tag:blogger.com,1999:blog-54366497829870819472024-03-05T01:09:04.079-08:00He Might Like ItReneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-5436649782987081947.post-5256693757329658352016-08-31T08:13:00.000-07:002016-08-31T08:13:31.006-07:00Pumpkin Spice Coffee<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Yesterday, I discovered a half cup of homemade pumpkin puree in my freezer from last year. </span><br />
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<span style="font-size: large;">Pumpkins happen to be one of my favorite things about fall.</span><br />
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<span style="font-size: large;">We had some large unexpected expenses this summer, so I am trying to stick to a pretty strict budget. While we do not buy many processed foods, my dairy-free coffee creamer is an exception and I opted not to buy it for a while to save some money.</span><br />
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<span style="font-size: large;">When I had to cut sugar completely out of my diet a few years ago, I only added almond milk to my coffee. I could do that again.</span><br />
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<span style="font-size: large;">Seeing the pumpkin in the freezer, I realized I would not have to! I discovered a recipe at <a href="http://accordingtoelle.com/">accordingtoelle.com</a> for <a href="http://www.accordingtoelle.com/homemade-pumpkin-spice-latte-syrup/" target="_blank">Homemade Pumpkin Spice Latte Syrup</a> last fall. I liked it in my coffee and my eldest son loved it in hot cocoa. </span><br />
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<span style="font-size: large;">This morning, I whipped up a double batch using my homemade pumpkin puree and freshly grated nutmeg. I plan to freeze half of the syrup in tablespoon portions (using an ice tray), as the syrup should be used within 2 weeks and I doubt I will make it through the double batch in that time.</span><br />
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<span style="font-size: large;">Coffee + almond milk + 1 scant tablespoon of pumpkin spice latte syrup = Yum!</span><br />
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<span style="font-size: large;">I must confess, I always got excited when Starbucks began offering their seasonal pumpkin spice lattes in the fall. However, it is my understanding that when Starbucks began using real pumpkin in their syrup, they also added condensed skim milk. </span><br />
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<span style="font-size: large;">Elle's recipe allows me to treat myself to a pumpkin spice latte without dairy and at a fraction of the cost. Sweet! If you missed the link above, the recipe may be found <a href="http://www.accordingtoelle.com/homemade-pumpkin-spice-latte-syrup/" target="_blank">HERE</a>.</span><br />
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<span style="font-size: large;">Wishing you all a fantastic day!</span><br />
<span style="font-size: large;">Renee</span>Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com2tag:blogger.com,1999:blog-5436649782987081947.post-14336742512819765302015-10-14T07:34:00.000-07:002018-01-08T14:22:30.812-08:00The Daring Cooks' October 2015 Challenge: Have a Rice Day<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">For the month of October, Sawsan from <a href="http://chefindisguise.com/" target="_blank">Chef in Disguise</a> challenged us to prepare a rice based main meal that represents our own culture, or one from a cuisine that we would like to explore.</span><br />
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<span style="font-size: large;">I chose to share a Dutch Meatball Soup recipe. This soup reminds my husband of his grandmother. It reminds me of the winter we visited his Dutch relatives. It was one of the coldest winters they had in years, so the pond behind his Aunt and Uncle's home had frozen over. I had such a wonderful time watching everyone ice skating on the pond. (Seven months pregnant at the time, I did not dare join the fun.) That evening, his aunt made balletjessoep (meatball soup) for dinner. </span><br />
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<span style="font-size: large;">Rice has been a favorite staple in our household for as long as I can remember. On our first date, my husband brought everything he needed to my apartment to cook a chicken stir-fry dinner, including chop sticks. I can still remember him laughing as he taught me to pick the rice up with the chopsticks. </span><br />
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<span style="font-size: large;">In 2013, I began having some health issues that turned out to be food related. The long list of foods I need to avoid and/or limit discouraged me from <a href="http://www.thedaringkitchen.com/" target="_blank">The Daring Kitchen</a> Challenges. Now, I am ready to face the challenge of adapting the recipes so they better fit my dietary needs. Rice is one of the foods I need to limit, so a small bowl of meatball soup was a real treat for me. </span><br />
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<span style="font-size: large;">This recipe was adapted from the book, <a href="http://www.amazon.com/Dutch-Touches-Carol-Van-Klompenburg-ebook/dp/B004IARVJQ/ref=sr_1_1?ie=UTF8&qid=1444695915&sr=8-1&keywords=dutch+touches" target="_blank">Dutch Touches</a>. According to this cookbook, the original recipe was submitted by Marian Schoolland from Grand Rapids, Michigan. I adapted the recipe to make it gluten-free and egg-free. The rice does a wonderful job of thickening this soup and I love the touch of nutmeg.</span><br />
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<span style="font-size: large;">First, I chopped 2 stalks of celery. Then, I peeled the carrots. </span></div>
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<span style="font-size: large;">The <a href="http://www.amazon.com/Genius-Nicer-Dicer-10-piece-Multi-Chopper/dp/B00577X0XA/ref=sr_1_13?ie=UTF8&qid=1444696097&sr=8-13&keywords=genius+chopper" rel="nofollow" target="_blank">Genius Nicer Dicer</a> my mom gave me for Christmas made chopping the carrots and onion a breeze. </span></div>
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<span style="font-size: large;">I just sliced them and diced them.</span></div>
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<span style="font-size: large;">I set the veggies aside.</span></div>
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<span style="font-size: large;">Next, I brought the water to a boil, added the rice </span></div>
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<span style="font-size: large;">and set the timer for 20 minutes.</span></div>
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<span style="font-size: large;">While the rice was cooking, I measured the bread crumbs, </span></div>
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<span style="font-size: large;">nutmeg and salt in a small bowl and mixed them well.</span></div>
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<span style="font-size: large;">I mixed the ground beef and bread crumb mixture together </span></div>
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<span style="font-size: large;">in a medium-sized bowl.</span></div>
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<span style="font-size: large;">Then rolled the beef mixture into meatballs. </span><br />
<span style="font-size: large;">I like small meatballs, so these were 1/2- to 3/4-inch in diameter. </span></div>
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<span style="font-size: large;">I placed the flour on a dinner plate, lightly dusted the meatballs with flour, and then set them aside on a clean plate.</span></div>
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<span style="font-size: large;">When the timer for the rice went off, I added the vegetables and the meatballs to the pot and let the soup boil for 20 minutes.</span></div>
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<span style="font-size: large;">Normally, I use this 20 minutes to clean my kitchen. However, I purchased 2.5 pounds of ground beef (as it was $1.00 less a pound.) So, I mixed a second batch of meatballs.</span></div>
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<span style="font-size: large;">I put them on a baking tray lined with wax paper and froze them and then transferred them to a Ziplock freezer bag. </span><br />
<span style="font-size: large;">They are all ready for the next time I make my hubby meatball soup. All I have to do is take them out the night before.</span><br />
<span style="font-size: large;">By the time the meatballs went in the freezer, our soup was done.</span></div>
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<span style="font-size: large;">We sprinkled the top with freshly ground pepper (after this photo was taken) and enjoyed!</span><br />
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<span style="font-size: large;"> My youngest is not a big fan of this soup, but he ate some anyway. I haven't told my eldest son I made it. He's at college and would be disappointed that he missed out!</span></div>
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<span style="font-size: x-large;"><b>Dutch Meatball Soup</b></span><br />
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<span style="font-size: large;">Serves 8-10</span></div>
<span style="font-size: large;"><b><u><br /></u></b></span>
<span style="font-size: large;"><b><u>Mandatory Items</u></b>:</span><br />
<div>
<span style="font-size: large;">Large Pot</span><br />
<span style="font-size: large;">Cutting board</span><br />
<span style="font-size: large;">Knife</span><br />
<span style="font-size: large;">Veggie Peeler</span><br />
<span style="font-size: large;">Wooden spoon (or large plastic spoon to stir soup)</span><br />
<span style="font-size: large;">Fork</span><br />
<span style="font-size: large;">Small bowl (to mix bread crumbs and spices)</span><br />
<span style="font-size: large;">Medium bowl (to mix ground beef)</span><br />
<span style="font-size: large;">Measuring cups</span><br />
<span style="font-size: large;">2 Plates (1 for the flour and 1 to put the floured meatballs onto)</span><br />
<span style="font-size: large;"><b><u><br /></u></b></span>
<span style="font-size: large;"><b><u>Ingredients</u>:</b></span><br />
<div>
<span style="font-size: large;">10 cups water</span><br />
<span style="font-size: large;">1/2 cup rice</span><br />
<span style="font-size: large;">1 to 1 1/4 lbs. ground beef</span><br />
<span style="font-size: large;">1/4 cup gluten-free bread crumbs* </span><br />
<span style="font-size: large;">1/2 tsp. nutmeg</span><br />
<span style="font-size: large;">1 1/4 tsp. salt</span><br />
<span style="font-size: large;">1/4 cup gluten-free flour**</span><br />
<span style="font-size: large;">3 large carrots</span><br />
<span style="font-size: large;">2 stalks celery</span><br />
<span style="font-size: large;">fresh ground pepper (optional)</span><br />
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;"><b><u>Directions</u>:</b></span><br />
<div>
<span style="font-size: large;">1. Peel carrots and chop into small pieces.</span></div>
<div>
<span style="font-size: large;">2. Finely chop celery, carrots and onion. Set aside.</span></div>
<div>
<span style="font-size: large;">3. Bring 10 cups of water to a boil.</span></div>
</div>
<div>
<span style="font-size: large;">4. Add 1/2 cup rice to boiling water and boil for 20 minutes.</span></div>
<div>
<span style="font-size: large;">5. While rice is cooking, combine bread crumbs, nutmeg, and salt in a small bowl. Mix well.</span></div>
<div>
<span style="font-size: large;">6. Place beef in a medium-sized bowl and mix in the bread crumb mixture.</span></div>
<div>
<span style="font-size: large;">7. Pinch off small amount of the meatball mixture and roll into meatballs. (I prefer mine small, roughly 1/2- to 3/4-inch diameter.)</span></div>
<div>
<span style="font-size: large;">8. Pour flour onto a dinner plate or into a pie dish.</span></div>
<div>
<span style="font-size: large;">9. Lightly dust meatballs with flour and set on a clean dinner plate. (I pour about 1/3 of the meatballs onto the flour at a time, then pick each one up and quickly roll it in my hands. This spreads the flour into a light coating.)</span></div>
<div>
<span style="font-size: large;">10. When the timer goes off for the rice, add the vegetables and the meatballs. Stir and cook for 20 minutes. </span></div>
<div>
<span style="font-size: large;">11. Serve and enjoy! We like ours with freshly ground pepper sprinkled on top.</span><br />
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">* I used </span><a href="http://www.ener-g.com/bread-crumbs.html" rel="nofollow" target="_blank"><span style="font-size: large;">Ener G</span></a><span style="font-size: large;"> brand bread crumbs because they are also dairy-free, egg-free and soy free. I found them in the natural foods gluten-free section at Fred Meyer. (Next time, I need to make my own bread crumbs that are also yeast and corn starch free.)</span></div>
</div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">** I used <a href="http://www.bobsredmill.com/shop/flours-and-meals/gluten-free-flours/gluten-free-1-to-1-baking-flour.html" rel="nofollow" target="_blank">Bob's Red Mill Gluten Free 1-to-1 Baking Flour</a>, which I also purchased in the Fred Meyer natural foods gluten-free section.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sawson shared two family rice based dishes with us for this challenge. <a href="http://www.thedaringkitchen.com/recipe/have-rice-day" target="_blank">Click here</a> to see the recipes and the challenge at The Daring Kitchen. Again, I would like to thank Sawsan at <a href="http://chefindisguise.com/" target="_blank">Chef in Disguise</a> for this fun challenge!</span><br />
<span style="font-size: large;"> </span></div>
Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com3tag:blogger.com,1999:blog-5436649782987081947.post-67737575173800896592015-07-09T09:42:00.002-07:002015-07-09T09:42:13.737-07:00Do You Have a Favorite Breakfast Sausage Recipe?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCthAohCp1O4b81Di5aMURm0BYs4NyRNsTeANMhx3KI9661Mkb8wg1kVKrEi9ZKyHQbJA_X6bpaZ-J-hu_CWw2pmgDr1c3wD-nNYNkxVRELDdc82s-5JJrH_9qhG-uvwoAXfJ6plPY4qvc/s1600/IMG_0798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCthAohCp1O4b81Di5aMURm0BYs4NyRNsTeANMhx3KI9661Mkb8wg1kVKrEi9ZKyHQbJA_X6bpaZ-J-hu_CWw2pmgDr1c3wD-nNYNkxVRELDdc82s-5JJrH_9qhG-uvwoAXfJ6plPY4qvc/s400/IMG_0798.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Over the past year, I have introduced some processed foods back into my diet. (Things like gluten-free chicken breakfast sausage.) It is time to cut them out again and go back to more home cooked foods. So, I decided to try out a new breakfast sausage recipe yesterday.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I found this Breakfast Chicken Sausage Patties recipe at Elly Says Opa! through <a href="https://www.pinterest.com/pin/348536458639782051/" target="_blank">this pin on Pinterest</a>. I think the recipe intended leafy dried herbs to be used. I only had ground herbs on hand, so my sausages turned out a bit too herb-y. However, they are still pretty tasty. (There were originally 16. A few may have been devoured before the photo above was taken!) </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I discovered another recipe I plan to try next week. If you have a favorite sausage recipe I would love to know the name of the recipe and which website you found it on or which book you found it in!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Thanks for stopping by!</span><br />
<span style="font-size: large;">Renee</span>Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-27546146158696707282014-10-26T10:12:00.000-07:002014-10-26T10:12:11.058-07:00Bacon and Pumpkin SoupI love fall. I love crisp autumn mornings and the beautiful colors of fall leaves. Most of all, I love pumpkin. It is one of my favorite foods.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0Hw1-2pTMaYoBZghRPNnLFo9067p0foTSWGd1mL5XkzB1G2PuY_tcHrEKvMqI_WV_Hm5vxcILC5BxQlubBSJuFWMJEGrrRnd-jzNTTzP9PsMU0b-uiwGJzf-ELYPNp9DEkeyFvgWkHDC/s1600/CreamyPaleoBaconPumpkinSoup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV0Hw1-2pTMaYoBZghRPNnLFo9067p0foTSWGd1mL5XkzB1G2PuY_tcHrEKvMqI_WV_Hm5vxcILC5BxQlubBSJuFWMJEGrrRnd-jzNTTzP9PsMU0b-uiwGJzf-ELYPNp9DEkeyFvgWkHDC/s1600/CreamyPaleoBaconPumpkinSoup.JPG" height="393" width="400" /></a></div>
<br />
There is just nothing like a warm bowl of soup on a cold wet day. I have been collecting <a href="http://www.pinterest.com/monkeyandmutt/pumpkin-soup/" target="_blank">pumpkin soup recipes on Pinterest</a>. Last week, I tried the Creamy Paleo Bacon Pumpkin Soup recipe Cassy shared on Fed & Fit. (<a href="http://fedandfit.com/2013/10/18/creamy-paleo-bacon-pumpkin-soup/" target="_blank">Click here to check out the recipe and her post.</a>) <br />
<br />
This was a great opportunity to use some of the fresh sage growing in my garden and some of the homemade chicken broth from my freezer. Pork is one of the foods I may only eat on occasion, so this was a fun treat. The fact that it is dairy-free and grain-free (therefore, gluten-free) meant I did not have to make any adjustments to the recipe. <br />
<br />
I liked the soup. My husband and 17-year-old son thought it was amazing. My picky eater did not care for this one. <br />
<br />
If you try it, I would love to know what you think! Do you have a favorite pumpkin soup recipe?Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-50811481447338894732014-08-05T19:57:00.000-07:002014-08-05T19:57:29.572-07:003 Home Made Fruit Roll Ups and Fruit Leather RecipesThis week we picked 21 pounds of blueberries and bought a pint of fresh honey, 6 pounds of pears, a basket of fresh figs and a flat of freshly picked peaches. My 14-year-old remembered the peach leather we made last summer and asked if I could make it again. So, I went on a Pinterest search and found 3 recipes to try. <br />
<br />
<h4>
<a href="http://www.sugarfreemom.com/recipes/homemade-naturally-sweetened-blueberry-fruit-roll-ups/" target="_blank">Blueberry Fruit Roll Ups</a></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOrH1dZYc2pk24MRUvi_ICk-nQnRWA_8ki8soF9WTMZh4nwvGTpEorGpN0mgnQ9vabVfm3dr9aI-U3IO-oedFO2F7F_0talXUnNaA3KYquXnN9ss_Br73cdiw0uEPO4m-bqvQ1tU7HU2Q/s1600/blueberryfruitleather.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOrH1dZYc2pk24MRUvi_ICk-nQnRWA_8ki8soF9WTMZh4nwvGTpEorGpN0mgnQ9vabVfm3dr9aI-U3IO-oedFO2F7F_0talXUnNaA3KYquXnN9ss_Br73cdiw0uEPO4m-bqvQ1tU7HU2Q/s1600/blueberryfruitleather.JPG" height="149" width="200" /></a></div>
Blueberry Fruit Roll Ups using<a href="http://www.sugarfreemom.com/recipes/homemade-naturally-sweetened-blueberry-fruit-roll-ups/" target="_blank"> this recipe from the Sugar Free Mom</a>. Of course, we used a tablespoon of honey as our sweetener, as we purchased some fresh at the berry farm!<br />
<br />
These were a big hit. (I admit, I only rolled 3 of them. My tape did NOT want to stick to the parchment paper, and the additional paper felt a bit wasteful to me. So, I cut the rest into strips and sealed them in a Ziploc bag.<br />
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</div>
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<h4>
<a href="http://www.wikihow.com/Make-Peach-and-Pear-Fruit-Leather" target="_blank">Peach and Pear Fruit Leather</a> </h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5KuznVWpwX0gj34woY6vS9cA5SHL06n7cZEAuNYKUyGUzx5TeUL7f2X_cSp1m1zvb_FmMxM1mzNch0bsQZkDzGl-UnhQ32R_308g-tHqhGLLThDu2qbmONgLiFDZvTYD8HF6oIAC4Ns6k/s1600/IMG_7832-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5KuznVWpwX0gj34woY6vS9cA5SHL06n7cZEAuNYKUyGUzx5TeUL7f2X_cSp1m1zvb_FmMxM1mzNch0bsQZkDzGl-UnhQ32R_308g-tHqhGLLThDu2qbmONgLiFDZvTYD8HF6oIAC4Ns6k/s1600/IMG_7832-001.JPG" height="128" width="200" /></a></div>
Next, we made a batch of this Peach and Pear Fruit Leather with<a href="http://www.wikihow.com/Make-Peach-and-Pear-Fruit-Leather" target="_blank"> this recipe from WikiHow to do Anything</a>. <br />
<br />
I put both trays in the oven and set it at the lowest temperature - 170 degrees Fahrenheit - and set a timer for 7 hours. The blueberry finished early and the peach/pear took longer.<br />
<br />
I also made the mistake of scooping two small spoonfuls of the peach/pear batch for my youngest and I to sample before it baked. Umm... YUM!!! That resulted with the two of us whipping up a second batch of this flavor and popping it into the refrigerator to bake the next day. It was a very wise decision, as the first tray was devoured in a day. <br />
<br />
<h4>
<a href="http://www.foodwellsaid.com/2013/02/triple-fruit-rollups.html" target="_blank">Triple Fruit Leather</a></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57wO5hyRtLD6LqNWfCwTVCSXE4-BxxxbapQssFxOnt5f2w_DjsdsSxzZg3_L5UZbmm71JqzAgWiZFaxVv6kJRKn0lV9NGYUb3b2DiisW036LayO9fzXCCBmzKnxageqYe-NQsDsAsvisJ/s1600/Triplefruitleatheringredients.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57wO5hyRtLD6LqNWfCwTVCSXE4-BxxxbapQssFxOnt5f2w_DjsdsSxzZg3_L5UZbmm71JqzAgWiZFaxVv6kJRKn0lV9NGYUb3b2DiisW036LayO9fzXCCBmzKnxageqYe-NQsDsAsvisJ/s1600/Triplefruitleatheringredients.JPG" height="158" width="200" /></a></div>
The third recipe was the only one we cooked beforehand. We made Triple Fruit Leather using <a href="http://www.foodwellsaid.com/2013/02/triple-fruit-rollups.html" target="_blank">this recipe for Triple Fruit Roll Ups at Food Well Said</a>. We had strawberries in the refrigerator - leftover from some I bought for a fruit salad I took to a dinner gathering on Saturday night. The blueberries and honey, we picked/purchased on Saturday. And the rhubarb came from our backyard. (It was our first time harvesting any!) This was my husband's favorite recipe. I like the tart flavor from the rhubarb.<br />
<br />
Unlike fruit roll ups sold in the stores, these have <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShCFEcurXExaGFcYdSWnHVSrkC-3gevI4REhEmBgb1xyNnH7jpbzoUlzatE_ga0mV30tcNBB7R4LxHaayrgJYqHm82E7-v1rcsrgxxoGHm_B0CWTf5JCr4ipKb6s2fNQzE8JR9Y5tt-9v/s1600/Triplefruitrollupcooked.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShCFEcurXExaGFcYdSWnHVSrkC-3gevI4REhEmBgb1xyNnH7jpbzoUlzatE_ga0mV30tcNBB7R4LxHaayrgJYqHm82E7-v1rcsrgxxoGHm_B0CWTf5JCr4ipKb6s2fNQzE8JR9Y5tt-9v/s1600/Triplefruitrollupcooked.JPG" height="161" width="200" /></a></div>
no processed sugar, no partially hydrogenated oils - or any other ingredients you might read and wonder what they are. They only take a couple of minutes to prepare. Pop them in the oven for roughly 7 hours and they are done. They are THAT easy. Using locally fresh ingredients (with the exception of the strawberries and lemons) also kept our cost down, so they were pretty inexpensive for the amount we made.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfJPtGc8P08t6fCUKkNVe0LKIzT3I-gHmWeLSAHoZWYW_6XLjwmwnpTc3xS83myL5WhAPs4HpXHaYLTxhlnGnSC6HequCY9kC40LfJ_samU81WmrehimmXCoKoxkgT6St_KQnAWn6gmzb/s1600/triplefruitrollups.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfJPtGc8P08t6fCUKkNVe0LKIzT3I-gHmWeLSAHoZWYW_6XLjwmwnpTc3xS83myL5WhAPs4HpXHaYLTxhlnGnSC6HequCY9kC40LfJ_samU81WmrehimmXCoKoxkgT6St_KQnAWn6gmzb/s1600/triplefruitrollups.JPG" height="125" width="200" /></a></div>
Do you have a favorite naturally sweetened fruit leather or fruit roll up recipe? I would love to know what it is!<br />
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Thanks for stopping by<br />
<br />
Renee <br />
<br />
<br />Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-22354097232473419892014-04-25T20:54:00.001-07:002014-04-25T20:54:42.476-07:00Easy Potato Sausage & Spinach Hash<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP22m8bLJf2tWfs7E8s2RSiriETJnaS28WlYHjmtM-Oo8JymCUTNskbMB-t6fRqVz65V9JYb0Nv94UNVzxVb2cbAcNCn6M4pki4vxonDntrn58mj2hZ5uf-v_Bi78WPiM_7GnJFGlbrdzE/s1600/IMG_6948-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP22m8bLJf2tWfs7E8s2RSiriETJnaS28WlYHjmtM-Oo8JymCUTNskbMB-t6fRqVz65V9JYb0Nv94UNVzxVb2cbAcNCn6M4pki4vxonDntrn58mj2hZ5uf-v_Bi78WPiM_7GnJFGlbrdzE/s1600/IMG_6948-001.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy Potato Sausage & Spinach Hash</td></tr>
</tbody></table>
Eliminating eggs, oats, dairy and gluten from my diet made breakfast quite the challenge for me.<br />
<br />
I spent the winter drinking fruit smoothies (made from frozen fruit.) I playfully made fun of myself as I shivered through breakfast which generally left my hubby chuckling at me.<br />
<br />
For Christmas, the love of my life bought me an amazing (to me) cookbook: <u><a href="http://www.amazon.com/Healthy-Gluten-Free-Life-Delicious-Dairy-Free-ebook/dp/B007BFRGYA/ref=sr_1_1?s=books&ie=UTF8&qid=1398480459&sr=1-1&keywords=gluten+free+egg+free" target="_blank">The Healthy Gluten-Free Life: 200 Delicious Gluten-Free, Dairy-Free, Soy-Free, Egg-Free Recipes</a></u> by Tammy Credicott. It was the first cookbook I had seen eliminating 4 of the many foods I had to cut from my diet. (There is also a website I should check out again one of these days called <a href="http://thehealthygflife.com.s168334.gridserver.com/" target="_blank">The Healthy GF Life</a>.)<br />
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This recipe is not from that book, but it is one of several potato hash recipes I have made that were inspired by 2 breakfast recipes within the book.<br />
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I usually made this dish with fresh potatoes (baked in a 350 degree oven for 40-45 minutes, cooled, peeled and cubed.) However, a few months ago while my mom was in the hospital (about 45 minutes away), I found myself lacking time and energy. (I did find it interesting the hospital did not have gluten-free, dairy-free options available in the cafeteria aside from the salad bar - and I cannot eat lettuce, but that is another story...) So, I decided to try frozen hash browns - even though they contained dextrose. (If you are like me, and wonder WHY sugar is added to frozen hash browns, apparently it assists with the browning process.) To be honest, I prefer to bake potatoes in advance to skip the dextrose and other ingredients in the frozen variety - but occasionally, it is nice to save some time.<br />
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This was quick to make, and I could easily make a big batch so there were leftovers for the next day. Bonus!<br />
