tag:blogger.com,1999:blog-56235789588577534882024-02-29T22:39:25.155-07:00Clawson LiveThe food we love, and the memories we're making along the way.Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.comBlogger369125tag:blogger.com,1999:blog-5623578958857753488.post-67911167694130612762014-03-04T11:37:00.002-07:002014-08-17T13:22:06.371-06:00Raspberry Thumbprints<br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: large;">****Hey Friends I've moved my blog!!!! Follow the link to my new site. </span><a href="http://ABAKERSWIFE.COM/"><span class="Apple-style-span" style="font-size: x-large;">ABAKERSWIFE.COM</span></a><span class="Apple-style-span" style="font-size: large;">!! Come and see the new site. I'm really excited about it, and can't wait to share. xoxo Lisa</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You know when we started the bakery (Great Harvest Bread Co.) 19 years ago this June, we were just kids. We were playing “Grown Ups”, because really, at 22 and 24, you don’t have a whole lot of life experiences under your belt. But we had a new baby, a new bakery, a new college degree, and a new town to call home all within 15 days time. We gained a lot of experience really quick! But the greatest moments of owning a bakery are the employees that we’ve employed over the last 19 years. They have touched our lives in so many ways. We have worked with a lot of cousins, nieces and nephews, and lots of college students we now think of as dear friends. At Christmas time I get loads of Christmas Cards from these old bakers and kneaders. They’re doing the family thing now. Beautiful kids, and spouses, vacations, real jobs, and great lives are what we get a glimpse of each Dec. Getting those cards each year is always a highlight of our Christmas Season.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It was a month or two ago that we met up with one of our first employees from Pocatello. She was beautiful then, and 15 years later she’s still amazing. We were able to catch up on 15 years without missing a beat. Our family was on vacation in Sun Valley and that’s where this friend calls home now. (How great is that!) We met for dinner one night. The kids ran around the restaurant and we big people talked for HOURS! So fun!! As we were leaving A., our old employee sent us home with a bag of her homemade cookies. And the recipe too if I may add!! I love it when someone just knows you’re going to be wanting to make more of something because it’s THAT delicious. The cookies are her favorite, and I can honestly say they are now some of my favorite too!! I wouldn’t actually put these cookies in the same category as say a chocolate chip cookie, but maybe a perfect”Biscuit”. Kind of how I would categorize a Biscoff Cookie They’re fantastic. Not too sweet at all, but the nutty taste is awesome!!! Homemade raspberry jam on the top is the crowning moment, but any flavor of jam would work. I’m actually going to try these cookies with some different ingredients, and turn them into granola bars. I think they’d be so fantastic!! I’ll let you know how that turns out.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The recipe is from the Tassajara Zen Mountain Center Cookbook. It’s a Buddhist monastery and retreat near San Francisco. The original recipe is vegan, but I don’t particularly like Maple Syrup. (I know!! Blasphemy!) I LOVE honey though, so that’s what I used. You can actually make these cookies wheat free (that’s if you aren’t “Rootin’ for Gluten!” like I am.) by substituting more blended oats in place of the flour. Thanks again my dear A. for sharing the night with us, as well as a favorite new recipe! I love your guts!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Raspberry Thumbprints</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup unbleached flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 cups almonds, ground (I measured 2c. whole almonds and then buzzed them to powder.)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 cups baby rolled oats (I used Quick Instant Oats)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup maple syrup (I used Honey)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup canola or vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup jam, thinned with water</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Instructions</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. Preheat oven to 350 degrees. In a medium-sized bowl, combine the flour, almonds, oats, and salt.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2. In another bowl, mix together the syrup and oil. Add to the dry ingredients using your hands to mix well. Let dough stand for 15 minutes before using.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3. Roll dough into 3/4-inch balls. Place close together on baking sheets. Make a little dent in the top of each ball and fill them with 1/2 teaspoon (or less) of the jam. Bake for 15 minutes or until slightly brown. Do not over bake. Cool on a wire rack.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Recipe made approx. 40 good sized cookies for my family. The original recipe yeilds 5 doz. I guess it's all in you dough ball size:)</span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com1tag:blogger.com,1999:blog-5623578958857753488.post-92145131895757374652014-02-28T08:24:00.001-07:002014-02-28T08:24:25.806-07:00Green Lemonade Perfected<br />
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As a kid I was lucky enough to live next door to one of my grandmas. I remember being outside in my yard on warm summer nights, and I could hear my grandma sneeze as she was outside sitting in a swing. I'd yell to her, "Bless you!" and then you'd hear her say, "Thank You!" I was lucky. My grandma's house was the hub of all activity. With cousins living on each side, grandma's house was where we'd meet, and begin our adventures for the day. When the school year started all those cousins would meet at my grandma's house to catch the bus. It seems we'd all get there 5-10 minutes or so before the bus, and the boys would jump out of the tree, holding onto the rope of a giant swing. If it was cold we'd all huddle in my grandma's front room while my grandpa would look out a big window looking for the bus headlights. Once he saw them, we'd all run out the door right to the bus. Life was good living next door to a grandma.<br />
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I remember sitting in my grandma's kitchen while my mom would put pin curls in my grandma, and great grandma's hair. One thing that was always present there in her kitchen was big glasses full of fresh juiced carrot-celery juice. Everyday my grandparents would start their morning with this juice. My grandma always said the carrots alone were too sweet, and celery alone was too bitter so she'd combine the two for the perfect morning juice. So I guess you could say "juicing" is a family tradition.<br />
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Throughout the years my mom would always juice carrots for us in the mornings. I didn't love it. Sometimes I'd drink it, and other times I wouldn't. My mom always had a nice orange hue about her from all the carrot juice she drank. The palms of her hands were where you'd really see the color! I've juiced a little here and there since I married, but the last 3 years we have really enjoyed juicing at home.<br />
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Maybe it's the fact that I have the JUICER OF ALL JUICERS! I own a Hurom Slow Juicer and we love it!! But I have used cheaper juicers with great success as well. I was just a sucker the day the kitchen store was demonstrating the Hurom:) So every morning my kids have become addicted to their morning juice. They demand and require a juice to get them through the day. One thing I've found, is that if you add a quarter of a fresh pineapple to the nastiest tasting juice, it turns it into something delicious. Kind of like Mary Poppins and that Spoonful Of Sugar.<br />
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I think I've perfected this Green Lemonade. It is loaded with good stuff and James and I each drink a quart of this almost every day. Sometimes it is sipped through a straw and other time it is guzzled as fast as I can. It's delicious by anyone's standard. Don't let the color scare you. In fact, rejoice in the fact that you are drinking something so incredibly good for you and that tastes so good too. I've played around with different ingredients for my Green Lemonade and this is my favorite. I've added cucumbers and they really add a distinct flavor. I don't love it in my juice. I've also tried kale in place of the spinach and I don't love the bitterness. Kale is awesome in so many other things, but not my favorite in a juice. You can add a nub of fresh ginger and that's yummy. I have actually been known to add a pinch of salt to this juice a time or two. Those are the days I savor each swallow:) Enjoy!<br />
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Green Lemonade Perfected<br />
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Serving size is 64oz. It makes 2 quart sized Mason Jars. Adjust according to how many servings you want.<br />
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1 bunch celery<br />
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3 BIG handfuls spinach<br />
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4 small green apples (or 2 large)<br />
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1 lemon peeled<br />
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1 lime peeled<br />
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1/4 fresh pineapple or 1 grapefruit peeled (the pineapple make the green juice into a sweeter juice and the grapefruit makes it a little more of a savory juice. It just depends on how I'm feeling.)<br />
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1 bunch of fresh parsley (optional)<br />
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Send all the produce through a juicer. I usually add a little water to make it 2 quarts exactly. I like my juices room temp., but you can add ice if you prefer.<br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-40318341865796416102014-02-24T10:07:00.002-07:002014-02-24T10:07:53.246-07:00Chocolate Quinoa Cream Cake<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">First off I must post this disclaimer. I am NOT opposed to gluten in any way, shape, or form. In fact, my livelihood is dependant on gluten. I'm ROOTIN' FOR GLUTEN in fact. I own a whole wheat bakery, and therefore it is an enormous part of my life, and I love it and eat it every single day:) So this isn't a post on being gluten free. This is a post that just HAPPENS to be gluten free, and it was so intriguing to me, and the recipe used an ingredient I love to eat. So lets dive right in and I promise gluten free or not you will love this cake:)</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">9x13 inch version of the cake</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My dearly beloved (James) had a birthday a few weeks ago. For birthdays at our house the birthday person gets to pick their favorite cake. Most times it is NOT a cake. We have a lot of <a href="http://clawsonlive.blogspot.com/2009/04/jakes-trifle.html">trifles</a>, and cheesecakes, and pies most of the time, but I can usually count on James and Jed to pick a chocolate cake. It is usually <a href="http://clawsonlive.blogspot.com/2009/06/i-love-birthday-cake.html">THIS chocolate cake</a> that I make for my fam, but this year it was a new recipe. I had spied it over at Mel's Kitchen Cafe a few months ago. It was made out of quinoa. No flour, just quinoa. It looked so dark and rich and tasty! I decided to try it out a few weeks before James' birthday came around. I made it in a 9x13 inch pan. It was incredibly easy, and the frosting was AWESOME! So when James' birthday came around he actually asked for this quinoa cake by name, and wanted whipped cream frosting in the middle of his layer cake. It turned out lovely! Fresh raspberries crowned the top, and made it look spectacular. I'm not good at decorating, or frosting pretty, but I can top something with a fresh berry. I'm so talented in that area:)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I used a combination of red and white quinoa. I had a bag of both, and instead of keeping two bags I just combined both colors of quinoa together. James hates it when I do this with potato chips. He doesn't want his BBQ chips intermingled with his cheesy chips or Sour Cream and Onion chips. I don't mind it, but James is insistent on potato chip segregation. But since I'm in charge of the quinoa, I mixed and mingled colors. It worked fine, and everyone is happy. Also, go ahead and make this into a 2 layer cake or make it into just an everyday cake by using the 9x13 inch pan. But don't forget to make the frosting. It's really good. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Chocolate Quinoa Cream Cake</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">recipe by <a href="http://www.melskitchencafe.com/2013/08/decadent-chocolate-cake.html">Mel's Kitchen Cafe </a>(she's fantastic by the way!)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">and originally found in <a href="http://www.amazon.com/Quinoa-365-Superfood-Patricia-Green/dp/1552859940">Quinoa 365</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 cups cooked and cooled quinoa (1/2 c. uncooked quinoa makes 2 c. cooked)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/3 cup milk</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 large eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon pure vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3/4 cup butter, melted and cooled</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 cups granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup unsweetened cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 teaspoons baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 teaspoon salt</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Frosting:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 1/4 cups heavy whipping cream</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/4 cups semisweet or bittersweet chocolate chips</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For a layer cake add:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. whipping cream</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 T. instant vanilla pudding powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 c. powdered sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 t. vanilla</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Fresh raspberries for garnish</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the cake, preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans or 1- 9x13 inch dripper or casserole pan. Line the bottoms of the pans with parchment paper. <i><b>(I do this with the cake pans, but I only grease and flour the 9x13 pan.)</b></i></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Combine the milk, eggs and vanilla in a <b>blender or food processor.</b> Blend the ingredients just until combined. Add the cooked quinoa and the butter. Blend with the quinoa and butter, well until smooth.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes) or just let the 9x13 inch cake set until cooled.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">If I am making a layer cake I like to have the frosting in the middle be pure whipped cream. You can definitely frost the middle of the cake with the chocolate frosting. There's plenty, but I put just plain whipped cream in the center and frosted the outside of the cake with the chocolate whipped cream. Whip the 1 c. whipping cream until soft peaks form. Add 1/2 c powdered sugar, vanilla, and 2 T. pudding powder. The pudding stabilizes the whipped cream so it doesn't weep or get runny.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the chocolate frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips. Whisk to combine until it is smooth. The mixture is super thin. <i><b>I expected more of a ganache texture, but it isn't. This is truly a chocolate whipped cream frosting.</b></i> Cover the bowl and refrigerate until completely chilled and cold (2-3 hours). <i><b>You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. </b></i>When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks like you would plain whipped cream.