tag:blogger.com,1999:blog-14818586065219687892024-03-18T02:48:24.698-07:00BethAnne on a BudgetAunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.comBlogger359125tag:blogger.com,1999:blog-1481858606521968789.post-83461826634940966432022-06-17T13:15:00.002-07:002022-06-17T14:26:36.618-07:00Strawberry Tea Sandwiches<p><span style="color: #666666; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoptJa3haR5SVaCPK2pACn8jrHPvKSo1wTu4cdBm-pGvm3iK93WcslswEZMGcsm8S1JIqcTVBpB0kAatWvrH5K9BR-UP6HZjxL5u0fpnV8qtfa6z0En9btRioUsOrCJRTWC5brojedjgV1BrFqdSsk9nhxAF4xz1UMfNrxuSNcF1uknbgOAAx56ho/s2048/tea%20sandwiches%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1662" data-original-width="2048" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisoptJa3haR5SVaCPK2pACn8jrHPvKSo1wTu4cdBm-pGvm3iK93WcslswEZMGcsm8S1JIqcTVBpB0kAatWvrH5K9BR-UP6HZjxL5u0fpnV8qtfa6z0En9btRioUsOrCJRTWC5brojedjgV1BrFqdSsk9nhxAF4xz1UMfNrxuSNcF1uknbgOAAx56ho/w400-h325/tea%20sandwiches%201.jpg" width="400" /></a></div><span style="text-align: left;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #666666; font-size: large;">When I was growing up, June was Strawberry Tea month. The teas were a staple fundraiser for the Women's Institute, various church auxillaries, and the hospital auxillary. They were a variation on a traditional English afternoon tea but somewhat less formal. Tables were often set up outdoors and each was set linens and dishes on loan from the members of whatever group was hosting the tea. There were often small arrangements of home grown flowers on each table. Most importantly though, each course served included strawberries. </span></div><p><span style="color: #666666; font-size: large;">All of the food at a strawberry tea was prepared by volunteers, in their homes, then carried to the event. (You wouldn't get away with that now, I know.) Recipes were not shared. It's not that the food was complicated, but exact proportions of ingredients were often treated as something resembling a state secret. As a result, when I set out to make the sandwiches for this post, I had to rely on my memory, some experimentation, and a willingness to adapt what I remember to suit more modern tastes.</span></p><p><span style="color: #666666; font-size: large;">I'm sharing three strawberry tea sandwiches. All are very simple to make and use ingredients readily available. </span></p><div style="text-align: left;"><span style="color: #666666; font-size: large;">I should take a moment to talk about bread: </span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">The sandwiches at the teas I remember were made from sandwich loaves ordered specially from the bakery. The loaves were rectangular, with four straight sides, and sliced thinner than regular bakery loaves. The straight sides ensured less waste when trimming crusts and cutting shapes. The thinner slices were a convention carried over from Victorian times. They were considered more refined, and they also appealed to the Victorian enthusiasm for thrifty household management. You can get more sandwiches out of each loaf if the slices are cut thin. </span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">These days, rectangular sandwich loaves can be hard to find. It may be worth asking your local baker about them but, if you can't get them, there are ways to make the most of whatever bread you have available to you. I used my home baked bread for these sandwiches. To make it easier to slice, I put it in the freezer for a while, until it had firmed up enough that I could more easily cut thin, even slices. Don't get too invested in perfection though: My shaky hands make such precise work a real challenge and my sandwiches are often far from perfect in appearance. Even so, grouped together on a plate, they make a pretty enough presentation that I feel comfortable serving them to guests.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Here are my strawberry sandwiches. Other than the quantities given for the dressing used to make the chicken salad in the third sandwich, how much of each ingredient you use is really up to you.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><u><span style="color: #666666; font-size: large;">Strawberry and Goat Cheese</span></u></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Soft goat cheese (I used a local one, made here on the island)</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Freshly ground black pepper, medium grind</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Sliced strawberries</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Thinly sliced bread</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Allow the goat cheese to come to room temperature. Put it in a large bowl and add a splash of milk, then beat it until it's soft and fluffy. It's best to start with a very small amount of milk and add more bit by bit if needed.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Spread the cheese fairly thickly on a slice of bread and then grind a generous quantity of pepper over top. (Pepper plays brilliantly with strawberries.)</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Remove the stems from the strawberries, then slice them vertically into slices about 1/8 inch thick. Arrange the slices in a single layer over the cheese.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Place a slice of bread on top of the strawberries. Press gently on the sandwich so that the strawberries settle into the goat cheese, then trim the crusts from the sandwich, cutting it into a tidy rectangle. Cut the rectangle into 4 triangles or into small squares.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><u><span style="color: #666666; font-size: large;">Strawberry, Basil, and Two Cheeses</span></u></div><div style="text-align: left;"><u><span style="color: #666666; font-size: large;"><br /></span></u></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">This is a variation on a Caprese salad, definitely not a combination you'd've seen at long ago teas but it's delicious.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Ricotta cheese</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Finely grated Mozzarella cheese</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Strawberries</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Whole basil leaves</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Thinly sliced bread</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">In your food processor with the blade attachment or the bowl of your stand mixer with a paddle attachment, combine 1 part ricotta and 2 parts grated mozzarella. Process or mix the two cheeses together until thoroughly combined. If you need to, add some milk - a few drops at a time - until the cheese mixture is a spreadable consistency.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Lay out two slices of bread and spread a layer of cheese on each slice. Cover the cheese on one slice of bread with sliced strawberries (cut as directed in the first recipe) and top the berries with whole basil leaves, stems removed. Finish the sandwich with the second slice of bread, cheese side down towards the basil. Trim the crusts from the sandwich to form a neat rectangle, then cut the rectangle into four triangles or small squares.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Because there's nothing to bind the strawberries and basil together, these sandwiches tend to fall apart when cut into small shapes. In order to keep each small sandwich intact while plating, I place a strawberry heart garnish (simple to cut with a good sharp paring knife) atop each one and then spear through the garnish and the sandwich with a toothpick.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><u><span style="color: #666666; font-size: large;">Chicken Salad With Strawberries</span></u></div><div style="text-align: left;"><u><span style="color: #666666; font-size: large;"><br /></span></u></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">1 Tablespoon plain Greek yogurt</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">2 teaspoons red wine vinegar (or strawberry infused white vinegar if you have it in the pantry)</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">1 teaspoon honey</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">1 teaspoon poppy seeds</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">1 teaspoon lemon zest</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">pinch of salt</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">2 Tablespoons of sunflower oil</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">1 stalk of celery</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">1 cooked chicken breast, skin and bones removed (I saved mine from a roast chicken but you can poach the chicken breast in either chicken or vegetable stock if you prefer.)</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Strawberries</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Thinly sliced bread</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Butter</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Put Greek yogurt, vinegar, honey, poppy seeds, lemon zest, and salt in a small mason jar. Give the ingredients a thorough stir so they're well combined and the salt has had an opportunity to dissolve. Add in the sunflower oil. Put a lid on the jar and give it a good shake. Set the prepared dressing aside.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Trim the top and bottom ends of the celery. Make two slices vertically almost all the way from top to bottom, leaving a small section at the top of the stalk uncut so it will hold the strips together, then slice the celery horizontally to make a quarter-inch dice. </span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Slice the strawberries vertically into 1/4-inch slices and then cut the slices into 1/4 inch dice. I can't tell you exactly how many berries you'll need because it will depend both upon the size of the berries and your personal taste. I reccomend that you use at least as much diced berry as there is diced celery.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Chop the chicken into fine pieces.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Put the celery, strawberries, and chicken into a bowl. Give the dressing another good shake, then add about 2 Tablespoons to the chicken salad mixture. Give it a stir, then let the ingredients sit for a few minutes. The strawberries will give off some of their juice. If, after it's rested a few minutes, you think the chicken salad needs more dressing, add it in bit by bit, folding the ingredients gently after each addition until the consistency looks right to you.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Put about a quarter of the chicken salad onto each of four slices of bread, then use a fork to spread it out gently to the edges. Top each sandwich with another slice of bread.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Trim the crusts off of the bread, making a tidy rectangle. Cut each rectangle into either 4 triangles or into small squares.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Finish up by arranging your sandwiches prettily on a plate. If you want to, you can garnish the plate with some strawberry slices, tiny basil leaves, or parsley.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><u><span style="color: #666666; font-size: large;">About leftovers:</span></u></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">The trimmed edges from the first two sandwiches can be cut into bite sized pieces and used to make a savoury bread pudding.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">The trimmings from the chicken salad sandwiches aren't great in a savoury pudding but they do make a fine lunch for the cook once tea preparation is finished. 😉</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">If you have chicken salad sandwiches left over, take the top slice of bread off each one, add a thin slice of cheese, put the top slice of bread back in place, then toast the sandwiches under a broiler until heated through and lightly browned on both sides.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><br /></div>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-86795210963182892842022-04-22T15:07:00.000-07:002022-04-22T15:07:12.739-07:00Keep Lettuce Fresh Longer<p><span style="color: #666666; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBC9kWfC3g0HvGpFH2ygh93DXSbZdL9uDjw_namw5u1yIPzEC9nWxW9i9PIscjge8PyKBn3nytV9vOsPgRqkrM5kKvNUuklMVTvoHaGdQU_ZVei29R4uDJH2o6Z9LGwVGKzuQ-TfguC3Z9bmr7REQeuZRnFQC6KGvFHdZwpp4m7X9beTMz7bdUb1UD/s1342/affordable%20eats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="689" data-original-width="1342" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBC9kWfC3g0HvGpFH2ygh93DXSbZdL9uDjw_namw5u1yIPzEC9nWxW9i9PIscjge8PyKBn3nytV9vOsPgRqkrM5kKvNUuklMVTvoHaGdQU_ZVei29R4uDJH2o6Z9LGwVGKzuQ-TfguC3Z9bmr7REQeuZRnFQC6KGvFHdZwpp4m7X9beTMz7bdUb1UD/s320/affordable%20eats.jpg" width="320" /></a></span></div><span style="color: #666666; font-size: large;"><br />In recent conversations, several of my friends have remarked on how much water gets sprayed on lettuce in grocery store produce displays. The lettuce gets so wet that it rots within a couple of days of bringing it home. I know how frustrating that can be so I want to share a simple trick I use to keep lettuce fresh. Stored this way, it lasts days longer.</span><p></p><p><span style="color: #666666; font-size: large;">When I bring lettuce home from the store, I pull it apart, breaking the leaves off from the core and tearing away any discoloured or damaged parts. I put the leaves in a big bowl and fill the bowl with cold water. I let the leaves soak for a few minutes, swish them around a bit, lift them out into a strainer, empty the bowl, and rinse it out. I repeat the process twice more so that the lettuce has had three rinses.</span></p><div style="text-align: left;"><span style="color: #666666; font-size: large;">After the third rinse, I spread a clean tea towel out on my work surface and lay the leaves out on the towel with some space between them. If I have more leaves than will fit on a single towel, I lay another towel on top and spread the rest of the leaves on it. </span></div><p><span style="color: #666666; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivy8tBR3bt2NmiZjgD1_KbH06bebZcXN2TcDyqmFZ6YatTG4dJmb2BGFFBNQeU0hbuRdGFm2SH1baRWKOamkkrnLi58hGuRyA8IzeNPKZT8HtjFCjDUvtTrsu9Eje5qmyTZe9qs_m_-7fvz7zt7-qR41pxxiCw1-vbhrmnBwEvox1_le69t8ZljQz_/s4032/PXL_20220402_230324569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2633" data-original-width="4032" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivy8tBR3bt2NmiZjgD1_KbH06bebZcXN2TcDyqmFZ6YatTG4dJmb2BGFFBNQeU0hbuRdGFm2SH1baRWKOamkkrnLi58hGuRyA8IzeNPKZT8HtjFCjDUvtTrsu9Eje5qmyTZe9qs_m_-7fvz7zt7-qR41pxxiCw1-vbhrmnBwEvox1_le69t8ZljQz_/s320/PXL_20220402_230324569.jpg" width="320" /></a></span></div><span style="color: #666666; font-size: large;"><br />When the leaves have been spread out on the towel(s), I top them with with another clean towel</span><p></p><p><span style="color: #666666; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJii_q4XAC45eAyepDf3I5nzwEgny0WORp3iZuvgOapDV3SgMd5gTJNwds75PmK7SLHUlzJVKZhVK9oKjDxgdKUtUrKE-SSyjYKKa2t952KgzJhAMKPE2EiQ9F_DkVZpqvWTdoqjKsMJmzeCrf1HIFLQdX1bYnpKF3bK0bt4VACuurhXI-pew_Ae8/s3623/PXL_20220402_230435517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2361" data-original-width="3623" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJii_q4XAC45eAyepDf3I5nzwEgny0WORp3iZuvgOapDV3SgMd5gTJNwds75PmK7SLHUlzJVKZhVK9oKjDxgdKUtUrKE-SSyjYKKa2t952KgzJhAMKPE2EiQ9F_DkVZpqvWTdoqjKsMJmzeCrf1HIFLQdX1bYnpKF3bK0bt4VACuurhXI-pew_Ae8/s320/PXL_20220402_230435517.jpg" width="320" /></a></span></div><span style="color: #666666; font-size: large;"><br />then roll the whole bundle up like a jelly roll.</span><p></p><p><span style="color: #666666; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_CfC9oxeN4C0Z3HQoMWrWKIxQ1O1-X5eTUHVTL28a6q86-gqLpPmc77uI2Vl9mAJjVCzjbvJi8QRsQJOZNh_0aVmai0b0KITJ6ErrKHHG8Uvv6IfTeR9LUsOVPv5mVZ9VFm671pTp9Fph9SPPMCNeUpN4UWbhyEEP6bN6AylO1zjj7zuH8jUbwHK/s3493/PXL_20220402_230502692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1516" data-original-width="3493" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_CfC9oxeN4C0Z3HQoMWrWKIxQ1O1-X5eTUHVTL28a6q86-gqLpPmc77uI2Vl9mAJjVCzjbvJi8QRsQJOZNh_0aVmai0b0KITJ6ErrKHHG8Uvv6IfTeR9LUsOVPv5mVZ9VFm671pTp9Fph9SPPMCNeUpN4UWbhyEEP6bN6AylO1zjj7zuH8jUbwHK/s320/PXL_20220402_230502692.jpg" width="320" /></a></span></div><span style="color: #666666; font-size: large;"><br />I (usually) put the roll in a homemade drawstring bag made from cotton and lined with ripstop nylon. When I took these photos, my drawstring bag was in use for foraged greens so I used a couple of plastic bags from the produce section. If you're using plastic bags, slip one over each end of the roll, overlapping in the middle but not tightly fastened.</span><p></p><p><span style="color: #666666; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh161vmyAwSXV7lhspS6CNoZiuwzmlcqRCTUE0a19_kO9uAW44Y2t1UYaEaGUlN8ybj3RaycLOUutDpgNCP2yQcqJYmU61hz3VhLXB4p2nU08upPeVPtxzvdr98YGfPSGcNMkz0ZcmdBICvPv65KeVMOzHIt2YrbQMEtHM2j8FwNBjqoCkArm444anb/s3227/PXL_20220402_230644070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1671" data-original-width="3227" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh161vmyAwSXV7lhspS6CNoZiuwzmlcqRCTUE0a19_kO9uAW44Y2t1UYaEaGUlN8ybj3RaycLOUutDpgNCP2yQcqJYmU61hz3VhLXB4p2nU08upPeVPtxzvdr98YGfPSGcNMkz0ZcmdBICvPv65KeVMOzHIt2YrbQMEtHM2j8FwNBjqoCkArm444anb/s320/PXL_20220402_230644070.jpg" width="320" /></a></span></div><span style="color: #666666; font-size: large;"><br />The reason this trick works is that the towels absorb excess water from the leaves and then the leaves take the water back in as needed. </span><p></p><p><span style="color: #666666; font-size: large;">There's a bonus too: Once the lettuce is rinsed and wrapped my prep is done </span><span style="color: #666666; font-size: x-large;">so</span><span style="color: #666666; font-size: x-large;"> salad making or sandwich assembly take less time.</span></p><p><span style="color: #666666; font-size: large;">I hope you give this a try. It really does work.</span></p><p><span style="color: #666666; font-size: large;"><br /></span></p><p><span style="color: #666666; font-size: large;">*<i>If you use plastic bags to store your lettuce, please wash them and reuse them, or use them to make plarn (plastic yarn for knitting or crocheting), or recycle them after the lettuce is used up. </i><b style="font-style: italic;">Don't throw them in the garbage. </b><i>Mother Nature and I both thank you for being mindful.</i></span></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-55111677032198337932022-03-31T07:52:00.002-07:002022-03-31T08:22:25.485-07:00Thankful Thursday: Celebrating An Unexpected Gift<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgOuw26KGbGDJULaOh7xJ_dr9nMYilaBlV3Pi9GHYt09o29KWSltM3qWuL0YZJgdDM0jpNP-4f_cFDULHGYsXrvtri00OPDKBIVJqaukw4mSo-aPoSJHvJM3TmklTqVEajyNE6pkeJyoEP69R_QJrCM2LbZiyA-cYb3spxxvfnkW2YzrwC7nvS5an/s3568/PXL_20220331_143416429~2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1439" data-original-width="3568" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgOuw26KGbGDJULaOh7xJ_dr9nMYilaBlV3Pi9GHYt09o29KWSltM3qWuL0YZJgdDM0jpNP-4f_cFDULHGYsXrvtri00OPDKBIVJqaukw4mSo-aPoSJHvJM3TmklTqVEajyNE6pkeJyoEP69R_QJrCM2LbZiyA-cYb3spxxvfnkW2YzrwC7nvS5an/w400-h161/PXL_20220331_143416429~2.jpg" width="400" /></span></a></div><span style="font-size: large;"><br /><span style="background-color: white; color: #666666; font-family: inherit; white-space: pre-wrap;">I think Thankful Thursday may be my favourite social media convention. It's wonderful that in the midst of all the noise, and selling, and argument, and time wasting that floods our feeds every day, so many people have decided to pause and say "Hey! Let's share a moment or two of positivity. Let's pause to celebrate the good things in our lives." I love that Thankful Thursday reminds me to pause and appreciate my good fortune in being who I am, where I am, in the circumstances of the moment.</span></span><p></p><div data-block="true" data-editor="bpmm" data-offset-key="f9ddr-0-0" style="background-color: white; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="f9ddr-0-0" style="direction: ltr; position: relative;"><span data-offset-key="f9ddr-0-0" style="color: #666666; font-family: inherit; font-size: large;">Today, I'm thinking about an unexpected gift that has come into my life because I'm an artist. </span></div></div><div data-block="true" data-editor="bpmm" data-offset-key="dq7n7-0-0" style="background-color: white; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="dq7n7-0-0" style="direction: ltr; position: relative;"><span data-offset-key="dq7n7-0-0" style="color: #666666; font-family: inherit; font-size: large;"><br data-text="true" /></span></div></div><div data-block="true" data-editor="bpmm" data-offset-key="9nmte-0-0" style="background-color: white; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="9nmte-0-0" style="direction: ltr; position: relative;"><span data-offset-key="9nmte-0-0" style="color: #666666; font-family: inherit; font-size: large;">There's a reason the term "starving artist" has become such common currency in our culture. Most artists don't earn a living from their art. They take other jobs to put food on the table, and make art in their precious free time because their hearts tell them they must. And because they must make art, artists seek jobs that allow sufficient flexibility of schedule, sufficient free time, and a minimal emotional investment in order to leave them free to pursue their practice. Typically, jobs that provide the freedom to make art don't pay a lot and, thus, artists develop a parallel skill set to their art: They become very proficient at making the most out of what material things they have.