tag:blogger.com,1999:blog-33440335620810046612024-03-14T09:12:06.849-07:00Milkmaid's Recipe BoxMilkmaid's Recipe Boxhttp://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.comBlogger363125tag:blogger.com,1999:blog-3344033562081004661.post-84584154472102782482019-09-11T15:37:00.000-07:002019-09-11T15:37:23.337-07:00SWIG Cookies (copy cat recipe)<div style="text-align: center;">
<b><span style="font-size: large;">Do you like a tender (delicate) cookie?</span></b></div>
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<b><span style="font-size: large;">If so, try these!</span></b></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><u style="background-color: white;">INGREDIENTS</u></span></div>
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1 cup butter, softened</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>3/4 cup vegetable oil</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1 and 1/4 cup granulated (plus ¼ cup, set aside)</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>3/4 cup powdered sugar</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>2 tablespoon water</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>2 large eggs, one at a time</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1 and 1/2 teaspoon vanilla extract</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1/2 teaspoon baking soda</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1/2 teaspoon cream of tartar</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1 teaspoon salt</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>5 and 1/2 cups flour</b></li>
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<span style="color: #666666; font-family: "montserrat" , sans-serif;"><b>....................................................................</b></span></div>
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b><u>Frosting:</u> (I suggest cutting this recipe in HALF, and you'll still have enough.)</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1/2 cup butter, softened</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>3/4 cup sour cream</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>5 cups powdered sugar</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1 teaspoon salt</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1/4 cup milk-- start with half this amount, and add more as necessary.</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>1/2 tsp. vanilla extract</b></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><b>Food coloring to make pink</b></li>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;"><u>INSTRUCTIONS</u></span></div>
<ol style="box-sizing: inherit; color: #666666; font-family: montserrat, sans-serif; line-height: inherit; margin: 0px; padding: 0px;"><div class="adthrive-ad adthrive-dynamic adthrive-recipe" data-google-query-id="CPrYttLx0NcCFU6VAQodoN4PBw" id="AdThrive_Recipe_1_desktop" style="box-sizing: inherit; float: right; font-size: 13px; line-height: inherit; margin: 0px; overflow-x: hidden; padding: 0px; text-align: center;">
<div id="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1042_0__container__" style="border: 0pt none; box-sizing: inherit; display: inline-block; height: 250px; line-height: inherit; margin: 0px; padding: 0px; width: 300px;">
<iframe data-is-safeframe="true" frameborder="0" height="250" id="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1042_0" marginheight="0" marginwidth="0" name="" sandbox="allow-forms allow-pointer-lock allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" scrolling="no" src="https://tpc.googlesyndication.com/safeframe/1-0-13/html/container.html" style="border-style: initial; border-width: 0px; box-sizing: inherit; max-width: 100%; vertical-align: bottom;" title="3rd party ad content" width="300"></iframe></div>
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</ol>
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<span style="background-color: white; font-family: "montserrat" , sans-serif;"><span style="font-size: 13px;"></span></span><br />
<ol style="box-sizing: inherit; font-family: montserrat, sans-serif; line-height: inherit; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><b style="background-color: white;">Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.</b></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><b style="background-color: white;">In a large mixing bowl, cream together butter, vegetable oil, sugar (1 and 1/4 cup), powdered sugar, and water. Add in eggs (slightly beaten) and vanilla.</b></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><b style="background-color: white;">Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.</b></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><b style="background-color: white;">To give the cookies their signature rough edge, dip the bottom of a glass into the reserved 1/4 cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.</b></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><b style="background-color: white;">Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.</b></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; box-sizing: inherit; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><b style="background-color: white;"><u>To make the frosting</u>: Cream together butter, sour cream, and salt. Add the powdered sugar. Add the vanilla. Stir in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.</b></li>
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<span style="color: #666666; font-family: "montserrat" , sans-serif;"><span style="font-size: 13px;"><u><b>ALTERNATE RECIPE which is just a bit different that what's shown above...</b></u></span></span></div>
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<span style="color: #666666; font-family: "montserrat" , sans-serif;"><span style="font-size: 13px;"><u><b>https://butterwithasideofbread.com/copycat-swig-cookies/</b></u></span></span></div>
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http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com3tag:blogger.com,1999:blog-3344033562081004661.post-9513806272742373072019-08-31T19:18:00.000-07:002019-09-11T17:04:36.618-07:00Our Favorite Chocolate Chip Cookie<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><strong>Our Favorite Chocolate Chip Cookies</strong></span></div>
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<span style="font-size: large;">...with milk, of course!</span></div>
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<strong><span style="font-size: large;">Preheat oven to 350-degrees. Put parchment paper on a cookie sheet/pan. In another area of this same blog, I write about my supply of parchment paper-- it's right here: </span></strong><a href="http://milkmaidrecipebox.blogspot.com/search?q=parchment+paper"><span style="font-size: large;">http://milkmaidrecipebox.blogspot.com/search?q=parchment+paper</span></a></div>
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<span style="font-size: large;"><b><u>I dump all of the following ingredients into my Kitchen Aid stand mixer (in the order given).</u></b> Because of the simple way I put these together, <i>and with the oven pre-heating from the start</i>, I can have a batch of these cookies mixed and baked in about 25 minutes (or less?):</span><br />
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<span style="font-size: large;">1 ½ cups <strong><u>granulated sugar</u></strong></span><br />
<span style="font-size: large;">1 ½ cups light <strong><u>brown sugar</u></strong>, packed </span><i>(sometimes, I use the dark variety)</i><br />
<span style="font-size: large;">1 ½ cups room temperature unsalted <strong><u>butter</u></strong> (3 sticks)</span><br />
<em><span style="color: #990000; font-size: large;"><strong>....mix the above until light and FLUFFY, and then add:</strong></span></em><br />
<em><span style="color: #990000; font-size: large;"><strong><br /></strong></span></em>
<span style="font-size: large;">3 <strong><u>large eggs</u></strong>, added one at a time</span><br />
<span style="font-size: large;">1 ½ teaspoon <u><strong>baking soda</strong></u></span><br />
<span style="font-size: large;">1 ½ teaspoon </span><u style="font-size: x-large; font-weight: bold;">salt </u><b style="font-size: x-large;">(</b><b style="font-size: x-large; font-style: italic;">regular table salt) </b><span style="font-family: "times" , "times new roman" , serif;"><b>You may decrease this amount by 1/2 teaspoon IF you use salted butter.</b></span><br />
<span style="font-size: large;">1 ½ teaspoon <u><strong>vanilla</strong></u></span><br />
<em><strong><span style="color: #990000; font-size: large;">...mix the above combination until blended very well. Then, add:</span></strong></em><br />
<em><strong><span style="color: #990000; font-size: large;"><br /></span></strong></em>
<span style="font-size: large;">1 of 12 oz. bag of </span><u style="font-size: x-large;"><strong>semi-sweet chocolate chips</strong></u><br />
<em><strong><span style="color: #990000; font-size: large;">...it might sound odd, and you surely don't have to do this, but I add the chips to the above BEFORE I add the flour. That way, some of the chips end up in the bottom of the bowl on my stand mixer. The chips then act as "the bottom-of-the-bowl scraper" as the paddle goes round 'n round after I add the flour. Next, add:</span></strong></em><br />
<em><strong><span style="color: #990000; font-size: large;"><br /></span></strong></em>
<span style="font-size: large;">5 ½ cups <strong><u>all-purpose flour</u></strong></span><br />
<em><span style="color: #990000; font-size: large;"><strong>...with the mixer turned on, I add this four in 1-cup increments until all is in. Continue mixing this <u>only until</u> flour is incorporated...</strong></span></em><br />
<em><span style="color: #990000; font-size: large;"><strong><br /></strong></span></em>
<span style="font-size: large;">I get about 4 dozen large cookies from this batch when I form them like this:</span><br />
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<span style="font-size: large;">Using a 2" <i>(2" across)</i> cookie scoop (cookie baller?), I fill it full and level off the top of it on the edge of the bowl. Release "the ball of dough" on a parchment lined cookie sheet. Then, just before putting them into the oven, I <b><i>only slightly</i></b> flatten their top. </span><br />
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<span style="font-size: large;">I remove these cookies from the oven when they have a VERY <em><strong><u>slight </u></strong>tint of brow</em>n to them -- 13/14 minutes? The cookies will continue to 'bake' for a while on their hot pans after coming out of the oven. (Ovens vary, so see what works best with yours.)</span><br />
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<em><span style="font-size: large;">History: Back in 1986, when I was in Utah to give my daughter a hand for two weeks following the birth of her first child, I found this recipe in a cookbook but I surely don't know which one. What I do know is that we have liked this recipe ever since!</span></em>http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com4tag:blogger.com,1999:blog-3344033562081004661.post-71092036942736918832019-08-31T14:02:00.000-07:002019-09-24T15:07:51.926-07:00Nadine's Bread (six large loaves)<div style="text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><strong>These six 'babies' made our house smell better today than............. ANYthing else could have!</strong></span> </div>
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The 'slashes' on the top keep the loaves from getting any 'stretch marks/tears' at the top of the pan during the baking process.</div>
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This bread is so-o-o-o-o-o soft... </div>
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And,...........has a great texture...</div>
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From way back in the mid-50's when my brother and I sometimes spent time with our sister and her hubby, I remembered her <strong>'so good'</strong> bread! After I married in the early 60's, I asked her for the recipe and she gave it to me. <strong><em>I have kept all the ratios in her recipe the same</em></strong>, but use honey instead of sugar, butter instead of lard <em>(only because I don't know where to get PURE lard without rendering it out myself),</em> and I often use a mix of white flour/wheat flour.<br />
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Use basic bread making techniques to make this bread.<br />
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<span style="color: #990000;"><strong>YIELD: 6 large loaves (9x5" pans, greased well). Because my daughter does this, I put one piece of parchment paper (cut to the size of the pan bottom) into the greased pan and then I grease the paper, also. That way, there will NOT be any surprises with loaves wanting to 'hang around in their pan' longer than I want them to.</strong></span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><strong>INGREDIENTS </strong></u><em>and </em><u><strong>DIRECTIONS</strong></u></span>:<br />
<ul>
<li>4 cup <strong><u>scalded milk</u></strong>, cooled to only 'warm'. <em>Heat milk over med. heat just until you see little bubbles forming around the edge of the pan, like this....</em></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwzy2gdFmPI-OF8qDt40H1JgO6S7OGtjYK2RMAa-1hnxN7zXU2fKQTDNWTkqpe571N2Q3Gpdb_JdL-N2v3gFRaFGPeMEyUCi4aMrkzYVy1CsHKJjY5i641RN-gqTweiZZP-1gyT15PXcX/s1600/DSCF2094-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigwzy2gdFmPI-OF8qDt40H1JgO6S7OGtjYK2RMAa-1hnxN7zXU2fKQTDNWTkqpe571N2Q3Gpdb_JdL-N2v3gFRaFGPeMEyUCi4aMrkzYVy1CsHKJjY5i641RN-gqTweiZZP-1gyT15PXcX/s400/DSCF2094-1.JPG" width="400px" yda="true" /></a></div>
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If you add the next four ingredients <strong><u>to</u></strong> the hot milk, it helps to cool it down to 'warm'. Add in the order listed... </div>
<ul>
<li>1/2 cup (1 stick) <strong><u>butter </u></strong></li>
<li>8 teaspoons <strong><u>salt</u></strong></li>
<li>2 cups<strong><u> water</u></strong> (cool water if you need to cool the milk, warm water if milk is already cooled to 'warm'</li>
<li>1/2 cup <strong><u>honey</u></strong></li>
</ul>
~~~<br />
In a medium bowl, gently whisk the following together and let it sit just until yeast activates and bubbles up. The sugar is used to speed up the process.<br />
<ul>
<li>2cups <u><strong>warm water</strong></u> (water should <strong><u>not </u></strong>be hot).</li>
<li>4<span style="color: #990000;"> </span><span style="color: black;">tablespoons <strong><u>instant dry yeast</u></strong></span></li>
<li>2 teaspoons <strong><u>sugar</u></strong></li>
</ul>
~~~<br />
<ul>
<li>When the yeast has 'bubbled up', add it to the milk mixture and gently whisk together. You are ready to start adding the flour.</li>
<li>First, add 6 leveled cups of 100% <strong><u>whole wheat flour</u></strong>.
