tag:blogger.com,1999:blog-47574045909058929532024-03-13T23:54:09.686-07:00Best RecipesI started this blog to share with you some really neat recipes...some are new and some are tried and true! Most of these recipes I have collected over the years. Some I have modified and yet others are just too good to mess with! I hope you can find a recipe or two that you might like to try. Enjoy!Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4757404590905892953.post-92064675462770538112009-03-11T19:33:00.000-07:002010-06-06T18:16:28.244-07:00New BlogI have started a new blog : <a href="http://homecookinginmontana.blogspot.com/"><b><span class="Apple-style-span" style="font-size: large;">Homecookinginmontana.blogspot.com </span></b></a><br />Check it out....this one for now has retired:) The same recipes with quite a few more added....Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-75054776844450005932008-09-26T12:12:00.000-07:002008-09-26T12:48:47.317-07:00Easy Breakfast Potatoes<a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SN07V5p2oGI/AAAAAAAAASI/QiFeaSg6jhc/s1600-h/pie+by+the+yard+069.jpg"><img id="BLOGGER_PHOTO_ID_5250417988023525474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SN07V5p2oGI/AAAAAAAAASI/QiFeaSg6jhc/s320/pie+by+the+yard+069.jpg" border="0" /></a>Easy breakfast potatoes... We love having potatoes for breakfast. On Saturday we like to have a <strong><em>real</em></strong> breakfast...eggs, potatoes, bacon/ham, fresh garden salsa, coffee, orange juice and maybe something sweet(not always). I like making these potatoes first as it takes about 4o-45 minutes in the oven to bake. It gives me plenty of time to set up the table while they are baking as well as make the rest of the menu. I like to use these potatoes as well in egg burritos. These potatoes are versatile .... they do very well as a side dish for lunch or dinner.<br /><div><div><br /><div><strong>Ingredients:</strong></div><br /><div>2 large russet potatoes, diced</div><div>2-3 TBS olive oil</div><div>1 tsp dried dill or parsley</div><div>1 tsp paprika</div><div>1 tsp pepper</div><div>2 TBS grated Parmesan cheese</div><div>2- 3 tsp salt (I use kosher... a bit less if you regular salt)</div><br /><div><em>tip: you can make them spicy if you like by adding a few chile flakes.</em></div><br /><div>Preheat oven to 425 deg.</div><br /><div>Peel and wash potatoes. Dice potatoes in small cubes (about 1/2 inch thick). </div><div>Place in a medium bowl. Add olive oil and toss to coat all potatoes. Add the rest of the ingredients and toss to mix.</div><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SN02bD6BEXI/AAAAAAAAARo/4DyMf4eZzM8/s1600-h/pie+by+the+yard+060.jpg"><img id="BLOGGER_PHOTO_ID_5250412579116880242" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SN02bD6BEXI/AAAAAAAAARo/4DyMf4eZzM8/s200/pie+by+the+yard+060.jpg" border="0" /></a></div><div>Place potatoes in a single layer in a 13x9 pan.</div><div><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SN02bRY3sWI/AAAAAAAAARw/vYAZBaip00w/s1600-h/pie+by+the+yard+062.jpg"><img id="BLOGGER_PHOTO_ID_5250412582735950178" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SN02bRY3sWI/AAAAAAAAARw/vYAZBaip00w/s200/pie+by+the+yard+062.jpg" border="0" /></a> </div><div>Bake for 40 -45 minutes or until nicely golden brown. Enjoy!</div><div><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SN02btshXpI/AAAAAAAAAR4/hgdtT80pJBI/s1600-h/pie+by+the+yard+068.jpg"><img id="BLOGGER_PHOTO_ID_5250412590334566034" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SN02btshXpI/AAAAAAAAAR4/hgdtT80pJBI/s200/pie+by+the+yard+068.jpg" border="0" /></a></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-18196017806264502862008-09-25T08:56:00.000-07:002008-09-25T13:02:09.125-07:00Almost No Knead Bread<div><a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNvowVAXpkI/AAAAAAAAAQ4/8Hw7CWVvFWc/s1600-h/pie+by+the+yard+054.jpg"><img id="BLOGGER_PHOTO_ID_5250045707600504386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNvowVAXpkI/AAAAAAAAAQ4/8Hw7CWVvFWc/s400/pie+by+the+yard+054.jpg" border="0" /></a><strong>Crusty Bread</strong>.... I love crusty bread! And to be able to make it at home...who would have thought!<br /><div><div><div><div><div><div>I was introduced originally to the NY Times "No Knead Bread" by my sister. She had tried it at home and had awesome results and was thrilled to share it with me. Well, Cooks Illustrated came up with their own "<em><strong>Almost</strong> </em>No Knead Bread Recipe" that I <em><strong>had</strong></em> to try! It is a bit more easier than the New York Times and yet different...The crust still has a nice crunch, it is easier to chew,has a softer and finer crumb texture which I like. Both are great ....the NY Times version is just a bit more rustic than the Cook's Illustrated method.Well, today I had to start on it as I was curious to see the final product. Boy, was I ever pleased!!! I really, really like it! I hope you will try it as well.<img id="BLOGGER_PHOTO_ID_5250050874156196338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNvtdD7PIfI/AAAAAAAAARY/KzVbWwrmGEk/s200/pie+by+the+yard+059.jpg" border="0" />There is a really neat video you can see at breadtopia that shows you how to accomplish this wonderful bread step by step. Just click on their link and enjoy! <a href="http://www.breadtopia.com/cooks-illustrated-almost-no-knead/">http://www.breadtopia.com/cooks-illustrated-almost-no-knead/</a></div><br /><div>I really like the fact that you can add all sorts of ingredients to vary the breads. I did 2 breads at one time. One I left simple the other one I experimented a bit with... I added sesame seeds, dried onion flakes,poppy seeds and Parmesan cheese (things I had around the house). </div><br /><div>This recipe makes you look like a professional bread baker!! <img id="BLOGGER_PHOTO_ID_5250050861109815874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNvtcTUvKkI/AAAAAAAAARQ/XNl-1NU59rk/s200/pie+by+the+yard+053.jpg" border="0" />I hope you will try it as well...you will be pleased with the final product. I listed a White flour recipe as well as the Whole Wheat recipe in case you prefer to try both. I did both of my breads using the White Flour recipe.</div><br /><div><strong>White Flour Recipe:<br /></strong>3 cups (15 ounces) all purpose or bread flour</div><br /><div>1/4 tsp. instant or rapid-rise yeast</div><br /><div>1 1/2 tsp. salt</div><br /><div>3/4 cup plus 2 Tbs. (7 ounces) water at room temp</div><br /><div>1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager (or any beer)</div><br /><div>1 Tbs. white vinegar</div><br /><br /><div><strong>Whole Wheat Recipe:</strong><br />2 cups (10 ounces) all purpose or bread flour</div><br /><div>1 cup (5 ounces) whole wheat flour</div><br /><div>1/4 tsp. instant or rapid-rise yeast</div><br /><div>1 1/2 tsp. salt2 Tbs. honey (I used 2 Tbs. raw sugar)</div><br /><div>3/4 cup plus 2 Tbs. (7 ounces) water at room temp</div><br /><div>1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager(or any beer)</div><br /><div>1 Tbs. white vinegar<br /></div><br /><div>Note: The beer can be non-alcoholic.</div><br /><br /><div>In a large bowl add flour , yeast, and salt. Mix well.</div><br /><div><a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNu2iAksSJI/AAAAAAAAAOg/_WbGgl-ApAU/s1600-h/pie+by+the+yard+022.jpg"><img id="BLOGGER_PHOTO_ID_5249990486016149650" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNu2iAksSJI/AAAAAAAAAOg/_WbGgl-ApAU/s200/pie+by+the+yard+022.jpg" border="0" /></a></div><br /><div>Add water:</div><br /><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNu2hkLV43I/AAAAAAAAAOY/key_MEbOfhw/s1600-h/pie+by+the+yard+021.jpg"><img id="BLOGGER_PHOTO_ID_5249990478393631602" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNu2hkLV43I/AAAAAAAAAOY/key_MEbOfhw/s200/pie+by+the+yard+021.jpg" border="0" /></a></div></div></div><br /><div>And then add the beer and vinegar. </div><br /><div>Mix well to incorporate all the dry ingredients with the wet.