tag:blogger.com,1999:blog-71052946121231130652024-03-13T06:41:27.275-05:00It's Still GoodThe Adventures of Using Food That Most People Throw Out.Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.comBlogger438125tag:blogger.com,1999:blog-7105294612123113065.post-66446482290178521392023-11-09T13:40:00.002-06:002023-11-09T13:40:34.007-06:00Deviled Ham<p><span style="font-size: large;"> Lots of old stuff going into this baby. </span><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhq7zoZk9yQB9dbJLZxIBsu8aMjmZW4VZLEm7stgVWHXI6REi3odQFjtS4ex5EHT-ANlpArbYd8njnDD0pAxreCS03H36UatAkP1A4MjRi0MV2-M0UamEZJIphRNK0KnnE_OvXavBxpp0eGQswWEAkc8vod-aKlFJCg5jZxWEL_dJnluTE59gTiltkGM/s3190/IMG_6855.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3190" data-original-width="2393" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhq7zoZk9yQB9dbJLZxIBsu8aMjmZW4VZLEm7stgVWHXI6REi3odQFjtS4ex5EHT-ANlpArbYd8njnDD0pAxreCS03H36UatAkP1A4MjRi0MV2-M0UamEZJIphRNK0KnnE_OvXavBxpp0eGQswWEAkc8vod-aKlFJCg5jZxWEL_dJnluTE59gTiltkGM/w298-h371/IMG_6855.jpeg" width="298" /></a></div><br /><h2 class="tasty-recipes-title" data-tasty-recipes-customization="h2-color.color h2-transform.text-transform">Classic Deviled Ham</h2>
<div class="tasty-recipes-details" data-tasty-recipes-customization="body-color.color">
<ul><li class="author"><span style="font-size: large;"><strong class="tasty-recipes-label" data-tasty-recipes-customization="detail-label-color.color">Author:</strong> <span class="tasty-recipes-author-name" data-tasty-recipes-customization="detail-value-color.color">mollie from: https://www.blogger.com/blog/post/edit/7105294612123113065/6644648229017852139?hl=en<br /></span></span></li><li class="total-time"><span style="font-size: large;"><strong class="tasty-recipes-label" data-tasty-recipes-customization="detail-label-color.color">Total Time:</strong> <span class="tasty-recipes-total-time" data-tasty-recipes-customization="detail-value-color.color">15 minutes</span></span></li><li class="yield"><span style="font-size: large;"><strong class="tasty-recipes-label" data-tasty-recipes-customization="detail-label-color.color">Yield:</strong> <span class="tasty-recipes-yield" data-tasty-recipes-customization="detail-value-color.color"><span data-amount="2.5" data-unit="cup">2 1/2 cups</span> </span></span></li><li class="category"><span style="font-size: large;"><strong class="tasty-recipes-label" data-tasty-recipes-customization="detail-label-color.color">Category:</strong> <span class="tasty-recipes-category" data-tasty-recipes-customization="detail-value-color.color">Appetizers</span></span></li><li class="cuisine"><span style="font-size: large;"><strong class="tasty-recipes-label" data-tasty-recipes-customization="detail-label-color.color">Cuisine:</strong> <span class="tasty-recipes-cuisine" data-tasty-recipes-customization="detail-value-color.color">American</span></span></li></ul>
</div>
<div class="tasty-recipes-ingredients">
<div class="tasty-recipes-ingredients-header">
<div class="tasty-recipes-ingredients-clipboard-container">
<h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform"><span style="font-size: large;">Ingredients</span></h3>
</div>
</div></div><div class="tasty-recipes-ingredients"><div class="tasty-recipes-ingredients-body" data-tasty-recipes-customization="body-color.color">
<ul><li><span style="font-size: large;"><span data-amount="0.75">3/4</span> pound ham, cut in chunks</span></li><li><span style="font-size: large;"><span data-amount="0.25">1/4</span> of a medium-sized onion, in chunks</span></li><li><span style="font-size: large;"><span data-amount="0.25" data-unit="cup">1/4 cup</span> Dijon-style mustard</span></li><li><span style="font-size: large;"><span data-amount="4" data-unit="tablespoon">4 tablespoons</span> ham drippings or softened butter</span></li><li><span style="font-size: large;"><span data-amount="1.5" data-unit="tablespoon">1 1/2 tablespoons</span> honey</span></li><li><span style="font-size: large;"><span data-amount="2" data-unit="teaspoon">2 teaspoons</span> dry mustard powder</span></li><li><span style="font-size: large;"><span data-amount="0.25">1/4</span> to <span data-amount="0.5">1/2</span> teaspoon ground cloves (go by taste here – cloves are powerful)</span></li><li><span style="font-size: large;"><span data-amount="0.25" data-unit="teaspoon">1/4 teaspoon</span> turmeric</span></li><li><span style="font-size: large;"><span data-amount="0.25" data-unit="teaspoon">1/4 teaspoon</span> pepper</span></li><li><span style="font-size: large;"><span data-amount="0.125" data-unit="teaspoon">1/8 teaspoon</span> white pepper</span></li><li><span style="font-size: large;">about a <span data-amount="0.25" data-unit="cup">1/4 cup</span> of ham broth or water to thin to desired consistency</span></li></ul>
</div>
</div>
<div class="tasty-recipe-instructions">
<div class="tasty-recipes-instructions-header">
<h3 data-tasty-recipes-customization="h3-color.color h3-transform.text-transform"><span style="font-size: large;">Instructions</span></h3>
</div>
<div class="tasty-recipes-instructions-body" data-tasty-recipes-customization="body-color.color">
<p id="instruction-step-1"><span style="font-size: large;">Using a food processor (or a grinder if
you have one) run ham and onion through the grating blade. Remove and
place in the food processor with the steel cutting blade. Process until
nearly pulverized.</span></p>
<p id="instruction-step-2"><span style="font-size: large;">Add mustard, drippings or butter, honey,
mustard powder, cloves, turmeric, and the two peppers. Blend until
smooth. If the mixture seems dry, add broth or water, tablespoon by
tablespoon until desired consistency is reached, stopping to scrape down
from time to time.</span></p>
<p id="instruction-step-3"><span style="font-size: large;">Flavor is best after this has sat for a while. It will be firmer after refrigeration.</span></p>
<p id="instruction-step-4"><span style="font-size: large;">A serving is about 2 tablespoons. Cal 101,
Cal fr fat 57, 58%; tot fat 6.54 g, sat fat 3.45g; chol 37mg; sod 481
mg; tot carb 4.57g; prot 6.34g, sugar 3.65g</span></p>
</div>
</div>
<footer class="tasty-recipes-entry-footer">
<h3 data-tasty-recipes-customization="footer-heading-color.color h3-transform.text-transform footer-heading.innerText"><br /></h3></footer><p></p>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-75321315347045115482023-11-07T17:48:00.008-06:002023-11-07T18:00:21.025-06:00Two Soups: Sweet and Savory<p><span style="font-family: times; font-size: large;">Pumpkin
has gotten so expensive. I remember paying $1 for a can. Of course
that was twelve years ago. I wonder if that pumpkin is still good.
