Tuesday, December 27, 2011
Welcome Painted for my Daughter
Made for my daughter for a Christmas gift.
Carved into the wood and then painted
One side winter the other spring
One side winter the other spring
Friday, December 16, 2011
Wednesday, December 14, 2011
Friday, November 25, 2011
P. S. The basic ingredient is FISH OIL.
WD-40 who knew? 'Water Displacement #40' The product began from a search for a rust preventative solvent and degreaser to protect missile parts. WD-40 was created in 1953 by three technicians at the San Diego Rocket Chemical Company. Its name comes from the project that was to find a 'water displacement' compound.. They were successful with the fortieth formulation, thus WD-40. The Convair Company bought it in bulk to protect their atlas missile parts.
Ken East (one of the original founders) says there is nothing in WD-40 that would hurt you. When you read the ' shower door' part, try it. It's the first thing that has ever cleaned that spotty shower door. If yours is plastic, it works just as well as glass. It's a miracle! Then try it on your stove top .... Viola! It's now shinier than it's ever been. You'll be amazed.
Here are some other uses:
1. Protects silver from tarnishing..
2. Removes road tar and grime from cars.
3. Cleans and lubricates guitar strings.
4. Gives floors that 'just-waxed' sheen without making them slippery.
5. Keeps flies off cows.
6. Restores and cleans chalkboards.
7. Removes lipstick stains.
8. Loosens stubborn zippers.
9. Untangles jewelry chains.
10. Removes stains from stainless steel sinks.
11. Removes dirt and grime from the barbecue grill.
12. Keeps ceramic/terra cotta garden pots from oxidizing.
13. Removes tomato stains from clothing.
14. Keeps glass shower doors free of water spots.
15. Camouflages scratches in ceramic and marble floors.
16. Keeps scissors working smoothly.
17. Lubricates noisy door hinges on vehicles and doors in homes.
18. It removes black scuff marks from the kitchen floor! Use WD-40 for those nasty tar and scuff Marks on flooring. It doesn't seem to harm the finish and you won't have to scrub nearly as Hard to get them off. Just remember to open some windows if you have a lot of marks.
19. Bug guts will eat away the finish on your car if not removed quickly! Use WD-40!
20. Gives a children's playground gym slide a shine for a super fast slide.
21. Lubricates gear shift and mower deck lever for ease of handling on riding mowers.
22. Rids kids rocking chairs and swings of squeaky noises.
23. Lubricates tracks in sticking home windows and makes them easier to open.
24. Spraying an umbrella stem makes it easier to open and close.
25. Restores and cleans padded leather dashboards in vehicles, as well as vinyl bumpers.
26. Restores and cleans roof racks on vehicles.
27. Lubricates and stops squeaks in electric fans
28. Lubricates wheel sprockets on tricycles, wagons, and bicycles for easy handling.
29. Lubricates fan belts on washers and dryers and keeps them running smoothly.
30. Keeps rust from forming on saws and saw blades, and other tools.
31. Removes splattered grease on stove.
32. Keeps bathroom mirror from fogging.
33. Lubricates prosthetic limbs.
34. Keeps pigeons off the balcony (they hate the smell).
35. Removes all traces of duct tape.
36. Folks even spray it on their arms, hands, and knees to relieve arthritis pain.
37. Florida 's favorite use is: 'cleans and removes love bugs from grills and bumpers.'
38. The favorite use in the state of New York , WD-40 protects the Statue of Liberty from the elements.
39. WD-40 attracts fish. Spray a little on live bait or lures and you will be catching the big one in no time. Also, it's a lot cheaper than the chemical attractants that are made for just that purpose. Keep in mind though, using some chemical laced baits or lures for fishing are not allowed in some locations.
40. Use it for fire ant bites. It takes the sting away immediately and stops the itch.
41. WD-40 is great for removing crayon from walls. Spray on the mark and wipe with a clean rag.
42. Also, if you've discovered that your teenage daughter has washed and dried a tube of lipstick with a load of laundry, saturate the lipstick spots with WD-40 and rewash. Presto! The lipstick is gone!