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Place one cake layer upside down on a serving platter or plate. Top with all of the plain whipped cream. Spread to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on). It's a good thick layer of cream. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Gently put the other cake layer upside down on top of the frosted layer. Spread the chocolate whipped cream frosting over the top of the cake and down the sides. It's a lot of frosting, but it's not to heavy and tastes delish! Top with fresh raspberries, or sprinkles, or chocolate chips:)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit. This cake is fell a little for me after it came out of the oven both times. It's not real light and fluffy, but once you frost it you won't care. It tastes good, and it's beautiful!</span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com1tag:blogger.com,1999:blog-5623578958857753488.post-82394561150190487412014-02-20T12:16:00.002-07:002014-02-20T12:17:30.061-07:00Spicy Beans and Greens Stew {FANTASTIC DISH!}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD44Pv2TV6jiH3Hsb2sJToDmQ3lvrWGYd0cixDrlMVdv9Ogasy8XJ9hkkQFdsmqe8BTI3udE7y5fyIdpD8H3HWCj-9FM5gYzA8A9p5amJcZVd1Zh8Qs802Mf2Xsgs9KXxv-VoWgqwvD1lx/s1600/greensandbeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD44Pv2TV6jiH3Hsb2sJToDmQ3lvrWGYd0cixDrlMVdv9Ogasy8XJ9hkkQFdsmqe8BTI3udE7y5fyIdpD8H3HWCj-9FM5gYzA8A9p5amJcZVd1Zh8Qs802Mf2Xsgs9KXxv-VoWgqwvD1lx/s1600/greensandbeans.jpg" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Can I share my love of Bon Appetit Magazine. I absolutely love it, and I love the recipes I find between it's pages EVERY SINGLE MONTH! I rip at least one recipe out of the mag every time I read. (Yesterday I read the Mar. issue and I have 6 recipes to try! Heaven!) This recipe was featured in the Feb. issue, and I made it the day I read the article. It just looked so filling, and hearty, and cozy, and warm. Everything you want on a cold Jan. day. It's funny though the responses you get from a dish like this. People are either a lovers or a haters of beans, and especially greens. I definitely fall into the lover category. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I've always loved a good Bean and Bacon soup. Actually I love Campbells Bean and Bacon soup straight out of the can! I've been eating that as long as I can remember. My mom taught me how to whip up a can of Campbell's at a young age. It became a Sat. afternoon, and after school staple during my growing up years. And of course my favorites were the Bean and Bacon, Split Pea with Ham, and Chicken Gumbo. The last few years I have found a love for Greens too!!! It all started with the Zuppa Tuscana Soup, and then it branched out into the Minestrone Soup with Kale, and then my favorite breakfast now entails sauteed greens with a fried egg on top. It's delicious!! Those greens are so tasty!! My Grandpa Barker always had Swiss Chard in his garden and brought my family some almost weekly during the summers. I remember eating a lot of that stuff growing up. I loved it. My mom would steam it, and then we'd eat it with butter, vinegar and salt and pepper. Lovely! I had just never thought of adding it into soup. So needless to say when I saw this recipe in the pages of Bon Appetit this last months it didn't take long for me to decide I was going to make this stew.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I had all the ingredients, but there are a few things that may not be staples in every home. Anchovies being the ingredient that I'm not sure everyone has in their fridge. Let me just say this- I would never have anchovies on pizza, or would I ever think of using them in a recipe, but if you get over the fact that anchovies are actually fish with eyes, they taste really good! If you like Caesar Salad then you like anchovies. They're a key ingredient in the dressing. They actually give whatever you're cooking a yummy saltiness, and that little bit of "What is it that makes this taste so good-ness?" to the recipe. Anchovies keep forever in your fridge, and you can actually buy it in a tube (Anchovy Paste) already ground up. Kind of like toothpaste, so you don't have to look those fishies in the eyes:)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">You could make this stew a little thinner if you like, and have more of a soup. I loved the thick heartiness of the stew, but next time I may want it to be more soupy. It was great with a yummy piece of bread to dip in. (Great Harvest Honey Whole Wheat was my choice for the night.) It was awesome the day after in my kids thermos' for lunch. They got a few, "What are you eating-s?" at school, but most of their friends smelled the goodness in the thermos, and just made the yummy sound:) So I will quote a little saying from James' granny, "Don't be a pantywaist, and make this stew!" Be brave, and bold, and I promise you'll like this stuff! And thank you Bon Appetit for another FAVORITE recipe:) I love you!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Spicy Beans and Greens Stew</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">recipe adapted from <a href="http://www.bonappetit.com/recipe/spicy-beans-wilted-greens">Bon Appetit</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">¼ cup olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 anchovy fillets packed in oil or 2 t. anchovy paste</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tsp. crushed red pepper flakes</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 cloves garlic thinly sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 large onion, thinly sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 celery stalks, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 sprig rosemary or 1 t. dried rosemary</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 pound dried white beans or chickpeas, soaked overnight, drained</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 lb or 2 bunches kale ribs and stems removed, leaves coarsely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 lb flat-leaf spinach coarsely chopped</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 teaspoons fresh lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">shredded Parmesan cheese to sprinkle over the top of the stew.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Heat ¼ cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, red pepper flakes, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add beans, and 10 cups water. <i><b>(I used the quick cook beans technique because I wanted the stew NOW and not the next day. It turned out perfectly. <a href="http://www.bonappetit.com/test-kitchen/cooking-tips/article/the-faster-way-to-soak-beans-for-cooking">Here's a link to quick cooking dried beans</a>. Or you could always use 3-4 cans of white beans. It would probably work great, and quite easy.)</b></i>Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Lightly smash some beans with a potato masher to give stew a creamy consistency. Mix in kale and spinach season with salt and pepper and lemon juice. Cook until greens are wilted, 5–8 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add shaved Parmesan, and a drizzle of oil if you want. Yummy!</span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-58056331573384458172014-02-17T04:49:00.000-07:002014-02-17T04:49:00.026-07:00Cinnamon Spiced Nuts and Berry Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooeTM5POgIbprZ1kO6jKPAa66H9fQnwQVnWg73TWSbGN7o4oGK6FpSS4RPI-vFHcFDwm4s_NaRcuROxO42EoeVfQb_uzhuATAhVZYSP1mbzjHrX8Gtmr_o5B9eMRspzCy2ZncwxamMq6f/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooeTM5POgIbprZ1kO6jKPAa66H9fQnwQVnWg73TWSbGN7o4oGK6FpSS4RPI-vFHcFDwm4s_NaRcuROxO42EoeVfQb_uzhuATAhVZYSP1mbzjHrX8Gtmr_o5B9eMRspzCy2ZncwxamMq6f/s1600/salad.jpg" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">First order of business is, I'm so sorry I've been a slacker posting anything the last few weeks. If you could see the behind the scenes you would be AMAZED at what I've accomplished! I have officially taken my blog over to my own personal domain. <a href="http://clawsonlive.com/">clawsonlive.com</a> is up and running. All I have to do is figure out a new template, and redirect traffic, and 10,000 other things and it will be official:) So hopefully one of these next few posts you will see the new and improved <a href="http://clawsonlive.com/">Clawson Live</a> site, and life will be back to normal. It's going to be a good day around here:)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I did make a very tasty and delicious salad the other night for my family though. I've written about the <a href="http://clawsonlive.blogspot.com/2010/12/circle-of-life.html">Everything Salad</a> lots of times, and talked about the <a href="http://clawsonlive.blogspot.com/2012/01/sugar-spice-pecans.html">homemade candied nut</a>, but this version is by far my absolute favorite. My sister in law Katie told me about it a few weeks ago. It's fantastic! There's also something completely wonderful about FRESH berries this time of year. And when the price isn't too outrageous the salad is even THAT much more wonderful! I love a good hearty meal, but I love that hearty meal when it's balanced out with a fresh yummy salad. And you know if you have the Spring Mix in the fridge at all times, you can eat this salad with it's many reincarnations every night of the week and not get sick of it. A good friend told me years ago, that all you need for a good salad is a fruit, a nut, and a cheese. You can mix all three of those up, and go from there. Apples, berries, pears, dried cranberries or blueberries, or even fresh citrus fruits this time of year are all perfect salad additions. Pecans are my favorite nuts in salads, but we used pistachios, and almonds both in a different salad just this week around the Clawson home. As for cheeses, Blue Cheese is my most favorite, but shredded Asiago or Parmesan are fantastic, as well as shredded Swiss or crumbled Feta. You get the picture. Just use what you have and create interesting combinations. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The star of this particular salad though is the Cinnamon Spiced Nuts. You know that smell you enjoy every time you walk into the mall at Christmas time? The hot fresh Cinnamon Almonds? That's what you are going to recreate and put into your salad. Heaven on wheels! When your 13 year old, most picky eating child, can't stop snitching these nuts as they're cooling, you know you have a winner! I've made these nuts lots of different ways. All take about 5-10 minutes of your UNDIVIDED attention. Don't get distracted while you make the nuts, or they will burn on you, and you will have to clean up the worst pan on the planet. The key to these nuts is getting your sugar to melt, and caramelize without burning. Once you figure it out though, you will make them all the time. I actually make a big batch quite frequently and store them in a Ziplock bag in the freezer. Pull them out the next salad you make and they will be perfect.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Cinnamon Spiced Nuts and Berry Salad</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Dressing</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 c. vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 c. sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 t. salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 t. pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. oil</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix together and pour over salad. You can add variations to this dressing. Add some raspberry jam, or use lime juice, lemon juice or orange juice for some of the vinegar. Improvise.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Salad</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Spring salad mix (I buy the big container at Sam's. It will feed a crowd!)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">raspberries</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">blueberries</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">sliced strawberries</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Blue cheese crumbled</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cinnamon Spiced Nuts</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add all ingredients to your liking. Depending on the amount of people to serve you can vary amounts. 1lb. of Spring Mix will usually serve 20-25 people. Sometimes I just fill a small bowl with just enough lettuce to feed my little family. Just note that once this salad is dressed it must be consumed. IT DOES NOT KEEP, and it's always sad to see something this wonderful go to waste:) So you can always add a little more lettuce, but you can have leftovers:(</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Sugar Spice Pecans</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/3 c. sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 t. cinnamon</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. whole or chopped pecans</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a dry fry pan place the sugar, cinnamon and nuts and put over a medium high heat. Be diligent and stay right by these babies until they're done. I've burned a few nuts in my day, and even the kitty won't eat them:(</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Don't stir until you start to see the sugar melting around the edges of the pan. Gently stir the nuts so they don't burn. Keep stirring until all the sugar melts and turns golden brown. This part goes fast. It takes a while for the sugar to start to melt, but once it does watch it. Poor the nut onto a WELL GREASED pan or plate. Immediately sprinkle with a shot of salt. Let cool and then break up and add to the best salad. </span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-45245303025784096582014-01-31T08:21:00.001-07:002014-01-31T08:21:31.611-07:00Morning Glory Muffin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuxa0JB6L1TLolij1l_hDZ_uLDL5NTIJJAI4ROcibn7rqkPsMtLT9u-1PcHwk8kJWaUMyIyrVCuiLXKuT7CDkB4rFF31nxe8vQzqzOELAJku_kTFhHlagv-YxinDmup9gyhQNCqYKi9hK/s1600/Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuxa0JB6L1TLolij1l_hDZ_uLDL5NTIJJAI4ROcibn7rqkPsMtLT9u-1PcHwk8kJWaUMyIyrVCuiLXKuT7CDkB4rFF31nxe8vQzqzOELAJku_kTFhHlagv-YxinDmup9gyhQNCqYKi9hK/s1600/Muffins.jpg" height="640" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I think I might be a little out of style here. Are muffins even IN style now? I love muffins! Especially when they are actually cake disguised as something less dessert-ish. Cake minus the frosting is a muffin in my mind, and a muffin is breakfast. It's good for you, and it's portable, and it's easy to make and full of all sorts of good things. Muffins were probably one of the very first things I ever learned to make as a kid. I was involved with a great bunch of girls who had some ambitious moms!! I don't think my mom was the ring leader, but she stepped right up and joined in. We had a 4-H group! </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><i><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><b>4-H</b></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"> in the United States is a </span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Youth_organization" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Youth organization">youth organization</a></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"> administered by the </span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><a href="http://en.wikipedia.org/wiki/National_Institute_of_Food_and_Agriculture" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="National Institute of Food and Agriculture">National Institute of Food and Agriculture</a></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"> of the </span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><a href="http://en.wikipedia.org/wiki/United_States_Department_of_Agriculture" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="United States Department of Agriculture">United States Department of Agriculture</a></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"> (USDA), with the mission of "engaging youth to reach their fullest potential while advancing the field of youth development".</span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><sup class="reference" id="cite_ref-ca4h.org_1-0" style="font-weight: normal; line-height: 1em; unicode-bidi: -webkit-isolate;"><a href="http://en.wikipedia.org/wiki/4-h#cite_note-ca4h.org-1" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none; white-space: nowrap;"><span>[</span>1<span>]</span></a></sup></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"> The name represents four personal development areas of focus for the organization: head, heart, hands, and health. The organization has over 6.5 million members in the United States, from ages 5 to 21, in approximately 90,000 clubs.