</li>
<li>ABOUT 13-14 cups <b><u>white bread flour</u></b>. Now, I add<span style="font-weight: bold;"> white</span><u style="font-weight: bold;"> BREAD flour</u><span style="font-weight: bold;">-- at first, I add about 13 leveled cups of white flour. Then, ... I keep adding bread flour slowly as I begin kneading-- I only 'add' more flour until the dough is 'knead'able.</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b> <span style="color: #990000;">In all, this may amount to me adding around 14.5 cups of the white bread flour.<i> For some reason, it is not always the same amount.* </i></span></b></span></li>
</ul>
After I kneaded the bread for 5-8 minutes, I put it into a greased or oiled bowl-- I turn the ball of kneaded dough so that the top is also greased/oiled. The dough looked like this at the beginning of the first raising period...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-F6XwT5KNIbOlBXe2ln4dDb5Ghe1paGYyA6_njX9FxFR7WTK6af8_l-FTIeisnfAqP3GdvIvjJk8QJDNuSakexhQLsVZMH9wBbpcy6nRE2qlsADxWauG03v9XvxMjZXEITcsGIo1NEQP/s1600/DSCF2095-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-F6XwT5KNIbOlBXe2ln4dDb5Ghe1paGYyA6_njX9FxFR7WTK6af8_l-FTIeisnfAqP3GdvIvjJk8QJDNuSakexhQLsVZMH9wBbpcy6nRE2qlsADxWauG03v9XvxMjZXEITcsGIo1NEQP/s1600/DSCF2095-1.JPG" yda="true" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>After raising for about 60-70 minutes in the oven with only the oven light turned on, it looked to be 'doubled' like this...</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejJVODnNAzlPnpOw4dm4qbMFPHDxKWNbNiO55zD-MBB865uIad3O0TaB4TmMsXTnq1GOrIjgCV244MFBYy9lRB43Q4B_8dawiBIRYDCAsaDSeVbRv8jl5uEYmPYlKcnDr_lmndWsRnPm5/s1600/DSCF2096-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejJVODnNAzlPnpOw4dm4qbMFPHDxKWNbNiO55zD-MBB865uIad3O0TaB4TmMsXTnq1GOrIjgCV244MFBYy9lRB43Q4B_8dawiBIRYDCAsaDSeVbRv8jl5uEYmPYlKcnDr_lmndWsRnPm5/s1600/DSCF2096-1.JPG" yda="true" /></a></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><b>When the dough doubles, I 'punch it down' and let it rest for thirty minutes. </b></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><b>I removed dough from bowl, divided it into six dough balls and let them rest for ten minutes.</b></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><b>One by one, I rolled the dough balls into a small rectangle with a rolling pin. Then, starting at one end, I rolled it up, pinching and sealing ends/edges as I went along. </b></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><b>Place 'dough log' into greased pan. <em>With 'greased hands', I grease tops of the little 'bread logs', too.</em></b></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><b>Put in warm place to raise in pan. I often set the pans of dough in the oven with just the oven light on.</b></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><b>When I see the bread is about 1" above the edges of the pans, I <em>carefully</em> remove pans from oven where they were raising and pre-heat the oven to 400 degrees.</b></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: #38761d;">**</span>While the oven is pre-heating, I <u>ever so carefully</u> 'slash' the tops of the bread. This is done so that, during the baking process, the loaves do not 'stretch' in the area just above the pans-- according to bread bakers a whole lot smarter than I am, this 'slashing' lets steam out the top and gives 'stretching room'-- I like it! <u>(See my note at the bottom</u>.)<span style="color: #38761d;">**</span></b></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><b>After baking at 400 degrees for about 10 minutes, I turn oven temperature down to 350 degrees and let them bake for another 20-25 minutes <u>OR</u> until done. To test for doneness, you can knock for a 'hollow sound'; judge by the color AND 'knocking'; or use an instant read thermometer like I do (I like 'done' to be an internal temperature of 190 to 192 degrees). </b></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><b>Remove from oven, tip loaves out to cool on a wire rack. Set upright. Butter tops. Cool, slice and enjoy. </b></span></li>
</ul>
<strong><span style="color: #660000;"> Like my sister sometimes did, y</span></strong><span style="color: #660000;"><b>ou could also make this bread using all white bread flour, but it would take MORE of the white bread flour.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7jPIcu1L4Z_0Z6Aj4hyx19eTPJU42cAvXgpm1tUMXXV8-cPKFcAKxk_s-8_7HtCtZ3RcNrrYWIUOogZOT3ukEl_3utraG79U8Bi88HE7udnO2jgkf0ODADZM2tYTvSPKoAhpi-KM6Np0/s1600/DSCF2119-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7jPIcu1L4Z_0Z6Aj4hyx19eTPJU42cAvXgpm1tUMXXV8-cPKFcAKxk_s-8_7HtCtZ3RcNrrYWIUOogZOT3ukEl_3utraG79U8Bi88HE7udnO2jgkf0ODADZM2tYTvSPKoAhpi-KM6Np0/s1600/DSCF2119-1.JPG" yda="true" /></a></div>
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<span style="color: #38761d;"><strong>**</strong> <u><span style="font-family: "trebuchet ms" , sans-serif;"><strong>Slashing the tops:</strong></span></u> <strong> I had tried to do this in the past. Unsuccessfully, I might add! Each time, the knife would cause the bread dough to 'fall' a bit. Oh, nuts!</strong> </span><strong><span style="color: #38761d;">That was before I found this website where it told me the knife had to be super sharp <em>(that I already knew)</em> and that it helps to have oil on the blade <em>(something I did NOT know).</em> <a href="http://www.thefreshloaf.com/node/1680">http://www.thefreshloaf.com/node/1680</a></span></strong></div>
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<strong><span style="color: #38761d;">Now, I <u>sharpen my long carver's knife</u> and <u>coat it with oil</u>-- ah, MAGIC!!!! In the picture below you can see what I use-- this professional grade sharpener from my daughter's husband and the long super-sharp knife--</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdrc7Jr7MUNDdJzDc8_LHgls7hBQhvmKMJ8abV33bQo68dc-9wgsLEAviTNRemG_VaS8TQ1Gh35EiL1qaI9mYxlhkidr7eN8CTtrv6C1b6ghHmOPoOadLvX3jIcOV8elQ3q9Gluvtw6B-/s1600/DSCF2100-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqdrc7Jr7MUNDdJzDc8_LHgls7hBQhvmKMJ8abV33bQo68dc-9wgsLEAviTNRemG_VaS8TQ1Gh35EiL1qaI9mYxlhkidr7eN8CTtrv6C1b6ghHmOPoOadLvX3jIcOV8elQ3q9Gluvtw6B-/s400/DSCF2100-1.JPG" width="275px" yda="true" /></a></div>
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<strong><span style="color: #38761d;">A proper kind of "slash, slash" = NO FALLING dough!!!! <u>And</u>, because I 'slashed', I have no 'stretch marks' showing up on any area of the baked loaf. I DO LIKE THAT!!! </span></strong></div>
http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com2tag:blogger.com,1999:blog-3344033562081004661.post-1806659251684558872019-08-29T17:38:00.000-07:002019-09-11T15:41:32.221-07:00Chewy Molasses Cookies*<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1r4BDa15_yy3-xl7H4SZI_XjWsTkqLfrp2VXQ-9uH3fYPnamXBJEC2oxxABjk51uhWnhYN-ncbkMAzlUFH0do075ooqCp7xQhsYkWEHHkzIxh-nr-1ZFB6c19KSh-97DN3KBhyYj3JU/s1600/3-IMG_7510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1r4BDa15_yy3-xl7H4SZI_XjWsTkqLfrp2VXQ-9uH3fYPnamXBJEC2oxxABjk51uhWnhYN-ncbkMAzlUFH0do075ooqCp7xQhsYkWEHHkzIxh-nr-1ZFB6c19KSh-97DN3KBhyYj3JU/s1600/3-IMG_7510.JPG" width="400" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif;">*I found this recipe on Page 97 in the December 2014 </span></b><b><span style="font-family: "verdana" , sans-serif;">issue of Cooking Light. </span></b><b><span style="font-family: "verdana" , sans-serif;">It was marked as the "Staff Fave"--</span></b><b><span style="font-family: "verdana" , sans-serif;">I think it's now mine, too! </span></b><b><span style="font-family: "verdana" , sans-serif;">It reminds me of the </span></b><b><span style="font-family: "verdana" , sans-serif;">"trimmings" I had when I made up gingerbread </span></b><b><span style="font-family: "verdana" , sans-serif;">houses-- </span></b><b><span style="font-family: "verdana" , sans-serif;">now, I can have that taste <u>without</u> the </span></b><b><span style="font-family: "verdana" , sans-serif;">work of assembling/decorating houses.</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Yield: 24 Cookies (If you make use just 1.5 tablespoons dough to form each cookie.)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>After I made these cookies the first time, I knew I would want to make more cookies at a time-- so </b><span style="color: #990000;"><b>the number in parenthesis below is the quantity I used to <span style="font-size: large;">"4 X"</span> this recipe today</b></span><b>.</b></span></div>
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<b><span style="font-size: large;"><span style="color: #783f04; text-decoration: underline;">INGREDIENTS</span>:</span></b></div>
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<span style="font-family: "verdana" , sans-serif;"><b>1 and 3/4 cups fluffed/leveled all-purpose <u>flour</u> (7 cups)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>1 teaspoon <u>ground cinnamon</u> (4 tsp.)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>1/2 teaspoon <u>baking soda</u> (2 tsp.)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>1/2 teaspoon <u>ground ginger</u> (2 tsp.)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>1/2 teaspoon <u>ground cloves</u> (2 tsp.)</b></span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b>1/4 teaspoon <u>baking powder</u> (1 tsp.)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>1/4 teaspoon <u>salt</u> (1 tsp.)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>...........</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>6 tablespoons <u>butter</u>, softened (3/4 lb., or 3 sticks)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>5 tablespoons<u> granulated sugar</u> (20 tablespoons)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>1/4 cup <u>dark brown sugar</u> (1 cup)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>............</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>1 large <u>egg</u> (4 eggs)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>............</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>1/4 cup <u>molasses</u> (1 cup)</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>..........</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>3 tablespoons <u>granulated sugar</u> to roll dough balls in before baking (12 tablespoons, but 10 Tbsp. was plenty)</b></span></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<b><span style="font-size: large;"><u><span style="color: #783f04;">DIRECTIONS</span></u>:</span></b></div>
<div style="text-align: left;">
</div>
<ol>
<li><span style="font-family: "verdana" , sans-serif;"><b>Lightly spoon flour into dry measuring cups; level with a knife. </b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Combine the flour and next 6 ingredients (through the salt) in a bowl, stirring with a whisk.</b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Place butter, first amount of granulated sugar, and brown sugar in a mixing bowl; beat with a mixer at medium speed 5 minutes or until fluffy. </b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Add egg; beat 30-seconds.</b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Add molasses; beat just until combined.</b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Add flour mixture to butter mixture; beat at low speed or just until combines. </b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Cover and chill for at least 30 minutes (longer is fine!)</b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Preheat oven to 350-degrees.</b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Shape dough into balls and roll in the second amount of granulated sugar (my dough balls were about 1.5 inches across.</b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Place 2-inches apart on baking sheets covered with parchment paper. </b></span></li>
<li><span style="font-family: "verdana" , sans-serif;"><b>Bake at 350-degrees for 12-13 minutes or just until set. </b></span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUBAdRecH02WdR9SbwD93kSHaBQo1aqPiX8OKgNCKE0p-HTiJGsz2sbFzw6ZHWHZVAORrYS37AaQsLTA-NZ6-TavjyRAkSxbrCSVmqQPM1MWc5TpXyqPJLW-uRZK5iXBT0s1ee2_lx6k/s1600/1-IMG_7505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUBAdRecH02WdR9SbwD93kSHaBQo1aqPiX8OKgNCKE0p-HTiJGsz2sbFzw6ZHWHZVAORrYS37AaQsLTA-NZ6-TavjyRAkSxbrCSVmqQPM1MWc5TpXyqPJLW-uRZK5iXBT0s1ee2_lx6k/s1600/1-IMG_7505.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b> </b>12.<b> Cool 3 minutes on pan; remove to a wire rack.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35o8uFHDHXircSzw5VdBo2YUU82f4jWRpnhcBgBmldcWCC0HgOLuv0n6ijO6i1UPbz2gMgV5Qvlokz8bjKiZw1lFfTFziVYjCeF4FOHiBsktX3cy9ZJCaUN0Hmw7524UclTKGQ5gMSM0/s1600/5-IMG_7517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35o8uFHDHXircSzw5VdBo2YUU82f4jWRpnhcBgBmldcWCC0HgOLuv0n6ijO6i1UPbz2gMgV5Qvlokz8bjKiZw1lFfTFziVYjCeF4FOHiBsktX3cy9ZJCaUN0Hmw7524UclTKGQ5gMSM0/s1600/5-IMG_7517.JPG" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">Some part of me wanted to drizzle some </span></div>
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<span style="font-size: large;">icing on the tops of these</span></div>
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<span style="font-size: large;">tasty gems-- for "just because". BUT,... <span style="color: #783f04;"><b>I </b></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #783f04;"><b>managed </b></span></span><b style="color: #783f04; font-size: x-large;">to RESIST that urge!!!!</b></div>
<div style="text-align: center;">
<span style="font-size: large;">(They do NOT need any extra goodness </span></div>
<div style="text-align: center;">
<span style="font-size: large;">added to what they already are!)</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="color: #bf9000; font-size: large;"><b>After they cooled, I put them in my</b></span></div>
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<span style="color: #bf9000; font-size: large;"><b>"usual" cookie place-- my enameled</b></span></div>
