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Post by booklady on Dec 23, 2006 20:45:06 GMT -5
The size of a dinner plate? I had a cinnamon roll like that one time in Keystone, South Dakota -- the "home of the big bun." There were a bunch of bikers in there, too. One unforgettable guy, covered in leather, grizzled whiskers, and tattoos, was ordering milk with his breakfast. I like the idea of making these the night before. Gee, it's almost time, isn't it?!
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Post by booklady on Dec 27, 2006 15:21:11 GMT -5
Gracie, I have to admit that I did not make cinnamon rolls for Christmas. There was just too much to do, and we had plenty of baked goods and sweets already, so, like sometimes happens to ketchup, they had to be scratched. Maybe for New Years, before we all start our diets.
I just made two loaves of banana bread, though with some antique bananas (we might freeze one or both), and I'm looking at some old oranges, too, thinking maybe I could use the juice in some orange sweet rolls. I made some of those a time or two in Christmas past.
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Post by hartlikeawheel on Jan 11, 2007 17:22:41 GMT -5
Contrary to my wariness of trying a new recipe on company, this weekend I will be serving my family this salad, which I haven't tried:
Walnut and Pear Salad
1/4 C. thawed frozen cranberry juice concentrate 3 T. red wine vinegar 2 t. Dijon mustard 1/2 t. salt 1/2 t. freshly ground pepper 5 T. walnut oil
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12 C. mixed salad greens (I bought a spring mix and romaine hearts) 1/3 C. coarsely chopped toasted walnuts (Place on baking sheet and bake at 375 degrees for 4-6 min until pale brown. Cool) 1/4 C. dried cranberries 1 red pear, unpeeled, sliced And I'm going to throw in a few pomegranate seeds in recognition of the solstice and for extra color.
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Post by Gracie on Jan 12, 2007 8:27:50 GMT -5
Dear booklady, you can make those cinnamon rolls whenever you want to. I just share my recipes, I don't demand they be made on deadline! I barely baked a thing this year, since the kidlet and I both seemed to be sick the entire month of December. In fact, I made the smallest amount of Christmas cookies legally allowed and STILL ended up freezing the remainder of the dough (shaped and ready to bake, but still....) because I just didn't want to do any more. Since these aren't Christmas shapes, I can bake them whenever I do want to do so and no one will be the wiser. So don't tell. And MissHart? that salad sounds goooooooooooooooooooooood. I love homemade vinaigrette dressings!
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Post by rogesgallery on Feb 13, 2007 3:27:52 GMT -5
You have got to try this homespun recipe from the bee board and honey huggers inc (thats me) ™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™™
1cup Honey 1cup warm water mix thouroughly 1cup cocoa add honey mixture to cocoa and mix thouroughly Add more water or honey to desired texture
Can be used as frosting, or flavoring for coffee, hot chocholate, fingers, toes, lipbalm, fondue,. Can be thickened into fudge with soy powder or make your own protien bars.
Warning: not intended to be used as a bath additive or crack cream potential side effects: Hearing may be effected by a slight buzz.
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Post by mike on Feb 13, 2007 5:25:13 GMT -5
Warning: not intended to be used as a bath additive or crack cream.Roges, please elaborate on this. What is crack cream?
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Post by booklady on Feb 13, 2007 6:43:12 GMT -5
I do not think I want to know this.
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Post by rogesgallery on Feb 13, 2007 9:09:41 GMT -5
Regardles of the vision it conjures in mind of the ....imaginative adult, it is a lotion for the treatment of severely dry and cracked skin.
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Post by Gracie on Feb 13, 2007 9:23:15 GMT -5
And it works! Grizzy and I use a lot on our hands....we've also used Bag Balm. But that name...almost as bad as a diaper rash formula called Boudreaux's Butt Paste. Tacky, tacky, tacky. That honey recipe does sound good though and I love all the bits of sly humor therein, as well.
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Post by rogesgallery on Feb 13, 2007 9:37:15 GMT -5
I'm working on a recipe book for sly humor Gracie. It'll be out shortly after my demise.
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Post by Gracie on Feb 13, 2007 9:38:25 GMT -5
Then please do add me to your mailing list. You can send it to me from the Great Beyond. Suitably inscribed, of course!
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Post by slb2 on Feb 13, 2007 11:44:55 GMT -5
//Boudreaux's Butt Paste// ;D what a stitch!!
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Post by Gracie on Feb 13, 2007 14:53:06 GMT -5
I know! it might be the best darn stuff ever but they keep it behind the counter at the pharmacy and I could NOT bring myself to ask for it...
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Post by mike on Feb 14, 2007 5:18:51 GMT -5
It all comes back to me now... we used to refer to spackling and caulking as crack cream.
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Post by Gracie on Feb 14, 2007 12:32:23 GMT -5
spackling and caulking? around here we calls that makeup, pardner....
Gracie, the natural beauty ...
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Post by juliastar on Mar 2, 2007 6:49:29 GMT -5
Spring has to be just around the corner. Here's one from the Barefoot Contessa that I copied from a magazine when I was getting my hair done. Somebody try it and tell me if it is as good as it sounds.
