tag:blogger.com,1999:blog-61948402331047755052024-02-20T16:56:51.126-08:00Well Traveled | Much LovedRecipes from my GrandmotherUnknownnoreply@blogger.comBlogger10125tag:blogger.com,1999:blog-6194840233104775505.post-58557582305083992912009-12-28T21:05:00.000-08:002009-12-28T21:05:44.014-08:00Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://myrtleart.smugmug.com/Recipes/Well-Traveled-Much-Loved/IMG5644/752051753_ypK8B-M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://myrtleart.smugmug.com/Recipes/Well-Traveled-Much-Loved/IMG5644/752051753_ypK8B-M.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i>Photo copyright MyrtleArt Photography</i></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i><br />
</i></span><br />
</div><span style="font-family: 'Trebuchet MS', sans-serif;">Needing bread to go with dinner a few weeks ago and lacking a car to go to the store, I began searching Grandma's recipes. I hadn't made a new recipe in a while and just happened to find this one. Written in my Grandma's script on a loose-leaf lined paper reminiscent of grade school, folded and stained with greasy spots from butter was this simple list of ingredients and some directions. Bread. I've made this several times since and it makes a good, hearty white bread that is as excellent toasted as it is for sopping up homemade spaghetti sauce or soup.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b>Bread</b></span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 yeast cake red star (dissolve in 1/4 cup lukewarm water)</span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 eggs</span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">7 cups of flour</span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 cups boiling water</span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup sugar</span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons salt</span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons shortening (I used butter)</span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://myrtleart.smugmug.com/Recipes/Well-Traveled-Much-Loved/IMG5643/752051478_XdxPJ-M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://myrtleart.smugmug.com/Recipes/Well-Traveled-Much-Loved/IMG5643/752051478_XdxPJ-M.jpg" width="212" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i>Photo copyright MyrtleArt Photography</i></span><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
</div><div style="text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Directions:</i></span><br />
</div><div style="text-align: left;"><br />
</div><ol><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pour boiling water over sugar, salt and shortening (let cool until lukewarm)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add yeast, beaten eggs and 4 cups of flour. Beat thoroughly.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add remaining 3 cups of flour, knead until flour is all worked in.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then place in greased bowl, cover, let raise until doubled.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Divide into 3 loaves, knead each loaf.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put in greased loaf pan, let raise.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bake for 3/4 hour at 350 degrees.</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://myrtleart.smugmug.com/Recipes/Well-Traveled-Much-Loved/IMG5647/752050922_WT6Z9-M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://myrtleart.smugmug.com/Recipes/Well-Traveled-Much-Loved/IMG5647/752050922_WT6Z9-M.jpg" width="212" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i>Photo copyright MyrtleArt Photography</i></span><br />
</div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6194840233104775505.post-83629272839945379592009-10-12T13:24:00.000-07:002009-10-12T13:47:01.872-07:00Golden Carrot Cookies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/678675181_jt6kS-S.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://myrtleart.smugmug.com/photos/678675181_jt6kS-S.jpg" border="0" alt="" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style=" ;font-size:x-small;"><i><span class="Apple-style-span" style="font-family:'trebuchet ms';">Image copyright MyrtleArt Photography</span></i></span></div><div style="text-align: center;"><br /></div><br /><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">While planning snacks for a road trip to visit my parents in DC, I suddenly remembered my mother making these cookies for many road trips, long and short, throughout my childhood. They're also a great fall cookie as the earthiness of the carrots and the sweetness of the frosting remind me of Halloween!