</span></div></div><div data-block="true" data-editor="bpmm" data-offset-key="f5hos-0-0" style="background-color: white; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="f5hos-0-0" style="direction: ltr; position: relative;"><span data-offset-key="f5hos-0-0" style="color: #666666; font-family: inherit; font-size: large;"><br data-text="true" /></span></div></div><div data-block="true" data-editor="bpmm" data-offset-key="8tpor-0-0" style="background-color: white; white-space: pre-wrap;"><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;">I'm in my 60's now and, looking back, I see that I had no idea about the range of practical skills I'd develop in order to free up time and space in which I could make art. Without realizing it at the time, I have throughout my life made a series of choices to get by on less money in order to have the freedom to make more art and, in order to do that, I've mastered a wide range of skills that help me stretch my budget. </span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;"><br /></span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;">I learned to grow my own food, and to preserve it for the seasons when food is less abundant. I learned to identify and forage for wild foods. Because basic ingredients are often less expensive than prepared foods, I learned to cook from scratch and mastered skills like bread baking and pasta making. I learned about nutrition so I could derive the most benefit from my food growing efforts and grocery shopping bucks. </span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;"><br /></span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="font-family: inherit; font-size: large;"><span style="color: #666666;">I learned to sew clothing, to launder it in ways that cost less money and caused the least amount of wear and tear, and I learned how to mend my clothing when it was damaged. I learned to look at second hand clothing as a resource. I learned to see how clothing could be restyled and altered to fit, and how to make other necessary household items from fabric sourced from 2nd hand clothing and linens. I took the lesson of </span><a href="https://auntbsworkshop.blogspot.com/2020/11/grandmas-church-dress-upcycle-clothing.html" target="_blank"><span style="color: #45818e;">my grandma's church dress</span></a><span style="color: #666666;"> to heart, using and repurposing every piece of clothing and household linen until it was completely worn out. As a result, I wear my clothes for years, and often decades. That's taught me to disregard fashion and, instead, to cultivate my own personal style.</span></span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;"><br /></span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;">I learned to find joy in activities that cost little money. Walking has become a daily habit for me, both in the course of running errands and for pleasure. I learned to seek out and appreciate the extensive network of recreational trails available to me here on the island. I learned to take my foraging bag with me when I walk so that my outings not only feed my spirit but provide me with food and art materials as well. I learned to find joy in choosing day trips over more extensive vacations and in turning picnic meals into a celebration rather than a mere necessity. I learned to love my local public library and how use inter-library loans as a means to access university libraries when not a student. I learned how to host potluck suppers and group trips to beaches and parks.I embraced the pleasures of letter writing.</span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;"><br /></span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;">So, now, here I am: On the young end of old, chronically ill, living alone on a limited income, and equipped with the skills to turn those circumstances into a life in which I not only get by but actually find joy. Rather surprisingly, I've also learned that being good at being broke is a marketable skill. </span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;"><br /></span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;">How could I possibly not be thankful for the life skills being a "starving artist" has given me? </span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;"><br /></span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;">Which brings me full circle to my appreciation of Thankful Thursday. Today, I'm going to pause and appreciate how my need to do something essentially impractical has brought me such a wonderful set of practical skills.</span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;"><br /></span></div><div class="_1mf _1mj" data-offset-key="8tpor-0-0" style="direction: ltr; position: relative;"><span data-offset-key="8tpor-0-0" style="color: #666666; font-family: inherit; font-size: large;">What are you thankful for today?</span></div></div>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com2tag:blogger.com,1999:blog-1481858606521968789.post-24211465314559866412022-03-18T15:40:00.002-07:002022-03-18T17:56:20.235-07:00Food For Hard Times: Poor Man's Sausage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheG4V9hArzuFl_4lmaLuKAuce_yI6ZkUipTj-ZpTzeg9WlPNuhEthpPy548wi1VaGXZw_opQne4O54N0obtnexuPE0YNfmgtcyKkVWB-xGroZPgFU2U_5Snlczn51a0ZMyuEP2WHohieQmkBJ2sxrI88D44dZjsEdwhDSllwJioDHoWKTL9CLlB2g7/s2048/poor%20man's%20sausage.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1792" data-original-width="2048" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheG4V9hArzuFl_4lmaLuKAuce_yI6ZkUipTj-ZpTzeg9WlPNuhEthpPy548wi1VaGXZw_opQne4O54N0obtnexuPE0YNfmgtcyKkVWB-xGroZPgFU2U_5Snlczn51a0ZMyuEP2WHohieQmkBJ2sxrI88D44dZjsEdwhDSllwJioDHoWKTL9CLlB2g7/s320/poor%20man's%20sausage.jpg" width="320" /></a></div><br /><span style="font-size: large;"><span style="color: #666666;">I was scrolling aimlessly through Pinterest on a recent, rainy evening and came across a recipe from "I Cook and Paint," for </span><a href="https://nam12.safelinks.protection.outlook.com/?url=https%3A%2F%2Ficookandpaint.com%2Fmeatless-sausagestarving-artist-fare%2F&data=04%7C01%7C%7Cf3c7835c5226427af40108da091bb87a%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C637832311905114003%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000&sdata=xsroJknrhwiHrWI%2FMEBBZBDEZUu0ygu1yZlLxi%2F3bBI%3D&reserved=0" target="_blank"><span style="color: #134f5c;">Poor Man's Sausage</span></a><span style="color: #666666;">. I'm trying to find ways to stretch my food budget. I rarely buy sausage any more. I miss it, so I pinned the recipe and, a few days later, gave it a try. </span></span><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Poor Man's Sausage dates back to WWII; a recipe devised during a time of stringent rationing. Meat was in short supply and this dish was intended to provide a substitute acceptable to a nation that grew up on meat and potatoes; folks who missed their morning fry-ups and Sunday roasts a lot. Because it originated during a time of hardship, the ingredients are common and simple as is the preparation. The finished result is surprisingly good, similar in texture to a ground beef patty, and well flavoured. This recipe could be an appealing choice for those who buy the "Beyond" meat substitutes. It's far less expensive and has fewer additives.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">I didn't have on hand all the seasonings listed in the recipe and I reasoned that going out to buy them would defeat the purpose of sparing my budget. I didn't have fennel so I left it out altogether, and I didn't have chili flakes so I increased the amount of black pepper. The finished patties were flavourful but less like Italian sausage than they would have been if I'd added the fennel. I'd add less poultry seasoning next time, but that's a personal preference. You could probably adapt this recipe to resemble any type of sausage you prefer simply by changing the seasonings and the simmering liquid.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">I wasn't invested in keeping the dish vegetarian or vegan so I used a strong beef broth for the simmering stage in the cooking process. I reckoned it would add to the meaty flavourof the finished dish. Were I to keep it vegan, I'd want to choose a flavouring with lots of umami, so either soy sauce or liquid aminos. "I Cook and Paint" thought this stage in the prep was intened to improve the texture of the patties, and I agree, but I also think it also helps the flavours of the seasonings to distribute throughout each patty. Don't skip the simmering.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="font-size: large;"><span style="color: #666666;">Here's the recipe as I amended it. Please click through to</span> <a href="https://nam12.safelinks.protection.outlook.com/?url=https%3A%2F%2Ficookandpaint.com%2Fmeatless-sausagestarving-artist-fare%2F&data=04%7C01%7C%7Cf3c7835c5226427af40108da091bb87a%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C637832311905114003%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000&sdata=xsroJknrhwiHrWI%2FMEBBZBDEZUu0ygu1yZlLxi%2F3bBI%3D&reserved=0" target="_blank"><span style="color: #134f5c;">the original recipe post</span></a><span style="color: #666666;"> for the preparation instructions. </span></span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">1 cup quick cooking (not instant) rolled oats</span></div><div><span style="color: #666666; font-size: large;">2 teaspoons poultry seasoning</span></div><div><span style="color: #666666; font-size: large;">1 teaspoon sweet paprika</span></div><div><span style="color: #666666; font-size: large;">1 teaspoon onion powder</span></div><div><span style="color: #666666; font-size: large;">1 teaspoon garlic powder</span></div><div><span style="color: #666666; font-size: large;">2 teaspoons parsley flakes</span></div><div><span style="color: #666666; font-size: large;">3/4 teaspoon salt</span></div><div><span style="color: #666666; font-size: large;">3/4 teaspoon black pepper</span></div><div><span style="color: #666666; font-size: large;">2 extra large eggs, beaten</span></div><div><span style="color: #666666; font-size: large;">2 cups beef stock</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">The posted recipe says this quantity will make 4 or 5 patties but if you're intending to use them for breakfast sandwiches or burgers, you may want to double the recipe and make larger patties.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">I had two of these patties as part of my main meal today. I enjoyed them but I think I'd like them better if they were served with a sauce or gravy. They could also be chopped or broken into crumbles and used in sauces or on pizza. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">This meatless sausage really is worth trying. I've printed it out and added it to my recipe binder. I'm sure I'll make it again and again.</span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-21993666316609265762022-03-04T16:30:00.004-08:002022-03-04T20:37:52.057-08:00Seven Budget-Friendly Ways To Stay Fit<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhqsyejKE8n6lKm3SX4P6r8T5h2CmnUDYE8v5rpSRXMYqrI1u_EzzcP_kV8RzSZKbvmHKiQS6fmK-lG7FwL0THkmPd8aubU-0E-ow6D9oiqoW9EKu8ofjLOOW7aAiYocewyMaWjtq1gapbvHPCxpmeiwZq35gxsWAj2nDEO8x-pumm2NmmmhNZGBCsf=s6000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhqsyejKE8n6lKm3SX4P6r8T5h2CmnUDYE8v5rpSRXMYqrI1u_EzzcP_kV8RzSZKbvmHKiQS6fmK-lG7FwL0THkmPd8aubU-0E-ow6D9oiqoW9EKu8ofjLOOW7aAiYocewyMaWjtq1gapbvHPCxpmeiwZq35gxsWAj2nDEO8x-pumm2NmmmhNZGBCsf=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #666666; font-size: large;">When my brother and sister see that I've ventured to write a post about fitness they'll get a good laugh out of it. They're both very athletic and exceptionally fit. I, on the other hand, am the least athletic person I know. I'm clumsy, have a poor sense of balance, and my hand eye coordination is terrible. I'm short and brick shaped. I'm also terribly self conscious about all of that so I have a strong dislike of participating in group fitness activities. </span><p></p><p><span style="color: #666666; font-size: large;">It's taken me years - decades in fact - to understand that there's a difference between athleticism and fitness, but I do get it now. If I don't keep my muscles strong and maintain some ease of movement, my quality of life will be diminished. I need to be able to lift and stretch and bend and pull and climb stairs and walk with sufficient ease to accomplish the day-to-day activities and chores that will allow me to live independently. That's my fitness goal. Your fitness goals may well be very different from mine but, whatever they may be, they'll be a lot more attainable if you can manage them without straining your budget.</span></p><p><span style="color: #666666; font-size: large;">If you're living on a limited income, many fitness activities can seem - and in fact are - unattainable. It's unlikely you'll be able to afford a Nautilus or Peloton or Nordic Track, or to engage in sports that require a lot of specialized equipment, or to pay ongoing fees like lift tickets or gym memberships, so let's focus on what you <b style="font-style: italic;">can </b>do. Here are seven activities that won't break your budget.</span></p><p><b><span style="color: #666666; font-size: large;">Calisthenics</span></b></p><p><span style="color: #666666; font-size: large;">Calisthenics is a system of repeated movements that use a person's own body weight as a means to improve co-ordination and flexibility and build strength. I'm pretty sure most of us remember them from school gym classes: Push-ups, jumping jacks, sit-ups and the like. They're top of my list because they require no specialized equipment or clothing other than garments loose enough or stretchy enough to allow for ease of movement. If you're doing calisthenics indoors, you don't even need shoes. </span></p><p><span style="color: #666666; font-size: large;">(<i>I do use a yoga mat when doing floor exercises but that's purely optional</i>.)</span></p><p><span style="color: #666666; font-size: large;">There are lots of free calisthenics instruction videos on You Tube. If you choose to use them it's a good idea to watch them all the way through a couple of times before trying the exercises yourself. Paying attention to foot placement, body alignment, and breathing can help prevent injury and enable you get the most benefit from your efforts.</span></p><p><b><span style="color: #666666; font-size: large;">Free Access Workout Equipment in Parks</span></b></p><p><span style="color: #666666; font-size: large;">While this isn't available everywhere, many public parks have an area with fitness equipment that can be accessed and used for free. Check your parks authority website to see if this option is available near your home and, before you begin using the equipment, read the posted instructions.</span></p><p><b><span style="color: #666666; font-size: large;">Yoga</span></b></p><p><span style="color: #666666; font-size: large;">Although there's a huge industry built up around yoga clothes and yoga studios, you don't need to buy into it. You don't really need any specialized gear other than a yoga mat. As with calisthenics, your clothes should allow you freedom of movement. If you wear shoes while doing yoga, the soles should be of a kind that will keep your feet from slipping while you're exercising.</span></p><p><span style="color: #666666; font-size: large;">There are free yoga videos on YouTube but I opted instead to pay for online instruction. I purchased a couple of courses from Better 5 and found them very helpful. If you choose to pay for on line instruction, take into account your level of fitness while shopping for something that works for you. It's best to choose a course that will allow unlimited access, without an expiry date. </span></p><p><span style="color: #666666; font-size: large;">(<i>I've mentioned Better 5 because their courses are designed with my age group in mind. The instruction is clear and the pace appropriate to my abilities. I don't receive any commisions or other remuneration from them.</i>)</span></p><p><b><span style="color: #666666; font-size: large;">Stair Climbing</span></b></p><p><span style="color: #666666; font-size: large;">If you live in a multi-story apartment building like I do, stair climbing is always an available activity but even if you don't have access to indoor stairs at home you can find stairs in lots of other places. I seek out outdoor public stairways in hilly areas near where I live. They're often incorporated into paths between residential neighbourhoods, and into park or beach access trails. You can also do your stair climbing in multi-floor public buildings. The only equipment needed is comfortable clothing and suitable shoes.</span></p><p><b><span style="color: #666666; font-size: large;">Walking</span></b></p><p><span style="color: #666666; font-size: large;">Another affordable exercise, walking requires nothing more than comfortable, weather appropriate clothing and some footwear.</span></p><p><span style="color: #666666; font-size: large;">If you're making walking a regular part of your fitness routine, I do think you should get the best pair of shoes you can afford because arch supports and good soles can help prevent injury. I totally get that the best you can afford may be second hand or the least expensive pair from Walmart but, whatever you can manage, it will help if you do your best to ensure a good fit. </span></p><p><span style="color: #666666; font-size: large;">Other items I find helpful in keeping to my walking routine are waterproof shoes for rainy days or muddy trails, (<i>It's a Wet Coast thing. Trails here are muddy for 8 months out of 12.</i>), an umbrella for wet days, a warm hat and gloves for winter weather, a pedometer (<i>basic mechanical pedometers are quite inexpensive</i>), and - if I'm on rough footing - a walking stick. </span></p><p><span style="color: #666666; font-size: large;">(<i>I cut the branch I use for my walking stick from a fallen tree while out hiking one day. I brought it home, removed the bark, and sanded it smooth but it worked perfectly well before I did all that.</i>) </span></p><p><span style="color: #666666; font-size: large;">If you're going to be hiking alone or going out on a trail that's rough or not often traveled, be sure to let someone know your planned route and arrange a check in time to let them know you've returned safely. Take along a day pack with water, some protein bars (<i>they can be</i> <i>made inexpensively at home</i>) or GORP (<i>Good old raisins and peanuts</i>), a small first aid kit, two days' worth of any meds you require, and one of those lightweight silvery emergency blankets. If you can't afford a day pack and its contents it's best to stick to shorter walks on well trafficked, groomed trails near where you live. </span></p><p><span style="color: #666666; font-size: large;">If you have a smart phone, you can download the free version of the AllTrails app. It's a great resource for finding out about trails near you. Trails are described, mapped, the distance given, altitude changes graphed, and busy times noted. AllTrails can help you make informed choices before trying new routes. </span></p><p><span style="color: #666666; font-size: large;">(<i>As with Better 5, I'm recommending AllTrails because it works well for me. It's not a paid endorsement.