tag:blogger.com,1999:blog-51893258269276052242024-03-13T09:41:07.955-05:00Klip's Jointleucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.comBlogger243125tag:blogger.com,1999:blog-5189325826927605224.post-67034907060704534072023-12-28T20:14:00.000-06:002023-12-28T20:14:49.690-06:00Molasses Sponge Cake Roll with Orange-y Buttercream Frosting<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpimnmCwjzxA0AXC74maNRP7V03Vw2UYjStzfawa0aryx8Fvzfu7heK-ZVGbdfnyXixrP-gwHVVR6D-n2NDsskKocZxJjnKJfvPPCViN8kuy_FeidC32YAMB6etlBgZnWmSbNzXNo11kFdnGreikVVJA13yqPi2ZfxeDi7uSLZylJ_E8m24FIElDZJ_E/s4032/53427423170_daa067e660_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYpimnmCwjzxA0AXC74maNRP7V03Vw2UYjStzfawa0aryx8Fvzfu7heK-ZVGbdfnyXixrP-gwHVVR6D-n2NDsskKocZxJjnKJfvPPCViN8kuy_FeidC32YAMB6etlBgZnWmSbNzXNo11kFdnGreikVVJA13yqPi2ZfxeDi7uSLZylJ_E8m24FIElDZJ_E/w400-h300/53427423170_daa067e660_o.jpg" width="400" /></a></div> This year, I anticipated having two separate Christmas dinners, so for each I made a different Bûche de Noël. Since my parents would be enjoying both meals, and I didn't want them to be bored with the Same Stuff, Different Day, two different flavors of cakes were in order. And since my recipe for <a href="https://klipsjoint.blogspot.com/2014/12/white-chocolate-mousse-ideal-for.html" target="_blank">white chocolate/orange liqueur mousse</a> is enough to fill two cakes with plenty to spare, I needed to make them both compatible with said filling. The first was a given: <a href="https://klipsjoint.blogspot.com/2013/12/buche-de-noel-yule-log.html" target="_blank">chocolate</a>. Been doing it for a decade, now (even during the 2020 shutdown, when I sliced it & shipped it out to everybody in local extended family). <br /><br />Cake the second, though, needed to be Christmassy without peppermint or chocolate. My final choice: a variation on <a href="https://grandmasmolasses.com/recipe/molasses-sponge-cake/#" target="_blank">Grandma's Molasses Sponge Cake</a>. Clearly, I couldn't use it as written, as their version is baked in a tube (Bundt) pan, & I needed a sheet I could roll. Also, I had to adapt to gluten-free formula, for certain persons who shall remain nameless (wink, wink)… <br /><br />So here is what I came up with:<br /><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYaBYD8Cn50Y_MV9IGa5wiawB5Yx7ui-sA_Tq-EnkoC8rywdSzVQMq86DFLdME2lFpJfVKKTqJ5fjNInmPpoE1xMtqC2s7wu6aEVCV01JgV40-pvzUdNOHw9OVCT1Tp_SjAui68Gn4jkToaXts0wBS-K2knA7qEzebOjrY5kV4b_CLtUrpBldWhgv4bQ/s4032/53427321099_481faeae6d_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><blockquote><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYaBYD8Cn50Y_MV9IGa5wiawB5Yx7ui-sA_Tq-EnkoC8rywdSzVQMq86DFLdME2lFpJfVKKTqJ5fjNInmPpoE1xMtqC2s7wu6aEVCV01JgV40-pvzUdNOHw9OVCT1Tp_SjAui68Gn4jkToaXts0wBS-K2knA7qEzebOjrY5kV4b_CLtUrpBldWhgv4bQ/s4032/53427321099_481faeae6d_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTYaBYD8Cn50Y_MV9IGa5wiawB5Yx7ui-sA_Tq-EnkoC8rywdSzVQMq86DFLdME2lFpJfVKKTqJ5fjNInmPpoE1xMtqC2s7wu6aEVCV01JgV40-pvzUdNOHw9OVCT1Tp_SjAui68Gn4jkToaXts0wBS-K2knA7qEzebOjrY5kV4b_CLtUrpBldWhgv4bQ/w640-h480/53427321099_481faeae6d_o.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dusted with a little cardamom/cinnamon/powdered sugar, and garnished with sugared cranberries, a Christmas delight<br /></td></tr></tbody></table><br /><br /><b><span style="font-size: large;">Molasses Sponge Cake <br /><br /></span><span style="font-size: small;"><i>Ingredients:<br /></i></span></b><span style="font-size: small;">3/4 cup gluten free 1:1 flour (I now use <a href="https://shop.kingarthurbaking.com/items/gluten-free-measure-for-measure-flour" target="_blank">King Arthur's Measure-for Measure</a>)<br />1/4 cup corn starch<br />1/2 teaspoon kosher salt<br />5 eggs, separated, at room temperature<br /></span><span style="font-size: small;">1/2 cup granulated sugar, divided</span><br /><span style="font-size: small;">1/2 cup molasses<br />1 Tablespoon finely grated zest of orange or tangerine (I used 3 Cuties)<br />1 1/2 teaspoons finely grated lemon zest<br />1 teaspoon lemon juice<br />1 Tablespoon orange liqueur (Cointreau, Grand Marnier, or other)<br /></span><br /><span style="font-size: small;"><b><br /><i>Directions:</i></b><br /></span><br />Line bottom of 15"x 21"x 1" baking pan with greased parchment, also oiling the sides of the pan.<br /><span style="font-size: small;"><br />Preheat oven to <b>325º F, </b>with rack in center.</span><br /><br />In a medium bowl, sift or whisk together flour, starch, and salt. Set aside. In bowl of stand mixer, with paddle, (or with regular beaters) beat egg yolks and 1/4 cup sugar until lemon-colored and fluffy. Gradually add in molasses (you may want to turn off mixer and drizzle in small amounts at a time toward the center, so the beater doesn't spray it all up the sides of the bowl). When all is mixed in, beat this mixture at low speed for another 3 minutes. Stir in zests, lemon juice, and liqueur. <br /><br />Gradually add in flour mixture, 1/3 of it at a time, until fully incorporated. When all has been added, beat until light and fluffy.<br /><br />Now for the meringue part of the sponge cake batter: <br /><br />Scrape out the fluffy batter into the bowl which used to hold the flour mixture and then <i><b>thoroughly</b></i> clean the mixing bowl and whisk attachment, wiping dry and then re-wiping with vinegar-soaked paper towel, or, if you're blessed as I am with 2 stand mixers, you can get this going on slow at the same time you mix the above...<br /><br />Making sure you have NO oils in the bowl or on the whisk/beaters for the mixer, beat the egg whites on low until they become slightly foamy. 1or 2 teaspoons at a time, add in the granulated sugar, making sure it mixes in completely and has a chance to dissolve before adding the next portion. Continue to whip on medium until soft peaks can be formed.<br /><br />Add 1/4 of meringue to bowl of batter, stir to "lighten" the latter. Then add the batter to the remaining meringue, folding just until no streaks of white can be seen in the batter. Pour into baking sheet, smooth the surface, and tap the pan on tabletop or countertop to force any large bubbles up and out.<br /><br />Bake at <b>325º F </b>for 20 minutes, or until toothpick inserted into center comes out clean, and/or surface of cake springs back at slight pressure of fingertip. <br /><br />If you're making a roll cake, allow to cool about 5 minutes. In the meantime, lightly dust top of cake with corn starch, flour, or cocoa powder, lay a clean kitchen towel over it, and set a cooling rack over that. When the cake has just cooled just enough for you to handle it, flip the whole thing, remove the pan, peel away the parchment from the cake bottom, and letting the excess towel cushion the core, start rolling it along the lengthwise edge (unless you want a BIG FAT Yule log, in which case you roll it crosswise).<br /><br />Seal the cake roll (towel and all) in plastic wrap and allow to rest several hours or overnight.<br /><br />Make the filling just before you're ready to use it, and, once the cake is filled, allow to freeze for at least 3 hours (or overnight) before trying to frost it.</blockquote><br />My choice of frosting, for just about any cake, is buttercream. For this
cake, it cried out for oranges, of course. And so, decadent orange-y
buttercream is born<br /><br /><b><span style="font-size: large;"></span></b><blockquote><b><span style="font-size: large;">Orangey Buttercream Frosting</span></b><br /><br /><b><i>Ingredients:</i></b><br /><p></p><p>1/2 cup (1 stick) unsalted butter<br />3 1/2 cups confectioner's sugar (or more, if needed)<br />1/2 teaspoon vanilla extract<br />2 Tablespoons orange liqueur (I recommend Cointreau or Grand Marnier)<br />2 teaspoons orange or tangerine zest, finely grated<br />2 Tablespoons frozen orange juice concentrate, thawed<br /><br /><b><i>Directions:</i></b><br /><br />In stand mixer using paddle attachment, beat together butter, powdered sugar, vanilla, and liqueur until completely mixed. Add zest and orange juice concentrate. Beat until light and fluffy.<br /><br />Apply to your cake as you see fit (hey, it's buttercream. You can slather it on with a trowel, or you can pipe it on like a dandy). It's just enough to generously cover a single yule log or modestly cover a 12" x18" sheet cake. <br /><br />This can be kept, covered, in the refrigerator for up to a month, if you can resist dipping into it.</p></blockquote><p><br /><br />Also, sugared cranberries go really well with this cake combo…<br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-47556986728135107752023-12-17T19:19:00.000-06:002023-12-17T19:19:19.724-06:00Zippy Fajita Soup… because why not?<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQszfpkdDGse6pkS2DAhn2PeVUQCW970lkIPMaIPkq_WgIfUPQy4sAWFes5PhfdihMjaXSCjowcOfz2ITxTMUExJOmf_vSE-xu2NSEMJ5PmfNc3vm9Dpp1r99MBBc0StVzYts6rNOPrtKxkO9FYqWlAy5DWDI6RWzHxDJxzbbEpZljwhqpMCMF5W6kPM4/s4032/53404838774_533cb9f7f5_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQszfpkdDGse6pkS2DAhn2PeVUQCW970lkIPMaIPkq_WgIfUPQy4sAWFes5PhfdihMjaXSCjowcOfz2ITxTMUExJOmf_vSE-xu2NSEMJ5PmfNc3vm9Dpp1r99MBBc0StVzYts6rNOPrtKxkO9FYqWlAy5DWDI6RWzHxDJxzbbEpZljwhqpMCMF5W6kPM4/w640-h480/53404838774_533cb9f7f5_o.jpg" width="640" /></a></div><br /><br />Some of us like fajitas, but aren't supposed to have the tortillas that are usually a major part of the process. In the past, I've dumped my filling on top of a heap of rice (Spanish-style or just plain), but December weather being what it is, this week soup seemed to be in order.