</span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><b>Golden Carrot Cookies</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">1/2 cup butter</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">1/2 cup shortening</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">3/4 cup sugar</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">2 eggs</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">1 cup grated carrots</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">2 cups flour</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">2 teaspoons baking powder</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">1/4 teaspoon salt (or to taste)</span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://myrtleart.smugmug.com/photos/678673326_XVYks-S.jpg" border="0" alt="" /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style=" ;font-size:x-small;"><i>Image copyright MyrtleArt Photography</i></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><i><br /></i></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><i>Directions:</i></span></span></div><div style="text-align: left;"><ol><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">Mix butter, shortening, sugar, eggs and carrots</span></span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">Sift flour with baking powder and salt and blend into first mixture</span></span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">Drop by teaspoon about 2" apart on lightly greased sheet</span></span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">Bake in 400 degree oven 8-10 minutes or until no print remains when touched.</span></span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;">Cool and frost if desired.</span></span></li></ol><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><i>Notes:</i></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><i>My mother always used a cream cheese frosting on these with great success. In the absence of a frosting recipe on my Grandma's recipe card, I used a recipe from the Better Homes & Gardens Cook Book - you can use whatever you are comfortable with for these. Also, I used all butter instead of half butter, half shortening. This makes for a flatter cookie but the flavor is the same. If kept for a while, the cookies should be refrigerated due to the cream cheese frosting but I doubt they will last that long!</i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:medium;"><i><span class="Apple-style-span" style=" font-style: normal; font-family:Georgia, serif;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://myrtleart.smugmug.com/photos/678670765_fwzZf-S.jpg" border="0" alt="" /></span></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><i>Image copyright MyrtleArt Photography</i></span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6194840233104775505.post-2745172111399338362009-09-11T18:56:00.000-07:002009-09-11T19:19:46.152-07:00Joyce Snyder's Strawberry Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/646569224_nyuyP-S.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://myrtleart.smugmug.com/photos/646569224_nyuyP-S.jpg" border="0" alt="" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms', serif; font-size: x-small; font-style: italic; ">Image copyright MyrtleArt Photography</span></div><br /><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Strawberry cake is my Mother's birthday cake. From childhood, my Grandmother would faithfully bake Strawberry Cake on September 3rd for my Mother. Even when she was in college at Marygrove in Detroit, an hour's drive from Jackson, my Grandmother would make sure that her eldest daughter had this cake to celebrate. As luck would have it, a visit by my parents to Detroit this year coincided with my Mother's birthday - of course I had to make Strawberry Cake and it was a great success. I was concerned that a dish so entrenched in memory and nostalgia would be hard to duplicate but judging from the clean baking dish at the end of the night, I needn't have worried!</span><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><b>Joyce Snyder's Strawberry Cake</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1/2 cup water</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">4 eggs</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">2/3 cup frozen or fresh strawberries (mostly berries)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1 - 3 oz box strawberry jello</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">2/3 cup oil</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1 deluxe white cake mix</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br /></i></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><i>Directions:</i></span></div><div style="text-align: left;"><ol><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Beat all ingredients together</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Follow baking directions on cake mix</span></li></ol><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://myrtleart.smugmug.com/photos/646568634_2d3Sc-S.jpg" border="0" alt="" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size: x-small; font-style: italic; ">Image copyright MyrtleArt Photography</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br /></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><b>Frosting</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1/4 lb butter (or margarine)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1 tablespoon lemon juice</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1 to 2 lb 4X sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">juice and leftover berries</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><i>Directions:</i></span></div><div style="text-align: left;"><ol><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Mix together to spreading consistency</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Frost when