tag:blogger.com,1999:blog-76973444747238696882024-03-13T16:20:14.764-04:00Michigan Cottage CookDutch heritage information and interesting links to all things Dutch. A hundred years of collected recipes plus Lake Michigan in all its moods and beauty, also, assorted weird or fun facts.
Visit our New Website(Under construction)@ http://michigancottagecook.comMichigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.comBlogger606125tag:blogger.com,1999:blog-7697344474723869688.post-12215590103841549042014-12-07T12:29:00.004-05:002014-12-07T12:29:45.684-05:00NELDA'S CHOCOLATE COVERED PEANUT BUTTER BALLS<span style="font-size: large;">This post is for Nelda's wonderful daughter-in-law, Diane, who needs Nelda's recipe. Nelda has moved from Maine to St. Louis and hasn't unpacked her recipes yet.</span><br />
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<span style="font-size: small;"><b>NELDA'S CHOCOLATE
COVERED PEANUT BALLS</b></span></div>
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<span style="font-size: small;">2 1/2 c graham cracker crumbs</span></div>
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<span style="font-size: small;">1 lb. powdered sugar</span></div>
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<span style="font-size: small;">2 sticks margarine, melted</span></div>
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<span style="font-size: small;">1 (12oz.) jar crunchy peanut butter</span></div>
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<span style="font-size: small;">2 cans (3 1/4oz.each) coconut</span></div>
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<span style="font-size: small;">1 c nuts, chopped</span></div>
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<span style="font-size: small;">1 (12oz.) pkg. semi-sweet chocolate </span></div>
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<span style="font-size: small;">1/3 bar paraffin wax</span></div>
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<span style="font-size: small;">1 (8oz.) pkg. chocolate chips</span></div>
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<span style="font-size: small;">Mix all the dry ingredients together.<span> </span>Add peanut butter and<span>
</span>margarine.<span> </span>Shape into tight
little balls.<span> </span>Carefully melt<span>
</span>chocolate and paraffin (if using chocolate chips, you don't need<span> </span><span> </span>paraffin)
and dip the balls into the chocolate.<span>
</span>Place on a rack<span>
</span><span> </span>to drip and let the
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<![endif]-->Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-69184159851503563622014-08-17T13:23:00.001-04:002014-08-17T13:23:32.337-04:00BAKED CORN<span style="font-size: large;"> </span><br />
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<span style="font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-Qgpz6TW8o88/TjSRM7M38fI/AAAAAAAAHy0/Vg4VQlOc774/s640/274.JPG" width="640" /> </span><br /><span style="font-size: large;">http://michigancottagecook.blogspot.com/2010/07/as-promised-easiest-and-tastiest-way-to.html </span></div>
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<span style="font-size: large;">Here is the link to one of my favorite tips for summer. Have years of shucking corn, putting large pots of water on the stove to boil, draining or removing the cooked corn from the boiling water, I discovered baked corn. You must try. It makes serving corn to a family or a crowd so easy and in the summer heat, we want easy. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ivanna, my Grandson's sister-in-law, has taught me a new way to shuck the corn after it is baked. Ivanna cuts off the stem end of the cooked corn right at the place where the corn kernels start. Tightly hold the end with all the silky stuff and squeeze the cob out of the husk through the stem end. All the silk stays in the husk. </span><br />
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<span style="font-size: large;"><b>I NEED HELP</b>. Some of my friends told me that the Print Button is not working on my blog posts. Tom always took care of all the technical problems with the blog. I am clueless. Anyone out there who could or would help me? </span>Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-66612034410969586922014-08-12T11:41:00.004-04:002014-08-12T11:41:58.611-04:00REVISITING FABULOUS REFRIGERATOR PICKLES<br />
<img border="0" height="425" src="http://4.bp.blogspot.com/_DvEVlhyPMnQ/TDYIp5R42zI/AAAAAAAACmA/bz-aSk3GIxA/s640/Nelda%27s+Pickles+013.JPG" width="640" /> <br />
<br />
<br />
<span style="font-size: large;">http://michigancottagecook.blogspot.com/2010/07/neldas-1982-ice-box-pickles.html</span><br />
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<span style="font-size: large;">Life without Tom is still very painful, but I have started to do more cooking for family and friends. When Tom's cousins were here from Mississippi, I made these pickles just about every day as The Cousins just loved them. The pickles were used as a fresh cucumber salad, a relish for sandwiches, and they even used the juice for a salad dressing.</span><br />
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<span style="font-size: large;">I also made them for the first time for the family my Grandson married into last summer. Not only has he become a very valued member of the family, but they have adopted me too. Last Sunday there was a steak cook-off dinner around the pool. All the men cooked their best steak recipe. I am glad we weren't required to vote for a favorite as they were all great. These pickles were a big hit too. My favorite picture of the heart, as I didn't have a camera, was Bradley walking down the middle of the road pulling his grill behind him as he brought the grill from his home to his in-laws. Caption to the picture in my heart, "Taking your grill for a walk greatly improves the flavor of the food you're grilling."</span>Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com3tag:blogger.com,1999:blog-7697344474723869688.post-85685934672265618962014-05-18T15:22:00.002-04:002014-05-18T15:22:45.240-04:00I AM GOING TO BE A GREAT-GRANDMA!!!As I slide into a new decade of my life with real trepidation, I get the news that my beloved Grandson and beloved Grand-daughter-in-law are expecting a little boy!!! What joy!!! What a difference the tools for managing a pregnancy are from when I was having children until now. I know the baby is a boy and that he is cute as a button even though he is only as tall as an ear of corn. I knew nothing about my children until they were born. <br />
<br />
I still am not happy with all the changes aging has brought to my life, but I am so thrilled to be here to welcome the next generation of my family. Just wish Tom was here to share the joy. Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com4tag:blogger.com,1999:blog-7697344474723869688.post-88342930607064871252013-05-11T17:44:00.003-04:002013-05-11T17:44:52.087-04:00WELCOME TO MICHIGAN!!!!<img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" height="448" src="https://sphotos-b.xx.fbcdn.net/hphotos-prn1/941355_569528499736156_1561767060_n.png" width="640" />Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com1tag:blogger.com,1999:blog-7697344474723869688.post-90721362257781493892013-04-09T15:45:00.001-04:002013-04-09T15:45:50.583-04:00MY MOM'S MACARONI (ACTUALLY SPAGHETTI) AND CHEESE. I CAN"T HUG MY MOM, BUT USING HER RECIPES GIVES ME A HUG.<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_DvEVlhyPMnQ/S7IpbARQdEI/AAAAAAAAADI/UmSqEhGCZwM/s1600/Nikon+Stuff+058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_36182618="7" height="426" nt="true" src="http://1.bp.blogspot.com/_DvEVlhyPMnQ/S7IpbARQdEI/AAAAAAAAADI/UmSqEhGCZwM/s640/Nikon+Stuff+058.JPG" width="640" /></a></div>
<a href="http://michigancottagecook.blogspot.com/2010/03/moms-macaroni-and-cheese.html">http://michigancottagecook.blogspot.com/2010/03/moms-macaroni-and-cheese.html</a><br />
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<br />
<span style="font-size: large;">This is my Mom's version of Macaroni and Cheese. I have never found a recipe quite like it. Instead of macaroni, it is made with thin spaghetti. There is no sauce to make. The ingredients are just layered into a casserole and some warm milk is added. The Spaghetti and Cheese comes out of the oven looking like a puffed souffle. This is one of the first recipe I posted on this blog.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Do you ever have those days, weeks, years, when you feel like a punching bag? When the saying, "God doesn't give us anything we can't handle" and you say, "God, I think you have me confused with someone else." That is how I have felt lately. I need my Mommy.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I am old enough to have a Grandson who is getting married, and my Mom left this life over twenty years ago, but I need a hug. I still miss both my Mom and Dad. To be hugged, have my hair stroked, and be told it will all be alright was such a comfort growing up. No matter what happened to me, I knew they loved me. </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Now I use their recipes to celebrate their lives and to remember what fantastic, loving, generous people they were, and even with their own problems to deal with, what wonderful parents they were. I hope you enjoy my Mom's unique Spaghetti and Cheese. Just thinking about it gives me a hug. </span><br />
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<a href="http://1.bp.blogspot.com/-aYiGZ1AX9uw/UWMyyObn8QI/AAAAAAAAQco/NEBZPdVCwYE/s1600/Saying+about+MOM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-aYiGZ1AX9uw/UWMyyObn8QI/AAAAAAAAQco/NEBZPdVCwYE/s640/Saying+about+MOM.png" width="640" /></a></div>
Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com1tag:blogger.com,1999:blog-7697344474723869688.post-49088780018404933352013-04-03T13:47:00.002-04:002013-04-03T13:47:26.863-04:00THE VERY BEST LEMON BARS MADE BETTER WITH MEYER LEMONS<span style="font-size: large;"></span><br />
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<a href="http://4.bp.blogspot.com/-ASra1zrhM-I/UVxT4PX2GTI/AAAAAAAAQb8/s9AwlfZ0c1c/s1600/LimeCake+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-ASra1zrhM-I/UVxT4PX2GTI/AAAAAAAAQb8/s9AwlfZ0c1c/s640/LimeCake+001.JPG" width="640" /></a></div>
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<span style="font-size: large;">MEYER LEMONS</span></div>
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<span style="font-size: large;">I am on a lemon kick because I am so excited to be able to purchase Meyer Lemons in a supermarket in Michigan. It use to be you could only get Meyer Lemons if you grew them yourself or had a friend with a tree in their yard that you could beg them for a lemon or two.</span><br />
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<span style="font-size: large;">Meyer Lemons are from China and are a cross between a Mandarin Orange and a lemon. The flavor and perfume are heavenly. </span><br />
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/_DvEVlhyPMnQ/TUYMJtiK-YI/AAAAAAAAGfA/kabvYy3EMgU/s1600/003+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" closure_uid_755995627="2" height="480" s5="true" src="http://1.bp.blogspot.com/_DvEVlhyPMnQ/TUYMJtiK-YI/AAAAAAAAGfA/kabvYy3EMgU/s640/003+%25282%2529.JPG" width="640" /></span></a></span></div>
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<span style="font-size: large;">NELDA'S BEST LEMON BARS</span></div>
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<a href="http://michigancottagecook.blogspot.com/2011/01/neldas-best-lemon-squares-for-either.html"><span style="font-size: large;">http://michigancottagecook.blogspot.com/2011/01/neldas-best-lemon-squares-for-either.html</span></a><br />
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<strong><span style="font-size: large;">CELESTIAL VARIATIONS FOR THE BEST LEMON BAR RECIPE</span></strong></div>
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<span style="font-size: large;"><img class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" closure_uid_xbkirh="41" height="299" src="http://3.bp.blogspot.com/_DvEVlhyPMnQ/TUYMz2XMytI/AAAAAAAAGfQ/jkAg6yEmQJM/s400/005+%25282%2529.JPG" style="height: 695px; width: 927px;" width="400" /></span><br />
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<span style="font-size: large;">NELDA'S BEST LEMON BAR WITH A COATING OF APRICOT GLAZE ON TOP OF THE TOP LAYER</span></div>
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<span style="font-size: large;">Other variations in this posting are baking fresh red raspberries or blueberries in the lemon filling. Yummy and pretty.</span><br />
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<a href="http://michigancottagecook.blogspot.com/2011/12/celestial-lemon-bars-made-even-more.html"><span style="font-size: large;">http://michigancottagecook.blogspot.com/2011/12/celestial-lemon-bars-made-even-more.html</span></a><br />
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span></div>
Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-66737040139254818172013-03-30T17:01:00.002-04:002013-03-30T17:01:38.663-04:00HOW TO MAKE EASY HOT CROSS BUNS FOR GOOD FRIDAY OR FOR ANYTIME YOU WANT A FLAVORFUL FRUIT-FILLED BUN<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-43P34SiuH1s/UVR_kSz2x3I/AAAAAAAAQYQ/WCJZpRNahWs/s1600/HotCrossBuns+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-43P34SiuH1s/UVR_kSz2x3I/AAAAAAAAQYQ/WCJZpRNahWs/s640/HotCrossBuns+035.JPG" width="640" /></a></div>
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<span style="font-size: large;">HOT CROSS BUNS</span></div>