Yep, it is. </span><br /></p><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY3dtju3TDipk6fVv3RAACUHg0FZ9KaN4aGgaVVI0aPTsyh78QxDDDfc7nurOawXR9HiFCT-6MeByt4adFw34ET6ka5tr40jyABhSneLmxDhLkp6Z-oVGRg4PHIddHezgGmM9jzsNl__HFaIkj47zYFI69XlGuBs7lxFOrvxFnGDJhAr-ynSxyD53jqA/s4032/IMG_6841.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY3dtju3TDipk6fVv3RAACUHg0FZ9KaN4aGgaVVI0aPTsyh78QxDDDfc7nurOawXR9HiFCT-6MeByt4adFw34ET6ka5tr40jyABhSneLmxDhLkp6Z-oVGRg4PHIddHezgGmM9jzsNl__HFaIkj47zYFI69XlGuBs7lxFOrvxFnGDJhAr-ynSxyD53jqA/w471-h345/IMG_6841.jpeg" width="471" /></a></div><p><br /><span style="font-size: large;">Creamy Pumpkin Soup<br />Serves 5<br />From https://www.verybestbaking.com/libbys/recipes/creamy-pumpkin-soup-2/<br /><br /><br />Ingredients <br />1/4 cup (1/2 stick) butter or margarine<br />1 small onion, chopped<br />1 clove garlic, finely chopped<br />2 teaspoons packed brown sugar<br />1 can (14 1/2 fluid ounces) chicken broth<br />1/2 cup water<br />1/2 teaspoon salt (optional)<br />1/4 teaspoon ground black pepper<br /><a class="product-title-link" href="https://www.verybestbaking.com/libbys/products/libbys-100-pure-pumpkin/" style="--var-list-link-hover-color: #402020; --var-list-link-hover-font-family: DM Sans; --var-list-link-hover-font-size-mobile: 16px; --var-list-link-hover-font-size: 16px; --var-list-link-hover-font-style: normal; --var-list-link-hover-font-weight: bold; --var-list-link-hover-line-height-mobile: 26px; --var-list-link-hover-line-height: 26px; --var-list-link-hover-text-align: left; --var-list-link-hover-text-decoration: underline; --var-list-link-hover-text-transform: none; --var-list-link-static-color: #402020; --var-list-link-static-font-family: DM Sans; --var-list-link-static-font-size-mobile: 16px; --var-list-link-static-font-size: 16px; --var-list-link-static-font-style: normal; --var-list-link-static-font-weight: bold; --var-list-link-static-line-height-mobile: 26px; --var-list-link-static-line-height: 26px; --var-list-link-static-text-align: left; --var-list-link-static-text-decoration: none; --var-list-link-static-text-transform: none; color: black;" target="_self" title="1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin">1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin<br /></a><a class="product-title-link" href="https://www.verybestbaking.com/carnation/products/nestle-carnation-evaporated-milk-2/" style="--var-list-link-hover-color: #402020; --var-list-link-hover-font-family: DM Sans; --var-list-link-hover-font-size-mobile: 16px; --var-list-link-hover-font-size: 16px; --var-list-link-hover-font-style: normal; --var-list-link-hover-font-weight: bold; --var-list-link-hover-line-height-mobile: 26px; --var-list-link-hover-line-height: 26px; --var-list-link-hover-text-align: left; --var-list-link-hover-text-decoration: underline; --var-list-link-hover-text-transform: none; --var-list-link-static-color: #402020; --var-list-link-static-font-family: DM Sans; --var-list-link-static-font-size-mobile: 16px; --var-list-link-static-font-size: 16px; --var-list-link-static-font-style: normal; --var-list-link-static-font-weight: bold; --var-list-link-static-line-height-mobile: 26px; --var-list-link-static-line-height: 26px; --var-list-link-static-text-align: left; --var-list-link-static-text-decoration: none; --var-list-link-static-text-transform: none; color: black;" target="_self" title="1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk">1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk</a><a class="product-title-link" href="https://www.verybestbaking.com/libbys/products/libbys-100-pure-pumpkin/" style="--var-list-link-hover-color: #402020; --var-list-link-hover-font-family: DM Sans; --var-list-link-hover-font-size-mobile: 16px; --var-list-link-hover-font-size: 16px; --var-list-link-hover-font-style: normal; --var-list-link-hover-font-weight: bold; --var-list-link-hover-line-height-mobile: 26px; --var-list-link-hover-line-height: 26px; --var-list-link-hover-text-align: left; --var-list-link-hover-text-decoration: underline; --var-list-link-hover-text-transform: none; --var-list-link-static-color: #402020; --var-list-link-static-font-family: DM Sans; --var-list-link-static-font-size-mobile: 16px; --var-list-link-static-font-size: 16px; --var-list-link-static-font-style: normal; --var-list-link-static-font-weight: bold; --var-list-link-static-line-height-mobile: 26px; --var-list-link-static-line-height: 26px; --var-list-link-static-text-align: left; --var-list-link-static-text-decoration: none; --var-list-link-static-text-transform: none; color: black;" target="_self" title="1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin"><br />1/8 teaspoon ground cinnamon<br /></a></span></p><p><span style="font-size: large;">Directions <br />Melt butter in large saucepan over medium heat. Add onion, garlic and
sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and
pepper; bring to a boil, stirring occasionally. Reduce heat to low;
cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated
milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove
from heat.</span></p><p><span style="font-size: large;">Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.</span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: large;">Pumpkin Pie Soup<br />Serves 6-8<br />From: https://www.food.com/recipe/pumpkin-pie-soup-a-k-a-pumpkin-soup-255080<br /></span></p><p><span style="font-size: large;">Ingredients<br /></span></p><ul class="ingredient-list svelte-1dqq0pw" style="text-align: left;"><li style="display: contents;">
<span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw">2 </span>
<span class="ingredient-text svelte-1dqq0pw">
cups <span style="color: black;">apple cider</span>
</span></span>
</li><li style="display: contents;">
<span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw"> </span></span></li><li style="display: contents;"><span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw"><br />1</span>
<span class="ingredient-text svelte-1dqq0pw">
(14 1/2 ounce) can <span style="color: black;">chicken broth</span> (about 2 cups worth)
</span></span>
</li><li style="display: contents;">
<span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw"><br />1</span>
<span class="ingredient-text svelte-1dqq0pw">
(29 ounce) can pumpkin puree
</span></span>
</li><li style="display: contents;">
<span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw"><br />1 </span>
<span class="ingredient-text svelte-1dqq0pw">
cup granulated sugar (you may need slightly more or less depending on how tart your cider is)
</span></span>
</li><li style="display: contents;">
<span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw"><br />1 </span>
<span class="ingredient-text svelte-1dqq0pw">
tablespoon cinnamon
</span></span>
</li><li style="display: contents;">
<span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw"><sup><br />1</sup>⁄<sub>2</sub></span>
<span class="ingredient-text svelte-1dqq0pw">
teaspoon clove
</span></span>
</li><li style="display: contents;">
<span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw"><sup><br />1</sup>⁄<sub>2</sub></span>
<span class="ingredient-text svelte-1dqq0pw">
teaspoon nutmeg
</span></span>
</li><li style="display: contents;">
<span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw"><sup><br />1</sup>⁄<sub>2</sub></span>
<span class="ingredient-text svelte-1dqq0pw">
teaspoon allspice
</span></span>
</li><li style="display: contents;">
<span style="font-size: large;"><span class="ingredient-quantity svelte-1dqq0pw"><br />1 </span>
</span><span class="ingredient-text svelte-1dqq0pw"><span style="font-size: large;">
pint heavy whipping cream</span></span></li><li style="display: contents;"><span class="ingredient-text svelte-1dqq0pw"><span style="font-size: large;"> </span></span></li><li style="display: contents;"><span class="ingredient-text svelte-1dqq0pw"><span style="font-size: large;"> </span></span></li><li style="display: contents;"><span class="ingredient-text svelte-1dqq0pw"><span style="font-size: large;"> </span></span></li><li style="display: contents;"><span class="ingredient-text svelte-1dqq0pw"><span style="font-size: large;"><br /><br />Directions</span></span></li><li style="display: contents;"><span class="ingredient-text svelte-1dqq0pw"><span style="font-size: large;"> </span></span></li><li style="display: contents;"><span class="ingredient-text svelte-1dqq0pw"><span style="font-size: large;"><br /></span></span></li><li class="direction svelte-1dqq0pw"><span style="font-size: large;">In large pot on LOW HEAT, combine all ingredients EXCEPT whipping cream; while stirring frequently, bring to simmer.</span></li><li class="direction svelte-1dqq0pw"><span style="font-size: large;">Allow to simmer for 10 minutes, stirring occasionally.</span></li><li class="direction svelte-1dqq0pw"><span style="font-size: large;">Stir in heavy cream and return to simmer; serve. <br /><br /></span><br /></li><li style="display: contents;"><div role="document" style="display: contents;">
<div class="recipe-nutrition__main-info svelte-epeb0m">