</span></i><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><sup class="reference" id="cite_ref-2" style="font-weight: normal; line-height: 1em; unicode-bidi: -webkit-isolate;"><a href="http://en.wikipedia.org/wiki/4-h#cite_note-2" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none; white-space: nowrap;"><i style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none; white-space: nowrap;">[</i><span class="Apple-style-span" style="color: #0645ad;"><span class="Apple-style-span" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; white-space: nowrap;">2</span></span><span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; font-style: normal; text-decoration: none; white-space: nowrap;">]</span></a></sup></span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Every Tues. and Thurs. we would meet at a different home and a mom would teach us a different skill. Honestly there are a few things I learned as that 8-9-10 year old little girl, that have stuck with me my whole life. I wish I could remember how to crochet as well as I did back then, but I do know the reason for "Just mixing until combined" when I make a muffin. I remember the demonstrations of over mixing a muffin. Worm looking tunnels would exist throughout the entire muffin, and the top of the muffin would be pointy. I learned how to keep the "skin" from forming on a freshly cooked pudding. I actually learned HOW to make that pudding. Not just emptying a JELLO pudding box in a bowl and adding milk.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So it may be 30 years later, but I still use those 4-H skills every time I cook:) I learned to use my HEAD, my HEART, my HANDS, and my HEALTH. I'd say my experience was a success! These muffins were a success as well. My 4-H skills came in handy. Even if they're a little 1990-ish you will love them. They are so full of goodness, and tastiness you'll make them again next Sat. Enjoy!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Morning Glory Muffins</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">recipe adapted from <a href="http://www.amazon.com/Pillsbury-Muffins-Quick-Breads-Cookbook/dp/0764588532">Pillsbury Best Muffins and Quick Breads</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup All Purpose or Unbleached Flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 teaspoons baking soda</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 teaspoons cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 teaspoon salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 cups shredded, peeled apples</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup shredded carrots</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup coconut</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup raisins</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup chopped walnuts or pecans</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3/4 cup oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup milk</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 teaspoons vanilla</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 eggs, beaten</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Heat oven to 350°F. Line with paper baking cups or grease 18 muffin cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine all purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and salt. Add apples, carrots, coconut, raisins and walnuts; mix well. Add oil, milk, vanilla and eggs; stir just until moistened. Fill lined or greased muffin cups 3/4 full. Bake at 350°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans.</span></div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-39624236831668870702014-01-27T05:55:00.000-07:002014-01-27T05:55:00.066-07:00Easy Cracker Toffee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqlh9kSMmUSXob5VgnX3BVCfemMGME8pDUidhGl-5vqtBmViMWUbamSoppw7_qBg4X37MQQYUTb9wQvQhWiMWlGpTfyRSxDEsV7KmF9boxhjYbGK37P91NhK9I59WBvzw6rH-9q8Vngzg/s1600/toffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqlh9kSMmUSXob5VgnX3BVCfemMGME8pDUidhGl-5vqtBmViMWUbamSoppw7_qBg4X37MQQYUTb9wQvQhWiMWlGpTfyRSxDEsV7KmF9boxhjYbGK37P91NhK9I59WBvzw6rH-9q8Vngzg/s1600/toffee.jpg" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I've posted this recipe before. But it is hidden deep down in many years worth of posts, and it deserves a spot in the sunshine again! And my picture taking skills are getting better:) My family LOVES this stuff!!! And it is so easy to make. AND I usually have all the ingredients on hand. This would be a perfect little treat for your family with Valentine's Day coming up. Actually it would be great for Chinese New Year which begins on Jan. 31st. this year. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">James comes from a mother who every Oct. sets out to dip 3000 lbs. of chocolates for everyone she knows and loves and we are very happily and thankfully recipients of all her hard work every year. Usually the week or two before Christmas my in-laws, decked in their best Christmas attire, make the rounds to all their children's homes, bearing pounds of delicious chocolates, big square bricks of the worlds best toffee, and giant candy canes for the kids. It's always so fun to have them come, but dang it I wish they wouldn't let the kids know we now have chocolates. I usually try to hide them for as long as possible. I would like to eat them all by myself, but that never happens. Last year we broke them out on a beautiful ski day in Jan. with the whole fam, and enjoyed every little morsel. Even the Black Walnut ones:)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Back to the giant square of toffee though. It is chocolate coated on both sides and then covered in sliced almonds. Can I just say I don't remember the last time I actually tasted this brick. James totally and completely eats this giant baby on his own. He may share with Jake, but the two of them are very un-generous.</span><div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I have learned how to make Eileen's toffee and I must say it is the best, but very particular. Actually it's a little demanding to make. You have to watch the weather, the humidity, the phases of the moon, how much water is added, watch the sugar crystals, .......you get the idea. So when a toffee need arrives and I don't want to be too domestic, I love making this Cracker Toffee. You can make it fast enough to eat it for an impromptu family night. It is fast, easy, and pretty dang good. I had a shower for a beloved little niece a few weeks ago and had a platter full of Cracker Toffee. It was devoured, and recipes were requested. I promised a blog post, and here it is. So sorry it took a little longer than I anticipated, but I still love you all.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I received this recipe a few years ago from a favorite friend that has since moved on in life. Actually she just moved to Texas, but that is the end of the world as far as I'm concerned. This new and mysterious world of blogging has kept me in contact with her though. I am indeed thankful for that. I miss her, dang it! Everything about her. She is just a tiny little girl, but she had some of the most naughty recipes. Thigh Pie, Kitty Litter Cake, and Cracker Toffee to name a few. You knew she liked something when she would say, "That was so good it made my thighs twitch!" So thanks Lori for the Cracker Toffee recipe, and yes folks it is thigh twitching good, so eat up!!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Lori's Cracker Toffee</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Follow this recipe EXACTLY and it will turn out perfectly!</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1-2 packages saltine crackers</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">On one of your big silver cookie sheets, cover it completely with tin foil. The tinfoil will go up the sides a little, but I have more going over the ends. It makes the toffee easier to get out. Line the entire cookie sheet with Saltine Crackers. It usually takes about 1 1/2 sleeves of crackers. Don't overlap if you can help it, and if there is a little space that's ok.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a sauce pan place the butter and sugar together and bring to a boil. I usually stir with a wire whisk to make sure the butter gets incorporated. Boil the two together for 5 mins. stirring constantly.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Immediately pour over saltines. I drizzle it slowly and try to cover as much of the crackers as possible. There will be bare spots, but they will get covered eventually. Bake the crackers in a 350' F. oven for 10-12 mins. The syrup will be bubbly and fill in any holes you had. Take pan out of the over and let sit for 6 mins. Turn off oven and leave the door ajar. (Just do exactly as the recipe states and you won't be disappointed.) Pour 1 pkg. of chocolate chips over the crackers. Use whatever you like. My fave is with semi sweet chips, but I'm a dark chocolate lover. Milk chocolate is lovely too. Put the sheet pan back into the oven that has been turned off and let it sit until the chips start to melt and turn shiny. Take out of oven and spread the chips until the chocolate covers the Cracker Toffee. Sprinkle the top with chopped nuts if you like nuts or a sprinkling of sea salt. I love pecans. I usually place the cookie sheet in the fridge or freezer to quicken the process. I'm impatient! But if you have patience let it sit on your counter until the chocolate is set. Break into pieces and enjoy the thigh twitching goodness!</span></div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-69971666662112726282014-01-24T11:20:00.001-07:002014-01-26T15:55:48.851-07:00Quick Kimchi Cucumbers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzR3Bb-ytGN3YQWrZ56Qeukll_BXcUSJIuoNY52VcbhTpF29rYurSZjj8Phrz8vaxq-ybVyg8vrzd5wUS-5tOWd3TJVoCvjXgf8HD2Yij6POdEeMyDghnDKqtYIYVZMJ-p2hyphenhyphenGryNscbAn/s1600/kimchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzR3Bb-ytGN3YQWrZ56Qeukll_BXcUSJIuoNY52VcbhTpF29rYurSZjj8Phrz8vaxq-ybVyg8vrzd5wUS-5tOWd3TJVoCvjXgf8HD2Yij6POdEeMyDghnDKqtYIYVZMJ-p2hyphenhyphenGryNscbAn/s1600/kimchi.jpg" height="426" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">To be perfectly honest here, I have just barely been introduced to Kimchi. So if you've never had it, or think it sounds nasty, you are not alone. I've just always thought............it wasn't good! I don't know why I would think such a thing since I absolutely LOVE sauerkraut, and this is just a Korean version of pickled or fermented cabbage. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">A few months ago I spent the best week with all my siblings and their spouses and our parents in Hawaii. It was amazing!!! So much fun! Talking and laughing, reading, sunshine, and plenty of yummy food. When I'm on vacation I have a tendency to bring home FOOD souvenirs. The trip with my family was no different. I came home with 2 new things I liked and wanted to make at home. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The first "new" thing I tasted was actually just a spice or seasoning. Furikake. It's delicious!!! It's a lovely little sprinkle that I had on quite a few dishes. It is made up of seaweed, sesame seeds, salt, and sugar. I had it on rice at the Poke place, but my favorite was some Furikake dusted french fries that came with the best burger in town! </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Notice my Kimchi Cucumbers, but also</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">notice the furikake that is dusted on my rice. MMmmmm!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Prawn Bowl from the Poke Shack in Kona, HI</span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The second "new" thing I tried was some Kimchi Spiced Cucumbers. They were a side along with my prawns one day for lunch, and I could have eaten the entire bucket of these babies! Unlike regular Kimchi that ferments for days and weeks, this was a quick pickle. It was the crispiness of the cukes, and the spiciness of the Kimchi spice and to me it was just perfection! I ate it with my rice, and now when I make them at home we eat them with anything Asian. It would be perfect with <a href="http://clawsonlive.blogspot.com/2013/02/korean-bibimbap.html">this</a>, or <a href="http://clawsonlive.blogspot.com/2011/05/pad-thai.html">this</a>!!! (And you can sprinkle some Furikake on the rice as well as having these cucumbers on the side.) It would make the perfect pickle on your next hamburger. Oh my heck!!! I'm going to do that for dinner tonight! Here's a <a href="http://www.amazon.com/Korean-Pepper-Coarse-Powder-Pounds/dp/B005OJUSZE/ref=sr_1_1?ie=UTF8&qid=1390587335&sr=8-1&keywords=korean+chili+powder">link</a> to the Korean Chili Powder I purchased to make the Kimchi Cucumbers. The Korean Chili Powder is a more coarse grind of pepper. I'm sure that you could substitute chili powder, or even a little cayenne powder. I liked the bigger flecks of chili in the pickles, but it's just a food snob thing:) Also here's a <a href="http://www.amazon.com/JFC-Nori-Komi-Furikake-Seasoning/dp/B0006G5KEY/ref=sr_1_1?ie=UTF8&qid=1390587420&sr=8-1&keywords=furikake">link</a> to Furikake. Funny thing though, once I purchased my little bottle in Hawaii, and then placed it carefully in my carry-on luggage, I noticed even Walmart carries it. No need to make a special trip to Hawaii. (unless you want to.)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Quick Kimchi Cucumbers</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">recipe adapted from <a href="http://www.eatingwell.com/recipes/quick_cucumber_kimchi.html">Eating Well</a></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 cucumbers</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon kosher salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 cloves garlic, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 scallions, white and light green parts only, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 red onion sliced super thin</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 t. ground ginger</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tablespoons rice vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tablespoon Korean chile powder (Here's a <a href="http://www.amazon.com/Korean-Pepper-Coarse-Powder-Pounds/dp/B005OJUSZE/ref=sr_1_1?ie=UTF8&qid=1390587335&sr=8-1&keywords=korean+chili+powder">link</a> to the stuff I bought. )</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 teaspoons sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 teaspoon fish sauce (Ok friends just go buy you some of this! You'll use it I promise, and it lasts forever!)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">PREPARATION</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium bowl.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Cover and refrigerate.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Eat immediately or place in the fridge and use within one week:)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Zcar4KY8ogUx2OWqaDux9_SxcbSwh2cP7yetPKjmxWGlFPJCqzaUiCmlMjq0-C0h9IxKnZgkH2uDq9QwbWiPWJCbEC21rwcbRffCvNjx0P8ri87ylVGWhXa-svQLRB1_6nK7TQwH5GCw/s1600/IMG_4571.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Zcar4KY8ogUx2OWqaDux9_SxcbSwh2cP7yetPKjmxWGlFPJCqzaUiCmlMjq0-C0h9IxKnZgkH2uDq9QwbWiPWJCbEC21rwcbRffCvNjx0P8ri87ylVGWhXa-svQLRB1_6nK7TQwH5GCw/s1600/IMG_4571.jpg" height="640" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">James eating his Squid! I bought him a big bag of thick chewy rubber bands to curb his squid cravings! Ever since his mission to Taiwan he loves the stuff:)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPze1OcRvZpsB56soL7McpqGbG7fU4Qg7WfU9zw0s0LK6okq8EdTBa3dlCXsSJs-uQt-__WqfZrBtWRCwXozOqL2W6jAMPEJWmNR8khQko1I3p3J_9yDEBR0xAWy0HzXBewlPNCmFuADH/s1600/IMG_4574.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPze1OcRvZpsB56soL7McpqGbG7fU4Qg7WfU9zw0s0LK6okq8EdTBa3dlCXsSJs-uQt-__WqfZrBtWRCwXozOqL2W6jAMPEJWmNR8khQko1I3p3J_9yDEBR0xAWy0HzXBewlPNCmFuADH/s1600/IMG_4574.jpg" height="640" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">The boys jumping of The End of The World.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihL3cxunV20Z3a0kecgCMqTJiCpFwUrB2WTYOo_Bka1eVnsQ-21A8NYs3azQLbuybr8iucpysxHGbaIpcewAWTjYiBOyOw1s7fgnQcenVcmLkcWCKLEXyGG73-1iUta4uA9REBJH2COBi6/s1600/IMG_4577.