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<span style="font-size: large;">Spicy, fruit filled buns with a cross marked on the top are a speciality for the Holy Day Good Friday. However, I think they are wonderful for any time of the year. Traditionally the cross is white to symbolize Christ, but I thought that it would be interesting to try other cross colors. Traditionally the buns were served hot and toasted, and the fruit was dried currants and citron. I don't like citron so I use candied lemon peel or candied orange peel instead. Modern times have made all kinds of dried fruits available. Dried cherries, cranberries, pineapple, or blueberries would also be delicious in these buns. For other times of year, frost the whole top of the bun.</span></div>
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<span style="font-size: large;">In 1592, Queen Elizabeth 1 ruled that spiced fruited buns could only be served on Good Friday, Christmas, and at burials. She probably wanted all the tasty buns for herself. Thankfully that law has fallen by the wayside.</span></div>
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<span style="font-size: large;">I make the dough for the buns in my bread machine. Bread machine have become passe in recent years, when my old bread machine died a couple of years ago, I couldn't wait to get another one. It makes baking so much easier and convenient. </span></div>
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<span style="font-size: large;"><strong>HOT CROSS BUNS FOR A BREAD MACHINE OR FOR WITHOUT A BREAD MACHINE</strong></span></div>
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<span style="font-size: large;">1 ½ LB. BREAD MACHINE PAN OR LARGER<o:p></o:p></span></div>
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<span style="font-size: large;">¾ c lukewarm water</span></div>
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<span style="font-size: large;">1 egg</span></div>
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<span style="font-size: large;">4 T butter</span></div>
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<span style="font-size: large;">1 t salt</span></div>
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<span style="font-size: large;">1/3 c sugar</span></div>
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<span style="font-size: large;">3 T instant powdered milk</span></div>
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<span style="font-size: large;">3 c all-purpose flour</span></div>
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<span style="font-size: large;">1 t cinnamon</span></div>
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<span style="font-size: large;">1/2 t ground allspice</span></div>
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<span style="font-size: large;">1/4 t nutmeg</span></div>
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<span style="font-size: large;">2 1/4 t instant yeast</span></div>
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<span style="font-size: large;">3/4 to 1 c dried currants</span></div>
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<span style="font-size: large;">1/4 c candied lemon peel, optional</span></div>
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<span style="font-size: large;">EGG WASH</span></div>
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<span style="font-size: large;">1 egg yolk</span></div>
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<span style="font-size: large;">1 T water</span></div>
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<a href="http://3.bp.blogspot.com/-dbh4PCzGd9E/UVXwAfJ-NbI/AAAAAAAAQYs/w3NE8mWL_kc/s1600/HotCrossBuns+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-dbh4PCzGd9E/UVXwAfJ-NbI/AAAAAAAAQYs/w3NE8mWL_kc/s400/HotCrossBuns+002.JPG" width="400" /></a></div>
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<span style="font-size: large;">Ingredients: Flour, sugar, salt, instant dry milk, butter, yeast, eggs, allspice, nutmeg, cinnamon, dried currants, and candied lemon peel.</span></div>
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<span style="font-size: large;">ICING</span></div>
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<span style="font-size: large;">1/2 c powdered sugar</span></div>
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<span style="font-size: large;">1/2 t vanilla</span></div>
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<span style="font-size: large;">2 t milk</span></div>
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<a href="http://2.bp.blogspot.com/-bYfAWhZeFv8/UVdMD7ieUwI/AAAAAAAAQbc/8yabyvgD76g/s1600/HotCross+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-bYfAWhZeFv8/UVdMD7ieUwI/AAAAAAAAQbc/8yabyvgD76g/s400/HotCross+003.JPG" width="400" /></a></div>
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<span style="font-size: large;">You can make an icing for the crosses or do like I do and use commercial icing.</span> </div>
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<span style="font-size: large;">Place all ingredients in bread pan of a bread machine in order given for your
machine.<span style="mso-spacerun: yes;"> </span>Select DOUGH setting.<span style="mso-spacerun: yes;"> </span>Press START.<span style="mso-spacerun: yes;">
Add fruit when your machine signals to add. </span>When cycle is finished, shape dough in preferred shape.<span style="mso-spacerun: yes;"> Put shaped dough into </span>greased baking pan.<span style="mso-spacerun: yes;"> </span>Cover.<span style="mso-spacerun: yes;">
</span>Let rise for about 1 hour in a warm place.<span style="mso-spacerun: yes;"> </span>Brush with egg yolk/water mixture.<span style="mso-spacerun: yes;"> </span>Bake in a preheated 350° oven.<span style="mso-spacerun: yes;"> </span>Bake for 20 to 30 minutes or until lightly
brown and rolls test done.<span style="mso-spacerun: yes;"> </span>Cool on wire rack.</span></div>
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<a href="http://2.bp.blogspot.com/-7Bwi4kkD3pc/UVXwEolAZqI/AAAAAAAAQY8/9oB5Sgnhw14/s1600/HotCrossBuns+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-7Bwi4kkD3pc/UVXwEolAZqI/AAAAAAAAQY8/9oB5Sgnhw14/s400/HotCrossBuns+005.JPG" width="400" /></a></div>
<span style="font-size: large;">Place ingredients in bread pan according to your brand's directions. Add currants and lemon peel at the end of the kneading process.</span><br />
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<a href="http://2.bp.blogspot.com/-PyXmUxmGa8E/UVXwGzQFEtI/AAAAAAAAQZM/-MGRX8tXFas/s1600/HotCrossBuns+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-PyXmUxmGa8E/UVXwGzQFEtI/AAAAAAAAQZM/-MGRX8tXFas/s400/HotCrossBuns+006.JPG" width="400" /></a></div>
<span style="font-size: large;">Remove dough from bread pan.</span><br />
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<a href="http://4.bp.blogspot.com/-mce4lbpzY64/UVXwNBaqKfI/AAAAAAAAQZc/_2u6EgwZrys/s1600/HotCrossBuns+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-mce4lbpzY64/UVXwNBaqKfI/AAAAAAAAQZc/_2u6EgwZrys/s400/HotCrossBuns+009.JPG" width="400" /></a></div>
<span style="font-size: large;">Cut dough in half to make two 8x8-inch pans of buns.</span><br />
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<a href="http://4.bp.blogspot.com/-I3gDjQVj3rw/UVXwQLVhw6I/AAAAAAAAQZk/a5cstO0n7Tc/s1600/HotCrossBuns+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-I3gDjQVj3rw/UVXwQLVhw6I/AAAAAAAAQZk/a5cstO0n7Tc/s400/HotCrossBuns+010.JPG" width="400" /></a><br />
<span style="font-size: large;">Divide one-half of the dough into thirds.</span><br />
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<a href="http://4.bp.blogspot.com/-pP-AbU18PZc/UVXwTLDXN9I/AAAAAAAAQZs/rX_po0eepSI/s1600/HotCrossBuns+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-pP-AbU18PZc/UVXwTLDXN9I/AAAAAAAAQZs/rX_po0eepSI/s400/HotCrossBuns+011.JPG" width="400" /></a></div>
<span style="font-size: large;">Then cut the three pieces in half for six buns.</span><br />
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<a href="http://1.bp.blogspot.com/-Y52zGWN66J4/UVXwep7hviI/AAAAAAAAQaE/84O7VC8r4EY/s1600/HotCrossBuns+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Y52zGWN66J4/UVXwep7hviI/AAAAAAAAQaE/84O7VC8r4EY/s400/HotCrossBuns+015.JPG" width="400" /></a><br />
<span style="font-size: large;">Shape the 6 pieces of into buns and place in a greased 8x8-inch pan.</span><br />
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<a href="http://4.bp.blogspot.com/-NvYjZ8H1vG4/UVXwYch8D-I/AAAAAAAAQZ0/ScWiulkz_Eg/s1600/HotCrossBuns+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-NvYjZ8H1vG4/UVXwYch8D-I/AAAAAAAAQZ0/ScWiulkz_Eg/s400/HotCrossBuns+013.JPG" width="400" /></a></div>
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<span style="font-size: large;">Cut second half of dough into 8 pieces.</span></div>
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<a href="http://3.bp.blogspot.com/-NW1HshJCJZ4/UVXwbweuqcI/AAAAAAAAQZ8/uLM1bzWLIVI/s1600/HotCrossBuns+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-NW1HshJCJZ4/UVXwbweuqcI/AAAAAAAAQZ8/uLM1bzWLIVI/s400/HotCrossBuns+014.JPG" width="400" /></a></div>
<span style="font-size: large;">Cut the pointed ends off the 8 pieces to make a 9th bun.</span><br />
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<a href="http://3.bp.blogspot.com/-WscH7uAmbRY/UVXwiRm6djI/AAAAAAAAQaM/7G_-bH7pBV8/s1600/HotCrossBuns+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WscH7uAmbRY/UVXwiRm6djI/AAAAAAAAQaM/7G_-bH7pBV8/s320/HotCrossBuns+016.JPG" width="320" /></a></div>
<span style="font-size: large;">Shape 9 pieces into buns and put into greased 8x8-inch pan.</span><br />
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<a href="http://3.bp.blogspot.com/-Dxl_U2sRYSQ/UVXwoDXZdzI/AAAAAAAAQac/ljuofEVq_uo/s1600/HotCrossBuns+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Dxl_U2sRYSQ/UVXwoDXZdzI/AAAAAAAAQac/ljuofEVq_uo/s320/HotCrossBuns+020.JPG" width="320" /></a></div>
<span style="font-size: large;">Place pans in a warm place. Cover pans with a dish towel. Let rise until double in bulk.</span><br />
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<a href="http://3.bp.blogspot.com/-5GUn18CvwWI/UVXwk9Q54WI/AAAAAAAAQaU/fWRWVM5Kbzs/s1600/HotCrossBuns+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-5GUn18CvwWI/UVXwk9Q54WI/AAAAAAAAQaU/fWRWVM5Kbzs/s320/HotCrossBuns+017.JPG" width="320" /></a><br />
<span style="font-size: large;">Put egg yolk into a bowl with water.</span><br />
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<a href="http://2.bp.blogspot.com/-MVsd426IgA8/UVXwsPXq35I/AAAAAAAAQak/F-UfSoafS_w/s1600/HotCrossBuns+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-MVsd426IgA8/UVXwsPXq35I/AAAAAAAAQak/F-UfSoafS_w/s320/HotCrossBuns+018.JPG" width="320" /></a></div>
<span style="font-size: large;">Beat well.</span><br />
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<a href="http://1.bp.blogspot.com/-jPBqmhT0m_M/UVXwxW5i-4I/AAAAAAAAQa0/KaBRD-ZV4mo/s1600/HotCrossBuns+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-jPBqmhT0m_M/UVXwxW5i-4I/AAAAAAAAQa0/KaBRD-ZV4mo/s320/HotCrossBuns+023.JPG" width="320" /></a></div>
<span style="font-size: large;">Cut a cross into the top of the buns with a floured scissors, if desired.</span><br />
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<a href="http://1.bp.blogspot.com/-KN-JxV2PK9I/UVXw0PjIrRI/AAAAAAAAQa8/Nvn3AKzaPi8/s1600/HotCrossBuns+027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-KN-JxV2PK9I/UVXw0PjIrRI/AAAAAAAAQa8/Nvn3AKzaPi8/s320/HotCrossBuns+027.JPG" width="320" /></a></div>
<span style="font-size: large;">Brush tops of buns with egg yolk wash. Bake in preheated 350 degree F. oven for 20 to 30 minutes depending on the size of the buns.</span><br />
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<a href="http://1.bp.blogspot.com/-DzKP6zknlng/UVXw3s0TIGI/AAAAAAAAQbE/z-Skn22Laj0/s1600/HotCrossBuns+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-DzKP6zknlng/UVXw3s0TIGI/AAAAAAAAQbE/z-Skn22Laj0/s320/HotCrossBuns+028.JPG" width="320" /></a></div>
<span style="font-size: large;">Baked buns.</span><br />
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<a href="http://1.bp.blogspot.com/-mv0h4hzTmj0/UVXw7KrgMvI/AAAAAAAAQbM/cfo5KOVf604/s1600/HotCrossBuns+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mv0h4hzTmj0/UVXw7KrgMvI/AAAAAAAAQbM/cfo5KOVf604/s320/HotCrossBuns+029.JPG" width="320" /></a></div>
<span style="font-size: large;">Smaller buns in the 9 bun pan.</span><br />
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<a href="http://4.bp.blogspot.com/-h4cH3fND4nk/UVdOlgI1dMI/AAAAAAAAQbk/ZKwNl3LCgNg/s1600/HotCrossBuns+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-h4cH3fND4nk/UVdOlgI1dMI/AAAAAAAAQbk/ZKwNl3LCgNg/s320/HotCrossBuns+034.JPG" width="320" /></a></div>
<span style="font-size: large;">Don't wait for a holiday to enjoy these buns.</span><br />
<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span><br />
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<h2 style="margin: 0in 0in 0pt;">
<span style="font-size: small;">TO MAKE HOT CROSS BUNS WITHOUT A BREAD MACHINE</span></h2>
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Use 1 pkg. yeast</div>
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Reduce salt to ½ t</div>
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In a large mixing bowl combine 2 cups of flour and the
yeast.<span style="mso-spacerun: yes;"> </span>In a saucepan heat and stir milk,
butter, sugar and salt just until warm (120° to 130°) and butter almost
melted.<span style="mso-spacerun: yes;"> </span>Add to flour mixture along with
egg and almond extract.<span style="mso-spacerun: yes;"> </span>Beat with