</div><br /><div>Form into a ball <a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNvCKAD1tWI/AAAAAAAAAPo/afP1BBLubQo/s1600-h/pie+by+the+yard+026.jpg"><img id="BLOGGER_PHOTO_ID_5250003267701028194" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNvCKAD1tWI/AAAAAAAAAPo/afP1BBLubQo/s200/pie+by+the+yard+026.jpg" border="0" /></a>and cover with a plastic wrap.</div><br /><div>Let rise for 8-18 hrs in a 70 deg warm place. (I placed mine in the oven).<a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNu2i0pemvI/AAAAAAAAAOo/i6oEFnQUVbo/s1600-h/pie+by+the+yard+027.jpg"><img id="BLOGGER_PHOTO_ID_5249990499994868466" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNu2i0pemvI/AAAAAAAAAOo/i6oEFnQUVbo/s200/pie+by+the+yard+027.jpg" border="0" /></a></div><br /><div>Flour your working place(countertop) and place the risen dough bread onto it. It is at this point you may want to add seeds, cheese etc. as you knead the dough 10-15 times being careful not to deflate all the bubbles in the dough. It is a soft dough...don't put all your strength into it.</div><br /><div><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNu2jqLEwUI/AAAAAAAAAO4/e1g0kbQFwZQ/s1600-h/pie+by+the+yard+031.jpg"><img id="BLOGGER_PHOTO_ID_5249990514362859842" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNu2jqLEwUI/AAAAAAAAAO4/e1g0kbQFwZQ/s200/pie+by+the+yard+031.jpg" border="0" /></a><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNu2jKuFvVI/AAAAAAAAAOw/1CYf9bkQVTo/s1600-h/pie+by+the+yard+032.jpg"><img id="BLOGGER_PHOTO_ID_5249990505919790418" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNu2jKuFvVI/AAAAAAAAAOw/1CYf9bkQVTo/s200/pie+by+the+yard+032.jpg" border="0" /></a></div><br /><div>Form into a ball and place on a lightly greased parchment paper lightly grease the top. Add any toppings (or omit if doing plain) and cover with plastic. Let rise for 2 hours. Score with a sharp blade 1/2 inch deep and sprinkle with some flour.</div><br /><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNu8AOJv7gI/AAAAAAAAAPI/OlL4qLmjQ5c/s1600-h/pie+by+the+yard+036.jpg"><img id="BLOGGER_PHOTO_ID_5249996502615453186" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNu8AOJv7gI/AAAAAAAAAPI/OlL4qLmjQ5c/s200/pie+by+the+yard+036.jpg" border="0" /></a><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNu8Ap61RkI/AAAAAAAAAPQ/V6dR8iLIi7Q/s1600-h/pie+by+the+yard+039.jpg"><img id="BLOGGER_PHOTO_ID_5249996510069081666" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNu8Ap61RkI/AAAAAAAAAPQ/V6dR8iLIi7Q/s200/pie+by+the+yard+039.jpg" border="0" /></a></div><br /><div>After 1 hour and a half hour has passed preheat the oven to 500 for 35 minutes with the Corning ware in it.</div><br /><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNu8BSrGBvI/AAAAAAAAAPY/kk6IEvs9EKM/s1600-h/pie+by+the+yard+041.jpg"><img id="BLOGGER_PHOTO_ID_5249996521008924402" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNu8BSrGBvI/AAAAAAAAAPY/kk6IEvs9EKM/s200/pie+by+the+yard+041.jpg" border="0" /></a></div><br /><div>Place bread with parchment in hot corning ware. Cover and bake for 30 minutes. Uncover and bake an additional 10-15 minutes. Cool and Enjoy a slice or two!</div><br /><div><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNvkXArR3eI/AAAAAAAAAQg/YpB0icM1lJE/s1600-h/pie+by+the+yard+056.jpg"><img id="BLOGGER_PHOTO_ID_5250040874600095202" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNvkXArR3eI/AAAAAAAAAQg/YpB0icM1lJE/s200/pie+by+the+yard+056.jpg" border="0" /></a></div><br /><div><strong>Basic Baking Instructions</strong>: For both these recipes, preheat your oven with Dutch oven Corningware (which I used) inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees. ( I baked mine for 10 more minutes as I prefer a lighter crust).</div></div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com5tag:blogger.com,1999:blog-4757404590905892953.post-83142313767946783542008-09-25T07:13:00.001-07:002008-09-25T08:20:04.153-07:00Fried Rice<a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNufx8blvNI/AAAAAAAAAOQ/r9W-tPxdyPU/s1600-h/pie+by+the+yard+018.jpg"><img id="BLOGGER_PHOTO_ID_5249965471014698194" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNufx8blvNI/AAAAAAAAAOQ/r9W-tPxdyPU/s200/pie+by+the+yard+018.jpg" border="0" /></a><br /><div><strong>Fried Rice<em>...</em></strong>an easy way to do it at home and still get the restaurant quality or even better! I finally found a way to get the rice from not sticking and clumping together which makes for a better fried rice recipe. The trick is to start with cold rice....or day old rice. This way the rice has less moisture and can be fluffier in the final product when combined with the other ingredients. I like to use basmati rice as it is not as starchy as the other rice. You may use any long grain rice though. <div><div><div><div>You can add really any leftover meat you prefer (or omit)... like diced shrimp, diced pork or diced ham. Vegetables you can use to your liking. Some examples can be...diced carrot, diced celery, and a handful of peas. Or, you can stick to a classic fried rice recipe that includes peas, carrots, green onion and egg. Well, I will show you how I did mine ...</div><div> </div><div></div><div></div><div>In a rice cooker cook 2 cups (rice cooker measurement cup) with 3 3/4 cups water (or basically a 1:2 ratio rice to water. Cool overnight in refrigerator <strong>or</strong> do my quick version. Spread rice on a cookie sheet thinly and put in freezer till cold.</div><div><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNuc-08GqaI/AAAAAAAAANo/62gkqsxRNgU/s1600-h/pie+by+the+yard+004.jpg"><img id="BLOGGER_PHOTO_ID_5249962393807006114" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNuc-08GqaI/AAAAAAAAANo/62gkqsxRNgU/s200/pie+by+the+yard+004.jpg" border="0" /></a></div><div>It may get frozen a bit but as you let it out on the counter it will defrost quickly. Break up any clumps. I usually freeze it as I am working on sauteing the rest of the ingredients.</div><div><strong></strong></div><div><strong>I used:</strong></div><div><strong><a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNud1Qr_REI/AAAAAAAAANw/v7SsPdXiIdg/s1600-h/pie+by+the+yard+010.jpg"><img id="BLOGGER_PHOTO_ID_5249963328968541250" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNud1Qr_REI/AAAAAAAAANw/v7SsPdXiIdg/s200/pie+by+the+yard+010.jpg" border="0" /></a></strong></div><div>1 TBS finely chopped garlic</div><div>1 tsp finely grated ginger</div><div>1/3 cup diced ham</div><div>2-3 TBS olive oil</div><div>1 carrot diced</div><div>1/2 stalk of celery (this was my addition ...feel free to omit) </div><div>about 4 cups cold rice</div><div>2 green onions sliced thinly</div><div>1/3 -1/2 cup peas</div><div>3-4 TBS Soy sauce ( or you can omit (as I do many times since it triggers headaches for my husband) you can adjust by adding salt only...you won't get the amber look but will taste just as good.</div><div>salt to taste</div><div></div><div> </div><div>In a skillet scramble 2 eggs. Let set and roll up and slice thinly and cut slices again to make smaller pieces. Set aside</div><div>In skillet heat oil (on medium heat) and add garlic, ginger and ham. Saute for 2-3 minutes. <a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNueSZgaqZI/AAAAAAAAAN4/VaZLkQ7D_CU/s1600-h/pie+by+the+yard+011.jpg"><img id="BLOGGER_PHOTO_ID_5249963829552130450" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNueSZgaqZI/AAAAAAAAAN4/VaZLkQ7D_CU/s200/pie+by+the+yard+011.jpg" border="0" /></a></div><div>Add diced vegetables and saute for another 2-3 minutes or till soft. Add cold rice and soy sauce and stir to combine . </div><div><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNuev7kvbmI/AAAAAAAAAOA/HPbdc7LieO0/s1600-h/pie+by+the+yard+013.jpg"><img id="BLOGGER_PHOTO_ID_5249964336913280610" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNuev7kvbmI/AAAAAAAAAOA/HPbdc7LieO0/s200/pie+by+the+yard+013.jpg" border="0" /></a></div><div>Stir in peas, egg and green onions.