash that will melt anyone’s
heart. (Melt, get it? Haw) The fact that Toblerone is a complex chocolate bar
makes it seem like you spent way more time on it than you did, and fortunately
chocolate fondue isn’t terribly messy. It also makes ANYTHING taste like
heaven. Heck, it’s fabulous.</div>
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cheers to fondue!</div>
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Just a couple notes: Once you’ve made the fondue in the
double boiler, you pour it into a ceramic bowl which is kept warm (and melted)
over candle flame. This, however, is hard to regulate, so you may find it
bubbling, in which case BLOW OUT THE CANDLE or your fondue will scorch. Then
light it again in a few minutes. Yes, you have to work for it, but you’ll be
glad you did. Also, dipping bananas into the chocolate tastes GREAT, but is
really hard. You may lose one (or more) but the ones you get will be
deeeeeelish. Other things to dip are: cubes of pound cake, mandarin orange
segments, mini pancakes. And if (yeah right) you end up with fondue left over,
serve it as sauce for waffles! Enjoy.</div>
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Original Swiss Chocolate Fondue</div>
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4 bars (3 oz each) Toblerone chocolate<o:p></o:p></div>
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1 1/3 cups heavy cream (to taste – pour in by the tablespoon)<o:p></o:p></div>
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2 Tbsp kirsch (I use Cointreau)<o:p></o:p></div>
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Whole fresh strawberries<o:p></o:p></div>
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Apple slices<o:p></o:p></div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span>Break chocolate into pieces. Over hot water, combine chocolate, cream and kirsch.<o:p></o:p></div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span>Stir until mixture is smooth.<o:p></o:p></div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span>Serve with strawberries and apples for dipping<br />
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I'm MELTING.......</div>
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carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-24314400561864772862015-12-17T21:07:00.000-08:002015-12-17T21:09:43.488-08:00Chocolate Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxPGFpW_eNdNM5QQieYoLlFkZYvJsyK7yUFCxp-Edeh9kD6_AbSwg_xPobDvLU9zWX_CclxUDL-dkFHi9da0U_G9iwFlKNqmUP6RXrr5H-o4fntqk_W9kmOGmuYoq0iIcsgOmW7-LuME/s1600/Choc+Pound+Cake+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxPGFpW_eNdNM5QQieYoLlFkZYvJsyK7yUFCxp-Edeh9kD6_AbSwg_xPobDvLU9zWX_CclxUDL-dkFHi9da0U_G9iwFlKNqmUP6RXrr5H-o4fntqk_W9kmOGmuYoq0iIcsgOmW7-LuME/s320/Choc+Pound+Cake+4.JPG" width="263" /></a></div>
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Do you ever just REALLY. NEED. CHOCOLATE. CAKE? Come on, I
know you do. Well that was me the other night, so I pulled out a card from my
beloved 1973 “McCall’s Great American Recipe Card Collection” (oh you know, the
one with the red white and blue logo with the huge American eagle? Yeah, that
one. Hard to miss.) and made cake. Because I needed cake. Immediately. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH2LHG1nnI77IZ1P8GmysJFhSAUbq7-Ibq3GE2kLmqmAjalVe6Kq0Uaq70w8oI2wBVUCGsteSBYWF8lnN_M35lj6e0Z1HEtMYTtwBDdjCrN2QVgkdPDpfqkul3yA_7tgk7vftg_wPYHU/s1600/Chocolate+Pound+Cake+Box.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH2LHG1nnI77IZ1P8GmysJFhSAUbq7-Ibq3GE2kLmqmAjalVe6Kq0Uaq70w8oI2wBVUCGsteSBYWF8lnN_M35lj6e0Z1HEtMYTtwBDdjCrN2QVgkdPDpfqkul3yA_7tgk7vftg_wPYHU/s1600/Chocolate+Pound+Cake+Box.jpg" /></a></div>
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The problem is, this cake isn’t ready immediately. First
off, they don’t tell you till step 3 that the butter needs to be room
temperature, which means you have to put the eggs and sour cream back in the
fridge and watch an episode of “Murder, She Wrote” while you wait. Then get
back to it. Second, for a small cake, it needs to bake for over an hour –
people, you’ve just bought yourselves another episode! Hello, Angela Lansbury!
But have no fear – the cake is good – but the batter? THE BATTER IS THE BEST
PART. Make sure to enjoy some while you wait…<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_9mNOnPW3czva2N8JyL9ht96gi5-KI6ySNK2pN7WuIbZr03MLZc6yeYj1YvaWho0uj5JF6POm66xyKUtdFmhemau9LHuUcO9jGRJTldN9M8CM6yjNuSuA1buaiiuUgPbe5hfpmgvTR8/s1600/Choc+Pound+Cake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_9mNOnPW3czva2N8JyL9ht96gi5-KI6ySNK2pN7WuIbZr03MLZc6yeYj1YvaWho0uj5JF6POm66xyKUtdFmhemau9LHuUcO9jGRJTldN9M8CM6yjNuSuA1buaiiuUgPbe5hfpmgvTR8/s1600/Choc+Pound+Cake+1.JPG" /></a></div>
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And after the 3 (or 200) hours it takes to prepare it, this
is actually a nice cake, with decent chocolate flavor similar to my favorite
cookies (<a href="http://carriedawaywithvintagegourmet.blogspot.com/2010/01/ds-ers.html" target="_blank">DSers, see recipe here</a>) HOWEVER, since I am a very picky customer, I
will point out that for a pound cake, it was a little too light and fluffy. Too
light and fluffy you say, how is that even possible? How can you complain about
that? Well, I prefer a light and fluffy angel food cake but a dense pound cake,
call me nuts. Still, this has a nice flavor and <s>is quick to make</s> will
give you something to do while you wait for your online stream to buffer ;)<o:p></o:p></div>
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going in...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCk3UWwJBO1EMZnXPtfheMN61Ako_Ml_2tuu7tLxpTPD9U-9-cVg8F1z7-xKyxq_Zw1jxaRaap2BxfS1SOuW9w30Bmwv8EM0oKZ59kmg5Pjo1x2yJyjmpQFDBK6itXK9kPzdpHwTN6ygE/s1600/Choc+Pound+Cake+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCk3UWwJBO1EMZnXPtfheMN61Ako_Ml_2tuu7tLxpTPD9U-9-cVg8F1z7-xKyxq_Zw1jxaRaap2BxfS1SOuW9w30Bmwv8EM0oKZ59kmg5Pjo1x2yJyjmpQFDBK6itXK9kPzdpHwTN6ygE/s320/Choc+Pound+Cake+3.JPG" width="320" /></a></div>
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just out of the oven</div>
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Ingredients: <o:p></o:p></div>
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1 cup boiling water<o:p></o:p></div>
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2 squares unsweetened chocolate, cut up (Note: 2 oz)<o:p></o:p></div>
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2 cups sifted all-purpose flour<o:p></o:p></div>
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1 tsp. baking soda<o:p></o:p></div>
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¼ tsp. salt<o:p></o:p></div>
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½ cup butter (NOTE: room temp)<o:p></o:p></div>
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1 ¾ cups light brown sugar, firmly packed<o:p></o:p></div>
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2 eggs<o:p></o:p></div>
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1 tsp. vanilla extract<o:p></o:p></div>
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½ cup sour cream<o:p></o:p></div>
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Method: <o:p></o:p></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->In small bowl, pour boiling water over
chocolate; let stand 20 minutes to cool.<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Meanwhile, preheat oven to 325 degrees. Grease
well and flour 9x5x3” loaf pan. Sift flour with soda and salt.<o:p></o:p></div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->In large bowl of electric mixer, let butter
stand at room temperature until softened. At high speed, beat butter, brown
sugar, eggs, and vanilla until light and fluffy. <o:p></o:p></div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->At low speed, beat in flour mixture (in fourths)
alternately with sour cream (in thirds), beginning and ending with flour
mixture. Beat in cooled chocolate mixture just until combined. Pour into
prepared pan.<o:p></o:p></div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Bake 60 to 70 minutes, until cake tester comes
out clean.<o:p></o:p></div>
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<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Cool in pan on wire rack 15 minutes. Transfer
from pan to rack; cool completely. Sprinkle with confectioners’ sugar. Makes 1
loaf.<o:p></o:p></div>
carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-28622725232922126752015-05-24T17:35:00.001-07:002015-05-24T17:35:19.563-07:00Golden Gate Lasagne<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WGsq5tKPlgpe6YR5FccfMdqO_TurDQ1YLvV1-mQOqCN4t-I9sRPHVwuC9MkD1iNSkz1D1aXXC5m5hav1NlULsT1PigZyFgFs3Qj8CKigKPhEF1S2b0uyTEhsLgwv9Bc2tq1pxZ_n6Ys/s1600/Lasagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WGsq5tKPlgpe6YR5FccfMdqO_TurDQ1YLvV1-mQOqCN4t-I9sRPHVwuC9MkD1iNSkz1D1aXXC5m5hav1NlULsT1PigZyFgFs3Qj8CKigKPhEF1S2b0uyTEhsLgwv9Bc2tq1pxZ_n6Ys/s320/Lasagne.jpg" width="320" /></a></div>
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from the archives </div>
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ingredients </div>
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When I was about 10, in the year 1981, I went through a huge
cutting-things-out-of-the-newspaper phase, and this recipe is one of the
survivors from that period. I clipped this, along with several other recipes
long-since forgotten, from the San Francisco Chronicle, and carefully taped it
into my recipe book, where it has remained these 33 years. And I’ve actually
made this recipe several times, so my labors were not in vain, it would seem.