<br /><br />Therefore: <br /><br /><b><span style="font-size: large;"></span></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBYWnQwYQGLzMmzSAopmlWQqwmSxhFnZm0A_3PiczA_K7isdCI9ViqQke7VgpUeCoagGFqWddFJw9CsOB8QypW9Zxf-ClAnKHjS0EJPEMdLgHMYS8UTVjb-GtgkKRSn_3VH_82S3v2JW3WQ3M2qu2G54ETQrueqprQku8mzRonGogRwGkl7Wo9j7QyUM/s3265/53403588147_d2e18388f6_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2715" data-original-width="3265" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBYWnQwYQGLzMmzSAopmlWQqwmSxhFnZm0A_3PiczA_K7isdCI9ViqQke7VgpUeCoagGFqWddFJw9CsOB8QypW9Zxf-ClAnKHjS0EJPEMdLgHMYS8UTVjb-GtgkKRSn_3VH_82S3v2JW3WQ3M2qu2G54ETQrueqprQku8mzRonGogRwGkl7Wo9j7QyUM/w400-h333/53403588147_d2e18388f6_o.jpg" width="400" /></a></div><p></p><blockquote><p><b><span style="font-size: large;">Fajita Soup</span></b></p><p><b><i>Ingredients</i></b>:</p><p><b>Marinade</b>:<br />Juice of 1 lime<br />2 Tablespoons cooking oil<br />2 teaspoons Worcestershire sauce<br />1/2 teaspoon sugar<br /><br /><b>The rest of the stuff:</b><br />1 portion of your favorite dry fajita spice mix, divided (<a href="https://insanelygoodrecipes.com/fajita-seasoning/" target="_blank">like this one</a>, or even pre-packaged from the store)<br />1 small flank steak (I used a 1-lb portion)<br />1 red bell pepper, sliced into strips<br />1 yellow bell pepper, sliced into strips<br />1 medium onion, sliced into slivers<br />1 small green bell pepper, diced<br />1 small leek, diced (optional)<br />3 cups beef broth<br />2-3 tablespoons corn starch or other thickener<br />2 cups sliced (or diced) fresh tomatoes<br /><br /><b>Optional toppings:</b><br />diced avocado<br />sour cream<br />shredded or crumbled cheese of choice<br />salsa<br />fresh onions or scallions, chopped<br />fresh cilantro, chopped<br /><b><br />Directions:</b><br /><br />Score steak, top and bottom, in a diagonal grid pattern. Rub the steak with 1/2 of your spice mix. Place in sealable bag, then pour marinade over it and allow to rest, sealed, at room temperature for at least 30 minutes, but no longer than an hour. <br /><br />Remove meat from bag, pat dry, and, in the bottom of an oiled heavy-bottomed stock pot or kettle, sear the meat well at high temperature. Remove from heat, allow to rest while you stir-fry your peppers, onions, and leek (if you want it) in the same pan. Reduce temperature to medium low, add remaining spice mix to cover veggies, then remove from pan & set aside. Pour in 1 cup beef broth to deglaze the pan. In a small bowl, stir together starch and 1/4 cup room-temperature broth until all lumps are gone. Add starch mixture to hot broth in pan, stir until thickened. Add remaining broth, stir until smooth.<br /><br />Slice the meat into thin strips, cross-grain, then cut into bite-sized pieces and stir into the broth. Add peppers and onions, stir and allow to return to simmer. <br /><br />A few minutes before serving, stir tomatoes into simmering soup. Remove from heat source.<br /><br />Top with your preferred additions, serve hot with tortilla chips, Spanish-style rice, and/or flat bread.</p></blockquote><p><br /><br />Of course, if you're the sort to make fajitas for a large crowd, and you have leftovers, you can use that as a shortcut… You just need be able to add broth and thicken it a little, and, perhaps, add a few more peppers and onions. Either way, adding the fajita seasoning and stir-fried (or grilled) peppers is a great way to pep up an otherwise basic beef soup.<br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-34198265995317341582023-08-13T14:46:00.001-05:002023-08-13T14:46:28.957-05:00Picnic Tomorrow? Start a Baked Potato Salad Today!<p> <br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZZL_wkisspRyjEqvinzQTtaPw_P6mldE-xy398XqrxQFGnbJTf1q9Xix4zuatuxQdyJCVoJAU2vzS01PgoTuuwa_FWpNEG34pqPyANIJFgeuV1w0nRpLExkcjXguQHgru68Tzf0h1XFXO4qrl2PkFWg33q4rL6ZH0IpCfps5k4IEvLvxButINKT87ck/s4032/53113212202_5fba7760b0_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZZL_wkisspRyjEqvinzQTtaPw_P6mldE-xy398XqrxQFGnbJTf1q9Xix4zuatuxQdyJCVoJAU2vzS01PgoTuuwa_FWpNEG34pqPyANIJFgeuV1w0nRpLExkcjXguQHgru68Tzf0h1XFXO4qrl2PkFWg33q4rL6ZH0IpCfps5k4IEvLvxButINKT87ck/w640-h480/53113212202_5fba7760b0_o.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Picnic food at its best<br /></td></tr></tbody></table><p>Inspired by those loaded potato dishes which were all the rage back in the 1980s, baked potato salad is an easy dish, even for beginners.</p><p>For the record, this is NOT a low-sodium, low-carb, or low-fat recipe, but when I'm looking for a break from the mayonnaise-y norm (or for a salad which will not spoil quite so quickly if taken to a picnic), this is a mighty fine option. </p><p>Also, I very much recommend making it a day ahead, for two reasons: first is that the ingredients have a better chance of blending into one another for a better, fuller flavor experience, and second is that you can show up at that picnic looking fresh and relaxed, while everyone else is doing all sorts of last-minute stuff and adding sweat to their brows (or whatever else). You can smugly avoid that summer "glow", and still present a fine dish, to the envy of all.<br /></p><p></p><p></p><p></p><p></p><p></p><p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRW5nHY24AvdkqTLb9x51YjJFNAqpSIoLxCe4ZAWtBDN7jxtvknxCB-BZxVVmAqpfHUWDgvl7WamKQJ_51KKTTFaip4YJtdYfCi40IhsB2kDP_ghc875qHHkWinCxjFdlZHGUTGufDDAHP2_WXsyM8rEi4KwCV6jYRRP5WdSYvQsgeV2V02ngE8kAdxnY/s4032/53113799546_30f573dd18_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><p></p><blockquote><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRW5nHY24AvdkqTLb9x51YjJFNAqpSIoLxCe4ZAWtBDN7jxtvknxCB-BZxVVmAqpfHUWDgvl7WamKQJ_51KKTTFaip4YJtdYfCi40IhsB2kDP_ghc875qHHkWinCxjFdlZHGUTGufDDAHP2_WXsyM8rEi4KwCV6jYRRP5WdSYvQsgeV2V02ngE8kAdxnY/s4032/53113799546_30f573dd18_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRW5nHY24AvdkqTLb9x51YjJFNAqpSIoLxCe4ZAWtBDN7jxtvknxCB-BZxVVmAqpfHUWDgvl7WamKQJ_51KKTTFaip4YJtdYfCi40IhsB2kDP_ghc875qHHkWinCxjFdlZHGUTGufDDAHP2_WXsyM8rEi4KwCV6jYRRP5WdSYvQsgeV2V02ngE8kAdxnY/s320/53113799546_30f573dd18_o.jpg" width="240" /></a></div><p></p><p></p><p></p><p></p><p></p><p></p><p><br /><b><span style="font-size: large;">Baked Potato Salad</span></b></p><p></p><p><span style="font-size: medium;"><b><i>Ingredients:</i></b> </span></p><p><i><b>Salad:</b></i><br />about 2 1/2 lbs small red potatoes<br />cooking oil<br />kosher salt<br /></p><p>1/2 cup bacon bits or diced ham, fried until crisp, any grease drained and blotted away<br /><br />1 cup diced celery<br />1/4 cup coarsely grated sharp cheddar cheese<br /></p><p><br /><i><b>Dressing:</b></i> <br />1/2 cup sour cream <br />1 Tablespoon dill weed (less, if fresh)<br />2-3 Tablespoons chopped chives<br />1/4 cup buttermilk or regular milk<br />1 teaspoon granulated tomato bouillon (chicken flavor is a reasonable alternative)<br /><br /><i><b><span style="font-size: medium;">Directions:</span></b></i></p><p>Heat oven to <b>400º F</b>. <br />Thoroughly wash and dry potatoes. Generously coat with cooking oil and plenty of salt, placing them on a baking sheet, at least 1/2 inch between them. Bake until tender (about 40 – 50 minutes, depending upon their size). Allow to cool completely.<br /><br />While potatoes are cooking, mix up the dressing and store in refrigerator.<br /><br /> Cut cold potatoes into bite-sized chunks, placing them in a large mixing bowl.<br /><br />Stir in remaining ingredients and dressing. <br /><br />Allow to rest, covered, in refrigerator at least an hour – or overnight – before serving cold.</p></blockquote><p></p><p></p><p></p><p><b>Notes:</b><br />If you're not a fan of tater skins, you can always peel the little guys after they've cooled, but that will take away some of the best of the flavor. Plus, it's a lot of work. This is supposed to be an easy salad.<br /><br />Also, in the above photo, I used a mixture of crisp deli ham and non-fried bits, for a little visual variety. One can also add fresh diced peppers (sweet or hot), capers, or whatever else one recalls enjoying on baked spuds. Red bell pepper pieces might give it a perkier color, but some in my family don't much care for the after-effects of peppers…<br /><br /><br /></p><p><br /></p><p></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-2842085763860570852023-08-08T20:37:00.000-05:002023-08-08T20:37:22.652-05:00Pulled Pork Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7tUgfPjPz7fHyCOOumHOZpetkZSDdwP0cFHonlA-SdzrtFwcOCbOTwYMz_qKH8BsmGZMHnC6KS78YV45QF9AW4PUhm_RdB7ygD-ZffligQgDDTdzVcPpZFoQF-6BUJWE9OPffyA3sdxs1guMV0fU4x5AYe4DhsNeTo7MNLBY3WnIn1CqyzlCTtAnMag/s4032/53097779561_74011c06e0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7tUgfPjPz7fHyCOOumHOZpetkZSDdwP0cFHonlA-SdzrtFwcOCbOTwYMz_qKH8BsmGZMHnC6KS78YV45QF9AW4PUhm_RdB7ygD-ZffligQgDDTdzVcPpZFoQF-6BUJWE9OPffyA3sdxs1guMV0fU4x5AYe4DhsNeTo7MNLBY3WnIn1CqyzlCTtAnMag/w640-h480/53097779561_74011c06e0_o.jpg" width="640" /></a></div> I've noticed that, these days, prices for poultry are often similar to those of centuries ago, when the height of political luxury was the promise of "a chicken in every pot". For those of us who look for the least expensive option when we can, <a href="https://www.reneeskitchenadventures.com/2012/04/city-chicken.html" target="_blank">pork is back as a chicken substitute</a>… but that looks like (ewww) work. Also, right now it's August, so pretty darned hot, so frying stuff just makes a girl sweaty (sweatier). So go ahead, fetch out the slow cooker, get the cheapest pork roast you can find, set it in a little bit of broth, and let the thing slow-simmer until it's tender enough to pull apart with a fork. Then remove it from the liquid, slice it into slabs, and get it to the table before everyone riots from hunger, letting people apply their own preferred BBQ sauces, if they wish.