tag:blogger.com,1999:blog-34675380126637680842024-03-14T06:40:10.225-04:00Hey Paw! What's for supper?I enjoy cooking and thought this would be a great way to share recipes I create and ones I find, with everyone. I'm a work in progress, and so are some of my recipes.
Since I am allergic to several types of food, I may modify recipes that have the foods I can not eat as an ingredient. I will share with you my triumphs as well as the failures.
I may post some Craft ideas too, just for something different.
Follow me on Instagram & Twitter @heypaw1 Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-3467538012663768084.post-70652876249416959722018-04-03T00:04:00.000-04:002019-04-02T21:57:40.383-04:00Delicious Easter jello with home made pudding, marshmallows and cheddar cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #351c75;">Grandma's Jello Salad </span></b></div>
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Delicious Easter jello with home made pudding, marshmallows and cheddar cheese<br />
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Since Easter is fast approaching, I thought I would share this beloved recipe again. With almost 10,000 views, this is a fan favorite. My Grandmother came up with this recipe and the home made pudding. Sadly, Grandma is no longer with us. She the year she turned 90. She was 89 for several years before she acutally turned 90. She'd swat at me for saying that, if she were here. I'd love for her to be here. I miss her terribly. If you make her Jello Salad recipe, say a little prayer for those of us who miss her so. Thank you all for your loyalty and for keeping her recipe alive.<br />
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Oh, one more note, even though the cheese sounds like it might not be so good, it is delicious. You can not imagine how well this combination is. My Grandma is a genius!! :)</div>
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One of my most favorite deserts is my Grandma's jello salad. She made up this recipe and it is a family favorite. <br />
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I use different variations of this Jello salad, but the same technique Grandma taught me. The home made pudding is out of this world. It is very easy to make. </div>
When my husband first saw this jello salad, he wasn't sure what to think. He told me he didn't think the cheese was such a good idea, he didn't think he'd like it. His mind was quickly changed once he took a taste. Don't write this off because you think the cheese will not be good, it is wonderful.<br />
I found these cute, rabbit shaped, marshmallows and decided to use them since it is Easter. They are hidden a little in the cheese, but it's still a cute presentation. <br />
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This recipe makes a lot of Jello Salad. I cut it in half and I have fun with the combinations of jello and fruit. I also use the flavored marshmallows to mix things up a bit. Kids love this, and adults do too! </div>
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My Grandma makes this a lot, and she always adds different kinds of fruit with the pineapples. Her favorite type of fruit to add are bananas. I'm allergic to bananas! I went to her house and she told me she made her jello salad. I cut myself a piece then put it right back in the pan. I went back into the living room with no jello. She was just about to ask me why, when her eyes got all big and she said BANANAS! A few weeks later she made the jello again. This time she didn't add banana's and was happy to tell me that. I was so glad I could have a slice of her jello salad. I get a slice and there were some odd looking fruit pieces mixed in with the pineapple, just to be sure I asked what they were, Mango. I'm allergic to mango too. So, I had to learn how to make it myself, or I'd never get any I could eat! Ha Ha.<br />
The first recipe is Grandma's actual Jello Salad. The ingredients I used for the salad pictured are listed below. Feel free to experiment with flavor combinations. <br />
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Grandma's Jello Salad:<br />
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1 regular package Lemon Jello <br />
1 regular package Orange Jello<br />
can crushed pineapple<br />
1 bag mini marshmallows<br />
Orange Juice<br />
2 TB. sugar<br />
3 TB. flour<br />
1 egg, beaten<br />
1/3 cup lemon juice<br />
1/2 pint whipping cream (or 8oz. Cool Whip)<br />
Grated cheddar cheese<br />
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Prepare Jello according to package<br />
Drain pineapple and reserve the juice<br />
Add pineapple to jello<br />
Pour into glass dish<br />
Cover with mini marshmallows and refrigerate to gel<br />
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Add orange juice to pineapple juice to make 1 cup</div>
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Pour into sauce pan</div>
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Add sugar, flour, and beaten egg</div>
Cook over medium heat until pudding like, stir constantly<br />
Remove from heat and allow to cool at room temperature, stirring occasionally<br />
Once room temp., refrigerate until ready to add to Jello salad<br />
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Put whipping cream in a bowl and add lemon juice</div>
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Fold in the pudding mixture, whip together (if using whipped topping, then mix into pudding mixture)</div>
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Put on top of marshmallows then grate cheese on top</div>
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Refrigerate until ready to serve<br />
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<b><u><i>Easter Jello Pudding ingredients:</i></u></b></div>
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<b><u><i>Raspberry jello</i></u></b></div>
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<b><u><i>Bunny shaped Marshmallows</i></u></b></div>
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<b><u><i>Fruit cocktail drained, reserve the juice to use for the pudding</i></u></b><br />
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<b><u><i><span style="color: #990000;">PLEASE NOTE: This recipe is protected by copyright law 2012.</span></i></u></b></div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-32970251677139193302017-12-03T21:35:00.005-05:002017-12-04T00:38:52.682-05:00Holiday Spice-up-your-own Coffee! Mock Holiday Spice Coffee. <p><img src="https://lh3.googleusercontent.com/-uRIM3yzkFjk/WiS9kWxfdxI/AAAAAAAABNQ/mD7QsbdD04EUvSZ-P8KY6aUH7I_Hchf9wCHMYCw/%255BUNSET%255D" alt=""></p>
<p>I love to go to a certain coffee shop and get a Christmas Blend coffee. I was looking forward to the Holiday Spice’s appearance. </p>
<p>A little background first, I was diagnosed with border line diabetes and told to lose weight in January of this year. There is a family history of diabetes, and I have been dreading the diagnosis my entire life. I was diagnosed with Hypogylcemia about 23 years ago, it came along with a warning that in 10 years it might turn to diabetes. I have been so grateful that it took so long, however, I was hoping that diagnosis would never come. The borderline diabetes came along with a ray of hope, well a couple of them. Lose weight and take the blood test again, this time without drinking coffee with creamer in it, have a true fasting blood sugar test. Of course my Doctor gave me that exasperatted look when I told him I had 2 cups of coffee with creamer before the blood test. I told him I drank the coffee for the safety of all, but he didn’t think it was funny. So I’m due for the next blood test, but honestly I’m scared. I remember going to the hospital and seeing my Great Grandmother in bed, after having her other leg removed due to diabetes. As I type this, I see I need to go get that test to avoid what happened to her! Writing really is therapeutic, but I digress. Let me get back on track. <br></p>
<p>Since January, I have been on a crusade to limit my intake of sugar to 26 grams a day. I bought some really great books on how to eat healthy, by eating foods to fuel our bodies without fueling our fat cells. I’ve gone down one size in clothes, so that’s good news. I managed to curve my, expensive, fancy latte addiction, by only purchasing a Coconut milk latte. I, mistakingly, thought this was reducing my sugar intake while still getting my latte. Wrong. That Latte is still 15 grams of sugar!! That’s over 1/2 of my sugar intake for an entire day! </p>
<p>I was excited for the Holiday Spice to come out. I thought it was just spices they add to the drink, meaning, no extra sugar! Wrong again. 28 grams of sugar. 28. That’s 2 over my daily allowance. The first ingredient in the spice mix is sugar. Un. Be. Liev. Able. After I pouted about that fact, complained to my sister and just mulled it over and over and over for a few days, I decided to make my own spice mix. </p>
<p>My first attempt was to use pre-mixed Pumpkin Pie spice. It was ok, but honestly, mine was old and didn’t taste that great. My next attempt, I mixed my own, freshly ground spices. I added monk fruit to sweeten it. Amazing. Here it is, the Holiday Spice-up-your-own Coffee:</p>
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<p><b>Holiday Spice-up-your-own Coffee</b></p>
<p>3 Teaspoons organic ground cinnamon<br></p>
<p>1 Teaspoon ground cloves</p>
<p>2/3 Teaspoon Orange peel</p>
<p>4 allspice kernels</p>
<p>2/3 Teaspoon ground ginger</p>
<p>1/2 Teaspoon fresh ground nutmeg</p>
<p>1/2 Teaspoon of pure Monk Fruit (this seems like a lot, but when it’s blended with all of the spices, it’s not that much. This measurement is for PURE, powdered monk fruit. No additives. The pure monk fruit is 300 times sweeter than sugar.)</p>
<p>I used my Mortar and Pestle to grind it all up, which in turn made sure there were no big chucks of spices, while thoroughly mixing everything together. </p>
<p>Feel free to tweak the ingredients as you like, and use whichever on-plan sweetener you choose. <br></p>
<p>I store my spice mix in a, leak proof, medicine container I bought online. I use about 1/4-1/2 teaspoon in my coffee, depends on how spicy I want my coffee to be. Christmas in a cup. That’s what it tastes like. Christmas in a delicious cup of delectable coffee. </p>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-64070212159255256612017-06-27T21:59:00.001-04:002017-06-27T22:09:10.423-04:00Warm Cinnamon Pineapple Dessert<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Warm Cinnamon Pineapple Dessert</span></div>
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One of our favorite places to visit is the beach. We love the beach. By "we" I mean, my son and me. My Husband goes with us because he knows how much we love it. This past summer, our neighbor's offered us the use of their Condo. Of course we couldn't pass it by, so we took an unplanned vacation to the Beach. As always we had so much fun. We were in walking distance to several Pancake Houses, and we could see the oceanfront from the balcony. We were also very close to many of the attractions. It was a wonderful get away. We visited with some friends who live there, and we went out to eat, a lot. </div>
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I have heard of Brazilian Steakhouses, but never been to one. I decided to surprise my family with a trip to Brazil, via the Rioz Brazilian Steakhouse. Now, I'm not trying to "plug" the steakhouse, but feel it necessary to call them by name, because I am about to share this recipe that I got from the waiter, or Gaucho, in the restaurant. It's so important that we give proper credit where credit is due. </div>
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If you have never been to a Brazilian Steakhouse, and you love meat, all meat, and you have dreams of being surrounded by a multitude of deliciously seasoned, and cooked meats, then you must go to a Brazilian Steakhouse. We walked in and were immediately greeted by a friendly hostess, who checked our reservation and led us to our table. We walked past a large buffet covered in every different type of vegetable, mixed salads, fruit, pasta, breads, seafood, cheeses, among other delicacies nestled among the ice, or steaming above a friendly warmer. I was beginning to think, we'd be there all night. </div>
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Once seated at our table, the young lady gave us an explanation of what to expect, and our role. We could help ourselves to the endless Buffet, upon returning to our table there will be fried bananas, cheese bread, polenta and mashed potatoes. We were each given a two sided card, one side was red, the other green. The lovely Hostess instructed us, at our discretion, turn the card to the green side to begin the parade of the main courses. When we have had enough, turn to red, repeat if we so choose. We followed her direction, and upon returning to our table, found it just as she described. Each of us turned our cards to green. To say we were overwhelmed with the choices of meat presented to us would be a gross understatement. Perfectly cooked meats, lined up neatly on warm skewers, were in turn delivered to us. It was a dance of such pleasure, we could not resist. Very soon, our plates were piled high with perfect portions of mouth watering selections. Each of us flipped the cards to red, the dance was over and we could enjoy our feast without interruption. </div>
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Delighted by the atmosphere, we were soon ready to begin another wave of friendly Gaucho's. The ballet began anew. As a Gaucho came near, he had a type of meat I could not identify on his skewer. It looked, as he got closer, not like meat at all, but pineapple. I couldn't be sure, as it was golden brown, crusted in a ruddy glaze. What could this be? It was, indeed, pineapple. Grilled to perfection on the rotisserie, covered in cinnamon sugar and presented as though it were a golden treasure. We soon found out that is precisely what it is. Golden treasure. We sent our waitress to find him, three times. </div>
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This has now become one of our favorite treats. We eat thick, warm slices of cinnamon pineapple with frozen whipped topping. Sometimes we eat the delectable pineapple all on it's own. If you have never tried a warm, baked pineapple you don't know what you are missing. The baking process brings out the juices which intermingle with the cinnamon sugar and create a mouth watering crust, full of sweet juicy pineapple flavor. <br />
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I am going to share with you, the simplicity that is the Grilled pineapple. Whether you cut your own pineapple, or purchase it already cut and cored, it doesn't matter. It will work either way. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cut the skin off the pineapple, no need to core it. </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Don't have a rotisserie? No problem, just elevate with a wire rack. </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roll in Cinnamon Sugar, make sure to coat all sides thoroughly.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Place in oven, full recipe is shown below. </span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPutCHmgS9A_YWx4FuRaZLYqnkuM2TbTmIUVjQfpL60eUDgxGDxW_ZPTdNGUX0-X0Gcdc4wJLFnn4L_hmtaJLDVsbVZCU8T2-gYDKRR0VPPXq7jdfQTs4O0SWn9akfaMIVbvMkg8c4MYY/s1600/IMG_0875.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPutCHmgS9A_YWx4FuRaZLYqnkuM2TbTmIUVjQfpL60eUDgxGDxW_ZPTdNGUX0-X0Gcdc4wJLFnn4L_hmtaJLDVsbVZCU8T2-gYDKRR0VPPXq7jdfQTs4O0SWn9akfaMIVbvMkg8c4MYY/s320/IMG_0875.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIU9AlzbVWOWxI2M3ma9PupHXFTZSG4EJQCapZx50ewVC-6ysc1F2Yt8-x9xDhF4zktfaUdoWVJWikkZiouMfWKe5HXKd27t5eRMpRobJu_1_rB1GiNys26gpX-CivE0igDmh5teL_CE/s1600/IMG_9476+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIU9AlzbVWOWxI2M3ma9PupHXFTZSG4EJQCapZx50ewVC-6ysc1F2Yt8-x9xDhF4zktfaUdoWVJWikkZiouMfWKe5HXKd27t5eRMpRobJu_1_rB1GiNys26gpX-CivE0igDmh5teL_CE/s320/IMG_9476+%25281%2529.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAH_I2hX_7xrnMXQTXy-tOjY2OgQau-_AyWD9s7mnsMG2Z9ZDpGy3f8plDDlGQnKSXIdLei-gt8-B5LTHXvry684l5OHSzGO6FMLiDf2IoWYBMv34AjvP_uy0hVqoMvNiP3BctrfJ0wNM/s1600/IMG_9478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAH_I2hX_7xrnMXQTXy-tOjY2OgQau-_AyWD9s7mnsMG2Z9ZDpGy3f8plDDlGQnKSXIdLei-gt8-B5LTHXvry684l5OHSzGO6FMLiDf2IoWYBMv34AjvP_uy0hVqoMvNiP3BctrfJ0wNM/s320/IMG_9478.JPG" width="240" /></a></div>
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<span style="font-size: large; text-align: center;"><a href="https://www.blogger.com/blogger.g?blogID=3467538012663768084#editor/target=page;pageID=1227647187734288045;onPublishedMenu=pages;onClosedMenu=pages;postNum=0;src=pagename" target="_blank">Warm Cinnamon Pineapple Dessert</a></span></div>
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<span style="font-size: large;">1 Whole organic Pineapple</span></div>
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<span style="font-size: large;">1 Cup organic sugar</span></div>
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<span style="font-size: large;">2 Tablespoon ground Ceylon Cinnamon</span></div>
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<li><span style="font-size: large;">Remove the skin from the pineapple, careful to cut the sharp "eyes" out as well. </span></li>
<li><span style="font-size: large;">No need to core the pineapple, unless you want to shorten the baking time. </span></li>
<li><span style="font-size: large;">Preheat oven to 325 degrees</span></li>
<li><span style="font-size: large;">Place a wire rack on a cookie sheet</span></li>
<li><span style="font-size: large;">Mix the cinnamon into the sugar, use as much or as little of the sugar and cinnamon as you like</span></li>
<li><span style="font-size: large;">Carefully cover the pineapple in the cinnamon sugar by rolling and sprinkling it all over</span></li>
<li><span style="font-size: large;">Place the coated pineapple on the wire rack and place in the oven, on the middle rack </span></li>
<li><span style="font-size: large;">Bake for 45 minutes until the entire pineapple has been warmed through and the cinnamon sugar is a mahogany color </span></li>
<li><span style="font-size: large;">Careful not to burn the sugar mixture</span></li>
<li><span style="font-size: large;">Check at 30 minutes just to be safe</span></li>
<li><span style="font-size: large;">Remove from oven and let cool a little</span></li>
<li><span style="font-size: large;">Cut into thick slices, place on a plate </span></li>
<li><span style="font-size: large;">Serve as is or with ice cream or frozen whipped topping. </span></li>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-4706441747572646132017-06-26T15:58:00.001-04:002017-06-26T18:15:04.044-04:00Blackberry and Raspberry Cobbler with Monk Fruit<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Blackberry and Raspberry Cobbler</td></tr>
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Blackberry and Raspberry Cobbler with Monk Fruit</div>
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Recently, I was diagnosed with borderline diabetes, and that I need to lose 25.5 lbs, (will recheck in October bc Dr. wants to make sure that it wasn't a mistake, since I drank coffee with creamer before the test. I had to have something and coffee makes me happy. 😬) The words from my Doctor hit me with a, near, knock out punch. I was a mess, mentally and emotionally. </div>
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Ok, boom, pow, I took the hits now it's time to get up and dust off my boots. What's next dear Dr. Carpio? He said, cut the sugar, eat lots of fruits and veggies and lose 25.5 pounds, then, as always he smiled. <br />
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Ok. Cut sugar. I can do that. Lose 25.5 lbs.......that's the challenge, but I will do my very best. In college and shortly after, I used starvation to lose weight, therefore, I don't weigh myself because it triggers the starvation mindset and becomes an obsession. I must come up with something else. I consulted a Specialist to help me lose the fat in a healthy manner. Weight loss in progress.<br />
