tag:blogger.com,1999:blog-60591611347414843792024-03-05T05:30:26.939-06:00Gypsy Grandmas GoodiesMade the way Grandma use to make it!Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-6059161134741484379.post-65903824687615188442019-12-29T13:15:00.000-06:002019-12-29T13:28:46.726-06:00Stovetop Mac & Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9lKF0P9V4SPRVAJNUV-yUKb7MNcwE9_La9W8w1mGHCeTjy_id7KbcNOkSxNUpP2cvefoccB9f9qiPlshVkRVBlmG9RRZIR7bjc6X7-c_iKitQdReOSXABQ2ZXlVuXgeUiX9JYGTEQXHR/s1600/20190906_130527+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9lKF0P9V4SPRVAJNUV-yUKb7MNcwE9_La9W8w1mGHCeTjy_id7KbcNOkSxNUpP2cvefoccB9f9qiPlshVkRVBlmG9RRZIR7bjc6X7-c_iKitQdReOSXABQ2ZXlVuXgeUiX9JYGTEQXHR/s400/20190906_130527+%25282%2529.jpg" width="400" /></a></div>
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Photo credit: Me<br />
<a href="http://www.polonezrestaurant.com/" target="_blank">Polonez Restaurant And Banquet Hall</a><br />
<span style="color: #0b5394;"> <span style="font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="-webkit-text-stroke-width: 0px; background-color: white; display: inline; float: none; font-size-adjust: none; font-size: 12pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">St. Francis WI</span></span> .</span></div>
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I love this Mac and Cheese.<br />
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To begin, make a white sauce:<br />
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While you are working the sauce, don't forget to cook your elbow macaroni as directed on the box. I suggest about 2 cups of cooked macaroni, maybe 3 cups, depends on how saucy you like it.<br />
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<i> (I work the macaroni first and let it drain while cooking the cheese sauce)</i></div>
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You need a saucepan,<br />
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4 Tablespoons butter <span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">(use the real stuff)</span><br />
4 Tablespoons flour<br />
Salt and pepper, to taste<br />
2 cups milk<br />
1 cup Velveeta cheese, cut into cubes<br />
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Instructions:<br />
Melt butter in saucepan, using low heat, add flour and heat until combined, <i>(you are making a rue) </i>when rue is warm add salt and pepper to taste.<br />
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Stir until well combined.<i> (No chunks of flour in the pan, if there is, add more butter)</i><br />
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Slowly add milk to rue mixture and stir constantly until mixture begins to thicken.<i> (might need to adjust the heat here, but only until it begins to thicken)</i><br />
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When mixture begins to thicken add Velveeta cubes and mix well until all cheese is melted and blended into the white sauce.<br />
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NOTE: this cheese sauce is pretty flexible, if it's to thick add more milk, not cheesy enough add more cheese.<br />
Also, if you want it baked, pour it in a pan and bake at 350* for 20 minutes or until it starts to brown on top.<i> (This added step will dry our the mac and cheese, it will not be as saucy)</i><br />
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<i>I'll add a picture next time I make it.</i>Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-4186338990551703722017-12-11T14:57:00.002-06:002017-12-11T14:58:11.807-06:00Merry Christmas 2017<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfVx32QezRojEKYPmtTCZXkzR_8ifUOeGPxi6wOGnzwIA9tWdaeaTT8gSFJcbLeUSo69TFUzMktA0KhAZ6UKINjrEQu-cAXboDqn-aLNfUpY20vs2svJKe5MnwL9joFmBAQyoowNgxKB1/s1600/SAM_2458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfVx32QezRojEKYPmtTCZXkzR_8ifUOeGPxi6wOGnzwIA9tWdaeaTT8gSFJcbLeUSo69TFUzMktA0KhAZ6UKINjrEQu-cAXboDqn-aLNfUpY20vs2svJKe5MnwL9joFmBAQyoowNgxKB1/s640/SAM_2458.JPG" width="480" /></a></div>
<br />Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-55169551153701674642016-09-09T15:16:00.000-05:002016-09-09T15:16:28.007-05:00Intresting Observation<br />
Hello there,<br />
It's been a while.<br />
We were shopping today, we shop Kroger and picked up some of the .99 cent deals, who wouldn't?<br />
While filling the sugar jar, looked at the bag and thought to myself, the bag reminded me of times Great Grandma would pick up commodities, those unfamiliar with commodities, they were food staples the government gave to less fortunate.<br />
Here is a link to the history of this program. <a href="http://www.fns.usda.gov/fdd/fdd-history-and-background" target="_blank">http://www.fns.usda.gov/fdd/fdd-history-and-background</a><br />
<br />
Anyway, the bag took me back to this time, when we would all load up and take Grandma to get her commodities. Didn't think much about it then.<br />
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Made comment to the hubby it reminds me of A&P grocery stores, back in the day.<br />
Really like the, what I would call a RETRO look. Clean, simple, no this, no that, it's just sugar.<br />
Oh, the back has recipes, about 5, some look very tasty.<br />
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No, not an endorsement for Kroger, only that I can reminisce about Grandma and the time we would spend together over 50 years ago.<br />
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til next time,<br />
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-69631960250119053142016-02-24T08:23:00.000-06:002016-02-24T08:23:02.489-06:00Oatmeal sour dough cookies<strong>Ingredients:</strong><br />
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1 cup butter, softened<br /> 1 cup granulated sugar<br /> 2 whole eggs - (add one at a time)<br />3 tablespoon honey<br /> 2 teaspoon vanilla extract<br />1 cup sour dough starter - (link toward the bottom of the page)<br />2 - 2 1/4 cups flour - (all-purpose)<br /> 1 teaspoon salt<br /> 2 cups oatmeal - (I use quick)<br /> 1 teaspoon nutmeg<br /> 3 teaspoons cinnamon<br /> 1 cup chocolate chips<br /> 1 cup cranberries, dried<br /> 1 cup chopped walnuts or pecans (optional)</div>
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1 cup flake coconut</div>
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*note: you can omit any of the last 4 ingredients and still have a very tasty cookie.</div>
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<strong>Directions:</strong><br />
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Preheat oven to 375° F.<br />
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I use a counter-top mixer, like kitchen aid.<br />
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In a large mixing bowl, use a hand-held mixer to cream the butter and sugar until the mixture becomes light and fluffy. <br />
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Add in the ingredients, one at a time, in the medium mixing bowl and mix well, adding sour dough starter last.<br />
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Combine the flour, salt, oatmeal, nutmeg and cinnamon and add to the cookie batter. Mix thoroughly.<br />
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Add the remaining ingredients, one at a time to the batter and mix until just combined.<br />
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Drop generous tablespoons of the cookie dough onto a lined cookie sheet. Press the tops of the dough to flatten slightly.<br />
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Bake 10-13 minutes. Cool on wire rack.<br />
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Here is a link, it will help with the starter you need to make these cookies<br />
~<a href="http://www.friendshipbreadkitchen.com/amish-friendship-bread-starter/#channel=f30b511c4be6f&origin=http%3A%2F%2Fwww.friendshipbreadkitchen.com" target="_blank">Sour dough starter</a>~<br />
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I use any milk I have on hand at the time and haven't had a bad batch, <br />
I've used coconut milk or heavy cream, to make starter. Both very tasty.<br />
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til next time<br />
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-4982382352012228632016-02-01T19:04:00.000-06:002016-02-01T19:04:15.712-06:00Honey Wine (Mead)I wanted to try something I never thought I would. Every now and then I enjoy an adult beverage. Thinking to myself, I cannot have processed foods or drink, I would make some. <br />