<br /><br />Or, if you're like my household, eat half the roast for dinner and save the other half to make this salad later in the week. The salad is plain, simple, and adaptable to your tastes, just like chicken salad, tuna salad, etc. The secret is usually in the dressing. <br /><p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_dTGfiXGakzruD3PtrfD6h3ZGNR9OdvLiUY7PYy1DV-5H5FUaUIeAYaxhNtE4him9tRfSbYysb_CjHyRRPkVguLntjy-L5sWOF9OlD1vPsjU_Us201RiLgAmjKoLUl27aO8MJuBybsRGwcIIekeLbKu60XU35EO9TZXqdmkKv3PJn3ed0y_36a2fAoQ/s4032/53097779561_74011c06e0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_dTGfiXGakzruD3PtrfD6h3ZGNR9OdvLiUY7PYy1DV-5H5FUaUIeAYaxhNtE4him9tRfSbYysb_CjHyRRPkVguLntjy-L5sWOF9OlD1vPsjU_Us201RiLgAmjKoLUl27aO8MJuBybsRGwcIIekeLbKu60XU35EO9TZXqdmkKv3PJn3ed0y_36a2fAoQ/w400-h300/53097779561_74011c06e0_o.jpg" width="400" /></a></div><p></p><p></p><p></p><p></p><p></p><p><br /></p><p style="margin-left: 80px; text-align: left;"><b><span style="font-size: large;">Pulled Pork Salad</span></b></p><p style="margin-left: 80px; text-align: left;"></p><p style="margin-left: 80px; text-align: left;"><i><b>Ingredients:</b></i></p><p style="margin-left: 80px; text-align: left;"><i><b> </b></i><br />2 cups chilled roasted pork, sliced thickly and pulled into shreds with a fork<br />1/3 cup diced celery<br />1/3 cup fresh peas (or frozen peas, thawed)<br />1/4 cup minced sweet onion<br />1/3 cup good mayonnaise (I like Duke's)<br />1/4 cup (or more, if you like) stone ground mustard<br />1 Tablespoon apple cider or 3 Tbs finely-grated apple<br />Salt and pepper to taste<br /><br />Directions:<br /></p><p style="margin-left: 80px; text-align: left;">In a small mixing bowl, combine mayonnaise, mustard, vinegar, salt & pepper. In medium mixing bowl, combine shredded pork, celery, peas, and onion. Stir in dressing. </p><p style="margin-left: 80px; text-align: left;">Serve chilled on your favorite greens or as a sandwich filler.<br /></p><p style="text-align: left;"><br /><br /><br />Just call me Pork Salad Annie… <br /><br /><br /></p><br /><div><div><div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/MCSsVvlj6YA" title="YouTube video player" width="560"></iframe></div></div></div>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-49881551140270748772023-06-19T15:24:00.000-05:002023-06-19T15:24:24.420-05:00Simple Sour Cream Dill Dip (the kind Pop prefers)<p> I know most recipes call for a blend of mayonnaise and sour cream along with whatever seasonings and additives one wants (it's the way even The Bat learned to make it, after all), but Pop never actually partook of that stuff. It wasn't until I simplified the process to eliminate one of those ingredients which tends to set off my migraines that he started actually snitching my supply of dip. The funny thing is, it sits well on the refrigerator shelf for longer than the stuff with mayo does. And it has only four simple ingredients: sour cream, dill weed, milk, and bouillon powder (it's my go-to cheat ingredient – depending on my mood & what I'm serving with it, I'll use chicken, shrimp, or simple tomato flavoring).<br /></p><p style="margin-left: 80px; text-align: left;"><b><span style="font-size: large;">Simple Dill Dip</span></b></p><p style="margin-left: 80px; text-align: left;"><b><i>Ingredients:</i></b></p><p style="margin-left: 80px; text-align: left;">1 pint sour cream (you can use lower-fat version if you prefer)<br />2-3 Tablespoons dill weed (to your preference, as well)<br />2 teaspoons bouillon powder<br />1/4 cup milk<br /><br /><b><i>Directions:</i></b></p><p style="margin-left: 80px; text-align: left;">Mix all the ingredients in a medium-small bowl until smooth. Cover and refrigerate at least one hour to overnight before serving with chips or crudites*<br /></p><p style="text-align: left;"><br /><br />*In our household, we deliberately mispronounce the word as CRUD-ites. Because some people don't like celery sticks.<br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-32039949325217290422023-05-28T15:54:00.000-05:002023-05-28T15:54:07.589-05:00Quick and Easy Random Fruit Crisp<p>The best thing about putting together fruit crisps for dessert is that they're simple and supremely adaptable. All you need is fruit, nuts, sweetener, a little butter, a little binder, and your choice of spices (or none at all).</p><p><br />And, because a fruit crisp can be adapted to whatever ingredients you have on hand, it can easily become not only the go-to dish for emergencies, but the customizable signature dessert for your kitchen, and the guests need never know how simple and easy it is for you to throw together.<br /><br />The formula is fairly simple: filling and topping, baked in a moderate oven (usually 350º F) until done.</p><p><br /><br /><b>Filling:</b><br />3 cups of your favorite pie fruit, such as blueberries, cherries, sliced apples, peaches… you can go with fresh, or drain a couple of cans/jars. If you feel really decadent, add some dried fruit to the mix, too (it'll help absorb any extra juices, as well, so factor that in, if you plan to use a starchy thickener).<br /></p><p>2 to 4 tablespoons sugar (or your favorite substitute), to taste<br /></p><p>approximately 1/2 teaspoon cinnamon (or somewhat less nutmeg, allspice, or cardamom to your taste)<br /><br />If you're working with a particularly liquid filling, such as fresh berries or cherries, you may wish to add a tablespoon of corn starch, arrowroot, or instant tapioca as a thickener/binder (your mileage may vary)<br /><br />3 tablespoons butter or margarine, cold, cut into roughly 1 centimeter cubes<br /><br /><b>Combine </b>fruit, sweetener, spices, optional thickener in the bottom of a greased 8 or 9-inch square baking dish. Distribute pieces of butter over all.<br /></p><p>Cover with topping:<br /></p><p><b> </b></p><p><b>Topping:</b></p><p>3 cups chopped pecans (or walnuts, pistachios, or unsweetened shredded coconut, or a mix – whatever; your choice), and a few extras, not chopped, to toss into the mix for esthetics, if you so desire<br /></p><p>1/2 cup brown sugar (or your choice of substitute – I really like <a href="https://swervesweet.com/products/brown-swerve" target="_blank">Swerve</a>)</p><p>1/2 cup flour to bind the topping (I have, at various times, used whey powder, gluten-free all-purpose flour, almond flour, and rolled oats – even once turned to coarse powder in the food processor –, as well as traditional all-purpose flour)<br /><br />1 teaspoon cinnamon (or your preferred spice, to your taste preference)<br /></p><p>4-6 Tablespoons butter, melted<br /><br /><b>In a medium mixing bowl, stir</b> together dry ingredients. Add melted butter & mix thoroughly. Spread over filling. (I have been known to sprinkle dried fruit – especially tart cherries or cranberries – over the topping at this point, as well).<br /><br /><b> </b></p><p><b>Bake at 350º F</b> for 30-35 minutes, until browned (for fresh-apple-filled, make that 45-50 minutes, and you'll want to
cover the dish for the first 30 minutes so the topping doesn't burn).</p><p> </p><p>Allow to cool at least 10 minutes before serving with your choice of chilled or frozen dairy or dairy-like topping (whipped cream, heavy cream, ice cream, fro-yo, whipped coconut cream… go crazy).<br /><br /><br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-15969731904230346022023-04-10T19:18:00.001-05:002023-04-10T19:20:19.600-05:00Carrots, Again??? A sugar-free, low carb carrot cake<p><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaC4c6JeymatkAkk1nfVWNU7-lkGEr2c3JRRiDC_b9s3Kf2zOdFJvngKifPoth2rJEBU0ObfDQYNgmuNmxYhH8Yv6AJW-m0uJktabrUjsFzBmSqSr8iww2MlHyP2DOGF-P5MP_Ltyh1EViGyeFPdXpetBuZSVY76LP-OMq3Wh1Apvgp7g2xFR-wzv/s4032/52808616355_a978775762_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaC4c6JeymatkAkk1nfVWNU7-lkGEr2c3JRRiDC_b9s3Kf2zOdFJvngKifPoth2rJEBU0ObfDQYNgmuNmxYhH8Yv6AJW-m0uJktabrUjsFzBmSqSr8iww2MlHyP2DOGF-P5MP_Ltyh1EViGyeFPdXpetBuZSVY76LP-OMq3Wh1Apvgp7g2xFR-wzv/w640-h480/52808616355_a978775762_o.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #2b00fe;">We didn't think about taking a pic, this time. Everybody just dove in.<br />Therefore, this is from the day after Easter dinner.</span><br /></td></tr></tbody></table><br /> I keep coming back for variations on a theme: the carrot cake. Well, then, and why not? It's tasty, satisfying, and relatively difficult to ruin, especially when you slather on a mass of cream cheese frosting.<br /> <br />My most recent version is sugarless, gluten-free, and <i>nearly</i> keto-friendly (between the carrots and the chopped dried Montmorency cherries, the carbs get bumped up a bit more than most strict keto diets would allow, so keep this in mind. It's no-sugar-added, not totally carb neutral). And it's tender and tasty enough to share with just about everyone – excluding any friends or family who might have nut allergies. Nobody will guess what isn't in it.