</i>)</span></p><p><b><span style="color: #666666; font-size: large;">Community Sports Centers</span></b></p><p><span style="color: #666666; font-size: large;">Even if you pay the full price of admission, community fitness centers and pools are usually less expensive than private gyms and many offer free or subsidized access to people with low incomes. Where I live, that subsidy can include free admission to the pool and gym, and participation in a set number of drop in classes. </span></p><div style="text-align: left;"><span style="color: #666666; font-size: large;">If you're a person who prefers group activities this is an excellent option, well worth checking out. There's an application process but it's usually pretty straightforward. </span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">If you receive subsidized access to community sport center facilities and programs, you'll still need to provide some gear. Depending on the activities you choose, you may need a swimsuit and towel, shorts or sweatpants, a t-shirt or sweatshirt, and athletic shoes. </span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><b><span style="color: #666666; font-size: large;">Cycling</span></b></div><div style="text-align: left;"><b><span style="color: #666666; font-size: large;"><br /></span></b></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">I debated about adding cycling to my list because, if you allow it to be, cycling can be <i>really </i>expensive but with care it's possible to keep the costs in check. A bicycle can be counted as transportation too, especially if your budget doesn't extend to owning a car. </span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">Begin by learning how to ensure that the bike you buy is a good fit for your height, then shop for a used one. Local buy and sell sites and local sales groups on Facebook are often good sources for affordable used bicycles. </span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">You'll also need to buy a helmet and a bike lock, and you'll need to replace your helmet if ever it protects you during a fall. Even if there's no visible damage to your helmet, a fall that results in a helmet strike can impair its structure, preventing it from providing adequate protection in future. </span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">If you balance it against the cost of driving, maintaining, and parking a car, or even the cost of public transit, I think you'll find that an inexpensive used bicycle, together with its helmet and lock, soon pays for itself.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;">I'm sure there are lots of other activities that could be added to this list. If you have suggestions to share in the comments, I'd love to hear your ideas.</span></div><div style="text-align: left;"><span style="color: #666666; font-size: large;"><br /></span></div><div style="text-align: left;"><a href="https://unsplash.com/photos/PHIgYUGQPvU"><span style="color: #2b00fe;"><i>Title image p</i><i style="text-align: center;">hoto by <span face="-apple-system, BlinkMacSystemFont, San Francisco, Helvetica Neue, Helvetica, Ubuntu, Roboto, Noto, Segoe UI, Arial, sans-serif"><span style="background-color: white; box-sizing: border-box; font-size: 15px; line-height: 1.35; outline-color: initial; outline-width: initial; overflow: hidden; text-align: left; text-overflow: ellipsis; transition: color 0.1s ease-in-out 0s, opacity 0.1s ease-in-out 0s; white-space: nowrap;">Bruno Nascimento</span></span>, shared on Unsplash</i></span></a></div>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com2tag:blogger.com,1999:blog-1481858606521968789.post-75259940169067559852022-02-11T16:27:00.001-08:002022-02-11T16:27:19.867-08:00Simple Does It: A Clever Tip For Packing Lunches<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJ-Ojc53ISZ-dDjxBXdFyBtgsClsdmmzD6v8EWB9uiBpLSBgZxVvVBArw1XGV2jgb3Oh4OBUsTQSmwmOW6u2HL5Xpgns81joZiLyutBAGrVXKSAww4xoFS5lhb3U10s9MZZPaCRZ0KdjS0WJnr_YzX98wHK7mU3c_vrcEHuGz8p2yLbngcSV2e5Bqb=s2326" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #666666; font-size: large;"><img border="0" data-original-height="2006" data-original-width="2326" height="276" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJ-Ojc53ISZ-dDjxBXdFyBtgsClsdmmzD6v8EWB9uiBpLSBgZxVvVBArw1XGV2jgb3Oh4OBUsTQSmwmOW6u2HL5Xpgns81joZiLyutBAGrVXKSAww4xoFS5lhb3U10s9MZZPaCRZ0KdjS0WJnr_YzX98wHK7mU3c_vrcEHuGz8p2yLbngcSV2e5Bqb=s320" width="320" /></span></a></div><span style="color: #666666; font-size: large;">When I first moved into a building for seniors I wondered how I would like it. I'm one of the youngsters here. Many of my neighbours are twenty or even thirty years my senior. I've come to love it though. My neighbours are a sociable bunch and, because most of us are living on fixed incomes, happy to share any tips and tricks that help make the most of what we have. There's a lot to be said for knowledge gained through life experience. </span><p></p><p><span style="color: #666666; font-size: large;">I don't buy individual fruit cups but my across-the-hall neighbour does. She also regularly attends Elder College classes and volunteers at the museum and one of the local seniors' drop in centers. She's a busy woman! And because she takes packed lunches with her to these activities she shared a handy tip with me. She passed on some empty fruit cup containers too.</span></p><p><span style="color: #666666; font-size: large;">Did you know that those little plastic containers' rims are the perfect size to fit under a wide mouth Mason jar ring? I didn't either, but they are. 😊 My neighbour uses them to keep things that will be eaten together but don't store well in the same container - like salad and croutons, yogurt and granola, soup and crackers - conveniently packaged together in the soft sided cooler she uses as a lunch bag. </span></p><p><span style="color: #666666; font-size: large;">It works like this: </span></p><p><span style="color: #666666; font-size: large;">Fill your repurposed fruit cup with whatever ingredients you want to keep in there and then cover the top of the fruit cup with a Mason jar lid, seal-side-up.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2GbwYawD4-Yc5D-1BOBtlAIK-0AijsKlXYz7muRjZlEAmf7zqGESxcw-j9WXof5-26KJ4aT-IJMF616gsDe-uuWt0ZjjjXovkOVXciF8GsiX6JIIpcoFp-C7WqKLijqckj5eZ_1SMpYTel9grRmCB4d24NeywpOG7y2dhmN1sIAJeNpto5wagBxF-=s2000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-size: large;"><img border="0" data-original-height="1697" data-original-width="2000" height="272" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2GbwYawD4-Yc5D-1BOBtlAIK-0AijsKlXYz7muRjZlEAmf7zqGESxcw-j9WXof5-26KJ4aT-IJMF616gsDe-uuWt0ZjjjXovkOVXciF8GsiX6JIIpcoFp-C7WqKLijqckj5eZ_1SMpYTel9grRmCB4d24NeywpOG7y2dhmN1sIAJeNpto5wagBxF-=s320" width="320" /></span></a></div><span style="color: #666666; font-size: large;"><br /></span><p><span style="color: #666666; font-size: large;">Holding the sealer lid in place atop the cup, invert it and place the cup and lid sealer-side-down onto the top of your jar. Secure it in place with the Mason jar ring. </span></p><p><span style="color: #666666; font-size: large;">Easy peasy, right? I wouldn't recommend it for kids' lunches but for adults taking lunch to work or school it's brilliant. </span></p><p><span style="color: #666666; font-size: large;">I'll pass your thanks on to my neighbour, shall I? You're welcome. 😊</span></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-63590221262598017602022-02-04T15:54:00.003-08:002022-02-05T04:43:01.028-08:00Krispies And Candies Cookies<p><span style="color: #999999; font-size: x-large;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDC-hOUSbh9srhh4daMKfA5rKqM18K17Z6GyiObgMzk1mcr7tvfnXZVay6riiPi7IygWRa_SzeiZ0RhwcaejDaJH3uxJRcvZnrFhpwvedDn37as8BAW65bGyoK9W-FvLvwrXRBR6mNAtq_gFQg-CPT-T6nebq4I9utZ0XurnUsZ8Rgit-pm7oMIW50=s2413" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #999999; font-size: large;"><img border="0" data-original-height="2011" data-original-width="2413" height="267" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDC-hOUSbh9srhh4daMKfA5rKqM18K17Z6GyiObgMzk1mcr7tvfnXZVay6riiPi7IygWRa_SzeiZ0RhwcaejDaJH3uxJRcvZnrFhpwvedDn37as8BAW65bGyoK9W-FvLvwrXRBR6mNAtq_gFQg-CPT-T6nebq4I9utZ0XurnUsZ8Rgit-pm7oMIW50=s320" width="320" /></span></a></div><span style="color: #999999; font-size: large;"><br />A lot of the best stuff I make comes from me surveying my fridge and pantry, then going with what I have on hand. These cookies are like that.</span><p></p><p><span style="color: #999999; font-size: large;">I had a jar of mini M&M's that had seemed like a good idea while I was at Bulk Barn but not such a good idea when I got home. They sat there on my shelf looking all bright and cheerful and useless until I decided I had to use them up. And cookies are good, right? Pretty much any kind of cookie is a happy thing.</span></p><p><span style="color: #999999; font-size: large;">So...What did I have to put in the cookies along with the M&M's? I could've gone with nuts of some sort, but I had none and I didn't want to buy anything more. I <span>did</span> have Rice Krispies because I <i>always</i> have Rice Krispies. So, that's what I went with. </span></p><p><span style="color: #999999; font-size: large;">The finished cookies were surprisingly good. The coating on the M&M's and the crispy cereal gave them a pleasant crunch that made my mouth really happy.</span></p><p><span style="color: #999999; font-size: large;">If you'd like to make these cookies, you'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="color: #999999; font-size: large;">2-1/4 cups all purpose flour</span></li><li><span style="color: #999999; font-size: large;">1 teaspoon baking soda</span></li><li><span style="color: #999999; font-size: large;">1 teaspoon salt</span></li><li><span style="color: #999999; font-size: large;">1 cup butter</span></li><li><span style="color: #999999; font-size: large;">3/4 c <i style="font-weight: bold;">each </i>white sugar and brown sugar, lightly packed</span></li><li><span style="color: #999999; font-size: large;">2 beaten eggs</span></li><li><span style="color: #999999; font-size: large;">1 teaspoon vanilla extract</span></li><li><span style="color: #999999; font-size: large;">2 cups mini M&M's</span></li><li><span style="color: #999999; font-size: large;">4 cups Rice Krispies</span></li></ul><div><span style="color: #999999; font-size: large;">Use a fork or a whisk to stir together the flour, baking soda, and salt.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">In another, large, bowl, cream together the butter and sugars. </span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Add in the beaten eggs and vanilla and mix them until they were well combined with the creamed butter and sugars. Beat them together until they're light and fluffy. The batter may look slightly curdled - broken - at this point. </span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Mix the flour/baking soda/salt mixture into the wet ingredients until all of the ingredients are mixed into a stiff dough.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Add in the M&M's and Rice Krispies. Use a wooden spoon to mix them into the dough as gently as possible. Some of the Rice Krispies will get broken in the process but enough will stay intact to give the cookies good texture.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Form the dough into 1-1/2 to 2 inch balls and place them 2 inches apart on parchment lined cookie sheets.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Bake the cookies at 350F for about 12 minutes, until they begin to take on colour around the outside edges. </span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Cool the cookies on a baking sheet for about 5 minutes and then transfer them to a rack covered with a sheet of brown paper to cool to room temperature. (The brown paper will absorb any extra moisture or butter from the bottom of the cookies, helping to ensure a crisp finish.)</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Once the cookies are coooled to room temperature, store them in air tight containers and use them up within a few days. If you need to keep them for longer than that, put them in the freezer.</span></div><p></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-15446892943690099712022-01-21T15:29:00.000-08:002022-01-21T15:29:02.835-08:00Why You Need This Stuff In Your Kitchen: Chickpea Flour<p><span style="color: #999999; font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiCK3QVD2jFH9mfEMdo_6-w3rWL4YuRGPPx4FHZaPqw0L25JqW7FDe-uIcU8G5LdRAQeht-zlr-BPmx-ZeVul9H2EVj9VqWJDx7CZDYFmpepLz5qCsmiq68hz9S1nRZzCk7M6S4iKlywW_bxOSbE6-6gTfUuU4MrfRBs1x2BgntkFgAEcuqdT3g5gMe=s3445" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #999999; font-size: large;"><img border="0" data-original-height="3445" data-original-width="2356" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiCK3QVD2jFH9mfEMdo_6-w3rWL4YuRGPPx4FHZaPqw0L25JqW7FDe-uIcU8G5LdRAQeht-zlr-BPmx-ZeVul9H2EVj9VqWJDx7CZDYFmpepLz5qCsmiq68hz9S1nRZzCk7M6S4iKlywW_bxOSbE6-6gTfUuU4MrfRBs1x2BgntkFgAEcuqdT3g5gMe=s320" width="219" /></span></a></div><span style="color: #999999; font-size: large;"><div><span style="color: #999999;"><br /></span></div>One of the hard realities of living on a limited food budget is that the less you have to spend, the fewer foods you have to choose from.</span><p></p><p><span style="color: #999999; font-size: large;">My home is on Vancouver Island, off the southwest coast of Canada. It's an expensive place to live and I'm on a fixed income, in a time of rapidly increasing inflation. I could choose to move somewhere with a lower cost of living but I've lived here almost all my life. My friends and family are here and I don't want to be further away from them. </span></p><p><span style="color: #999999;"><span style="font-size: large;">That leaves me with two choices: I can either cut a discretionary expense like internet or my car out of my budget and put the money saved toward buying food, or I can accept that my range of food choices is declining and figure out how to make the best of what I do have access to. I've chosen the second.</span></span></p><p><span style="color: #999999; font-size: large;">Meat is incredibly expensive here right now so it's making fewer and fewer appearances on my plate and I'm okay with that. I'm an adept enough cook and know enough about basic nutrition to ensure that I get sufficient protein in my diet from other sources. I still include eggs and cheese in my diet but I also rely on nuts, seeds, whole grains, and legumes. Especially legumes. </span></p><p><span style="color: #999999; font-size: large;">If you look to other cultures that rely heavily on plants for the proteins in their diet, you'll soon see that beans, lentils, and peas play an important part in their cuisines. They're inexpensive, have an extraordinarily long shelf life, and - when well prepared - they taste good too. Dried legumes are often consumed in whole form, re-hydrated and cooked until tender, but they're also often ground into pastes or flours and added to dishes in these forms.</span></p><p><span style="color: #999999; font-size: large;">Chickpea flour is a cooking staple in India, and also found in Mediterranean and African cuisines. As the vegan lifestyle grows in popularity chickpea flour is seen more often in North American cooking too. It's versatile and rich in nutrients. One cup of chickpea flour contains 20 grams of protein, 6 grams of fat, 10 grams of fiber, 30% of the recommended daily intake of thiamine, 101% of the recommended daily intake of folate, and 25% of the recommended daily intake of iron.</span></p><p><span style="font-size: large;"><span style="color: #999999;">There are 2 commonly available forms of chickpea flour in the stores here: white chickpea flour/gram flour and besan flour, which is made from brown chickpeas and more finely ground. Both are similar in nutritional value. There are differences in the way they're cooked though. Vegan Richa wrote an excellent post about</span><span style="color: #3d85c6;"> <a href="https://www.veganricha.com/difference-between-besan-and-chickpea-flour/" target="_blank"><span style="color: #3d85c6;">the differences between chickpea flour and besan</span></a></span><span style="color: #999999;">. It's worth clicking through to read it. </span></span></p><p><span style="color: #999999; font-size: large;">When you're cooking with chickpea flour, don't taste the raw batter. It'll taste awful and leave an unpleasant aftertaste too. When cooked, the flavour mellows into something slightly nutty and toasty; very pleasant.</span></p><p><span style="color: #999999; font-size: large;">I use chickpea flour in several ways: </span></p><p></p><ul style="text-align: left;"><li><span style="color: #999999; font-size: large;">I sub it for half of the wheat flour in conventional baking powder or baking soda leavened recipes for pancakes, biscuits, cookies, etc. (You'll probably have to adjust the amount of liquid you add.)</span></li><li><span style="color: #999999; font-size: large;">I use it in Indian recipes, as instructed by the recipe writer.</span></li><li><span style="color: #999999; font-size: large;">I use it to make something akin to polenta, which I cool, then cut into pieces and use in a variety of applications. It can be used as a substitute in recipes that call for paneer or tofu, it can be cut into wedges or fries and baked, fried plain, or battered/breaded and then deep fried.</span></li><li><span style="color: #999999; font-size: large;">I make it into a thin batter - sometimes leavened and sometimes not - and cook it as I would <span face="arial, sans-serif" style="background-color: white;">crêpe</span> batter, for use in place of tortillas.</span></li></ul><p></p><p><span style="color: #999999; font-size: large;">There are a host of chickpea flour recipes on Pinterest. Pop on over there, take a look, and then give some of them a try. I'm sure you'll find something you like and, in doing so, you'll add variety and nutritional value to your menus while stretching your food dollars further.</span></p><p><br /></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-2538870875158912292022-01-09T18:32:00.002-08:002022-01-10T08:39:13.648-08:00Affordable Eats: Homemade Oat Milk<p><span style="color: #999999; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #999999; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVeGKS3PhXsl4eJEcL7c-LiVVV4ToiIur2YxBMgiZzKz6EPNNr5rx6a7Jmx-GxnVLClm6rZ7PfP2nTRvpLNKuM2bpdeGnzE2H5Odbq2ItJdK8-msw24TkH-7AOsbEn2troeJLM1sKOn4wHzWa9rzgEoF_PUH48TPUy-7pB-VrQHmVtd_jPAk47kQ-p=s1342" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="689" data-original-width="1342" height="164" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVeGKS3PhXsl4eJEcL7c-LiVVV4ToiIur2YxBMgiZzKz6EPNNr5rx6a7Jmx-GxnVLClm6rZ7PfP2nTRvpLNKuM2bpdeGnzE2H5Odbq2ItJdK8-msw24TkH-7AOsbEn2troeJLM1sKOn4wHzWa9rzgEoF_PUH48TPUy-7pB-VrQHmVtd_jPAk47kQ-p=s320" width="320" /></a></span></div><span style="color: #999999; font-size: large;"><br />Have you looked at prices in the grocery store lately? I don't know about where you live, but here the price of <i style="font-weight: bold;">everything </i>is going up. </span><p></p><p><span style="color: #999999; font-size: large;">I'm on a fixed income so when prices rise the only option I have is to change my spending habits. More and more things are being struck from my grocery list because I simply can't afford them. Dairy prices are rising so yogurt is no longer on my shopping list and cheese is appearing on my table far less often. Milk prices are going up and nut milks, soy milk, rice milk, and oat milk have always been more expensive than cow's milk. Even so their prices are rising too.</span></p><p><span style="color: #999999;"><span style="font-size: large;">Recently, I tried oat milk and found that it agrees better with my digestion than cow's milk or other non-dairy options so that's what I've been buying for the past couple of months. In addition to being kind to my tummy, oat milk contains fibre, iron, calcium, potassium, and B vitamins. That's some good nutritional value. Still, the cost...</span></span></p><p><span style="font-size: large;"><span style="color: #999999;">While browsing Pinterest just before Christmas, I came across </span><a href="https://www.alphafoodie.com/homemade-oat-milk-that-isnt-slimy/#recipe" target="_blank"><span style="color: #6fa8dc;">this post</span></a><span style="color: #999999;"> from </span><a href="https://www.alphafoodie.com/" target="_blank"><span style="color: #6fa8dc;">Alpha Foodie</span></a><span style="color: #999999;">. It looked easy to make and it would cost me pennies on the dollar in comparison to the stuff in the dairy case. I gave it a try and it worked so well I'm sharing it with you. Seriously, you need to make this. It tastes good and it'll save you money too.</span></span></p><p><span style="color: #999999; font-size: large;">Here are some notes based on my own batches:</span></p><p><span style="color: #999999; font-size: large;">I go for the "handful of soaked cashews" option because it gives the oatmilk a creamier consistency. Even with the cashews it's a lot less expensive than store bought.</span></p><p><span style="font-size: large;"><span style="color: #999999;">I use unsweetened oat milk when cooking. If I'm drinking it as a hot beverage, I either sweeten it with maple syrup and add a little vanilla extract, or I use a Torani coffee syrup. Jenni Field's Pastry Chef Online's </span><a href="https://pastrychefonline.com/butterscotch-coffee-syrup/" target="_blank"><span style="color: #6fa8dc;">butterscotch coffee syrup</span></a><span style="color: #999999;"> is mighty fine too. 😊</span></span></p><p><span style="color: #999999; font-size: large;">If you choose to add the ingredients for any of the flavour variations listed in the post, you'll still save money over store bought. </span></p><p><span style="color: #999999; font-size: large;">If you prefer the mejool date option to using maple syrup, you can use (less expensive) regular dates from the baking aisle instead, by soaking them in warm water then letting them cool to room temperature before you add them to the oat milk.</span></p><p><span style="color: #999999; font-size: large;">I hope you'll give this a try. It's a good budget stretcher.