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<span style="color: #bf9000; font-size: large;"><b>cast iron cookware and covered them.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9urpJiDJmohT69S-4SJMXKaVBrWrAM3coPD0NWaKk0Ng2siVAlrARvVbcYBVklxrjC5zP_q83TibSs7XtZ5ed8yD3Npih2gbMjcOpFTUGPLen8LQkCjRDoaJlsPb1gk6pQIoy3JOb_NE/s1600/2-IMG_7506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9urpJiDJmohT69S-4SJMXKaVBrWrAM3coPD0NWaKk0Ng2siVAlrARvVbcYBVklxrjC5zP_q83TibSs7XtZ5ed8yD3Npih2gbMjcOpFTUGPLen8LQkCjRDoaJlsPb1gk6pQIoy3JOb_NE/s400/2-IMG_7506.JPG" width="400" /></a></div>
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http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-23369446643691779612019-03-30T17:00:00.000-07:002019-09-14T06:11:55.822-07:00Eclair Pan Dessert<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp39R1lgUpdD4b-XxQsw4CA9uxf2ynkr0B9s_Ipy6nKbxPbfb8HheLVz99AvFKJBHt3JI981uEyd1iF62qP-uWMS2B7QAq5hqNu0gqJtCONkZeD184VyV_CznI8FP6GxwLD8sbpDCIIjo/s1600/Eclair+dessert+servinb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp39R1lgUpdD4b-XxQsw4CA9uxf2ynkr0B9s_Ipy6nKbxPbfb8HheLVz99AvFKJBHt3JI981uEyd1iF62qP-uWMS2B7QAq5hqNu0gqJtCONkZeD184VyV_CznI8FP6GxwLD8sbpDCIIjo/s320/Eclair+dessert+servinb.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpacQZhcPwlkiOMWN5-xWo427D_1phltJrPqQ_Wj3wkWWlQM4WFuZ8y2Xw8tksDhN8PCO-FxJfqAFX_Tn5vV0h9steYknLrp184zOo5r4uX530hM4yLXKAKcktpfAWaDwxTbdSNRrboD8/s1600/Eclair+Dessert.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpacQZhcPwlkiOMWN5-xWo427D_1phltJrPqQ_Wj3wkWWlQM4WFuZ8y2Xw8tksDhN8PCO-FxJfqAFX_Tn5vV0h9steYknLrp184zOo5r4uX530hM4yLXKAKcktpfAWaDwxTbdSNRrboD8/s320/Eclair+Dessert.JPG" width="320" /></a></div>
<span style="font-size: large;">Some call this "Cream Puff Dessert".</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Honestly, the FIRST time I tasted this dessert, I hesitated before getting the recipe!!! Why? Well, because it was just THAT good-- I was afraid to have it around for fear of being toooooooo tempted to enjoy one serving after the other. Yes, ... it is a great tasting dessert. It "goes down" way too easily and smoothly!!!!!</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><u><b>INGREDIENTS</b></u>:</span></div>
<div style="text-align: left;">
</div>
<ul>
<li><span style="font-size: large;">1 cup <u>water</u></span></li>
<li><span style="font-size: large;">1/2 cup (or one stick) <u>butter</u></span></li>
<li><span style="font-size: large;">1 cup all-purpose <u>flour</u></span></li>
<li><span style="font-size: large;">4 <u>eggs</u></span></li>
</ul>
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<span style="font-size: large;">```````````````````````````````</span></div>
<ul>
<li><span style="font-size: large;">8 ounces c<u>ream cheese</u>, softened to room temperature.</span></li>
<li><span style="font-size: large;">1/2 cup <u>milk</u></span></li>
</ul>
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<span style="font-size: large;">`````````````````````````````</span></div>
<ul>
<li><span style="font-size: large;">3.4 ounce box of <u>INSTANT French Vanilla Pudding</u>*</span></li>
<li><span style="font-size: large;">Another 1 and 1/2 cups of <u>milk</u></span></li>
</ul>
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<span style="font-size: large;">`````````````````````````````````</span></div>
<ul>
<li><span style="font-size: large;">8 ounces w<u>hipped topping</u>, defrosted (whipped cream, or something like Cool Whip)</span></li>
<li><span style="font-size: large;"><u>Chocolate OR Hot Fudge topping</u> to be drizzled over top before serving. </span><i>(I used Caramel topping, and I think I liked it better.)</i></li>
</ul>
<span style="font-size: large;"><u><b>DIRECTIONS</b></u>:</span><br />
<div style="text-align: left;">
</div>
<ul>
<li><span style="font-size: large;">Preheat oven to 400-degrees F. <i>Lightly </i>coat a 13 x 9-inch baking pan with a non-stick cooking spray.</span></li>
</ul>
<div>
<span style="font-size: large;">Making the <b>Cream Puff Pastry</b>:</span></div>
<ol>
<li><span style="font-size: large;">Add the butter to the water in a heavy saucepan and place over MEDIUM heat. Cook until the butter has melted and then bring the mixture to a boil. Remove the pan from the heat and use a wooden spoon to stir in the flour until the mixture pulls away from the sides of the pan and forms a soft ball.</span></li>
<li><span style="font-size: large;">Transfer the dough to a large mixing bowl and let it rest for about 5 minutes to cool slightly. </span></li>
<li><span style="font-size: large;">Add eggs <i>one at a time</i>, mixing thoroughly with an electric mixer in between additions. </span></li>
<li><span style="font-size: large;">Once all four eggs have been added, continue to mix for a minute or two or until the mixture is smooth. </span></li>
<li><span style="font-size: large;">Transfer the dough to the prepared baking pan. Spread the <i>sticky dough</i> out evenly over the bottom of the prepared baking dish. <i>To make it easier, spray the backside of an offset spatula with non-stick cooking spray and use it to spread the dough.</i></span></li>
<li><span style="font-size: large;">Bake for 20-23 minutes or until puffed up the sides of the pan and golden brown. </span></li>
<li><span style="font-size: large;">Remove from the oven and cool completely.</span></li>
</ol>
<div>
<span style="font-size: large;">Making the <b>filling</b>:</span></div>
<div style="text-align: left;">
</div>
<ol>
<li><span style="font-size: large;">Place softened cream cheese in a large mixing bowl and beat it for about a minute to make it smooth-- then add 1/2 cup milk and beat thoroughly with an electric mixer until the mixture is mixed well. IF there are small bits of cream cheese that don't completely incorporate, it's okay. Just beat the mixture so that it is as smooth as possible <i>(starting with <u>room temperature cream cheese</u> will make this step SO much easier). </i></span></li>
<li><span style="font-size: large;">Add 1 and 1/2 cups milk and the pudding mix-- beat again for several minutes on high speed until thickened. </span></li>
<li><span style="font-size: large;">Spread the pudding mixture over the completely cooled crust. </span></li>
<li><span style="font-size: large;">Spread the whipped topping over the pudding mixture-- use an offset spatula or the back of a spoon to smooth it out. </span></li>
<li><span style="font-size: large;">Chill for about two hours, or overnight. <i><u>But,</u> if you chill it overnight, the crust will become "damp" and also be "tougher".</i></span></li>
<li><span style="font-size: large;">Drizzle with thin streams of chocolate sauce <b>or </b>hot fudge <b>or </b>caramel topping.</span></li>
<li><span style="font-size: large;">Serve. <u>(Refrigerate</u> any left-over dessert.)</span></li>
</ol>
<div>
<i>EXTRA NOTES:</i></div>
<div>
<i>* IF you can't find French Vanilla Pudding you can use regular instant vanilla pudding and add 1/2 teaspoon vanilla extract. It is also good prepared with a variety of different flavored instant puddings-- Cheesecake, White Chocolate, or Coconut Cream are good choices.</i></div>
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http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-86268228104865674772018-12-29T12:41:00.004-08:002019-09-02T19:44:21.855-07:00Nadine's Fruit Cake<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Jokes are made about fruit cake-- </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">how it makes for a good door stop, etc.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>In my opinion</u>, this fruit cake is </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">nothing to joke about-- for sure, I will</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">never joke about it. It's a real treat to/for </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">me. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">It's not a "cheap" cake to </span><span style="font-family: "arial" , "helvetica" , sans-serif;">make, but, </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">again, </span><u style="font-family: arial, helvetica, sans-serif;">in my opinion</u><span style="font-family: "arial" , "helvetica" , sans-serif;">, it is so worth </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">whatever it costs to make it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZGSujBOayibUUCcHawo3eZKKDOjmWs3Mmcg2hlj6mCL56GIxVlsGgzJ7aNw9t6-xhTAw9RX5bIcNIHRENBZzb32eu6fYnPjRVmYuO1lgFSxNjJcqtQroMDkHd3o4uvg-dW-STp6kdtk/s1600/2-IMG_3475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1388" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZGSujBOayibUUCcHawo3eZKKDOjmWs3Mmcg2hlj6mCL56GIxVlsGgzJ7aNw9t6-xhTAw9RX5bIcNIHRENBZzb32eu6fYnPjRVmYuO1lgFSxNjJcqtQroMDkHd3o4uvg-dW-STp6kdtk/s320/2-IMG_3475.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b> My favorite FRUIT CAKE!!!, </b></span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>made by my sister Nadine!!!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoD5YCbKe_tHKko5Qc2YfDiUJ50wilpNuZXFKpwETDOkfGa86Gunq0pnujdj-RomSNkMURx6M5LTGnjpawDBOMqu4QT6Kn8_5vMFxvgVURvsjXAu6Ggrm0vAFvBG4flduCGyVOWclEOX8/s1600/1-IMG_3474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1297" data-original-width="1600" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoD5YCbKe_tHKko5Qc2YfDiUJ50wilpNuZXFKpwETDOkfGa86Gunq0pnujdj-RomSNkMURx6M5LTGnjpawDBOMqu4QT6Kn8_5vMFxvgVURvsjXAu6Ggrm0vAFvBG4flduCGyVOWclEOX8/s320/1-IMG_3474.jpg" width="320" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="font-family: "verdana" , sans-serif;"><b>Years ago, my sister Nadine got this recipe out of an issue of Farm Journal which many farmers subscribed to back them. She makes this and shares with me. It is my FAVORITE fruit cake. I like it so much that I just cut off 1/4" slices at a time in order to make it last longer. </b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span>
<span style="font-family: "verdana" , sans-serif;"><b>Just lately, my daughter Cheryl made two variations of Fruit Cake-- both were very good, too. She wants to try baking this recipe. She WILL succeed, and I'm so happy about that!!!!!!!!!</b></span><br />
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<div style="text-align: center;">
<b><u><span style="font-family: "verdana" , sans-serif;">Note: This recipe has no Vanilla, no</span></u></b></div>
<div style="text-align: center;">
<b><u><span style="font-family: "verdana" , sans-serif;">other flavoring, and no spices in it.</span></u></b></div>
<br />
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>Mix together, and beat vigorously </u></span></b><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>with a spoon OR electric mixer for 2 minutes</u>: </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">1 cup cooking oil (such as Wesson oil, etc.)</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">l and 1/2 cups granulated sugar</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">4 eggs</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Set aside for a little while.</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-size: large;"><u>Sift together</u></span>:</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">2 cups sifted flour</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon baking powder</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoon salt</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Stir this dry combination into the <u>above</u> oil/sugar/egg mixture, ALTERNATELY with the <u>next two</u> "combined" ingredients:</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">1 cup pineapple <u>OR</u> 1 cup apple juice</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">1 cup more sifted flour</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Set aside this batter until the following fruits are combined.</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">````````````````````````````````````````````````````</span></b><br />
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<b><u><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Mix together:</span></u></b><br />
<b><u><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></u></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">1 cup thinly sliced citron (6 oz.)</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">1 cup candied pineapple (1-inch pieces) ... about 4 slices</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">2 cups whole candied cherries </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">3 cups seedless white raisins (1 lb.)</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">2 cups nuts left in large pieces</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Now, pour the "set aside" BATTER at the top over this assortment of combined/mixed fruit, stirring evenly and thoroughly.</i></span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Now: Oil the empty pans, first. Next, line the two "oiled" loaf pans,<span style="color: blue;"> <u>8.5"long x 4.5" wide x 2.5"deep (measured from the open top)</u>.</span> with "oiled" brown paper. Yes, oil the lining paper very well, too. It will look "dark" when it is well oiled. (You can use the brown paper from brown paper grocery bags to line the pans, but do not use any brown paper with printing on it. Cut and bend another piece of brown paper to cover the side/bottom/side; another piece to cover end/bottom/end. You can let the oiled brown lining paper stick up higher than the pan by about 1/2".)</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Pour thick batter into the prepared pans. </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Place a pan of water on the lowest oven rack. </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><u><br /></u></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;"><u>PRE-HEAT OVEN TO 275-degrees.</u></span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Bake cakes 2.5 <u>to</u> 3.0 hours in a very "slow oven" (<u>275-degrees</u>), on the middle rack. </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">After baking, let cakes stand 15 minutes before lifting from pan while in the paper liner. Cool on racks without removing the paper. Carefully remove the oiled brown paper liners after the cakes are almost cool. </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Store by wrapping tightly in aluminum foil (I prefer to wrap in something else ahead of the aluminum foil) and THEN add the foil to wrap tightly). </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Place in a covered jar (?) in a cool place to "ripen". By storing it in the freezer, I can enjoy this fruit cake a year later and think it's freshly made. </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">This recipe makes a combined total of 3.25 lbs. of fruit/nut cake(s).</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">The recipe won FIRST PLACE for a baker at the fair. </span></b><br />