Honey Vanilla Pound Cake
1/2 lb. (2 sticks) unsalted butter at cool room temperature 1 1/4 c sugar 4 extra large eggs at room temperature 2 T mild honey 2 t pure vanilla extract 1 t lemon zest (I would make my own rather than use that stuff in the jar) 1 3/4 c cake flour 1 t kosher salt 1/2 t baking powder
Set oven at 325 degrees. Grease loaf pan. With an electric beater, cream butter and sugar. Combine eggs, honey, vanilla and lemon zest in a measuring cup. Add to butter mixture slowly (beater on low speed). Sift together flour, baking powder and salt. On low, mix slowly into liquid mix. Bake for 50 - 60 minutes. Slice and serve with a dollop of whipped cream and a handful of mixed berries.
Crap -- I didn't write down the sugar amount when I copied the recipe! I'll have to see if Google can come to my rescue.
Whew. What did people do before Al Gore invented the internet?
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Post by joew on Mar 2, 2007 10:40:23 GMT -5
That sounds like an awful lot of vanilla extract. Are you sure it's not 2 t?
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Post by gailkate on Mar 2, 2007 11:16:09 GMT -5
That's what happens when you start copying while someone is cutting your bangs...;-)
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Post by juliastar on Mar 2, 2007 17:40:23 GMT -5
My brilliant come back just disappeared! It is teaspoon, sorry. I've fixed it. Now you see why I need a test kitchen. I was getting highlights not a cut and I blame the copying mistakes on the tin foil.
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Post by doctork on Mar 2, 2007 19:23:32 GMT -5
I didn't know that lemon zest comes in a jar...all this time I've been grating it myself. Oh well, at least I now know that it is better that way.
So when they put the tin foil on your head j*, did you start to receive messages from outer space, or was it otherwise distracting?
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Post by slb2 on Mar 4, 2007 8:30:46 GMT -5
Did you read the latest study that suggests that citrus rind is good for your heart? Something like a teaspoon a week.
7-y.o. and I tried clementines and I love it. I just go ahead and eat the whole fruit. Grapefruit's a little hard to tongue, though.
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Post by juliastar on Mar 4, 2007 9:38:07 GMT -5
Knock on wood, with the exception of zest in something else, I think I'd prefer the heart attack.
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Post by rogesgallery on Mar 10, 2007 2:26:38 GMT -5
Test Kitchen gossip: Chop seuy is not a Chinese dish. It is an American dish originally panned by chinese imigrants. The Banana is the seed pod of an herb.
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Post by booklady on May 28, 2008 5:21:17 GMT -5
Does anybody have a recipe for taboule?
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Post by slb2 on May 28, 2008 9:30:16 GMT -5
no
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Post by Gracie on May 28, 2008 12:41:06 GMT -5
Does anybody have a recipe for taboule? Yes. Two, actually, so you can choose. LEMON TABOULI * 2 cups bulgur * 4 cups boiling water * 3 tablespoons olive oil * 2 lemons, zested * 2 lemons, juiced * 1/4 cup chopped fresh mint * 2 cups minced fresh parsley * salt and black pepper to taste * chopped cucumber and tomato, if desired (I desired) DIRECTIONS 1. In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes. 2. Fluff bulgur with a fork, add tomato and cucumber, if using, and season to taste with salt and pepper. (I had better luck when I microwaved this on high for a minute or two, until it was steaming, and then let it set for 30 minutes.) We like this one with grilled chicken in the summertime.....very fresh tasting. AND then there's TABOULI PRIMAVERA * 1 cup bulgur * 3 cups boiling water * 1 cup chopped tomatoes * 1 cup shredded carrots * 1 (4 ounce) package crumbled feta cheese * 2 (2.25 ounce) cans sliced ripe olives, drained * 1/4 cup minced fresh basil * 2 tablespoons lemon juice * 1 tablespoon olive oil * 1/2 teaspoon salt 1. Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry. 2. In another large bowl, combine tomatoes, carrots, feta cheese, olives, basil, lemon juice, oil and salt. Add bulgur and toss to coat. Grizzy likes this one best because he's mad keen for feta cheese.... Anyway, they're both easy. Noodle around with it and adjust it to your taste, you know, a little more of this, a little less of that....and mangia!
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Post by gailkate on May 28, 2008 23:40:02 GMT -5
Can't you used the same 2 lemons for the zest and the juice?
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Post by booklady on May 29, 2008 4:43:38 GMT -5
Gracie, thank you. I knew you'd have at least one.
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Post by Gracie on May 29, 2008 13:22:27 GMT -5
Can't you used the same 2 lemons for the zest and the juice? Sure can. I always do. And you will get more juice, and more flavorful zest, if you pour boiling water over the lemons and let them stand a minute or two before you begin.
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Post by liriodendron on May 29, 2008 13:38:05 GMT -5
Gracie (or anyone else) -
What do I need to do to a recipe in order to substitute whole wheat flour for white flour? I tried today with a celery seed crust for chicken pot pie and I can't say that it looks all that appetizing. (I haven't baked it yet. Perhaps it will taste o.k.)
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