cake is completely cool</span></li></ol><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://myrtleart.smugmug.com/photos/646569027_WLDYD-S.jpg" border="0" alt="" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size: x-small; font-style: italic; ">Image copyright MyrtleArt Photography</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i><br /></i></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><i>Notes:</i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><i>I've found that fresh strawberries are indeed the best way to go but you can use frozen in a pinch. I mashed the strawberries with a fork before adding to the cake as it's easier to have smaller pieces rather than whole berries in the mix! Also, note that 4X sugar is confectioner's sugar and the amount needed will vary based on your desired frosting consistency.</i></span></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><i><span class="Apple-style-span" style="font-family: Georgia, serif; font-style: normal; "><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://myrtleart.smugmug.com/photos/646569384_wdMeN-S.jpg" border="0" alt="" /></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms', serif; font-size: x-small; font-style: italic; ">Image copyright MyrtleArt Photography</span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6194840233104775505.post-43480357755706050652009-09-04T13:51:00.000-07:002009-09-04T14:14:37.702-07:00Sugar Cookies<div style="text-align: center;"><img style="cursor:pointer; cursor:hand;width: 300px; height: 450px;" src="http://myrtleart.smugmug.com/photos/639397109_Adia4-M.jpg" border="0" alt="" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: x-small;"><i>Image copyright MyrtleArt Photography</i></span></span></div><br /><span class="Apple-style-span" style="font-family:'trebuchet ms';">I recently made these for a friend/co-worker's birthday and within 20 minutes flat there were only crumbs! Don't ignore the impact a simple sugar cookie, when made well, can have on a crowd. The other thing I love about these is their chameleon-like quality - they're insanely easy to dress up or down depending on the event.</span><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><b>Sugar Cookies</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">2/3 cup shortening or butter</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">3/4 cup sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1/2 teaspoon vanilla</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1 1/2 teaspoon baking powder</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1 egg</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">4 teaspoons milk</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1 1/2 cup sifted flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">1/4 teaspoon salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><i><span class="Apple-style-span" style="font-family: Georgia, serif; font-style: normal; "><img style="cursor:pointer; cursor:hand;width: 600px; height: 400px;" src="http://myrtleart.smugmug.com/photos/639371551_t9kDc-M.jpg" border="0" alt="" /></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><i><span class="Apple-style-span" style="font-family:'trebuchet ms';">Image copyright MyrtleArt Photography</span></i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><i><br /></i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><i><span class="Apple-style-span" style="font-family: Georgia, serif; font-style: normal; "></span>Directions</i></span></div><div style="text-align: left;"><ol><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Thoroughly cream together shortening/butter, sugar, and vanilla</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Add egg and beat until fluffy</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Stir in milk</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Sift dry ingredients together</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Stir dry mixture into wet and blend well.</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Drop on greased cookie sheet</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Bake at 375 for 6-8 minutes</span></li><li><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;">Remove from pan and cool</span></li></ol><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-style: italic; ">Notes: Although the recipe calls for shortening only, I used butter with positive results. If you are going to add sprinkles or other accouterments to the cookies, add before cooking to ensure they will stick to the cookies!