I used fruit juice, I froze making a fruit salad at Christmas.<br />
Thought I would make a fruit cake, (the old fashion way, fermented) but there is still time to get the starter for that. At least a month. lol<br />
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I don't want to use purchased yeast, if it sits from now until Valentine Day, it should catch it's own wild yeast and can go from there. <br />
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Just a small batch, about 1/2 gallon.<br />
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I hope to balloon it on Valentine Day and it be ready in November for our anniversary.</div>
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That's all for now, hope you've had a tolerable winter.</div>
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til next time,</div>
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connie</div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-8521459500803848502015-12-20T22:49:00.000-06:002015-12-20T22:50:34.858-06:00Merry Christmas<div class="separator" style="clear: both; text-align: center;">
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Wishing All the very best at this Special time of year.</div>
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<br />
till next time<br />
connie<br />
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-55646659953918072752015-09-05T21:22:00.000-05:002015-09-05T21:22:45.660-05:00Homemade Western Salad Dressing<br />
<br />
Late summer here in central Illinois, still hot, really hot. Time for fresh greens, tomatoes and vegetables from the garden. There are so many things people should not eat in foods they buy on the store shelves. <br />
<br />
Like salad dressings.<br />
<br />
Did you know you should not consume soy bean oil? <br />
<br />
It really isn't good for you, but it is in most of your processed foods. Even when the label reads vegetable oil, the vegetable oil is; soybean oil. <br />
I used Extra Virgin Olive Oil in the Western Dressing I made, the label read canola and sunflower oil, it wasn't pure olive oil. Note: read the label.<br />
Still better for you than soy bean oil. <br />
The best oil to use would be coconut but it firms up when stored in a cool place.<br />
<br />
I worked this recipe up for Western Dressing and thought I would share.<br />
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<strong>Western Dressing</strong></div>
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<strong>Ingredients;</strong></div>
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1 cup brown sugar (you can use granulated, same amount)</div>
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1/2 cup apple cider vinegar</div>
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1/2 cup water</div>
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2/3 cup ketchup (catsup)</div>
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1/4 tsp paprika</div>
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1/2 tsp salt</div>
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1/2 tsp dry ground mustard</div>
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1/2 tsp celery seed</div>
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1/2 tsp chili powder</div>
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1 Tbls onion flakes, dehydrated</div>
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<strong>Directions:</strong></div>
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In a blender, add oil, ketchup, vinegar, sugar and all spices, blend, adding water to thin mixture, only add as much water as needed to make the constancy you want for dressing your salad.</div>
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Store in a quart jar in the fridge. Should keep a long time as long as you keep it cold.</div>
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<strong>Note:</strong> I'm going to try a food processor next time, due to the fact my blender is 40 plus years old.</div>
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Could be time to find another good blender.</div>
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til next time</div>
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Connie</div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-60401130662682792182015-04-03T14:59:00.003-05:002015-04-03T14:59:16.696-05:00Spaghetti Sauce, well yes, spaghetti sauce<br />
Who has a well stocked pantry? I think, my husband thinks I'm crazy sometimes with the things I buy. I was able to get a HUGE can of tomato sauce for a couple buck about a year ago, I checked the date, and he asked what I would do with it. At a loss for words, I explained it away with, it's going on the shelf.<br />
Today it becomes Spaghetti Sauce. I'll need to put the leftover into jars but that's a small task. Since its a gloomy day. <br />
The day, oh yea, It's Good Friday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQh9IKB-W1W2Sq67sQ4Z89JRm_8j96DWuNXMZuDz2qvs-3vUIf0l032uODqVEO4XjtNCRFrcE5-_2Y5k4OFRMCFpqPCGZ1DjKKCQ6wWl26Uron9VcxrTpwc9Vr4ZdOdUUL-MQkuQiQ8sCF/s1600/SV102210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQh9IKB-W1W2Sq67sQ4Z89JRm_8j96DWuNXMZuDz2qvs-3vUIf0l032uODqVEO4XjtNCRFrcE5-_2Y5k4OFRMCFpqPCGZ1DjKKCQ6wWl26Uron9VcxrTpwc9Vr4ZdOdUUL-MQkuQiQ8sCF/s1600/SV102210.JPG" height="300" width="400" /></a></div>
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Good day for inside things, here's how I cooked it up.<br />
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<strong>Spaghetti Sauce</strong></div>
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2 pounds of ground beef</div>
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1 large chopped onion</div>
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1 cup chopped celery</div>
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1/2 cup chopped green pepper</div>
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1 large can tomato sauce (6 lb 9 oz)</div>
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1 Tbls Basil (adjust to taste)</div>
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1 Tbls Oregano (adjust to taste)</div>
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1 Tbls Garlic (adjust to taste)</div>
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Brown ground beef, add chopped onion, celery & green pepper, cook until veggies are clear.</div>
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Drain fat if you like.</div>
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Cook about half an hour add tomato sauce bring to a slow simmer and add spices.</div>
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Simmer about 3 hours.</div>
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* Note</div>
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Get the canner, jars, and lids ready for canning.</div>
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Put hot spaghetti sauce into jars adjust the lids and rings, place in canner that has been brought to temperature. Process about 20 minutes.</div>
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Wala` you have spaghetti sauce anytime you want.</div>
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*Note: add a bit of pure sugar if it's to acidic.</div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-41025297191954912542015-03-11T23:12:00.000-05:002015-03-11T23:13:11.841-05:00Sunshine on an Ugly day ~ Pineapple Cake<br />
Winter just won't stop in Illinois, we were good through December and January but come February it just dumped and dumped more, then freezing rain. <br />
Whoops that's right, the East Coast won't see the ground until the 4th of July. <br />
This cake will help them feel better and work for the 4th of July block parties they have.<br />
<br />
A few years ago the supervisor at a job I was working, at that time, brought a Pineapple Sheet Cake for the potluck. It was scrumptious. Asked for the recipe, she wrote a sketchy version of it on a recipe card. I made a few adjustments to it and yum.<br />
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This is made with staples from the pantry.<br />
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<strong>Pineapple Sheet Cake</strong></div>
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<strong>Ingredients:</strong></div>
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2 cups granulated sugar</div>
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2 cups flour</div>
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2 tsp baking soda</div>