<br /><br />I recommend toasting the pecans ahead of time for this cake. Put about 2 cups of pecan halves on a cookie sheet and pop them in the oven at 350º F for about 5 – 7 minutes, until they begin to look a little dry. After you chop up what you need for the cake, you might have some left over to nosh, or to put into an apple salad for tomorrow's dinner…<br /><br />Also, for a bit more complex, nutty sweetness without adding extra sugar substitute, I suggest <a href="https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-brown-butter" target="_blank">browning your butter</a> for the cake (but not so much for the frosting). <br /><br />For sugar substitute, I stock up on erythritol & baking blends – Swerve produces some truly fine replacements, especially for <a href="https://swervesweet.com/products/brown-swerve" target="_blank">brown sugar</a> and <a href="https://swervesweet.com/products/swerve-confectioners" target="_blank">confectioner's (powdered)</a> sugar. You may decide you prefer a different sweetener, though, so check proportions if you want to go your own way.</p><p><br />This makes two 9-inch round cake layers. <br /><br /><br /><b><span style="font-size: large;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7LfsP2QSiwwQayJuvU4V2wYSYf0-rIcK_0qknPdKDcSJZwD1MsTjOSTKdk1YJnd2IDQzdU-1yR8JWsIaz9VF25af7psz11qAkuYH8fR5965W5cR375JEV8HN6ammEbtQAG6by9ZDgPlJDUovsIptwvp4mHaGlSypP_a_xEhW2wGRmcihU52SCzPg/s4032/52807653242_c5b04534b6_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></b></div><p></p><blockquote><p><b><span style="font-size: large;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7LfsP2QSiwwQayJuvU4V2wYSYf0-rIcK_0qknPdKDcSJZwD1MsTjOSTKdk1YJnd2IDQzdU-1yR8JWsIaz9VF25af7psz11qAkuYH8fR5965W5cR375JEV8HN6ammEbtQAG6by9ZDgPlJDUovsIptwvp4mHaGlSypP_a_xEhW2wGRmcihU52SCzPg/s4032/52807653242_c5b04534b6_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7LfsP2QSiwwQayJuvU4V2wYSYf0-rIcK_0qknPdKDcSJZwD1MsTjOSTKdk1YJnd2IDQzdU-1yR8JWsIaz9VF25af7psz11qAkuYH8fR5965W5cR375JEV8HN6ammEbtQAG6by9ZDgPlJDUovsIptwvp4mHaGlSypP_a_xEhW2wGRmcihU52SCzPg/w640-h480/52807653242_c5b04534b6_o.jpg" width="640" /></a></span></b></div><b><span style="font-size: large;">Sugarless, Flourless Carrot Cake</span></b><p></p><p><b><span style="font-size: large;"> </span></b><br /><b><i>Ingredients:</i></b></p><p>1/2 cup butter, melted and browned (browning optional)<br />1 cup granulated sugar substitute (I prefer erythritol)<br />1/2 cup brown sugar substitute<br />8 eggs, at room temperature<br />1 teaspoon vanilla extract or powder<br />3 cups fine-ground almond meal or almond flour<br />3 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon kosher salt<br />3 teaspoons ground cinnamon<br />1/2 teaspoon nutmeg<br />2 cups coarsely grated carrots<br />1 1/2 cups coarsely chopped pecans<br />1/2 – 1 cup coarsely chopped unsweetened dried tart cherries (<a href="https://www.amazon.com/Cherry-Bay-Orchards-Unsweetened-Montmorency/dp/B08VSBBD94/ref=sr_1_2_sspa?crid=GDFNJEFSUA1R&keywords=tart%2Bdried%2Bcherries%2Bunsweetened&qid=1681095040&sprefix=tart%2Bdried%2B%2Caps%2C122&sr=8-2-spons&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExNkZQS0I5Q1lCQ0pSJmVuY3J5cHRlZElkPUEwMjE1ODEwWFlOQ1UxTFBNRFc1JmVuY3J5cHRlZEFkSWQ9QTA0ODAwNDQzM1g0STkzQVBVWElMJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ&th=1" target="_blank">like these</a>)</p><p><i><b>Directions:</b></i></p><p>Grease two 9-inch cake pans and line the bottoms with greased or non-stick parchment. <br /><br />Preheat oven to <b>350º F. </b><br /><br />In the bowl of a stand mixer with paddle (not whisk or dough-hook), combine granulated and brown sugar substitutes, add melted butter, and mix at medium-high speed until creamed and fluffy (this may take 10 minutes or so). <br /><br />In a separate medium mixing bowl, whisk (or sift) together almond meal, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.<br /></p><p>In another bowl, combine grated carrots, chopped pecans, and chopped cherries. <br /><br />When the butter and sweeteners have begun to turn fluffy-ish (the artificial sweeteners don't cream as easily as regular sugars do, but they bake nicely, even so), begin adding in the eggs, one by one, making sure to mix thoroughly before adding the next egg. When the last egg is added and the batter is smooth, mix in the vanilla. <br /><br />On low speed, stir in the bowlful of dry ingredients until completely mixed, then fold in the carrots, pecans, and cherries. <br /><br />Divide batter between the two 9-inch cake pans, bake on center rack of <b>350º F oven for 30 – 35 minutes</b>, or until toothpick inserted in the center of cake comes out clean. <br /><br /><b>Cool on racks</b> on counter 20 to 30 minutes – until only slightly warm to the touch – before removing from pans.<br /><br />Allow to completely cool before applying frosting (recipe below).<br /><br /><br /><span style="font-size: medium;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcjZHMxyYqpihI0W5ZfYoOmZW0GWEFUPvoGIFcC4vSw4pDmD64mzlgnjAkpGckDUl-3fAEL6QCcpB0745PeWczPPsoS3mRWQ441E2zISZWpecIb_Y_-F_BcUadNQBnLYFP0yMfkQql46d2Aoraugj1KwGlOJ8IsY3RDCUDOfzUfJmJq0d-pfhfPwk/s4032/52808412579_342d657b79_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcjZHMxyYqpihI0W5ZfYoOmZW0GWEFUPvoGIFcC4vSw4pDmD64mzlgnjAkpGckDUl-3fAEL6QCcpB0745PeWczPPsoS3mRWQ441E2zISZWpecIb_Y_-F_BcUadNQBnLYFP0yMfkQql46d2Aoraugj1KwGlOJ8IsY3RDCUDOfzUfJmJq0d-pfhfPwk/w640-h480/52808412579_342d657b79_o.jpg" width="640" /></a></b></span></div><span style="font-size: medium;"><b>Sugar-Free Cream Cheese Frosting</b></span><p></p><p><span style="font-size: small;"><i><b>Ingredients:</b></i></span></p><p><span style="font-size: small;">1 l</span>b. (2 8-ounce bricks) regular full-fat cream cheese<br />1/2 cup butter<br />finely grated zest of 1 small lemon<br />3 – 5 Tablespoons fresh, strained lemon juice<br />1/2 cup confectioner's sweetener<br />1 Tablespoon heavy (whipping) cream (optional)<br /></p><p><i><b>Directions:</b></i></p><p>Bring ingredients to room temperature. <br /><br />In medium mixing bowl, combine butter, cream cheese, and lemon zest and whip until light and fluffy. </p><p>Add in lemon juice and confectioner's sweetener in alternating portions, 1 tablespoon of the lemon juice and then a couple of tablespoons of the sweetener, until you have the thickness and tang you desire. If the frosting is too thin, add a little more sweetener. If it's too thick, add either a small amount of lemon juice or a bit of cream. <br /><br />This will easily cover a 2-layer 9-inch cake or <i>very</i> generously cover a single 9" x 13" rectangular cake. </p></blockquote><p><br /><br /><br />The thing I like about this kind of frosting is that you can easily adapt it to your own preferences, whether you want a hint of lemon or a great big bite of it.<br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-14167091563741087352023-03-26T19:00:00.000-05:002023-03-26T19:00:41.151-05:00Low-Carb Fried “Rice”, for when Regular Rice Isn't Nice<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwRWsCKSJTnSVvF5PlTgEGKYvX_12QjVTtcbxoZLiuNBZNqGFT4c3bNx8PjGNRPK3UQxbSSnN4IehYDVfScusfLkFm8_gtFnt_ooeRX940MJ49egV2VVg1AsdyInbgxJe4ud8iHdQd2oiMMSLEpjm-2kY2hlMbrBQqlavPl5nWQZXP8RY6HBcf4z4/s4032/52773724845_a72b0bd10d_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwRWsCKSJTnSVvF5PlTgEGKYvX_12QjVTtcbxoZLiuNBZNqGFT4c3bNx8PjGNRPK3UQxbSSnN4IehYDVfScusfLkFm8_gtFnt_ooeRX940MJ49egV2VVg1AsdyInbgxJe4ud8iHdQd2oiMMSLEpjm-2kY2hlMbrBQqlavPl5nWQZXP8RY6HBcf4z4/w640-h480/52773724845_a72b0bd10d_o.jpg" width="640" /></a></div><br /><p></p><p> </p><p>In this house, I cook for three (The Bat, Pop, and myself), and too often the cuts of meat I can buy are too big for a single meal. Leftovers, therefore, are a regular thing. <br /><br />Sometimes, The Bat and I throw together soup or stew, sometimes sandwiches, and sometimes… sometimes… we go crazy and I make fried rice. Except that, recently, I've been put on a lower-carb plan, and I have a friend or two with even tighter restrictions on starches and sugars, so rice (being one of the starchiest of starchy foods) is a pretty much no-no. Naturally, this means playing with substitutions. <br /><br />If you like working from scratch, you can <a href="https://minimalistbaker.com/how-to-make-cauliflower-rice/" target="_blank">prepare your own cauliflower rice</a> in advance, but I felt flush enough to buy some already prepared (from the freezer section of my local supermarket). With that, it needs to be <i>completely</i> thawed and allowed to drain and dry out a bit. You can also use rinsed and drained hearts of palm "rice" (<a href="https://www.amazon.com/dp/B08TBY9VTR/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=c24666a488e226c1d656d9dd3838d98e&content-id=amzn1.sym.7dd77237-72be-4809-b5b5-d553eab7ad9d%3Aamzn1.sym.7dd77237-72be-4809-b5b5-d553eab7ad9d&hsa_cr_id=2944350180901&pd_rd_plhdr=t&pd_rd_r=c393c278-e4c1-4801-a95b-49dc7a7430e9&pd_rd_w=ImsAs&pd_rd_wg=WkW2O&qid=1679849469&ref_=sbx_be_s_sparkle_mcd_asin_1_title&sr=1-2-9e67e56a-6f64-441f-a281-df67fc737124" target="_blank">such as Palmini</a>) in the same recipe – I like it a lot, but it's often hard to find, out here in the sticks. So cauliflower it is, for us, today.<br /><br />The trick to cooking any fried rice, is, of course, to have everything lined up in advance (<i>mise en place</i>, people!), so you have it ready to stir in quickly, without any pause in your operation. Further, it's best to have most of the ingredients at room temperature before cooking. Cook your meat and mushrooms as far in advance as a day or two, and store them, covered, in the refrigerator (marinating the strips of meat overnight in a combination of deglazed
pan drippings and a teaspoon or so of soy sauce gives it a little