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<br />http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com1tag:blogger.com,1999:blog-3344033562081004661.post-68130243061476185232018-12-09T18:28:00.000-08:002019-09-02T19:55:53.203-07:00My FIRST BrowniesThese days, with brownie mixes often being on sale, I don't know how many people make 'brownies from scratch', but...................... I couldn't resist putting this recipe on here. It takes me way back to the late 60's when they were my only 'go to' and from my old Betty Crocker cookbook. The 'addition' of the marshmallow layer and chocolate frosting came to me through Dolores S. She'd make her brownies like this and treat us whenever there were R.S. doings or parties... she's a great cook/baker, period!<br />
<br />
<span style="font-family: "verdana" , sans-serif;"><strong>Ingredients:</strong></span><br />
<ul>
<li>4 ounces of <strong><u>unsweetened chocolate</u></strong></li>
<li>2/3 cup <strong><u>shortening</u></strong></li>
<li>2 cups <strong><u>sugar</u></strong></li>
<li>4 <u><strong>eggs</strong></u></li>
<li>1 teaspoon <u><strong>vanilla</strong></u></li>
<li>1 and 1/4 cup <strong><u>all-purpose flour</u></strong></li>
<li>1 teaspoon <strong><u>baking powder</u></strong></li>
<li>1 teaspoon <strong><u>salt</u></strong></li>
<li>1/2 cup <strong><u>chopped nuts</u></strong>, optional</li>
</ul>
<br />
<ul>
<li>2-3 cups <strong><u>miniature marshmallows</u></strong>, optional (spread on BAKED brownies)</li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><strong>Directions:</strong></span><br />
<ol>
<li>Heat oven to 350<strong>°</strong> </li>
<li>Grease 13x9x2-inch pan. <em>(<strong><u>If</u></strong> I'm after very 'neat-looking' cut brownies, I'll line the pan with foil-- one lengthwise piece going up and over each end for a 'grab tab', and another for the width and going up/over sides and grease its surface.)</em></li>
<li>Melt shortening and chocolate over low heat, or in microwave.</li>
<li>Mix in sugar, eggs and vanilla.</li>
<li>Stir in remaining ingredients and mix only until flour is incorporated.</li>
<li>Spread in prepared pan.</li>
<li>Bake for 30 minutes, or until sides begins to pull away from pan. Do not over-bake.</li>
<li>Upon removal from the oven, turn oven off; scatter a layer of <strong><u>miniature marshmallows</u></strong> over hot top and put back into hot oven ONLY long enough for them to soften. </li>
<li>Remove from oven and spread marshmallows. Let cool for an hour.</li>
<li>Top the marshmallow layer with chocolate frosting (recipe follows)</li>
</ol>
Not that it's necessary by any means, but........in order to get clean/exact/sharp cuts for these brownies, I freeze them for a few hours and then remove the 'whole slab of brownies' to a wood cutting board. While they are frozen, and with using a long/sharp knife, I can get the 'neat/sharp edges'. <br />
<br />
<span style="font-family: "verdana" , sans-serif;"><strong>CHOCOLATE FROSTING Ingredients:</strong></span><br />
<ul>
<li>1/2 stick (1/4 cup) <strong><u>butter,</u></strong> softened</li>
<li>1/3 cup <em>sifted</em> <strong><u>Hershey's cocoa</u></strong></li>
<li>1 and 1/2 cups <em>sifted </em><strong><u>powdered sugar</u></strong></li>
<li>2 tablespoons <strong><u>milk</u></strong></li>
<li>1/2 teaspoon <strong><u>vanilla extract.</u></strong></li>
</ul>
<div>
</div>
<div>
<strong><span style="font-family: "verdana" , sans-serif;">Directions:</span></strong></div>
<div>
1. Melt butter. Stir in cocoa.</div>
<div>
2. Alternately add powdered sugar and milk, beating on med. speed until it is of spreading consistency. Add more milk in very tiny quantities, if needed. Stir in vanilla. This makes about 1 cup of frosting, or just enough for a thin layer over the marshmallows. If you like a thicker layer of frosting, double this recipe.</div>
http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-75276775185587644322018-12-05T13:28:00.000-08:002019-09-02T20:03:00.902-07:00Raspberry "Surprises"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_K2OzebWsRCLcGQi3rzEfcblYRxs6D-ttY3meOgdjeF8tVJoSfYablJyhnk2ftOkX3rw2KeyNGlBt3qnoQety6lwMPZUIi7XaZ57K_-yCDq-h2mjcFVO9hn0QvJyMQfJ0BOZriCtRNrz/s1600/DSCF0210-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_K2OzebWsRCLcGQi3rzEfcblYRxs6D-ttY3meOgdjeF8tVJoSfYablJyhnk2ftOkX3rw2KeyNGlBt3qnoQety6lwMPZUIi7XaZ57K_-yCDq-h2mjcFVO9hn0QvJyMQfJ0BOZriCtRNrz/s400/DSCF0210-1.JPG" width="371px" /></a></div>
<em> Originally, this recipe was named Raspberry Treasures from </em><a href="http://www.tasteofhome.com/Recipes/Raspberry-Treasures"><em>http://www.tasteofhome.com/Recipes/Raspberry-Treasures</em></a><em> Since I ended up changing things around, I call them my 'Surprises". I guess because I'm surprised they turned out with how I made them.</em><br />
<br />
INGREDIENTS:<br />
<ul>
<li> 1/2 cup <strong><u>butter</u></strong>, softened</li>
<li>1 package (3 ounces) <strong><u>cream cheese</u></strong>, softened</li>
<li>2 tablespoons <strong><u>sugar</u></strong><em> (I decided to add this)</em></li>
<li>1 teaspoon <strong><u>vanilla extract</u></strong></li>
<li>1 cup all-purpose <u><strong>flour</strong></u></li>
<li>1/8 teaspoon <u><strong>salt</strong></u></li>
<li>----------------------------------------------</li>
<li>1/2 cup <strong><u>raspberry filling</u><span style="font-size: large;">* </span></strong><span style="font-size: small;"><em>(Recipe was tested using Solo brand filling-- see my note.)</em></span></li>
<li>----------------------------------------------</li>
<li>1 <strong><u>egg</u></strong></li>
<li>1 teaspoon <strong><u>water</u></strong></li>
</ul>
<br />
<strong>HOW TO MAKE:</strong><br />
<ul>
<li>In mixing bowl, cream butter, cream cheese and sugar together. Beat in vanilla. </li>
<li>Combine flour and salt; add to creamed mixture. </li>
<li>Divide dough in half; wrap each portion in plastic wrap and refrigerate for 1 hour or until easy to handle.</li>
<li><strong><span style="font-size: large;">**</span></strong>On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a floured 3-inch round cookie cutter. Place 1 teaspoon raspberry filling in the center of each. Bring three edges together over filling, overlapping slightly (a small amount of filling with show); pinch edges gently. In a small bowl, beat egg and water together until smooth; brush over dough.</li>
<li>Place 1-inch apart on ungreased or parchment paper-lined baking sheets. Bake at 375-degrees for 10-12 minutes or until <em>your oven</em> has them a light golden brown. Cool on pan for 1 minute before removing to wire racks. <em>Yield: 2 dozen <strong>if</strong> you make the tripod-shaped cookies.</em></li>
</ul>
<span style="font-size: large;"><strong>*</strong></span><span style="font-size: small;"> I did NOT have raspberry 'filling' on hand, but I DID have raspberry preserves (jam). Knowing the jam would run all over the place during baking, I did a search on how I could thicken this to work for me. This is what I did: I took 1/2 cup of the raspberry jam and added to it 1 tablespoon corn starch and then heated it until it thickened. Cooled it on a plate for about an hour. IT WORKED!!!!!!!!</span><br />
<br />
<div style="text-align: left;">
<span style="font-size: large;"><strong>**</strong></span><span style="font-size: small;"> As you can see in the picture I posted with this recipe, I did not stick to the original way of making these. I made just a few of the 'tripod' cookies (too much monkey work for me); then I put some raspberry filling between TWO solid rounds of the dough; after that, I put some filling on top of a solid round that was topped with a heart-cut-out round; and , finally, I spread filling on top of a rectangle of the dough and then rolled it up as I would a jelly roll and cut them into little slices. It all worked, all taste the same-- some just look better!</span></div>
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http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-16158220206649554042018-10-23T16:47:00.000-07:002018-10-23T16:47:46.494-07:00Banana Bread Snack Bars*<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNK93SjQgiM5OlZKo-xHaO-WtiLuzx0LvEbr1HwMVH3_BG3py2KlTjcJPKFH6yCXBnUC2CcMwSRwAuegHrw-kQAPtje6OPdKj_nfNeecVQQ6kM9DZk3ybCQ96xuC4qVX1XwFCoyiIy3Yo/s1600/1-IMG_9254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNK93SjQgiM5OlZKo-xHaO-WtiLuzx0LvEbr1HwMVH3_BG3py2KlTjcJPKFH6yCXBnUC2CcMwSRwAuegHrw-kQAPtje6OPdKj_nfNeecVQQ6kM9DZk3ybCQ96xuC4qVX1XwFCoyiIy3Yo/s400/1-IMG_9254.JPG" width="400" /></a></div>
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I was looking for a <i>healthier</i> kind of "early morning" snack-- something to get our little guy from 5:30 a.m. to 8 a.m. when he gets to school for his Monday-Friday breakfast. I wanted something not toooooooo loaded with sugar. <i> First off, I hope you understand that he doesn't eat breakfast at school because of there not being a breakfast option right here at home-- it is because the school offers the breakfast program and students are encouraged to take part in it, so he does.</i> <br />
<br />
My "google-search" took me to these Chocolate Chip Banana Bars-- BUT!, because I think they taste <b>more </b>like a slice of <b><u>banana bread</u></b>, that is what I am naming them. <i> (IF these were just for me, I'd load them up with nuts! The way it is, I did change the original recipe just a bit-- the first time I made these, I used all coconut oil; this time I used butter as the shortening, and I added three tablespoons of ground flax seeds.) </i> <br />
<br />
Since our little one gives me a "thumbs up" on these, I am posting this recipe here so that I don't lose it.<br />
<br />
<b><u>INGREDIENTS: </u></b><br />
<br />
<br />
<ul>
<li><b>5-6 very ripe bananas (1 and 2/3 cup mashed banana, total). RIPE bananas add more flavor and sweetness.</b></li>
<li><b>3/4 cup brown sugar (I used dark)</b></li>
<li><b>1/4 cup butter, melted (<u>OR</u> 1/4 cup warmed coconut oil; <u>OR</u> 2 Tbsp warmed coconut oil/2 Tbsp applesauce; <u>OR</u> 1/4 cup all applesauce.)</b></li>
<li><b>1/4 cup milk</b></li>
<li><b>2 eggs, slightly beaten</b></li>
<li><b>1 and 3/4 cup flour (or substitute with whole wheat flour if you don't mind these ending up a little "heavier")</b></li>
<li><b>1 teaspoon baking soda</b></li>
<li><b>1/2 teaspoon salt</b></li>
<li><b>1 teaspoon cinnamon</b></li>
<li><b>3 Tbsp. ground flax seed (optional)</b></li>
<li><b>1 cup mini chocolate chips (put half in batter, spread other half on top just before baking).</b></li>
</ul>
<br />
<br />
<b><u>DIRECTIONS:</u></b><br />
<br />
<ol>
<li><b>Heat oven to 350-degrees. Spray a 15x10.5" pan with non-stick spray.</b></li>
<li><b>Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined.</b></li>
<li><b>Add in dry ingredients and stir. Stir in the ground flax seed (optional. Fold in 1/2 of the mini chocolate chips.</b></li>
<li><b>Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18- 22 minutes, or until a wooden toothpick inserted in the center comes out clean</b></li>
<li><b>Cool completely, and cut into squares.</b></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWAHBVEUF_I8MfPSp4cm0kVlDZmwMHnwSRO9xQEmsxwqa0inS1MMM4gHeNdxYftiPacSaIMO8ooSfkK3zv9RR6mrvvLXcr4w9F3UBpaNvtnPgdFeoGKa47MiBC18luzfPSM6qHe7HokZo/s1600/2-IMG_9260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWAHBVEUF_I8MfPSp4cm0kVlDZmwMHnwSRO9xQEmsxwqa0inS1MMM4gHeNdxYftiPacSaIMO8ooSfkK3zv9RR6mrvvLXcr4w9F3UBpaNvtnPgdFeoGKa47MiBC18luzfPSM6qHe7HokZo/s400/2-IMG_9260.JPG" width="400" /></a></div>
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<b>*</b>Adapted from a recipe from the recipes posted at butterwithasideofbread.com<br />
<br />http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-64379203148193867242018-06-09T19:30:00.000-07:002019-09-11T08:42:27.788-07:00ANZAC Cookies (New Zealanders called them biscuits)<em><strong>This cookie was popularized by WWI care packages to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe. The dough can seem very crumbly, but if you pack it firmly into balls (walnut sized), you'll have a good shaped cookie.</strong></em><br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
<strong>2 cups all-purpose flour</strong><br />
<strong>2 cups rolled quick oat</strong><br />
<strong>2 cups granulated sugar</strong><br />
<strong>1 cup flake coconut</strong><br />
<strong>1 cup (2 stick butter)</strong><br />
<strong>3 tablespoon white (or golden) Karo syrup</strong><br />
<strong>3/4 teaspoon baking soda</strong><br />
<strong>1/4 cup boiling (or VERY hot) water</strong><br />
<br />
<strong>1. Preheat oven to 350-degree. Line baking sheets with parcment paper (or aluminum foil, and set aside</strong>.<br />
<br />
2. In a small saucepan over medium heathttp://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-68679147680007903702018-06-03T17:55:00.000-07:002018-06-19T16:16:34.170-07:00Rhubarb Custard Squares*<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXyKOvH0Q44zWZRATCtIyYJtVhdTCjyhKNTb6ojEOp3IILTY55jBAHGWO0zvmnSsBGq_WY6Rw4FnaXNulXc-y2E8ThU44fbOFGWWjL2Di-pJYj59KIu_57EsuRQ0ghn3Wody8nPGsCN8/s1600/7-IMG_8991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1326" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXyKOvH0Q44zWZRATCtIyYJtVhdTCjyhKNTb6ojEOp3IILTY55jBAHGWO0zvmnSsBGq_WY6Rw4FnaXNulXc-y2E8ThU44fbOFGWWjL2Di-pJYj59KIu_57EsuRQ0ghn3Wody8nPGsCN8/s320/7-IMG_8991.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUUr92LSwUNb83zjz0lxR6qNhH-QlFv6XXa8XfC5hylDLDTVlPFVEl-HTTh8nAXX5HTR-bbAZFtZHroOrt0tAlad5GkhDpS3a-wQv1eIr-xB1wZ-M_wfrOnp5PjtxexaRoY3XrsZVL7I/s1600/3-IMG_8986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1356" data-original-width="1600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUUr92LSwUNb83zjz0lxR6qNhH-QlFv6XXa8XfC5hylDLDTVlPFVEl-HTTh8nAXX5HTR-bbAZFtZHroOrt0tAlad5GkhDpS3a-wQv1eIr-xB1wZ-M_wfrOnp5PjtxexaRoY3XrsZVL7I/s320/3-IMG_8986.JPG" width="320" /></a><br />