electric mixer on low speed for 30 seconds.<span style="mso-spacerun: yes;">
</span>Beat on high speed for 3 minutes.<span style="mso-spacerun: yes;">
</span>Stir in remaining cup of flour.<span style="mso-spacerun: yes;">
</span>Turn out on floured surface and knead to make a moderately soft dough
that is smooth and elastic.<span style="mso-spacerun: yes;"> </span>Shape dough
into a ball.<span style="mso-spacerun: yes;"> </span>Place in a greased bowl;
turn once.<span style="mso-spacerun: yes;"> </span>Cover and let rise in a warm
place until doubled (about 1 hour).<span style="mso-spacerun: yes;">
</span>Punch dough down and shape into 24 balls.<span style="mso-spacerun: yes;"> </span>Place balls in greased 9x13-inch baking
pan.<span style="mso-spacerun: yes;"> </span>Cover and place in warm place until
doubled (about 1 hour).<span style="mso-spacerun: yes;"> </span>Brush with
butter and bake as directed in Bread Machine Recipe.<span style="mso-spacerun: yes;"> </span></div>
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<o:p> </o:p></div>
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Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-15608759857737873882013-03-28T10:59:00.001-04:002013-03-28T13:31:18.738-04:00THE BEST LEMON PIE FILLING OR PUDDING PLUS HAVING YOUR "PIE" WITHOUT RUINING YOUR DIET<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wwEWAsY9-Gs/UVIPIIUPY6I/AAAAAAAAQWw/jxMZtMNFXs0/s1600/LemonPie+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-wwEWAsY9-Gs/UVIPIIUPY6I/AAAAAAAAQWw/jxMZtMNFXs0/s640/LemonPie+013.JPG" width="640" /></a></div>
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<span style="font-size: large;">This is how I have my "pie" without having to spend a week in the gym working it off. I place the pie filling in tiny taster dishes and enjoy them, one after a meal, with a swirl of whipped light cream. </span></div>
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<span style="font-size: large;">I love lemon meringue pie. My Dad always told me not to say I love something unless it could love me back. Lemon meringue pie loves me back by staying on my hips to be with me forever. Therefore I make my very favorite pie filling as a pudding. I proportion it out into any proportions and enjoy the flavor and texture without all the calories. As metabolism slows with age, it becomes important to improvise to enjoy all the pleasures of life.</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Recently in the supermarket I found bags of Meyer Lemons. Back in the middle 1960's I lived in Marquette, Michigan which is on the shores of Lake Superior. In the midst of all that cold and snow, I had a house plant of a Meyer Lemon. I made this recipe with the lemons from that miniature tree and I never forgot the wonderful taste. Meyer Lemons are from China. They are believed to be a cross between a lemon and a Mandarin orange. The flavor is sweeter than a lemon and the aroma is intoxicating. I was thrilled when I found them in the market because before this you had to have a tree of your own to have the lemons.</span><br />
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<span style="font-size: large;"><span style="mso-spacerun: yes;">
<strong>THE BEST LEMON PIE FILLING AND PUDDING</strong></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;">This is the best recipe my dear friend, Nelda and I've found for this
classic American pie. Nelda and I have both tried many recipes and keep coming back to this recipe which is from an old copy of <u>Better Homes and Gardens New Cookbook</u> from the 1950's to early 1960's. My copy is well-worn as it is my favorite cookbook for pies.</span></div>
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<span style="font-size: large;"></span> </div>
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<a href="http://4.bp.blogspot.com/-Xupejjc9QdQ/T3thhxrLULI/AAAAAAAAJEI/GjKyjEqZWCQ/s1600/LambCake+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_237785038="4" height="300" src="http://4.bp.blogspot.com/-Xupejjc9QdQ/T3thhxrLULI/AAAAAAAAJEI/GjKyjEqZWCQ/s400/LambCake+026.JPG" width="400" /></a></div>
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<span style="font-size: large;">1 1/2 c sugar</span></div>
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<span style="font-size: large;">7 T cornstarch</span></div>
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<span style="font-size: large;">Dash of salt</span></div>
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<span style="font-size: large;">1 1/2 c water</span></div>
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<span style="font-size: large;">3 beaten egg yolks</span></div>
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<span style="font-size: large;">1 t grated lemon peel</span></div>
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<span style="font-size: large;">2 T butter, I use 1-Tablespoon</span></div>
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<span style="font-size: large;">1/2 c lemon juice</span></div>
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<span style="font-size: large;">Ingredients: Sugar, cornstarch, salt, egg yolks, lemons, and butter.</span></div>
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<span style="font-size: large;">In a sauce pan, combine sugar, cornstarch and
salt.<span style="mso-spacerun: yes;"> Mix well. </span>Stir in water.<span style="mso-spacerun: yes;"> </span>Bring to a boil over medium heat and stirring constantly. Cook
until mixture thickens, stirring constantly for about 5 minutes.<span style="mso-spacerun: yes;"> </span>Remove
from heat.<span style="mso-spacerun: yes;"> </span>Stir small amount of hot
mixture into egg yolks. Put heated egg mixture into pan of sugar
mixture.<span style="mso-spacerun: yes;"> </span>Bring to a boil and cook 1
minute, stirring constantly.<span style="mso-spacerun: yes;"> </span>Remove from
heat.<span style="mso-spacerun: yes;"> </span>Add lemon peel and butter.<span style="mso-spacerun: yes;"> </span>Slowly stir in lemon juice.<span style="mso-spacerun: yes;"> </span>Cool to lukewarm.<span style="mso-spacerun: yes;"> </span>Pour into cooled baked pastry shell or serve as pudding in bowls.</span></div>
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<span style="font-size: large;"> Grate lemon rinds and juice lemons.</span></div>
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<span style="font-size: large;">Put sugar, salt, cornstarch in a saucepan. Mix well. Add water and stir well.</span><br />
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<span style="font-size: large;">Separate the eggs from the yolks. It is always best to break the egg into a bowl, not used for either the whites or yolks, to separate in case it is a bad egg or the yolk breaks in the separating process. </span><br />
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<span style="font-size: large;">The separated egg yolks.</span><br />
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<span style="font-size: large;">Beat yolks well.</span><br />
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<span style="font-size: large;">Bring sugar/water mixture to a boil over medium heat, stirring constantly. Cook until mixture thickens, stirring constantly for about 5 minutes.<span style="mso-spacerun: yes;"> </span>Remove from heat.<span style="mso-spacerun: yes;"> </span>Stir small amount of hot mixture into egg yolks. This warms the egg mixture so it mixes into the sugar/water mixture and doesn't make scrambled eggs instead of pie filling. </span><br />
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<span style="font-size: large;">Add warmed egg mixture to sugar/water mixture.</span><br />
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<span style="font-size: large;">Cook, stirring constantly, for about 1 minute.</span><br />
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<span style="font-size: large;">Add lemon zest and stir well.</span><br />
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<span style="font-size: large;">Add butter, if desired, stirring well. Place plastic wrap directly onto pie filling/pudding surface and chill mixture.</span><br />
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span><br />
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Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-91715698018385399022013-03-25T13:12:00.003-04:002013-03-25T13:12:44.121-04:00PERFECT COOKED EGGS FOR COLORING EASTER EGGS<a href="http://2.bp.blogspot.com/_DvEVlhyPMnQ/S7OpowfhrgI/AAAAAAAAADg/_0hN1KoCiRk/s1600/Eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_2yifjx="2" closure_uid_708294260="2" height="425" nt="true" src="http://2.bp.blogspot.com/_DvEVlhyPMnQ/S7OpowfhrgI/AAAAAAAAADg/_0hN1KoCiRk/s640/Eggs.jpg" width="640" /></a><br />
<span style="font-size: large;"><a href="http://michigancottagecook.blogspot.com/2010/03/easy-hard-cooked-eggs-perfect-every.html">http://michigancottagecook.blogspot.com/2010/03/easy-hard-cooked-eggs-perfect-every.html</a></span><br />
<span style="font-size: large;">Every Easter I receive requests from people to re-post this simple fool-proof way to make "hard-boiled" eggs. There is no green ring around the yolk and the eggs are easy to peel. </span><br />
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<span style="font-size: large;">For Easter eggs, chill eggs in water and ice cubes. Then dye are you wish.</span><br />
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Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-46496754291982205682013-03-24T17:28:00.000-04:002013-03-24T17:28:02.634-04:00DIVINE EGGNOG WITH NUTMEG SNICKERDOODLES<br />
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<span style="font-size: large;">EGGNOG SNICKERDOODLES WITH NUTMEG</span></div>
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<span style="font-size: large;">Eggnog is not usually associated with Easter, but these EGGnog cookies are a delightful addition to any holiday or any day. The cookies are not made with eggnog, but flavored with rum and brandy extracts to give the eggnog flavor. The brandy extract can be hard to find, but it really adds to the flavor of these cookies. The extract is available on-line.</span><br />
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<span style="font-size: large;">I made these cookies for a reception for my Grandson Bradley's music students and they were a hit. Bradley and I are both very fond of nutmeg.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">EGGNOG SNICKERDOODLES<o:p></o:p></span></b></div>
<span style="font-size: large;">A delightfully different variation of a perpetually favorite cookie, the traditional Snickerdoodles. Snickerdoodles were John Winterrowd's favorite cookie.</span><br />
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<span style="font-size: large;">½ c butter</span></div>
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<span style="font-size: large;">½ c shortening</span></div>
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<span style="font-size: large;">1 ½ c sugar</span></div>
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<span style="font-size: large;">2 eggs</span></div>
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<span style="font-size: large;">1/2 t rum extract</span></div>
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<span style="font-size: large;">¼ t brandy extract</span></div>
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<span style="font-size: large;">2 ¾ c flour</span></div>
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<span style="font-size: large;">2 t cream of tartar</span></div>
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<span style="font-size: large;">1 t baking soda</span></div>
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<span style="font-size: large;">¼ t salt</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">TOPPING<o:p></o:p></span></b></div>
<span style="font-size: large;">¼ c sugar</span><br />
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<span style="font-size: large;">2 t ground nutmeg</span></div>
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<span style="font-size: large;">Ingredients: Flour, sugar, baking soda, cream of tartar, salt, eggs, butter, shortening, rum extract, brandy extract, and nutmeg.</span> </div>
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<o:p><span style="font-size: large;"> <a href="http://3.bp.blogspot.com/-73_rAHVWRtY/USvJSbyMskI/AAAAAAAAP8g/KxNUqkVPh48/s1600/FebruaryMisc+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-73_rAHVWRtY/USvJSbyMskI/AAAAAAAAP8g/KxNUqkVPh48/s400/FebruaryMisc+013.JPG" width="300" /></a></span></o:p></div>
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<span style="font-size: large;">If you can not find brandy extract, use LorAnne Brandy-flavored oil which is available in cake supply stores and on-line.</span></div>
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<span style="font-size: large;">In a mixing bowl, cream butter, shortening and the 1-½ cup sugar with an electric mixer until light and
fluffy.<span style="mso-spacerun: yes;"> Add the </span>eggs and extracts. Beat until fluffy.<span style="mso-spacerun: yes;"> </span>Combine dry ingredients in a separate bowl and mix
well together.<span style="mso-spacerun: yes;"> </span>Add dry ingredients to butter mixture and
mix well. In a small bowl, mix together nutmeg and sugar for topping. <span style="mso-spacerun: yes;">Use a cookie scoop or teaspoon to form cookie, roll cookie in nutmeg sugar mixture. Line cookie sheets with parchment paper. Place cookies </span>2-inches apart.<span style="mso-spacerun: yes;"> </span>Bake in preheated 400° F. for 10 to 12