43. If you sprayed WD-40 on the distributor cap, it would displace the moisture and allow the car to start.
P. S. The basic ingredient is FISH OIL.
GUESS THAT'S WHY IT STINKS SO BAD!
Ken East (one of the original founders) says there is nothing in WD-40 that would hurt you. When you read the ' shower door' part, try it. It's the first thing that has ever cleaned that spotty shower door. If yours is plastic, it works just as well as glass. It's a miracle! Then try it on your stove top .... Viola! It's now shinier than it's ever been. You'll be amazed.
Here are some other uses:
1. Protects silver from tarnishing..
2. Removes road tar and grime from cars.
3. Cleans and lubricates guitar strings.
4. Gives floors that 'just-waxed' sheen without making them slippery.
5. Keeps flies off cows.
6. Restores and cleans chalkboards.
7. Removes lipstick stains.
8. Loosens stubborn zippers.
9. Untangles jewelry chains.
10. Removes stains from stainless steel sinks.
11. Removes dirt and grime from the barbecue grill.
12. Keeps ceramic/terra cotta garden pots from oxidizing.
13. Removes tomato stains from clothing.
14. Keeps glass shower doors free of water spots.
15. Camouflages scratches in ceramic and marble floors.
16. Keeps scissors working smoothly.
17. Lubricates noisy door hinges on vehicles and doors in homes.
18. It removes black scuff marks from the kitchen floor! Use WD-40 for those nasty tar and scuff Marks on flooring. It doesn't seem to harm the finish and you won't have to scrub nearly as Hard to get them off. Just remember to open some windows if you have a lot of marks.
19. Bug guts will eat away the finish on your car if not removed quickly! Use WD-40!
20. Gives a children's playground gym slide a shine for a super fast slide.
21. Lubricates gear shift and mower deck lever for ease of handling on riding mowers.
22. Rids kids rocking chairs and swings of squeaky noises.
23. Lubricates tracks in sticking home windows and makes them easier to open.
24. Spraying an umbrella stem makes it easier to open and close.
25. Restores and cleans padded leather dashboards in vehicles, as well as vinyl bumpers.
26. Restores and cleans roof racks on vehicles.
27. Lubricates and stops squeaks in electric fans
28. Lubricates wheel sprockets on tricycles, wagons, and bicycles for easy handling.
29. Lubricates fan belts on washers and dryers and keeps them running smoothly.
30. Keeps rust from forming on saws and saw blades, and other tools.
31. Removes splattered grease on stove.
32. Keeps bathroom mirror from fogging.
33. Lubricates prosthetic limbs.
34. Keeps pigeons off the balcony (they hate the smell).
35. Removes all traces of duct tape.
36. Folks even spray it on their arms, hands, and knees to relieve arthritis pain.
37. Florida 's favorite use is: 'cleans and removes love bugs from grills and bumpers.'
38. The favorite use in the state of New York , WD-40 protects the Statue of Liberty from the elements.
39. WD-40 attracts fish. Spray a little on live bait or lures and you will be catching the big one in no time. Also, it's a lot cheaper than the chemical attractants that are made for just that purpose. Keep in mind though, using some chemical laced baits or lures for fishing are not allowed in some locations.
40. Use it for fire ant bites. It takes the sting away immediately and stops the itch.
41. WD-40 is great for removing crayon from walls. Spray on the mark and wipe with a clean rag.
42. Also, if you've discovered that your teenage daughter has washed and dried a tube of lipstick with a load of laundry, saturate the lipstick spots with WD-40 and rewash. Presto! The lipstick is gone!
43. If you sprayed WD-40 on the distributor cap, it would displace the moisture and allow the car to start.
P. S. The basic ingredient is FISH OIL.
GUESS THAT'S WHY IT STINKS SO BAD!