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Next, cutting the sugar. I love sweet tea, I love ice cream, I love cake, I love sweets. I hate diet anything. I can't use artificial sweetners because I have an allergy to something in them and my head starts buzzing, no kidding. I have long since abandoned, as many things as possible, that contain GMO's and are not organic. The research into an effective, natural sweetener began. <br />
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I can not emphasis more, DO YOUR RESEARCH, there are many "natural" sweetners out there that are only "natural" because a part of it came from nature at one point. Just because something says "natural" doesn't mean healthy. Take Agave syrup, it is terrible for you! <a href="http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food.aspx" target="_blank">"<span style="background-color: white; font-family: "arial"; font-size: 16px;">Most agave syrup has higher fructose content than any commercial sweetener -- ranging from 70 to 97 percent, depending on the brand, which is FAR HIGHER than high fructose corn syrup (HFCS), which averages 55 percent."</span></a><br />
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While some Stevia products do contain stevia, they also contain chemicals. The FDA has not approved pure Stevia for use as a sweetener, as seen in this excerpt from an article written by the Mayo Clinic. "<a href="http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/artificial-sweeteners/art-20046936" target="_blank">Note that although the FDA has approved highly refined stevia preparations as a novel sweetener, it has not approved whole-leaf stevia or crude stevia extracts for this use.</a>" Key words, "highly refined," code for adding chemicals in the refining process. That's why Stevia still has an after taste, as do other "sweeteners." My sister bought me some Stevia plants, and when I take a leaf from the Stevia plant and chew on it, or add it to my tea, there is NO aftertaste. Sigh, why does the FDA approve chemicals but not the natural/actual plant???? <br />
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In my research I found Monk Fruit. As you all know, I have food allergies so I have to be extra careful with regards to what I put in my body. Lots of research later, I found out that the monk fruit is a gourd and part of the pumpkin family. Good news for me, I'm not allergic to pumpkins. Yes! I also learned that the area the Monk Fruit is harvested, has more Centanarians than any other part of the world. Also good news. Monk fruit got it's name because the Chinese Monks used it medicinally, it's actual name is Luo Han Guo. <a href="https://www.organicfacts.net/monk-fruit.html" target="_blank">Some of the most important health benefits of monk fruit include its ability to treat diabetes, help with weight loss, lower inflammation, eliminate fever, prevent certain types of cancer, protect the heart, prevent allergies, and prevent signs of aging.</a> Monk Fruit is also 300 times sweeter than cane sugar. Could this be true? Only one way to find out, buy some.<br />
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While searching for Monk fruit, I found that 99% of all monk fruit sweetners are mixed with something. For instance, dextrose is mixed with a popular "raw" sweetener. Dextrose is a sugar, anyting with "ose" is a sugar. How can it be raw, if it's mixed with something? It can't have a lot of monk fruit in it for two reasons, #1 Dextrose is listed first in the ingredients and #2 monk fruit is brown, not white. If a monk fruit sweetner is white, it's not pure. There are other "monk fruit" sweeteners out there, but they all have an added ingredient or more. Also, since Monk Fruit is approximately 300 times sweeter than sugar, and the container says that 1 teaspoon, is a serving, it can't be pure, right? I want PURE, 100% pure. So I searched Organic and found a product with 100% pure monk fruit in it. I purchased it, and WOW. Just WOW!<br />
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I'm not trying to do an ad, but I have to share! Monk Fruit, pure, 100% organic Monk Fruit is BOMB! It's is delicious, no aftertaste, it dissolves in cold drinks, hot drinks, it doesn't break down into a chemical mess when it's added to baked goods. It is out of this world. My son with a massive sweet tooth even likes it! Here's a picture of it:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxHlnI077miIyFOtHcN1-QMOWnvkQ_Bh3vOcJjiJ7wUiaMFDHhpZU5xEEkKQpXm8nM5TA1Iy8ocq2KCW58Xq0cNy3oJP_bdbydKB7Tlb9D3_n3XwyI2TpTj8asfsC0K2PRwrlLPhD6kw/s1600/IMG_1800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxHlnI077miIyFOtHcN1-QMOWnvkQ_Bh3vOcJjiJ7wUiaMFDHhpZU5xEEkKQpXm8nM5TA1Iy8ocq2KCW58Xq0cNy3oJP_bdbydKB7Tlb9D3_n3XwyI2TpTj8asfsC0K2PRwrlLPhD6kw/s320/IMG_1800.JPG" width="240" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XNBQcdgJf3DuBR1HYJYSAesxytqghYs4L9_HHZwO87U1l94t_Umj7mfFKvOU4YXrP_sR7jqwQKgH0-lrtdB5A5rkt1PHWi9wBuOFN-3bUdUaVZficoCjwhd3MuRLx9ojKRSa07-BmN8/s1600/IMG_1801.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XNBQcdgJf3DuBR1HYJYSAesxytqghYs4L9_HHZwO87U1l94t_Umj7mfFKvOU4YXrP_sR7jqwQKgH0-lrtdB5A5rkt1PHWi9wBuOFN-3bUdUaVZficoCjwhd3MuRLx9ojKRSa07-BmN8/s320/IMG_1801.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the scooper included in the container. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lGy7SBDcXwoBYGARjfNBsHc-YN6daS679H5KmDKkZQDgnBBwf5PEwVjFsUbOzW4S6p0KEzhhmeZVaFX6PmWPgJMBw2Ef99iWNMjB5TQMP_-VZU3Ca0iQoEu-POgnxCSRF8ccEcj_D80/s1600/IMG_1802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lGy7SBDcXwoBYGARjfNBsHc-YN6daS679H5KmDKkZQDgnBBwf5PEwVjFsUbOzW4S6p0KEzhhmeZVaFX6PmWPgJMBw2Ef99iWNMjB5TQMP_-VZU3Ca0iQoEu-POgnxCSRF8ccEcj_D80/s320/IMG_1802.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The container says 1 gram is a serving, and there are 100 servings in each container. NO WAY, there's probably more like 300 servings in there, simply because it's SO sweet!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyatpx_QTYQISG84ilu8_JOe4GPkzjE-sRwprKED2muifHOksZc960rosyF0sq0QD5SjVmPLuX9iQF2I2afOcCDzL88V3XpmXOzwcnX8yiu9i2Jk8Yz83T0tUk6YDeE8vLwYb_KsEKLZc/s1600/IMG_1803.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyatpx_QTYQISG84ilu8_JOe4GPkzjE-sRwprKED2muifHOksZc960rosyF0sq0QD5SjVmPLuX9iQF2I2afOcCDzL88V3XpmXOzwcnX8yiu9i2Jk8Yz83T0tUk6YDeE8vLwYb_KsEKLZc/s320/IMG_1803.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is about how much I use in my coffee, probably less. It is super super sweet!<br />
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<span style="font-size: small;">I have been using the Monk Fruit for about a month and I have to tell you, I don't miss sugar at all! This stuff is so sweet that you have to be very careful with how much is used. I carry it with me, and my friend asked me to sweeten her tea with it. (I've given up Sweet Tea, I order Unsweet and put Monk Fruit in it.) I kept shaking a little in at a time, and she said more....more.....I accidentally dumped more, a lot more! We both gasped in horror, that tea would be way too sweet to drink! Thankfully, the tea was so strong that it was ok. </span></div>
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<span style="font-size: small;">If you have been following my blog, you see that we love cobblers! I tried to make cobbler with a little bit of monk fruit and no sugar whatsoever. I'd never tried to cook with the monk fruit before so I didn't use enough causing the end product to not be as good. I tried again and this one, well, that's why there's a picture of an empty dish. I took the cobbler out of the oven, and the two, 10 year old, boys were trying to taste it while it was bubbling hot. I had to defend it against them until it could be plated. In all the turmoil, I didn't take a picture of the "before." I did get a picture of the "after," like less than 15 minutes after, literally. </span></div>
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<span style="font-size: small;">Enough Jabber.....Here's the recipe! Try it and let me know your thoughts in the comments!!!</span></div>
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<span style="font-size: large;"><a href="https://www.blogger.com/blogger.g?blogID=3467538012663768084#editor/target=page;pageID=3143506726495788514;onPublishedMenu=pages;onClosedMenu=pages;postNum=0;src=pagename" target="_blank">Blackberry and Raspberry Cobbler with Monk Fruit</a></span></div>
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<span style="font-size: large;">1/2 Stick organic butter</span></div>
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<span style="font-size: large;">1/4 cup organic brown sugar</span></div>
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<span style="font-size: large;">1 cup organic flour</span></div>
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<span style="font-size: large;">1 organic egg</span></div>
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<span style="font-size: large;">1/2 cup 2% organic milk</span></div>
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<span style="font-size: large;">1/2 cup unsweetened coconut milk</span></div>
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<span style="font-size: large;">1 scoop of Organic Monk Fruit apx. 1gram (scoop included in pkg.)</span></div>
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<span style="font-size: large;">pinch kosher salt</span></div>
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<span style="font-size: large;">1 teaspoon aluminum free baking powder</span></div>
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<span style="font-size: large;">1/2 cup Blackberries (or fruit of your choice)</span></div>
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<span style="font-size: large;">1/2 cup Raspberries</span></div>
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<span style="font-size: large;">Heat oven to 350 degrees</span></div>
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<span style="font-size: large;">Put casserole dish in oven with the butter, allowing it to melt</span></div>
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<span style="font-size: large;">Pull out when butter is completely melted</span></div>
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<span style="font-size: large;">Sprinkle the brown sugar on the the melted butter</span></div>
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<span style="font-size: large;">In a bowl mix the flour, egg, milks, monk fruit, salt and baking powder</span></div>
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<span style="font-size: large;">Pour over the butter and the brown sugar</span></div>
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<span style="font-size: large;">Drop berries on top of the batter, (don't completely cover the batter but put as many as you like on top.)</span></div>
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<span style="font-size: large;">Bake in the oven for 30-45 minutes until top is golden brown and bubbly. </span></div>
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<span style="font-size: large;">Let cool before serving, with a scoop of frozen whipped topping. (freezing it gives it the consistency of ice-cream, which satisfies our sweet tooth, but with 1 gram of sugar and 25 calories for 2 tablespoons. compare to your favorite vanilla ice cream and you'll see this is a "diet" SCORE!)</span></div>
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credits: Agave: Marcola, click on link to go to page. Stevia: Mayo Clinic, click on link to go to page. Monk Fruit: Organic Facts, click on link to go to page. Links are highlighted in blog.<br />
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-55486978148329451252016-10-15T15:14:00.001-04:002016-10-15T15:17:42.389-04:00Acorn Squash with Grapes, Cardamom and Cinnamon. Out of this world.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSycvX-pzrgIdNeecy95plL1DFKKnXa4JBePues3ocvCDOmov30HXcJ_AkiTFoFTPiJWxXWAS3j2H5GxOQWgipRc4PT1XQhQmbAHqwcGlChYdivD7VFRK6KpzFshC5lWcDHBlkhDzJjQ/s640/blogger-image--658211520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrSycvX-pzrgIdNeecy95plL1DFKKnXa4JBePues3ocvCDOmov30HXcJ_AkiTFoFTPiJWxXWAS3j2H5GxOQWgipRc4PT1XQhQmbAHqwcGlChYdivD7VFRK6KpzFshC5lWcDHBlkhDzJjQ/s640/blogger-image--658211520.jpg" /></a>Acorn Squash is one of my favorite things to make. It's so easy and so versatile. I always make it the same way, however that gets old, so I decided to change it up. It's a big joke in my house when asked, "what's for supper?" </div>
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That question is usually followed by, "Is it one of your concoctions?" </div>
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The answer to that is nearly always, "pretty much." </div>
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My husband doesn't mind my concoctions because he says they're usually pretty good. Not always, for instance, two weeks ago I decided to try my hand at roasting vegetables. I didn't really know what to do, but how hard can it be? I bought some golden beets, carrots, peppers, potatoes, sweet potatoes, and onions. I called my brother about the beets, he said to boil them first before I baked them. Good advice. Once I was ready to assemble the vegetables on the pan, I remembered one of the Chefs on Food Network, (the lady with the crazy platinum hair, can't remember her name) say to make sure and salt every new addition of vegetables. Ok, so I did. Well, the roasted veggies came out looking great, but tasted awful!!!!! So salty it was so gross, it all got dumped. I was very upset with the waste, but nothing could be saved. Nasty. So take from that, don't salt every new layer of veggies. No No No. </div>
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Back to the Acorn Squash. I have a recipe for acorn squash on the blog, you can find it <a href="http://heypaw.blogspot.com/2009/02/balsamic-maple-glazed-pork-chops-acorn.html">here. </a></div>
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I usually bake it, then fix up some baked fruit to go in the middle with brown sugar and butter. It's really good, but, like I said I needed a change. </div>
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Years ago I remember having some wonderful chicken cooked with grapes. The flavor was absolutely fantastic and the grapes added a very nice taste and texture to the dish. I thought I'd give my new idea a chance, what's the worst that could happen? So I made up the acorn squash and along with it, cooked up some chicken with the same grapes, to tie the meal together. My son, who tends to be on the picky side (wonder where he gets that from? Certainly not me. Insert sarcasm here) loved it. All of it! The taste was so delicious, we didn't need to add anything but a little pat of butter. Really, if you all haven't tried to make Acorn Squash you really need to. It looks so fancy when you fill it up with fruit, and serve it on the plate with your other food. A lot of people avoid acorn squash because it looks weird and many recipes call for peeling and cutting. No thanks. I like the way my Mom taught me better. </div>
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Without any further ado here is the recipe. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtDWkALh_8Y61S1ywiM2PQilyPM-Yfe3i3bcy008t2H1FHxPoVU10uU5iQgCCruLfx6W-9uzjx1nKlYU3AvLUV7meaMCbY6vGlx9CmJn2NubVhk5bkDJnOTBs89wQLR2orsHiV36lHxs/s640/blogger-image--2015133526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtDWkALh_8Y61S1ywiM2PQilyPM-Yfe3i3bcy008t2H1FHxPoVU10uU5iQgCCruLfx6W-9uzjx1nKlYU3AvLUV7meaMCbY6vGlx9CmJn2NubVhk5bkDJnOTBs89wQLR2orsHiV36lHxs/s640/blogger-image--2015133526.jpg" /></a></div>
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<a href="https://www.blogger.com/blogger.g?blogID=3467538012663768084#editor/target=page;pageID=8458491157675262410;onPublishedMenu=pages;onClosedMenu=pages;postNum=0;src=pagename">Acorn Squash with Cardamom, Cinnamon and Grapes:</a></div>
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1 Acorn Squash</div>
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16 grapes </div>
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Sprinkle of Cardamom</div>
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1/2 a Cinnamon stick </div>
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2 tsp brown sugar (if you want, we didn't use any and it was wonderful)</div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Preheat the oven to 350</span></div>
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Cut the acorn squash in half and scoop out the seeds</div>
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Prepare a baking sheet with a layer of aluminum foil </div>
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Place a pile of grapes, sprinkle of cardamom and the 1/2 cinnamon stick on top of the grapes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlC7V2u8Dee3cQbtzN3OpS1s2Ap5RDqiHPBTDt88yAIDMUC69MmCanLjxKjUkJC3lrxxTXfjzldek7i_YBPwE82cIC0NjnMqYh58fLA3ZiZH1Z693T8co8kUPejPRbVeLvFcSfQBfUMI/s640/blogger-image-590456362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlC7V2u8Dee3cQbtzN3OpS1s2Ap5RDqiHPBTDt88yAIDMUC69MmCanLjxKjUkJC3lrxxTXfjzldek7i_YBPwE82cIC0NjnMqYh58fLA3ZiZH1Z693T8co8kUPejPRbVeLvFcSfQBfUMI/s640/blogger-image-590456362.jpg" /></a></div>
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**NOTE: go easy with the cardamom as it can easily and unpleasantly overwhelm the dish</div>
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Place the acorn squash over the grapes, making sure the sliced side is touching the foil. </div>
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Pour water in the pan to seal up the edges of the acorn squash (this will keep the squash from burning and drying out.)</div>
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Carefully place the baking pan in the oven and bake for 45 minutes to 1 hour. </div>
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You can tell the acorn squash is ready, by touching the top of the squash, if it makes a little dent, it's ready. If it's still hard, leave it in the oven for a few more minutes. </div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">By leaving the skin on the squash, you've made yourself a bowl. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When the squash is done, take out of the oven and turn over, add the grapes, a pat of butter and 1 tsp of brown sugar, scrape the squash off the skin, mix and enjoy.</span></div>