Go, 10 year-old me with my scissors and tape and obsessions!<o:p></o:p></div>
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making the sauce</div>
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The reason lasagne is so easy is that you just make pasta
sauce, build layers of cheese, noodles and sauce, and then bake. I consider it
one of those all-purpose meals in that you can make what you like of it, and
there are endless variations. Often I make it without meat, which is still
tasty and filling. (Throw almost any vegetables in: mushrooms, peppers,
spinach, corn… you name it.) Once, however, I made it without cheese: a sad,
soupy affair. Not recommended. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27Q73ecEXaWuHoFC7mvcaoApRwu81_96IYC0gnAeIUj_p_5EHH1ueniiI5ZjdneCCvPlWgXeTTeyaHu6VjLMiPRiDd0w0PGbhrpEOrnmNLW_9VeEy3Bjjw9u-efOjlbUqd-VdFztVN0A/s1600/lasagne+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27Q73ecEXaWuHoFC7mvcaoApRwu81_96IYC0gnAeIUj_p_5EHH1ueniiI5ZjdneCCvPlWgXeTTeyaHu6VjLMiPRiDd0w0PGbhrpEOrnmNLW_9VeEy3Bjjw9u-efOjlbUqd-VdFztVN0A/s320/lasagne+3.JPG" width="320" /></a></div>
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building layers</div>
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My adaptation of this recipe is such that I use fresh herbs
when I have them, and instead of the cottage cheese and mozzarella, I just use
ricotta. I also top it with grated parmesan before baking, because: cheese. Finally,
I am now using the noodles which don’t require pre-cooking. (Imagine! No
fighting with noodles that rip in half as you try to un-stick them from
each-other, like devil mating octopi!) I had a real hard time accepting those
noodles at first - yes, I’m suspicious. You mean you literally just pull them
from the box and place them in the baking dish? Raw? And they work! Hallelujah. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BA42U-0aggdq6wdBEPxi-xrPVWgjc_wihG94AkrxJBvM2MxBZH1_0OEzNQQYTHM3i9SIIkIX7YFyLSn6RVxzVJEWInnDzNrAdqicdZpiS2QkEElt8Hy47ngtaaXPZ-JF_8bRlEumu-U/s1600/lasagne+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BA42U-0aggdq6wdBEPxi-xrPVWgjc_wihG94AkrxJBvM2MxBZH1_0OEzNQQYTHM3i9SIIkIX7YFyLSn6RVxzVJEWInnDzNrAdqicdZpiS2QkEElt8Hy47ngtaaXPZ-JF_8bRlEumu-U/s320/lasagne+4.JPG" width="320" /></a></div>
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optional: sprinkle grated parmesan on top before baking (= yum)</div>
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<b>Golden Gate Lasagne</b><o:p></o:p></div>
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Ingredients: <o:p></o:p></div>
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½ pound ground beef<o:p></o:p></div>
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1 tsp garlic, minced<o:p></o:p></div>
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1 small onion, chopped<o:p></o:p></div>
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¼ tsp ground pepper</div>
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<o:p></o:p><br />
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1 tsp dried oregano<o:p></o:p></div>
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¼ tsp dried basil<o:p></o:p></div>
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2 Tbsp chopped parsley<o:p></o:p></div>
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1 can (8 oz) stewed tomatoes<o:p></o:p></div>
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1 can (8 oz) tomato sauce<o:p></o:p></div>
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½ 10-oz package lasagna noodles<o:p></o:p></div>
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¾ cup cottage cheese<o:p></o:p></div>
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¾ cup grated mozzarella cheese<o:p></o:p></div>
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Instructions: <o:p></o:p></div>
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Brown the beef. Stir in the garlic, onion, pepper, oregano,
basil, parsley stewed tomatoes and tomato sauce. Simmer 15 to 20 minutes. <o:p></o:p></div>
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Meanwhile, cook the noodles as package directs until tender,
about 15 minutes. Drain. <o:p></o:p></div>
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Place a third of the noodles in an 8-inch loaf pan. Layer
with the beef sauce, cottage cheese and mozzarella. Repeat, making two more
layers. <o:p></o:p></div>
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Bake in a 375 degree oven for 20 minutes, or until hot and
bubbly. <o:p></o:p></div>
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Serves 2 or 3<o:p></o:p></div>
carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com2tag:blogger.com,1999:blog-383088001266939462.post-17133631835081715292015-01-17T17:33:00.000-08:002015-01-17T17:33:26.778-08:00Coffee Jell-O<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziMqL-o7y9SNkNVmBTZB2tGCHn2YSvrxU_k7e5aPBls4iz4vw3_MZtqgEkU47JRR3IjFzdwQfemaP9Y-di4iPJrv091jR00n-LZav09BhvzzPxxy9ZRVOYGI3lIjbBtE9is1pR46h8MU/s1600/photo+3+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziMqL-o7y9SNkNVmBTZB2tGCHn2YSvrxU_k7e5aPBls4iz4vw3_MZtqgEkU47JRR3IjFzdwQfemaP9Y-di4iPJrv091jR00n-LZav09BhvzzPxxy9ZRVOYGI3lIjbBtE9is1pR46h8MU/s1600/photo+3+(4).jpg" height="320" width="253" /></a></div>
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It is no secret that I love Jell-O, even the 50s
experiments that were once referred to as “salad” that often featured seafood, mayonnaise,
onions and other unappetizing ingredients. Jell-O doesn’t have to be
disgusting, though! Not only can it be quite refined, the history of
gelatin-based foods goes back over one hundred years. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cHtCvcGfqt8Ub0dNddKLYE_6oAiFhr8x9sn0AFAY-DS_Q2fA9w3VNAbUMbG8OYU1-Za0_YWKwprR1Crf-qO1ziouAGzDt81TI9u-1InnseJwggt3hwZgrk0OoXNUkJWexIZlhMq2JZM/s1600/photo+(9).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cHtCvcGfqt8Ub0dNddKLYE_6oAiFhr8x9sn0AFAY-DS_Q2fA9w3VNAbUMbG8OYU1-Za0_YWKwprR1Crf-qO1ziouAGzDt81TI9u-1InnseJwggt3hwZgrk0OoXNUkJWexIZlhMq2JZM/s1600/photo+(9).jpg" height="320" width="255" /></a></div>
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Here I am, about to enjoy a delightful coffee Jell-O!</div>
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This recipe for the
perfect after-dinner treat / pick-me-up actually comes from a 1971 book on
fondue (the cheerfully titled “Fondue on the Menu” by Beverly Kees and Donnie
Flora) but coffee gelatin desserts date back to the turn of the last century. The
variety here would have been served after fancy dinners; huge vats of Jell-O
made with leftover coffee have been common at church pot-lucks for nearly as
long. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGnw8OP6hTmc4_0shcM_198V4av_2xMVtz1XL6DxDG02vXb8bIHIkmNWWt3Enn0oLM2aLxwd7-AJUgGAXpj-YCM6iO4Q9DwRHOYUxZeZfuuIrQyLPU-LkzJONQHV7Hlb8wIRfjqSLPYo/s1600/photo+2+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGnw8OP6hTmc4_0shcM_198V4av_2xMVtz1XL6DxDG02vXb8bIHIkmNWWt3Enn0oLM2aLxwd7-AJUgGAXpj-YCM6iO4Q9DwRHOYUxZeZfuuIrQyLPU-LkzJONQHV7Hlb8wIRfjqSLPYo/s1600/photo+2+(4).jpg" height="320" width="270" /></a></div>
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Even Fondue cookbooks sneak in Jell-O recipes</div>
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This is an easy treat to make, and if you have a fear of the
Jell-O mold / un-mold process, make each one in a cocktail glass or small
ramekin instead, which gives each guest their own little pot of shimmering caffeinated
goodness to enjoy with a demitasse spoon! Word to the wise: the liqueur does
not get cooked out, and these will be as strong as the coffee you use.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0taPo14lY-n-bA9eqbWobeALz8OU3_5sJOMAovFqzHbydOn_YetEPjl0wgwHSYGwdkvwmM3zHuys4YddM5-YijSWhETxbvv3FYxQjYRTLWFhREiND_8bkewatJj-RGWOSUzjFPVbINQ/s1600/photo+1+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0taPo14lY-n-bA9eqbWobeALz8OU3_5sJOMAovFqzHbydOn_YetEPjl0wgwHSYGwdkvwmM3zHuys4YddM5-YijSWhETxbvv3FYxQjYRTLWFhREiND_8bkewatJj-RGWOSUzjFPVbINQ/s1600/photo+1+(4).jpg" height="265" width="320" /></a></div>
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I'm thrilled to use my new Chemex coffee maker as well as my very own coffee liqueur!</div>
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2 Tbsp (2 envelopes) unflavored gelatin<o:p></o:p></div>
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½ cup coffee liqueur<o:p></o:p></div>
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3 cups coffee<o:p></o:p></div>
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¾ cup sugar<o:p></o:p></div>
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Pinch salt<o:p></o:p></div>
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Sweetened whipped cream<o:p></o:p></div>
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In a bowl sprinkle gelatin over liqueur to soften. In a
saucepan, warm the coffee and sugar together until the sugar is dissolved. Add
the gelatin mixture and salt; stir and heat until all the gelatin is dissolved
and the mixture is perfectly clear. Pour liquid into individual molds and chill
several hours. Unmold; garnish with whipped cream. <o:p></o:p></div>
carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-7880702554492818892014-12-20T18:09:00.002-08:002014-12-20T18:11:43.996-08:00Quick Eggnog<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCIcTe5epPh5rcc8nLwAhKZyzFSN6IAes8834Ncoymn0TuALaWJMDmF6SuocZRpvHQobCrQwX8EKHQ8qtJ3gAqBYSHYgs8vS4Isg9SRXTx5ssZ5X7PxY9tc3RQAhhpGjd-DLv2k-XHn0/s1600/photo+3+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCIcTe5epPh5rcc8nLwAhKZyzFSN6IAes8834Ncoymn0TuALaWJMDmF6SuocZRpvHQobCrQwX8EKHQ8qtJ3gAqBYSHYgs8vS4Isg9SRXTx5ssZ5X7PxY9tc3RQAhhpGjd-DLv2k-XHn0/s1600/photo+3+(4).jpg" height="320" width="239" /></a></div>
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A festive glass of eggnog goes perfectly with holiday cookies!</div>
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I look forward to the holidays every year, not least to
drink my favorite winter treat: eggnog! And I love trying everyone’s Special
Eggnog, or their uncle’s family recipe or whatever, but I always go back to
this one that I learned as a kid, made without booze. Have no fear, though,
just add your booze at the end and it is a perfect adult treat! <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2G4AUXceq5KzPgXL6rYpMjF1_lxgeAQOOJHoqsRVfLOOwTeN4E2wsx0UmTTi7dpVQOvSKHboVEeecWTB5B-FaNYFEX0_vY7zRnFhzW4ymGoEP0pM9indKKGeR5A87hW0khEqYq-7R8JQ/s1600/photo+1+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2G4AUXceq5KzPgXL6rYpMjF1_lxgeAQOOJHoqsRVfLOOwTeN4E2wsx0UmTTi7dpVQOvSKHboVEeecWTB5B-FaNYFEX0_vY7zRnFhzW4ymGoEP0pM9indKKGeR5A87hW0khEqYq-7R8JQ/s1600/photo+1+(4).jpg" height="290" width="320" /></a></div>
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Now I know this recipe calls for a raw egg. However, the action of
the blending does change the molecular structure a bit, so it is slightly less
than raw… but if that freaks you out, go find a 50s recipe where you have to separate
the eggs, beat the yolks separately, incorporate the egg mixture with milk over
ice, and so on and so on. If not, get out your blender and whip this up in a
snap! I guarantee (if you don’t die of salmonella) you will enjoy it ;)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lRc0zvNhq_XwYF4CLv5x6c5BvGDZ-qSVPBD7E0RwfM-MEdAIYtnarodrmwdMqVx9RiA3stOdA4WFT8GEmfV1DS-vDHnebXL6WiVROgNERwXv8mlYGv367ewplVza25lYrDqheI7lzNs/s1600/photo+2+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lRc0zvNhq_XwYF4CLv5x6c5BvGDZ-qSVPBD7E0RwfM-MEdAIYtnarodrmwdMqVx9RiA3stOdA4WFT8GEmfV1DS-vDHnebXL6WiVROgNERwXv8mlYGv367ewplVza25lYrDqheI7lzNs/s1600/photo+2+(4).jpg" height="239" width="320" /></a></div>
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I'm not kidding - all right in the blender!</div>
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Per serving: <o:p></o:p></div>
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</span></span><!--[endif]-->1 egg<o:p></o:p></div>
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</span></span><!--[endif]-->1 cup milk<o:p></o:p></div>
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</span></span><!--[endif]-->2 Tbsp sugar<o:p></o:p></div>
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</span></span><!--[endif]-->1 tbsp vanilla<o:p></o:p></div>
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</span></span><!--[endif]-->1-2 ounces rum, whiskey or brandy (my Dad uses
Myer’s Rum AND Brandy!)<o:p></o:p></div>
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Pour the first 4 ingredients into blender; blend for 30 seconds. Add booze and pulse one second to incorporate. Serve with grated nutmeg on top. <o:p></o:p><br />
<br />
If you're not lucky enough to have cookies given to you as a gift, make your own - here is a recipe for <a href="http://carriedawaywithvintagegourmet.blogspot.com/2012/01/frosted-eggnog-logs.html" target="_blank">eggnog cookies</a>!<br />
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Oh and Happy Holidays :)</div>
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carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-51910910832813335942014-11-26T18:14:00.000-08:002014-11-26T18:14:56.701-08:00Corn Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBk721tq7bn3PUGPP-9qgkCFq8Nvb4LVdIsYfGnCXH8CfUSoEogpyR5LiK0uATv2pRLGEkzAagB9u6eUHztCDLwkDBwYKJfCWJAnv4Eqlchnk1SDJgEM5wwXUlLjeVZL1KeIHj2LhJIHo/s1600/photo+4+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBk721tq7bn3PUGPP-9qgkCFq8Nvb4LVdIsYfGnCXH8CfUSoEogpyR5LiK0uATv2pRLGEkzAagB9u6eUHztCDLwkDBwYKJfCWJAnv4Eqlchnk1SDJgEM5wwXUlLjeVZL1KeIHj2LhJIHo/s1600/photo+4+(3).jpg" height="320" width="270" /></a></div>
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This is a recipe we have traditionally eaten every year at Thanksgiving in my family, and when I was little, it was one of the first things I was allowed to make all by myself. I actually prefer it in summer with ham, but it makes a great side to just about anything, and you can add salsa or use pepper jack cheese to spice it up, or add scallions or caramelized onions or bell pepper for more flavor. You can also sneak in crumbled bacon, because, well… Bacon.<o:p></o:p></div>
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If I happen to have crème fraiche around, I will use that instead of sour cream. You can also play with the amounts of ingredients and this dish can vary between nearly corn-bread-like to more of a savory custard. It’s easy and tasty, so have fun with it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTPAEle4jott_l7umzweqilhcdAPRkAXAtXjU8vreohFDfzmgMtMRpczCmIhdX2brxBY4YKQ6d9bkgMAvssMy0jlIukyFEo1DJYZ9DbcEiy9Ybgek2n1D-t_tGvLctnNNa_Pg1j3rzyY/s1600/photo+1+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTPAEle4jott_l7umzweqilhcdAPRkAXAtXjU8vreohFDfzmgMtMRpczCmIhdX2brxBY4YKQ6d9bkgMAvssMy0jlIukyFEo1DJYZ9DbcEiy9Ybgek2n1D-t_tGvLctnNNa_Pg1j3rzyY/s1600/photo+1+(4).jpg" height="277" width="320" /></a></div>
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2 cups frozen whole kernel corn (or drained canned corn)<o:p></o:p></div>
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2 eggs, beaten<o:p></o:p></div>
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Thaw corn. Place in large bowl and add melted butter, beaten
egg, corn meal, salt, sour cream and cheese. Pour into buttered casserole (1 ½ quarts)
and bake at 350 for 45-60 min or until set and golden brown. 6-8 servings<o:p></o:p></div>
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carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-80761499201094464312014-11-23T18:52:00.001-08:002014-11-23T18:52:44.832-08:00Mashed Potatoes for a Crowd<div class="MsoNormal">
How to make mashed potatoes for a crowd:</div>
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One vat of mashed potatoes, coming up - WITH A SMILE!</div>
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Helper = the only way to do it!</div>
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Oooh yeah, look at all this compost!</div>
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MASH! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXej0RuEDTmMWxcfgJHaYrvISjzCJEzkNH81lp61tD3YUJxw_RemIFffWuI31WheMkGjZx1yrHgV9OSCW1cLaxRTY72xLBH4ll138ee4sItctZ4rPM5h2wzuZm9ABhqL3w2lTi9WuuPI/s1600/Mashers+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXej0RuEDTmMWxcfgJHaYrvISjzCJEzkNH81lp61tD3YUJxw_RemIFffWuI31WheMkGjZx1yrHgV9OSCW1cLaxRTY72xLBH4ll138ee4sItctZ4rPM5h2wzuZm9ABhqL3w2lTi9WuuPI/s1600/Mashers+5.jpg" height="320" width="239" /></a></div>
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An immersion blender may help...</div>
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<ol>
<li>Buy one russet potato per person
and scrub them clean</li>
<li>Enlist your helper to peel them –
having a “race” is great for motivation, plus you can surreptitiously check your
phone while they work, which is just like management in real life!</li>
<li>Boil em up for about 30 min in the biggest pot you
can find. Cauldron? Perhaps.</li>
<li>Let cool, or else OUCH! If this is
Thanksgiving, this is a good time to schedule a fight with your ex. Plan for at
least an hour. Drain.</li>
<li>Mash the heck out of the potatoes. Get your aggressions out!</li>
<li>Melt some butter – about 2 Tbsp
per potato, but use your judgment. Less if you plan to eat them, more if you
plan to induce heart failure in elderly relatives.</li>
<li>Combine melted butter and milk
(about ¼ cup per potato, to taste and desired thickness) into the large pot.