<h4 class="recipe-nutrition__title svelte-epeb0m" id="nutrition-info">NUTRITION INFO</h4>
<p class="svelte-epeb0m">
<span class="bold svelte-epeb0m">Serving Size:</span> 1 (304) g
</p>
<p class="svelte-epeb0m">
<span class="bold svelte-epeb0m">Servings Per Recipe:</span>
6
</p>
</div>
<div class="recipe-nutrition__headings svelte-epeb0m">
<span class="svelte-epeb0m">AMT. PER SERVING</span> <span class="svelte-epeb0m">% DAILY VALUE</span>
</div>
<section class="recipe-nutrition__info svelte-epeb0m">
<div class="recipe-nutrition__section svelte-epeb0m">
<p class="recipe-nutrition__item bold svelte-epeb0m">
Calories: 455.2
</p>
<p class="recipe-nutrition__item svelte-epeb0m">
<span class="svelte-epeb0m">Calories from Fat 270 g</span>
<span class="svelte-epeb0m">59 %</span>
</p>
</div>
<div class="recipe-nutrition__section shift-right svelte-epeb0m">
<p class="recipe-nutrition__item dotted svelte-epeb0m">
<span class="svelte-epeb0m">Total Fat 30.1 g</span>
<span class="svelte-epeb0m">46 %</span>
</p>
<p class="recipe-nutrition__item svelte-epeb0m">
<span class="svelte-epeb0m">Saturated Fat 18.5 g</span>
<span class="svelte-epeb0m">92 %</span>
</p>
</div>
<div class="recipe-nutrition__section svelte-epeb0m">
<p class="recipe-nutrition__item svelte-epeb0m">
<span class="svelte-epeb0m">
<span class="bold svelte-epeb0m">Cholesterol</span> 108.7 mg
</span>
<span class="svelte-epeb0m">36 %</span>
</p>
</div>
<div class="recipe-nutrition__section svelte-epeb0m">
<p class="recipe-nutrition__item svelte-epeb0m">
<span class="svelte-epeb0m">
<span class="bold svelte-epeb0m">Sodium</span> 263 mg
</span>
<span class="svelte-epeb0m">10 %</span>
</p>
</div>
<div class="recipe-nutrition__section svelte-epeb0m">
<p class="recipe-nutrition__item svelte-epeb0m">
<span class="svelte-epeb0m">
<span class="bold svelte-epeb0m">Total Carbohydrate</span>
46 g
</span>
<span class="svelte-epeb0m">15 %</span>
</p>
</div>
<div class="recipe-nutrition__section shift-right svelte-epeb0m">
<p class="recipe-nutrition__item dotted svelte-epeb0m">
<span class="svelte-epeb0m">Dietary Fiber 1.4 g</span>
<span class="svelte-epeb0m">5 %</span>
</p>
<p class="recipe-nutrition__item svelte-epeb0m">
<span class="svelte-epeb0m">Sugars 35.6 g</span>
<span class="svelte-epeb0m">142 %</span>
</p>
</div>
<div class="recipe-nutrition__section svelte-epeb0m">
<p class="recipe-nutrition__item svelte-epeb0m">
<span class="svelte-epeb0m">
<span class="bold svelte-epeb0m">Protein</span> 4.5 g
</span>
<span class="svelte-epeb0m">9 %</span>
</p>
</div>
</section>
</div><span class="ingredient-text svelte-1dqq0pw"><span style="font-size: large;"> </span>
</span>
</li></ul><p></p>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-15721860028521735552023-10-27T20:31:00.019-05:002023-11-06T18:13:40.090-06:00Cornbread<p><span style="font-size: large;"><br style="box-sizing: border-box;" /></span><span style="font-family: times; font-size: large;"><span>My cornmeal has a sticker on it that says 98. I wonder what that means?</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndWr80iQisr_5PblfktaAOUz-xdc63wMqiYPtFwmf2gnxuQ5IklI5h7HmD3M0QxtlscDJ-4TRwOmIRRp6fhp-UQrWyrWyTcAyN5gVlCaGhRi0r88fBTBIlDB0RPRBnky1cjK0cIlUdpJ3SQa5L1EOBb9bCCu9yXNW_ID3U9nh1ekgRhrJhT4KYcY4Gpk/s1923/IMG_6515.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1923" data-original-width="1923" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjndWr80iQisr_5PblfktaAOUz-xdc63wMqiYPtFwmf2gnxuQ5IklI5h7HmD3M0QxtlscDJ-4TRwOmIRRp6fhp-UQrWyrWyTcAyN5gVlCaGhRi0r88fBTBIlDB0RPRBnky1cjK0cIlUdpJ3SQa5L1EOBb9bCCu9yXNW_ID3U9nh1ekgRhrJhT4KYcY4Gpk/s320/IMG_6515.jpeg" width="320" /></a></div><h1 class="entry-title" itemprop="headline" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; color: #495257; font-family: "Source Sans Pro", arial, sans-serif; letter-spacing: -1px; line-height: 1.2; margin: 0px;"><span style="color: black; font-size: large;">Hoop Dee Doo Revue Cornbread from Disney World<br />From disneyfoodblog.com<br /></span></h1><div><br /></div><div><p style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: "Source Sans Pro", arial, sans-serif; margin: 0px 0px 26px; padding: 0px;"><span style="font-size: large;"><b style="box-sizing: border-box;">Ingredients:</b><br style="box-sizing: border-box;" />3/4 cup cornmeal<br style="box-sizing: border-box;" />1 1/4 cup sugar<br style="box-sizing: border-box;" />1 1/2 teaspoon salt<br style="box-sizing: border-box;" />1 Tablespoon baking powder<br style="box-sizing: border-box;" />1 3/4 cup flour<br style="box-sizing: border-box;" />1/2 cup vegetable oil<br style="box-sizing: border-box;" />1 cup milk<br style="box-sizing: border-box;" />2 eggs</span></p><p style="-webkit-text-size-adjust: 100%; box-sizing: border-box; font-family: "Source Sans Pro", arial, sans-serif; margin: 0px 0px 26px; padding: 0px;"><span style="font-size: large;"><b style="box-sizing: border-box;">Method:</b><br style="box-sizing: border-box;" />1. Mix flour, cornmeal, salt, baking powder, and sugar in a large mixing bowl.<br style="box-sizing: border-box;" />2. In a separate bowl, blend milk, eggs, and oil until well mixed.<br style="box-sizing: border-box;" />3. Using a mixer, slowly add the liquid ingredients to the dry ingredients, mixing just enough to incorporate.<br style="box-sizing: border-box;" />4. Spray a 9×13 baking pan with non-stick cooking spray and pour the batter into the pan, spreading evenly.<br style="box-sizing: border-box;" />5. Bake in a preheated oven at 375 degrees for 20-25 minutes or until golden brown.</span></p></div><div><br /></div>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-9179402125449241182023-05-20T20:46:00.008-05:002023-10-26T21:03:16.836-05:00Well, I Actually Threw Something Out<p><span style="font-size: large;"> I burned the balsamic reduction and had to throw it out. How are you supposed to know when you reduced it to the right amount? I had some bottled balsamic glaze and am going to use that from now on. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqNaOKUeiTOuXQxzLbpWGUzSm4nmnNS3HgY7_kNyrpadD8878J1d8SL9R5pe7tmxwk9UfwOOo7iP2UtqZmUFLphmOlzLDGDcVRyDjWh8Ft8wDG_Pzl6gCYBDtSBYGhdbxlMioVyVxISuJ4yztVJfd4V1jPlFoVt5RbTxgRF9VoUMGWASxNRKXevKu/s2997/IMG_3477.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2997" data-original-width="2997" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqNaOKUeiTOuXQxzLbpWGUzSm4nmnNS3HgY7_kNyrpadD8878J1d8SL9R5pe7tmxwk9UfwOOo7iP2UtqZmUFLphmOlzLDGDcVRyDjWh8Ft8wDG_Pzl6gCYBDtSBYGhdbxlMioVyVxISuJ4yztVJfd4V1jPlFoVt5RbTxgRF9VoUMGWASxNRKXevKu/s320/IMG_3477.jpeg" width="320" /></a></div><br /><h1 class="comp type--lion article-heading mntl-text-block" id="article-heading_1-0" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: Acta, Palatino, serif; line-height: 2.25rem; margin: 0px 0px 1rem; padding: 0px; text-underline-offset: 0.5625rem;"><span style="font-size: large;">Penne with Roasted Asparagus and Balsamic Butter</span></h1><div><span style="font-size: large;">From Food and Wine </span></div><div><span style="font-size: large;"><a href="https://www.foodandwine.com/recipes/penne-roasted-asparagus-and-balsamic-butter">https://www.foodandwine.com/recipes/penne-roasted-asparagus-and-balsamic-butter</a></span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Roast 1 pound asparagus coated with olive oil and some salt at 400 degrees for 10 minutes. </span></div><div><span style="font-size: large;">Cook 1 pound penne. Drain. Stir in 1/2 stick of butter and 3 tablespoons balsamic glaze such as De Nigtis. Stir in cut up asparagus. Topped with Parmesan. </span></div><div><br /></div>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-89830104632640165432022-09-30T07:44:00.001-05:002023-05-13T19:35:44.154-05:00Pie Crust <p></p><p><span style="font-size: 130%;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Update: Here is the crust I now use: www.food.com/recipe/my-no-roll-pie-crust-51537</span></span></span></p><p><span style="font-size: large;">1 1/2 flour</span></p><p><span style="font-size: large;">1 t. salt</span></p><p><span style="font-size: large;">2 t. sugar</span></p><p><span style="font-size: large;">2 T. milk</span></p><p><span style="font-size: large;">1/2 c. oil </span></p><ul class="direction-list svelte-t1occp"><li class="direction svelte-t1occp"><span style="font-size: large;">Mix dry ingredients together with a fork in a pie pan.</span></li><li class="direction svelte-t1occp"><span style="font-size: large;">Make a well in the center and add the oil and milk.</span></li><li class="direction svelte-t1occp"><span style="font-size: large;">Mix with a fork til it makes a ball.</span></li><li class="direction svelte-t1occp"><span style="font-size: large;">Flatten and press into the pan in pie crust shape and flute the edge.</span></li><li class="direction svelte-t1occp"><span style="font-size: large;">Bake at 375 for 10-12 minutes until golden. <br /></span></li><li class="direction svelte-t1occp"><span style="font-size: large;">One crust pie, excellent for cream pies and crumb topped baked pies.</span></li><li class="direction svelte-t1occp"><span style="font-size: large;">To make a two crust pie, I make the bottom and press into the pie plate. Then for the top crust just put it between wax or parchment paper