something extra, as well), but bring everything out to stand at least 20 minutes before you start cooking. <span><br /></span><span><br />As soon as you start the heat on your stove, you'll just keep adding and adding, letting each layer get fully heated up before adding the next, until the last, tenderest leafy item is heated to <i>just shy</i> of your liking (let it come to completion off the burner, on its way to the table). </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span></p><p></p><blockquote><p><span></span></p><div class="separator" style="clear: both; text-align: center;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvscWjvb58jJn7K18gl00Z0xA11mxzJtSbL6-Nc9S034Xu_8NIGrn9DxKaVc_U7GLdG6nGyYVKvtswahk_fkhOXJqqGtWkErJkIdBHIsQXK6z2bN0R2ZB4qLhmwGHbn9TZ4X_YRb8q39zuWIR8iCRaR0EMX7gipGdbOyGHUI19Fp1bUV0Lj7rd3kN/s4032/52773790013_a75997df47_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvscWjvb58jJn7K18gl00Z0xA11mxzJtSbL6-Nc9S034Xu_8NIGrn9DxKaVc_U7GLdG6nGyYVKvtswahk_fkhOXJqqGtWkErJkIdBHIsQXK6z2bN0R2ZB4qLhmwGHbn9TZ4X_YRb8q39zuWIR8iCRaR0EMX7gipGdbOyGHUI19Fp1bUV0Lj7rd3kN/w400-h300/52773790013_a75997df47_o.jpg" width="400" /></a></span></div><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><br /><br /><b><span style="font-size: large;">Fried "Rice", Low-Carb Style</span></b><p></p><p><i><b>Ingredients:</b></i><br />2 eggs, beaten<br />1 teaspoon soy sauce <br />1/2 teaspoon granulated sugar substitute (I like erythritol)<br />2 – 3 Tablespoons sesame oil <br />1/2 teaspoon lemon zest, finely grated <br />1 small carrot, diced small or <i>very</i> coarsely grated (up to 1/4 cup)<br />1 small onion (about 1/4 cup or less – to taste), minced<br />1 cup riced cauliflower<br />1/4 cup leftover cooked beef, sliced into small, thin strips, & marinated in soy sauce <br />8 – 10 ounces fresh mushrooms, sliced and stir-fried in butter until slightly crisp<br />1 cup broccoli florets<br />2 – 3 heads baby bok choi, chopped coarsely<br />3 – 4 medium scallions, chopped finely<br /></p><p><b><i>Directions: </i></b></p><p>In a small bowl, beat eggs, soy sauce, and sugar substitute thoroughly (you don't want blobs of egg white showing up). Set aside.<br /> <br />On stove top at high setting, bring oil and lemon zest to shimmering heat in wok or frying pan; add in carrot and cook just until tender. Add onion, cook until it becomes somewhat transparent. Stir in cauliflower, coating it well with oil, and cook until the onion and carrots begin to brown. Add in egg mixture, stir well (and scrape the bottom of the pan to keep it from sticking), cooking until eggs show signs of setting up. Scoop the meat out of the marinade*, allow a second for it to drain, and add meat to pan, bring to full heat, then add mushrooms and heat, then broccoli, and finally the baby bok choi and scallions. <br /><br />Cook only until the bok choi leaves start to wilt, remove from heat, and serve.<br /><br /><br /><br />*you can freeze the meat marinade for use in a later dish, such as noodles or even scrambled eggs, for a bit of a kick. Since there's nothing raw in it, it's even safe to just drizzle over your roasted skinny asparagus.<br /></p></blockquote><p><br /><br />The only real rule about this kind of dish is that you should use ingredients you like to eat. Almost anything can be substituted for something else on the list, in whatever flavor combinations and proportions will float your boat. But for it to meet your own dietary restrictions, check with health professionals for more specific guidelines. As it stands, this one falls into the <i>relatively</i> keto-friendly range.<br /><br /><b>Addendum:</b> lots of chefs, these days, tell you to scramble & cook up the eggs first, and stir them in as a separate item. However, The Bat taught me what she learned from Buwei Yang Chao's <a href="https://www.amazon.com/Cook-Chinese-Buwei-Yang-Chao/dp/0394717031" target="_blank">How to Cook and Eat in Chinese</a>, and that is to add the eggs to the oily, heated rice. I find that it gives the dish an almost creamy finish, as opposed to having eggy lumps distracting me from the other flavors and textures. It does mean you have to be more aware of the potential for sticking to the pan, but firm, swift stirring with a good spatula can reduce or even prevent that. <br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-7935708914736361142023-03-24T15:13:00.002-05:002023-03-26T11:23:40.273-05:00Quick Bread from Freezer Emergencies (Ice Cream Quick Bread)<p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnFzg34ozemHVVazzLCZ9i-Q0yM6wfquQraDs8wxoRNJ0NNt5lY4-Lmex-GqnvRcQDQKrVG41s6LoWoqSE75r4pF1nx0O8OuoFn0EooYv2P_Nt1E6Isu7d0SGzFYHSifmuXiLmOeeVEfpdLV0v4S-4sspy8mF2PilTEBtbnj2p-T2Z9zCz39QmeJ5/s4032/52771761882_210bbdf60b_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnFzg34ozemHVVazzLCZ9i-Q0yM6wfquQraDs8wxoRNJ0NNt5lY4-Lmex-GqnvRcQDQKrVG41s6LoWoqSE75r4pF1nx0O8OuoFn0EooYv2P_Nt1E6Isu7d0SGzFYHSifmuXiLmOeeVEfpdLV0v4S-4sspy8mF2PilTEBtbnj2p-T2Z9zCz39QmeJ5/w640-h480/52771761882_210bbdf60b_o.jpg" width="640" /></a></div><br /><p></p><p> </p><p>A while back, <a href="https://klipsjoint.blogspot.com/2016/04/in-name-of-science.html" target="_blank">I took a stab</a> at this sort of quick bread using some old, not particularly good leftover ice cream. Today, I had a better excuse for giving it a test: our freezer door was left slightly ajar for several hours, causing a meltdown of our excellent <a href="https://www.tillamook.com/products/ice-cream" target="_blank">Tillamook ice cream</a>. Rather than let it all go to waste – or worse, to my waist – I looked up a few recipes for ice cream bread. Almost all of them are labeled "2-ingredient bread" and call for self-rising flour.<br /><br /><br />Well, kiddies, this house doesn't keep a lot of self-rising flour around. Instead, we adjust those recipes to serve at need. Therefore, my adaptation in today's post means that, if you are like us and don't have a bin of self-rising flour, you don't have to go rushing out to the store for some. You'll only need your regular stuff and some <i>good</i> ice cream you're willing to sacrifice to the heat. <br /><br /><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4psap_to15hMzWxCuSUYZ6rp7VtD7IAYOH8-ulPWuHp1yMYDhnVf-Kjq_gsLZb9JvHftOQV2KXeeIEQW43Q-HS_o_xL2JjyCGstfp-gpoLKZ3wB_r17aaxAxlqGZXuUvxY3KqaM7xMQbNQNM6HhpfIeUspzXy6rGs5eBZvaFGi-7-i38kMpyaN1jC/s4032/52769125258_ffc2461e6b_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4psap_to15hMzWxCuSUYZ6rp7VtD7IAYOH8-ulPWuHp1yMYDhnVf-Kjq_gsLZb9JvHftOQV2KXeeIEQW43Q-HS_o_xL2JjyCGstfp-gpoLKZ3wB_r17aaxAxlqGZXuUvxY3KqaM7xMQbNQNM6HhpfIeUspzXy6rGs5eBZvaFGi-7-i38kMpyaN1jC/w640-h480/52769125258_ffc2461e6b_o.jpg" width="640" /></a></div><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3gPk7PjLv8OkU8034Xu--YUOys17YQaRtQ9B643m3mVwAo_qyaxhFaZWMzGtPqt2enIiggZb9eQrL9S6lxJr7AeZnaSwaa0Z1AdDV2SLCnckvqreCBUeBpIBDAKfFIDmic_yrMVLVbmrKieYCSBALN95LnNKbsW9fQYZA80koeSqmJNUVqq2dXud/s4032/52768635976_4cede5f143_o.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div><blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3gPk7PjLv8OkU8034Xu--YUOys17YQaRtQ9B643m3mVwAo_qyaxhFaZWMzGtPqt2enIiggZb9eQrL9S6lxJr7AeZnaSwaa0Z1AdDV2SLCnckvqreCBUeBpIBDAKfFIDmic_yrMVLVbmrKieYCSBALN95LnNKbsW9fQYZA80koeSqmJNUVqq2dXud/s4032/52768635976_4cede5f143_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3gPk7PjLv8OkU8034Xu--YUOys17YQaRtQ9B643m3mVwAo_qyaxhFaZWMzGtPqt2enIiggZb9eQrL9S6lxJr7AeZnaSwaa0Z1AdDV2SLCnckvqreCBUeBpIBDAKfFIDmic_yrMVLVbmrKieYCSBALN95LnNKbsW9fQYZA80koeSqmJNUVqq2dXud/w400-h300/52768635976_4cede5f143_o.jpg" width="400" /></a></div><p><br /><br /><b><span style="font-size: large;">Ice Cream Quick Bread</span></b><br /><br /><b><i>Ingredients:</i></b></p><p>2 cups melted regular vanilla ice cream <br />1 1/4 cups all-purpose flour, sifted<br />2 teaspoons baking powder<br />1/4 teaspoon salt<br />1/2 cup coarsely chopped pecans*<br />2 cups dried blueberries*</p><p>Directions:</p><p>Preheat oven to 350º F. <br /><br />Line a 4-inch by 8-inch loaf pan with parchment, allowing an inch or so of overhang on the long sides.<br /><br />In a small bowl, cover dried blueberries with warm water, allow to "plump" for about 15 – 20 minutes, drain and pat dry.<br /><br />Meanwhile, allow ice cream to completely liquefy and come to room temperature.<br /><br />In a medium mixing bowl, whisk together flour, baking powder, salt, pecans, and blueberries. Add ice cream and stir only until completely mixed – DO NOT OVERMIX!<br /><br />Pour into loaf pan, bake at 350º F for 35 – 40 minutes.<br /><br />Remove from oven, allow to cool about 5 minutes, then remove from pan. Cool completely before serving. <br /><br /><br /><br />*optional. May substitute your own favorite nuts & fruits, or omit them entirely.<br /><br />Serve with softened butter or cream cheese.<br /></p></blockquote><p><br /><br />While this isn't quite as decadent as turning our ice cream into a milk shake, it turns out a quick bread can be a very nice alternative, during a freezer crisis.<br /><br />Also, for the record, the flavor and texture of this bread is somewhere
in the range of a traditional muffin. It isn't particularly sweet and
dessert-like. I recommend it as a breakfast food, so you can tell