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If you try this recipe or, have an acorn squash recipe you like, share with us in the comments. </div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-34401166904031841612016-07-26T21:36:00.002-04:002016-07-30T01:12:42.339-04:00Old Fashioned Blackberry Cobbler Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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The field behind our house is full of wild blackberry bushes. The brambles rise up to the light, full of red berries and the ripened blackberries. My mouth is watering just thinking about it. We have 12 acres, and nearly every where you look there are blackberry bushes. Some are surrounded by poison ivy, some right along the trails that are cut through the thick underbrush, and some just waving in the breeze among the high grass. You'd think we would have so many blackberries, we'd be sick of them. Maybe we could pick so many of them we could sell them at the Farmers Market. You'd think and you'd be wrong. Those blackberries are very sought after, and not just by us, but by the animals that live in the field. We are nestled at the base of a mountain, altitude about 2400 feet above sea level. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv15bojK6lsePl5tZsJ5NIkrkDjRnkREYAPFxE4MBQAoyupKak6_10WiLCR_qtuZIJJ1mSeuk0TX4w9dGHXUE4l4jOr-QHRIn1_Rvoq4lPDSiXYhC1W5muH1m_aNUXni9_ALo3w-8lygc/s640/blogger-image--511163407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv15bojK6lsePl5tZsJ5NIkrkDjRnkREYAPFxE4MBQAoyupKak6_10WiLCR_qtuZIJJ1mSeuk0TX4w9dGHXUE4l4jOr-QHRIn1_Rvoq4lPDSiXYhC1W5muH1m_aNUXni9_ALo3w-8lygc/s640/blogger-image--511163407.jpg" /></a>While we do not live IN the mountain, we have a plethora of wild animals to compete with for the blackberries. One of which is a fat, black bear. That's right, a bear. He lives in the field behind our house, periodically breaking into our trash cans to have a feast. Last year were able to only pick one small bowl of blackberries before he grumped at us, causing us to beat a hasty retreat. This year, I was determined I would get more than one bowl. If we don't pick them as soon as they turn black, the bear, deer, skunks, raccoons, possum, squirrels and a variety of birds will pick the vines clean. I was able to pick the berries 2 times. I got enough to freeze, which is wonderful, although I doubt they'll make it to the winter because of our love of cobbler. A few weeks ago, when the red berries were turning black, a friend went to pick some berries. He has been in the country his whole life of 72 years, and armed with 4 wheeler and a pistol (to scare, not harm, the bear) he went into the field. A short time later, he came back out. He said he was picking berries and heard something following him in the bushes. He looked down at one point and saw a pile of bear poo. Jumping on the 4 wheeler, clutching his prize of berries he came back to the house. Having admitted he was scared of the bear he thanked me for the berries and left. I decided I best not go pick anymore either. Once the berries are scarce, the bear might be a little less fearful and more aggressive since his winter survival would be in question. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyC20Wze0L1jgqQ_Zjs0XMys7-L_45stJN8LCVUQI2-hTD-4ClGf-WSkq5XLnrZET5rHhX38R_VBLIkQzaaXLxUmFCZ2OsIwW1xEjsgLO8Ml6v6yO4OkrXayuDVLFfw2MvwWeFWPenro/s640/blogger-image-1879778641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyC20Wze0L1jgqQ_Zjs0XMys7-L_45stJN8LCVUQI2-hTD-4ClGf-WSkq5XLnrZET5rHhX38R_VBLIkQzaaXLxUmFCZ2OsIwW1xEjsgLO8Ml6v6yO4OkrXayuDVLFfw2MvwWeFWPenro/s640/blogger-image-1879778641.jpg" /></a></div>
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This is a picture of a Mama bear and her cub that frequent my Dad's property. She is a black bear, the same as the bear who occupies the field. As my child would say, "Cute, but not cuddly." I should say so! Nonetheless, I managed to get some delicious, fresh blackberries and made a fantastic Blackberry cobbler. I made a video of the process. Trying something new on my blog. Hope you enjoy it! </div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyeOoRJQM7RAwBMxT1k7TwMGWUP2mQ0WYIlF2_X7I-J3OPTxmWrHRYjSlVxIzxs9gXnGmWg1t918KHzz0qbgg' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />
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<a href="https://www.blogger.com/blogger.g?blogID=3467538012663768084#editor/target=page;pageID=3119281522767525418;onPublishedMenu=pages;onClosedMenu=pages;postNum=0;src=pagename" target="_blank">Old Fashioned Blackberry Cobbler</a><br />
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1/2 stick organic butter<br />
1 cup organic milk<br />
1 cup organic flour<br />
3/4 cup organic sugar<br />
1/2 cup brown sugar<br />
1 organic egg<br />
1 tsp vanilla extract<br />
Blackberries (or any other fruit you like)<br />
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Pre-heat oven to 350 F<br />
Place 1/2 stick of butter in 2 8x8 Cobbler pans (or 1 stick in 12x12 pan) and put in the oven as it pre-heats<br />
Take out when the butter has melted and slightly browned<br />
Take pan out of the oven and sprinkle the brown sugar all around the pan, especially the edges<br />
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In a seperate bowl mix the rest of the ingredients and pour into the pan, on top of the butter and brown sugar.<br />
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Drop blackberries (as many/little) on top of the batter<br />
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Return the pan to the oven and bake 45 minutes or until golden brown and bubbly<br />
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Serve warm with a scoop of organic chocolate ice-cream<br />
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Note: You can use non-organic ingredients and the egg is optional, you can also adjust the sugar to your liking.<br />
To make a larger pan, just double the ingredients.<br />
If you'd like you can add a tsp of baking powder and a pinch of salt, this will make the batter rise more. <br />
<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 42px; line-height: 20px; opacity: 0.85; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 1540px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 42px; line-height: 20px; opacity: 0.85; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 1540px; width: auto; z-index: 8675309;">Save</span></div>
Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-35241030757569574372016-06-20T18:27:00.001-04:002016-06-20T18:29:12.673-04:00Calendula infused Coconut Oil with French Lavender<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4vZ8xvh1vmLCm9cHZsjiIqGABZLyCeRj_TcYMz6mInoPfZPXqlaijWrDB37LNBP6tW-DsTqBZIoyZdDLCatN-SkPAU3m0CDY_0_rOI-_mtT_uoQg3-HC4Gf3x2lPQAvTIkW0Bq0hpbs/s640/blogger-image--102799553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4vZ8xvh1vmLCm9cHZsjiIqGABZLyCeRj_TcYMz6mInoPfZPXqlaijWrDB37LNBP6tW-DsTqBZIoyZdDLCatN-SkPAU3m0CDY_0_rOI-_mtT_uoQg3-HC4Gf3x2lPQAvTIkW0Bq0hpbs/s640/blogger-image--102799553.jpg"></a></div>Mary’s Gold: I use Calendula in my super popular Healing Honey Butter. Why? Calendula has been used since ancient times for cooking, making clothing dye, and for medicinal use. The earliest records claim that the tea from the Calendula Officinalis can help with women issues, gut issues, and many others. Topically Calendula flowers were placed in open wounds to staunch bleeding, help heal and to avoid infection. It was also used in tinctures and balms to heal the skin, treat acne, reduce inflammation, help heal cuts, scrapes and bug bites to name a few. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BJzzLl2U4TULTu_ERS8lCjK1PxAgHoSUo57OImfTRW7X2SBOsvEH2P4QUUPPbRhkj_pGbcBbwyXnA5PLMDZ05TBiCU9UXwgMYz6ReuoQdR2JNVkIIoP080lCVhiS5LOH0CfcitL1KBI/s640/blogger-image-1463633955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BJzzLl2U4TULTu_ERS8lCjK1PxAgHoSUo57OImfTRW7X2SBOsvEH2P4QUUPPbRhkj_pGbcBbwyXnA5PLMDZ05TBiCU9UXwgMYz6ReuoQdR2JNVkIIoP080lCVhiS5LOH0CfcitL1KBI/s640/blogger-image-1463633955.jpg"></a></div><br></div><div><br></div><div>Most everyone is familiar with Lavender. The soothing scent has been used to reduce anxiety and induce sleep for ions. It was also used as an antiseptic and anti-inflammatory. I have used Lavender on my skin to help take the sting out of sunburns. We take the Healing Honey Butter on all of our trips, especially our last trip to visit my Mom in Florida. Where my Mom ended up with a bad sunburn. She put on the Healing Honey butter, and while her skin remained red through the next day, she did not hurt or itch at all. I usually burn one time a year, I know it's bad I don't mean too. I used my Healing Honey Butter and no longer felt the sting and itching of my damaged skin. Below is a picture of my sunburned shoulder, I posted on Instagram. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLtCpFDv_1dyGOEi-BUz4UHivcqgEA97QT_dYIzx9R_v4PrcUcZsB2tY7taPXKl2hH0mZvZEW8moykbFFd4V3EotRrJh34er5i1Q2DZYcevhRZD7fZ4GDcw_mUJ3Dba8OtIoTjOMC1UU/s640/blogger-image-892216329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLtCpFDv_1dyGOEi-BUz4UHivcqgEA97QT_dYIzx9R_v4PrcUcZsB2tY7taPXKl2hH0mZvZEW8moykbFFd4V3EotRrJh34er5i1Q2DZYcevhRZD7fZ4GDcw_mUJ3Dba8OtIoTjOMC1UU/s640/blogger-image-892216329.jpg"></a></div>How many times have you seen a commercial that touts their Lavender product will help you sleep, will calm your child and help them sleep, will reduce your anxiety and stress levels? There's a reason Lavender has been used since ancient times. It works. Not the chemically processed versions sold on tv and in commercial skin care and bath products. Pure Lavender from the actual Lavender plant. Distilled into pure therapeutic essential oils. The real lavender. True and pure lavender. Essentially and Purely Lavender oil. Once you smell true lavender, you will be able to detect the imposters and reject them. <br><div class="separator" style="clear: both;"><br></div></div><div>How do I make this amazing, Healing Honey Butter?</div><div>I infuse my Organic Coconut oil with Organic, dried, Calendula Officinalis flowers and beeswax. I like to take my time when making an infusion, I want to get the absolute most out of the flowers I use. I want to sell my Customers the highest quality product. So I start my infusion and carefully monitor it, stirring the coconut oil to allow a perfect mixture of oil to healing benefits of the calendula flower. </div><div><br></div><div>Once the infusion has reached maturity I then start the process to whip it into a frothy state to keep it from hardening into a big lump that is difficult to get out of it's container. This has to been done several times as the butter cools and hardens. After it has cooled sufficiently, I then add the pure French Lavender Essential oil. Blend and pour into the containers. The smell is heavenly and the result is divine. I should have named it Heavenly Honey Butter. </div><div><br></div><div>I<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> like to add beeswax as it helps the coconut oil set up and seals in the skins moisture along with the healing power of the Calendula. By adding Lavender, the skin healing/soothing benefits gets a real boost, plus the scent of lavender is soothing and calming. Healing Honey Butter has a light fragrance and goes on smoothly. Your skin will be soft and supple all day long. Try some today, see how much your skin can benefit from this ultra moisturizing and healing butter. I promise your skin will love you for it!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I use all the products in my line of skin care. All of them, I wouldn't sell anything that I don't love. If you would like to make a purchase go to my website: www.essentiallypurely.com or visit my Etsy store. </span></div><div><br></div><div>Legal mumbo-jumbo:</div><div>These Statements have not been evaluated by the food and drug administration. These products are not intended to diagnose, mitigate, treat, cure or prevent any disease. Avoid if pregnant. Avoid if allergic to any ingredients, or if allergic to the Daisy family. Pictures from Wikipedia, except the one of my shoulder. That's mine. </div>Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-13710941252607960642016-05-26T12:44:00.001-04:002016-05-26T12:50:35.108-04:00Frozen Fresh Strawberry Syrup with dried up Brown Sugar and freshground Cinnamon<div dir="ltr" style="text-align: left;" trbidi="on">
Frozen fresh? What is that? My Dad went to North Carolina this past fall and harvested a bunch of fresh strawberries. He brought me about 6 gallons of them. I washed them off and let them dry. After they were dry I placed them, in a single layer, in a freezer safe container and directly into the freezer. So, Fresh Frozen. Dad's idea and it worked beautifully. Stored in that way, they could be used, at will, throughout the winter. I still have some left and noticed that they were "growing" ice, which means they are going to be ruined and frost bitten. What in the world was I going to do with them? <br />
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My son asked for waffles for breakfast. We have gluten free, multi-grain Pumpkin spice waffles, which actually taste like gingerbread. How to incorporate those strawberries? Strawberry syrup. </div>
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I have been purchasing organic Ceylon cinnamon sticks so I can grind my own cinnamon. I have read articles that claim some cinnamon is cut with bark. Cinnamon is bark, but I don't want another kind of bark in my cinnamon. I prefer pure cinnamon. How can I assure this? Grind it myself. I put several sticks in my coffee mill and poof, freshly ground cinnamon that I know is 100% and nothing extra added. </div>
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Where does the dried up brown sugar come into play? I keep my Organic brown sugar in a ceramic container, with a terra cotta bear to keep it moist. However, not all of the brown sugar fits. Some of it has to stay in the original container, where it dries up into a big ole' lump. I know if you add sugar to strawberries, the strawberries released their juice so it becomes a delicious syrupy treat. It's so good, just strawberries and sugar. Not so much frozen strawberries and sugar, fresh strawberries. </div>
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I capped the strawberries, dumped the dried up brown sugar over them, and sprinkled some cinnamon on them too. Let me tell you, it only took a few minutes to have a fresh strawberry syrup with delicious strawberries to go with it!</div>
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<b><u><a href="http://heypaw.blogspot.com/p/fresh-frozen-strawberry-syrup.html" target="_blank">Fresh Frozen Strawberry Syrup</a></u></b></div>
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Skillet for cooking</div>
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Frozen Strawberries</div>
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Organic Ceylon Cinnamon sticks</div>
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Organic Brown Sugar (dried up, fresh, whichever doesn't matter)</div>
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1-2 cups frozen strawberries, cap them and place into the skillet</div>
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Sprinkle the ground cinnamon over the strawberries</div>
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Put brown sugar on top</div>
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Turn skillet on low</div>
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The heat will start to un-thaw the frozen strawberries and a syrup will start to form, </div>
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Gently stir the berries to incorporate the brown sugar and cinnamon</div>
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No need to wait too long, the syrup will form pretty quickly </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ladel the strawberries over the waffles, scoop out some syrup and you have your own, freshly prepared Strawberry syrup. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9R2CwNMzu0G90eM952Z7c_ctNU3cXwUqcR2QbZ6YBtkAnY9vDt4QBmKGecK7PCigcj5_XRODXlgVAx2mQRG8hFfxetFzozI0U2kHpkC2Nr7AVnoFvaGG_9nXDwn3ATL5o5ApFSN1c3k8/s640/blogger-image--1377606071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9R2CwNMzu0G90eM952Z7c_ctNU3cXwUqcR2QbZ6YBtkAnY9vDt4QBmKGecK7PCigcj5_XRODXlgVAx2mQRG8hFfxetFzozI0U2kHpkC2Nr7AVnoFvaGG_9nXDwn3ATL5o5ApFSN1c3k8/s640/blogger-image--1377606071.jpg" /></a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">My son gobbled all, but 4, of the strawberries (I saved some for myself) and his entire waffle. Which he rarely does. Healthy goodness I could feel good about. Like most Moms, I beat myself up over every little thing I think I'm doing wrong. Today it was, that I didn't think I was feeding him enough healthy things to help him grown and develop properly. This was a good start to a great day! </span></div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-10200690450081635162016-05-25T17:34:00.001-04:002016-05-25T17:52:56.061-04:00The best Chocolate Chip Cookies made with Lentils<div dir="ltr" style="text-align: left;" trbidi="on">
Ok. Yes I said it! Lentils! Yes, these cookies are made with Lentils. I was watching the Cooking Channel, years ago, and saw a woman making these cookies. They looked so good. I didn't get around to trying them until this year. A friend of mine is opening her new Pastry shop, called Luv Berry, and she asked if I could help her find a chocolate chip cookie recipe that doesn't use white flour or white sugar. I immediately searched for this recipe. <br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I modified, as I always do. Since I</span> have a trace wheat allergy, just to whole wheat, I used regular organic flour. I joke, sort of, that I can eat white bread because it use to be wheat, but has been processed so much that it doesn't affect my allergies. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">I also left out several ingredients because I don't like nuts or seeds in my cookies. </span></div>
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Here is my version of the recipe from Bal Arneson via the Cooking Channel website, a link to Bal's original recipe can be found at the bottom of the recipe.</div>
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<u>Quick note:</u> Let the Lentil's cool before adding the butter, I didn't and all the butter melted and I had butter and lentil soup. I ended up having to add more flour. It was a near disaster. </div>
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<b><u>Healthy Chocolate Chip Lentil Cookies (modified version)</u></b></div>
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1 Cup dry Lentils</div>
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2 Sticks unsalted butter</div>
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1 Cup brown sugar</div>
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1 Egg</div>
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1 Cup Organic Flour</div>
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1 Tsp Baking Soda</div>
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1 Tsp <a href="http://heypaw.blogspot.com/p/pure-vanilla-extract-2-3-vanilla-beans.html" target="_blank">pure vanilla extract</a></div>
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1 Cup regular dried Oats</div>
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1 Cup Chocolate Chips</div>
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1 Cup Raisins</div>
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1 Cup Sweetened dried Cranberries </div>
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Cook Lentils in boiling water for 35 minutes. Strain and smash with a fork. LET COOL.</div>
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Preheat oven to 375 degrees</div>
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Line a cookie sheet with parchment paper (or grease cookie sheet)</div>
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In a bowl, cream together the cooled lentils, butter, and brown sugar </div>
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Add the egg and blend well</div>
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Add the baking soda, flour and vanilla extract and blend</div>
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Stir in the chocolate chips, raisins and cranberries</div>
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Drop the cookies and flatten on the cookie sheet, by the spoonful</div>
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Bake for 13 to 18 minutes </div>
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Remove from oven and place on a baking rack to cool </div>
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Now, try to stop yourself from eating them all. I dare you! </div>
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For the original recipe go to: http://www.cookingchanneltv.com/recipes/bals-lentil-cookies.html</div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-23998826757920589082016-05-25T14:36:00.001-04:002016-05-25T17:56:31.414-04:00Introducing Essentially Purely™ and a recipe for making your own PureVanilla Extract.<div dir="ltr" style="text-align: left;" trbidi="on">
Thank you to all of my friends for the outpouring of support for my new venture! I started my new company, <a href="http://www.essentiallypurely.com/" target="_blank">Essentially Purely™</a>, with the intention of sharing the products God has blessed me to be able to create. They really work, they are fantastic and I am so fortunate to have so many wonderful friends, and family who are Customers, and to have added Customers who feel like friends.<br />
