tag:blogger.com,1999:blog-51757913040977185522024-03-08T00:08:36.764-08:00La ChefesseA blog about a homemaker who loves to cook...Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-5175791304097718552.post-36794952231327020202012-09-08T10:16:00.000-07:002012-09-08T10:16:33.092-07:00Picking Produce in New Jersey Here's a great calendar for Seasonal produce in New Jersey..<br />
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<a href="http://2.bp.blogspot.com/-99vgdPJGzJ0/UEt9CASxn9I/AAAAAAAAMuA/7Rxhu4wanKQ/s1600/NJ+Season+Chart_Front_FINAL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-99vgdPJGzJ0/UEt9CASxn9I/AAAAAAAAMuA/7Rxhu4wanKQ/s640/NJ+Season+Chart_Front_FINAL.jpg" width="348" /></a></div>
Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-54394503435300819362012-09-03T20:12:00.003-07:002012-09-03T20:14:23.348-07:00Raw Milk<div style="text-align: center;">
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Fresh Milk is in such scarcity today in the North eastern US due to some notion that it will make you sick and pasteurized milk won't. Yes, dirty raw milk will make you sick the same way that dirty meat will give you e coli. My 6 month old daughter is allergic to regular pasteurized milk (yes even organic pasteurized milk!) via breast milk and I have had to be off of milk for three months. I've tried almond milk, coconut milk, and even dark chocolate almond milk and still felt myself really missing that cow milk with my brownie :) I've also been having pain in my teeth and sore muscles due to the lack of calcium and no, I will not take calcium supplements. I'm becoming more and more convinced that our food needs to be whole and should be of such nutritious value that 'it should be our medicine and our medicine be our food' and apparently I'm not the first one to feel this way, Hippocrates said it. We have recently found a farm about two hours away that gives the freshest organic raw milk and my daughter has no problem whatsoever with my drinking it! I can prove it is the pasteurization because she can't handle me even having ice-cream from anywhere but raw milk, yogurt, and butter have no effect on her. If you live in PA, NY, or NJ, I whole heartily recommend <a href="http://www.birchwoodfarmdairy.com/">Birchwood Farms</a> in Newtown, PA. We buy 7 gallons and put most of them in the freezer and take them out one by one and they thaw just fine. My dad takes a spoonful of the raw yogurt from them to stop his heartburn and it works!! Forget the tums and alka seltzers..people haven't relied on those for generations! </div>
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I will do another post on the nutritional value of our factory made food as I have been researching this much lately. Until then, may God open eyes to see Him as the only Way, Truth, and the Life. Food may help the body but it will not save your soul, neither will it give joy that lasts.</div>
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<span style="font-family: inherit;"><i>John 14:6</i></span></div>
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<span style="background-color: #f9fdff; color: #001320; font-size: 14px; line-height: 21px; text-align: justify;"><span style="font-family: inherit;"><i>Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me.</i></span></span>
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<i>John 6:35</i></div>
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<span style="background-color: white; font-size: 16px; text-align: start;"><span style="font-family: inherit;"><i>And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.</i></span></span></div>
Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-21326007163032146622012-02-22T19:50:00.000-08:002012-02-22T19:58:35.484-08:00Cheesecake Factory quality at Home!<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
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<span style="font-size: x-large;"><i><b> </b></i><span style="font-size: small;"><i>As with all Williams Sonoma recipes, follow the directions<b> precisely</b> to get the desired results and make sure you are using <b>quality</b> ingredients.</i></span></span></div>
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<span style="font-size: x-large;"><b>Vanilla Cheesecake</b><i><b> </b></i></span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-h-OIeUeNKk4/TL2r3XJZb9I/AAAAAAAAKEo/hy41_Oz99ZI/s1600/IMG_2911.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-h-OIeUeNKk4/TL2r3XJZb9I/AAAAAAAAKEo/hy41_Oz99ZI/s320/IMG_2911.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake baked and photographed by lachefesse</td></tr>
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1 1/2 cups graham cracker crumbs<br />
1 1/4 cups plus 3 Tbsp sugar<br />
1/2 tsp ground cinnamon<br />
1/4 cup unsalted butter, melted<br />
4 (8 oz) packages cream cheese, <b>at room temperature</b><br />
2 Tbsp all purpose flour<br />
1/4 tsp salt<br />
1/2 cup sour cream<br />
1 Tbsp vanilla extract (make sure this is a good brand..I use <a href="http://www.williams-sonoma.com/products/14233/?catalogId=98&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Food&cm_pla=Baking_Mixes_Ingredients&cm_ite=Nielsen-Massey_Vanilla_Extract_8oz&adtype=pla">Nielson Massey</a>)<br />
3 large eggs,<b> at room temperature </b><br />
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To make the crust..<br />
preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch spring-form pan. In a bowl, combine the graham cracker crumbs, the 3 Tbsp sugar, the cinnamon, and melted butter. Stir until the mixture is well blended and the crumbs are evenly moist. Pour into the spring-form pan and press evenly onto the bottom about 1 1/2 inches up the sides of the pan. Bake the crust until lightly golden and set about 10 minutes. Let cool on a rack. Reduce the oven temperature to 300 degrees F.<br />
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To make the filling, in a large bowl, combine the cream cheese, flour, and salt. Using a mixer set on medium-high speed, beat until very smooth and fluff, stopping and scraping down the sides frequently. Add the 1 1/4 cups of sugar, the sour cream, and the vanilla. Beat until well blended, again scraping down the sides frequently. Add the eggs one at a time, beating well after each addition. Pour into the crust.<br />
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Bake the cheesecake until the filling is set but the center still jiggles slightly when the pan is gently shaken and the edges are slightly puffed, 60-70 minutes. Let cool on a rack to room temperature. The filling will firm as it cools. Cover and refrigerate until well chilled (overnight is best). Bring to room temperature before serving.<br />
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To serve, unclasp and remove the pan sides, then run a long, thin icing spatula between the pan bottom and the crust. Carefully slide the cake onto a flat serving plate. Using a thin-bladed knife, cut the cake into slices, dipping the knife into hot water and wiping dry before each cut.<br />
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Yield: Makes one 9 inch cheesecake, or 16 servings<br />
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<i>This recipe was taken from the <a href="http://www.williams-sonoma.com/products/the-williams-sonoma-cookbook/?pkey=e%7Cthe%2Bwilliams-sonoma%2Bcookbook%7C32%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH%7C%7CNoFacet-_-NoFacet-_-NoMerchRules-_-">Williams Sonoma Cookbook</a></i>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-31597478633653270432012-01-17T09:02:00.000-08:002012-01-17T09:07:21.797-08:00The Secret's in the PuddingThe secret to the chewy, fluffy, chocolate chip cookies is in a very interesting ingredient. Instant pudding! I'm not always a fan or putting any packaged or canned items into my baking but these cookies turn out so great, I make the exception!<br />
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<span style="font-size: large;"><b>Best Chocolate Chip Cookies with Pudding</b></span></div>
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<span style="font-size: x-small;">(this recipe taken from a family cookbook) </span></div>
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2 1/4 cup all purpose flour<br />
1 tsp baking soda<br />
1 c. salted butter <b>softened</b><br />
1/4 c. granulated sugar<br />
3/4 c. firmly packed light brown sugar<br />
1 tsp vanilla<br />
1 (4 serving size) pkg vailla flavor instant pudding<br />
2 eggs<br />
1 pkg chocolate chips (2 c.)<br />
1 c. chopped walnuts (opt)<br />
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Mix flour with baking soda. Combine butter, sugars, vanilla, and pudding mix in a large mixer bowl. Beat until smooth. Beat in eggs. Gradually add flour mixture. Stir in chips and nuts (Batter will be stiff) Drop by teaspoonfuls, about 2 inches apart, onto ungresed cookie sheets. Bake at 375 degrees for 8 to 10 minutes. Do not overbake. Yield approximately 3 dozen.<br />
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Key (for any bakers who aren't so familiar with abbreviations)</div>
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c. - cup</div>
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tsp - teaspoon</div>
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Tbsp or T. - tablespoon</div>
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note: I omitted the nuts just because I'm not really into nutty cookies.<br />
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Enjoy!Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-68665301003062125872010-10-19T07:31:00.000-07:002010-10-19T11:05:39.449-07:00Latest Projects<div style="margin: 0px auto 10px; text-align: center;">Here's my latest projects...as a premier for Thanksgiving we have gingerbread turkeys! The candy corn works really nice with the gingerbread taste.<br />
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<a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/TL2r27wHGpI/AAAAAAAAKEY/U3x9k16PE6s/s1600/IMG_2945.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/TL2r27wHGpI/AAAAAAAAKEY/U3x9k16PE6s/s400/IMG_2945.JPG" /></a> </div><br />
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Classic NY cheesecake with a perfect creamy texture and delicious graham cracker crust! </div><br />
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<strong><span style="color: #660000;">Twice Baked Potatoes</span></strong></div><br />
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<em>First made in the village of Cheddar in England, cheddar cheese is appreciated for its tangy, salty flavor, which ranges from mild to sharp, depending on age. Although naturally a creamy white, cheddar is often dyed orange with annatto, a paste made from achiote seeds. Other cheese-and-greens combinations that would be good in this recipe include fontina cheese and arugula, goat cheese and watercress, and Jack cheese and mustard greens.<br />
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</em><strong>Ingredients:<br />
</strong>4 large russet potatoes, about 2 1/2 lb. total, scrubbed and patted dry<br />