Incorporate with potatoes.</li>
<li>Salt and pepper to taste. Note:
fresh ground pepper is really the ONLY way to get radical with mashed potatoes.
OK that and maybe a parsley garnish, but please, no Sriracha sauce or truffle
butter or foie gras! Leave the innovation to the TV cooking contests and nobody
will get hurt. Well, that depends on step 4…</li>
<li>Serve with a smile and ENJOY!</li>
</ol>
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carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-31991674617160024272014-11-08T16:43:00.000-08:002014-11-08T16:43:35.590-08:00Lazy Paella<div class="MsoNormal">
How much do you love the 70s/80s? Remember how we were supposed to
Have It All? As a little girl, I very clearly knew I was going to have a Career
and work in an Office and have fabulous Work Outfits, but also come home from
said Career and Cook Fabulous Meals and maybe also Be an Opera Singer or Photographer
or something Amazing, you know, in my Spare Time. Perhaps you saw the same
commercial for Enjoli? Perhaps you, like me, are still trying to figure out how
to make it all work… or at the very least, how to use hot rollers…</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPaRIUfoZKgN5ISSaeVLE1XVBRceLCI9Q4EdFbL-LhvvrJD33GMmSq5oSLtmIdqmkIsre3FXXt9fplEu1DzKxgL_N8GObAwqlnDeRRKyVN-Tfw1se1j5eJPL4KgCn6dOaKsE31nJw6Rg/s1600/enjoli-woman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPaRIUfoZKgN5ISSaeVLE1XVBRceLCI9Q4EdFbL-LhvvrJD33GMmSq5oSLtmIdqmkIsre3FXXt9fplEu1DzKxgL_N8GObAwqlnDeRRKyVN-Tfw1se1j5eJPL4KgCn6dOaKsE31nJw6Rg/s1600/enjoli-woman.jpg" height="113" width="320" /></a></div>
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<o:p> </o:p>Anyhow, in my quest for self-actualization (aka dinner), I
pulled out my copy of the brilliant 1974 lifestyle guide / cookbook that is Better
Homes and Gardens “After Work Cookbook” and found this tasty-looking dish in the “make-ahead
main dishes” section. I’d never made paella, and in fact I thought it was the
kind of thing you would have to actually Be from Spain to make, and that it
would take Hours… but what REALLY attracted me was the Dansk casserole in the
picture. Like, Ohmygod, I said (because the 80s were eclipsing the 70s at that
moment), my MOM has that dish! I can make this!</div>
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<span style="text-align: start;">Oh no, conflicted – the Dansk casserole dish was WAY too big – come on, I’m only feeding two people here! Fortunately, I had another Dansk vessel to substitute: my Kobenstyle paella pan. Saved!</span></div>
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<o:p> </o:p>As I assembled the dish one night after dinner (to heat and
eat the following, as instructed), I told my daughter about eating paella in
Spain and how terrified I was of all the tiny, beautiful sea creatures that
dotted the massive bowl of saffron rice, and how I picked around them, eating
only the rice and carrot pieces because I didn’t know how to get into any of
the shells, and because octopi are Just Too Chewy. (See, vegetarians, this is
what you are doing to your children – turning them into socially awkward eaters
who can’t get the hang of seafood till they turn 30!) My daughter said not to
put in any shrimp or she wouldn’t try it. Also, canned mushrooms? Gross. I used
fresh, and lightly sautéed them in butter. Because butter always wins.</div>
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The other thing is, I just used what they now market as “chicken
tenders” because I’m still not an expert at breaking down chickens. And because
I was trying to use less fat, I steamed the chicken bits. Tasty, but I cannot
claim they are attractive in any way. I see now that I should have perhaps gone
heavier with the paprika for color. Forgive the food styling, or lack thereof,
which just proves that you can’t actually have it all. Rats. <o:p></o:p></div>
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Yes I used onion soup mix, but I can't deal with canned mushrooms. I know, I know!</div>
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Steamed chicken: tastes great, not sexy at all. Sad face.</div>
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I used onion soup mix, because the recipe told me to be "Lazy" and do that, but if I were to make this again, I’d use garlic and onions, like
real ones, and maybe some oregano. Oh and what the heck is saffron rice? Since
I’d never heard of it, I dumped in a teeny bit of real saffron because I hear
that’s how they make it in Spain (where they also often use Land Snails, but
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So I enjoyed finally using my paella platter, but I can’t
say this was the Best Thing Ever. I do think it needed the shrimp, and they
need to be spicy. I’m thinking about variations, and about the Dansk casserole
and what to make in that one. Oh, and I’m still singing the Enjoli commercial
because some myths just simply refuse to die. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVft65YCxc3DXdmm1TIhL1XkBa9MXNrHQgX_MrQbTztY35dH1VQc7XmmPpLHZXOvK68YjnxAtP-R6qdksfmQjbaWYfc7uYGNRs0SLk7xmoYT8xnbSmk8cwKQ18w01KUTPb55GTh82mm7I/s1600/enjoli+still.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVft65YCxc3DXdmm1TIhL1XkBa9MXNrHQgX_MrQbTztY35dH1VQc7XmmPpLHZXOvK68YjnxAtP-R6qdksfmQjbaWYfc7uYGNRs0SLk7xmoYT8xnbSmk8cwKQ18w01KUTPb55GTh82mm7I/s1600/enjoli+still.jpg" height="216" width="320" /></a></div>
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1 3-pound ready-to-cook broiler-fryer chicken, cut-up</div>
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<o:p></o:p></div>
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2 Tbsp. cooking oil<o:p></o:p></div>
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1 ½ cups chicken broth<o:p></o:p></div>
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8 ounces shelled shrimp<o:p></o:p></div>
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1-8 ½ ounce can peas, drained<o:p></o:p></div>
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1 6-ounce package saffron rice mix<o:p></o:p></div>
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1 3-ounce can sliced mushrooms, drained<o:p></o:p></div>
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½ envelope onion soup mix (1/4 cup)<o:p></o:p></div>
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Advance preparation: brown chicken in oil. Season with salt and pepper. Mix remaining ingredients; spread in 3-quart casserole. Top with chicken. Sprinkle with paprika, if desired. Cover; chill ip to 24 hours.<o:p></o:p></div>
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Before serving: Bake, covered, at 350 degrees about 1 ¼ hours. Makes 4 servings.</div>
carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-39672641075720586182014-10-05T20:15:00.000-07:002014-10-05T20:15:28.810-07:00Banana Whip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfaREn5iQdAfjmIJ1-rMSifI2UiG57ue43zhNUk1Xyw0_vJ5rJBAG0BtzAMuBDCxa199QM1FC7mPMoT-lmIILwXWuAybiu3tep0VE1QCarDpyviCdcY-NFlBA_oYo6WsxCx_NDKK9QqY/s1600/IMG_6859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfaREn5iQdAfjmIJ1-rMSifI2UiG57ue43zhNUk1Xyw0_vJ5rJBAG0BtzAMuBDCxa199QM1FC7mPMoT-lmIILwXWuAybiu3tep0VE1QCarDpyviCdcY-NFlBA_oYo6WsxCx_NDKK9QqY/s1600/IMG_6859.JPG" height="239" width="320" /></a></div>
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Inspired by the Art Deco Society of California’s annual
amazing time-travel picnic the <a href="http://www.gatsbysummerafternoon.com/">Gatsby Summer Afternoon</a>, I decided to research
20s recipes because I usually make things that are much newer - in the realm of
my own experience or just before it, for the most part. But how different could
it be? I sought out my 1927 “<a href="http://www.pigglywiggly.com/">Piggly Wiggly</a> Cookbook” (from the popular grocery
chain of the same name, which dates back to 1916), to find out. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRlFakAhMQfxZlKqwt9ijZlnwKUP-FcschdbdHfjHsiC0yBvICxbomt0spJ1tDXbMr0c_s5_2W0q-FGybzb-fJ2ZKvXic5XF4sdl0domeyNSKy0Nn9PAJ6NFBnFG8kJMNeJ0oT9M9tuo/s1600/Piggly+Wiggly+1927001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRlFakAhMQfxZlKqwt9ijZlnwKUP-FcschdbdHfjHsiC0yBvICxbomt0spJ1tDXbMr0c_s5_2W0q-FGybzb-fJ2ZKvXic5XF4sdl0domeyNSKy0Nn9PAJ6NFBnFG8kJMNeJ0oT9M9tuo/s1600/Piggly+Wiggly+1927001.jpg" height="320" width="207" /></a></div>
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WELL! Things were different. First of all, the “name brand”
ingredients are totally baffling to me, and they are often listed out by name only,
with no further explanation. I had to research most of them to see if I could
even concoct the majority of the creations. What was Snowdrift? What was
Fluffo? (both are shortenings, it turns out.) Next, cuts of meat were not
familiar to me either, and all vegetables were presented canned. (All hail the
new technology of canned foods, right?) Then many of the titles confused me. What is a Junket? Hmmmm. Basically, nothing appealed till I found
a somewhat simple chilled dessert made with bananas and pistachio nuts. Hey,
that almost sounds like a new foodie pairing, doesn’t it? I can just see the
next artisan doughnut: banana batter with pistachios and bacon bits…</div>
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAelt_XOijBjj8rn95mnBJZSOwL_tqDJN5LpjVoKBD2KLMZ4VjYTgnvATeeNf5kG2_4V5DsCrBKqA0vt7tWE7q1RQeNQc5jV4V7SQs3rms9CxCReQVYLPBW7RtKhBf0pEHU7PjOPlmE7Y/s1600/IMG_6834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAelt_XOijBjj8rn95mnBJZSOwL_tqDJN5LpjVoKBD2KLMZ4VjYTgnvATeeNf5kG2_4V5DsCrBKqA0vt7tWE7q1RQeNQc5jV4V7SQs3rms9CxCReQVYLPBW7RtKhBf0pEHU7PjOPlmE7Y/s1600/IMG_6834.JPG" height="239" width="320" /></a></div>
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Ingredients - shelf-stable whipping cream is NOT recommended BTW</div>
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Anyhow, seems like when you cook anything from the 20s, the
first step is to get out the double boiler. CRASH! (Sorry, neighbors!) I
suppose if it were a recipe from the 80s, you would microwave it, but just YUCK
. So you heat up the bananas and sugar and lemon juice and then it gets
flavored, mixed with whipped cream, served in cute little glasses and topped