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihL3cxunV20Z3a0kecgCMqTJiCpFwUrB2WTYOo_Bka1eVnsQ-21A8NYs3azQLbuybr8iucpysxHGbaIpcewAWTjYiBOyOw1s7fgnQcenVcmLkcWCKLEXyGG73-1iUta4uA9REBJH2COBi6/s1600/IMG_4577.jpg" height="640" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Seriously! Doesn't this look like heaven? A huge half circle of family:)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSgSVqKy1i0gVDBWQqvAPQc7wLRBjlc0Vc_81oVZSgeQordjKR0B5gp8yda3_C7DBNoiAItBZflRB2_UxOPs2S9NzKm5um9pbVcfToUQ_VT9vHJ0prLtFiFryQb8Txh6R736LCGx-9uxl/s1600/IMG_4591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKSgSVqKy1i0gVDBWQqvAPQc7wLRBjlc0Vc_81oVZSgeQordjKR0B5gp8yda3_C7DBNoiAItBZflRB2_UxOPs2S9NzKm5um9pbVcfToUQ_VT9vHJ0prLtFiFryQb8Txh6R736LCGx-9uxl/s1600/IMG_4591.JPG" height="640" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">An impromptu game of football on the beach one night. There may have been a slight broken bone from this innocent game, but everyone on the beach loved watching:)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjgyis_tKjBLx5PH7CESnquuYr-iJCe3qaEvPLP6WCn4_LMBR8yGcpPirq1KPWM7ja79Zih5QTCYyx7TmHNyLNZz53UcEPYAnQWOLbmRJe3o5DRogbMIVp9f_EnsDOkYeM73iYeG2TEFY/s1600/IMG_4618.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjgyis_tKjBLx5PH7CESnquuYr-iJCe3qaEvPLP6WCn4_LMBR8yGcpPirq1KPWM7ja79Zih5QTCYyx7TmHNyLNZz53UcEPYAnQWOLbmRJe3o5DRogbMIVp9f_EnsDOkYeM73iYeG2TEFY/s1600/IMG_4618.JPG" height="480" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Sunday evening sunset! We headed out to watch for the Green Flash.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7oRjlnBtaw52_ji3-VgL9j-IKYOrlzJJKwX10hIHLEt6HRjx2OfqZoYa4zDyl7YBBKV3pcLzlHZSIuxOd6jDQWNjmtp7msmTRiHb58Fa8BZXIGJLNQXJXssRBEhAhMJTAix2D9e_vece/s1600/IMG_4682.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7oRjlnBtaw52_ji3-VgL9j-IKYOrlzJJKwX10hIHLEt6HRjx2OfqZoYa4zDyl7YBBKV3pcLzlHZSIuxOd6jDQWNjmtp7msmTRiHb58Fa8BZXIGJLNQXJXssRBEhAhMJTAix2D9e_vece/s1600/IMG_4682.JPG" height="480" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">Almost everyone.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS18DaIXSlgJhdm6GnQQWugAwAhY5RhH-ySYo4Wlj-WwtJ1YkoIMd4ikf4ekYxSzmqvfffdXnS3abKnQV7KmJ6M-C9TPznjGNzuVkVm6Zm9Qr_F-QXetTZ87Xpy9q7-Cl-JmN1ZR_yiuP/s1600/IMG_7389.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS18DaIXSlgJhdm6GnQQWugAwAhY5RhH-ySYo4Wlj-WwtJ1YkoIMd4ikf4ekYxSzmqvfffdXnS3abKnQV7KmJ6M-C9TPznjGNzuVkVm6Zm9Qr_F-QXetTZ87Xpy9q7-Cl-JmN1ZR_yiuP/s1600/IMG_7389.JPG" height="426" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">We loved our walks.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqe7Wnp4a_Hih5worTsfBjQ1QRY0TXCsVO4U0StY1FLS5j6-bZizZhI51FquaN6-CtYFiQTzL_pWZkZ-tp58_CzGVv7pCgWIDMPwSvQJvAYdUMiC0hgkaHCcYu3HJhRUICNIFvhLzkdBLw/s1600/IMG_7405.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqe7Wnp4a_Hih5worTsfBjQ1QRY0TXCsVO4U0StY1FLS5j6-bZizZhI51FquaN6-CtYFiQTzL_pWZkZ-tp58_CzGVv7pCgWIDMPwSvQJvAYdUMiC0hgkaHCcYu3HJhRUICNIFvhLzkdBLw/s1600/IMG_7405.JPG" height="426" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: small;">The perfect trip!</span></td></tr>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com2tag:blogger.com,1999:blog-5623578958857753488.post-88023426986185196662014-01-08T21:20:00.001-07:002014-01-08T21:20:48.317-07:00Red Velvet Crinkle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_JbUt7Cuq-GkWz-6MeIgWZd-vz4V4HhkHl1Nwn7qxrsP4WuDmwAiQgoZXNVQL6WtmVvildXq98hHMnhexvBZW9dVx5yAtishabj25ioNQ5CIBkYOkvkRgX9E7jUVu7YKHMaA6T_HzWS5/s1600/red.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_JbUt7Cuq-GkWz-6MeIgWZd-vz4V4HhkHl1Nwn7qxrsP4WuDmwAiQgoZXNVQL6WtmVvildXq98hHMnhexvBZW9dVx5yAtishabj25ioNQ5CIBkYOkvkRgX9E7jUVu7YKHMaA6T_HzWS5/s1600/red.jpg" height="640" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Here's a fun treat for these cold, bitter days of January. If the response on Instagram for the photo of these lovelies is any indication of the joy these cookies can provide, well then I think you will be EXCEEDINGLY happy if you make these:) I've seen these around, but every single time I click to find the recipe, it is ALWAYS a cake mix recipe. I wanted the real thing. Something that I could be proud of. Something I could bake at the <a href="http://greatharvestutah.com/logan">bakery</a> for the next 5 weeks and make people giddy with delight. And do you know what? I'm not sure the recipe for the cookies is any harder than emptying a cake mix and adding a few things. I actually just tweaked my <a href="http://clawsonlive.blogspot.com/2013/06/perfect-chocolate-cookies.html">Favorite Chocolate Cookie recipe</a>. (It was one of the top 10 recipes last year!!) Really easy and you will be a STAR where ever you take these. Enjoy!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Red Velvet Crinkle Cookies</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. shortening</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 c. granulated sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 c. brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> 4 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 T. water</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 t. vanilla</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5 1/2 c. flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 c. cocoa powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 t. baking soda</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 t. salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 10-12 oz package of white chocolate chips</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2- 1 t. red food color (depending on how red you want the cookies)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. slivered almonds (optional)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. powdered sugar (for rolling the dough balls in before baking.)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cream butter, shortening, sugars, eggs, water, and vanilla. Add dry ingredients and mix until combined. Add chips and nuts if you'd like. Scoop dough balls and plop each one in a bowl of powdered sugar. Make sure the cookie is completely covered in powdered sugar. This is what gives you the crinkle look. Bake at 350'F for 10-12 minutes. Enjoy!</span></div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com2tag:blogger.com,1999:blog-5623578958857753488.post-56033270580504448302013-12-30T13:08:00.001-07:002013-12-30T13:08:22.414-07:002013 Top Ten Favorite Posts<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2013 was a fantastic year! So much happened to our little family. Youngest child turning 2, and oldest child turned 18. Eldest son graduating from high school. Eldest son leaving to the <a href="http://lds.org/">Adriatic South Mission for the Church of Jesus Christ of Latterday Saints</a> one month later. 7 birthday's, the death of a favorite dog, purchase of 12 chicks that laid eggs a plenty, one minor fender bender by the cute 16 year old daughter, too many family vacations, loads of skiing both water and snow, we only hit 1 deer this year (yeah! but same 16 year old daughter), 52 Sunday dinners, more recipe flops than I want to admit, but plenty of lip smacking tasty recipes that made it to the blog. So here's the lineup for the top 10 posts this year on Clawson Live. I'm always a little surprised at what the "Customer" likes. Of course there's a few treats, but what really interested me were the juice posts. People loved them! And how about the last post of the year making it into the #2 spot within only 1 week of being posted. It is a good recipe though. But the #1 post goes to No Bake Cheesecake!! Easy, and tasty, and of course everyone loves it! How can you not:) Happy New Years and here's to 2014 being even more tasty!</span></div>
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMU49S1JWtBPdVdAqVuQ3hYXLQM6Yd8Tevn2ufqFSQmYD4jLDRujKV9fxplO4PyacY4VnmlJR1YFiJt7anKtD5sxP-Fp_qPJQPGw8pdUILK4UQBqU_8C2Fx_ca1ckADFedp0CuRfovAN0/s1600/top10.png" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://clawsonlive.blogspot.com/2013/02/chicken-salad-with-sugar-spiced-pecans.html">#10 Chicken Salad with Candied Pecans</a>, <a href="http://clawsonlive.blogspot.com/2013/06/perfect-chocolate-cookies.html">#9 Perfect Chocolate Cookies</a>, <a href="http://clawsonlive.blogspot.com/2013/01/french-onion-soup-with-bleu-cheese.html">#8 French Onion Soup</a>, <a href="http://clawsonlive.blogspot.com/2013/04/green-papaya-salad-som-tum.html">#7 Green Papaya Salad</a>, <a href="http://clawsonlive.blogspot.com/2013/01/good-morning-juice.html">#6 Good Morning Juice</a>, <a href="http://clawsonlive.blogspot.com/2013/02/thai-coconut-chicken-red-lentil-soup.html">#5 Thai Coconut Chicken Red Lentil Soup</a>, <a href="http://clawsonlive.blogspot.com/2013/03/lunch-lady-bars.html">#4 Lunch Lady Bars</a>, <a href="http://clawsonlive.blogspot.com/2013/02/green-lemonade.html">#3 Green Lemonade</a>, <a href="http://clawsonlive.blogspot.com/2013/12/tiny-spicy-chicken.html">#2 Tiny Spicy Chicken</a> and </span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://clawsonlive.blogspot.com/2013/04/no-bake-cheesecake.html">#1 No Bake Strawberry Cheesecake</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIkuUgx3UGLh1EhpDQ9LjuAcL92VjC__U9hEqqUwIeXbkwTFC7Ge0C9RJ9GBhVSSRridFuU_etEDTU4u73CoTf92MemGf69ANSDfWARfu5BvUOU9OVsgkxAo2QJoG79r6FmGkHLyAq9OC/s1600/nobaker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIkuUgx3UGLh1EhpDQ9LjuAcL92VjC__U9hEqqUwIeXbkwTFC7Ge0C9RJ9GBhVSSRridFuU_etEDTU4u73CoTf92MemGf69ANSDfWARfu5BvUOU9OVsgkxAo2QJoG79r6FmGkHLyAq9OC/s640/nobaker.jpg" width="640" /></a></div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-62828445126745374122013-12-18T09:53:00.001-07:002013-12-18T09:53:35.028-07:00Tiny Spicy Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6xl8lj0xYHibxzy-uk5hlQhfeuVmsQDxoYsafGlyQ9P3echVl32sVypVmOy9pIe2enJC-dnuapuI7oQ5GARoOq88Amkmpbe_eKazWcu85dhjgtVy3E1wxWjTYfB0rCGGvwBf0NzD2RYG/s1600/Tinyspicy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw6xl8lj0xYHibxzy-uk5hlQhfeuVmsQDxoYsafGlyQ9P3echVl32sVypVmOy9pIe2enJC-dnuapuI7oQ5GARoOq88Amkmpbe_eKazWcu85dhjgtVy3E1wxWjTYfB0rCGGvwBf0NzD2RYG/s640/Tinyspicy.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Today I'm going to tell you about my all time favorite Thanksgiving. I was probably 8ish years old, and we headed up to Twin Falls, ID to have Thanksgiving with some favorite cousins. Now, just to clarify here. I have so many favorite cousins. These were cousins that we didn't get to see all that often and when we did, we had to share them with their OTHER cousins! I hated it, but this Thanksgiving we had them all to ourselves. I remember the dinner spread was spectacular! Tons of food, but the part that I found so intriguing was that there were tons of little white Chinese Takeout boxes on the table along side the turkey and stuffing. It turns out that my uncle John had enjoyed a banner pheasant hunt a few days earlier, and had taken all the birds to his favorite Chinese restaurant, and had them magically turned into everything Chinese you could image!! It was a feast like no other!! I will admit I miss having pheasant Chinese-ized at my Thanksgiving table. Tiny Spicy Pheasant is spectacular, as well as Sweet and Sour Pheasant, and Almond Pheasant, and................. You get the idea:)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So today's recipe has graced my little dining room table as Tiny Spicy Pheasant more than once. (Grouse works really well too, if you have a bird hunting husband.) But this week we had actual chicken to make the dish with. This recipe came from a cute little girl named Trina who taught cooking classes at my local grocery store. I'm sorry I don't remember her last name, but I do believe this Tiny Spicy is famous in Cache County:) I served it with some rice, and steamed green beans. It was so good! This would be a perfect meal sometime during the Christmas holiday. You know, in between Christmas and New Years, or even on New Years Eve. And of course Chinese New Years is just around the corner as well, and this would be great! It does have a lot of sugar, so I don't make it every week, but a fun family night is the perfect occasion. Enjoy!! (And try it with some of the game birds is you have a chance. You will LOVE it!)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Tiny Spicy Chicken</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 lbs. boneless, skinless chicken breasts,cut into 1.5-inch cubes</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 eggs, beaten</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1-2 c. cornstarch</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">salt and pepper</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I cut my chicken into bite sized pieces and then put the 2 beaten eggs into a Ziploc bag with the chicken. Squished it until it was all coated. Then I took the chicken out and placed a spoonful of chicken chunks into the cornstarch with a little salt and pepper. Start with 1 c. cornstarch and then if you get low add a little more and a little more salt and pepper. Fry the chicken pieces until browned. 3-4 minutes usually. Don't worry about your chicken cooking through. It will finish cooking as it bakes for an hour. My oil was best at 375'F. The more chicken you add into the fry pan the quicker your temp. drops. Patience is a virtue as you fry up your chicken pieces, but it will be well worth it. Place browned chicken pieces into a greased 9x13 inch casserole dish. I actually used 5 1/2 lbs of chicken last time I made this and that still fit in a 9x13 inch pan. It was heaping, but still a great size pan. Now make the sauce.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Sauce: </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 t. Sambal chili paste</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. ketchup</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 c. sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 T. soy sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. chicken broth</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. white vinegar</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">sliced green onions (optional)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">sesame seeds (optional)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">red chili flakes (optional)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix sauce ingredients in a saucepan. Cook over medium heat until sugars are dissolved and the mixture boils for a minute or two. Taste the sauce. See if you need a little more heat, or salt. It's plenty sweet, but I usually add a little more salt and more Sambal Chili Paste. Make sure the sauce tastes perfect for your liking. Pour over chicken and stir to coat all the chicken pieces, and bake uncovered at 325 degrees for one hour. You may want to stir your chicken around so the top pieces don't over brown. The last time I made this I doubled the amount of chicken, but the sauce I just made as written. It makes a lot of sauce. The sauce thickens up as the chicken cooks. I served the chicken with a sprinkle of green onions, sesame seeds and red chili flake. Totally to make it look pretty, so don't worry if you don't have any of these.</span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-40307910382936051662013-12-11T09:36:00.001-07:002013-12-11T09:41:56.406-07:00Lemon Glazed Gingerbread Madeleines<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRK1f7lpaSPYzVelDkUVadVuIhWInKbVWF107u1L9U76mzLYh1-pPNNgIoK5JYd8Dnd7MZ20IQ-08TdBzj0OnrelyxNpe4z0XnY3Lzce6c746PI1Kdkqp9NF-v8GWvRy5WmtYustkqurB/s1600/mads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRK1f7lpaSPYzVelDkUVadVuIhWInKbVWF107u1L9U76mzLYh1-pPNNgIoK5JYd8Dnd7MZ20IQ-08TdBzj0OnrelyxNpe4z0XnY3Lzce6c746PI1Kdkqp9NF-v8GWvRy5WmtYustkqurB/s640/mads.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I took part again this year in the Great Food Blogger Cookie Swap. It always sounds so fun and festive when I sign up in Oct., but by the time cookies are due to be shipped, I'm swamped!! I'm sure it's the same with everyone else who plays along, and there is nothing like getting a package of goodness from the post office. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Three lovely ladies sent me cookies. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://Franklyentertaining.com/">Sarah from Frankly Entertaining </a>sent a yummy Triple Ginger Chocolate cookie. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://cookiesonfriday.blogspot.com/">Nicole from Cookies On Friday</a> sent a lovely Pistachio Cranberry cookie.