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My picky eater dislikes potatoes, for the most part, so he is not a fan of this dish. Some days, I save a bit of the sausage and spinach and make him an egg scramble instead. Other days, he gets a small serving of the potato hash, but is able to reheat a frozen home-made waffle to enjoy with it.<br />
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The recipe below may easily be cut in half. This is great served with a fruit smoothie!<br />
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<h4>
Easy Potato Sausage & Spinach Hash</h4>
<div>
<br /></div>
<h4>
Ingredients:</h4>
<div>
1 bag hash browns (shredded or diced)</div>
<div>
1 lb. gluten-free breakfast sausage (I use chicken or turkey GF breakfast sausage)</div>
<div>
3-4 cups fresh spinach, washed and chopped</div>
<div>
2-3 Tablespoons cooking oil (I use light olive oil, avocado oil or safflower oil)</div>
<div>
Rubbed Sage (optional)</div>
<div>
<br /></div>
<h4>
Directions:</h4>
<div>
1. Add oil to large pot and heat over medium-high heat.</div>
<div>
2. Add potatoes and cook according to package directions (or until browned to your liking if using diced baked potatoes, turning after 5-7 minutes)</div>
<div>
3. Meanwhile, cook breakfast sausage in another pan, stirring to crumble the meat, until fully cooked and browned to your liking.</div>
<div>
4. Add cooked sausage and chopped spinach to browned potatoes.</div>
<div>
5. Reduce heat to medium</div>
<div>
6. Stir to mix and cook until spinach has wilted.</div>
<div>
7. Remove from heat.</div>
<div>
8. Sprinkle with a touch of rubbed sage for additional flavor, if desired, and serve.</div>
<div>
<br /></div>
<div>
VARIATIONS: </div>
<div>
1. Saute diced onions until transparent, but not browned, before adding potatoes. </div>
<div>
2. Substitute hash browns with diced baked potatoes (peeled or unpeeled.) Heat over medium to medium-high heat for 5-7 minutes (until brown on the bottom), turn with a spatula and cook another 3-7 minutes (until browned to your liking.)</div>
<div>
3. Substitute sausage with diced ham or turkey-ham (preferably uncured.) </div>
<div>
4. Add shredded cheese (I use <a href="http://us.daiyafoods.com/" target="_blank">Daiya cheese shreds</a> in either cheddar or pepper jack, as they are free of dairy, gluten and soy.) </div>
Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-14079063341995763572014-02-03T12:44:00.001-08:002014-02-03T12:44:16.682-08:00Apple Peanut Butter Quinoa Flakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbJ-oppYDv9LiRJwOB1dzG77y-x2sOOsbEL1LYLjc11r3dqxD-w736j3xT4Asg1h_eJ-MnzwniN4y7QUR8h6xnxqp6v0A3qHIKBTL_19TfIesZBvpNQvfy2sAy48y9WqVyMflO-qCRYAz/s1600/Applepbquinoaflakes.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbJ-oppYDv9LiRJwOB1dzG77y-x2sOOsbEL1LYLjc11r3dqxD-w736j3xT4Asg1h_eJ-MnzwniN4y7QUR8h6xnxqp6v0A3qHIKBTL_19TfIesZBvpNQvfy2sAy48y9WqVyMflO-qCRYAz/s1600/Applepbquinoaflakes.JPG" height="387" width="400" /></a></div>
Last year after learning I should stick to a gluten-free diet, I frequently turned to oatmeal for breakfast. During that time, I discovered<a href="http://www.theoatmealartist.com/" target="_blank"> The Oatmeal Artist</a> (I believe through Pinterest.) <br />
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In October or November, I was told I also needed to cut oats from my diet. Although I could not eat them, I prepared a couple of baked oatmeal dishes to add to our traditional Christmas morning brunch. One variety I fixed was <a href="http://www.theoatmealartist.com/2012/10/apple-nut-butter-baked-oatmeal.html" target="_blank">Apple Nut Butter Baked Oatmeal</a>. It sounded SO good.<br />
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In January, I tried making quinoa for breakfast - in hopes it would satisfy my oatmeal cravings. However, the texture was not a big hit in my household. Then, I discovered <a href="http://store.ancientharvestquinoa.com/Organic-Gluten-Free-Quinoa-Flakes/p/ACH-412004&c=AncientHarvest@Flour" target="_blank">quinoa flakes</a>. (My husband picked some up for me at Whole Foods Market. I also found them at Fred Meyer, but they cost a couple dollars more.)<br />
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Quinoa flakes cook a lot faster than oats, so I am making some adjustments as I try adapting some of my favorite oatmeal recipes. <br />
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Variations: For those with nut allergies, I am sure this would be great with Sunbutter (I cannot eat sunflower seed products either...) You can also omit the cinnamon or cut it to 1/4 teaspoon. (I am supposed to increase my intake of cinnamon, oregano, and garlic, so I actually used about 3/4 teaspoon in mine.) This would also be great with a mashed ripe banana instead of the maple syrup (but, you guessed it, no bananas for me.)<br />
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<span style="font-size: x-large;">Apple Peanut Butter Quinoa Flakes</span><br />
<span style="font-size: large;"><u>Ingredients</u>:</span><br />
1 cup almond milk (milk or milk substitute)<br />
1/3 cup quinoa flakes<br />
1 small apple, diced (I peeled mine, but you do not have to)<br />
1 Tablespoon Peanut Butter<br />
1/2 teaspoon maple syrup (honey, or favorite sweetener)<br />
1/2 teaspoon cinnamon<br />
<br />
<span style="font-size: large;"><u>Directions</u>:</span><br />
1. Place diced apples and almond milk in a small or medium saucepan. <br />
2. Bring almond milk to boil.<br />
3. Add quinoa flakes and stir or whisk into almond milk.<br />
4. Continue to boil for 90 seconds.<br />
5. Remove from heat.<br />
6. Stir in cinnamon, peanut butter and maple syrup.<br />
7. Enjoy!<br />Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-50056632012176759702014-01-14T07:40:00.000-08:002014-01-14T07:40:24.902-08:00Lack of PostsHello, all!<br />
<br />
I want to apologize for my lack of posts. To be honest, 2013 threw me a curve-ball. After months of health problems and medical tests, I was encouraged by a specialist to see a naturopath. Under his care, I finally learned there were a whole slew of foods causing me issues.<br />
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For the most part, I think I have done a pretty good job at taking this well. Although, I will say this, if you have family or loved ones you frequently invite into your home for meals that have food allergies or sensitivities I strongly encourage you to take the time to provide a couple of things they can eat so they feel included. (There is nothing like watching everyone around you sating their hunger on the appetizers you cannot eat while your stomach is growling and you are praying the main course will soon be ready so you can eat the meal you prepared and brought along for yourself...)<br />
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I have missed the Daring Cooks and Daring Bakers Challenges. At the moment, I am focusing on finding healthy meals that exclude all dairy, gluten, eggs, oats, rice, bakers yeast, beef, pork, honey, sugar, artificial sweeteners, bananas, blueberries, and the list goes on...<br />
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On the bright side, ever so slowly, my stomach is healing. I've dropped more lbs than I care to mention (I have no doubt cutting dairy, gluten, sugar and honey played a big role in that!). And, best of all, I have had a lot of time to work on crazy quilting - my favorite hobby. If you are interested, my projects may be viewed on my first blog, Living My Dream at <a href="http://monkeyandmutt.blogspot.com/">http://monkeyandmutt.blogspot.com/</a>.<br />
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Eventually, I hope to learn enough to be able to adapt the meals in the Daring Kitchen Challenges so they fit my current dietary guidelines. This month's Daring Cooks Challenge looks amazing! It is called Arancine, and it looks quite tasty. To see for yourself, <a href="http://thedaringkitchen.com/recipe/arancine" target="_blank">CLICK HERE</a>.<br />
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I hope 2014 is an incredible year for you!<br />
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Hugs,<br />
ReneeReneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com2tag:blogger.com,1999:blog-5436649782987081947.post-82970718120816976472013-08-21T09:54:00.000-07:002013-08-23T07:23:08.527-07:00Pumpkin Pie Oatmeal with a Pumpkin Spice Latte<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwDNX1E0St8X28JfAgdTIdF11zhXyoKZ1MfpNFZGzI4zy3fq3IO7L3px-u7B8Y7NibP7Px2AOz7ersZBx3WBOD-PW-wScpngSK-CM0-7zrX_v0RprABGGz0Jednnq_KjZrvr57wDlgv0m/s1600/IMG_6001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwDNX1E0St8X28JfAgdTIdF11zhXyoKZ1MfpNFZGzI4zy3fq3IO7L3px-u7B8Y7NibP7Px2AOz7ersZBx3WBOD-PW-wScpngSK-CM0-7zrX_v0RprABGGz0Jednnq_KjZrvr57wDlgv0m/s400/IMG_6001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PUMPKIN! I prepped breakfast the day before...</td></tr>
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I stumbled upon Pinterest about a month ago - after I was flattered to discover photos from my first blog, <a href="http://www.monkeyandmutt.blogspot.com/" target="_blank">"Living My Dream" at monkeyandmutt.blogspot.com</a>, had been pinned. I had heard of Pinterest, but did not really understand what it was all about. I knew it had photos that sometimes inundated my Facebook home page, but that was about it. Had someone explained it was a site where you could bookmark your favorite articles, recipes and photos - organizing them on "boards" (in folders) however you liked, I would have been hooked sooner! The bookmark section on my laptop's browser had been insane before the poor thing died on me. Thanks to Pinterest, I have not done the same to my hubby's PC.<br />
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Anyway... earlier this week it began to feel like fall. That meant one thing. Pumpkin. I absolutely LOVE pumpkin. So, I searched for pumpkin on Pinterest and began a Pumpkin board. YUM.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1bCCNVEH2WdrjbFGvaFsFaTRC4Fn4zGeMa7fBoHvNY5a0wyP2dlZ3aIDSHpwB_P6QXaOjI2hGVIzOOvqevJvBIcgDNBi7P_CekXcu_qdnSynWIozakP9gqh2LcJxfEVg-HMnqprCroiX/s1600/IMG_5999.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1bCCNVEH2WdrjbFGvaFsFaTRC4Fn4zGeMa7fBoHvNY5a0wyP2dlZ3aIDSHpwB_P6QXaOjI2hGVIzOOvqevJvBIcgDNBi7P_CekXcu_qdnSynWIozakP9gqh2LcJxfEVg-HMnqprCroiX/s320/IMG_5999.JPG" width="320" /></a></div>
I thank this search for helping me find <a href="http://www.theoatmealartist.com/" target="_blank">The Oatmeal Artist.</a> If you are fond of homemade oatmeal, you seriously need to check out Lauren's website. (Although, you are probably so much cooler than I am that you already knew this site existed with all of its delicious recipes!)<br />
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<span id="goog_380611043"></span><span id="goog_380611044"></span>Monday morning I tried the <a href="http://www.theoatmealartist.com/2013/07/lemon-blueberry-oatmeal.html" target="_blank">Lemon Blueberry Oatmeal</a>. I substituted rice milk for the milk and used the 2 Tbsp. of lemon juice suggested. I only had frozen blueberries on hand, so I added them with the banana. It was really, really good - not to mention filling!<br />
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In my freezer, I had one last cup of homemade pumpkin puree from last fall. So, I put it in the refrigerator on Monday night to thaw. Yesterday became a marathon cooking day. I made <a href="http://hemightlikeit.blogspot.com/2013/08/homemade-tomato-soup.html" target="_blank">tomato soup</a>, The Daring Cooks September Challenge (you'll have to wait to hear about that one!), gluten-free beef broth from <a href="http://www.amazon.com/Gluten-Free-Quick-Easy-Without-Sensitivities/dp/1583332782/ref=sr_1_1?s=books&ie=UTF8&qid=1377100550&sr=1-1&keywords=gluten+free+quick+and+easy" target="_blank">Gluten-Free Quick and Easy by Carol Fenster</a>, cooked a roast on the Traeger, and I used my cup of pumpkin puree to make 4 different recipes!<br />
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The pumpkin dishes were all prepped to make for breakfast this morning. My hubby enjoyed a home cooked meal rather than his usual bowl of cereal!<br />
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In one <a href="http://www.amazon.com/Corningware-French-4-Piece-Includes-16-Ounce/dp/B00569OOP2/ref=sr_1_17?ie=UTF8&qid=1377100806&sr=8-17&keywords=corningware+dishes" target="_blank">Corningware French White 16-ounce dish</a> (I love these, as they are microwave, oven and freezer safe <i>and</i> they have lids), I combined the liquid ingredients for The Oatmeal Artist's Basic Baked Pumpkin Oatmeal. In a second dish, I combined the liquid ingredients for the Pumpkin Spice Latte Oatmeal recipe. In two separate containers, I combined the oats and seasonings. This morning, I combined the wet and dry ingredients and baked them. (In the future, I will mix all of the ingredients together. I don't think it will hurt for the oats to absorb some of the moisture overnight.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOA5vozSakvSn4-Dl-3Y78NQnDnYQYg9-t0lbKa1O6aWel_yFbKP-zPDp4ca1Psd00z95t84scRSHJHlibrFwcHS0uZSr4UDL0t7rPr504xeoRUtAHEG4O43APEqboGrGXjhMvhwJ49pM/s1600/IMG_6022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOA5vozSakvSn4-Dl-3Y78NQnDnYQYg9-t0lbKa1O6aWel_yFbKP-zPDp4ca1Psd00z95t84scRSHJHlibrFwcHS0uZSr4UDL0t7rPr504xeoRUtAHEG4O43APEqboGrGXjhMvhwJ49pM/s400/IMG_6022.JPG" width="400" /></a></div>
<div style="text-align: center;">
<a href="http://www.theoatmealartist.com/2012/08/pumpkin-pie-baked-oatmeal.html" target="_blank"><span style="font-size: large;">Click here for the Basic Baked Pumpkin Oatmeal Recipe</span></a></div>
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and </div>
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<a href="http://www.theoatmealartist.com/2012/10/variations-on-baked-pumpkin-oatmeal.html" target="_blank"><span style="font-size: large;">Click here for variations of this recipe - including Pumpkin Spice Latte Baked Oatmeal </span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0di1Vuu0xia0rpiBFZ1U2Mugmr1jHCuDeJofYRE4TK9hQJiL4z1CxX4-wWXqk5YmiPXBjxDglctCDE8hwhoHmYFV5WPrRVemn1uzvIwtvI7xVBUp0g3DuYCmAciGusVgLcUbLgr446IL/s1600/IMG_6023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0di1Vuu0xia0rpiBFZ1U2Mugmr1jHCuDeJofYRE4TK9hQJiL4z1CxX4-wWXqk5YmiPXBjxDglctCDE8hwhoHmYFV5WPrRVemn1uzvIwtvI7xVBUp0g3DuYCmAciGusVgLcUbLgr446IL/s400/IMG_6023.JPG" width="400" /></a></div>
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Oh - if math is not your strong point and you are making a single batch of the Pumpkin Spice Latte Baked Oatmeal, you would use 8 teaspoons (or 2 Tablespoons + 2 teaspoons) of milk and the same amount of coffee. (There are 48 teaspoons in one cup, so 16 teaspoons in 1/3 cup. Half of that is 8 teaspoons, and there are 3 teaspoons in a Tablespoon - so 8 teaspoons = 2 Tablespoons + 2 teaspoons.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu90HQsvQPrT1ujhcbd0RhiMoGhESXrfPe6sFTUvP4u-57VUnO-ywVku45f2V_sNR2gIfSdn5Z6-vphOu_QV73VldJJo4KHdP9JPWQ5Tsk0dsChZl_7qmJFN349HEBf4i0t4fUGoW0bBpW/s1600/IMG_6007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu90HQsvQPrT1ujhcbd0RhiMoGhESXrfPe6sFTUvP4u-57VUnO-ywVku45f2V_sNR2gIfSdn5Z6-vphOu_QV73VldJJo4KHdP9JPWQ5Tsk0dsChZl_7qmJFN349HEBf4i0t4fUGoW0bBpW/s400/IMG_6007.JPG" width="317" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Milk for Pumpkin Spice Latte recipe found at averiecooks.com</td></tr>
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Thanks to Pinterest, I also stumbled upon a recipe for a Pumpkin Spice Latte at averiecooks.com. I made the Pumpkin Milk yesterday (using rice milk to keep it dairy-free) and made these for my hubby and I this morning. I did not have pumpkin pie spice (GASP! As a pumpkin lover, this must be some sort of crime), so I used Pampered Chef Cinnamon Plus I had on hand (it added cinnamon and orange flavors to the traditional pumpkin pie spice - if I remember correctly.) <br />
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<div style="text-align: center;">
<span style="font-size: large;"><a href="http://www.averiecooks.com/2011/09/pumpkin-spice-latte.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+LoveVeggiesAndYoga+%28Love+Veggies+and+Yoga%29" target="_blank">Click here for Pumpkin Spice Latte recipe</a>.</span></div>
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It turned out to be a bit too much cinnamon for my hubby, but he
drank the whole cup! I'll have to try it again with pumpkin pie spice and add a touch more maple syrup at my hubby's request. He also pointed out that the spices do not all blend and/or dissolve. Some settle in the bottom of the cup. I read the recipe, so it was no surprise to me. He still drank the whole cup! I made a half cup for myself (as I am limiting my coffee consumption) and was too full from my oatmeal to finish my latte. So, I poured the remains into an ice cube tray and froze them. Later, I plan to blend them with more rice milk for a homemade Pumpkin Spice Frappuccino. It sounds delicious! This would probably be incredible with a nice wallop of homemade whipped cream, but with amazing dairy-free recipes like these, giving up dairy is quite a bit easier. (I'll try whipped coconut milk once I can add coconut back into my diet.)<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Overnight Pumpkin Pie Oatmeal from The Oatmeal Artist</span></td></tr>
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Each of these recipes required 1/4-cup of pumpkin puree. So, I used the last of my puree to make Overnight Pumpkin Pie Oatmeal using another Oatmeal Artist recipe. This was my FAVORITE recipe! Don't get me wrong, the baked pumpkin oatmeal was amazing and the baked pumpkin spice latte recipe was great, but this recipe tasted like dessert! Again, I made it with rice milk to keep it dairy-free. I also made the mistake of sampling this last night. It did not survive long enough to be my breakfast tomorrow morning. As my eldest (nicknamed Monkey) pointed out, it's a good thing it is almost pumpkin season! (I have plans for the Cinderella Pumpkin growing in my yard!)<br />
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<div style="text-align: center;">
<a href="http://www.theoatmealartist.com/2012/11/overnight-pumpkin-pie-oatmeal.html" target="_blank"><span style="font-size: large;">Click here for Overnight Pumpkin Pie Oatmeal recipe</span></a></div>
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<span style="font-size: small;">Now, I have tried mixing overnight recipes in half-pint mason jars and they just never fit. So, I mixed this one in a pint-sized jar. It looks a bit large for the job, but it worked out perfectly.</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">Let me just say, my youngest (nicknamed Mutt at his request), only likes instant oatmeal. He has snubbed every homemade oatmeal I have made. Until now. He said he would eat this if I heated it up a bit. (That being said, he has not yet sampled the baked oatmeal recipes I made this morning, but I saved a bit of each for he and his brother to sample.) I'll make a comment later to let you know their opinions.</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">I am so thankful for the Internet and for creative cooks that are willing to share their creations!</span></div>
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<br />Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-19262449402447874382013-08-21T08:26:00.001-07:002013-08-21T08:26:33.189-07:00Homemade Tomato Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTodvagKDN-TUkFHA9CbuiJNlk9YKZFRxbapdhQ6121cGP7LoMEEoX6li2OuPjHnV4u_Nv29CMnQC4wzRsTcQ69md_VZ6JyKceSY7MvrtZLu3ukMtP310pzjnik_Y_1tmxmRbjxgV25_5/s1600/IMG_6008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTodvagKDN-TUkFHA9CbuiJNlk9YKZFRxbapdhQ6121cGP7LoMEEoX6li2OuPjHnV4u_Nv29CMnQC4wzRsTcQ69md_VZ6JyKceSY7MvrtZLu3ukMtP310pzjnik_Y_1tmxmRbjxgV25_5/s400/IMG_6008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Better Homes and Gardens Fresh Tomato Soup</td></tr>
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The mornings and evenings are getting chilly and last night the moon was full and huge. My boys register for school today. In short, it is beginning to feel like fall.<br />
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Yesterday, I picked some tomatoes from our garden and tried the Fresh Tomato Soup recipe from my Better Homes and Gardens cookbook. I also found a copy of the recipe on-line. In my cookbook, it calls for cilantro or parsley. I used some of the fresh basil growing on my kitchen counter - so, I smiled when I discovered the on-line recipe actually suggests cilantro or basil.<br />
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<div style="text-align: center;">
<a href="http://www.bhg.com/recipe/soups/fresh-tomato-soup/" target="_blank"><span style="font-size: large;"><b>Click here for the recipe.</b></span> </a></div>
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My boys decided this would be great with a grilled cheese sandwich (even the picky eater!)<br />
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My husband felt it was a bit bland. That may be because I did not have any chicken bouillon granules, so I substituted <a href="http://www.amazon.com/Gaylord-Hauser-Vegetable-Broth-4-Ounce/dp/B004M8BGJU/ref=pd_sim_sbs_gro_1" target="_blank">Gaylord Hauser Vegetable Broth</a>. I like this veggie broth, but it does not have as much salt as bouillon.<br />
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The only hot sauce I could find was <a href="http://www.amazon.com/Blairs-After-Death/dp/B0000DIX2M/ref=sr_1_3?ie=UTF8&qid=1377097982&sr=8-3&keywords=blair%27s+death+chipotle" target="_blank">Blair's After Death Sauce</a> - from a <a href="http://www.amazon.com/Sauce-Blairs-Death-Extreme-3-5oz/dp/B003I4D6O2/ref=sr_1_10?ie=UTF8&qid=1377098728&sr=8-10&keywords=blair%27s+death+chipotle" target="_blank">gift pack</a> of hot sauces I gave to my husband for Christmas. I only used two tiny drops and the flavor was wonderful without the soup being too hot for my picky eater.<br />
<br />
This soup will definitely be made again in our home! (I even put some in a jar and froze it to see how it holds up. If it turns out well, I will be making a bigger patch, freezing it in individual portions as suggested for lunches on <a href="https://www.100daysofrealfood.com/2013/08/14/real-food-tips-10-recipes-to-freeze-for-school-lunches-which-makes-packing-a-breeze/" target="_blank">100 Days of Real Food</a>.) Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-9725694859270626872013-08-17T09:38:00.000-07:002013-08-17T09:38:06.113-07:00Almond Butter Chia Pudding<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsWOpwyTyCGqzNfD7289DROFJS-yy7l24ct4IFoiDgdVMOWrS4-M_3L_4NkH3N57S7tsIitvheHnMNuz7TXLYmV0xJdgIs3MaBw7bvZvEhERI73-oGQ2YNx1PYzjcUTun6eO8AkbpIxas/s1600/IMG_5983.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsWOpwyTyCGqzNfD7289DROFJS-yy7l24ct4IFoiDgdVMOWrS4-M_3L_4NkH3N57S7tsIitvheHnMNuz7TXLYmV0xJdgIs3MaBw7bvZvEhERI73-oGQ2YNx1PYzjcUTun6eO8AkbpIxas/s400/IMG_5983.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond Butter Chia Pudding</td></tr>
</tbody></table>
Through The Daring Kitchen, I stumbled across Shelley's blog, <a href="http://cmomcook.blogspot.com/" target="_blank">C Mom Cook</a>. Her recipes looked amazing - and they were dairy-free, so I had to follow her blog. (Had to - it was a compulsion. Take a peek and you may feel the same.)<br />
<br />
Yesterday, I read Shelley's post from Monday about <a href="http://cmomcook.blogspot.com/2013/08/chia-pudding.html" target="_blank">Chia Pudding</a>. Her recipe was inspired by and slightly adapted from Katie's <a href="http://betchacanteatjustone.wordpress.com/2011/02/01/chi-chi-chi-chia/" target="_blank">Chi Chi Chi Chia</a> post on her blog, <a href="http://betchacanteatjustone.wordpress.com/" target="_blank">Betcha Can't Eat Just One</a>. (And Katie has a label for pumpkin recipes, so you know I just have to follow her blog now!)<br />
<br />
I am beginning the 5th week of my doctor's 6 week diet - eliminating a slew of foods I normally eat. This list includes chocolate, coconut, and agave. But, I really wanted to try this pudding and was sure I could make something work.<br />
<br />
I opted to substitute almond butter for the cocoa powder and maple syrup for the agave. I am still adjusting to almond butter. The pudding did not taste bad, but my boys were both right, it was not very sweet. I did not want to add more syrup, so I sliced a banana and stirred it in after the pudding chilled. (It was devoured before I could take a picture. Oops!)<br />
<br />
<h4>
Chia Seed Benefits and Risks</h4>
Huh. I planned to find a great
link touting all of the wonderful benefits of eating chia seeds and I
stumbled upon sights warning of side effects. My curiosity got the best
of me. I found some info at <a href="http://www.webmd.com/vitamins-supplements/ingredientmono-1224-CHIA.aspx?activeIngredientId=1224&activeIngredientName=CHIA" target="_blank">the webmd.com website</a>. However, I found the info at<a href="http://www.seedguides.info/chia-seeds/" target="_blank"> seed guides</a> far more informative. <br />
<br />
I encourage you to check out the sites above. Below, I tried to summarize what I learned... but I may not have caught all of the info.<br />
<br />
There
are a <b>ton</b> of benefits to eating chia seeds. <a href="http://www.seedguides.info/chia-seeds/" target="_blank">Check out the benefits here</a>. <br />
<br />
As for the side-effects... the following information was paraphrased from webmd.com and seedguides.info.<br />
<br />
You should limit
the amount of these seeds you consume (for adults it sounds like 2 Tbsp.
per day should be the limit - less for children.) <br />
<br />
<b>Pregnant or nursing?</b> You should avoid chia seeds.<br />
<b>High triglyceride levels?</b> I recommend checking with your doctor. Although other websites indicate chia seeds may lower triglyceride levels and raise HDL levels, webmd.com states that some types of chia seeds actually raise triglyceride levels. (This may be due to the high <a href="http://www.webmd.com/vitamins-supplements/ingredientmono-1035-ALPHA-LINOLENIC%20ACID.aspx?activeIngredientId=1035&activeIngredientName=ALPHA-LINOLENIC%20ACID" target="_blank">alpha-linolenic acid</a> levels.) According to webmd, you should only use chia called "Salba," as it does not significantly increase triglycerides.