6 Tbs. (3/4 stick) unsalted butter<br />
2 large garlic cloves, minced<br />
1 large shallot, minced<br />
2 bunches fresh spinach leaves, tough stems removed and leaves rinsed well<br />
2 Tbs. sour cream<br />
1/2 tsp. salt<br />
1/4 tsp. freshly ground pepper<br />
1 cup firmly packed shredded extra-sharp cheddar cheese<br />
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<strong>Directions:<br />
</strong>Position a rack in the upper third of an oven and preheat to 400°F. Prick the potatoes with a fork and place them directly on the oven rack. Bake until tender when pierced with a small knife, about 1 hour. Remove the potatoes from the oven and let cool for 5 minutes. Reduce the oven temperature to 350°F.In a large, heavy pot over medium heat, melt 2 Tbs. of the butter. Add the garlic and shallot and sauté until the shallot is translucent, about 3 minutes. Increase the heat to medium-high, add the spinach, and toss until wilted but still bright green, about 4 minutes. Transfer the spinach mixture to a sieve set over a bowl and press all the liquid out of the spinach.Using a serrated knife, cut a slice 1/2 inch thick off one long side of each potato and discard. Scoop out the potato flesh into a bowl, leaving a shell 1/4 inch thick. Add the sour cream, salt, pepper and the remaining 4 Tbs. butter to the potato flesh and mash with a potato masher to blend. Stir in 2/3 cup of the cheese and then the spinach. Spoon the potato mixture into the potato shells, mounding it high. Press the remaining cheese on top of the filling. Transfer the potatoes to a baking sheet and bake until heated through, about 20 minutes. To test for doneness, stick a small knife into a potato and leave it there for about 15 seconds. Remove the knife and feel the blade; if it is hot, the potatoes are ready. Serve immediately. Serves 4.<br />
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<em>Adapted from The Williams-Sonoma Cookbook, Edited by Chuck Williams (Free Press, 2008).<br />
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</div><div style="clear: both; text-align: CENTER;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com2tag:blogger.com,1999:blog-5175791304097718552.post-58069345148912499592010-09-28T14:30:00.000-07:002010-09-28T14:30:38.781-07:00Old Fashioned White Bread<span class="Apple-style-span" style="color: #222222; font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 15px;"></span><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">This is the BEST white bread I've ever tasted!! Make sure you follow the rolling instructions when you put the dough in the pans as it makes the texture so nice! The crust is perfectly chewy and my toddler will sit down and eat a whole slice by itself. (it does great for French toast too :)</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: medium;"><b><u>Old Fashioned White Bread</u></b></span></span></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="color: #134f5c;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: medium;"><b></b></span></span></span><span class="Apple-style-span" style="color: #134f5c; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: x-small;">from the Williams-Sonoma Cookbook</span></b></span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 cup warm water (105 degrees - 115 degrees F)</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 cups warm whole milk <span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">(note: I combine the water and the milk when warming)</span></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">4 tsp active dry yeast</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 Tbsp plus 1 pinch sugar</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 Tbsp unsalted butter, melted</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 Tbsp salt</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">6-6 1/2 cups bread flour</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Canola oil for greasing</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">In a bowl, combine the water and 1/4 cup of the milk. Sprinkle the yeast and the pinch of sugar over the liquid and stir to dissolve. Let stand until foamy, about 10 minutes.</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">In a stand mixer fitted with the paddle attachment, combine the remaining milk, the butter, the 2 Tbsp sugar, salt and 2 cups of the flour. Beat on medium low speed until creamy about 1 minute. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJSlcCAp6I/AAAAAAAAJ_0/OuI6oXvzGwk/s1600/IMG_2819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJSlcCAp6I/AAAAAAAAJ_0/OuI6oXvzGwk/s320/IMG_2819.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Switch to the dough hook. Knead on low speed, adding flour 1 Tbsp at a time if the dough sticks, until smooth and elastic, about 5 minutes. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BeAPiPdNV8w/TKJS4kGVIHI/AAAAAAAAJ_4/dLMAtrVtcnA/s1600/IMG_2830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_BeAPiPdNV8w/TKJS4kGVIHI/AAAAAAAAJ_4/dLMAtrVtcnA/s320/IMG_2830.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Transfer the dough to an oiled deep bowl and turn the dough once to coat it well with oil. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 1/2 hours.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJTLKRcH3I/AAAAAAAAJ_8/G-iv5s1Z0v8/s1600/IMG_2841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJTLKRcH3I/AAAAAAAAJ_8/G-iv5s1Z0v8/s320/IMG_2841.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Lightly grease two 9 by 5 in. loaf pans. Turn the dough out onto a lightly floured board. Divide in half and pat each half into a long rectangle. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BeAPiPdNV8w/TKJTeLeryCI/AAAAAAAAKAA/0x8B2N7RQB0/s1600/IMG_2848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_BeAPiPdNV8w/TKJTeLeryCI/AAAAAAAAKAA/0x8B2N7RQB0/s320/IMG_2848.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Fold 1 rectangle like a letter, overlapping the short sides in the middle; press to flatten. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BeAPiPdNV8w/TKJbi6SE5_I/AAAAAAAAKAs/yOsPwsyVDII/s1600/IMG_2849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_BeAPiPdNV8w/TKJbi6SE5_I/AAAAAAAAKAs/yOsPwsyVDII/s320/IMG_2849.JPG" width="240" /></a><a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJb1VEBSaI/AAAAAAAAKAw/Jt28uZF0lYA/s1600/IMG_2850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJb1VEBSaI/AAAAAAAAKAw/Jt28uZF0lYA/s320/IMG_2850.JPG" width="240" /></a></div><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Beginning at a narrow end, tightly roll up the dough into a thick log.</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BeAPiPdNV8w/TKJUpVfHcpI/AAAAAAAAKAQ/GQ225SJDyw0/s1600/IMG_2852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_BeAPiPdNV8w/TKJUpVfHcpI/AAAAAAAAKAQ/GQ225SJDyw0/s320/IMG_2852.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Roll the log back and forth with your palms until it is the same length as the pan.</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJU89uzqBI/AAAAAAAAKAU/zO3bIzxLUxQ/s1600/IMG_2854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJU89uzqBI/AAAAAAAAKAU/zO3bIzxLUxQ/s320/IMG_2854.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Pinch the ends and the long seam to seal.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BeAPiPdNV8w/TKJVP_S7qTI/AAAAAAAAKAY/iG_-wCxmdKo/s1600/IMG_2858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_BeAPiPdNV8w/TKJVP_S7qTI/AAAAAAAAKAY/iG_-wCxmdKo/s320/IMG_2858.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Place the loaf, seam side down, in a prepared pan, tucking the ends under to make a neat, snug fit. Repeat with the second portion. Cover loosely with plastic and let rise until about 1inch above the rim of each pan, about 1 hour.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BeAPiPdNV8w/TKJVjRSKO1I/AAAAAAAAKAc/EY5ClixoJ2k/s1600/IMG_2861.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_BeAPiPdNV8w/TKJVjRSKO1I/AAAAAAAAKAc/EY5ClixoJ2k/s320/IMG_2861.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BeAPiPdNV8w/TKJV2OtSjPI/AAAAAAAAKAg/pAs99oqrI8A/s1600/IMG_2870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_BeAPiPdNV8w/TKJV2OtSjPI/AAAAAAAAKAg/pAs99oqrI8A/s320/IMG_2870.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Preheat the oven to 375 degrees F. Bake until the loaves are golden brown and pull away from the pan sides, about 40 minutes. Turn out onto the racks and let cool completely.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJWK7TUwtI/AAAAAAAAKAk/XxFnmYWG1zw/s1600/IMG_2873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/TKJWK7TUwtI/AAAAAAAAKAk/XxFnmYWG1zw/s320/IMG_2873.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy a nice slice of homemade white bread!</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BeAPiPdNV8w/TKJWVpP91GI/AAAAAAAAKAo/cFUgsR-ssys/s1600/IMG_2876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="http://3.bp.blogspot.com/_BeAPiPdNV8w/TKJWVpP91GI/AAAAAAAAKAo/cFUgsR-ssys/s320/IMG_2876.JPG" width="320" /></a></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: inherit; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-35330301970216354032010-09-27T11:39:00.000-07:002010-09-27T11:39:09.585-07:00Railway Cake Pan<div class="separator" style="clear: both; text-align: center;">I came across this at Williams-sonoma.com and I thought it was such a cute idea so I'm sharing it with everyone else! Its got 5 stars from 44 reviews so it must work pretty well!</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://www.williams-sonoma.com/products/railway-train-cake-pan/?pkey=ccake-pans|bkwcakspt#BVRRWidgetID">http://www.williams-sonoma.com/products/railway-train-cake-pan/?pkey=ccake-pans|bkwcakspt#BVRRWidgetID</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BeAPiPdNV8w/TKDkM8lh03I/AAAAAAAAJ_c/kgzf__CC_wY/s1600/Railway+Cake+Pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_BeAPiPdNV8w/TKDkM8lh03I/AAAAAAAAJ_c/kgzf__CC_wY/s320/Railway+Cake+Pan.jpg" width="320" /></a></div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com2tag:blogger.com,1999:blog-5175791304097718552.post-36159237855456112062010-09-22T10:45:00.000-07:002010-09-22T10:45:05.003-07:00Canning, canning, canning...<div style="margin: 0px auto 10px; text-align: center;"><br />
We picked up some nice ripe peaches in NY state and canned most of them..we got 7 quarts of peaches out of it all.<br />
I used the Ball Blue book of food preservation for my recipe and used the light syrup. For the leftover peaches, we pureed them in the blender and froze them in ice cube trays for future smoothies...and the last thing we did was a delicious recipe of Brown Sugar peaches and Ice cream. (<a href="http://www.williams-sonoma.com/recipe/brown-sugar-peaches-with-ice-cream.html">http://www.williams-sonoma.com/recipe/brown-sugar-peaches-with-ice-cream.html</a>) It was very delicious..you will definitely want to try this recipe. I would recomend using fresh peaches instead of ripe ones or else they get a little mushy.<br />