minutes or</span> <span style="font-size: large;">lightly browned around the edges. Cool on wire rack.</span> <span style="mso-spacerun: yes;"> </span></div>
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<span style="font-size: large;">Put butter and shortening in a mixing bowl. Put dry ingredients in a different bowl. Put topping sugar and nutmeg in another bowl. Cream butter and shortening together with an electric mixer until mixture is fluffy.</span></div>
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<span style="font-size: large;">Add sugar to butter mixture and beat well.</span></div>
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<span style="font-size: large;">Add eggs and beat well. Add dry mixture and mix to combine.</span></div>
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<span style="font-size: large;">Use a teaspoon or a cookie scoop to form cookies. Roll cookies in sugar/nutmeg mixture and place 2-inches apart on parchment lined cookie sheets.</span></div>
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<span style="font-size: large;">Bake in preheated 400° F. for 10 to 12 minutes or</span> <span style="font-size: large;">lightly browned around the edges. </span></div>
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<span style="font-size: large;">Cool cookies on a wire rack.</span></div>
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<span style="font-size: large;">Enjoy,</span></div>
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<span style="font-size: large;">enjoy,</span></div>
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<span style="font-size: large;"> enjoy!!!</span></div>
Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-42529415142014863782013-03-21T11:48:00.002-04:002013-03-21T11:48:48.129-04:00EASTER RICOTTA CHEESE BLUEBERRY COFFEECAKE<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_DvEVlhyPMnQ/S7ZlmtT-7TI/AAAAAAAAAFI/mWSxhaA5agw/s1600/Blog+Pictures+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_710526007="2" height="426" nt="true" src="http://1.bp.blogspot.com/_DvEVlhyPMnQ/S7ZlmtT-7TI/AAAAAAAAAFI/mWSxhaA5agw/s640/Blog+Pictures+011.JPG" width="640" /></a></div>
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<a href="http://michigancottagecook.blogspot.com/2010/04/blueberry-ricotta-cheese-coffeecake.html">http://michigancottagecook.blogspot.com/2010/04/blueberry-ricotta-cheese-coffeecake.html</a><br />
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<span style="font-size: large;">Easter is a time of new beginnings. Ricotta is a fresh new cheese. This coffeecake is wonderful anytime of the year, but is especially delightful to celebrate the end of the austerity of Lent. Enjoy, enjoy, enjoy!!!</span>Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-24971325638139317612013-03-19T17:34:00.001-04:002013-03-19T17:34:21.912-04:00GVSU STUDENT COMPOSITION COMPETITION OF 2013--MAGIC MUSIC<br />
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<a href="http://1.bp.blogspot.com/-ceMofGPUnIw/UUXaCiKY32I/AAAAAAAAQSI/flPuTd9Eal8/s1600/BradPrized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-ceMofGPUnIw/UUXaCiKY32I/AAAAAAAAQSI/flPuTd9Eal8/s640/BradPrized.jpg" width="640" /></a></div>
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<span style="font-size: large;">My Grandson, Bradley, won 3 out of the 4 awards given out at the Composition Competition at Grand Valley State University.</span></div>
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<a href="http://1.bp.blogspot.com/-hx9BqT2gaNk/UUXbkgjO7wI/AAAAAAAAQSg/ZmVSZGX06Lw/s1600/BradRecitalJan+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-hx9BqT2gaNk/UUXbkgjO7wI/AAAAAAAAQSg/ZmVSZGX06Lw/s640/BradRecitalJan+017.JPG" width="480" /></a></div>
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<span style="font-size: large;">Bradley</span></div>
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<span style="font-size: large;">The annual Composition Competition, try saying that three times fast, has very strict rules for the music the students write. Each year the music is based on an exhibit in Art Gallery show. One year the Gallery had a show based on the still wild area of the GVSU campus. This year the music was created in response to the show, Mystery, Magic, and Mayhem: Wonders from the American Museum of Magic. Bradley's wonderful and funny composition " Houdini" won the audience favorite award.</span></div>
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<span style="font-size: large;">CONGRATUALIONS BRADLEY!!!!</span></div>
Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-9026969025480608102013-03-15T16:22:00.002-04:002013-03-15T16:22:52.471-04:00A BASKETFULL OF SCONE RECIPES FOR ST. PATRICK'S DAY PLUS IRISH SODA BREAD RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-eWDmTP3S6as/UUOAIBpfsoI/AAAAAAAAQR4/6b6m6WJkXrA/s1600/BasketRecipes+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-eWDmTP3S6as/UUOAIBpfsoI/AAAAAAAAQR4/6b6m6WJkXrA/s640/BasketRecipes+001.JPG" width="640" /></a></div>
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<span style="font-size: large;">LEMON BLUEBERRY OAT SCONES</span><br />
<a href="http://michigancottagecook.blogspot.com/2013/01/lemon-blueberry-oat-scones-with.html">http://michigancottagecook.blogspot.com/2013/01/lemon-blueberry-oat-scones-with.html</a><br />
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<span style="font-size: large;">MICHIGAN COTTAGE COOK COPY-CAT RECIPE FOR GREAT HARVEST SCONES</span><br />
<a href="http://michigancottagecook.blogspot.com/2012/09/michigan-cottage-cook-copy-cat-recipe.html">http://michigancottagecook.blogspot.com/2012/09/michigan-cottage-cook-copy-cat-recipe.html</a><br />
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<span style="font-size: large;">NELDA'S IRISH FRUIT OAT SCONES</span><br />
<a href="http://michigancottagecook.blogspot.com/2011/03/neldas-irish-fruit-oat-scones.html">http://michigancottagecook.blogspot.com/2011/03/neldas-irish-fruit-oat-scones.html</a><br />
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<span style="font-size: large;">SOUTH HAVEN BLUEBERRY SCONES</span><br />
<a href="http://michigancottagecook.blogspot.com/2010/08/south-haven-blueberry-scones-michigan.html">http://michigancottagecook.blogspot.com/2010/08/south-haven-blueberry-scones-michigan.html</a><br />
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<span style="font-size: large;"><strong>PLUS</strong></span></div>
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<span style="font-size: large;">NANA CONNELLY'S IRISH SODA BREAD</span></div>
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<a href="http://michigancottagecook.blogspot.com/2011/03/nana-connellys-irish-bread.html">http://michigancottagecook.blogspot.com/2011/03/nana-connellys-irish-bread.html</a></div>
Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-18083947657874079402013-03-14T11:25:00.001-04:002013-03-14T11:25:18.541-04:00HOW TO MAKE A MOLDED EASTER LAMB CAKE OR EASTER BUNNY CAKE<div align="left" class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Easter is coming early this year so it is time to think about preparing Easter baked goods. The Easter Lamb cake is a tradition in many cultures and a joy for children. It is really easy to make with the proper instructions which you will find in the following post: </span><br />
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<span style="font-size: large;"> <a href="http://michigancottagecook.blogspot.com/2012/04/easter-lamb-cakes-when-i-was-growing-up.html">http://michigancottagecook.blogspot.com/2012/04/easter-lamb-cakes-when-i-was-growing-up.html</a></span><br />
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<a href="http://3.bp.blogspot.com/-ATU6BIHN2ho/UT-X29u4SMI/AAAAAAAAQRE/xZ-IAcZdWmE/s1600/LambCake+049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ATU6BIHN2ho/UT-X29u4SMI/AAAAAAAAQRE/xZ-IAcZdWmE/s640/LambCake+049.JPG" width="640" /></a></div>
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<span style="font-size: large;"> The same instructions can be used to make an Easter Bunny cake. Have fun and enjoy!!!!</span></div>
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<a href="http://1.bp.blogspot.com/-yl0mM9oeFAQ/UUHpljZuP1I/AAAAAAAAQRo/Jm8kcYhBK0c/s1600/EggnogShirley+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-yl0mM9oeFAQ/UUHpljZuP1I/AAAAAAAAQRo/Jm8kcYhBK0c/s640/EggnogShirley+008.JPG" width="640" /></a></div>
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Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com2tag:blogger.com,1999:blog-7697344474723869688.post-6668661722525045822013-03-11T15:11:00.002-04:002013-03-11T15:11:27.388-04:00MOM'S OATMEAL SHORTBREAD REFRIGERATOR COOKIES--PERFECT FOR ST. PATRICK'S DAY OR ANY DAY.<span style="font-size: large;"></span><br />
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<a href="http://3.bp.blogspot.com/-RjXkITtCAr8/URAkVlZoqoI/AAAAAAAAPjg/oCCpDu_1E6w/s1600/BradCookies+054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-RjXkITtCAr8/URAkVlZoqoI/AAAAAAAAPjg/oCCpDu_1E6w/s640/BradCookies+054.JPG" width="640" /></a></div>
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<strong><span style="font-size: large;">MOM'S OATMEAL SHORTBREAD REFRIGERATOR COOKIES ALL DRESSED UP FOR CHRISTMAS.</span></strong></div>
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<span style="font-size: large;">This is a "Down Memory Lane" recipe from my Mom which is marvelous for St. Patrick's Day or any other day or holiday. This refrigerator cookie is rolled in colored coconut or sprinkles to give the edges color and flavor. The coconut or sprinkles can be the color most associated with a particular holiday you want.</span></div>
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<span style="font-size: large;">I grew up with a family who cooked together especially at Christmas cookie time. My Grandpa would crack the shells of the nuts and pick out the nutmeats. Grandma would be in the corner of the kitchen working on the granite ware table making her cookies. She made the molasses cookies with a decoration of a couple of raisins in the middle and grape-jelly filled cookies. Mom worked on the kitchen table in the middle of the room while Aunt Irma chopped nuts and candied fruit, decorated cookies, and watched the oven. When I was really little, I sat on the back steps with my Cousin Margaret and watched. I think this is the reason that I love cookies. Lots and lots of cookies and cookie recipes.</span></div>
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</span><span style="font-size: large;"><strong>MOM'S OATMEAL SHORTBREAD REFRIGERATOR COOKIES</strong></span><br />
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">This
was one of Mom's old standbys.<span style="mso-spacerun: yes;"> </span>The
convenience of a slice and bake cookie with some oatmeal for nutrition, this
shortbread recipe is a winner.<span style="mso-spacerun: yes;"> </span>Mom would
lightly tint the coconut with food coloring to reflect the holiday, light green
for Christmas with yellow or pink for Easter.</span><span style="mso-spacerun: yes;"><span style="font-family: inherit;"> </span><span style="font-family: inherit;">
</span></span><span style="font-family: inherit;">She liked pastel tints never bright, garish colors.<o:p></o:p></span></span></div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">3/4 c
shortening</span></span></div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">1/4 c butter,
softened</span></span></div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">1 c powdered
sugar</span></span></div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">2 t vanilla</span></span></div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">1 1/4 c flour</span></span></div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">1/2 t salt</span></span></div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">1 c rolled
oats</span></span><span style="font-family: "Courier New"; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: inherit;">
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<span style="font-family: "Courier New"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">Shredded
coconut or colored sprinkles</span></span></div>
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<span style="font-size: small;"><a href="http://3.bp.blogspot.com/-QHnLZHtcLL0/URAjUATSlxI/AAAAAAAAPh4/vCObaJCY8uQ/s1600/WinterrBradCookies+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-QHnLZHtcLL0/URAjUATSlxI/AAAAAAAAPh4/vCObaJCY8uQ/s400/WinterrBradCookies+010.JPG" width="400" /></a></span></div>
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<span style="font-size: small;"></span>Ingredients: Flour, powdered sugar, shortening, butter, salt, quick oats, and vanilla.</div>
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<a href="http://3.bp.blogspot.com/-81Uo45v1OBA/URAjWgjGAzI/AAAAAAAAPiA/ZgUaURq9_Bg/s1600/WinterrBradCookies+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-81Uo45v1OBA/URAjWgjGAzI/AAAAAAAAPiA/ZgUaURq9_Bg/s400/WinterrBradCookies+011.JPG" width="400" /></a></div>
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<span style="font-size: small;"></span>Roll cookies in coconut, tinted with food coloring, or sprinkles.</div>
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<span style="font-family: "Courier New"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt;"><span style="font-family: inherit;">In a bowl, cream
shortening, butter, sugar and vanilla together.<span style="mso-spacerun: yes;">
In a separate bowl, m</span>ix together flour, salt and rolled oats.<span style="mso-spacerun: yes;">
