tag:blogger.com,1999:blog-39302728310231651342024-03-13T10:31:18.134-05:00North Dakota Kitchenshannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.comBlogger364125tag:blogger.com,1999:blog-3930272831023165134.post-36447850586130918042013-06-24T16:22:00.002-05:002013-06-24T16:22:46.329-05:00Taco Pie<div class="separator" style="clear: both; text-align: center;">
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Quick and Easy yummy taco pie!<br />
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My husband and I ate the whole pie....in one sitting! Easy Summer meal or a solid comfort food on a cool day, how versatile is that?<br />
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Brown 1 pound ground beef, drain and season with one packet taco seasoning. Set aside.<br />
Line a deep dish pie pan with a package of croissants, separate into triangles and then press and manipulate them to cover entire pie pan, press seams together.<br />
Place beef inside and top with 1/2 c chunky salsa.<br />
Sprinkle with 1/4- 1/2 c cheese, and 1/2 small onion chopped.<br />
Bake at 350 about 20 minutes or until croissants are golden.<br />
Top with more salsa, cheese and chips.<br />
Add sour cream, jalapenos etc<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com2tag:blogger.com,1999:blog-3930272831023165134.post-14480453389616597942013-04-30T11:47:00.001-05:002013-04-30T11:47:36.857-05:00Cakes! Cheese, Birds and Dinosaurs - Latest Creations<br />
Life got ahead of me and I was going to make separate posts for some of the latest cakes, but, that didn't happen so I am going to share them all in one post!<br />
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Inspired by Pinterest of course and Food Magazine I set to making cheese cake....well not really.<br />
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But a couple little cakes covered in fondant and some little fondant mice....<br />
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Holes in cake were made with a melon scooper.<br />
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black licorice tails<br />
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One sweet little boy!<br />
who also had a birthday!!<br />
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His mom and I decorated a dinosaur cake with cupcakes too!<br />
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I also threw in my daughter's wedding shower....<br />
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A yummy chocolate and red velvet bird cage cake.<br />
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Then, made the the wedding cakes....<br />
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See the wedding cake post <a href="http://www.northdakotakitchen.net/2013/04/wedding-cakes-vintage-suitcase-and-tree.html">HERE</a><br />
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I also made a few cupcakes for a benefit<br />
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<tr><td class="tr-caption" style="text-align: center;">chocolate cupcakes with vanilla "spaghetti" and cake ball "meatballs" and a little strawberry jam "sauce"</td></tr>
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You might think I am sick of cake.....<br />
but I am not, well maybe a little. We had to eat a lot of left over wedding cake! But although I am a complete novice at cake making I still love to create and learn as I go along!<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com1tag:blogger.com,1999:blog-3930272831023165134.post-77190747520411586882013-04-16T09:50:00.000-05:002013-04-16T22:37:19.216-05:00Wedding Cakes! Vintage Suitcase and Tree Stump Groom's Cake<div class="separator" style="clear: both; text-align: center;">
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We have eaten the last piece of cake.<br />
NOT-<br />
We have eaten the last piece of cake that is not in the freezer.<br />
I am sick of cake.<br />
Well until next week maybe.<br />
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The final days before the wedding, I and my step mom Rachel, took up mixers and enough butter to choke Paula Dean. ( I love ya Paula!!)<br />
In fact our tally was....<b>.<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">10 c butter, 38 eggs, 25 c flour and 6 1/2 c sugar later- plus cake pops- and a burnt cake which will not be discussed in this post.</span></b><br />
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Rachel set out to conquer the groom's cake. Our new son in law loves to hunt and shoot as does his father and new father in law-<br />
so I fashioned some marshmallow fondant deer horns- of which were wrong, redone, wrong again (according to men) and then just settled on.<br />
Insert the look of the mother of the bride on wedding overload covered in powdered sugar looking over her glasses ready to slap the next man with cake advice.<br />
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Rachel created the cutest tree stump ever!!<br />
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I took on the vintage suitcase cake. And made a massive mess in the process...a neat baker I am not.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">painting marshmallow fondant tags</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">the suitcase- never weighed it but it was heavy!!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Our cake pop display</span></td></tr>
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Note- Do NOT dip frozen cake pops- It indeed makes the stick stay in place better and is actually easier to work with but when the cake thaws it cracks the candy coating-<br />
How to fix?<br />
Pout<br />
Double dip when all the cracking is done<br />
This results in goofy shaped, heavy coated, unique imperfect pops I like to call....<br />
vintage style-(just go with it)<br />
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We also- no I also bought cakes at Costco- lots of flavored cakes which meant we had cake coming out our ears. See first comment on post.<br />
My poor company got nothing for dessert but cake-<br />
They almost got nothing for breakfast but cake!<br />
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My lovely daughter and her sweet new husband cutting cake.<br />
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Here is the final cake spread- Go big or go home (take a piece of cake when you go please)<br />
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As of today I have been a mother in law for....<br />
12 days now!<br />
Slowly getting things back in order. I have a cold, the house is still fairly messy, some of the wedding items still need to be put away or sold, it snowed a foot of new snow and it will not get out of the 30's (mid April here!)....but the wedding is over and I can relax. It was a great time..<br />
You can see some of the first photos<a href="http://www.asouthernbellewithnorthernroots.com/2013/04/first-wedding-photos.html"> HERE</a> and see wedding prep posts<a href="http://www.asouthernbellewithnorthernroots.com/search/label/wedding"> HERE</a><br />
or Click on A Southern Belle With Northern Roots and hit the<a href="http://www.asouthernbellewithnorthernroots.com/search/label/wedding"> wedding</a> category.<br />
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<a href="http://romantichome.blogspot.com/" style="background-color: white; color: #63a1a3; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px; text-decoration: initial;" target="_blank">Show and Tell Friday</a><br />
<a href="http://www.bystephanielynn.com/" style="background-color: white; color: #63a1a3; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px; text-decoration: initial;" target="_blank">Sunday Showcase</a><br />
<a href="http://oldtimefarmhouse.blogspot.com/" style="background-color: white; color: #63a1a3; font-family: 'Cherry Cream Soda'; font-size: 13px; line-height: 18px; text-decoration: initial;" target="_blank">Old Time Party</a><br />
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<a href="http://www.greenwillowpond.com/">What We Accomplished Wednesday</a><br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com10tag:blogger.com,1999:blog-3930272831023165134.post-46756949172316354312013-03-28T10:35:00.001-05:002013-03-28T10:35:13.418-05:00Hometown Throwdown!<br />
Attention North Dakota cooks!- and those of you in Clay county Minnesota.<br />
Cass Clay Creamery is holding a hometown throwdown cookoff and you can apply by clicking<a href="https://www.facebook.com/CassClayCreamery/app_143103275748075"> here</a>.<br />
Check out rules and guidlines<a href="http://www.cassclay.com/promotions/cass-clay-hometown-throwdown/cass-clay-hometown-throwdown-recipe-contest-official-rules/"> HERE</a><br />