<br />
<b>Hemophiliac? On blood thinners? On an aspirin regimen? Preparing for a surgery? </b>Check with your doctor first. The omega-3's in the chia seeds can cause the blood to thin. <br />
<b>High risk for prostate cancer?</b>
Check with your doctor first. High levels of <a href="http://www.webmd.com/vitamins-supplements/ingredientmono-1035-ALPHA-LINOLENIC%20ACID.aspx?activeIngredientId=1035&activeIngredientName=ALPHA-LINOLENIC%20ACID" target="_blank">alpha-linolenic acid </a>may
increase your risk with this type of cancer. (According to webmd, the jury is out on this as studies have shown increased risk and no changes in the risk - but they recommend avoiding alpha-linolenic acid supplements.)<br />
<b>Low blood pressure? </b>Ask your doctor first. Some research indicates you should steer clear of chia seeds as they could drastically lower your blood pressure.<br />
<b>Take B17 supplements?</b> Adding chia seeds to your diet could cause an overdose. <br />
<b>Allergic to mustard or mustard seed? </b> High protein levels in chia seeds can contribute to allergic reactions in some people. Sounds like the risk is higher with allergies to mustard seed.<br />
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PzBHm8uh1lJGyTFrbHBfu9LK-zyesnt5Gr-OOs_fglJ5zlYg4G3YyvduGZXj5vHv4ibpmMwMJwAGXNGBvcUj4vN_hCbPx4OPZeG8YX0y1KntB8FjWIqV-p66cjF5kjw17LFd-NgWrY4z/s1600/IMG_5981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PzBHm8uh1lJGyTFrbHBfu9LK-zyesnt5Gr-OOs_fglJ5zlYg4G3YyvduGZXj5vHv4ibpmMwMJwAGXNGBvcUj4vN_hCbPx4OPZeG8YX0y1KntB8FjWIqV-p66cjF5kjw17LFd-NgWrY4z/s400/IMG_5981.JPG" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond Butter Chia Pudding</td></tr>
</tbody></table>
<h4>
Almond Butter Chia Pudding (Dairy-Free) - Please Read Chia Seed Benefits & Risks 1st.</h4>
3/4 - 1 cup almond milk (I used original, unsweetened)*<br />
1 Tbsp. almond butter<br />
1 Tbsp. maple syrup<br />
1/4 cup chia seeds<br />
1 banana (optional)<br />
<br />
<ol>
<li>Blend together almond milk, almond butter, and maple syrup. (I used our immersion blender with the tall cup it came with.)</li>
<li>Stir-in chia seeds. Bananas may be diced and added at this point. Or if you do not want them to brown at all, wait until the pudding has chilled.</li>
<li>Refrigerate at least 30 minutes.</li>
<li>If desired, add sliced or diced banana. </li>
<li>Enjoy! </li>
</ol>
*NOTE: The longer the pudding chills, the more liquid the chia seeds will absorb. I used 3/4 cup almond milk and it was perfect an hour later. If you plan to chill overnight, you may prefer to use closer to 1 cup of almond milk.<br />
<br />I look forward to trying more varieties of this delicious dairy-free "pudding."Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-32111725701158884342013-08-14T14:12:00.000-07:002013-08-17T09:38:24.935-07:00National Creamsicle Day - Dairy Free Orange Cream Pops<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHQ8YQzFTWkgnVFzXpkmNtION1GCVKQBnJxkn17LWWqU_6xLnwOAweRaIOfNgNMmYwpRt4mGxtzzcaG-ikQgbFicFfLJphoZb-z3y_T5LUPJx4YU6BsEtmEdr2Ed8tq7ciAJUA3Ghn6w5/s1600/Orange+Cream+Pop+Blog+Pic.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHQ8YQzFTWkgnVFzXpkmNtION1GCVKQBnJxkn17LWWqU_6xLnwOAweRaIOfNgNMmYwpRt4mGxtzzcaG-ikQgbFicFfLJphoZb-z3y_T5LUPJx4YU6BsEtmEdr2Ed8tq7ciAJUA3Ghn6w5/s400/Orange+Cream+Pop+Blog+Pic.JPG" width="261" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dairy-Free Orange Cream Pop</td></tr>
</tbody></table>
<br />
Well, today I should be posting about the incredibly yummy Daring Cooks Challenge for August. However, I am waiting until I finish this restrictive 6-week diet my doctor has me on to make that incredibly delicious dish. It will be so much better with onions and garlic, I am sure!<br />
<br />
Today, I was fiddling around, looking on-line for some fun lunch ideas to surprise the boys with once school starts up in a couple of weeks. I remembered a co-worker once telling me there is a National Food Day nearly every day of the year and I thought it would be fun to incorporate a few of those into the school lunches. I googled National Food Days (I do love Internet search engines!) and discovered<a href="http://www.tfdutch.com/foodh.htm" target="_blank"> this American Food Holiday</a> list stating today was National Creamsicle Day.<br />
<br />
My boys thought I was teasing when I told them, and here is why...<br />
<br />
Irony can be mighty fun sometimes! Last week, my 13-year-old (Mutt), told me we should make Jell-o popsicles. That afternoon, I began skimming through a book by Reader's Digest that I picked up at the library called, <a href="http://www.amazon.com/Homemade-How--Hundreds-Everyday-Naturally/dp/0762109041/ref=sr_1_1?ie=UTF8&qid=1376512321&sr=8-1&keywords=Readers+Digest+Homemade" target="_blank"><u>Homemade: How to Make Hundreds of Everyday Products Fast, Fresh, and More Naturally</u>.</a> Guess what I found? A recipe for Orange Cream Pops using orange gelatin. (Ironic, right?) I LOVE orange creamsicles and feared I would have to give them up forever. Maybe not! I picked up the ingredients last Thursday and Mutt and I finally made them last night. However, we started the project so late, they would not be ready until today. And then this afternoon, I discovered it was National Creamsicle Day. My boys thought I was joking. Little did they know... *grins*<br />
<br />
I even found an article with a little bit Creamsicle history published August 14, 2012 on eatocracy.cnn.com. Just <a href="http://eatocracy.cnn.com/2012/08/14/national-creamsicle-day/" target="_blank">CLICK HERE</a> to read it - there is even a "grown-up" recipe included!<br />
<br />
Of the four of us, only Monkey can have milk. So, I adapted the recipe. I did not want to break any copyright laws by sharing the recipe from the book, so I did another Internet search. Taste of Home has the exact same recipe listed on their website. You can find it by clicking <a href="http://www.tasteofhome.com/recipes/orange-cream-pops" target="_blank">HERE</a>. My recipe is modified to exclude dairy.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzcKuIdJ8FpBWeDPMh3mB4lG-H5PeyjwusfFahi1q-OtJDtyldIV10EXG0biWGlg9zp8v6qI5nWbqOdRGeDnuLduMGmn8neuVZFifCK0NAA1RQhTsQ6SlpUr-ae2gm83AMVMThPnffFIK/s1600/Orange+Cream+Pops+Blog+Pic.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzcKuIdJ8FpBWeDPMh3mB4lG-H5PeyjwusfFahi1q-OtJDtyldIV10EXG0biWGlg9zp8v6qI5nWbqOdRGeDnuLduMGmn8neuVZFifCK0NAA1RQhTsQ6SlpUr-ae2gm83AMVMThPnffFIK/s400/Orange+Cream+Pops+Blog+Pic.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dairy-Free Orange Cream Pops</td></tr>
</tbody></table>
<span class="recipeDetails"><span class="ingredient"></span></span><br />
<h2>
Ingredients:</h2>
<ul class="ingredients">
<li class="ingredient"><span class="amount">1 package </span><i><span class="name">(3 ounces) orange gelatin</span></i></li>
<li class="ingredient"><span class="amount">1 cup </span><i><span class="name">boiling water</span></i></li>
<li class="ingredient"><span class="amount">1 cup </span><i><span class="name">(8 ounces) vanilla almond milk yogurt (or your favorite dairy-free vanilla yogurt)</span></i></li>
<li class="ingredient"><span class="amount">1/2 cup </span><i><span class="name">almond milk (or your favorite dairy-free milk)</span></i></li>
<li class="ingredient"><span class="amount">1/2 teaspoon </span><i><span class="name">vanilla extract</span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name">10 paper cups <i>or</i> Popsicle molds (3 ounces <i>each</i>)</span></i></li>
<li class="ingredient"><span class="amount"></span><i><span class="name">10 Popsicle sticks (if using cups)</span></i></li>
</ul>
<br />
<h2>
Directions:</h2>
<br />
<ol>
<li>In a large bowl, dissolve gelatin in hot water and stir until dissolved. Allow it to cool to room temperature (we let it sit on the counter for about an hour.)</li>
<li>Whisk in almond milk, almond milk yogurt and vanilla until all ingredients are well combined and smooth.</li>
<li>Pour into popsicle molds and freeze until firm. OR fill paper cups. You can put foil or plastic wrap over the tops of the cups and stick the popsicle sticks through to hold the stick straight and freeze until firm. OR you can freeze the cups for about 2 hours and then insert the popsicle sticks so they will stand straight.</li>
</ol>
We had a fair amount of the mixture remaining after filling our popsicle molds (which were a fun gift to the boys from their Aunt a few years ago.) Luckily, we found 3 paper cups stashed away in the cupboard. I did not have any popsicle sticks, but I found exactly 3 plastic spoons in the silverware drawer. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceFIx6HxxeysAhVt9Aguyb2Z8rv_qSm4cS4Rvwi_LyGsCRtlcWUpuXTRdT8TjZJHPBOKHxJ3iKVE7hV6M4IEehAUBFJVJ69H5ygL_NvxJrui57Z2HmL4FQzcMYRnOM4NKMfq4ocuxwNUP/s1600/Orange+Cream+Pop+in+Cup+Blog+Pic.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceFIx6HxxeysAhVt9Aguyb2Z8rv_qSm4cS4Rvwi_LyGsCRtlcWUpuXTRdT8TjZJHPBOKHxJ3iKVE7hV6M4IEehAUBFJVJ69H5ygL_NvxJrui57Z2HmL4FQzcMYRnOM4NKMfq4ocuxwNUP/s400/Orange+Cream+Pop+in+Cup+Blog+Pic.JPG" width="337" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dairy-Free Orange Cream Pop in a Cup</td></tr>
</tbody></table>
The boys declared these a definite "Make Again" treat! (And I added the Reader's Digest <a href="http://www.amazon.com/Homemade-How--Hundreds-Everyday-Naturally/dp/0762109041/ref=sr_1_1?ie=UTF8&qid=1376512321&sr=8-1&keywords=Readers+Digest+Homemade" target="_blank"><u>Homemade</u></a> book to my wish-list!)Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-40046739088909128252013-08-02T09:07:00.000-07:002014-04-25T20:37:48.897-07:00July 2013 Daring Bakers' Challenge: Eenie Meenie Miney Moe!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VKg8ys-6wJIgusWVawBKvuy-rKA309lYMpKGCf6FmfBWovfJxU11fhQKmyhOCSduHCv4E3BNwc5t5ykv0RBvDSM8yVLvEcS8wAwe0r-pc2u29U51ILBl6vuqiQdtRMk3avrdiK0iPykh/s1600/Rosti+in+pan.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VKg8ys-6wJIgusWVawBKvuy-rKA309lYMpKGCf6FmfBWovfJxU11fhQKmyhOCSduHCv4E3BNwc5t5ykv0RBvDSM8yVLvEcS8wAwe0r-pc2u29U51ILBl6vuqiQdtRMk3avrdiK0iPykh/s400/Rosti+in+pan.JPG" height="335" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Rösti </td></tr>
</tbody></table>
In a "celebration" of past Daring Baker and Daring Cook challenges, Lisa
challenged all of us to search through the Daring Kitchen archives and
pick any one we'd like! The REAL challenge was picking which delicious
recipe(s) to try!<br />
<br />
And that truly was the challenge! If you do not believe me, go to the recipe archives on The Daring Kitchen website (<a href="http://thedaringkitchen.com/recipe" target="_blank">just click here</a>) and try to decide for yourself!<br />
<br />
In my case, my choices were severely limited, so it made the decision a ton easier. My doctor has me on an restrictive diet to see if we can figure out if it is a food that has been making me sick - well, another food in addition to dairy. So, no dairy, no gluten, no soy, no honey, no onions, no garlic, no beans, no fruits with pits; well, the list goes on, but you get the picture.<br />
<br />
<h4>
Here were our only guidelines for the challenge:</h4>
<b><i>Mandatory Items:</i></b> You must choose at least 1 past Daring Baker or Daring Cook challenge and recreate it by the reveal date.<br />
<br />
<b><i>Variations:</i></b> Only variations are allowed are those specified in the challenges.<br />
That's it.. all other rules/regulations/tips/tricks/notes/etc. will be found in each challenge - as will each printable file.<br />
Have fun kids! <img alt="Smile" src="http://thedaringkitchen.com/sites/all/modules/smileys/packs/Yahoo/smile.gif" title="Smile" /> xoxo<br />
<br />
<h4>
Flipping Frying Patties!!! </h4>
My choice became a no-brainer when I stumbled across a recipe for Potato Rösti in the February 2012 Daring Cooks' Challenge: Flipping Frying Patties!!! <a href="http://thedaringkitchen.com/recipe/flipping-frying-patties" target="_blank">Click here to find the challenge and the recipe</a>. <br />
<br />
Not only could I eat all of the ingredients, but my husband and I had not eaten rösti since we left Switzerland in 1997. We had always purchased it in a pouch and cooked it up. I had never made it from scratch. And, I had already added gluten-free schnitzel to our menu for the week. Rösti was the PERFECT addition. It was also a wonderful surprise for my husband. The boys had never tried it, and I am happy to say, even the pickiest eater enjoyed it. Success. Yes!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpLh7tpqzk-rZmU64llZixMy7THWTzkdcy5RGGTqEB6wSQe0cYowKaIzPGzjCrrjXC4ONR8QnaqtuVKqGszibCf4CNsh-m63FSDiTeUDv5kAje82Ns6CnSaY7rPXaRzhlNXKbLsK9GOcX/s1600/Rosti+served.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpLh7tpqzk-rZmU64llZixMy7THWTzkdcy5RGGTqEB6wSQe0cYowKaIzPGzjCrrjXC4ONR8QnaqtuVKqGszibCf4CNsh-m63FSDiTeUDv5kAje82Ns6CnSaY7rPXaRzhlNXKbLsK9GOcX/s400/Rosti+served.JPG" height="328" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Rösti </td></tr>
</tbody></table>
Lisa, I loved the challenge - thank you so much!<br />
<br />
If you would like to see the other wonderful creations, just <a href="http://thedaringkitchen.com/recipe/eenie-meenie-miney-moe" target="_blank">click here</a>. Or, do a google search using the first paragraph of this post to find other bloggers describing their adventures with this delicious challenge!Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com1tag:blogger.com,1999:blog-5436649782987081947.post-43147341638482190502013-07-14T09:27:00.001-07:002013-07-14T09:27:21.908-07:00The Daring Cooks' July 2013 Challenge: Get Your Yogurt On!The lovely Cher of <a href="http://crazyworldofcher.blogspot.com/">The Not So Exciting Adventures of a Dabbler</a>
was our July Daring Cooks’ hostess and she asked us to create homemade
yogurt in our own kitchens! No incubators needed, no expensive
equipment or ingredients, just a few items and we had delicious yogurt
for a fraction of the cost and a whole lot healthier than what you buy
in the stores!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo76N14iV1Ud44GGPv5Oh2Auq2Ql6cM0KZIsS7NJlimL0GMYNEOjnsfBGIpEIsp-MywOMUKsnpxnS9Y0iQEyBiMGXoXFFKx06vtAdTM-KqhdI9JAU27gVjHgJaHSdF1wBX0Dz_NyTbKENj/s1600/IMG_5664.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo76N14iV1Ud44GGPv5Oh2Auq2Ql6cM0KZIsS7NJlimL0GMYNEOjnsfBGIpEIsp-MywOMUKsnpxnS9Y0iQEyBiMGXoXFFKx06vtAdTM-KqhdI9JAU27gVjHgJaHSdF1wBX0Dz_NyTbKENj/s400/IMG_5664.JPG" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut Yogurt with honey, blueberries, and homemade granola</td></tr>
</tbody></table>
I encourage you to stop by Cher's website to see more options for making yogurt from milk or milk substitutes using other thickening agents and cultures. <a href="http://crazyworldofcher.blogspot.com/2013/07/daring-cooks-july-13-challenge-yogurt.html" target="_blank">CLICK HERE</a> for the full challenge and a lot more helpful information.<br />
<br />
As I have to completely cut dairy out of my diet, this challenge arrived at the perfect time. I miss yogurt and hate spending nearly $2.00 on 6 oz. of coconut yogurt. This method took some time, but was not horribly difficult. And the coconut flavor and creamy smooth texture of this yogurt far surpassed the expensive coconut yogurts I bought at the store. <br />
<br />
<b><span style="font-size: large;">Coconut Milk Yogurt</span> </b><br />
<br />
<b>My Ingredient Choices:</b><br />
1. "Milk": 2 13.5-oz. cans organic coconut milk (not to be mistaken with the beverage in a carton) <br />
<br />
2. Culture: PB8 Pro-biotic Acidophilus for Life Vegetarian Capsules. I used 6 capsules but should have used 4 (I overestimated the amount of yogurt this would make.)<br />
<br />
3. Thickening Agent: 1 packet Knox Unflavored Gelatin (I wanted to use Agar-Agar Flakes, as I read they thicken the yogurt a bit better; however, the stores I went to did not carry this product and I had the gelatin on-hand.) <br />
<br />
4. Sweetener: None (although non-dairy milks will turn out thicker with a sweetener for the pro-biotics to feed on.)<br />
<br />
<b>Equipment You Will Need:</b><br />
• A double boiler or a bowl that can be nested in a pot without touching the bottom or a microwavable glass bowl*<br />
• A whisk, for stirring together ingredients*<br />
• Food thermometer<br />
• A large bowl (or other container) for an ice bath (2-4 cups of ice and
1-2 cups of water – depending on the size of your bowl. You want to be
able to cool the bottom and sides of the bowl you cooked your milk in)<br />
• A smaller bowl non-glass bowl that will hold at least one quart if you do not want to put the hot glass bowl into the ice cold water.* <br />
• A heat source for incubating yogurt - I used my crock-pot<br />
• Glass jars (five to six ½-pint (400 ml) jars) or a glass bowl for culturing yogurt*<br />
• Liquid measuring cup*<br />
• Measuring spoons*<br />
• Pot holders<br />
<br />
*<b>IMPORTANT NOTE</b>: All equipment that will come in direct contact with the yogurt should
be thoroughly washed before using, to mitigate the potential of any
non-beneficial bacteria entering the equation. I run my equipment
through the dishwasher and use the heated dry cycle. Some sources
recommend sterilizing in boiling water.<br />
<br />
INGREDIENTS:<br />
<ul>
<li>2 13.5-oz cans organic coconut milk (not the beverage in a carton)</li>
<li>1/2 cup water</li>
<li>1 Tbsp Sweetener (if using) </li>
<li>4 PB* Pro-biotic Acidophilus for Life Vegetarian Capsules (or read the label of your pro-biotic capsules and use enough to have about 25-30 billion pro-biotics for this quart-sized batch of yogurt.)</li>
<li>1 packet Knox Unflavored Gelatin</li>
</ul>
DIRECTIONS:<br />
<ol>
<li>Place the coconut milk, ½ cup (120ml) of water and sweetener in a bowl and stir until well blended.</li>
<li>Combine 2 Tbsp boiling water with 2 teaspoons (1 packet is a smidge over this) Unflavored Gelatin. Stir until gelatin has dissolved.</li>
<li> Prepare the ice bath - combine 2-4 cups of ice in 1-2 cups of water, depending upon the size of your bowl.</li>
<li> <b>BE CAUTIOUS USING THIS STEP! Using the microwave to boil liquid can be tricky. The liquid may not appear to be boiling until it moves around, when it may bubble and splatter up and out. I used a larger bowl than I needed and carefully placed it on the counter after each minute to stir it with a rubber spatula. When it was done, the liquid erupted into bubbles as the spatula entered the liquid. </b>Place the bowl in the microwave and heat in one minute intervals until
the mixture comes to a boil. (After each minute, remove bowl from
microwave and stir). Depending on the strength of your microwave, this
may take 4-7 minutes. (Alternately, you can heat the mixture using the
double boiler method).</li>
<li> Once the mixture reaches a boil, remove from the microwave and place
the bowl in an ice bath. <b>(NOTE: I poured the mixture into a clean non-glass bowl and then set it into the ice bath</b>, as I recently had a coffee cup sitting on a cool tile counter crack in half when I added hot water for tea...) Stir until the temperature of the mixture drops
90°F/32°C if you are using a pro-biotic starter. </li>
<li>When the liquid cools to 110°F/43°C, stir in the starter. (If you are
using a freeze-dried culture or pro-biotic capsules, make sure the
liquid has cooled to the temperature recommended for that particular
culture). NOTE: my culture did not specify, so I cooled to 110 degrees.</li>
<li>Ladle the yogurt mixture into ½ pint glass jars (should be ~5-6 jars
depending on how full you fill them), secure the cover. </li>
<li>Incubation: I chose to use the crockpot method. Our directions read: <b>Slow cooker – This is the method that I use the most. To use a slow
cooker, place the cooker on its “warm” setting and pour in enough hot
water to come half way off the jars. Place the cover on the cooker and
check the temperature of the water every ½ hour to hour to make sure it
isn’t getting too hot (actual temperature range will depend on the
starter type you chose). If the water starts to get too hot, unplug the
machine and wrap the crock pot in a large towel to hold the temperature
for the rest of the incubation period.</b> However, my hot water was WAY too hot, so I removed the jars and cooled the with cold water until it reached 105. Then, I returned the jars to the crockpot, making sure the water level was about mid-way up the jars. My crockpot's warm setting was too warm, so I turned it off, unplugged it and wrapped it with a towel. I checked the temperature every half hour and turned it on warm briefly if it began to drop. </li>
<li> Incubate the yogurt for about 5-8 hours. Longer incubating times will
result in a tangier yogurt. The optimal incubating temperature is
~122°F/50°C for yogurt starters (if you are using a freeze-dried
starter or pro-biotic capsules, follow the recommended temperatures for
those starters). Ideally, you want to keep the temperature as close to
that as possible for the incubating period. Realizing that may not be
possible – I try to target keeping the mixture between 115°F/46°C and
125°F/52°C (<b>95°F/35°C to 105°F/41°C if using pro-biotic capsules</b>). </li>
<li> Once the yogurt is done incubating, carefully transfer the containers
to the refrigerator and chill for at least 8 hours. This step helps to
thicken the yogurt and lulls those ravenous friendly bacteria back to
their sluggish state. <b>Note: To avoid putting the hot jars onto the cold glass shelf in my refrigerator, I folded a kitchen towel in half and put on the shelf first. </b></li>
<li>After the cooling period, the yogurt is ready to be enjoyed.