and roll top crust out, pick up bottom of paper and flip on top of pie. Don't pre-bake the bottom for a 2 crust. </span></li></ul><p></p>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com2tag:blogger.com,1999:blog-7105294612123113065.post-38772674916513334402022-01-29T15:17:00.002-06:002022-01-29T18:29:33.492-06:00Eggnog Cake<p style="text-align: left;"><span style="font-size: medium;">Anyone have eggnog still in the fridge? Don't be shy. Well, I do. I searched around for a recipe that seemed to use the most eggnog. Some recipes had only a couple of tablespoons. That wasn't going to help. Here's what I found. </span> <br /></p><p> <br /></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="3551" data-original-width="2663" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_e_xwDDG7WJU4keY4rf7O9TXA5RGq4H7by9zFmWDxjFtn1UATXBZE8ifiDaJaB2pYZ74C2DOB0zRT02Bl4RV2vndzNaG6bCFmkqRogoWWwN-On_Y6THBKrWXaJrXgiMQYEBM2tObKK9X4pVEFO81Eps4Grruj1v_vB0KpXL1jlSvpq-3J3zsI-bN7=w480-h640" width="480" /> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Eggnog Cake </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">From https://www.lovefromtheoven.com/eggnog-cake</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;">Serves 16 <br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">standard size box yellow cake mix</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">approx 15 oz</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">3oz dry French vanilla (or vanilla) instant pudding mix</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">approx 3 oz size box, flavors and brands will vary slightly </span><br /><span class="wprm-checkbox-container"></span><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">eggnog</span><br /><span class="wprm-checkbox-container"></span><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-name">eggs</span><br /><span class="wprm-checkbox-container"></span><span class="wprm-recipe-ingredient-amount">1/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">canola oil (I used softened butter)</span><br /><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">nutmeg</span><br /><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">water (I used milk)</span><br /><span class="wprm-checkbox-container"></span><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">vanilla extract</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-name"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-name">Glaze</span><span class="wprm-recipe-ingredient-amount"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">butter</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">melted and cooled</span><span class="wprm-recipe-ingredient-amount"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">eggnog</span><span class="wprm-recipe-ingredient-amount"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">vanilla extract</span><span class="wprm-recipe-ingredient-amount"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">rum flavor extract</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">optional</span><span class="wprm-recipe-ingredient-amount"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">nutmeg</span><span class="wprm-recipe-ingredient-amount"> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">powdered sugar (I used 3 cups)</span></span></div><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-name"></span> </span></div><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="font-size: medium;">Preheat oven to 350 degrees F.</span></div><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="font-size: medium;">In
a large mixing bowl, combine yellow cake mix, dry French vanilla
pudding mix, eggnog, eggs, canola oil, nutmeg, water and vanilla
extract. Using a stand mixer or power mixer, mix until well combined,
approximately two minutes. Use a rubber spatula to wipe down the sides
of the bowl, making sure that your cake batter is thoroughly mixed.</span></div><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="font-size: medium;">Spray
a Bundt cake pan generously with non-stick cooking spray. Pour cake
batter into the Bundt cake pan. Bake for approximately 45-55 minutes, or
until a cake tester inserted into the cake comes out clean. Remove from
oven and allow to cool for approximately ten minutes. Invert cake onto a
wire cooling rack to cool.</span></div><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="font-size: medium;">Allow
cake to cool for at least another ten minutes. After ten minutes the
cake can be transferred to a cake stand or plate. It’s a matter of
preference as to whether you pour the glaze on your cake while it’s
still warm, or wait for it to cool. I prefer to put the glaze on the
cake while the cake is slightly warm.</span></div><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;"><span style="font-size: medium;">To
make glaze, combine glaze ingredients in a bowl and mix well to
combine. This can be done by hand or with a mixer. Drizzle glaze over
cake.</span></div><div class="separator" style="clear: both; text-align: left;"><div class="wprm-recipe-instruction-group" style="text-align: left;"><ul class="wprm-advanced-list wprm-advanced-list-4174 wprm-recipe-instructions"><li class="wprm-recipe-instruction" id="wprm-recipe-35170-step-0-0" style="list-style-type: none;"><span style="font-size: medium;"><br /></span></li></ul></div><span style="font-size: medium;"> </span></div><div class="separator" style="clear: both; text-align: left;"><div class="wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal" style="text-align: center;"><span style="font-size: medium;"><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Calories: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">281</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">kcal</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Carbohydrates: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">43</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">g</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Protein: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">4</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">g</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Fat: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">11</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">g</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Saturated Fat: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">4</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">g</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Polyunsaturated Fat: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">2</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">g</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Monounsaturated Fat: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">5</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">g</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Trans Fat: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">1</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">g</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Cholesterol: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">60</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">mg</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Sodium: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">277</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">mg</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Potassium: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">70</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">mg</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Fiber: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">1</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">g</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Sugar: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">30</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">g</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Vitamin A: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">189</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">IU</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Vitamin C: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">1</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">mg</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Calcium: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">104</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">mg</span></span><span style="color: black;"> | </span><span class="wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron"><span class="wprm-nutrition-label-text-nutrition-label wprm-block-text-normal" style="color: black;">Iron: </span><span class="wprm-nutrition-label-text-nutrition-value" style="color: black;">1</span><span class="wprm-nutrition-label-text-nutrition-unit" style="color: black;">mg</span></span></span></div><span style="font-size: medium;"><span class="wprm-recipe-ingredient-name"></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span class="wprm-recipe-ingredient-name"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-359459516296058772016-02-09T16:09:00.000-06:002016-02-09T16:17:51.804-06:00It's the Stay Puft Marshmellow Man.<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">First of all, am I the only one that thought it was Stay Puff? Anyway, I made fudge for Christmas and it turned out gritty. The reason? I used generic marshmellow cream. Only use brand name when making fudge. But that gritty fudge was a good excuse to make Marcel Desaulnier's Million Dollar Cookies. These spread and are flat cookies on the crunchy side. For thicker cookies that don't spread add more flour. I would say about a cup but I haven't tested it. </span></span><br />