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Cass Clay is known and trusted for their quality dairy products and I have used them for years!<br />
So, if you love to cook or bake- grab your recipes and some Cass Clay dairy and whip up an entry!!<br />
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<a href="http://www.cassclay.com/">Cass-Clay Creamery</a><br />
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<a href="https://www.facebook.com/CassClayCreamery">Cass-Clay Creamery on Facebook</a><br />
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Official Rules click<a href="http://www.cassclay.com/promotions/cass-clay-hometown-throwdown/cass-clay-hometown-throwdown-recipe-contest-official-rules/"> HERE</a>shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-24786802231728266742013-03-21T12:11:00.002-05:002013-03-21T12:11:47.212-05:00Asparagus Ham Rolls<br />
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Asparagus!!! I have been eating it every day. Not like this..... wonderfully indulgent and filling, with ham, cheese, and asparagus drowning in Hollandaise, but a healthier version. However if your having some guests you would like to spoil this would be a wonderful treat or a perfect Easter breakfast.<br />
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First<br />
clean and snap your asparagus, there is a natural snap at the bottom that will eliminate the woody end. If your asparagus is thicker you may need to peel it, that is why I try to use smaller thin stalks. Use a vegetable peeler and remove the outer fibrous layer if necessary.<br />
Steam stalks for 15 minutes.<br />
Wrap your favorite cheese and a nice slice of ham around 4 stalks, then place a toothpick in to secure roll.<br />
Make your Hollandaise sauce and spread evenly, bake at 350 for 20 minutes or until everything is bubbly and heated through.<br />
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<b>Hollandaise Sauce</b> - via Food Network<br />
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<span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Ingredients</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">4 egg yolks</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">1 tablespoon freshly squeezed lemon juice</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">1/2 cup unsalted butter, melted (1 stick)</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Pinch cayenne</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Pinch salt</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Directions</span><br />
<br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.</span><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><br style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; outline: 0px;" /><span style="background-color: #efebdf; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;">Read more at: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html?oc=linkback</span>shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-92151123748638398772013-02-28T11:26:00.001-06:002013-02-28T11:26:55.081-06:00Cake baking Tips<br />
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Cake tips from a housewife that attempts to bake cakes. Yep- zero expert advice here just simply a couple things I have learned along the way- that work for me.<br />
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Baking-<br />
<b>Use helps like parchment paper and baking strips. </b><br />
Lining your pan with parchment gives you even edges and an easy removal.<br />
Grease your pan and flour it if you don't have parchment- Use flour for white cakes and cocoa for chocolate cakes when dusting.<br />
To better adhere your parchment spray your pan, use as a "glue" to affix paper, then lightly spray again.<br />
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Baking strips are available from Wilton, they come in various lengths and when applied to the outside of your pan will keep the cake from rising in the center creating a more dense cake that doesn't require much if any leveling. Be sure and follow directions when using- They MUST be soaked in water first!<br />
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<b>Don't over bake or under bake</b> your cakes but.... bake on the lesser amount of time required. What I mean by that is test your cake at the least required amount of time for baking. If they test in the center as done get them out! Any over baking at all begins to toughen the texture.<br />
Always use a cake tester- everyone used a toothpick when I was growing up, feel free to use in a pinch but I recommend a metal one, mostly because when hot from the cake they clean up quickly with a wipe and can be reused eliminating the search for more toothpicks and spilling them on the floor and then jamming them into your feet- not that I have ever done that. Cake testers have a way of disappearing in the drawer so keep it where you can find it!<br />
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<b>Let cakes cool!!!!!!</b><br />
Best ways to ruin a cake you will decorate-<br />
removing from pan too quickly<br />
icing when warm<br />
DON'T DO IT<br />
Let it cool- go make fondant or something- go clean the bathroom- get away from the cake if you have the urge to ice.<br />
Trust me I have done this too many times.<br />
In fact feel free to freeze your cake until tomorrow if you like. Wrap it in wax or parchment paper then seal with plastic wrap.<br />
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<b>Use the right cake mix.</b><br />
If your going to do any stacking, carving, or layering make sure your cake can handle it. A Box cake is great for a simple swirl of icing but if your going to try your hand at a topsy turvy cake- they won't cut it- literally.<br />
Use a sponge or <a href="http://www.northdakotakitchen.net/2013/01/madeira-cake-vanilla-bean.html">madeira</a> or a trusted recipe from a cake book that specializes in cake making.<br />
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I will link some cake books I like at the bottom of the post.<br />
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<b>Icing</b><br />
When working in layers- try to keep them even. When they just are not even- happens to me all the time- use your icing as a filler. Always place an icing edge between your layers and fillings. The icing boarder will eliminate the gap and will keep any raspberry filling from oozing out and mixing with your finished layer.<br />
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">Make </span><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">butter cream icing</b><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">;</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">1 cup butter, softened</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white;"><span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">4 c powdered sugar (adjust to </span><span style="line-height: 17.98611068725586px;">consistency</span><span style="line-height: 18px;"> needed)</span></span></span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">1/4 c milk</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">2 tsp vanilla</span><br style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">Cream butter, add 4 c powdered sugar, milk and extract. Add remaining sugar until smooth spreadable consistency. Adjust thickness of icing with milk and powdered sugar amounts. </span><br />
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See the gap here in above photo- This occurs when the cake is uneven and the icing boarder is insufficient. If you refer to the top photo you will see this cake had massive orange flowers on it so I was able to hide the gap. It would have been better to trim and level the cake!<br />
But when you do......<br />
you get crumbs!!! Lots of crumbs- so what then?<br />
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<b>The crumb coat-</b><br />
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If you don't crumb coat, now is the time to start!<br />
Ice your cake in a thin layer- Do NOT worry about how it looks or all the crumbs in it!<br />
Now put it in the fridge for 30 minutes up to a couple hours.<br />
Ice your cake when the cake is cool and all those nasty crumbs are fixed in place. You will have a much smoother and easier time icing now.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T18_lG66yCE/UPoBgMe1rCI/AAAAAAAAJCw/xWkscMWZkQY/s1600/DSCN8028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-T18_lG66yCE/UPoBgMe1rCI/AAAAAAAAJCw/xWkscMWZkQY/s640/DSCN8028.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crumb coat</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JFVkbSRLp1g/UPoBhKWGJ2I/AAAAAAAAJDA/dknVe7jdJOw/s1600/DSCN8029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-JFVkbSRLp1g/UPoBhKWGJ2I/AAAAAAAAJDA/dknVe7jdJOw/s640/DSCN8029.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">icing over crumb coat</td></tr>