<br />
<b><u>Advance Preparation</u>:</b><br />
<b>Gather and cut fresh rhubarb stalks into 1/3" slices-- enough to have 5 cups of cut rhubarb. <i>Set aside</i> while preparing the next ingredients.</b><br />
<br />
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<h4 class="m_-7000410105972415737grey-text m_-7000410105972415737uppercase m_-7000410105972415737bold" style="background-color: white; color: #222222; font-family: arial, sans-serif; line-height: 24px; margin: 5px 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><u>INGREDIENTS</u></span></h4>
<h4 class="m_-7000410105972415737grey-text m_-7000410105972415737uppercase m_-7000410105972415737bold" style="background-color: white; font-family: arial, sans-serif; line-height: 24px; margin: 5px 0px;">
2 cups all-purpose flour<br />1/4 cup sugar<br />1 cup <i style="color: #222222;">cold</i><span style="background-color: rgba(255 , 255 , 255 , 0); color: #222222;"> butter</span></h4>
<h4 class="m_-7000410105972415737grey-text m_-7000410105972415737uppercase m_-7000410105972415737bold" style="background-color: white; font-family: arial, sans-serif; line-height: 24px; margin: 5px 0px;">
<br /><ul class="m_-7000410105972415737rd_ingredients" style="list-style-type: none; margin: 0px; padding: 0px;">
<li class="m_-7000410105972415737rd_ingredient" style="border-bottom: 1px solid rgb(222, 223, 222); color: #222222; font-weight: normal; line-height: 24px; margin-left: 10px; padding: 0.5em 0px;"><span class="m_-7000410105972415737rd_name" style="background-color: rgba(255, 255, 255, 0);"><b class="m_-7000410105972415737sIngredient"><u>FILLING</u><span style="font-size: large;">:</span></b></span></li>
<li>2 cups sugar</li>
<li>1/2 cup all-purpose flour</li>
<li>1 cup heavy whipping cream (whole milk will work)</li>
<li>3 large eggs, slightly beaten </li>
<li>One pinch of salt</li>
<li class="m_-7000410105972415737rd_ingredient" style="border-bottom: 1px solid rgb(222, 223, 222); color: #222222; line-height: 24px; margin-left: 10px; padding: 0.5em 0px;"><br /></li>
<li class="m_-7000410105972415737rd_ingredient" style="border-bottom: 1px solid rgb(222, 223, 222); font-weight: normal; line-height: 24px; margin-left: 10px; padding: 0.5em 0px;"><span class="m_-7000410105972415737rd_name" style="background-color: rgba(255, 255, 255, 0);"><b class="m_-7000410105972415737sIngredient"><span style="color: #222222;">TOPPING </span><span style="color: blue;">(optional)</span><span style="color: #222222; font-size: large;">:</span></b></span></li>
</ul>
6 ounces cream cheese, softened<br />1/2 cup sugar<br />1/2 teaspoon vanilla extract<br />1 cup heavy whipping cream, whipped<br /><div style="color: #222222; font-size: 12.8px;">
<span style="font-weight: 400;">```````````````````````````````````````````````````````````````````````````````````````````````</span></div>
</h4>
<h4 class="m_-7000410105972415737grey-text m_-7000410105972415737uppercase m_-7000410105972415737bold" style="background-color: white; color: #222222; font-family: arial, sans-serif; line-height: 24px; margin: 5px 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><u>DIRECTIONS</u></span></h4>
<dl class="m_-7000410105972415737numbered-list" style="background-color: white; font-family: arial, sans-serif; margin-bottom: 20px;"><b style="color: #222222;">In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Lightly press into a greased <u>13x9-in. baking pan</u>. <u>Bake at 350° for 10 minutes.</u> <span style="font-size: x-small;"> <i>(I put the flour, sugar and cold butter in the food processor and it's ready in about thirty seconds.)</i></span></b><ol>
<dt style="color: #222222; line-height: 20px; padding: 0px 0px 10px 30px;"><span class="m_-7000410105972415737rd_name" style="background-color: rgba(255, 255, 255, 0);"><b>Meanwhile, as the crust bakes, start preparing the <u>filling:</u> Combine sugar and flour in a mixing bowl. Beat in the cream and slightly beaten eggs until well combined. Add a pinch of salt <i>(optional)</i>. Set aside.</b></span></dt>
<dt style="color: #222222; line-height: 20px; padding: 0px 0px 10px 30px;"><span class="m_-7000410105972415737rd_name" style="background-color: rgba(255, 255, 255, 0);"><b>Spread the "set aside" sliced rhubarb in an even layer over the hot (baked) crust.</b></span></dt>
<dt style="color: #222222; line-height: 20px; padding: 0px 0px 10px 30px;"><b>Pour the beaten custard mix evenly over the layer of sliced rhubarb. <u>Bake at 350° until custard is set, 40-45 minutes</u>. Cool. </b></dt>
<dt style="color: #222222; line-height: 20px; padding: 0px 0px 10px 30px;"><b><span class="m_-7000410105972415737rd_name"><u><span style="color: #222222;"><br /></span></u></span></b></dt>
<dt style="color: #222222; line-height: 20px; padding: 0px 0px 10px 30px;"><b><span class="m_-7000410105972415737rd_name"><span style="color: #222222;">For the <u>topping</u> </span><span style="color: blue; text-decoration-line: underline;">(optional</span><span style="color: #222222; text-decoration-line: underline;">)</span><span style="color: #222222;">, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. <u>Store in the refrigerator</u>.</span></span><span style="color: #222222;"> </span><span class="m_-7000410105972415737rd_direction_yeid m_-7000410105972415737rd_tg_bold">Yield: </span><span style="color: #222222;">3 dozen.</span></b></dt>
</ol>
</dl>
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<div class="m_-7000410105972415737rd_editornote m_-7000410105972415737margin_bottom" style="background-color: white; color: #222222; font-family: arial, sans-serif; margin-bottom: 10px;">
<span style="background-color: rgba(255, 255, 255, 0); font-size: 12.8px;"><br /><b>"Test Kitchen Tips:</b></span>
<br />
<br />
<br />
<br />
<li style="font-size: 12.8px; line-height: 20px; margin-left: 15px;"><span style="background-color: rgba(255, 255, 255, 0);">Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.</span></li>
<li style="font-size: 12.8px; line-height: 20px; margin-left: 15px;"><span style="background-color: rgba(255, 255, 255, 0);">This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.</span></li>
<li style="line-height: 20px; margin-left: 15px;"><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-size: 12.8px;">If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups</span><b> or </b><span style="font-size: 12.8px;">reduce the sugar in the filling to 1-1/2 cups. </span></span></li>
<li style="font-size: 12.8px; line-height: 20px; margin-left: 15px;"><span style="background-color: rgba(255, 255, 255, 0);">Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level."</span></li>
</div>
<div class="m_-7000410105972415737row-fluid m_-7000410105972415737publication m_-7000410105972415737rd_font11px" style="background-color: white; background-position: 0px 0px; color: #222222; font-family: arial, sans-serif; margin-top: 25px; width: 228.375px;">
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<div class="m_-7000410105972415737rec-Servings">
<span style="background-color: rgba(255, 255, 255, 0);"><b><span style="font-size: large;">*</span><span style="font-size: 12.8px;"> Originally published as Rhubarb Custard Bars in Taste of Home April/May 1998, p27 </span></b></span></div>
<div class="m_-7000410105972415737rec-Servings">
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<div class="rec-romance right" style="box-shadow: none !important; display: inline-block; font-size: 0.8125em; max-width: inherit; min-height: 50px; padding-left: 12.3092px; position: relative; width: 234.046px; z-index: auto !important;">
<span itemprop="description"><b>"Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin"</b></span></div>
</div>
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<span itemprop="description"></span><br />
<div>
<span itemprop="description">Nutritional Information: (Varies with using CREAM vs. Whole Milk)</span></div>
<span itemprop="description">
</span>
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<div class="rd_nutirfacts" style="font-size: 0.875em; margin-bottom: 10px;">
<span itemprop="description">1 bar: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.</span></div>
<span itemprop="description">
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<section class="row-fluid rd_yieldtime hidden-phone visible-tablet visible-desktop m-y-1" style="color: #444444; display: inherit !important; font-family: "open sans", Arial, Helvetica, Clean, sans-serif; font-size: 0.875em; margin: 1em auto; width: 307.958px;"><br /></section></div>
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<br />http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com2tag:blogger.com,1999:blog-3344033562081004661.post-45871725731260051062018-06-03T07:45:00.000-07:002019-09-02T19:49:34.447-07:00Loaded Cauliflower with Bacon INGREDIENTS:<br />
<ul>
<li>1 large head of Cauliflower cut into bite size pieces (approximately 6 cups)</li>
<li>6-8 strips of bacon already cooked in oven for 20 minutes at 400-degrees, and crumbled.</li>
<li>6 tablespoons chopped chives</li>
<li>1/2 cup Hellman's Mayonnaise</li>
<li>1/2 cup sour cream</li>
<li>2 cups Colby Jack Cheese (may use Cheddar), divided into two portions</li>
<li>8 oz. container of sliced mushrooms (optional)</li>
</ul>
<br />
<br />
DIRECTIONS:<br />
<ol>
<li>In a large pot boil water and cook Cauliflower for 8-10 minutes, drain and let cool.</li>
<li>Preheat oven to 425-degrees.</li>
<li>In a large bowl combine sour cream, mayonnaise, 1/2 bacon (crumbled), 3 tablespoons of the chives, 1 cup of the cheese, mushrooms (optional), and cooked/cooled cauliflower. Mix well.</li>
<li>Place in lightly sprayed cooking dish and cover with remaining 1 cup of cheese, remaining crumbled bacon pieces.</li>
<li>Bake for 20-25 minutes until cheese is melted.</li>
<li>Top with remaining 3 tablespoon chopped chives and serve.</li>
</ol>
http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-65615005185762352252018-03-26T20:12:00.000-07:002019-09-02T19:58:00.310-07:00Potato Dinner RollsI found this recipe in a folder I started adding to years ago. This recipe looks so much like the one used by Jeanette-- I wonder if this was a handout from a church meeting a long time ago. Maybe it <strong><u>was</u></strong> from her! If so, that just means it will always be a winner. Yes, a keeper!<br />
<br />
<strong><span style="font-family: "verdana" , sans-serif;">INGREDIENTS:</span></strong><br />
<ul>
<li>1 tablespoon dry yeast</li>
<li>1 teaspoon sugar</li>
<li>1/2 cup additional sugar</li>
<li>1 and 1/2 teaspoon salt</li>
<li>1 cup mashed potatoes (no liquid added to them)</li>
<li>2 and 1/2 cups potato water (from the boiling process)</li>
<li>1/2 cup shortening</li>
<li>2 eggs, beaten</li>
<li>3 cups flour</li>
<li>4 more cups of flour (about)</li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><strong>DIRECTIONS:</strong></span><br />
<ol>
<li>Dissolve yeast in bowl with the 1 tsp. sugar and set aside until frothy and bubbly.</li>
<li>Mix together the 1/2 cup sugar, salt, mashed potatoes, potato water and shortening. (This could be beaten with a hand mixer to blend well.)</li>
<li>Add the 'rising' yeast mixture.</li>
<li>Add first flour (3 cups). Mix well. Let this rest for about 5 minutes.</li>
<li>Gradually, add the remaining amount of flour (<u>no</u>t all at once).<strong> Do not add more flour than recipe calls for.</strong> </li>
<li>Put into greased bowl and turn to grease top. Cover bowl and let rise until doubled. </li>
<li>Place 'doubled' dough on generously floured board.</li>
<li>If necessary, sift a tiny bit of flour over the dough so it won't stick to your fingers.</li>
<li>Now, you can break pieces off and shape into 'balls', or you can just cut off 'squares of dough' with a spatula and put them onto a greased <u><strong>or</strong></u> parchment paper-lined baking pan. </li>
<li>Let rise slightly.</li>
<li>Bake 13-15 minutes in oven preheated to 350-degrees.</li>
</ol>
http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-25846153259112222312018-02-08T11:17:00.000-08:002019-09-02T20:04:02.493-07:00"Should Be Illegal Oven BBQ Ribs" *<br />
<br />
<br />
What Beverly Carson wrote about this recipe back on April 1, 2001: "After not being able to find restaurant ribs that satisfied my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too."<br />
<br />
INGREDIENTS:<br />
<br />
3 lbs. pork back ribs (for after you get the following list of ingredients mixed together)...<br />
<ul>
<li>12 ounces barbecue sauce</li>
<li>8 ounces of honey</li>
<li>1 teaspoon paprika</li>
<li>1 teaspoon chili powder</li>
<li>1/2 teaspoon garlic powder</li>
<li>2 tablespoons Old Bay Seasoning (I found it near the raw fish section of the store)</li>
<li>1/2 teaspoon onion powder</li>
<li>1/4 teaspoon celery salt</li>
<li>1/2 cup dark brown sugar</li>
<li>1/4 teaspoon freshly ground black pepper</li>
<li>1 medium onion, grated OR very finely chopped</li>
<li>1/4 cup white sugar</li>
</ul>
DIRECTIONS:<br />
<br />
<b><i>Except for the ribs</i>, combine the above and mix for about a minute to make sure all is evenly blended.</b><br />
<div>
<ol>
<li>Cut strip of ribs apart for easier serving. (Maybe with about three of the bone sections in each?)</li>
<li>Lightly spray roasting pan with non-stick spray.</li>
<li>With paper towel, dry the surface of the ribs and dip each into the above BBQ sauce mixture to coat.</li>
<li>Place them into the roasting pan (single layer)-- bony side down.</li>
<li>Pour remaining BBQ sauce mixture over the top.</li>
<li>Cover lightly with foil.</li>
</ol>
