tag:blogger.com,1999:blog-13231602237409726502024-03-13T08:21:52.580-07:00Lindy in the KitchenLindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1323160223740972650.post-73576107816891342782012-01-18T14:32:00.000-08:002012-01-18T14:36:44.436-08:00Strawberries & Cake & Crumbles... All in one retro recipe!!<span style="font-family: Georgia, "Times New Roman", serif;">I absolutely love strawberries. They're always on hand and I always have them as a snack or add them somehow to a meal or dessert whenever I can. My cousins came over for a dinner the other day and I needed a quick dessert and one that I had most (if not all) of the ingredients on for. When I found this I was really excited because I not only had all the ingredients on hand, but I was able to make a strawberry dessert! Who knew retro recipes would be this easy??</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This recipe came from the early 1950s and is a Strawberry Coffee Cake. I served it as a cake, but it can also be served as a bar and cut into pieces to be eaten by hand - I sent some pieces with Mike in his lunch for work to be eaten by hand the few days after I made it. This recipe kind of reminds me of a crumb cake because it has a bottom layer of cake, then the strawberries, and then crumbs made of butter, flour, and sugar on top. It's really good and hits the spot!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-DYjYu60Z750/TxdDkKIuFPI/AAAAAAAAAUY/8pPk7c76ywU/s1600/DSCN2524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DYjYu60Z750/TxdDkKIuFPI/AAAAAAAAAUY/8pPk7c76ywU/s320/DSCN2524.JPG" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">STRAWBERRY COFFEE CAKE</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 2 cups sifted flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 2 tsp baking powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 6 tbs sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 3/4 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1/3 cup shortening</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1 egg, beaten</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1/3 cup milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1 1/2 cups strawberries, cleaned, and cut into quarters</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 3 tbs butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1/4 cup sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 3 tbs sifted flour</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">Bake in a greased 10x6 in. pan at 400 degrees F.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Sift first four ingredients together.</span> </span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-w4PNx3_vBOg/TxdFvcs8brI/AAAAAAAAAUg/DwXiwKB1JHs/s1600/DSCN2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-w4PNx3_vBOg/TxdFvcs8brI/AAAAAAAAAUg/DwXiwKB1JHs/s320/DSCN2529.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Cut in shortening with two knives or pastry blender. Combine egg and milk and add all at once to dry ingredients.</span> </span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y6mhpmVoeBE/TxdF6s3zf6I/AAAAAAAAAUo/2Rfyh6xaAfM/s1600/DSCN2530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-y6mhpmVoeBE/TxdF6s3zf6I/AAAAAAAAAUo/2Rfyh6xaAfM/s320/DSCN2530.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Blend thoroughly.</span> </span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-QU8l5m-jFqw/TxdGDtI124I/AAAAAAAAAUw/ys1dffi0UJE/s1600/DSCN2531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QU8l5m-jFqw/TxdGDtI124I/AAAAAAAAAUw/ys1dffi0UJE/s320/DSCN2531.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Spread dough in greased cake pan and arrange strawberries on top.</span> </span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-djy_8ibrsUw/TxdG-lzQmpI/AAAAAAAAAVA/Ls6foXHW0t0/s1600/DSCN2534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-djy_8ibrsUw/TxdG-lzQmpI/AAAAAAAAAVA/Ls6foXHW0t0/s320/DSCN2534.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aD4iLp29IUM/TxdHDO3FWUI/AAAAAAAAAVI/Ov349NyO26I/s1600/DSCN2535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-aD4iLp29IUM/TxdHDO3FWUI/AAAAAAAAAVI/Ov349NyO26I/s320/DSCN2535.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: white; font-family: Georgia, "Times New Roman", serif;">Combine remaining ingredients and mix together with a fork (or crumble by hand) until a crumbly consistency. Sprinkle over strawberries. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Uu_B1ca_2dc/TxdHPqS7fHI/AAAAAAAAAVQ/skzlV1_HMcM/s1600/DSCN2537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Uu_B1ca_2dc/TxdHPqS7fHI/AAAAAAAAAVQ/skzlV1_HMcM/s320/DSCN2537.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wQGZ3DgPaZc/TxdHWK2IWdI/AAAAAAAAAVY/6gGh_YsL_xc/s1600/DSCN2536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wQGZ3DgPaZc/TxdHWK2IWdI/AAAAAAAAAVY/6gGh_YsL_xc/s320/DSCN2536.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: white;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: white;"><span style="font-family: Georgia, "Times New Roman", serif;">Bake in hot oven (400 F) about 25-30 minutes.</span> </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZMQSCkBMKBE/TxdHejsXShI/AAAAAAAAAVg/mSRLyjkKeps/s1600/DSCN2546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-ZMQSCkBMKBE/TxdHejsXShI/AAAAAAAAAVg/mSRLyjkKeps/s320/DSCN2546.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: white; font-family: Georgia, "Times New Roman", serif;">Serve and enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uoQB-X-FMoc/TxdHrEguInI/AAAAAAAAAVo/iY-mv6_aGNo/s1600/DSCN2576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: white;"><img border="0" height="243" src="http://1.bp.blogspot.com/-uoQB-X-FMoc/TxdHrEguInI/AAAAAAAAAVo/iY-mv6_aGNo/s320/DSCN2576.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>ORIGINAL RECIPE:</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-awYIkm1efLQ/TxdH3jVsxwI/AAAAAAAAAVw/nfuNffZXA7Q/s1600/DSCN2525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-awYIkm1efLQ/TxdH3jVsxwI/AAAAAAAAAVw/nfuNffZXA7Q/s320/DSCN2525.JPG" width="161" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Lindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.com1tag:blogger.com,1999:blog-1323160223740972650.post-83963678270044694972012-01-17T14:35:00.000-08:002012-01-17T14:53:46.781-08:00Baby it's cold outside... So, let's make some soup!<span style="font-family: Georgia, "Times New Roman", serif;">My car has had a snowflake next to the outside temperature at some point every day for the past few weeks. The snowflake comes on whenever the temperature goes below 40 or to warn that there could be some chance of there being winter conditions on the road. Needless to say, it's been cold here in the Garden State (although no snow so I won't complain too much!) and all I want to do is stay inside and be as toasty as I can. Last week I figured a good way to help me do that would be a good, savory, hearty soup. It definitely worked and was delicious too!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">When people think retro recipes, soups don't usually come into mind, but this Sour Cream Potato Soup came straight from a book from the early 1950s that was only soups. This one stuck out because it sounded pretty tasty but also was surprisingly easy to substitute for items that were lower in fat. Also I added chives (one of my favorite flavors) to the soup itself and also as a garnish, which really made this burst with flavor. Oh, and another added bonus - it's really easy to make too!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-T7-MywqyESc/TxX0_l2bUlI/AAAAAAAAATg/zFysEli90dY/s1600/DSCN2539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-T7-MywqyESc/TxX0_l2bUlI/AAAAAAAAATg/zFysEli90dY/s320/DSCN2539.JPG" width="240" /></a></div><br />
<strong><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">SOUR CREAM POTATO SOUP</span></strong><br />
<span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 2 cups diced potatoes (I used 2 cups worth of diced canned potatos to save on time)</span><br />
<span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1 cup boiling water</span><br />
<span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1 tsp salt</span><br />
<span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1 small onion, sliced</span><br />
<span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1/2 tsp pepper</span><br />