</div><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNufxN-3oNI/AAAAAAAAAOI/96f7Z3XX9pc/s1600-h/pie+by+the+yard+020.jpg"><img id="BLOGGER_PHOTO_ID_5249965458546204882" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNufxN-3oNI/AAAAAAAAAOI/96f7Z3XX9pc/s200/pie+by+the+yard+020.jpg" border="0" /></a></div><div>Adjust seasoning and enjoy!</div><div></div></div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com1tag:blogger.com,1999:blog-4757404590905892953.post-80471938672585447252008-09-23T07:25:00.000-07:002008-09-23T12:09:00.388-07:00Peach Pie<a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNkGj9oPU5I/AAAAAAAAANY/4P9bi8YGhv8/s1600-h/pie+by+the+yard+055.jpg"><img id="BLOGGER_PHOTO_ID_5249234055585551250" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNkGj9oPU5I/AAAAAAAAANY/4P9bi8YGhv8/s200/pie+by+the+yard+055.jpg" border="0" /></a> <a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNkAb63D_VI/AAAAAAAAANQ/gdKSoJJep5s/s1600-h/pie+by+the+yard+069.jpg"><img id="BLOGGER_PHOTO_ID_5249227320333696338" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNkAb63D_VI/AAAAAAAAANQ/gdKSoJJep5s/s200/pie+by+the+yard+069.jpg" border="0" /></a><br /><div><div><strong>Peach Pie</strong>.... I had a few ripe peaches and what better way to use them than in a Peach Pie!<br /><div><div><div><div><div>This recipe actually came about with ingredients I had on hand. I had a frozen pie crust dough that I had made previously. I thought I would use a crumb topping to top the pie off with instead of adding another pie crust on top. We like more filling than dough in this case. </div><div>It actually came out great. So here is how I made mine.</div><div></div><div>Preheat oven to 375 deg. </div><div>I used 1 pie crust to cover a 9 inch pie plate.</div><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNj83GwqW4I/AAAAAAAAAMg/HYDqZ8FXPKo/s1600-h/pie+by+the+yard+048.jpg"><img id="BLOGGER_PHOTO_ID_5249223389338033026" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNj83GwqW4I/AAAAAAAAAMg/HYDqZ8FXPKo/s200/pie+by+the+yard+048.jpg" border="0" /></a></div><div>Roll out dough to cover the pie plate and still have an overhang of about an inch or so. <a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNj9UfCb55I/AAAAAAAAAMo/AplN4iusvtg/s1600-h/pie+by+the+yard+051.jpg"><img id="BLOGGER_PHOTO_ID_5249223894071240594" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNj9UfCb55I/AAAAAAAAAMo/AplN4iusvtg/s200/pie+by+the+yard+051.jpg" border="0" /></a></div><div>Tuck in the excess dough and pinch to give it a crimped look.</div><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNj9yRZxFlI/AAAAAAAAAMw/9d0lMjeT778/s1600-h/pie+by+the+yard+053.jpg"><img id="BLOGGER_PHOTO_ID_5249224405807076946" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNj9yRZxFlI/AAAAAAAAAMw/9d0lMjeT778/s200/pie+by+the+yard+053.jpg" border="0" /></a></div><div></div><div><strong>Next make the Filling:</strong></div><br /><div></div><div>I used 5 big peaches.</div><div>Peel and slice thickly.</div><div>Sprinkle some lemon juice (2-3 TBS or to taste).</div><div>In a separate bowl, mix 1/2 cup sugar ,1/4 brown sugar,4 TBS cornstarch, a splash of vanilla, and a pinch of cinnamon/nutmeg (or omit if you like).</div><div>Toss the peaches with the sugar mixture until combined. </div><div>Place peaches in the pie plate.<a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNj-gJ_GB6I/AAAAAAAAAM4/awimeWsArcI/s1600-h/pie+by+the+yard+059.jpg"><img id="BLOGGER_PHOTO_ID_5249225194090137506" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNj-gJ_GB6I/AAAAAAAAAM4/awimeWsArcI/s200/pie+by+the+yard+059.jpg" border="0" /></a></div><div></div><div>Sprinkle with a crumb topping or another pie crust. <a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNj_BnkHmbI/AAAAAAAAANA/TgqYdmvTeqQ/s1600-h/pie+by+the+yard+061.jpg"><img id="BLOGGER_PHOTO_ID_5249225768965740978" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNj_BnkHmbI/AAAAAAAAANA/TgqYdmvTeqQ/s200/pie+by+the+yard+061.jpg" border="0" /></a></div><br /><div>I used a simple crumb topping. ( 1/2 c flour 1/2 sugar 1/4 cup butter...Mix in butter with a fork just until the topping is crumbly. ... you can make any streusel and add nuts as well if you are a nut lover)</div><br /><div>Bake in a preheated 375 oven for an hour or so... until filling is bubbly-thick and not watery. </div><br /><div>I baked mine for about 65 minutes as I kept opening the oven door to check and see if it was done:).</div><div>Slice and serve with vanilla ice cream. <a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNj_sjdtpxI/AAAAAAAAANI/Vg68Gq1j8_0/s1600-h/pie+by+the+yard+074.jpg"><img id="BLOGGER_PHOTO_ID_5249226506599507730" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNj_sjdtpxI/AAAAAAAAANI/Vg68Gq1j8_0/s200/pie+by+the+yard+074.jpg" border="0" /></a></div></div></div></div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-5132685038669163562008-09-20T12:58:00.000-07:002008-09-20T18:02:51.546-07:00Chewy Granola Bars<a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNVZH3Vj7pI/AAAAAAAAAJg/fTeFsGYb6aM/s1600-h/pie+by+the+yard+044.jpg"><img id="BLOGGER_PHOTO_ID_5248198932418522770" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNVZH3Vj7pI/AAAAAAAAAJg/fTeFsGYb6aM/s200/pie+by+the+yard+044.jpg" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNVYlW8a3vI/AAAAAAAAAJY/pwbozccS4_I/s1600-h/pie+by+the+yard+041.jpg"><img id="BLOGGER_PHOTO_ID_5248198339607584498" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNVYlW8a3vI/AAAAAAAAAJY/pwbozccS4_I/s200/pie+by+the+yard+041.jpg" border="0" /></a><br /><div><div><div></div><div></div><div></div><div><strong>Chewy Granola Bars:</strong>I think I finally found a recipe that I like for the chewiest granola bars ever! You don't have to bake these granola bars. I can easily have a healthier alternative to the store bought ones that are packed with high fructose corn syrup....so, I prefer making my own. Granted these are not sugar-free, but they are great because you can use honey and really any ingredients you like. You can omit the nuts if you have a nut allergy. You can add only dried fruits ... The fun part of about this recipe is that you can experiment with what you like.<br /></div><div><strong></strong> </div><div>Preheat the oven to 400 degrees Fahrenheit.<br /></div><div><strong></strong> </div><div><strong>Gather your ingredients:</strong><br /></div><div>2-2 1/2 cups oats (I used 2 )</div><div>3/4 cup wheat germ/rice crispies or omit if you like (I omitted since I didn't have on hand)<br />1 cup sunflower seeds/almonds/walnuts/cashews/ or a mixture<br />1/2 shredded coconut (unsweetened if possible)</div><div>2/3 cup brown sugar<br />1/2 cup honey<br />4 Tbsp butter<br />2 tsp vanilla extract (I also added almond flavoring)<br />1/2 tsp Kosher salt (I omit this)<br />approximately 8 oz. dried fruit cranberries/raisins/apricots/cherries/or a mixture<br /></div><div>Mix nuts and oats. Toast them in the oven for 5-10 minutes, stirring every few minutes so that they don’t get burned.... better if they are lightly toasted than biting into a granola that has burned nuts!<br />Meanwhile, prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray. I used plastic wrap and it works very well. You can use a smaller pan as well if you like them a bit thicker.<br />Mix all the dry ingredients together in a large bowl.</div><div><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNVWc8iVzwI/AAAAAAAAAJA/QPQYHCiJ_lg/s1600-h/pie+by+the+yard+035.jpg"><img id="BLOGGER_PHOTO_ID_5248195996056669954" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNVWc8iVzwI/AAAAAAAAAJA/QPQYHCiJ_lg/s200/pie+by+the+yard+035.jpg" border="0" /></a></div><div>Put the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly until you see it getting thick and carmel color. </div><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNVXb8o-tWI/AAAAAAAAAJI/NgWcjdc4Tmg/s1600-h/pie+by+the+yard+038.jpg"><img id="BLOGGER_PHOTO_ID_5248197078416274786" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNVXb8o-tWI/AAAAAAAAAJI/NgWcjdc4Tmg/s200/pie+by+the+yard+038.jpg" border="0" /></a></div><div>Add the carmel mixture (which should be quite sticky at this point) to the dry ingredients.