<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-7KPv6PoOyA8/VrpgGddqZzI/AAAAAAAACCw/OkCjLUjObc8/s1600/IMG_9740.JPG" imageanchor="1"><img border="0" height="480" src="https://4.bp.blogspot.com/-7KPv6PoOyA8/VrpgGddqZzI/AAAAAAAACCw/OkCjLUjObc8/s640/IMG_9740.JPG" width="640" /></a></span><br />
<span style="font-size: x-large;"><b>Marcel's Million Dollar Cookies</b></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Makes 4 dozen cookies</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />4 cups all-purpose flour<br /> 2 tsps. baking soda <br /> 1 tsp. salt <br /> 1 pound unsalted butter, cut into small pieces <br /> 1 pound light brown sugar <br /> 1 cup granulated sugar <br /> 5 large eggs<br /> 2 tsps. pure vanilla extract <br /> 6 ounces white chocolate, melted <br /> 3 cups chopped pecans, toasted (toast on baking sheet 10 minutes at 350 degrees; cool before using) <br /> 1 pound semisweet baking chocolate, chopped into 1/4-inch pieces (I used cut up fudge)<br /><br /> <br /> <span style="color: black;">Preheat the oven to 350 degrees. Sift the flour, baking soda and salt onto wax paper. Set aside until needed. Place the butter, brown sugar and granulated sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium speed for 6 minutes until smooth. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium 4 minutes longer, until very smooth. Add the eggs, one at a time, beating on medium for 1 minute and scraping down the sides of the bowl after each addition. Add the vanilla and beat on medium for 1 minute. Stop the mixer and add the melted white chocolate; beat on medium for 1 minute, until incorporated. <br /> <br /> Gradually, using low speed, add the sifted ingredients, followed by the pecans and chocolate; mix for 1 minute until incorporated. Use a rubber spatula to finish mixing the dough. Using 2 heaping Tbs. of dough for each cookie (about 2 ounces), portion 6 cookies onto each of 2 non-stick baking sheets. Or use parchment paper or a Silpat liner. Bake on the top and center racks for 15-17 minutes, rotating the sheets from top to center about halfway through the baking time (also turn each sheet 180 degrees). <br /> Let cookies cool on baking sheets. Repeat with the remaining dough. <br /> <br /> Per cookie: 276 calories, 3g protein, 30g carbohydrates, 1g fiber, 17g fat (8g saturated), 117mg sodium. </span></span></span><br />
<a href="https://www.blogger.com/null" name="top">
</a><a href="https://www.blogger.com/null" name="top">
</a><a href="https://www.blogger.com/null" name="marcelshortbread"></a>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com1tag:blogger.com,1999:blog-7105294612123113065.post-27427365826584824612015-09-09T15:49:00.000-05:002015-09-09T15:49:18.660-05:00Broccoli Soup Mac and Cheese<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">I made a big pot of cream of broccoli soup (with a little cheese) using the stems of the plant. (Note to self: next time follow the directions and peel the stems). With 2 quarts of soup left over I had to think of something. And I did. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8u7PSyXdXyI/VfCbENhhbeI/AAAAAAAACCA/crvCuQqpeyU/s1600/IMG_8455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-8u7PSyXdXyI/VfCbENhhbeI/AAAAAAAACCA/crvCuQqpeyU/s640/IMG_8455.JPG" width="640" /></a></div>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Broccoli Soup Mac and Cheese</span></span></b><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Several servings </span></span><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></b><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 quarts broccoli cheese soup</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 pound processed cheese </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 pounds of macaroni </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Milk as needed</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat soup and add cheese until melted. The soup was still to runny so I added 1 pound of the macaroni to the soup to cook. I let it simmer for a bit then covered it and let it sit until cooked, about 30 min. Meanwhile cooked the other pound according to directions. Add to macaroni soup mixture. The concoction ended up being to thick so then I had to add milk. Next time, if there is one, I will cook all the pasta in water and add to the soup already cooked. </span></span><br />
<br />
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-52872005638816710502015-03-24T13:35:00.002-05:002015-03-24T13:35:43.786-05:00Spoiled Cream<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Costco had heavy cream on clearance in December and I bought some. I managed to control myself and only bought 6. Then I even gave 4 away. Baby steps. The cream was dated December 12th so you can imagine how it smells and tastes on March 24th. I just whipped it into shape and beat it into butter. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_0buZT2pkB0/VRGuAXnbVuI/AAAAAAAACA4/qQ_wK89LBCs/s1600/IMG_4713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_0buZT2pkB0/VRGuAXnbVuI/AAAAAAAACA4/qQ_wK89LBCs/s1600/IMG_4713.JPG" height="480" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Spoiled Cream Cultured Butter</b></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Heavy Cream</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Salt to taste </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Bowl of ice water </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour cream into a bowl. I used a stand mixer since it takes so long and I had a half gallon of cream. I covered the mixer with a towel to avoid the cream from splattering all over the kitchen. This is a messy process. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Beat on medium until cream starts to thicken then turn on high. Keep beating until the whey starts to comes out of the solids. It really starts to spatter at this point so turn down the mixer. Scrape the sides as necessary. Keep beating until the butter balls up.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Place butter in the bowl of ice water and knead it. This will wash off the remaining whey. Squeeze water out of butter. I washed my butter in stages as I had almost 2 pounds. Knead salt into butter on a cutting board. I used 1 t. for a half gallon of cream. </span></span>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com1tag:blogger.com,1999:blog-7105294612123113065.post-25627826292124807852015-03-20T13:54:00.000-05:002015-03-20T13:54:18.121-05:00Rustic Peter Rabbit Tablescape <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fCkFUhNz2f4/VQxspomlnVI/AAAAAAAAB_o/Oo4Jdm0vEk4/s1600/IMG_4595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fCkFUhNz2f4/VQxspomlnVI/AAAAAAAAB_o/Oo4Jdm0vEk4/s1600/IMG_4595.JPG" height="426" width="640" /></a></div>
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com1tag:blogger.com,1999:blog-7105294612123113065.post-2202112306788865642015-03-14T10:21:00.001-05:002015-03-15T13:45:47.504-05:00Chocolate Egg Shake<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">While everyone else is having shamrock shakes, I'm enjoying </span>chocolate egg nog shakes. Why? Well I forgot I had egg nog from Christmas in the basement fridge and am just now getting around to it. However, it seems I am not behind the times, I am ahead of the times as per my title. My shake is not a chocolate egg nog but a chocolate egg shake. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-KUF25bw9qPY/VQRQ-p72OtI/AAAAAAAAB-E/xDJfBpEHpfg/s1600/IMG_4617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KUF25bw9qPY/VQRQ-p72OtI/AAAAAAAAB-E/xDJfBpEHpfg/s1600/IMG_4617.jpg" height="640" width="480" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Chocolate Egg Nog Shake</b></span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 oz water</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 oz egg nog</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 scoop high quality chocolate protein shake powder</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 1/2 cups ice</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Add to blender in order. Blend until smooth. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Variation: use vanilla powder </span></span><br />