</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><img style="cursor:pointer; cursor:hand;width: 600px; height: 400px;" src="http://myrtleart.smugmug.com/photos/639397802_Ewyve-M.jpg" border="0" alt="" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>Image copyright MyrtleArt Photography</i></span></span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6194840233104775505.post-4324168146342439102009-08-02T17:50:00.001-07:002009-08-10T08:45:48.874-07:00Lemon Squares<div style="text-align: center;"><a style="font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/615853936_ZsbL7-M.jpg"><img style="cursor: pointer; width: 356px; height: 275px;" src="http://myrtleart.smugmug.com/photos/615853936_ZsbL7-M.jpg" alt="" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:78%;"><span style="font-style: italic;">Image copyright MyrtleArt Photography</span></span><br /></div><br /><span style="font-family:trebuchet ms;"><strong><em></em></strong></span><span style="font-family:trebuchet ms;">As my mother loves the color yellow and anything lemon, we had this delish dessert often growing up. The fact that it only takes approx 45 minutes to make and bake means that it is often my plan B when a dessert is needed in quick order for a dinner party or potluck. </span><br /><br /><div align="center"><span style="font-family:Trebuchet MS;"><strong>Lemon Squares</strong></span></div><div align="center"><span style="font-family:Trebuchet MS;">1 cup all purpose flour</span></div><div align="center"><span style="font-family:Trebuchet MS;">1/2 cup butter (or margarine) softened</span></div><div align="center"><span style="font-family:Trebuchet MS;">1/4 cup confectioner's sugar</span></div><div align="center"><span style="font-family:Trebuchet MS;">2 eggs</span></div><div align="center"><span style="font-family:Trebuchet MS;">1 cup granulated sugar</span></div><div align="center"><span style="font-family:Trebuchet MS;">1/2 teaspoon baking powder</span></div><div align="center"><span style="font-family:Trebuchet MS;">1/4 teaspoon salt</span></div><div align="center"><span style="font-family:Trebuchet MS;">2 tablespoons lemon juice<br /></span><a style="font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/615848083_obfzS-M.jpg"><img style="cursor: pointer; width: 356px; height: 237px;" src="http://myrtleart.smugmug.com/photos/615848083_obfzS-M.jpg" alt="" border="0" /></a><br /><span style="font-size:78%;"><span style="font-style: italic;">Image copyright MyrtleArt Photography</span></span><br /></div><div align="center"> </div><div align="left"><em><span style="font-family:Trebuchet MS;"><br />Directions:</span></em></div><ol><li><div align="left"><span style="font-family:Trebuchet MS;">Heat oven to 350 degrees</span></div></li><li><div align="left"><span style="font-family:Trebuchet MS;">Mix flour, butter and confectioner's sugar</span></div></li><li><div align="left"><span style="font-family:Trebuchet MS;">Press into ungreased square pan (8x8x2)</span></div></li><li><div align="left"><span style="font-family:Trebuchet MS;">Build up 1/2" edge</span></div></li><li><div align="left"><span style="font-family:Trebuchet MS;">Bake 20 minutes</span></div></li><li><div align="left"><span style="font-family:Trebuchet MS;">Beat remaining ingredients about 3 minutes or until light and fluffy</span></div></li><li><div align="left"><span style="font-family:Trebuchet MS;">Pour over hot crust</span></div></li><li><div align="left"><span style="font-family:Trebuchet MS;">Bake about 25 minutes longer or just until no imprint remains when touched lightly in center</span></div></li><li><div align="left"><span style="font-family:Trebuchet MS;">Cut into Squares</span></div></li></ol><p align="left"><span style="font-family:Trebuchet MS;"><em>Notes:</em></span></p><p align="left"><em><span style="font-family:Trebuchet MS;">I have always sprinkled powdered sugar on the top of the cooled squares just before cutting and serving.</span></em></p><p style="text-align: center;"><em></em><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/615846087_zf3xg-M.jpg"><img style="cursor: pointer; width: 356px; height: 273px;" src="http://myrtleart.smugmug.com/photos/615846087_zf3xg-M.jpg" alt="" border="0" /></a></p><p style="text-align: center;"><span style="font-size:78%;"><span style="font-style: italic;">Image copyright MyrtleArt Photography</span></span><br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6194840233104775505.post-27044317357639163972009-04-20T18:42:00.000-07:002009-04-20T18:58:27.097-07:00Ozark Mountain Apple Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/517246819_RFTct-S.jpg"><img style="cursor: pointer; width: 360px; height: 240px;" src="http://myrtleart.smugmug.com/photos/517246819_RFTct-S.jpg" alt="" border="0" /></a><br /><span style="font-size:78%;"><span style="font-style: italic;">Image copyright MyrtleArt Photography</span></span><br /></div><br /><span style="font-size:100%;"><span style="font-family:trebuchet ms;">As a child this apple treat seemed impossibly exotic - a cake named for a distant sounding mountain range? My imagination would run wild and for a short period of time I thought that if you lived in </span></span><span style="font-size:100%;"><span style="font-family:trebuchet ms;">the Ozark Mountains you must eat cake every day!<br /><br />The recipe comes courtesy of Mrs. L. Collins (in Jackson Cit Pat). <span style="font-style: italic;"><br />Note: Non-locals know the "Cit Pat" as the Jackson, Michigan daily newspaper, the Citizen Patriot. Until I was in grade school, I thought everyone called it the "Cit Pat."