Combine creamed mixtures with dry mixture. </span>Chill.<span style="mso-spacerun: yes;"> </span>On plastic wrap, form into two rolls about
2-inches in diameter.<span style="mso-spacerun: yes;"> </span>Roll in shredded
coconut. or sprinkles. (I place the coconut or sprinkles on non-stick foil for easy application of the coconut or sprinkles.)<span style="mso-spacerun: yes;"> </span>Wrap well and chill or
freeze.<span style="mso-spacerun: yes;"> </span>Slice into cookies; place on
lightly greased or parchment lined cookie sheet.<span style="mso-spacerun: yes;"> </span>Bake in preheated
350 degrees F. for 12 to 15 minutes.<span style="mso-spacerun: yes;"> </span><b>NOTE:<span style="mso-spacerun: yes;"> </span></b>For those who do not like coconut, roll
the cookie dough rolls in sprinkles.<o:p></o:p></span></span></div>
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<span style="font-size: large;">Put shortening and butter in a bowl. Add powdered sugar and vanilla.</span></div>
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<span style="font-size: large;">Cream shortening, butter, sugar, and vanilla together.</span></div>
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<span style="font-size: large;">Combine flour, salt, and rolled oats.</span></div>
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<span style="font-size: large;">Put shortening mixture into flour mixture,</span></div>
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<span style="font-size: large;">Mix well and chill.</span></div>
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<span style="font-size: large;">Divide dough in half. </span></div>
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<span style="font-size: large;">Using a sheet of plastic wrap, form each half into a log-shape.</span></div>
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<span style="font-size: large;">Wrap log in plastic wrap. Chill.</span></div>
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<span style="font-size: large;">This is a trick of mine. Put coconut or sprinkles on a sheet of non-stick foil. </span></div>
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<span style="font-size: large;">Roll logs in the coconut or sprinkles. With the coconut or sprinkles on the non-stick foil, they will not stick to the foil and all end up on the cookie log.</span></div>
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<span style="font-size: large;">Wrap well and foil. Refrigerate or freeze until ready to use.</span></div>
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<span style="font-size: large;">Slice cookies and place on a lightly greased or parchment lined cookie sheet.</span></div>
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<span style="font-size: large;">Bake in preheated 350 degree F. oven for 12 to 15 minutes.</span></div>
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<span style="font-size: large;">Cool baked cookies on a rack.</span></div>
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span></div>
Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com1tag:blogger.com,1999:blog-7697344474723869688.post-53630960522079388702013-03-06T13:43:00.002-05:002013-03-06T13:43:40.880-05:00A SOUTHERN CHEF TELLS HOW TO COOK COLLARD GREENS<div align="center">
<a href="http://1.bp.blogspot.com/-0FsWtlUYR6k/UTUdTIIyVJI/AAAAAAAAQPA/zYhfCDaWdZA/s1600/Collar+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="http://1.bp.blogspot.com/-0FsWtlUYR6k/UTUdTIIyVJI/AAAAAAAAQPA/zYhfCDaWdZA/s640/Collar+018.JPG" width="640" /></span></a><span style="font-size: large;"></span></div>
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<span style="font-size: large;">A slow cooker is a convenient way to cook greens.</span></div>
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<span style="font-size: large;">A couple of weeks ago, I went with my friend, Judy, to the Spring Lake Library's program "The Taste of Soul Food." Nancy Rutledge from Grand Rapids Community College shared her knowledge of Southern slave and sharecropper cooking. Nancy learned how to cook in her Grandmother's kitchen. Her Grandma, who had 15 children, lived in the Carolina's and the boot heel of Missouri.</span><br />
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<span style="font-size: large;">Nancy</span></div>
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<span style="font-size: large;">Nancy told us that the name "Soul Food" comes from the 1960's when Soul Music was so popular. Soul Food is a wonderful example of the mingling of cultures which leads to "Fusion Cooking" as it is a blend of African, Native American, and American cooking. </span><br />
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<span style="font-size: large;">During the time of slavery, slaves were given bits, pieces, and parts for food. From those unwanted parts of food, they created legendary food that is still very popular today.</span><br />
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<span style="font-size: large;">Cornbread</span></div>
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<span style="font-size: large;">With the abundance of food we have now, it can be difficult to understand how important some greens, pieces of meat, and cornmeal were to someone with a big family to feed. There wasn't enough meat to give everyone a bit of it. There was no butter to make the dry cornbread tasty. To give a taste of meat to a meal, what meat was available was cooked with greens, collard, mustard, turnip, etc. The liquid used to cook the meat and greens was called "Pot Likker" and was used like a rich gravy. To make the dry cornbread edible, the cornbread was placed in a bowl and topped with the greens and "Pot Likker" making a moist cornbread and a filling meal.</span><br />
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<a href="http://2.bp.blogspot.com/-ENoW9VQ2OA8/USPgdJ1YWCI/AAAAAAAAP3U/LVa9YWX9rYM/s1600/SoulFoodNuna+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ENoW9VQ2OA8/USPgdJ1YWCI/AAAAAAAAP3U/LVa9YWX9rYM/s400/SoulFoodNuna+020.JPG" width="400" /></span></a></div>
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<span style="font-size: large;">Nancy demonstrated how to make greens and brought to the program already prepared Cornbread, Pecan Pie, and Buttermilk Pie. The Pecan Pie would have been a slave owner's dish as the pecans would have been dear. The Buttermilk Pie is served in the spring with fresh strawberries. Nancy told stories of her Grandma and remember fondly eating biscuits spread with lard and sprinkle with sugar, lard sandwiches, and liver mush which was ground liver mixed with cornmeal and cooked.</span><br />
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<span style="font-size: large;">Pecan pie and Buttermilk pie</span></div>
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<span style="font-size: large;">Nancy's Collard greens on cornbread, pecan pie, and buttermilk pie.</span></div>
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<strong><span style="font-size: large;">HOW TO COOK SOUTHERN COLLARD GREENS IN A SLOW COOKER</span></strong><br />
<span style="font-size: large;">If you don't want to use a slow cooker, do not cook greens in an aluminum pan or a cast iron pan. Use 3 quarts of water if not using a slow cooker. To make the Chef's Salt called for in the recipe go to:</span><br />
<a href="http://michigancottagecook.blogspot.com/2013/02/how-to-make-basic-chefs-salt.html"><span style="font-size: large;">http://michigancottagecook.blogspot.com/2013/02/how-to-make-basic-chefs-salt.html</span></a><br />
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<span style="font-size: large;">2-2 1/2 qts. water</span><br />
<span style="font-size: large;">1 bunch collard greens</span><br />
<span style="font-size: large;">1 pkg. smoked turkey necks</span><br />
<span style="font-size: large;">1 T Chef salt</span><br />
<span style="font-size: large;">1 T seasoned salt</span><br />
<span style="font-size: large;">1 t sugar</span><br />
<span style="font-size: large;">1 T hot sauce, in Grandma's kitchen it would be homemade</span><br />
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<span style="font-size: large;">Rinse any dirt off the collard leaves. Fold leaf in half along the stem. With a knife, cut on the outside of the stem to remove just the stem from the leaf. Stack the leaves. Fold in half, then fold in half again. Slice (chiffonade) across the leaves to create ribbons. Put water in slow-cooker. Add smoked turkey necks, chef salt, seasoned salt, sugar, and hot sauce. Cook on LOW all day. Remove turkey necks and take the meat off the bone. Return the meat to the greens. Adjust seasoning and serve over cornbread.</span><br />
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<span style="font-size: large;">Ingredients: Collard greens, smoked turkey necks, chef salt, seasoned salt, and sugar plus hot sauce.</span></div>
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<span style="font-size: large;">To make Chef Salt go to: <a href="http://michigancottagecook.blogspot.com/2013/02/how-to-make-basic-chefs-salt.html">http://michigancottagecook.blogspot.com/2013/02/how-to-make-basic-chefs-salt.html</a></span><br />
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<span style="font-size: large;">The collard greens, I was surprised how many kinds of greens were available in my Yankee supermarket.</span></div>
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<span style="font-size: large;">The hot sauce: In Grandma's house, the hot sauce would be a homemade version of Louisiana Green Peppers. Hot sauce of your choice can be substituted.</span></div>
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<span style="font-size: large;"></span> <span style="font-size: large;">The Dutch would add a pinch of nutmeg to the greens.</span><br />
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<span style="font-size: large;">Fold the leaf in half on the stem.</span></div>
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<span style="font-size: large;">With a knife, slice along the stem and remove it.</span></div>
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<span style="font-size: large;">Discard the stem.</span></div>
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<span style="font-size: large;">Stack and fold up the leaves. I rounded them.</span></div>
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<span style="font-size: large;">Slice across the leaves to form ribbons.</span></div>
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<span style="font-size: large;">Nancy uses smoked turkey necks instead of smoked pork pieces because they are lower in fat.</span></div>
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<span style="font-size: large;">Put all the ingredients in a slow-cooker.</span></div>
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<span style="font-size: large;">Cook on LOW all day.</span></div>
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<span style="font-size: large;">Remove the turkey necks and take the meat off the bones.</span></div>
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<span style="font-size: large;">Put some cornbread in a bowl.</span></div>
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<span style="font-size: large;">Top with greens.</span></div>
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span> </div>
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Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-47944268894561950692013-03-02T17:30:00.001-05:002013-03-06T14:08:29.386-05:00PISTACHIO PUDDING COOKIES WITH DRIED CRANBERRIES---A COPY-CAT RECIPE FROM THE VILLAGE BAKERY<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">PISTACHIO PUDDING COOKIES WITH DRIED CRANBERRIES AND NUTS</span></div>
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<span style="font-size: large;">It's March. Time to think green. The joy of green grass under the melting snow and the green buds on bare trees. The happy green of Shamrocks for St. Patrick's Day with green beer and a green river in Chicago. The glorious green of palms waving during the Easter Season. </span><br />
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<span style="font-size: large;">I sampled a cookie like this one at the Village Bakery in Spring Lake. I decided I needed to make some of my own. I used, for the first time ever, a pouch of sugar cookie mix. I like to bake from scratch, but I am not too old to try something different as I also wanted a cookie that could be made in a hurry.</span><br />
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<span style="font-size: large;"><b>PISTACHIO PUDDING COOKIES WITH DRIED CRANBERRIES AND PECANS</b></span><br />
<span style="font-size: large;">You can use dry roasted pistachio nuts instead of pecans, but the cookies I had from the bakery had pecans in them. Pecans are also cheaper than pistachios.</span><br />
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<span style="font-size: large;">1 pouch (1lb.1-1/2oz) pouch sugar cookie mix</span><br />
<span style="font-size: large;">1 box pistachio instant pudding and pie filling mix</span><br />
<span style="font-size: large;">1/2 c flour</span><br />
<span style="font-size: large;">1/2 c butter, melted</span><br />
<span style="font-size: large;">2 eggs</span><br />
<span style="font-size: large;">1 c dried cranberries</span><br />
<span style="font-size: large;">1 c pecans, chopped</span><br />
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<span style="font-size: large;">Ingredients: Sugar cookie mix, pistachio instant pudding and pie filling mix, eggs, butter, flour, dried cranberries, and nuts.</span></div>