</span></p><p><span style="color: #999999; font-size: large;"><br /></span></p><p><br /></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-21328014169381524732021-12-24T16:13:00.000-08:002021-12-24T16:13:11.204-08:00Ice Cream Sandwiches For The Holidays<p><span style="font-size: large;"><span style="color: #999999;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="color: #999999;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlSjNA12tx8yS7GKL35af9oxWqkYuL1wfNbnKrQXc38bRI09KAZA_o4laaOcxcuxh7CyyEj0T21ISuiMG-_lRJF1OVVDn6Y-SwnDBiKv1bKqFQPX_xD2s7WKTtUhNq_QJbHOzllvgksvr2KYsEvBIzxs6cuNJXeT1PtWiMijYELZ9vjwo-S_7XwQia=s1800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1526" data-original-width="1800" height="339" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlSjNA12tx8yS7GKL35af9oxWqkYuL1wfNbnKrQXc38bRI09KAZA_o4laaOcxcuxh7CyyEj0T21ISuiMG-_lRJF1OVVDn6Y-SwnDBiKv1bKqFQPX_xD2s7WKTtUhNq_QJbHOzllvgksvr2KYsEvBIzxs6cuNJXeT1PtWiMijYELZ9vjwo-S_7XwQia=w400-h339" width="400" /></a></span></span></div><span style="font-size: large;"><span style="color: #999999;"><br />Ice cream? At this time of year? Heck, yes! Every season is ice cream season at my house and from the very first time I saw </span><a href="https://apriljharris.com/cherry-christmas-cookies-an-old-fashioned-recipe/"><span style="color: #3d85c6;">this recipe</span></a><span style="color: #999999;"> from </span><a href="https://apriljharris.com/"><span style="color: #3d85c6;">April J. Harris</span></a><span style="color: #999999;">, I knew I wanted to use them to make ice cream sandwiches. They're so festive looking, and they taste great too.</span></span><p></p><p><span style="color: #999999; font-size: large;">I wanted to ensure that the ice cream sandwiches could mostly be prepared ahead of time and the cookies and ice cream were in rounds of similar diameter. The solution I came up with is simple, effective, and doesn't require the purchase of extra kitchen gear.</span></p><p><span style="color: #999999; font-size: large;">For every four ice cream sandwiches you plan to make, you'll need on 398 ml/14 ounce tin can. It's the size of tin most commercially canned cranberry sauce comes in, and many other canned fruits and vegetables too. Decide on how many servings you're going to need, then save your tins over time. Unless you have a cookie or biscuit cutter of the same diameter as the tins, you'll have to save an extra tin for cutting out your cookies. You'll also need some kitchen parchment.</span></p><p><span style="color: #999999; font-size: large;">The ice cream should be the first thing you make because it can be kept in the freezer for several days before you plan to serve your ice cream sandwiches. You'll be using the tin cans as ice cream molds so you should prepare them before beginning to make your ice cream.</span></p><p><span style="color: #999999; font-size: large;">Use a pencil to trace around the top of one of your tins onto a piece of parchment. You'll need to make two circles for each tin you plan to use. Cut the circles out, cutting just inside the traced line so there's no graphite on the cut pieces. </span></p><p><span style="color: #999999; font-size: large;">Cut a piece of parchment greater than the height of each tin. You'll use the full width of the parchment piece in each mold. Working one tin at a time, begin by rolling up this piece of parchment from one of its side edge,s into a tube smaller than the diameter of your tin. Place the tube inside the tin, let go, and allow it to widen to conform to the sides of the tin. </span></p><p><span style="color: #999999; font-size: large;">Place a parchment circle in the bottom of each tin. I used the handle of a wooden spoon to gently push the circles into place at the bottom of the mold.</span></p><p><span style="color: #999999; font-size: large;">Now you're ready to make your frozen custard. You'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="color: #999999; font-size: large;">5 large egg yolks</span></li><li><span style="color: #999999; font-size: large;">2/3 cup sugar</span></li><li><span style="color: #999999; font-size: large;">1 pinch salt</span></li><li><span style="color: #999999; font-size: large;">1 cup whole milk</span></li><li><span style="color: #999999; font-size: large;">2 cups heavy cream</span></li><li><span style="color: #999999; font-size: large;">2-1/2 teaspoons vanilla extract</span></li></ul><p></p><p><span style="color: #999999; font-size: large;">Whisk the egg yolks, sugar, and salt together until the mixture lightens to a pale yellow and becomes fluffy.</span></p><p><span style="color: #999999; font-size: large;">Stir the milk and cream together in the top of a double boiler and cook it over simmering water, stirring occassionally, until little bubbles begin to appear on the surface.</span></p><p><span style="color: #999999; font-size: large;">Whisk one ladleful of the heated milk/cream mixture into the egg mixture until the two are thoroughly incorporated. Add another ladelful of the milk/cream mixture and whisk it in. Continue ladling and whisking until all of the milk/cream mixture is combined with the egg mixture. Whisk in the vanilla extract.</span></p><p><span style="color: #999999; font-size: large;">Pour the custard through a seive into a pitcher, let it cool to room temperature, then put it in the firdge for a few hours or overnight.</span></p><p><span style="color: #999999; font-size: large;">Pour the chilled custard into your ice cream maker and process it according to the manufacturers instructions until it reaches the thickness of soft ice cream.</span></p><p><span style="color: #999999; font-size: large;">Spoon the ice cream into the prepared molds, filling them almost to the level of the top edge of the tin and then place a parchment circle on top, pressing it gently into place so that it helps level the top of the ice cream and there are no air bubbles between the ice cream and the parchment. One batch of ice cream should fill two tins with maybe a little bit left over.</span></p><p><span style="color: #999999; font-size: large;">Put the tins in the freezer and leave them there until you're ready to assemble your ice cream sandwiches.</span></p><p><span style="font-size: large;"><span style="color: #999999;">Next, bake the cookies. Here's a link to the recipe: </span><a href="https://apriljharris.com/cherry-christmas-cookies-an-old-fashioned-recipe/"><span style="color: #3d85c6;">https://apriljharris.com/cherry-christmas-cookies-an-old-fashioned-recipe/</span></a></span></p><p><span style="color: #999999; font-size: large;">Prepare the cookie dough following April's instructions right up to the point where she rolls the dough into cylinders prior to chilling them. Instead of making cylinders, divide the dough in half and place one half onto a sheet of waxed paper. Cover it with a second sheet of waxed paper and roll it out to about a 1/8 inch thickness. </span></p><p><span style="color: #999999; font-size: large;">Use the waxed paper to transfer the rolled dough onto a baking sheet and then repeat the process with the other half of the dough. Put it in the freezer to chill.</span></p><p><span style="color: #999999; font-size: large;">When the dough is very cold bring out one rolled sheet and place it on your work surface. Remove the top sheet of waxed paper.</span></p><p><span style="color: #999999; font-size: large;">Using your extra tin can, or a cookie or biscuit cutter the same diameter as the tins you're using for ice cream molds, cut out your cookies. You'll need two cookies for each ice cream sandwich plus a few extras in case of breakage. Gently remove the extra dough from between the cut cookies and use a paring knife to trim any edges where the cutter hasn't cut all the way through a cherry. </span></p><p><span style="color: #999999; font-size: large;">Line a baking sheet with parchment. Lift the cut out cookies, still on their sheet of waxed paper, over to the parchment lined baking sheet and quickly flip the waxed paper over so that the cookies are on the parchment. Peel away the waxed paper and then move the cookies so they're evenly spaced on the parchment lined baking sheet.</span></p><p><span style="color: #999999; font-size: large;">Bake the cookies at 350F for about 10 minutes, just until they start to take on a tiny bit of colour along the bottom edge. Remove the baking pan from the oven to a wire rack and cool the cookies to room temperature.</span></p><p><span style="color: #999999; font-size: large;">Repeat this process with the other half of the cookie dough. </span></p><p><span style="color: #999999; font-size: large;">Once at room temperature the cookies can be stored in an airtight container, or frozen, until you need them.</span></p><p><span style="color: #999999; font-size: large;">To assemble the ice cream sandwiches:</span></p><p><span style="color: #999999; font-size: large;">Working with one mold at a time, take the tin out of the freezer and dip the bottom of the can in a bowl of hot water for a few seconds to loosen the ice cream from the bottom of the tin. Use the ends of the parchment sticking out from the top of the tin to pull the wrapped ice cream out of the tin.</span></p><p><span style="color: #999999; font-size: large;">Place the wrapped ice cream on a cutting board. Place 4 cookies bottom-side up on your work surface. Unwrap the ice cream and cut it into four rounds of approximately equal thickness and use a spatula to transfer one cut round of ice cream to each of the cookies you place on your work surface. Top each sandwich with another cookie, facing right side up.</span></p><p><span style="color: #999999; font-size: large;">You can serve your ice cream sandwiches at this point or you can do this assembly a few hours before you serve your meal. If prepping ahead, arrange the sandwiches on a platter, cover them, and put the platter in the freezer until you're ready to serve dessert.</span></p><p><span style="color: #999999; font-size: large;"><br /></span></p><p><br /></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-76788804873183769852021-12-23T16:43:00.000-08:002021-12-23T16:43:06.898-08:00Sesame Crackers <span style="color: #999999; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqu1arCqRPU740JGev7IRELp85bJO6osO-5opiYshc9JPTLtWL4Ii_wQEr1dR0rexdq-mpOWvNpDGWRBkMeCi1Ln79aSJjmQ4IrH-jndRohofMIcMFgtAIYdXKaZ8rJsR62XOp79uuXyo/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="613" data-original-width="722" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqu1arCqRPU740JGev7IRELp85bJO6osO-5opiYshc9JPTLtWL4Ii_wQEr1dR0rexdq-mpOWvNpDGWRBkMeCi1Ln79aSJjmQ4IrH-jndRohofMIcMFgtAIYdXKaZ8rJsR62XOp79uuXyo/w400-h339/image.png" width="400" /></a></div><br /><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">I made crackers last night. I know there are a great many commercially made crackers but, still, they're a regular part of my baking routine. Homemade crackers are delicious, inexpensive, and really easy to make. You can add whatever you want to the dough and come up with your own unique flavours.</span></span></span><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">This recipe is an adaptation of the white cracker recipe in Marion Cunningham's "Fanny Farmer Baking Book." The recipe's a blank canvas and over the years I've added all sorts of different seeds, nuts, and seasoning to them. I chose sesame seeds this time because they provide a nice, slightly nutty flavour that's neutral enough to go with the meats and cheeses or with jams or fruit.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">To make Sesame Crackers you'll need:</span></span></div><div><ul style="text-align: left;"><li><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">1/2 cup raw sesame seeds</span></span></span></span></li><li><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">2 cups of flour</span></span></li><li><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">1 Tablespoon sugar</span></span></li><li><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">1/2 teaspoons salt</span></span></li><li><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">2 Tablespoons butter</span></span></span></span></li><li><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">2/3 cup milk (plus a very small amount extra if needed)</span></span></span></span></span></span></li><li><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">2 teaspoons flaked or coarse salt</span></span></li></ul><div><span style="color: #999999; font-size: large;">Begin by toasting the sesame seeds. Pour them into a dry frying pan and cook them over medium heat, stirring constantly until they darken a bit and take on a golden colour. You'll be able to smell their toastiness too. Sesame seeds are easy to overcook while toasting so pay careful attention and remove the pan from the heat as soon as they warm and deepen in colour.</span></div></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Stir the flour, sugar, and salt together.</span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Cut the butter into small pieces, add it to the flour mixture, then use your fingers to rub it into the flour until it breaks down into small, irregular crumbs.</span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Add in the sesame seeds and stir them through the flour.</span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></div><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Use one hand to stir the flour mixture with a fork while you use the other to pour in the milk. Keep stirring until the dough comes together and pulls away from the sides of the bowl. If the dough's too dry to come together add more milk, a few drops at a time. Use as little extra milk as you can manage. You want the dough to hold together but to stay as dry as possible.</span></span></span></span></div><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Leave the dough in the bowl, cover it with waxed paper, and let it rest for at least an hour.</span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Roll the rested dough out as thinly as possible, using a little flour both under the dough and on top of it to keep the dough from sticking to either your work surface or your rolling pin. You should aim for a 1/8-inch thickness.</span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Wrap the dough loosely around the rolling pin and transfer it to a parchment lined baking sheet.</span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"> </span></span></div><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Once it's on the baking sheet, score the dough into 1-1/2 x 2-1/2 inch rectangles (roughly the size of a business card). Use a fork to dock the dough, poking a few holes in each rectangle. </span></span></span></span></div><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></span></span></div><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Sprinkle the flaked or coarse salt over the top of the crackers and press it in so it adheres to the dough.</span></span></span></span></span></span></div><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></span></span></div><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Bake the crackers at 425F for 6 to 8 minutes, then flip them over, put them back in the oven and bake them for about 5 minutes more.</span></span></span></span></span></span></div><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></span></span></span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">Remove the crackers from the oven and, as soon as they're cool enough to handle, break them apart. If some of them aren't yet crispy, put them back in the oven and let them continue to crisp.</span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;"><br /></span></span></div><div><span style="vertical-align: inherit;"><span style="color: #999999; font-size: large; vertical-align: inherit;">When the crackers have cooled to room temperature, store them in an airtight container.</span></span></div><div><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><br /></span></span></span></span></span></span></div>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-16232284863064265382021-12-22T16:19:00.003-08:002021-12-22T16:19:57.797-08:00Nutty Caramel Popcorn<p><span style="color: #666666; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgq7iQs5psYVLHFM7X8L8C5ry1L8ER4mgyGfB0zPIv0iIvGUGC0P-ZlUKmRGvgyAw8pQOcxzVvtbCW5OMZ_QLtXqgmxxhWOLQ1jiC1OWj-nUjZmWWRUiF0OxzvXD91GG5-tS8Uf61K5on0zaksqQslTZrUPdK9r8pRx-_EsP_uVtPWxhGYnXtuJfJh8=s1424" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1424" data-original-width="843" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgq7iQs5psYVLHFM7X8L8C5ry1L8ER4mgyGfB0zPIv0iIvGUGC0P-ZlUKmRGvgyAw8pQOcxzVvtbCW5OMZ_QLtXqgmxxhWOLQ1jiC1OWj-nUjZmWWRUiF0OxzvXD91GG5-tS8Uf61K5on0zaksqQslTZrUPdK9r8pRx-_EsP_uVtPWxhGYnXtuJfJh8=s320" width="189" /></a></span></div><span style="color: #666666; font-size: large;">Sometimes you want something that's sweet and crunchy at the same time. Sometimes you want a sweet with a hint of umami in the background. Sometimes you want a big bowl of snack-y stuff that you can nibble on while watching a movie. This recipe is all of that.</span><p></p><p><span style="font-size: large;"><span style="color: #666666;">The caramel corn part of this recipe isn't mine. It comes from </span><a href="https://www.pauladeen.com/recipe/grandma-pauls-caramel-corn/" target="_blank"><span style="color: #3d85c6;">Paula Deen</span></a><span style="color: #666666;"> via</span><span style="color: #3d85c6;"> <a href="https://gluesticksblog.com/paula-deens-caramel-corn/" target="_blank"><span style="color: #3d85c6;">Gluesticks blog</span></a></span><span style="color: #666666;">. I just changed the quanities a bit and added in lots of nuts. </span></span></p><p><span style="color: #666666; font-size: large;">I used peanuts and cashews because that's what I had on hand and the combination proved surprisingly good. You can, of course, add whichever nuts you prefer. If you want your mixture to be more salty, you could even add a commercially made mixture of salted mixed nuts.</span></p><p><span style="color: #666666; font-size: large;">To make this recipe, you'll need</span></p><ul style="text-align: left;"><li><span style="color: #666666; font-size: large;">About 5 quarts of popped popcorn (about 1/2 cup unpopped kernels, popped)</span></li><li><span style="color: #666666; font-size: large;">2 cups <i><u>each</u></i> raw, unsalted peanuts and cashews</span></li><li><span style="color: #666666; font-size: large;">1 cup butter</span></li><li><span style="color: #666666; font-size: large;">2 cups golden sugar (light coloured brown sugar)</span></li><li><span style="color: #666666; font-size: large;">1/2 cup light corn syrup</span></li><li><span style="color: #666666; font-size: large;">1 teaspoon salt</span></li><li><span style="color: #666666; font-size: large;">1 teaspoon baking soda</span></li></ul><p></p><div><span style="color: #666666; font-size: large;">Pop the popcorn kernels in an air popper and pour them into a large roasting pan. I use the bottom half of the roaster I cook my turkey in.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Add the nuts to the popcorn in the roasting pan.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Combine the butter, sugar, corn syrup, and salt in a medium saucepan. Heat the mixture over medium-high heat. When it comes to a full boil, set a kitchen timer for 5 minutes and continue to boil the mixture, stirring constantly.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">At 5 minutes, remove the mixture from the heat and stir in the baking soda.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Pour the caramel over the popped corn and nuts. Stir it gently to coat them evenly.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Bake the caramel corn at 200F for one hour, stirring every 15 minutes.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Turn the entire batch out onto a sheet of kitchen parchment and let it cool.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Snack away!</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">If you don't eat the whole lot at once, store the leftovers in an airtight container and use it up within a couple of days.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><br /></div><p></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-48738175929752420972021-12-21T14:14:00.002-08:002021-12-21T14:14:34.081-08:00Maple Cinnamon Butter<p style="text-align: left;"><span style="color: #666666; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgt2-6ldToB-T0M3o2wZfDcMFv8q68qIZ0HlqPcmkpntOhYXkgfciUWAZXHfyKBeIQi8-22yhc6nRkZ8lMRo--5JTRJcQMMURVllgw2T4AnNsgHHDM5Wd0LZoociO3CqZZCLBe4ddQPmVqy7QUWEulmnAsdK1M4ZP5XaZ7Yw1XCqDt7g-KalYZ7XSIk=s1987" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1987" data-original-width="1800" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgt2-6ldToB-T0M3o2wZfDcMFv8q68qIZ0HlqPcmkpntOhYXkgfciUWAZXHfyKBeIQi8-22yhc6nRkZ8lMRo--5JTRJcQMMURVllgw2T4AnNsgHHDM5Wd0LZoociO3CqZZCLBe4ddQPmVqy7QUWEulmnAsdK1M4ZP5XaZ7Yw1XCqDt7g-KalYZ7XSIk=s320" width="290" /></a></span></div><span style="color: #666666; font-size: large;">Even the most accomplished of cooks (and I wouldn't ever claim that title as my own) have times when nothing in the kitchen goes according to plan. Things that should, logically, work out, don't. It's frustrating but sometimes, if fortune favours the persistent, good things can arise from failure. This recipe is a case in point.