<br /><br /></span></span></span><div style="text-align: center;"><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;">Ozark Mountain Apple Cake</span></span></span><br />1/2 cup butter<br />2 cups sugar<br />2 eggs, well beaten<br />2 teaspoons cinnamon<br />1 teaspoon salt<br />2 teaspoons baking soda<br />2 cups all-purpose flour<br />4 cups peeled and sliced fresh apples<br />2 teaspoons vanilla<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/517244137_DUu69-S.jpg"><img style="cursor: pointer; width: 360px; height: 240px;" src="http://myrtleart.smugmug.com/photos/517244137_DUu69-S.jpg" alt="" border="0" /></a><br /><span style="font-style: italic;"><span style="font-size:78%;">Image copyright MyrtleArt Photography</span></span><br /><br /><div style="text-align: left;"><span style="font-style: italic;">Directions:<br /></span><ul><li>Cream together butter and sugar</li><li>Add eggs and beat</li><li>Sift dry ingredients together.</li><li>Stir in dry ingredients alternately with apples and vanilla.</li><li>Pour batter into greased 9"x13" loaf pan.</li><li>Bake in oven at 350 degrees for 40-50 minutes </li><li>Frost, if desired, with Butter Frosting<br /></li></ul><span style="font-style: italic;">Notes:<br />My mother always used a bundt pan rather than a loaf pan. Also, I always remembered dusting the top of the cake with powdered sugar, rather than frosting. Either way, the intent is to look like snow on top of the mountains. If you're feeling especially creative you can insert fresh flowers or other decor in the middle of the bundt, as I did here with tulips.<br /></span></div><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;"></span></span></span></div><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"></span></span><br /></span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6194840233104775505.post-20850850620110801982009-02-21T16:05:00.000-08:002009-02-21T16:59:01.402-08:00Oatmeal Cookies<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/478013324_a2pbW-S.jpg"><img style="cursor: pointer; width: 300px; height: 200px;" src="http://myrtleart.smugmug.com/photos/478013324_a2pbW-S.jpg" alt="" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:78%;"><span style="font-style: italic;">Image copyright MyrtleArt Photography</span></span><br /></div><br /><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Visiting Detroit's Eastern Market this morning (in the middle of a snow storm no less), I came across a vendor selling Michigan grown, organic rolled oats. Later, as my husband was emptying the bag into a canister, he asked if Grandma had a recipe for oatmeal cookies. Of course she did and these delectable treats are the result!<br /></span></span></span><br /><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-style: italic;">Note: Grandma's recipe is for plain oatmeal cookies. I like to think that she would do as I did and add in whatever sweet morsels were in the cupboard that day. We used chocolate chips and dried Traverse City Cherries for a truly Michigan cookie.</span></span></span></span><br /><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-style: italic;"><br /><br /></span></span></span></span><div style="text-align: center;"><span style="font-weight: bold;">Oatmeal Cookies<br /></span><br />3/4 cup butter<br />1 cup firmly packed brown sugar<br />1/2 cup granulated sugar<br />1 egg<br />1/4 cup water<br />1 teaspoon vanilla<br />1 cup sifted flour<br />1 teaspoon salt<br />1/2 teaspoon baking soda<br />3 cups oats, uncooked<span style="font-weight: bold;"><br /></span><span style="font-style: italic;">chocolate chips to taste<br />dried cherries to taste</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/478003513_bYZHY-S.jpg"><img style="cursor: pointer; width: 341px; height: 142px;" src="http://myrtleart.smugmug.com/photos/478003513_bYZHY-S.jpg" alt="" border="0" /></a><br /><span style="font-size:78%;"><span style="font-style: italic;">Image copyright MyrtleArt Photography</span></span><br /><div style="text-align: left;"><span style="font-style: italic;">Directions:</span><br /><ol><li>Preheat oven to 350<br /></li><li>Melt butter</li><li>Add sugars, water, vanilla and egg, beating until creamy.</li><li>Add flour (sifted), salt and baking soda. Blend well.</li><li>Stir in oats and any additional ingredients.</li><li>Drop by spoonfuls on greased cookie sheet.</li><li>Bake at 350 for 12-15 minutes.</li></ol><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/478011380_875Kv-S.jpg"><img style="cursor: pointer; width: 302px; height: 201px;" src="http://myrtleart.smugmug.com/photos/478011380_875Kv-S.jpg" alt="" border="0" /></a><br /><span style="font-size:78%;"><span style="font-style: italic;">Image copyright MyrtleArt Photography</span></span><br /></div></div></div><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-weight: bold;"></span></span></span></span><div style="text-align: center;"><span style="font-size:100%;"><span style="font-weight: bold;"><span style="font-style: italic;"></span></span><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-style: italic;"></span></span></span></span><br /><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-style: italic;"></span></span></span></span></div><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span></span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6194840233104775505.post-9515185264592833362009-01-24T08:35:00.001-08:002009-01-24T09:07:39.212-08:00The Bride Makes Shrimp Curry | First Attempt<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/459884906_ZzHUN-S.jpg"><img style="cursor: pointer; width: 200px; height: 300px;" src="http://myrtleart.smugmug.com/photos/459884906_ZzHUN-S.jpg" alt="" border="0" /></a><br /><span xmlns=""><span style="font-size:100%;"><strong><span