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I've been making making my own deodorant for years. I started my search for a natural deodorant about 16 years ago, after my Mom was diagnosed with breast cancer. The lump was caught in the very early stages and thanks be to God, she is 100% ok. After the surgery and the treatments, she was told not to use commercial deodorants. She was advised to find a natural deodorant that didn't contain aluminum or other harsh chemicals. That really triggered a "WHY?" Response in me. I have always been that person who needs to know why? When I found out how some of the chemicals in our deodorants can negatively affect our health, I was appalled. That is probably the root of why I have been so persistent in my search for natural/organic things for my family and myself. How can the FDA approve such things to be used, when they know what kinds of awful side effects they can cause. Serious problems, such as cancer!!!! It's not ok. A couple of examples:<br />
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Aluminum Chlorhydrate is found in most antiperspirants, it is used to close the pores. Doctors have found links to that and Alzheimer's disease as well as breast cancer and other illnesses. (Check out article: http://side-effects.owndoc.com/deodorants-and-antiperspirants-side-effects.php)</div>
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Triclosan is an endocrin blocker, it's found in deodorants, toothpaste, anti-bacterial soaps, soaps, shampoos, it's bad but it's FDA approved for you to rub on your body, and use in your mouth. Here is an excerpt from a great artical on the dangers of the ingredients in commercial deodorants. </div>
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<strong style="background-color: rgba(255 , 255 , 255 , 0); border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">"Triclosan</strong></h4>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Triclosan is an artificial antimicrobial chemical used to kill bacteria on the skin and other surfaces. Triclosan is a skin irritant and may cause contact dermatitis. Recent studies suggest this chemical may disrupt thyroid function and other critical hormone systems. The American Medical Association recommends that triclosan and other “antibacterial” products not be used in the home, as they may encourage bacterial resistance to antibiotics that can allow resistant strains to flourish." (</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">http://www.naturalcosmeticnews.com/toxic-products/dangerous-chemicals-in-deodorant-antiperspirant-a-detailed-review-of-the-chemicals-research-avoidance-tips/)</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">I could go on and on and on! Please take time to take ownership of your health and look up what the chemicals in the products, you use everyday, are capable of doing to your body. With that said, make sure when you find something natural/organic that you do your research on that. Everything that claims to be natural, may be labeled natural because the FDA says it was, at one point, from nature. For example, Artificial Vanilla Flavoring. How can that be labeled natural and have the word artificial in it? Here's an excerpt of an artical from Dr. Mercola (</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">http://articles.mercola.com/sites/articles/archive/2013/10/02/vanilla-flavored-processed-foods.aspx)</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">"</span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Anal secretions from beavers, which beavers use to mark their territory, smell, ironically, like vanilla. These secretions, called castoreum, may be used as vanilla flavoring in baked goods, pudding, chewing gum and more.</span><span style="background-color: rgba(255 , 255 , 255 , 0); border: 0px; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif; line-height: 0; margin: 0px; outline: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;"><a href="http://articles.mercola.com/sites/articles/archive/2013/10/02/vanilla-flavored-processed-foods.aspx#_edn1" name="_ednref1" style="cursor: pointer; margin: 0px; overflow-wrap: break-word; padding: 0px; text-decoration: none; vertical-align: baseline; word-wrap: break-word;">1</a></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Here's the rub … you certainly won't see 'beaver anal secretions' on your food labels, and you probably won't see 'castoreum' either. All that has to be listed is vanilla natural flavor, because, after all, beaver anal secretions are natural.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">It's clearly absurd that food manufacturers can describe secretions from beaver anal glands as natural vanilla flavor. This isn't a huge health issue, especially because beavers are not a bred animal, and the total consumption of castoreum is thought to be around just 250 pounds a year.<span style="border: 0px; line-height: 0; margin: 0px; outline: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;"><a href="http://articles.mercola.com/sites/articles/archive/2013/10/02/vanilla-flavored-processed-foods.aspx#_edn2" name="_ednref2" style="cursor: pointer; margin: 0px; overflow-wrap: break-word; padding: 0px; text-decoration: none; vertical-align: baseline; word-wrap: break-word;">2</a>" </span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; line-height: 0; margin: 0px; outline: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;">(Refer to the article link above to see the references used)</span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; line-height: 0; margin: 0px; outline: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;"><br /></span></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="border: 0px; line-height: 0; margin: 0px; outline: 0px; padding: 0px; position: relative; top: -0.5em; vertical-align: baseline;">So, this is an example of how deceptive the FDA approved ingredients can be. I don't think they use </span></span><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> Beavers Anal secretions that much anymore, since I'm sure they have found a slew of chemicals to mimic the taste. My question to YOU (yes you), why not make your own? I can tell you how. And you can use it over, over and over again. </span></div>
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<span style="-webkit-text-size-adjust: auto;"><u>Pure Vanilla Extract:</u></span></div>
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<span style="-webkit-text-size-adjust: auto;">2-3 Vanilla Beans (you can order them organic, or not, on the web)</span></div>
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<span style="-webkit-text-size-adjust: auto;">A clean, empty glass bottle with a lid</span></div>
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<span style="-webkit-text-size-adjust: auto;">a small bottle of vodka, rum, or any liquor that doesn't have a strong taste.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Slice the beans on a cutting board and drop into the bottle</span></div>
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<span style="-webkit-text-size-adjust: auto;">Pour in the vodka/rum/ To cover the beans. </span></div>
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<span style="-webkit-text-size-adjust: auto;">Seal tightly</span></div>
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<span style="-webkit-text-size-adjust: auto;">Place in a cool dark place for about 6 months</span></div>
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<span style="-webkit-text-size-adjust: auto;">After each use, refill and shake. Store in dark, cool place, like your cabinets. </span></div>
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<span style="-webkit-text-size-adjust: auto;">Bam. Pure Vanilla extract. </span></div>
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<span style="-webkit-text-size-adjust: auto;">Don't worry about the liquor, it gets burned off when you cook or bake with it. Doesn't add a liquor flavor if you chose one that doesn't really have a strong flavor. </span></div>
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<span style="-webkit-text-size-adjust: auto;">As you can see there are many reasons we should know and understand exactly what is in our beauty products, as well as, our food. I do a lot of research to find out what organic and truly natural products, can benefit us and be used in my deodorants and body care products. I try each of them on myself and then I have friends, who try to them as well. I hope you all enjoy my products as much as we do. I will be using this blog for both "Hey Paw™" recipes and for "Essentially Purely™" blog posts. </span></div>
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<span style="-webkit-text-size-adjust: auto;">Thanks ever so much for your support. Please visit www.EssentiallyPurely.com and give us a try. I'm sure you will be so happy you will keep coming back again and again!</span></div>
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<span style="-webkit-text-size-adjust: auto;">Remember! Take ownership of your health!</span></div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-71324289279492558712016-03-15T19:17:00.000-04:002016-03-15T19:17:31.660-04:00Tortilla Tuesday is here!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "verdana" , sans-serif;">Tortilla Tuesday is here!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Who doesn't like Tacos and Tortillas?! My family loves them. For those of you that follow me, you know I try to make healthy choices and avoid GMO and GE foods at all costs. Sometimes we make exceptions which leaves me guilt ridden because I fed my family pesticides. Ugh. Sounds so dramatic, however I have food allergies and have to take every ingredient in our food seriously. I understand how, even insignificant, ingredients can cause someone a problem. </span><br />
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<span style="font-family: "verdana" , sans-serif;"><span id="goog_1312597051"></span><span id="goog_1312597052"></span>For instance, I have a sensitivity to pomegranates, I ordered a popular protein shake made from real fruits and vegetables. One of the mid, to last ingredients, was pomegranate powder. I thought, "well, it's not a prime ingredient, I should be fine." </span><br />
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<span style="font-family: "verdana" , sans-serif;">I was wrong. I had energy and wasn't hungry for the first few days, but then I just started feeling bad. It's hard to explain, but mostly I just felt.... bad. I started feeling sick and grumpy and I couldn't concentrate. I felt heavy inside and couldn't get myself motivated to do anything but sit on the couch. I thought back to how my diet had changed, which led me to realize it was the shakes. It took a couple days to get all of it out of my system, but then I felt like myself again. It's funny how one small ingredient can cause so many problems. </span></div>
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<span style="font-family: "verdana" , sans-serif;">That said, I believe that if we are using the foods laden with GMO/GE ingredients, and <a href="http://www.healthychild.org/easy-steps/avoid-food-dyes-to-reduce-hyperactivity-and-adhd/" target="_blank">artificial colors</a> we are hurting our <a href="http://www.mdpi.com/1099-4300/15/4/1416" target="_blank">bodies, </a>not to mention the <a href="https://www.organicconsumers.org/essays/gmos-are-killing-bees-butterflies-birds-and" target="_blank">environment</a>. While I can't cut out all GMO's, mainly because our country does not require food distributors to disclose that information on the labels, I do try very hard to minimize our intake. (That's why it's important to buy Organic and <a href="http://www.nongmoproject.org/" target="_blank">Non-GMO</a> certified. Here's a link to the <a href="http://www.goodhousekeeping.com/food-recipes/healthy/news/g168/dirty-dozen-foods/?slide=14" target="_blank">GMO dirty dozen</a>.) </span></div>
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<span style="font-family: "verdana" , sans-serif;">All that said, we love taco's and tortilla's in our house. Every time I get a box of taco's or bag of tortilla's I read the long list of ingredients and cringe a bit inside. My friend Ana is from Chile and she makes tortilla's by hand, with 3 ingredients. Yes, THREE. I thought I'd give it a try. We gobbled them up, they were delicious. Hard, but good. So I modified my next batch and they were fantastic. Soft, delicious, and good all by themselves. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Here are a couple of tips:</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">Don't roll the tortilla's too thin or they will become brittle and hard. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Adding Organic <a href="http://www.realrawfood.com/sunflower-lecithin-health-benefits" target="_blank">Sunflower lecithin</a> helps them to be soft while adding nutrition and health benefits. </span></div>
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<span style="font-family: "verdana" , sans-serif;">To make a burrito, thin the batter with more water and then pour on the griddle. (I have not tried this yet, but Ana said it will work.)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><u><b><a href="https://www.blogger.com/blogger.g?blogID=3467538012663768084#editor/target=page;pageID=9128702502740558084;onPublishedMenu=pages;onClosedMenu=pages;postNum=0;src=pagename" target="_blank">Healthy Tortilla's at Home</a></b></u></span></div>
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<span style="font-family: "verdana" , sans-serif;">3 cups organic flour +more for rolling dough</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup hot water</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tablespoon Kosher salt</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 teaspoons Organic Sunflower Lecithin (optional)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Coconut oil (optional)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mix flour and lecithin in a bowl</span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat up griddle or skillet to about 350 degrees</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mix salt and water and stir until dissolved. (taste the water, if it's too salty, just add more water and next time cut back on the salt. The water needs to be salty though, it will flavor the tortilla's.)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Add salt water, a little at a time, to the flour and mix until it is no longer tacky or sticky</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Pinch off a golf ball size roll of dough</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Sprinkle flour on board and then roll out until about 1/3" thick (you may have to just experiment a bit to get it to the thickness you like. Too thin will be hard and brittle)</span></div>
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<span style="font-family: "verdana" , sans-serif;">You can put the tortilla directly onto the griddle as is, or add some coconut oil to give a nice golden color.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Flip when the tortilla starts to brown</span></div>
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<span style="font-family: "verdana" , sans-serif;">Place on a plate and cover with foil or a towel to hold in heat. I just place mine in the oven. </span></div>
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<span style="font-family: "verdana" , sans-serif;">These are really good. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Comment below and click to be added to receive e-mail notifications of my posts! </span></div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-13689875118028771542016-02-19T19:05:00.000-05:002016-02-19T19:26:25.528-05:00How about some Vanilla Cinnamon Chia Pudding or just plain Organic Chocolate?<div dir="ltr" style="text-align: left;" trbidi="on">
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How about some Vanilla Cinnamon Chia Pudding or just plain Organic Chocolate?</h2>
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With the weather being so cold, and plenty of snow to play in, sometimes Hot Chocolate becomes boring. How to mix it up and be healthy? Make home made pudding. This recipe is an adaptation of <a href="http://heypaw.blogspot.com/2011/04/delicious-easter-jello-with-home-made.html" target="_blank">Grandma's Jello Salad</a> recipe. Which, is one of my most popular recipes! Give it a try. Anyway, my son and I love Chocolate. I try to make healthy treats for us, and can't bring myself to use the boxed pudding mixes any longer. If I can't pronounce an ingredient, without a Chemistry dictionary, then I probably shouldn't be eating it. Thus this recipe was born. I made a vanilla pudding for <a href="http://heypaw.blogspot.com/2012/10/rice-pudding-with-homemade-pudding.html" target="_blank">Rice Pudding</a> and raisins. It was very good. So why not make chocolate? I used Organic Cacao powder, it's a superfood! </div>
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This picture shows how silky smooth the pudding is. In fact, my son liked it so much he keeps asking for it. When making my second batch, I messed up the flour and sugar measurements. Not to worry, the result was a super thick pudding, so I just added milk to thin it out. Worked great. So, don't freak if the pudding looks super thick, just add more milk. Don't forget you can also use 2% or skim milk for this. We were snowed in and this was the only milk I had. I don't usually use this brand, but when a snow storm is on the way, you sometimes have to take what Organic milk you can get. </div>
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When I was enjoying this delicious dessert I thought about my friend whose son has a lot of food allergies, like me, and my other friend who is opening a restaurant and wants to use "healthy alternative" foods. </div>
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My friends son wouldn't be able to enjoy this pudding because of the milk and egg. So I sent her a message to ask what she used to substitute eggs. She told me Chia seeds or flax seeds. Ok, I had coconut milk and chia seeds. She was coming over today, so I put her to work. We created this new pudding recipe. I'm so happy with it! Her son loved the pudding. The consistency was a touch thinner, and it didn't set up as solidly as a pudding, but it was setting up better as it cooled. </div>
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<tr><td class="tr-caption" style="text-align: center;">Vanilla Cinnamon Chia Pudding</td></tr>
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1 cup of organic milk</div>
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1 organic egg beaten</div>
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2 Tablespoons of organic flour</div>
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3 Tablespoons of organic sugar</div>
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1/2 cup of Cacao powder</div>
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1 teaspoon vanilla extract (optional)</div>
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1 teaspoon organic ground cinnamon stick (optional)</div>
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In a sauce pan over medium heat, </div>
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pour 1 cup milk and beaten egg</div>
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vanilla and cinnamon (both are optional)</div>
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DO NOT LET IT BOIL!!!!!!! </div>
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Whisk frequently (you'll see it start to thicken)</div>
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Get the flour and sugar ready to whisk into the hot mixture. </div>
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Whisk as you put the flour in to avoid lumps. </div>
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I put my flour and sugar in a bowl, whisk with one hand and shake in with the other hand. </div>
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After you have incorporated the flour and sugar then whisk in the cacao powder.</div>
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If the mixture is too thick or you just prefer a thinner pudding, then whisk in more milk until it is the consistency you like. </div>