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1 tsp salt</div>
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2 eggs</div>
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1/2 cup oil</div>
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1 - 20oz can crushed pineapple w juice</div>
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1 tsp vanilla</div>
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<strong>Directions:</strong></div>
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Preheat oven to 350*</div>
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Place all dry ingredients in a large bowl , stir dry ingredients to combine well. Stir in the wet ingredients as follows, eggs, oil, pineapple w juice, and vanilla, gently stirring after each addition.</div>
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Grease 11 x 9 baking pan, pour batter into pan and bake for 30 to 35 minutes, top will be brown.</div>
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While cake is baking, make a caramel type icing:</div>
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Icing</div>
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<ul>
<li class="ingredient" itemprop="ingredients">1 cup sugar</li>
<li class="ingredient" itemprop="ingredients">½ cup butter, cut into chunks</li>
<li class="ingredient" itemprop="ingredients">⅔ cup evaporated milk</li>
<li class="ingredient" itemprop="ingredients">pinch of salt</li>
<li class="ingredient" itemprop="ingredients">¾ cup sweetened shredded coconut</li>
<li class="ingredient" itemprop="ingredients">½ cup toasted pecans, chopped</li>
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Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.</div>
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Be sure you cook it long enough or it will soak into the cake, instead of setting up as icing.</div>
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Pour icing over hot cake. Sprinkle with pecans & coconut. Let cake cool before cutting.<br />
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A Cream Cheese Icing is also very good.</div>
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<span class="components-data" itemprop="ingredients">til next time</span><br />
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-84510132083295079392015-02-18T17:13:00.003-06:002015-02-20T11:09:16.878-06:00Cranberries<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHlnjMSspF9UVN873rRV2E89kJ2BMjLSbn-L2MeppUOty_tRxO8W1C7bFpo64LrV5ifsCz0ZqVSAGMtDkbi6bkD7y4SSOFxLVUNwYJFb76VrZ8NJ583MIkF5S67M68stVHRDR1OQCAAtT/s1600/SV102080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHlnjMSspF9UVN873rRV2E89kJ2BMjLSbn-L2MeppUOty_tRxO8W1C7bFpo64LrV5ifsCz0ZqVSAGMtDkbi6bkD7y4SSOFxLVUNwYJFb76VrZ8NJ583MIkF5S67M68stVHRDR1OQCAAtT/s1600/SV102080.JPG" height="265" width="320" /></a></div>
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Left over cranberries in the freezer, you know the holidays? Work them into juice for a fraction of the price of store bought and 100% real no additives.<br />
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<div style="text-align: center;">
Cranberry Tea</div>
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1- 12 oz bag of cranberries frozen or fresh<br />
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2 quarts water<br />
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1 1/2 cups granulated sugar<br />
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Rinse berries with cold water, place berries and water in 4 qt saucepan. <br />
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Cook berries on medium heat til boiling, turn down heat and simmer until berries pop open, continue simmering about 15 minutes.<br />
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Turn off heat.<br />
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Let berries steep 15 minutes.<br />
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Strain berries through a mesh sieve or cheese cloth into another pot.<br />
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Return berry liquid to larger pot and heat, adding sugar, simmer another 15 to 20 minute and is hot.<br />
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Pot in quart jars for easy storage. <br />
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Reheat to hot in a pan for warm winter drink.<br />
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til next time<br />
<br />
Connie<br />
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-43598963645294529492015-01-10T10:04:00.001-06:002015-01-10T10:17:01.867-06:00Cinnamon RollsHello Friend, I know how to cook but sometimes it has been such a long time since I've used so many of the ingredients, I'm not sure. I use to work as a pastry chef on Merchant Street. I loved making the breads. Once at Christmas time I felt compelled to make a braided bread. I wasn't sure why but I had always wanted to and this job gave me the opportunity. I was surprised when the Owner actually used it as a centerpiece. The restaurant would get orders daily for the bread. <br />
It was hard to get the other pastries worked but I did.<br />
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The Cinnamon rolls I worked are from a recipe I found on the "net", <a href="http://www.cooks.com/recipe/ib0iz9us/homemade-cinnamon-rolls.html" target="_blank">homemade-cinnamon-rolls</a><br />
I like how the yeast is combined with the flour instead of setting it with warm water. Used more flour than it calls for. I used my kitchen-aid and added flour as I needed until I got a soft ball that pulled away from the sides of the bowl.<br />
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I worked the dough so late in the day I wasn't able to get them finished in a timely manner for Hubby to share them at work. So next time, I'll work them and let the second rise work in the refrigerator and warm them before popping in the oven.<br />
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So go ahead and do something you haven't in awhile.<br />
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Here's a picture of my finished rolls. <br />
Not sure why the centers sank, think I'll cover them with parchment paper next time so they won't brown so quickly.<br />
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til next time<br />
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<strong><span style="color: #0b5394; font-size: large;">~ ~</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5CX_Xa5Psxb6uCq1bQXOv7030HLuBVSyaNGozoKXIFzU2j4mspJ0e1bSftc6MOOd7IAZdg1sZnH2OOH8uQr_gohEqfTXYrPT0Y18QDhfa6zcu09qpS8pdFbZX90eC64pG5LZIlR2oNFO/s1600/SV101821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5CX_Xa5Psxb6uCq1bQXOv7030HLuBVSyaNGozoKXIFzU2j4mspJ0e1bSftc6MOOd7IAZdg1sZnH2OOH8uQr_gohEqfTXYrPT0Y18QDhfa6zcu09qpS8pdFbZX90eC64pG5LZIlR2oNFO/s1600/SV101821.JPG" height="300" width="400" /></a></div>
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<table border="0" cellpadding="0" cellspacing="0" class="hrecipe" id="ip1" style="width: 100%px;">
<tbody>
<tr><td align="LEFT" bgcolor="#ffffcc" class="title" nowrap="" style="border-left-color: rgb(238, 238, 206); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(221, 221, 157); border-right-style: solid; border-right-width: 2px; border-top-color: rgb(238, 238, 206); border-top-style: solid; border-top-width: 1px; color: #8caa9e; padding: 16px 12px 8px;"><span class="fn">HOMEMADE CINNAMON ROLLS</span></td><td style="border-bottom-color: rgb(238, 238, 206); border-bottom-style: solid; border-bottom-width: 1px;"></td></tr>
<tr><td bgcolor="#ffffcc" colspan="2" style="border-bottom-color: rgb(221, 221, 157); border-bottom-style: solid; border-bottom-width: 2px; border-left-color: rgb(238, 238, 206); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(221, 221, 157); border-right-style: solid; border-right-width: 2px; line-height: 125%; padding: 16px;"><span class="review hreview-aggregate"><span class="rating"><span class="value-title" title="4.9"></span></span><span class="count"><span class="value-title" title="28"></span></span></span><span class="tag"><span class="value-title" title="Breads"></span></span><span class="yield"><span class="value-title" title="16 rolls"></span></span><!-- --><!-- HOMEMADE CINNAMON ROLLS --><br />
<div id="ip2" style="color: black; padding-left: 20px;">
<span class="ingredient">4 1/4 to 4 3/4 c. all-purpose flour</span><br />
<span class="ingredient">1 pkg. active dry yeast</span><br />
<span class="ingredient">1 1/4 c. milk</span><br />