<br />Mix everything REALLY WELL because you want to make sure the “glue” gets all over everything. </div><div>Dump your granola mixture into your prepared baking dish.<br />Spread out the mixture with a wooden spoon or spatula. You may need to oil you hands a bit if you want to spread it evenly without sticking.</div><div><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNVYEX2C82I/AAAAAAAAAJQ/--2Xcwp8sfI/s1600-h/pie+by+the+yard+039.jpg"><img id="BLOGGER_PHOTO_ID_5248197772913603426" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNVYEX2C82I/AAAAAAAAAJQ/--2Xcwp8sfI/s200/pie+by+the+yard+039.jpg" border="0" /></a><br />Now fold over the sides of the waxed paper or add a sheet on top(or plastic wrap as in my case), and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.<br />Wait 2-3 hours or until the granola has totally cooled. (I don't have patience and I put it in the fridge for a bit so I can speed up the process and wrap/store them.)<br />Then, open the waxed paper.<br />And carefully turn the granola onto a large cutting board, peeling away the rest of the paper.<br />Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.<br />I wrapped ours individually in plastic wrap, so you can grab one for a snack on the go. <a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNVZmDJ8GiI/AAAAAAAAAJo/CmmXzAFO5Rc/s1600-h/pie+by+the+yard+047.jpg"><img id="BLOGGER_PHOTO_ID_5248199450987076130" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNVZmDJ8GiI/AAAAAAAAAJo/CmmXzAFO5Rc/s200/pie+by+the+yard+047.jpg" border="0" /></a></div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-50332967497254881452008-09-18T07:34:00.001-07:002008-09-21T09:47:38.211-07:00Pretzel buns (Laugenbroetchen) and Pretzels<a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNKC_DiSyFI/AAAAAAAAAIw/w_CpV25JF5s/s1600-h/pie+by+the+yard+029.jpg"><img id="BLOGGER_PHOTO_ID_5247400535632562258" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNKC_DiSyFI/AAAAAAAAAIw/w_CpV25JF5s/s200/pie+by+the+yard+029.jpg" border="0" /></a> <a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNJ6rZgBUCI/AAAAAAAAAIg/td3s_e9VddQ/s1600-h/pie+by+the+yard+032.jpg"><img id="BLOGGER_PHOTO_ID_5247391401838202914" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNJ6rZgBUCI/AAAAAAAAAIg/td3s_e9VddQ/s200/pie+by+the+yard+032.jpg" border="0" /></a><br /><div><div><strong>Pre</strong><strong>tzel Buns and Pretzels</strong><br /><div><div><div><div><div><div><div><div>I love this recipe!!!... you can actually do 2 bread products from 1 recipe. Just the way I like it! I received this recipe from my sister-in-law who lived in Germany for quite some time and she in turn shared it with me. It is an awesome recipe that is quite similar to the bagel recipe. The rolls actually get boiled just like the bagels and then sliced on the top for a criss cross look which puffs up a bit to give it an unique look. I like to split the original recipe in two and do some soft pretzels as well. So here is the recipe for both the buns and the pretzels.</div><div><strong>Dough recipe</strong></div><div>7 cups unbleached all purpose flour</div><div>3 1/2 TBS butter (softened)</div><div>2 1/4 cups warm water</div><div>2 tsp salt ( using coarse salt as a topping)...(if you don't use salt as a topping adjust to 1 TBS salt)</div><div>2 tsp sugar</div><div>4 1/2 tsp yeast ( I always use instant)</div><div></div><div>In a mixing bowl add flour and yeast. Set aside. In a separate bowl mix salt, sugar and butter add warm water (butter doesn't need to melt). Pour liquid over flour all at once. Mix well and knead for 5-6 minutes using a mixer( kneading dough hook attachment). Form 16 rolls and let them rise on floured table for 20-25 minutes.</div><div><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNJ24veNzAI/AAAAAAAAAHw/4r_P41bT_Zg/s1600-h/pie+by+the+yard+007.jpg"><img id="BLOGGER_PHOTO_ID_5247387233028000770" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNJ24veNzAI/AAAAAAAAAHw/4r_P41bT_Zg/s200/pie+by+the+yard+007.jpg" border="0" /></a></div><div>Do not allow the dough to rise too much as it will collapse and get soggy in the boiling process. In a large pot, boil 6 cups of water with 4 1/2 tsp baking soda. Carefully transfer 2 buns at a time with a spatula into the boiling water. Boil rolls exactly 1 minute turning constantly. <a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJ4dd0LYTI/AAAAAAAAAII/bYwB6txvI8c/s1600-h/pie+by+the+yard+016.jpg"><img id="BLOGGER_PHOTO_ID_5247388963455066418" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJ4dd0LYTI/AAAAAAAAAII/bYwB6txvI8c/s200/pie+by+the+yard+016.jpg" border="0" /></a></div><div>Sprinkle with coarse salt and cut in the middle an X 1/2 in deep. Bake in preheated 375 oven for 20 minutes.</div><div><a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNJ5TJ9NbcI/AAAAAAAAAIQ/X6J_akgTAik/s1600-h/pie+by+the+yard+028.jpg"><img id="BLOGGER_PHOTO_ID_5247389885837176258" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNJ5TJ9NbcI/AAAAAAAAAIQ/X6J_akgTAik/s200/pie+by+the+yard+028.jpg" border="0" /></a></div><div><strong>If you want to make pretzels split the dough in 2 and make only 8 or 9 rolls and 8 or 9 pretzels.</strong></div><div><strong><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNJ2fT3l13I/AAAAAAAAAHo/zUEwHu0RHio/s1600-h/pie+by+the+yard+006.jpg"><img id="BLOGGER_PHOTO_ID_5247386796121511794" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNJ2fT3l13I/AAAAAAAAAHo/zUEwHu0RHio/s200/pie+by+the+yard+006.jpg" border="0" /></a></strong></div><div><strong>Pretzels</strong></div><div>Use half of dough and form 8 or 9 long ropes. Form into pretzel shapes.<a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNJ3YAWBsNI/AAAAAAAAAH4/3ZPsjb5995M/s1600-h/pie+by+the+yard+008.jpg"><img id="BLOGGER_PHOTO_ID_5247387770133000402" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNJ3YAWBsNI/AAAAAAAAAH4/3ZPsjb5995M/s200/pie+by+the+yard+008.jpg" border="0" /></a> </div><div>Let rise 20- 25 minutes. It is at this point that I use my rice cooker with the steaming plate to hold the pretzels and steam them instead of boiling them. (I have found out that it can help the pretzels keep its shape and make the pretzels shiny and chewy). Place some water in your rice cooker and put the steaming plate in place. When it starts steaming, add a pretzel and steam 2-3 minutes. Do each one separately.</div><div><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNJ4B6KkKmI/AAAAAAAAAIA/GexCXzXWs4Q/s1600-h/pie+by+the+yard+014.jpg"><img id="BLOGGER_PHOTO_ID_5247388490028821090" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNJ4B6KkKmI/AAAAAAAAAIA/GexCXzXWs4Q/s200/pie+by+the+yard+014.jpg" border="0" /></a> </div><div>Bake in a preheated oven at 375 for 10 or so minutes. Do not over bake as they will become hard. You can brush with melted butter or dip in melted cheese or marinara sauce or whatever you fancy!</div><div><a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNJ7PjzPdDI/AAAAAAAAAIo/JdEOMHvEXGA/s1600-h/pie+by+the+yard+030.jpg"><img id="BLOGGER_PHOTO_ID_5247392023078466610" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SNJ7PjzPdDI/AAAAAAAAAIo/JdEOMHvEXGA/s200/pie+by+the+yard+030.jpg" border="0" /></a> </div><div>Tip:You can also use a steam rack(the collapsible type) in a pot as well for steaming the pretzels.