Bake at 375-degrees for approximately 1 hour. Check occasionally to turn OR stir the sauce. <i> I prefer to cook them for a longer time (up to two hours at only 325-degrees).</i></div>
<div>
<br /></div>
<div>
The cook who submitted this recipe said you can use a broiler for these ribs but you would have to watch them more closely and adjust cooking time. ALSO, she said, these ribs are also great finished on the grill for a few minutes on each side.</div>
http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-75107915293027772522018-02-04T09:39:00.000-08:002019-09-02T20:05:45.189-07:00Springtime Skillet Dinner<span style="font-size: large;">Here's <b><u>another</u></b> recipe from my old Betty Crocker's Picture Cook Book-- it is probably an edition from the late 1950's. In this book, above this recipe on page 276, there is this quote:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><i>"Mrs. Claude Stuart of Florin, California, originator of this dish, wrote: 'It takes less time than regular stew . . . and tastes much better."</i></b></span><br />
<br />
<div style="text-align: center;">
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx</div>
<br />
<br />
<b><span style="color: blue; font-size: large;">What I am noticing about the recipes in this old cookbook is that they call for very common and well known ingredients! Ingredients I don't have to ask about with, "<u>HUH? WHAT is that</u>? and ... <u>WHERE can I get it</u>?" </span></b><br />
<br />
<span style="font-size: large;"><b><u>Brown </u></b>in 2 tablespoons fat (butter) in 10" skillet . . .</span><br />
<span style="font-size: large;"> 1 clove garlic, cut up (don't let it scorch or burn).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u><b>Remove garlic.</b></u> </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Then, add to pan, cooking until browned while stirring</u></b> . . .</span><br />
<span style="font-size: large;"> 1 cup finely diced onion</span><br />
<span style="font-size: large;"> 1/2 lb. lean ground beef</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Add</u> . . .</b></span><br />
<span style="font-size: large;"> 1/2 cup UNcooked rice</span><br />
<span style="font-size: large;"> 5 to 6 cups water</span><br />
<span style="font-size: large;"><i>Simmer</i> uncovered over low heat 40 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Add</u></b> . . . </span><br />
<span style="font-size: large;"> 1 cup finely diced carrots</span><br />
<span style="font-size: large;"> 1 cup finely diced potatoes</span><br />
<span style="font-size: large;">Continue simmering until tender (20 minutes?)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Season with</u></b> . . . </span><br />
<span style="font-size: large;"> 1 to 2 teaspoons soy sauce</span><br />
<span style="font-size: large;"> 1 tablespoon salt (or less, if needed)</span><br />
<span style="font-size: large;"> 1/8 teaspoon ground black pepper</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Serve hot</u></b> . . . garnished with parsley.</span><br />
<span style="font-size: large;"><b><u>AMOUNT</u></b>: 6 servings</span>http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-89957261136670320732018-01-09T19:18:00.000-08:002019-09-02T19:59:44.460-07:00Toasty Cheese Bake*We first made this in August of 1993....<br />
<br />
<strong><u>INGREDIENTS:</u></strong><br />
<br />
<ul>
<li>16 slices <u><strong>white bread</strong></u> (or very light/fluffy wheat bread)</li>
<li><strong><u>Butter</u></strong></li>
<li>1 pound <strong><u>lean ground beef</u></strong></li>
<li>1/2 cup <strong><u>chopped onion</u></strong></li>
<li>1/4 cup <u><strong>chopped celery</strong></u></li>
<li>2 Tbsp. <u><strong>prepared mustard</strong></u></li>
<li>1 teaspoon <u><strong>salt</strong></u></li>
<li>2 cups <u><strong>shredded cheddar cheese</strong></u></li>
<li>2 <strong><u>eggs,</u></strong> slightly beaten</li>
<li>1 and 1/2 cups <strong><u>milk</u></strong></li>
<li>1 teaspoon <u><strong>salt</strong></u></li>
<li>1/4 teaspoon <u><strong>ground black pepper</strong></u></li>
<li>1/4 teaspoon <u><strong>dry mustard</strong></u></li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><strong>DIRECTIONS:</strong></span><br />
<br />
<ol>
<li>Toast bread, butter both sides. Set aside.</li>
<li>Cook meat, onion, celery, prepared mustard and salt/pepper <u><strong>until</strong></u> meat is brown and the onion and celery is tender. If there is visible fat in the pan, pour it off.</li>
<li>Grease or spray 9x13" pan/dish. </li>
<li>Alternate layers of toast, meat mixture and cheese. </li>
<li>Pour mixture of eggs, milk and dry mustard over the top. Bake uncovered for about 40 minutes at 350-degrees.</li>
</ol>
<br />
<span style="color: #0b5394;">*<strong>I <u>doubled</u> this recipe which was contributed by Irene Zoromski and found in the Thorp Centennial Christian Women's Cookbook (1893 - 1993). This is a thick 520 page recipe book and so full of '<u>GOOD</u>'ness with recipes for cooking, baking, canning, freezing, pickling, jelly-making, etc. I found this book in 1993 through a write-up in our AGRI-VIEW farm paper-- it sounded like a winner at $15, so<span style="background-color: white;"> I ordered it through the mail, and I am glad</span> that I did. </strong></span>http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-19847593066497222482018-01-05T18:07:00.000-08:002019-09-02T20:12:03.033-07:00Whole Wheat Cinnamon Bread<span style="font-family: "verdana" , sans-serif;"><strong>INGREDIENTS:</strong></span><br />
<ul>
<li>1 tablespoon<strong> <u>dry yeast</u></strong></li>
<li>1 teaspoon <u><strong>sugar</strong></u></li>
<li>1/2 cup <u><strong>warm water</strong></u></li>
<li>1 tablespoon<u><strong> salt</strong></u></li>
<li>1/2 to 2/3 cup <u><strong>mashed potatoes</strong></u> (no liquid added to them)</li>
<li>2 cups<u><strong> potato water</strong></u> ( lukewarm)</li>
<li>3/4 cup <strong><u>maple syrup</u></strong> (may substitue 1/2 cup sugar, or 1/2 cup honey)</li>
<li>3 tablespoons<strong><u> shortening</u></strong></li>
<li>2 cups <strong><u>whole wheat flour</u></strong></li>
<li>2 cups all-purpose <strong><u>white flour</u></strong></li>
<li><em><u>About</u> </em>4 and 1/2 cups<u><strong><span style="color: #cc0000;"> additional</span> all-purpose white flour</strong></u></li>
</ul>
<span style="font-family: "verdana" , sans-serif;"><strong>DIRECTIONS:</strong></span><br />
<ol>
<li>Dissolve yeast in 1/2 cup warm water and teaspoon of sugar. Set aside until bubbly, frothy, and rising a bit.</li>
<li>Place salt, mashed potatoes, potato water, maple syrup and shortening into mixing bowl. Beat together until well blended and<strong><em> smooth</em></strong>. Mix at high speed for about 3 minutes.</li>
<li>Add bubbly yeast mixture. Mix well. </li>
<li>Add wheat flour, and 2 cups white flour. Mix well. Let this rest for about 5 minutes.</li>
<li>Gradually, add more white flour by dumping 2 of the additional cups into the above mixture and let it mix together. </li>
<li>Put remainder of the 'additional' flour in a bowl where you will be working on the table and knead however much is needed into the dough. There may be some of the remaining 'additional' flour left over, and that's okay. Knead by hand for about five minutes.</li>
<li>Place dough into greased bowl, turning to grease top. Cover, and let rise until doubled (about 1 hour).</li>
<li>Divide for making two loaves. Cover and allow the dough to rest for about 15 minutes while greasing the two loaf pans.</li>
<li>Roll dough balls out into a rectangular shape so that one edge is the length of your baking tin, and the other edge is longer. </li>
<li>Now, cover this rectangle with a mixture of cinnamon and a little bit of sugar (stay about an inch away from the long outside edge), and roll into a 'log' as you would do for a jelly roll.</li>
<li>Seal edges by pinching together. Place into greased pans, let rise for between 35-45 minutes or until about an inch over the top of the pans. </li>
<li>Bake at 350-degrees for 40 minutes. </li>
</ol>
http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-60850624388700078192017-12-13T06:49:00.000-08:002019-09-02T19:49:56.150-07:00Spaghetti Sauce (made and canned for future use)<div style="text-align: center;">
I got this recipe from Donna on October 1, 20111</div>
<br />
Ingredients:<br />
<br />
4 'ice cream pails' of <u><strong>tomatoes,</strong></u> scalded and then peeled. To peel the tomatoes, you can watch a video about it on <a href="http://johndlee.hubpages.com/hub/How_to_peel_a_tomato">http://johndlee.hubpages.com/hub/How_to_peel_a_tomato</a><br />
<br />
<br />
3 <strong><u>large onions</u></strong>, chopped quite finely<br />
1/4 cup <strong><u>Canola oil OR regular vegetable oil</u></strong><br />
2 tablespoons ground <strong><u>Basil</u></strong><br />
2 tablespoons ground <strong><u>Oregano</u></strong><br />
1 and 1/2 cup <strong><u>white sugar</u></strong><br />
1/4 cup <strong><u>canning salt</u></strong><br />
1/2 cup <strong><u>minced garlic</u></strong><br />
<br />
4 of 12-oz. <strong><u>tomato paste</u></strong><br />
<br />
Directions:<br />
<br />
Cook above ingredients (<strong><u>except for the tomato paste</u></strong>) together for 1 hour. <br />
<ul>
<li>Remove from heat and run through a Foley food mill to remove seeds, etc.</li>
<li>Heat the strained mixture again until it reaches the boiling point; now add <strong><u>4 of 12-oz. cans of TOMATO PASTE</u></strong>.</li>
<li>After mixture reaches the boiling point, add the 4 of 12-ounce TOMATO PASTE. Bring to a boil, again. </li>
<li>Remove from heat and run through a Foley food mill to remove seeds, etc.</li>
<li>Ladle the hot mixture into sterilized and hot quart jars, and put lids/rings on.</li>
<li>You could process this in boiling water bath for minimum of 35 minutes, but I prefer to finish it in a pressure cooker at 5 lbs. pressure for 20 minutes.</li>
</ul>
http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-10053113337420863822017-11-29T19:49:00.001-08:002017-12-06T10:45:36.317-08:00Chocolate Covered Peanut Butter Balls<div style="text-align: center;">
<b><span style="color: #990000;">EASIEST candy-like treats to make? <u>COULD BE</u>!</span></b></div>
<div style="text-align: center;">
<b><span style="color: #990000;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-61ux76p3Jxi737e1bDFka05ZruqFjA5vEEK057AOxei6hArTHMsA4jVT86NEBIe2tLlYyJXBXWiZWmj9nihg0pdJa6483s_QERtWWBEoydHQcnJKC7iOG2VZvG725V7DmBAGDnTgLw/s1600/5-Copy+of+FullSizeRender+%252812%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1246" data-original-width="1600" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-61ux76p3Jxi737e1bDFka05ZruqFjA5vEEK057AOxei6hArTHMsA4jVT86NEBIe2tLlYyJXBXWiZWmj9nihg0pdJa6483s_QERtWWBEoydHQcnJKC7iOG2VZvG725V7DmBAGDnTgLw/s400/5-Copy+of+FullSizeRender+%252812%2529.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b><span style="color: #990000;"><br /></span></b></div>
<div style="text-align: center;">
<b><span style="color: #990000; font-size: large;">The addition of Rice Krispies makes </span></b></div>
<div style="text-align: center;">
<b><span style="color: #990000; font-size: large;">these lighter </span></b><b><span style="color: #990000; font-size: large;">and more crunchy </span></b></div>
<div style="text-align: center;">
<b><span style="color: #990000; font-size: large;">than </span></b><b><span style="color: #990000; font-size: large;">some other </span></b><b><span style="color: #990000; font-size: large;">recipes </span></b></div>
<div style="text-align: center;">
<b><span style="color: #990000; font-size: large;">for Peanut Butter Balls.</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WoZ7lYZO5oI01_pkYgDjFAWxCyU5_cYrOFVs8XGhDP2PnyVkGnTnaEHE35YKcaqwYP-5jtObYBSwYOUHr_abUVLwnSw1LhYN9ZR-zZudkQCSpc-CzEoM04gvBxZ0-TmT9arNTTue6M4/s1600/1-FullSizeRender+%252815%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="987" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WoZ7lYZO5oI01_pkYgDjFAWxCyU5_cYrOFVs8XGhDP2PnyVkGnTnaEHE35YKcaqwYP-5jtObYBSwYOUHr_abUVLwnSw1LhYN9ZR-zZudkQCSpc-CzEoM04gvBxZ0-TmT9arNTTue6M4/s400/1-FullSizeRender+%252815%2529.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b><span style="color: #990000; font-size: large;"><br /></span></b></div>
<div style="text-align: left;">
<u style="font-weight: bold;">INGREDIENTS:</u> <b> (This recipe makes close to 100 "candies"-- if they are small.)</b></div>
<div style="text-align: left;">
<ul>
<li><b>3/4 cup butter (this is 1 and 1/2 sticks)</b></li>
<li><b>2 cups chunky peanut butter (this equals a 16-oz. jar)</b></li>
<li><b>1 teaspoon vanilla.</b></li>
<li><b>1 pound of powdered sugar.</b></li>
<li><b>3 cups Rice Krispies cereal (some people crush it a little bit before adding, but I did not).</b></li>
</ul>
</div>
<div style="text-align: left;">
<u><b>CHOCOLATE DIP:</b></u></div>
<div style="text-align: left;">
<ul>
<li><b>2 ounces shortening (you could substitute 2 oz. paraffin wax for this, but I did not).</b></li>
<li><b>1 of 24 ounce bag of chocolate chips (semi-sweet chocolate <u>OR</u> milk chocolate <u>OR</u> a combination of both).</b></li>
<li><b>Decorative sprinkles, optional.</b></li>
</ul>
</div>
<div style="text-align: left;">
<b><u>DIRECTIONS:</u></b></div>
<div style="text-align: left;">
<ul>
<li><b>Melt butter and, while hot, stir in the chunky peanut butter.</b></li>
<li><b>Mix well.</b></li>
<li><b>Add vanilla, powdered sugar and Rice Krispies.</b></li>
<li><b>Work in with hands until it will form small balls (balls that are about 1" in diameter).</b></li>
<li><b>NOTE: If the mixture seems too dry, even like in the photo below, it will still be okay. Just gather it up, give it a squeeze or two and work into "ball shape". Continue on with the rest of the directions...</b></li>