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://delishasrecipes.blogspot.com/">Monica from DeLisha's Recipes</a> sent a perfect 3-C Cookie. Coconut Caramel Chocolate cookie. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">(check out the links to their blogs.) All were so good, and we ate every last crumb!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR11hHVdiiuNPeCaAWU5jAIrAtJsuNTypFPTgy4z0IxIhKX_cFJY2hqp3W_dHs4K-UJhz6HzwBXwGxKJbOtOp6DW2pcYOCmNUH-CdwXVxatItlrf3kwqwFobZeMi5t05h6SgIjeKtsuFRS/s1600/fbcookieswap2013_white.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR11hHVdiiuNPeCaAWU5jAIrAtJsuNTypFPTgy4z0IxIhKX_cFJY2hqp3W_dHs4K-UJhz6HzwBXwGxKJbOtOp6DW2pcYOCmNUH-CdwXVxatItlrf3kwqwFobZeMi5t05h6SgIjeKtsuFRS/s320/fbcookieswap2013_white.png" width="320" /></span></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So last year I made <a href="http://clawsonlive.blogspot.com/2012/12/pistachio-wedding-cookies.html">Pistachio Wedding Cookies</a>. They were good! This year I decided to make Madeleines. Some special equipment is required but I really like Madeleines so the extra pan in my cupboard isn't a sacrifice:) The recipe I followed was from Better Homes and Gardens with a little twist. My first batch was a complete failure! Totally sunken cookies. They looked awful! They tasted great, but horrible looking. I noticed one ingredient listed in the BHG recipe that no other Madeleine recipe had. 1/4 t. baking soda. All recipes contained baking powder, but no soda. So after my failure I whipped up another batch, omitted the soda, and Bam! Perfection in a Madeleine!!! Can you believe 1 puny little 1/4 t. of baking soda can make such a huge difference! Lemon glaze was just a little something extra, but a sprinkle of powdered sugar is all they needed. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://www.amazon.com/Chicago-Metallic-12-Cup-Nonstick-Madeleine/dp/B00134LXEY/ref=sr_1_1?ie=UTF8&qid=1386778756&sr=8-1&keywords=madeleine+pan">Here's a link to the Madeleine pan I purchased a few years ago</a>. Nothing fancy, but does the job well. Enjoy the recipe, and check out what other fun cookies were given away. Also with all the cookie swapping, all these bloggers were able to raise over $13,778 for <a href="http://cookiesforkidscancer.org/">Cookies For Kid's Cancer</a>. The food blogger donations were matched by OXO, Dixie Crystals, Grandma's Molasses, and Gold Medal Flour. <a href="http://eepurl.com/qCABj">Also here's a link if you'd be interested in joining in the swap next year.</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Here's a list of the girls I sent the Madeleines to:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://itsnoteasyeatinggreen.com/">It's Not Easy Eating Green</a></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://www.jamies-recipes.com/">Jamies Recipes</a></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><a href="http://chicgeekery.blogspot.com/">The Chic Geek</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Lemon Glazed Gingerbread Madeleines</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">recipe adapted from <a href="http://www.bhg.com/recipe/gingerbread-madeleines/">Better Homes and Gardens</a> (minus the baking soda!)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup butter, softened</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup packed brown sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup molasses</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup cake flour <b>(<i>or 1/2 c. all purpose flour minus 1 T. and then add 1 T. cornstarch)</i></b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon ground ginger</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 teaspoon baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Powdered sugar</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">directions</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the granulated sugar and brown sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in the molasses until combined.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2. In a small bowl stir together the all-purpose flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, and cloves. Sprinkle about half the flour mixture over the butter mixture; fold in until combined. Repeat with the remaining flour mixture. Cover and chill batter for 2 to 4 hours.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3. Preheat oven to 375 degrees F. Grease and flour twenty-four 3-inch madeleine molds. Spoon batter into prepared molds, filling each about half full.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4. Bake for 10 to 12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen each madeleine from the mold; invert mold over a wire rack to release madeleines. Let cool. Dust with powdered sugar before serving.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Lemon Glaze</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Juice of 1 lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Zest of 1 lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1-2 c. powdered sugar</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mix the juice, zest and 1 c. of powdered sugar to start. You want a thin glaze. Add more powdered sugar to thicken it up, or a little water to thin. I just dipped each cookie in the glaze and then let them dry on a baking rack. </span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com3tag:blogger.com,1999:blog-5623578958857753488.post-31749959689442327942013-12-06T10:45:00.002-07:002013-12-06T10:46:46.508-07:00Caramel Dipped Pretzel Rods<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WZDOPhxPTdj-vh2_YMVTEGziC0U8yOKCGBDFGDYKdNwA3RQzL9ouu70_D6dDMxJDC58pHXyntIGbZt6YvQrw7XT1PhTS2T0p6qRaWRMFNbAsqrZdaw-nFLShIzFMe56EcQngIJQH99VU/s1600/pretzel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WZDOPhxPTdj-vh2_YMVTEGziC0U8yOKCGBDFGDYKdNwA3RQzL9ouu70_D6dDMxJDC58pHXyntIGbZt6YvQrw7XT1PhTS2T0p6qRaWRMFNbAsqrZdaw-nFLShIzFMe56EcQngIJQH99VU/s640/pretzel.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I made these for Jed the other day:) (<i><a href="http://lds.org/">He's on a mission for The Church of Jesus Christ of Latter-day Saints in Albania.)</a></i> Every summer on the last day before school starts our family heads out on an adventure. We call it our "Last Day of Freedom!" We make a specific playlist for our iPods, we usually eat breakfast at the Oaks in Ogden Canyon, and then we have the best day doing something just a little special. For many years we'd head over the dirt road to Park City. We'd ride the Alpine Slide, and Sky Coaster, but I think the kids favorite part was stopping at the Rocky Mtn. Chocolate Factory on our way to the car. Everyone could pick something they wanted, and Jed ALWAYS picked these pretzel rods. Someone would pick a giant rice krispy treat, or a caramel apple to share. James always picks an enormous Turtle or two. You know, one needs to be hidden in your underwear drawer so you can nibble on it over the next few days. But seriously, Jed picks these pretzel rods every single time. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">As I was trying to decide what to mail him for his Christmas in Albania, this treat was top on my list. And I figure if it ends up in pieces, they will still be delicious pieces. So the other night the kids got dip happy, and helped and decorated these little lovelies. I'm posting the recipe I used, but let me just give this disclaimer. Candy making can be a little finicky. Even after making this caramel a million times, I still make batches that can't be saved. Into the garbage they go. Just a few weeks ago this happened. The temps. listed are for my house. I live at about 4800 ft. above sea level. The perfect softball stage for me happens at 235'F. Yours will be different. So if you don't want to try the homemade caramel, then by all means go the Kraft Caramel route. I will not think any less of you. It's so easy that way, and it will still taste amazing! Also I didn't use REAL chocolate to make these. I didn't want to deal with tempering, or chocolate blooming so I just bought the cheap chocolate dipping stuff. Microwave and it's done. So good luck what ever route you go!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Caramel Dipped Pretzel Rods</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So this recipe is actually my mom's Licorice Caramel recipe minus the black food coloring, and anise flavoring. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Caramels</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. butter (Yep 2 whole sticks)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 14 oz. can of sweetened condensed milk</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 c. light corn syrup</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 t. salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 c. brown sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 t. vanilla</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Slowly melt butter in heavy, large pan. Use fork to swirl butter up sides of the pant to prevent sugar crystals. When melted, add the rest of the ingredients, except flavoring. Turn heat to medium high, cook and stir constantly with a flat bottom wooden spoon. (Don't cook on high and stir constantly. It burns quickly and easily. I usually scorch the bottom of the pan and there will be dark brown chunks floating everywhere. As long as they're not black chunks, you should be ok.) Cook to softball stage. For me that is 235' F. I live at 4800 ft. above sea level. Check your thermometer and altitude and adjust accordingly. Remove from heat and add the vanilla. Pour into a greased 9x13 inch pan for square caramels, or dip large pretzel rods into caramel. Once you dip the pretzels place the rod on a wax paper lined cookie sheet of counter top. If you don't have wax paper you can grease a cookie sheet or the counter top. If you don't spray, your caramel will stick and you will cry. Let set for a few hours or overnight in a cool place. Melt some chocolate. Any kind. White, dark, or milk chocolate. You can use the dipping fake chocolate, or the real stuff. Whatever works. Dip each caramel dipped rod into chocolate and sprinkle cute sprinkles on them. Place back on wax paper until chocolate is set. </span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">*another suggestion for the caramel is just a bag of Kraft Caramel squares. Melt these and dip you pretzels. It will turn out just as spectacular. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This recipe is time consuming, but so worth it once it's done:)</span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-67041226139596320622013-11-25T12:40:00.002-07:002013-11-25T12:44:09.912-07:00Razzleberry Pie<br />
<i>*This is a re-post from last year. It's one of those recipes that has to be posted every year. It is the most searched for recipe on the blog. I just made 5 more of these beauties for my own freezer. I may or may not take them to Thanksgiving:) Enjoy!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrfEvjuB-R2nZJSXDhUXd2henYlnWz8sPU-PU05r3RiBJRlPaoRDFSIkkbpLQSHlFnso173EhhaBAkTumf4pfm0WTve9TOZgDEKXBCqFK0vZJrNON8emKgLYkAyY4vLP9aykge2DGeOp6/s1600/razzleberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrfEvjuB-R2nZJSXDhUXd2henYlnWz8sPU-PU05r3RiBJRlPaoRDFSIkkbpLQSHlFnso173EhhaBAkTumf4pfm0WTve9TOZgDEKXBCqFK0vZJrNON8emKgLYkAyY4vLP9aykge2DGeOp6/s640/razzleberry.jpg" width="426" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This is by far the most search for recipe on my blog. And I can't blame anyone for that. It is the best pie! Hands down, there is no other pie on the planet that is as tasty as this Razzleberry Pie. You might need to make these today, or tomorrow, but trust me, it is a necessary part of Thanksgiving. I made them earlier this week and from start to finish it took me a little over an hour to make 5 pies. Clean up may have taken a little longer thanks to a cute little baby girl, who loves to get into everything, but I'm not counting that time.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">A few years ago, we had Elder Bednar from The Church of Jesus Christ of Latterday Saints visit our little neck of the woods to reorganize our stake. What that is, is the restructuring and calling of new leaders for our church. We had lots of time with him over the next 3 days. <a href="http://clawsonlivethoughts.blogspot.com/2012/06/stake-conference-62012.html">(Here's a link to some of those details.)</a> But one moment that made me smile was all related to this pie. A few weeks earlier James was talking to the man who had been asked to cater a meal for the Apostle, and a few other church leaders. He had the menu planned but didn't quite know what to fix for dessert. James immediately told the man that he knew what Elder Bednar's favorite dessert was and that I would make a bunch of pies for the dinner. James then called and told me what he had committed me to:) Bless his heart! Actually I had a few of these Razzleberry Pies in the freezer so it wasn't a big deal at all. I took the beautiful pies to the church and that was that. I didn't expect to hear anything, but I was pleasantly surprised the next morning. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Sunday morning James and I had a meeting with the rest of the new Stake Presidency and their wives and Elder Bednar, his wife, and a few other wonderful people. There were 12 of us total. As Elder Bednar was walking into the room, he and another gentleman were talking about the dinner they had eaten the night before. His comment to the other man went something like this. "I think I could have eaten just that berry pie and raspberry jam and rolls and been perfectly content." He was talking about my pie!!! I wanted to jump up and down and say, "I Made That Pie Just For You!!" But I didn't, but James' and I passed a smile that said it all. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It really is a wonderful pie. I hope you enjoy! (I hope you have gobs of turkey too:) It's the most wonderful time of the year! as Emma would say! Loves and Kisses!! </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Razzleberry Pie</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Crust:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">6 c. flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 c. Crisco</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 t. salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 - 1 1/2 c. cold water (start with 1 c. of water and slowly dribble more if you need it.)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a large bowl place flour and salt and cut Crisco into the flour until it resembles coarse meal. I actually have found it is easier to use you hands to make this dough than a pastry blender. Add the water and just bring the dough together. Don't over mix or it will get really tough. Divide the dough into 5 big dough balls. Each dough ball will then be divided into a top and bottom crust. I roll out 5 bottom crusts and place them in 8or 9 inch disposable pie pans. After all the bottom crusts are ready I divide the filling equally between the 5 pies. Then top with the top crust, crimp the edges and vent the pie. I place tin foil over the top of the pie and place in the freezer for later use.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Filling:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 3/4 c. water</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 1/3 c. sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 large raspberry jello package</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 rounded 1/3 c. measures of cornstarch</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Stir constantly and bring the ingredients to a boil. Boil until it is clear and thick. Fold in:</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 lb. frozen raspberries</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 lb. frozen blackberries</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 lb frozen blue berries</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I usually add extra berries since I have gallons of them frozen from my garden. Do what you got to do. Also if I don't have all the berries I've done it with just raspberries, or I usually add Huckleberries into the mix. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">When you would like to bake a pie take it out of the freezer and brush the frozen pie with a little cream or milk and sprinkle white sugar on top. This makes the pie sparkly. Bake in a 375'F oven for 1 hour from frozen. Make sure the pie is puffed up completely in the middle. I sometimes have to bake an extra 10 mins. or so. This pie really is dang good!!