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After the cacao is mixed in thoroughly and there are no lumps the pudding is ready. </div>
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2 cans Coconut milk</div>
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1 Tablespoon of milled Organic Chia seeds (substitution for eggs)</div>
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4 Tablespoons of Organic Flour</div>
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4 Tablespoons of Organic Sugar</div>
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1 1/2 Teaspoons of Vanilla extract</div>
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1 Stick of Organic Cinnamon (ground well)</div>
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I put the cinnamon stick and the chia seeds in my vitamix and milled to a powder</div>
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Put the milled mixture in a measuring cup and add 1/2 can of coconut milk. This will allow the seeds to thicken. You may want to add the entire can if it looks like the seeds have thickened a lot. </div>
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Put the other can of coconut milk and the vanilla, in a sauce pan over low heat. </div>
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When it starts to steam add the chia seeds. DO NOT LET IT BOIL.</div>
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Whisk in the flour and sugar. </div>
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If the mixture is not as thick as you like, add some more flour, just be careful that you don't add too much. You don't want to taste the flour in the pudding. </div>
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You may want to add Cacao powder to this to make it chocolate. We couldn't because Junior is allergic to nuts, and the Cacao was packaged in a facility that also pacakages tree nuts. </div>
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This was very good! I was surprised to be honest. Pleasantly surprised. </div>
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If you like this recipe, please comment below and visit me again! </div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com3tag:blogger.com,1999:blog-3467538012663768084.post-13091734771131505602015-10-04T23:02:00.000-04:002018-06-03T16:58:16.545-04:00Beautiful and Festive Crabapple Preserves or Candied Crabapples<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: blue;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Crab apple Preserves</span></span></div>
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<span style="color: blue;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Candied Crab apples</span> </span></div>
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<tr><td style="text-align: justify;"><span style="text-align: left;"><span style="font-family: inherit;">My Mom always made everything a celebration. Our birthdays were not just a regular day. On our birthdays we didn't have to do any chores. Nothing! That by itself was a perfect day! First thing in the morning, I couldn't come downstairs until Mom or Dad called for me. </span></span></td></tr>
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<span style="text-align: left;"><span style="font-family: inherit; font-size: small;">Walking down the stairs, I couldn't help but smile knowing how special everything was going to be. As I stepped down each step I could see the lights had been dimmed, and I could smell my favorite breakfast, anything bacon! After the last step I would look up and see my family standing around a beautifully decorated table, arranged with flowers, a chocolate iced cake (my favorite) decorated beautifully, presents sitting on my plate and my family smiling and singing Happy Birthday to me. I can't tell you how much those memories mean to me. Like I said, my Mom always makes everything a celebration! Thankfully some of my Mom's creativity has rubbed off on me. My best friend, Angie, calls me Rosie Jr. I love it. </span></span></div>
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<span style="font-family: inherit;">Thanksgiving and Christmas were fantastic events, full of German customs mingled with American tradition. We had advent wreaths, sugar cookies with smiling icing faces, Gingerbread houses iced with white sugar and covered in candies. We wrote letters to Santa and awaited a visit from St. Nikolaus on Christmas eve while we remembered Jesus' birth at Christmas Eve service. With nervous anticipation we would come into the house, to see if St. Nikolaus left us sticks with coal, or brightly covered pieces of chocolate. We had to dress up in our best clothes for Thanksgiving and Christmas dinners. Mom laid out her best china, linens and festive tablecloths. Fresh pine fronds were cheerfully nestled among the silver serving dishes filled with steaming and home cooked foods. Perfectly cooked turkeys with crisp golden skin, ham covered in pineapples, cloves and bright red cherries. Gravy, stuffing, veggies, bread, casseroles, and salad laid out in abundance. Right beside the ham, served in it's own silver bowl were the candied crab apples, covered in a bright red syrup. In my mind I can still see those crab apples, served over a slice of ham. In the bowl they looked like Christmas tree decorations that should be sparkling on the tree, not shimmering at me under a spicy, sweet syrup. With each slice of ham or turkey, Mom would carefully ladle the festive apples and syrup over each one. Absolutely delicious.</span></div>
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<span style="font-family: inherit;">Last year I decided that I would find some crab apples and try my hand at making my childhood memory come to life again. I mentioned to a lady at church and she told me that she has a crab apple tree in her yard. She would check to see if they were still OK, then let me know. Next time I saw here she told me that her apples had turned bad, but her daughter also had a tree and she would check, but that would turn out to be a bust as well. It was too late in the season for the crab apples. I was very disappointed. I would just have to wait until next year. </span></div>
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<span style="font-family: inherit;">This summer, as I was walking around my neighborhood, I decided to go down a street I never walk on. As I made my way along I noticed a tree with cherries on it. As I neared the tree I realized they were crab apples!! I was so excited I couldn't believe my eyes! There they were, red, small round apples on a gorgeous green tree! Anyone who knows me, is shocked by what I did next, I marched right up to the front door of someone I don't know and knocked. My heart was pounding and I was thinking, what am I doing! No one answered. </span>Unbelievable! I got up the nerve to knock on a strangers door and no one is home. Great. I didn't think I'd ever get the nerve up again, but the memories flooded in and I</div>
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<span style="font-family: inherit;">knew what I had to do. The next day, I walked down that street again and knocked on the door. No one answered. This must be a cruel joke. As I was walking away a man with a dog came toward me, he asked if he could help me. I told him yes while proceeding to tell him I'd like to get some of the crab apples, but no one is home for me to ask permission. He looked at me in an almost disgusted way, mingled with surprise and asked, "what in the world do you want with those nasty old crab apples?" His mouth curled in distaste as he said it. I told him my reasons and he advised me that the couple that lived there would not have a problem with me collecting as many apples as I could carry. He explained that they despise the tree and are planning to chop it down. He then went on to invite me to harvest white and purple concord grapes from his backyard. He and his wife had planted grape vines along their fence line and there was an abundance of them. I thanked him heartily promising to bring him a sample to try, and finished my walk as quickly as I could in order to prepare for an afternoon of harvesting fruit from my neighbors yards! </span><br />
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<span style="font-family: inherit;">I called Mom to inquire about the recipe, she informed me it is from a very old Kerr Canning Cookbook, which she would type out and e-mail to me. I then took the boys to help me gather the crab apples and grapes. We got a lot of fruit! I wasn't sure what to do with the grapes but thought I'd make jelly. That's a story for another day though. I knew I needed canning jars and lids, even though I don't know how to can. I do know how to freeze, so I wasn't too concerned about preserving the crab apples. The recipe seemed easy, but I didn't believe it, no way it could be so easy. Let me tell you, it was easy. It didn't take a lot of time. I also added my own touches to the recipe. </span></div>
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<span style="font-family: inherit;">When I had cooked up the apples, they tasted just as I remembered and they were amazing!!! I was so happy with how they turned out. I took a jar for the the people who let me harvest the apples from their tree, a jar to the neighbor that let me harvest grapes and to a couple other people I told about and they all reacted negatively to the crab apples. I also put a couple in a baggie, so they could taste them and decide if they wanted to keep the canned jar for the Holidays, or give it back to me if they didn't like them. Everyone that tried them, loved them. I had to go get more crab apples and make another batch. I cleaned the tree of them. After the second batch, I shared a jar with my friend Kimberly and she loved them. I brought her a jar when we all met to eat lunch with two other families. Everyone at table tasted them, and loved them. The owner of the restaurant came over and tasted them and he wanted some too. I have found more crab apples, but they are green. I'm going to try them as well, but I am told they are a little more tart. I have also been told of another family with a red crab apple tree in their yard!!!! I'm so excited. </span></div>
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<span style="font-family: inherit;">The most labor intensive thing was cleaning the apples and sorting through them. I filled a sink with warm soapy water and poured some white vinegar in to kill any germs on the apples. I left them in the sink for a few minutes and then rinsed them really well. I then sorted through the crab apples taking out any with holes and placing them in a separate bowl to use later. After the apples were sorted and ready I moved on to the next step, cooking them. Here is the recipe for Crab Apple Preserves. I call them Candied Crab Apples, but the Kerr Recipe names them Crab Apple Preserves. </span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><u><a href="https://heypaw.blogspot.com/b/post-preview?token=wSEoyWMBAAA.ekhCGHt-CXSFNPVELM56DQphcKxVmjrciHINOU8FQpTdFxeU4cfFn2AqYRoLnhaL0KsidiAuWo6NUySzyYUJ6Q.LwEK3LsTIeUI1-X2xO2ysw&postId=7348791134686429490&type=PAGE" target="_blank">Crab Apple Preserves</a></u></span></div>
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<span style="color: blue; font-family: inherit; font-size: large;"><u>Inspired by Kerr Canning Recipe Book</u></span></div>
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<span style="font-family: inherit;">Select good sound apples, wash and remove the blossom end. Leave stems on and do not peel.</span></div>
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<u style="font-family: inherit;">Syrup:</u></div>
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<span style="font-family: inherit;">3 Cups Water</span></div>
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<span style="font-family: inherit;">6 Cups Organic Sugar</span></div>
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<span style="font-family: inherit;">2 Fresh Cinnamon Sticks</span></div>
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<span style="font-family: inherit;">1 Tsp cloves</span></div>
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<span style="font-family: inherit;">1 1/2 Tsp Red Hots Cinnamon candy</span></div>
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<span style="font-family: inherit;">Boil the syrup for 5 minutes</span></div>
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<span style="font-family: inherit;">Add the crab apples to the syrup and boil until they are tender and transparent (my crab apples didn't become transparent, but the skin did split a little. I took that as the indication they were done.)</span></div>
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<span style="font-family: inherit;">Work rapidly and Pack cooked apples into *sterilized canning jars, cover with boiling syrup and seal each jar as filled. </span></div>
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<span style="font-family: inherit;">Make sure to wipe the top rim of each jar, to make sure that there is nothing that will cause the seal to fail, before adding the lids. </span></div>
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<span style="font-family: inherit;"><u>Two options:</u></span><br />
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<span style="font-family: inherit;">1) Let the jars "heat seal". With this method the apples should be eaten within a few months of preparing. Making sure the jars are hot, as well as the lids, will help with this method. Also make sure you are filling the jars with the boiling liquid and apples. Fill to "neck" of jar and try not to leave too much air space. You can turn the jars upside down it you want, I left mine upright. As the contents cool, the lids contract and "pop" shut, sealing them. </span></div>
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<span style="font-family: inherit;">2) Place your filled jars on rack of large lidded canning kettle. The jars have to be a least 1/2 inch above the kettle bottom so water can circulate and the water has to be at least 1 inch about the top of the jars. Process in boiling water bath, at a rolling boil for 25 minutes. Use canning tongs to remove the jars from the canner, put them on several thicknesses of cloth to cool. </span></div>
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<span style="font-family: inherit;">You should hear the lids "pop" indicating they have sealed. </span></div>
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<span style="font-family: inherit;">*</span><u style="font-family: inherit;">Sterilizing Your jars:</u></div>
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<span style="font-family: inherit;">Wash them in hot soapy water, rinse and then boil them in clear water for at least 15 minutes. Turn upside down on a clean kitchen towel until ready to fill. (or you could wash them in the dish washer under sanitize) </span></div>
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<span style="font-family: inherit;">Important for canning. </span></div>
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<span style="font-family: inherit;">To keep the jars warm, you could place them in an oven set at the lowest heat setting. </span></div>
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<span style="font-family: inherit;">Scald the lids by placing them in a pan and pouring boiling water over them. Do NOT boil the lids, but keep them warm until you are ready to use. </span></div>
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<span style="color: #444444; font-family: inherit;"><u>NOTE:</u></span><span style="font-family: inherit;"> </span><i style="font-family: inherit;">Without the Red Hot Candies, The syrup was a brown color, and didn't look very good. That was a problem. Everyone that heard about my desire to find crab apples, asked the same question; "why on earth do you want those nasty crab apples?"</i></div>
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<span style="font-family: inherit;"><i>I didn't want to use the Red Hots because of the artificial color and I suspect they are made with High Fructose Corn syrup which means it's probably made with GMO corn. I try to stay away from anything that is GMO or GE. In this case, I really had three choices. </i></span></div>
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<li><span style="font-family: inherit;"><i>leave them out and have a muddy looking syrup no one would want to taste</i></span></li>
<li><span style="font-family: inherit;"><i>add food coloring and get a strong dose of red 40 (which has been shown to cause a lot of problems in kids and adults.)</i></span></li>
<li><span style="font-family: inherit;"><i>add the minimum amount of red hots, just to turn the syrup red and add more cinnamon flavor</i></span></li>
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<span style="font-family: inherit;"><i>I went with option number 3. Sometimes you just have to go with it. </i> </span></div>
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<span style="font-family: inherit;">The Kerr recipe only calls for the sugar, water and red hots. I added the cinnamon sticks and cloves. </span></div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com2tag:blogger.com,1999:blog-3467538012663768084.post-33806806355030684852015-10-02T00:00:00.000-04:002015-10-03T23:27:14.815-04:00I've been gone a while......<div dir="ltr" style="text-align: left;" trbidi="on">
I'm sure we can all relate, life took over. That's not a bad thing though. I had a bad experience with a website that stole my most popular recipe. They put it in a cook book and are selling it for their own profit. That really discouraged me. This website, "Just a Pinch" stated in their privacy that making cook books for profit from submitted recipes was against the website rules. As it should be. Later I get a notification that they have compiled a cook book with recipes posted on their website. They shared a link where I could purchase it. What!!! I contacted them, and basically the website rules don't apply to them. Not only did they publish my Grandmothers Jello Salad recipe in one cook book, they put it in 4. They are now profiting off of my Grandmother's very own recipe. It was so discouraging that I kind of stepped back. How disheartening, that a website that asks you to share recipes with others and specifically says not to complile a cookbook, would be so unscrupulous. Since then, my wonderful and sweet Grandma has passed on. She died this past January at the age of 90. I love her more than anything, and this has been very hard. If she taught me anything, she taught me to be tough. She would be upset with me if she knew I quit blogging because of some bad eggs. So, I'm planning a comeback. I don't know how some people can make a living by it, sure wish I could though. Until then, I will blog as much as I can. I have some really good recipes to share with everyone. I'm so happy with all the views, my blog has had. Thank you all for your support! In celebration of my return, I am going to re-post my most popular blog, you guessed it, "Grandma's Jello Salad". The repost will follow this short blog. Don't forget, you can use different flavor combinations of jello, fruit, and marshmallows. The cheese really does make it, please try it at least once. I may be making some tomorrow. Right now, I'm heading off to bed. Good night world! Hey Paw is back!<br />
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Up next.................a recipe for Crab Apples. That's right, Crab Apples!!! You won't believe how good these are! Coming in the next few days!!! See you then!</div>
Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-8886275543735224152015-10-01T23:40:00.000-04:002015-10-01T23:38:45.614-04:00Baked Butternut Squash with stewed apples, raisins, cranberries and molasses<div dir="ltr" style="text-align: left;" trbidi="on">
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<u>Baked Butternut Squash with stewed apples, raisins, cranberries and molasses</u></div>