<span class="ingredient">1/4 c. granulated sugar</span><br />
<span class="ingredient">1/4 c. butter</span><br />
<span class="ingredient">1 tsp. salt</span><br />
<span class="ingredient">2 eggs</span><br />
<span class="ingredient">6 tbsp. butter, softened</span><br />
<span class="ingredient">1/2 c. packed brown sugar</span><br />
<span class="ingredient">2 tsp. ground cinnamon</span><br />
<span class="ingredient">1 recipe Maple Nut Glaze or Powdered Sugar Glaze</span></div>
<div class="instructions" style="color: #772222;">
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Step 1: In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly.<br />
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Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.<br />
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Step 3: Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.)<br />
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Step 4: Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.<br />
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Step 5: On lightly floured surface roll half the dough to 12x8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture.<br />
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Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes).<br />
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Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm.Makes 16 rolls.</div>
<div class="section" style="color: #8caa9e; font-style: italic; font-weight: bold;">
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MAPLE NUT GLAZE:</div>
<div class="instructions" style="color: #772222;">
In small bowl combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup or 1/2 teaspoon maple extract and enough water or milk (2 to 3 teaspoons) for drizzling consistency. Stir in 1/4 cup coarsely chopped pecans.</div>
<div class="section" style="color: #8caa9e; font-style: italic; font-weight: bold;">
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POWDERED SUGAR GLAZE:</div>
<div class="instructions" style="color: #772222;">
Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and enough milk (about 3 to 4 teaspoons) for drizzling consistency.</div>
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FREEZING AND REHEATING:</div>
<div class="instructions" style="color: #772222;">
Bake and cool rolls as directed, do not glaze. Wrap in moisture and vapor proof wrap. Seal, label, and freeze for up to 3 months.To reheat in a conventional oven, wrap frozen rolls in foil. Place in a 350 degree oven for 20 to 25 minutes or until warm. Drizzle with your choice of glaze.To reheat in a microwave oven, wrap 2 of the frozen rolls in microwave-safe paper towels. Micro-cook on 100% power (high) for 1 to 1 1/2 minutes or until warm. Drizzle with glaze.<br />
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-19725091070289452942014-12-16T17:24:00.000-06:002014-12-16T17:24:29.038-06:00Cocoa and White Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgbrQKn0ZETFyTWU3w1NG4eFG5EHERUeKrZWPVwIZyxc0mFKK8px2OUkIkBWzGPLzvrs-75KY2-IOMOlrplzJZS4bQyG7zj7bNWLvIT83CuIp1eRUEHZFvV5LFq1GbYVyBXLDX6xa9lK6/s1600/SV101579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgbrQKn0ZETFyTWU3w1NG4eFG5EHERUeKrZWPVwIZyxc0mFKK8px2OUkIkBWzGPLzvrs-75KY2-IOMOlrplzJZS4bQyG7zj7bNWLvIT83CuIp1eRUEHZFvV5LFq1GbYVyBXLDX6xa9lK6/s1600/SV101579.JPG" height="300" width="400" /></a></div>
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<span lang="EN">2 1/4 cups all-purpose flour<br />
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2/3 cup Baking Cocoa<br />
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1 teaspoon baking soda<br />
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1/4 teaspoon salt<br />
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1 cup (2 sticks)butter or margarine<br />
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3/4 cup granulated sugar<br />
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2/3 cup packed brown Sugar<br />
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1 teaspoon vanilla extract<br />
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2 large eggs<br />
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2 cups (12-oz. pkg.) White Chocolate Chip Morsels<br />
<br /></span><b><span style="color: #bf5700; font-size: medium;"><span style="color: #bf5700; font-size: medium;">INSTRUCTIONS</span></span></b><br />
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<b><span style="color: #bf5700;">PREHEAT </span></b>oven to 350° <br />
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<b><span style="color: #bf5700;">COMBINE`~ </span></b>flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets<span style="color: #666666; font-size: medium;"><span style="color: #666666; font-size: medium;">.</span></span><br />
<span style="color: #666666; font-size: medium;"></span><br />
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<b><span style="color: #bf5700;">BAKE ~ </span></b>for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.<br />
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12/15/2014 Merry Christmas 2014</div>
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til next time.</div>
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<span style="color: #0b5394; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong>~ ~</strong></span></div>
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<span style="color: #cc0000; font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><strong>*</strong></span></div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-18435503989138947212014-12-16T17:08:00.000-06:002015-01-10T09:28:38.077-06:00Peanut butter~Chocolate kiss cookies<div class="separator" style="clear: both; text-align: center;">
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<strong>Peanut Blossoms Cookies</strong><br />
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<span style="font-size: large;">Ingredients</span><br />
1 3/4 cups all purpose flour <br />
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1/2 cup sugar <br />
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1/2 cup firmly packed brown sugar <br />
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1 teaspoon baking soda <br />
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1/2 teaspoon salt <br />
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1/2 cup shortening <br />
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1/2 cup peanut butter <br />
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2 tablespoons milk <br />
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1 teaspoon vanilla <br />
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1 egg <br />
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Sugar <br />
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48 Choclate Kisses~milk chocolates, unwrapped <br />
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<strong>What you do;</strong><br />
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1. Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms. <br />
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2. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. <br />
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3. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.<br />
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Merry Christmas </div>
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2014</div>
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til next time</div>
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<span style="color: #990000; font-family: Georgia; font-size: x-small;">.</span></div>
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<strong><span style="font-size: large;"></span></strong><br />Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-22018162975698358172014-12-16T15:32:00.003-06:002014-12-16T15:40:18.626-06:00Buckeyes~the kind you eat<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9psRKsehse0rMXM4nczQFlmq41TI9bzJ_AG5m9iANOIGluD44s8XcvDsEd0LB8pPoOxS66p97CPAHVLik3-tdvZqs05AN7myHY7ZcygNRvPQxMl345KU3kWWgQXgKlHYLdcSQH1Cjhuy/s1600/SV101567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9psRKsehse0rMXM4nczQFlmq41TI9bzJ_AG5m9iANOIGluD44s8XcvDsEd0LB8pPoOxS66p97CPAHVLik3-tdvZqs05AN7myHY7ZcygNRvPQxMl345KU3kWWgQXgKlHYLdcSQH1Cjhuy/s1600/SV101567.JPG" height="300" width="400" /></a></div>
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My Mom made the best Buckeyes EVER but her recipe is unavailable to me.<br />