Turkey and Cranberry Ravioli Recipe.Turkey and Cranberry Ravioli
Recipes from Giada De Laurentiis
Chicken Piccata
Turkey and Cranberry Ravioli
Ingredients
Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers
Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.
To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.
Chicken Piccata
Turkey and Cranberry Ravioli
Ingredients
Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers
Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.
To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.
Thanksgiving Leftover Pie
Turkey Pot Pie
Adapted from Ina Garten
Ingredients
For the filling:
2 cups leftover turkey meat, chopped
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 1/2 cups turkey or chicken stock, preferably homemade
6 tablespoons unsalted butter
1 cup yellow onions, chopped (1 onion)
1/4-1/2 cup all-purpose flour
1/4 cup heavy cream
1/2 cup medium-diced carrots
1/2 cup medium-diced celery
1 cup sweet potato, small diced or mashed
1 teaspoon thyme, finely chopped
For the pastry:
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening
1/8 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
1.In a small saucepan, heat the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot stock to the sauce.
2.Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the turkey, carrots, celery, onions and thyme. Mix well and set aside.
3.For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour.
4.Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
5.Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
6.Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle.
7.Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Serves 4-6.
Adapted from Ina Garten
Ingredients
For the filling:
2 cups leftover turkey meat, chopped
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 1/2 cups turkey or chicken stock, preferably homemade
6 tablespoons unsalted butter
1 cup yellow onions, chopped (1 onion)
1/4-1/2 cup all-purpose flour
1/4 cup heavy cream
1/2 cup medium-diced carrots
1/2 cup medium-diced celery
1 cup sweet potato, small diced or mashed
1 teaspoon thyme, finely chopped
For the pastry:
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening
1/8 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Directions
1.In a small saucepan, heat the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot stock to the sauce.
2.Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the turkey, carrots, celery, onions and thyme. Mix well and set aside.
3.For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour.
4.Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
5.Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
6.Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle.
7.Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Serves 4-6.
Thursday, November 10, 2011
From Linda Cicero’s Cook’s Column
Perfect Pumpkin Cupcake with Vanilla Bean Butter Cream
For the cupcakes:
1 cup (2 sticks) unsalted butter, room temperature
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Seeds from 1 vanilla bean, split and scraped
For the vanilla bean butter cream:
8 ounces cream cheese
1 stick unsalted butter
Seeds from 2 vanilla beans, split and scraped
2 teaspoons vanilla
4 cups confectioners’ sugar
Note:
After you scrape the seeds from the split vanilla beans, you can put the empty pods into a
container of sugar to make vanilla sugar for another use.
Heat oven to 325 degrees. Line two cupcake tins with paper liners In a saucepan, melt the
butter over medium-low heat and continue to cook, swirling occasionally, until butter turns
golden brown. Skim foam from top. Remove butter from heat, pour into bowl and let cool.
Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl,
whisk together the pumpkin puree, both sugars, eggs, vanilla seeds, vanilla and
brown-butter mixture, Add the flour mixture, and whisk until just combined. Divide batter
evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through,
until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire
racks to cool completely before removing cupcakes. Frost with Vanilla Bean Buttercream.
Makes 24 cupcakes.
To make frosting: Cream butter and cream cheese together. Add vanilla seeds and vanilla
and mix thoroughly. Add confectioners’ sugar one cup at a time and whisk until fluffy.
Per serving: 288 calories (47 percent from fat), 15.3 g fat, (9.3 g saturated fat, 3.9 g monounsaturated fat), 56 mg cholesterol, 2.4 g protein, 36 g carbohydrates, 0.6 g fiber, 130 mg sodium.
Read more: http://www.miamiherald.com/2011/11/10/2493945/perfect-pumpkin-cupcake-with-vanilla.html#ixzz1dM5NBjzq
I made these today and they are soo good.
If you like pumpkin try out Linda's Recipe
Sunday, November 6, 2011
Wednesday, October 26, 2011
Sunday, October 23, 2011
Tiny Pies
This is a "new" dessert floating through the web the last month or so.
