Saturday, 31 December 2011
Tah-Dah!
Friday, 30 December 2011
Courthouse Steps
Thursday, 29 December 2011
Hope of Hartford
2 pounds Italian sweet sausages
3 tablespoons olive oil
1 1/2 teaspoons fennel seed
1 mild chile pepper, thinly sliced
3 bell peppers, cored and thinly sliced
2 large onions, thinly sliced
4 cloves minced garlic
2 cups chicken or beef broth
1 (15-ounce) can Paul Newman Sockarooni Sauce
Fresh parsley, finely chopped
Place the sausages in a Dutch oven and add 1" water and 1 tablespoon olive oil. Bring to a boil, then reduce heat and allow water to simmer away. Remove the sausages to a plate. Add remaining oil to pan. Over medium-high heat stir in fennel seed, then add in the peppers, onions, and garlic. Season with salt and pepper and cook 15 minutes to soften. Add broth, tomato sauce and parsley. Slice sausages and add to the pot. Serve with hot French bread. Serves 4 hungry people.
Wednesday, 28 December 2011
Union Square
Tuesday, 27 December 2011
Indian Mats
Monday, 26 December 2011
Jewel Box
Saturday, 24 December 2011
December
Friday, 23 December 2011
Turkey in the Straw
Thursday, 22 December 2011
Crown of Thorns
1 cup chopped dates
1 cup chopped walnuts
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons butter-flavored Crisco
3/4 cup boiling water
2 eggs
3/4 cup sugar
1/2 cup whole wheat flour
1 cup white flour
Preheat the oven to 350. Butter and flour an 8 1/2 x 4 1/2" loaf pan. Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes. Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be stiff. Add the date mixture and mix until well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Do not over bake. After a few minutes slide a knife around the edges of the pan and turn onto a rack to cool completely.
Wednesday, 21 December 2011
Snowballs
Tuesday, 20 December 2011
Girl Next Door
Monday, 19 December 2011
Cross and Chains
Saturday, 17 December 2011
Teddy Bear
Friday, 16 December 2011
Garden of Eden
Thursday, 15 December 2011
Wishing Ring
Wednesday, 14 December 2011
Aunt Dinah
Tuesday, 13 December 2011
King's Crown
Monday, 12 December 2011
Sky Rockets
Saturday, 10 December 2011
Trip Around the World
Friday, 9 December 2011
Card Trick
Thursday, 8 December 2011
Peace and Plenty
Wednesday, 7 December 2011
Aloha Star
Tuesday, 6 December 2011
Mother's Own
Monday, 5 December 2011
Temperance
Saturday, 3 December 2011
Hearth and Home
Friday, 2 December 2011
Nine-Patch Heart
Thursday, 1 December 2011
Hidden Star
Wednesday, 30 November 2011
Nine-Patch Star
Tuesday, 29 November 2011
November
Monday, 28 November 2011
Hourglass
Saturday, 26 November 2011
Star of Bethlehem
Friday, 25 November 2011
Cut the Corners
Thursday, 24 November 2011
Arrowheads
I tried counting backwards. I tried counting sheep.
The leftovers beckoned; the dark meat and white.
I fought the temptation with all of my might.
Tossing and turning with anticipation.
The thought of a snack became infatuation.
I raced to the kitchen, flung open the door,
And gazed at the fridge full of goodies galore.
I gobbled up turkey and buttered potatoes,
Pickles and carrots, beans and tomatoes.
I felt myself swelling, so plump and so round.
‘til all of a sudden I rose off the ground.
I crashed through the ceiling, floating into the sky,
With a mouthful of pudding and handful of pie.
I managed to yell as I soared past the trees
“Happy eating to all. Pass the cranberries, please!
May your stuffing be tasty, may your turkey be plump.
May your potatoes and gravy have nary a lump.
May your yams be delicious. May your pies take the prize,
And may your Thanksgiving dinner stay off of your thighs!