with chopped pistachio nuts. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1Xx9mDCkU9rrqkmbzQWRvjz_4qkNmJIPWqkNAMazTkVhpdv7-i5oaszhyphenhyphenrqsNKor5EFu6JEaTuxaebEBduXsMTo3ZCiZI8ld_bPa5DJwUWchUBjRG7o_SrRJyQR7JVdD-I-DS4idOjQ/s1600/Piggly+Wiggly+1927002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1Xx9mDCkU9rrqkmbzQWRvjz_4qkNmJIPWqkNAMazTkVhpdv7-i5oaszhyphenhyphenrqsNKor5EFu6JEaTuxaebEBduXsMTo3ZCiZI8ld_bPa5DJwUWchUBjRG7o_SrRJyQR7JVdD-I-DS4idOjQ/s1600/Piggly+Wiggly+1927002.jpg" height="130" width="320" /></a></div>
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On a hot afternoon I prepared this for after dinner and it was
surprisingly tasty – I would even make it again! I don’t think you need to line
the glasses with sliced banana – I did, but it was more than necessary. Try it –
you’ll like it so much you might even find yourself breaking into The
Charleston….<o:p></o:p></div>
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Banana Whip<o:p></o:p></div>
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3 Bananas<o:p></o:p></div>
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1 cup heavy cream<o:p></o:p></div>
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1/3 cup sugar<o:p></o:p></div>
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Few finely chopped pistachio nuts<o:p></o:p></div>
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Pinch of Leslie’s salt<o:p></o:p></div>
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1 Tbsp. lemon juice<o:p></o:p></div>
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Folger’s vanilla<o:p></o:p></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Cooked mashed banana pulp in a double boiler
with sugar and lemon juice until scalded. Add a few drops of vanilla and a
pinch of salt and cool. <o:p></o:p></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Whip cream until firm, and gradually beat in
banana mixture. Set mixture aside to chill.<o:p></o:p></div>
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<br /></div>
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</span></span><!--[endif]-->Pile high in sherbet glasses with a sprinkling
of finely chopped pistachio nuts on top. If you wish, line the glasses with
slices of banana before filling. This serves eight people. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVLwXXYNHWqwbynMswUnrppmZPjet1n4OmeRRudaa0uUHBM_X226P86rVfDJoBcZ6d7N3X4DnTjJiGwh_BnUO7GyDKTksO-piL-eszsen5Jz2TcuiENPNm1S0nkd-8xh1esI3F3xAKRI/s1600/IMG_6837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVLwXXYNHWqwbynMswUnrppmZPjet1n4OmeRRudaa0uUHBM_X226P86rVfDJoBcZ6d7N3X4DnTjJiGwh_BnUO7GyDKTksO-piL-eszsen5Jz2TcuiENPNm1S0nkd-8xh1esI3F3xAKRI/s1600/IMG_6837.JPG" height="239" width="320" /></a></div>
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Heat the bananas in a double boiler</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsQXbvkj_6vlUlHWyPyZ4iVO98juoCK8qk617RhkXmUEU-zopcFFma-AmvkZi6MeAnZhLUgdHZyEQG4hlr_zkLXHvt6ZAo8E7ekwVATuUKsZ31H3YfqeQ02SroUd6TD-xDfzU4etqBA4/s1600/IMG_6836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsQXbvkj_6vlUlHWyPyZ4iVO98juoCK8qk617RhkXmUEU-zopcFFma-AmvkZi6MeAnZhLUgdHZyEQG4hlr_zkLXHvt6ZAo8E7ekwVATuUKsZ31H3YfqeQ02SroUd6TD-xDfzU4etqBA4/s1600/IMG_6836.JPG" height="320" width="239" /></a></div>
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Chop the pistachio nuts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajQ-k5I0zj4qqCUq16rpi6D6WYi2N9Ax0I0PW8JI973wUzO0KPUtHPKTJIV2Iwn9TkrcvjRUVMPlQdy4fWnRDHYSxWE5fMCK1h7z9qxsNayThO3HIwNBglbbBkpNhgLCcSxxBTHX1cJU/s1600/IMG_6860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajQ-k5I0zj4qqCUq16rpi6D6WYi2N9Ax0I0PW8JI973wUzO0KPUtHPKTJIV2Iwn9TkrcvjRUVMPlQdy4fWnRDHYSxWE5fMCK1h7z9qxsNayThO3HIwNBglbbBkpNhgLCcSxxBTHX1cJU/s1600/IMG_6860.JPG" height="320" width="239" /></a></div>
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Serve!</div>
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carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-90282733674282469712014-09-05T13:52:00.001-07:002014-09-21T08:46:02.358-07:00Apple Chutney<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVfY_izmRPj4iLVjs81reHjk_TjQPIc34jSnPftjGrNW93Q72irmwK4N2P-PK-8P6nonb0e42yFBeo7zzLH8hBJwk8RqDXp6ajWUp9J_KtvDuEmw6_57Q2D43xtEbdiL0x1XijCzVT8c/s1600/IMG_6246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVfY_izmRPj4iLVjs81reHjk_TjQPIc34jSnPftjGrNW93Q72irmwK4N2P-PK-8P6nonb0e42yFBeo7zzLH8hBJwk8RqDXp6ajWUp9J_KtvDuEmw6_57Q2D43xtEbdiL0x1XijCzVT8c/s1600/IMG_6246.JPG" height="239" width="320" /></a></div>
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fresh apples plus pantry staples is all you need!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2VBwiVXV0zs8vdrQ8S0zEy4bNzSgyxHG4TKGCxNHpXMzZb5870m6eagXE51VkXJ1lyhG1jL7Nd8-nZzfyGngGkUYQ4PdGKLneqcGqJIyeVcG-SlSTIAW-C5bmcfcpFmc13qlmW_jhoo/s1600/IMG_6251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2VBwiVXV0zs8vdrQ8S0zEy4bNzSgyxHG4TKGCxNHpXMzZb5870m6eagXE51VkXJ1lyhG1jL7Nd8-nZzfyGngGkUYQ4PdGKLneqcGqJIyeVcG-SlSTIAW-C5bmcfcpFmc13qlmW_jhoo/s1600/IMG_6251.JPG" height="239" width="320" /></a></div>
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I have made chutney before, (<a href="http://carriedawaywithvintagegourmet.blogspot.com/2011/05/apricot-chutney-2-versions.html">apricot – see it here)</a> and
loved it, but never – I repeat NEVER – as good as this! If you like chutney,
make this immediately. You will either DIE or THANK ME or both! You can also
thank the goddess Mollie Katzen who wrote the hippie bible, <u><a href="http://en.wikipedia.org/wiki/Moosewood_Cookbook">The MoosewoodCookbook</a></u>, in 1977. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOoT4lZY7i7AH8CsrI3bcg8BD2xw67s5EGh34IptKv296ZkQFXhg5xsIs6U32pXvu8wSKERT3JOnT7QTr6DcDmi9LcUE_G0BulytUo5dHWFpqWDbDSFTX1UImqxG4CVuCfPTN1gxBDPI/s1600/IMG_6252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOoT4lZY7i7AH8CsrI3bcg8BD2xw67s5EGh34IptKv296ZkQFXhg5xsIs6U32pXvu8wSKERT3JOnT7QTr6DcDmi9LcUE_G0BulytUo5dHWFpqWDbDSFTX1UImqxG4CVuCfPTN1gxBDPI/s1600/IMG_6252.JPG" height="320" width="239" /></a></div>
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It also helps if you have lots of tart apples from your best
friend’s tree (thank you Misty!) because there is nothing like local produce. I
thought of applesauce, but why not take it one step further and have this super
yummy condiment for your sharp cheddar sandwiches or to top your pork chops!
And it can’t get any easier, you don’t even have to peel the apples. Get
picking and stewing!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu4TdlEP5mmoAO1lC5SOTaA5kgu1A7YkS0QUVcuxH8BoE7qjugIG5LYxsJ_nYbFxbr0ULkURwCKF3QdfwiXtEy79Z5sd1uvxqqZp5pTRn2MJ31jjz1vvLO7aOdzv3b97vtrD6UlZronQ/s1600/IMG_6248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu4TdlEP5mmoAO1lC5SOTaA5kgu1A7YkS0QUVcuxH8BoE7qjugIG5LYxsJ_nYbFxbr0ULkURwCKF3QdfwiXtEy79Z5sd1uvxqqZp5pTRn2MJ31jjz1vvLO7aOdzv3b97vtrD6UlZronQ/s1600/IMG_6248.JPG" height="320" width="239" /></a></div>
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it helps to have a helper to grate the ginger</div>
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Chop - don't peel! EASY</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78jcmDedBXnyt8bKL3en-tWnIKT57cHB_Wv-YFRRQeElGZe1u8PgK2QfqGuQ_qI3VXwzKcBVPjKrb76RjiSuQ7EZwu8cNd6Yu2Vw-FDMI5NjXLGJ1fX0m5zEoAgSH5D9Y1ghagW4Q7zs/s1600/IMG_6250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78jcmDedBXnyt8bKL3en-tWnIKT57cHB_Wv-YFRRQeElGZe1u8PgK2QfqGuQ_qI3VXwzKcBVPjKrb76RjiSuQ7EZwu8cNd6Yu2Vw-FDMI5NjXLGJ1fX0m5zEoAgSH5D9Y1ghagW4Q7zs/s1600/IMG_6250.JPG" height="320" width="239" /></a></div>
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Stew: throw ingredients in a pot, apply heat and get YUM!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGsD3BQ_ihZ6KuKhj-ZbpH5EenQJFiUm2JVqYaZwdufOmnoN84Ay3lBmkyPns2i94J5LUJd0LdzWCkElw1poLXHtBwrUbgXjyzqizT7OknJPoSxrVVR3iFsm_pHfML-MCuQbGItjPZHk/s1600/IMG_6271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGsD3BQ_ihZ6KuKhj-ZbpH5EenQJFiUm2JVqYaZwdufOmnoN84Ay3lBmkyPns2i94J5LUJd0LdzWCkElw1poLXHtBwrUbgXjyzqizT7OknJPoSxrVVR3iFsm_pHfML-MCuQbGItjPZHk/s1600/IMG_6271.JPG" height="320" width="239" /></a></div>
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Chutney makes a perfect topper for pork chops. (Fresh corn on the cob doesn't hurt either.) OR try it on a sandwich with salami and cheddar cheese! YUMMMM!!!</div>
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Ingredients: </div>
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1 1/2 pounds apples (you can use a combo of peaches, pears - any stone fruit)</div>
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1 clove garlic, minced</div>
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1 Tbsp grated ginger root</div>
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1/2 cup orange juice</div>
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1 tsp cinnamon</div>
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1 tsp ground cloves</div>
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1 tsp salt</div>
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1 cup honey (to taste)</div>
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1 cup cider vinegar</div>
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cayenne to taste</div>
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Method:</div>
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1. Coarsely chop the apples. (You needn't peel them) ** YAY!</div>
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2. Combine everything in a heavy saucepan. Bring to a boil, then lower to a simmer.</div>
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3. Simmer, uncovered, stirring occasionally, 45 min to 1 hour. Cool before storing in a jar.</div>
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carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-69603060154608279032014-08-29T16:29:00.001-07:002014-08-29T16:29:32.535-07:00Tuna Casserole Makeover<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkWXTQ3QBGOCK5ULFw2hRYDjv-eoPid0scykhFuQp7LDLvYIwgy61kKoTQDDCh4cDu6Xamm-Vjg2XexmoUXegF7ftYo5nEEvUYXF5uyLHeCZg_HvdRTDxU9kxMMA-qpafnW06ZfX4JIQ/s1600/IMG_5976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkWXTQ3QBGOCK5ULFw2hRYDjv-eoPid0scykhFuQp7LDLvYIwgy61kKoTQDDCh4cDu6Xamm-Vjg2XexmoUXegF7ftYo5nEEvUYXF5uyLHeCZg_HvdRTDxU9kxMMA-qpafnW06ZfX4JIQ/s1600/IMG_5976.JPG" height="239" width="320" /></a></div>
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I love tuna casserole – I mean, is it even possible to have
grown up in the 70s and not love tuna casserole? I can’t remember if this is
something my mother ever made, but I know I had it at friends’ houses and it
was always a favorite. I’ve been making it for years using the recipe from the