Strange I have made these the last 40 years .
They were always in my daughters lunch box and made with sweet preserves with left over pie crust.
My tiny pies are made with left over fruit or any jar of sweet preserves is in the cupboard on any given day.
Try out this common recipe.
Kids and friends love this sweet or savory tiny pies.
Ingredients
2 cups blackberries (3/4 pound)
1 large Golden Delicious apple, peeled and coarsely grated
3 tablespoons plus 1 teaspoon semolina flour
1/2 teaspoon cinnamon
9 tablespoons sugar
2 tablespoons milk
Pastry dough for a double-crust pie
Special equipment:
2 large (17- by 12-inch) baking sheets; parchment paper
Preparation
Cook blackberries, apple, semolina flour, cinnamon and 6 tablespoons sugar in a 2-quart heavy saucepan
over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes.
Transfer to a shallow bowl to cool.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Line baking sheets with parchment.
Roll out half of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a
16- by 11-inch rectangle, then trim into a 15- by 10-inch rectangle, reserving scraps. Cut into 6 (5-inch) squares.
Place a heaping tablespoon of fruit filling in center of 1 square.
Moisten edges of square with milk and fold into a triangle, pressing edges to seal.
Transfer to a lined baking sheet and press tines of a fork around edges of triangle.
Make 5 more triangles in same manner, arranging them 1 inch apart on baking sheet.
Repeat with remaining dough and filling, rerolling all of the scraps together once to make 12 triangles total.
Brush triangles with milk and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans
halfway through baking, until pies are golden, about 30 minutes total. Transfer pies to racks to cool.
Makes 12 small pies
active time: 40 min
Make your own dough
Hand Pie Pastry Dough
1 1/4 cup all-purpose flour
6 tablespoon unsalted butter, cold, cut in small cubes
2 tablespoons shortening
pinch salt
3-4 tablespoons ice water
1. In food processor or by hand, blend flour, butter, shortening and salt until the mixture resembles a coarse meal and has some pea sized pieces of butter left in it.
2. While pulsing add water a little at a time until dough comes together when pinched in your hand. Wrap in plastic wrap and refrigerate for at least an hour or up to 1 day.
1. Roll chilled pastry out on a lightly floured surface into a 1/8 inch thick rectangle.
Place the circle in your hand and fill with about a mounded tablespoon of filling.
Seal shut pressing the edges well with your fingers. Fold edges over in a decorative shape or seal with the tines of a fork.
Re-roll dough scraps to make up to eight circles or squares, allowing it to rest about 10 minutes between rolling.
Strange I have made these the last 40 years .
They were always in my daughters lunch box and made with sweet preserves with left over pie crust.
My tiny pies are made with left over fruit or any jar of sweet preserves is in the cupboard on any given day.
Try out this common recipe.
Ingredients
2 cups blackberries (3/4 pound)
1 large Golden Delicious apple, peeled and coarsely grated
3 tablespoons plus 1 teaspoon semolina flour
1/2 teaspoon cinnamon
9 tablespoons sugar
2 tablespoons milk
Pastry dough for a double-crust pie
Special equipment:
2 large (17- by 12-inch) baking sheets; parchment paper
Preparation
Cook blackberries, apple, semolina flour, cinnamon and 6 tablespoons sugar in a 2-quart heavy saucepan
over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes.
Transfer to a shallow bowl to cool.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Line baking sheets with parchment.
Roll out half of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a
16- by 11-inch rectangle, then trim into a 15- by 10-inch rectangle, reserving scraps. Cut into 6 (5-inch) squares.
Place a heaping tablespoon of fruit filling in center of 1 square.
Moisten edges of square with milk and fold into a triangle, pressing edges to seal.
Transfer to a lined baking sheet and press tines of a fork around edges of triangle.
Make 5 more triangles in same manner, arranging them 1 inch apart on baking sheet.
Repeat with remaining dough and filling, rerolling all of the scraps together once to make 12 triangles total.