<span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 2 cups sour cream (regular, low fat, or fat free will all work depending on your needs)</span><br />
<span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 1 cup chopped chives</span><br />
<span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* Minced parsley</span><br />
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<span style="color: #ea9999; font-family: Georgia;">Makes 6 servings.</span><br />
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<span style="color: white; font-family: Georgia, "Times New Roman", serif;">Combine first five ingredients and cook together for 15 minutes. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-myeA13sIcYM/TxX1cfybLPI/AAAAAAAAATo/dF1mzxeOgV4/s1600/DSCN2554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-myeA13sIcYM/TxX1cfybLPI/AAAAAAAAATo/dF1mzxeOgV4/s320/DSCN2554.JPG" width="320" /></a></div><br />
<span style="color: white; font-family: Georgia, "Times New Roman", serif;">Add cream and 1/2 cup chives; cook until potatoes are tender. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sQDfHqHWrSk/TxX5FhJntYI/AAAAAAAAAUQ/TzZ-tkk8V7c/s1600/DSCN2555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-sQDfHqHWrSk/TxX5FhJntYI/AAAAAAAAAUQ/TzZ-tkk8V7c/s320/DSCN2555.JPG" width="320" /></a></div><span style="color: white;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-E2bs7NxVQHc/TxX1m803k_I/AAAAAAAAATw/_HwKvnpY3Wg/s1600/DSCN2556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: white;"><img border="0" height="240" src="http://2.bp.blogspot.com/-E2bs7NxVQHc/TxX1m803k_I/AAAAAAAAATw/_HwKvnpY3Wg/s320/DSCN2556.JPG" width="320" /></span></a></div><span style="color: white;"><br />
</span><span style="color: white; font-family: Georgia, "Times New Roman", serif;">Serve hot. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-b1qRhXUnzKk/TxX1xnkNxPI/AAAAAAAAAT4/CEBwIwD8GpU/s1600/DSCN2558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: white;"><img border="0" height="240" src="http://1.bp.blogspot.com/-b1qRhXUnzKk/TxX1xnkNxPI/AAAAAAAAAT4/CEBwIwD8GpU/s320/DSCN2558.JPG" width="320" /></span></a></div><span style="color: white;"><br />
</span><span style="color: white; font-family: Georgia, "Times New Roman", serif;">Garnish with parlsey and remaining chives. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1wmEEjhpHPI/TxX17xBr3AI/AAAAAAAAAUA/M-TEX0hLOyQ/s1600/DSCN2559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: white;"><img border="0" height="255" src="http://3.bp.blogspot.com/-1wmEEjhpHPI/TxX17xBr3AI/AAAAAAAAAUA/M-TEX0hLOyQ/s320/DSCN2559.JPG" width="320" /></span></a></div><span style="color: white;"><br />
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<span style="color: white; font-family: Georgia, "Times New Roman", serif;"><em>Serve with slices of bread (French bread would be best, but all will work) to take this recipe to an even higher level. Enjoy and stay warm!!</em></span><br />
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<span style="color: white; font-family: Georgia;"><strong>ORIGINAL RECIPE:</strong></span><br />
<div style="text-align: center;"><a href="http://2.bp.blogspot.com/-K7KP_eqroEU/TxX23tGWxEI/AAAAAAAAAUI/GBFKBvkVmnY/s1600/DSCN2538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: white;"><img border="0" height="320" src="http://2.bp.blogspot.com/-K7KP_eqroEU/TxX23tGWxEI/AAAAAAAAAUI/GBFKBvkVmnY/s320/DSCN2538.JPG" width="241" /></span></a></div>Lindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.com0tag:blogger.com,1999:blog-1323160223740972650.post-87850660046913403812012-01-10T21:25:00.000-08:002012-01-10T21:31:59.149-08:00Rapid Retro Apps<span style="font-family: Georgia, "Times New Roman", serif;">Hello 2012, it's very nice to meet you! This year is definitely going to be a little different from the other ones... For one thing, Mike and I will be moving into our new home in a few weeks! We haveb een waiting for this for a while and couldn't be happier and more excited. Another thing that is different is my new job. I started last week as a teacher's aide for Special Ed in one of the local school districts at an elementary school. My coworkers have been so helpful and friendly and the kids are really sweet. 2012 is off to a great start so far! Very thankful for that! :)</span><br />
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<span style="font-family: Georgia;">Our New Year's Eve was a pretty laid back and quiet one with good friends. We dressed up, toasted, and had plenty of goodies. Here is a picture of me and Mike from that night about 5 minutes before the ball dropped.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3hiDM-hkbnA/Tw0HZ5J2uXI/AAAAAAAAASg/4Y23Cp2uuuU/s1600/nye2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-3hiDM-hkbnA/Tw0HZ5J2uXI/AAAAAAAAASg/4Y23Cp2uuuU/s320/nye2.jpg" width="240" /></a></div><br />
<span style="font-family: Georgia;">My friend and I did the cooking and one of the things I made was a platter of retro appetizers. These apps are pretty cool to look at and are really quick and easy. These will definitely take you back in time faster than any DeLorean ever could!</span><br />
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<span style="color: black; font-family: Georgia;">These appetizers all come from the same cookbook which was from the 1950s. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s-dAdRtoQ1U/Tw0HR00JSEI/AAAAAAAAASM/O8TCMy1i684/s1600/DSCN2469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-s-dAdRtoQ1U/Tw0HR00JSEI/AAAAAAAAASM/O8TCMy1i684/s320/DSCN2469.JPG" width="240" /></a><span style="font-family: Georgia, "Times New Roman", serif;"></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-family: Georgia, "Times New Roman", serif;">I chose five appetizers from this book. They are:</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-family: Georgia;">* <strong>Pineapple Spears:</strong> These look adorable and are a super simple way to mix sweet and salty. I added an extra step and mixed coconut cooking spray with brown sugar in a pan, then added the pineapples and cherries. I tossed them around for about 2 minutes just to mix the flavors. I found the coconut cooking spray at Fresh Market and it definitely adds a hint of coconut to the food. Regular cooking spray will work for this too though. Here is a picture of the spray I used if you are a big coconut fan like I am.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KisdrqD94uA/Tw0HPzvozDI/AAAAAAAAAR0/pJ_wacz3cTY/s1600/DSCN2482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-KisdrqD94uA/Tw0HPzvozDI/AAAAAAAAAR0/pJ_wacz3cTY/s320/DSCN2482.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">The pinapple at the bottom kind of remind me of a hula skirt and these would especially make a great addition to a luau or tiki party. On the other hand, these are great any time of year when you want to add a little bit of the tropics to the night.</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-family: Georgia;">* <strong>Bacon Rolls:</strong> Ridiculously easy and quick to make. I used the fully cooked bacon that you can buy in the super market. Just make sure to pay attention to them in the broiler... 3-5 minutes tops! </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Q5URscCfofk/Tw0HIPcCWNI/AAAAAAAAAQs/mGSE5Zqtf9I/s1600/DSCN2492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="http://4.bp.blogspot.com/-Q5URscCfofk/Tw0HIPcCWNI/AAAAAAAAAQs/mGSE5Zqtf9I/s320/DSCN2492.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">If you look at the original recipe you can see there are other variations to make - these were pretty tasty.</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-family: Georgia;">* <strong>Ham Sticks: </strong>Another easy and quick one. These can be made ahead of time, but just be sure to cover them in foil and put them straight into the fridge. To save on space, you can cut them in half. Or stack them into a pyramid whole on a rectangle plate. </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-family: Georgia;">* <strong>Burning Bush: </strong>Definitely make this ahead of time and put it in the fridge so it can chill at least an hour before serving. I was nervous about finding dried beef when I first saw this recipe. However, I found out that Hormel makes one that is usually found by the tuna and other canned meats. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MPfbg_fpkZs/Tw0HDfDqILI/AAAAAAAAAPs/GSrtMDbTN6U/s1600/DSCN2501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-MPfbg_fpkZs/Tw0HDfDqILI/AAAAAAAAAPs/GSrtMDbTN6U/s320/DSCN2501.