style="font-style: italic; font-weight: normal;font-size:78%;" ><span>Image copyright MyrtleArt Photograph<span style="font-weight: bold;">y</span></span></span></strong></span></span><br /></div><br /><span style=";font-family:trebuchet ms;font-size:100%;" >The story goes that my mother once made this curry recipe and was so tired by the end, she served the dish and went straight to bed! While I don't think the recipe itself is difficult, I too was emotionally</span><span style=";font-family:trebuchet ms;font-size:100%;" > drained by the time it was placed on the table. I had built this meal up so much in my head all week that when we finally tasted it, I was disappointed that it didn't turn out the way I expected. Looking back with a clear head though, I see my mistakes and will make a second attempt at shrimp curry.</span><span xmlns="" style="font-family:trebuchet ms;font-size:100%;"></span><div style="text-align: center;"><div style="text-align: left;"><span xmlns="" style="font-family:trebuchet ms;font-size:100%;"><p style="font-family:trebuchet ms;">The recipe is torn from McCalls and is, I believe, circa 1968 give or take. I loved the illustrations on the page so much that I just had to make this the next recipe in the project!</p></span><div style="text-align: center;"><span xmlns=""><p style="font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/459885707_SLRRA-S.jpg"><img style="cursor: pointer; width: 223px; height: 300px;" src="http://myrtleart.smugmug.com/photos/459885707_SLRRA-S.jpg" alt="" border="0" /></a><span xmlns=""><span style="font-size:100%;"><strong><span style="font-style: italic; font-weight: normal;font-size:78%;" ><span><br /></span></span></strong></span></span></p><p style="font-family:trebuchet ms;"><span xmlns=""><span style="font-size:100%;"><strong><span style="font-style: italic; font-weight: normal;font-size:78%;" ><span>Image copyright MyrtleArt Photograph<span style="font-weight: bold;">y</span></span></span></strong></span></span></p></span></div></div></div><div style="text-align: center;"><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;"><strong><span style="font-weight: bold;">Curry Sauce</span></strong></span></p></span><span style="font-size:100%;">3 tablespoons butter</span><br /><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">1 cup chopped onion</span></p></span><span style="font-size:100%;">1 cup chopped pared apple</span><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">1 clove garlic, crushed</span></p><p style="font-family:trebuchet ms;"><span style="font-size:100%;">2-3 tablespoons curry powder</span></p></span><span style="font-size:100%;">¼ cup unsifted all-purpose flour</span><br /><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">1 teaspoon salt</span></p></span><span style="font-size:100%;">¼ teaspoon ground ginger</span><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">¼ teaspoon ground cardamom</span></p><p style="font-family:trebuchet ms;"><span style="font-size:100%;">¼ teaspoon pepper</span></p><p style="font-family:trebuchet ms;"><span style="font-size:100%;">2 cans (10 ½ oz size) condensed chicken broth, undiluted <em>(do NOT skimp on this step!)</em></span></p></span><span style="font-size:100%;">2 tablespoons lime juice</span><br /><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">2 teaspoons grated lime peel</span></p><p style="font-family:trebuchet ms;"><span style="font-size:100%;"><strong></strong></span></p></span><br /><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;"><strong></strong></span></p><p style="font-family:trebuchet ms;"><span style="font-size:100%;"><strong>Shrimp</strong></span></p></span><span style="font-size:100%;">2 pounds raw shrimp, shelled and deveined (18-20 per pound)</span><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">1 tablespoon salt</span></p></span><span style="font-size:100%;">1 small onion, peeled and sliced</span><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">½ lemon, sliced</span></p></span><span style="font-size:100%;">5 whole black peppers</span><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">¼ cup chopped chutney <em>(I used sliced mango chutney)</em></span></p></span><br /><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;"> </span></p></span></div><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;"><strong>Directions</strong></span></p><ol style="font-family:trebuchet ms;"><li><span style="font-size:100%;">Make Curry Sauce: In hot butter in large skillet, sauté chopped onion, chopped apple, garlic, and curry powder until the onion is tender – will take about 5 minutes.</span></li><li><span style="font-size:100%;">Remove from heat; blend in flour, 1 teaspoon salt, the ground ginger, cardamom and pepper</span></li><li><span style="font-size:100%;">Gradually stir in chicken broth, lime juice and grated lime peel<br /></span></li><li style="text-align: left;"><span>Bring to boiling, stirring constantly. Reduce heat and simmer sauce, uncovered 20 minutes, stirring it occasionally.