Brush triangles with milk and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans
halfway through baking, until pies are golden, about 30 minutes total. Transfer pies to racks to cool.
Makes 12 small pies
active time: 40 min
Make your own dough
Hand Pie Pastry Dough
1 1/4 cup all-purpose flour
6 tablespoon unsalted butter, cold, cut in small cubes
2 tablespoons shortening
pinch salt
3-4 tablespoons ice water
1. In food processor or by hand, blend flour, butter, shortening and salt until the mixture resembles a coarse meal and has some pea sized pieces of butter left in it.
2. While pulsing add water a little at a time until dough comes together when pinched in your hand. Wrap in plastic wrap and refrigerate for at least an hour or up to 1 day.
1. Roll chilled pastry out on a lightly floured surface into a 1/8 inch thick rectangle.
Place the circle in your hand and fill with about a mounded tablespoon of filling.
Seal shut pressing the edges well with your fingers. Fold edges over in a decorative shape or seal with the tines of a fork.
Re-roll dough scraps to make up to eight circles or squares, allowing it to rest about 10 minutes between rolling.
Friday, October 21, 2011
Keeping Ice off the Car
Winter in Alaska where we live can be so harsh! No matter where you live, though, scraping ice off of your car in the early morning is just no one's idea of fun. This is the BEST WAY to keep your windshield frost free. Wipe the windows and windshield of your vehicle down with white vinegar, undiluted, after you park your car for the night. This will prevent frost from building on your car, and who doesn't LOVE that?
Thursday, October 20, 2011
Wednesday, October 19, 2011
25-things-to-do-with-rotisserie-chicken
A rotisserie chicken is a busy cook's best friend. Whether you get yours from the farmers market or from your local grocery store, nothing beats being able to have dinner on the table in about five minutes. When simple roast chicken gets boring, you can save time by using the precooked chicken in various recipes. Read on for a big list of recipes. (See also: 5 Awesome, Easy-to-Freeze Meals)
5-awesome-easy-to-freeze-meals
Monday, October 17, 2011
Recipe : Pink Lemonade Cupcakes Link Find
These cupcakes are great for birthdays because they are not only visually pleasing but delicious too! The cupcake itself is a sweet lemon cake topped off with frosting that contains pink lemonade mix, giving it a tart flavor. This duo combination is simply addictive and will leave your guests licking their plates.
RECIPE: Pink Lemonade Cupcakes found here
http://medfield.patch.com/articles/recipe-pink-lemonade-cupcakes
RECIPE: Pink Lemonade Cupcakes found here
http://medfield.patch.com/articles/recipe-pink-lemonade-cupcakes
Monday, October 10, 2011
Baby shower foods,
Baby shower foods, perhaps are the most delicate elements of the said event because these need careful planning. However, deciding on the menu can become considerably easier if the organizer knows the important considerations when it comes to the baby shower foods. Aside from saving him a lot of time, he'll definitely be able to choose the best dishes and save a lot of money by being guided.
If you are the baby shower organizer, don't forget to keep the following in mind when you're planning the menu: The number of guests. It's already obvious why this detail is important - you don't want to spend too much or too less on baby shower foods. Other than that, it'll be horrific to waste too much food or to not satisfy every guest's hunger. It is fine to serve food in excess if you intend to give some for your guests to take home but as much as possible, don't. It's better to leave the take-home goodies different from those served at the tables.
The party schedule. The food must be appropriate for the time that the event is taking place. Heavy meals are best for noontime and nighttime parties while light snacks are good for mid-morning and afternoon baby showers. Besides, your guests are already expecting that you'll be feeding them the proper meal type at the party so deliver it.
The baby shower theme. Every element of the party must tie-up with one another or else you'll risk ruining the mood. Just imagine your guests adoring your decorations and once they see your buffet table, their sparkling eyes suddenly look confused. Not a good scenario, right? To avoid this, make sure that the food display and presentation will complete the ambience. You don't need to sculpt the food or get exotic dishes just to fit it in with the theme; you can just do some tricks with the colors and utensils. For example, white serving plates and cutlery will look great for tea-party themed baby showers while skewered meat looks great for outdoor-types.