<br />
<br />
Storage & Freezing Instructions/Tips:<br />
Once processed & tightly sealed, most yogurts will keep,
refrigerated for one to two weeks. I have had success with some yogurts
keeping for longer, but it usually doesn’t last long enough for me to
test that theory.</li>
</ol>
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This is how my yogurt looked after the incubation stage, I panicked until I read on another site that this can sometimes happen. So, I stirred each jar prior to refrigerating, and they turned out fine!<br />
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Even without a sweetener, I loved the smooth texture and amazing coconut flavor!<br />
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<br />
It was even better with about a Tbsp. honey and 1/4 cup frozen blueberries blended in.<br />
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<a href="http://hemightlikeit.blogspot.com/2013/07/strawberry-apple-granola-cooked-on.html" target="_blank">Homemade granola</a> made the perfect addition!<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6thEyye2-GpKw1YCI8_Blp7dMHHNq207y5tX6JX1VEX89-jOy93_-Xd2JejdPugdvg0bSuR9foMPELxyfl8-QBXdgFvUe_xgI2P6y3Bv9ETznwg0K7YxGKEOWzK09x5q4rivxJxj43nQ/s1600/IMG_5664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6thEyye2-GpKw1YCI8_Blp7dMHHNq207y5tX6JX1VEX89-jOy93_-Xd2JejdPugdvg0bSuR9foMPELxyfl8-QBXdgFvUe_xgI2P6y3Bv9ETznwg0K7YxGKEOWzK09x5q4rivxJxj43nQ/s400/IMG_5664.JPG" width="312" /></a></div>
Yummy!<br />
<br />
As for my pickiest eater? He is not a huge coconut fan, and felt the coconut flavor was a bit too much for him; however, with the addition of blueberries, honey and granola, he said he would eat it anyway.<br />
<br />
Just for my picky eater, I attempted making yogurt with regular milk, but my warm setting on my crockpot took the temperature over 150 degrees within a half hour. It must have killed the culture. It ended up as a liquid with a tad of thickness at the bottom. I plan to try it again with Lactaid for the non-coconut lovers in my home and with almond milk as another dairy-free option for myself. (Hmmm... maybe I will make that today...)<br />
<br />
Cher, thank you for this amazing challenge! I was absolutely giddy with excitement about how yummy and relatively easy (thanks to your amazing information) this was to make.<br />
<br />
All other readers, I strongly encourage you to use the Daring Cooks July '13 Challenge: Yogurt! post at <a href="http://crazyworldofcher.blogspot.com/2013/07/daring-cooks-july-13-challenge-yogurt.html" target="_blank">The Not So Exciting Adventures of a Dabbler</a> if you plan to make your own yogurt. Cher has oodles of information, links to other resources and options to choose from!<br />
<br />
To see more fun yogurt creations, visit <a href="http://thedaringkitchen.com/recipe/get-your-yogurt" target="_blank">The Daring Kitchen</a>. I was amazed at the creativity. <br />
<br />
Thank you for visiting!<br />
-Renee<br />
<br />
<br />Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com4tag:blogger.com,1999:blog-5436649782987081947.post-24384271762759600752013-07-07T13:31:00.001-07:002013-07-07T13:40:28.029-07:00June 2013 Daring Bakers' Challenge: Life of Pie<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcwjnvyDklmVWeRyYikXeAmg9smxMDPrJulgzw9DosJbm8eLUQGeifSXjERlea1Ux2Apx-Jgqgh76MsBi1HUf_X096rf7Ir8wrwhxPDvxAcH1iz-GUH3Shs_n9yuY-oZfGqj7KRaBxX9W/s1600/TDKDB0613LifeofPie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcwjnvyDklmVWeRyYikXeAmg9smxMDPrJulgzw9DosJbm8eLUQGeifSXjERlea1Ux2Apx-Jgqgh76MsBi1HUf_X096rf7Ir8wrwhxPDvxAcH1iz-GUH3Shs_n9yuY-oZfGqj7KRaBxX9W/s400/TDKDB0613LifeofPie.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crostata di Marmellata - dairy free crust & blueberry honey jam filling</td></tr>
</tbody></table>
<br />
Rachael from <a href="http://pizzarossa.wordpress.com/">pizzarossa</a>
was our lovely June 2013 Daring Bakers’ host and she had us whipping up
delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies,
even crack pies! There’s nothing like pie!<br />
<img alt="Smile" src="http://www.thedaringkitchen.com/sites/all/modules/smileys/packs/Yahoo/smile.gif" title="Smile" /><br />
<br />
Of our four choices, I chose the Crostata di Marmellata; although I am very late in posting! Better late than never? My boys certainly thought so! It was devoured.<br />
<br />
<br />
To read the full challenge and see all four yummy choices and their recipes, please <a href="http://pizzarossa.wordpress.com/2013/06/27/life-of-pie/" target="_blank">CLICK HERE</a> and visit Rachael at pizzarossa. <br />
<br />
I faced several challenges with this recipe (and found myself very thankful for the Internet and blogs!)<br />
<br />
First, I needed a dairy-free crust (preferably without resorting to shortening.)<br />
Second, I wanted to avoid using white flour.<br />
Third, I wanted to avoid using refined sugar.<br />
<br />
I was so happy to stumble upon Rosalie's <a href="http://thejoyfulpantry.com/2012/10/13/never-fail-dairy-free-pie-crust/" target="_blank">Never Fail (Dairy-Free) Pie Crust recipe</a> at The Joyful Baker! The recipe uses coconut oil instead of butter - brilliant! <br />
<br />
I made a couple of modifications to the crust (one of which likely made my work more challenging than it should have been.) I substituted King Arthur Unbleached White Whole Wheat Flour for the unbleached all-purpose flour. Bad idea. Substituting 1/3 cup would have worked better. I learned my something new! Whole wheat flour absorbs more liquid than all-purpose flour. I also substituted 1/4 tsp vanilla for 1/4 tsp of the water. Yum! Next time, I will try Rosalie's way of making this crust. Although I had to put a sheet of plastic wrap over the dough to prevent it from falling apart (likely due to my flour exchange), the dough turned out and tasted really great!<br />
<br />
As for the filling... Lisa at 100 Days of Real Food was awesome enough to share a recipe from Ashley Eller (of <a href="http://redbarstool.blogspot.com/p/baking-with-tsp.html" target="_blank">Sweetie Pie Bakery</a>) for<a href="http://www.100daysofrealfood.com/2012/05/10/how-to-can-some-jam-a-simple-method-without-pectin/" target="_blank"> Strawberry Honey Jam</a>. This jam is pectin free and does not use refined sugar. I made some and it was delicious! However, my eldest (Monkey) glared daggers at me for even considering the use of his favorite toast topper. So, I picked up some blueberries at a local berry farm and made the Blueberry Honey Jam by substituting blueberries for the strawberries. YUM!<br />
<br />
I wanted to make my own apricot jam for the glaze, to completely avoid the use of refined sugar. However, the only apricots I could find were expensive and not local. So, I bought a tiny jar of apricot jam and used that for the glaze.<br />
<br />
To create this delicious treat I made the jam the day before.<br />
<br />
<b><span style="font-size: small;">Crostata di Marmellata </span></b><br />
1. I made and canned Blueberry Honey Jam following the recipe at <a href="http://www.100daysofrealfood.com/2012/05/10/how-to-can-some-jam-a-simple-method-without-pectin/" target="_blank">100 Days of Real Food</a>.<br />
2. I made the pie crust (mostly - see comments above) following the <a href="http://thejoyfulpantry.com/2012/10/13/never-fail-dairy-free-pie-crust/" target="_blank">Never Fail (Dairy-Free) Pie Crust recipe at The Joyful Pantry</a>.<br />
<br />
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3. Using 2/3 of the pie dough, I baked a single crust as directed in the <a href="http://pizzarossa.wordpress.com/2013/06/27/life-of-pie/" target="_blank">original recipe</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjtmnbonCYbfiVW9Y-FFws46wFrki1S8Bl0Sg43Shm2F0YpsxLaRj-7GPHjg7VtxJBFRu69TWj7agjGE8UYEKtfu2YkUEqHnnKFXX6K8c8oGApVDKtIcJkcKTt0CxPm5S-T2dMl12CDz3/s1600/TDKDBlifeofpiecookedshell.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjtmnbonCYbfiVW9Y-FFws46wFrki1S8Bl0Sg43Shm2F0YpsxLaRj-7GPHjg7VtxJBFRu69TWj7agjGE8UYEKtfu2YkUEqHnnKFXX6K8c8oGApVDKtIcJkcKTt0CxPm5S-T2dMl12CDz3/s320/TDKDBlifeofpiecookedshell.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shh... pretend I did a better job with my foil and part of the edge is not too dark...</td></tr>
</tbody></table>
<br />
4. I added two cups of <a href="http://www.100daysofrealfood.com/2012/05/10/how-to-can-some-jam-a-simple-method-without-pectin/" target="_blank">Blueberry Honey Jam</a>.<br />
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5. Using the last of the pie dough, I created the lattice topping. (And cut out a few stars for the 4th of July!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqP_GFMIDdtmBOpeb-jVN4WEoXWhQlcrcG0yFCM_4keEf-uy0gFHVhdCNpRyZWP_qyvooteUxfJmWjPLSuDFbQcoEf6bia3qiTieFKRWtHdy6u6u0BEbyv5RwEfsFfu67Ch55UPs6Rpmi/s1600/TDKDBlifeofpielattice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqP_GFMIDdtmBOpeb-jVN4WEoXWhQlcrcG0yFCM_4keEf-uy0gFHVhdCNpRyZWP_qyvooteUxfJmWjPLSuDFbQcoEf6bia3qiTieFKRWtHdy6u6u0BEbyv5RwEfsFfu67Ch55UPs6Rpmi/s320/TDKDBlifeofpielattice.JPG" width="320" /></a></div>
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6. I baked the pie as directed in the <a href="http://pizzarossa.wordpress.com/2013/06/27/life-of-pie/" target="_blank">original recipe</a>.<br />
7. I made the apricot glaze.<br />
8. After removing the pie, I brushed the glaze onto the pie crust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGLSaOQhZ9VwUkjEaK85G8iiOBoTCkvygM63FP4k9zbagfhk9h7XF4Cf3Gk4TeusVwVFWobPReYLn1wWLSZPmGF_Yfv6QWxHR-GZ1XgoOsuZY7cEtwK4KEjBp5qPoBSaspdXFNGoynYhi/s1600/TDKDB0613LifeofPie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGLSaOQhZ9VwUkjEaK85G8iiOBoTCkvygM63FP4k9zbagfhk9h7XF4Cf3Gk4TeusVwVFWobPReYLn1wWLSZPmGF_Yfv6QWxHR-GZ1XgoOsuZY7cEtwK4KEjBp5qPoBSaspdXFNGoynYhi/s320/TDKDB0613LifeofPie.JPG" width="320" /></a></div>
Did I forget to mention that my picky eater even ate the edge of the crust?! It was not secretly disposed of in the garbage. The magic of glaze?! <br />
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Now, to see some real works of art, check out the <a href="http://www.thedaringkitchen.com/recipe/life-pie" target="_blank">Life of Pie Challenge</a> in the recipe archive at The Daring Kitchen. And, don't forget to visit<a href="http://pizzarossa.wordpress.com/" target="_blank"> pizzarossa</a>!<br />
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Rachael, thank you for this amazing challenge!<br />
<br />Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com1tag:blogger.com,1999:blog-5436649782987081947.post-79282928020402665422013-07-03T18:17:00.002-07:002013-07-05T14:08:19.441-07:00Strawberry-Apple Granola Cooked on the Traeger <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIB0nh7tk_zA_atAaukdvFFOAeu7kkLQRCxokCBw-9qEYq-9lZS_TiIJ_PXIsAI7h8wytQ8IEEJSdMG19j85STtFDotjY5qzmmG0__kH01CG25fVFIDsl4dRGBlyezzjoCJa7hjy-vduuZ/s1600/strawapplegranola07032013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIB0nh7tk_zA_atAaukdvFFOAeu7kkLQRCxokCBw-9qEYq-9lZS_TiIJ_PXIsAI7h8wytQ8IEEJSdMG19j85STtFDotjY5qzmmG0__kH01CG25fVFIDsl4dRGBlyezzjoCJa7hjy-vduuZ/s400/strawapplegranola07032013.JPG" width="355" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Apple Granola cooked on the Traeger</td></tr>
</tbody></table>
I have been trying to pull my family away from store-bought cereals by making and freezing pancakes (2 recipes will be posted soon!) However, cereal is the breakfast of choice in my home.<br />
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During the winter months, I like to make homemade granola. However, as we only have a window air conditioner, I generally avoid using our oven during the summer - unless it's a nice, cool, rainy day.<br />
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While cooking our <a href="http://hemightlikeit.blogspot.com/2013/06/june-daring-cooks-challenge-meatballs.html" target="_blank">meatballs for the June Daring Cooks' Challenge</a>, I wondered if the Traeger would work to bake my granola. The answer is YES!<br />
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I found my favorite granola recipe at fatfree.com quite some time ago. It is listed as "Granola-4 Recipe" and was submitted by Tammy Kimbler. Click <a href="http://www.fatfree.com/recipes/breakfast/granola-4" target="_blank">HERE</a> for the original recipe. Ordinarily, I make it using pure maple syrup as the sugar and dried figs as the fruit.<br />
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This time, I wanted to make granola without the ginger. So, I changed things up a bit.<br />
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<span style="font-size: large;">Strawberry-Apple Granola</span> <br />
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INGREDIENTS:<br />
6 cups rolled oats (I buy them organinc in the bulk-food section for about $1.49/lb.)<br />
2 tsp cinnamon<br />
1 tsp vanilla<br />
1/3 cup maple syrup (Costco usually has great prices.)<br />
3 egg whites<br />
1/4 - 1/2 cup sliced almonds - optional<br />
1/2 cup freeze-dried apples, chopped<br />
1/2 cup freeze-dried strawberries, chopped<br />
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DIRECTIONS:<br />
1. If using an oven, preheat to 300 degrees Fahrenheit. If using a Traeger (I used Cherry pellets), open lid and set on smoke for about 5 minutes. Then close the lid and preheat to 350 degrees Fahrenheit.<br />
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2. Combine oats and cinnamon in a large bowl. Mix well.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq8Wwyw_A13Psx0h8aMjde1Je7yApOI7_HKNMZN15RKibKQxQWN-6C6JXu5gdkDNWZEtOZZL3rZzm1FEcYtRF0iwmLf60B2NCOEdJLpAqJg3X2tgyZIIIPrQOr2r8BN6OG8mN2ZogJYqE/s1000/strawbapplestep1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq8Wwyw_A13Psx0h8aMjde1Je7yApOI7_HKNMZN15RKibKQxQWN-6C6JXu5gdkDNWZEtOZZL3rZzm1FEcYtRF0iwmLf60B2NCOEdJLpAqJg3X2tgyZIIIPrQOr2r8BN6OG8mN2ZogJYqE/s400/strawbapplestep1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oats and cinnamon.</td></tr>
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3. In a smaller bowl, lightly whip egg whites. Stir in maple syrup and vanilla. Then, add to oats and cinnamon and mix well.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jQ2X4K_1NZyULXG33VPbA5WTcvCvhw46bIpCQ4ad8ikkNc07bFgdVbb9jmOMc0XUUNyskys2X5X-khFTf4DZMLklUHHRugiGvM4Bm-Hpopgw2ffLgqaQjT6Cco81QxmXNSe2RLejTk4E/s1000/strawappgranstep1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jQ2X4K_1NZyULXG33VPbA5WTcvCvhw46bIpCQ4ad8ikkNc07bFgdVbb9jmOMc0XUUNyskys2X5X-khFTf4DZMLklUHHRugiGvM4Bm-Hpopgw2ffLgqaQjT6Cco81QxmXNSe2RLejTk4E/s400/strawappgranstep1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oats, cinnamon, maple syrup, egg whites, and vanilla.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyO_DO-ES0umgEZ7UbIOs20naRrifLzeOkk27eFYnpVF4a-8jjg6UdicVE92GEfcq3mp659m5h87Y0dP6Komk9ekju0eVqeiFd1JEbyc_WQw7CFt9lHOcWdx8h9ujUqtdHg4IECIcmjY0X/s1600/sagranolamixed.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyO_DO-ES0umgEZ7UbIOs20naRrifLzeOkk27eFYnpVF4a-8jjg6UdicVE92GEfcq3mp659m5h87Y0dP6Komk9ekju0eVqeiFd1JEbyc_WQw7CFt9lHOcWdx8h9ujUqtdHg4IECIcmjY0X/s400/sagranolamixed.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry and wet ingredients combined.</td></tr>
</tbody></table>
4. Line a large cookie sheet with aluminum foil or parchment paper. Arrange oat mixture in a single layer.<br />
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5. Place cookie sheet in Traeger. (Or in oven.)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5dPyj9JzzgpdjIv_p9Cox9HEABQlbwEQRJcNgWwciJMex6o5VbdHjHt5xEFmd82EAa9Y6HsKVSOs5BBlC6MbXNeUOKXfnR9cpH1gkTX0-ni0xvi3IYICGs2g8bAwz6qvsF74LDisei_0/s1000/sagranontraeger.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5dPyj9JzzgpdjIv_p9Cox9HEABQlbwEQRJcNgWwciJMex6o5VbdHjHt5xEFmd82EAa9Y6HsKVSOs5BBlC6MbXNeUOKXfnR9cpH1gkTX0-ni0xvi3IYICGs2g8bAwz6qvsF74LDisei_0/s400/sagranontraeger.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granola going onto the Traeger. See the smoke from the cherry pellets?!</td></tr>
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6. Cook for 30 - 40 minutes, stirring after 20 minutes. (I like my granola crunchier, so mine cooked about 40 minutes. However, I always check it 30 minutes in to make sure it is not too dark.)<br />
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7. If you want to add almonds, they taste best toasted. (Like how I decided that for you?!) Place sliced almonds in a single layer in an oven-safe dish. Place on Traeger for 5-7 minutes, stirring after 3 minutes. Watch closely, so they do not burn. (Or broil in oven, still watching closely so they do not burn - they will probably brown faster.)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMn_5sQXj6bdf48YpElvTptpWX8bZFrefSfz9LKPke82GdnM9rX0o63U8HjxzNdZhDea7JLZAPn9-2c9vduEH7UStSmOUR8x1S2g0CiaKz0l_y3xWuegrvO3b4Qro2sEdEZGk2RHkJdl94/s1000/sagranolaalmondslivers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMn_5sQXj6bdf48YpElvTptpWX8bZFrefSfz9LKPke82GdnM9rX0o63U8HjxzNdZhDea7JLZAPn9-2c9vduEH7UStSmOUR8x1S2g0CiaKz0l_y3xWuegrvO3b4Qro2sEdEZGk2RHkJdl94/s400/sagranolaalmondslivers.jpg" width="337" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slivered almonds before and after toasting.</td></tr>
</tbody></table>
8. When cooked to your liking, remove granola from the grill and turn the Traeger off.<br />
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9. Allow granola to cool completely. (I set the pan on a wire rack and clean up as it cools.)<br />
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10. Stir in apples, strawberries and almonds (if using).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDnnD3MOwROo6aYmdoawvnYohr-W9_FyRNJs4my69GVyTIQuwkCN-5zwKwUjSo2j0mOiF-ASZvLSbTjJwjKpWWuO89FVZJKCMw9xt6foGD_JZpdlHapOG6AvGSUqmIKIn0fMdGY7qZcor/s1000/sagranolafruits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLDnnD3MOwROo6aYmdoawvnYohr-W9_FyRNJs4my69GVyTIQuwkCN-5zwKwUjSo2j0mOiF-ASZvLSbTjJwjKpWWuO89FVZJKCMw9xt6foGD_JZpdlHapOG6AvGSUqmIKIn0fMdGY7qZcor/s400/sagranolafruits.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipe used about 1/3 of the bag of strawberries and the full bag of apples.</td></tr>
</tbody></table>
11. Store in an airtight container. (As you can see, I folded the long edges of my aluminum foil in toward the center, rolled one short end closed, and used the open end to funnel the granola into the jar.)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYDwCh2tJ0wGJlrAFHO9zTVvZMZNvNGPvlIZfWft8byAHEf5A03-dVexAALPjlS2CBWSh1leuvoAV6KJKC-0jh68RZ-BX1wIiq8_H_NUBgYtdvMG1vdNmrjnXXhRgq17xKy1Ovma10vOW/s1000/sagranfunnel.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYDwCh2tJ0wGJlrAFHO9zTVvZMZNvNGPvlIZfWft8byAHEf5A03-dVexAALPjlS2CBWSh1leuvoAV6KJKC-0jh68RZ-BX1wIiq8_H_NUBgYtdvMG1vdNmrjnXXhRgq17xKy1Ovma10vOW/s400/sagranfunnel.JPG" width="192" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy-pour lining!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrsNbpWzapqUlGmNwoBrAtcR7763pbi8IOJBGOBw90bS1Ni0ZV-7TLo977B7p_GHoQjOImnHdFez4xZXYAPbFjvoFQd37IulooVTZ9RboFvNY2Kl8FZuyToK13ewZ7SqSuDfouMTbpEUN/s1000/sagranola.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrsNbpWzapqUlGmNwoBrAtcR7763pbi8IOJBGOBw90bS1Ni0ZV-7TLo977B7p_GHoQjOImnHdFez4xZXYAPbFjvoFQd37IulooVTZ9RboFvNY2Kl8FZuyToK13ewZ7SqSuDfouMTbpEUN/s400/sagranola.JPG" width="365" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Apple Granola cooked on the Traeger</td></tr>
</tbody></table>
12. Enjoy!<br />
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We love our granola with almond milk or coconut milk for breakfast. How do you like yours?<br />
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<br />Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-12252448592554418702013-06-28T09:05:00.000-07:002013-06-28T09:05:01.808-07:00A Successful First Attempt of Canning Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV5ZDH1RJX1776vEmMSedGUfltgQNiD2sGwPWUCxCLMmwa-_pfYGSaKmEavwXuH7V9DVfZuNgPc34LJfikShMIEjdBQFqRMBoJ0n4WRe6AH1lMm_wWqjiarj5NiU1SRIadXs3Oz8YSls3/s1500/blogstrawberryjam.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV5ZDH1RJX1776vEmMSedGUfltgQNiD2sGwPWUCxCLMmwa-_pfYGSaKmEavwXuH7V9DVfZuNgPc34LJfikShMIEjdBQFqRMBoJ0n4WRe6AH1lMm_wWqjiarj5NiU1SRIadXs3Oz8YSls3/s400/blogstrawberryjam.JPG" width="400" /></a></div>
A couple of weeks ago, my husband and I journeyed to the <a href="http://www.ci.oswego.or.us/parksrec/lake-oswego-farmers-market-2013" target="_blank">Lake Oswego Farmers' Market</a>. <br />
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My hubby discovered Chocolate Habaneros a couple of years ago. They have an amazing flavor and are a perfect addition to salsas, guacamole, and chili. Unfortunately, this year we were late in our arrival at the annual <a href="http://www.cmastergardeners.org/SpringGardenFair.htm" target="_blank">Master Gardener's Spring Garden Fair</a> (held at the Clackamas County Fairgrounds the weekend before Mother's Day) where we have purchased these plants in the past. However, the gentleman that sells the pepper plants planned to be at the Lake Oswego Farmers' Market on June 8th. Thus, our fun Saturday excursion. (I will have to find out the name of the pepper man's business from my hubby and add that to a later post...) <br />
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Unfortunately, Chocolate Habaneros do not germinate well. So, we were unable to purchase any to grow them this year. However, we purchased a Chocolate Ghost Pepper plant instead. (Even my hubby is a little nervous about the heat these may generate!) He also found several other pepper plants he wanted to try, which made him a happy camper. <br />
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As for me? Well, I knew I wanted to make a homemade jam for this month's Daring Bakers' Challenge. So, I picked up half a flat of fresh, organic strawberries at the Farmers' Market. My wonderful mom gave me her canner, as she no longer uses it, and I set about searching the internet for a good recipe.<br />
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When I stumbled across <a href="http://www.100daysofrealfood.com/2012/05/10/how-to-can-some-jam-a-simple-method-without-pectin/" target="_blank">How to Can Some Jam: A Simple Method Without Pectin or (Refined) Sugar on the 100 Days of Real Food Blog</a>, I knew I found my recipe. This Strawberry Honey Jam recipe is from Ashley Eller with <a href="http://redbarstool.blogspot.com/p/baking-with-tsp.html" target="_blank">Sweetie Pie Bakery</a>.<br />
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Click <a href="http://www.100daysofrealfood.com/2012/05/10/how-to-can-some-jam-a-simple-method-without-pectin/" target="_blank">HERE</a> for the recipe.<br />