</span><p></p><p><span style="color: #666666; font-size: large;">I wanted to make maple walnut scones and decided to adapt my favourite cream scone recipe using those flavours. The scones looked just as a good scone should - browned on the top, nicely risen, a little crumbly - but the flavour was insipid. My tasters concurred, and we drew the conclusion that there just wasn't enough maple sugar in the recipe to carry the necessary flavour punch. Adding more maple sugar to the next batch didn't fix it, nor did the addition of maple extract to a third batch. </span></p><p><span style="color: #666666; font-size: large;">In a last ditch effort, I made a maple and cinnamon butter to spread on the scones, hoping that the combination of the two would bring the necessary pizzazz to the plate. Even with the butter, the scones were not a hit with my tasters, but they liked the butter <i>a lot</i>. One of them took the remainder of that first batch home with her and served it to her family with French toast the following morning. The only complaint from her family was that they wanted more.</span></p><p><span style="color: #666666; font-size: large;">I made a batch of plain biscuits to try the butter with and that was tasty so I spread some on toast the following morning. That was good too. </span></p><p><span style="color: #666666; font-size: large;">I told my tasters that I couldn't post just the butter recipe because it wasn't pretty enough to photograph. (It's hard to make a bowl of dark brown spread look appealing in any light.) They replied "But it tastes good. Share it anyway" so - un-pretty though it is - I'm sharing my maple cinnamon butter with you. You can serve it with your Christmas breakfast. 🎄😊</span></p><p><span style="color: #666666; font-size: large;">Flavoured butters are very simple to make. For this one, you'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="color: #666666; font-size: large;">1/2 cup salted butter, at room temperature</span></li><li><span style="color: #666666; font-size: large;">6 Tablespoons maple sugar (if yours is not in very fine granules, you should zhuzh it up in your blender until it's powdery.)</span></li><li><span style="color: #666666; font-size: large;">1 teaspoon cinnamon</span></li></ul><div><span style="color: #666666; font-size: large;">Put all the ingredients in a bowl and whip them together until well combined. Spoon into a covered container and refrigerate overnight to let the flavours marry. Allow it to return to room temperature before serving it - unless you're molding it as described below.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">If you want to get fancy with your presentation, you can spoon the butter into indiviual chocolate molds while it's still soft from mixing, and then set the molds in the fridge overnight. While it's still very cold, unmold the butter and arrange it on a pretty plate, or place one or two pieces on each bread plate at the table. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Make more than you think you'll need. If the people at your table enjoy this butter as much as my tasters did, you'll go through it quite quickly. Leftovers can be stored in an airtight container in your fridge or freezer.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><br /></div><p></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-72775899095340389682021-12-20T08:04:00.002-08:002021-12-22T12:02:13.202-08:00Cheddar and Black Pepper Cheese Puffs<p><span style="color: #999999; font-family: inherit; font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #999999; font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0Aa3iNVPa7Y0K4U62fZGVXWe-Ws6K9asPlICmT2grkfOiASatTmUSrb287efqQv0BF0mM-5zXGldxIvjkGMciq8PKRhYqPWTCW_uh_lSsFGtjyP4QG81ivZUH6ckfTT1EyvXFm0EqswKow5NvAuuJ2wBaiVBpzzYngwyhhqMkNkgyADHqGN9bUv0D=s4116" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4116" height="276" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0Aa3iNVPa7Y0K4U62fZGVXWe-Ws6K9asPlICmT2grkfOiASatTmUSrb287efqQv0BF0mM-5zXGldxIvjkGMciq8PKRhYqPWTCW_uh_lSsFGtjyP4QG81ivZUH6ckfTT1EyvXFm0EqswKow5NvAuuJ2wBaiVBpzzYngwyhhqMkNkgyADHqGN9bUv0D=w400-h276" width="400" /></a></span></div><span style="color: #999999; font-family: inherit; font-size: large;"><br />Aside from family gatherings, my mom and dad didn't do a lot of entertaining. Every New Year's Eve, though, they and several other couples from our neighbourhood would go dancing at the Legion hall. After last call, they'd adjourn to one house or another, taking it in turn in a casual sort of way. On the years when they came to our house my mom would serve an assortment of food, always including cheese puffs. She'd make them in advance, re-crisp them in the oven, then serve them warm.</span><p></p><p><span style="color: #999999; font-family: inherit; font-size: large;">With the coming of the Food Network and a general broadening of our knowledge of foods from many cultures, people started calling cheese puffs <span style="background-color: white;">gougères but, whatever the name, they're still the same tasty, easy-to-make pastry. Since French </span><span style="background-color: white;">gougères are made with </span><span style="background-color: white;">Gruyère cheese and the French are very particular about accuracy in food names and I baked mine with cheddar, I'm choosing to call mine cheese puffs just as my mom did.</span></span></p><p><span style="color: #999999; font-family: inherit; font-size: large;"><span style="background-color: white;">Gougères are made with </span><span style="background-color: white;">pâte à choux (cream puff pastry); a dough entirely leavened by eggs. The pastry is put into a hot oven 425F to ensure a rapid </span><span style="background-color: white;">souffléing of the eggs, causing the dough to rise. After a few minutes the heat is lowered to prevent the puffs from becoming too brown. The process is vulnerable to excess moisture so dry cheeses are preferable in this batter. My cheese puffs work because the cheddar I use (Old Edinburgh) is aged, crumbly and - for a cheddar - quite dry. </span></span></p><p><span style="color: #999999; font-size: large;"><span style="font-family: inherit;"><span style="background-color: white;">Don‎'t be intimidated by </span></span><span style="background-color: white;">pâte à choux. Provided you follow the instructions carefully, it's easy to make.</span></span></p><p><span style="background-color: white;"><span style="color: #999999; font-size: large;">You'll need:</span></span></p><p></p><ul style="text-align: left;"><li><span style="background-color: white;"><span style="color: #999999; font-size: large;">4 eggs</span></span></li><li><span style="background-color: white;"><span style="color: #999999; font-size: large;">1 cup flour</span></span></li><li><span style="background-color: white;"><span style="color: #999999; font-size: large;">at least 1 Tablespoon of freshly ground black pepper; a coarse grind</span></span></li><li><span style="color: #999999; font-size: large;">1/2 cup milk</span></li><li><span style="background-color: white;"><span style="color: #999999; font-size: large;">1/2 cup water</span></span></li><li><span style="background-color: white;"><span style="color: #999999; font-size: large;">1/2 cup butter, cut into Tablespoon sized pieces</span></span></li><li><span style="background-color: white;"><span style="color: #999999; font-size: large;">1/4 teaspoon salt</span></span></li><li><span style="background-color: white;"><span style="color: #999999; font-size: large;">1-1/4 cups finely grated cheddar</span></span></li></ul><div><span style="color: #999999; font-size: large;">Put the eggs in a bowl and cover them with hot tap water.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Measure the flour into a small bowl and use a fork to stir in the pepper</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Combine the milk, water, butter, and salt in a saucepan and bring them to a boil.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Reduce the heat to medium-low and add the flour all at once. Stir until the flour absorbs the water and becomes a thick dough. Continue stirring the dough, breaking it apart with the back of a wooden spoon now and then, until it stops steaming. You want any excess water in the dough to evaporate. The dough cooking process will leave a skim coating of dough on the bottom and sides of the pan.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Remove the pan from the heat and let it rest for about 5 minutes.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Add the eggs one at a time, beating each one thoroughly into the dough before adding the next.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Stir in the cheddar cheese, mixing until it's evenly distributed throughout the dough.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Spoon or pipe the dough onto a parchment lined baking sheet.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Bake the puffs at 425F for 10 minutes, then reduce the heat to 350F and cook them until they're a light golden brown.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Take the baking sheet out of the oven and pierce each puff twice with the sharp tip of a paring knife.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Put the pierced puffs back in the oven and turn off the heat so any excess moisture inside the puffs can evaporate.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYwWBoSVdqUtAL9qA1wWrTYNDqF7r9-EaalXitmEQa7QWeEN_lD0sX51FIveWgraXqIDDrBTAJbsiZnMrkekRuVzozQl6NL_qmju00zsPTiGMWLRNzgH5J5k3ZFC6jtGIHnt5Iz8qN3OeKsEKsRU7awgWrrZtk2sZYB2fGj-ZoIaBGX7S118SpD4SS=s3050" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2120" data-original-width="3050" height="222" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYwWBoSVdqUtAL9qA1wWrTYNDqF7r9-EaalXitmEQa7QWeEN_lD0sX51FIveWgraXqIDDrBTAJbsiZnMrkekRuVzozQl6NL_qmju00zsPTiGMWLRNzgH5J5k3ZFC6jtGIHnt5Iz8qN3OeKsEKsRU7awgWrrZtk2sZYB2fGj-ZoIaBGX7S118SpD4SS=s320" width="320" /></span></a></div><span style="font-size: large;"><br /><span style="color: #999999;"><br /></span></span></div><div><span style="color: #999999; font-size: large;">If you're making your cheese puffs ahead of time, you can re-crisp them by putting them in a 350F oven for a few minutes.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="background-color: white;"><span style="color: #999999; font-size: large;">These cheese puffs can be made in any size from 2 to 4 inches in diameter. </span></span></div><div><span style="background-color: white;"><span style="color: #999999; font-size: large;"><br /></span></span></div><div><span style="background-color: white;"><span style="color: #999999; font-size: large;">I serve the small ones warm, with a bowl of pepper jelly for those who wish it. </span></span></div><div><span style="background-color: white;"><span style="color: #999999; font-size: large;"><br /></span></span></div><div><span style="background-color: white;"><span style="color: #999999; font-size: large;">Larger puffs can be opened, any moist dough in the middle removed, and then filled with meat or vegetables in a sauce, a little good mustard topped with shaved roast beef or ham and - for the beef - a dollop of horseradish, or an apple pie filling made with diced apples.</span></span></div><p></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-67561363417907107332021-12-18T13:42:00.001-08:002021-12-18T14:01:08.166-08:00Susan's Baked Peach Slices<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiiD4rgRtgLroSQvozO5nTlBGnldTfbmX-EUP9dA-ZaQmVEfScmzpM0H83ZHqoBgY1W1HN4L0cVmEh6NpBn5H3Lk4BnKB6ToGYTOLB5S80YMY9-GGQpWgQr-34X1XDAO3kv8A0Wa7j8N-nrhaq_4MGagihdFsH22BWVUhq1W7tHjzZyodnBr3fI7GIQ=s1761" style="margin-left: 1em; margin-right: 1em;"><span style="color: #999999; font-size: large;"><img border="0" data-original-height="1761" data-original-width="1612" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiiD4rgRtgLroSQvozO5nTlBGnldTfbmX-EUP9dA-ZaQmVEfScmzpM0H83ZHqoBgY1W1HN4L0cVmEh6NpBn5H3Lk4BnKB6ToGYTOLB5S80YMY9-GGQpWgQr-34X1XDAO3kv8A0Wa7j8N-nrhaq_4MGagihdFsH22BWVUhq1W7tHjzZyodnBr3fI7GIQ=w366-h400" width="366" /></span></a></div><span style="color: #999999; font-size: large;"><br />My friend Susan was an enthusiastic dinner party hostess and her preparation and table settings were well known and appreciated by those of us who where lucky enough to dine with her. I learned a lot from her. She passed away in 2013 but I still think of her fondly whenever I cook something she taught me to make.</span><p></p><p><span style="color: #999999; font-size: large;">Susan was some years older than me, and first started hosting dinner parties in the mid-60's. Food tastes weren't as cosmopolitan then and the range of ingredients available to most home cooks wasn't as diverse. Menu variety was achieved by trying to find new and engaging ways to prepare commonly available foods rather than by searching out rare or unusual seasonings and ingredients. I think it's safe to say that most home cooks were more familiar with basic cooking techniques than home cooks tend to be now, and that they took a different and generally more frugal approach to shopping for and preparing meals. </span></p><p><span style="color: #999999; font-size: large;">Susan's baked peach slices are a classic example of that approach to adding variety. She took three commonly available ingredients and combined them in an unexpected way, arriving at something new and surprisingly different to serve her guests. </span></p><p><span style="color: #999999; font-size: large;">I can't really call this a recipe because quantities were never written down and, really, it's so simple to make that if you've prepared it once you'll be able to replicate it ever thereafter. Even so, I've decided to share it with you. It's inexpensive to make, and it comes together very quickly. It's a perfect fall-back for those occasions when you find yourself with unexpected guests, or for times when you'd far rather be visiting than labouring over a stove.</span></p><p><span style="color: #999999; font-size: large;">To make Susan's Baked Peach Slices, you'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="color: #999999; font-size: large;">Canned peach slices (or peach slices in jars), packed in either juice or light syrup. Heavy syrup is too sweet. (I try to allow about 1/2 of a 14 ounce tin or pint jar for each serving.)</span></li><li><span style="color: #999999; font-size: large;">Brown sugar</span></li><li><span style="color: #999999; font-size: large;">Curry powder</span></li></ul><p></p><p><span style="color: #999999; font-size: large;">Drain the peaches and arrange them in a single layer on a parchment lined baking sheet.</span></p><p><span style="color: #999999; font-size: large;">Sprinkle them with brown sugar; not so heavily they're entirely covered but enough to add a little sweetness and help the seasoning to stick to the fruit.</span></p><p><span style="color: #999999; font-size: large;">Sprinkle curry powder over the brown sugar. Use a light hand. You don't want the spice to overwhelm the flavour of the peaches.</span></p><p><span style="color: #999999; font-size: large;">Just before you sit down to your main course, put the prepared peaches into a 350F oven. They should cook for 20 minutes or so. If you're not ready for them by then, simply turn off the heat and leave the peaches in the oven to keep warm.</span></p><p><span style="color: #999999; font-size: large;">When you're ready to serve dessert, scoop vanilla ice cream onto pretty plates or into shallow bowls and serve the warm baked peach slices beside it.</span></p><p><span style="color: #999999; font-size: large;">See? I told you it was easy. Don't discount this dish though. It really <i>is</i> amazingly good.</span></p><p><span style="color: #999999; font-size: large;"><br /></span></p><p><br /></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com2tag:blogger.com,1999:blog-1481858606521968789.post-84319460433448572612021-12-16T16:55:00.003-08:002021-12-16T16:55:55.129-08:00Tropical Trifle<p><span style="font-size: large;"><span style="color: #999999;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><span style="color: #999999;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiA_I-xmpLewmpEUCXbRDAvGOvOgklLSx_wI67wyWK7nlE9iVFo6ZztwLfYlggu6-mUbY33YtYjNaiWPBVWwFoSLcyS5bpWIVLto4pO36GyyzltY-du66aPT3Qzv9wxSBGgiIVGE-qk_G0WawOEG5NpBx5O6c1HoICM-AY5HWh8T7uujoRBlZSckysi=s2505" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2505" data-original-width="1687" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiA_I-xmpLewmpEUCXbRDAvGOvOgklLSx_wI67wyWK7nlE9iVFo6ZztwLfYlggu6-mUbY33YtYjNaiWPBVWwFoSLcyS5bpWIVLto4pO36GyyzltY-du66aPT3Qzv9wxSBGgiIVGE-qk_G0WawOEG5NpBx5O6c1HoICM-AY5HWh8T7uujoRBlZSckysi=s320" width="216" /></a></span></span></div><span style="font-size: large;"><span style="color: #999999;"><br />You know that lemon </span><a href="https://auntbbudget.blogspot.com/2021/12/lemon-pinapple-ginger-poundcake.html" target="_blank"><span style="color: #3d85c6;">poundcake I shared yesterday</span></a>,<span style="color: #999999;"> with the candied pineapple and crystallized ginger in it? I used some of it to make a trifle, with layers of cake, pineapple, and vanilla pudding, topped off with whipped cream. Because, in my world, trifle is always a good thing.</span></span><p></p><p><span style="color: #999999; font-size: large;">Here's how I made it:</span></p><p><span style="color: #999999; font-size: large;">MAKE THE PINEAPPLE FILLING</span></p><p></p><ul style="text-align: left;"><li><span style="color: #999999; font-size: large;">2 x 398 ml tins crushed pineapple, canned in juice, not syrup</span></li><li><span style="color: #999999; font-size: large;">1/2 cup sugar</span></li><li><span style="color: #999999; font-size: large;">1 Tablespoon + 1 teaspoon cornstarch</span></li></ul><span style="color: #999999; font-size: large;"><br /></span><div><span style="color: #999999; font-size: large;">Combine all three ingredients in a small saucepan, stirring until the cornstarch is dissolved in the pineapple juice. </span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Cook over medium-low heat, stirring constantly until the mixture boils and thickens.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Remove from heat and cool to room temperature, then refrigerate at least 1 hour.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">MAKE THE VANILLA PUDDING</span></div><div><ul style="text-align: left;"><li><span style="color: #999999; font-size: large;">1/2 cup sugar</span></li><li><span style="color: #999999; font-size: large;">6 Tablespoons cornstarch</span></li><li><span style="color: #999999; font-size: large;">1/4 teaspoon salt</span></li><li><span style="color: #999999; font-size: large;">4 cups milk</span></li><li><span style="color: #999999; font-size: large;">2 well beaten eggs</span></li><li><span style="color: #999999; font-size: large;">1 teaspoon vanilla</span></li></ul><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Combine the sugar, cornstarch and salt in the top of a double boiler. Gradually add the milk, stirring until the cornstarch is dissolved.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Cook over - not in - boiling water, stirring constantly until the mixture boils and thickens.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Put the eggs in a heat proof bowl and slowly add in the cooked pudding, stirring constantly so the eggs don't scramble. </span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Once the eggs and pudding are combined, use the back of a wooden spoon to work the pudding through a seive just in case there are any cooked bits of egg that need straining out.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Allow the pudding to cool to room temperature, then put it in the fridge for at least an hour.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">ASSEMBLE THE TRIFLE</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">The trifle in the photo is actually enough to serve two people. Although it makes a good picture, I'd never present such a large portion at the end of a meal. I'd use this recipe to make 8 individual trifles served in wine glasses, or one large trifle in a pretty bowl, to be served family style at the table.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">When both the pineapple filling and the pudding are chilled, cut 6 x 1-inch thick slices of poundcake and then cut the sliced poundcake into cubes.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">If assembling this in a large trifle bowl, use half the cubed poundcake to make a layer in the bottom of the bowl. If assembling this as individual servings, divide half of the poundcake cubes equally between the 8 glasses.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">For a large trifle, put half the pudding over the cubed poundcake, followed by half the pineapple filling.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">For individual trifles, divide all of the pudding equally between the 8 glasses (about 1/2 cup per glass), then do the same with all of the pineapple filling.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">For a large trifle, repeat the poundcake, pudding, pineapple layers once again.