</span></li></ol></span><div style="text-align: center;"><span xmlns=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/459878262_wKbzn-S.jpg"><span xmlns=""><span style="font-size:100%;"><strong></strong></span></span></a><span style="font-weight: bold;"><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/459878262_wKbzn-S.jpg"><img style="cursor: pointer; width: 257px; height: 171px;" src="http://myrtleart.smugmug.com/photos/459878262_wKbzn-S.jpg" alt="" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span xmlns=""><span style="font-weight: bold;"><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span xmlns=""><span style="font-size:100%;"><strong><span style="font-style: italic; font-weight: normal;font-size:78%;" ><span>Image copyright MyrtleArt Photograph<span style="font-weight: bold;">y</span></span></span></strong></span></span></div><span xmlns=""><ol style="font-family:trebuchet ms;"><li><span style="font-size:100%;">Meanwhile, cook Shrimp: Rinse shrimp under cold running water.<br /></span></li><li><span style="font-size:100%;">In a large saucepan, combine 1 quart water, 1 tablespoon salt, the sliced onion, sliced lemon and whole black peppers; bring to boiling. Add the cleaned shrimp.<br /></span></li><li><span style="font-size:100%;">Return to boiling; reduce heat, and simmer shrimp, uncovered, 5-10 minutes, or just until they are tender when tested with a fork.</span></li><li><span style="font-size:100%;">Drain shrimp, discarding cooking liquid. Add shrimp to curry sauce; stir in chopped chutney. Heat gently just to boiling.<br /></span></li><li><span style="font-size:100%;">Serve the Shrimp Curry hot, with Curry Accompaniments and Fluffy White Rice below.</span><br /></li></ol></span><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">Makes 6 servings.</span></p></span><div style="text-align: center;"><span xmlns=""><p style="font-family:trebuchet ms;"><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/459879282_qN6EN-S.jpg"><span xmlns=""><img style="cursor: pointer; width: 257px; height: 171px;" src="http://myrtleart.smugmug.com/photos/459879282_qN6EN-S.jpg" alt="" border="0" /></span></a></span></span></span></span></span></span></span></span></span></span></span></p></span></div><div style="text-align: center;"><span xmlns=""><p style="font-family:trebuchet ms;"><span xmlns=""><span style="font-size:100%;"><strong><span style="font-style: italic; font-weight: normal;font-size:78%;" ><span>Image copyright MyrtleArt Photograph<span style="font-weight: bold;">y</span></span></span></strong></span></span></p></span></div><div style="text-align: center;"><span style="font-size:100%;"><strong>Curry Accompaniments</strong></span><br /><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">Chutney</span></p><p style="font-family:trebuchet ms;">Pickled watermelon rind</p></span></div><span style="font-size:100%;"></span><div style="text-align: center;"><span style="font-size:100%;">Chopped green pepper</span><br /><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">Chopped green onion</span></p><p style="font-family:trebuchet ms;"><span style="font-size:100%;">Diced avocado</span></p></span><span style="font-size:100%;">Cucumber slices</span><br /><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">Diced tomato</span></p></span><span style="font-size:100%;">Salted nuts; peanuts</span><br /><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;">Sliced banana; raisins</span></p><p style="font-family:trebuchet ms;"><span style="font-size:100%;">Pineapple chunks</span></p></span><span style="font-size:100%;">Shredded coconut</span><br /></div><div style="text-align: center;"><span xmlns=""><p style="font-family:trebuchet ms;"><span><span xmlns=""><span><span xmlns=""><span xmlns=""><p style="font-family:trebuchet ms;"><span xmlns=""><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><span><span xmlns=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/459882450_YGcqX-S.jpg"><img style="cursor: pointer; width: 269px; height: 179px;" src="http://myrtleart.smugmug.com/photos/459882450_YGcqX-S.jpg" alt="" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></p></span><span xmlns=""><p style="font-family:trebuchet ms;"><span style="font-size:100%;"><strong><span style="font-style: italic; font-weight: normal;font-size:78%;" ><span>Image copyright MyrtleArt Photograph<span style="font-weight: bold;">y</span></span></span></strong></span></p></span></span></span></span></span></p></span></div><div style="text-align: center;"><span xmlns=""><p face="trebuchet ms"><span style="font-size:100%;"><strong>Fluffy White Rice*</strong></span></p></span><span style="font-size:100%;">1 ½ cups raw regular white rice</span><br /><span xmlns=""><p face="trebuchet ms"><span style="font-size:100%;">1 ½ teaspoons salt</span></p></span><span style="font-size:100%;">1 ½ tablespoons butter</span><br /></div><span xmlns=""><ol style="font-family:trebuchet ms;"><li><span style="font-size:100%;">In heavy, medium saucepan, with tight-fitting cover, combine 3 cups cold water with the rice, salt, and butter. Bring rice mixture to boiling, uncovered.<br /></span></li><li><span style="font-size:100%;">Reduce heat, and simmer, covered, 12-14 minutes, or until rice is tender and water is absorbed.<br /></span></li><li><span style="font-size:100%;">Fluff up rice with a fork.<br /></span></li></ol><p face="trebuchet ms"><span style="font-size:100%;">Makes 6 servings.<br /></span></p><p><span style=";font-family:Times New Roman;font-size:12;" ><em><span style=";font-family:trebuchet ms;font-size:100%;" >*I have a hard time with rice so feel free to substitute your preferred rice method for this recipe!