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I only had 3 pounds of strawberries, so I cut the ingredients in half.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjDukT29jgJjuXlYhlW1c_PMjqVeGAVzIob9kizQQ9W_wJ8mwSAEnkHB-Vmp6XB_jd9Te4kBMMzSDfwVHXvfmpYGdpUhsXbB_6eLTCbdeuhTT4lilK276PYsnD8nvarIuZQlQVgfZChPI/s1600/blogcannedstrawberryjam.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjDukT29jgJjuXlYhlW1c_PMjqVeGAVzIob9kizQQ9W_wJ8mwSAEnkHB-Vmp6XB_jd9Te4kBMMzSDfwVHXvfmpYGdpUhsXbB_6eLTCbdeuhTT4lilK276PYsnD8nvarIuZQlQVgfZChPI/s400/blogcannedstrawberryjam.JPG" width="400" /></a></div>
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There was only one problem with this jam. Monkey (my 16-year-old) likes it so much that he REALLY did not want me to use it in my Daring Bakers' Challenge. *sigh* His favorite snack is toast with jam, honey or cinnamon and sugar. The fact that this jam is made with honey makes it absolutely <i>perfect</i> for him. I know. How? He a point of telling me. He actually glared at me when I mentioned using some of his precious jam for my challenge, which is very unlike him!<br />
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Luckily, a blueberry farm we like to visit opened last weekend. They were closed Monday through Wednesday. And Thursday, simply did not work for me - I had plans. My hubby and I went to see The Steve Miller Band perform at the <a href="http://www.mcmenamins.com/54-edgefield-home" target="_blank">McMenamins Edgefield</a> Concert on the Lawn with friends of ours. I may be dating myself, but it was fun to hear "Abracadabra," "Fly Like an Eagle" and "The Joker" performed live!<br />
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So, today, I am off to the <a href="http://www.tricountyfarm.org/farms/morning-shade-farm-blueberries-currants-marions-boysens-and-other-fruits-and-vegetables" target="_blank">Morning Shade Farms</a> to pick up 10 pounds of blueberries and honey. (We normally pick our own, and I still hope to this summer, but feeling the way I have recently, this was the perfect way to have enough fresh blueberries to freeze for the winter and make more jam!)<br />
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I hope to have my June Challenge posted by the end of the weekend...<br />
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<br />Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-55986654831094231412013-06-28T08:12:00.000-07:002013-06-28T08:12:30.614-07:00Striving to Eat Real FoodWell, the bad news is that I am still running behind on my Daring Bakers' and Daring Cooks' Challenges.<br />
<br />
The truth is, I have been sick since the end of April. Well, not ALL of that time. I have had little breaks (the longest being 3 full days over Father's Day weekend - and trust me, I was excited about that!) where my body has not hated me for eating. What's up? No clue, but we're still looking into that. I'm not worrying about it or wanting sympathy; I'm just explaining why I am so far behind...<br />
<br />
On a positive note two good things have come out of this. First, I am striving to eat real food and avoid processed foods. (Alas, dairy is also out of my diet forever... Cheese is the toughie, but once I am feeling better, I will experiment with goat cheeses.) Second, I have made a lot of progress with my newest passion - crazy quilting. Unlike this blog, my first blog, <a href="http://monkeyandmutt.blogspot.com/" target="_blank">Living My Dream</a>, has been incredibly active the past few months! *grins*Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-68487317781826537282013-06-14T08:30:00.000-07:002013-07-03T18:18:19.389-07:00June Daring Cooks' Challenge: Meatballs Around the World<div class="separator" style="clear: both; text-align: center;">
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The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from <a href="http://cmomcook.blogspot.com/">C Mom Cook</a> and Ruth from <a href="http://mommy-crafts.blogspot.com/">The Crafts of Mommyhood</a>
challenged us to try meatballs from around the world and to create our
own meatball meal celebrating a culture or cuisine of our own choice.<br />
<br />
I encourage you to click on the links above and check out their blogs! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0U8DJ7nnDkc795PYcKq-72aJymv6PRj0MYgF5cHlRcxaQmQuGTx5CQnICbOcQTPryu5Aa-aJCbml7F7lv1-vktSy8lwdEbuDBJlcjtgDa8oa6ewZC_ks8HT7C1lyrHEv17ve8yuKFYcBL/s1600/blogspaghmeatrosebread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0U8DJ7nnDkc795PYcKq-72aJymv6PRj0MYgF5cHlRcxaQmQuGTx5CQnICbOcQTPryu5Aa-aJCbml7F7lv1-vktSy8lwdEbuDBJlcjtgDa8oa6ewZC_ks8HT7C1lyrHEv17ve8yuKFYcBL/s400/blogspaghmeatrosebread.JPG" width="400" /></a></div>
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My family LOVES meatballs with their spaghetti. So, at least once a year, we have made <a href="http://www.tasteofhome.com/Recipes/Make-Ahead-Meatballs" target="_blank">Make-Ahead Meatballs</a> from a recipe submitted to the Freezer Pleasers section of <i>Taste of Home's Quick Cooking</i>, which was submitted by Ruth Andrewson (my magazine states she is from Idaho, but the link above says Washington.)<br />
<br />
Note: For this meal, I broke it down into two days. Making the meatballs on Day 1 and the spaghetti sauce on Day 2. <br />
<br />
We do not have central air conditioning in our home, so our meatball making has all taken place during the cooler months. The timing of this challenge encouraged me to try something new. I made some changes to the recipe we have used in the past to add more flavor. And, I tried cooking some of them on our Traeger. (It turned out to be quite cool on the day I made these, so I cut my baking time in half by doing a batch in the oven while cooking another batch on the Traeger.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Nlw6BltKoD9NODqF7ngARhC4ZZMVVqzTTe3_-7JqWTwf4Uubv77Vc4YIxpoCGM1uJpmWSLpwxEVjfCyxk-CCJqD2rQjyaQHzczXcEVBZo1x6cXDfLhkmdC2lKDT_rQlIWDJlQR0fU_10/s1600/blogmeatballsontraeger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Nlw6BltKoD9NODqF7ngARhC4ZZMVVqzTTe3_-7JqWTwf4Uubv77Vc4YIxpoCGM1uJpmWSLpwxEVjfCyxk-CCJqD2rQjyaQHzczXcEVBZo1x6cXDfLhkmdC2lKDT_rQlIWDJlQR0fU_10/s400/blogmeatballsontraeger.JPG" width="400" /></a></div>
<span style="font-size: large;">Make-Ahead Meatballs on the Traeger</span> <br />
<b>Preparation time</b>: 25 minutes<br />
<b>Cooking time</b>: 1.5 hours<br />
<b>Yield</b>: roughly 12 dozen meatballs<br />
<br />
<b>Equipment required</b>:<br />
2 Large mixing bowls<br />
Measuring tools<br />
Spoon(s) for mixing/shaping, if desired (I used a Pampered Chef small scoop)<br />
Cookie sheet<br />
Parchment paper (optional)<br />
Food processor (optional)<br />
Metal Spatula<br />
Grater<br />
Cutting board<br />
Kitchen knife<br />
Paper towels <br />
Freezer bags or Freezer containers <br />
Traeger grill and pellets OR oven<br />
<br />
<b>Ingredients</b>:<br />
2 lbs. lean ground beef<br />
2 lbs. sausage (I used 1 lb. mild Italian and 1 lb. sweet Italian sausage)<br />
4 eggs<br />
1/2 cup finely chopped onion<br />
1/4 cup grated carrot, optional<br />
1 tsp. sea salt<br />
2 tsps. Worcestershire sauce<br />
1/2 tsp. white pepper<br />
2 Tbsp. fresh oregano, chopped (or 2 tsp. dried)<br />
2 cups fine bread crumbs (or 6 cups soft bread crumbs)<br />
<br />
<b>Traeger Directions</b>:<br />
1. Make sure you have enough chips in your Traeger! (I used Hickory.) <br />
2. With lid open, set Traeger to smoke until hot (about 5 minutes)<br />
3. Set Traeger on High (400 degrees Fahrenheit.)<br />
4. If using fresh bread crumbs, pulse bread (6-12 slices depending on the size for soft bread crumbs) in a food processor. I had dried bread cubes on hand from homemade wheat bread, and pulsed them in the food processor until I had 2 cups worth. Set aside.<br />
5. In large mixing bowl, whip eggs.<br />
6. Add onion, carrot (if using), salt, Worcestershire sauce, white pepper, and oregano to eggs and mix well.<br />
7. Mix bread crumbs into egg mixture. Mix well.<br />
8. In a very large bowl, combine the ground beef and sausage (I alternate adding beef and then sausage to be sure the flavors mixed evenly.)<br />
9. Work the bread mixture into the meat. I take care mixing this part very, very well. (No one wants a meatball that is mostly breadcrumbs and eggs.)<br />
10. Line cookie sheet with parchment paper (if using - this makes clean up much easier!)<br />
11. Shape meatballs. Scoop meat with a small spoon (or Pampered Chef small scoop), roll into ball, and place on cookie sheet. (I fill the cookie sheet and then continue shaping the balls and placing them into the bowl I used to mix the eggs and breadcrumbs, so they are ready to cook when the first batch is done.)<br />
12. Bake on Traeger for 10-15 minutes, turning every 5 minutes, until no
pink remains. (I cooked all of mine for 15 minutes. To keep the
Traeger hot, I removed the pan from the Traeger and turned the
meatballs, then put them back on the grill for another 5 minutes, and
repeated the process.)<br />
13. Drain cooked meatballs on a plate lined with paper towels. Continue
cooking remaining meatballs on the parchment lined cookie sheet.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-fuEt7uSYQHtgxhdjxoFs8XC2A1s73-d0r7hBik1u0UWGZVO3d0v1J_FHu1eK40FfzV64zmHz5HM2n9pdzdLFZEwfqf3LT2YmLcMl8FCRHaZYrjEqWydh9NZrkeKKCKQnFk84vbZL_Vd/s1600/blogtraegermeatballs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib-fuEt7uSYQHtgxhdjxoFs8XC2A1s73-d0r7hBik1u0UWGZVO3d0v1J_FHu1eK40FfzV64zmHz5HM2n9pdzdLFZEwfqf3LT2YmLcMl8FCRHaZYrjEqWydh9NZrkeKKCKQnFk84vbZL_Vd/s200/blogtraegermeatballs.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatballs cooked on the Traeger</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbheQkmMoCxwzmzMC4gXwnz-hww4jUC7MnnN8momDuNnNtGRohln0owBy9lXTKCES05At3ch3MxaMhqkf9Ub5jv4q08Vsedw3Cx9YhCFCgF2G_9rrdygqIPXv4ZnI0t87WvvichnHFBvH/s1600/blogovenmeatballs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbheQkmMoCxwzmzMC4gXwnz-hww4jUC7MnnN8momDuNnNtGRohln0owBy9lXTKCES05At3ch3MxaMhqkf9Ub5jv4q08Vsedw3Cx9YhCFCgF2G_9rrdygqIPXv4ZnI0t87WvvichnHFBvH/s200/blogovenmeatballs.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatballs baked in the oven.</td></tr>
</tbody></table>
As you can see, the meatballs cooked on the Traeger browned beautifully. (For the record, my picky eater thought the meatballs I cooked in the oven tasted too much like my meatloaf, but he loved the ones I grilled on the Traeger!)<br />
<br />
<b>Oven Directions</b>:<br />
1. Preheat oven to 400 degrees Fahrenheit.<br />
2. Follow steps 4 through 11 above.<br />
3. Bake in oven for 10-15 minutes, turning every 5 minutes, until no pink remains. (I cooked mine for 15 minutes. And, I removed them from the oven to turn them, to keep the oven hot, then returned them to the oven for another 5 minutes, and repeated the process.)<br />
4. Drain cooked meatballs on a paper-towel lined plate. <br />
<br />
<b>Serve:</b><br />
There are so many ways to enjoy meatballs, feel free to substitute these with your favorite recipe. We enjoyed ours with homemade spaghetti sauce (recipe below) and homemade <a href="http://www.cooklocal.com/2009/11/03/rosemary-flax-baguette/" target="_blank">Rosemary Flax Baguettes</a> from <i>H<a href="http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=sr_1_1?ie=UTF8&qid=1371219274&sr=8-1&keywords=healthy+bread+in+five+minutes+a+day" target="_blank">ealthy Bread in Five Minutes a Day </a></i><a href="http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=sr_1_1?ie=UTF8&qid=1371219274&sr=8-1&keywords=healthy+bread+in+five+minutes+a+day" target="_blank">by Jeff Hertzberg, M.D., and Zoe Francois</a>.<b> </b>(Out of curiosity, I even baked one loaf on the Traeger! I think I preferred the rosemary flavor from the oven-baked loaf, but it was fun and tasty anyway!) <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0aEgFpydq58Qil-artXF6iZ3HMIWXXopyOGRBoIZTpd-FdTCB_BhSUvkbj5Jaa3aVbXV9UXfXVlXQS_p_rr_t-1c7GXvoTftodq3RWh6jW7VPDUxs5JLSqlot5QVYEZSpiAKiKl-gkYx/s1600/blogrosemaryflaxbread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0aEgFpydq58Qil-artXF6iZ3HMIWXXopyOGRBoIZTpd-FdTCB_BhSUvkbj5Jaa3aVbXV9UXfXVlXQS_p_rr_t-1c7GXvoTftodq3RWh6jW7VPDUxs5JLSqlot5QVYEZSpiAKiKl-gkYx/s320/blogrosemaryflaxbread.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops! I forgot to slice the tops. They were tasty, though!</td></tr>
</tbody></table>
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<b>To Freeze</b>:<br />
Line a clean cookie sheet with plastic wrap. Place cooked meatballs this cookie sheet, so they are not touching. Place in freezer for a couple of hours. (This keeps the meatballs from freezing together in a large clump.) Remove from tray and put in freezer bag or freezer container and freeze. The recipe I adapted this from recommends storing 30 meatballs per bag. However, my family uses about 16 meatballs per batch of spaghetti, so I freeze about that many per bag. <b>Meatballs may be frozen up to 3 months.</b><br />
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<span style="font-size: large;">Homemade Mushroom, Basil and Oregano Spaghetti Sauce</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_8qEms774EMTPKdvtWkLgl9MeYXygXBd12qafgCxBF1k-9KNX67FsSmGBbmYsSBI9zupPC8HjwFssA8sZnDnOfBuCv_03QudPEK2AlB3pFWovQ31IkY7HtlFwloaCGq3wFNF-zRr-F2D/s1600/blogspagsauce061113.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_8qEms774EMTPKdvtWkLgl9MeYXygXBd12qafgCxBF1k-9KNX67FsSmGBbmYsSBI9zupPC8HjwFssA8sZnDnOfBuCv_03QudPEK2AlB3pFWovQ31IkY7HtlFwloaCGq3wFNF-zRr-F2D/s400/blogspagsauce061113.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Mushroom, Basil and Oregano Spaghetti Sauce cooked with fresh tomatoes</td></tr>
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This was my first attempt at making spaghetti sauce from scratch. We always have a lot of tomatoes at the end of summer, and I thought it would be fun (and healthy) to can spaghetti sauce this year. (I have never canned anything, so this will be new!) And, before making a huge batch, I wanted to be sure I could make a sauce we liked.<br />
<br />
I found <a href="http://www.food.com/recipe/fresh-tomato-spaghetti-sauce-10837" target="_blank">this recipe</a> I thought sounded good at Food.com, and made a few changes I thought my family might like. It turned out a little sweet. Next time, I will cut the sugar in half and add a lot more garlic. (I already doubled the garlic from the original recipe I found, but 8 small cloves simply was not enough!) I had no idea when to add mushrooms, so Google became my handy friend. I found <a href="http://www.phamfatale.com/id_3558/title_Mushroom-Tomato-Pasta-Sauce-Recipe/" target="_blank">this recipe</a> on Pham Fatale and added my mushrooms the way she added them to her ravioli sauce.<br />
<br />
<b>Preparation time</b>: ??? I was SLOW peeling my tomatoes, so this took me quite a while.<br />
<b>Cooking time</b>: 2 hours 5 minutes<br />
<b>Yield</b>: 8 servings<br />
<br />
<b>Equipment required</b>:<br />
Large non-reactive pot<br />
Small skillet <br />
Large spoon<br />
Cutting Board <br />
Kitchen Knife<br />
Kitchen Shears (optional - I use them to "chop" my herbs)<br />
Slotted spoon<br />
Large bowl of ice water <br />
Bowl to hold freshly chopped tomatoes <br />
Measuring tools<br />
Immersion blender (or a blender could work) <br />
<br />
<b>Ingredients:</b><br />
4 lbs. fresh tomatoes, peeled, seeded, and chopped<br />
1/4 cup + 1 Tbsp. olive oil<br />
2 medium onions, chopped<br />
8 cloves garlic, minced (I will add more next time, but my cloves were small.)<br />
1/4 cup fresh basil, chopped (or 4 tsp. dried)<br />
2 Tbsp. fresh oregano, chopped (or 2 tsp. dried)<br />
2 1/2 cups (8 oz) button mushrooms - finely chop 1 1/2 cups mushrooms. Slice the rest & set aside<br />
1 tsp. salt<br />
4 sprigs parsley<br />
1 Tbsp sugar (I will use less next time)<br />
Meatballs - optional <br />
Favorite pasta, cooked as directed <br />
grated Parmesan cheese - optional (I am eating dairy free, but for those cheese lovers in my house we had this available.)<br />
<br />
<b>Directions:</b><br />
1. <b> </b>Prep all ingredients. To peel the tomatoes, I found great tips at <a href="http://theshiksa.com/2012/04/18/how-to-peel-tomatoes/" target="_blank">The Shiksa in the Kitchen</a>, and used the Boiling Water Method. I filled a large pot with water and brought it to a boil. While it came to a boil, I washed my tomatoes and cut a small "X" onto the bottom of each one. Next, I boiled 3 tomatoes at a time for 25 seconds. Using a slotted spoon, I removed the tomatoes from the boiling water and put them in a bowl of ice water (to prevent them from cooking more from the hot water.) When they were all done, I peeled them - most peeled quite easily, but I was slow at this. Next, I cut the tomatoes, scraped the seeds out, chopped them, and set aside in a bowl.<br />
2. In a large non-reactive pan, heat the olive oil.<br />
3. Add onion, basil, oregano, garlic and salt. Saute until onion is almost tender (5 - 8 minutes).<br />
4. Add 1 1/2 cup chopped mushrooms and saute 2 minutes.<br />
5. Add tomatoes, parsley and sugar to the pot. Heat to a boil. Reduce and simmer uncovered for 2 hours.<br />
6. While sauce is cooking, add remaining 1 Tbsp. of oil to a skillet. Heat oil. Add remaining sliced mushrooms and saute 2-3 minutes. Remove from heat and set aside.<br />
7. Remove parsley after sauce has simmered 2 hours.<br />
8. Use the immersion blender, being careful not to hit the bottom of the pan. (Alternatively, you could allow the sauce to cool, scoop batches of it into a blender and blend until desired consistency. Once blended, return it to the pot to continue cooking.)<br />
9. Add sliced mushrooms and meatballs (if desired). If using fresh meatballs, heat sauce an additional 5 minutes. If adding frozen meatballs, heat an additional 10-15 minutes - until meatballs are heated through. <br />
10. Serve warm sauce over warm pasta. (And sprinkle with Parmesan, if desired.) <br />
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I would LOVE to thank Shelly and Ruth for this challenge! I learned a yummier (is that a word?!) way to make amazing meatballs for my family and was inspired to create spaghetti sauce from scratch. We had my husband's 95-year-old grandfather over for dinner and he loved it as much as my family did.<br />
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To see more amazing meatball ideas (some are even vegan!) visit <a href="http://www.thedaringkitchen.com/" target="_blank">The Daring Kitchen</a> or copy this sentence and paste it into your search bar:<br />
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is!<br />
<br />Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com4tag:blogger.com,1999:blog-5436649782987081947.post-54833571105878794052013-05-23T07:10:00.000-07:002013-05-23T07:10:02.037-07:00Oops! I have fallen behind...My apologies to my fellow Daring Bakers and Daring Cooks. Due to unforeseen circumstances, I have fallen behind on my challenges. I have made a list of items to complete. It just may take me a while before I am ready to catch up!Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-17784487377042909012013-04-28T09:09:00.000-07:002013-04-28T09:09:44.386-07:00April 2013 Daring Bakers' Challenge: Peach Tea Soaked Savarin with Vanilla Chantilly<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74V-LzIKBYH95goPF9hQDvxI09QLpxeBXrdVRcKktFon6Ubn9FwxnRi4RiHJibkMWV2QoYpCUbqfvD2fmXshM8vaq3m8N9KDyvSbOYmwYWQI2NIN-1pu2hcFTTsPtdBxf9kURLfCtP8fl/s1600/blogSavarindone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg74V-LzIKBYH95goPF9hQDvxI09QLpxeBXrdVRcKktFon6Ubn9FwxnRi4RiHJibkMWV2QoYpCUbqfvD2fmXshM8vaq3m8N9KDyvSbOYmwYWQI2NIN-1pu2hcFTTsPtdBxf9kURLfCtP8fl/s320/blogSavarindone.JPG" width="320" /></a></div>
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Natalia of <a href="http://gattifiliefarina.blogspot.it/" target="_blank">Gatti Fili e Farina</a> challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!<br />
<br />
Let me begin by thanking Natalia for this fantastic challenge! She only had three weeks notice to host our April challenge, and during that time she tried several Savarin recipes to find one to share with the Daring Bakers. Making the Savarin was not hard, but it was very time consuming, so my hat is off to Natalia. <b> I encourage you to check out her blog, <a href="http://gattifiliefarina.blogspot.it/2013/04/the-daring-bakers-challenge-savarin.html" target="_blank">Gatti Fili e Farina</a>, for a bit more information about Savarin. She also has fantastic photographs of the dough as it forms threads and for the window pane test.</b><br />
<br />
In her words, Natalia told us where she found our recipes:<br />
<i><strong>Recipe Source</strong>: I must tell you that I tried many
recipes (we are submerged in Savarins!) and the recipe I chose is a mix
of the recipes from a very famous Italian Blogger, Adriano Continisio of
<a href="http://profumodilievito.blogspot.it/">Profumo di Lievito</a>, and a very famous Italian Chef : <a href="http://www.golosidisalute.it/">Luca Montersino</a>. He has his show on Alice TV, a cable channel that focuses on cooking . The link to their recipes are: <a href="http://profumodilievito.blogspot.it/2007/09/il-baba_15.html" title="http://profumodilievito.blogspot.it/2007/09/il-baba_15.html">http://profumodilievito.blogspot.it/2007/09/il-baba_15.html</a> and <a href="http://www.alice.tv/dolci-dessert/savarin-chantilly-pesca" title="http://www.alice.tv/dolci-dessert/savarin-chantilly-pesca">http://www.alice.tv/dolci-dessert/savarin-chantilly-pesca</a>.
For the pastry cream I followed the recipe in Professional Baking by
Wayne Gisslen. For the syrup I followed the recipe from Luca Montersino.
</i><br />
<br />
I chose to make the Savarin on a Saturday while we had friends visiting. <b>If I were to make it again, I would break it down into two days. I would bake and soak the Savarin in the syrup the day before I planned to serve it. I would also complete steps 1 - 6 of the Pastry Cream and Chantilly recipe the day before.</b><br />
<br />
The Savarin was a big hit with the adults and the young adults in our home. I'd love to make it again sometime using a dairy free filling. My biggest disappointment with my Savarin was that I did not soak it long enough. I worried it would become too soggy to handle, so mine soaked less than 5 minutes. Next time, I will add more soaking time. That being said, it was still delicious and our friends happily took some leftovers home with them.<br />
<br />
Following, you will find the information and recipes Natalia shared with us. (I added my photos and a few of my own notes in bold italics.) <br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Peach Tea Soaked Savarin with Vanilla Chantilly</b></span></div>
<strong>Notes</strong>: This is a very rich dough but following Luca’s and Adriano’s tips and with the help of a mixer you won’t have any trouble! The key is to know how to handle a very rich dough. We need a very healthy and active gluten in this recipe but fats can
inhibit it; so we have to develop the gluten well before adding any fat.