<a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNJ568AbiWI/AAAAAAAAAIY/s12kiTk6e8E/s1600-h/pie+by+the+yard+031.jpg"></a></div></div></div></div></div></div></div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-44817073846329525562008-09-18T07:34:00.000-07:002008-09-20T14:03:44.127-07:00Best-ever Bagels<a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNJo7_R85oI/AAAAAAAAAHI/ljkAPDBmlSw/s1600-h/pie+by+the+yard+020.jpg"><img id="BLOGGER_PHOTO_ID_5247371895648347778" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNJo7_R85oI/AAAAAAAAAHI/ljkAPDBmlSw/s200/pie+by+the+yard+020.jpg" border="0" /></a> <a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNJxfWXxPRI/AAAAAAAAAHY/enAkFxwmNUI/s1600-h/pie+by+the+yard+017.jpg"><img id="BLOGGER_PHOTO_ID_5247381299235208466" style="CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SNJxfWXxPRI/AAAAAAAAAHY/enAkFxwmNUI/s200/pie+by+the+yard+017.jpg" border="0" /></a><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNJyTViaEYI/AAAAAAAAAHg/IYFg8oT2fyM/s1600-h/pie+by+the+yard+022.jpg"><img id="BLOGGER_PHOTO_ID_5247382192364589442" style="CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SNJyTViaEYI/AAAAAAAAAHg/IYFg8oT2fyM/s200/pie+by+the+yard+022.jpg" border="0" /></a><br /><div>BAGELS!!! Who would have that you could make your bakery bagels at home!! Plump and flavorful.... right in your own kitchen. They freeze very well ( I actually recommend freezing them) and are great toasted as well as plain. Eat it anyway you like it...they are delicious either way. <div><div>I have done this recipe over and over....they always come out great! I like making my own bagels since you know exactly what goes in them. I love the fact that you can make a whole variety of them by varying the toppings. You can also implement some of the topping ingredients right into the dough as you shape them for the last rise. I love to knead in the dough some grated Swiss cheese or any kind of cheese I have on hand.<br /><br /><strong>BAGELS</strong><br />6 2/3 -7 cups white bread flour (I like to use King Arthur)</div><div>1 TBS salt</div><div>1 TBS instant yeast</div><div>2 TBS sugar</div><div>1 TBS oil</div><div>2 1/4 warm water </div><br /><div>Combine flour, salt and yeast in a mixer bowl( I use my Kitchenaid stand mixer here to do the heavy work of kneading). Add sugar and oil to the water and pour over the dry ingredients. Knead well for about 5-6 minutes using the kneading attachment on you mixer. Form into a ball and put into an oiled bowl turning once to coat dough. Cover with plastic and let rise one hour or until doubled. ( I usually preheat my oven for a minute until it is nice and cozy:)... turn off the oven and let the dough rise in the oven free from drafts).</div><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJnjWmTBJI/AAAAAAAAAGw/dGAgO4Wi4IA/s1600-h/pie+by+the+yard+003.jpg"><img id="BLOGGER_PHOTO_ID_5247370372899341458" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJnjWmTBJI/AAAAAAAAAGw/dGAgO4Wi4IA/s200/pie+by+the+yard+003.jpg" border="0" /></a></div><div>Punch dough down and form into an elongated shape and cut into approximately 15 pieces. Form each piece into a ball and then poke hole in the middle and stretch out a bit so that it has place to rise and still see the hole after it has risen.</div><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJn_weJEEI/AAAAAAAAAG4/TnUusHtIkl4/s1600-h/pie+by+the+yard+009.jpg"><img id="BLOGGER_PHOTO_ID_5247370860880793666" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJn_weJEEI/AAAAAAAAAG4/TnUusHtIkl4/s200/pie+by+the+yard+009.jpg" border="0" /></a></div><div>Let rise 20-25 minutes. In a large pot boil about 6-8 cups of water and add5 tsp baking soda along with 2 TBS sugar. Bring to boil and boil 2- 3 bagels at a time for about a minute on the top side of the bagel . I usually do not turn the bagel to boil on the underside as I noticed that it can get too soggy.</div><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJoayBFZ3I/AAAAAAAAAHA/n-RKDiglGt0/s1600-h/pie+by+the+yard+011.jpg"><img id="BLOGGER_PHOTO_ID_5247371325152257906" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJoayBFZ3I/AAAAAAAAAHA/n-RKDiglGt0/s200/pie+by+the+yard+011.jpg" border="0" /></a></div><div>Lift each bagel with a slotted spatula and drain all the water. Place on an oiled cookie sheet (bottom side down) or on a parchment lined cookie sheet ( I prefer the parchment as it makes the cleaning easier. Brush the bagels with a beaten egg and sprinkle your favorite toppings. Preheat oven to 375, place in middle rack, and bake for about 20 minutes or until nicely browned.</div><div><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJproyKm-I/AAAAAAAAAHQ/OJZNq2ANAY0/s1600-h/pie+by+the+yard+025.jpg"><img id="BLOGGER_PHOTO_ID_5247372714243169250" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SNJproyKm-I/AAAAAAAAAHQ/OJZNq2ANAY0/s200/pie+by+the+yard+025.jpg" border="0" /></a> </div><div>Tips for toppings: Dried onion flakes, sesame seeds, poppy seeds, sunflower seeds, grated Parmesan, Swiss, cheddar cheese, diced pickled jalapenos, even dried dill...maybe even sun dried tomatoes and basil...you get the idea:) Have fun and enjoy!</div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-67272997243326072252008-09-09T14:22:00.001-07:002008-09-09T15:08:22.541-07:00Thin crust Pizza<a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SMbxRsm7-lI/AAAAAAAAAGo/8lm1D0ro1sw/s1600-h/pie+by+the+yard+107.jpg"><img id="BLOGGER_PHOTO_ID_5244144102454065746" style="CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SMbxRsm7-lI/AAAAAAAAAGo/8lm1D0ro1sw/s200/pie+by+the+yard+107.jpg" border="0" /></a><br /><div>Pizza, Pizza, Pizza! Who doesn't like Pizza? </div><div>This pizza is so easy to make <strong><em>and </em></strong>it requires very little time to prepare. It is an ideal snack, appetizer or even light lunch for people on the go. It has become my husband's favorite pizza! The neat thing about this pizza is that you can get as creative as you want. You can make a cheese, a vegetarian, a meat lovers , or even a combo pizza. How about a gourmet pizza using high quality ingredients (various cheeses and meats)? Pizza margherita a favorite of mine...basil, cheese and thinly sliced tomatoes....yummm!</div><div><div><br /><p align="left"><strong>Pizza</strong></p><p align="left">2 burrito size flour tortillas</p><p align="left">cheese (you can experiment here with all sorts of cheeses or stick to mozzarella)</p><p align="left">olive oil about (1 TBS) + more for drizzling on top</p><p align="left">a pinch of kosher salt</p><p align="left">various toppings (diced bell pepper, onion,sliced mushrooms, chopped tomatoes( I used some garden fresh cherry tomatoes and yellow-pear tomatoes), basil, thinly sliced ham, sliced olives, etc.).</p><p align="left">Preheat oven to 500 degs.</p><p align="left"><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMbvFyOcDrI/AAAAAAAAAGQ/yVwcx-U-mX4/s1600-h/pie+by+the+yard+103.jpg"><img id="BLOGGER_PHOTO_ID_5244141698780237490" style="WIDTH: 138px; CURSOR: hand; HEIGHT: 130px" height="137" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMbvFyOcDrI/AAAAAAAAAGQ/yVwcx-U-mX4/s200/pie+by+the+yard+103.jpg" width="149" border="0" /></a>Brush both tortillas with some olive oil on both sides. Place some parchment paper on a baking sheet. Take one brushed tortilla and place on parchment paper. Sprinkle with about 1- 2 TBS of cheese. Place the second tortilla on top. Sprinkle with cheese add toppings. Drizzle some olive oil and sprinkle with a pinch of kosher salt.