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<a href="http://4.bp.blogspot.com/_BeAPiPdNV8w/TJo_blBNuoI/AAAAAAAAJ88/ATHpl6j9WQY/s1600/IMG_2542.JPG"><img alt="" border="0" src="http://4.bp.blogspot.com/_BeAPiPdNV8w/TJo_blBNuoI/AAAAAAAAJ88/ATHpl6j9WQY/s400/IMG_2542.JPG" /></a> </div><br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/TJo_cJBpQJI/AAAAAAAAJ9E/CJGAVph_x_I/s1600/IMG_2548.JPG"><img alt="" border="0" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/TJo_cJBpQJI/AAAAAAAAJ9E/CJGAVph_x_I/s400/IMG_2548.JPG" /></a> </div><br />
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Last night we cooked and pureed two gooseneck pumpkins bought from a great place to go apple/pumpkin picking. These pumpkins have so much meat in them! I got 9 pies out of two pumpkins and it was only $14 for the pumpkins!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BeAPiPdNV8w/TJo_8InSIkI/AAAAAAAAJ9U/N3y7-GCT0SY/s1600/gooseneckers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BeAPiPdNV8w/TJo_8InSIkI/AAAAAAAAJ9U/N3y7-GCT0SY/s320/gooseneckers.jpg" /></a></div><span class="Apple-style-span" style="font-size: x-small;">picture from </span><span class="Apple-style-span" style="font-size: x-small;"><a href="http://www.lab-retriever.net/board/let-pumpkin-harvest-t7364707.html?p=1964657026">http://www.lab-retriever.net/board/let-pumpkin-harvest-t7364707.html?p=1964657026</a></span><br />
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Pochuck Valley farms was a very enjoyable place to get out for the day, enjoy some fresh apple cider, amazing carmel apples, and fresh apple cider donuts!(<a href="http://www.pochuckvalleyfarms.com/">http://www.pochuckvalleyfarms.com/</a>)<br />
Tonight we will be canning apple pie fillings from the apples we picked at Pochucks according to this lady's recipe. (<a href="http://kathi-mygarden.blogspot.com/2007/10/making-apple-pie-filling-to-can.html">http://kathi-mygarden.blogspot.com/2007/10/making-apple-pie-filling-to-can.html</a>)</div><div style="clear: both; text-align: CENTER;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-41502889452326075162010-08-27T08:39:00.000-07:002010-08-27T08:39:13.273-07:00Another Step Forward in Food preservation<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px">My brother and sister-in-law surprised us with a small chest freezer! We were planning on getting one anyway but they beat us to it. I think the freezer one of the most useful methods of preserving food and am looking forward to using it! First things first though, now the closet has to get organized so we have room to open it..then I'll get to freezing everything I can find!<br /><a href="http://4.bp.blogspot.com/_BeAPiPdNV8w/THfcH3FLHcI/AAAAAAAAJ30/-TcAFnC3oxk/s1600/IMG_2239.JPG"><img border="0" alt="" src="http://4.bp.blogspot.com/_BeAPiPdNV8w/THfcH3FLHcI/AAAAAAAAJ30/-TcAFnC3oxk/s400/IMG_2239.JPG" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-70367523156648433562010-06-14T20:40:00.000-07:002010-06-14T20:41:20.040-07:00Sour Cherries!Our sweet cherry season didn't go too well this year so we missed it. But right now the sour cherries are out and looking great for some homemade pies!<br />
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This is the recipe I always use for my pies..it comes out flaky and soo tasty! Its a complete butter pie crust! I have tried other recipes using shortening but this one, I think, trumps them all :)<br />
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<a href="http://www.williams-sonoma.com/recipe/basic-pie-dough.html">http://www.williams-sonoma.com/recipe/basic-pie-dough.html</a><br />
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Here's the crust from one of my last pies..<br />
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<img alt="" border="0" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/TAUmeynXg1I/AAAAAAAAIGM/Mr4rJI_mjTU/s400/IMG_0181.JPG" /><br />
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Here's the recipe I used..<br />
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4 cups berries<br />
3 cups sugar<br />
Mash berries. Add sugar and bring to a boil. Boil rapidly while stirring continuously for about 15 minutes, until thick. (Depending on how much water your strawberries have, this may take up to a half hour). Pour into jars and seal.<br />
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Make sure to stir continuously and watch the boiling. If it gets too crazy, it could be too hot and burn. Also this recipe does not need pectin because the sugar acts as a thickener. <br />
<div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"></a></div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-5338075751376300672010-05-27T14:48:00.000-07:002010-05-27T14:48:24.804-07:00Little bit of a setback..Well the last couple months, food has been the most undesirable thing to me due to a bout of morning sickness! This is baby #2 on the way :) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/S_7oSZiEFsI/AAAAAAAAIC4/BykP2KtdD9c/s1600/sick1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/S_7oSZiEFsI/AAAAAAAAIC4/BykP2KtdD9c/s320/sick1.jpg" /></a></div>Its starting to subside, VERY slowly, but I'll get back into the swing of cooking again soon :)Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com5tag:blogger.com,1999:blog-5175791304097718552.post-69401367950404927082010-02-24T20:33:00.000-08:002012-01-17T09:09:24.281-08:00My new learning experiences!So, this week I was really churning out the cooking. I made donuts, a roasted turkey, hollandaise sauce and a danish pastry! All new things for me! All of my recipes are from williams-sonoma.com or the Essentials Series from Williams Sonoma and most of my kitchen tools are also from there!<br />