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">I used a pomegranite for the base instead of a grapefruit. Any larger fruit will work depending on what you have on hand or the look you are going for.</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-family: Georgia;">* <strong>Green Chive Balls:</strong> Like the recipe above, this recipe can be made ahead of time should definitely chill for at least a hour until immediately before serving. The original recipe calls for an egg yolk, but it would have to be served raw. To hold the recipe together I used sour cream instead. I also substituted prosciutto for the ham to add a little more flavor. The chives were a perfect finish to this app.</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-family: Georgia;">I served the last two together on toothpicks stuck into the pomegranite to add some color and variation. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #ea9999; font-family: Georgia;">PINEAPPLE SPEARS</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* Coconut cooking spray or regular cooking spray</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1 can of pineapple chunks, drained</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1 jar of marascino cherries</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1 tsp brown sugar (light or dark)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 25-30 cubes of sharp cheddar cheese</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">25-30 toothpicks. Makes approximately 25-30 spears.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #ea9999; font-family: Georgia;">BACON ROLLS</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 25-30 pieces of bacon/fully cooked bacon</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 25-30 small cubes of cheddar cheese</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">Cookie sheet lined with parchment paper, lightly greased. Broiler set on high. Makes 25-30 rolls.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #ea9999; font-family: Georgia;">HAM STICKS</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1 package breadsticks</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1/2 pound ham, thinly sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1/2 cup mustard (spicy mustard also works)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* Paprika</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">Makes approximately 20-24 sticks.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #ea9999; font-family: Georgia;">BURNING BUSH</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">* 3 oz cream cheese, softened</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1/2 tsp minced onion</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1 cup minced dried beef</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">8-12 toothpicks. Makes approximately 8-12 balls.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #ea9999; font-family: Georgia;">GREEN CHIVE BALLS</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;"><strong>* </strong>1/2 cup grated Swiss cheese (Cheddar will also work)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1/2 cup minced ham/prosciutto</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1/2 tsp mustard/spicy mustard</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1/2 cup sour cream</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1/4 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* Dash pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">* 1 cup minced chives</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia;">8-12 toothpicks. Makes 8-12 balls.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;">PINEAPPLE SPEARS: Drain pineapple and cherries.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-m778T1u6RQo/Tw0HOqPoEmI/AAAAAAAAARo/5EIMNzkTHxI/s1600/DSCN2484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-m778T1u6RQo/Tw0HOqPoEmI/AAAAAAAAARo/5EIMNzkTHxI/s320/DSCN2484.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Spray pan with cooking spray and mix with brown sugar on medium heat. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_BRaAciWH6k/Tw0HNgMNIZI/AAAAAAAAARg/Tk1OXvgc4-0/s1600/DSCN2485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_BRaAciWH6k/Tw0HNgMNIZI/AAAAAAAAARg/Tk1OXvgc4-0/s320/DSCN2485.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Melt sugar. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AFR4-juXQ-E/Tw0HNDGLl2I/AAAAAAAAARU/tFf5msmno1Y/s1600/DSCN2486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-AFR4-juXQ-E/Tw0HNDGLl2I/AAAAAAAAARU/tFf5msmno1Y/s320/DSCN2486.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Add fruit and stir over heat for about two minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ljFD2EbuBBQ/Tw0HLi0GY4I/AAAAAAAAARE/sePvXmrzABQ/s1600/DSCN2487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ljFD2EbuBBQ/Tw0HLi0GY4I/AAAAAAAAARE/sePvXmrzABQ/s320/DSCN2487.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Remove from heat and cool. Spear a cherry, then a cube of cheese, and then a pineapple cube on the bottom. Stand with pineapple as the base. Serve.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CyCr0aVegw8/Tw0HJ_venUI/AAAAAAAAARA/dzuxzQoW_Xw/s1600/DSCN2489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-CyCr0aVegw8/Tw0HJ_venUI/AAAAAAAAARA/dzuxzQoW_Xw/s320/DSCN2489.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>___________________________________________________________________________________<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">BACON ROLLS: Roll cube a strip of bacon. Hold together with tooth pick. Line on cookie sheet and put in high broiler until bacon crisps. Serve.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>***BACON THAT IS ALREADY FULLY COOKED WILL CRISP UP IN NO MORE THAN 3-5 MINUTES. KEEP AN EYE ON IT!***</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-E-UMEO52pt8/Tw0HH4KXakI/AAAAAAAAAQo/9sZD-9tWqgo/s320/DSCN2494.JPG" width="320" /></div><div align="center" class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">___________________________________________________________________________________</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">HAM STICKS: Lay a piece of the ham on a piece of tin foil. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7dtqtJwUyE4/Tw0HHByQdSI/AAAAAAAAAQY/UR83ExtmvC4/s1600/DSCN2495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-7dtqtJwUyE4/Tw0HHByQdSI/AAAAAAAAAQY/UR83ExtmvC4/s320/DSCN2495.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Spread ham with mustard. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nvCP7SKo1jo/Tw0HGor7nzI/AAAAAAAAAQQ/7mA1G3PNPGQ/s1600/DSCN2496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-nvCP7SKo1jo/Tw0HGor7nzI/AAAAAAAAAQQ/7mA1G3PNPGQ/s320/DSCN2496.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Lightly sprinkle a thin dusting of paprika. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yFCtyXb9cVc/Tw0HFzpc9jI/AAAAAAAAAQI/Z0c-X8YDE1o/s1600/DSCN2497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-yFCtyXb9cVc/Tw0HFzpc9jI/AAAAAAAAAQI/Z0c-X8YDE1o/s320/DSCN2497.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Wrap around bread stick allowing 1 inch of each end to be free as a handle. Repeat with remaining breadsticks. Serve immediately or chill until served.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-n-XkkWPKw8g/Tw0HEsd-V1I/AAAAAAAAAP4/M1gfZpY0pmE/s1600/DSCN2499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-n-XkkWPKw8g/Tw0HEsd-V1I/AAAAAAAAAP4/M1gfZpY0pmE/s320/DSCN2499.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">___________________________________________________________________________________</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">BURNING BUSH: Mince beef if not done already. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-oJsw4TJ8kcQ/Tw0HC_4yIKI/AAAAAAAAAPc/WF5qN8JoIBo/s1600/DSCN2502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-oJsw4TJ8kcQ/Tw0HC_4yIKI/AAAAAAAAAPc/WF5qN8JoIBo/s320/DSCN2502.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Mix cream cheese and onion together. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3rPopqwIvEs/Tw0HCsWXGyI/AAAAAAAAAPY/XbY37PWFDQQ/s1600/DSCN2503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-3rPopqwIvEs/Tw0HCsWXGyI/AAAAAAAAAPY/XbY37PWFDQQ/s320/DSCN2503.