</span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-25639803737762000642013-11-21T09:12:00.001-07:002013-11-21T09:13:58.571-07:00100% Whole Wheat Blender Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrvNlqGw99K8VaGp7PwP3FtCPlAIaHeaM3pYjMeDgVFId8nyw988iCThvzzDENYZzClZKYPBYW01OiJeCQsFPmg821GDXw3x31E05Sb8b8kwfaX-Vtan-PSHmHxWFyc5ZjUDF-hh-nd8b/s1600/Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrvNlqGw99K8VaGp7PwP3FtCPlAIaHeaM3pYjMeDgVFId8nyw988iCThvzzDENYZzClZKYPBYW01OiJeCQsFPmg821GDXw3x31E05Sb8b8kwfaX-Vtan-PSHmHxWFyc5ZjUDF-hh-nd8b/s640/Pancakes.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I have a particular preference for <a href="http://clawsonlive.blogspot.com/2010/07/hollies-housec.html">MY morning pancake</a>. I have a recipe that I dare say IS the absolute best pancake on the planet. Nothing can compare. It's perfection, and so versatile. I can turn it into <a href="http://clawsonlive.blogspot.com/2012/03/ham-and-cheese-waffles.html">Ham and Cheese Waffles</a>, Banana Nut Pancakes, Chocolate Chip Pancakes, and even a crunchy Johnny Cake version of a pancake with the addition of a little corn meal. It is simple and burned into my mind and I can whip any of the above mentioned in the time it takes to stir up a batch of Krusteez. True story! Slick as a whistle. So why would I steer astray? </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It all started with James wanting to eat a little more healthy, and a little more WHOLE FOODISH. You know we own a whole wheat bakery so you'd think I would use it a little more often in my home cooking. I don't. I leave that to James at the bakery. It makes the most fantastic bread on the planet, but I don't use whole wheat flour often. It may be the fact that whole wheat flour doesn't last. Did you know that most of the nutrition in whole wheat flour is gone within 36 hours of grinding the wheat berries. Yes you can store the whole wheat flour in your freezer, if you fresh grind it. But if you don't grind your own wheat berries fresh then store bought whole wheat flour is worthless. The nutrition is long gone. You're getting extra fiber, but that's about the only benefit. I don't have a wheat grinder. Well technically I do. A 3000 lb. monster that we grind lots and lots of wheat fresh every single day at Great Harvest, but not at home. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">If you are in the same boat as me, you're going to like this recipe. You do need a good little blender, but if you've got that you are set for some 100% fresh ground whole wheat pancakes. They were awesome! James loved the fact that we used a little of the wheat we keep in the storage room downstairs, and that is was ground literally 2 minutes before being used. All the benefits of whole wheat in a delightful little pancake. My kids really like these pancakes too. They do have that distinct whole wheat flavor. Delicious if you like that kind of thing:) If I were you, I'd try these babies out this weekend. Actually I think I'll make them tomorrow! Enjoy!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><i>*You're going to need WHOLE wheat kernals for this recipe. I used Hard Red Winter Wheat Berries. If you're not the typical Utah mormon who has hundreds of pounds of wheat stored in their basement you can still find whole wheat berries. I've seen <a href="http://www.bobsredmill.com/hard-red-wheat-berries.html">Bob's Red Mill carries whole berries.</a> <a href="http://honeyville.com/">Honeyville Grain</a> is one of my favorite places for bulk. I buy beans, almond meal, rice, pasta and of course wheat berries from these guys. They have everything! Even <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=wheat+berries">Amazon</a> has them. </i></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">100% Whole Wheat Blender Pancakes</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">recipe adapted from <a href="http://www.melskitchencafe.com/2012/11/whole-wheat-blender-pancakes-my-new-favorite-breakfast.html">Mels Kitchen Cafe</a> (Thanks Mel!!)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup wheat berries/kernels</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 cup buttermilk</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 cup milk (I actually only used 1/4 c. of milk. You can decide how thin you want your batter)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 large eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 teaspoons sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 tablespoon baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">4 tablespoons butter, melted (I used Canola oil with great results. Easier.)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3/4 teaspoon salt</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cook the batter on a hot griddle or waffle iron:) Of course Buttermilk Syrup makes everything taste better. <a href="http://clawsonlive.blogspot.com/2012/10/gingerbread-waffles.html">Here's a link to that recipe! </a> You'll want it!</span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-20116373763280852142013-11-04T13:23:00.003-07:002013-11-04T13:23:46.171-07:00Homemade Greek Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzipHSwKatAnio144AUkLmDRwZt1-JqnhJ3ioFE55J8hc3BLjBXFyr5cKGZz5_6SLS_YaEM8WTxN0jeK49I-wEGugBLBM_Axswfiw9s2JywI6hL-oiwH8NFe1gFG4EQwCD9pArwmnyoPBi/s1600/yogurt%232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzipHSwKatAnio144AUkLmDRwZt1-JqnhJ3ioFE55J8hc3BLjBXFyr5cKGZz5_6SLS_YaEM8WTxN0jeK49I-wEGugBLBM_Axswfiw9s2JywI6hL-oiwH8NFe1gFG4EQwCD9pArwmnyoPBi/s640/yogurt%232.jpg" width="426" /></a></div>
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I'm in love! I'm in heaven every morning when I eat my homemade yogurt and granola:) It actually took me an entire mile of running this morning to tell my girls how excited I was with this recipe! So the granola may not always be homemade by me, but my husband makes a great granola at Great Harvest each week. I can't complain. I'm probably spoiled:) A favorite friend of mine shared this recipe with me and I'm so glad she did! I have come to realize that making your own yogurt isn't something only the die hard domestic goddess does, but anybody can. If you want a yogurt that you control the ingredients in it, this is the recipe for you! All it takes is 1 gallon of milk (Any variety, but I did use whole. It made for a spectacular yogurt!), and 1 c. of a plain yogurt to use as your starter. I used 1 c. of Fage yogurt. Only 2 ingredients on it's label. Skim milk and active yogurt cultures. Not a single other thing! Perfect for making my own yogurt. A candy thermometer, and a warm cozy spot for your yogurt to "culture". Mine was in my oven. Some cheese cloth comes in handy, but a clean dish towel did the trick for me. It will take some time, but your patience will be rewarded. Wonderfully rewarded! I hope you have a lovely yogurt parfait sometime soon:)<br />
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<span class="Apple-style-span" style="font-size: large;">Homemade Yogurt</span> <i>(makes 4 quarts, which will keep for at least a month in the fridge)</i><br />
(<a href="http://www.thefrugalgirl.com/2009/10/how-to-make-homemade-yogurt-2/">here's a link to a great yogurt tutorial.</a>)<br />
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Ingredients<br />
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1 gallon of milk <i>(I used whole milk, but 1%, or 2% or even skim will work.)</i><br />
1 cup yogurt starter <i>(This is just 1 c. of a plain yogurt with live active cultures. I used Fage and it worked magically.) </i><br />
Sugar, honey or sweetener of choice. 1/4-1/2 c. per quart of yogurt made.<br />
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1. You will need 4 quart sized Mason jars or other clean jars with a lid.<br />
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2. Pour one gallon of milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185' F. (<i>You could actually throw in a vanilla bean if you wanted. That's what I'm doing next time.)</i><br />
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3. Place the pot in a sink filled with ice and cold water and let the milk cool to 110' F.<br />
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4. Stir one cup of plain unflavored yogurt into the cooled milk, using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.<br />
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5. Pour the milk into the 4 quart sized Mason jars, and 1 pint sized Mason jar. (<i>The pint sized bottle becomes your starter for the next batch of yogurt.) </i>Put the lids and bands on.<br />
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6. At this point I preheated my oven for 2 or 3 minutes and then turned it off. I placed the bottles of yogurt into the oven and shut the door for the night. My yogurt was in the warm interior of the oven for approx. 12 hours. I just let it sit over night. <br />
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At this point you can use your yogurt as is. Sweeten it with honey or sugar, or don't. This yogurt is the texture of regular Yoplait or other American yogurt. <br />
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**<b>To make it into Greek yogurt you'll need the cheesecloth or dishtowel. I poured 2 quarts of yogurt into a large dishtowel, tied a knock around a wooden spoon and hung it over a bowl in the fridge for about 6 hours. At that point I had almost 4 c. of whey, and 4 c. of the most wonderful, thick Greek yogurt. I stirred about 1/2 c. of honey into each quart of yogurt and it was just right:) Enjoy with your favorite granola, or however you like it!</b><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com4tag:blogger.com,1999:blog-5623578958857753488.post-6621295492615578812013-10-28T11:34:00.001-06:002013-10-30T18:26:42.903-06:00Lion House Rolls<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Just thinking of Thanksgiving coming around the corner. It won't actually be at my home this year. Very seldom is it, but still we must have a proper Thanksgiving Dinner at the Clawson household. It's usually the Sunday before, but I MUST have leftovers at MY home when the big meal is over. To be truly honest, and forthwith I could do without the main meal. Yup! I just said it, BUT the main meal produces the leftovers so I guess it really is a necessity:) There is nothing better in this world than a leftover turkey sandwich with mustard, stuffing, and cranberry sauce on it. These rolls will fit that bill. A slice or two of pie for a midnight snack, and if we are lucky enough to have my Granny's famous Spinach Balls, I'll eat a few of those for brekky the day after. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So I've been trying out a few new things, and I've never made these Lion House Rolls before. How could that be? I mean, Mormon Utahan that I am, I should have tried these by now. They turned out spectacular!! I especially love the shape and how they look. But they tasted great! It could have helped to have a perfect bottle of raspberry jam to slather on the rolls too, and the fact that I was starving, but they were good the day after too. My sister Hollie and my brother Eric both had their wedding dinners at the Lion House, and the Pantry always has such wonderful pies. The Lion House cookbooks are huge favorites at my house. Tons of recipes that have become staples. These rolls will now go into the mix with <a href="http://clawsonlive.blogspot.com/2010/04/and-angels-sang-praises.html">Hollie's Orange Rolls</a>, and my favorite <a href="http://clawsonlive.blogspot.com/2009/10/dilly-rolls.html">Dilly Rolls</a>. Maybe they'll adorn your Thanksgiving table this year, or if you're lucky, next Sunday!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Here's a <a href="http://www.youtube.com/watch?v=f8wPowCbtbo">link to a Youtube</a> of the Lion House head baker-ess rolling the rolls. She's awesome! I've learned something from her:)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Lion House Dinner Rolls</span></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">recipe source: <a href="http://studio5.ksl.com/?nid=126&sid=642378">The Lion House and KSL</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Ingredients:</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 cups warm water (110 to 115 degrees)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2/3 cup nonfat dry milk (instant or non-instant)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 tablespoons dry yeast (I use instant)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 teaspoons salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/3 cup butter, shortening, or margarine</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">5 to 6 cups all-purpose flour, or bread flour (I used 6+ cups of flour to get the right consistency.)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Method:</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Helpful Tips for Making Rolls</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.</span><br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com1tag:blogger.com,1999:blog-5623578958857753488.post-91346610754516354772013-10-10T03:47:00.000-06:002013-10-10T03:47:00.535-06:00Thai Coconut Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I love soup! Always have, and I always will. Whenever I eat out, I most often choose soup over salad. I should qualify that statement though. I'm picky, and I'm not going to choose a generic soup. I'm not going to choose chicken noodle, or even a tomato bisque over a glorious house made Caesar Salad with homemade croutons, and dressing. BUT I will be persuaded away from that perfect salad by interesting soup options. Tempt me with a homemade cream of mushroom, or a pumpkin or butternut squash soup. How about a spicy black bean soup. If it's out of the ordinary and something I can't get in a little red Campbell's Soup can, I'm in! Homemade is the key word here. I won't bother if it's out of a bag, or can. You know the kind of places you can count on for a good homemade soup. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In my little garden this summer I planted a small patch of Sugar Pie Pumpkins. They are absolutely perfectly sized for making 2 pies, or in this case I big pot of soup. Each pumpkin produces approximately 30 oz. of pumpkin flesh! Yum! I saw a recipe on Pinterest the other day that combined some of my favorite flavors together. Coconut milk, curry, along with the pumpkin. Interesting, and tasty. I decided to try my hand at my version of this soup. I </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">sometimes like a little more sweetness to my recipes so therefore you'll notice the addition of a couple of apples. It's good, and it worked perfectly:) If you need a Sugar Pie Pumpkin to roast just give me a call. I've got a small trailer loaded. Or a 30 oz. can will work just fine.</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">Thai Coconut Pumpkin Soup</span><br />
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<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">3 tablespoons coconut oil </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;"><i>(or any oil you have on hand.)</i></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">1 onion, diced</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">2 garlic cloves, minced</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">2 apples peeled and cored and roughly chopped. </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;"><i>I used Gala. Choose a sweet apple variety.</i></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">1 tablespoons curry paste </span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;"><i>(I used a yellow curry paste. If you don't have paste, curry powder can be used. It will be a little different, but close enough. Curry paste comes in red, yellow and green colors and any will work.)</i></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">1/2 t. ground ginger</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">4-5 cups low-sodium Chicken broth</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">1 30 oz. can of pumpkin puree or the flesh of 1 Sugar Pie Pumpkin cooked</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;"><a href="http://clawsonlive.blogspot.com/2012/11/pumpkin-pie-made-with-real-pumpkin.html">here's a link on how to roast a pumpkin</a></span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">1 (14-ounce) can coconut milk</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">salt and pepper to taste</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">1/8 c. sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">Cilantro or fresh parsley for garnish</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">Pepitas or pumpkin seeds for garnish</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 15px; line-height: 22px;">Cream or sour cream drizzle for garnish</span></li>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: 15px; line-height: 22px;">Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions and the garlic, and apples with a pinch of salt and stir. Cook until the onions and apples are soft. About 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for a few minutes. Add the pumpkin puree. Pour in the broth. Start with 3 c. and add more later if needed. You can add more for a thinner soup, or less for a thicker soup. Cover the pot and bring the ingredients to a boil. Let bubble away for 5- 10 minute or until all the veggies are real tender. It's easier to blend. I have an immersion blender that I can blend my soup in the pot. If not, work in batches and place the soup in a blender and blend until smooth.</span></span></div>