The guests' profile. Are all of your guests adults or will there be some children as well? Will they be all-women or will men be welcomed as well? Remember, every type of person has his own preference, but you don't have to consider each of theirs. Just make it simple by serving finger-foods for children or some meaty dishes for men.
The preparation time. If you plan to serve freshly-cooked and stove-heat dishes to your guests, then you definitely need to plan a menu that you can actually work on within the same day as your party. It doesn't matter if the dishes are simple and traditional, what matters is that you'll be able to serve the baby shower foods to the waiting guests on time. If you still want to pursue some rather ambitious gastronomic, it's fine; but make sure that you prepare in advance the right ingredients like pasta, marinated meat, and desserts.
Edie Mindell writes for Simply Unique Baby Gifts. Free shipping (lower 48 states) and lowest price guarantee on cute baby gifts and unique baby favors help you stay within your budget.
Thursday, October 6, 2011
Cupcake Recipes
Ticings Buttercream Dream Frosting
1 1/2 cups unsalted butter
1/2 teaspoon vanilla extract
2-3 tablespoons hot water
1 box (16 ounces) powdered sugar
Cream softened butter in mixer bowl until light and creamy.
Add vanilla extract until blended, then fold in powdered sugar and stir until blended into butter mixture. If desired, tint with food coloring, or use untinted to cover and pipe details onto cupcakes and cakes.
From Ticings
Hummingbird Cake
2 cups sugar
3 eggs
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
8 ounces crushed pineapple, (keep juice)
1 cup chopped toasted pecans
2 cups mashed bananas
Cream Cheese Frosting
8 ounces cream cheese (at room temperature)
4 cups powder sugar (sifted)
1/2 teaspoon vanilla extract
Combine first 4 ingredients in a mixing bowl, beat on medium speed and then gradually add flour, baking soda, salt and cinnamon. Stir in vanilla, pineapple, pecans and bananas until blended.
Line muffin pan with cupcake baking cups. Fill batter into each baking cup about 2/3 full. Bake at 325 degrees for 17 to 20 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire racks.
To make cream cheese frosting, blend softened cream cheese and vanilla extract in a mixer with a flat attachment until smooth and fluffy. Turn mixer to low and gradually add powdered sugar until blended.
From Grace & Shelly’s Cupcakes
Maple Walnut Cupcakes
1/2 cup unsalted butter at room temperature (1 1/2 sticks)
1/2 granulated sugar
1/2 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon maple extract
3 large eggs
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
1/2 cup chopped walnuts (or pecans)
Preheat oven to 350 degrees. Line cupcake or muffin tin with paper liners. In large bowl cream together the butter and sugar with an electric mixer until light and fluffy, 3-4 minutes. Beat in maple syrup, vanilla and maple extracts. Add eggs one at a time until completely combined. Continue beating just until mixture is smooth.
In a separate bowl combine the flour, baking powder and salt. Add the flour mixture to the creamed mixture, alternating with the milk. Beat until well-blended. Stir in walnuts or pecans.
Fill the cupcake liners three-quarters full. Bake for about 15 minutes or until toothpick inserted comes out clean. Cool pan on cooling rack for 5 minutes, then remove cupcakes. Frost when completely cool.
Maple Icing
1/2 cup of butter, (1 stick) at room temperature
1/2 cup solid white vegetable shortening
1 tablespoon maple extract
3 tablespoons water
1 pound 10X confectioners’ sugar
With electric mixer on medium speed, cream together butter, shortening, maple extract and water.
Slowly add sugar 1 cup at a time until mixed completely.
Whip on medium/high speed for one to two minutes until light and fluffy.
If mixture is too stiff, add water 1¼4 teaspoon at a time until desired consistency.
— From Extreme Cake Sugar Shop
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