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<span style="font-size: large;">I put White Sanding Sugar on the unbaked cookies. You could also glaze them or sprinkle with powdered sugar after baking the cookies.</span><br />
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<span style="font-size: large;">Place cookie mix, dry pudding mix, and flour in a large bowl. Mix well together. Melt the butter and add to cookie mixture with eggs and stir until well blended. Add dried cranberries and nuts. Stir until mixed together. Put parchment paper on cookie sheets or spray sheets with non-stick cooking spray. Drop dough, using a cookie scoop or teaspoon, onto prepared cookie sheet. Press down lightly on the top of the cookies. Sprinkle with White Sanding Sugar. Bake for 9 to 11 minutes in a preheated 350 degree F. oven. Cookies are done when lightly golden brown on the edges. Cool on cookie sheet for 2 minutes, then remove cookies to wire rack. </span></div>
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<span style="font-size: large;">Chop the nuts.</span></div>
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<span style="font-size: large;">Put cookie mix, pudding mix, and flour in a mixing bowl. Mix well.</span></div>
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<span style="font-size: large;">Add melted butter and eggs. Mix well.</span></div>
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<span style="font-size: large;">Add dried cranberries and nuts.</span></div>
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<span style="font-size: large;">Mix well.</span></div>
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<span style="font-size: large;">Using a small cookie scoop or teaspoon, form cookies and put them 2-inches apart on parchment lined cookie sheets. </span></div>
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<span style="font-size: large;">Slightly flatten the cookies with your fingers.</span></div>
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<span style="font-size: large;">Sprinkle with Sanding Sugar, if desired. Bake in preheated 350 degree F. oven for 9 to 11 minutes until light golden brown around the edges. Cool.</span></div>
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!!</span></div>
Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-83742495362314018352013-02-27T15:40:00.001-05:002013-02-27T15:40:14.150-05:00HOW TO MAKE A BASIC CHEF'S SALT<div align="center">
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<span style="font-size: large;">Nancy</span></div>
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<span style="font-size: large;">I recently attended a demonstration given by a chef from Grand Rapids Community College. One of the recipes that she stared with the </span><span style="font-size: large;">audience was Chef's Salt. Her Chef's Salt is very basic and very convenient. It contains salt, black pepper, and granulated garlic.</span> <br />
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<span style="font-size: large;">Ingredients: Salt, black pepper, and granulated garlic.</span></div>
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<span style="font-size: large;"><strong>NANCY'S CHEF'S SALT</strong></span><br />
<span style="font-size: large;">In case you have had a melt down in the math portion of your brain, the recipe can be 2 tablespoons of salt to 1 tablespoon each black pepper and granulated garlic or 2 cups salt and 1 cup each black pepper and granulated garlic.</span><br />
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<span style="font-size: large;">2 PARTS SALT</span><br />
<span style="font-size: large;">1 PART PEPPER</span><br />
<span style="font-size: large;">1 PART OF GRANULATED GARLIC</span><br />
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<span style="font-size: large;">In a clean container, add salt.</span></div>
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<span style="font-size: large;">Salt.</span></div>
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<span style="font-size: large;">Than add black pepper.</span></div>
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<span style="font-size: large;">Add granulated garlic to mixture.</span></div>
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<span style="font-size: large;">Put a lid on the container and shake well to mix. Use on meat, vegetables, salads, and casseroles.</span></div>
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span></div>
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Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-23390729065845326992013-02-26T16:16:00.003-05:002013-02-26T16:16:39.806-05:00ADDING FLAVOR TO WINTER TOMATOES<span id="goog_301435618" style="font-size: large;">There have been many advances in growing tomatoes for the winter market, but the wonderful tomato flavor is just lacking in any tomatoes I find at the market in the winter. The tomatoes may look and feel like they are going to be a flavorful tomato. After the first bite, you know it looked good, but it is flavorless.</span><br />
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<span style="font-size: large;">Last fall my friends and I were invited by Gerald Leffring of Waddell-Reed in Muskegon to a party celebrating Irish Music. It was there I had the idea to roast or grill tomatoes during the winter. The caterer had made small "slider" type sandwiches. The tomatoes in the cold sandwiches had been grilled. I thought what a wonderful idea and wanted to share it with you.</span><br />
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<span style="font-size: large;">Grilling the tomatoes removes some the liquid in the tomato and therefore concentrating the tomato flavor. The grilling also caramelized some of the sugar in the tomatoes which adds flavor too.</span><br />
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<span style="font-size: large;"><strong>ADDING FLAVOR TO WINTER TOMATOES</strong></span><br />
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<span style="font-size: large;">Ingredients: Olive oil, tomatoes.</span></div>
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<span style="font-size: large;">Slice tomatoes.</span></div>
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<span style="font-size: large;">Put olive oil on a grill or in a heavy fry pan. Lay slices of tomato in the olive oil. Cook, roast, or grill until the tomato liquid has been concentrated into the tomato. </span></div>
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<span style="font-size: large;">I put the tomatoes on my turkey sandwich.</span></div>
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span></div>
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Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-27879735532617664502013-02-25T15:57:00.001-05:002013-02-25T15:57:26.916-05:00HOW TO COOK NUNA BEANS---THE BEANS THAT POP.<span style="font-size: large;"></span><br />
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<span style="font-size: large;">Numb, (noonya) beans are a heirloom bean sold at the farmer's markets around Western Michigan by the Shady Side Farm in Holland, Michigan. The bean is from the high attitudes of the Andes Mountains. The are not like regular beans which are cooked in hot water, they are roasted and pop something like popcorn. They are perfect for high altitude cooking because cooking with hot water is difficult and slow as water boils at a lower temperature high in the mountains so cooking takes much longer. It also takes less fuel to roast beans than cook them which in high altitudes where wood is scarce is also a plus.</span><br />
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<span style="font-size: large;">Nuna beans are very versatile. When the beans are roasted they can be seasoned with just salt, salt and pepper, garlic, Parmesan cheese, chili powder, or whatever seasoning appeals at the moment. They can be served as a snack like peanuts or popcorn. I like them in my salads. They are also good in soups.</span><br />
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<span style="font-size: large;"><strong>ROASTING NUNA BEANS</strong></span><br />
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<span style="font-size: large;">Put the beans in a bowl and soak overnight. Drain the beans in a colander or strainer. Put a film of olive oil in and bottom of a heavy pan. Season them with salt now or wait until after they are popped. Add the drained beans and stir until there is a popping sound. Nunas do not pop out of the pan like popcorn. Place the popped beans on a sheet of paper towel to absorb any excess oil. Sprinkle on seasonings while the beans are still hot. </span><br />
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<span style="font-size: large;">Put the raw beans in a bowl and cover with cold water. Let set overnight.</span></div>
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<span style="font-size: large;">Drain the water from the beans.</span></div>
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<span style="font-size: large;">Place a thin layer of oil in a heavy pan. Add the beans. Stir the beans or shake the pan while the beans roast so they don't burn. Listen for a popping sound.</span></div>
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<span style="font-size: large;">Place the beans on a layer of paper towel to remove excess oil. Sprinkle on seasoning of choice while the beans are still hot.</span></div>
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<span style="font-size: large;">place some olive oil and seasoning in the pan.</span></div>
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<span style="font-size: large;">Add soaked and drained beans.</span></div>
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<span style="font-size: large;">Cover the pan and shake the pan over the heat until there is a slight popping noise.</span></div>
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<span style="font-size: large;"> Further</span> <span style="font-size: large;">season the beans if desired.</span></div>
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<span style="font-size: large;">Drain on paper towels.</span></div>
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span></div>
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Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-58014688778793170502013-02-24T18:29:00.001-05:002013-02-24T18:29:28.194-05:00QUICK AND EASY VEGETABLE BEEF SOUP FROM TOM WICKLAND<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Tom has been making his vegetable beef soup for years. Tom is the father of my "adopted" daughter, Dede. Dede and her children love this soup as do I. However, when ever Tom was asked for his recipe he said he didn't have one. He just threw the soup together. </span><br />
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<span style="font-size: large;">Dede and I both know that if family recipes aren't written down, they can suddenly be lost forever. Dede and her brothers have never been able to duplicate their late Mom's Potato Salad.</span> <br />
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<span style="font-size: large;">Dede kept asking for a recipe and her Dad's reply was always the same. "I don't have one."</span><br />
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<span style="font-size: large;">A few years ago, Dede and I insisted he write down what he puts into his soup. We told him that if he didn't, we would barricade US 31, the highway he takes to get to Florida in the winter. Threats are sometime needed to preserve a family's cooking legacy.</span><br />
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<span style="font-size: large;">TOM WICKLUND’S VEGETABLE SOUP</span></h1>
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To make the soup even easier, used a couple of cans of carrots and a can of potatoes.</span><br />
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<span style="font-size: large;">1 to 1 ½ lb. beef stew meat</span></div>
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<span style="font-size: large;">7 bouillon cubes</span></div>
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<span style="font-size: large;">8 c water</span></div>
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<span style="font-size: large;">2 medium onions, diced</span></div>
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<span style="font-size: large;">2 stalks of celery plus some of the heart, diced</span></div>
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<span style="font-size: large;">1 lb. carrots, 3 to 4 large carrots, sliced</span></div>
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<span style="font-size: large;">3 to 4 medium potatoes, diced</span></div>
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<span style="font-size: large;">1 can (16oz) green beans, drain ½ way</span></div>
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<span style="font-size: large;">1 can (16oz) corn, drain ½ way</span></div>
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<span style="font-size: large;">1 can (16oz) peas, drain ½ way</span></div>
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<span style="font-size: large;">2 cans (16oz) diced tomatoes with juice</span></div>
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<span style="font-size: large;">Ingredients: Beef stew meat, diced tomatoes, beef bouillon, carrots, onions, celery, corn, green beans, potatoes, salt and pepper.</span> </div>