</ul>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJQkKHitpP0VennWxjnPrmuhGtPS0yoQ6VmK8_zJDmrDsMaydbVCg0pz2OntbT7SwrvPUUfvhfYRyZIycLq5k3Ou9iumBa98rmuhEzwzz7TYUDxmNMhWUNfzLHYFMi9sqVqfqdDcVT7k/s1600/1-IMG_0265+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJQkKHitpP0VennWxjnPrmuhGtPS0yoQ6VmK8_zJDmrDsMaydbVCg0pz2OntbT7SwrvPUUfvhfYRyZIycLq5k3Ou9iumBa98rmuhEzwzz7TYUDxmNMhWUNfzLHYFMi9sqVqfqdDcVT7k/s200/1-IMG_0265+%25281%2529.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ14-jzqv3BhislUJ3-IiQqC1jW_XNZs5uHZYdDivEFlnEDAbhFpBxZ_slg0UwsWjvEMQlukGhyphenhyphenTzRBDU3ngCD5crXN8mJ1DzyNAomR_F04qM4PG7rkc9JoK1eAShXU2K3A7vNExG0zgg/s1600/2-IMG_0266+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1359" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ14-jzqv3BhislUJ3-IiQqC1jW_XNZs5uHZYdDivEFlnEDAbhFpBxZ_slg0UwsWjvEMQlukGhyphenhyphenTzRBDU3ngCD5crXN8mJ1DzyNAomR_F04qM4PG7rkc9JoK1eAShXU2K3A7vNExG0zgg/s200/2-IMG_0266+%25281%2529.JPG" width="169" /></a></div>
<b><ul>
<li><b>Chill the shaped balls on waxed or parchment paper for about thirty minutes so that they are easier to handle when dipping. (In the cold months, our winter-cold porch makes this so quick 'n easy.)</b></li>
<li><b>Add the 2 oz. of shortening to a microwave-safe bowl with the chocolate chips.</b></li>
<li><b>Microwave for only one minute at a time-- stirring in between. DO NOT let these<span style="background-color: white;"><span style="color: #990000;"> BURN</span></span>!</b></li>
<li><b>When totally melted and smooth, you are ready to start dipping.</b></li>
<li><b>Stick a long very thin wooden skewer into the <u>side</u> of a chilled peanut butter ball and roll in the chocolate, or spoon the chocolate over the ball with a spoon.</b></li>
<li><b>Let excess chocolate drip off before placing them back onto the waxed paper. (If you want any sprinkles on top, do it immediately while the chocolate is soft.)</b></li>
<li><b>Set aside until chocolate coating hardens... </b></li>
<li><b>I don't know if it's necessary or not, but I store them in the refrigerator until about 30 minutes before serving. </b></li>
</ul>
</b><ol>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmxjhyzSLe_tPFL_I6RHe36bmD807hZJwINMiE_TWpyZ3lMj_eJ0-DELEjHSJvZZTcDIvA9kHwcZ0TjVsdXJSlPrICUVRWndeKlyGCTCNN4wEDEKhG6ipbQ15rCZ6qHtzSpC5T2f1pAc/s1600/3-FullSizeRender+%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1519" data-original-width="1600" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmxjhyzSLe_tPFL_I6RHe36bmD807hZJwINMiE_TWpyZ3lMj_eJ0-DELEjHSJvZZTcDIvA9kHwcZ0TjVsdXJSlPrICUVRWndeKlyGCTCNN4wEDEKhG6ipbQ15rCZ6qHtzSpC5T2f1pAc/s400/3-FullSizeRender+%252810%2529.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Next time, I am going to use a very small</b><br />
<b>"cookie scoop" when making these-- that way,</b><br />
<b>the balls will be more uniform in size. </b><br />
<b><i>(It's all about the </i><i>"looks", you know! ☺ ) </i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0Wn3WNJyHMnBfkxUGV4g4zdlRohkA8GTGpJfQ3k8ZIw57sNzn3vjxkMQNgSt_0ACv2SwfS_vt0PrA8M8GN3UcUqg6PWLWEadrCqU-xjS1dvACKBtN816-OTaTYcepCU1gOe0lY_rC0s/s1600/4-FullSizeRender+%252811%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1381" data-original-width="1600" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0Wn3WNJyHMnBfkxUGV4g4zdlRohkA8GTGpJfQ3k8ZIw57sNzn3vjxkMQNgSt_0ACv2SwfS_vt0PrA8M8GN3UcUqg6PWLWEadrCqU-xjS1dvACKBtN816-OTaTYcepCU1gOe0lY_rC0s/s400/4-FullSizeRender+%252811%2529.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b><span style="color: #990000; font-size: large;"><br /></span></b>
<b><span style="color: #990000; font-size: large;">If you just want to send a little "thank you"</span></b><br />
<b><span style="color: #990000; font-size: large;">to someone for no special reason, sprinkle</span></b><br />
<b><span style="color: #990000; font-size: large;">little "♥" decorations on their tops... like this:</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0_9iyjm8wtSPjro2kCV7xNxh8q7EtExjPoLaPbnuKdj5K2_p-v7EGXBJJW_X1r0-i6iKzT2iO1gEi0L4RvW0WZ2955XQ9qwyjqz9IRl-fDGnWNOfQUMjGYbiUkp6hXom9ogLXEDcjVI/s1600/1-IMG_0849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1117" data-original-width="1600" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0_9iyjm8wtSPjro2kCV7xNxh8q7EtExjPoLaPbnuKdj5K2_p-v7EGXBJJW_X1r0-i6iKzT2iO1gEi0L4RvW0WZ2955XQ9qwyjqz9IRl-fDGnWNOfQUMjGYbiUkp6hXom9ogLXEDcjVI/s320/1-IMG_0849.JPG" width="320" /></a></div>
<span style="color: #cc0000;">♥♥♥♥♥♥♥♥♥</span><br />
<b><span style="color: #990000; font-size: large;">The End!</span></b></div>
<div style="text-align: center;">
<b><span style="color: #990000;"><br /></span></b></div>
http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-45644631303779682932017-11-28T14:43:00.000-08:002017-11-28T17:52:47.513-08:00Turkey 'n Grape Salad<div style="text-align: center;">
<span style="color: #38761d; font-size: large;"><b>Turkey is great, but if you have a bit too much </b></span></div>
<div style="text-align: center;">
<span style="color: #38761d; font-size: large;"><b>left over from when it was originally served, here</b></span></div>
<div style="text-align: center;">
<span style="color: #38761d; font-size: large;"><b> is the perfect way to "change" </b></span><br />
<span style="color: #38761d; font-size: large;"><b>the look and taste of it.</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Q8TlYAwEbyvarfganL7poWvHRpVMtH-81gAU4ZXgx3EfkrnVkM1T6M9Xns2cNESn2TE9HoE9FfQfenRyom_jmkh5w9pn2mOvWBSWgVfKObAWidyJpR0Kcc7Mweh5QCjQOURkW8FJdC0/s1600/2-IMG_0194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Q8TlYAwEbyvarfganL7poWvHRpVMtH-81gAU4ZXgx3EfkrnVkM1T6M9Xns2cNESn2TE9HoE9FfQfenRyom_jmkh5w9pn2mOvWBSWgVfKObAWidyJpR0Kcc7Mweh5QCjQOURkW8FJdC0/s400/2-IMG_0194.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Rather than eat this as a salad on a bed of lettuce, I </b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>brought back a good memory-- How? At noon, I piled this </b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>goodness </b><b>between two slices of bread. <i>(A croissant would have </i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<i><b>been </b><b>even better-- that would have been more similar to a </b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<b><i>chicken/grape </i></b><b><i>salad sandwich<span style="color: #cc0000;">*</span> I bought at some of the</i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<i><span style="font-weight: bold;">Arby's </span><b>restaurants<span style="font-size: large;"> </span></b><span style="font-weight: bold;">in years gone by.)</span><b> </b></i></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizU_OIpWqaLZF1CGsx5fWHtMqmbshlMc-eD_3JgnO8jpNsRpXZI7Z1-PCy3vs0-H2_JljBIZFQoqZX6kir7ioasBX7anKchLmAO-vVjJyUn7eJgLrFhsa-Tev1zxEY3aqBJWQGuDzO0rE/s1600/4-IMG_0196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizU_OIpWqaLZF1CGsx5fWHtMqmbshlMc-eD_3JgnO8jpNsRpXZI7Z1-PCy3vs0-H2_JljBIZFQoqZX6kir7ioasBX7anKchLmAO-vVjJyUn7eJgLrFhsa-Tev1zxEY3aqBJWQGuDzO0rE/s400/4-IMG_0196.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;"><b>Ingredients:</b> </span> <i>This makes about 5 servings of 1 cup each. </i><br />
<br />
<ul>
<li><b>4 cups cubed/cooked turkey breast. (I used a mixture of light and dark meat.)</b></li>
<li><b>1/2 pound green grapes, halved.</b></li>
<li><b>1 and 1/3 cups finely diced celery.</b></li>
<li><b>1/2 cup coarsely chopped and toasted pecans (I didn't toast mine.)</b></li>
<li><b>1 green onion, finely sliced (about 1/8 cup of finely diced onions would work, too).</b></li>
<li><b>1/2 cup of mayonnaise.</b></li>
<li><b>1/3 cup of chicken broth (I did not use this, because I didn't want to open a larger container.)</b></li>
<li><b>1/8 cup of vinaigrette. <i>(If you don't have this on hand, google for a "substitute.)</i></b></li>
<li><b>1 scant teaspoon prepared yellow mustard.</b></li>
<li><b>Salt, to taste</b></li>
</ul>
<div>
<span style="font-size: large;"><b>Directions:</b></span></div>
<div>
<ol>
<li><b>In a large bowl, combine the turkey, grapes, celery, pecans and onions. </b></li>
<li><b>In a small bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth.\Pour over turkey mixture and mix well.</b></li>
<li><b>Cover and chill for at least 4 hours before serving.</b></li>
<li><b>Refrigerate leftovers.</b></li>
</ol>
</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPZsNoYngy4A0LWgYkoZjCNq10sP2K07NL7dtx8t9Jma7cKBi5mQji6DWDTW2yc-xv-hjBUFVxNuaCn5eN9NysUYjQ-rwvGRiHzKilBYL-r5oxSDZCUEL-Iubh6_8RSkzWuwoADXCdq0/s1600/4-IMG_0196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1195" data-original-width="1600" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqPZsNoYngy4A0LWgYkoZjCNq10sP2K07NL7dtx8t9Jma7cKBi5mQji6DWDTW2yc-xv-hjBUFVxNuaCn5eN9NysUYjQ-rwvGRiHzKilBYL-r5oxSDZCUEL-Iubh6_8RSkzWuwoADXCdq0/s400/4-IMG_0196.JPG" width="400" /></span></a></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<b><span style="font-size: large;"><span style="font-size: large;">*</span> <span style="color: #990000;"> You can find a more simple "copycat" of Arby's Chicken/Grape Salad </span></span></b><b><span style="color: #990000;"><span style="font-size: large;">sandwich here:</span> </span></b><br />
<b><br /></b>
<b> http://www.geniuskitchen.com/recipe/copycat-of-arbys-chicken-salad-sandwich-388944</b></div>
<br />http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-15953995631599154112017-11-23T08:18:00.000-08:002017-11-23T08:18:50.029-08:00Cranberry/Pineapple/Pomegranate/Pecan Salad<div style="text-align: center;">
<span style="font-size: x-large;">I am a NEW fan of cranberriesl!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHUSdDa0dE66MSB1aoPA-jP7BaWevr4QcSTOjrIm_d-L444A3n9aNx17P8g3QibLqqOjKsNDNrF42dZ4_xyhiksBoWPuQWFio4CWeZlcGbsmccrrxEmZPsWDlFi_9H0lXK8ADA3hFXhQ/s1600/2-FullSizeRender+%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHUSdDa0dE66MSB1aoPA-jP7BaWevr4QcSTOjrIm_d-L444A3n9aNx17P8g3QibLqqOjKsNDNrF42dZ4_xyhiksBoWPuQWFio4CWeZlcGbsmccrrxEmZPsWDlFi_9H0lXK8ADA3hFXhQ/s400/2-FullSizeRender+%25286%2529.jpg" width="400" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;">ESPECIALLY, cranberries that are </span></div>
<div style="text-align: center;">
<span style="font-size: large;">"attending" a "party" like this!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gFuCwWpqg75aainudCje-rVxGlk31Tdfcjv5Kq-0KrfyHkkaQ9s-VBeHipTg6l6duSjPQQJrjBNAojaCSg2LOxzqcki82dhm5_ssDSnr-sdhZ_w8s8pMu2mKTi97-MAWS8wEC08XECg/s1600/1-FullSizeRender+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="1600" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gFuCwWpqg75aainudCje-rVxGlk31Tdfcjv5Kq-0KrfyHkkaQ9s-VBeHipTg6l6duSjPQQJrjBNAojaCSg2LOxzqcki82dhm5_ssDSnr-sdhZ_w8s8pMu2mKTi97-MAWS8wEC08XECg/s400/1-FullSizeRender+%25285%2529.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wLEEoqX4owlmKHM6JSCHUYD0DY_stKmL3PXA11LMy1CEkSHuQ_nMsuQ0GbmJfiqKKSvs4HBHpQd5eLG_h7bjFwPBto9ka-chldlIuhlw443RtsuUK3AdpJvNfAc_Vb3DRB0FWDpIqD0/s1600/4-FullSizeRender+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: #4c1130;"><img border="0" data-original-height="1195" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wLEEoqX4owlmKHM6JSCHUYD0DY_stKmL3PXA11LMy1CEkSHuQ_nMsuQ0GbmJfiqKKSvs4HBHpQd5eLG_h7bjFwPBto9ka-chldlIuhlw443RtsuUK3AdpJvNfAc_Vb3DRB0FWDpIqD0/s400/4-FullSizeRender+%25288%2529.jpg" width="400" /></span></a></div>
<br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130; font-size: large;"><b>INGREDIENTS:</b></span><br />
<br />
<br />
<ul>
<li><b><span style="font-size: large;">1 of 10-oz. bag fresh whole cranberries (3 cups?)</span></b></li>
<li><b><span style="font-size: large;">3/4 cup of granulated sugar</span></b></li>
<li><b><span style="font-size: large;">2 cups miniature marshmallows</span></b></li>
<li><b><span style="font-size: large;">1 of 20 oz. can crushed pineapple, well drained</span></b></li>
</ul>
<b><span style="font-size: large;">-----</span></b><br />
<ul>
<li><b><span style="font-size: large;">1 cup heavy whipping cream </span></b></li>
<li><b><span style="font-size: large;">1/2 cup powdered sugar</span></b></li>
<li><b><span style="font-size: large;">1 teaspoon vanilla extract</span></b></li>
</ul>
<b><span style="font-size: large;">-----</span></b><br />
<ul>
<li><b><span style="font-size: large;">1 cup pomegranate seeds</span></b></li>
</ul>
<br />
<span style="color: #741b47;"><br /></span>
<span style="color: #741b47; font-size: large;"><b>DIRECTIONS:</b></span><br />
<br />
<br />
<ol>
<li><b><span style="font-size: large;">Chop cranberries in a food processor until no large pieces remain.</span></b></li>
<li><b><span style="font-size: large;">Transfer to a mixing bowl and stir in the sugar. Cover and refrigerate for 2 hours or longer.</span></b></li>
<li><b><span style="font-size: large;">Drain any accumulated juices from the cranberry/sugar mix if needed.</span></b></li>
<li><b><span style="font-size: large;">Mix in the marshmallows and drained pineapple. Set aside.</span></b></li>
<li><b><span style="font-size: large;">Whip the cream in a large mixing bowl using the whisk attachment for a stand mixer, or a handheld mixer, until it<u> starts</u> to thicken (about one minute?)-- add the powdered sugar and vanilla. Continue beating until soft peaks form in the cream.</span></b></li>
<li><b><span style="font-size: large;">Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. </span></b></li>
<li><b><span style="font-size: large;">Transfer to a pretty serving bowl. Cover.</span></b></li>
<li><b><span style="font-size: large;">Refrigerate (or freeze?) for about 2 hours.</span></b></li>
<li><b><span style="font-size: large;">Right before serving, top with the pomegranate seeds.</span></b></li>
<li><b><span style="font-size: large;">Optional: Pecan halves (because I like them!)</span></b></li>
</ol>
<br />
<br />
<br />
<br />
<br />http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-5146541201120998002017-11-21T07:35:00.002-08:002017-11-21T07:37:47.231-08:00German Onion Pie<div style="text-align: center;">
<span style="font-size: large;">Oh, MY! ...an ONION pie!?!?!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFM46Rq0oomHwifMKQceeHxIGIP81WFEZe65oNBQ7qq1FZUJgmIpy9hv8gLJtRO4aBXvbc8xtWae8QnIj_ipITexWSPnE6vqmj0e9KBZzg211mYhXnMOe71sewwnl-RO6_J744sMCyzbc/s1600/1-FullSizeRender+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFM46Rq0oomHwifMKQceeHxIGIP81WFEZe65oNBQ7qq1FZUJgmIpy9hv8gLJtRO4aBXvbc8xtWae8QnIj_ipITexWSPnE6vqmj0e9KBZzg211mYhXnMOe71sewwnl-RO6_J744sMCyzbc/s400/1-FullSizeRender+%25283%2529.jpg" width="400" /></a></div>