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<b>Fondant-</b><br />
If you like to use fondant you can place it directly over your crumb coat. It is best to chill your cake before applying fondant like you would between icing layers.<br />
Fondant can be bought at cake supply stores or where ever you find Wilton cake decorating supplies.<br />
Home made Fondant-<br />
See recipe for marshmallow fondant<b> <a href="http://www.northdakotakitchen.net/2011/02/fondant.html">HERE</a></b><br />
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Non marshmallow homemade fondant<br />
2 pounds powdered sugar<br />
5 tsp powdered gelatin- Like Knox unflavored gelatin<br />
1/4 c water<br />
1/2 c corn syrup<br />
1 1/2 TBS glycerin- sold in Wilton aisle<br />
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Stir gelatin and water together in a sauce pan, let set for 3 minutes to bloom.<br />
Stir in corn syrup and glycerin and heat on med until gelatin is dissolved, stir constantly- mixture will burn.<br />
In a large mixing bowel place powdered sugar and mix in gelatin until well combined.<br />
I do not have a powerful mixer so I do most of my fondant mixing and kneading on a silpat mat. I also use the Wilton fondant mat. Be sure and place powdered sugar onto surface to prevent sticking .<br />
Tip- if mixing on a mat or counter, grease surface and hands with crisco then place large amount of powdered sugar and make a well, pour in gelatin and begin incorporating.<br />
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Some of my favorite cake books- not exclusive these are just some I have and use.<br />
<img alt="Cake Decorating for the first time" src="http://ecx.images-amazon.com/images/I/51WNYZFQ3EL._SL500_AA300_.jpg" /><br />
<a href="http://www.amazon.com/Cake-Decorating-first-Jaynie-Maxfield/dp/1402717237/ref=sr_1_fkmr0_1?ie=UTF8&qid=1362071839&sr=8-1-fkmr0&keywords=cake+decorating+jayne+maxfield">click Here for info</a><br />
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<img alt="Cakes and Cake Decorating" src="http://ecx.images-amazon.com/images/I/61MW53TG3XL._SL500_AA300_.jpg" /><br />
<a href="http://www.amazon.com/Cakes-Cake-Decorating-Angela-Nilsen/dp/0754816524/ref=sr_1_1?ie=UTF8&qid=1362071946&sr=8-1&keywords=cakes+%26cake+decorating+angela+nilson">Info</a><br />
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<img alt="Beginner's Guide to Cake Decorating (Love Food) (Making Cakes)" src="http://ecx.images-amazon.com/images/I/5174OXRUrIL._SL500_AA300_.jpg" /><br />
<br />
<a href="http://www.amazon.com/Beginners-Guide-Decorating-Making-Cakes/dp/1445422964/ref=sr_1_3?ie=UTF8&qid=1362071980&sr=8-3&keywords=beginners+guide+to+cake+decorating">info</a><br />
<br />
<img alt="Party Cakes: 45 Fabulous Cakes for All Occasions, with Easy Ideas for Children's Cakes" src="http://ecx.images-amazon.com/images/I/51L6j8uRcYL._SL500_AA300_.jpg" /><br />
<a href="http://www.amazon.com/Party-Cakes-Fabulous-Occasions-Childrens/dp/1845375777/ref=sr_1_4?ie=UTF8&qid=1362072020&sr=8-4&keywords=party+cakes+carol+deacon">info</a><br />
<br />
<img alt="Essential Guide to Cake Decorating" src="http://ecx.images-amazon.com/images/I/41KlFAZd6jL._SL500_AA300_.jpg" /><br />
<a href="http://www.amazon.com/Essential-Guide-Cake-Decorating-Barker/dp/B0046LUSX8/ref=sr_1_3?ie=UTF8&qid=1362072047&sr=8-3&keywords=essential+guide+to+cake+decorating">info</a><br />
<br />
All things <a href="http://www.wilton.com/">Wilton</a><br />
<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-49431478865826554282013-02-18T15:09:00.001-06:002013-03-01T08:23:13.487-06:00Carrot Cake Scones<div class="separator" style="clear: both; text-align: center;">
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Carrot Cake Scones<br />
I love these, easy to make and they give you a taste of carrot cake without all the calories!<br />
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<b><span style="font-size: large;">Scones</span></b><br />
3 cups flour (you may need a little more, be sure mix is thick enough to be able to pat out)<br />
2/3 c sugar<br />
1/2 tsp salt<br />
1 Tbs baking powder<br />
1/2 tsp baking soda<br />
1 1/2 tsp cinnamon<br />
1/2 c ground walnuts<br />
1/2 c unsalted butter<br />
1 c buttermilk<br />
1 large egg<br />
1 1/2 tsp vanilla<br />
1 c shredded carrots<br />
1/2 c dried cranberries<br />
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Mix flour, sugar, salt, soda, b powder, cinnamon, walnuts together. Cut in with a pastry cutter or a fork the butter until small chunks are evenly incorporated. Make a well and add egg, vanilla and milk.<br />
Mix well, stir in carrots and cranberries.<br />
Heat oven to 400<br />
Pat out dough and cut into circles or use a cookie scoop to form rounds.<br />
Place on parchment lined baking sheet or stoneware and bake for 15 minutes or until golden brown and done in the center.<br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Cream Cheese Glaze</b></span><br />
1/2 c softened cream cheese<br />
2 c powdered sugar<br />
1 Tbs lemon juice<br />
1 tsp vanilla<br />
Mix and spoon over tops<br />
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<span style="font-size: large;"><b>Carrot Garnish</b></span><br />
Mix 1/2 c shredded carrot with 1/2 c coconut and 1/2 tsp cinnamon, lightly toast in a non sick skillet, sprinkle tops of scones.<br />
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<img src="http://2.bp.blogspot.com/-Bib4MN-N460/US_EPwFgyLI/AAAAAAAAFAA/Hh2T8c66Tz4/s1600/party+button+3.jpg" />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com3tag:blogger.com,1999:blog-3930272831023165134.post-81148845042900824102013-02-06T13:55:00.000-06:002013-02-06T13:55:03.737-06:00Cranberry Pomegranate Wine<br />
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Oh Baby! Your fine as cherry wine.<br />
Well that is what he said- to me....years ago.<br />
I guess it was his pick up line.<br />
He worked for the carnival.....and looked like he worked for the carnival.<br />
His pick up line didn't work.<br />
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This....however...works! We have just finished bottling our first wine.<br />
Recipe at end of post<br />
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Crushing berries, fermenting in 5 gallon pail, covered with heavy plastic and tied down.<br />
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Waiting for fermenting (the other carboy is rhubarb that has not yet been bottled) Note airlock set up.<br />
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Our vintage corker- good thing my husband has some strength! Not the easiest to use.<br />
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cleaning bottles<br />
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soaking corks and prepping for bottling<br />
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when racking and bottling use a rubber tube with filter attachment at end<br />
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The assembly line. We ended up using 2 magnum bottles, 1 half and 21 standard.<br />
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Using a heat gun to seal bottles after corking.<br />
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<b>Cranberry Pomegranate Wine</b><br />
1 lb fresh cranberries crushed (frozen may be used- thaw at room temp before continuing)<br />
1 Qt pomegranate juice<br />
10 lb sugar<br />
2 tsp acid -(note- the recipe calls for 2 tsp Vinacid R, this is a brand no longer used. I had on hand only citric acid and used 2 tsp and it turned out fine, however when talking with local wine making experts they recommended a blend of citric and tartaric)<br />
6 Qt hot water<br />
2 tsp yeast nutrient<br />
2 tsp Pectic enzyme<br />
1 tsp liquid tannin<br />
8 Campden tablets crushed<br />
8 Qt cold water<br />
1 pkt Champagne yeast<br />
<b>Secondary Ingredients</b><br />
Gelatin finings<br />
1/4 tsp Sulphite crystals<br />
10 oz wine conditioner<br />
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In 5 gallon pail mix crushed berries, pomegranate juice, hot water, sugar, and acids, stir until sugar is dissolved. (this is referred to as the must)<br />
Add yeast nutrient, pectic enzyme, tannin, campden, and cold water.<br />
Stir well, check specific gravity (SG), it should be 1.100*<br />
Temperature should be 75 degrees.<br />
Add yeast packet to 1 c warm water, let stand for 10 minutes and stir into must.<br />
Cover with plastic sheet and tie down. Keep as close to 75 degrees as possible, check after 24 hours for fermentation. Foam and bubbles should appear.<br />
Stir twice daily.<br />
Stuck fermentation- yep it happens! first- give it a little more time, second- make sure temp is warm enough, third- if necessary use another yeast packet dissolved in 1/2 gallon of the must, feed with 2 tsp yeast energizer, when this begins to bubble- add to must.<br />