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com3tag:blogger.com,1999:blog-7105294612123113065.post-65883859892964274582015-03-13T22:40:00.000-05:002015-03-13T22:40:22.224-05:00Welcome Spring Tablescape<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mPy0Ha6ilj4/VQOtVvpTXCI/AAAAAAAAB90/NlkhfOgkles/s1600/IMG_4589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mPy0Ha6ilj4/VQOtVvpTXCI/AAAAAAAAB90/NlkhfOgkles/s1600/IMG_4589.JPG" height="640" width="426" /></a></div>
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com1tag:blogger.com,1999:blog-7105294612123113065.post-88875115239753468362015-03-11T19:21:00.000-05:002015-03-13T17:46:31.998-05:00The Good, the Bad and the Ugly<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Chili, good. Canned Chili, bad. Canned chili expired 2010, ugly. And there's a lot of cans left. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-V1Nlme2Ft9s/VQDAzaFUCqI/AAAAAAAAB8I/wEnpKzJXQ_E/s1600/IMG_4568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-V1Nlme2Ft9s/VQDAzaFUCqI/AAAAAAAAB8I/wEnpKzJXQ_E/s1600/IMG_4568.JPG" height="480" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Chili-Topped Potatoes</b></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Adapted from <a href="http://www.myrecipes.com/recipe/chili-topped-potatoes">Southern Living </a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 4 </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 large baking potatoes </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 cans chili</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 can corn (or frozen) </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Shredded cheese</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sour cream</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Chopped green onions or chives</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Scrub potatoes; prick several times with a fork. Bake at 400 in the oven for an hour or microwave according to manufacturer's instructions. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Heat chili and corn. Split potatoes, and top evenly with chili and corn. Serve with desired toppings. Use more or less chili or corn as desired. </span></span><br />
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-84360268215040622252015-03-09T11:50:00.000-05:002015-03-09T12:00:12.915-05:00Clearance Cornmeal<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">I bought some cornmeal back in the 90's a $1.50 for 7.25 pounds. And when I say some I mean lots. And when I say lots I mean all they had. Who could pass up a deal like that besides everyone but me? </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6EVADdTwCTA/VP3LK1_AAVI/AAAAAAAAB74/_pFI3oyVOqk/s1600/IMG_4560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6EVADdTwCTA/VP3LK1_AAVI/AAAAAAAAB74/_pFI3oyVOqk/s1600/IMG_4560.JPG" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><b>Sour Cream Corn Bread </b></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">From Ina Garten <br /> Makes 2 loaves</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">This
all-American quick bread is usually served with dinner. Ina bakes it in loaves, and then slices, toasts, and slathers it with
butter and jam for breakfast. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan<br /> 3 cups all-purpose flour<br /> 1 cup Bob’s Red Mill medium-grind yellow cornmeal<br /> 1/2 cup sugar<br /> 2 tablespoons baking powder (see note)<br /> 1 tablespoon kosher salt<br /> 1 1/4 cups whole milk<br /> 3/4 cup sour cream<br /> 2 extra-large eggs, at room temperature<br /> Salted butter and strawberry jam, for serving</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Preheat the oven to 350 degrees. Grease and line the bottom of two 8 1/2-by-4 1/2-by-2-inch loaf pans with parchment paper.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Whisk
together the flour, cornmeal, sugar, baking powder, and salt in a large
bowl. In a separate bowl, whisk together the milk, sour cream, and eggs
and then slowly whisk in the melted butter. Pour the wet ingredients
into the dry ones and mix them together with a rubber spatula, until
combined. Don’t overmix! </span></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Pour the batter into the prepared pans, smooth
the top, and bake for 35 to 40 minutes, until a toothpick comes out
clean. Place the pans on a rack and cool completely.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">When ready to serve, slice the corn bread, toast it, and serve with salted butter and strawberry jam. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Note: Check the expiration date of your baking powder to make sure it’s still active.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Make
It Ahead: Bake the corn breads, cool completely, wrap tightly, and
refrigerate for up to 4 days or freeze for up to 3 months. Defrost, if
necessary, slice 1/2 inch thick, and toast.</span></span>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-77568507269828471362015-02-24T13:13:00.000-06:002015-02-24T13:13:38.972-06:00Leftover Ribs to the Nth Degree<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">I have been heating and refreezing some bbq ribs a bizillon times. What used to be tender succulent meat is morphing to tough and chewy. I'm hoping this gives it new life. Or at least a clever disguise. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-D-_0QX_GBD0/VOzL91gC3SI/AAAAAAAAB7c/BsG6fenYpo0/s1600/IMG_4332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-D-_0QX_GBD0/VOzL91gC3SI/AAAAAAAAB7c/BsG6fenYpo0/s1600/IMG_4332.jpg" height="480" width="640" /></a></div>
<div class="panel-pane pane-entity-field pane-node-field-ingredients">
<div class="pane-content">
<div class="field-collection-container clearfix">
<div class="field-ingredients">
<div class="field-collection-view clearfix view-mode-recipe-ingredients">
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Barbecue Chili</b></span></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">From <a href="http://www.myrecipes.com/recipe/barbecue-chili">Southern Living </a></span></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Serves 8</span></span> <span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />1 1/2 pounds shredded barbecue pork <br /> 2 (14.5-oz.) cans diced tomatoes with green pepper, celery, and onion <br /> 1 (8-oz.) can tomato sauce <br /> 1 cup barbecue sauce <br /> 1/3 cup chili seasoning mix </span></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div>
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Stir together shredded pork and remaining ingredients in a Dutch oven; bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with desired toppings. (See "Toppings for Chili" below.)<br /><br />Toppings for Chili: Good choices to add to your bowl include sour cream, salsa, diced plum tomatoes (they have a meatier texture and are easy to find in winter), shredded lettuce or spinach, shredded cheese, diced onion, sliced green onions, chopped cilantro, chopped avocado, sliced jalapeño peppers, cornbread croutons, and tortilla chips.</span></span></div>
</div>
</div>
</div>
</div>
</div>
Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com1tag:blogger.com,1999:blog-7105294612123113065.post-82767758507808860832015-02-14T13:41:00.001-06:002015-02-14T13:44:40.462-06:00Those Were the Days<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">I had a cake mix with no expiration date on it. That's how old it is. Ah, the good old days. Welp, it can only mean one thing; it's still good. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pLbmPhLYllE/VN-jHRzPV3I/AAAAAAAAB6o/lL9ATAzW4HY/s1600/IMG_4218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pLbmPhLYllE/VN-jHRzPV3I/AAAAAAAAB6o/lL9ATAzW4HY/s1600/IMG_4218.JPG" height="512" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Chocolate Chip Cake with Strawberries</b></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Chocolate chip cake mix</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Buttercream frosting (see below)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">9-12 large strawberries, washed, hulled and dried</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Prepare cake according to directions. If you can't find a chocolate chip cake mix add some mini chips to a yellow cake mix batter. I would say about one cup. When cake is completely cool, frost. Top with strawberries right before serving. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Buttercream Frosting from Wilton</b></span></span>
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Makes about 3 cups of icing.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup solid vegetable shortening <br />1/2 cup (1 stick) butter or margarine, softened<br /> 1 t. vanilla extract<br />4 cups sifted confectioners' sugar (approximately 1 lb.)<br />2 tablespoons milk </span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Stiff
