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
Saturday, 5 November 2011
Knight and Day
Friday, 4 November 2011
Magnolia Court
Thursday, 3 November 2011
Housewife
Wednesday, 2 November 2011
Homespun
Classic Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup mayonnaise
1/2 teaspoon mustard
1/2 teaspoon vinegar
1/8 teaspoon salt
1/4 teaspoon pepper
Paprika or cayenne for a garnish
Remove yolks from egg whites and press them through a sieve into a bowl. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Spoon yolk mixture into a zipable sandwich bag. Seal and cut a small corner off the bag with a pair of scissors. Squeeze the yolk into the egg white halves and sprinkle lightly with paprika or cayenne. Cover loosely with plastic wrap and refrigerate. Eat within 24 hours. Makes one dozen deviled eggs. If you have any leftover yolk mixture after you’ve filled all the egg white halves, it makes a good sandwich filler.
Tuesday, 1 November 2011
Antique Tile
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