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<span class="Apple-style-span" style="font-size: 15px; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"> Add in the coconut milk, sugar, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it's completely warm. Taste and season additionally if desired. Garnish with cilantro or parsley, and pumpkin seeds and a drizzle of cream. </span></span></div>
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<span class="Apple-style-span" style="font-size: 15px; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">recipe adapted from <a href="http://www.howsweeteats.com/2013/09/thai-curry-butternut-squash-soup/">How Sweet Eats</a></span></span></div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px;" /><br />
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<br />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-48527240165791819012013-10-07T11:20:00.002-06:002013-10-07T11:20:59.133-06:00Blackberry Peach Cobbler<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p05OqoIaLqVlF56itRPMNcrWkIPmWRstvxTIVJb9apvJuA590q4UFI6wYbmqHdVPB0PKBas_r8BfC-7SSdkPUk9iCdKE9JRnF21bKAGBpFDSMli71_MORPC68DooBDx6HlmM8jjtJHiI/s1600/cobbler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p05OqoIaLqVlF56itRPMNcrWkIPmWRstvxTIVJb9apvJuA590q4UFI6wYbmqHdVPB0PKBas_r8BfC-7SSdkPUk9iCdKE9JRnF21bKAGBpFDSMli71_MORPC68DooBDx6HlmM8jjtJHiI/s640/cobbler.jpg" width="640" /></a></div>
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I love this recipe. I love this time of year too! Nothing better than the peaches. Well actually the peaches were perfect a few weeks ago, and the snow and cold have quickly put an end to that. My mom has three of the most glorious peach trees on the planet. They produce the biggest, most lovely peaches every Sept. I bottle peaches, turn them into jam, dehydrate them into fruit leather, and eat them plain in a bowl of mild until I can't look at another peach. I'm usually pretty ready for peaches to be done with by the time my last bucket is wittled down. Cobbler is one of my favorite things to make with peaches, or blackberries, or apples. I love the color combination of peaches and blackberries:)<br />
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This recipe comes from a Julia Child cookbook I aquired quite a few years ago. I've improvised a bit mostly by making it into a large cobbler, and adding different fruit, but for the most part the recipe is perfect! I think the part I love about the cobber is the corn meal in the dough. It just gives it such a great texture and crunch. This recipe is great with fresh fruit or frozen works just as well. I've been known to make the blackberry variation in the dead of winter with a bunch of frozen berries. It works perfect! <br />
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<span class="Apple-style-span" style="font-size: large;">Johnnycake Cobblers</span><br />
recipe adapted from the cookbook <a href="http://www.amazon.com/Baking-Julia-Savor-Americas-Bakers/dp/0688146570">Baking with Julia by Dorie Greenspan</a><br />
Serves 6-8<br />
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The Fruit<br />
<br />
3 tablespoons unsalted butter<br />
1/2- 1 cup sugar depending on sweetness of fruit<br />
6 cups sliced fruit <i>(I've used just blackberries, or a combo of peaches and blackberries. Plums are awesome too.)</i><br />
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Melt the butter in a large skillet over medium heat. Add the sugar, stirring to dissolve, then toss in the fruit. Stir the fruit around to coat each piece and then cook, stirring now and then, until the fruit is soft and gives up some of its liquid. Increase the heat to high and cook f or a few minutes more, to boil down the juices a bit. Spoon the fruit into 4 to 6 individual soufflé molds, ramekins, or ovenproof bowls (they should hold 6 – 8 ounces) and set aside while you make the cobbler biscuit.<br />
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<i>*(It's at this point I just pour the fruit into a 9x13 inch casserole dish. I make 1 big cobbler instead of the mini ones.)</i><br />
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The Biscuit<br />
<br />
1½ cups unbleached all-purpose flour<br />
½ cup stone-ground white cornmeal (you can use yellow)<br />
3 tablespoons sugar<br />
1 tablespoon baking powder<br />
½ teaspoon baking soda<br />
1 teaspoon minced ginger<br />
½ stick (2 ounces) cold unsalted butter, cut into 12 pieces<br />
1¼ to 1½ cups heavy cream or milk<br />
a few T. of sugar to sprinkle on top of the uncooked biscuit. I like the sparkly look:)<br />
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Heavy cream or ice cream, for serving (optional)<br />
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Position a rack in the center of the oven and preheat the oven to 425°F.<br />
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Put the flour, cornmeal, sugar, baking powder, baking soda, salt, and the ginger (if using), in a large bowl. Mix the ingredients.<br />
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Add the pieces of cold butter. I use a pastry blender and cut the butter into the flower mixture. Grating cold butter with a large hole cheese grater is a great idea too. You want the butter to be crumbly, and about the size of peas when you're done cutting it into the flour mixture.<br />
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Make a well in the center of the ingredients and pour in 1¼ cups heavy cream, stirring with a fork to draw in the dry ingredients from the sides of the bowl and form a dough. If the mixture is too dry and does not hold together, add more cream, as much as ¼ cup more. You want a soft, moist dough that forms curds as you stir it.<br />
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Spoon the dough onto the top of the fruit, dividing it evenly among the cobbler pans. (Or in my case on top of the large cobbler.) Don’t worry if the fruit isn’t completely covered or if it’s covered unevenly – this is a homey dessert and part of its charm is its rough, craggy top. If the fruit bubbles up and over the top, so much the better.<br />
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Place the cobbler on a foil- or parchment-lined jelly-roll pan and bake for approx. 30-45 minute for a large cobbler, or 15 minutes for individual ones, or until the tops are nicely browned. (The golden biscuit is the key; you don’t have to worry about the fruit, as it was cooked before it went into the oven.) Transfer the cobblers to a rack and let them cool for 5 to 10 minutes – they’re best served warm. If you must make them ahead of time, keep them at room temperature – do not reheat.<br />
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If you’re serving the cobblers with a pitcher of heavy cream, encourage people to crack the tops and create a little opening for the cream to be poured in; ice cream can be scooped right onto the cobbler tops, cracked or not.<br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com3tag:blogger.com,1999:blog-5623578958857753488.post-88660675223170046562013-10-02T15:07:00.001-06:002013-10-02T15:07:53.572-06:00Tomato Cucumber and Avocado Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9IfjQaFNT5XhGneSMDI0QRrV4qO9RuEcobvOCkode5p_m5W3txU_JPO-yrjm3cm0krdC0SajNDvA-vF2HZpZKoG6pWVnR7YwHkQuLIoNg7Fx9AL4HH1pqhJmECe8iQt_-AtFiMlC9K9K/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9IfjQaFNT5XhGneSMDI0QRrV4qO9RuEcobvOCkode5p_m5W3txU_JPO-yrjm3cm0krdC0SajNDvA-vF2HZpZKoG6pWVnR7YwHkQuLIoNg7Fx9AL4HH1pqhJmECe8iQt_-AtFiMlC9K9K/s640/salad.jpg" width="640" /></a></div>
Also known as my favorite salad on the planet! I know it's Oct., and my garden should be long gone, but I baby it these last few weeks. I do everything in my power to keep it going just a little longer. I remember the first year I was married to James and we lived in a cute little house in Ogden. I had planted about 6 tomato plants. That was my extent of gardening, but I remember by Nov. I was praying those tomatoes would just DIE. In Avon it's usually a different story. There's usually a cold snap some time in Sept., and if I can just keep my tomatoes covered for a few days I'm usually looking at a beautiful Indian Summer that I can squeak a few more tomatoes out of:)<br />
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This salad is so easy, nothing special, just straight from the garden goodness. If you don't have garden tomatoes then cherry tomatoes will be your best bet. I just used a combination of yellow and red tomatoes. The colors were stunning! I had small little Armenian Cucumbers, and a red onion. Oh,avocados too. It's great as a salad, as a salsa with chips, and as breakfast too. Try it with a fried egg. Enjoy the last little bit of garden goodness:) I'll take every little bit that I can get.<br />
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Tomato Cucumber and Avocado Salad<br />
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tomatoes (cherry's cut in half, or just big chunks of red and yellow tomatoes)<br />
cucumber cut thin in half circles<br />
red onion slivered<br />
avocado cut into large chunks<br />
olive oil<br />
rice vinegar<br />
salt and pepper<br />
fresh basil<br />
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In a large bowl place all the veggies except the avocados. Drizzle a little olive oil, and rice vinegar and salt and pepper. Toss lightly and taste. Adjust to your liking. Add the avocado right before serving and toss lightly so you don't mush the avocado up. I like a sprinkling of fresh basil as well.<br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com0tag:blogger.com,1999:blog-5623578958857753488.post-45382221509650191602013-09-12T05:50:00.000-06:002013-09-12T05:50:00.381-06:00Sweet Bee Berry Crepes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgGhKpBcABChOo2beofFzZbF1oXBrOWv-QKjrhMeB2PjiLmfZmBjrE8x8MhyphenhyphenGEgRk3gk3YTvl88pYWQ9BZApwfT9P0ojC5FtwZAjKoW7EAVcXludg03qdM0Eu9rN_n7GGqSbEqQ3IS_Ta/s1600/crepes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgGhKpBcABChOo2beofFzZbF1oXBrOWv-QKjrhMeB2PjiLmfZmBjrE8x8MhyphenhyphenGEgRk3gk3YTvl88pYWQ9BZApwfT9P0ojC5FtwZAjKoW7EAVcXludg03qdM0Eu9rN_n7GGqSbEqQ3IS_Ta/s640/crepes.jpg" width="640" /></a>I have a new way to love crepes. There's always the question of what to put on your crepe. Nutella, Biscoff Spread, sweetened cream mixture with berries, bananas and strawberries, Nutella and bananas. Oh my word I could go on and on and on! There are so many good ways to eat a crepe, but I think I've found a new favorite!! We have the cutest little place in town called <a href="https://www.facebook.com/pages/The-Crepery/151723684841416">The Crepery</a>. Emma and I love it! You can get a sweet or savory crepe there any time of the day. I always get a more substantial savory lunch-ish type crepe every time I go, but Emma tried the Sweet Bee last time. I actually made fun of her, but I have since eaten my words. The Sweet Bee is so plain Jane, but I should have known there is NOTHING plain about Jane! My sweet baby Jane is anything but plain. Same with the Sweet Bee. A golden crepe lathered in butter and honey and folded. Eaten as is. It's heaven!! I would never have tried something so ordinary, but let me just tell you that ordinary is sublime. Honey is liquid gold, and it tastes so wonderful folded in a hot crepe. I may have topped it off with a few fresh blackberries from the garden, and a dollop of whipped cream. My new favorite crepe. We'll be having them for brekky for the rest of my days:)<br />
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<div style="font-size: x-large;">
<a href="http://clawsonlive.blogspot.com/2009/03/namesake.html">Clawson Family Favorite Crepes</a></div>
I double this recipe for my family of 6 and we are usually left still wanting a few. <br />
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Crepes<br />
1 c. flour<br />
2 eggs<br />
1 c. milk<br />
1/4 t. salt<br />
2 T. melted butter<br />
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.<br />
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Cheese Filling<br />
1 16 oz carton cottage cheese blended smooth with a wand blender<br />
1/2 - 1c. powdered sugar (to your liking. We like it a bit on the sweet side)<br />
a pinch of salt<br />
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Warm Berry Sauce<br />
2 c. frozen berries of choice. We used Huckleberries that we had picked, but raspberries, blueberries, blackberries, or any kind work fantastic<br />
1/2 c. sugar<br />
1/2 c. water<br />
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Combine all ingredients together in a saucepan and bring to a boil. Let it boil for 3 minutes. Serve warm on crepes or waffles.<br />
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To make the crepes just spread a few tablespoons of the cheese mixture down the middle of a crepe. Roll it up and top with warm berries. We eat tons of these when we make them. Like 10-12 a person sometimes.<br />
Sweet Bee Berry Crepe<br />
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Honey<br />
Warm Berry Sauce<br />
Butter<br />
Whipped Cream<br />
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On the inside of the crepe spread a little butter, and drizzle the honey. Top with warm berries and a little whipped cream! Heaven!!<br />