<div style="text-align: center;">
(Lighting can play "tricks"-- The actual pie wasn't as </div>
<div style="text-align: center;">
"yellow" as in the above photo.)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">NEVER in my life were ONIONS a part of</span></div>
<div style="text-align: center;">
<span style="font-size: large;"> my </span><span style="font-size: large;">thinking when I heard the word "PIE"!!!!</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">That is, not until Marshall, a former classmate of </span><br />
<span style="font-size: large;">12 </span><span style="font-size: large;">years, </span><span style="font-size: large;">posted on his Facebook page that he'd </span></div>
<div style="text-align: center;">
<span style="font-size: large;">had </span><span style="font-size: large;">a slice of onion pie at a "food event" in Texas.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It sounded "good"... and, ...</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Since, ...besides "the Irish", I have a whole </span><br />
<span style="font-size: large;">"<b><u>boatload</u></b>" </span><span style="font-size: large;">of German </span><span style="font-size: large;">ancestors </span><br />
<span style="font-size: large;">on my father's side, I just had to find </span></div>
<div style="text-align: center;">
<span style="font-size: large;">this recipe and make </span><span style="font-size: large;">it-- </span></div>
<div style="text-align: center;">
<span style="font-size: large;">yes, make it, bake it, and LOVE it!!!</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><i>(For breakfast today, I enjoyed the last </i></span><br />
<span style="font-size: large;"><i>few </i></span><i style="font-size: x-large;">slivers of this goodness!!!)</i></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">If you google "onion pie", you will find so many </span></div>
<div style="text-align: center;">
<span style="font-size: large;">recipe options-- choose the one you think </span></div>
<div style="text-align: center;">
<span style="font-size: large;">sounds good for </span><span style="font-size: large;">you and try it. I chose this one...</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Ingredients:</span></div>
<div style="text-align: left;">
</div>
<ul>
<li><span style="font-size: large;">5 "thick" slices of bacon, diced.</span></li>
<li><span style="font-size: large;">2 cups peeled/chopped onions</span></li>
<li><span style="font-size: large;">2 eggs, beaten</span></li>
<li><span style="font-size: large;">1 cup sour cream</span></li>
<li><span style="font-size: large;">1 tablespoon flour</span></li>
<li><span style="font-size: large;">1/2 teaspoon salt</span></li>
<li><span style="font-size: large;">1/4 teaspoon black pepper</span></li>
<li><span style="font-size: large;">1 unbaked 9-inch pie shell</span></li>
</ul>
<div>
<span style="font-size: large;">Directions:</span></div>
<div>
<ol>
<li><span style="font-size: large;">Preheat oven to 400-degrees F. (Will lower temp. after baking for 15 minutes.)</span></li>
<li><span style="font-size: large;">Saute bacon. </span></li>
<li><span style="font-size: large;">Drain "most" of the bacon fat from the pan.</span></li>
<li><span style="font-size: large;">Add the onions to the pan with bacon and saute until clear. (Do not brown the onions.)</span></li>
<li><span style="font-size: large;">Set aside to cool a bit.</span></li>
<li><span style="font-size: large;">Beat the eggs and sour cream together in a small bowl.</span></li>
<li><span style="font-size: large;">Sprinkle the flour over the top and beat it into the sour cream mixture.</span></li>
<li><span style="font-size: large;">Stir in the salt and pepper.</span></li>
<li><span style="font-size: large;">Prick the bottom of the unbaked pie shell several times with a fork.</span></li>
<li><span style="font-size: large;">Spread the onions/bacon over the bottom of the pie shell.</span></li>
<li><span style="font-size: large;">Pour the sour cream mixture over the top.</span></li>
<li><span style="font-size: large;">Bake for first 15 minutes.</span></li>
<li><span style="font-size: large;">Reduce heat to 350-degrees F.</span></li>
<li><span style="font-size: large;">Continue baking for another 15 minutes or until nicely (lightly) browned.</span></li>
<li><span style="font-size: large;">Serve hot.</span></li>
</ol>
</div>
http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-33206770649779207452017-10-30T12:47:00.000-07:002019-09-02T19:46:10.004-07:00Apple Pie by Grandma OpleThis recipe comes from allrecipes.com and has 4,138 of 5-star reviews. Beat that, huh!!! <a href="http://allrecipes.com/Recipe/apple-pie-by-grandma-ople/detail.aspx">http://allrecipes.com/Recipe/apple-pie-by-grandma-ople/detail.aspx</a><br />
<br />
"Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup."<br />
<br />
INGREDIENTS:<br />
<br />
1 recipe pastry for a 9-inch double crust pie (I use the crust listed in my own list and has my sister Nadine's name in it).<br />
<br />
1/2 cup unsalted butter<br />
3 tablespoons all-purpose flour<br />
1/4 cup water<br />
1/2 cup white sugar<br />
1/2 cup packed brown sugar<br />
8 Granny Smith apples, peeled, cored and sliced<br />
<br />
DIRECTIONS:<br />
<br />
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.<br />
<br />
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.<br />
<br />
3. Bake 15 minutes in in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35-35 minutes, until apples are soft.http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-74281757225951216122017-07-01T05:03:00.000-07:002019-09-02T20:12:52.391-07:00Blueberry Pie<h1 itemprop="name">
<span style="font-size: x-small;"><span style="font-family: "verdana";"><span style="color: maroon;"><em>Since the recipe for the pie crust below is made using Vodka, I will be using my own 'tried and tested' recipe for pie crust-- the one my sister Nadine uses, and it can be found in my recipe list under "pie crust".</em></span></span></span></h1>
<h1 itemprop="name">
<span style="font-size: x-small;"><span style="font-family: "verdana";"><span style="color: maroon;">If you DO want to follow the following pie crust recipe, you can substitute the Vodka with the same amount of</span> <u>white grape juice or apple cider combined with lime juice, or use plain water in place of the vodka.</u></span></span></h1>
<h1 itemprop="name">
Blueberry Pie</h1>
<div class="attribution">
<em>Published </em><span datetime="2008-7-1" itemprop="published"><em>July 1, 2008.</em> <strong><u> </u></strong>From<strong><u> Cook's Illustrated</u></strong> at the following website:</span><br />
<a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=14947&Extcode=L1GN1CB00">http://www.cooksillustrated.com/recipes/detail.asp?docid=14947&Extcode=L1GN1CB00</a></div>
<div class="pageSection noBorder">
<br /></div>
<div class="pageSection noBorder" id="WTRW" itemprop="summary">
<span class="whyItWorks">Why this recipe works:</span> When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.</div>
<h4 class="detailHeader" itemprop="yield">
Makes one 9-inch pie</h4>
<div class="dek">
This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. <em><strong>Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.</strong></em></div>
<h4 class="detailHeader bumpdown">
<span style="font-size: large;"><u>Ingredients</u></span></h4>
<div class="pageSection noBorder">
<ul class="recipe_ingredients">
<li class="ingredientSectionTitle" style="padding-top: 0px;">Foolproof <span style="color: black;">Pie Dough</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="color: black;"><span itemprop="amount"><span class="amount">2 1/2</span><span class="unit">cups</span></span> <span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name"><span style="background-color: #eeeeee;"><u><strong>unbleached all-purpose flour</strong></u></span></span> <span class="specialInstructions">(12 1/2 ounces), plus more for work surface</span></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="color: #444444;"><span itemprop="amount"><span class="amount">1 </span><span class="unit">teaspoon <span style="color: black;"><strong><u>table salt</u></strong></span></span></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">2 </span><span class="unit">tablespoons</span></span> <span class="ingredient"><span class="preInstructions"></span><strong><u><span class="item" itemprop="name">sugar</span> <span class="specialInstructions"></span></u></strong></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">12</span><span class="unit">tablespoons</span></span> <span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">cold<u><strong> unsalted butter</strong></u></span> <span class="specialInstructions">(1 1/2 sticks), cut into 1/4-inch slices</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1/2</span><span class="unit">cup</span></span> <span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name"><u><strong>vegetable shortening</strong></u></span> <span class="specialInstructions">, cold, cut into 4 pieces</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1/4</span><span class="unit">cup</span></span> <span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">vodka</span> <span class="specialInstructions">, cold (see note about substitution)</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1/4</span><span class="unit">cup</span></span> <span class="ingredient"><span class="preInstructions"></span><u><strong><span class="item" itemprop="name">cold water</span> </strong></u></span></li>
</ul>
</div>
<div class="ingredientSectionTitle">
<span style="font-size: large;"><u><strong>Blueberry Filling</strong></u></span></div>
<div class="pageSection noBorder">
<ul class="recipe_ingredients">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">6</span><span class="unit">cups</span></span> <span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name"><u><strong>fresh blueberries</strong></u></span> <span class="specialInstructions">(about 30 ounces) (see note)</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1</span><span class="unit"></span></span> <span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name"><strong><u>Granny Smith apple</u></strong></span> <span class="specialInstructions">, peeled and grated on large holes of box grater</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">2 </span><span class="unit">teaspoons</span></span> <span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">grated zest</span> <span class="specialInstructions">and 2 teaspoons juice from <strong><u>1 lemon</u></strong></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">3/4</span><span class="unit">cup</span></span> <span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name"><strong><u>sugar</u></strong></span> <span class="specialInstructions">(5 1/4 ounces)</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">2</span><span class="unit">tablespoons</span></span> <span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name"><u><strong>quick-cooking tapioca</strong></u></span> <span class="specialInstructions">, ground (see note)</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount"></span><span class="unit">pinch <strong><u>table salt</u></strong></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">2</span><span class="unit">tablespoons</span></span><strong><u> </u></strong><span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name"><strong><u>unsalted butter</u></strong></span> <span class="specialInstructions">, cut into 1/4-inch pieces</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><span class="amount">1 </span><span class="unit"><strong><u>large</u></strong></span></span><strong><u> </u></strong><span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name"><strong><u>egg</u></strong></span> <span class="specialInstructions">, lightly beaten with 1 teaspoon water</span></span></li>
</ul>
</div>
<h4 class="detailHeader">
<span style="font-size: large;"><u>Instructions</u></span></h4>
<strong><span style="font-family: "verdana";">For The Pie Dough:</span></strong> Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.<br />
<br />
Sprinkle <strong><u>vodka </u></strong>and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.<br />
<br />
Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.<br />
<br />
<strong><span style="font-family: "verdana";">For The Filling:</span></strong> Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.<br />
<br />
Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.<br />
<br />
Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.<br />
<br />
Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.<br />
<br />
Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0tag:blogger.com,1999:blog-3344033562081004661.post-41247938173816909802017-06-27T08:31:00.000-07:002019-09-02T19:50:22.090-07:00FAVORITE PANCAKES<br />
<span style="font-size: large;">Back in the mid-70's (I think!), I found this recipe in a Family Circle magazine. Rather than buy "boxed pancake mix" with rather "strange ingredients", prepare this-- it is so easy, quick, and good.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This recipe is for about two servings, but can easily be doubled/tripled :</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 egg, slightly beaten</span><br />
<span style="font-size: large;">1 cup buttermilk</span><br />
<span style="font-size: large;">2 tablespoons salad oil (or melted butter)</span><br />
<span style="font-size: large;">1 cup all-purpose flour</span><br />
<span style="font-size: large;">1 tablespoon granulated sugar</span><br />
<span style="font-size: large;">1 teaspoon baking powder</span><br />
<span style="font-size: large;">1/2 teaspoon soda</span><br />
<span style="font-size: large;">1/2 teaspoon salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sometimes, I add about two tablespoons of wheat germ. I add more buttermilk if batter is too thick.</span><br />
<span style="font-size: large;"><br /></span>http://milkmaidrecipebox.blogspot.com/http://www.blogger.com/profile/03152585880163269908noreply@blogger.com0