back of a package of egg noodles and it’s always yummy. But… what if you don’t
want a can of soup? What if you want to reduce the fat in the dish? I know,
radical moves, man… but it can be done! <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrULA1l0FK2zvuPu2e1qhkgZq4l7msqyQmgyTJkaZAK-q2iLw1u-C5-iqO2LfmU5oqqReTvDsUN5EHVfV6X9QNqBlsQq6paYDvoTC7ILQKX04lcBOJoe_9j14dqh91Tz-PeCEoUScdGME/s1600/Tuna+Casserole+PKG001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrULA1l0FK2zvuPu2e1qhkgZq4l7msqyQmgyTJkaZAK-q2iLw1u-C5-iqO2LfmU5oqqReTvDsUN5EHVfV6X9QNqBlsQq6paYDvoTC7ILQKX04lcBOJoe_9j14dqh91Tz-PeCEoUScdGME/s1600/Tuna+Casserole+PKG001.jpg" height="180" width="320" /></a></div>
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First, no canned soup. Toss the tuna with lemon and some
olive oil for brightness, and then make a heavenly cheese sauce in place of the
soup. You will be so happy, you’ll never go back to The Old Ways. Oh all right,
we’ll keep the frozen peas. Frozen vegetables retain more of their vitamins
than canned and don’t contain preservatives, so they get a pass. (Gotta keep
the mid-century feel somehow.)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9IbBm6wpFVN5lgzLRcnrSlM7zTVvoDZddONUj_2gtmXZtka191bAMrDlATc9tcD2q5_YMkgARuxiuek8vUoJufQzKTNZWf29og_aBqu2a7ixkdyQXxVBoaPZC4gSLvByJFqn-GApcYU/s1600/IMG_5971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9IbBm6wpFVN5lgzLRcnrSlM7zTVvoDZddONUj_2gtmXZtka191bAMrDlATc9tcD2q5_YMkgARuxiuek8vUoJufQzKTNZWf29og_aBqu2a7ixkdyQXxVBoaPZC4gSLvByJFqn-GApcYU/s1600/IMG_5971.JPG" height="239" width="320" /></a></div>
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Noodles play a big part in many casseroles, especially this
one. Heck, some versions are called Tuna Noodle Casserole, so you see they’re
not messing around. You can use traditional egg noodles, but I like whole wheat
pasta and I like to vary the shape, from spirals to penne to shells. Go crazy…
it’s like the art you made in kindergarten with pasta and glue, only you eat
it. (You didn’t eat the glue, did you? Oopos sorry.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUd2Vktfxjw_G58u7catF3Hn1NgzSt7vOyadP-3dfmMgUu23Ra7iZyx_t08IoYdf0ucd1zEPFQstvpsD7z19A2JuxBxye2jcQQjqbC_SBwks2P8PATpGgZo97A3WAseZvJ5zGDVnbyjw/s1600/IMG_5972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUd2Vktfxjw_G58u7catF3Hn1NgzSt7vOyadP-3dfmMgUu23Ra7iZyx_t08IoYdf0ucd1zEPFQstvpsD7z19A2JuxBxye2jcQQjqbC_SBwks2P8PATpGgZo97A3WAseZvJ5zGDVnbyjw/s1600/IMG_5972.JPG" height="239" width="320" /></a></div>
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sautee the onions first...</div>
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Finally, you can make this with canned salmon if that’s what
floats your boat, and I must say that is a mighty tasty version. I might consider adding chopped scallions or
chives next time. Who knew tuna casserole was going to turn out to be such a blank
canvas! Whip some up for dinner today and let me know how you like it.<o:p></o:p></div>
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12 oz noodles<o:p></o:p></div>
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Salt and pepper<o:p></o:p></div>
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3 (5 oz each) cans tuna (in water) drained thoroughly<o:p></o:p></div>
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4 tbsp olive oil<o:p></o:p></div>
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2 tsp lemon juice<o:p></o:p></div>
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½ onion, chopped fine<o:p></o:p></div>
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1 ½ cups low sodium chicken broth<o:p></o:p></div>
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1 cup ½ and ½<o:p></o:p></div>
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6 oz shredded cheese<o:p></o:p></div>
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1 cup frozen peas<o:p></o:p></div>
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1 cup panko breadcrumbs<o:p></o:p></div>
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2 Tbsp butter<o:p></o:p></div>
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<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;"> </span><span style="text-indent: -0.25in;">Preheat oven to 425 degrees. Bring 4 quarts
water to boil on stove top in Dutch oven. Add noodles and 1 tsp salt and cook,
stirring often, until al dente. Drain pasta and set aside.</span></div>
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<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Combine tuna, 2 tsp oil, lemon juice ¼ tsp salt
and ¼ tsp pepper in a medium bowl and flake tuna into chunks with a fork; let
sit for 10 min.<o:p></o:p></div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->In now-empty pot, heat 1 tsp oil over
medium-high heat until shimmering. Add onion and cook till translucent, 6-8
min. whisk in broth and ½ and ½ and bring to a simmer for 2 min. Remove from
heat and whisk in shredded cheese, a handful at a time, till melted. Stir in
cooked noodles, tuna mixture, peas and ½ tsp salt and ½ tsp pepper (to taste).<o:p></o:p></div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Transfer mixture to casserole or baking dish.
Toast panko breadcrumbs in small pan with melted butter and sprinkle on top of
casserole. Bake until sauce is bubbling around edges, 12 to 14 min. Let cool
slightly before serving. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7qi1o0-0ryBjBrk2I2dlmAFWhCG2WvAec5hEiU4N9SuXdHic8hHpj9-Z4Z90j9g5Q9JmKw-6d6abZrlKEtSwlhWdC5e34BenFGPYwMlVMwKDrVRtKAvshcLZ49A-4WEgtz6tGnF79Ds/s1600/IMG_5973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7qi1o0-0ryBjBrk2I2dlmAFWhCG2WvAec5hEiU4N9SuXdHic8hHpj9-Z4Z90j9g5Q9JmKw-6d6abZrlKEtSwlhWdC5e34BenFGPYwMlVMwKDrVRtKAvshcLZ49A-4WEgtz6tGnF79Ds/s1600/IMG_5973.JPG" height="320" width="239" /></a></div>
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toasting breadcrumbs with butter to top it</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZLxt5KpmSWwLK16L12sZak7CpIDat1Qd3Lnfvg7K8YPs7SoazD-AbCga65JZe25hwXs2kvaE8ZSkeQNF3I6_22tPBhseDA-18xsTNpLjEgGeYSZTyMinH5nqat5ycSjUEpaXr1nniqA/s1600/IMG_5974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZLxt5KpmSWwLK16L12sZak7CpIDat1Qd3Lnfvg7K8YPs7SoazD-AbCga65JZe25hwXs2kvaE8ZSkeQNF3I6_22tPBhseDA-18xsTNpLjEgGeYSZTyMinH5nqat5ycSjUEpaXr1nniqA/s1600/IMG_5974.JPG" height="320" width="239" /></a></div>
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<o:p></o:p>carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-67850829294856027162014-08-10T10:55:00.000-07:002014-08-10T11:07:02.895-07:00Carrot Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5SVvzD8ald_hKFaLOFoXCICvs2qiM4nc6acmqJLSBAOE2-EBqaHIGXcjdcQm9Q02xi1iW8loYZO4tYosIZPJt4x2oZv1fT9V6Opi8zOLiGCCL5WLsPP6rh7EeYcyor37WNIOvHQciQE/s1600/IMG_5935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5SVvzD8ald_hKFaLOFoXCICvs2qiM4nc6acmqJLSBAOE2-EBqaHIGXcjdcQm9Q02xi1iW8loYZO4tYosIZPJt4x2oZv1fT9V6Opi8zOLiGCCL5WLsPP6rh7EeYcyor37WNIOvHQciQE/s1600/IMG_5935.JPG" height="239" width="320" /></a></div>
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Yes, I have made carrot muffins before (with a recipe for
carrot cake, see it<a href="http://carriedawaywithvintagegourmet.blogspot.com/2013/05/carrot-cake.html"> here</a>) and those were YUMMY but these are… I don’t know, different? Take my word for it, you want to make these. AND you can eat more
because they are even better for you than my previous version. ½ whole wheat
flour! Just over 200 cal each! Your whole house will smell amazing, and when
they are hot just out of the oven, there is NOTHING like them. What are you
waiting for? Try these NOW!!!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4KJvkbxhBYtK979DwDxpzKCZxIFBhDdCqTp00RC5WwPjnavsHYg3aISQ5KPRstlZ9Hqo3YlPbRz-c50WhMQcCJZbXEXonJNe5PUaNJVUJI3oCUowUezUCpPhHmuyH_n6YlSiYZKlS4E/s1600/IMG_5928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4KJvkbxhBYtK979DwDxpzKCZxIFBhDdCqTp00RC5WwPjnavsHYg3aISQ5KPRstlZ9Hqo3YlPbRz-c50WhMQcCJZbXEXonJNe5PUaNJVUJI3oCUowUezUCpPhHmuyH_n6YlSiYZKlS4E/s1600/IMG_5928.JPG" height="239" width="320" /></a></div>
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I saw a version in the new Sunset Magazine (yes, I do read
it as well as collect the old books!) for “Miracle Carrot Muffins” and it
reminded me of an old recipe from 1960’s “The Sunset Cookbook” in particular
because I wanted to make healthy carrot muffins, but I hate raisins. I recalled
a yummy recipe for Prune Bread, but… well, we’re not always in the mood for
prunes, I get it. Instead, dried cherries. And while they sound great with
cream cheese and orange zest, you seriously do not even need that. Seriously.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_OSLftX0WE0Zu80wN8bPD_7cEgXEVjcH-T2lhRdvWqep5NE9vDIFujiXQBS_XtMS1HNobpiQsfpVY3L0j2wc9p_CBL3pYAXC4Yez363zyqunq0lg0BUD4YgQUw4Q8vXpb6zOxNTvgLQ/s1600/IMG_5937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_OSLftX0WE0Zu80wN8bPD_7cEgXEVjcH-T2lhRdvWqep5NE9vDIFujiXQBS_XtMS1HNobpiQsfpVY3L0j2wc9p_CBL3pYAXC4Yez363zyqunq0lg0BUD4YgQUw4Q8vXpb6zOxNTvgLQ/s1600/IMG_5937.JPG" height="239" width="320" /></a></div>
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This prune bread is really good, but these muffins are perhaps more "accessible"</div>
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The technique is the same: soften the dried fruit in hot
water, but this new version is easier and (shocking) you don’t even need a
mixer. Got totally off the grid, man!<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXVDSnjOIhoh4M8mKJMw5vwtcbYtFMIlXinsh7suGfkhzaOS8qLE_nGz5hPpgA5XDWH201yM45L-BlyeSLarfR7BtTqyjzrH-RKe4h7GT6oM0oMJOBw7C_76k3HmkL31YeOPzoYQnZb4/s1600/IMG_5929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXVDSnjOIhoh4M8mKJMw5vwtcbYtFMIlXinsh7suGfkhzaOS8qLE_nGz5hPpgA5XDWH201yM45L-BlyeSLarfR7BtTqyjzrH-RKe4h7GT6oM0oMJOBw7C_76k3HmkL31YeOPzoYQnZb4/s1600/IMG_5929.JPG" height="239" width="320" /></a></div>
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Grating carrots smells SO GOOD! but... use a food processor, duh!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHc6Nlfmeyh7PtbbSRCfdorPamquEPWUuGlOp7lDZcaNpMkQcPaUzKsgfa9IDABhjf9kWKJHbbTbKG_Xhzi8b3uZQ2KMbSXwJmL5K7vO8fSFUO5G5Inp5aAEXiK2kegQFAe6URGLCyegQ/s1600/IMG_5930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHc6Nlfmeyh7PtbbSRCfdorPamquEPWUuGlOp7lDZcaNpMkQcPaUzKsgfa9IDABhjf9kWKJHbbTbKG_Xhzi8b3uZQ2KMbSXwJmL5K7vO8fSFUO5G5Inp5aAEXiK2kegQFAe6URGLCyegQ/s1600/IMG_5930.JPG" height="239" width="320" /></a></div>