Consistency: In large bowl, cream shortening and butter with electric
mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time,
beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry. Add milk and
beat at medium speed until light and fluffy. Keep bowl covered with a
damp cloth until ready to use. For best results, keep icing bowl in
refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2 weeks. Re-whip before using.</span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.</span></span><br />
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-20095450419121876672015-02-14T12:32:00.000-06:002015-02-14T12:32:47.370-06:00Some Old White Chocolate Chips<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">They have lost their fresh flavor, among other things, so its time for them to go. Oh, and some leftover popcorn. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9ULmJy04aP8/VN-UiJhK-FI/AAAAAAAAB6Y/9lhjIFcCBDc/s1600/IMG_4217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9ULmJy04aP8/VN-UiJhK-FI/AAAAAAAAB6Y/9lhjIFcCBDc/s1600/IMG_4217.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>White-ish Chocolate Popcorn</b></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Well I can't put yellow chocolate popcorn.<b> </b></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Adapted from C.C. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">24 oz white almond bark</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">5 bags of microwave popcorn (light) </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pop popcorn, and remove kernels. One bag of microwave popcorn makes 5-6 cups so I used 25 cups of leftover popcorn (the reason my popcorn is yellow). Yes I did have that much. And more. Dump cooked popcorn into a big brown paper grocery bag.<br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Melt Almond Bark in microwave for 2 minutes, and stir. Put in microwave for another 30 seconds and stir. Or alternatively place chocolate in a heat proof bowl and place over a pot of simmering water. My white chips were old, dry and clumped and seized up when I try to melt them. I added butter, shortening or both during the melting process to re-emulsify them. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pour melted almond bark over popcorn and shake bag for a minute or two.<br /> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">On a table, carefully rip seam of bag open and spread popcorn out with a spatula, ensuring all is evenly coated. Good luck with that. After shaking, I stirred a little then placed mine in a large bowl, mixed well and spread on waxed paper to cool. </span></span> <br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Calories: about 160 per cup</span></span><br />
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-57364268127944234932015-02-13T13:14:00.002-06:002015-02-13T13:14:42.011-06:00Storing Carrots Update<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">I am happy with the results of my carrot storage technique found <a href="http://itsstillgood.blogspot.com/2014/11/garden-short-n-sweet-carrots.html">here</a>. The picture is that of them brought up from the root cellar 3 months later. There is some growth at the top. I may cut off more of the top next time to see if it makes a difference. </span></span><br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3143R86Ongc/VN5M5ho8D6I/AAAAAAAAB6I/_0_B0OWkudo/s1600/IMG_4193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3143R86Ongc/VN5M5ho8D6I/AAAAAAAAB6I/_0_B0OWkudo/s1600/IMG_4193.JPG" height="480" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-35250781110017564352015-02-10T21:00:00.000-06:002015-02-10T21:00:50.538-06:00I finally did it. <span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">I made something that even I couldn't eat. The three year old salmon was too freezer burned to stomach. It was so hard I couldn't tell if it was thawed or not. But I shall rally again. The following article has brought me hope. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<h3>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
Recipes to rescue those aging frozen packs </span></span></h3>
<h3>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-weight: normal;">http://www.unionleader.com/article/20120101/NEWHAMPSHIRE0303/120109998&template=mobileart </span></span></span></h3>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="byline">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
DICK PINNEY<br />Guide Lines
</span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
</span></span><div class="article-timestamp">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
Published Jan 1, 2012</span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
Don’t discard them: Chowders, sauces and stews will usually hide
the distress of a piece of fish or game that has spent a little too much
time in the freezer. <br /><br />HERE ARE SOME ideas for a New Year’s
resolution that will give you some sense of accomplishment and help keep
your food budget in line as you use food that you have hidden away in
your freezer. <br /><br />Most of us who hunt or fish have some kind of old
or distressed fish or game in the shadowy depths of our freezers. These
packages of frozen fruits of your hunting and fishing trips do not
deserve to be relegated to the dump. Even if the fish or game has a bit
of freezer burn, these recipes and instructions will usually make them
more than palatable, even very tasty and nutritious. <br /><br />First of all, unless you are stressed for time, pull out whatever package you want to use and let it naturally thaw. <br /><br />Using your microwave for defrosting will usually degrade your game or fish even more. <br /><br />We even have a technique to cook your main ingredient from its frozen state, without thawing. <br /><br />We’ll
start with fish and two recipes that work with all fish, even those
that are often thought of as “too oily,” such as bluefish, mackerel or
trout and salmon. <br /><br />With these recipes, you may start your cooking with a frozen product, even if there is evidence of freezer burn. <br /><br />Use
whatever cooking vessel will allow you to cook your frozen block of
fish by barely covering it with slightly salted water. Simmer until the
fish will flake and then remove to a bowl large enough to prevent
overflow. <br /><br />Skim off any fat that is on the surface of the fish broth. <br /><br />Reserve enough of the fat-free broth for your fish chowder. <br /><br />Remove all skin and bones or any other waste, leaving only flakes of cooked fish. <br /><br />In
a pot large enough for your finished chowder, sauté a quantity of
chopped onions until translucent in either butter or tried-out salt pork
fat. Don’t skimp on the butter or pork. We like to use about a
one-to-10 ratio of onions to fish flakes. If you like celery in your
chowder, add equal amounts to sauté. <br /><br />Cut up a quantity of white
potatoes about equal to the amount of fish, skin on or off, whatever
your preference. Add the broth, potatoes and fish to the pot and set to
simmer at a fairly active pace. We like to season with ground celery
seed and thyme and just a touch of garlic powder. <br /><br />When the
potatoes are cooked to a softness, add about the same amount of
evaporated milk as you had for fish broth. For richer chowder substitute
some light cream. <br /><br />You’ll probably discover at this point that
your chowder lacks the smoothness and richness you like. Add both salt
and a bit of granulated sugar, a little at a time, continually tasting
until you have reached a nice blend of tastes with no raw edge. Serve
with a crusty white bread and plenty of butter. <br /><br />For making creamed fish that is served over crackers, cooked potato or rice, prepare the fish as you would for chowder. <br /><br />Using
far less chopped onion, but also adding some finely chopped green or
sweet red pepper, sauté in butter in a non-stick frypan and when
translucent add fish flakes. <br /><br />The amount of butter used will
determine the richness, so go light for your first attempt at this dish
and let the experience dictate butter amounts next time. Start with one
or two tablespoons. <br /><br />When the melted butter has been well
dispersed into the fish, onions and pepper, stir in the same amount of
white flour as your butter on light heat until the flour disappears. <br /><br />If your fish is salmon or trout, you may want to add cooked peas to your taste. <br /><br />Then
slowly add whole milk, evaporated milk or cream until the desired
thickness of the cream sauce is achieved. You may have to add liquid as
you go to prevent the sauce from being too thick. <br /><br />Serve over
saltine-type crackers, toasted English muffins, boiled potatoes or
cooked rice. Season to individual tastes with salt or pepper. <br /><br />Here’s
a real quick game stew recipe. Sauté chopped onions and/or peppers in a
large pot. When translucent add cubed game meat and enough water to
cover. Season with salt, pepper, garlic powder (optional) and Bell’s