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Form into balls and then roll in beef. Put on toothpick and poke toothpick into fruit for display. Repeat until finished. Chill for at least one hour before serving.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NljcVVvy1A8/Tw0G_iBLeKI/AAAAAAAAAO0/3u_2n2mtrnM/s1600/DSCN2518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-NljcVVvy1A8/Tw0G_iBLeKI/AAAAAAAAAO0/3u_2n2mtrnM/s320/DSCN2518.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">___________________________________________________________________________________</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">GREEN CHIVE BALLS: Mix together all ingredients except the chives. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4R8RV6ycBQA/Tw0HBVTSVAI/AAAAAAAAAPQ/Ou-2JFQy7p0/s1600/DSCN2505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-4R8RV6ycBQA/Tw0HBVTSVAI/AAAAAAAAAPQ/Ou-2JFQy7p0/s320/DSCN2505.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Form into balls and then roll in the chives. Put on toothpick and poke toothpick into fruit for display. Repeat until finished. Chill for at least one hour before serving.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1KT8S2uwbZw/Tw0G_NpYucI/AAAAAAAAAOw/yop1FSeV_pA/s1600/DSCN2519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1KT8S2uwbZw/Tw0G_NpYucI/AAAAAAAAAOw/yop1FSeV_pA/s320/DSCN2519.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">HERE IS THE DISPLAY OF THE LAST TWO RECIPES:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RJKc5DO9BLQ/Tw0G_mNmEnI/AAAAAAAAAPA/yd7acZzb82E/s1600/DSCN2520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-RJKc5DO9BLQ/Tw0G_mNmEnI/AAAAAAAAAPA/yd7acZzb82E/s320/DSCN2520.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Here are the original recipes. Happy entertaining! </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-J-Gb8s29QoM/Tw0HPVyMrWI/AAAAAAAAASE/xnG2ggzAKSY/s1600/DSCN2481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="http://2.bp.blogspot.com/-J-Gb8s29QoM/Tw0HPVyMrWI/AAAAAAAAASE/xnG2ggzAKSY/s320/DSCN2481.JPG" width="320" /></a></div><br />
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</div>Lindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.com0tag:blogger.com,1999:blog-1323160223740972650.post-91101113042897659692011-12-30T16:00:00.000-08:002011-12-30T16:09:49.821-08:00You're a mean (sweet "cookie") one... Mr. Grinch!<span style="font-family: Georgia, "Times New Roman", serif;">I have always loved the Christmas season. I love it so much that when my husband and I got married, it was a Christmas themed wedding. I absolutely loved it - we had Christmas themed invitations with a bride and groom, we had wreaths sent in from Maine for centerpieces, the church was decorated with pointsettas and a nativity, the bridesmaids looked great in red halter dresses with rhinestones, and I had a faux fur white coat to go over my dress in between the ceremony and reception (it was absolutely freezing that day and I had a strapless dress.).</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In addition to our anniversary, my birthday and Mike's birthday are also in December. So, I guess you could say this is probably the busiest, but definitely one of the most celebrated, festive, and exciting time of year for us. I know the Christmas season doesn't techinically end until January 6, but slowly but surely things are calming down (although the traffic for the malls hasn't - thats definitely something I could do without!) and a new year will be here in less than two days. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">So for those of you who want to hang on to some holiday cheer just a little longer, here are some Grinch cookies I made a few weeks ago. I had a Grinch party with two of my nieces and baked these cookies for them while we watched How the Grinch Stole Christmas. The recipe actually came from Pinterest (and I think ultimately from a Betty Crocker recipe), and although it's not a retro recipe, these cookies are honestly so ridiculously easy to make, look great, and taste amazing. Everyone from my nieces, my husband, my sister and brother-in-law, and my parents were fighting over who got to eat the last ones. Also, the Grinch is a retro movie, so I guess it still counts. :)</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Anyway</span>, <span style="font-family: Georgia;">now the Grinch cookie recipe. I found this recipe on Pinterest, if you look under my new and exciting recipes board you'll find the link to where I got the recipe from. I followed the recipe exactly except for the very end - it called for 8-10 minutes in the oven. I found that 10-12 would be better.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #ea9999; font-family: Georgia;">GRINCH COOKIES</span></strong></div><div class="separator" style="clear: both; text-align: left;"></div><span style="color: #ea9999;">* <span style="font-family: Georgia, "Times New Roman", serif;">1 pouch (1lb 15oz) Betty Crocker sugar cookie mix</span></span><br />
<span style="color: #ea9999; font-family: Georgia;">* 1/2 cup butter or margarine, softened</span><br />
<span style="color: #ea9999; font-family: Georgia;">* 1/4 - 1/2 mint tsp extract</span><br />
<span style="color: #ea9999; font-family: Georgia;">* 8 drops food coloring (you can add a bit more if you want a really green cookie)</span><br />
<span style="color: #ea9999; font-family: Georgia;">* 1 egg</span><br />
<span style="color: #ea9999; font-family: Georgia;">* 1 cup semi-sweet chocolate chunks</span><br />
<span style="color: #ea9999; font-family: Georgia;">* 1 cup creme de menth baking chips (I found it impossible to find actual chips, so I got Andes Creme de Menthe Thins and made them into chips myself.)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-reDurNGI58M/Tv5L6rql8wI/AAAAAAAAAMw/fOULxNfdbh4/s1600/DSCN2355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-reDurNGI58M/Tv5L6rql8wI/AAAAAAAAAMw/fOULxNfdbh4/s320/DSCN2355.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ea9999; font-family: Georgia, "Times New Roman", serif;">Makes approximately 34-38 cookies. Line a cookie sheet with parchment paper and <strong><em>lightly</em></strong> grease. Set oven to 350 F.</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-family: Georgia, "Times New Roman", serif;">Break the Andes chocolates into little chips and until you have a cup worth.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">In large mixing bowl stir cookie mix, butter, extract, food coloring, and egg until a soft dough forms.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2oUy80AAY44/Tv5Nkg2tuAI/AAAAAAAAANg/COz5_RBBuzo/s1600/DSCN2360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-2oUy80AAY44/Tv5Nkg2tuAI/AAAAAAAAANg/COz5_RBBuzo/s320/DSCN2360.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Stir in Andes chocolates and semi-sweet chocolate chunks. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Using a small cookie scoop or a teaspoon, drop dough 2 inches apart on cookie sheet.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Bake 10-12 minutes or until set. Cool 3 minutes and move to wire rack.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Serve warm (they're extra delicious that way) or cool completely (still pretty delicious!). Store tightly covered at room temperature. Enjoy!!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div>Lindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.com0tag:blogger.com,1999:blog-1323160223740972650.post-82891124568198599782011-12-28T11:45:00.000-08:002011-12-28T11:45:35.861-08:00"Pound" Cake... Or a little more!<span style="font-family: Georgia, "Times New Roman", serif;">Long time, no talk! It's been a few weeks since my last post and before I share my next retro recipe, I thought I'd show you all a glimpse into our Christmas Season 2011...</span><br />