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No mixer, just "whisk" the flours. OK.... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYsVG5re8yhzaNcL7Qyb0sVXy7xNg_x_LqoaSTZHBZ-tZc3qcsomZleSnT2WsGducyNURmg_L4sIgLmDpEfjyi4xE-uAPRv_HNds_Eel5rMEo-oL2IADmgjfd2emUiMNjx09tjid50r0/s1600/IMG_5932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYsVG5re8yhzaNcL7Qyb0sVXy7xNg_x_LqoaSTZHBZ-tZc3qcsomZleSnT2WsGducyNURmg_L4sIgLmDpEfjyi4xE-uAPRv_HNds_Eel5rMEo-oL2IADmgjfd2emUiMNjx09tjid50r0/s1600/IMG_5932.JPG" height="239" width="320" /></a></div>
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Softening the dried fruit while melting the butter - this smells HEAVENLY and very fall-like. Who needs scented candles???</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL7N-tiHEghAQrt_CjgbFuM6y18WRo-oPgIy1McrP8hkhBMTrEpOZ5hMgajWXgo7U2f5Y1IhBJvOXSA6xDkpnPLCy-uRGlyPxWukVeZ8Gs3xKM7ANMhIYj3T1O9hCkYs2x5bMtaijB1U/s1600/IMG_5933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL7N-tiHEghAQrt_CjgbFuM6y18WRo-oPgIy1McrP8hkhBMTrEpOZ5hMgajWXgo7U2f5Y1IhBJvOXSA6xDkpnPLCy-uRGlyPxWukVeZ8Gs3xKM7ANMhIYj3T1O9hCkYs2x5bMtaijB1U/s1600/IMG_5933.JPG" height="320" width="239" /></a></div>
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Going into the oven...</div>
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Ingredients: <o:p></o:p></div>
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1 1/3 cups sugar<o:p></o:p></div>
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¼ cup butter (in you want to make these vegan, use margarine)<o:p></o:p></div>
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1 ¼ cups shredded carrots (food processor, hello!)<o:p></o:p></div>
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1 cup dried cherries (or raisins, eww)<o:p></o:p></div>
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1 tsp. each salt, cinnamon, and ground allspice<o:p></o:p></div>
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¼ tsp. ground cloves<o:p></o:p></div>
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1 cup each all-purpose and whole wheat flour<o:p></o:p></div>
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1 tsp. each baking powder and baking soda<o:p></o:p></div>
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4 oz cream cheese<o:p></o:p></div>
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1 Tbsp. orange zest<o:p></o:p></div>
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Method: </div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Preheat oven to 375 degrees. Put sugar, butter,
carrots, raisins, salt spices and 1 1/3 cups water in a medium saucepan. Heat over
high heat, stirring occasionally, just until mixture comes to a boil. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Whisk flours, baking powder and baking soda together
in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not
overmix.<o:p></o:p></div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Spoon mixture into greased muffin cups.<o:p></o:p></div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake until browned and a toothpick comes out
clean, about 15 min. Let cool on a rack. <o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkL0emZxsvRQgSIA0Fqs9vjPSKTNPMJpoAqLZrjiYj9qWeQ9phdA-EV7ZHGFzsHSzBCX5HFcHz8IKtD5iXx2-tExCCnfbPOGvKsDJkDQaMemoAJyhIPvMyKYuAeXyWob70VFFdwgnPdM/s1600/IMG_5934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkL0emZxsvRQgSIA0Fqs9vjPSKTNPMJpoAqLZrjiYj9qWeQ9phdA-EV7ZHGFzsHSzBCX5HFcHz8IKtD5iXx2-tExCCnfbPOGvKsDJkDQaMemoAJyhIPvMyKYuAeXyWob70VFFdwgnPdM/s1600/IMG_5934.JPG" height="239" width="320" /></a></div>
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15 min later = YUM!</div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Blend cream cheese with zest and serve with
muffins (optional)<o:p></o:p></div>
carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-1499623831889138262014-07-23T07:29:00.001-07:002014-07-23T07:33:00.333-07:00Grasshopper Pie x 2<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5B6Oepf3yWSABrxdYoDCykwU_Cz8ZRZJs2IXkH96-lzMjgFu7TgvxaMfyXZY6chi04MxLA_28NlpjsEwqjX7HSCs-cOn0dXDL2S9jDReurK74AHszjelCNWMzSZpqHRbD3zeouhNpHng/s1600/photo+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5B6Oepf3yWSABrxdYoDCykwU_Cz8ZRZJs2IXkH96-lzMjgFu7TgvxaMfyXZY6chi04MxLA_28NlpjsEwqjX7HSCs-cOn0dXDL2S9jDReurK74AHszjelCNWMzSZpqHRbD3zeouhNpHng/s1600/photo+(3).jpg" height="263" width="320" /></a></div>
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Summer – it just screams pie, right? The call is too loud to
disregard, clean eating efforts be damned. My excuse is, when I make a pie and
take it somewhere, at least it won’t be in the house so that I am tempted to eat
the whole thing. Plus, the purchasing of bizarre, mystery liqueurs to make a
dessert is half the fun! Take it to a party and make other people eat it! Yeah,
that’s the ticket…<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpL3SGuNsiFItsQu-C85wOR-YhQhbQ1uZPkJrmu-2IX0gomgQqHqY0PEQZFxxWk8uassSRkubStDchxKs_IDxHAeQhBOTpr50PhMYMJGsk-3W9cfpmrYVeSuNkODEFF_TzBt_uLVhhto/s1600/Jell-O+Book+-+G+pie001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpL3SGuNsiFItsQu-C85wOR-YhQhbQ1uZPkJrmu-2IX0gomgQqHqY0PEQZFxxWk8uassSRkubStDchxKs_IDxHAeQhBOTpr50PhMYMJGsk-3W9cfpmrYVeSuNkODEFF_TzBt_uLVhhto/s1600/Jell-O+Book+-+G+pie001.jpg" height="320" width="222" /></a></div>
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There are many versions of Grasshopper Pie (including one made with ice cream which I did not try), but I naturally
gravitated first to one made with Jell-O, my eternal love – that most versatile
of sugary powders. I will share it with you, but I warn you – it’s not the
best. It is entirely too sweet, and It has to be mixed with Cool Whip, for
heaven’s sake. Yuck! Why did I think *that* would taste good? Cool Whip –
something I had only heard about until I began recreating vintage recipes for
this blog, something I didn’t even know where to find in the grocery store.
(Tip: you find it in the freezer section. And it’s strangely weightless. And
tastes of chemicals.) Still, this is the first version of the pie that I made,
so here is the recipe, from 1988’s “Jell-O: Fun and Fabulous Recipes”. Yeah,
some are more fabulous than others…<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg6KAsjwCb5QxZ9y8paL2yP5MBfjjtbatjdOjhyR1nt1xWf_p6WIlDFgd1P2lj8PE4JszUA2nMnbmqvIdo-zYqLagUOA9sAxkzglXJ79hAIWbjaYshr71NR86vwfigHWCB_H26hYCPzw/s1600/Jell-O+Book+-+G+pie002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg6KAsjwCb5QxZ9y8paL2yP5MBfjjtbatjdOjhyR1nt1xWf_p6WIlDFgd1P2lj8PE4JszUA2nMnbmqvIdo-zYqLagUOA9sAxkzglXJ79hAIWbjaYshr71NR86vwfigHWCB_H26hYCPzw/s1600/Jell-O+Book+-+G+pie002.jpg" height="320" width="204" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_HrBk5q99pokNBRqtBhZ3c2KREGVuGBhqsaykRjajRBUwpm57I1kq6jnHQG1J6zPXv50TU_Sdg523m2R0vS7Y77GE8wLVTsJpad2U0jrGFismihS_ZamKL65cbfLio0Tz_ShButhOaI/s1600/G+pie+ingred.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_HrBk5q99pokNBRqtBhZ3c2KREGVuGBhqsaykRjajRBUwpm57I1kq6jnHQG1J6zPXv50TU_Sdg523m2R0vS7Y77GE8wLVTsJpad2U0jrGFismihS_ZamKL65cbfLio0Tz_ShButhOaI/s1600/G+pie+ingred.JPG" height="320" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_dUD6owO8zIzBwuMVcF5seDWuRAQiSRNLBiDnBvt2Exqw5GvtkojYif5xvoHoG0aYxXgSTcdCj9b_XteBhQIGeuRs8WjmruhXGcn9jRyX4dKFaCSt9C8P6KQmG8Lu7K0_u5pzlDXSUw/s1600/G+pie+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_dUD6owO8zIzBwuMVcF5seDWuRAQiSRNLBiDnBvt2Exqw5GvtkojYif5xvoHoG0aYxXgSTcdCj9b_XteBhQIGeuRs8WjmruhXGcn9jRyX4dKFaCSt9C8P6KQmG8Lu7K0_u5pzlDXSUw/s1600/G+pie+mix.JPG" height="320" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwAX-lMQNEhzf6p4KqJkQqQIw84uszkyMLSre-5Z0OCRV7HvWLVHfQI2eUyn7zZ6Of8sOkheCz9i7y2kMmiUkXKOUw_BITr2tH8JvnABrre8kguPnuTxXoQp2v_t5L5tWny7PWzdV-3o/s1600/photo+1+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwAX-lMQNEhzf6p4KqJkQqQIw84uszkyMLSre-5Z0OCRV7HvWLVHfQI2eUyn7zZ6Of8sOkheCz9i7y2kMmiUkXKOUw_BITr2tH8JvnABrre8kguPnuTxXoQp2v_t5L5tWny7PWzdV-3o/s1600/photo+1+(1).JPG" height="320" width="239" /></a></div>
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Looked great, but too sweet. Plus, shame on me for not
making my own pie crust!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EiwyZG-p6iQ7DoGhp6Ndri8y0qnyVzR1od8ouMn8PaUz5TUzdRNtJYljk15q6CIMMhE0cAiDCAoyelBrRZx_SoDlb3PjBk5r0vn3EHAdVUgiznlEGq309MYX-EJd8NCj9ZOf2qGP1yQ/s1600/photo+3+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EiwyZG-p6iQ7DoGhp6Ndri8y0qnyVzR1od8ouMn8PaUz5TUzdRNtJYljk15q6CIMMhE0cAiDCAoyelBrRZx_SoDlb3PjBk5r0vn3EHAdVUgiznlEGq309MYX-EJd8NCj9ZOf2qGP1yQ/s1600/photo+3+(1).JPG" height="320" width="239" /></a></div>
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Next, I turned to a more trustworthy source, my Betty
Crocker Cookbook from 1969. Thank you Betty for relying on the old stand-by,
melted marshmallows, to create the filling in the pie! And remarkably, other
than the marshmallows, Oreos and food coloring, this version of grasshopper pie is made
with actual real ingredients – things I know! That are not highly processed! I
had a good feeling about this. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10Q5j4kPusINLAKPwIbexq7JAEt36VcQgsNwh_Ml5LPQZZqMJZ03oofkkaJP-_qkBVqN52kxESttTjEGmlhiS1VhovHLHWzpOqimm_-vu8EWJzK51nvG4ZCV5IgAc1u39LUIEU9k0Xk4/s1600/B+C+Cookbook001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10Q5j4kPusINLAKPwIbexq7JAEt36VcQgsNwh_Ml5LPQZZqMJZ03oofkkaJP-_qkBVqN52kxESttTjEGmlhiS1VhovHLHWzpOqimm_-vu8EWJzK51nvG4ZCV5IgAc1u39LUIEU9k0Xk4/s1600/B+C+Cookbook001.jpg" height="320" width="243" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjPgC9RL0RZNlBSnmG8Au1fC7ltyKe4pD-WIkmEjqYquztM1rvie4k5qgsl_jgpbZb_yruv4urzJVTedIkN2crH92GieSQ0Ze_rGT9cZB7cuXOEI5oVYhHjQbPoxpw7_9dSRf_xqlQIo/s1600/Grasshopper+Pie001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjPgC9RL0RZNlBSnmG8Au1fC7ltyKe4pD-WIkmEjqYquztM1rvie4k5qgsl_jgpbZb_yruv4urzJVTedIkN2crH92GieSQ0Ze_rGT9cZB7cuXOEI5oVYhHjQbPoxpw7_9dSRf_xqlQIo/s1600/Grasshopper+Pie001.jpg" height="320" width="296" /></a></div>
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First: the crushing of the Oreo cookies to make the crust.
Yes, you could use chocolate wafers but I was making this pie for a party at my
Dad’s, and the local store didn’t have the right kind. So, crush up Oreos (Fun! Place them in a plastic bag and go to town with a meat tenderizer! BANG!), then mix
with ¼ cup melted butter, form in the pie dish and bake for 20 min, then chill.