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When SG reaches 1.020 strain cranberries into mesh bag- squeezing out juice into pail. Discard pulp.<br />
Rack into a clean 5 gallon carboy and top with cold water.* tap water is fine, oxygen is bad for wine so be sure to keep minimal exposure in your carboy and air lock!<br />
Attach a fermentation lock, move to a cooler area (65 degrees- approx)<br />
After 10 days or SG of 1.000, rack into clean carboy, top with cold water.<br />
After 3 weeks or SG of .990-.995 rack again into a clean carboy.<br />
Add finings and top off with cold water if necessary.<br />
10 days later Rack and filter into clean carboy and add sulphite crystals that have been dissolved in small amount of cool water.<br />
Bulk age 1 month.<br />
Add wine conditioner and bottle.<br />
Bottle age 7 months.<br />
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Tips and info<br />
you will need a 5 gallon bucket<br />
2 -5 gallon carboys<br />
an air lock and probably a #10 rubber cork if using standard water carboys<br />
tubing and filter tip end that fits tubing<br />
large stainless steel or wooden spoon<br />
mesh bag or cheesecloth<br />
no rinse cleaner- sold in wine supplies<br />
corks<br />
seal bands<br />
labels<br />
ingredients listed above<br />
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When corking soak corks at least one hour in warm water, you can use a little glycerin to help them slide in- this can also be bought in cake making supplies at stores like Hobby Lobby and Michaels.<br />
I am not going to lie, unless you have a great corker...this is hard and not the most fun part.<br />
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This recipe adapted from Winemaking by Anderson and Anderson, Harcourtbooks.com<br />
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* ok I have a hydrometer used to measure alcohol levels, I will tell you this- I am no expert at using this....I kind of went through the motions and really have no idea if I did it right. I used time a little more than actual measurements as my basis for moving on in the steps. I read that the more you pay for a hydrometer the more accurate it is. Please research the use of a hydrometer or check the instructions that accompany your device. Our wine looks good and tastes good- that is all I know to tell you. If you have tips on using this device please leave them in the comments.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vTUs1rTJOR8/URK0R7qyV7I/AAAAAAAAJNU/K8-cUNquauU/s1600/wine-bottle-size-chart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="http://4.bp.blogspot.com/-vTUs1rTJOR8/URK0R7qyV7I/AAAAAAAAJNU/K8-cUNquauU/s400/wine-bottle-size-chart.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image belongs to <a href="http://allposters.com/">Allposters.com</a> and can be purchased as a wall poster through them. </td></tr>
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-52925449407088607912013-01-19T10:33:00.000-06:002013-01-19T10:35:36.336-06:00Madeira Cake- Vanilla Bean<br />
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Madeira Cake-<br />
Madeira is a heavy dense pound cake of British origin. Evolving from the American pound cake, this cake is ideal for a strong base or carving.<br />
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Ingredients for one 7 in round or one 6 in square pan.<br />
1 c butter softened<br />
1 c sugar<br />
3 large eggs<br />
2 c flour<br />
1 1/2 tsp baking powder<br />
salt to taste, I use 3 or 4 shakes<br />
1 1/2 tsp vanilla extract or 1 vanilla bean<br />
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Grease and line pan with parchment paper, Set aside and preheat oven to 350.<br />
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Beat butter and sugar until creamy, gradually add eggs, blend well.<br />
Sift flour, soda and salt and fold in. Add vanilla- see below for vanilla bean usage.<br />
Pour into pan and bake about 1 to 1 1/4 hours.<br />
This seems like a lot of time, to be honest I really kept an eye on mine beginning around the 50 minute mark. Just use a cake tester and remove when cake tests done. Try not to open the oven more than a time or two as this will effect your cake and baking time. If you have a window that is perfect for keeping an eye on it! If not test once around the 50-55 min and adjust.<br />
Remove cake when done and let cool 20 minutes in pan then finish cooling on rack.<br />
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You can see the wonderful dense texture here.<br />
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Vanilla Beans<br />
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To use a vanilla bean, slice lengthwise down the bean- but not completely through.<br />
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Slide your knife down the middle scraping all the seeds-<br />
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mix into batter. Use 1/2 to 1 full bean per recipe. If your making any kind of sauce that would need to cook, throw the bean in while simmering and disguard before glazing or filling.<br />
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You can see up close how many tiny little seeds are inside.<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-50750354738413238242013-01-17T08:37:00.002-06:002013-04-13T15:49:53.358-05:00She Says TV Cake Making Video<br />
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Hey Everyone!<br />
If you have a minute, click on this<a href="http://shesaystv.areavoices.com/2013/01/16/peanut-butter-and-jelly-sandwich-cake-and-popcorn-cupcakes/"> link</a> to see the first of two cake making installments I filmed with Tracy Briggs of the Forum. In this video we made a peanut butter and jelly cake that looks more like a sandwich than a cake, and the above popcorn cupcakes.<br />
Next Thursday we will talk about home made fondant and the center cake above.<br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b><a href="http://shesaystv.areavoices.com/2013/01/16/peanut-butter-and-jelly-sandwich-cake-and-popcorn-cupcakes/">Video Link</a></b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Second video <a href="http://shesaystv.areavoices.com/2013/02/06/who-says-fondant-has-to-be-hard/">HERE</a></span>shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-88026022723153039232013-01-03T12:07:00.004-06:002013-01-04T09:06:51.628-06:00French Fry Cake<br />
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My son wanted to make a cake for his girlfriend's birthday. We decided to make a French Fry cake which reads (Ermahgerd Furnch Fers) If you don't get that......it is ok! If you want to, search Ermahgerd online.<br />
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We went with 2 layers of chocolate cake and a chocolate fudge filling. Place a rim of <a href="http://www.northdakotakitchen.net/2011/02/bakery-cake.html">buttercream</a> icing around edge to keep fillings in and to help close the gap the layers make, this makes it easier to ice.<br />
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<tr><td class="tr-caption" style="text-align: center;">crumb layer</td></tr>
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Use buttercream to make a crumb coat layer of icing, this is your first layer that does not need to look pretty! Place in fridge for an hour and then begin icing cake or use <a href="http://www.northdakotakitchen.net/2011/02/fondant.html">fondant</a> at this time if you choose, and cover cake.<br />
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<tr><td class="tr-caption" style="text-align: center;">note how second layer adheres better to crumb coat</td></tr>
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Let the decorating begin!<br />
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For the fries we used store bought pound cake. Half of the loaf was shaped into fry package by hollowing out an area to make it look like a McDonald's package. We covered this with icing and red fondant.<br />
The other half was cut into fries using a waffle cut slicer. Hint work with frozen pound cake, this makes the shaping much easier.<br />
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Finish with icing and throw the fries around. Brenna and her cake! (it is bigger than she is!)<br />
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this is what happens when you eat too much cake!<br />
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<a href="http://oldtimefarmhouse.blogspot.com/">Old Time Party</a><br />