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<span style="font-family: Georgia;">On December 9, Mike and I celebrated our 5 year anniversary by spending a few days in Punta Cana. It was an amazing few days and we couldn't have asked for a better vacation of just relaxing and spending time together. Here is a picture of Michael by the pool:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EUsmnWJ0GqM/TvtlQ3ol6LI/AAAAAAAAALA/BSv3MkXtXKc/s1600/P1010063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-EUsmnWJ0GqM/TvtlQ3ol6LI/AAAAAAAAALA/BSv3MkXtXKc/s320/P1010063.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">When we came home, we had a Christmas party at the firm where Mike works. There were lots of people, dancing, and we had a great time spent with friends. Here we are at the party:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XSIkTR1xvhM/TvtmqTsNE8I/AAAAAAAAALM/S68IU-9XfUg/s1600/Pressler+Christmas+Party+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-XSIkTR1xvhM/TvtmqTsNE8I/AAAAAAAAALM/S68IU-9XfUg/s320/Pressler+Christmas+Party+2011.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">A few days later we had Mike's birthday and then a few days later it was Christmas. Here is our photo we used on our Christmas cards this year:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ixcoIzXF_wo/TvtnGRPopoI/AAAAAAAAALg/iU1qwRPUQaY/s1600/RSCN2384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ixcoIzXF_wo/TvtnGRPopoI/AAAAAAAAALg/iU1qwRPUQaY/s320/RSCN2384.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">So, all in all it was a hectic (there were a few bumpy surprises over the past few weeks, but luckily they all worked out), but wonderful Christmas season spent with our friends and families. Couldn't have asked for more!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia;">And now on to my retro recipes - I have plenty to share, but for this post I am going to share one of my favorite recipes ever that my family has always had on Christmas Eve. There are many traditions in my family for Christmas Eve dinner, such as the Feast of the Seven Fishes (We're Italian), but this retro recipe is always the perfect ending an amazing meal. It's for this reason I don't have a book to share this cake's origin, but I can definitely tell you it's been tried and true.</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-family: Georgia;"><span style="color: lime;">Starting in the 1950's my grandmother made it for my dad and my uncles when they were little, and then my mom made it for us, and now I make it! It's a 12 Egg Pound Cake. Sounds intimidating, I know... Thats why we only have it once a year! However, it can be made any time during the year. I know some people put a glaze or powdered sugar on their poundcakes, but honestly this can be served on it's own or with some fruit on the side. The next morning it can be thinly sliced and very lightly toasted (or not) for breakfast.</span> </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: red; font-family: Georgia, "Times New Roman", serif;">12 EGG POUND CAKE</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;"><strong>* </strong>4 1/2 sticks of butter, softened</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">* 12 eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">* 3 tsp vanilla</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">* 1 tsp of orange, lemon, or anise extract (I prefer and always use the orange, but the other two work well too)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">* 3 1/2 cups of flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">* 1 lb powdered sugar</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">Makes one pound cake. Use a greased large tube pan (on lower rack in oven place a cookie sheet with a layer of tin foil just in case there is any leakage from the cake.). Set oven to 350 degrees. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia;">Use six small bowls or cups and crack the eggs, two at a time in each. This will make this recipe infinitely easier later.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Cream butter.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Add eggs, two at a time, while beating.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aZTiZF86P1U/Tvtu6AsQHqI/AAAAAAAAAMM/vd2xk74TshQ/s1600/DSCN2409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-aZTiZF86P1U/Tvtu6AsQHqI/AAAAAAAAAMM/vd2xk74TshQ/s320/DSCN2409.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Add vanilla and extract, while beating. Then spoon in flour and sugar, alternating each one, while beating. Pour batter into tube pan. Try to make sure it's as level as possible. Put in the oven for an hour and half.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Let cool in pan for five minutes and then cool on cooling rack. Cut into slices. Serve and enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-onuUFxbfPR4/TvtwFgSCEuI/AAAAAAAAAMk/oEbxjPzNYCs/s1600/DSCN2413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-onuUFxbfPR4/TvtwFgSCEuI/AAAAAAAAAMk/oEbxjPzNYCs/s320/DSCN2413.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><em><span style="color: red;">Hoping you all had a very Merry Christmas and that the rest of the season and New Year is just as fabulous! Happy 2012!</span></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
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<span style="color: lime; font-family: Georgia;">Rarebit was pretty common in the 1950s and 60s. It is usually made with a beer and cheese base and poured over toast - this recipe replaces the beer and cheese with peanut butter and milk. I decided to take this recipe up a notch and put in in the oven for 5 minutes after it was finished, but that is totally optional. As u</span><span style="color: lime; font-family: Georgia;">sual, original recipe will be at the bottom if you'd like to try it instead. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nk5HvN4o21s/Tt-Z2r_mgUI/AAAAAAAAAKE/YIOZkPGomC4/s1600/DSCN2341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nk5HvN4o21s/Tt-Z2r_mgUI/AAAAAAAAAKE/YIOZkPGomC4/s320/DSCN2341.JPG" width="242" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: red; font-family: Georgia, "Times New Roman", serif;">PEANUT BUTTER RAREBIT:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;"><strong>* </strong>2 eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">* 1 1/2 cups milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">* 6 tbs peanut butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">* 1 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">* 4 slices buttered toast</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;">Makes 4 servings. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: red; font-family: Georgia;"> *** <em>If you are choosing to put it in the oven, you'll need to set the oven to 350 degrees and grease a medium casserole dish.</em> ***</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Beat eggs slightly.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Add milk, peanut butter, and salt. Mix.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Cook in double boiler for 12-15 minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Pour over buttered toast. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia;"> *** <em>If you are sticking to a truer rarebit recipe and not putting it in the oven, you'd be finished here.</em> ***</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Put in oven for 5 minutes and use spatula to dish out servings. Enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3fvqejEh9C0/Tt-dS8ZQUAI/AAAAAAAAAKs/lfLpDRv20Iw/s1600/DSCN2348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3fvqejEh9C0/Tt-dS8ZQUAI/AAAAAAAAAKs/lfLpDRv20Iw/s320/DSCN2348.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Original recipe:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xRh8X7BnHVU/Tt-dwmewY4I/AAAAAAAAAK0/J9HYtQ1V6DQ/s1600/DSCN2337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-xRh8X7BnHVU/Tt-dwmewY4I/AAAAAAAAAK0/J9HYtQ1V6DQ/s320/DSCN2337.JPG" width="278" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div>Lindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.com1tag:blogger.com,1999:blog-1323160223740972650.post-22529292562869331052011-12-06T19:05:00.000-08:002011-12-06T19:08:37.061-08:00Ricotta Cream Puffs... YUM!<span style="font-family: Georgia;">Anyone ever try making cream puffs? I tried a few years ago when Mike and I first got married. Well, it was an absolute disaster. They were gigantic and a complete mess to eat and clean up after. I know I am a good baker, but I couldn't figure out what I did wrong. So I just stayed away from them for a while. Well, I finally got brave (sort of) a few weeks ago and asked my grandmother for some supervision while I made ricotta cream puffs - I figured she'd let me know if I was doing something wrong. They came out amazing and I've made them twice since - now I've got it down to a science and have them done in no time! Still have no idea what I did wrong with the ones a few years ago, but these are pretty easy and taste fabulous. </span><br />