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Again, the reason why I'm using primarily Williams Sonoma recipe is because they are all extremely well written. I have not had trouble with a recipe yet. And I've been testing their recipes for a year. These books have given me the steps to reach for a higher aim, that of being a professional home chef!<br />
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The store just came out with a doughnut cutter and recipe...so definitely check it out! The recipe is amazing!! It totally gives Dunkin Donuts a run for their money! These are the chewy, doughy kind, not the cakey ones.<br />
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<span style="font-weight: bold;">Tool</span><br />
<a href="http://www.williams-sonoma.com/products/donut-cutter/?pkey=x%7C4%7C1%7C%7C4%7Cdonut%7C%7C0&cm_src=SCH">http://www.williams-sonoma.com/products/donut-cutter/?pkey=x|4|1||4|donut||0&cm_src=SCH</a><br />
<span style="font-weight: bold;">Recipe</span><br />
<a href="http://www.williams-sonoma.com/recipe/glazed-doughnuts.html">http://www.williams-sonoma.com/recipe/glazed-doughnuts.html</a><br />
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</div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com4tag:blogger.com,1999:blog-5175791304097718552.post-58147500793421839352010-02-18T09:21:00.001-08:002010-02-18T09:23:39.743-08:00This Week's ChallengeI have a bosom friend coming over tomorrow so I'm going to surprise her with a little treat :) Today I'm tackling Danish pastry :)<br />I don't want to say what I'm making yet because she follows my blog and I don't want to spoil it..<br />but stay tuned for the rest of the story ;)Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-62138487421271639782010-02-09T14:46:00.000-08:002010-02-09T14:57:04.409-08:00Beth and Debbie - the new Julie and Julia!I was greatly inspired this past weekend by the owner of the bed & breakfast we stayed in. (<a href="http://www.sevensouthstreetinn.com/">http://www.sevensouthstreetinn.com/</a>) She's a self taught gourmet cook and let me tell you, she cooked a breakfast of your dreams! We had Stuffed French toast with a cream cheese strawberry filling and the next morning eggs benedict with asparagus and hollandaise sauce. She's never been to cooking school.<br /><br />Well, as you know, I LOVE cooking and baking. I asked her how to get started and she told me she just ordered the books from the cooking schools and learned something new every week.<br /><br />So, there's my challenge! I'm going to order the books and learn something new every week and I'll blog about how it went! And as a side note...it would be so cool to own a bed and breakfast when we get older :)Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-75278028185625521082010-02-08T19:11:00.001-08:002010-02-08T19:15:30.345-08:00Vote with your dollar...<p>My husband took me and the baby to the small towns of Rockport and Gloucester, MA this weekend. It's a place where there's still a lot of old American industry...fishermen still make a living off of fishing and catching lobsters, there's a silversmith who makes fantastic jewelry, and lots of potters and artists who sell their work. <span> </span>I want to encourage all of us to shop at our small local stores unless it's absolutely necessary to shop at a big chain store. For the sake of convenience we are filling the pockets of very rich people and letting our neighbors and friends go bankrupt. Even though it's sometimes more expensive, its worth it to have fewer things and keep our American industry and integrity alive. Walmart and Bed, Bath, and Beyond don't need your money. But the little country collectibles shop down the road does. You like fish and lobster? Go to the fisherman and buy it from him...the restaurant has bought it cheaply from him and tripled the price. The government is making it harder and harder for these fisherman to continue doing what they do..but if we vote with our dollars and keep the little stores around us running, maybe things can turn around. It just made me so sad to see that these fishermen can barely pay their mortgages...its another industry dying.</p> <p>What do you all think about this?</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BeAPiPdNV8w/S3DS9CvNVhI/AAAAAAAAHOQ/jalaE_k7tLg/s1600-h/IMG_8435.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_BeAPiPdNV8w/S3DS9CvNVhI/AAAAAAAAHOQ/jalaE_k7tLg/s400/IMG_8435.JPG" alt="" id="BLOGGER_PHOTO_ID_5436076696384919058" border="0" /></a></p><p>these are some fishing boats in Rockport harbor<br /></p>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-32901577906606319812010-02-01T10:35:00.000-08:002010-02-01T10:35:55.772-08:00Artichokes<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px">Today I cooked an artichoke for the first time and it was very interesting!<br /><a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/S2cfCrLKXSI/AAAAAAAAG8k/LwuCtRzWVqs/s1600-h/IMG_8143.JPG"><img border="0" alt="" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/S2cfCrLKXSI/AAAAAAAAG8k/LwuCtRzWVqs/s400/IMG_8143.JPG" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-36516854535915461362010-01-19T08:00:00.001-08:002010-01-19T08:24:29.738-08:00The Perfect Spring Pie!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BeAPiPdNV8w/S1Xck_xEGrI/AAAAAAAAG0Q/pJNYc0yBfa0/s1600-h/IMG_7848.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_BeAPiPdNV8w/S1Xck_xEGrI/AAAAAAAAG0Q/pJNYc0yBfa0/s400/IMG_7848.JPG" alt="" id="BLOGGER_PHOTO_ID_5428487454015625906" border="0" /></a><br /><span style="text-decoration: underline;"><br /></span><span style="font-size:100%;">So, its nearing February and I was in a "spring" mood so I made Lemon Meringue pie.