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<a href="http://www.bystephanielynn.com/">Sunday Showcase</a><br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com10tag:blogger.com,1999:blog-3930272831023165134.post-29001651354929291112012-12-23T11:13:00.000-06:002012-12-23T11:13:57.885-06:00Black Olive Penguins and Igloo Cheeseball<div class="separator" style="clear: both; text-align: center;">
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Here is a fun idea for your next Winter/Christmas party. Almost too cute to eat!<br />
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For penguins use a jumbo and a small black olive. Slice the jumbo down the center and stuff with cream cheese. Cut a slice of a large carrot and cut out a small triangle, this will make the feet and the slice will be the beak. We also cut the beak in half, thickness wise because it was too thick.<br />
Make a slit in small olive and insert beak, place a toothpick down the center to hold it all in place.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Penguin Maker</td></tr>
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Igloo<br />
Mix 3 packages softened cream cheese with a large bag of Mozzarella, season with salt and pepper. To form igloo use a bowl, shown here is 1/2 of the ball pan from Wilton. Line with Saran Wrap, place cheese inside, cover with another layer and chill.<br />
To make igloo invert and unwrap cheese, pinch and mold by hand, an entrance. Score ice cube design by using a toothpick, dragging it around in circles and then up and down.<br />
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Use left over cream cheese for snow around igloo and place penguins.shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com2tag:blogger.com,1999:blog-3930272831023165134.post-28223031231317163532012-12-21T13:44:00.001-06:002012-12-21T13:44:15.030-06:00Cathedral Cookies<div class="separator" style="clear: both; text-align: center;">
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Beautiful stain glass effect, chewy chocolate delight!<br />
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Cathedral Cookies<br />
1 c chocolate chips<br />
2 Tbs softened butter<br />
1 egg, beaten<br />
3 c pastel mini marshmallows<br />
1/2 c pecans or walnuts chopped, optional<br />
1 c flaked coconut<br />
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In heavy saucepan, melt chocolate chips and butter over low. Remove a couple Tbs of choc and stir into another bowl with egg, mix well and add back to chocolate on stove.<br />
Cook and stir over low heat 2 minutes. Pour into bowl, let cool 15 minutes, stirring twice.<br />
Add marshmallows and nuts. Chill 30 minutes.<br />
Place on sheet of wax paper and form into a roll. Place on another sheet of wax paper covered with coconut, roll cookie until coated, seal in wax paper and freeze 4 hours.<br />
Slice 1/2 in, store in airtight container in fridge.<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-92140650294032485142012-12-20T18:23:00.000-06:002012-12-20T18:23:18.608-06:00NO Time for Gingerbread Caramel Cabin<div class="separator" style="clear: both; text-align: center;">
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Love the idea of the gingerbread centerpiece but don't have the time or the patience? Here is an easy alternative.<br />
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Needed materials<br />
caramels<br />
cookies or graham crackers<br />
frosting- home made or store bought<br />
sugar cones for ice cream<br />
sprinkles<br />
assorted candies/decorations<br />
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<a href="http://www.hometalk.com/"><b><span style="font-size: large;">HomeTalk</span></b></a> generously gave away some party supplies to throw a party for friends! The package included a beautiful bell choche from<a href="http://www.wayfair.com/"> <b><span style="font-size: large;">Wayfair</span></b></a><b><span style="font-size: large;">,</span></b> perfect for a centerpiece showcasing edible winter bliss!<br />
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On a small piece of wax paper- this helps with transport- "glue" with frosting the unwrapped caramels. Continue to build, cut caramels in half when you get to the roof.<br />
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I used some fig cookies for the roof, you can use grahams or whatever is handy and the right size for your cabin.<br />
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Use green frosting for the trees, sprinkle with snowflakes, glitter or any cake decorations you like<br />
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I used a good smathering of frosting to anchor everything in place and topped it with more sprinkles and a small bit of blue sanding sugar.<br />
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There you have an easy centerpiece! So easy even the kids can make them!shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com1tag:blogger.com,1999:blog-3930272831023165134.post-64881968155834063022012-11-29T11:16:00.000-06:002012-11-29T11:16:22.517-06:00Farmhouse Cheddar<br />
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After the <a href="http://www.northdakotakitchen.net/2012/11/how-to-make-your-own-cheese-press.html"><b>cheese press</b></a> was completed I set out to try my first hard cheese. Jeri at<span style="font-size: large;"> <a href="http://cheesemakinghelp.blogspot.com/">New England Cheesemaking</a> </span>suggested Farmhouse Cheddar as the easiest, fastest first cheese to make.<br />
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I am going to post the recipe as it appears in<b> <a href="http://www.cheesemaking.com/HomeCheeseMakingbook.html">Home Cheesemaking</a></b> and then will tell you what I actually did differently.<br />
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2 gallons whole milk<br />
1 packet direct set mesophilic starter or 4 oz prepared mesophilic starter<br />
1/2 tsp liquid rennet or 1/2 rennet tablet- diluted in 1/4 c cool unchlorinated water<br />
1 Tbs cheese salt<br />
cheese wax<br />
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<tr><td class="tr-caption" style="text-align: center;">clean break of curds</td></tr>
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Heat milk to 90 degrees F (*goat's milk to 85)<br />
Add starter and stir thoroughly, cover and let ripen 45 minutes.<br />
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Add the diluted rennet and stir gently with an up and down motion for 1 minute, if using farm fresh milk top stir 1 minute no more than 1/2 inch deep to blend butterfat., cover and let set at 90 degrees* for 45 minutes or until curds give clean break. Cut into 1/2 in cubes. See above photo.<br />
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Place the pot in a sink full of hot water and heat curds to 100 degrees, increasing temp slowly- I found this the hardest part, it says to increase about 2 degrees every 5 minutes but mine just stayed hotter so I really only added hot water once. Just keep checking your temp at various levels. Gently stir from time to time, I used this to keep it from building too much heat, it also keeps your curds from matting.<br />
Your curds will shrink some and your whey amount will increase.<br />
cover and let set 5 minutes<br />
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Pour curds through a cheesecloth lined colander, tie corners in a knot and hang bag in draft free spot for 1 hour. Curds need to stay warm, I left them hanging in the sink with the warm pot below .<br />
Place curds in bowl and break apart, Add salt.<br />
Firmly pack into 2 pound mold lined with cheesecloth, cover top, apply 10 pounds pressure 10 minutes, remove, flip cheese and re-wrap, press at 20 pounds for 10 minutes.<br />
Repeat and press at 50 pounds for 12 hours.<br />
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<tr><td class="tr-caption" style="text-align: center;">filled gallon jugs of water weight approx 8 pounds</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">first press</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">second press</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">after last press</td></tr>
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Remove cheese and peel away cheesecloth, air dry at room temp on a wooden board until rind has developed, 2-4 days, flipping often.<br />
Wax cheese<br />
Age for at least 1 month<br />
yield- 2 pounds<br />
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So.....<br />
Here is a few things I did different and my results<br />
first I thought I had too big of a mold so I doubled the recipe, my pot only fit 3 1/2 gallons though- ended up being 2 gallons of raw milk and 1 1/2 gallons store bought whole.<br />
Doubled everything else and it worked out fine.<br />
I think I should have waited another day or two for the air dry, I rushed it a little and fought a bit of mold, nothing to worry about but a little more drying would have helped I think.<br />