Wednesday, 23 November 2011
Maple Star
Roasted Maple Cashew Brussels Sprouts
1 1/2 pounds Brussels sprouts
3/4 cup cashews
1 tablespoon olive oil
4 cloves garlic, chopped
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon fennel seed
1 teaspoon ground nutmeg
salt and pepper to taste
Preheat oven to 400F. Wash and trim brussels sprouts. Coat baking pan with olive oil. Spread sprouts in pan, sprinkle with cashews and garlic. In a small bowl combine syrup, vinegar, sugar, nutmeg and fennel seed. Pour mixture over sprouts. Salt and pepper, then toss. Bake 30 minutes, tossing once or twice. Sprouts should be browned and just a bit crispy. Serve hot.
Tuesday, 22 November 2011
Rachel's Basket
1/4 cup mayonnaise (any brand will do, but nothing beats the taste of homemade)
1/2 cup plain yogurt (I make my own yogurt, too)
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 Granny Smith apple, cored and diced (any firm, tart variety works)
1 cup seedless grapes, any color
1 firm, ripe pear, peeled, cored and diced
1/2 pint strawberries, hulled and cut in half
1 mango, peeled and diced
1/4 cup chopped walnuts, lightly toasted
1 banana, lightly freckled but not overripe.
In a small mixing bowl whisk together yogurt, mayo, lemon juice, honey, vanilla and salt. Set aside. Place the nuts and all the fruits except the banana into a large mixing bowl. Add the dressing and toss to combine. Peel and slice banana into bowl and gently toss one last time. Chill. Makes 4 to 6 servings.
Monday, 21 November 2011
Pinwheel Star
Saturday, 19 November 2011
Pennsylvania Parade
Friday, 18 November 2011
Star of Hope
Sausage Surprise
8 Lincolnshire sausages ( we used Cumberland)
1 butternut squash and 1 sweet potato, peeled and cut into wedges
2 red onions, peeled and cut into wedges
3 mixed peppers, seeded and chopped into wedges
1/2 pound mushrooms
Salt and pepper
2 tablespoons olive oil
Fresh thyme
Preheat the oven to 400F (200C). Put sausages, squash and vegetables into a large nonstick roasting tin. Toss with the oil, salt and pepper to taste and roast for 25 minutes or until the sausages are cooked through and vegetables are starting to crisp at the edges. Remove the tin from the oven and sprinkle with thyme leaves. Give everything a good stir before serving.
Thursday, 17 November 2011
Easy Flower
Half Whole Rolls
2 cups warm water
2/3 cup dry milk
2 tablespoons yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup melted butter
1 large egg
2 1/2 cups white flour
2 1/2 cups whole wheat flour
Oil
Dissolve yeast in water in stand mixer bowl. Add dry milk, sugar, salt, butter, egg and 1 cup of each flour. Stir slowly with paddle attachment until ingredients are moist. Mix at medium 2 minutes. Stop and add another cup of each flour. Mix 2 more minutes. Switch to hook attachment and knead, adding enough flour to make a soft dough. Transfer dough to a large, well-oiled bowl. Turn to coat. Cover and let rise until double. Roll onto floured surface, cut and form into desired shape. Place into greased baking pan and rise, covered about 90 minutes. Bake at 375 for 15 to 18 minutes. Brush with melted butter. Makes 16 rolls.
Wednesday, 16 November 2011
Circle of Friends
Tuesday, 15 November 2011
Five-Patch Chain
Monday, 14 November 2011
Herald Square
Saturday, 12 November 2011
Chickadee
Chicken Tortilla Soup
4 cups chicken broth
2 cups water
2 boneless skinless chicken breasts
1 clove garlic, crushed
1 carrot, diced
1 rib celery, diced
Juice of 1 lime
1 avocado, diced
Tortilla chips, crushed
Sour cream
Shredded cheddar cheese
Place chicken and water in pot, bring to a boil. Simmer, uncovered, about 12 minutes. Remove chicken from water and allow to cool. Add vegetables and broth to water and simmer, uncovered 10 minutes. Shred chicken between two forks and add to pot. When chicken has reheated, add lime juice. Serve garnished with avocado, chips, sour cream and cheese.
Friday, 11 November 2011
Illinois Roads
Thursday, 10 November 2011
Double X
Wednesday, 9 November 2011
Chinese Hat
Tuesday, 8 November 2011
Montana
Monday, 7 November 2011
Broken Star
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