everyone you have ice cream for breakfast.</p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-84258586843967248732023-03-13T21:30:00.005-05:002023-03-14T19:00:40.857-05:00Low(ish)-carb Buttermilk Drop Biscuits<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRffthWBlFh6C-li4fc1TErxxL9zhWFXX2oqp9V9sHHt7wY25n9HO-QHCn11A9dmqZDMatFzPtUuEn3nNs_RxCNDZi5Hlzyl4BW-KSPYQ0ESM1LbFvUxR6t3tcL5jANwE7eFXAyDm3AAubFt_U5qQfpdjgTAnRaOCGC-knPfIEzkIWw2xrRr0NS1v/s4032/52746709848_872756e22a_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRffthWBlFh6C-li4fc1TErxxL9zhWFXX2oqp9V9sHHt7wY25n9HO-QHCn11A9dmqZDMatFzPtUuEn3nNs_RxCNDZi5Hlzyl4BW-KSPYQ0ESM1LbFvUxR6t3tcL5jANwE7eFXAyDm3AAubFt_U5qQfpdjgTAnRaOCGC-knPfIEzkIWw2xrRr0NS1v/w640-h480/52746709848_872756e22a_o.jpg" width="640" /></a></div><br /><br /><br />One should always have buttermilk powder in one's kitchen arsenal. It's a habit I, personally, picked up from The Bat… no idea who started her down that dusty buttermilk lane, though. All she says about that is that it can elevate simple dishes by imparting its subtle tang, especially to pancakes, waffles, cornbread, and biscuits. And I have to agree with her. It even helps make a keto-friendly recipe even friendlier.<br /><br />Granted, because it has dairy content, it's not entirely carb-free, so if one is on a strict keto diet it might not be the best option. Still, a trace of indulgence is better for the soul than a heap of resentment – especially if one also has fresh butter for slathering a bit more indulgence.<br /><br />If, however, you're trying to behave yourself, you can swap out the buttermilk powder and the water in this recipe for 3 Tablespoons of almond milk, coconut milk, or whatever other "milk" you prefer. (A swap can also be made of your favorite shortening for the butter, but don't blame me when it doesn't taste like a real, fresh biscuit.)<br /><br />Anyway, sometime soon, please, go ahead & get crazy! It's not nearly as naughty as you'd think.<br /><br /><br /><b><span style="font-size: large;"></span></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-n6Msy_DD6UtJ5KxpQh3rLniGxhOf4c67HqFjTJlsULqVQ4q05rEiR_37CDZvRX42mbVKK1TbBv3OYJCNhJwUzqlTaz_Li39q60AzsTOf7x1uQFrvebMkrtGnEaQpzYMX_cwt9fx1_5FAb0gjOc_cpWH7d4LKPIIrD6n6vcR8ZLgbmiFUo8EQeUd/s4032/52746709923_d80345598f_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-n6Msy_DD6UtJ5KxpQh3rLniGxhOf4c67HqFjTJlsULqVQ4q05rEiR_37CDZvRX42mbVKK1TbBv3OYJCNhJwUzqlTaz_Li39q60AzsTOf7x1uQFrvebMkrtGnEaQpzYMX_cwt9fx1_5FAb0gjOc_cpWH7d4LKPIIrD6n6vcR8ZLgbmiFUo8EQeUd/w640-h480/52746709923_d80345598f_o.jpg" width="640" /></a></div><p></p><blockquote><p><b><span style="font-size: large;">Low(ish)-carb Buttermilk Drop Biscuits</span></b><br /><br /><i><b>Ingredients: </b></i></p><p>2 1/2 cups almond flour<br />1/4 cup buttermilk powder<br />2 teaspoons baking powder<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />3 Tablespoons unsalted butter, hard-chilled<br />2 large eggs<br />3 Tablespoons cold water<br /><br /><i><b>Directions:</b></i><br /><br />Prepare cookie sheet with nonstick parchment.<br /><br />Preheat oven to 350º F.<br /><br />In food processor or medium bowl with a whisk, completely mix together flour, buttermilk powder, baking powder, soda, and salt. <br /><br />Cut in chilled butter (if not working with food processor, use pastry cutter or fork) until fully mixed into flour and forms into pea-sized lumps. Add eggs and water, mix until just blended. Allow to stand in bowl about 1 minute (give the the water a chance to "wake up" the buttermilk powder), then drop by approximately 2-Tablespoon portions onto the parchment, allowing a space of about 2 inches between. <br /><br />Bake 12–15 minutes, or until the little peaks of the biscuits begin to turn a rich golden brown.<br /><br />Serve immediately with softened salted butter.<br /><br />Makes one dozen.</p></blockquote><p><br /><br />I made these for my family for Sunday dinner. Usually Pop will politely eat a single sample of whatever gluten- or sugar-free bread I put on the table, but the rest will remain for me, the next day. Monday morning, I saw that he'd polished off his second biscuit, at breakfast, so he didn't equate them with "diet food". This is high praise, around here. <br /><br />Further, they don't lose their tenderness overnight. Just a little heating up, and they're ready for more butter and/or a spot of sugar-free jelly.<br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-44943068950359202482023-03-11T19:59:00.001-06:002023-03-13T20:33:33.120-05:00Chocolate Pound Cake (sugarless version)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFkbFlnX6ZbXJ48N7uUX3xy5fsGi2sxPkqfWgcUDwR1EMTRPJgcuLmccJK-a7UuFSrMcDdyUsTTa5cqgN94sQQmfGkOybFXBYcMJW_hmRQXSGM_fgNrfTgRRR3Hsop9SapmkQGlED86WSGKbJ5FehDnj2CciXvoUYBhFAQbU47Ir-MdWI1nBh6GWz/s4032/52744261680_536d62dcf4_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFkbFlnX6ZbXJ48N7uUX3xy5fsGi2sxPkqfWgcUDwR1EMTRPJgcuLmccJK-a7UuFSrMcDdyUsTTa5cqgN94sQQmfGkOybFXBYcMJW_hmRQXSGM_fgNrfTgRRR3Hsop9SapmkQGlED86WSGKbJ5FehDnj2CciXvoUYBhFAQbU47Ir-MdWI1nBh6GWz/w640-h480/52744261680_536d62dcf4_o.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #2b00fe;">Served with a generous portion of Rebel™ Keto-friendly triple-chocolate ice cream, because… birthday and chocolate</span><br /></td></tr></tbody></table><br /><p><br /><br />Now is the beginning of the busy birthday season in our house – starting in the middle of the second week of March, we basically have a birthday to celebrate, on average, every nine days, until the end of May (when we take a break until August). <br /><br />Which means a different birthday cake every weekend, more or less.<br /><br />The first has always been the easiest, until this past year, when I had to start planning around a low- to no-sugar option. How does one make a tasty, sugarless chocolate pound cake? <br /><br />Well, now… after doing my homework for a couple of weeks, I've proved it's possible.</p><p>Bear in mind, any good loaf of pound cake usually looks a bit like a brick, and has a similar heft. But, oddly, this one is difficult to mess up, as long as you have a little patience in the process, and it ends up moist, rich, and flavorful as heck. Also, it can be served plain, frosted, or decorated with a cheerful dusting of powdered "sugar" just before serving.<br /><br />For this version, I made a simple shortcut (sugarless) whipped ganache (recipe below).<br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7akFns_9D5TjGqE24gf1KTiATN3VBkiOLGW2v38ETv8_Vr-jR8vpNxU7IFBTmlCxLjiO4UMea0UhvDR950eYHbeUChjATxXSd5YnGdyqyz_CzSK-H2FURhOj54HtWm1gjf4qayFFwf8FqLMTvV-7Dg1MY_ouXVAU7pfO9v8sbHHvDv4BGD3_UKsN0/s4032/52741629720_8e151f5fdd_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7akFns_9D5TjGqE24gf1KTiATN3VBkiOLGW2v38ETv8_Vr-jR8vpNxU7IFBTmlCxLjiO4UMea0UhvDR950eYHbeUChjATxXSd5YnGdyqyz_CzSK-H2FURhOj54HtWm1gjf4qayFFwf8FqLMTvV-7Dg1MY_ouXVAU7pfO9v8sbHHvDv4BGD3_UKsN0/w400-h300/52741629720_8e151f5fdd_o.jpg" width="400" /></a></div><b><span style="font-size: large;"></span></b><p></p><blockquote><p><b><span style="font-size: large;">Sugar-free (keto-friendly) Chocolate Pound Cake</span></b><br /></p><p><b><i>Ingredients:</i></b></p><p>1 ounce unsweetened baking chocolate<br />1 cup granulated sugar substitute (I like an erythritol blend, like Swerve)*<br />1/4 cup butter, cut into 1-Tablespoon pats†<br />4 ounces cream cheese†<br />4 large eggs†<br /> 1 1/4 cups almond flour<br />1/4 cups dark cocoa powder<br />1 1/2 teaspoons baking powder<br />1 teaspoon instant coffee (optional)<br />1/4 teaspoon kosher salt<br /><br /><b><i>Directions:<br /></i></b></p><p><b>Preheat oven to 350º F.<br /></b></p><p>Grease a 4" x 4" x 8" loaf pan, and line it with parchment, leaving at least an inch of overlap on each long side (to grip, in order to remove cake from pan<br />).<br /><br />In a small microwave-safe bowl, melt unsweetened chocolate using 20-second increments (you don't want to burn it). <br /><br />Using the paddle attachment of stand mixer, combine butter and sugar substitute, mix at high speed until it's light and fluffy, and turns from brighter yellow to a pale lemony hue, stopping occasionally to scrape down the sides of the bowl (this process may take as much as 10 or 15 minutes – don't try to cut it short, or you could end up with a bottom-heavy cake).<br /></p><p>Meanwhile, in a separate bowl, whisk together almond flour, cocoa powder, and baking powder. Set aside.<br /><br />When the butter and "sugar" are nice and fluffy, add in cream cheese, mix in thoroughly. <br /><br />Gradually add in the eggs, mixing completely before adding the next one.<br /><br />A few of tablespoons at a time, add in the dry mixture. <br /><br />Finally, add in the melted baking chocolate, stirring until evenly distributed.<br /><br />Pour batter into loaf pan, bake at 350º F for 60 minutes (or until a toothpick inserted into center comes out clean).<br /><br />Allow to cool at least 15 minutes before removing from pan. Allow to cool completely before decorating or frosting.<br /><br /><br /><br /></p><p>*If you're looking to take a couple minutes off the time it takes to cream the "sugar" and butter, run a couple of cups of your sugar substitute through a food processor for a minute or so, giving it a finer grain. Don't swap out powdered sugar substitute, though, since it may also have a starch substitute.<br /><br />†Allow these ingredients to come to room temperature before starting to mix.</p></blockquote><p><br /></p><p>and then there's the <b>easy sugar-free whipped ganache frosting</b>:<br /><i></i></p><blockquote><p><i><br /><b>Ingredients:</b></i><br /><br />8 ounces sugar-free semi-sweet chocolate chips<br />3/4 cup plus 1 tablespoon heavy cream<br /><i><br /><b>Directions:</b></i></p><p>Combine chocolate chips and cream in medium-small microwave safe bowl, and in 30-second increments, heat until chocolate just begins to melt. Stir until completely smooth, and allow to cool down until the bottom of the bowl is barely warm to the touch (just above room temp). <br /><br />Using hand mixer, whip until it lightens in color and more than doubles in volume (this may take as much as 10 minutes, depending upon how warm the ganache is when you begin). <br /><br />Slather on cake and have some fun.</p></blockquote><p><br /></p><p>This is best if eaten within a day or two (as if anybody had to encourage you to rush to chow down on chocolate).