If you see some white mold forming, wipe the area with vinegar.<br />
Waxing-<br />
Devote your pot and brush to permanent waxing- they will be of no use for anything else again.<br />
waxing is messy! I have a double boiler that I now will use and also use for storage to keep the wax in. As we unwrap the cheese I will also just toss in the wax because you can remelt and reuse it.<br />
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After trying the cheese-<br />
there was minimal white mold, easily scraped off no harm to the cheese and I think again it was because it needed more air dry time before waxing.<br />
Sharp taste, dry and a little crumbly just like the recipe said it would be. I think it needs a cracker, my husband ate it as is and the dog liked it...so it must have worked!<br />
Now onto more variety!!<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-17590076796122319842012-11-28T09:10:00.001-06:002012-11-28T09:10:04.557-06:00Chocolate Butter Snowmen Cookies<div class="separator" style="clear: both; text-align: center;">
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Pinterest Inspired Snowman Cookies!<br />
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Cute and yummy and just in time for cold winter days.<br />
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Chocolate Butter Cookies-<br />
1 c sugar<br />
1 1/2 c butter, softened<br />
2 egg yolks<br />
2 tsp almond extract<br />
3 c all purpose flour<br />
1/2 c cocoa<br />
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Heat oven to 375<br />
Combine butter, sugar, almond extract, and yolks, Cream until fluffy.<br />
Combine flour and cocoa, sift, and gradually add to creamed mixture.<br />
Shape into balls about 2 inches, flatten with back of glass, note- there is no leavening in these cookies so the size you make them is pretty close to the final size.<br />
I also used a smaller glass and created a small well at the edges of the cookies to help contain the chocolate.<br />
Bake 9 minutes, remove and cool on wire racks.<br />
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Melt white chocolate, almond bark or Wilton Candy melts in double boiler or in microwave, spoon a puddle onto each cookie.<br />
While chocolate is still wet add hats.<br />
For large hats use 1/2 large Resee's cup and 1/2 small Resee's cup.<br />
For small hats use only 1/2 small cup.<br />
Place candy eyes, or chocolate chips for eyes. (candy eyes may be purchased at cake decorating shops)<br />
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Finishing touches<br />
When chocolate is cooled you may now pipe noses, mouths, and if you are making frosting eyes do this also when chocolate has cooled, placing frosting onto warm chocolate ends up in a mess!<br />
Make a small amount of frosting or use store bought or the Wilton cake tubes, (Wilton works well because you can screw on the top of a coupler and a tip, then save left over frosting at room temp and most products can be purchased at Walmart, Michaels an Hobby Lobby, plus who wants to make black frosting!)<br />
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I used gel tube icing for the holly on the hats.<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-39538169771890132722012-11-16T16:41:00.002-06:002012-11-16T16:41:30.549-06:00How to Make Your Own Cheese Press<br />
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Time to start the hard cheese!<br />
I got my husband talked into fabbing up a home made cheese press.<br />
Really it was so easy we should have done it a long time ago. I think I could have done it myself, but then I wouldn't have anything to bother him with.<br />
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We got two drop boards, small boards left over from trimming larger ones, at a local hardware store, These are usually available for a great price, I think we paid about a dollar for both.<br />
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a piece of PVC pipe, we went with 6 inch for now but you can make various sizes for the cheese wheels you will be making.<br />
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a smaller piece of PVC 3" for use as a ram to help apply even pressure on the metal disk that will rest on the cheese. The disk was in the shower supply section.<br />
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All thread rod cut into two 12" pieces and wing nuts hold everything in place and allow for adjusting pressure.<br />
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Use washers top and bottom<br />
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Less than $20 in materials for a great cheese press that comes apart easily for storage.<br />
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shown in use<br />
<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com1tag:blogger.com,1999:blog-3930272831023165134.post-5466296543087797502012-11-08T15:53:00.000-06:002012-11-08T15:53:26.487-06:00Crock Pot Pumpkin Butter- home roasting pumpkin and seeds <div class="separator" style="clear: both; text-align: center;">
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Pumpkin Butter</div>
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mmmm can you smell it?</div>
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What smells better than Fall?</div>
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Crisp air, apple cider and pumpkin anything!</div>
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This year I grew my own pumpkins for the first time! We had a dry year but they didn't seem to mind, my main chore was keeping them watered and keeping Squash Vine Borers away! Dirty buggers!</div>
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I used small baking pumpkins </div>
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There are many varieties of pumpkins/squash that cook well, Jack o Lanterns do not.</div>
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Cut in half, clean out and save the seeds for roasting, place pumpkin halves cut side down in a pan filled with an inch of water. Bake at 300- 350 until soft.</div>
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Scrape the meat from inside and disguard peels.</div>
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Easy Crockpot Method<br />
Place your pumpkin in crock pot, you can use canned store bought if you like.<br />
I used about 6 quarts, you may hand blend for smoother pumpkin, I did not, mine was pretty soft and easily mashed, this could vary based on variety cooked.<br />
add 4 c sugar<br />
1 Tbs cinnamon<br />
1 tsp ginger<br />
1/2 tsp cloves<br />
1/2 tsp nutmeg<br />
cover and cook on low for several hours, stirring occasionally. Pumpkin will reduce and thicken turning golden brown. If you find too much water gathering at each stir, you can leave the lid cracked and cook on high for about an hour to help reduce some of the moisture.<br />
Cooking should take anywhere from 10- 15 hours with this much pumpkin, adjust as needed for your crock pot and amount of ingredients.<br />
When done, place in hot jars, seal, and water bath can for 10 minutes.<br />
If you don't can you can freeze in containers.<br />
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Served here with <a href="http://www.northdakotakitchen.net/2011/02/english-muffin-bread.html">English Muffin Bread</a><br />
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for seeds-<br />
I clean them as best I can, soak in a bowl full of water saturated with salt. Approx 5 c water and 1/2 c salt, stir every few hours. After soaking for 24 hours, drain seeds and place on baking sheet, cook at 200 degrees, stirring every 15 minutes until seeds are dry and water has evaporated. Cool and store in air tight container.shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-45931062988096650282012-11-02T09:23:00.000-05:002012-11-02T09:23:16.920-05:00Wilton WinA while back I pinned on Pinterest some images of things I have done with <a href="http://www.wilton.com/store/site/product.cfm?id=3E310A5F-475A-BAC0-513EBB4AAC195A7E&fid=3E32DFEA-475A-BAC0-51B68534387FF8B9">Wilton Candy Melts</a>.<br />
Wilton was having a contest via<a href="http://pinterest.com/wilton/"> Pinterest</a> where you created such a board and entered it into a random drawing.<br />
I was quite excited to wake up to an email stating I had won a $200 online shopping spree! I wanted to share with you what I picked out.<br />
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<a href="http://3.bp.blogspot.com/-yyrksSZaNcw/UJFT1B4n0qI/AAAAAAAAINU/CwQkqhKERL4/s1600/DSCN7336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="http://3.bp.blogspot.com/-yyrksSZaNcw/UJFT1B4n0qI/AAAAAAAAINU/CwQkqhKERL4/s640/DSCN7336.JPG" width="640" /></a></div>