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">For individual trifles, if there's room in the glasses to accomodate it, divide the remaining poundcake evenly between the 8 servings, placing it on top of the pineapple filling. If you can't fit the second layer of poundcake in there, don't worry about it. Just put it in the freezer and use it later for something else.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Put the trifle(s) in the fridge to set up for an hour or more.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Just before serving, whip 2 cups of heavy cream (33% milk fat) until it forms soft peaks. Add in 1 Tablespoon of sugar and 1-1/2 teaspoons of vanilla extract. Continue whipping the cream until the sugar and vanilla are thoroughly mixed in and the cream is firm enough to hold its shape without collapsing when spooned onto the trifle(s).</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Top the trifle(s) with the whipped cream and serve immediately.</span></div><p></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-14795923455877400452021-12-15T12:24:00.002-08:002021-12-15T12:24:30.404-08:00Lemon Poundcake With Candied Pineapple And Crystallized Ginger<p><span style="color: #999999; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #999999; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNXexTUU_KpGuzKjvZdpRJ-GCFm9MQkD3tTXfvshbGMWMLDofMr9kEQ8eu6ZcWsnUyR0D7UdfteN08bNFZzkwujm-C_2qZ7LG0t0xiprc3tI7STm5HJ6ac-4YAdRNKQy6AcpT2BaUFU1btiseC9VuXMhcKj6ZkdFG7_d9HqqIOEmYyCK2jKU-c3OxZ=s597" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="597" height="315" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNXexTUU_KpGuzKjvZdpRJ-GCFm9MQkD3tTXfvshbGMWMLDofMr9kEQ8eu6ZcWsnUyR0D7UdfteN08bNFZzkwujm-C_2qZ7LG0t0xiprc3tI7STm5HJ6ac-4YAdRNKQy6AcpT2BaUFU1btiseC9VuXMhcKj6ZkdFG7_d9HqqIOEmYyCK2jKU-c3OxZ=w400-h315" width="400" /></a></span></div><span style="color: #999999; font-size: large;"><br />In mid-November, British Columbia was hit by a series of rainstorms that Environment Canada described as "atmospheric rivers." They brought so much rain that catastrophic flooding and mudslides ensued, driving thousands of people from their homes and damaging highways and railways so severely that southwestern BC (where I live) was cut off from the rest of Canada. Most people have returned to their homes but the damage to infrastructure is going to take months to repair. </span><p></p><p><span style="color: #999999; font-size: large;">One highway connecting the affected areas to the rest of the country has now been re-opened, but only to essential travel. It's a treacherous drive, still prone to flooding, with entire lanes of highway missing; sloughed off into canyons, washed away by rivers, or buried under tons of mud and stone and the journey is now complicated by snowfall and the potential for avalanches. The drivers who make the trip are heroes in this story. </span></p><p><span style="color: #999999; font-size: large;">Because of the limited traffic, essentials are being given transport priority and, as much as we all love our Christmas treats, seasonal baking ingredients don't rank high on the list. Some things, including candied and glace fruits and certain spices, have disappeared entirely from grocery store shelves. </span></p><p><span style="color: #999999; font-size: large;">I had the good fortune to have done my big holiday shop just before the storms but, still, there were some things I forgot to buy and now I'm now having to do without them. If it isn't in my pantry, it won't be on my table this Christmas.</span></p><p><span style="color: #999999; font-size: large;">Two things I do have on hand (because I like them a lot and try to keep them in my pantry year 'round) are candied pineapple and crystallized ginger. While not a typical holiday combination, both are included in many seasonal recipes so I decided to make something that paired them. This poundcake is what I came up with.</span></p><p><span style="color: #999999; font-size: large;">This cake is cerainly not the prettiest girl at the dance but she's probably the one you'd take home to Mom. Substantial in texture, bright with the flavours of lemon, pineapple, and ginger, and blessed with a comparatively long shelf life, this recipe's a winner. It freezes beautifully too.</span></p><p><span style="color: #999999; font-size: large;">To make this cake you'll need:</span></p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="color: #999999; font-size: large;">1-1/2 cups <u>each</u> finely diced candied pineapple and crystallized ginger</span></li><li><span style="color: #999999; font-size: large;">4 eggs</span></li><li><span style="color: #999999; font-size: large;">3 cups all purpose flour</span></li><li><span style="color: #999999; font-size: large;">1/2 teaspoon <u>each</u> baking powder and baking soda</span></li><li><span style="color: #999999; font-size: large;">1 teaspoon salt</span></li><li><span style="color: #999999; font-size: large;">1 cup butter, softened </span></li><li><span style="color: #999999; font-size: large;">2 cups sugar</span></li><li><span style="color: #999999; font-size: large;">1 Tablespoon <u>each</u> grated lemon zest and lemon extract</span></li><li><span style="color: #999999; font-size: large;">1 cup buttermilk</span></li></ul><span style="color: #999999; font-size: large;"><br />Butter and flour two 8-/12 x 4-1/2 x 2-1/2 inch loaf pans or one 10-inch bundt pan.<br /></span><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Cut the candied pineapple and crystallized ginger into a fine dice; 1/4 inch or smaller.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Put the eggs in a bowl and pour hot tap water over them. Let them stand for several minutes to warm gently.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Sift the flour, baking powder, baking soda, and salt into a large bowl, then stir them well with a fork to ensure they're evenly mixed. </span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Add in the candied pineapple and crystallized ginger and stir again so the fruit is coated with the flour mixture.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Put the butter in a large mixing bowl and beat it until it's smooth and creamy.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Slowly add in the sugar, beating constantly until smooth and well blended. </span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Add the eggs all at once and beat until the mixture is light and fluffy. </span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Add about half the flour mixture to the bowl and beat until well blended.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Stir the lemon zest and lemon extract into the buttermilk, then beat half the buttermilk into the batter.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Add in the remaining flour and buttermilk mixtures and beat until the batter is well blended. </span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Pour the batter into the prpared pans and bake at 325F until a skewer or toothpick inserted in the middle of cake comes out clean. This can take between 1 and 1-1/2 hours.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">The cake will brown quite a bit around the edges. If it's becoming too browned for your taste, turn the oven off towards the end of the cooking time and let the cake finish cooking in the residual heat.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Put the cake pans on a wire rack and allow them to cool for 5 minutes before turning the cakes out. Allow the cakes to cool completely before slicing them.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">As you can see from my photo, I like to serve this cake with marmalade. It's a lovely accompaniment to afternoon tea. It's also good toasted and then topped with a scoop of vanilla ice cream, or lemon or orange sorbet. If you want to get fancy about it, you can drizzle the ice cream or sorbet with a little Grand Marnier or Triple Sec.</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><span style="color: #999999; font-size: large;">Enjoy. 😊</span></div><div><span style="color: #999999; font-size: large;"><br /></span></div><div><br /></div><p></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-80995641409824179602021-12-14T11:59:00.001-08:002021-12-14T11:59:32.600-08:00Toffee Crunch Squares<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjB_RGrEOR1XLgxNxPepLh0yNeWR8SmyxD8g_w7rCStuSsERrRS-jaPSLWAOcD118Ek-pX4s1YLE6tH6sMQ1XD8UyDdOLFSZjaIxlQ59zDOD-i5IhNsXoug1LARmLxYmagBrvnFjxgW8LXBgaBbjOd6O7DCh31ngtuoZl65-LJoKBUAuOC8hDepZekJ=s1800" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-size: large;"><img border="0" data-original-height="1488" data-original-width="1800" height="331" src="https://blogger.googleusercontent.com/img/a/AVvXsEjB_RGrEOR1XLgxNxPepLh0yNeWR8SmyxD8g_w7rCStuSsERrRS-jaPSLWAOcD118Ek-pX4s1YLE6tH6sMQ1XD8UyDdOLFSZjaIxlQ59zDOD-i5IhNsXoug1LARmLxYmagBrvnFjxgW8LXBgaBbjOd6O7DCh31ngtuoZl65-LJoKBUAuOC8hDepZekJ=w400-h331" width="400" /></span></a></div><span style="color: #666666; font-size: large;"><br />Look at these squares. You see that somewhat plain looking bottom layer? Don't be fooled. THAT, my friends, is a whole lot of delightful, toffee crunchiness just waiting to surprise you.</span><p></p><p><span style="color: #666666; font-size: large;">My husband loved English toffee. I suspect English toffee is called other things in other place but, basically, it's a delectable sweet made with a layer of hard toffee, covered by a layer of chocolate, with finely chopped almonds pressed into the chocolate before it sets. I used to buy it at Purdy's (a BC chocolatier) and give it to him at Christmas-time every year. </span></p><p><span style="color: #666666; font-size: large;">Unfortunately there came a year when it wasn't within my means to buy my guy his treat from Purdy's. I searched for recipes I could make at home instead and eventually settled on this one, from a Quaker Oats advertisement in the 1993 Family Circle Christmas magazine. The oats in the bottom layer of these squares are not a traditional ingredient in English toffee but we both liked a good oatmeal cookie and the flavour combination was appealing. It was comparatively inexpensive to make too.</span></p><p><span style="color: #666666; font-size: large;">The squares were so well received that I've made them almost every Christmas since. The only adaptations I've made to the recipe are the way in which I prepare the pan before baking, and the use of walnut pieces, rather more coarsely chopped than the almonds on an English toffee. You, of course, can use nuts or not, as you prefer, and chop them more finely or not, as suits your taste.</span></p><p><span style="color: #666666; font-size: large;">Before I give you the recipe, I want to talk to you about preparing the baking pan: </span></p><p><span style="color: #666666; font-size: large;">The crunch in this recipe comes from sugar, melted in the oven and then allowed to harden and cool. It can be difficult to get the cooled squares out of the pan. I get my best results by first buttering a 10 x 15 inch jelly roll pan and then lining the bottom of the pan with parchment. I prepare the parchment before buttering the pan, tracing around the bottom of the pan with a pencil and then cutting just inside the traced line so no pencil is on the paper that goes into the pan. Once the parchment has been cut, I butter the bottom and sides of the pan liberally and then set the cut parchment on top of the butter.</span></p><p><span style="color: #666666; font-size: large;">To make Toffee Crunch Squares, you'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="color: #666666; font-size: large;">4-1/2 cups oatmeal (either quick cooking or old fashioned but never instant)</span></li><li><span style="color: #666666; font-size: large;">1/2 teaspoon salt</span></li><li><span style="color: #666666; font-size: large;">1 cup firmly packed brown sugar</span></li><li><span style="color: #666666; font-size: large;">3/4 cup butter, melted</span></li><li><span style="color: #666666; font-size: large;">1/2 cup corn syrup</span></li><li><span style="color: #666666; font-size: large;">1 Tablespoon vanilla extract</span></li><li><span style="color: #666666; font-size: large;">2 cups semi sweet chocolate chips</span></li><li><span style="color: #666666; font-size: large;">2/3 cup chopped nuts (optional)</span></li></ul><p></p><p><span style="color: #666666; font-size: large;">Stir together the oatmeal, salt, and brown sugar until the sugar is evenly distributed throughout.</span></p><p><span style="color: #666666; font-size: large;">Add in the butter, corn syrup, and vanilla extract. Stir until all of the dry ingredients are moistened and the mass sort of sticks together. It'll still be a bit crumbly.</span></p><p><span style="color: #666666; font-size: large;">Transfer the oatmeal mixture to the baking pan and press it out to fill the pan in an even layer.</span></p><p><span style="color: #666666; font-size: large;">Bake in a pre-heated 400F oven for 18 minutes, until brown and bubbly.</span></p><p><span style="color: #666666; font-size: large;">Sprinkle the chocolate chips over the baked oatmeal mixture as soon as it comes out of the oven. Let them sit for 10 minutes and then use a knife or an offset spatula to spread the melted chocolate so it completely covers the baked oatmeal mixture. </span></p><p><span style="color: #666666; font-size: large;">If you're using them, sprinkle on the chopped nuts while the chocolate is still soft.</span></p><p><span style="color: #666666; font-size: large;">Let the pan cool completely, then cut your squares. A knife with a thin but not flexible blade will work best for this. </span></p><p><span style="color: #666666; font-size: large;">I don't recommend that you freeze these bars. They lose some of their crunchiness if frozen and then thawed.</span></p><p><br /></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-13843458985102188742021-12-13T11:15:00.003-08:002021-12-13T11:15:36.868-08:00Salted Caramel Brownie Bars<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxWhqRGj-JLJ-HSDkhzsS98yNJFYJZ_aDPtNUPk0ufh5rvKcMVYtMuh_AHEA5HifTiAPoHRiTgS0mf5t8ftcIvI8Xrgt9Eow4f_KZPmISvQGz_eqNdKIeKc4wzlKb9P5TkiaAf8ptLzU/s2048/salted+caramel+brownie+bar+1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-size: large;"><img border="0" data-original-height="1718" data-original-width="2048" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxWhqRGj-JLJ-HSDkhzsS98yNJFYJZ_aDPtNUPk0ufh5rvKcMVYtMuh_AHEA5HifTiAPoHRiTgS0mf5t8ftcIvI8Xrgt9Eow4f_KZPmISvQGz_eqNdKIeKc4wzlKb9P5TkiaAf8ptLzU/w400-h335/salted+caramel+brownie+bar+1.jpg" width="400" /></span></a></div><span style="color: #666666; font-size: large;"><br />These bars happened because of a random purchase at the Bulk Barn. They had salted caramel chips there and because I'd never cooked with them, I bought some. </span><p></p><p><span style="color: #666666; font-size: large;">I spent some days trying to decide what I might make with those salted caramel chips. Recent flooding has caused serious damage to the roads that connect southwestern BC with the rest of Canada. Essential goods are given shipping priority and some and luxury goods can be hard to come by. I wanted my recipe to be attainable for others affected by these shortages so I decided to work with ingredients I already had on hand. These bars are what I came up with. </span></p><p><span style="color: #666666; font-size: large;">Because of the dulce de leche layer in these bars, they aren't a quick bake. I usually make dulce de leche from commercially made sweetened condensed milk but right now it's really expensive so this time I made my own sweetened condensed milk from scratch. If you choose to buy sweetened condensed milk already made, or if you buy pre-made dulce de leche and add your own salt to taste, the process will be much less time consuming. </span></p><p><span style="color: #666666; font-size: large;">Since I did make my own dulce de leche from scratch and you might want to know how I did that, here are the steps:</span></p><p><span style="font-size: large;"><span style="color: #666666;">Begin with </span><a href="https://bakerbettie.com/homemade-sweetened-condensed-milk/"><span style="color: #3d85c6;">Baker Bettie's recipe for Sweetened Condensed Milk</span></a><span style="color: #666666;">. Increase the recipe quantities by one half (so your batch is 1-1/2 times larger than what the original recipe calls for) and cook it according the the recipe directions.</span></span></p><p><span style="color: #666666; font-size: large;">Once the sweetened condensed milk is made, transfer it - in a heatproof container - to your slow cooker. Pour boiling water into the cooker, around the container, taking care not to get water in the milk. Turn your slow cooker on low and continue cooking the milk, stirring occassionally and topping up the hot water around the milk container as needed, until it reaches the stage of caramelization you prefer. The more brown the caramel, the deeper the flavour, but take care not to over-do it. Taste as you go along. There's a point where the caramel flavour crosses the line from deep to bitter and once that happens there's no going back.</span></p><p><span style="color: #666666; font-size: large;">When the caramel has reached the stage you want it to be, remove the container from the slow cooker and put it in a cold water bath, stirring and changing the cold water often so it cools as rapidly as possible. When it's reached room temperature, add your salt.</span></p><p><span style="color: #666666; font-size: large;">I won't give you a specific measurement for the salt in the dulce de leche layer because I've found that people's preferences about the saltiness of their food vary wildly. Add a little salt, give the caramel dulce de leche a thorough stir so you know the salt is distributed throughout, taste, and adjust. Continue adding salt, mixing, and tasting until it's where you want it to be.</span></p><p><span style="color: #666666; font-size: large;">At this point, I covered the caramel container and put it in the fridge. I finished making the bars the following day.</span></p><p><span style="color: #666666; font-size: large;">To make the brownie layer, you'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="color: #666666; font-size: large;">1-1/3 cups all purpose flour</span></li><li><span style="color: #666666; font-size: large;">1 teaspoon baking powder</span></li><li><span style="color: #666666; font-size: large;">1 cup salted butter</span></li><li><span style="color: #666666; font-size: large;">1 cup Dutch process cocoa</span></li><li><span style="color: #666666; font-size: large;">2 cups sugar</span></li><li><span style="color: #666666; font-size: large;">4 eggs</span></li><li><span style="color: #666666; font-size: large;">1 teaspoon vanilla extract</span></li><li><span style="color: #666666; font-size: large;">1 to 1-1/2 cups salted caramel baking chips</span></li></ul><p></p><p><span style="color: #666666; font-size: large;">Stir together the flour and the baking powder.</span></p><p><span style="color: #666666; font-size: large;">Melt the butter in a large saucepan. </span></p><p><span style="color: #666666; font-size: large;">Remove the pan from the heat and stir in the cocoa until it's completely combined with the butter.</span></p><p><span style="color: #666666; font-size: large;">Stir in the sugar.</span></p><p><span style="color: #666666; font-size: large;">Add the eggs, one at a time, mixing well after each addition.</span></p><p><span style="color: #666666; font-size: large;">Mix in the vanilla extract.</span></p><p><span style="color: #666666; font-size: large;">Add the flour mixture to the chocolate mixture, mixing just until no flour is visible. </span></p><p><span style="color: #666666; font-size: large;">Stir in the salted caramel baking chips.</span></p><p><span style="color: #666666; font-size: large;">Pour the batter into a buttered or oiled 13 x 9 x 2 inch baking pan and bake in a 350F oven for 30 to 35 minutes. </span></p><p><span style="color: #666666; font-size: large;">Cool to room temperature, then transfer the pan to your freezer and let the brownies get really cold.</span></p><p><span style="color: #666666; font-size: large;">To assemble the bars:</span></p><p><span style="color: #666666; font-size: large;">Take the salted dulce de leche out of the fridge and heat it in the microwave on 30 second intervals, stirring between each interval until it's warm and has thinned to a more spreadable consistency.</span></p><p><span style="color: #666666; font-size: large;">Take the brownie pan out of the freezer and, using an offset spatula, spread the dulce de leche over the brownie layer in an even thickness. Put the pan back in the freezer.</span></p><p><span style="color: #666666; font-size: large;">When the dulce de leche layer is well cooled and set (I left it in the freezer overnight), make the ganache layer.</span></p><p><span style="color: #666666; font-size: large;">Finely chop 12 ounces of semi sweet chocolate and put it in a bowl.</span></p><p><span style="color: #666666; font-size: large;">Heat 1-1/2 cups of heavy cream to a simmer.</span></p><p><span style="color: #666666; font-size: large;">Pour the cream over the chocolate and stir until the chocolate is melted and is completely incorporated into the cream.