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Many times I have gone into the grocery store to buy butternut and acorn squash. Almost every time, the cashier has no idea what I am purchasing. When I tell them what it is, they look confused and some will ask me what do I do with it? When I have my friends over for dinner and serve them their own acorn squash filled with stewed fruit, they are amazed. It's so pretty, and the taste is incredible. Most people think of squash, as a vegetable that you boil or bread and fry, not one that you bake. I tried a recipe that called for peeling the butternut squash, cutting it into pieces then boiling it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEJiccaaASJkf5uLSFrU-NNKGp0qO7m2AHOi46RvcONLRw40w4wMgTh2KD0crSr2WsWFQHuX7YQVc8sghPhdqo8i_fWaaKY8z-WaFUlfUHJ4CyPdaM-8xu_FOvNchL6k0AWvUHUCaEuQ/s1600/butternut+squash+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEJiccaaASJkf5uLSFrU-NNKGp0qO7m2AHOi46RvcONLRw40w4wMgTh2KD0crSr2WsWFQHuX7YQVc8sghPhdqo8i_fWaaKY8z-WaFUlfUHJ4CyPdaM-8xu_FOvNchL6k0AWvUHUCaEuQ/s320/butternut+squash+4.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FqtZxdAO8g8KxFlMqZaCYNLQ_BOC7XpS2x55XI0ndhLazIgj2QlxUm2HUjcWbWrRQJUGIBdV3Dne3-xvGtGGB2YkSBizoaL22hnIKEO_0XoxYi3BDXgrq-P569-qnLbKc5R0xW5pf5Q/s1600/butternut+squash+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3FqtZxdAO8g8KxFlMqZaCYNLQ_BOC7XpS2x55XI0ndhLazIgj2QlxUm2HUjcWbWrRQJUGIBdV3Dne3-xvGtGGB2YkSBizoaL22hnIKEO_0XoxYi3BDXgrq-P569-qnLbKc5R0xW5pf5Q/s320/butternut+squash+3.jpg" width="320" /></a></div>
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That took so much time, it was not fun. I spent more time trying to peel that hard skinned squash than I did preparing the turkey. I will never do that again. What a pain! <br />
Acorn squash are smaller with a lovely dark green color. Check out my post for <a href="http://heypaw.blogspot.com/2009/02/balsamic-maple-glazed-pork-chops-acorn.html" target="_blank">Balsamic Maple Glazed Pork Chops and Acorn Squash</a>, for a great dinner recipe with a lovely picture of an acorn squash ready for the oven. The picture is from another blogger, and a link to her recipe is also included. I can't take credit for that great picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPYhgnF34A9IOTk5ovs8lWbc8jkAwYISslcqPMH7xq3uG5rGXVb0wmm7JkgpyNmoROb4LNb20uex-vj9bnliuSX-Nql_zylLhLbKcd7scfPRXMpN-NTgLFyaVaclFNLrf2Ee1ihC4Zu4/s1600/butternut+squash+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPYhgnF34A9IOTk5ovs8lWbc8jkAwYISslcqPMH7xq3uG5rGXVb0wmm7JkgpyNmoROb4LNb20uex-vj9bnliuSX-Nql_zylLhLbKcd7scfPRXMpN-NTgLFyaVaclFNLrf2Ee1ihC4Zu4/s320/butternut+squash+2.jpg" width="320" /></a>Butternut squash are long and light tan in color. I'm not sure I can describe their taste. Maybe somewhere between a pumpkin and a sweet potato? They are not too sweet, nor too bitter. They have a lovely flavor, that is enhanced by adding butter and stewed fruit. Butternut squash can be the entire meal, or a lovely addition to a meal. It's definitely a great "wow" dish. One butternut squash can serve 4 people. With an acorn squash, I serve one person a half of an acorn squash filled with the fruit. Like a bowl. The Butternut squash is bigger, and a little awkward. I generally put the butter in the squash, stir it up, then add the fruit on top. Instead of putting a enormous butternut squash on each persons plate, we dish it out with a serving spoon. It still looks nice on the serving platter, then it's gone. All of it usually. </div>
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<u>Baked Butternut Squash with stewed apples, raisins, cranberries and molasses:</u></div>
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Butternut Squash</div>
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Butter or Coconut Oil</div>
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Cinnamon</div>
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Apples</div>
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Raisins</div>
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Cranberry's</div>
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Molasses</div>
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Orange Juice</div>
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Nutmeg</div>
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Preheat oven to 350 degrees</div>
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Wash the Butternut squash (to stop the spread of any germs that may be on the skin, when slicing through with the knife)</div>
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Place the tip of a sharp kitchen knife into the side of the butternut squash. Place gentle pressure on the knife and slice toward the end of the squash. Once you have a nice sized slit, slide the knife deeper and cut the squash in half. Generally, once the initial opening is made, the squash will kind of "crack" open as you force the knife through it. It's not hard to cut at all. </div>
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Scoop out the seeds and discard</div>
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Place each half, flat side down, on an edged baking sheet and add water. Don't leave out this step. ADD WATER! This keeps the edges from burning, and keeps the squash from drying out. Just enough to cover the bottom of the sheet. </div>
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Place in the preheated oven and allow to bake for 45 minutes. </div>
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The squash are cooked through when you can make an easy "dent" in the skin by lightly pushing on it. If it doesn't give easily, and make a small dent, then let bake a little bit longer. </div>
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When the butternut squash are baked through and soft, pull out of the oven, and add butter to taste. The squash should be easy to stir with a spoon to incorporate the butter. Drizzle on some molasses or brown sugar to sweeten it up. It really does add a nice layer of flavor!</div>
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<u style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Stewed Apples:</u><br />
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<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1 1/2 tablespoons butter</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1 Red delicious apple</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Some sort of fruit juice</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Orange Juice</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Dried Raisins and cranberries</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1/4 teaspoon Cinnamon (to taste)</span><br />
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<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Heat a small saucepan on medium low and add the butter</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Wash the apple, then slice into bite size pieces, add to the butter. I leave the skins on, that's where all the nutrients are, and they become soft during the cooking process</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Stir it around and let the apples cook a little in the butter</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Don't let the butter turn brown!</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Add the cinnamon</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">I use whatever juice is in the fridge, tonight it was actually fruit punch. I just pour in enough to cover the apples half way up, and then add a splash of Orange Juice. It add's a surprise taste that is lovely.</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Add the raisins and cranberries and put the lid on let simmer for 10 minutes or until the apples are soft.</span><br />
<span style="background-color: #f7bf9a; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Scoop the stewed apples into the prepared Butternut Squash</span></div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-14389535523487205302013-04-03T19:55:00.000-04:002013-04-03T19:55:52.157-04:00Simple and delicious Home made Cream Puffs with Blueberry Whipped cream<div dir="ltr" style="text-align: left;" trbidi="on">
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Simple and delicious Home made Cream Puffs with Blueberry Whi<span style="text-align: left;">pped cream</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4D-Z0OCWhu8-lvxYHuCkYSsgkHfzwGkm5cNjYX3PndQmpF_0RKIuVeUldKcGqs-QCiJbTtgAKmupIBhNetbnJIOymriGbYkLyk9Wqd_2ekGSuqFDRmtlXJUgHv2CrrOVNvRnQ02cI5F8/s1600/IMG_5795.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4D-Z0OCWhu8-lvxYHuCkYSsgkHfzwGkm5cNjYX3PndQmpF_0RKIuVeUldKcGqs-QCiJbTtgAKmupIBhNetbnJIOymriGbYkLyk9Wqd_2ekGSuqFDRmtlXJUgHv2CrrOVNvRnQ02cI5F8/s400/IMG_5795.JPG" width="300" /></a></div>
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<span style="text-align: left;">I can remember, as a kid, my mom making cream puffs for us. They were so light and fluffy, filled with delicious whipped cream. They were a real treat. Sometime Mom would make them into swan shapes. They were beautiful and delicious. I never dreamed I'd try to make them. I thought they would be too difficult for me to try. </span></div>
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<span style="text-align: left;">One day, last year, Mom and I were talking about birthdays. She told me that as a little girl living in Germany, her Mom and Uromi would make her cream puffs for her birthday. They would place them in a silver platter, filled with whipped cream and she could eat all she wanted, all day long. They would also present her with a bouquet of Daffodils. She said she loved feeling so special. That's where the idea was started. I thought I'd make sure Mom got daffodils and cream puffs for her March birthday. </span></div>
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<span style="text-align: left;">About a month before her birthday, hoping she had forgotten our conversation about her birthday as a child, I asked Mom to give me the recipe for the cream puffs. Without questioning me, she e-mailed it. I'm always nervous when I try a new recipe, I guess everyone is. I didn't want to ruin the ingredients, and I really wanted to make these for my Mom. The time dwindled down to a few days before her birthday. Since she doesn't live near me, I would have to UPS the package to her. It was time to "sink or swim". So, I got my ingredients and went to work. </span></div>
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I used a tip on the pastry bag, that was too small. You can see the dough on the left was piped using the small tip. I switched to a larger tip, and you can see example of those. The ones on the far right are the ones that looked the best. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FQ1CoDw9A7Ykb0KM7v8K3NcI-MMQdca_MjexEw4KtOjbVxwWNc_muja55cmYAM7KUIULyha4zBzNM-RcdkCMJwiH57Rx0W5kylSmM_ETnDpygepilJ0QfOr2yiWvIbPYC9_DQz9abo8/s1600/IMG_5787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FQ1CoDw9A7Ykb0KM7v8K3NcI-MMQdca_MjexEw4KtOjbVxwWNc_muja55cmYAM7KUIULyha4zBzNM-RcdkCMJwiH57Rx0W5kylSmM_ETnDpygepilJ0QfOr2yiWvIbPYC9_DQz9abo8/s320/IMG_5787.JPG" width="320" /></a></div>
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As you press the paste, through the pastry bag tip, it will automatically spiral around, just go with it. You can also see the water. That is the water, you'll see in the recipe, I sprinkled on top. I just dipped my fingers in water (wash them first, ha ha ha), then let them drip on top of the pastry. </div>
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Here are the tiny ones filled with blueberry whipped cream. They are delicious. So light, fuffy and full of flavor. My son asked me if I was going to mail those delicious muffins to Romi (that's what he calls her). Yes I am. Well, yes I did. I couldn't post this recipe until after Moms birthday. I didn't want to ruin the surprise. She said she felt like a little girl again! Success!!</div>
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Below is the recipe Mom sent me. I just copied and pasted it here. She used a term, Choux Paste. Since I have never seen it before, I did a search. It seems it is a light pastry dough that is used for many types of pastry, including eclairs. Yum!!</div>
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<u><b>Cream Puff Recipe:</b></u></div>
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Choux Paste <br />(about 2 ½ cups)<br /></div>
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<u>Ingredients:</u></div>
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<u><br /></u>1 cup all-purpose flour<br />1 cup water<br />1 stick unsalted butter, cut into small pieces<br />½ tsp. salt<br />4 large eggs, at room temperature (VERY important!)<br />1 large pastry bag</div>
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<br />One ½ inch plain decorator tip (I don’t know if a zip-lock bag with the edge cut off would work, it could, but you would have to re-inforce it with maybe masking tape. I think it would be worthwhile to invest in the decorator tip and a package of disposable decorator bags)<br /></div>
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<u>Method:</u><br />Combine in a large, heavy saucepan:</div>
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<br />1 cup water, the cut-up stick of unsalted butter and ½ tsp. salt.</div>
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<br />Bring the mixture to a full boil over medium heat.</div>
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<br />Add the flour all at once and stir vigorously with a wooden spoon. The mixture will look rough at first but it will become smooth, at which point you should stir faster. </div>
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When you see the mixture starting to coat the bottom of your saucepan, be watchful. </div>
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Take your pan off the stove and let cool for 5 minutes, stirring occasionally. </div>
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<br />Then, add one egg at a time, beating vigorously with a <u><b>wooden spoon</b></u> until totally incorporated and smooth; by the fourth egg will be shiny and if scooped up on the end of the spoon will stand erect. </div>
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<br />Position a rack in the lower third of the oven and preheat to 400 deg. F.</div>
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<br style="right: auto;" />Scoop the paste into a pastry bag fitted with a ½-inch plain tip and onto an ungreased cookie sheet pipe 1-inch to 1-1/2 inch little mounds about one inch apart (they spread and rise up). </div>
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Before baking, ever so lightly sprinkle a few drops of water over the shapes for a light, airy texture.</div>
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<br />Bake for 10 minutes. Reduce the heat to 350 deg. And bake until golden brown and very firm to the touch, about 25 minutes longer. </div>
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Remove to a rack and let cool completely.</div>
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<u>Note:</u> I used salted butter and left out the 1/2 teaspoon of salt</div>
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<u>Fillings:</u><br />Slice in half (they will be hollow) and fill with your choice of:<br />1. Sweetened whipped cream<br />2. Whipped cream w/strawberries other berries of soft fruit mixed in<br />3. Puddings lightened with whipped cream<br />4. Ice cream</div>
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<b><u>How to make Blueberry Whipped Cream:</u></b></div>
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<u>Ingredients:</u></div>
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1 small carton of heavy whipping cream</div>
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sugar</div>
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1 cup frozen blueberry's</div>
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Put the blueberry's in a food processor and finely chop</div>
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Pour the carton of heavy whipping cream into a mixer bowl and turn on the mixer. Keep mixing until the cream starts to come together. It looks like clouds. I add sugar to taste, it seems the more sugar you add, the stiffer the whipping cream gets. Too much will make it too sweet though. Once it is at a nice stiff consistency, I added the frozen blueberry's and whipped some more. Once thoroughly combined, I put the whipped cream into a pastry bag with a round tip and filled up the cream puffs. </div>
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I also use the flavored whipped cream for my coffee as well. I learned this from my Mom. Instead of using creamer in our coffee, we just used the heavy whipping cream (unwhipped). If it was whipped, then we dropped huge dollops into our coffee. It's so good! </div>
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You can use anything to flavor the whipped cream, chopped strawberry's, caramel, chocolate syrup and so on. Be daring!</div>
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-14462705545103053872013-02-07T23:29:00.004-05:002013-02-07T23:32:32.511-05:00Caribbean style Jerk Pork Chops with Grilled apples and Fresh Strawberry shortcake<div dir="ltr" style="text-align: left;" trbidi="on">
<u>Caribbean style Jerk Pork Chops with Grilled Sugar Spice Apples and Fresh Strawberry shortcake</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGtVKt7Sn_W_B4BWrQj0VDgHxZXrFEedfr48quthtON4sxYGAIDVmjlKg42sNmiaBESvmGIixbJpvxj_U7vwwLz6Wjb27LTvHGHb4eIcR36hU8jYwJciGQBUMr9xFlCiyJQN7Prp_R-M/s1600/Grilled+Sugar+Spice+Apples+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGtVKt7Sn_W_B4BWrQj0VDgHxZXrFEedfr48quthtON4sxYGAIDVmjlKg42sNmiaBESvmGIixbJpvxj_U7vwwLz6Wjb27LTvHGHb4eIcR36hU8jYwJciGQBUMr9xFlCiyJQN7Prp_R-M/s320/Grilled+Sugar+Spice+Apples+2.JPG" width="307" /></a></div>
The only thing lacking at my house tonight? The steel drums singing with the roar of the ocean. It was a Caribbean style meal at our house, and it smelled so good! I adore the Caribbean, the food is delicious, the people are fantastic and fun is in the air. There is nothing like the sound of steel drums to make my spirit soar and my feet move. We've had a crazy winter and we're having an unseasonably warm day. To have the last two days be so nice, I had to break out a summer meal. <br />
My little boy and I picked two baskets of strawberries on Wednesday. We stopped at a "pick your own" farm. Neither of us had ever been to a "pick your own" farm, it was a lot of fun! We were both very proud of our baskets of strawberries. My little boy loves to make "the plan", so, the plan was to make a strawberry shortcake and strawberry milk when we got home. So far, there's been a lot of eating strawberries, along with the strawberry shortcake, but not so much the strawberry milk. Maybe tomorrow. <br />
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<u>Grilled Apples:</u><br />
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Wash and thickly slice two apples<br />
Brush with coconut oil<br />
Sprinkle cinnamon sugar on the apple slice<br />
Then place on grill until sugar is warm and bubbly<br />
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<u>Caribbean style Jerk Pork Chops:</u><br />
<u><br /></u>
4 thick sliced pork chops<br />
Spiced rum<br />
Jerk seasoning<br />
Salt and pepper<br />
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Let the chops marinate in the spiced rum for about 30 minutes then rub the jerk seasoning in<br />
Grill until done<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvE4uuS9Y8ixa1UkIbeABAh9wz9ol-RqunWtR_hiCmMH7LMhCALRr9C7pie3tTg4Bbiz20ap9RazmrbitxNfWOcluZUCO5zH9fds7WmOtdobwO4Wv_jXhqF_2hG_fFbQS4XOKCUX-bwA/s1600/Grilling.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvE4uuS9Y8ixa1UkIbeABAh9wz9ol-RqunWtR_hiCmMH7LMhCALRr9C7pie3tTg4Bbiz20ap9RazmrbitxNfWOcluZUCO5zH9fds7WmOtdobwO4Wv_jXhqF_2hG_fFbQS4XOKCUX-bwA/s320/Grilling.JPG" width="320" /></a></div>
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<u>Strawberry Shortcake:</u><br />
<u><br /></u>
Strawberries<br />
Angel food cake<br />
Honey<br />
Dark Chocolate sauce<br />
Cinnamon<br />
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Slice the strawberries and place in a bowl<br />
Drizzle with honey, liberally<br />