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I have always wanted these <a href="http://www.wilton.com/store/site/product.cfm?id=BFB486EA-802D-F658-02B38E82FDA40AB1&fid=BFB48709-802D-F658-0B88D9A7E33D725E">3 in 1 cake caddies</a>, well, since I saw them at Michaels. Great to carry 12 cupcakes, or 24 minis or a 9X13 sheet cake. Nice. Good quality but lots of needed storage space! Keep that in mind if your toying with purchasing these.<br />
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A great <a href="http://www.wilton.com/store/site/product.cfm?id=5AB02E47-905C-F0D5-438DE42C9CDAFC1A&fid=330C3CD6-D6B5-708A-0947BBEF27A7CF5B">tool caddy</a>. Built in storage for tips and adjustable bottom, it really fits a lot, if you are a master cake decorator you would probably need a couple or other storage options. I truly love this piece!<br />
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<a href="http://www.wilton.com/store/site/department.cfm?id=D763CF14-1E0B-C910-EAFADE2DFDA5581D&fid=D763CF34-1E0B-C910-EA97030FE7D281C7">Fondant tools</a>, a cutter, a scorer and a misc decorating tool kit.<br />
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<a href="http://1.bp.blogspot.com/-oi54o_58gVg/UJFUY4mucvI/AAAAAAAAIN4/iZib1S7ydXY/s1600/DSCN7345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="http://1.bp.blogspot.com/-oi54o_58gVg/UJFUY4mucvI/AAAAAAAAIN4/iZib1S7ydXY/s640/DSCN7345.JPG" width="640" /></a></div>
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<a href="http://www.wilton.com/store/site/product.cfm?id=2228950D-423B-522D-F79B1239505A8048&fid=DA81D030-423B-522D-FC8B95CE9529F520">King size muffin tin</a>, to go along with my current muffin top. (who am I kidding? I surpassed muffin top a long time ago and am well established in an entire batch of bread dough)<br />
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<a href="http://2.bp.blogspot.com/-1hR3enY1MnU/UJFUORBGM5I/AAAAAAAAINw/1x4bUcMUHQM/s1600/DSCN7342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-1hR3enY1MnU/UJFUORBGM5I/AAAAAAAAINw/1x4bUcMUHQM/s640/DSCN7342.JPG" width="472" /></a></div>
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The <a href="http://www.wilton.com/store/site/product.cfm?id=10DE1EF7-423B-522D-FAC5724016D0DA09&fid=10DE1F35-423B-522D-FDACBFD54749F332">chocolate melting pot</a>. I like this but I would say I really am partial to a double boiler so this will get minimal use I think. Great for small projects though. Nice quality.<br />
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The other item I ordered was out of stock, I picked the <a href="http://www.wilton.com/store/site/product.cfm?id=5A301364-0AE1-63F7-89C01F007D0FC407&fid=98E3781C-B4C4-1DC5-343F96B4DFCEC78D">bag filler/dryers</a>. I have to say...I don't like them, I guess they are better than nothing, but still awkward to use. Wilton graciously tucked in some decorating bags for being out of stock of the item I wanted, which put me over the 200 free dollars. Very nice of them, plus the package came quickly!<br />
Thanks to <a href="http://www.wilton.com/">Wilton </a>for the great giveaway and the fabulous products you sell. As for the out of stock item, I went to Michaels with my 40% off coupon and bought it too! It was the cake lifter.<br />
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The reality of a want to be cake maker!<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-88029295965133519192012-11-01T14:27:00.000-05:002012-11-01T14:27:28.094-05:00Make Your Own Butter<br />
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Di you know you could make your own butter? I am sure you did, but you can without a churn and without a cow.<br />
I was fortunate enough to have a cow...sort of. I bought milk from a friend and the cream resting on top became ....butter! go figure<br />
All you need to do with your cream is place it in a quart jar. And shake, shake, shake.....<br />
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you can add a cork to help with agitation but it is not necessary.<br />
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I have seen videos that say it takes about 10 minutes, but no, both times I have made it, 20-25 minutes of shaking was more like it. I recommend having someone else on hand to pass it off to when your tired.<br />
Kind of like that shake exerciser that works the muscles and helps you loose weight...yeah right!<br />
When your done, your butter will separate from the buttermilk, drain it and save the buttermilk for pancakes!!<br />
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<tr><td class="tr-caption" style="text-align: center;">butter and buttermilk</td></tr>
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<b><span style="font-size: large;">Yeah, that ought to work!</span></b><br />
<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0tag:blogger.com,1999:blog-3930272831023165134.post-73128624437232730822012-10-29T15:37:00.001-05:002012-10-31T09:29:17.997-05:00Jack the Pumpkin Cake<br />
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Pumpkin cake, or Jack o Lantern if you prefer.<br />
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Make 2 bundt cakes, I used two different flavors for a little variety in the cake. One chocolate and one spice.<br />
Prepare 1 batch of <a href="http://www.northdakotakitchen.net/2011/02/bakery-cake.html">Buttercream icing</a> and tint orange.<br />
Layer cakes with generous amount of frosting between and crumb coat the entire cake<br />
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Next make or buy orange<a href="http://www.northdakotakitchen.net/2011/02/fondant.html"> fondant</a><br />
Roll and slice in strips long enough to cover cakes, cut some pieces irregular, adjusting as you work on cake.<br />
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Move around filling in random widths creating an uneven pumpkin surface.<br />
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Smooth with fondant smoother, a little water, perfection isn't needed for this cake.<br />
Tint a little fondant green for leaves and vines. Twist black licorice into a handle and stick into cake.<br />
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Fill the hole with candy<br />
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If you prefer to leave the Jack o lantern effect off your cake, your done...<br />
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or make or buy (buying is easier) black icing, You won't need much but getting a true black can be difficult. Pipe on eyes, nose, and mouth.<br />
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<a href="http://www.elizabethandco.blogspot.com/" target="_blank"><img src="http://i1118.photobucket.com/albums/k616/meb263/150whitebutton.jpg" /></a>shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com7tag:blogger.com,1999:blog-3930272831023165134.post-61220879610182790232012-10-24T15:05:00.000-05:002012-10-24T15:05:10.985-05:00My First Trip to Costco!<br />
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Yeah!! we have our first Costco in ND. Until now I had never even been in a Costco.<br />
so...I kinda made my first trip a 3 day event.<br />
First they had an open house, no membership required, look around try some samples etc. you just couldn't purchase anything. That was great for the first peek, and let me tell ya- they were NOT chinsy with the samples!<br />
We ate lots....and didn't come close to trying everything!<br />
The next day I took my husband to look around, and we got our membership, he did not want a cart. I should have gotten a cart, after over an hour of meandering in the wrong shoes, he asked if I then wanted to buy anything- uhm yeah, tomorrow because I was not walking around the store again with sore feet.<br />
The next day- today I went shoppin'.<br />
oh yeah.....<br />
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They had me at vanilla beans,<br />
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So until now, I have bought vanilla beans half this size for $3 a piece, now here double the size, 10 of them for less than $12. It's a beautiful thing.</div>
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We just started making a batch of pomegranate cranberry wine, we bought a bottle of Pom juice about half this size for $14 at the local grocery store, this 60 oz bottle???? $8!! I know!<br />
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A little Kirkland (their brand) cheese and some of the cutest pumpkin pasta-(my husband will not be interested)<br />
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Yummy Tzatziki sauce and olives with the pit still in them- my favorite way to eat olives<br />
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a ginormous pork loin and some mini beef wellington. Oh! I am so ready to cook!<br />