<br />I don't use any vegetable oil or crisco in the crust because I love the taste of butter crusts.<br />Here's my butter crust recipe which I got off of williams-sonoma.com<br /><br /><span style="font-size:130%;">Ingredients:</span></span> <ul><li class="ingredient"> 1 1/4 cups unbleached all-purpose flour </li><li class="ingredient"> 1 Tbs. sugar </li><li class="ingredient"> 1/4 tsp. salt </li><li class="ingredient"> 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes </li><li class="ingredient"> 3 Tbs. very cold water </li></ul> <h2><span style="font-size:130%;">Directions:</span></h2> <div class="directions"><p>To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.<br /><br />To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.<br /><br />Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.<br /><br /><b>To make a double-crust pie:</b> Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.<br /><br /><b>To make a lattice top:</b> Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.<br /><br /><b>Nut Dough Variation:</b> Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.<br /><br /><b>Make-Ahead Tip:</b> Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.</p> </div> <div class="source author"> Adapted from Williams-Sonoma Collection Series, <i>Pie & Tart</i>, by Carolyn Beth Weil (Simon & Schuster, 2003).</div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-87208312200345082992010-01-06T06:31:00.000-08:002010-01-06T06:38:14.729-08:00Honey Lemon Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.altmedicinezone.com/wp-content/uploads/2009/04/honey-lemon-tea.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 231px; height: 259px;" src="http://www.altmedicinezone.com/wp-content/uploads/2009/04/honey-lemon-tea.jpg" alt="" border="0" /></a>Since cold season is upon us... here's a simple little recipe for a throat soothing, cold killing tea!<br /><br /><span style="font-weight: bold;">Honey Lemon Tea</span><br />-Squeeze half a lemon into a regular size mug<br />-fill with hot water<br />-add two heaping tsp. of honey<br />-stir!<br /><br />The honey coats your throat and the lemon gives you a good boost of vitamin C as well as cleansing your throat of bacteria!Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-30047728381109075622010-01-05T08:43:00.000-08:002010-01-06T11:01:10.510-08:00La Chefesse Creations<div style="margin: 0px auto 10px; text-align: center;">Here are some of my favorite baking and cooking episodes!<br />(these are all my own pix :)<br /><br />This is Greek Rice Pudding (Rizogalo)<br /><a href="http://4.bp.blogspot.com/_BeAPiPdNV8w/S0NsWh6sYqI/AAAAAAAAGoI/5U3XgtIO_rk/s1600-h/IMG_4891.JPG"><img alt="" src="http://4.bp.blogspot.com/_BeAPiPdNV8w/S0NsWh6sYqI/AAAAAAAAGoI/5U3XgtIO_rk/s400/IMG_4891.JPG" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;">Chocolate Cupcakes and Vanilla buttercream frosting<br /><a href="http://3.bp.blogspot.com/_BeAPiPdNV8w/S0NsW3cyyvI/AAAAAAAAGoQ/hNt8qnrQi0o/s1600-h/IMG_4941.JPG"><img alt="" src="http://3.bp.blogspot.com/_BeAPiPdNV8w/S0NsW3cyyvI/AAAAAAAAGoQ/hNt8qnrQi0o/s400/IMG_4941.JPG" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;">Apple Pie<br /><a href="http://4.bp.blogspot.com/_BeAPiPdNV8w/S0NsXF_iAlI/AAAAAAAAGoY/bRtoKLfPf8k/s1600-h/IMG_6751.JPG"><img alt="" src="http://4.bp.blogspot.com/_BeAPiPdNV8w/S0NsXF_iAlI/AAAAAAAAGoY/bRtoKLfPf8k/s400/IMG_6751.JPG" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;">Walnut Waffles with Carmelized Pears<br /><a href="http://4.bp.blogspot.com/_BeAPiPdNV8w/S0NsXXiBxAI/AAAAAAAAGog/USO0o7glZdc/s1600-h/IMG_3902.JPG"><img alt="" src="http://4.bp.blogspot.com/_BeAPiPdNV8w/S0NsXXiBxAI/AAAAAAAAGog/USO0o7glZdc/s400/IMG_3902.JPG" border="0" /></a> </div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-63776440872169481772009-12-31T12:20:00.001-08:002009-12-31T12:21:29.131-08:00Happy New Year!Thanks to God for sparing us through this difficult year and may everyone have a healthy and Happy New Year!Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-58073151708217341502009-12-25T23:04:00.001-08:002009-12-25T23:17:58.578-08:00My Newest Craigslist Purchase: Marble Pastry BoardThanks to Craigslist, I took a 2 hour drive through Queens, New York to buy this item because it was $50 and you simply can't find them for so cheap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.williams-sonoma.com/wsimgs/rk/images/dp/products/200950/0026/img20l.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 500px;" src="http://www.williams-sonoma.com/wsimgs/rk/images/dp/products/200950/0026/img20l.jpg" alt="" border="0" /></a>This marble pastry board is a big help when making any type of pastry or dough that contains lots of butter that needs to stay hard. For instance, pie crusts or butter cookies. These are the more simple recipes...more complicated ones would be like croissants or any type of puff pastry.<br /><br />I was trying to roll out some butter cookies..here's the recipe (<a href="http://www.williams-sonoma.com/recipe/chocolate-coated-orange-cookies.html">http://www.williams-sonoma.com/recipe/chocolate-coated-orange-cookies.html</a>)...and the butter was melting so fast that the dough was sticking to the wax paper. It was a terrible mess after making about 4 cookies. On a sheet of wax paper, I quickly took the dough to my tile kitchen floor and rolled out the cookies and together with a pastry scraper (pictured below) I finished them in no time. The cold floor enabled the butter to harden back up and slide onto the pan with ease! So, I am not so comfortable with the thought of always using my floor for my pie crusts and of course if you have a vinyl/linoleum floor it won't work at all. That's what the marble board is for!