For this reason I liked the fact that Adriano adds even the yolks after
the <a href="http://www.thefreshloaf.com/lessons/tentips_8_autolyse">autolyse</a>
not to disturb gluten at all. The salt crystals can cut the elastic
strands of the gluten too so they are added later as the butter who is
the last addition.<br />
After the first proofing we proceed in a couple of folds to strengthen
the structure of our dough with the ‘Dough Package fold’ method that
will result in a smaller and tighter crumb. After that the dough will be
shaped on the work bench with a method called “Pirlatura” (that is
used for Panettone as well) put in the pan, proofed , baked and then
soaked in a flavored syrup. In my recipe I chose to fill the hole with
what we, in Italy, call Chantilly that is a pastry cream thinned with
whipped cream. And then I decorated it with fresh fruit.<br />
<br />
<strong>Preparation time</strong>: <br />
Sponge: 30 minutes<br />
First Mixing and Autolyse: 35 minutes<br />
Second Mixing: 35 minutes<br />
Proofing: 2 to 3 hours<br />
Shaping: 20 minutes<br />
Final Rising: 1 to 1,1/2 hour<br />
Syrup preparation: 15 minutes<br />
Glaze preparation: 10 minutes<br />
Pastry cream preparation: 30 minutes<br />
Whipped cream preparation: 15 minutes<br />
Baking: 40 minutes<br />
Soaking: 1 hour<br />
Glazing: 10 minutes<br />
<br />
<strong>Equipment required</strong>:<br />
• Scale or measuring cups and spoons<br />
• Stand mixer with paddle and beater or hand held mixer with dough hooks and beaters or very motivated arms!<br />
• Dough scraper or spatula<br />
• Grater for lemon and orange zest<br />
• Knife for lemon and orange peel<br />
• Small bowl for the sponge<br />
• Bowl for egg whites<br />
• Bowl for yolks<br />
• Small bowl for butter<br />
• Saucepan for pastry cream<br />
• Bowl for Pastry cream<br />
• Saucepan for syrup<br />
• Saucepan for the glaze<br />
• Brush for the glaze<br />
• 28 cm (11 inches) Savarin mold (springform or not)<br />
• Cling film<br />
• Cooling rack to let the cake drip<br />
• Pan that fits under the cooling rack to catch the drippings<br />
• Ladle<br />
• Big bowl for soaking the Savarin<br />
<h2>
Savarin</h2>
Servings: 8/10<br />
<strong><em>Ingredients</em></strong><br />
2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour <i><b>(NOTE: measure into a separate container before beginning.) </b></i><br />
2 tablespoons (30 ml) water, lukewarm<br />
6 (320 gm) large eggs at room temperature, separated<br />
½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast<br />
4 teaspoons (20 ml) (20 gm) sugar<br />
2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature<br />
1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (optional)<br />
1 teaspoon (5 ml) (6 gm) salt<br />
¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan<br />
<br />
<strong><em>Directions:</em></strong><br />
<em>Sponge</em><br />
In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons
(1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60
minutes <i><b>(NOTE: Next time, I will add the water and the yeast first, and then stir in the flour.)</b></i><br />
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<br />
<em>Dough</em><br />
1.After 30 minutes put the egg whites in the mixer bowl and start
working with the paddle at low speed adding flour until you have a soft
dough that sticks to the bowl (about 2 cups or 270 gm) and work until it
comes together, cover with cling film and let rest 30 min<br />
<br />
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<br />
2.Add the sponge to the mixer bowl along with a tablespoon of flour and
start mixing at low speed (if you wish to add the zests do it now)<br />
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<br />
<br />
3.When it starts pulling away from the sides of the bowl add one yolk
and as soon as the yolk is absorbed add one tablespoon of flour<br />
<br />
4.Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour<br />
<br />
5.Raise the speed a little<br />
<br />
6.Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour<br />
<br />
7.Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later<br />
<br />
8.Mix the dough until is elastic and makes threads (NOTE: <i><b><a href="http://gattifiliefarina.blogspot.it/2013/04/the-daring-bakers-challenge-savarin.html" target="_blank">Natalia's blog</a> has a great photo of this.)</b></i><br />
<br />
9.Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour<br />
<br />
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</div>
10.Keep on mixing till the dough passes the window pane test <br />
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<br />11.Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.<br />
<br />
12.You can prepare the Pastry cream now if you chose to use it, and refrigerate it<br />
<br />
13.While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it <br />
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<br />
14.Grease your dough scraper, your hands and your work surface and put
the dough on it and fold with the Dough Package Fold two or three times
around (5 folds twice or three times). Cover with cling foil and let it
rest 15 minutes on the counter<br />
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<br />
<br />
15.Turn the dough upside down and with the help of your buttered dough scraper shape your dough <a href="http://www.youtube.com/watch?v=ta2_h6Qogp0" title="http://www.youtube.com/watch?v=ta2_h6Qogp0">http://www.youtube.com/watch?v=ta2_h6Qogp0</a> in a rounded bun<br />
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<br />
<br />
16.Make a hole in the center with your thumb and put it in the prepared pan <br />
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<br />
<br />
17. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour<br />
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<br />
<br />
18.Pre-heat oven to moderate 340°F/170°C/gas mark 3<br />
<br />
19.Bake the Savarin for about 40 minutes until the top is golden brown <br />
<br />
20.Meanwhile prepare the Syrup<br />
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21.When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan<br />
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<br />
22.You have two choices now: you can immerse it in syrup right now
or you can let it dry out (so it will lose some of his moisture that
will be replaced by the syrup) and soak it later on.<br />
<br />
23.To immerse it in syrup it is a good idea to place it in the mold
you baked it in (I’m afraid a spring-form one wouldn’t work for this)
and keep adding ladles of syrup until you see it along the rim of the
pan. Or you can just soak it in a big bowl keeping your ladle on top of
it so it doesn’t float. Once the Savarin is really well soaked carefully
move it on a cooling rack positioned over a pan to let the excess syrup
drip. <b><i>(NOTE: I feared the syrup would overflow from my bundt pan, so I attempted using a bowl first. However, the Savarin kept floating, and the bowl was too narrow at the bottom to allow the top section to soak. So, I returned it to the bundt pan and carefully ladled the syrup over the top. In the future, I would allow my Savarin to soak at least 5-10 minutes. If it becomes too soft, I could always place my cooling rack over the sink and carefully turn the Savarin onto the rack.)</i></b><br />
<br />
24.The soaked Savarin gains in flavor the next day<br />
<br />
25.Whatever you decide the day you want to serve it glaze it and fill
the hole with your filling of choice and decorate it. You can serve the
Savarin with some filling on the side.<br />
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<br />
<br />
26.Enjoy it !<br />
<br />
<h2>
Peach Flavored Syrup:</h2>
Servings: 1 savarin<br />
<strong><em>Ingredients</em></strong><br />
1½ cups (350 ml) peach tea<br />
1½ cups (350 ml) peach juice<br />
1½ cups (350 ml) water<br />
1 cup (240 ml) (8 oz) (225 gm) sugar<br />
zest of one lemon<br />
one cinnamon stick<i><b> (Note: I substituted 1/2 tsp of cinnamon)</b></i><br />
<br />
<strong><em>Directions:</em></strong><br />
1.Combine tea, water, sugar, lemon zest and cinnamon stick and bring to a boil<br />
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<br />
2.Let boil 5 minutes and remove from the stove<br />
<br />
3.When cooled a bit add the peach juice.<br />
<br />
<h2>
Pastry Cream and Chantilly:</h2>
Servings: 1 savarin plus some for serving<br />
<strong><em>Ingredients</em></strong><br />
2 cups (500 ml) milk<br />
¼ cup (60 ml) (2 oz) (60 gm) sugar<br />
zest of one lemon<br />
2 large egg yolks<br />
1 large egg<br />
2 tablespoons (30 ml) (1¼ oz) (35 gm) cornstarch<br />
¼ cup (60 ml) (2 oz) (60 gm) sugar<br />
1 cup (250 ml) heavy cream<br />
<br />
<strong><em>Directions:</em></strong><br />
1.In a saucepan bring to a boil milk and sugar <b><i>(Note: I added the zest here.)</i></b><br />
<br />
2.In a bowl whisk together egg yolks, egg, cornstarch and sugar<br />
<br />
3.Add the hot milk to the eggs one tablespoon at the time to temper it<br />
<br />
4.Pour in the saucepan again and bring to a boil stirring constantly<br />
<br />
5.When the cream thickens remove from the stove<br />
<br />
6.Put cling film onto the cream (touching the surface) and cool<br />
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7.Pour 1 cup (250 ml) cold heavy cream in mixer bowl with the whisk attachment<br />
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8.Beat until whipped<br />
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9.Combine with the cooled pastry cream adding a tablespoon at the time
of whipped cream until it gets to the right consistency. Or it looks
right to you !<br />
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<h2>
Glaze:</h2>
Servings: 1 savarin<br />
<strong><em>Ingredients</em></strong><br />
2 tablespoons (30 ml) apricot Jam<br />
2 tablespoons water<br />
<br />
<strong><em>Directions:</em></strong><br />
1.In a saucepan mix jam and water and warm up<br /><br />
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2.When the savarin is cool and soaked brush it with the glaze<br />
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<strong><em>Storage & Freezing Instructions/Tips:</em></strong><br />
You can store the dried savarin for 5 days in a closed container. If
you have soaked it cover well with cling foil and store it in the
refrigerator for up to 5 days.<br />
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<br />Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-87156632160999104012013-04-17T20:26:00.002-07:002013-04-17T20:26:48.785-07:00White Chocolate Covered StrawberriesJust before Easter, I stumbled across a Facebook page titled: "The Lunch Box Lady." Although a photograph of an amazing polka-dot cake drew me to the page, the photo that truly grabbed my attention displayed chocolate covered strawberries decorated like Easter eggs. I would like to thank "The Lunch Box Lady" on Facebook for inspiring this fun idea! (If you use Facebook, I encourage you to look up the page. The berries pictured on her page are much prettier than mine. There are also a lot more great ideas!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil385wzgCW1w8GJC3muRi33NG7_DozJv91H3IFnyUHUkXKVXzw6AxLHWFgmxsCTmiHayGd5hDnT5pTtK9I0bZLi3jOtiRpnqPLf4hQVvsNChS6IBoquAB-xNuEiq3cjW0lbeuAMHQ4FpF3/s1600/blogeasterchocstraw.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil385wzgCW1w8GJC3muRi33NG7_DozJv91H3IFnyUHUkXKVXzw6AxLHWFgmxsCTmiHayGd5hDnT5pTtK9I0bZLi3jOtiRpnqPLf4hQVvsNChS6IBoquAB-xNuEiq3cjW0lbeuAMHQ4FpF3/s400/blogeasterchocstraw.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Chocolate Covered Strawberries inspired by "The Lunch Box Lady" on Facebook</td></tr>
</tbody></table>
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This year, at our annual Easter get-together, my family presented our extended family with small Easter-themed dishes full of these yummy treats. <br />
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Please feel free to cut the recipe in half. We wanted plenty to share with our family! <br />
<br />
<b>Ingredients:</b><br />
2 2-lb packages of fresh strawberries with stems<br />
2 bags of Ghirardelli white chocolate chips*<br />
<br />
<b>Other Items Required:</b><br />
Microwave-safe bowl<br />
Wilton gel food coloring*<br />
Wax Paper<br />
Large cookie sheet<br />
Toothpicks<br />
Quart-sized zip-top freezer bags<br />
<br />
*Note: Colored candy melts may be substituted for the white chocolate and gel food coloring. Using liquid food coloring could cause problems with the consistency of the chocolate.<br />
<br />
1. Wash the strawberries and set them out on paper towels to thoroughly dry. (My boys gently dabbed any remaining moisture off with paper towels, prior to dipping.)<br />
<br />
2. Line a cookie sheet with wax paper or parchment paper<br />
<br />
3. Place three-fourths a bag of chips into a large microwave safe bowl and microwave them at 50% power for 30 seconds. Stir the chips and continued to cook at 30 second intervals at 50% power until the chocolate stirs into a smooth mixture. (Add more chips and reheat if necessary.) Do not overheat the chocolate.<br />
<br />
4. Dip the dry strawberries into the chocolate and set them onto the lined cookie sheet.<br />
<br />
5. Melt a smaller batch of white chocolate chips and add gel food coloring. Once mixed, drizzle the colored mixture onto the strawberries. (I scraped the colored chocolate into a small zip-top baggie, cut a tiny section from one corner of the bag, and squeezed the chocolate onto the berries. For the dots, we dipped toothpicks into the colored chocolate and dabbed them onto the strawberries.)<br />
<br />
6. Repeat step 5 with other colors of your choice.<br />
<br />
Storage:<br />
Our berries did not last long! However, I found <a href="http://www.ehow.com/how_2292953_store-chocolate-covered-strawberries.html" target="_blank">this article</a> at eHow.com with great tips for storing chocolate covered strawberries. <br />
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If you make this tasty treat, I would love to hear how yours turn out!Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com0tag:blogger.com,1999:blog-5436649782987081947.post-2248472907872068102013-04-14T12:36:00.000-07:002013-04-14T12:37:30.715-07:00April 2013 Daring Cooks' Challenge: Chicken Ballotine<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial,Helvetica,sans-serif;">For the April Daring Cooks Challenge, Lisa from<a href="http://parsleysagesweet.com/"> Parsley, Sage and Sweet</a> has challenged us to debone a whole chicken, <a href="http://www.youtube.com/watch?v=kAekQ5fzfGM">using this video by Jacques Pepin as our guide</a>; then stuff it, tie it and roast it, to create a Chicken Ballotine.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Prior to this challenge, I had never heard of Chicken Ballotine, and I had no idea there were recipes that involved a deboned chicken. In fact, I had never heard of deboning a chicken. Learning that butchers charge $40.00 to $80.00 to debone a chicken pretty much blew me away. In the end, it was not really difficult. And to think, without this challenge, I never would have experienced this incredibly delicious meal!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">I did find the process of deboning the chicken time consuming. However, that was due to my complete and utter ignorance. And, I must thank my boys for taking turns pausing and rewinding Jacque Pepin's video again and again and again, as I muttered, "What did he just do? How was he holding the bird? Oh! That's all I had to do?!" It must have been a comical sight. After work, my husband found me in the kitchen and burst into laughter at the expression on my face as I set to my task.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">What is Chicken Ballotine? A chicken that is boned, stuffed, and rolled in a bundle. And it is delicious! (My pickiest eater did not care for it, but even he agreed he <i>should</i> have and that his taste buds must be defective!)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">The ingredients for this meal cost me about $31.00. <i><b>However</b></i>, it could have been closer to $13. I chose a $12 bottle of Chianti for the sauce (chicken broth would have saved at least $9.) The block of Appenzeller Cheese cost nearly $10 (Mozzarella would have cut my cost by at least $6. I very rarely by Appenzeller, so I was happy to have an excuse to splurge!) And, had I made a trip to Costco, I could almost purchase 2 chickens for the $8+ this one cost me at the grocery store.) </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: Arial,Helvetica,sans-serif;"><u>Key things to keep in mind</u>:</span></b><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1. <b>The importance of a CLEAN workspace</b> - before, during, and after. You will want to be sure everything is sanitized, including the towels, counter tops, cutting boards and knives when you are done.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2. <b>Be careful removing the wishbone</b>. It will be the first bone you remove and it can break easily and puncture your finger. Use a towel to grab onto it to cut/pull it out, if necessary. (This part made me nervous, as I am a klutz. I was absolutely thrilled I managed to remove the bone whole! It's the little things in life...)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3. <b>Save the carcass</b> (and the wings) to make stock. Seal it in a freezer bag if you will not be making stock immediately. It will keep up to one year. (My husband uses our chicken carcasses to make THE best chicken noodle soup.)</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">I prepared the stuffing first (so it had plenty of time to cool), removed the bones from the bird, and made the sauce while the Chicken Ballotine was cooking. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">If you do not have wonderful helpers to stop and rewind the tutorial video for you, you can wash your hands well and do it yourself, or you could wrap a clean towel around your hand each time and attempt to control your mouse with the clean towel.</span><br />
<br />
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">Chicken Ballotine</span></b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: large;">with Spinach, Cheese and <span style="font-size: large;">Bread Stuffing</span> </span></b></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Th<span style="font-size: small;">is <span style="font-size: small;">challege recipe was taken from <a href="http://blogs.kqed.org/essentialpepin/2011/09/20/ballottine-of-chicken-with-spinach-filling/" target="_blank">Essential Pepin - KQED.<span style="font-size: small;">org</span></a></span></span></span></span></span><b>. </b><span style="font-size: small;"><span style="font-size: small;">I encourage<span style="font-size: small;"> you to visit this site for <span style="font-size: small;">the <span style="font-size: small;">Red Rice Stuffing option, for more details, and for a recipe to make chi<span style="font-size: small;">cken stock with your carcass.</span></span></span></span></span></span></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Preparation Time:</b> will vary</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Deboning the chicken: 15 minutes to 1.5 hours - it gets faster with experience!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Stuffing: 5-10 minutes, plus cooling time</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Sauce (optional): 5-10 minutes</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Roasting time: 1 hour</span><br />
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<![endif]--><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="line-height: 115%;">Equipment required:</span></b><span style="line-height: 115%;"><br />
● A very sharp knife to cut off the wings (recommended - a chef’s knife)<br />
● A very sharp knife that fits your hand comfortably, to debone the chicken.
(recommended - a boning or paring knife)<br />
● Clean, sterile cutting board<br />
● Lots of kitchen towels<br />
● Cotton kitchen twine<br />
● Roasting pan</span> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Servings</b>: 4-6</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Ingredients</i><br />
1 chicken (about 3-3/4 pounds) (1-3/4 kg), boned (<a href="http://www.youtube.com/watch?v=kAekQ5fzfGM" target="_blank">click her</a><span style="font-size: small;"><a href="http://www.youtube.com/watch?v=kAekQ5fzfGM" target="_blank">e for </a><span style="font-size: small;"><a href="http://www.youtube.com/watch?v=kAekQ5fzfGM" target="_blank">vide</a><span style="font-size: small;"><a href="http://www.youtube.com/watch?v=kAekQ5fzfGM" target="_blank">o</a><span style="font-size: small;"><a href="http://www.youtube.com/watch?v=kAekQ5fzfGM" target="_blank"> tu</a><span style="font-size: small;"><a href="http://www.youtube.com/watch?v=kAekQ5fzfGM" target="_blank">torial</a><span style="font-size: small;"><span style="font-size: small;"> - and be careful!</span>)</span></span></span></span></span></span></span></span><br />
1/4 teaspoon (1.25 ml) (1¼ gm) salt<br />
1/4 teaspoon (1.25 ml) (½ gm) freshly ground black pepper<br />
Spinach, Cheese, and Bread Stuffing (see recipe below)<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Sauce</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Ingredients</i><br />
1/3 cup (80 ml) water<br />
1/2 cup (120 ml) dry red wine (you can substitute chicken or vegetable stock <i>or</i> fruit juice, such as grape)<br />
1 celery stalk (2 oz) (60 gm), peeled and cut into 1/4-inch (1¼ cm) dice (1/2 cup) (120 ml)<br />
1 small onion, chopped (1/2 cup)<br />
1 carrot (2 oz) (60 gm), peeled and cut into 1/4-inch (1¼ cm) dice (1/3 cup) (80 ml)<br />
1/2 teaspoon (2½ ml) potato starch OR cornstarch (4 gm), dissolved in 1 tablespoon (15 ml) water<br />
1 tablespoon (15 ml) dark soy sauce<br />
1 tablespoon (15 ml) (4 gm) chopped fresh parsley</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Preheat the oven to moderately hot 400°F/200°C/gas mark 6.<br />
2. Lay the<span style="font-size: small;"> </span>chicken skin side down on the work surface and sprinkle with
the salt and pepper. Spread the spinach mixture evenly over
the chicken - stuffing the legs too. Sprinkle the cheese and bread cubes on top of the spinach. Roll the
chicken up, tie it with kitchen string, and place it in a roasting pan. (Directions for t<span style="font-size: small;">ying the string are on the deboning vide<span style="font-size: small;">o.)</span></span><br />3. Roast the ballotine for about 1 hour or until the temperature is
160-165 degrees F in the center of the ballotine. </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. Make sauce while ballotine is roasting. See di<span style="font-size: small;">rections below.</span> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Notes:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1. <span style="font-size: small;">Prior to stuffing the ballotine, I covered the deboned chicken <span style="font-size: small;">with plastic <span style="font-size: small;">wrap and pounded it with a ma<span style="font-size: small;">llet to mak<span style="font-size: small;">e it easier to stuff & roll.</span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. <span style="font-size: small;">I was only able to find smoked</span> </span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Gruyère<span style="font-size: small;">. After consulting with a helpful gent<span style="font-size: small;">leman at the d<span style="font-size: small;">eli counter, I substitued Appenzeller S<span style="font-size: small;">wiss<span style="font-size: small;"> Cheese.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;">3. After t<span style="font-size: small;">ying <span style="font-size: small;">the ballotine, I dr<span style="font-size: small;">izzled a <span style="font-size: small;">bit of olive oil onto the bird and rubbed it over the skin to help it brown. </span></span></span></span></span></span></span></span><b> </b> <br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Spinach, Cheese, and Bread Stuffing</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Ingredients</i><br />
1 tablespoon (15 ml) olive oil<br />
1 teaspoon (5 ml) (3 gm) finely chopped garlic<br />
5 ounces (140 gm) baby spinach leaves<br />
1/4 teaspoon (1¼ ml) (1½ gm) salt<br />
1/4 teaspoon (1¼ ml) (½ gm) freshly ground black pepper<br />
1 cup (240 ml) grated Gruyère or mozzarella cheese (about 4 ounces/115 gm) (I used Appen<span style="font-size: small;">zeller)</span><br />
1 1/2 cups cubed (1/2-inch) (1¼ cm) bread</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Heat the oil in a large saucepan or skillet. Add the garlic,
spinach, salt, and pepper and cook for 1 minute to soften the garlic and
wilt the spinach.<br />
2. Transfer to a bowl and let cool to room temperature. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>For the sauce:</b><br /><span style="font-size: small;">1. </span>Skim off and discard most of the fat from the drippings in the pan.
Add the water and wine to the drippings to deglaze the pan, and heat
over medium heat, stirring to loosen and melt the solidified juices.<br />
2. Strain the juices into a saucepan. Add the celery, onion, and carrot
and bring to a boil over high heat. Cover, reduce the heat to low, and
boil gently for 5 minutes. Stir in the dissolved potato starch and soy
sauce and bring the mixture back to a boil, stirring, to thicken it.
Remove from the heat.<br />
3. Transfer the ballotine to a cutting board and remove the string. Cut
half of it into 4 or 5 slices, each about 1 inch thick. Return the uncut
half of the ballotine to the serving platter and arrange the cut slices
in front of it. Pour the sauce over and around the ballotine, garnish
with the parsley, and serve. Cut additional slices of ballotine as
needed at the table.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Storage & Freezing Instructions/Tips:</b> Wrap up any
leftovers tightly and store in the refrigerator for up to 3-4 days. If
not using bones, scraps and carcass from chicken for a stock or any
other preparations, immediately, seal tightly in a freezer bag and
freeze for up to 1 year.</span> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2qUjjqHfaplpI8nC3dD4DXWr6k4USEodvqjRJxAQIrkT0viH9WtJXXhFDHA4kgVn2hSftTGhBRE6qMqON0M6jzsHgdhpRtERA32nRR8VbUkQUGPZk3UL5gdyynzH_kPsUsu6y7brCTEK/s1600/blogchckbtnboned.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU2qUjjqHfaplpI8nC3dD4DXWr6k4USEodvqjRJxAQIrkT0viH9WtJXXhFDHA4kgVn2hSftTGhBRE6qMqON0M6jzsHgdhpRtERA32nRR8VbUkQUGPZk3UL5gdyynzH_kPsUsu6y7brCTEK/s320/blogchckbtnboned.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">boned, pounded and sprinkled with salt and pepper</td></tr>
</tbody></table>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">layered with spinach mixture, cheese, and bread</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1d5t3Ijl2GTsf3kdW40pU-r79KtXbb-ZuDbLpOzuOSjy8GC3RrGYqHEfcODAbXLAQSjA3DoseR_OqhhZW1EmIVeeyCGtutkdjiTkyv2KrdVHxi5SxEbt6aRbvU79PvX4jEb6JC1TeJvFL/s1600/blogchkbltntied.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1d5t3Ijl2GTsf3kdW40pU-r79KtXbb-ZuDbLpOzuOSjy8GC3RrGYqHEfcODAbXLAQSjA3DoseR_OqhhZW1EmIVeeyCGtutkdjiTkyv2KrdVHxi5SxEbt6aRbvU79PvX4jEb6JC1TeJvFL/s320/blogchkbltntied.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">stuffed, rolled and tied</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">cooked and ready to carve</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">sliced - oozing delicious cheesy stuffing</td></tr>
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Arial,Helvetica,sans-serif;">Hmmm... I just realized my photos do not include the sauce, which my husband thought was <i>amazing</i>. Three-fourths of my family declared this a make again meal. In fact, we may be serving it to guests next weekend, it was that good! Apparently, there are hundreds of stuffing combinations. Oh, the yummy possibilities!</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Again, I would like to thank </span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"> Lisa from<a href="http://parsleysagesweet.com/"> Parsley, Sage and Sweet</a> for this fantastic challenge. </span> </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Thank you for stopping by! </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com2tag:blogger.com,1999:blog-5436649782987081947.post-91318061579061796812013-01-27T21:43:00.000-08:002013-01-28T21:13:00.468-08:00January 2013 Daring Bakers' Challenge: Gevulde Speculaas<!--[if gte mso 9]><xml>
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Francijn of <a href="http://kokenindebrouwerij.blogspot.com/" target="_blank">Koken in de Brouwerij</a> was our January 2013
Daring Bakers’ Hostess and she challenged us to make the traditional Dutch
pastry, Gevulde Speculaas from scratch! That includes making our own spice mix,
almond paste and dough! Delicious!</div>
<div class="MsoNoSpacing">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouiAQu6IkNagFMClq_sxTRws4Nsac_j94gFgG8JF5JLGigdfkl4QJ6IrYWywvpJDQ_IdtESSfN-I6YUAlBrQ_hLo8ReyAZdU3Ao3FB7vDRnhJUAYD_qsppJDZzMKh2zijKTBXnhP1PmT-/s1600/IMG_4749.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouiAQu6IkNagFMClq_sxTRws4Nsac_j94gFgG8JF5JLGigdfkl4QJ6IrYWywvpJDQ_IdtESSfN-I6YUAlBrQ_hLo8ReyAZdU3Ao3FB7vDRnhJUAYD_qsppJDZzMKh2zijKTBXnhP1PmT-/s400/IMG_4749.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gevulde Speculaas</td></tr>
</tbody></table>
My husband is half Dutch, so I was thrilled to discover
this Dutch pastry would be my second Bakers’ Challenge recipe.<span style="mso-spacerun: yes;"> </span>One of his favorite Dutch treats has always
been Speculaasjes which are windmill cookies.<span style="mso-spacerun: yes;">
</span>Needless to say, he has been looking forward to trying homemade Gevulde
Speculaas which is Speculaas stuffed with almond paste.</div>
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<br /></div>
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I encourage you to visit Francijn’s blog, <a href="http://kokenindebrouwerij.blogspot.com/" target="_blank">Koken in deBrouwerij</a>, to read a bit of the history behind this Dutch treat.</div>
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<br /></div>
<div class="MsoNoSpacing">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3Cd-ZFE2OkNnOWKw_tbfcrE3HRVv5WZZ1VXNkwueksU53k_Zls1ysRhjqh7EOuUFRkMoRN2a8HYcxE-Z5AW82mZW-xzcXTbW51X4RjjrQm8Q4fnsPl1aF0w_fBYWpZnBkWlp2BWwROyL/s1600/IMG_4739.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3Cd-ZFE2OkNnOWKw_tbfcrE3HRVv5WZZ1VXNkwueksU53k_Zls1ysRhjqh7EOuUFRkMoRN2a8HYcxE-Z5AW82mZW-xzcXTbW51X4RjjrQm8Q4fnsPl1aF0w_fBYWpZnBkWlp2BWwROyL/s320/IMG_4739.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home made Speculaas Spices</td></tr>
</tbody></table>
I truly enjoyed making the Gevulde Speculaas!<span style="mso-spacerun: yes;"> </span>Well… aside from those few moments at
assembly time.<span style="mso-spacerun: yes;"> </span>Perhaps I should have
added a bit more milk, as my dough crumbled when I attempted to roll it
(allowing it to set out helped, as the second section was far easier to work
with.)<span style="mso-spacerun: yes;"> </span>And, I must admit, rolling the
almond paste was easier than I had anticipated.<span style="mso-spacerun: yes;">
</span>Now, getting it off of the cling wrap and onto the dough was another
story!<span style="mso-spacerun: yes;"> </span>(In the end, I peeled one layer
of the wrap off, laid the paste onto the dough in the pan and pressed it onto
the dough.<span style="mso-spacerun: yes;"> </span>Getting the plastic wrap off
of the edges of the almond paste was a little tricky, but once it pulled off
the edges, it lifted right off of the center, leaving the paste on the dough.)<span style="mso-spacerun: yes;"> </span>My photos demonstrate how rough my top layer
of dough appeared.<span style="mso-spacerun: yes;"> </span>I managed to smooth
it out a bit and used a knife to even out the edges.<span style="mso-spacerun: yes;"> </span>My husband laughed at (with?) me as I showed
him my various stages and complained, “Honey, this isn’t as pretty as it should
be.”<span style="mso-spacerun: yes;"> </span>So, I felt pretty good when I
showed him the final pre-cooked pan of Gevulde Speculaas and he exclaimed how
great it looked.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTAX9f97w3r3Aer7M8EaTSb_wYhHgdWwPcYyv_XgBAPAsREm1-Z1gDdjLWByS5dC4-dNQiRo7aqvMhAZCVMY7SyBDqrqUXopvsAExpykrkiElqxKjVihQFFMmtFY3agUO0tVslz-CZNeR/s1600/IMG_4745.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTAX9f97w3r3Aer7M8EaTSb_wYhHgdWwPcYyv_XgBAPAsREm1-Z1gDdjLWByS5dC4-dNQiRo7aqvMhAZCVMY7SyBDqrqUXopvsAExpykrkiElqxKjVihQFFMmtFY3agUO0tVslz-CZNeR/s320/IMG_4745.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond paste over 1st layer of dough - pretty rough around the edges...</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7xvFD7viR95AoLx9vaJLisOCqP-5g8xLEcGYW506i4YscyM_vczpAdj9T2NhK4EjqY6309OEfO7MAOu2UzjSjbWJKnzaj7sroTMIqBCZ2HHh7GIwq6tVcjz4TqR8A-CuKcxohoWW1cNL/s1600/IMG_4746.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO7xvFD7viR95AoLx9vaJLisOCqP-5g8xLEcGYW506i4YscyM_vczpAdj9T2NhK4EjqY6309OEfO7MAOu2UzjSjbWJKnzaj7sroTMIqBCZ2HHh7GIwq6tVcjz4TqR8A-CuKcxohoWW1cNL/s320/IMG_4746.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top layer of dough - shouldn't it be prettier?</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0uVvrVhVZLt6eq3RNFiuBLC0z1MkZk0QwLczHP4LNNSJDuKMYYeEyIIoCln59klUeO-wr2EzrqJ2TCd0uAl0AOYDmmwEXbBHnenNl5WiYoOq_utRkU4sOMHpXKygbB1F9gF7bWe60LJf/s1600/IMG_4747.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0uVvrVhVZLt6eq3RNFiuBLC0z1MkZk0QwLczHP4LNNSJDuKMYYeEyIIoCln59klUeO-wr2EzrqJ2TCd0uAl0AOYDmmwEXbBHnenNl5WiYoOq_utRkU4sOMHpXKygbB1F9gF7bWe60LJf/s320/IMG_4747.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With the egg wash and almonds, it's looking better!</td></tr>
</tbody></table>
</div>
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The big question with any new recipe in our home is, "Is it a make again recipe?" In response to this treat, my husband declared, "Heck yes! I think you did great!" We might try it with a tiny bit less clove next time, but he's not even sure that is necessary. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1eTn0lh9MGGWsauJYA0H40FXCA4FElJ0po3lYhmoAwC_29D571Vy2oDE3dyb0pDClWs8vAsiuHIB7J2uLf2yWbBsJbPzwVPtDqc7N7-VxqYvvM-uQiYtghjZRfzj_b6MLFI1UGI6vPaj/s1600/IMG_4750.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1eTn0lh9MGGWsauJYA0H40FXCA4FElJ0po3lYhmoAwC_29D571Vy2oDE3dyb0pDClWs8vAsiuHIB7J2uLf2yWbBsJbPzwVPtDqc7N7-VxqYvvM-uQiYtghjZRfzj_b6MLFI1UGI6vPaj/s320/IMG_4750.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gevulde Speculaas - It turned out beautifully!</td></tr>
</tbody></table>
As for my picky eater... he could smell the Speculaas Spices in the dough as I mixed the bread and declared it smelled so much like gingerbread, he knew he would like Gevulde Speculaas. (Considering he does not like nuts, I found his declaration quite impressive.) He is in bed at the moment, so I will give you his final verdict tomorrow - as well as his brother's opinion.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUn49jqhtaFsoi8SxGm1c6iHHIYmPmKPOHLio9s4Og5PtQsaRt1Qs4OIDwuIODp4RFQJaf3nvlgUSINg7wlzsN8OMJrM01gkYa4mlihFYb4w0GRK_C1WENXvqT3yDnB2EvSgh2VMIxVqP2/s1600/IMG_4753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUn49jqhtaFsoi8SxGm1c6iHHIYmPmKPOHLio9s4Og5PtQsaRt1Qs4OIDwuIODp4RFQJaf3nvlgUSINg7wlzsN8OMJrM01gkYa4mlihFYb4w0GRK_C1WENXvqT3yDnB2EvSgh2VMIxVqP2/s400/IMG_4753.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A slice for my husband - we will be making more of these in the future!</td></tr>
</tbody></table>
<br />
Below is Francijn's recipe. I cannot thank her enough for introducing this traditional Dutch recipe to me. I cannot wait to deliver some to the rest of my husband's family to enjoy!<br />
<br /></div>
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<b style="mso-bidi-font-weight: normal;">You will need the
following equipment:</b></div>
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rolling pin<br />
food processor (to grind the almonds, & possibly to grind the anise seeds)<br />
clingwrap</div>
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shallow baking pan, 8x10 inch (20x26 cm) or round with a
10 inch (26 cm) diameter</div>
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<br /></div>
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<b><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Preparation times:</span></b><br />
Making the almond paste: 10-20 minutes<br />
Making the speculaas dough: 10-20 minutes<br />
Waiting: <span style="mso-spacerun: yes;"> </span>2 hours or a few days (your
choice)<br />
Assembling: <span style="mso-spacerun: yes;"> </span>30 minutes<br />
Baking: <span style="mso-spacerun: yes;"> </span>40 minutes.<br />
Cooling: <span style="mso-spacerun: yes;"> </span>a few hours.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 14.0pt;">Speculaas Spices Ingredients:<span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span></span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"></span>Amounts
I used:</b></div>
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<i style="mso-bidi-font-style: normal;">MANDATORY:<span style="mso-tab-count: 1;"> </span></i></div>
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cinnamon 40 to 60 % of the total amount<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>9
teaspoons <br />
ground cloves 1 or 2 parts<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 3;"> </span>2
teaspoons<br />
mace ½ or 1 part<span style="mso-tab-count: 5;"> </span>1
teaspoon<br />
ginger ½ or 1 part<span style="mso-tab-count: 5;"> </span>1
teaspoon<span style="mso-tab-count: 1;"> </span></div>
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<br /></div>
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<i style="mso-bidi-font-style: normal;">OPTIONAL:</i></div>
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white pepper ½ or 1 part<span style="mso-tab-count: 4;"> </span>did
not use<br />
cardamom ½ or 1 part<span style="mso-tab-count: 5;"> </span>1
teaspoon<br />
coriander ½ or 1 part<span style="mso-tab-count: 5;"> 1</span>
teaspoon<br />
anise ½ or 1 part<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 4;"> </span>1
teaspoon<br />
nutmeg 1 or 2 parts<span style="mso-tab-count: 5;"> </span>2
teaspoons (freshly grated)</div>
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<br /></div>
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A convenient way to mix the spices is as follows:</div>
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<b><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Take at least</span></b>
1 or 2 teaspoons of ground cloves, ½ or 1 teaspoon of mace and ½ or 1 teaspoon
of ginger. </div>
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<b><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Add to taste</span></b>
½ or 1 teaspoon of white pepper, ½ or 1 teaspoon of cardamom, ½ or 1 teaspoon
of coriander, ½ or 1 teaspoon of anise, and 1 or 2 teaspoons of nutmeg.<br />
<b><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Measure or weigh</span></b> the amount of
spices you have now, <b><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">and add</span></b> an
equal amount of cinnamon. </div>
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This method yields at least 4 and at most
18 teaspoons of spices, so if you plan to mix just a few spices, use
bigger or more spoons to get a reasonable amount.<br />
<br style="mso-special-character: line-break;" /></div>
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Take your time to smell the ingredients individually
before you decide how much to add. And remember the proportions; that will make
adjustments easier next time.<br />
Store the spices airtight, dry and dark, they will not spoil for a long time.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">MONEY SAVING TIP:<span style="mso-spacerun: yes;"> </span></b>The spices were the most expensive
ingredients.<span style="mso-spacerun: yes;"> </span>If your store has a bulk
spice section, I strongly encourage you to check that out.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>A
single bottle of ground cardamom would have cost me roughly $16.00 and Anise
seed would have been another $8.00.<span style="mso-spacerun: yes;"> </span>In
the bulk section, I was able to take a couple of teaspoons of the four spices I did
not have on hand and it cost me less than $5.00 for them all.</div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;">NOTE</b>: <span style="mso-spacerun: yes;"> </span>I was unable to find ground anise.<span style="mso-spacerun: yes;"> </span>I purchased a couple tablespoons of bulk
anise seed and used my food processor to grind it into powder.<span style="mso-spacerun: yes;"> </span>I was unable to grind all of the seeds, but I
did manage to make about 3 teaspoons of ground anise.<span style="mso-spacerun: yes;"> </span>I kept the extra in an airtight container,
labeled it, and put it in my spice cabinet with my home made Speculaas Spices.</div>
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<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Recipe Almond Paste</span></b><br />
As we are going to make stuffed speculaas, we will need almond paste. You may
be able to buy it in a store, but homemade almond paste tastes better. </div>
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<br /></div>
<div class="MsoNoSpacing">
<i><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Ingredients:</span></b></i><br />
7/8 cup (210 ml)(125 gm)(4½ oz) raw almonds (or 1-1/3 cups (320 ml)(125 gm) (4½
oz) ground almonds)<br />
5/8 cup (150 ml) (125 grams) (4½ oz) granulated sugar<br />
1 large egg<br />
1 teaspoon (5 ml) (3 gm) lemon zest</div>
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<br /></div>
<div class="MsoNoSpacing">
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Directions:</span></i><br />
If the raw almonds still have their brown skins, remove them as follows. Bring
water to a boil, add the almonds, cook them for one minute, drain immediately
and let cool for a few minutes. Rub them between your fingers to remove the
skins.</div>
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<br /></div>
<div class="MsoNoSpacing">
Grind the almonds for one or two minutes in a food
processor, until you see nothing but very small pieces. (Or skip this step if
you use ground almonds.)<br />
<br style="mso-special-character: line-break;" /></div>
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Add the sugar, and grind for another one or two minutes.