</p><p align="left"><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMbvjkTt5qI/AAAAAAAAAGY/75DezODPPmM/s1600-h/pie+by+the+yard+104.jpg"><img id="BLOGGER_PHOTO_ID_5244142210440357538" style="WIDTH: 136px; CURSOR: hand; HEIGHT: 130px" height="123" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMbvjkTt5qI/AAAAAAAAAGY/75DezODPPmM/s200/pie+by+the+yard+104.jpg" width="158" border="0" /></a><br /><br />Bake for 6-7 minutes at 500 degs. Take out and cut with pizza cutter. </p><p align="left"><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMbwA9qDMwI/AAAAAAAAAGg/19J3nzaYLb8/s1600-h/pie+by+the+yard+108.jpg"><img id="BLOGGER_PHOTO_ID_5244142715461120770" style="WIDTH: 155px; CURSOR: hand; HEIGHT: 131px" height="138" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMbwA9qDMwI/AAAAAAAAAGg/19J3nzaYLb8/s200/pie+by+the+yard+108.jpg" width="190" border="0" /></a></p></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-48317881367705199102008-09-09T12:38:00.001-07:002008-09-20T14:04:05.308-07:00Garden Vegetable Rice<a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMbWBqrYWfI/AAAAAAAAAGA/JSXuDh38K1s/s1600-h/pie+by+the+yard+110.jpg"><img id="BLOGGER_PHOTO_ID_5244114140243974642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMbWBqrYWfI/AAAAAAAAAGA/JSXuDh38K1s/s200/pie+by+the+yard+110.jpg" border="0" /></a>I had a few garden vegetables that I wanted to use...and what better way to use it than in a quick rice dish. You can use a variety of garden fresh vegetables. In this recipe, I used yellow squash, zucchini, bell peppers (red, yellow and orange for color), onions, carrots and a jalapeno pepper for some zippy taste. You can easily experiment with all sorts of vegetables you may have at hand.<br /><div><div><div><div><strong>Garden Vegetable Rice</strong></div><div></div><div>1 small yellow squash</div><div>1 small zucchini</div><div>1/2 yellow onion</div><div>1/2 bell pepper each color</div><div>1 carrot</div><div>1 jalapeno</div><div>1 cup Uncle Ben's rice</div><div>2 TBS cream cheese softened</div><div>2 cups water</div><div>1 TBS olive oil</div><div>1-2 TBS butter</div><div>3 garlic cloves minced</div><div>salt </div><div>pepper</div><div></div><div></div><img id="BLOGGER_PHOTO_ID_5244112471125725314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMbUggulEII/AAAAAAAAAFo/qY01XzI4Uns/s200/pie+by+the+yard+098.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5244112976158583554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SMbU96Hy6wI/AAAAAAAAAFw/NeXO_kns7Qc/s200/pie+by+the+yard+099.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5244113640819004242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMbVkmLME1I/AAAAAAAAAF4/gXXOf43gx_M/s200/pie+by+the+yard+100.jpg" border="0" />Dice all vegetables. In a small bowl mix water and cream cheese whisk to get any lumps out and blend the two together. Set aside. In a 12 inch frying pan, heat oil and butter. Add all diced vegetables including garlic and saute till soft on medium heat. Add rice and stir to mix well. Add water and cream cheese mix cover and cook till done(about 15min). Fluff with a fork and serve immediately.<br /><br /><div><em>Tip: If you want a yellow look to the rice add a pinch of turmeric to the rice while cooking.</em></div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-77972242830489990632008-09-09T08:24:00.001-07:002008-09-20T14:04:28.434-07:00Baked Ribs<a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMabjnPVVeI/AAAAAAAAAFg/cdk9XNbMXoY/s1600-h/pie+by+the+yard+094.jpg"><img id="BLOGGER_PHOTO_ID_5244049852250543586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMabjnPVVeI/AAAAAAAAAFg/cdk9XNbMXoY/s200/pie+by+the+yard+094.jpg" border="0" /></a>I <strong>LOVE</strong> ribs!! Any kind will do...beef, pork,lamb!... maybe even chicken?!:) <div><div><div><div>This recipe is easy in that you bake it in the oven and you don't have to watch it too closely. You can always tenderize it with a splash of vinegar. I use a homemade BBQ sauce to glaze it at the last minute.I bake it some more so the sauce penetrates the ribs. </div><div><strong>Ribs</strong></div><div>A rack or two of baby back ribs</div><div>I also substitute the larger ribs and cut them in smaller sizes</div><div>salt and pepper to taste</div><div>A splash or two of vinegar</div><div></div><br /><div>Cut up ribs in small pieces </div><div>Season with seasoning</div><div>Place ribs in a 13x 9 baking pan (or larger)</div><div>Pour some vinegar over the ribs.</div><div>Cover the pan and bake at 300 deg for 1 1/2 hours</div><div>Pour off any liquid that has accumulated in the pan.<br /><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SMaZ-hrSMZI/AAAAAAAAAFQ/F6wKHkWvDiE/s1600-h/pie+by+the+yard+095.jpg"><img id="BLOGGER_PHOTO_ID_5244048115590377874" style="CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SMaZ-hrSMZI/AAAAAAAAAFQ/F6wKHkWvDiE/s200/pie+by+the+yard+095.jpg" border="0" /></a><br />Place ribs in oven and increase oven temp to 375....leave the ribs uncovered so as to dry up a bit another 15 minutes.</div><div>Take ribs out and glaze with BBQ sauce ...bake for an additional 15 minutes.</div><div>Turn ribs over and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">reglaze</span> with BBQ sauce if necessary and bake until it looks just right!:)</div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-12747198493232105192008-09-09T07:56:00.000-07:002008-09-20T14:04:47.099-07:00Tangy BBQ Sauce<a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMaUUBSvdZI/AAAAAAAAAFA/6iXJrx8HDLI/s1600-h/pie+by+the+yard+092.jpg"><img id="BLOGGER_PHOTO_ID_5244041887784859026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMaUUBSvdZI/AAAAAAAAAFA/6iXJrx8HDLI/s200/pie+by+the+yard+092.jpg" border="0" /></a>BBQ sauce .... an easy way to make your own! <div><div><div>Making BBQ sauce is quite easy to make with ingredients you readily have on hand. I came up with this recipe when I needed some BBQ sauce for basting some ribs I was making that day. I am sure you can adjust the recipe to your own liking. I like mine on the tangy side and added a bit more acid in the form of vinegar to offset the sweetness. You can easily use honey instead of the preserves and adjust the heat to your liking. I like the chipotle flavor for its smokiness but, you can use any chile flavor or even omit.<br /><div><strong>Tangy BBQ Sauce</strong></div><div>2 TBS molasses</div><div>1 cup ketchup</div><div>1/2 cup vinegar</div><div>3 garlic cloves crushed</div><div>2 TBS dried chopped onion</div><div>1 1/2 tsp coarse black pepper</div><div>2 TBS apricot preserves</div><div>2 tsp Dijon mustard</div><div>1 tsp chipotle powder<br /><img id="BLOGGER_PHOTO_ID_5244039838658354610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SMaScvs6XbI/AAAAAAAAAEw/_TnuqpP7DMs/s200/pie+by+the+yard+089.jpg" border="0" /> In a medium saucepan, place all ingredients and simmer for a half hour or so until thickened. It will thicken a bit more as it cools off. It makes about a cup of BBQ sauce. You can easily double or triple the recipe.</div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-65286607519215490282008-09-04T14:28:00.000-07:002008-09-20T14:05:14.482-07:00Crisp Seeded Mega-Crackers<a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SMBab3xwSxI/AAAAAAAAAEg/3pWk-EcRERc/s1600-h/pie+by+the+yard+064.jpg"><img id="BLOGGER_PHOTO_ID_5242289401134861074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SMBab3xwSxI/AAAAAAAAAEg/3pWk-EcRERc/s200/pie+by+the+yard+064.jpg" border="0" /></a> I love all sorts of crackers and I recently came across a cracker recipe that caught my attention....A Mega-cracker?! Wow...I was thrilled to try it! The following recipe makes crisp large sized crackers that look lovely as an addition to any bread basket. They go wonderfully well with dips , soft cheeses, hummus or even with eggplant dip. So here goes...