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.williams-sonoma.com/wsimgs/rk/images/dp/products/200950/0014/img45l.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 383px; height: 306px;" src="http://www.williams-sonoma.com/wsimgs/rk/images/dp/products/200950/0014/img45l.jpg" alt="" border="0" /></a>pictures courtesy of <a href="http://www.williams-somona.com/">www.williams-somona.com</a>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-57179451154097428182009-12-19T21:08:00.000-08:002009-12-26T08:36:55.266-08:00Peppermint Bark<div style="margin: 0px auto 10px; text-align: center;">I made peppermint bark for Christmas gifts this year...and they came out delicious!!! And, its my own recipe..I hope everyone loves them :)<br /></div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="http://2.bp.blogspot.com/_BeAPiPdNV8w/Sy2xcKwW6YI/AAAAAAAAGe8/WRfaUsywxwY/s1600-h/IMG_7479.JPG"><img alt="" src="http://2.bp.blogspot.com/_BeAPiPdNV8w/Sy2xcKwW6YI/AAAAAAAAGe8/WRfaUsywxwY/s400/IMG_7479.JPG" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="http://3.bp.blogspot.com/_BeAPiPdNV8w/Sy2xcWHCdVI/AAAAAAAAGfE/OTFqUO4gH9s/s1600-h/IMG_7485.JPG"><img alt="" src="http://3.bp.blogspot.com/_BeAPiPdNV8w/Sy2xcWHCdVI/AAAAAAAAGfE/OTFqUO4gH9s/s400/IMG_7485.JPG" border="0" /></a> </div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-41538023442021202312009-12-18T12:24:00.000-08:002009-12-18T12:25:06.343-08:00Kitchen Funnies!<p>I got this off of Kelly's antique appliances!</p><p><a target="_blank" title="Antique Appliances" href="http://kellysappliance.net/antiques.aspx">http://kellysappliance.net/antiques.aspx</a><br /></p><p><br /></p><p>Jokes for Modern Day Appliances<br /><br />Blender = Used for making alcholic drinks for guests so they don't notice when your dinner fails<br /><br />Cookware = Term for utensils used in cooking. Types consist of<br /> Cast Iron = Heavy/ Messy<br /> Stainless Steel = Clumsy/ Hefty<br /> Copper = costly/silly<br /> Aluminum = flimsy/junky<br /> Enamel clunky/bulky<br /> Glass dopey/crazey<br /> Teflon Coated = icky/phooey<br /><br />Corkscrew = Several types of items considered a corkscrew </p>The plunger-- propels the cork into the bottle out of the way<br />The Auger -- with repeated sharp pulls cuts a narrow opening in the cork to let the wine slowly dribble out<br /> The Stripper-- device with winglike geared levers and a screw in center which when screwed down into cork provides enough fulcrum so that downward pressure on handles will remove them from device<br /><br />Cutting Board = Portable knife resistant surface allowing you to cut food either too large or too small for the recipe you are making<br /><br />Dishwasher = Great convenient appliance that uses powerful water jets and high voltage to wash rinse and dry dishes<br /> It will pulverize delicate china, stemware, earthenware, expensive flatware, and ceramics. Operating in the following ways, flood, soap, pelt, wallop, hammer, drench, flush, pummel, resoap, gush, shred, joggle, slosh, pound, churn, rattle, swish, thrash, rinse (take pattern off) Dry (melt and deform containers) <br /><br />Food Processor = A simple item that will turn a normal vegetable into something totally unrecognizable.<br /><br />Freezer = A fantastic invention that will keep food frozen for a few months or until it is burned so bad you don't want to know what it was when put in there.<br /><br />Gadget = A device that will perform a kitchen task in a fraction of the time it takes to find it<br /><br />Garbage Disposal = A unit that is run on the same principal as a teenager runs on<br /><br />Kitchen = A room that is designed to be rugged enough for when someone insults the cook things can be thrown at them with easy clean up and minor damage<br /><br />Microwave Oven = Fantastic item that uses radar to search and destry any food placed in it<br /><br />Oven = Compact closet that will heat up to the temperature to incinerate most meat and other items placed inside<br /><br />Outdoor grill = for those of you who want to feel what it was like to be a caveman cooking with fire<br /><br />Range = appliance that cooks food with one or three burners that usually don't work and a oven that will burn anything you put in it or near it including your fingers.<br /><br />Refrigerator = A storage compartment that is calibrated to maintain loww enough temperatures to lightly freeze salad greens in a lower shelf yet high enough to spoil a gallon of milk placed on a upper shelf <br /><br />Toaster = A coutertop item similar to a oven but will only allow a couple of pieces of toast in at a time with settings from char to incinerate a crumb tray that will turn bread crumbs to coal, and a special dimmer that when you push the handle down to toast it will also dim the lights in your home.<br /><br /><br />Whisk = Used by the cook to build muscles while mixing liquid items. Other similar items in the kitchen are eggbeaters, cheesegraters, salad spinners.Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0tag:blogger.com,1999:blog-5175791304097718552.post-54678843568163433752009-12-15T10:46:00.001-08:002009-12-15T10:47:12.300-08:00Comments Fixed!I accidentally had my comments turned off! Sorry everyone! Feel free to comment now!!Dennis and Bethhttp://www.blogger.com/profile/10022242005725064466noreply@blogger.com0