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Buckeye are a a good luck charm to many, As a child I carried a buckeye from my Great~grandparents farm, south of the city, on Mt. Zion-Elwin blacktop<br />
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<span style="color: #6aa84f;">Why a "Buckeye" is a good luck charm.</span><br />
<span style="color: #6aa84f;"> A buckeye is a kind of a nut, which has markings resembling an iris in an eyeball, which gives it it's name. Such amulets invoke the eye of God to watch over you, also other amulets in the shape of an eye, natural or manmade. It is also to turn away the evil eye from others...</span><br />
<span style="color: #6aa84f;">The buckeye is a relative of the Chestnut and Horse Chestnut.</span> <br />
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Recipe you say, well this is about as close as I could find to the one I like.<br />
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BUCKEYES</div>
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2 cups smooth peanut butter</div>
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1 cup (2sticks) butter, softened</div>
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1 1/2 lb confectioners sugar</div>
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1~12 oz pkg chocolate chips</div>
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<ol>
<li>In a large bowl, combine peanut butter and butter; mix until smooth. Gradually add confectioners' sugar, stirring until thoroughly mixed. Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.<br /> </li>
<li>In a saucepan over low heat, melt chocolate chips, stirring until smooth. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter. Place on the prepared baking sheet and remove toothpick. Using your finger, fill in the hole left by the toothpick.<br /> </li>
<li>After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.<br /> </li>
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<strong>Makes about 5 dozen treats.</strong> If they are small, lol<br />
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There you have it. </div>
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til next time</div>
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<span style="color: #3d85c6; font-family: Georgia, "Times New Roman", serif; font-size: x-large;">~ ~</span></div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-70473638809990064552014-11-01T11:02:00.002-05:002014-11-01T11:02:33.711-05:00Found a great recipe site<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDItH-4rMgdeJOS6VrPIoqju5ydSkPENlZpJlM32V3hxBqrhPuih7XDfrl3qtGUo0Wvw7hxowz4PXAjo8JYz5dd9qCSc3gc1DNxM1XsZHnhWIi_jO2KN1Gre5ufW07VZoAxeEE5TRiYEDH/s1600/marlboro+cook+book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDItH-4rMgdeJOS6VrPIoqju5ydSkPENlZpJlM32V3hxBqrhPuih7XDfrl3qtGUo0Wvw7hxowz4PXAjo8JYz5dd9qCSc3gc1DNxM1XsZHnhWIi_jO2KN1Gre5ufW07VZoAxeEE5TRiYEDH/s1600/marlboro+cook+book.jpg" height="640" width="213" /></a></div>
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<br />
Wow found this great new web page. Many of the recipes from the brochure above. I recommend the Chuckwagon Beef Stew,<br />
Years ago I picked up some recipe books from Marlboro and had really good recipes. <br />
I thought I would crawl the web to see if I could find ones that I really like and I found many of them here. <a href="http://www.legendsofamerica.com/we-oldwestrecipes.html" target="_blank">Old West Recipes</a><br />
Many good, go to pages, could take you all day to enjoy the volumes of Old West.<br />
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til next time,<br />
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Cowgirl up and stay warm<br />
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<span style="color: #0b5394; font-size: large;"><strong>~ ~</strong></span></div>
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.Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-39673581736499414892014-10-22T11:20:00.002-05:002014-10-22T11:20:31.527-05:00Sweetened Condensed Milk from Evaporated Milk<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwXrNfgm0zsR8fklsPvzIA3U5PT5Ax8ktgNoqfnhtox6ob0O5AoGredxS75qQnXBQdeCRB2AMrk2ATs0B4AYQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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I know I can buy it but If I have what I need to make it from scratch, why not.</div>
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I used:</div>
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1 can evaporated milk</div>
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1 1/4 cup sugar</div>
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Heat it to a boil, then cook slowly for about 30 minutes.</div>
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At the end of cooking I added </div>
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1 Tbls butter</div>
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Cool completely before use.</div>
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Kinda reminds me of making Marshmallow fudge from scratch.</div>
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til next time<br />
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connie<br />
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-10135063792784152242014-10-17T18:18:00.000-05:002014-10-17T18:19:17.258-05:00Got a New BookWhen leaving work today I happen to notice s few books laying on some shelves.<br />
Thought I would check and make sure the price was correct. It was!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ALjqnuVbR3GBKOmvJ7RqTKydIpzBxEzLOJN_S2gpcI8Xxgok22vU_fsC3vhMIL2r-0YOJ50oR6aOmy198FBrVJR2TrtK1yi3pmNKQTdRKocGKI9_K8_09IsZV-sPB0d7Eba7OdCh0t60/s1600/SV101315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ALjqnuVbR3GBKOmvJ7RqTKydIpzBxEzLOJN_S2gpcI8Xxgok22vU_fsC3vhMIL2r-0YOJ50oR6aOmy198FBrVJR2TrtK1yi3pmNKQTdRKocGKI9_K8_09IsZV-sPB0d7Eba7OdCh0t60/s1600/SV101315.JPG" height="300" width="400" /></a></div>
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Maybe it's just me but I think some young people could get some good use from this book.</div>
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Found it at Rural King, $5.00. Sure would make a great Christmas gift. </div>
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Might want to keep the book cover because the bound front and back are plain white.</div>
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til next time</div>
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<span style="color: #990000; font-size: large;"><strong>*</strong></span></div>
.Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-28484538070468213642014-06-22T11:35:00.000-05:002014-06-22T11:35:26.992-05:00Fruits of Labor<div style="text-align: center;">
Reaping what you sow.</div>
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Look what we pulled for Meal of the day. Fresh green beans and potatoes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMk-Z6M8eS93UjvI-4cr1UTLojv2-L6HdkxPaLvugxyEhSQdSa_oI3FAObzPLoJznSFf5i4U90J0DGSlqG2VcjM80ZANLCIeidd0kXUrQZo1qnX_4fHASlhYBFZGjQz_RJtI0mVvK0yu2/s1600/SV101064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMk-Z6M8eS93UjvI-4cr1UTLojv2-L6HdkxPaLvugxyEhSQdSa_oI3FAObzPLoJznSFf5i4U90J0DGSlqG2VcjM80ZANLCIeidd0kXUrQZo1qnX_4fHASlhYBFZGjQz_RJtI0mVvK0yu2/s1600/SV101064.JPG" height="300" width="400" /></a></div>
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Pickled beets last week June 18, 2014</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5dLogeLpPu7_tS3uxYRGVJyWtIKXNACuqXSahv3QqcfcDfD7HvZJR1lD669-DMy2o9GBUVUkfUBVnhPllz7cQKgEVTRBD-CqYikYNXn41rQGaXGIzDi69cBvX28iM_ocBALC32v9dSad/s1600/SV101059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5dLogeLpPu7_tS3uxYRGVJyWtIKXNACuqXSahv3QqcfcDfD7HvZJR1lD669-DMy2o9GBUVUkfUBVnhPllz7cQKgEVTRBD-CqYikYNXn41rQGaXGIzDi69cBvX28iM_ocBALC32v9dSad/s1600/SV101059.JPG" height="300" width="400" /></a></div>
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these will be great in the middle of winter.</div>
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til next time,</div>
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connie</div>
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.Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-59035081960578216372014-06-18T10:04:00.000-05:002014-06-18T10:08:56.928-05:00Tarter Sauce<br />
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I have made this tarter sauce for years, never thought anyone would want a recipe for it. So here goes.<br />
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Tarter Sauce</div>