Sprinkle with cinnamon and stir<br />
Let sit for a while at room temp so the juices mingle<br />
Break up some angel food cake<br />
Spoon strawberries over and drizzle with dark chocolate sauce<br />
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com1tag:blogger.com,1999:blog-3467538012663768084.post-21249312506850401802012-12-08T16:01:00.000-05:002012-12-14T14:24:56.120-05:00Cornstarch Salt Clay Christmas Ornaments<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioM3xJiKCuqdrGLwHMm8or3yv5pAnpV-kLHkO5ZuW8j8VoZJ-lyRHuS01A9NZ_UpxrrAX_JUpASSbn4pP6UJ9EuFI9IB1REER1ZkMIPlmZUCPr6QznNHqlqXaqT05Ph2cdJjIJU330OlY/s1600/IMG_3149.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioM3xJiKCuqdrGLwHMm8or3yv5pAnpV-kLHkO5ZuW8j8VoZJ-lyRHuS01A9NZ_UpxrrAX_JUpASSbn4pP6UJ9EuFI9IB1REER1ZkMIPlmZUCPr6QznNHqlqXaqT05Ph2cdJjIJU330OlY/s320/IMG_3149.JPG" width="245" /></a></div>
Cornstarch Salt Clay Christmas Ornaments<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUxwGSvtPtl5Q4YAw7da8YHgQNVf2wVHu-Qv3L4qsWullEjjzseTK3ejW6PDF1lIZMUUCPoFmrzw0B4XXFgV_wW_6MAgedUEZoibph_acOHnrcuAn8pSuzBQ8WKFGHkpS_3j_RN3rWVA/s1600/cornstarch+salt+dough.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUxwGSvtPtl5Q4YAw7da8YHgQNVf2wVHu-Qv3L4qsWullEjjzseTK3ejW6PDF1lIZMUUCPoFmrzw0B4XXFgV_wW_6MAgedUEZoibph_acOHnrcuAn8pSuzBQ8WKFGHkpS_3j_RN3rWVA/s1600/cornstarch+salt+dough.jpg" /></a>This is another project I have wanted to do with my son. I have such nice memories of creating ornaments with my family. Since I am addicted to Pinterest, I looked there first. I found a wonderful recipe that also uses cornstarch. I copied it down to use the next day. I even tagged a friend of mine, so she could see the recipe and how their creations were decorated. My friend Martha asked me for the recipe, so I tried to tag her on Pinterest, I now, can't find the recipe. I can find the pictures, but the link is to something unrelated. So I am going to give the recipe, but I can not give the credit to whom deserves it. To the right, is the picture, but no link to the author. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS4dMcW0ROegC2QZbcO0auuIUb6a_TW62BQvQX299o5kgcxLEXnbSj-CbOIr0Gc-4et93k7leHWW_Vv3Ujx8UaaEXfLi0bAYaC34wVreqyQwl_xzkSqh-uS9wOGGRXPB8Wl9DnW2X2Ys/s1600/IMG_3143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS4dMcW0ROegC2QZbcO0auuIUb6a_TW62BQvQX299o5kgcxLEXnbSj-CbOIr0Gc-4et93k7leHWW_Vv3Ujx8UaaEXfLi0bAYaC34wVreqyQwl_xzkSqh-uS9wOGGRXPB8Wl9DnW2X2Ys/s400/IMG_3143.JPG" width="400" /></a>When I was a kid, my mom fixed us some salt dough. I thought it was the coolest thing ever. I had so much fun making salt dough ornaments. In fact, the picture to the left are some of those ornaments. Notice the round ornament in the upper left, that was my contribution. </div>
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The next day I cooked up this recipe and it worked beautifully. The first batch of dough turned out kind of whitish, but the second batch yellowed. I don't know if this was because I used the same pot I used the first time, or if maybe I used too much salt? No matter, they baked up beautifully and we had a wonderful time making these ornaments. My friend, John, came over to help us make some very creative creations. He even made a pacman! My son wants to make some more, he really enjoyed himself. </div>
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<u>Cornstarch Salt Clay:</u></div>
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2/3 cup salt</div>
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1/3 cup baking soda</div>
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1/2 cup corn starch</div>
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<u>How to: </u></div>
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Mix salt and soda with 1/3 cup water and bring to boil</div>
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In a small bowl combine cornstarch and 1/4 cup water stir well (use a fork)</div>
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When the salt and soda reach boiling, remove from heat </div>
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Add the cornstarch mixture and stir vigorously for 1/2 minutes until a ball forms</div>
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Put ball of dough on wax paper to cool</div>
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Knead well once it's cool enough to handle. DO NOT STORE USE IMMEDIATELY</div>
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I didn't try it, but you could try adding food coloring to make colored creations. </div>
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I baked at 195 for 4 hours, 2 the night we made them, then left them in the heated oven overnight. The next morning, the tops were hard but the bottoms were not, so I turned them over and baked the for 2 more hours. </div>
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<u>Decorations:</u><br />
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Buttons<br />
Strings of beads<br />
Bedazzler crystals<br />
Screws<br />
Pipe Cleaners<br />
Any left over beads, buttons, Christmas lights, screws, nuts bolts and whatever your imagination comes up with. <br />
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We used the pipe cleaner as hangers for some of the ornaments. Press into dough before it dries<br />
Some of our buttons came off, so I "gorilla" glued them back on.<br />
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-22086533745078468262012-12-07T17:00:00.000-05:002013-01-18T00:04:20.837-05:00Authentic LEBKUCHEN, Gingerbread recipe from scratch. Wonderfully
simple.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeAE7yWroqCx0ycUGISEvcRJrwKlfa4Ztnc5nuyL4trpPhQg9pK8F2Bvw5WyOOBDIDE25dx5ShDwXUK1gKss9ROZCk5HWUJQIRmQbszl0tHCpzceKoApSkX1nWpyN4q0HpTWQz8miI7Y/s1600/DSC04106.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeAE7yWroqCx0ycUGISEvcRJrwKlfa4Ztnc5nuyL4trpPhQg9pK8F2Bvw5WyOOBDIDE25dx5ShDwXUK1gKss9ROZCk5HWUJQIRmQbszl0tHCpzceKoApSkX1nWpyN4q0HpTWQz8miI7Y/s320/DSC04106.JPG" width="320" /></a></div>Here we go, as promised, my Mom's recipe for home made gingerbread. Mom is German and in Germany, or Deutschland, gingerbread is called Lebkuchen. I found a recipe for Lebkuchen in an cook book called, "My Favorite Cookies from the old Country." They called for allowing the dough to sit in a covered bowl for 10 days before using it. That's more time than I'm willing to wait for cookies, I'd just head right back to the store and get the refrigerated kind. Well, I really wanted to know an easy recipe for gingerbread, so I called Mom. As always, she came through with flying colors. I believe I will make some homemade gingerbread cookies this week. Let me know how yours turn out, ok? (P.S. The picture is not one of Mom's gingerbread houses, it's one we did with the baby a couple years ago.)<br />
A little note on the cookbook I was reading, they did suggest to leave the cookies out over night to harden and then bake them. Of course, cover them up first. I'm not sure why, but it was an interesting step to take. Well, if you've waited 10 days to make cookies, what's one more night? Ahhh, but there's nothing better than a house filled with the warm scents of freshly made, freshly baked and decorated, Lebkuchen cookies. <br />
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Note: I didn't have dark corn syrup, so I used molasses. Delicious!<br />
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<br />
LEBKUCHEN (Gingerbread)<br />
<br />
<br />
½ cup unsalted butter<br />
½ cup firmly packed dark brown sugar<br />
1/3 cup dark corn syrup <br />
1 egg<br />
2 ½ cups flour<br />
1 tsp. baking soda<br />
2 tsp. ground cinnamon<br />
½ tsp. ground cloves<br />
2 tsp. ground ginger<br />
¼ tsp. salt<br />
<br />
<br />
<br />
Combine butter and brown sugar in a large bowl; beat until well blended. Add corn syrup and egg; beat until smooth. Combine remaining ingredients in another bowl; stir to mix well then add to butter mixture, a third at a time, mixing after each addition until smooth. Divide dough into thirds; wrap each third in foil and chill at least one hour to make rolling easier. On a well-floured surface roll out one-third of the dough to 1/8-inch thickness, cut out cookie shapes, placing them on ungreased baking sheets, 1 inch apart. Bake at 400 deg. F, for 8 minutes or until lightly browned; remove from baking sheet at once onto a cooling rack. While still warm brush with LEMON GLAZE.<br />
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LEMON GLAZE: In a small bowl 2 cups confectionery sugar add 1 Tbsp. freshly squeezed lemon juice, stirring with a fork to combine. If too thick add a little at a time more lemon juice until glaze is of spreading consistency. Immediately decorate with sprinkles etc. (I use this same dough and glaze to make gingerbread houses)</div>Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com9tag:blogger.com,1999:blog-3467538012663768084.post-36131059298379419572012-12-06T20:23:00.000-05:002012-12-06T20:23:05.119-05:00Christmas Rudolph the Red Nosed Reindeer Craft with Cinnamon Broom. <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Christmas Reindeer Craft with Cinnamon Broom. </span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JxuR-UUCx4YU7L3HA9FXZEtNYKayk-28Mue2xUSJuUy8Y6bBRRw2NTWlCG09SKVWHZKCMB65rf5yDVQZdziodDLN1ieFP1mdNv1jMerijWFEfV_eIXPdo9-w0Ur34x2tfSlw6ysGnrA/s1600/2012-12-05+14.03.25.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JxuR-UUCx4YU7L3HA9FXZEtNYKayk-28Mue2xUSJuUy8Y6bBRRw2NTWlCG09SKVWHZKCMB65rf5yDVQZdziodDLN1ieFP1mdNv1jMerijWFEfV_eIXPdo9-w0Ur34x2tfSlw6ysGnrA/s400/2012-12-05+14.03.25.jpg" width="300" /></a> I don't usually post crafts, but this is one I've wanted to do for years. After I got out of college, I moved to the beach. I didn't care for living on the beach during Christmas, because there is no snow. After growing up in the mountains, I usually had a white Christmas. To combat my homesickness, I decided to go to festivals and craft shows. I thought that would put me in the Christmas spirit. One stop was at an assisted living facility that had a craft and bake sale. I found a Reindeer Broom, and had to have it. It became a treasured Christmas decoration for years. Then it disappeared. Every year, I would see a cinnamon broom and think, "I can make a reindeer broom." I never did. I've actually had these brooms for a couple of years, just waiting on me to turn them into Rudolph the Reindeer, or more appropriately, Rudolph the red nosed broom-deer.<br />
I purchased everything I needed to make the broom-deer, but never got around to it. I even had the googly eyes, but had misplaced them, so I purchased another pack. <br />
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Then, misplaced them as well. A couple of nights ago, my son and I went to the craft store and I told him we needed googly eyes. He reminded me that we had two packs, and if I wouldn't lose them, I wouldn't have to buy new ones. Smarty pants. I purchased the third pack of googly eyes, thinking I should actually buy two packs instead of just one. That way, I could throw one pack in the trash, and then I'd always know where it was. <grin></grin><br />
I didn't want to lose any more googly eyes, so the brooms were brought out and I went to work. <br />
It was a lot of fun, and not that hard. <br />
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I think they are really cute, and the craft was not very time consuming. That's good, because I don't like to spend all day on a tedious craft, or anything for that matter. Oh, and I found the other two missing packs of googly eyes. Well, at least I won't have to buy anymore for a long, long, long, time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2l84rKR4EndfW_GtXN4VlmrgRl0DHjPjieYS1BdAF33tkAbVOjZRI221DpKJrF5cJOrVN7rZD9OyF9t1N4pWDq61-g6F6aAGMOEI1RaKwtNqyqXkCpEC44aW2uGPF2qPHIhyk53y1kao/s1600/IMG_3145.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2l84rKR4EndfW_GtXN4VlmrgRl0DHjPjieYS1BdAF33tkAbVOjZRI221DpKJrF5cJOrVN7rZD9OyF9t1N4pWDq61-g6F6aAGMOEI1RaKwtNqyqXkCpEC44aW2uGPF2qPHIhyk53y1kao/s320/IMG_3145.JPG" width="240" /></a><br />
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Materials you'll need for:<br />
Rudolph the Red nosed Reindeer Broom-deer:<br />
<br />
Cinnamon brooms<br />
Pipe Cleaners<br />
Red pom pom balls<br />
Large googly eyes<br />
Large jingle bells<br />
String of small, colored jingle bells<br />
Floral wire<br />
Scissors<br />
Glue<br />
<br />
Split the brooms in half and tie each side with a pipe cleaner. Attach a pine bough, or bells or pom poms to the pipe cleaner.<br />
Glue on the googly eyes and the red nose<br />
Take floral wire and cut to length, then put a pine bough at the base of the head and decorate with bells, pine boughs, or whatever you would like to make him look festive. <br />
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Wrap a length of floral wire around the base, under the pine bough, to make a hanger. Twist it tight, then make a loop with the remaining length, to hang on a door or wall. <br />
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-22564830275138600072012-10-11T23:03:00.000-04:002012-10-11T23:32:18.251-04:00Balsamic Maple glazed Pork chops, Acorn squash with stewed apples and steamed broccoli<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://dinewithadarling.com/tag/splenda/" target="_blank">Pic from "Dine with a Darling"</a></td></tr>
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Hey Paw! What's for supper? <br />
<u>Balsamic Maple glazed boneless Pork chops, Acorn squash with stewed apples, raisins and dried cranberries with steamed broccoli.</u><br />
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We love Acorn squash in this house. I'm surprised that so many people don't know what an Acorn squash is! My Mom always made this for us growing up. I use to prepare just one Acorn squash, (one makes two servings). I would "share" mine with my son, well, he likes it so much that I was hardly getting any! So now, I make 2 Acorn squash so we all have enough and there is some left over. Same goes for the broccoli, I have to make sure we all have our own and there is some left over. Hard to believe that my little guy loves broccoli, but he does. He also loves fruits and vegetables, probably because that's really all he knows. When he started on baby food, I tasted some labeled "peaches". Well, it didn't taste like any kind of peach I've ever had! So, from then on, I steamed fresh veggies and fruits for him and pureed them. As for the pork chops, I decided to try something new. I hope you all like it, we did. Let's get started...<br />
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<u>Pork Chops:</u><br />
<br />
3 thick cut boneless pork chops<br />
1 cup maple syrup<br />
2-3 tablespoons Balsamic vinegar<br />
1 teaspoon of Caribbean jerk seasoning<br />
1/4 teaspoon of dried pepper flakes<br />
salt and pepper<br />
<br />
Heat oven to 350<br />
Place chops in a baking pan<br />
Salt and pepper them to your taste<br />
Mix the rest of the ingredients together and pour over the chops<br />
Let sit for a little bit while you prepare the Acorn Squash<br />
Put the chops and the Acorn squash in the oven at the same time<br />
Bake for 45 minutes turning the chops over 1/2 way through the baking process<br />
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<u>Acorn Squash:</u><br />
<br />
Foil lined cookie sheet<br />
Butter<br />
Brown Sugar<br />
<br />
Cut the acorn squash in 1/2 and scoop the seeds out<br />
Place, upside down, on the foil lined baking sheet<br />
Place in the oven along with the Pork Chops<br />
Bake for 45 minutes turning the chops over 1/2 way through the baking process<br />
<br />
The way to test the Acorn squash to see if they are done, is simply push the skin with your finger. If you're able to easily make an indention, they're done. If not, then allow to bake a little while longer until you are able to make an indention with your finger.<br />
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After you pull the squash from the oven, carefully turn them over using an oven mit, or something to keep from burning your fingers. Add butter to your taste and brown sugar, take a spoon and scrape the squash from the shell and stir into the butter and brown sugar. Try not to destroy the shell, as it makes such a pretty presentation on the plate, this green "boat" filled with sweet yumminess!<br />
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<u>Stewed Apples:</u><br />
<br />
1 1/2 tablespoons butter<br />
1 Red delicious apple<br />
Some sort of fruit juice<br />
Orange Juice<br />
Dried Raisins and cranberries<br />
1/4 teaspoon Cinnamon (to taste)<br />
<br />
Heat a small saucepan on medium low and add the butter<br />
Wash the apple, then slice into bite size pieces, add to the butter. I leave the skins on, that's where all the nutrients are, and they become soft during the cooking process<br />
Stir it around and let the apples cook a little in the butter<br />
Don't let the butter turn brown!<br />
Add the cinnamon<br />
I use whatever juice is in the fridge, tonight it was actually fruit punch. I just pour in enough to cover the apples half way up, and then add a splash of Orange Juice. It add's a surprise taste that is lovely.<br />
Add the raisins and cranberries and put the lid on let simmer for 10 minutes or until the apples are soft.<br />
Scoop the stewed apples into the prepared Acorn Squash and enjoy!<br />
<br />
<u>Steamed Broccoli:</u><br />
<br />
1 bag frozen Broccoli<br />
3 tablespoons butter<br />
salt & pepper<br />
water<br />
<br />
I don't own a steamer, I don't have enough room in my little kitchen for lots of gadgets. I've learned to make due with what I have and this is my version of steamed broccoli. I put just enough water to coat the bottom of a sauce pan, then I pour the frozen broccoli in with the water. I salt and pepper and add the butter, then put the lid on. Turn the stove onto medium heat and once a little steam starts to escape the lid, I turn it off and let it sit on the eye until it's time to serve. <br />
<br />
There we go, that's what's for supper! Hope you like it, we sure did. In fact, after all my careful planning, my little boy still needed more broccoli. Well, guess that's one way for me to loose weight, right? ha ha ha. Good Night!<br />
<br />
<span style="font-size: x-small;">For other great acorn squash recipes: </span><a href="http://dinewithadarling.com/tag/splenda/">http://dinewithadarling.com/tag/splenda/</a></div>
Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-61967544934878712192012-10-10T00:02:00.001-04:002012-10-11T20:56:44.308-04:00Potato Carrot Soup slow cooked in the crock pot<div dir="ltr" style="text-align: left;" trbidi="on">
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Potato Carrot Soup slow cooked in the Crock Pot<br />
<br />
I happen to adore potato soup. I sit and dream about it, a lot. I've even made it a couple of times. The last time I made it was about 15 years ago. The experience was so horrible, I've never tried it again. <br />
<br />
When I lived in the beautiful state of South Carolina, the winters weren't very wintry. They were more. Cold with some wind, sprinkled with cold sprinkled with a few warm days. My opinion is this, if it's winter, then I want snow. If it's winter, and there is never any snow, it's time to move. I did move, but not because of the soup.<br />
I remembered making a batch of potato soup while I lived in Virginia. It turned out very well. Despite not having the recipe, I decided to give it a try in SC. I imagined coming home from work to the smell of potato soup, of having a big bowl of it while curled up in front of the TV. Dreaming of snow. <br />
The next morning before work, I cut up the potatoes, veggies, added seasoning and the cream. Set the slow cooker on low, walked out excited for the evening to come. When I came home from work, I went straight to the crock pot for a peek. I opened the lid, and. Shut the lid. Unplugged the crock pot. Placed it outside on the steps. Got into the car, and went to a fast food restaurant. Crushed.<br />
Why? I found out later, that you don't add the cream/milk at the beginning of the cooking process or it will.......anyone.........curdle. Yes, curdle. As in sour milk. Disgusting. But wait, that's not the end of the story. <br />