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<span style="color: lime; font-family: Georgia;">These ricotta cream puffs come from the Poll-O Ricotta & Mozzarella cookbook from the 1950s that I mentioned last week. I absolutely love this book and so excited that I found this recipe. The ingredients are pretty few and most of them are ones that are typically on hand. You may find you have some extra filling after you fill them - I made cookie sandwiches with chocolate chip cookies and plain chocolate cookies. They too were a big hit!</span><br />
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<span style="color: lime; font-family: Georgia;">P.S. - I did a few changes while making these cream puffs after the first round that just made them taste and look slightly better. However, as usual the original is at the bottom of the blog incase you want to try that one. :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7pGqWKkiOUI/Tt7PFltpFFI/AAAAAAAAAIs/o3vXH0W-PfQ/s1600/DSCN2214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-7pGqWKkiOUI/Tt7PFltpFFI/AAAAAAAAAIs/o3vXH0W-PfQ/s320/DSCN2214.JPG" width="240" /></a></div><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;"><strong>PUFFS:</strong></span><br />
<span style="color: red; font-family: Georgia;">* 1/2 cup shortening </span><br />
<span style="color: red; font-family: Georgia;">* 1 cup water</span><br />
<span style="color: red; font-family: Georgia;">* 1 1/2 cups flour </span><br />
<span style="color: red; font-family: Georgia;">* dash of salt (or slighty less than 1/8 teaspoon)</span><br />
<span style="color: red; font-family: Georgia;">* 4 eggs</span><br />
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<span style="color: red; font-family: Georgia;">Set oven to 350 degrees. Makes 16-20 puffs. Line 2 cookie sheets or shallow pans with parchement paper, lightly greased.</span><br />
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<span style="color: red; font-family: Georgia;"><strong>RICOTTA FILLING:</strong></span><br />
<span style="color: red; font-family: Georgia;">* 1 lb drained ricotta</span><br />
<span style="color: red; font-family: Georgia;">* 2 squares finely grated milk chocolate (you can add another square or two more if you like a richer taste)</span><br />
<span style="color: red; font-family: Georgia;">* 1 teaspoon almond or vanilla extract (both work equally as well)</span><br />
<span style="color: red; font-family: Georgia;">* 1 tbs grated citron (optional - some people either love it or hate. I skipped on it because my husband isn't a huge fan)</span><br />
<span style="color: red; font-family: Georgia;">* 3 tbs milk</span><br />
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<span style="color: red; font-family: Georgia;">Makes enough to fill 16-20 puffs and a little extra.</span><br />
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<span style="color: lime; font-family: Georgia;">PUFFS: Place shortening, water, and salt in a sauce pan and bring to a boil.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zx9G1o4T0pg/Tt7RoqvfmSI/AAAAAAAAAI0/WN1Ou2XBEaY/s1600/DSCN2215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-zx9G1o4T0pg/Tt7RoqvfmSI/AAAAAAAAAI0/WN1Ou2XBEaY/s320/DSCN2215.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Add flour and mix well. Cook two minutes, stirring constantly. Put in mixing bowl and allow to cool. (Immediately move pan into sink and let soak in soapy water.) </span></div><div class="separator" style="clear: both; text-align: left;"><br />
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<span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Add eggs one at a time, beating after each egg is added with a hand mixer on medium-low. Beat for another five minutes. Drop by tablespoon pan or cookie sheet. Round the bottom edges with your fingers to make the middle of the puff bigger. You want the center bigger than the edges because this will make them easier to fill. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aEtbfKHLm2g/Tt7YmH6BzOI/AAAAAAAAAJ8/4R4TzcQLtl0/s1600/DSCN2217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="http://1.bp.blogspot.com/-aEtbfKHLm2g/Tt7YmH6BzOI/AAAAAAAAAJ8/4R4TzcQLtl0/s320/DSCN2217.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Bake in oven for 30 minutes. Remove to cooling rack.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">When cool slit top with a sharp pointed knife. Remove dough inside without cracking the outside. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Fill with ricotta filling. Cover with top outside piece of puff.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">RICOTTA PUDDING: Blend all ingredients thoroughly. If necessary add milk sparingly to achieve custard like mixture. Cool until ready for use.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Original recipe:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bArxCrgfRCI/Tt7XEY6ZMZI/AAAAAAAAAJ0/neqBsc3rvrw/s1600/DSCN2213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-bArxCrgfRCI/Tt7XEY6ZMZI/AAAAAAAAAJ0/neqBsc3rvrw/s320/DSCN2213.JPG" width="218" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Lindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.com0tag:blogger.com,1999:blog-1323160223740972650.post-21195671205639624002011-12-01T19:25:00.000-08:002011-12-07T19:20:40.698-08:00Trim-It-Down Thursdays! Casseroles, sweet peas, and dessert... OH MY!<span style="font-family: Georgia, "Times New Roman", serif;">So as much as I love food from the past, unfortunately a majority of it wasn't made for the dieters of today. It's because of this that I'd like to introduce to you "Trim-It-Down Thursday". I'll follow a recipe as close as I can to the original, but with lower calorie options. As usual, I'll post the original recipe at the end if you want to try it out. Anyway, this week I decided to blog about the whole meal that the hubs and I had for dinner tonight... Entree, veggie, and dessert. :)</span><br />
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<span style="font-family: Georgia;"><span style="color: lime;">Casseroles were and still are popular entrees for a good reason - they usually hit the spot and make for a great meal. They're definitely one of my favorites and only just realized how much my husband likes them too - I had to beg him to stop eating so he would have enough to bring to work for lunch tomorrow. The one I chose was from the early 1950s and is a Tuna & Mushroom Casserole... (calling for a lot of potato chips inside and out). What retro meal would be complete without a veggie? So I also made some sweet peas (recipe I put together myself because I had heard somewhere that veggies were usually sweetened) and put out some low fat bakery rolls on the side.</span> </span><br />
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<span style="font-family: Georgia;"><span style="color: lime;">Finally for dessert I chose a recipe from a cookbook that was my grandmother's and after she pretty much could make all the recipes on her own she gave it to my mom, and not I'm in the middle of trying to get it from her. The cookbook is also from the early 1950s and was printed from the "Polly-O" cheese company. I chose to make an Applesauce & Ricotta pudding - it's super quick and easy.</span> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-seWpSfofNII/Ttg510goZ7I/AAAAAAAAAHM/An1jILviAJY/s1600/DSCN2214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-seWpSfofNII/Ttg510goZ7I/AAAAAAAAAHM/An1jILviAJY/s320/DSCN2214.JPG" width="240" /></a></div><br />
<span style="color: red; font-family: Georgia, "Times New Roman", serif;"><strong>TUNA AND MUSHROOM CASSEROLE</strong></span><br />
<span style="color: red; font-family: Georgia;">* 4 tbs low fat butter (Land-O-Lakes Light Butter with Oil is a great one. You can barely tell the difference between that and regular butter)</span><br />
<span style="color: red; font-family: Georgia;">* 4 tbs flour</span><br />
<span style="color: red; font-family: Georgia;">* 1/4 pepper (I used cracked pepper to give it a bit of a kick)</span><br />
<span style="color: red; font-family: Georgia;">* 2 1/2 cups fat free milk</span><br />
<span style="color: red; font-family: Georgia;">* 3 1/8 oz Baked Lays Original Potato Crisps</span><br />
<span style="color: red; font-family: Georgia;">* 15 oz Light tuna in water, drained and flaked with a fork</span><br />
<span style="color: red; font-family: Georgia;">* 8 oz sliced cooked mushrooms</span><br />