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1 cup Salad dressing, (not mayonnaise)</div>
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3 Tablespoons sweet pickle relish</div>
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1/2 small chopped onion</div>
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1 Tablespoon Chesapeake Bay seasoning (I suggest you season to taste with this)</div>
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Combine in order given, keep cold until ready for use.</div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-20223094858013936572014-03-25T16:25:00.002-05:002014-03-25T16:25:51.857-05:00Pineapple Angel Food CakeI have wondered, just how many of you have ever tried this?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJWPNC4hXK4E2kvwIraqTUBoD-yaDR2ODQ_OQHseay79zjHQnfwUtgG0QuAUtXXIoGiS3R8EJNgAk-a9rFMU3ND6vi3PGG9CeI9dxDst401pi_WRfBPn6G_lNpG1wq-oFrJPh6X1w5a52/s1600/angel+food+cake+with+pineapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJWPNC4hXK4E2kvwIraqTUBoD-yaDR2ODQ_OQHseay79zjHQnfwUtgG0QuAUtXXIoGiS3R8EJNgAk-a9rFMU3ND6vi3PGG9CeI9dxDst401pi_WRfBPn6G_lNpG1wq-oFrJPh6X1w5a52/s1600/angel+food+cake+with+pineapple.jpg" height="400" width="300" /></a></div>
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I did, because I could. With the price of the cake mix alone. It is just as cheap to buy one already baked.<br />
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So here goes;<br />
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1) Angel Food Cake mix, use the one step box cake mix.<br />
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2) 1-20 oz can crushed pineapple, in it's own juice. <br />
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Directions: place cake mix in a bowl, slowly, the mix will become very airy and make you sneeze. Add can of pineapple, give it a minute before you stir the ingredients, then gently stir to combine. Over mixing will cause the cake mix to flatten and not rise to Angel food cake.<br />
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Preheat oven to 350* not sure how long to bake it so I kept an eye on it.<br />
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I used a 13" x 9" pan. Spread flake coconut in the bottom. <br />
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If you don't like coconut, I won't make you eat it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaHrGJDcPDy0N1m0FJ7lNc_Ozv3YE_KVRlGfE2xTMD29Ma7-GpqXQMV4mLQOiTz16iTwnCf7ZZzKPR_a1NxJYTpA_50hNDs7xC0Zl2C0KnE0JPLPikUftzLAVOVqhpqP7rPn_5CeBuvpe/s1600/SV100808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaHrGJDcPDy0N1m0FJ7lNc_Ozv3YE_KVRlGfE2xTMD29Ma7-GpqXQMV4mLQOiTz16iTwnCf7ZZzKPR_a1NxJYTpA_50hNDs7xC0Zl2C0KnE0JPLPikUftzLAVOVqhpqP7rPn_5CeBuvpe/s1600/SV100808.JPG" height="300" width="400" /></a></div>
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Gently pour the cake mix into the baking pan. Try not to stir, you'll loose the fluffy of the cake.</div>
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Place cake in preheated oven and bake about 30 minutes but check on it. </div>
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I think I over cooked mine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yoDszvutDapoObuMQj8hh0e2lZFvMMNFcVF3twp6MqdCjx68mqdsSFRXmP1KxOGfSJ1vBVQyOSAVdJrW_oTg3N9_5WEkXg6lnsL0zbxUo5Dp_xpN1XGOgJl5MijzFTdoEnv6OhxiKFkd/s1600/SV100819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yoDszvutDapoObuMQj8hh0e2lZFvMMNFcVF3twp6MqdCjx68mqdsSFRXmP1KxOGfSJ1vBVQyOSAVdJrW_oTg3N9_5WEkXg6lnsL0zbxUo5Dp_xpN1XGOgJl5MijzFTdoEnv6OhxiKFkd/s1600/SV100819.JPG" height="240" width="320" /></a></div>
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I went ahead and turned it over onto a cake sheet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRP33VfDDYLFbYyiCkn26EPaR1iXTiB2saH8YoJ5FHqDBQ_Cn9Gv75d9ZMogxwV8qYST7zs54kvy6LYzMrs4Dz1z5UGAvBH9nK1qIq_f5sszl1G1kwaY0H_KdWq1oyKStwEQPGBs0V0tHd/s1600/SV100821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRP33VfDDYLFbYyiCkn26EPaR1iXTiB2saH8YoJ5FHqDBQ_Cn9Gv75d9ZMogxwV8qYST7zs54kvy6LYzMrs4Dz1z5UGAvBH9nK1qIq_f5sszl1G1kwaY0H_KdWq1oyKStwEQPGBs0V0tHd/s1600/SV100821.JPG" height="240" width="320" /></a></div>
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Tastes just fine!</div>
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til next time.</div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"> <span style="color: #0b5394;">~ ~</span></span></div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-60526166921435747872013-11-21T16:56:00.001-06:002013-11-21T17:00:45.147-06:00Lemon Drop~Raisin Bread & Butter Pudding<div align="center">
<strong>Lemon Drop~Raisin Bread & Butter Pudding</strong><br />
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LpFBpXjfmkn_8npr9BGGM8he5P_Qf1aCt9gFuCY6K-zvQm1wmQMrNHfb7dylRzmJ9y4yhHf0sSDZEt3D7_Nu4ghdsgf8_6tr4d46Ijc7lpVLyda255oMqPPjgMOdVO0E7Ey4WoIMt9-M/s1600/SV100335+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LpFBpXjfmkn_8npr9BGGM8he5P_Qf1aCt9gFuCY6K-zvQm1wmQMrNHfb7dylRzmJ9y4yhHf0sSDZEt3D7_Nu4ghdsgf8_6tr4d46Ijc7lpVLyda255oMqPPjgMOdVO0E7Ey4WoIMt9-M/s400/SV100335+-+Copy.JPG" width="400" /></a></div>
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What you'll need,</div>
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<strong>Ingredients:</strong></div>
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1 loaf Raisin bread (local bakery or Sara Lee)</div>
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1 stick butter, as always, use the good stuff, your worth it.</div>
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3 eggs, at room temperature </div>
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2 cups milk, maybe 2 1/2 cups, at room temperature</div>
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1/2 teaspoon cinnamon</div>
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1/4 teaspoon nutmeg</div>
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1 cup packed brown sugar</div>
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<strong>Bowls and Cookware:</strong></div>
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Large bowl, I use a glass 5 qt bowl</div>
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Metal caking pan large enough to hold your mixture, I use a brownie pan</div>
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An even larger pan to set the brownie pan in, this is to fill with water to bake the Raisin bread, custard mix.</div>
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A smaller bowl to make your custard in, I use a 3qt glass bowl, at room temperature.</div>
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<strong>Whisk and spoons</strong></div>
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Oven set at 350* for about 15 minutes.</div>
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<strong>Direction:</strong></div>
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1. Remove bread from package, take 2 or 3 slices and cut 9 ways into squares and place into large bowl. Continue to do this with the rest of the slices of raisin bread. </div>
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Let the bread squares rest for a bit, they need to be kinda dry, </div>
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to accept the egg and milk.</div>
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</div>
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2. Melt butter in a sauce pan, cool just a bit and pour over the raisin bread, stir gently to coat the squares. Let it set while working up the custard.</div>
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3, Break eggs into smaller bowl, compost egg shells, whisk the eggs until combined, add milk and gently whisk, until combined. Add brown sugar, cinnamon and nutmeg, gently whisk until combined. </div>
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Keep in mind the nutmeg will drop to the bottom of the bowl, </div>
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you'll need to keep the whisk handy.</div>
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</div>
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4. Pour the custard mixture over the buttered Raisin Bread, ever so gently, turn the mixture over to coat and soak all the buttered raisin bread.</div>
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5. Pour mixture into brownie pan. Set brownie pan in a larger oblong cake pan, place in the oven, pour water in the larger pan surrounding the OUTSIDE of the brownie pan, about halfway with water.</div>