<br /><br /><div><div><div><div><div><strong>Dough</strong></div><div></div><div>3 cups unbleached all-purpose flour</div><div>1 1/4 tsp salt</div><div>1/2 tsp baking powder</div><div>2/3 toasted sesame seeds or a blend of your favorite small seeds) I used sesame (I used untoasted) and poppy seeds</div><div>1 tsp freshly ground black pepper</div><div>2 TBS olive oil</div><div>1 cup cool water<br /></div><div>In a medium size bowl, whisk together flour, salt, baking powder, seeds, and pepper. Stir in the olive oil, mixing thoroughly, then add the water, tossing with a fork until the dough becomes cohesive. <a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SMBYEor4esI/AAAAAAAAAEA/DtuNfvPkLLQ/s1600-h/pie+by+the+yard+043.jpg"><img id="BLOGGER_PHOTO_ID_5242286802923453122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 126px; CURSOR: hand; HEIGHT: 115px" height="136" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SMBYEor4esI/AAAAAAAAAEA/DtuNfvPkLLQ/s200/pie+by+the+yard+043.jpg" width="150" border="0" /></a></div><div></div><div><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMBYbPFsEeI/AAAAAAAAAEI/pJ_VSyWxjF8/s1600-h/pie+by+the+yard+055.jpg"><img id="BLOGGER_PHOTO_ID_5242287191189361122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 128px; CURSOR: hand; HEIGHT: 118px" height="141" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMBYbPFsEeI/AAAAAAAAAEI/pJ_VSyWxjF8/s200/pie+by+the+yard+055.jpg" width="166" border="0" /></a><a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SMBZcK1axRI/AAAAAAAAAEY/ei4oVas1SHo/s1600-h/pie+by+the+yard+076.jpg"><img id="BLOGGER_PHOTO_ID_5242288306738873618" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 126px; CURSOR: hand; HEIGHT: 116px" height="130" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SMBZcK1axRI/AAAAAAAAAEY/ei4oVas1SHo/s200/pie+by+the+yard+076.jpg" width="157" border="0" /></a>Turn out the dough onto a lightly floured surface and knead and turn it over a few times to smooth it out. Divide the dough into eight pieces and allow to rest , covered , for 15 minutes. </div><div></div><div></div><div></div><div></div><div>Preheat the oven to 450 deg. </div><div>If you have a baking stone be sure to use it (that is what I used). Just preheat the stone as well. It will make the crispiest crackers. (If you do not have a baking stone, bake these on a lightly greased or parchment-lined baking sheet set on the middle rack of your oven. Just increase your baking time by a couple more minutes on each side).<br /></div><div>Roll one or two pieces of dough ( as many as will fit on your baking stone at once) as thin as possible; you'll make make rounds 8 to 9 inches across. Using a peel or giant spatula, transfer the rounds to the stone and bake them for about 4 minutes(mine took about 5-6 min), then flip them over and bake about 2 minutes(mine took an additional 3 min.). </div><div>Just make sure they are golden brown on both sides. </div><div>Remove the crackers from the oven as soon as they are brown and transfer to a rack to cool. Store crackers airtight.</div><div></div></div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-30528855577810736282008-09-04T13:37:00.000-07:002008-09-20T14:05:29.703-07:00Picnic Wraps<a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMBOx941SjI/AAAAAAAAADw/x3NIWwNKVCA/s1600-h/pie+by+the+yard+082.jpg"><img id="BLOGGER_PHOTO_ID_5242276586592750130" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMBOx941SjI/AAAAAAAAADw/x3NIWwNKVCA/s200/pie+by+the+yard+082.jpg" border="0" /></a><br /><div><em>Picnic Wraps...a different sort of bread to take along with you on a picnic or for that matter anywhere you wish! I originally got this recipe from a King Arthur cookbook. I like to try new recipes and I was pretty pleased with the results. I think this wrap can go a long way...stuff it with any of your favorite sandwich fillings. It goes great with thinly sliced bbq beef and cucumber sauce...yumm.</em><br /><div><img id="BLOGGER_PHOTO_ID_5242271256219454210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="206" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMBJ7ssziwI/AAAAAAAAADQ/9TboGuDqC-0/s320/pie+by+the+yard+083.jpg" width="263" border="0" /><br /><br /><div><strong>Wraps</strong></div><div>2 cups unbleached bread flour</div><div>3 TBS oil</div><div>1/2 -3/4 cups water ( I used a bit over 1/2 cup)</div><div>1/2 tsp salt<br /></div><div>In a medium size bowl, mix together the flour an oil. Gradually mix the water and salt. Knead briefly, just until the dough is smooth. Divide the dough into eight pieces. Round them into balls, flatten slightly, and let them rest, covered, for at least 30 minutes.</div><div></div><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMBKa3RChOI/AAAAAAAAADY/1ChCaCXmcmU/s1600-h/pie+by+the+yard+052.jpg"><img id="BLOGGER_PHOTO_ID_5242271791631729890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 100px; CURSOR: hand; HEIGHT: 95px" height="152" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SMBKa3RChOI/AAAAAAAAADY/1ChCaCXmcmU/s200/pie+by+the+yard+052.jpg" width="200" border="0" /></a><a href="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMBK5rY2YbI/AAAAAAAAADg/YFp5NbfSVpo/s1600-h/pie+by+the+yard+072.jpg"><img id="BLOGGER_PHOTO_ID_5242272321019208114" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 104px; CURSOR: hand; HEIGHT: 95px" height="140" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SMBK5rY2YbI/AAAAAAAAADg/YFp5NbfSVpo/s200/pie+by+the+yard+072.jpg" width="186" border="0" /></a> <a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SMBLbALHB3I/AAAAAAAAADo/pIFKVf5WynM/s1600-h/pie+by+the+yard+080.jpg"><img id="BLOGGER_PHOTO_ID_5242272893534406514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 120px; CURSOR: hand; HEIGHT: 96px" height="187" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SMBLbALHB3I/AAAAAAAAADo/pIFKVf5WynM/s200/pie+by+the+yard+080.jpg" width="200" border="0" /></a><br /><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div>Preheat an ungreased frying pan over medium heat. Working with one piece of dough at a time, roll it out until it is about 8 inches in diameter. Fry (dry-fry) the wrap for about 45 seconds on each side (it may take a bit longer just check) until it's a mottled brown. Cool and store in an airtight container.<span style="font-size:0;"></span></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-64414035883528842812008-09-02T10:41:00.000-07:002008-09-20T14:05:49.854-07:00Pie by the Yard<a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SL2U4Kf6IZI/AAAAAAAAADA/dh_nDT6wFM4/s1600-h/pie+by+the+yard+035.jpg"><img id="BLOGGER_PHOTO_ID_5241509233940898194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SL2U4Kf6IZI/AAAAAAAAADA/dh_nDT6wFM4/s320/pie+by+the+yard+035.jpg" border="0" /></a>This recipe was given to me by my sister. The recipe is actually from a mennonite collection. It is a wonderful and quick alternative to an apple strudel. The dough is quite flaky and buttery...<br /><div><strong>Dough </strong></div><strong><div></strong></div>2 1/2 cup all purpose flour<br />1 teaspoon baking soda<br />1 cup butter<br />1 teaspoon salt<br />2 egg yolks<br />enough buttermilk to make 3/4 cup with the egg yolks in the cup.<br />I also add a half packet of vanilla sugar.(my addition to the original recipe) <div></div><div>Mix together the flour and the soda and the salt.<br />Cut the butter into the flour mixture.</div><div>Add the yolk and the buttermilk which has been stirred together.<br />Stir together with a fork as well as you can.<br />Turn the dough onto the countertop and form into a ball.<br />Flatten into a disc and put it in the refrigerator for an hour.<br />Peel and slice enough apples to make 8 cups.<br />Toss the apples with 1 1/2 tablespoons minit tapioca.<br />Add 3/4 cup sugar.</div><div>( At this point I also add some cinnamon (2tsp). vanilla or even some grated peel (lemon or orange... you may omit or do as you like)<br /></div><div>Set aside.</div><br /><div>Preheat the oven to 375 F<br />Divide the dough into two pieces.<br />Line two cookie sheets with parchment paper<br />Roll each piece of dough roughly the size of the cookie sheet.<br />Roll the dough onto a rolling pin and transfer onto the two cookie sheets.<br />Divide the apple mixture between the two pieces of dough.<br />Fold first one long side over and then the other and then fold the ends onto the top last.<br />Take the two egg whites and beat them until soft peaks form.<br />With your fingers spread the egg white over top the pies as shown.Bake for 35 to 40 minutes or until golden brown.