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a few veggies round out the groceries, I was a little sad because I wanted bananas and theirs were ripe, I like my nanners green, so I had to pass.<br />
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<tr><td class="tr-caption" style="text-align: center;">something to clean up after myself. 220 wipes for $8 great price!</td></tr>
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I used my $10 sign up card credit and paid a total of $102. 10 vanilla beans and a smaller Pom juice alone would have been 45 bucks around here before.<br />
They still were giving lots of samples, so I had a little lunch, stood around the Kuerig display waiting to try Nantucket blend, talked with a man from Bethlehem- We had a bit of a language barrier but we could speak of Christ and coffee and that was enough.<br />
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Yummy Yummy Yummy, this foodie loves Costco!<br />
Do you have one? Have you been? What do you think?shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com2tag:blogger.com,1999:blog-3930272831023165134.post-63792402811361338782012-10-21T16:12:00.003-05:002012-10-21T16:12:56.482-05:00Planning An Evening with Appetizers- mini foods and desserts<br />
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Appetizers for dinner!<br />
I usually do finger foods for parties, since it is my daughter's favorite way to eat, she would always say, "why don't you make these more often?" My son's biggest complaint was that I never made enough cheese balls for the family. Now that they are both out on their own it seemed a perfect way to have a get together- finger foods- and cheese balls.<br />
We had a table full of bite size yummies and they went fast!<br />
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<b>Menu:</b><br />
Mini pizzas- store bought<br />
wings<br />
sweet chili meatballs<br />
bacon wrapped water chestnuts<br />
mini cheese balls and crackers<br />
deviled eggs<br />
California rolls<br />
ham and cream cheese pinwheels<br />
Finger cookies<br />
Pudding shots<br />
Pumpkin caramel fluff<br />
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When planning the layout, I usually get out a dish for each item. I move them around until I have the correct number and placement, then put scraps of paper naming the food item to go there, first so I remember to put everything out, and second if someone helps me, they know where it goes.<br />
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<b>Finger Cookies</b><br />
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<b><i><span style="font-size: large;">A day or two ahead</span> </i></b>you can make foods that store well.<br />
Since it is close to Halloween- we celebrate Fall ourselves but a little ghoulish fun<br />
was had with some shortbread finger cookies.<br />
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To make use a basic <a href="http://www.northdakotakitchen.net/2009/11/scottish-shortbread-in-jar.html">short bread</a> or low rising cookie dough, shape into fingers, score knuckles with a knife and place a slivered almond for finger nail. Bake as directed, when cool dust with cocoa powder and use red piping gel for blood. Note- this still had too much rise and the fingers were flatter than I wanted so as soon as the came out of the oven I used a spatula to smoosh them inward (kind of like gently sculpting the cooked dough, then let them rest 5 min before removing them to a cooling rack.<br />
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Also made one day ahead<br />
<a href="http://www.northdakotakitchen.net/2009/12/sushi-california-rolls.html">California Rolls</a><br />
<a href="http://www.northdakotakitchen.net/2010/04/deviled-eggs.html">Deviled Eggs</a><br />
<b>Pinwheels</b>- Spread seasoned cream cheese over tortillas, place ham or thin meats and roll up. Slice into bite size pieces. You can also add pickle slices and veggies.<br />
<a href="http://www.northdakotakitchen.net/2010/06/meatballs.html">Meatballs</a> can be made ahead and refrigerated or frozen until use, then warm up with any sauce.<br />
<a href="http://www.northdakotakitchen.net/2011/04/cheese-balls.html">Cheeseballs </a><br />
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<b><i><span style="font-size: large;">The day of-</span></i></b><br />
I made the desserts<br />
<a href="http://www.northdakotakitchen.net/2012/02/dessert-shooters.html">Pudding shots</a><br />
<b>Pumpkin Caramel Fluff</b>-<br />
Mix 1 can pumpkin with 1 c cool whip, 1/2 tsp cinnamon, 1/2 tsp nutmeg and a half a jar of caramel ice cream topping. Place in single serve bowls, top with more cool whip and caramel and add a wafer cookie on top.<br />
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Prepare and bake<br />
<a href="http://www.northdakotakitchen.net/2011/01/bacon-wrapped-water-chestnuts.html">Bacon water chestnut wraps</a><br />
Wings<br />
Reheat or cook meatballs<br />
Bake mini pizzas<br />
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<tr><td class="tr-caption" style="text-align: center;">pinwheels in center, chocolate pudding shooters and pumpkin caramel fluff</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">California rolls, deviled eggs</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">mini cheese balls</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Meatballs with store bought sweet chili sauce, bacon wrapped water chestnuts</td></tr>
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yes, 6 of us scarfed this down! a couple neighbors came by and managed to grab a few leftover scraps<br />
Minis or appetizers are a little work with a big pay off- happy foodies!<br />
<b><span style="font-size: large;">Planning</span></b><br />
If your having a party and using mini foods, I would plan on 8 - 10 apps per person and 2 mini desserts- minimum!!! that may seem like a lot but<br />
1 egg, 2 bacon wraps, 2 meatballs, 2 pizzas, 2 cheese balls, 1 sushi roll - it adds up fast!!<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com2tag:blogger.com,1999:blog-3930272831023165134.post-34854640165374206692012-10-17T10:00:00.000-05:002012-10-17T10:00:08.905-05:00Pumpkin French Toast Bake<br />
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Pumpkin French Toast Bake<br />
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In a 10 X 15 baking pan, lightly spray and place 4- 5 cups torn French bread pieces. Be sure they are in even 1-2 inch squares.<br />
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In a bowl mix<br />
7 eggs<br />
2 c milk<br />
1 tsp vanilla<br />
1 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/2 tsp ginger<br />
dash cloves<br />
1/2 c canned pumpkin<br />
Mix well and pour over bread, push bread down so all pieces are soaked. Place in fridge 3 hours to overnight.<br />
When ready to bake, sprinkle with 1/4 c brown sugar and 1/4 c chopped pecans. Bake at 350 for 40 minutes.<br />
Serve warm with syrup.<br />
Dessert-<br />
I am also placing this in the bread pudding category, it is sweet enough to serve as a dessert, I can just imagine drizzling it with some caramel and cool whip!<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com1tag:blogger.com,1999:blog-3930272831023165134.post-74246072840318140022012-10-16T15:00:00.000-05:002012-10-16T15:00:37.825-05:00Quinoa Breakfast Bars<br />
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<a href="http://www.quinoa.net/199.html"><span style="font-size: large;">Quinoa</span> </a>(keen-wa) is a high protein gluten free grain, packed with nutrients and a sweet nutty flavor, it can be used as a savory or sweet. I love it with chicken and veggies or with brown sugar and cranberries! Versatile and healthy, if you haven't tried it...now is the time.<br />
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<b>Quinoa bars-</b><br />
Cook Quinoa according to <b>package directions</b>. For a 9X13 pan you will need to cook approx 2 cups(measurement before cooking). You will have extra which will allow you to taste it on it's own and experiment a little.<br />
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Set cooked quinoa aside and let cool. In the photos I have used both the golden and red varieties mixed together.<br />
Scoop out 5 cups<br />
Mix in 7 large eggs, beaten<br />
2/3 c low fat milk<br />
1/3 c honey<br />
1/3 c maple syrup<br />
1 Tbs cinnamon<br />
dash of nutmeg<br />
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Line a 9X13 sheet with parchment paper, coat with cooking spray and spread mixture over. Bake at 375 for 25 minutes<br />
When cooled place a dollop of peanut butter on each square.<br />
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<br />shannon i olsonhttp://www.blogger.com/profile/08483303871072169333noreply@blogger.com0