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6. Place a piece of foil loosely over the Raisin Bread mixture. Bake about 30 minutes with the foil, then remove and continue to bake another 30 minutes. Turn the oven off, before you remove the Raisin Bread pudding, safety first. Slowly remove both pans from the oven and set on the top of the range and remove the Raisin Bread pudding from the water bath. </div>
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Since you'll have an hour, you could be making an awesome sauce for your, Raisin Bread & Butter Pudding.</div>
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<strong>Lemon~Drop Sauce:</strong></div>
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What you'll need:</div>
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</div>
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1/2 cup <a href="http://olesmokymoonshine.com/products/lemon-drop-moonshine" target="_blank">Ole Smoky Tennessee Lemon Drop</a></div>
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1/2 cup white sugar</div>
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2 Tablespoon cornstarch</div>
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1/2 cup water<br />
2 teaspoons lemon juice</div>
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2 Tablespoons butter</div>
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Directions:</div>
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In a sauce pan, combine sugar and cornstarch, stir to combine. Add Lemon Drop Moonshine, water, lemon juice.</div>
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Heat on low until mixture becomes slightly thick, add butter. Mixture will thicken.</div>
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Ready to be poured over warm Raisin Bread. <br />
Some folks may not like sauce on their Raisin Bread & Butter Pudding. <br />
Serve individually.</div>
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<br />
We've been on vacation, a much needed, overdue vacation. <br />
<br />
We drove through, Indiana, Kentucky, Tennessee, North Carolina, South Carolina, to the coast. <br />
<br />
Of coarse we stopped at the distillery. Our city doesn't sell the Lemon drop moonshine.<br />
<br />
Had a great time in the Smoky Mountains.<br />
<br />
til next time.<br />
<br />
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<span style="color: #0b5394; font-size: large;">~ ~</span></div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-52445874787498333512013-10-18T09:02:00.002-05:002013-11-21T14:49:42.360-06:00Apple Time in the Mid~West<br />
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APPLE BUTTER</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNz7SnDwzwUqWVcrEwBV5BHE4Smg2YFTmrZV1nh-zTp4JYtithhxPbDblNI0szMgQO0nvC8CFeZHfs3nNDVAWtpUSTJ4VPtk90Yw31rUwFM_kBBA7BYuJzvEVlk-g_ET7UKDi4Kcrg3p9/s1600/SV105254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNz7SnDwzwUqWVcrEwBV5BHE4Smg2YFTmrZV1nh-zTp4JYtithhxPbDblNI0szMgQO0nvC8CFeZHfs3nNDVAWtpUSTJ4VPtk90Yw31rUwFM_kBBA7BYuJzvEVlk-g_ET7UKDi4Kcrg3p9/s400/SV105254.JPG" width="400" /></a></div>
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In the Mid~West, central Illinois, it has been a very good year for the apples. I really wanted to put some apple butter on the shelf, and try my hand at canning apple pie filling. With the unavailability of "Clearjel" on store shelves, that may not happen. I haven't given up. My hubby purchased apple at a local farmers market, WOW, the price of apples. With that, The hubby and his ability to make things happen, was visiting his twin brother, they have apple trees, but only the apples at the top were ready, but his neighbor has apple trees, all kinds of apple trees. <br />
Beautiful Granny's, Jonathon's, Golden's, more apple than I could work at once, good thing they keep.<br />
So far I've worked 17 pints of apple butter and a few quarts of applesauce, some red~hot applesauce.<br />
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I used a couple of slow cooker's, about 15 hours of patience, and an emulsifier, <br />
(a single hand mixer.)<br />
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<strong>Apple Butter</strong> </div>
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1: <strong>7 quart</strong> & 1: <strong>5 quart</strong> crock pot.<br />
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Clean enough apples to fill both crock pots.<br />
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<strong>APPLES</strong> ~ Washed, peeled, cored, sliced, (as you would for pies)<br />
<br />
1 teaspoon cinnamon<br />
<br />
1/2 teaspoon nutmeg<br />
<br />
1/2 teaspoon cloves<br />
<br />
2 cups brown sugar and 1 cup white granulated sugar<br />
<br />
Use a large bowl, at least 5 quart bowl, fill with apples, add sugar and spices. <br />
Combine, place in 7 quart crock pot and start on low.<br />
<br />
Use the same the same amount of spice as above for the 5 quart, <br />
only use, <br />
1 cup of white & brown sugars. <br />
Combine in the bowl as for the 7~quart.<br />
Place the apples in the 5 quart crock pot on low. <br />
<br />
I do not use any liquid in my apples, just make sure you stir them before you walk off an leave them, they'll produce liquid on their own.<br />
<br />
Peeled ALOT of apples, they cook down and add them before you go to bed.<br />
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I let mine cook overnight. If you use the HIGH setting on the crock pot you'll be up in the middle of the night, making sure the apples are stirred away from the bottom. <br />
<br />
DO not burn the butter.<br />
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Lowlowlowlow. lol<br />
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When the apples have cooked, add the smaller crock pot to the larger crock pot to fill it, when the apples are smashable (is that a word?) anyway, when they have cooked to a workable softness, use the emulsifier, to make it a puree, by placing the apples in a large pan on the stove, to keep it hot for canning.<br />
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Keep apple butter hot by placing a a low fire under pan after to have pureed the apples for canning.<br />
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I suggest these sites if you are NOT familiar with home canning process.<br />
<br />
<a href="http://www.freshpreserving.com/guides/introtocanning.pdf" target="_blank">Ball Canning PDF</a><br />
<br />
<a href="http://www.freshpreserving.com/getting-started.aspx" target="_blank">Ball~ How to can your own.</a><br />
<br />
<a href="http://www.frugalupstate.com/crafts-diy/tutorial-hot-water-bath-canning/" target="_blank">frugal up state</a><br />
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Ok folks, that's how I do it. Keep in mind, thing may not always be as convenient as they are today. <br />
<br />
Jesus is coming back. <br />
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Besides, what did you have on the shelf to eat, the last time your power went out?<br />
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God Bless and Keep Thee.<br />
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til next time.<br />
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<br />Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-80722743200284439462013-08-29T18:34:00.001-05:002013-08-29T18:34:56.937-05:00ZUCCHINI, what I did with all that zucchini.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JuTbp0WkyMxiHc3biQsWGIjkxgNihczpNMN7xaVwrhA2pAXiv68Y8g6H-wKnxegpyG8JEvl7tpf39OVb713GIGLDKDSBEtF8hHzOIS9XPU8vvBhItnb4BrqaY1nJQMSpIV7zht15MdUn/s1600/SV105124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4JuTbp0WkyMxiHc3biQsWGIjkxgNihczpNMN7xaVwrhA2pAXiv68Y8g6H-wKnxegpyG8JEvl7tpf39OVb713GIGLDKDSBEtF8hHzOIS9XPU8vvBhItnb4BrqaY1nJQMSpIV7zht15MdUn/s200/SV105124.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9yRvZEPU9omFpL84dM45O9YHEbYmrANomgQqpbH6D_QuKU5AmVU3i7oZiH_K8A9nIvn_BlNFY7Z4Y0DDNGdH7kvap8z4W2KZq8iTSo2-V0HRMArz4uUUAXucFWq_ejUP9gqj8Xtogcou/s1600/SV105129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9yRvZEPU9omFpL84dM45O9YHEbYmrANomgQqpbH6D_QuKU5AmVU3i7oZiH_K8A9nIvn_BlNFY7Z4Y0DDNGdH7kvap8z4W2KZq8iTSo2-V0HRMArz4uUUAXucFWq_ejUP9gqj8Xtogcou/s200/SV105129.JPG" width="200" /></a></div>
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Zucchini~Pineapple Zucchini~Pineapple~Orange</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4gElZsom_DJGLXASy7zKDzH7D7HSI2nV0jJPTRz3oAE3SIRhDKpOIVV3aXpXKewPw3HEHvcw-VNM25m0CH9HtC9chFXUwJTpPNxylHmVGxvaX21ZPVSWRTGZQKMFPOgfiLp-HP0JFJ-k/s1600/SV105135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4gElZsom_DJGLXASy7zKDzH7D7HSI2nV0jJPTRz3oAE3SIRhDKpOIVV3aXpXKewPw3HEHvcw-VNM25m0CH9HtC9chFXUwJTpPNxylHmVGxvaX21ZPVSWRTGZQKMFPOgfiLp-HP0JFJ-k/s200/SV105135.JPG" width="200" /></a></div>