</span></p><p><span style="color: #666666; font-size: large;">Pour the ganache over the dulce de leche layer in the pan and use an offset spatula to spread it evenly.</span></p><p><span style="color: #666666; font-size: large;">Put the pan in the fridge until the ganache has thickened and the entire bar is well chilled.</span></p><p><span style="color: #666666; font-size: large;">Use a hot knife (run the blade under the hot water tap) to cut the bars while they're still very cold. Let them warm to room temperature before serving them.</span></p><p><span style="color: #666666; font-size: large;">These are really tasty but also very sweet, so a little goes a long way. The bar in the photo is about 1-1/2 x 2-1/2 inches. If I was serving this as part of a dessert tray I'd cut it in smaller pieces; about half this portion.</span></p><p><span style="font-size: large;"><span style="color: #666666;">Sprinkle a bit of flaked salt over the top of the ganache just before plating the bars. I used locally harvested salt from </span><a href="https://canadianseasalt.com/"><span style="color: #3d85c6;">Vancouver Island Sea Salt</span></a><span style="color: #666666;">.</span></span></p><p><span style="color: #666666; font-size: large;">I returned my Salted Caramel Brownie Bars to the freezer after slicing them. A cup of coffee is really all they need in the way of accompaniment, which makes them an excellent treat to have on hand when entertaining on short notice</span></p><p><span style="color: #666666; font-size: large;">Because the ganache layer stays quite soft, if you're giving them as part of a food gift, I don't recommend packing the bars in layers in cookie tins. If you're going to include them as part of a food gift, cut the bars in smaller pieces as mentioned above, put each individual piece in a petit four cup (like a paper muffin cup but smaller), and pack them in a single layer in a shallow container with an airtight lid. Leave the sprinkle of salt off the top of the ganache. If you want to, you can pack some salt in a separate container, with instructions to sprinkle it on just before serving.</span></p><p><br /></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-78392706651109143352021-12-10T13:35:00.007-08:002021-12-11T02:23:48.921-08:00Cranberry Ginger Beer Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_blF5cpaLZKa7ohg_HkkrbR-47OPBLCB_xyE0fHIr6Hh9wMuJQ5GtNb7P7lY9sJJz6RZgCwwEGFLs3Bx_4nCEmPy0ZFlarSAdHf46apipeWdpwiOFrfkTAYSuZl4VfHZAR9hMVQ6QGSpJKCFKDzFOuhuoMg5ud43nwPtZmzOxjT5WDCdOCb6HKinn=s2048" style="margin-left: 1em; margin-right: 1em;"><span style="color: #999999; font-size: large;"><img border="0" data-original-height="1611" data-original-width="2048" height="315" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_blF5cpaLZKa7ohg_HkkrbR-47OPBLCB_xyE0fHIr6Hh9wMuJQ5GtNb7P7lY9sJJz6RZgCwwEGFLs3Bx_4nCEmPy0ZFlarSAdHf46apipeWdpwiOFrfkTAYSuZl4VfHZAR9hMVQ6QGSpJKCFKDzFOuhuoMg5ud43nwPtZmzOxjT5WDCdOCb6HKinn=w400-h315" width="400" /></span></a></div><span style="font-size: large;"><br /><span style="color: #999999;">Yesterday I posted a </span><a href="https://auntbbudget.blogspot.com/2021/12/beer-bread-with-italian-herbs.html"><span style="color: #3d85c6;">beer bread recipe</span></a><span style="color: #999999;"> with flavours that go beautifully with a spaghetti and salad supper. Today's recipe is a variation on that recipe, but with a very different flavour profile. </span></span><p></p><p><span style="color: #999999; font-size: large;">This quick bread is a little sweeter, but savoury enough to accompany a meal centered on chicken or pork. Served warm with butter and honey, it would make an afternoon or evening cup of tea into a very special treat.</span></p><p><span style="color: #999999; font-size: large;">Instead of beer, I use a pool Jamaican style ginger beer for this recipe. It's less sweet than ginger ale, with a strong fresh ginger flavour; a fast, easy way to bring bright flavour to a simple bake.</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="color: #999999; font-size: large;">To make this bread, you'll need:</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"></p><ul style="text-align: left;"><li><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #999999; font-size: large;">2-1/2 cups all purpose flour</span></li><li><span style="color: #999999; font-size: large;"><span style="background-color: white;">1 Tablespoon baking powder</span></span></li><li><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #999999; font-size: large;">1/2 teaspoon salt</span></li><li><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #999999; font-size: large;">1/4 cup of dark brown sugar, firmly packed</span></li><li><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #999999; font-size: large;">1/2 teaspoon cinnamon</span></li><li><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #999999; font-size: large;">1 cup of dried cranberries </span></li><li><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #999999; font-size: large;">1 12-ounce bottle of Jamaican style ginger beer</span></li><li><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #999999; font-size: large;">1 teaspoon grated fresh ginger</span></li><li><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #999999; font-size: large;">1/4 cup melted butter</span></li></ul><div><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="color: #999999; font-size: large;">Put the flour, baking powder, salt, and cinnamon in a bowl and use a whisk or a fork to stir them together. (<i>A whisk or fork won't compact the flour. A spoon would</i>.)</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="color: #999999; font-size: large;">Add in the dried cranberries and stir them in so they're coated with the dry mixture. (<i>This helps keep them suspended within the batter</i>.)</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="color: #999999; font-size: large;">Add the Jamaican style ginger beer, then the fresh ginger and the melted butter. Stir until the ingredients are well combined but don't over-mix the batter. Lumpy is okay.</span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="color: #999999; font-size: large;">Spoon the batter into a buttered or oiled 9 x 5-inch loaf pan. It'll take about 45 minutes to bake at 375F. </span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="color: #999999; font-size: large;">If you portion the batter into smaller containers you can shorten the baking time. Half pint/125 ml Mason jars work perfectly. The smaller loaves cook in about half the time it takes to bake a 9 x 5-inch loaf, and they're easy to present in a bread basket; no slicing required. </span></p><p style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="color: #999999; font-size: large;">This quick bread is always best served hot from the oven. If you have leftovers and want to reheat them, you can slice them and toast the slices, or you can wrap the leftovers in foil and reheat them in a 350F oven for 15 to 20 minutes.</span></p></div>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-3817252427648728432021-12-09T15:00:00.006-08:002021-12-11T02:22:41.242-08:00"Oh, Look! We Have Unexpected Company!" Quick Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhdJbBBd7JD4Oobg522ffLQjyDkqbpgWtOs-SP1_efuqy9en1XmRozALiP-T5r-PgEJiDMAZ-nzFNM10m7DLnym5HnPmAuteb3U_EhUUtMz3OaAaKDMtvyjSRza70r3ESdScljaGLsBEujio5_TApZ9zbLZYl5gBeJd-jmw_rKY8Ds8U0YgONmfjn34=s2048" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-size: large;"><img border="0" data-original-height="2048" data-original-width="1986" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhdJbBBd7JD4Oobg522ffLQjyDkqbpgWtOs-SP1_efuqy9en1XmRozALiP-T5r-PgEJiDMAZ-nzFNM10m7DLnym5HnPmAuteb3U_EhUUtMz3OaAaKDMtvyjSRza70r3ESdScljaGLsBEujio5_TApZ9zbLZYl5gBeJd-jmw_rKY8Ds8U0YgONmfjn34=w388-h400" width="388" /></span></a></div><span style="color: #666666; font-size: large;"><br />My husband was really bad about inviting people to dinner and then forgetting to tell me about it until our guests pulled into the driveway. Seriously. Thirty four years of marriage never broke him of the habit. After so many years of magically conjuring dinner for four, or six, or eight out of ingredients planned for just the two of us, I'm really good at it. </span><p></p><p><span style="color: #666666; font-size: large;">One of the things I learned very quickly about stretching meals is that carbs are your friends. Having a few good quick breads in your repertoire can be a great help when unexpected company arrives at dinnertime. </span></p><p><span style="color: #666666; font-size: large;">Served before dinner, hot from the oven, with butter or with olive oil and balsamic vinegar, a quick bread can buy you some extra time to prepare the rest of the meal. It can help take the edge off appetites too, which means main course protein servings can be smaller and the meal can be more heavily weighted towards vegetables that are quick to prepare. </span></p><p><span style="color: #666666; font-size: large;">Your guests don't have to know any of that. You can keep mum and let them be impressed with what a special treat they're enjoying. They'll love it.</span></p><p><span style="color: #666666; font-size: large;">You don't have to re-invent the wheel either. Learn to make a basic quick bread like this beer bread. Beer bread's been around forever because it's easy to make and it tastes really good. </span></p><p><span style="color: #666666; font-size: large;">Almost all beer breads call for self rising flour: a pre-mixed blend that also includes baking powder and salt. It's not an ingredient commonly called for in recipes from this region so I don't go through it quickly enough to use up a bag before it's past its "best by" date. When I bake a recipe that calls for self rising flour I make this substitution:</span></p><p><span style="color: #666666; font-size: large;">For every cup of self rising flour called for in a recipe, I use 1 cup of all purpose flour, 1-1/2 teaspoons of baking soda, and 1/2 teaspoon of salt. </span></p><p><span style="color: #666666; font-size: large;">I've already done the math for you in this recipe, then adjusted so it's less salty and there's no aftertaste from the baking powder.</span></p><p><span style="color: #666666; font-size: large;">You're welcome. 😊</span></p><p><span style="color: #666666; font-size: large;">To make this bread, you'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="font-size: large;"><span style="color: #666666;">2-1/2 cups all purpose f</span><span style="color: #666666;">lour</span></span></li><li><span style="color: #666666; font-size: large;">1 Tablespoon baking powder</span></li><li><span style="color: #666666; font-size: large;">3/4 teaspoon salt</span></li><li><span style="color: #666666; font-size: large;">1 Tablespoon sugar</span></li><li><span style="color: #666666; font-size: large;">1/2 teaspoon <u style="font-weight: bold;">each</u> of onion powder, granulated garlic, ground dry rosemary, oregano, and basil</span></li><li><span style="color: #666666; font-size: large;">1 12-ounce bottle of beer (<i>I use a lager</i>)</span></li><li><span style="color: #666666; font-size: large;">1/4 cup olive oil</span></li></ul><p></p><p><span style="color: #666666; font-size: large;">Put all the dry ingredients in a bowl and use a whisk or a fork to stir them together. (<i>A whisk or fork won't compact the flour. A spoon would</i>.)</span></p><p><span style="color: #666666; font-size: large;">Add the beer and then the olive oil. Stir until combined but don't over-mix the batter. Lumpy is okay.</span></p><p><span style="color: #666666; font-size: large;">Spoon the batter into a buttered or oiled 9 x 5-inch loaf pan. It'll take about 45 minutes to bake at 375F. </span></p><p><span style="color: #666666; font-size: large;">If you portion the batter into smaller containers you can shorten the baking time. Half pint/125 ml Mason jars work perfectly. The smaller loaves cook in about half the time it takes to bake a 9 x 5-inch loaf, and they're easy to present in a bread basket; no slicing required. </span></p><p><span style="color: #666666; font-size: large;">Beer bread is always best served hot from the oven. If you have leftovers and want to reheat them, you can slice them and toast the slices or you can wrap the leftovers in foil and reheat them in a 350F oven for 15 to 20 minutes.</span></p><p><span style="color: #666666; font-size: large;">Now, go forth and fear unexpected company no more. You've got this!</span></p><p><br /></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-80807505659339296692021-12-08T15:32:00.004-08:002021-12-08T22:31:27.234-08:00Rosemary Raisin Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VYFkZkWAQq4VxBK60tpiO0ovGaevRuv2yHCgmUQCj4x_hmoFaoSpAWvYuORuwwFLi7SSKLsSIx8P8yiBlPZSoelnkNpHAtOXvjGtO_s8p6D1AYY3mr0besunOPODvda4E1GIWS8BZ6w/s2048/rosemary+raisin+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1635" data-original-width="2048" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VYFkZkWAQq4VxBK60tpiO0ovGaevRuv2yHCgmUQCj4x_hmoFaoSpAWvYuORuwwFLi7SSKLsSIx8P8yiBlPZSoelnkNpHAtOXvjGtO_s8p6D1AYY3mr0besunOPODvda4E1GIWS8BZ6w/w400-h319/rosemary+raisin+bread.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #666666; font-size: large;">In 1977, I bought the Sunset Cook Book of Breads. It was one of the first cookbooks I ever purchased - a paperback - and I have it still, so well loved that it's mostly held together with sticky tape. This recipe comes from that book but I've adapted it to suit my tastes and baking style over the years. It's a surprising combination but the flavours work together really well.</span><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">I enjoy this bread toasted, with crabapple jelly, or as a sandwich bread, with ham, a mild cheese, and some sweet mustard. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">I should mention that I eat every dish I make for my blog. Nothing goes to waste. The wedge of bread I cut out of the loaf for the photo was made into a bread pudding, with pears. 😊</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">To make Rosemary Raisin Bread you'll need: </span></div><div><ul style="text-align: left;"><li><span style="color: #666666; font-size: large;">1 to 1-1/2 cups of raisins (<i>I only had 3/4 cup of raisins when I baked the loaf you see in the photo. It was <b>not</b> enough.</i>)</span></li><li><span style="color: #666666; font-size: large;">3/4 cup raisin soaking water</span></li><li><span style="color: #666666; font-size: large;">2 Tablespoons honey</span></li><li><span style="color: #666666; font-size: large;">2-1/4 teaspoons active dry yeast</span></li><li><span style="color: #666666; font-size: large;">2 eggs at room temperature</span></li><li><span style="color: #666666; font-size: large;">1/4 cup neutrally flavoured cooking oil (I used sunflower oil)</span></li><li><span style="color: #666666; font-size: large;">3 to 3-1/2 cups bread flour (sometimes called hard flour)</span></li><li><span style="color: #666666; font-size: large;">1 Tablespoon fresh rosemary, chopped very fine</span></li><li><span style="color: #666666; font-size: large;">1 teaspoon salt </span></li><li><span style="color: #666666; font-size: large;">1 Tablespoon cold water</span></li></ul></div><div><span style="color: #666666; font-size: large;">Put the raisins in a heat proof bowl or measuring cup and pour boiling water over them. Let them soak until the water has cooled to 110F.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Drain the water off the raisins, reserving it and setting the raisins aside. Pour 3/4 cup of the raisin soaking water into your mixing bowl. Add the honey, stirring to dissolve it into the water. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">If the honey won't dissolve completely, put the water/honey mixture in the microwave for a few seconds and then stir it again. If you put the water and honey in the microwave, remember to allow it to cool down again, to just above body temperature.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Sprinkle the yeast over the water and honey mixture. Let it sit for about 10 minutes, until the yeast has dissolved and started to foam a bit. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Crack 1 egg plus the white of the second egg into a small bowl and beat them with a fork. (Reserve the yolk from the second egg for later.) Pour the beaten egg into the water/yeast mixture, then add the oil, and the drained raisins.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Add in 3 cups of flour, the rosemary, and the salt in the order given here. (<i>Salt impedes the rising action of yeast. Putting it in last helps insulate the yeast from the salt.</i>)</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">If you have a stand mixer, use a dough hook to mix the bread, adding more flour if the dough is sticky. You'll need to mix it for at least 10 minutes, until the dough becomes elastic and pulls away from the sides of the bowl.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">If you're kneading the dough by hand, spread the remaining half cup of flour on your board and knead the bread until it's elastic. This can take up to 20 minutes.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Wash out the mixing bowl and coat the inside of it with some olive oil. Put the dough in the bowl and turn it until it's coated all over with the oil.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Cover the bread dough with waxed paper and let it rise until doubled in size, about 1 to 1-1/2 hours.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Punch the dough down and knead it a few times to release the air. Shape it into a sphere and place it on a parchment lined baking sheet. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Let the dough rise until puffy; about 30 to 45 minutes.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><div><span style="color: #666666; font-size: large;">Beat the reserved egg yolk together with 1 Tablespoon of cold water, then brush it over the loaf.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div></div><div><span style="color: #666666; font-size: large;">Use a floured, knife with a narrow blade to cut an X in the top of the loaf.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Bake the bread at 375F for about 30 minutes, turning it at the halfway point of the baking time. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Start checking it for done-ness at 25 minutes. You'll know it's done when you tap on the top crust and it sounds hollow. If it doesn't sound hollow, return the bread to the oven and turn off the heat. Let the loaf finish baking in the residual heat.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Cool the bread on a wire rack for at least 30 minutes before slicing it.</span></div>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-40393943619817205632021-12-07T14:29:00.003-08:002021-12-07T14:29:36.894-08:00Three Tasty Sandwiches<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffTx4VbdbTdyX0LoYl5KNZeI5ZRGunOxe4HGxE5Mp_33zk2_gUZ-eRX_-T1ikhGw3CgZqB70X8mss5j8gIlC9eLA-8PDxTt7fQjAf8C9brHAT_pKRcc7B9rKlRoQHjSelWcDsEmwhKew/s2048/3+sandwiches+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #666666; font-size: large;"><img border="0" data-original-height="1833" data-original-width="2048" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffTx4VbdbTdyX0LoYl5KNZeI5ZRGunOxe4HGxE5Mp_33zk2_gUZ-eRX_-T1ikhGw3CgZqB70X8mss5j8gIlC9eLA-8PDxTt7fQjAf8C9brHAT_pKRcc7B9rKlRoQHjSelWcDsEmwhKew/s320/3+sandwiches+2.jpg" width="320" /></span></a></div><span style="color: #666666; font-size: large;"><br />Since I shared my olive bread recipe with you yesterday, I want to share three olive bread sandwiches today: Egg salad, melty asiago, artichoke and tomato, and Greek seasoned braised lamb. <br /><br />I apologize for the messy sandwiches in the photo but these days my hands are so shaky it's good luck that I managed to assemble them at all! I do hope you'll take my word for it when I tell you they're much more tasty than they look.</span><p></p><p><span style="color: #666666; font-size: large;">You'll notice when you read the ingredients lists for these sandwiches that I don't mention butter. The bread is moist enough that I felt I could do without it. If you're assembling any of these to take as a packed lunch, though, I'd recommend you butter the bread to help prevent the juice from the tomatoes soaking into it and making your sandwich soggy.</span></p><p><span style="color: #666666; font-size: large;">EGG SALAD</span></p><p><span style="color: #666666; font-size: large;">For each sandwich, you'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="color: #666666; font-size: large;">2 slices of olive bread</span></li><li><span style="color: #666666; font-size: large;">1 boiled egg</span></li><li><span style="color: #666666; font-size: large;">1-1/2 Tablespoons of finely diced celery</span></li><li><span style="color: #666666; font-size: large;">1-1/2 Tablespoons of finely diced dill pickle</span></li><li><span style="font-size: large;"><span style="color: #666666;">1 teaspoon of mayonnaise (</span><a href="https://auntbbudget.blogspot.com/2013/03/homemade-mayonnaise.html" target="_blank"><span style="color: #0b5394;">here's how I make mine</span></a><span style="color: #666666;">), or more if you prefer</span></span></li><li><span style="color: #666666; font-size: large;">salt and pepper to taste</span></li><li><span style="color: #666666; font-size: large;">Thinly sliced red onion</span></li><li><span style="color: #666666; font-size: large;">Thinly sliced tomato</span></li><li><span style="color: #666666; font-size: large;">Lettuce</span></li></ul><div><span style="color: #666666; font-size: large;">Peel the boiled egg, put it in a bowl, and use a fork to break it into small pieces.