<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomYJIVFbeMAhgxOyufc6FoSTNVKJ2bHmXykv6PzOMZbRWkYQoUgnQdijVf04tk1kOnZeL5XRi92U0SZ7MOhW8Hc8KGwibTSqQPPvAqm5bh539IBhOMI1STtG4nRQ3AT8U4k-1j0ilC8U/s1600/photo+1+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomYJIVFbeMAhgxOyufc6FoSTNVKJ2bHmXykv6PzOMZbRWkYQoUgnQdijVf04tk1kOnZeL5XRi92U0SZ7MOhW8Hc8KGwibTSqQPPvAqm5bh539IBhOMI1STtG4nRQ3AT8U4k-1j0ilC8U/s1600/photo+1+(2).jpg" height="239" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNPj7Dt0pHqU3Jn5mCpFdz2zuqTXoglZqDoc92r-a6bkOWKI4L1AU2zR_umhaiGcHwo_YS0iFR_vwxDY9AM5mxJ_kl9gGdu-VXKGkdNKovtC4o0TKR37dGuzkCUwWp25dPsSu2iuq8so/s1600/photo+3+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNPj7Dt0pHqU3Jn5mCpFdz2zuqTXoglZqDoc92r-a6bkOWKI4L1AU2zR_umhaiGcHwo_YS0iFR_vwxDY9AM5mxJ_kl9gGdu-VXKGkdNKovtC4o0TKR37dGuzkCUwWp25dPsSu2iuq8so/s1600/photo+3+(2).jpg" height="239" width="320" /></a></div>
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The only thing tricky about this pie is that there are
several steps and each one requires</div>
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chilling before and/or after. It doesn’t
take long to put together, but the overall time will be a few hours because of chill time. So plan to, you know,
chill, between steps. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4ebqiWN8BY2bZb1nrazaI5t3vbF1Ha4M3YLCeRsSzvCMXI38bGjHp4yqA98haIYU_ZFQOoYcyPAsXdoWEBeS6A0u5o27Xy9iOxBP16Zn3mwfGfY6uZt1-hMY1Mi4VKbiXJSrazXe43I/s1600/photo+2+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4ebqiWN8BY2bZb1nrazaI5t3vbF1Ha4M3YLCeRsSzvCMXI38bGjHp4yqA98haIYU_ZFQOoYcyPAsXdoWEBeS6A0u5o27Xy9iOxBP16Zn3mwfGfY6uZt1-hMY1Mi4VKbiXJSrazXe43I/s1600/photo+2+(2).jpg" height="239" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjB7Ig0xU2gqZxlVftL2vdMeRuUTRZGfNvl5eV-HFwlIbVSxYrCyLHsF19mo1mmUB3J46zyaf46PAe7iHmI1QOqTnbX2gWzc2K8rmlOCdALDWrFwQbNuAmnu-KDzGF9TRkgNLiUhyphenhyphenBOhI/s1600/photo+4+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjB7Ig0xU2gqZxlVftL2vdMeRuUTRZGfNvl5eV-HFwlIbVSxYrCyLHsF19mo1mmUB3J46zyaf46PAe7iHmI1QOqTnbX2gWzc2K8rmlOCdALDWrFwQbNuAmnu-KDzGF9TRkgNLiUhyphenhyphenBOhI/s1600/photo+4+%25282%2529.jpg" height="320" width="289" /></a></div>
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I succumbed to lure of green food coloring, essentially
because it is an amusing novelty to prepare food that is green, but honestly
you don’t need it – the crème de menthe provides a green tint. And speaking of
food that is green, after these two pies, my next experiment was with another
green pie, featuring a secret ingredient that provided the color and
consistency: avocado! However, that is a story for another time. Spoiler: it is
NOT something I will be making again. I’m kind of thinking of going back to
fruit pies…<o:p></o:p></div>
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"The Best"? DON'T BELIEVE THE HYPE. This is a lie. Sorry...</div>
carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-91543173515218122682014-06-01T20:30:00.000-07:002014-06-01T20:30:02.615-07:00Poppy Seed Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4zIQpsyDbIHOodEfgclzorA7WTZQYpkyUizcc5bSGxAzewP5EPwK7rNClcTtAbk2mMz4y3bfsCCHQS8486SLJVorSDa9auoKg-hYsF86bSu2JGjNcuj9py3ukgHXD5JojmIBVdFS6VU/s1600/IMG_4641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4zIQpsyDbIHOodEfgclzorA7WTZQYpkyUizcc5bSGxAzewP5EPwK7rNClcTtAbk2mMz4y3bfsCCHQS8486SLJVorSDa9auoKg-hYsF86bSu2JGjNcuj9py3ukgHXD5JojmIBVdFS6VU/s1600/IMG_4641.JPG" height="320" width="239" /></a></div>
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Tasty even with no frosting! </div>
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Do you ever crave a taste from childhood that you just can’t
find anywhere? For me, it’s my mother’s poppy seed cake, and I found it in the
adorable “Hasty Lady Cookbook” from BEST YEAR EVER IN THE HISTORY OF MANKIND, 1971
– thank you, League of Women Voters of Illinois! <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOQUZVv9TSj7s4Cykf1Qx-h5LwsgcnHjrJZHsMCIKus06Cu09vb_8YJjsLFdmmdxXHCONPmXONvhPnqCQkO6P9p6w7LBYIK40ZJ3MrbWlio6BTMtQTDTtHDRUcbikh6m1JRYV9ZNdhso/s1600/Hasty+Lady.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOQUZVv9TSj7s4Cykf1Qx-h5LwsgcnHjrJZHsMCIKus06Cu09vb_8YJjsLFdmmdxXHCONPmXONvhPnqCQkO6P9p6w7LBYIK40ZJ3MrbWlio6BTMtQTDTtHDRUcbikh6m1JRYV9ZNdhso/s1600/Hasty+Lady.jpg" height="239" width="320" /></a></div>
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My favorite cookbook ever in terms of format. I love 1971!</div>
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Now I know you’re thinking, but Carrie, you’re always saying
you don’t use mixes and packaged foods are gross – and you’re right. But there
are times when you’ve got to eat that foot that’s in your mouth if you want to
eat cake. So there you are. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmRuAJzAohK_3E3nPAEM-mWlwSjkFQBebYhRRxbsHhF85r8BeubWmjY80a0GLR89HKSjTzpCHgHklO9Aq8sTfi6fsQ-w31EFJ9FroHpbsAjq08jn4Us0L5I6dmgPMCfJJrb23r0-hfmo/s1600/IMG_4639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmRuAJzAohK_3E3nPAEM-mWlwSjkFQBebYhRRxbsHhF85r8BeubWmjY80a0GLR89HKSjTzpCHgHklO9Aq8sTfi6fsQ-w31EFJ9FroHpbsAjq08jn4Us0L5I6dmgPMCfJJrb23r0-hfmo/s1600/IMG_4639.JPG" height="239" width="320" /></a></div>
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Don't you love how I have the organic eggs to offset the cake mix?</div>
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This cake calls for cake mix and Jell-O pudding mix (Hah! My
one processed food go-to, Jell-O! My eternal love!) and then some pantry
staples, including “Butter-flavored oil” – WHAT THE HECK? I’m sorry, I don’t
know what that is and I don’t want to know what that is. Let’s just go with
vegetable oil, how ‘bout. Oh and cream sherry – is just a nicer quality than “cooking
sherry” which, if you’ve talked to any chef, isn’t good enough to clean the
toilet with anyway. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP8S18LVgase5BscT5wj25mkjKoEl0GccT_glzBG0W0UmZahC2TCGDtP2l87Q0I4qzlPGxesBoIKZtO4bnFdfzIMNsDHCPC8rlE5gX_wqgBTU5aZl8QGIv6s91hW4LJrmXuPff5WQdrg/s1600/IMG_4640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP8S18LVgase5BscT5wj25mkjKoEl0GccT_glzBG0W0UmZahC2TCGDtP2l87Q0I4qzlPGxesBoIKZtO4bnFdfzIMNsDHCPC8rlE5gX_wqgBTU5aZl8QGIv6s91hW4LJrmXuPff5WQdrg/s1600/IMG_4640.JPG" height="320" width="239" /></a></div>
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Going into the oven - soon it will smell REALLY GOOD!</div>
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Finally, this cake is nice and moist even with no glaze,
though the glaze is a nice touch. If you want to make it look fancy and French-ify
it, shake some powdered sugar over the top with a sieve and stick a sprig of
mint or edible flower next to the cake et voila, nobody knows it came from a
mix! Enjoy.<o:p></o:p></div>
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Poppy Seed Cake<o:p></o:p></div>
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1 pkg (18.5 oz) yellow cake mix<o:p></o:p></div>
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1 pkg (3.75 oz) instant vanilla pudding mix<o:p></o:p></div>
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4 eggs<o:p></o:p></div>
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1 cup sour cream<o:p></o:p></div>
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½ cup butter-flavored oil<o:p></o:p></div>
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½ cup cream sherry<o:p></o:p></div>
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1/3 cup poppy seeds<o:p></o:p></div>
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Combine all ingredients, stirring to blend. Beat at medium
speed of electric mixer for 5 minutes, or 700 strokes (!!!) by hand. Scrape
sides of bowl frequently.<o:p></o:p></div>
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Pour into greased 10 inch bundt pan. Bake at 350 degrees for
1 hour. Cool in pan for 15 minutes; turn out on wire rack. Cool<o:p></o:p></div>
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If desired, glaze with thin confectioners’ icing flavored
with cream sherry.<o:p></o:p></div>
carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-83216500646682788752014-03-09T16:34:00.000-07:002014-03-09T16:34:04.850-07:00Lemonade (Silver Palate)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9bucq-b_ks6QphcZBj3UacRcpxKEo8hb74X-2mFz8nJlcBdo6LdCBJ8XzxW8gZSMkCatutt3tImSaCWfcyj4Pg9X8kzTToXtvtgTalmzgkhLBph8OGgqLIrXgKfFWQQAc1ePbp5TpPk/s1600/Lemonade+before.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9bucq-b_ks6QphcZBj3UacRcpxKEo8hb74X-2mFz8nJlcBdo6LdCBJ8XzxW8gZSMkCatutt3tImSaCWfcyj4Pg9X8kzTToXtvtgTalmzgkhLBph8OGgqLIrXgKfFWQQAc1ePbp5TpPk/s1600/Lemonade+before.JPG" height="320" width="239" /></a></div>
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I don’t think I even need to repeat the adage about what to
do if life gives you lemons, because in this case it was my boss who gave them
to me! He actually has a very productive tree right here in San Francisco, and
I am overjoyed when he brings me bags of lemons, especially today because I had
a bake sale / fundraiser for my daughter’s school <a href="http://hmes-sfusd-ca.schoolloop.com/">(Harvey Milk Civil Rights Academy in the Castro)</a> and so I volunteered to bring lemonade. Good thing, too,
because it was a rare hot day in the city and we drank that up like there was
no tomorrow!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOx42DpsgXyYX6gZyVggdohVpXFH5u4L5YSJfHB4XaU3vOT9Fhq5E3q_2UpTNKxMH2-cbgKKJR487JPzpP6hD4nCt5G3rWi-mfNJyEisOP9U6MzT5-f3tuA7wtzMS1kPKePQEDCG1Hlw/s1600/Lemonade+at+park.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOx42DpsgXyYX6gZyVggdohVpXFH5u4L5YSJfHB4XaU3vOT9Fhq5E3q_2UpTNKxMH2-cbgKKJR487JPzpP6hD4nCt5G3rWi-mfNJyEisOP9U6MzT5-f3tuA7wtzMS1kPKePQEDCG1Hlw/s1600/Lemonade+at+park.JPG" height="239" width="320" /></a></div>
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Here we are in San Francisco's lovely Dolores Park where we raised nearly $200 to send the 4th graders to camp, yay!</div>
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This lemonade is the best you will ever taste, hands down.