<br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-46573547576529918392022-12-23T21:52:00.005-06:002022-12-24T15:22:55.141-06:00Bright and Zingy Succotash<p> Let's be honest. Succotash is often what you make when you don't have enough of any one particular veggie, so you toss together what you have, with a some lima beans and corn. Some people fill it out Southern style, with a mess of okra. I actually like throwing in a little winter squash, from time to time. But tonight's version… well, Pop asked for seconds, so that's a victory not to be taken lightly. <br /><br />And the fact that it's so simple to prepare makes it that much better. </p><p><br /><span style="font-size: large;"><b></b></span></p><blockquote><p><span style="font-size: large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUx9vmVwqseZMPppX-eXZKCF1tA5B2nCJlsw-aXyn3aWM-ENAY5-mbG5XG6QjfUgAYKxZK1r44zCbdJN5fADhnBoz1mmlKuH6sTUXWzNi3mtELShatuKhcCkcqwbeE-LfNadIXxLJvP2dn-EnPiwQGaYRXuqL-Q0hIaJW4gLHcMWvPLYZuQ6ZCfSxi/s4032/52584073924_657585f660_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUx9vmVwqseZMPppX-eXZKCF1tA5B2nCJlsw-aXyn3aWM-ENAY5-mbG5XG6QjfUgAYKxZK1r44zCbdJN5fADhnBoz1mmlKuH6sTUXWzNi3mtELShatuKhcCkcqwbeE-LfNadIXxLJvP2dn-EnPiwQGaYRXuqL-Q0hIaJW4gLHcMWvPLYZuQ6ZCfSxi/w640-h480/52584073924_657585f660_o.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Red, green, golden, and spicy<br /></td></tr></tbody></table><br /><b><br /><br />Bright and Zingy Succotash</b></span></p><p><b><i>Ingredients:</i></b></p><p>2 cups frozen baby Lima beans<br />1 tablespoon butter<br />1/2 small onion (about 1/2 cup), diced<br />2 cups frozen sweet corn<br />1 can (14–16 ounce) diced fire-roasted tomatoes drained, liquids reserved<br />1/2 teaspoon cayenne pepper<br />1/2 teaspoon salt<br /></p><p><i><b>Directions:</b></i></p><p>Preheat oven to 300ºF. </p><p>In a steamer or microwave, cook baby Lima beans until almost tender. <br /><br />Using a 12-inch oven-safe frying pan, sauté diced onion in butter until transparent and tender. Add in corn, cooking on low heat until some kernels begin to brown. Stir in drained tomatoes, cayenne pepper, and salt, then add cooked Lima beans. Stir well. Place on rack in oven, roasting for 10 minutes. <br /><br />Remove from oven, add in the reserved tomato juice and stir well. Serves an army (well, 8-10 very hungry people, at any rate).</p></blockquote><p><br /><br /><br />FTR, I can't tell whether it was the tomato or the cayenne zing which won Pop over, and, frankly I don't care. I'm just glad he liked it.<br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-34424546127244307522022-12-23T21:15:00.003-06:002022-12-24T15:21:07.856-06:00Christmas Comfort Cabbage Gratin<p>Holidays can sometimes be tough for people on various dietary restrictions – all the cookies, candies, and, of course, in our house, the <a href="https://klipsjoint.blogspot.com/2013/12/buche-de-noel-yule-log.html" target="_blank"><i>bûche de noël</i></a>, a chocolate- and Cointreau-laden (and yet still gluten-free) scroll of decadence.<br /><br />Amid all that misbehaving, some people need a little basic comfort food, but with a little extra <i>something</i>. This is where, at my table this year, a head of cabbage takes on a faint hint of holiday decadence, with cider syrup, rich cream and a couple of my favorite types of cheese. <br /><br /></p><p><br /></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b></b></span></p><blockquote><p><span style="font-size: large;"><span style="font-size: small;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xyAdQhtBe6yfOPad061PJH0ZDXzJRrjkrOTf8lHZ62KqTLJGoQnBsCDKPkMZlBRtKVkYGi4ZxL-TgR9iJswIYni9wX0XR8Ly6shAPvjAznA8tnW7ylIbuIOxsxSVQTgwC9YUObJpx1nBDU9k9yq-7OHVRssW8GhoXqY2tv7UzZyLPbNpADhgAQWd/s4032/52583811486_2aca992513_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xyAdQhtBe6yfOPad061PJH0ZDXzJRrjkrOTf8lHZ62KqTLJGoQnBsCDKPkMZlBRtKVkYGi4ZxL-TgR9iJswIYni9wX0XR8Ly6shAPvjAznA8tnW7ylIbuIOxsxSVQTgwC9YUObJpx1nBDU9k9yq-7OHVRssW8GhoXqY2tv7UzZyLPbNpADhgAQWd/w400-h300/52583811486_2aca992513_o.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">there'll be a bit of a fight over these leftovers… <br /></td></tr></tbody></table></span><br /><b><br />Christmas Comfort Cabbage Gratin</b></span><br /><br /><b><i>Ingredients:</i></b><br /><br />1 large head green cabbage (about 2 lbs)<br />2-3 Tablespoons vegetable oil, plus more to grease dish<br />light sprinkling of kosher salt<br /><br />zest of 1 small lemon (about 2 teaspoons)<br />1/2 cup Parmesan cheese, freshly grated<br />2/3 cup freshly grated smoked Gruyère cheese<br />1/2 cup panko breadcrumbs* (I use gluten-free)<br /> <br />1/4 cup lemon juice<br />1 teaspoon kosher salt<br /><br />2 Tablespoons apple cider syrup†<br />1 teaspoon garlic, grated or minced<br />1 1/2 Tablespoons thyme<br />1/2 teaspoon white pepper, finely ground<br />1 teaspoon Worcestershire sauce<br />2 cups heavy or whipping cream<br /><br /><b><i>Directions:</i></b><br /></p><p>Preheat oven to <b>400º F</b><br /><br />Strip away outer leaves from cabbage head, cut cabbage into 8 wedges, leaving the core attached. Arrange neatly in greased baking dish (if you're using a round dish or oven-safe frying pan, setting them in a pinwheel pattern is attractive, but go ahead and see what design you like). Brush with oil to completely coat, then sprinkle lightly with salt. Roast until the leaves are lightly charred and the cores have become tender (about 10 minutes).<br /><br />While the cabbage is roasting, combine the lemon zest, cheeses, and bread crumbs in a medium-small mixing bowl, and set aside.<br /></p><p>In another medium-small mixing bowl, combine apple cider syrup, garlic, thyme, pepper, Worcestershire sauce, and, after stirring well, gradually add heavy cream, stirring rapidly. <br /><br />When the cabbage leaves have browned well on the edges and/or tops, reduce oven temperature to <b>375º F</b>., sprinkle with lemon juice and a teaspoon more salt, and pour cream mixture evenly over roasted cabbage. Top with cheesy breadcrumb mix, and bake for 20–25 minutes. Allow to cool about 5 minutes before serving. <br /><br /><span style="font-size: x-small;">*If you're trying to reduce your carb count, almond meal may be used as a substitute, but I recommend toasting it a bit, well in advance of adding it to the cheeses.<br /><br />†If you don't have this in your cupboard, you can simmer a cup or more of cider until it's reduced to about 1/4 cup (it can take a half hour or so. If you make a larger batch, freeze it in small cubes & it'll last for <i>years)</i>. Or you can substitute a relatively dry wine.</span></p></blockquote><p><span style="font-size: x-small;"></span><br /><br /><br />It ain't a fancy dish, but it's pretty enough to pass around the holiday table, and easy enough to make it your own.</p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-3356976377093439452022-10-09T17:29:00.000-05:002022-10-09T17:29:40.151-05:00Creamy, Dreamy, Broccol-y Soup<p> I bought some fresh veggies for crudites, last weekend, and then realized there was already a superabundance of food, so the broccoli, in particular, sat in the refrigerator crisper, calling out recriminations for its neglect, until… <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9d9yz1iVjzk8zEyWOjkip3oDhu6VjS4ZqxbRkTz64CM3wfy8J4qWU8DPu-I8lOiutbVDEfcPHew-5Wn9552OS8XfjZUQEemTg0dLHIsiNzLveToUZJFQm7sp9D38m10WpCPazFws02J2b1QJtp_s5SyYLSMTbgWEXglro_WAkThfjlSMQSu1TvoK7/s4032/52416472810_18e32ab540_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9d9yz1iVjzk8zEyWOjkip3oDhu6VjS4ZqxbRkTz64CM3wfy8J4qWU8DPu-I8lOiutbVDEfcPHew-5Wn9552OS8XfjZUQEemTg0dLHIsiNzLveToUZJFQm7sp9D38m10WpCPazFws02J2b1QJtp_s5SyYLSMTbgWEXglro_WAkThfjlSMQSu1TvoK7/w400-h300/52416472810_18e32ab540_o.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table></p><p> SOUP WEATHER ARRIVED!<br /></p><p> FTR, this is a quick, easy, but definitely not low-fat option.<br /></p><p></p><blockquote><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBu_QogJHxF5TuHGUEY3Ne4O2X7WiRVnC-lBcbynLa-XYaMdX_IAsC2Hy4v-nQeUZP3CBQtSaKsjHg6wFDIL7KH9-qdQaHtBRc4SR8iO6z9LfPYW0yzMG164QIMNboBiZFHKMYeXdaiJogvXYkH7GNvrd1o9y9gYHNKKfhfNgbpg6oJnUtaLGUTY4/s4032/52416030471_bffcba813e_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBu_QogJHxF5TuHGUEY3Ne4O2X7WiRVnC-lBcbynLa-XYaMdX_IAsC2Hy4v-nQeUZP3CBQtSaKsjHg6wFDIL7KH9-qdQaHtBRc4SR8iO6z9LfPYW0yzMG164QIMNboBiZFHKMYeXdaiJogvXYkH7GNvrd1o9y9gYHNKKfhfNgbpg6oJnUtaLGUTY4/w400-h300/52416030471_bffcba813e_o.jpg" width="400" /></a></div><br /><span style="font-size: large;"><b>Broccoli Cream Soup</b></span><p></p><p></p><p><i><b>Ingredients:<br /></b></i><br />1 small onion, minced (about 1/2 cup)<br />1 Tablespoon butter<br />2 or 3 fresh leaves, finely chopped (or 1/2 tsp dried) basil <br />pinch dried rubbed sage<br />pinch dried crushed thyme<br /><br />2 cups chicken broth plus 1/2 teaspoon powdered chicken bouillon* <br />1 bay leaf<br />4 cups fresh bite-sized broccoli florets<br /><br />1/4 cup buttermilk <br />1 cup whole milk<br />1/2 cup whipping cream<br />8 oz cream cheese, cut into 1/4 inch slabs (or smaller) and brought to room temperature<br /><br />ground white pepper to taste<br /><br /></p><p><b><i>Directions:</i></b></p><p>Melt butter over medium heat in a small frying pan. Add onions, cook until transparent. Stir in herbs and set aside.<br /><br />In a 3-quart (or larger) saucepan, bring chicken broth, bouillon powder, and bay leaf to a boil. Add in broccoli, allow to return to low boil, then reduce to low heat.