</div><br /><div><strong>Glaze</strong></div><div>1 cup icing sugar<br />2 tablespoons hot water<br />a drip of vanilla</div><br /><div>Stir together until no lumps remain and then drizzle over the pie as soon as it comes out of the oven. Let cool completely and then slice. <img id="BLOGGER_PHOTO_ID_5241509999745014978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SL2VkvV1nMI/AAAAAAAAADI/27MhOxrysNA/s320/pie+by+the+yard+042.jpg" border="0" /></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-62105351944916783442008-08-29T12:44:00.001-07:002008-09-20T14:06:17.415-07:00Eggplant Dip<a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SMBRHablX3I/AAAAAAAAAD4/9tKXIMqwHT0/s1600-h/garden+and+eggplant+salad+038.jpg"><img id="BLOGGER_PHOTO_ID_5242279154055208818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 92px; CURSOR: hand; HEIGHT: 136px" height="173" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SMBRHablX3I/AAAAAAAAAD4/9tKXIMqwHT0/s200/garden+and+eggplant+salad+038.jpg" width="114" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_PDI8oNcmvWE/SLmvKXZny1I/AAAAAAAAAC4/gn2SBtHWqtk/s1600-h/garden+and+eggplant+salad+042.jpg"></a>Eggplant is a wonderful summer vegetable that can be used in a variety of ways. But, grilling the eggplant and making into a dip brings it to a new level. The smoky flavor permeates through every bite. It is an easy dish that freezes very well and can be such a treat during the winter months! This recipe requires only 4 ingredients and is so easy to make. I hope you enjoy it as well...<br /><br /><div><br /><div><div><div><div><div><div><div><div><div><div><div><div><div><strong><span style="font-family:lucida grande;"></span></strong></div><div><strong><span style="font-family:lucida grande;">Eggplant Dip</span></strong></div><div><strong></strong></div><br /><div><strong>2 large eggplants</strong></div><div><strong>4-5 TBS oil</strong></div><div><strong>2-3 tsp salt (or to taste)</strong></div><div><strong>1/4 of an onion</strong></div><br /><div><strong>Wash and then pierce eggplants with a fork. Preheat grill on high. Place eggplants onto hot grill. Grill for 1o minutes or so and turn on the other side and grill for 10 minutes or so until skin is charred and hard. Place eggplants in a covered container so as to steam and soften the skin. It becomes easier to peel that way.</strong></div><p><strong><img id="BLOGGER_PHOTO_ID_5240030969579535602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 217px; CURSOR: hand; HEIGHT: 188px; TEXT-ALIGN: center" height="240" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SLhUZ2nVfPI/AAAAAAAAABI/OPNS8DybUXA/s320/garden+and+eggplant+salad+030.jpg" width="494" border="0" />Peel the skin and cut off the ends. The eggplant at this point is soft and can be easily pureed. I use a wooden cleaver to chop and macerate the eggplant to a fine consistency. (almost like applesauce)</strong></p><img id="BLOGGER_PHOTO_ID_5240032189872763378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 214px; CURSOR: hand; HEIGHT: 140px; TEXT-ALIGN: center" height="200" alt="" src="http://4.bp.blogspot.com/_PDI8oNcmvWE/SLhVg4j6cfI/AAAAAAAAABQ/ru79MT0gyFc/s320/garden+and+eggplant+salad+033.jpg" width="290" border="0" /> <img id="BLOGGER_PHOTO_ID_5240033007827826178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 216px; CURSOR: hand; HEIGHT: 139px; TEXT-ALIGN: center" height="230" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SLhWQfrmNgI/AAAAAAAAABY/0D3pD28l_VM/s320/garden+and+eggplant+salad+035.jpg" width="308" border="0" /><strong>Place smashed eggplant into a bowl and add 1 TBS of oil at a time and mix to incorporate until all the oil is used up. Add salt to taste and minced onion. If you want to keep some for later, do not add salt, oil and onion. Freeze in a container or a plastic bag and defrost at a later time. </strong><br /><img id="BLOGGER_PHOTO_ID_5240037345744751554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 176px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" height="282" alt="" src="http://3.bp.blogspot.com/_PDI8oNcmvWE/SLhaM_rli8I/AAAAAAAAABw/M4o6iSe19Bc/s320/garden+and+eggplant+salad+041.jpg" width="222" border="0" /> <strong>The dip can be eaten spread on a good crusty bread. You can also use pita bread triangles or any bread for that matter.. it is good either way.We like it spread on good bread with a slice of tomato on top (or diced tomatoes). Enjoy!</strong></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-35608339083592542332008-08-25T14:12:00.000-07:002008-09-11T08:07:35.255-07:00Parmesan Sesame Crackers<a href="http://1.bp.blogspot.com/_PDI8oNcmvWE/SLS1O43HHYI/AAAAAAAAAA8/YLvRenyuzRg/s1600-h/garden+my+birthday+080.jpg"><img id="BLOGGER_PHOTO_ID_5239011533925064066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_PDI8oNcmvWE/SLS1O43HHYI/AAAAAAAAAA8/YLvRenyuzRg/s320/garden+my+birthday+080.jpg" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_PDI8oNcmvWE/SLMjJmwucPI/AAAAAAAAAAU/P-tft7znMeY/s1600-h/glen+and+evelyn+008.jpg"><img id="BLOGGER_PHOTO_ID_5238569439492731122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 142px; CURSOR: hand; HEIGHT: 88px" height="255" alt="" src="http://2.bp.blogspot.com/_PDI8oNcmvWE/SLMjJmwucPI/AAAAAAAAAAU/P-tft7znMeY/s320/glen+and+evelyn+008.jpg" width="320" border="0" /></a> Parmesan sesame crackers.....yummy and great! I found this recipe when I ran out of crackers and thought there must be a recipe for crackers that are easy to make and yet delicious. This recipe really fits the category. It is definitely a keeper! In this photo, I did not sprinkle with cheese on top ( I forgot) and yet they still came out great:)<br /><strong></strong></div><div><strong>Parmesan Sesame Crackers</strong><br /></div><div></div><div>2 cups All-purpose flour </div><div>1 tsp Baking powder </div><div>1/2 tsp Salt </div><div>2/3 cup Warm water </div><div>1/3 cup Vegetable oil </div><div>1 Egg white blended with 2 Tbs water </div><div>6 TBS Sesame seeds</div><div>3 TBS poppy seeds</div><div>1 /3 cup shredded Parmesan cheese<br /></div><div></div><div>These crackers are excellent served with salad, soup, cheese or spreads. Makes about 4 dozen. I usually mix in my parmesan and seeds into the dough. But you may do as you like.</div><div><br /><br /></div><div>Preheat oven to 400 F. Lightly grease two 14x17-inch baking sheets. Combine flour, baking powder and salt, most of the seeds and cheese in large bowl. Stir in water and oil, mixing until smooth dough forms. Halve dough. Flatten 1 piece into large square directly on 1 prepared sheet. Cut into 2 3/4 x 3 1/4-inch pieces, leaving in place on baking sheet. Pierce all over with fork. Brush generously with egg white mixture. Sprinkle with extra cheese and seeds. Repeat with remaining half of dough. Bake until crackers are dry and golden, 10 to 12 minutes. Recut if necessary. Cool on racks. Store crackers in airtight container. Bon Appetit.</div>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0tag:blogger.com,1999:blog-4757404590905892953.post-89241511974767243632008-02-15T08:40:00.000-08:002012-02-15T08:51:19.772-08:00Winter scenes<a href="http://1.bp.blogspot.com/-6DB32QA_V4U/Tzvh3XPGnRI/AAAAAAAAITQ/STvB9xXufDA/s1600/Downloads2.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 133px;" src="http://1.bp.blogspot.com/-6DB32QA_V4U/Tzvh3XPGnRI/AAAAAAAAITQ/STvB9xXufDA/Downloads2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5709405293868653842" /></a><br /><a href="http://4.bp.blogspot.com/-qZOzAS6Wfjw/Tzvh3NIKnyI/AAAAAAAAITE/sMFXBSbyMZ4/s1600/Downloads.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 133px;" src="http://4.bp.blogspot.com/-qZOzAS6Wfjw/Tzvh3NIKnyI/AAAAAAAAITE/sMFXBSbyMZ4/Downloads.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5709405291155201826" /></a><br /><a href="http://1.bp.blogspot.com/-3XHh5qhAkAc/Tzvh2pdxxMI/AAAAAAAAIS4/qTxdKF-qDfI/s1600/winter%2Bscenes%2B2012%2B045.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 200px;" src="http://1.bp.blogspot.com/-3XHh5qhAkAc/Tzvh2pdxxMI/AAAAAAAAIS4/qTxdKF-qDfI/winter%2Bscenes%2B2012%2B045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5709405281582171330" /></a>Elliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.com0