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<span style="color: red; font-family: Georgia;">Set oven to 350 degrees. Makes 6 servings. Grease one medium sized casserole dish.</span><br />
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<span style="color: red; font-family: Georgia;"><strong>SWEET PEAS</strong></span><br />
<span style="color: red; font-family: Georgia;">* 1 can of sweet peas</span><br />
<span style="color: red; font-family: Georgia;">* 1/2 tbs low fat butter</span><br />
<span style="color: red; font-family: Georgia;">* 1 packet no calorie sweetener</span><br />
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<span style="color: red; font-family: Georgia;">Makes 2 servings.</span><br />
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<strong><span style="color: red; font-family: Georgia;">APPLESAUCE AND RICOTTA</span></strong><br />
<span style="color: red; font-family: Georgia;">* 2 cups fat free ricotta</span><br />
<span style="color: red; font-family: Georgia;">* 3 packets no calorie sweetener</span><br />
<span style="color: red; font-family: Georgia;">* 2 cups natural unsweeted applesauce</span><br />
<span style="color: red; font-family: Georgia;">* 1/2 tsp cinnamon</span><br />
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<span style="color: red; font-family: Georgia;">Makes 5 servings.</span><br />
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<span style="color: lime; font-family: Georgia;">CASSEROLE: Put potato crisps in a large ziplock bag and use the ball of your hand to crush crisps into crumbles. Set aside. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0jv90711JDQ/Ttg9xBz0gfI/AAAAAAAAAHU/eAdyZ6pwJoc/s1600/DSCN2286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0jv90711JDQ/Ttg9xBz0gfI/AAAAAAAAAHU/eAdyZ6pwJoc/s320/DSCN2286.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia;">Spray a small pan with non-stick spray and stir mushrooms just until they start to become brown over medium heat. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iUuCG5VhC48/Ttg_C2ESsEI/AAAAAAAAAHc/fhH-_e9CAMU/s1600/DSCN2289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iUuCG5VhC48/Ttg_C2ESsEI/AAAAAAAAAHc/fhH-_e9CAMU/s320/DSCN2289.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Melt butter in top of double boiler; blend in flour and pepper; add milk gradually and cook until thickened. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Wm_hUrWms3g/Ttg_hxIBMzI/AAAAAAAAAHk/fU_dvRqqt7s/s1600/DSCN2301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Wm_hUrWms3g/Ttg_hxIBMzI/AAAAAAAAAHk/fU_dvRqqt7s/s320/DSCN2301.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Combine 3/4 of potato crisp crumbs with fish, mushrooms, and sauce. Pour into greased casserole.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Cover with remaining potato crisps.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Bake in moderate oven for 30-40 minutes. I baked mine for 40 minutes and would recommend it because the top and edges of casserole came out with a slight crisp.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lsOaBtFqvXU/TthBYwQVsSI/AAAAAAAAAH8/MItuj-ecXbI/s1600/DSCN2314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lsOaBtFqvXU/TthBYwQVsSI/AAAAAAAAAH8/MItuj-ecXbI/s320/DSCN2314.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">SWEET PEAS: Mix ingredients together in a cereal bowl. Put in microwave for 30 seconds. Stir again and serve.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fDRJKIPTsZo/TthCjaLjypI/AAAAAAAAAIE/S5P6G8NtZrQ/s1600/DSCN2310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-fDRJKIPTsZo/TthCjaLjypI/AAAAAAAAAIE/S5P6G8NtZrQ/s320/DSCN2310.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">APPLESAUCE AND RICOTTA: Combine all ingredients. Blend thoroughly. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jox0OmOdPxo/TthDPV3CZ6I/AAAAAAAAAIM/Z9ZejEBa74c/s1600/DSCN2290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-jox0OmOdPxo/TthDPV3CZ6I/AAAAAAAAAIM/Z9ZejEBa74c/s320/DSCN2290.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Pour into serving dishes. Or for better portion control pour into small gelatin bowls with lids. Chill until ready to serve.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uE3GFxhp7cc/TthEYxl7KvI/AAAAAAAAAIU/QotifeGVGhE/s1600/DSCN2294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uE3GFxhp7cc/TthEYxl7KvI/AAAAAAAAAIU/QotifeGVGhE/s320/DSCN2294.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Original recipes for the casserole and applesauce mixture are below. Enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Lindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.com0tag:blogger.com,1999:blog-1323160223740972650.post-6419482962998418052011-11-27T13:27:00.000-08:002011-12-07T19:21:52.729-08:00You Put the Rum With the Coconut... Mix It All Together!<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Not sure if anyone is as much of a coconut fan as I am, but I could definitely eat it with every meal of my day for a week straight and not get bored. My grandmother always did a lot more baking during the Christmas season and Rum Balls have always been at the top of my list. Apparently they were quite popular duing the 50s. </span><br />
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<span style="font-family: Georgia;">Well, turns out they've been around a lot longer than 60 years - they date back to the Colonial times. So as promised, I am trying out recipes from different centuries, as well as decades. Those Colonists really knew what they were doing with the chocolate, rum, and coconut. These were super easy to make and I brought them to my husband's family on Thanksgiving. His aunt and I almost ate the whole plate. Hope you and your loved ones enjoy them as much as I did!</span><br />
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<span style="color: lime; font-family: Georgia;">We always went to Williamsburg, Virginia (which for those of you with children I strongly recommend! And Busch Gardens is a lot of fun too!) as kids and my mom happened to buy this book one year. A few years ago I made a punch out of it for my sister's baby shower and it's been in my possession ever since. ;) It really has some pretty good recipes in it! Anyway, I'm typing it below according to what I did, but you can find the original at the bottom.</span><br />
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<span style="color: red; font-family: Georgia;"><strong>TIPSY COCONUT SNOWBALL TRUFFLES</strong></span><br />
<span style="color: red; font-family: Georgia;">* 1 lb semisweet chocolate</span><br />
<span style="color: red; font-family: Georgia;">* 1/2 cup heavy cream</span><br />
<span style="color: red; font-family: Georgia;">* 4 tbs (1/2 stick) butter</span><br />
<span style="color: red; font-family: Georgia;">* 1 cup finely ground PLAIN chocolate cookies</span><br />
<span style="color: red; font-family: Georgia;">* 1/3 cup dark or golden rum (I used Captain Morgan)</span><br />
<span style="color: red; font-family: Georgia;">* 1 1/2 cup grated, toasted coconut</span><br />
<span style="color: red; font-family: Georgia;">* 1/2 cup confectioners sugar (I found this to be optional. They're very rich and sweet as it is and I didn't add it, but if you use a dark or bitter chocolate it might be needed)</span><br />