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<o:p><span style="font-size: large;"> <a href="http://3.bp.blogspot.com/-c_nVAZZk2f8/UQ69_FQTYpI/AAAAAAAAPd0/OftvQdfzkr8/s1600/vegSoup1+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-c_nVAZZk2f8/UQ69_FQTYpI/AAAAAAAAPd0/OftvQdfzkr8/s400/vegSoup1+006.JPG" width="400" /></a></span></o:p></div>
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<span style="font-size: large;">To the soup I like to add some beef broth for part of the water, drained dark red kidney beans, chopped red bell pepper, and Lima beans.</span></div>
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<span style="font-size: large;">Put water in large soup pot.<span style="mso-spacerun: yes;">
</span>Add bouillon cubes, onions and celery.<span style="mso-spacerun: yes;">
</span>Boil for 20 minutes.<span style="mso-spacerun: yes;"> </span>Brown meat
in a separate pan. Heavily sprinkle black pepper on both sides of the meat.<span style="mso-spacerun: yes;"> </span>Put meat in soup pot and bring to a boil. Simmer while cutting
up carrots, potatoes and opening cans of vegetables.<span style="mso-spacerun: yes;"> </span>Add all ingredients to soup and simmer for a
couple of hours.<span style="mso-spacerun: yes;"> </span>Serve with crackers.</span></div>
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<span style="font-size: large;">I cut the stew beef in small cubes.</span></div>
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<span style="font-size: large;">Chop celery, carrots, and onions.</span></div>
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<span style="font-size: large;">Onions, carrots and celery are ready for the soup pot.</span></div>
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<span style="font-size: large;">Water and beef bouillon.</span></div>
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<span style="font-size: large;">Soup with bouillon, water, and chopped vegetables.</span></div>
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<span style="font-size: large;">Brown meat in a hot pan. Do not over crowd the pieces as the meat will steam and not brown.</span></div>
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<span style="font-size: large;">Sprinkle black pepper on all sides of the meat.</span></div>
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<span style="font-size: large;">Put meat into soup pot. Use some hot water to get the brown goodness off of the bottom of the pan. Add to soup.</span></div>
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<span style="font-size: large;">Drain the kidney beans.</span></div>
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<span style="font-size: large;">Chop potatoes, red bell pepper, and carrots.</span></div>
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<span style="font-size: large;">Open the cans of vegetables and add them to the soup pot. </span></div>
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<span style="font-size: large;">Bring the soup to a boil, reduce heat, cover, and simmer until meat is tender. </span></div>
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<span style="font-size: large;">Soup almost done.</span></div>
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<span style="font-size: large;">Remove some broth from soup. Taste for seasoning. Adjust seasoning to your taste.</span></div>
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<span style="font-size: large;">Enjoy!</span></div>
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<span style="font-size: large;">Enjoy, enjoy and write your family's recipes down for the next generation.</span> </div>
<span id="goog_715613554"></span><span id="goog_715613555"></span><br />Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-85258989397538231052013-02-19T12:10:00.001-05:002013-02-19T12:10:59.191-05:00PARISIAN-STYLE EGG ROLLS---THE FAMILY THAT ROLLS TOGETHER CAN CREATE MOUNTAINS.<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">Once or twice a year someone in the Richardson-Ortez family gets hungry for egg rolls. They don't go to a store or a restaurant to cure their craving. They use their craving to organize a family get together. </span></div>
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<span style="font-size: large;">A family that rolls together can create mountains.</span></div>
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<span style="font-size: large;">I grew up with a family who cooked together especially at Christmas cookie time and the big summer Sunday meals. </span><span style="font-size: large;">None of my family nowadays enjoys cooking together so the Richards-Ortez family invited me to join them when they made egg rolls. They may ask me, not out of the goodness of their heart but, because I will always volunteer to chop the onions.</span></div>
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<span style="font-size: large;">Millie and Rod have the cooking parties in their historical home in Muskegon. The egg rolls have a Parisian flavor because Millie and Rod have spent a great deal of time in France. They use to go at least once a year. They were married in France and spent a month honeymoon going from one French castle to another. Rod use to tell Tom that he should have talked to Rod before Tom planned our honeymoon. Tom invited his sister and brother-in-law on our honeymoon to Sleeping Bear Dunes.</span></div>
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<strong><span style="font-size: large;">EGG ROLLS PARISIAN-STYLE</span></strong></div>
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<span style="font-size: large;">This recipe is from Millie and Rod Richardson.</span></div>
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<span style="font-size: large;">19 chicken breasts, simmered</span></div>
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<span style="font-size: large;">2 bunches of celery, chopped</span></div>
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<span style="font-size: large;">6 bunches of green onions, chopped</span></div>
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<span style="font-size: large;">8 - 10 cans bean sprout, drained</span></div>
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<span style="font-size: large;">3 bottles red wine</span></div>
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<span style="font-size: large;">3 (15oz) bottles soy sauce</span></div>
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<span style="font-size: large;">Sugar for stir frying</span></div>
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<span style="font-size: large;">Oil for stir frying</span></div>
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<span style="font-size: large;">Little salt for stir frying</span></div>
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<span style="font-size: large;">2 eggs, yolks and whites separated</span></div>
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<span style="font-size: large;">18 to 20 pkgs. egg roll skins (12 to pkg)</span></div>
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<span style="font-size: large;">Egg white for sealing wrappers</span> </div>
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<span style="font-size: large;">Simmer the chicken in water or broth until cooked. Remove from bone and discard skin. Chop chicken into small pieces. </span><span style="font-size: large;">Clean and chop the celery and green onions. Drain the bean sprouts and stir fry with a little salt. Stir fry the celery with three teaspoons of sugar. Stir fry the green onions with a little salt. Put all the stir fried vegetables in a large pot or bowl or use two bowls/pots. Add soy sauce to vegetables. Add wine to vegetables to cover. Stir fry the chopped chicken with a little sugar and salt. Add chicken to vegetable mixture. Add more wine to cover if necessary. Let it marinate for a little while. When ready to roll the egg rolls, put the chicken/vegetable mixture in a colander to drain. I think the easiest way to roll an egg roll is to put the egg roll skin in front of you so it looks like a diamond-shape. Put filling from one side corner to the other side corner. Fold up the point of the egg roll skin nearest you over the filling. Fold in side points over bottom point. Put egg white on the edges of the top point. Roll egg roll up over the top point and press on the edges to seal top point to the egg roll. Fry in batches in 375 degree F. oil. When skin is brown, remove egg roll and place on absorbent paper.</span></div>
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<span style="font-size: large;">Wash the green onions and celery.</span></div>
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<span style="font-size: large;">After green onions and celery are clean, finely chop them.</span></div>
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<span style="font-size: large;">After the chicken is simmered until done, remove the skin and bones then finely chop.</span></div>
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<span style="font-size: large;">Drain and rinse the canned bean sprouts.</span></div>
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<span style="font-size: large;">One of the bottles of wine used in the egg rolls, a sweet concord wine.</span></div>
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<span style="font-size: large;">Add a little oil to a skillet and stir-fry the bean sprout in batches adding a little salt to each batch.</span></div>
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<span style="font-size: large;">In another skillet, add some oil and stir fry the celery with 3 teaspoons of sugar.</span></div>
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<span style="font-size: large;">Stir fry the green onions with a little oil and a teaspoon of salt.</span></div>
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<span style="font-size: large;">Stir fry the chopped chicken with a little oil, sugar, and salt.</span></div>
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<span style="font-size: large;">In a large pot or bowl, combine the chicken, beansprouts, green onions, and celery. Add the soy sauce. Add more wine. Ron used a rose wine and a red wine.</span></div>
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<span style="font-size: large;">One bowl of ingredients ready to be made into egg rolls. You may have to use more than one bowl or a big pot.</span></div>
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<span style="font-size: large;">Pouring soy sauce into a second mixing container.</span></div>
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<span style="font-size: large;">Separate the egg yolk from the white. Use the white to "glue" the egg roll edges together.</span></div>
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<span style="font-size: large;">Remove the egg roll filling ingredients from the soy sauce/wine marinade. Place the filling ingredients in a colander to drain.</span></div>
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<span style="font-size: large;">Now the fun begins, the rolling of the egg rolls.</span></div>
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<span style="font-size: large;">The women in the family gather around the dishes of egg white to start making the egg rolls. A little wine may have been involved.</span></div>
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<span style="font-size: large;">Place some drained egg roll filling on the egg roll skin.</span></div>
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<span style="font-size: large;">Ready to fold and roll.</span></div>
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<span style="font-size: large;">Fold one corner of the egg roll skin up over the filling.</span></div>
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<span style="font-size: large;">Fold in the corners of the egg roll skin over the first corner folded over the filling.</span></div>
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<span style="font-size: large;">Brush the remaining corner's edge with egg white. The egg white is the glue to hold the corner to the egg roll.</span></div>
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<span style="font-size: large;">Roll the egg roll up over the remaining corner. Press lightly to stick the corner to the roll.</span></div>
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<span style="font-size: large;">Meanwhile, the men of the family are out preparing the oil for frying in a turkey fryer. The oil temperature should be 375 degrees F.</span></div>
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<span style="font-size: large;">Place egg rolls one at a time into the oil to prevent the oil from spattering. Do not over crowd the fryer as this lowers the temperature of the hot oil.</span></div>
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<span style="font-size: large;">Remove egg rolls from the oil after they are browned. Place rolls on paper-lined trays to drain.</span></div>
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<span style="font-size: large;">Trays of prepared egg rolls.</span></div>
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<span style="font-size: large;">Fried egg rolls draining on paper.</span></div>
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<span style="font-size: large;">Lots of good conversation and laughs while the egg rolls are rolled.</span></div>
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<span style="font-size: large;">Rod has to give some advice to the women.</span></div>