Don’t even bother with any other recipes. Just don’t. My mom taught me this
one, from her (and now my) favorite cookbook of all time, The Silver Palate Cookbook - the 1982 masterwork from Sheila Lukins and Julee Rosso, and I guarantee you
will have people exclaiming in the street that it is the best thing they have
ever tasted. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIecJ8u2HeqhyphenhyphenrFetTa1aQAKKVFeeCyHF-LFFPDVhBZGT1tg_FWNizp2otXgoLOE2sh1ern3sEvLWC9bC23_zXv0148IceoeLgAgtFqqGqIS4vNakjT3YUcRKpcQOzobQXZEvNN7fva4/s1600/Silver+P+cover.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIecJ8u2HeqhyphenhyphenrFetTa1aQAKKVFeeCyHF-LFFPDVhBZGT1tg_FWNizp2otXgoLOE2sh1ern3sEvLWC9bC23_zXv0148IceoeLgAgtFqqGqIS4vNakjT3YUcRKpcQOzobQXZEvNN7fva4/s1600/Silver+P+cover.JPG" height="320" width="239" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJODkc0RZg5wzCbDoL1-HACxUVjnQwmFYBfr2voHCGi-iU5mbFLXl1D8JPTHreQK3UnhVTBxizCfHkYzl_S08Iw83sL14vxY1P47AM8_oIYzO6JC72IYopEphBQ1sVvNXiaR4ETweKRQ/s1600/Silver+P+lemonade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJODkc0RZg5wzCbDoL1-HACxUVjnQwmFYBfr2voHCGi-iU5mbFLXl1D8JPTHreQK3UnhVTBxizCfHkYzl_S08Iw83sL14vxY1P47AM8_oIYzO6JC72IYopEphBQ1sVvNXiaR4ETweKRQ/s1600/Silver+P+lemonade.JPG" height="320" width="239" /></a></div>
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The only thing I ever adjust is the tartness. I love it very
very tart, but when I make it for kids I do add more sugar. And you want to use
super-fine (Baker’s Sugar) because it dissolves so easily. Get some lemons and
get happy!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirOCQIqjNdDMizpvcLxfn8k_d-LY8PivVFtA79lu0UGYSPRuGwXstCB-AkuB2uF5W7EAOKBiy4fiLuS9DVQV_G3PH8AMY9Tb3F4qS1m4ozv5320ZnqyOl6afqI9lScx8slVvF_g7BpRY/s1600/Lemonade+Serving.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhirOCQIqjNdDMizpvcLxfn8k_d-LY8PivVFtA79lu0UGYSPRuGwXstCB-AkuB2uF5W7EAOKBiy4fiLuS9DVQV_G3PH8AMY9Tb3F4qS1m4ozv5320ZnqyOl6afqI9lScx8slVvF_g7BpRY/s1600/Lemonade+Serving.JPG" height="320" width="239" /></a></div>
My daughter ladling out cups for thirsty park goers. Isn't she proud!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP_6H2erKvY6c1Mz-nHcBV5GshxIffIqF7-MixurqQwVmvgOMKp9nmmrCuEblB9ypyq21EwdHWpAEk7WfDYU3z4KFCr3v9mhX2heJ854bUHAeD8MdlL7a7_IP4lyp3BceyFwq9ArKKvc/s1600/Lemonade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP_6H2erKvY6c1Mz-nHcBV5GshxIffIqF7-MixurqQwVmvgOMKp9nmmrCuEblB9ypyq21EwdHWpAEk7WfDYU3z4KFCr3v9mhX2heJ854bUHAeD8MdlL7a7_IP4lyp3BceyFwq9ArKKvc/s1600/Lemonade.JPG" height="320" width="239" /></a></div>
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I always add some cut up lemons for looks, especially when using an (otherwise un-chic) industrial vat.</div>
carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-26921008396591208572014-03-02T20:43:00.001-08:002014-03-02T20:43:24.791-08:00Quick Chocolate Cake<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KRqFdOmjblhmYi_jiFScLFuuNI2nGv4Bl6JaQLqZ7jdrrYVcCOGuviIXfySIqIhEEtqsBODEA6Uhs1SzCydLb8H2RkEf6VvoeZLArGyYoW3fVD7fOW679fouTNoIy3E_jM2F8EmQg74/s1600/Quick+cake+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KRqFdOmjblhmYi_jiFScLFuuNI2nGv4Bl6JaQLqZ7jdrrYVcCOGuviIXfySIqIhEEtqsBODEA6Uhs1SzCydLb8H2RkEf6VvoeZLArGyYoW3fVD7fOW679fouTNoIy3E_jM2F8EmQg74/s1600/Quick+cake+6.JPG" height="239" width="320" /></a></div>
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I love cake. OHMYGOD do I love cake. And I'll be honest, this is not the best cake ever, but when you just WANT CAKE
(and come on, we all know there are times when nothing will do but cake!), this
is FAST and YUMMY. Why buy a mix when you can literally throw things into the
baking dish itself, bake for 20 minutes, and then happily scald your tongue on
home-made cake? I couldn’t say. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZ5vR5p8R2ggugxi8z5tzcQDYmKU09PoR42Zr0dMqvWdT8-KV92KvDlY74hGCvMSEWBySF6-bzNadr93Kv1JRlvW7jzOV1f_5qdhYnccxH9LTXA2bU2o-FLKZWxivlxSYzb8ha8trYh8/s1600/Just+Desserts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZ5vR5p8R2ggugxi8z5tzcQDYmKU09PoR42Zr0dMqvWdT8-KV92KvDlY74hGCvMSEWBySF6-bzNadr93Kv1JRlvW7jzOV1f_5qdhYnccxH9LTXA2bU2o-FLKZWxivlxSYzb8ha8trYh8/s1600/Just+Desserts.JPG" height="320" width="239" /></a></div>
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Susan Katz’s brilliant 1978 “Just Desserts – Fast but Fancy”
is one of my favorites. She has so many ideas that I would like to quit my day
job to cook each and every one of them… well, I can dream, right? She even has
a chapter entitled Desserts for Dinner. (She has also written a book called “100
ways to use yogurt besides eating it out of a container” – LOVE her to death!).
When the sudden NEED FOR CAKE struck me, I turned to her and she did not disappoint.
<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKr6DDMMmij_YD0iZ-7g12-OuLPAJTIvGi7EQ9L-wyeZDiZBkGBxqmvCB3Ial7nscTwl4ooxf0VZUu6TQVS9PM9BTwSbuqsMCVoBa-sZaHIN-XhbkQoAZXs5WeoqfyFK8KuVst3Rrljg/s1600/Quick+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKr6DDMMmij_YD0iZ-7g12-OuLPAJTIvGi7EQ9L-wyeZDiZBkGBxqmvCB3Ial7nscTwl4ooxf0VZUu6TQVS9PM9BTwSbuqsMCVoBa-sZaHIN-XhbkQoAZXs5WeoqfyFK8KuVst3Rrljg/s1600/Quick+Cake.JPG" height="239" width="320" /></a></div>
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This recipe – better than cake mix, I swear – is fun in that
you mix it right in the baking dish. Seriously people, you are going to have
cake SOON, and barely any dishes to wash! GET ON THIS! Even kids can do it, in
fact it is perfect for them. Don’t have a mixer? Or are you just lazy? Who
cares. YOU can make cake. <o:p></o:p></div>
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The only trick is that she’s not kidding when she says “There
must be no delay in baking after adding vinegar” because that will activate the
baking soda, and if not baked right away, the cake won’t rise. So be sure to
have all your ingredients out in advance. This is as good a way to reinforce
the practice of mise-en-place if I ever knew one! There: justification for
baking cake: to teach yourself the importance of proper kitchen prep. (Not that
you needed any justification.... ) <o:p></o:p></div>
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Dump in the ingredients!<br />
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Mix well - and get into the oven IMMEDIATELY once the vinegar is stirred in!<br />
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You can frost this cake with just about anything, or heat up
a nice glaze of chocolate, butter and a little grand marnier, or perhaps whisey
and black cherries…. Possibilities are endless. You’re welcome. <o:p></o:p></div>
carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-80718049493550636552014-02-23T12:09:00.000-08:002014-03-23T08:38:28.891-07:00Whole Grain Wheat Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHtkvbHVCX3gk2c0FA_gzwnXvvchCbILBBvC1P4fR-vDscru1DDqntTFY9Zz-xBaOQRIHeuxQKOuqtxyUKGhQf6R5fnI7CL4UQjT5XIbUXgeVgAGsfnS3bgcwOymUvHyro9dprT2rmF0/s1600/wheat+pc+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHtkvbHVCX3gk2c0FA_gzwnXvvchCbILBBvC1P4fR-vDscru1DDqntTFY9Zz-xBaOQRIHeuxQKOuqtxyUKGhQf6R5fnI7CL4UQjT5XIbUXgeVgAGsfnS3bgcwOymUvHyro9dprT2rmF0/s1600/wheat+pc+4.JPG" height="239" width="320" /></a></div>
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Who doesn’t like pancakes? Sunday mornings I pretty much
always make pancakes or their cubist friends waffles – unless I’m getting
fancier with a soufflé or something. But pancakes! Other than the occasionally
interminable flipping, they are easy and can even be healthy. Witness: this recipe with actual whole wheat. Drown in
it enough syrup, and you won’t even know it’s good for you!<o:p></o:p></div>
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I always look for new recipes and since I have a new blender
(I have a problem with blenders. I have blown up the motors in about 7 so far…)
I turned to my trusty 1967 gem, the “Miracle Blender Cookbook - The Fine Art of
Modern Blending” by “Tested Recipe
Publishers”. These nameless Testers were willing to put blender mechanism to
the test with whole wheat (or wheat berries, as my grandmother called them) and
I did too. After quite a lot of motor screaming and the faint smell of smoke, I
will say the texture was rather charming. I might go back to my fave recipe
which uses whole wheat flower, but for an interesting change, get out your
power mowers – I mean blenders – and try this one!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oVY9cyBantWoeSdHjO0pieyas6DRfJmX-0Ofu9fD66CHr5_Lrx0nEYrq_l-c86Ro4MWJABPTPEpygnch5uKm-LRGEwkPnYPURTpWzA7BMSpaU_D-Uqsh6ImYgQacc9vBUBq3i_F-r3E/s1600/Miracle+Blender+wheat+pc+photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7oVY9cyBantWoeSdHjO0pieyas6DRfJmX-0Ofu9fD66CHr5_Lrx0nEYrq_l-c86Ro4MWJABPTPEpygnch5uKm-LRGEwkPnYPURTpWzA7BMSpaU_D-Uqsh6ImYgQacc9vBUBq3i_F-r3E/s1600/Miracle+Blender+wheat+pc+photo.JPG" height="320" width="239" /></a></div>
Above: still life from the book (1967) Mine is not so far off, but sadly I am lacking sheaves of raw wheat. Aww shucks ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUkftmCzDA5xNQMLDTZ05fZr5WRsodyrfE1iMTCuQ0ddi27eO4bhKLQWyRyVZgbv8cwy_yKrVf9iDBQu_Ql2aiqFTBODwC2ffe26aEJlHqchGlteaswP4G-Sbfee7vENMdWRiflvhkAs/s1600/Miracle+Blender+wheat+pc+recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUkftmCzDA5xNQMLDTZ05fZr5WRsodyrfE1iMTCuQ0ddi27eO4bhKLQWyRyVZgbv8cwy_yKrVf9iDBQu_Ql2aiqFTBODwC2ffe26aEJlHqchGlteaswP4G-Sbfee7vENMdWRiflvhkAs/s1600/Miracle+Blender+wheat+pc+recipe.JPG" height="320" width="239" /></a></div>
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Naturally pancakes are yummy for breakfast, but if you have leftover batter (and this recipe will give you plenty so you will) just flip them up now and save for later. A delightful snack later with peanut butter, or butter and jam for dessert, or even with meat and veg with dinner! Come on, get creative (man)!</div>
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Look, I even sifted the flour! (Cheater admission: often I just fluff it around with a fork.) But not when I MEAN BUSINESS:<br />
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On the Griddle!</div>
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carrieswinghttp://www.blogger.com/profile/02466048494565856100noreply@blogger.com0tag:blogger.com,1999:blog-383088001266939462.post-52385918938956649482014-02-21T19:23:00.000-08:002014-02-21T19:24:36.666-08:00Three Interesting Soups<div class="separator" style="clear: both; text-align: center;">
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In winter, I often feel like soup, and I love the graphics
on the cover of Martin Lederman’s 1956 “Slim
Gourmet’s Soup Book – Five hundred soups from five cans” but I had never used it, as his recipes are a bit vague (more on that in a moment) and call for
canned soup, which I don’t love. Nevertheless, I decided to try a few because they
were all quick recipes I could make after work, and we all need more quick
go-to things to whip up while we’re still able to stand after a long day. The
more I read, the more fascinated I became with “The Slim Gourmet” and his
wheels, which remind me so much of art school! I tried three of the 500 soups,
and despite my suspicion of cans, and of sensing a metallic taste in one of the
soups (corrected with a couple turns of the pepper grinder), they are quite
yummy and he is actually on to something here!<o:p></o:p></div>
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This is a gourmet cooking book that just happens to feature
cans, because the time it was written was the dawning of the processed food
industry, when we celebrated their glory: Economical! Never spoils! Clean, tidy
and measured! One certainly cannot mistake this with “white trash” cookery,
because he instructs you to add sherry, minced aromatic herbs and fine cuts of
meats (even lobster!) to the cans to create versions of many existing soups, or
variations on themes. Mr. Lederman calls this “upbreeding” (!!!) and suggests
the idea came from mixing gin with juices to create cocktails, thus raising the
gin to a higher level as a new creation. (Ahhh, gestalt theory in food!)<o:p></o:p></div>
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This was the best soup - from the Chicken Soup Wheel: Chicken Broth / Mushroom Soup / Asparagus Tips and (my eternal fave) Worcestershire Sauce. Add a bit of fresh ground pepper and good bread and it tastes better than canned soup, that's for sure!</div>
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Mr. Lederman, who is “deeply in love with soup”, presents more
of a CONCEPT than a recipe (yeah, man, a concept album…) in which you start
with one of 5 cans of soup, match it with ½ from another can and then follow
the spokes of the wheel out , adding according to the path you selected from
one of five “Soup Wheels” and reducing the quantity by ½ each time. Very clever
and artistic as a concept, but totally foreign to someone used to cooking with only
fresh ingredients. His very introduction praises the canned soup industry and
delights in the fact that 20<sup>th</sup> century cooks need no longer make
their own stocks or soup bases anymore, thus saving time by using cans. His
point was very au courant, but now we are in a time of severe processed food
backlash, we “revolt” by insisting on performing every step in the cooking, and
shun processed food. Hello, generation gap!<o:p></o:p></div>
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This soup was pretty good; Chicken Broth / Sherry / Bacon and Parmesan. I added fresh Parsley as a garnish, which is a restaurant trick to "liven" things up if not super fresh or if lacking in any way. </div>
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<o:p> </o:p>All said, there are very nice organic stocks and broths on
the market now, and you can use his concepts to whip up tasty soups very
quickly, which was his intended point all along. Add fresh pepper and herbs and
quality meats and you have actually many options. I’ve made three of 500, so I have
quite a way to go myself in learning “The
Art of Blending Soup”. I’ve only worked with two of his “wheels” : chicken
broth and consommé. There other “bases” are tomato, mushroom and vegetable. Let’s
get cooking!</div>
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The final soup I made began with Consomme and then RED WINE. It was so weird, I still can't quite get over it...</div>
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Beef Broth / Red Wine / Asparagus Tips / Mushrooms = JUST WEIRD</div>
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