</span><br /></em></span></p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6194840233104775505.post-26900404789589503652009-01-18T04:53:00.000-08:002009-01-18T05:01:55.937-08:00For ButtermilkOn a tiny scrap of paper, is the reason my pancakes turn out fantastic. The reason I've never needed to buy a quart of buttermilk for a recipe that calls for a cup. This is quite possibly the best cooking tip/trick that I know - passed down from my Grandmother to my Mother to me...<br /><br /><span style="font-weight: bold;">For Buttermilk</span><br />add 2 tablespoons of lime, vinegar, lemon or grapefruit juice to 7/8 cup of milk.<br /><br /><span style="font-style: italic;">My Notes: I've adjusted this tip in my everyday cooking to make measuring a bit easier. I use 2 tablespoons to 1 cup of milk with no problems. I've found that lemon is a fairly easy acid to use as most people have a bottle of lemon juice in their fridge. Vinegar has the advantage of offering different flavor options to enhance your dish. Case in point: For apple pancakes/waffles in the fall, I use Apple Cider Vinegar to give my buttermilk that extra kick.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6194840233104775505.post-37250031789523524982009-01-02T18:47:00.000-08:002009-02-23T09:52:16.898-08:00Creme de Menthe Squares<div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/447559959_M7owD-S.jpg"><img style="WIDTH: 400px; CURSOR: pointer; HEIGHT: 267px" alt="" src="http://myrtleart.smugmug.com/photos/447559959_M7owD-S.jpg" border="0" /></a><br /></div><div style="TEXT-ALIGN: center"><span style="font-family:trebuchet ms;"><span style="FONT-STYLE: italic"><span style="font-size:78%;">Image copyright MyrtleArt Photography</span></span></span><br /></div><br /><span style="font-family:trebuchet ms;">It is fitting that the first recipe in this project is one with a great story. My best friend and I decided to make these bars one day when we were about 12 years old. Not only did we pull a recipe out of my mother's box that contained alcohol, but the cap to the bottle of Creme de Menthe was stuck tight. The resulting search for an adult to open the bottle has long been a legend in both families!<br /></span><br /><span style="font-family:trebuchet ms;">My grand</span><span style="font-family:trebuchet ms;">mother's version of the recipe was handwritten on a Michigan Bell notepad and dated "Summer of '82."<br /><br /></span><div style="TEXT-ALIGN: center"><span style="font-family:trebuchet ms;"><span style="FONT-WEIGHT: bold">Creme de Menthe Squares</span></span><br /><br /><span style="font-family:trebuchet ms;">1 1/4 cups butter</span><br /><span style="font-family:trebuchet ms;">1/2 cup unsweetened cocoa</span><br /><span style="font-family:trebuchet ms;">3 1/2 cups sifted powdered sugar</span><br /><span style="font-family:trebuchet ms;">1 beaten egg</span><br /><span style="font-family:trebuchet ms;">1 teaspoon vanilla</span><br /><span style="font-family:trebuchet ms;">2 cups graham cracker crumbs</span><br /><span style="font-family:trebuchet ms;">1/3 cup <span style="FONT-STYLE: italic">green</span> Creme de Menthe</span><br /><span style="font-family:trebuchet ms;">1 1/2 cups semi-sweet chocolate chips</span><br /></div><span style="font-family:trebuchet ms;"><br /><span style="FONT-STYLE: italic">Bottom Layer:<br /></span>In a saucepan combine 1/2 cup butter with the cocoa, heat and stir until well blended. Remove from heat and add 1/2 cup of the powdered sugar, egg, and vanilla. Stir in graham cracker crumbs and mix well. Press into bottom of <span style="FONT-STYLE: italic">un</span>-greased 9x13 pan.<br /></span><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/447561870_E579R-Th.jpg"><img style="WIDTH: 150px; CURSOR: pointer; HEIGHT: 150px" alt="" src="http://myrtleart.smugmug.com/photos/447561870_E579R-Th.jpg" border="0" /></a></div><div style="TEXT-ALIGN: center"><span style="font-family:trebuchet ms;"><span style="FONT-STYLE: italic"><span style="font-size:78%;">Image copyright MyrtleArt Photography</span></span></span><br /></div><span style="font-family:trebuchet ms;"><span style="FONT-STYLE: italic">Middle Layer:<br /></span>Melt another 1/2 cup of butter and mix with Creme de Menthe. With mixer on a low speed, add 3 cups of powdered sugar and mix until smooth. Spread over bottom layer and chill for 1 hour.<br /></span><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://myrtleart.smugmug.com/photos/447560887_gxpFQ-Th.jpg"><img style="WIDTH: 150px; CURSOR: pointer; HEIGHT: 150px" alt="" src="http://myrtleart.smugmug.com/photos/447560887_gxpFQ-Th.jpg" border="0" /></a><span style="font-family:trebuchet ms;"><span style="FONT-STYLE: italic"><span style="font-size:78%;"><br />Image copyright MyrtleArt Photography</span></span></span></div><span style="font-family:trebuchet ms;"><span style="FONT-STYLE: italic">Top Layer:<br /><span style="FONT-STYLE: italic"></span></span>Combine remaining 1/4 cup butter and semi-sweet chocolate chips in saucepan. Stir until melted and spread over mint layer.<br /><br />Chill entire pan for 1-2 hours prior to cutting. Cut into squares or diagonals and serve.<span style="FONT-STYLE: italic"></span><br /></span>Unknownnoreply@blogger.com1