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<span style="font-size: large;">The women are done. Time to clean up.</span></div>
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<span style="font-size: large;">Millie dislikes having her picture taken as much as I do. Therefore since I was able to get two pictures of her, I am posting both of them.</span></div>
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<span style="font-size: large;">Millie helping with preparation. The family that rolls together has a lot of fun.</span></div>
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<span style="font-size: large;">The aftermath of cooking.</span></div>
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<span style="font-size: large;">One of the trays of fried egg rolls.</span></div>
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<span style="font-size: large;">The fried rice Millie purchased to serve with the egg rolls. Next time I am invited I will volunteer to bring my famous fried rice.</span></div>
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<span style="font-size: large;"></span><br />
<a href="http://2.bp.blogspot.com/_DvEVlhyPMnQ/TJL4Ls6LpJI/AAAAAAAAEYs/RwL0-ODvQHI/s1600/8May10+BLOG+031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" closure_uid_305987509="2" height="266" qx="true" src="http://2.bp.blogspot.com/_DvEVlhyPMnQ/TJL4Ls6LpJI/AAAAAAAAEYs/RwL0-ODvQHI/s400/8May10+BLOG+031.JPG" width="400" /></span></a><br />
<a href="http://michigancottagecook.blogspot.com/2011/01/famous-fried-rice.html">http://michigancottagecook.blogspot.com/2011/01/famous-fried-rice.html</a><br />
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<span style="font-size: large;">Ready to eat!!!</span></div>
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<span style="font-size: large;">Serve the egg rolls with Chinese Mustard and Sweet/Sour Sauce. Recipes follow.</span></div>
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span></div>
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<strong><span style="font-size: large;">HOMEMADE SWEET AND SOUR</span> <span style="font-size: large;">SAUCE</span></strong></div>
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<span style="font-size: large;">3/4 c pineapple juice or water</span></div>
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<span style="font-size: large;">1 T cornstarch</span></div>
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<span style="font-size: large;">1 T ketchup</span></div>
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<span style="font-size: large;">1 T soy sauce</span></div>
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<span style="font-size: large;">4 T sugar</span></div>
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<span style="font-size: large;">4 T red wine vinegar</span></div>
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<span style="font-size: large;">Few drops of Tabasco, be generous</span></div>
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<a href="http://1.bp.blogspot.com/-fU8gpYGiY6U/TwYEpzFBKoI/AAAAAAAAIzo/gilvFe7PNoQ/s1600/pUMPKINsWEETSOUR+SAUCE+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-fU8gpYGiY6U/TwYEpzFBKoI/AAAAAAAAIzo/gilvFe7PNoQ/s400/pUMPKINsWEETSOUR+SAUCE+003.JPG" width="400" /></a></div>
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<span style="font-size: large;">Ingredients: Ketchup, red wine vinegar, pineapple juice, sugar, Tabasco sauce, cornstarch and soy sauce. Aloha Shoyu Sauce is available from Amazon.com.</span></div>
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<span style="font-size: large;">Combine the ingredients in a saucepan. Stir or whisk well. Over medium heat stirring constantly, bring the mixture to a boil. Turn down heat, and simmer, while stirring, until the sauce has thickened. Chill if desired.</span></div>
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<span style="font-size: large;">Combine ingredients in a saucepan. Over medium heat stirring constantly, bring the mixture to a boil. Turn down the heat, simmer until thickened stirring constantly.</span></div>
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<span style="font-size: large;">Chill thickened sauce if desired. Serve with egg rolls and enjoy!!!</span></div>
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<strong><span style="font-size: large;">CHINESE MUSTARD SAUCE</span></strong></div>
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<a href="http://3.bp.blogspot.com/-pTGfQJW_wv8/TwnsM_HAWRI/AAAAAAAAI0Y/P99GhFwoEok/s1600/Chinesemustard+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-pTGfQJW_wv8/TwnsM_HAWRI/AAAAAAAAI0Y/P99GhFwoEok/s400/Chinesemustard+002.JPG" width="400" /></a></div>
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<span style="font-size: large;">Ingredients: Dry mustard powder, and water.</span></div>
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<a href="http://1.bp.blogspot.com/-w5vnN02td04/TwnsY7VpTsI/AAAAAAAAI0g/Utzb33C-0Pk/s1600/EGGROLLS+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-w5vnN02td04/TwnsY7VpTsI/AAAAAAAAI0g/Utzb33C-0Pk/s400/EGGROLLS+047.JPG" width="400" /></a></div>
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<span style="font-size: large;">Put some mustard powder in a bowl. Amount depends on how much sauce you want. Gradually add water, stirring to combine, until there is a sauce like mixture. Be Very Careful as this mustard is HOT!</span></div>
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span></div>
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<span style="font-size: large;">To the Richardson-Ortez family, thank you for inviting me to your family party.</span></div>
Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0tag:blogger.com,1999:blog-7697344474723869688.post-7520655545679875022013-02-14T13:29:00.000-05:002013-02-14T13:29:08.497-05:00JEWELRY CLEANER FROM MILLIE THE JEWELER.<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">My dear friend, Millie, makes jewelry using natural stones and minerals wrapped with silver. Anyone who works with or loves silver knows you need a good cleaner because it tarnishes very easily.</span> </div>
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<a href="http://1.bp.blogspot.com/-eq5RYjAgGlA/UR0H3Xl5wGI/AAAAAAAAPyU/JCQNmpHi4Ag/s1600/PaczkiJewel+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-eq5RYjAgGlA/UR0H3Xl5wGI/AAAAAAAAPyU/JCQNmpHi4Ag/s640/PaczkiJewel+016.JPG" width="640" /></a></div>
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<span style="font-size: large;">Two pieces of Millie's beautiful work and stones.</span></div>
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<span style="font-size: large;">This jewelry cleaner is the fastest and easiest cleaner that Millie has found. It also has the advantage of being homemade, inexpensive, and there are no harsh chemicals in it.</span> </div>
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<b><span style="font-size: large;">MILLIE’S JEWELRY CLEANER<o:p></o:p></span></b></div>
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<span style="font-size: large; mso-bidi-font-weight: bold;">¼ c water softener, Calgon laundry boost</span></div>
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<span style="font-size: large; mso-bidi-font-weight: bold;">2 T salt</span></div>
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<span style="font-size: large;"><span style="mso-bidi-font-weight: bold;">2 c water</span><span style="mso-bidi-font-weight: bold;"><o:p> </o:p></span></span></div>
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<span style="font-size: large; mso-bidi-font-weight: bold;">Glass dish, Pyrex works well</span></div>
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<span style="font-size: large; mso-bidi-font-weight: bold;">Sheet of aluminum foil</span><br />
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<img border="0" height="400" src="http://4.bp.blogspot.com/-G9aGDsDrok8/URkmHhXdFII/AAAAAAAAPrU/v_vrvL_I-50/s400/JewelLemonScones+001.JPG" width="300" /></div>
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<span style="font-size: large;">Supplies needed: Water softener, salt, water, and aluminum foil. </span></div>
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<span style="font-size: large;">Place a piece of aluminum foil in the bottom of a glass dish. Millie says it doesn't matter if it is shiny side or dull side up. Measure into the aluminum foil lined dish the water softener and the salt. Add water and mix well. </span><span style="font-size: large;">Drop in jewelry, must touch aluminum foil. <span style="mso-spacerun: yes;"></span>Swish and pull out. <span style="mso-spacerun: yes;"></span>Rinse and blow dry. <span style="mso-spacerun: yes;"></span>Use no heat on turquoise.</span><span style="mso-spacerun: yes;"></span><o:p></o:p><br />
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<a href="http://2.bp.blogspot.com/-VXrsHgisO5U/URkl2X9dGlI/AAAAAAAAPq8/xiz6Vwo6NnI/s1600/JewelrySunrise+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VXrsHgisO5U/URkl2X9dGlI/AAAAAAAAPq8/xiz6Vwo6NnI/s400/JewelrySunrise+001.JPG" width="400" /></a></div>
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<span style="font-size: large;">Put a piece of aluminum foil in the bottom of a glass pan.</span></div>
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<a href="http://2.bp.blogspot.com/-e32IjA5Aab0/URkl3x_U40I/AAAAAAAAPrE/BovJ7JcXcXA/s1600/JewelrySunrise+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-e32IjA5Aab0/URkl3x_U40I/AAAAAAAAPrE/BovJ7JcXcXA/s400/JewelrySunrise+002.JPG" width="400" /></a></div>
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<span style="font-size: large;">Measure water softener and salt. Put onto the foil.</span></div>
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<a href="http://2.bp.blogspot.com/-Tp_-oTgdxQs/URkl5S3ZlTI/AAAAAAAAPrM/gHj-0sAvb9A/s1600/JewelrySunrise+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Tp_-oTgdxQs/URkl5S3ZlTI/AAAAAAAAPrM/gHj-0sAvb9A/s400/JewelrySunrise+003.JPG" width="400" /></a></div>
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<span style="font-size: large;">Pour in water and stir to mix. Drop jewelry into solution. It must touch aluminum foil. Swish it around in solution. Take jewelry out of solution and rinse well. Dry.</span></div>
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<a href="http://4.bp.blogspot.com/-FL706JOaZYk/URkmYsBn3YI/AAAAAAAAPrc/-wn7g7rmX_E/s1600/Saurkrapt+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-FL706JOaZYk/URkmYsBn3YI/AAAAAAAAPrc/-wn7g7rmX_E/s400/Saurkrapt+001.JPG" width="400" /></a></div>
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<span style="font-size: large;">My tarnished earrings.</span></div>
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<a href="http://4.bp.blogspot.com/-3mtg-epPKfU/UR0UNaQbPcI/AAAAAAAAPzo/gDd8ZY3PdvI/s1600/PaczkiJewel+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-3mtg-epPKfU/UR0UNaQbPcI/AAAAAAAAPzo/gDd8ZY3PdvI/s400/PaczkiJewel+011.JPG" width="400" /></a></div>
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<span style="font-size: large;">My shiny earrings.</span></div>
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<span style="font-size: large;">ENJOY ENJOY, ENJOY</span></div>
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Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com1tag:blogger.com,1999:blog-7697344474723869688.post-87617100210711911392013-02-12T13:37:00.000-05:002013-02-12T13:37:06.352-05:00HAPPY FAT TUESDAY---POLISH PACZKI FROM HOLLAND, MI.<span style="font-size: large;">There were no Polish Bands playing at de Boer's Bakkerij in Holland, Mi. today, but there were delicious Polish Paczki for Fat Tuesday.</span><br />
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<a href="http://1.bp.blogspot.com/-3JVnfGo0-kw/URqJsIW3EWI/AAAAAAAAPvA/CBTMK1FC7O0/s1600/PaczkiJewel+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-3JVnfGo0-kw/URqJsIW3EWI/AAAAAAAAPvA/CBTMK1FC7O0/s640/PaczkiJewel+002.JPG" width="480" /></a></div>
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<a href="http://4.bp.blogspot.com/-uUcpTUaH6AA/URqJtbQgmNI/AAAAAAAAPvI/o4zGn88u2ds/s1600/PaczkiJewel+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-uUcpTUaH6AA/URqJtbQgmNI/AAAAAAAAPvI/o4zGn88u2ds/s400/PaczkiJewel+004.JPG" width="400" /></a></div>
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<span style="font-size: large;">Besides Paczki, there were beautiful King Cakes from the Mardi Gras traditions.</span></div>
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<span style="font-size: large;">There were lemon, chocolate Bavarian cream, and black plum Paczkis.</span></div>
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<span style="font-size: large;">There were also custard Bavarian cream and, of course, Michigan blueberry.</span></div>
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<span style="font-size: large;">Lemon, blueberry, and chocolate are my favorites.</span></div>
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<a href="http://3.bp.blogspot.com/-428Vi9CMbvg/URqJzzD5soI/AAAAAAAAPvw/fLI9iN2SaOU/s1600/PaczkiJewel+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-428Vi9CMbvg/URqJzzD5soI/AAAAAAAAPvw/fLI9iN2SaOU/s400/PaczkiJewel+009.JPG" width="400" /></a></div>
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<span style="font-size: large;">Enjoy, enjoy, enjoy!!!</span></div>
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<span style="font-size: large;">Et Smakelijk, you have the forty days of Lent to do penance for eating Paczkis.</span></div>
Michigan Cottage Cookhttp://www.blogger.com/profile/13771497846360073863noreply@blogger.com0