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Zucchini~Pineapple~Lemon</div>
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I was at my whits in with the large, over grown zucchini, that seemed to grow a foot over night. I gave up, told the hubby, "Take it all to the compost.", he did, well most of it. It just so happened, a post on facebook caught my eye, "Zucchini pineapple marmalade", I checked into it and found a really good recipe for zucchini marmalade.<br />
<br />
You need to know how to cook for this recipe.<br />
<br />
Old timey secret about what "cook" means in this recipe.<br />
<br />
Cook; let the pot come to a boil, turn the heat down, but leave the fire up enough for the mixture to boil. Then start your 10 minutes, Which means it boils for 10 minutes.<br />
<br />
Easy, not many ingredients.<br />
<br />
Here's the link: <a href="http://www.food.com/recipe/zucchini-marmalade-20948" target="_blank">Zucchini Marmalade</a><br />
<br />
I adjusted the jell-o, to whatever flavor I wanted. I did use less sugar for the lemon~pineapple. I like it a little tart.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQf_b1ekL2bO5-67ichPzRSVUVzK_NVooqG7FFhE4QDswGcXTeKF2SKLktTJVFXfgyQHQoBChTaBAa2MO-5doqXG6QxrLINISupBhCYoleF9g7zZ44VXozf3Pi6JIgR2Dd95tOsCz1vfQ/s1600/SV105145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQf_b1ekL2bO5-67ichPzRSVUVzK_NVooqG7FFhE4QDswGcXTeKF2SKLktTJVFXfgyQHQoBChTaBAa2MO-5doqXG6QxrLINISupBhCYoleF9g7zZ44VXozf3Pi6JIgR2Dd95tOsCz1vfQ/s320/SV105145.JPG" width="320" /></a></div>
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A productive day!</div>
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til next time.</div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-13026308557399473792013-03-24T20:46:00.000-05:002013-04-04T22:58:02.655-05:00Hazel's Cake<div style="text-align: center;">
Hazel's Cake</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh954qFSBdkeOgpqBNlRCmE05FOULQnD83z3BHAVnnACj9W87ax_yv1TQ5oh7ldkXJa7QNC-KMfgRc14yjxQt57VHIxpmevKz38DsNZNLWonbYb8FIOPXA-RN_uarhPChGDMXPg53MN7CiO/s1600/SV104260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh954qFSBdkeOgpqBNlRCmE05FOULQnD83z3BHAVnnACj9W87ax_yv1TQ5oh7ldkXJa7QNC-KMfgRc14yjxQt57VHIxpmevKz38DsNZNLWonbYb8FIOPXA-RN_uarhPChGDMXPg53MN7CiO/s320/SV104260.JPG" width="320" /></a></div>
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Preheat oven to 350*<br />
Bake 30 to 35 minutes<br />
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Sift together:<br />
2 cups flour<br />
2 cups sugar<br />
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Next bring to a boil and pour over sugar and flour mixture.<br />
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2 sticks oleo or butter, the real stuff.<br />
4 Tlbs. cocoa<br />
1 cup water<br />
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Mix well, <br />
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add <br />
1/2 cup buttermilk*<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
1 tsp vanilla<br />
2 eggs<br />
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Pour in large greased cake pan, (I used a lasagna pan) and bake, as directed.<br />
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Topping <br />
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1 stick oleo, or butter<br />
6 Tbl Milk<br />
4 Tbls. cocoa<br />
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Bring to a boil and pour over 1 lb. powder sugar, add 1 tsp vanilla and 1 cup chopped nuts.<br />
Remove from heat and pour on hot cake.<br />
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* <strong>don't have buttermilk? Here is a great substitute.</strong><br />
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For each cup of buttermilk, you can use <br />
1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. <br />
Stir, then let stand for 5 minutes. <br />
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I use lemon juice.<br />
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About this recipe: My Grandma Cunningham, </div>
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My Dad's Mother, gave me this recipe about 50 years ago.</div>
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Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0tag:blogger.com,1999:blog-6059161134741484379.post-2079220096650650532013-01-13T14:57:00.002-06:002013-01-23T23:16:26.031-06:00Venison Shepard's Pie<br />
Shepard's Pie (Venison Style)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVide1Wnna2fXQeWxjU2rH60m9QKg67FSW94SmS_BzxSQMVnVgP9_G8MyQkvD0UNwk-jAeXuF-oT9cYUElNJf-KQVrJaTrXLvvuWX0ZIIhOMjU22GcGz3LDsfrHGhQLTzLnL3l0e340Yv/s1600/SV103858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVide1Wnna2fXQeWxjU2rH60m9QKg67FSW94SmS_BzxSQMVnVgP9_G8MyQkvD0UNwk-jAeXuF-oT9cYUElNJf-KQVrJaTrXLvvuWX0ZIIhOMjU22GcGz3LDsfrHGhQLTzLnL3l0e340Yv/s320/SV103858.JPG" width="320" /></a></div>
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Just a little read before we get to the recipe.<br />
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Hubby tried as he might to get a deer for the freezer this year, came up empty handed, but not without a few encounters with the Conservation Police. That's another story, one he's not ready to share. haha.<br />
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We are very lucky to have people care about us. We, we're given a skinned, dressed and hung deer by a friend. What a blessing! Helped with the conservation thing. Hubby worked with the deer, cutting the meat from the bone, grinding it for use, seasoning it for cooking. Even smoked a few sausages. <br />
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I really like Shepard's pie, and wanted to make some for a meal, wondered what it would taste like with the venison. This is what I come up with after all the online recipes I viewed.<br />
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Here's what I did:<br />
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1/4 cup bacon grease<br />
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1 small onion, chopped<br />
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2 pounds venison, ground with beef suet<br />
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Melted the grease in a 2 quart pan, added chopped onion, cooked til tender, added the venison.<br />
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While that's cooking:<br />
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Peel and quarter about 4 medium potatoes, bring to a boil in a small saucepan, cook until soft. <br />
When potatoes are soft remove from the heat and drain. Prepare potatoes as you would for mashed potatoes. Cover with a lid and set back on stove to keep warm, until you need them to finish the dish.<br />
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While potatoes are cooking, continue to crumble the cooking venison, to resemble sloppy joe mixture.<br />
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When the venison has fully cooked, add about 1 cup frozen carrots, and 1 cup frozen peas, to the cooking venison, heated thoroughly.<br />
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Drain meat mixture, add 1 dry package of brown gravy mix to the hot mixture, after it is all combined, add 3/4 cup water, stirring to combine. Put the mixture back on the stove and heat, just enough to stiffen the mixture.<br />
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I used a 1 - 1/2 quart glass baking dish, use what ever you like. Place the meat, carrots and peas mixture in the baking dish and cover with mashed potato mixture.<br />
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Place in 350* oven until it begin to bubble, about 45 minutes.<br />
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Add shredded cheese to top, place back in the oven until cheese is melted.<br />
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In the words of, Miss Kay Robertson, (Duck Dynasty on A&E)<br />
"eating squirrel brains will make you smart."<br />
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til next time,<br />
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<span style="color: #660000;"> *</span></div>
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<br />Conniehttp://www.blogger.com/profile/02333129604891309731noreply@blogger.com0