Seasoning or sage. <br /><br />When meat is cooked add cubed white potatoes and carrot rounds. Cook until veggies are soft. <br /><br />In
a pint jar with cover, put a couple of heaping tablespoons of white
flour. Dip hot broth from the pot into the jar, stirring or shaking. (I
use cooking mitts to prevent hand burn). <br /><br />When the flour is
absorbed, stir into boiling stew, a little at a time and stop when the
preferred thickness of the broth is achieved. Then add salt and white
sugar as needed to bring the richness out. <br /><br />Serve with toasted garlic bread sticks or crusty, hearty bread. Voila! </span></span>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-43623350256414590162015-02-06T11:00:00.000-06:002015-02-06T11:00:17.030-06:00Valentine Door<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Metal flower container, red spray paint and flowers all from Hobby Lobby. </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8h1GljaHt-w/VNTygM2AvbI/AAAAAAAAB54/jVrwOTEz3Yk/s1600/IMG_4142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8h1GljaHt-w/VNTygM2AvbI/AAAAAAAAB54/jVrwOTEz3Yk/s1600/IMG_4142.jpg" height="640" width="480" /></a></div>
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-56691536273383312432014-12-19T14:53:00.002-06:002014-12-19T14:53:56.095-06:00Christmas Cookies 2014<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ona7mntKCKE/VJSPwJfnNiI/AAAAAAAAB5k/D3jHgQA9H9U/s1600/IMG_2691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ona7mntKCKE/VJSPwJfnNiI/AAAAAAAAB5k/D3jHgQA9H9U/s1600/IMG_2691.jpg" height="640" width="640" /></a></div>
<span class="timelineCommentText" data-reactid=".0.0.1.0.0.0:$media879131418568279572:0.1.0.2.0.2" title="Edited"><span data-reactid=".0.0.1.0.0.0:$media879131418568279572:0.1.0.2.0.2.$text0:0:$end:0"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Starting
at the wreath and going around to the right: spritz wreath, Hungarian
love letters, maid of honor, strawberry marzipan, Austrian nut butter,
spritz tree, cream wafer snowman, black walnut fudge, and a sugar cookie
star in the center. Not pictured: big soft ginger cookies with lemon cream frosting.</span></span> </span></span>Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-53341824453995422422014-12-19T00:59:00.000-06:002016-04-09T17:49:19.228-05:00How to Get Rid of Leftover Cake <div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">The place is loaded with all sorts of Christmas goodies and an birthday cake on top of that. So when a invite to a small get together comes in with a bring the treat assignment one thinks, "perfect I can get rid of this cake." And then you turn to look at it and see this:</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-M6j_pfa_Ke4/VJPDTsFTUXI/AAAAAAAAB5I/zE9Nlg23Ni0/s1600/IMG_2626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-M6j_pfa_Ke4/VJPDTsFTUXI/AAAAAAAAB5I/zE9Nlg23Ni0/s1600/IMG_2626.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">But then it turns into this: </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ee-pfSEhXAQ/VJPGkp6InqI/AAAAAAAAB5U/mbhB5RoR69s/s1600/IMG_2634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://4.bp.blogspot.com/-ee-pfSEhXAQ/VJPGkp6InqI/AAAAAAAAB5U/mbhB5RoR69s/s1600/IMG_2634.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Cake Balls or Cake Pops From Leftover Cake</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Or What To Do With Leftover Cake</b></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Make about 40 balls from half of a cake </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Half of a leftover cake ( I think I said that already)</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">6 oz chocolate chips, I used Andes Baking Chips</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 T. shortening or coconut oil</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Some kind of embellishment</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Scrap the frosting off of the top and sides of the cake. Leave the frosting in the middle. Put the remaining cake in a bowl and mash it all together. I used my hands. Form into 1-inch balls. Place on a cookie sheet, tray or plate lined with parchment or waxed paper. Place in the refrigerator or freezer for a bit to firm up. Meanwhile place the chips and shortening or coconut oil in a heat proof bowl. Place over simmering water to melt the chocolate. Mix the melted chips and oil. Take the chilled balls out of the fridge or freezer. Since they are slightly firm and will hold their shape better, fix any misshaped ones. Using 2 spoons, dip them one at a time in the melted chocolate and roll them around a couple of times. Lift out and drain just a bit. Place on a cookie sheet lined with parchment or waxed paper. If adding a sprinkle, do so while the chocolate is still wet. Once the cookie sheet is full, you can place in the fridge to quicken the hardening process. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">I dou<span style="font-family: "georgia" , "times new roman" , serif;">bled the chocolate and shortening. I don't think 6 oz is enough.</span> </span></span></div>
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-42445956326598750572014-12-16T10:30:00.001-06:002014-12-16T14:34:55.962-06:00Our Christmas Tree<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">We had a Concolor fir dying in our yard so I put it to good use. We chopped it down and it's now the Christmas tree. It was dead 6 feet on the top and we also had to take off a lot of the bottom. It is basically the middle of the tree. My daughter described it as a Charlie Brown tree. On Crack. I'm so mad at myself for not thinking of this idea earlier since we cut down 4 other pines in previous years. Beware all ye evergreens. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Christmas Tree Song</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Uh Christmas tree, </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Er Christmas tree,</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">You really need some branches.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Um Christmas tree,</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Uh Christmas tree,</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">You really need some branches.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Not only are they scraggly,</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">They're also much too wide, you see.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Uh Christmas tree,</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Er Christmas tree,</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">You really need some branches. </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xZUyGTlkLrg/VJBdysxmlJI/AAAAAAAAB44/PezGzXlVrUc/s1600/IMG_2179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xZUyGTlkLrg/VJBdysxmlJI/AAAAAAAAB44/PezGzXlVrUc/s1600/IMG_2179.jpg" height="640" width="480" /></a></div>
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com2tag:blogger.com,1999:blog-7105294612123113065.post-87253424302029019902014-12-12T12:14:00.000-06:002014-12-12T12:14:05.755-06:00Fruit Juice Glogg<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OVwayt-BXLI/VIsviClt7kI/AAAAAAAAB4o/uwVy_TvinC4/s1600/IMG_2182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OVwayt-BXLI/VIsviClt7kI/AAAAAAAAB4o/uwVy_TvinC4/s1600/IMG_2182.jpg" height="480" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Fruit-Juice Glogg<br />Saft Glogg—Sweden</b></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">From SH</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 medium orange<br />1 qt. apple cider<br />2 cups white grape juice or currant juice<br />¼ cup sugar<br /><br />1 (3-inch) cinnamon stick<br />8 whole cloves<br />⅔ cup raisins<br />⅔ cup slivered blanched almonds<br /><br />Using a vegetable peeler, cut colored portion from orange in a single spiral. Reserve orange for another purpose. <br /><br />In a large pot, combine orange peel and remaining ingredients. Let stand 4 hours. Bring to a boil over medium heat. Reduce heat to low; simmer 30 minutes. <br /><br />Serve hot or cold in punch cups, including some raisins and almonds in each serving. <br /><br />Makes 12 servings.</span></span><br />
<br />
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0tag:blogger.com,1999:blog-7105294612123113065.post-21317301037648418382014-12-08T17:52:00.000-06:002014-12-08T17:52:31.866-06:00Old Tins<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Update old tins by spray painting the lid and/or base with chalkboard spray paint. With any spray paint for that matter. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zWIm7WpwjzE/VIY5L_aG3YI/AAAAAAAAB4Y/aIksm7DAFH0/s1600/IMG_1956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zWIm7WpwjzE/VIY5L_aG3YI/AAAAAAAAB4Y/aIksm7DAFH0/s1600/IMG_1956.jpg" height="640" width="562" /></a></div>
<br />
<br />Tarnationhttp://www.blogger.com/profile/05588571333016424955noreply@blogger.com0