When I came home, I decided to deal with the soup later. I was not only tired, but disappointed as well, and the soup was already bad so it wouldn't hurt it to wait. The problem is, my room mate saw the crock pot on the steps and moved it. Why? Anyone's guess. Out of sight, out of mind. Several days later I remembered the crock pot. If you can imagine, already curdled milk, potatoes, and some SC heat..... the smell of a rotting elephant would have been a welcome breeze to the stench that "soup" put off. Gingerly taking the pot, lest any of that horrible stuff dripped on me, I dumped it into the wood pile at the back of the property. I hosed out the crock pot, scrubbed, hosed, scrubbed, hosed and finally brought it inside to put into the dishwasher for two or three cycles. Just in case. Thankfully the ordeal was over, the next day was Saturday. I'd just enjoy the unseasonably warm winter weather. <br />
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The next morning, I got my cup of coffee, a good book, my comfy clothes, and took my seat in the rocking chair on the front porch to enjoy my day. <br />
During this time in SC, I had adopted a pit bull, named Mumblie Peg. He got this name because he couldn't bark and he was missing part of his back foot. The, person, who owned him before I got him, fought him in the pits. Despite being scarred all over, missing part of his back foot and only having the ability to "mumble" when he barked, he was one of the greatest dogs I have ever owned. He knew exactly how to "work" his nubby foot. He was, what I call, a watch dog.<br />
Imagine you were a thief who had just broken into my house: Mumblie would watch you take everything out of the house, make no move to stop you, make no sound, until.....food appeared. Then he would watch you melt, as he tucked that stumpy leg under him and limp toward you. Head lowered, tail wagging, then thump down on his behind so you could feed him, pet him and so on. As you can see from the picture, Mumblie was not hungry.<br />
Quite the contrary, everyone in the neighborhood knew about our watch dog, and they fed him. Many a worker gave that dog their entire lunch, only to realize they'd been had (that's Southern for, tricked), when Mum saw me and came bounding over on all 3 legs and the stump. He was quite the character. This morning he came toward me, grinning, tail wagging. As he came closer, I noticed an odor. It grew, the closer he got. My first thought was, he'd gotten hurt and the wound was infected. No, that wasn't it. No the smell was of something rotting. Definitely something rotting, something big. We were near the river, alligators might have killed something...no, he wouldn't go down there. By now, he's nearly on the porch and I was gagging because of the horrific stench this dog was putting off. I ran inside. I discussed this turn of events with my room mate. We decided to look around the property to see if there was anything that would explain the smell the dog was emitting.<br />
Upon leaving the house, I saw Mum heading for the woods. I followed him. He went straight for the wood pile. The same wood pile I had dumped the offending soup into. I held my nose, went in for a look, and there was no sign of the soup. Anywhere. Not a scrap, drop, drip, nothing. Mum had eaten the soup. Mum smelled like the soup. My days of making potato soup were over. Mum's days of me petting him were over until the smell that permeated his body was gone. Poor guy. <br />
15 years later, I've worked up the nerve to try again. Man am I glad! A girl I worked with had given me her recipe for crock pot potato soup, after I relayed the story to her. Once we stopped laughing, she wrote it down for me. That was 12 years ago. No one can say I'm a coward, well, a chicken, but not a coward. <br />
<br />
Sunday I cut up the veggies, put in the seasoning, turned the crock pot on low and left it all day long. The smell was fantastic, mouth watering, everything I hoped for. That evening, when it was time to finish the recipe, I couldn't. I was scared it would be bad, and all that food would be wasted. So, I waited, on what I don't know, but I waited. Monday came along, time to do it. In for a penny, in for a pound. Let's just say, it was delicious. I put too many carrots in it, so it wasn't exactly potato soup. What can I say, I guess potato soup is not my strong point! None-the-less, it was delicious. <br />
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<u>Potato Carrot Soup:</u><br />
<br />
2 qts water (or enough to cover veggies) use chicken stock if you like<br />
7 large red potatoes<br />
1 small bag pre-cut carrots<br />
1 large red onion<br />
4 stalks celery<br />
salt<br />
pepper<br />
2 tablespoons flour<br />
2 tablespoons butter<br />
2% milk<br />
<br />
Cut the veggies up<br />
Place in crock pot<br />
cover with water, add seasoning<br />
cook on low until the potatoes and carrots are fork tender<br />
<br />
Pour out the water, reserve some of it<br />
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In a skillet melt butter, add flour and brown, gently over medium heat<br />
add some of the reserved liquid until thick and bubbly<br />
add the milk stirring constantly until you achieve a creamy consistency<br />
remove from heat<br />
<br />
Take a potato masher and mash the veggies in the crock pot<br />
Add the thickened soup in with the veggies<br />
Stir, serve immediately. Or.....<br />
<br />
Fry up some bacon to sprinkle on top, with cheese, scallions, chives.......<br />
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Serve with crusty bread and some sweet tea. OoooooWeeee that's some good stuff!<br />
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-68654896982820648802012-10-07T20:07:00.000-04:002012-10-11T20:58:32.029-04:00Rice Pudding with homemade pudding, raisins and cinnamon<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #351c75;"><u>Rice Pudding with homemade pudding, raisins and cinnamon</u></span></b></div>
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<span style="color: #351c75;"><b>Looks like Fall is here, and I'll have more time to post yummy recipes. Might as well come out of the gate with a winner. I have been battling Bronchitis for the last 3 weeks. Finally went to the Doctor last Sunday where they loaded me up on medication that makes you feel worse, before it makes you feel better. Since then, I was unable to sleep, or eat. As I felt better, I wanted to eat, but everything hurt my stomach. Tired of chicken noodle soup and crackers, I started combing the cabinets. I ate a handful of raisins as I rummaged. Those were pretty good, but a bunch of those on a hurt stomach was not going to be a good idea. Put the box back. I found a bag of rice, made a mental note to cook some up for dinner the next day. Then, WALAAAA, it hit me. Mom used to make me rice pudding when I couldn't eat anything else. I went on a hunt for a box of pudding mix, or a bag of the German pudding mix. Nothing. Then I remembered my <a href="http://heypaw.blogspot.com/2011/04/delicious-easter-jello-with-home-made.html" target="_blank">Grandma's Jello Salad</a> recipe. Hold on, I know I said jello, but if you haven't tried this recipe you need to. Grandma made a jello salad, then topped it with homemade pudding. Since I always have eggs, milk, flour and sugar in the house, I knew this was the deal. I fixed it, it was so good I nearly ate all of it. It did make a bunch, so I couldn't eat it all. I finished it off the next day. </b></span><br />
<span style="color: #351c75;"><b>Things to remember. The rice will absorb the pudding, so it's best to double the pudding recipe if you are going to let it sit over night. That way, it will still be creamy the next day. </b></span><br />
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<span style="color: #351c75;"><b><u>Rice Pudding with homemade pudding, raisins and cinnamon:</u></b></span><br />
<span style="color: #351c75;"><b><u><br /></u></b></span>
<span style="color: #351c75;"><b>Cook rice according to package instructions. </b></span><br />
<span style="color: #351c75;"><b>I used Sushi Rice, product of USA. 1 1/2 cups rice to 2 cups water</b></span><br />
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>After the rice is cooked and fluffed prepare the pudding. </b></span><br />
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>1 cup of 2% organic milk</b></span><br />
<span style="color: #351c75;"><b>1 egg, beaten</b></span><br />
<span style="color: #351c75;"><b>2 tablespoons sugar</b></span><br />
<span style="color: #351c75;"><b>3 tablespoons flour</b></span><br />
<span style="color: #351c75;"><b>1 tsp. vanilla</b></span><br />
<span style="color: #351c75;"><b>1 cup raisins (or more, I like more)</b></span><br />
<span style="color: #351c75;"><b>1 tsp. cinnamon (I like more with this too)</b></span><br />
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>In a saucepan add all the ingredients, except raisins and cinnamon</b></span><br />
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<span style="color: #351c75;"><b>whisk well & constantly to keep from burning. </b></span><br />
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>Once the pudding thickens, add the raisins and cinnamon</b></span><br />
<span style="color: #351c75;"><b>Take off the heat, stir well and pour over the rice. </b></span><br />
<span style="color: #351c75;"><b>Mix well</b></span><br />
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>You can bake it in the oven if you like a crispy topping to the rice pudding. 350 degrees for about 20 minutes or until golden brown on top. </b></span><br />
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>I didn't bake it, I gobbled it up. It's so delicious. </b></span><br />
<span style="color: #351c75;"><b>As I said, I did have leftovers and I learned two things:</b></span><br />
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>1) Already mentioned above, the rice absorbs the pudding</b></span><br />
<span style="color: #351c75;"><b>2) If you re-heat it in the microwave the rice becomes a little hard and crunchy.</b></span><br />
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>SO, I did this:</b></span><br />
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>1) I poured some milk into the bowl and heated it with a wet paper towel over the top. This keeps the moisture in, and gives the rice some more liquid to absorb so it's creamy again. </b></span><br />
<span style="color: #351c75;"><b>2) Made a note to myself: next time double the pudding recipe. </b></span><br />
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Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0tag:blogger.com,1999:blog-3467538012663768084.post-70863707763102262072012-04-27T21:54:00.000-04:002012-04-27T21:54:59.931-04:00Home Made Dark Chocolate Low Fat Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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If you're like me, anything "chocolate" is a favorite. Except maybe the hot pepper chocolate bars, those are kind of, well, scary. They don't taste very good either. I love pudding, but I don't like instant pudding. The pudding that you have to cook on the stove is very delicious, but a little time consuming. It's also not the healthiest alternative to deserts. <br />
I was watching a medical show and the topic was how to get rid of belly fat. A hot topic these days. One thing that was stated as a belly fat fighter, was dark chocolate. The darker the better. Sounds too good to be true, so I thought I better act quick before that tip is recanted. <br />
<br />
My Grandmothers Homemade <a href="http://heypaw.blogspot.com/2011/04/delicious-easter-jello-with-home-made.html" target="_blank">Jello Salad</a> recipe is a favorite one on this blog. Every week, people from all over the world, visit the "<a href="http://heypaw.blogspot.com/2011/04/delicious-easter-jello-with-home-made.html" target="_blank">Grandma's Jello Salad</a>" blog page. In the recipe Grandma shares how to make a homemade fruit pudding. It's delicious. I was talking to her the other day and told her I was going to try to modify it to make chocolate pudding. She said to go ahead and let her know how it turned out. Well, it turned out amazingly well! It's a versatile recipe, by adding butterscotch chips, vanilla flavoring or use fruit juice instead of milk, this pudding can be made to suit any tastes!<br />
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<div style="text-align: left;">
<u>Home Made Dark Chocolate Low Fat Pudding:</u></div>
<div style="text-align: left;">
<u><br /></u></div>
<div style="text-align: left;">
1 egg, beaten</div>
<div style="text-align: left;">
1 cup 2% milk</div>
<div style="text-align: left;">
3 tablespoons flour</div>
<div style="text-align: left;">
2 teaspoons sugar</div>
<div style="text-align: left;">
1 pinch kosher salt</div>
<div style="text-align: left;">
1/2 cup dark chocolate chips (I used dark chocolate Hershey kisses)</div>
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In a small bowl add the flour and 1 tablespoon of the milk, mix into a paste, add a little more milk from the 1 cup if needed. This will keep the flour from clumping.</div>
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Add the milk and egg to a small saucepan over medium heat, and heat through</div>
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Add the flour paste and continue to whisk</div>
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Add the pinch salt</div>
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The pudding will thicken quickly, so don't take your eyes from it</div>
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Once the pudding starts to thicken lower the heat and add the chocolate chips</div>
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Mix well until the chocolate has melted</div>
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Taste to see if you need the sugar, add more or less to your tastes</div>
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I only added the sugar because dark chocolate can be a bit bitter for young tastes and I wanted my son to enjoy the pudding too, so I added 2 teaspoons raw sugar to it. </div>
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No need to chill until set, it will already be thick, and warm pudding is always tastier than cold. Cold chocolate pudding is delicious too, but I prefer warm. </div>
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This would be a wonderful pie filling as well. Add some fruit and you've got a fantastic, easy, fancy desert. </div>
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</div>Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com1tag:blogger.com,1999:blog-3467538012663768084.post-88272775602899220112012-04-27T21:30:00.001-04:002012-04-27T21:31:38.209-04:00Easy Pancakes from Scratch with Molasses and Blueberries<div dir="ltr" style="text-align: left;" trbidi="on">
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Easy Pancakes from Scratch with Molasses and Blueberries</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhax0mN92dfDBYb1TO1iEKiBypK5Vugy4CaBU8wHK5XY_euTcO73UpgXY7eqIz1TvTweUFKXeV7vKTyRXSHHLfmEe9MklfoynsgPgb2mOWQqigXp-SHOnlBgEZl1jJIoo0Zs_Gs5EnYFBE/s1600/Blueberry+Pancakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhax0mN92dfDBYb1TO1iEKiBypK5Vugy4CaBU8wHK5XY_euTcO73UpgXY7eqIz1TvTweUFKXeV7vKTyRXSHHLfmEe9MklfoynsgPgb2mOWQqigXp-SHOnlBgEZl1jJIoo0Zs_Gs5EnYFBE/s320/Blueberry+Pancakes.jpg" width="239" /></a>I love pancakes, but I don't like using a mix. The boxed pancake mixes are so full of sodium, preservatives, calories and lots of other additives. I've been using a recipe I found several years ago, to make homemade pancakes. The recipe is so easy, and delicious. I've modified it a bit to suit our tastes. My son loves these pancakes, he wants peanut butter on his instead of syrup. Peanut butter is good for him since it's full of protein, so I don't mind putting it on his pancakes in place of syrup. Where we have trouble, are the days, he wants to add syrup to his peanut butter pancake. Um, no. That's too close to a candy bar for me to allow as a breakfast meal. It's either, syrup or peanut butter, not both. We use pure maple syrup, or molasses instead of those processed syrups full of artificial colors and flavors.</div>
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Our favorite pancakes are blueberry pancakes. Fresh blueberries are so expensive and not always available during the winter. I have found an easy, as well as, less expensive alternative. Frozen blueberries. The only ingredient in the frozen blueberries are.....blueberries. I buy a big bag of frozen blueberries, which lasts me for months. After I mix the batter, I add the frozen blueberries to it and then put on the griddle. They thaw and heat through while the pancake cooks. I've had too many experiences with super hot, or "molten" blueberries, when fresh ones were used. Too hot, not nice in a morning breakfast meal. Frozen ones work very well, try it, you'll see! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0DNETZFq7_dxypTwrBJC7c1IoLhpCVEsqw5jO8mmwQtr3LbQ5ymrHQqBrVGkxHRHmui7-MxjcVmK6PEP944f6habbM4ze3ed_xUT7NiZEU4UpFvaya8EAmewJPoIYo20vYl6nSmnLVM/s1600/Blueberry+pancakes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0DNETZFq7_dxypTwrBJC7c1IoLhpCVEsqw5jO8mmwQtr3LbQ5ymrHQqBrVGkxHRHmui7-MxjcVmK6PEP944f6habbM4ze3ed_xUT7NiZEU4UpFvaya8EAmewJPoIYo20vYl6nSmnLVM/s320/Blueberry+pancakes+3.jpg" width="239" /></a></div>
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Easy Pancakes from Scratch:</div>
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1 Egg, beaten</div>
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2 tablespoons Canola Oil</div>
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1 tablespoon molasses</div>
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1 tsp vanilla extract</div>
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1 cup self rising flour</div>
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3/4 cup 2% milk </div>
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1/2 cup frozen blueberries</div>
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In a large mixing bowl, whisk the egg</div>
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Then add the 2 tablespoons oil</div>
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(To keep the molasses from sticking to the measuring spoon, put the oil in first, then measure the molasses in the same spoon. The oil keeps the molasses from sticking to the spoon.) </div>
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Add the molasses, (I usually add a little bit more than 1 tablespoon because I like the flavor so much.)</div>
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Whisk together, then add the flour</div>
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Add the milk (feel free to add more or less depending on how thick you like your pancake batter)</div>
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Mix well, then add the frozen blueberries</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhFPMv68cqfVBBjHQA38VuxAJyTa3kmvTkocnPL62z71MkOteCsek5tfI2zzD1OGKgOmzWMRKU9kNeu3cw40Z1O4VywSdD3pOnQ2MkCNOOP66r8AP_5vE3Gw7RgTIBX8teqKl2YaE0ao/s1600/Blueberry+pancakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmhFPMv68cqfVBBjHQA38VuxAJyTa3kmvTkocnPL62z71MkOteCsek5tfI2zzD1OGKgOmzWMRKU9kNeu3cw40Z1O4VywSdD3pOnQ2MkCNOOP66r8AP_5vE3Gw7RgTIBX8teqKl2YaE0ao/s320/Blueberry+pancakes+2.jpg" width="320" /></a><br />
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Pour onto a griddle heated to 350 degrees</div>
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When bubbles start to form on top an the edges have drawn up a little, flip the pancakes. </div>
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As a treat, add some dark chocolate chips to the batter with the blueberries, it's really good!</div>
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Any kind of frozen berries works, I've used mixed berries, raspberries, and strawberries. </div>
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<br /></div>Hazelhttp://www.blogger.com/profile/11219884386756640730noreply@blogger.com0