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<span style="color: lime; font-family: Georgia;">Finely chop cookies similar to how you would an onion. I had a heaping cup of chopped cookie and it worked out great. Set aside.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cZeACqWI2vE/TtKoRkFSGNI/AAAAAAAAAGc/otODLF4KHXM/s1600/DSCN2197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-cZeACqWI2vE/TtKoRkFSGNI/AAAAAAAAAGc/otODLF4KHXM/s320/DSCN2197.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Melt chocolate in a medium sized bowl over barely simmering water (double boiler). In a separate saucepan warm the heavy cream over medium-high heat. Add to melted chocolate. Next add the butter to the chocolate mixture and mix until smooth. Remove from heat. Mix in cookie crumbs and rum. Transfer to a small baking dish.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iolpi29Geww/TtKpMEpPf9I/AAAAAAAAAGk/yNElaDlNxKw/s1600/DSCN2200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-iolpi29Geww/TtKpMEpPf9I/AAAAAAAAAGk/yNElaDlNxKw/s320/DSCN2200.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Refrigerate for 2-3 hours or until mixture is firm.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><span style="color: lime; font-family: Georgia;">Scoop out the truffle mixture with a melon baller, occasionally dipped into hot water, and form into balls. Roll truffles in coconut and store the truffles in any remaining coconut. Allow the truffles to set in a cool place for at least 2 hours. (I did it overnight and they were a good texture). I found it made around 40 truffles, but I might have made them a little bigger. Supposed to make 50 of them. Enjoy!</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="color: lime; font-family: Georgia, "Times New Roman", serif;">Here is the original recipe from the book.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-aBqsZSRBKAc/TtKqyJ-T8jI/AAAAAAAAAG8/ozd0gwEcBpU/s1600/DSCN2208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-aBqsZSRBKAc/TtKqyJ-T8jI/AAAAAAAAAG8/ozd0gwEcBpU/s320/DSCN2208.JPG" width="311" /></a></div><div class="separator" style="clear: both; text-align: left;"></div>Lindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.com0tag:blogger.com,1999:blog-1323160223740972650.post-21516731191633486472011-11-26T10:19:00.000-08:002011-12-07T19:23:43.217-08:00New Blog, New Holiday Season... bring on the Peppermint!<div class="separator" style="clear: both; text-align: center;"></div><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Hey everyone! Thanks so much for checking out my blog. I hope you'll be able to come here whenever you want to try out a recipe that is so old it seems new! Although I'm only in my late twenties, a part of me has always wanted to live in the 1950s for just a little while to see what it was like. So since I can't go back in time I figured I could at least make my kitchen into a window of the past. </span><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Although most of the recipes will be from the 50s, there will be some from all decades or even centuries of the past. Unless the recipe comes from someone's memory, I'll post the book I got it from and I'll try to put the year it's form too. The recipe I write out might be a little different just because I found something else works a little better, but the original will be there too. I'll also try to give you any tips I figured out along the way to make things a little easier too since (luckily) kitchens have changed a bit. :) </span><br />
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<span style="font-family: Georgia;">So here is my first recipe - we're in a brand new holiday season so I figured this Chocolate Peppermint Cake and Peppermint Frosting would get us off to a good start. This time of year is my absolute favorite. I had a Christmas wedding and always like to go overeboard with the decorating. Anyway... Happy baking!</span><br />
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<span style="font-family: Georgia;">Love, love, love this cake cookbook that both recipes came from. So many really different cakes in here that are good for any season. It's from 1953.</span><br />
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<span style="color: red; font-family: Georgia;"><strong>CHOCOLATE PEPPERMINT CAKE</strong></span><br />
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<span style="color: red; font-family: Georgia;"><strong>* 2 cups flour</strong></span><br />
<span style="color: red; font-family: Georgia;"><strong>* 1 tsp baking soda</strong></span><br />
<span style="color: red; font-family: Georgia;"><strong>* 1/2 tsp salt</strong></span><br />
<span style="color: red; font-family: Georgia;"><strong>* 1/3 cup shortening (Crisco bars have it all measured out for you to just cut it at the amount you need)</strong></span><br />
<span style="color: red; font-family: Georgia;"><strong>* 1 1/4 cup sugar</strong></span><br />
<span style="color: red; font-family: Georgia;"><strong>* 1 egg, unbeaten</strong></span><br />
<span style="color: red; font-family: Georgia;"><strong>* 3oz melted chocolate (I melted it over a double boiler on the stove - but I also always burn it whenever I melt it in the microwave.)</strong></span><br />
<span style="color: red; font-family: Georgia;"><strong>* 1 tsp vanilla</strong></span><br />
<span style="color: red; font-family: Georgia;"><strong>* 1/2 cup sour cream</strong></span><br />
<span style="color: red; font-family: Georgia;"><strong>* 3/4 cup sweet milk (I just used evaporated milk)</strong></span><br />
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<span style="color: red; font-family: Georgia;"><strong>Set oven to 350 dgrees. Grease two 9in cake pans.</strong></span><br />
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<strong><span style="color: red; font-family: Georgia;">PEPPERMINT FROSTING</span></strong><br />
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<strong><span style="color: red; font-family: Georgia;">* 8-12 candy canes</span></strong><br />
<strong><span style="color: red; font-family: Georgia;">* 1/2 cup evaporated milk</span></strong><br />
<strong><span style="color: red; font-family: Georgia;">* 1 lb confectioners sugar (powdered sugar)</span></strong><br />
<strong><span style="color: red; font-family: Georgia;">* 6 small squares FINELY grated milk chocolate</span></strong><br />
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<span style="font-family: Georgia;">Sift flour, baking soda, and salt. Cream shortening and sugar until it's fluffy. Add egg and mix well (I used the electric mixer). Next add melted chocalate and vanilla; mix again. Put 1/4 of the flour mixture into the batter, mix, and then mix in the sour cream until blended. Add remaining flour and milk alternately in small amounts mixing well after each addition. Pour half the mixture into one greased pan and the other half into the remaining greased pan. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6ZVrQK---Hw/TtEm96QgtNI/AAAAAAAAAE8/Bnk8k-11XBA/s1600/DSCN2228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-6ZVrQK---Hw/TtEm96QgtNI/AAAAAAAAAE8/Bnk8k-11XBA/s320/DSCN2228.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Bake 30 minutes. Using a bamboo skewer stick, check cakes. If they are still very moist and stick comes back with batter, keep them in another five minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9A8oNaTHNr0/TtEr51YFZAI/AAAAAAAAAFk/NPfHe32xKqQ/s1600/DSCN2235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9A8oNaTHNr0/TtEr51YFZAI/AAAAAAAAAFk/NPfHe32xKqQ/s320/DSCN2235.JPG" width="320" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">While cakes are cooling, make the frosting. Get a box of candy canes (between 8-12 candy canes total) and take them out of the wrappers.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-srDECQWX0lA/TtEo0O0qQ6I/AAAAAAAAAFE/hN4IRM2Av_A/s1600/DSCN2229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-srDECQWX0lA/TtEo0O0qQ6I/AAAAAAAAAFE/hN4IRM2Av_A/s320/DSCN2229.JPG" width="320" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Put them in a large ziplock bag and use a meat hammer (or a sturdy jar) to crush them.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Set aside 1/3 and mix the remaining candy canes with the grated chocolate. Whisk together in a small bowl. Set aside for later.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div align="left"><span style="font-family: Georgia, "Times New Roman", serif;">Heat milk and 1/3 cup crushed candy canes over hot water (double boiler) until candy is melted. Take off heat, add confectioners sugar, and mix until frosting is thick enough to spread. You may need to add a little more sugar if it's still runny. Spread frosting over one cake, then put the other cake on top and frost entire thing so no cake is showing. Sprinkle the chocolate candy cane mixture on the top and around the base of the cake. Enjoy!</span></div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-L4xuLHq3rCQ/TtEsbMgutjI/AAAAAAAAAFs/880P1aXmPd8/s1600/DSCN2236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-L4xuLHq3rCQ/TtEsbMgutjI/AAAAAAAAAFs/880P1aXmPd8/s320/DSCN2236.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Here are the orinigal recipes. If you try out the recipes definitely let me know how it turns out and feel free to ask questions! Up next... A tipsy tropical treat for the holiday season thats sure to make you warm and toasty!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Lindy in the Kitchenhttp://www.blogger.com/profile/03789605444656175714noreply@blogger.com2