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Add the celery, dill pickle and mayonnaise and mix them combined but not so much that the pieces of egg are broken down. Add salt and pepper if you want it.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Cut two slices of olive bread. If you want to - and I often do - you can toast them.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Spread the egg salad on one slice of bread. Top it with the sliced red onion, tomato, and lettuce.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Put the other piece of bread on top and cut the sandwich. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">MELTY ASIAGO, ARTICHOKE, AND TOMATO</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">This sandwich is an interesting way to use up left over dip (if there is such a thing. 😉)</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">For each sandwich you'll need:</span></div><div><ul style="text-align: left;"><li><span style="color: #666666; font-size: large;">4 x 1/3 to 1/2-inch-thick slices of tomato</span></li><li><span style="color: #666666; font-size: large;">freshly ground pepper</span></li><li><span style="color: #666666; font-size: large;">2 slices of olive bread</span></li><li><span style="color: #666666; font-size: large;">Asiago and artichoke dip (Mine was purchased at Superstore but there are lots of recipes for it on Pinterest if you prefer to make your own.)</span></li><li><span style="color: #666666; font-size: large;">thinly sliced tomato</span></li></ul><div><span style="color: #666666; font-size: large;">Place the tomato slices on an oiled baking pan and sprinkle them with pepper. Put them under the broiler until they're cooked through and have begun to take on a little colour around the edges.</span></div></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Toast your bread.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Spread a generous amount of asiago and artichoke dip on each slice. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Place the cooked tomato slices on top of the artichoke dip on one slice. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Put the other slice on top, with the artichoke dip on the inside of the sandwich.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Put the sandwich in a 350F oven until the dip is heated through and bubbly.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Cut the sandwich and serve it while it's still hot.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">GREEK SEASONED BRAISED LAMB</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">I need to preface this one with some comments about the lamb: </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">I like lamb a lot but it's an expensive ingredient. Unless there's a pretty amazing sale price, the only cut I can afford is lamb shoulder. It's a part of the lamb that sees a lot of exercise so the meat is tougher but it's also very tasty. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Because they tend to be purchased less often than leg of lamb or rib chops, it can be difficult to find lamb shoulder chops. Check the Halal section of the freezer aisle. That's where I usually find mine.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">I buy my lamb shoulder chops in packages of four, for about $20/package, so the cost of one of these sandwiches, counting all the other ingredients runs to about $6.00. That's not inexpensive but, when you consider the price of a fast food sandwich or burger, it's not too bad. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">For each sandwich you'll need: </span></div><div><ul style="text-align: left;"><li><span style="color: #666666; font-size: large;">1 lamb shoulder chop</span></li><li><span style="font-size: large;"><span style="color: #666666;">Greek seasoning mix (</span><a href="https://www.allrecipes.com/recipe/222645/greek-seasoning/?lnkid=pin14836" style="background-color: white;" target="_blank"><span style="color: #134f5c; font-family: inherit;">I use this recipe, shared on AllRecipes by Margaret Havenar</span></a><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">)</span></span></li><li><span style="color: #666666; font-size: large;">2 slices of olive bread</span></li><li><span style="color: #666666; font-size: large;">A good mustard of your choice. I usually use Dijon or, when I have guests who prefer it, Coleman's hot.</span></li><li><span style="color: #666666; font-size: large;">Thinly sliced red onion</span></li><li><span style="color: #666666; font-size: large;">Thinly sliced tomato</span></li><li><span style="color: #666666; font-size: large;">Lettuce </span></li></ul><div><span style="color: #666666; font-size: large;">Begin by placing your lamb chop in a heat proof dish. Pour water around the chop, to about half its height and sprinkle a generous amount of Greek seasoning mix over the chop. Cover the dish and bake the chop at 300F until the meat is very tender and pulling away from the bone. Typically, this takes about an hour and a half in my oven. </span></div></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Remove the chop from the cooking dish and let it cool to room temperature. If you're not going to use it right away, store it in a covered dish in the fridge.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Don't throw the cooking liquid away! It'll make a flavourful foundation for a soup, stew, or sauce.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">When you're ready to make your sandwich, trim the meat away from the bone in your shoulder chop and trim away most of the fat. Cut the meat into very thin slices. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">If you want a hot sandwich, put the sliced meat in a bowl with a little of the cooking liquid and reheat it in your microwave. Drain the liquid before assembling your sandwich.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">If you want a toasted sandwich, toast your bread now.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Spread a thin layer of mustard on each slice of bread.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">On one slice, stack the sliced lamb and season it with salt and pepper to taste. </span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;">Top the meat with the onion, tomato, and lettuce, then put the top slice of bread in place.</span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><span style="color: #666666; font-size: large;"><br /></span></div><div><br /></div>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0tag:blogger.com,1999:blog-1481858606521968789.post-72267298175773249322021-12-06T12:11:00.001-08:002021-12-06T12:17:39.324-08:00Olive Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiCgecGRrTJejDxq-qEMjdV0-O887Gd0uW_NhyphenhyphenE6yupRE6pfYKUgFkO4n91DQc3k9_zTSRvs0U7ubcPN-vXxcloKjmeNC8FGmFg-KBvgJMAJ_aCVJmmyw3kstYhb9pL4eF1FJpeCx4lI/s2048/olive+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1895" data-original-width="2048" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiiCgecGRrTJejDxq-qEMjdV0-O887Gd0uW_NhyphenhyphenE6yupRE6pfYKUgFkO4n91DQc3k9_zTSRvs0U7ubcPN-vXxcloKjmeNC8FGmFg-KBvgJMAJ_aCVJmmyw3kstYhb9pL4eF1FJpeCx4lI/w400-h370/olive+bread.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #666666; font-size: large;">When things get hectic, good bread is a fine thing to have on hand. You can serve it as toast alongside a bowl of soup or some scrambled eggs, you can throw together a quick and tasty sandwich, or you can assemble the makings of a savoury bread pudding and pop it in the fridge, ready to go into the oven when you get home from work, or in the morning if you have guests for breakfast or brunch. Olive bread works well for all these things.</span><p></p><p><span style="color: #666666; font-size: large;">I usually bake this bread in a rectangular loaf pan because if I'm using it to make sandwiches that shape ensures that all the slices will be similar in size and shape. Sometimes, though, I divide the dough into three or four portions and use it to make pizza crust, or I'll form it into a round if I want to make muffaletta or some other stuffed loaf. The baking times will, of course, vary depending upon the size and shape of the bread.</span></p><p><span style="color: #666666; font-size: large;">To make this bread you'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="color: #666666; font-size: large;">2 cups warm water, slightly above body temperature but not exceedin 110F</span></li><li><span style="color: #666666; font-size: large;">2 Tablespoons sugar</span></li><li><span style="color: #666666; font-size: large;">4-1/2 teaspoons active dry yeast</span></li><li><span style="color: #666666; font-size: large;">1/2 cup olive oil</span></li><li><span style="color: #666666; font-size: large;">6 -1/2 cups flour</span></li><li><span style="color: #666666; font-size: large;">1 teaspoon salt</span></li><li><span style="font-size: large;"><span style="color: #666666;">2 Tablespoons Greek Seasoning (</span><a href="https://www.allrecipes.com/recipe/222645/greek-seasoning/?lnkid=pin14836" target="_blank"><span style="color: #134f5c;">I use this recipe, shared on AllRecipes by Margaret Havenar</span></a><span style="color: #666666;">)</span></span></li><li><span style="color: #666666; font-size: large;">2 Tablespoons of finely diced sun-dried tomatoes </span></li><li><span style="color: #666666; font-size: large;">1 cup sliced green olives</span></li><li><span style="color: #666666; font-size: large;">1 cup sliced black olives</span></li></ul><p></p><p><span style="color: #666666; font-size: large;">Stir the sugar into the warm water until dissolved. Sprinkle the yeast over the water and let it rest until the yeast has dissolved and started to foam up a bit. (This usually takes about 10 minutes in my kitchen.)</span></p><p><span style="color: #666666; font-size: large;">Add the olive oil and 3 cups of flour, mixing them until combined.</span></p><p><span style="color: #666666; font-size: large;">Add in the salt, Greek seasoning, sun-dried tomatoes, olives, and the remaining 3-1/2 cups of flour. Continuing mixing until a firm dough forms. </span></p><p><span style="color: #666666; font-size: large;">If you're mixing it in your stand mixer, using a dough hook, set the mixer on low speed and continue mixing for 5 to 10 minutes, until the dough is elastic and springs back when you poke it lightly with your finger.</span></p><p><span style="color: #666666; font-size: large;">If you're mixing it by hand, knead it in the bowl so you don't have to add extra flour, working it for about 10 minutes until the dough is elastic and springs back when you poke it lightly with your finger.</span></p><p><span style="color: #666666; font-size: large;">Turn the dough out onto a lightly floured board or onto a sheet of waxed paper or parchment. Wash and dry the mixing bowl, then lightly oil the inside of the bowl. Return the dough to the bowl, turning it so it's lightly oiled all over, then cover the dough with a sheet of waxed paper or a slightly damp cloth.</span></p><p><span style="color: #666666; font-size: large;">Let the dough stand until doubled in size. (My home tends to be a bit chilly at this time of year - around 65F most days - so the dough can take up to 2 hours for the dough to rise. If your space is warmer the dough will double in size more quickly.) While the dough is rising, butter or oil two loaf pans.</span></p><p><span style="color: #666666; font-size: large;">When the dough has doubled in size, punch the dough down, knead it a few times, then divide it in half and form each half into a loaf. Place the formed loaves into the prepared pans and let them rise again until doubled in size. </span></p><p><span style="color: #666666; font-size: large;">When the loaves have risen brush the tops with olive oil. Bake them on the middle rack of a 375F oven for about 45 minutes, rotating them at the 25 minute point.</span></p><p><span style="color: #666666; font-size: large;">When the bread is done it'll be golden brown in colour. If, when you turn a loaf out of the pan and tap on the bottom crust, it sounds hollow you'll know it's cooked through. If it doesn't have that hollow sound put it back in the pan and return it to the oven. Turn the oven off and allow the bread to bake a bit longer in the residual heat.</span></p><p><span style="color: #666666; font-size: large;">Turn the baked loaves out onto wire racks to cool. Leave them for at least 30 minutes before slicing the bread.</span></p><p><span style="color: #666666; font-size: large;">Seriously, you need to make this. It's SO good!</span></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com2tag:blogger.com,1999:blog-1481858606521968789.post-51825697814878484062021-12-03T11:19:00.004-08:002021-12-04T17:02:51.956-08:00Cranberry Apple Pie<p><span style="color: #666666; font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuBndV1Kr8FxEfExtbNYxNH51JFoWeRSdEemrBM9ug1jf-fzveqRSA5dNmXCdS-0M4sQkJCu-gYD0CtqqbPGRCd8QjDb8PlYbdC3kLBA54Ow_pi9oZL4mNw55D8QFFP7rSK-rUrbb66k/s476/apple+cranberry+pie%257E2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-size: large;"><img border="0" data-original-height="422" data-original-width="476" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuBndV1Kr8FxEfExtbNYxNH51JFoWeRSdEemrBM9ug1jf-fzveqRSA5dNmXCdS-0M4sQkJCu-gYD0CtqqbPGRCd8QjDb8PlYbdC3kLBA54Ow_pi9oZL4mNw55D8QFFP7rSK-rUrbb66k/w400-h355/apple+cranberry+pie%257E2.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-size: large;"><br /></span></div><span style="color: #666666; font-size: large;">I 💓 cranberries! So much so that I keep them in my freezer year 'round. At Christmas-time, they hold special appeal to me because their tart, acidic flavour provides a pleasant counterpoint to the richness and sweetness of so many holiday treats.</span><p></p><p><span style="color: #666666; font-size: large;">It was just that tartness that inspired me to add cranberry apple pie to my Christmas menu. A thin slice of pie makes a fine ending to a Christmas night feast. A not-so-thin slice of pie paired with a cup of coffee is my very favourite Boxing Day breakfast.</span></p><p><span style="color: #666666; font-size: large;">It took me a few tries to get this recipe to turn out like I wanted. The ingredients are deceptively simple but the amount of moisture in the fruit can vary a lot. The first time I made it there was so much liquid from the fruit that it dissolved the bottom crust of the pie entirely. It still tasted good, but it wasn't at all the result I wanted.</span></p><p><span style="color: #666666; font-size: large;">Because it was my intention to have a filling that remained set when the pie was both hot and cold, I ended up using quick-cooking tapioca (Minit Tapioca) to thicken it. It sets up more firmly than cornstarch or flour and doesn't have the caviar-like texture of regular tapioca. </span></p><p><span style="font-size: large;"><span style="color: #666666;">I usually put the fruit in my pie shells uncooked before baking but - </span><span style="color: #666666;">because it allows me to adjust the amount of tapioca later if needed -</span><span style="color: #666666;"> I cook the filling ahead of time for this one. If the filling doesn't set up firmly once it's cooled, I can stir in some more tapioca before putting it in the crust.</span></span></p><p><span style="color: #666666; font-size: large;">To make a 9-inch pie, you'll need:</span></p><p></p><ul style="text-align: left;"><li><span style="font-size: large;"><span style="color: #666666;">Pastry for a 2-crust, deep dish pie. You can find my recipe </span><a href="https://auntbbudget.blogspot.com/2021/12/tiny-mincemeat-turnovers.html"><span style="color: #3d85c6;">here</span></a><span style="color: #666666;">.</span></span></li><li><span style="color: #666666; font-size: large;">4 cups of cranberries</span></li><li><span style="color: #666666; font-size: large;">4 cups of apple that's been cut wedges, then into pieces a little larger than the cranberries</span></li><li><span style="color: #666666; font-size: large;">1 cup of sugar</span></li><li><span style="color: #666666; font-size: large;">3 Tablespoons quick cooking tapioca (plus more if needed later)</span></li><li><span style="color: #666666; font-size: large;">A little bit of milk for brushing on the crust</span></li><li><span style="color: #666666; font-size: large;">Additional sugar for sprinkling over the crust</span></li></ul><p><span style="color: #666666; font-size: large;">To prepare the filling: </span></p><p><span style="color: #666666;"><span style="font-size: large;">Combine the cranberries, apples, sugar, and tapioca in a non-reactive pan. Stir them together and let them sit for a while, until the sugar draws out some of the juice from the fruit.</span></span></p><p><span style="color: #666666; font-size: large;">Once there's a little juice in the bottom of the pan, cook the filling over low heat, stirring it now and then, until it boils and thickens. </span></p><p><span style="color: #666666; font-size: large;">Remove the pan from the heat and allow the filling to cool to room temperature. You can refrigerate it at this point if you want to, and finish the pie the next day.</span></p><p><span style="color: #666666; font-size: large;">To assemble the pie: </span></p><p><span style="color: #666666; font-size: large;">Divide the pastry dough in half. Return half of it to the fridge. Gently form the other half into a thick disk and place it onto a sheet of waxed paper at least 12 inches square. Cover the dough with another sheet of paper and, working from the center outwards towards the edge, roll the pastry to an even thickness,large enough to reach or exceed the width of the waxed paper.</span></p><p><span style="color: #666666; font-size: large;">Gently loosen the top sheet of waxed paper from the dough. Put the loosened paper back over the pastry, flip the rolled dough over, and gently remove the other (now top) sheet of waxed paper. </span></p><p><span style="color: #666666; font-size: large;">Transfer the pastry to a deep dish 9-inch pie plate. (<i>I use the waxed paper to help me lift the pastry without breaking it.</i>) Gently press the pastry into shape until it conforms to the shape of the pie plate.</span></p><p><span style="color: #666666; font-size: large;">If the pastry tears, gently pull off a piece from an outside edge where it overhangs the side of the pie plate. Use your fingertip to apply a little bit of water around the edges of the tear and then place the pulled pastry piece on top, pressing gently to bind it to the crust. </span></p><p><span style="color: #666666; font-size: large;">Trim the pastry neatly around the top edge of the pie plate.</span></p><p><span style="font-size: large;"><span style="color: #666666;">Cover the pastry with a sheet of aluminum foil, pressing</span><span style="color: #666666;"> it into place, to conform to the contour of the pie shell. Pour a layer of pastry weights or dried beans into the foil.</span></span></p><p><span style="color: #666666; font-size: large;">Bake the pastry in the pie plate at 425F for 10 minutes, with the foil and pie weights in place. Remove the pie weights and foil liner, then bake it for 3 or 4 minutes more. Let it cool to room temperature.</span></p><p><span style="color: #666666; font-size: large;">While the bottom crust is cooling, roll out the top crust between sheets of waxed paper as instructed above.</span></p><p><span style="color: #666666; font-size: large;">Spoon the cooked pie filling into the cooled bottom crust. Cover it with the top crust.</span></p><p><span style="color: #666666; font-size: large;">Crimp the edge of the top crust or press it in place with the tines of a fork. Brush the top crust with milk, sprinkle sugar over the milk, and cut a vent into the uncooked pastry. (<i>I like to cut the vent in a Christmas tree shape or in the shape of a heart</i>.)</span></p><p><span style="color: #666666; font-size: large;">Return the pie to the 425F oven, bake it for 10 minutes, then reduce the heat to 350F and bake it for about an hour more. </span></p><p><span style="color: #666666; font-size: large;">The pastry should be lightly browned. If the edges are getting too dark, remove the pie from the oven, cover the edges with foil, then return it to the oven for the remainder of the cooking time.</span></p><p><span style="color: #666666; font-size: large;">Serve the pie either warm or at room temperature. I like mine just as it is, plain and slightly tart tasting, but if you want to sweeten it up a bit you can serve it with iced cream or whipped cream. </span></p>Aunt Bhttp://www.blogger.com/profile/12805537873269992072noreply@blogger.com0