It must be very fine after this step.</div>
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<br /></div>
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Add the lemon zest and grind until combined.<br />
<br style="mso-special-character: line-break;" /></div>
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Add the egg and let the food processor combine it - if it
is powerful enough. Otherwise you will have to combine it with your fingers. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Store the almond paste in an airtight container in the
refrigerator. Although the flavor gets better as days pass by, it is not wise
to store the paste for too long, as it contains a raw egg. For the same reason
you should not eat the paste unbaked. </div>
<i>To be safe, you could choose one of these options:</i><br />
use egg powder and water to replace the egg (follow instructions with the
powder)<br />
use 50 ml of another liquid, like lemon juice (in that case, leave the zest
out)<br />
add the egg just before you are going to bake the pastry<br />
The paste can also be kept in the freezer. <br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Recipe Speculaas Dough</span></b><span style="font-size: 14.0pt;"></span></div>
<div class="MsoNoSpacing">
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Ingredients:</span></i><br />
1¾ cups (250 gm) (9 oz) all purpose (plain) flour<br />
1 teaspoon (5 ml) (5 gm) baking powder<br />
¾ cup (150 grams) (5-1/3 oz) brown sugar, firmly packed<br />
a pinch salt<br />
2 tablespoons (30 ml) (15 gm) (½ oz) speculaas spices<br />
3/4 cup (1½ stick) (175 gm) (6 oz) unsalted butter</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Directions:</span></i><br />
Put flour, baking powder, sugar, salt and spices in a bowl.<br />
Cut the butter in dices and add.<br />
Knead until smooth.<br />
Feel free to add a little milk if the dough is too dry.<span style="mso-spacerun: yes;"> </span>(I added one tablespoon of Almond Milk.)<br />
Wrap in clingwrap and put in the refrigerator for two hours.</div>
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<br /></div>
<div class="MsoNoSpacing">
You can choose to make the dough a few days in advance,
just like the almond paste; that will benefit the flavor. Freezing is no
problem.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Calibri","sans-serif"; font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Assembling and baking the
Gevulde Speculaas</span></b><span style="font-size: 14.0pt;"></span></div>
<div class="MsoNoSpacing">
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Ingredients:</span></i><br />
speculaas dough<br />
almond paste<br />
whole almonds without skins for decoration<br />
1 large egg</div>
<div class="MsoNoSpacing">
shallow baking pan, 8x10 inch (20x26 cm) or, round with
of diameter 10 inch (26 cm)</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Directions:</span></i><br />
1. Grease the pan.<br />
2. Preheat the oven to moderate 350°F/180°C/gas 4<br />
3. Divide the dough into two portions.<br />
4. Roll out both portions on a lightly floured surface, until they are exactly
as big as the baking pan.</div>
<div class="MsoNoSpacing">
5. Put one of the layers in the pan and press it lightly
to fill the bottom.<br />
6. Lightly beat the egg with a teaspoon of cold water.<br />
7. Smear 1/3 of the egg over the dough in the pan.<br />
8. Roll out the almond paste between two sheets of clingfoil, until it is
exactly as big as the pan, and put it on the dough in the pan. (If you chose to
make the paste soft, you can smear the paste instead of rolling it.)<br />
9. Press the paste lightly down to fit in the pan, and smear the next 1/3 of
the egg over it.<br />
10. Now put the second layer of dough on top of the paste, press it lightly,
and make as smooth as possible.<br />
11. Smear the last 1/3 of the egg over the dough.<br />
12. Decorate the pastry with the almonds.</div>
<div class="MsoNoSpacing">
13. Bake for 40 minutes in the preheated oven.<br />
14. Let cool completely in the pan, then cut it in portions as you like.</div>
<div class="MsoNoSpacing">
15. If you wrap the stuffed speculaas in clingfoil, after
it has cooled completely, you can store it a few days at room temperature.
Freezing is possible, but fresh speculaas tastes better.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Storage & Freezing
Instructions/Tips:</span></b><br />
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Speculaas spices:</span></i> store them
airtight, dry and dark, and they will not spoil for a long time.<br />
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Almond paste:</span></i> keep it in the
refrigerator. Some people keep it there for months, but if it contains raw egg,
I recommend not more than a few days.<span style="mso-spacerun: yes;"> </span>It
can easily be frozen.<br />
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Speculaas dough:</span></i> can be kept in the
refrigerator for days or in the freezer for months. But remember: fresh tastes
better.<br />
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Stuffed speculaas:</span></i> if you let it
cool completely, you can wrap it in clingwrap and keep it a few days at room
temperature. <span style="mso-spacerun: yes;"> </span>And again: freezing is
possible, but fresh is better.<br />
<br />
Thanks for stopping by!<br />
Renee<br />
<br />
***UPDATED 1/28/13***<br />
My eldest declared Gevulde Speculaas tasted like a "fantastic cinnamon cookie" and he really wanted to have it again in the future.<br />
<br />
My youngest realized the center was made with almonds and thought he would get away without a taste. I insisted I needed to share his opinion with the world and cut a tiny portion off of a thin slice. He reluctantly picked it up (with his big brother insisting it was really good) put a tiny bit in his mouth, chewed, and made a face. I almost sighed out loud, believing he did not like it, then he picked up the rest of the slice and devoured it! When asked to describe it in his words, he said it was "magical goodness." </div>
Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com2tag:blogger.com,1999:blog-5436649782987081947.post-16056174143155497972012-12-27T10:00:00.000-08:002013-01-27T22:08:27.116-08:00December 2012 Daring Bakers' Challenge: PanettoneThe December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of <a href="http://marcellinaincucina.blogspot.com/" target="_blank">Marcellina in</a><br />
<a href="http://marcellinaincucina.blogspot.com/" target="_blank">Cucina</a>. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CBjIOwJVoD8jRDB93t91LkxIOTs5voM3W1k-9pC0TyOImI1gbkbbqex8Ah63vGvqqK3smLnYmcjoDhMOT-tKrsXCvlW1BfhMSsqeB40n40dv0hl1_14Db1ew93TuX6srcKdyNlCX2Z47/s1600/scale+bread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CBjIOwJVoD8jRDB93t91LkxIOTs5voM3W1k-9pC0TyOImI1gbkbbqex8Ah63vGvqqK3smLnYmcjoDhMOT-tKrsXCvlW1BfhMSsqeB40n40dv0hl1_14Db1ew93TuX6srcKdyNlCX2Z47/s400/scale+bread.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panettone with Kahlua soaked raisins and miniature chocolate chips.</td></tr>
</tbody></table>
<br />
I must admit, the idea of making a Christmas bread in December sounded perfect for my first Daring Bakers' Challenge. And it scared me. In my personal experience, my first attempt at baking bread is a disaster. My second or third attempt (should I prove to be so ambitious) usually turns out much better. This bread sounded complex for a novice baker, like myself. However, I decided to give it a try!<br />
<br />
The following recipe was slightly adapted from <a href="http://www.amazon.com/Italian-Baker-Carol-Field/dp/0061812668/ref=sr_1_3?s=books&ie=UTF8&qid=1356307036&sr=1-3&keywords=the+italian+baker" target="_blank"><i>The Italian Baker</i></a> by Carol Field. (It looks like there is an updated and revised copy of this book available, too.) The Almond Glaze recipe is slightly adapted from <a href="http://lacucinaitalianamagazine.com/recipe/hazelnut-glaze_3" target="_blank">La Cucina Italiana</a>. I am not a big fan of candied orange peel, and I could not find any citrone. So, I made a few changes. The recipe makes two "loaves" of bread. I had two ideas for fillings. Rather than try to decide between them, I opted to try them both.<br />
<br />
I thought I would be mixing the bread by hand. However, as I prepared to begin, my wonderful husband asked me if I would like to open a Christmas gift a little early. I have been saving for a KitchenAid Mixer for quite some time, and I guessed (correctly) that may be the gift in question and the reason he was asking me about opening a present two days early. It is safe to say, I had a fantastic time making Panettone! <br />
<br />
EQUIPMENT<br />
* Small bowl (for sponge and soaking raisins)<br />
* Spoon<br />
* Stand Mixer with paddle and dough hook OR wooden spoon, medium large bowl and arm strength<br />
* Measuring cups and spoons<br />
* Plastic wrap<br />
* Large bowl for dough to rise<br />
* Paper towels to dry the raisins<br />
* Grater<br />
* Medium bowl for mixing filling<br />
* Panettone papers (or parchment paper and a stapler - directions below)<br />
* Food processor and spoon for Almond Glaze<br />
<br />
<span style="font-size: large;">P<span style="font-size: large;">ANETTONE</span>:</span><br />
<span style="font-size: large;"><span style="font-size: x-small;">Makes 2 Pannotoni</span></span><br />
<br />
<span style="font-size: small;">INGREDIENTS: </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><u><span style="font-size: small;">Spon<span style="font-size: small;">ge:</span></span></u></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 packet (2 1/4 tsp) active dry yeast</span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/3 cup warm water</span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/2 cup unbleached all pur<span style="font-size: small;">p<span style="font-size: small;">ose flo<span style="font-size: small;">ur</span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u>First Dough:</u></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 packet (2<span style="font-size: small;"> 1/4 tsp) active dry yeast</span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 Tbsp warm water</span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 large egg<span style="font-size: small;">s, at room <span style="font-size: small;">temperature</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1 1/4 cup unbleached all-purpose flour</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/4 cup sugar</span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 cup unsalted <span style="font-size: small;">butter, at room temperature</span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u>Second Dou<span style="font-size: small;">gh</span></u></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 large eggs</span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 large egg yolk<span style="font-size: small;">s</span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2/3 cup sugar</span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 Tb<span style="font-size: small;">sp honey</span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 Tb<span style="font-size: small;">sp vanilla extract</span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 tsp lemon essence/extract (I subst<span style="font-size: small;">ituted an additi<span style="font-size: small;">onal ts<span style="font-size: small;">p of vanilla<span style="font-size: small;">)</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 tsp orange essence/extract</span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 tsp salt</span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 cup uns<span style="font-size: small;">alted butter, at room temperature</span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 cups unbleached all<span style="font-size: small;">-purpose flour, p<span style="font-size: small;">lus up to 2/3 cup for kneading</span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u>Filling and Final Dough:</u></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 1/2 cups golden<span style="font-size: small;"> raisins or go<span style="font-size: small;">lden s<span style="font-size: small;">ultanas</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1/2 cup ca<span style="font-size: small;">ndied c<span style="font-size: small;">itron (<span style="font-size: small;">I used 1/<span style="font-size: small;">4 cup white chocolate chips in filling #1 and 1/4 cup mini chocolate chips<span style="font-size: small;"> in filling #2.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span><br />
<span style="font-size: small;"><span style="font-size: small;">1/2 cup candied orange<span style="font-size: small;"> peel (<span style="font-size: small;">I used 1/4 cup dried cranberries <span style="font-size: small;">in filling #1 and 1/4 cup <span style="font-size: small;">golden raisins in filling #2)</span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Grated <span style="font-size: small;">zest of <span style="font-size: small;">1 orange (I zested 2 mandarin ora<span style="font-size: small;">nges for <span style="font-size: small;">filling #1)</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Gr<span style="font-size: small;">ated zest of 1 lemon (I<span style="font-size: small;"> did not use this)</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2-3 Tb<span style="font-size: small;">sp unbleached all-purpose flour</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">(Optional <span style="font-size: small;">ideas - I <span style="font-size: small;">made two fillings and used Orange Liqueur in one and Ka<span style="font-size: small;">hlua in the <span style="font-size: small;">other.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u>Almond Gla</u><span style="font-size: small;"><u>ze</u> - see below</span> </span></span></span></span> </span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">DIRECTIONS<span style="font-size: small;">:</span></span> </span> </span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQI1vFzlYzLZaUQ98UOv2Fg64f-Y899BaRRM3J1dhCDLHvjQ6GulBJXNdjwfxyQ48XllzPqCU4JlQbbsy6BTkj7eatwAj4gUd6taC130j4VQNNWMpMV9p8HK_R5mVYMtvvM5GGznejf2Ec/s1600/blogsponge.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQI1vFzlYzLZaUQ98UOv2Fg64f-Y899BaRRM3J1dhCDLHvjQ6GulBJXNdjwfxyQ48XllzPqCU4JlQbbsy6BTkj7eatwAj4gUd6taC130j4VQNNWMpMV9p8HK_R5mVYMtvvM5GGznejf2Ec/s400/blogsponge.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panettone sponge</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u><span style="font-size: small;">SPONGE:</span></u></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;">1. <span style="font-size: small;">Mix<span style="font-size: small;"> the yeast and water in a small bowl and allow to stand until creamy<span style="font-size: small;">. <span style="font-size: small;">About 10 minutes or so. (O<span style="font-size: small;">ur hous<span style="font-size: small;">e<span style="font-size: small;"> was a little chilly<span style="font-size: small;">, so mine took about 15 minutes<span style="font-size: small;">.)</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. Mix in the flour.</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3. Cover with plastic <span style="font-size: small;">wrap and allow to stand until doubles in size<span style="font-size: small;">. About 20-30 minutes. (Mine took<span style="font-size: small;"> 3<span style="font-size: small;">5 mi<span style="font-size: small;">nutes.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. I took the butter<span style="font-size: small;">, eggs, and 2<span style="font-size: small;"> 1/4 tsp yeast out of the ref<span style="font-size: small;">rigerator <span style="font-size: small;">so they would be at room temp<span style="font-size: small;">erature whe<span style="font-size: small;">n I was ready to mak<span style="font-size: small;">e the</span></span></span> First <span style="font-size: small;">Dough.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwliF0xNloBvi00jrosrxTvA2f6UdwYE_kZtO56ZiU2W9359CZt7W-6RimsQvtJaF7zxddltkmkXZlD0QxkCVQJmigc2lOskbaxzSgHw6kXJR77YByebb-4pC-Ta6E4AyrPVFwLLHSy25/s1600/blogfirstdodouble.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwliF0xNloBvi00jrosrxTvA2f6UdwYE_kZtO56ZiU2W9359CZt7W-6RimsQvtJaF7zxddltkmkXZlD0QxkCVQJmigc2lOskbaxzSgHw6kXJR77YByebb-4pC-Ta6E4AyrPVFwLLHSy25/s400/blogfirstdodouble.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sponge doubled in size</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u><span style="font-size: small;">FIRST DOUGH:</span></u></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">By Hand:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. Mix the yeas<span style="font-size: small;">t a<span style="font-size: small;">nd water in a large bowl and allow to stand until cream<span style="font-size: small;">y. A<span style="font-size: small;">gain, about 10 minutes or so.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. Mix in the sponge and <span style="font-size: small;">beat well with a wooden spoon.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3. Stir in the eggs, flour and sugar.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. Mix <span style="font-size: small;">the butter in w<span style="font-size: small;">ell.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. This should only take about 5-6 minutes.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6. Cover with plastic wrap and allow<span style="font-size: small;"> to doub<span style="font-size: small;">le in size, about 1 - 1<span style="font-size: small;"> 1/4 hours.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">B<span style="font-size: small;">y Mixer:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. In the mixer bowl, mix together the ye<span style="font-size: small;">ast and water an<span style="font-size: small;">d allow to stand until creamy. Again, about 10 minutes or so.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. With <span style="font-size: small;">the paddle attached<span style="font-size: small;">, mix in the sponge, eggs, flour and sugar. (I would add<span style="font-size: small;"> each s<span style="font-size: small;">eparately.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3. Add in the but<span style="font-size: small;">ter an<span style="font-size: small;">d mix <span style="font-size: small;">for 3 minutes unt<span style="font-size: small;">il the dough is <span style="font-size: small;">smooth and even. (I cut the butter into small cubes bef<span style="font-size: small;">ore a<span style="font-size: small;">dding <span style="font-size: small;">it<span style="font-size: small;"> to the bowl.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. Cover with plastic wrap and allow to double in size, about 1 - 1 1/4 hours.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">5. (I set the timer for about 30 minutes and then took <span style="font-size: small;">1 c<span style="font-size: small;">up of butter out to bring it to room temperature for the second dough.)</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMWg8tcquCSqzF11e1iDL-I95Tmmj8-f_0fo59N-dsNbGWXIotXf4WBitatNNFscJjm3_Dz8KgjOTPUDCRolr1C5npymo3PELHR3HPF6YuWm1YocFQzi0Qw9Gpjp0ap8blSQzfv52IxSv/s1600/blogfirstdodouble.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaMWg8tcquCSqzF11e1iDL-I95Tmmj8-f_0fo59N-dsNbGWXIotXf4WBitatNNFscJjm3_Dz8KgjOTPUDCRolr1C5npymo3PELHR3HPF6YuWm1YocFQzi0Qw9Gpjp0ap8blSQzfv52IxSv/s400/blogfirstdodouble.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First dough doubled</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u>SECOND DOUGH:</u></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span>By Hand:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. Be s<span style="font-size: small;">ur<span style="font-size: small;">e to have your dough in a large bowl.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. With a w<span style="font-size: small;">o<span style="font-size: small;">oden spoon, mix in eggs, egg yolk, sugar, honey, vanilla, essences/ex<span style="font-size: small;">tracts<span style="font-size: small;"> and salt.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3. Mix in the butter.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. Then add the flour. Stir until smoo<span style="font-size: small;">th.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">5. At this stage the dough will seem a little too soft, like cookie<span style="font-size: small;"> dough.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6. Turn it out and knead it on a well-floured surface u<span style="font-size: small;">ntil it sort of <span style="font-size: small;">hold<span style="font-size: small;">s it<span style="font-size: small;">s shape. Don't knead in too much flour, but you may need as much as 2/3 cup. Be careful. The excess flour will affect the finished product.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span> </span> </span> </span></span></span></span> </span></span> </span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">By Mixer:</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. With the paddle, <span style="font-size: small;">tho<span style="font-size: small;">roughly mix in the egg<span style="font-size: small;">s, egg yolks, sugar, honey, vanilla, essences/extracts, and salt. (Again, I would add<span style="font-size: small;"> each separately.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. Mix in the butter until smooth.</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3. Add the flour and slowly incorporate.</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. At this <span style="font-size: small;">stage the dough will seem a little too soft, like cookie dough.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">5. Repla<span style="font-size: small;">ce the <span style="font-size: small;">padd<span style="font-size: small;">l<span style="font-size: small;">e wit<span style="font-size: small;">h the dou<span style="font-size: small;">gh hook and knead for about 2 minutes.</span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6. Turn out the dough and knead it on a well-floured surface until it sort of holds its <span style="font-size: small;">shape.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">7. Don't knead in too much flour, but you may need as much as 2/3 cup. Be car<span style="font-size: small;">eful. The excess flour will affect the finish<span style="font-size: small;">ed product.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQ5ERGoCS1TU3wuCxrMgUj2GDWJyWbORcueFQZS8Wq3T0qJvoVtdb93ymorl8_RBxFv5TSx7-LXnDhpx7pEtOsUBPVgDtSyCnSfMacdofEqNdZU3ffOwjTv2s8vaTAXOtvRUrxUNi7_V_/s1600/blog2nddo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQ5ERGoCS1TU3wuCxrMgUj2GDWJyWbORcueFQZS8Wq3T0qJvoVtdb93ymorl8_RBxFv5TSx7-LXnDhpx7pEtOsUBPVgDtSyCnSfMacdofEqNdZU3ffOwjTv2s8vaTAXOtvRUrxUNi7_V_/s400/blog2nddo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second dough ready for its first rise.</td></tr>