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<br /><img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com2tag:blogger.com,1999:blog-5623578958857753488.post-1815907903152959352013-09-09T05:53:00.000-06:002013-09-09T05:53:00.869-06:00Pie Crusteez and Fresh Peach Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbOkLiYVgAUtgkmPt7LEc6iO-4XTbMLekQWE0uen1ZWatm8d8Yoh8ZuiWZHZr73WYH2e-C3Ov59G1poCLozil7wVkKarVcSuEfMyK8ITil0gJFTBclFvTzmoQsMVQ5BLo5EwB1mKpiLKD/s1600/crusteez.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbOkLiYVgAUtgkmPt7LEc6iO-4XTbMLekQWE0uen1ZWatm8d8Yoh8ZuiWZHZr73WYH2e-C3Ov59G1poCLozil7wVkKarVcSuEfMyK8ITil0gJFTBclFvTzmoQsMVQ5BLo5EwB1mKpiLKD/s640/crusteez.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I loved it when my mom would bake a pie when I was a kid. With the leftover dough she'd cut it into odd little shapes, place it on a cookie sheet, sprinkle it with cinnamon sugar, and bake. It turned into the tastiest little treat! I loved Pie Crusteez!!! I still love Pie Crusteez, and so do my children. Sometimes I think they may even be the best part of pie making. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Peaches are in season, and oh are they glorious!! There is nothing like it. I think they need to be eaten fresh when it's this time of year. Now there is nothing wrong with a delicious double crusted peach pie, or even a peach crisp. But when peaches are perfection, as they are now, they can only be made into FRESH Peach Pie. My sister's friend, (and she's my friend too!) Makita is the domestic goddess that came up with this recipe. It's perfection I think! Light, tasty, and perfection! So make a beautiful pie. It's amazing how people want to be your friend when they see you walking down the street with two of these babies in hand:) And of course you can weep the entire time you make these pies because they're your oldest sons favorite thing, and he just happens to be in ALBANIA now for the next 2 years. But I'm so proud of him:) Go make some pie!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Makita's Fresh Peach Pie</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 9 inch pie crust baked</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Glaze:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 c. sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 c. water</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 T. cornstarch</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 T. butter</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 c. pureed peaches</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Bring all these together in a saucepan and bring to a boil. Boil till thickened, about 2 mins.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Cool completely. Add:</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">a ton of fresh peaches sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 t. lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 t. almond extract (super secret ingredient that makes the entire pie.)</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br /></span><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">This much glaze actually made 4 pies for me. I used it sparingly on the peaches. You can use as much or as little as you want. My peaches were pretty sweet on their own. Pour the peach filling into the pie pan and serve immediately with fresh whipped cream. (I like to put more almond extract into the cream too.)</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">My Favorite Pie Crust Recipe (For those beloved Pie Crusteez!)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 c. flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 c shortening</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 T. sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 t. salt </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 egg</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/4-1/3 c. water</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 T. vinegar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 T. cornstarch</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Combine flour, cornstarch, salt and sugar. Cut in shortening. I actually like to use Manteca Lard a lot of the times. My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust! Mix egg, cold water, and vinegar. Blend into flour mixture until it forms a ball. Try to handle the dough as little as possible. Makes 4 single pie crusts. I always make the whole recipe. If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer or turn it into pie crusteez. All you have to do is thaw and roll when needed. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">For the Fresh Peach Pie you need to blind bake the crust. That's just prebaking. I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake. That keeps the dough from slipping down the pie pan. Bake at 375 for about 15-20 mins. or until browned.</span></div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com1tag:blogger.com,1999:blog-5623578958857753488.post-86126245398183569762013-09-05T09:09:00.002-06:002013-09-05T09:18:09.451-06:00THE Loaf! Fig Walnut and Blue Cheese Peasant Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTyhDSCFESVxSTs7Tes_GLGdRyFob7Fbh_v4Bq7Li3hpSpuj_-EiaQrjJpxlCE5BIVyTFKY9eOGMMOJy4XWmP7QhcJUrCyUIICc7tBV-Huy3HjA9Jgt_UATCK5TTUXtlpKSJtRQw0xTuR/s1600/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTyhDSCFESVxSTs7Tes_GLGdRyFob7Fbh_v4Bq7Li3hpSpuj_-EiaQrjJpxlCE5BIVyTFKY9eOGMMOJy4XWmP7QhcJUrCyUIICc7tBV-Huy3HjA9Jgt_UATCK5TTUXtlpKSJtRQw0xTuR/s640/bread.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I get asked a lot at the bakery if I cook. More specifically if I bake. "Do I bake!" I reply. I look at whomever is asking me, and tell them that James is worthless in a home kitchen. He doesn't know how to make anything in less than a 180 quart bowl. A 9x13 inch pan would be a math division nightmare for someone who cooks in quantities like James. But being married to a baker really does have its perks. My husband makes awesome cupcakes AND lets me take all the credit for them:) And his Honey Whole Wheat bread, still to this day, makes me smile in pure bliss as I take a bite of a BLT made with it. But being a bakers wife also has its downside. The main downside is that you quickly become the biggest bread snob on the planet. I won't even both eating a lot of bread because either it's not fresh enough, tasty enough, or worth the calories. I only want to eat the tastiest most homemade bread I can find. And another downfall of being a bakers wife is that I can spot a day old loaf of bread a mile away. Just the other day I was at a farmers market where some beautiful bread was being sold. I wanted every loaf, but on closer inspection the bread had been made the day before. It just didn't have that, "I'm the best loaf on the planet!" feel, or texture anymore. It's become somewhat of a problem. </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">It was the farmers market visit that sparked the idea for the loaf of bread I made at home. The bakery at the market had used such fun and interesting flavors together. Fresh raspberry, lemon, and sage. Strange cheeses and fruit. Nuts and herbs. It was so fun! I wanted some really different flavors in the loaf I was making. My all time favorite flavors to make are Cranberry Orange and Blueberry Lemon. I love the little bit of sweetness in my bread. I also like a lot of chunks. I purchased a container of dried figs recently and decided to give them a go. I actually had figs, walnuts, and blue cheese all at the ready. This indeed was going to be a lovely loaf of bread!</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">So the actual recipe is one I've made dozens of times, and yet each time I pull it out of the oven, I'm surprised! I take pictures, I make everyone in the house OOOH, and AHHH before cutting into the loaf, and I make the master bread baker tell me how AWESOME his wife is!! The figs and walnuts were fantastic. I'd leave the cheese out all together next time. But that's just me. Find the flavor that sounds delish to you, or be as plain as could be. You won't be disappointed either way. I love your guts!! </span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">recipe from <a href="http://www.williams-sonoma.com/recipe/rosemary-lemon-no-knead-bread.html">Williams Sonoma</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">3 c. all purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1/2 t. (yep only 1/2 t.) yeast</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 c. water (not hot and not cold. Just water)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add in's of choice: I used 3/4 c. dried figs, 1/2 c. chopped walnuts, and 1/2 c. blue cheese. You can use raisins, cinnamon, any cheese, garlic, herbs, spices, dried fruit, fresh fruit, or stewed tomatoes. Montreal Steak Seasoning is even great. Let you imagination take you where ever you want to go. Sweet or savory, you decide.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a large bowl combine all the ingredients together and stir until blended. Only a minute. It doesn't look pretty, but don't worry. Cover with plastic wrap and let dough sit for 12-24 hours. It will rise a little and start to look really wet and bubbly. This is good. I have used the dough as early as 8 hours and as late as 36 hour later. It always works. This is a very forgiving recipe. After the long rest, turn dough out onto a floured surface. Lightly turn the dough onto itself a few times. Don't knead this, your more or less just roughly forming the dough. Let it sit for 20 mins. and rest. In the mean time place a cast iron dutch oven in a 450'F. oven while it is preheating. The pan needs to stay in the hot oven about 20 mins. Take the hot pan out of the oven and place the dough ball in the pan. You don't need any grease, or butter for the pan. The dough will kind of wrinkle up and look terrible, but trust me it will look amazing in about an hour. With a sharp knife cut an X into the top of your dough. This will help it "tear" in a real rustic way. Place the lid on top of the dutch oven and place the pan back in the oven. Bake for 30 mins. at 450'F. with the lid on. Take the lid off and bake another 20 mins. The crust should brown nicely and when you tap the top of the bread it should sound hollow. Remove the bread from the pan and let cool. Yields 1- 1 1/2 lb loaf</span></div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com3tag:blogger.com,1999:blog-5623578958857753488.post-18837794102524315772013-08-28T08:15:00.003-06:002013-08-28T08:24:19.179-06:00Blueberry Almond Focaccia<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVaNQaf0IdcSjwE4ShEVsZc0bWBrI9xbywvhu9M8eo5o1xnVPghfjEgzq3DJj_lL5dWrUe9VcZQ1uRjD7w7B69Fkyt24U1QKphl3T5cFROYbc5gPgAPsS5bk5oYQsHc7JYzgyvraNsxKl/s1600/blueberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVaNQaf0IdcSjwE4ShEVsZc0bWBrI9xbywvhu9M8eo5o1xnVPghfjEgzq3DJj_lL5dWrUe9VcZQ1uRjD7w7B69Fkyt24U1QKphl3T5cFROYbc5gPgAPsS5bk5oYQsHc7JYzgyvraNsxKl/s640/blueberry.jpg" width="640" /></a></div>
I ripped a recipe out of a Bon Appetite a few months ago as inspiration for this recipe. Does anyone else ever do this? I learned once that when you're reading a magazine you should just rip out the pages you want to save instead of saving the whole magazine. Do you know how many times I've had to control my ripping tendency in a dentist or doctors office. How about the Landrover dealership! That would be totally tacky there:) I have a 3 ring binder BURSTING at the seams with magazine pages, handwritten scraps of paper, and dripped on recipes from my mom. It barely fits into the drawer it's in. If my house ever caught fire this binder would be one of my treasures I would rescue. (After Jane of course!) The original recipe I "ripped" was a Cherry Almond Focaccia Bread made with a master sweet dough. It got me thinking. We love Onion and Cheese Focacia at our house. Why wouldn't we love a sweet version. It's not dessert type sweet, but the perfect sweetness to serve along side a lovely summer salad. Maybe an <a href="http://clawsonlive.blogspot.com/2010/12/circle-of-life.html">Everything Salad</a> with blue cheese, and fresh blueberries, and pears. Yummy perfection! <br />
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Something about berries when they're cooked. They just turn into deliciousness! We loved watching the blueberries as they burst in the oven. If you love blueberry pancakes, then this focaccia is definitely for you! I didn't use the original Sweet Dough that the magazine suggested. To time consuming for me. I just used my favorite <a href="http://clawsonlive.blogspot.com/2012/10/the-parable-of-breadstick.html">breadstick recipe</a>. It worked perfectly! It's one of those recipes I don't even have to think about. I have it memorized, and can whip up a batch in no time at all. Technically you can top the focaccia with anything you'd like. Cheese and onions, garlic and rosemary, pears and blue cheese, olives and salt. Whatever you want!<br />
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<span class="Apple-style-span" style="font-size: large;">Blueberry Almond Focaccia</span><br />
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1 T. yeast (I use SAF instant)<br />
1 1/2 c. warm water<br />
2 T. sugar<br />
1/2 t. salt<br />
3-4 c. flour<br />
1/4 c. butter<br />
1- 1 1/2 c. fresh or frozen blueberries<br />
1 c. slivered almonds<br />
1 c. sugar in the raw or brown sugar<br />
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Dissolve yeast in warm water. Mix and knead the sugar, salt and flour until it pulls clean from the bowl. Add more flour if needed. Let dough knead for 2-4 minutes. I plunk dough out on the counter and form into a ball and then place back in the bowl that I have greased. Cover with a towel and let sit for 10 minutes. I spray the counter with Pam and drop the dough onto it. I gently pat the dough into a large silver cookie sheet. I believe it's about 12x18 give or take:) Melt the butter and brush onto the bread sticks. Top with fresh blueberries, slivered almonds, and then sprinkle some coarse sugar or sugar in the raw on top. It you don't have sugar in the raw, brown sugar will do. Or do something else like Italian Seasoning, and cheese. Use your imagination. Let rise until puffy. Right before I place the foccacia in the oven I press my fingers into the dough to create some dimples. You don't have to do this. It just gives it the foccacia look. Bake in a 375' F. oven for about 20 mins. Serve<br />
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com1tag:blogger.com,1999:blog-5623578958857753488.post-65064451733254566952013-08-19T13:25:00.004-06:002013-08-19T13:25:36.899-06:00Raspberry Freezer Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DK90qmSqtZ1a2gAtajZFQT2dpyq-KGCvXFRR8z01X8vBlWgxTk58pQnz8UEXK3ZGLOTZs9UryIjKBms-VKDyCO94F2rXx8FjQ06kg_i9W6WwEbnsuAXbxQTMKuddqEvTugGooedEjsSU/s1600/jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DK90qmSqtZ1a2gAtajZFQT2dpyq-KGCvXFRR8z01X8vBlWgxTk58pQnz8UEXK3ZGLOTZs9UryIjKBms-VKDyCO94F2rXx8FjQ06kg_i9W6WwEbnsuAXbxQTMKuddqEvTugGooedEjsSU/s640/jam.jpg" width="640" /></a></div>
I got a text the other day from one of my nieces. She's a great little cook, and I've learned a thing or two from her. We chat frequently about recipes, food, new things, but her question the other day was if I had a fabulous peach jam recipe. My reply was short and sweet. <br />
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<i>The freezer jam recipe off the back of a box of pectin. </i></div>
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<i>Follow it to a T, and you will have perfect jam!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVLyfjExy4NSi0K8YJcIQGsjAJZ3WO1C3cQCrfyK4DhEU79PaMHTq4W8u7TwRAB-HAdBUuNinx7wjoC9Slb-imBA1zW6yTKa1mF-i5ItYwTsl1DBxeTHOvGnkqH0o7hurqDhvL2AZCDXV/s1600/products_sj.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVLyfjExy4NSi0K8YJcIQGsjAJZ3WO1C3cQCrfyK4DhEU79PaMHTq4W8u7TwRAB-HAdBUuNinx7wjoC9Slb-imBA1zW6yTKa1mF-i5ItYwTsl1DBxeTHOvGnkqH0o7hurqDhvL2AZCDXV/s1600/products_sj.gif" /></a>This is the box of pectin I use. Don't deviate from the instructions on the pamphlet inside the box one bit and your jam will set perfectly, and beautifully. True story. I have no secret jam recipe in my arsenal of recipes. I've tried lots of different versions of jam thinking that maybe "A Little Something" will make the best jam, but honestly the best jam is simple and straightforward. Fruit-Sugar-Pectin. Period! I spent an hour or so the other morning making a few batches of raspberry jam. With a raspberry patch like mine, I'm never in short supply of berries. When it comes to my favorite jam flavors, Raspberry and Blackberry. Not a combination of the two, but one or the other. I do make strawberry, and my family loves it, but I'm truly a raspberry or blackberry jam snob! I make a batch or two or peach every year, but it never makes it onto toast. It's sole purpose in life is to doctor up some BBQ sauce for my sister Hollie's famous <a href="http://clawsonlive.blogspot.com/2010/01/my-favorite-four-letter-wordribs.html">Baby Back Ribs</a>. It turns an ordinary bottle of BBQ sauce into the most delictable sauce on the planet!</div>
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Make some jam this summer! I love freezer jam because it's REALLY easy, and it tastes like fruit. The color stays beautiful, and really, it just tastes like the fresh fruit:) I love it! If you're headed to Cache Valley there's a great raspberry stand on Hwy 89 as you enter the valley. Week's Berries of Paradise. They're from my little town, and they have raspberries, blueberries, blackberries, and currants. Fresh picked! Pick up a flat and make some jam. Of course that's after you've had you fill of fresh berries with milk and sugar, or may I suggest a smidgen of cream. There's nothing better. You should also make a batch of <a href="http://clawsonlive.blogspot.com/2011/02/i-love-this-bread-recipe.html">this bread</a> too. If not, I know a great <a href="http://www.greatharvestutah.com/logan">little bakery</a> that bakes the best bread on the planet, fresh every day!</div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichGIo44XUnWEnQJwf6ZvC-IxV2jXciwaDgH7SYVD_RgU4vLpL3lKtKBAHuFnn9hI-JWb_13kM3Ar9J6Zg3dhbOJOQ2Kwt7GSU_OP5taEFLnagTZ3oYXZqrp9yE6pZ30lin_xKYq9HasI/s400/ClawsonLiveSignature.png" style="border: 0;" />Lisahttp://www.blogger.com/profile/06800983562281216780noreply@blogger.com3