</tbody></table>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">FIRST RISE:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. Oil a large bowl lightly, plop in your dough and cover with plastic wrap.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. <span style="font-size: small;">Now, let it rise until it has tripled in size. There a<span style="font-size: small;">re <span style="font-size: small;">a few ways to go about this.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> *<span style="font-size: small;"> </span>Rise in a warm place for 2-4 hours.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> * O<span style="font-size: small;">R <span style="font-size: small;">find a cool spot (64 - 68 degrees <span style="font-size: small;">Fahre<span style="font-size: small;">nheit) a<span style="font-size: small;">nd rise over<span style="font-size: small;">night. (I chose this m<span style="font-size: small;">ethod.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> * OR<span style="font-size: small;"> rise for 2 hours <span style="font-size: small;">in your kitchen and then slow the rise down and place in the ref<span style="font-size: small;">rigerator overnight. If you do this it will take some time to wake up the next morning.<span style="font-size: small;"> <span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">NOTE: I <span style="font-size: small;">left my dough overnight at 64-68 degrees. It began this rise at about 8 p.m. on December 2<span style="font-size: small;">3<span style="font-size: small;">rd, and had tripled in size by 4 p.m. on December 24th. So, it took some time - <span style="font-size: small;">even being near the fireplace for a while on the 24th. (Th<span style="font-size: small;">e ref<span style="font-size: small;">rigerato<span style="font-size: small;">r method could take even longer for the dough to <span style="font-size: small;">"wake up</span>.")</span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56qfUYgm53xFG6gkLVksaUhKaRwy5WXHkLQ1dAMDaqmuRmmJnM1irPnUKWvpys7c2WO4caZm_lEGNZ6V_2531wqntaFdAGfxVNICc2FHuPDwLZ2-GCKX68ETxjmm7dol_titPzpTpM4r3/s1600/blog2nddo1strise.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56qfUYgm53xFG6gkLVksaUhKaRwy5WXHkLQ1dAMDaqmuRmmJnM1irPnUKWvpys7c2WO4caZm_lEGNZ6V_2531wqntaFdAGfxVNICc2FHuPDwLZ2-GCKX68ETxjmm7dol_titPzpTpM4r3/s400/blog2nddo1strise.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second dough tripled in size.</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">FILLING AND FINAL RISE:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. <span style="font-size: small;">Soak the raisin/sultan<span style="font-size: small;">as in water 30 minutes <span style="font-size: small;">before the end of the first rise. (NOTE: I soaked <span style="font-size: small;">half of the raisins in <span style="font-size: small;">Monar<span style="font-size: small;">ch Grand Monarch Brandy and Orange Liqueur for <span style="font-size: small;">Filling #1, and the other half in Kahlua French Vanilla flavored Rum and Coffee Liqueur for Filling #2.) Drain and pat <span style="font-size: small;">dry with paper tow<span style="font-size: small;">els.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAYzJRRmFUkS3DXXa7QuHxJQikGQifnrBV-K4Ubwa83VZnbMbjfBKbT8gUp1pmsv155Zg8VhihN7jzyAAzJ6RntJtqzDfJOYZAFJVCP_dwAvnQziQYw_tOdqU1AWDH8l1RnFopnJ-vovT/s1600/blogsoaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAYzJRRmFUkS3DXXa7QuHxJQikGQifnrBV-K4Ubwa83VZnbMbjfBKbT8gUp1pmsv155Zg8VhihN7jzyAAzJ6RntJtqzDfJOYZAFJVCP_dwAvnQziQYw_tOdqU1AWDH8l1RnFopnJ-vovT/s320/blogsoaking.JPG" width="320" /></a></div>
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. Now take your dough and cut it in half. Reme<span style="font-size: small;">mber we are making two pan<span style="font-size: small;">ettoni.</span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3<span style="font-size: small;">. Combine all of<span style="font-size: small;"> your filling ingredients and mix w<span style="font-size: small;">ell.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> *Filling #1:<span style="font-size: small;"> 1/4 cup wh<span style="font-size: small;">ite chocolate c<span style="font-size: small;">hips, 1/4 cup dried cranberries<span style="font-size: small;"><span style="font-size: small;">, zest from 2 <span style="font-size: small;">Cutie (<span style="font-size: small;">very small)</span> mandarin ora<span style="font-size: small;">nges, </span></span>and 3/4 cup <span style="font-size: small;">golden <span style="font-size: small;">raisins <span style="font-size: small;">that were soaked in orange lique<span style="font-size: small;">ur.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> *<span style="font-size: small;">Filling #2: 1/4 cup mini chocolate chips, 1/4 cup golden <span style="font-size: small;">raisins, and 3/4 cup golden raisins soaked in <span style="font-size: small;">French Vanilla Kahlua.</span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CCnDb9nTJBe7fmlwB6NCym0FLUj9cyIqtDMxYkSXpnM4U19NlIy4HUJKHhBYD0ntU4Cqn0762obdV_sp1uD4StEwzVEIGRm02XL5jSThcYQK2-z7kXaQGtjM-BbhkKHqo3wmSmyBBDpJ/s1600/blogfilling1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CCnDb9nTJBe7fmlwB6NCym0FLUj9cyIqtDMxYkSXpnM4U19NlIy4HUJKHhBYD0ntU4Cqn0762obdV_sp1uD4StEwzVEIGRm02XL5jSThcYQK2-z7kXaQGtjM-BbhkKHqo3wmSmyBBDpJ/s320/blogfilling1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filling 1: Orange liqueur soaked golden raisins, white chocolate chips, mandarin orange zest, and dried cranberries.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaL8_9ExpWZTuRqEfrOGfArrD5HnrJUiXdTGKESuJXyIBVfLx7ymXfvVPiNiEZ_W8-TlPK3cnru0tnB81F2lwKkMkyhCypWplMWtrkeoHaU_z6PEdb2e5Ni8ijGEo5M_yH85zNuoE521uz/s1600/blogfilling2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaL8_9ExpWZTuRqEfrOGfArrD5HnrJUiXdTGKESuJXyIBVfLx7ymXfvVPiNiEZ_W8-TlPK3cnru0tnB81F2lwKkMkyhCypWplMWtrkeoHaU_z6PEdb2e5Ni8ijGEo5M_yH85zNuoE521uz/s320/blogfilling2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filling 2: French Vanilla Kahlua soaked golden raisins and miniature chocolate chips.</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> 4. Press out one portion of doug<span style="font-size: small;">h into an oval shape.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyWxotpipFvMWu4o6IQkTeUQswDHpEYCaHM4KZMz5doMbe5TpifvkbmV6Jw_DdH1D9BrVUl9u58ZDTLESpWSZX72Rxeb8WNTJr0wWTB4wRtew30pJJkjv17S3ot5Fqw6s303N119J8AJI/s1600/blog2nddooval.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyWxotpipFvMWu4o6IQkTeUQswDHpEYCaHM4KZMz5doMbe5TpifvkbmV6Jw_DdH1D9BrVUl9u58ZDTLESpWSZX72Rxeb8WNTJr0wWTB4wRtew30pJJkjv17S3ot5Fqw6s303N119J8AJI/s400/blog2nddooval.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panettone dough pushed into an oval shape.</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> 5. <span style="font-size: small;">Sprinkle over one <span style="font-size: small;">qua<span style="font-size: small;">rter of the fil<span style="font-size: small;">ling and roll<span style="font-size: small;"> the dough into a log. (I used half of <span style="font-size: small;">Filling #1.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6. Press out again into and<span style="font-size: small;"> an oval shape and sprinkle over another qua<span style="font-size: small;">rter of the filling. (I used the second ha<span style="font-size: small;">lf of Filling #1.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJNtgSFKUyoXGl4JsC98tCm5e3-F0hyRIDYAVbjuXph-YOD1ggFplxRENo1Ji2s7QSggxndnU34-sgChP2ZMS5rqYj0kCFelTiEifYvXJXleAp4LmhYyVseF2f_xReG7sGR5oAywKwE8t/s1600/blogfillingin.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJNtgSFKUyoXGl4JsC98tCm5e3-F0hyRIDYAVbjuXph-YOD1ggFplxRENo1Ji2s7QSggxndnU34-sgChP2ZMS5rqYj0kCFelTiEifYvXJXleAp4LmhYyVseF2f_xReG7sGR5oAywKwE8t/s400/blogfillingin.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panettone dough with two layers of filling added.</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">7. Roll into a log shap<span style="font-size: small;">e again.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">8. Repeat with second port<span style="font-size: small;">ion of dough. (And second filling <span style="font-size: small;">if you are using <span style="font-size: small;">two, as I did.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUWooMPI5Tuxui-BSTdPtFP6WHhpBLeuz2qug7BYJgOTqCV72oh4rVpGrWnuHpNCTi_GeTibvjJeMVSzSbib065T2bg1GHrVPGzlvMMpO8eZoqV1sfUSoeytO8kOdBaZeWLBpUApilW-8/s1600/blog2logs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUWooMPI5Tuxui-BSTdPtFP6WHhpBLeuz2qug7BYJgOTqCV72oh4rVpGrWnuHpNCTi_GeTibvjJeMVSzSbib065T2bg1GHrVPGzlvMMpO8eZoqV1sfUSoeytO8kOdBaZeWLBpUApilW-8/s400/blog2logs.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">They were not th<span style="font-size: small;">e same size, but the<span style="font-size: small;">y <span style="font-size: small;">were rolled into balls afterward...</span></span></span></span></td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">9. Shape <span style="font-size: small;">each<span style="font-size: small;"> int<span style="font-size: small;">o a ball and slip into <span style="font-size: small;">your prepared <span style="font-size: small;">panettone papers or homemade panettone papers.</span></span></span></span></span></span> </span></span></span> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6KjkvWjETXe84-9tYVq9jEcDuB0X7WFuPys1uK3z51WQ6YGiI9tij4vCAwl9Mbm4eQkVbkdwDKC5nQ7aUBzmw8HvSWUx5jeppqoDEOvQJWif4fSCYRbCYHjcgzgTUjrYpWIO7tbd2gN4/s1600/blogpanettonepapers.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp6KjkvWjETXe84-9tYVq9jEcDuB0X7WFuPys1uK3z51WQ6YGiI9tij4vCAwl9Mbm4eQkVbkdwDKC5nQ7aUBzmw8HvSWUx5jeppqoDEOvQJWif4fSCYRbCYHjcgzgTUjrYpWIO7tbd2gN4/s400/blogpanettonepapers.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panettone dough in homemade panettone papers. (Can you guess which one I made first?!)</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span>10. <span style="font-size: small;">Cut an X into the top of each pan<span style="font-size: small;">ettone and allow to double in size.</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">11. Rising time will v<span style="font-size: small;">ary according to methond of first rise. I<span style="font-size: small;">f it has been in the refrigerator, it could take 4 hours or more. If <span style="font-size: small;">it has been rising in the k<span style="font-size: small;">i<span style="font-size: small;">tchen in a warm place, it should be doubled in about <span style="font-size: small;">2 hours. (Mine took a little over 4 hours.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">12. <span style="font-size: small;">Prepare <span style="font-size: small;">Almond Glaze during this time - read d<span style="font-size: small;">irections for this early<span style="font-size: small;">! You <span style="font-size: small;">actually add the glaz<span style="font-size: small;">e during <span style="font-size: small;">the rising pro<span style="font-size: small;">cess and before the bread is baked</span></span></span></span></span></span>. (I o<span style="font-size: small;">opsed here, so my <span style="font-size: small;">Panettone did not include the almond glaze.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><u>BAKING:</u></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1. When you think your dough <span style="font-size: small;">has only about 30 minutes left to rise, preheat your oven <span style="font-size: small;">to 400 deg<span style="font-size: small;">rees Fa<span style="font-size: small;">hrenheit<span style="font-size: small;"> and adjust your oven racks (allowing room for the bread to rise.) </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2. Just before baking, carefully (don't deflate it!) cut the X into the dough a<span style="font-size: small;">gain and place in a knob of <span style="font-size: small;">butter<span style="font-size: small;"> (<span style="font-size: small;">a Google sear<span style="font-size: small;">ch indicated <span style="font-size: small;">a "knob" of butter = a walnut sized lu<span style="font-size: small;">mp of b<span style="font-size: small;">utter.)</span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZDrHMq7NMh0dBQm-qOxPiVHLDjaPNRoqe2yb0dkbJFhMFBKFvLWzbcbTY8pNmIZUsVqjxtjb7Hw0Csx-Qyt-JWFstr5Q22FLWch2_zJT1-TN7xha6aY-0qkb8wFM_Y4p3uEQsGUxKCmY/s1600/blogpanettonebake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZDrHMq7NMh0dBQm-qOxPiVHLDjaPNRoqe2yb0dkbJFhMFBKFvLWzbcbTY8pNmIZUsVqjxtjb7Hw0Csx-Qyt-JWFstr5Q22FLWch2_zJT1-TN7xha6aY-0qkb8wFM_Y4p3uEQsGUxKCmY/s400/blogpanettonebake.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 panettoni ready to bake</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">NOTE: <span style="font-size: small;">If <span style="font-size: small;">using <span style="font-size: small;">Almond Glaze, it should <span style="font-size: small;">be added prior to baking.</span></span></span></span> </span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;">3. Place your p<span style="font-size: small;">anettoni in <span style="font-size: small;">the oven and bake for 10 minutes.</span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4. Reduce the he<span style="font-size: small;">at <span style="font-size: small;">to 350 degrees Fahrenheit<span style="font-size: small;"> and bake another 10 minutes.</span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">5. Reduce the heat a<span style="font-size: small;">gain to 325 degrees Fahrenheit<span style="font-size: small;"> and bake for 30 minutes, until the top<span style="font-size: small;">s ar<span style="font-size: small;">e well browned and a skewer inserted into the pane<span style="font-size: small;">ttone comes out clean.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE00zddVfYrxWoatjn1A5hta8gHyxYm1V5dcJCr2UfxuA6IuaB9I9hJMOC0MX8_cjT_wO0Pm-PqA56ARNj4BL-abrf0E5Izbkptu6RlKKGyIZP77fJ3XkJralgug-94IJe81a0Dl-ItWG3/s1600/blogpanettonecooked.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE00zddVfYrxWoatjn1A5hta8gHyxYm1V5dcJCr2UfxuA6IuaB9I9hJMOC0MX8_cjT_wO0Pm-PqA56ARNj4BL-abrf0E5Izbkptu6RlKKGyIZP77fJ3XkJralgug-94IJe81a0Dl-ItWG3/s400/blogpanettonecooked.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6. Cooling your panet<span style="font-size: small;">tone is also important<span style="font-size: small;">. If you have used papers (commercial or hom<span style="font-size: small;">emade) lie your panettoni on their sides, cushioned <span style="font-size: small;">rolled up paper towels. Turn gently <span style="font-size: small;">as they cool. (I removed mine from the papers and cooled them on their side on a wire <span style="font-size: small;">rack. I <span style="font-size: small;">attempted to roll them, b<span style="font-size: small;">ut <span style="font-size: small;">t<span style="font-size: small;">hey beg<span style="font-size: small;">an to split in the mi<span style="font-size: small;">ddle<span style="font-size: small;">, so I left <span style="font-size: small;">t<span style="font-size: small;">h<span style="font-size: small;">em on<span style="font-size: small;"> one side. The rack allowed <span style="font-size: small;">all sides to <span style="font-size: small;">cool with<span style="font-size: small;">out moisture gathering beneath and makin<span style="font-size: small;">g the bread soggy.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">7. Panettone can <span style="font-size: small;">also be <span style="font-size: small;">cooled suspended. Fir<span style="font-size: small;">st, you need to use papers. <span style="font-size: small;">Insert <span style="font-size: small;">clean knitting needles <span style="font-size: small;">(or<span style="font-size: small;"> skewers) into the bottom of the panettone in<span style="font-size: small;"> an X s<span style="font-size: small;">hape. F<span style="font-size: small;">lip over<span style="font-size: small;"> and support the knitting <span style="font-size: small;">needles on hte edges of a large saucepan with the panettone suspended within the saucepan.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><u><span style="font-size: large;">Almond Glaze for Panettone<span style="font-size: large;">:</span></span></u><span style="font-size: large;"><span style="font-size: large;"> </span></span><br /><i><span style="font-size: small;">NOTE: I oopsed and di<span style="font-size: small;">d not use this glaze.</span></span></i></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span>INGRED<span style="font-size: small;">IENTS</span></span><br />1 cup (140 gm) (5 oz) whole blanched almonds<br />1 cup (125 gm) (4 ½ oz) confectioners' (icing) sugar<br />2 tablespoons (18 gm) (2/3 oz) whole wheat flour<br />3 large egg whites<br />3 tablespoons (45 ml) good quality extra virgin olive oil<br />Few drops of almond essence, to your taste<br />Pearl sugar, flaked almonds or demerara (course crystal) sugar to decorate<br /> </span><br />
<span style="font-size: small;"><b>During the final rise, prepare the almond glaze</b>. Process almond,<span style="font-size: small;"> </span>confectioners’ sugar and flour until the nuts are finely chopped and well<span style="font-size: small;"> </span>blended. Mix in the egg whites, oil and essence. Process to combine. It is<span style="font-size: small;"> </span>meant to be thick and glue like. All is well! <b>When the panettoni are well<span style="font-size: small;"> </span>risen carefully spread half the mixture over the top.</b> Don’t worry about<span style="font-size: small;"> </span>spreading it to the edges, in<span style="font-size: small;"> </span>fact keep well away from<span style="font-size: small;"> </span>the edges because the glaze<span style="font-size: small;"> </span>will melt and spread. Bake<span style="font-size: small;"> </span>as per the panettone recipe above.</span><br />
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<span style="font-size: small;"><span style="font-size: large;"><u>Freezing/Storage Instructions/Tips:</u></span> </span><br />
<span style="font-size: small;">Once your panettone is thoroughly cooled, place in a large plastic bag or container<span style="font-size: small;"> </span>and it will keep quite well maybe for a week. At first the panettone is soft and tender but after a day or two it becomes<span style="font-size: small;"> </span>dry like the commercial variety. The glaze will keep the panettone a bit more moist.<span style="font-size: small;"> </span></span><br />
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<span style="font-size: small;"><span style="font-size: small;">Mine was (mostly) devoured on Ch<span style="font-size: small;">ristmas, so I did n<span style="font-size: small;">ot freeze it</span>. I have re<span style="font-size: small;">ad it makes excellent <span style="font-size: small;">French Toast. I may <span style="font-size: small;">try this out with the bit of bread r<span style="font-size: small;">emaining.</span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: large;"><u>Making <span style="font-size: large;">Homemade Panettone Papers:</span></u></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Additional Information: <a href="http://www.youtube.com/watch?v=liGQB0B6OzM">http://www.youtube.com/watch?v=liGQB0B6OzM</a> Video on making Panettone<br />How to make homemade Panettone papers:</span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzzxJZnv7N-n8IRMOG3_TC3xUzL86eZJwmZmwrwfbeU-GsBe3g0o172Y6T25Q8B2eF6lC92wZ8S-4Ip6YnaY-HBTo0g0vUcEaAjBmcuJyRRvdAptE2wQxiGPff4xuNWsn-I1YV8CGB5Ur/s1600/blogpaperstrips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzzxJZnv7N-n8IRMOG3_TC3xUzL86eZJwmZmwrwfbeU-GsBe3g0o172Y6T25Q8B2eF6lC92wZ8S-4Ip6YnaY-HBTo0g0vUcEaAjBmcuJyRRvdAptE2wQxiGPff4xuNWsn-I1YV8CGB5Ur/s320/blogpaperstrips.JPG" width="320" /></a></div>
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><br />Cut 6 long strips on baking parchment and arrange in a star pattern on a baking parchment lined oven tray. Staple the<span style="font-size: small;"> </span>middle.</span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8LkZATMmvXuyo8b4E6seH4K6JW0bdkp9Za-px9BjtZl2p4PE5Iggag7_fUcJRu3fMYl6nP1OIKGKNblbn_Cg4JwFp60bMcPLOulaK5htw-Di0Bz0v04lNGjgSIBp1TkUP47Loep1cxS7/s1600/blogdoincenter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8LkZATMmvXuyo8b4E6seH4K6JW0bdkp9Za-px9BjtZl2p4PE5Iggag7_fUcJRu3fMYl6nP1OIKGKNblbn_Cg4JwFp60bMcPLOulaK5htw-Di0Bz0v04lNGjgSIBp1TkUP47Loep1cxS7/s320/blogdoincenter.JPG" width="320" /></a></div>
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Place the Panettone dough in the middle. </span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Wrap strips around the dough. (I forgot to <span style="font-size: small;">photograph<span style="font-size: small;"> this step.<span style="font-size: small;">)</span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSOcF8tB0Q_b0YvHEujnrUeCbGd3_j8uTEd8eI43VCM1ZR1pVB4EEF8wWudxprHy_Tt9ivYBW37-eNvVvfnHpV05u8xqDQDUpk7iejMFiCuCaEwayOzFZFq5BDOrv7xVWqdzS65_jeeFC/s1600/blogpapercollar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSOcF8tB0Q_b0YvHEujnrUeCbGd3_j8uTEd8eI43VCM1ZR1pVB4EEF8wWudxprHy_Tt9ivYBW37-eNvVvfnHpV05u8xqDQDUpk7iejMFiCuCaEwayOzFZFq5BDOrv7xVWqdzS65_jeeFC/s320/blogpapercollar.JPG" width="320" /></a></div>
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Make a collar out of baking parchment using a cake pan or saucepan to give the shape and staple in place. </span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Remove the collar from the cake pan and slip over the dough. Attach the strips of paper which cover the dough to the<span style="font-size: small;"> </span>collar with staples.<br /><br />It looks rough but it works. The tough<span style="font-size: small;">est part for me was <span style="font-size: small;">slipping th<span style="font-size: small;">e co<span style="font-size: small;">llar <span style="font-size: small;">over the dough. What worked best (and hel<span style="font-size: small;">ped my second <span style="font-size: small;">Panetton<span style="font-size: small;">e look much pret<span style="font-size: small;">tier) was lift<span style="font-size: small;">in<span style="font-size: small;">g the dough by<span style="font-size: small;"> lift<span style="font-size: small;">ing all of the <span style="font-size: small;">strips, holding the dough from the bottom<span style="font-size: small;">, and gently squeezing it <span style="font-size: small;">from the bottom up<span style="font-size: small;"> until it would slide right do<span style="font-size: small;">wn into the collar. Then I s<span style="font-size: small;">tapled the s<span style="font-size: small;">trips to the collar<span style="font-size: small;">, arranged the loaves on <span style="font-size: small;">a baking stone, and baked them.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Bake as directed without removing from the oven tray.</span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXgDwMfYSRlLqdu5wPFvbIL7-VRNhkNvrNQ_JMCpib6EuHXaH7i7YpyseU3yH23vPlF0LtBesWCP19G-ClqZws7mDK3YNAoTDwg31JYTatxZ-cTaAVNoict0nymHmI3wq1ahMGbNlJPAd/s1600/blogpanettone.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLXgDwMfYSRlLqdu5wPFvbIL7-VRNhkNvrNQ_JMCpib6EuHXaH7i7YpyseU3yH23vPlF0LtBesWCP19G-ClqZws7mDK3YNAoTDwg31JYTatxZ-cTaAVNoict0nymHmI3wq1ahMGbNlJPAd/s400/blogpanettone.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first attempts at Panettoni. They were a HUGE hit with the family at Christmas.</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Because I fo<span style="font-size: small;">rgot the glaze, I mad<span style="font-size: small;">e two small amoun<span style="font-size: small;">ts of powdered su<span style="font-size: small;">gar icing and drizz<span style="font-size: small;">led it over the tops. <span style="font-size: small;">For each bread, I mi<span style="font-size: small;">xed 1/<span style="font-size: small;">2 cup powdered sugar, 1/8 tsp. of <span style="font-size: small;">the liqueur used in the bread, and 1/2 Tbsp. almo<span style="font-size: small;">nd <span style="font-size: small;">milk <span style="font-size: small;">(<span style="font-size: small;">in place of milk.)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">As for my pickiest eater? He did not <span style="font-size: small;">care for the <span style="font-size: small;">Pan<span style="font-size: small;">ettone made with the Kahlua filling, but he liked the<span style="font-size: small;"> orange cra<span style="font-size: small;">nberr<span style="font-size: small;">y wh<span style="font-size: small;">ite chocolate version<span style="font-size: small;"> - which seemed to <span style="font-size: small;">be the general consensus. <span style="font-size: small;">Next time, I will make both with <span style="font-size: small;">that filling.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">I would love to thank </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Marcellina for this <span style="font-size: small;">challenge. <span style="font-size: small;">I know this recipe would have intimidated<span style="font-size: small;"> me, had I seen it in a cookbook. It was time<span style="font-size: small;"> consuming (mostly waiting for the dough to rise), bu<span style="font-size: small;">t really not difficult.</span></span></span></span></span> And it was SOOOO good!</span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span> </span>Reneehttp://www.blogger.com/profile/17345433893395079961noreply@blogger.com14