<br /><br />Remove bay leaf. Stir in onion/herb mixture. </p><p>In small mixing bowl, soften cream cheese (I often give it 20 seconds in the microwave).<br /><br /> Heat milk and buttermilk (saucepan or microwave – your choice) until just simmered, but do not boil. Pour about 1/2 cup of this into the cream cheese, and whisk until smooth. Add remaining milk mixture, continue to stir. Pour this mixture into the saucepan, add the cream, and stir until completely mixed. <br /><br />Allow to return to low simmer, remove from heat, and serve.</p></blockquote><p><br /><br />*I'm notorious around here for <a href="https://www.knorr.com/ca/en/knorr-products/knorr-bouillons/knorr-selects-chicken-bouillon-powder.html" target="_blank">using this stuff</a> in many of my recipes, including dips and sauces. I can get away with using less salt & still get full flavor. If you prefer fewer additives, substitute salt & pepper to taste– or you don't want the extra sodium, <a href="https://www.walmart.com/ip/HERB-OX-Chicken-Bouillon-Granules-Chicken-Stock-Seasoning-4-oz-Jar/10291265?wmlspartner=wlpa&selectedSellerId=0&http%3A%2F%2Fclickserve.dartsearch.net%2Flink%2Fclick%3Flid=92700060762254883&wmlspartner=wmtlabs&wl0=e&wl1=s&wl2=c&wl3=&wl4=pla-4578641339573147&wl5=&wl6=&wl7=&wl8=%7Baceid%7D&wl9=&wl10=27449&wl11=Online&wl12=10291265_0&wl13=&veh=sem_LIA&msclkid=66a9ac47218f1a54db1dcf0468ac624f&gclsrc=ds" target="_blank">Herb-Ox</a> makes a very nice alternative. It isn't a "<i>must add</i>" item, but it gives a nice balance.<br /><br /><br /><br /><br /> <br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-34130429166519467322022-10-09T16:34:00.000-05:002022-10-09T16:34:51.902-05:00Cod Pieces (because I HAD to go there)<p>Sometimes I wish I weren't allergic to crustaceans. There are days when I crave crab cakes the way some people crave chocolate doughnuts, but the prospect of anaphylaxis puts a damper on my desires.<br /><br />This is not to say I can't eat fish in general – in moderation. With that in mind, I occasionally do my best to cheat the system. I hunt down a simple enough crab cake recipe, and substitute a tender, sweet fish. <br /><br />This week, <a href="https://youtu.be/Jg3sEE18WsE" target="_blank">I found Cod</a>. <br /><br />I found it in the freezer at ALDI. I also found I have a superabundance of Old Bay seasoning blend, big scallions growing in a flower pot in the laundry room, some eggs, a mess of almond flour, several jars of Duke's mayonnaise, and a half-pound chunk of Parmesan cheese. Add to that, there are, perhaps, a dozen different recipes for fish cakes and crab cakes in my files (hard copy and digital), none of which was <i>exactly</i> what I was looking for (especially as calls for breading and other fillers), leading me to make stuff up as I went along. Sort of.<br /><br />To be fair, I've done variations on this theme before, but usually with canned fish of one sort or another, and a mess of lemon juice (and no cheeses). I like it better when there's fresh fish or fresh-frozen fish factored in, for <i>F</i>'s sake.<br /></p><p></p><p><br /><br />So, let us eat cakes.</p><p></p><br /><br /><p></p><blockquote><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53NYYig_8ecPKgumDfXPQGxURlCxw6yTrCzNBciDEdfynCglHM8ARQtv25zqmK2Z5cctesVjmSMSJqTn5x20tagPoj8GdQy1ah8rYpZtqvwmRzHMdj-fTq1h4ukueHkaaY1Za0dnr6aYDLwxXWzp69Cgp6TTZYOYfe9HHXsJbay3wsbk9jMHB85dR/s3133/52352775338_10e250c30c_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2222" data-original-width="3133" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53NYYig_8ecPKgumDfXPQGxURlCxw6yTrCzNBciDEdfynCglHM8ARQtv25zqmK2Z5cctesVjmSMSJqTn5x20tagPoj8GdQy1ah8rYpZtqvwmRzHMdj-fTq1h4ukueHkaaY1Za0dnr6aYDLwxXWzp69Cgp6TTZYOYfe9HHXsJbay3wsbk9jMHB85dR/s320/52352775338_10e250c30c_o.jpg" width="320" /></a></div><br /><br /><b><span style="font-size: large;">Cod Cakes (Big Cod Pieces!)</span></b><p></p><p><i><b><span style="font-size: small;">Ingredients:</span></b></i></p><p><span style="font-size: small;"><span style="font-size: small;">1 1/2 cups freshly grated Parmesan </span><i><b><span style="font-size: small;"></span></b></i>cheese, divided<br />1 1/2 cups blanched almond flour<br />2 lbs cod filets, baked or steamed, allowed to cool<br />2 large eggs<br />1/3 cup mayonnaise <br />3/4 cup finely chopped scallion greens<br />2 teaspoons Old Bay seasoning blend<br /></span><br /><br /><b><i>Directions:</i></b></p><p>Preheat oven to <b>375º F</b>. <br /><br />Prepare a large well-greased non-stick baking sheet. <br /></p><p>In a small bowl, mix together 1 cup Parmesan cheese and all the almond flour. Separate 1 cup to stir into fish mixture, and put the remaining portion of this in a shallow dish.<br /><br />Break apart cod filets into large chunks. <br /><br />In a medium bowl, lightly mix together eggs, mayonnaise, scallions, and Old Bay seasoning. <br /><br />Add in 1 cup of almond flour/Parm mix and all the fish chunks, and gently stir, breaking up larger chunks of fish – be careful to avoid over-mixing (I do this by hand. You get a better sense of how large the chunks will be, and it's also surprisingly therapeutic). <br /><br />Divide mixture into 12 equal portions, forming each into a ball. Roll in reserved almond flour/Parm mix, place on well-oiled baking sheet, and gently press into flat patties about 1 inch thick. <br /><br />Sprinkle reserved 1/2 cup grated cheese over top of patties. <br /><br />Bake <b>15 minutes</b>, or until top is golden-brown. <br /><br />Allow to stand & cool about 3-5 minutes before serving.</p></blockquote><p><br /><br />These can be fried in butter (or a small amount of oil), as well, but that's a more labor-intensive operation, fraught with risk that the cakes will fall apart before you can get them to the plate. Also, there's all that extra grease…<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoQFCqYtzwtwrTc0y-hjFd1eXSZ2312MuI_V8eH14xE_9fmcbCJUZkQ8qU9kUVNCTw9pGVGs32jXFEUtm5t3q0eVkRyTH6E9mAYiTaRcMpOyZt0Zo4jklBiL-fCIRLelhnW_OLIp0aaaMmdJ9URqgvRD3nKSIqY93BlDimsUAMVVjT6jgTyCYyTP3/s4032/52351590492_5745194f25_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoQFCqYtzwtwrTc0y-hjFd1eXSZ2312MuI_V8eH14xE_9fmcbCJUZkQ8qU9kUVNCTw9pGVGs32jXFEUtm5t3q0eVkRyTH6E9mAYiTaRcMpOyZt0Zo4jklBiL-fCIRLelhnW_OLIp0aaaMmdJ9URqgvRD3nKSIqY93BlDimsUAMVVjT6jgTyCYyTP3/s320/52351590492_5745194f25_o.jpg" width="320" /></a></div><p></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-78552172380484005342022-09-03T15:11:00.000-05:002022-09-03T15:11:14.381-05:00Preparedness: Not Just for Boy Scouts<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAIUIk103Ye6saWmrMqPjGisEZ5ikJGXcNgO37VHWaKsHtl4-hC7dUbDvTYIP3n2pcTNQVQvVhN9fAiepgqNTU9HqzDumqnIvHLzwiCijE2sqTxCDA8aAJLay241mthpVJ5gEv79hqqhDQ5j4nRJYom7bd-xntf-s-oVbitbHRvqFWlRXwhK19zaB/s2122/51832740963_15a334ab7e_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2122" data-original-width="1319" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAIUIk103Ye6saWmrMqPjGisEZ5ikJGXcNgO37VHWaKsHtl4-hC7dUbDvTYIP3n2pcTNQVQvVhN9fAiepgqNTU9HqzDumqnIvHLzwiCijE2sqTxCDA8aAJLay241mthpVJ5gEv79hqqhDQ5j4nRJYom7bd-xntf-s-oVbitbHRvqFWlRXwhK19zaB/w398-h640/51832740963_15a334ab7e_o.jpg" width="398" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I've posted the pages for this little cookbook <br />in previous posts, but it's also at <a href="https://flic.kr/s/aHBqjzzmzW" target="_blank">my Flickr pages</a><br /></td></tr></tbody></table><b><br />"A new bride [in my social circle] has asked me for cooking lessons. What's one essential kitchen thing you wish you'd known how to do earlier in your life?" </b><br /><br />Someone posed this question recently, & I gave it a quick response, but after mulling it over, I've come to the conclusion that my reply needs to be expanded.</p><p>Grandma Helen had – and Mom still has – what I call <b>the three "P"s:</b> <b>Planning, Preparation, and Pacing</b> oneself. The first two are always important in getting dishes on the table, but the <i>last one</i> is always the most challenging, and, unsurprisingly, often the most neglected skill in the kitchen. The goal, here, is to be able to serve a meal for yourself and your loved one(s) without coming to the table so frazzled you make your dinner companion(s) uncomfortable. <br /><br />Of course, if you're an absolute rookie cookie, your ability to do any pacing is limited, because you won't know what it takes to get anything together and on the table. It helps, therefore, to start very simply. Don't plan fancy dinners for dozens of guests, with monster menus. New brides, you're cooking for yourself and one other. Don't be afraid of shortcuts like mixes and kits – they are the training wheels and/or comfortable shoes (Crocs?) of kitchen wizardry. <br /><br /><br />When you have an hour or two, sit down and begin to read through a basic cookbook – my high school graduation gift of <a href="https://smile.amazon.com/Joy-Cooking-Fully-Revised-Updated/dp/1501169718/ref=sxin_10_mbs_w_global_sims?content-id=amzn1.sym.167d0880-9da0-400b-938e-4382731a4102%3Aamzn1.sym.167d0880-9da0-400b-938e-4382731a4102&crid=1Y59PJ9HZI91J&cv_ct_cx=how+to+cook+everything+mark+bittman&keywords=how+to+cook+everything+mark+bittman&pd_rd_i=1501169718&pd_rd_r=51fc6685-d174-4327-a87c-3a1dd7bc0b2d&pd_rd_w=PJxzq&pd_rd_wg=dUiwi&pf_rd_p=167d0880-9da0-400b-938e-4382731a4102&pf_rd_r=DH4HXV6YB27HJ0E5X3ME&qid=1662226452&sprefix=how+to+cook%2Caps%2C408&sr=1-4-9e7645f9-2d19-4bff-863e-f6cdbe50f990" target="_blank">The Joy of Cooking</a> was where I started, but I can also recommend <a href="https://smile.amazon.com/Cook-Everything_Completely-Revised-Twentieth-Anniversary/dp/1328545431/ref=sr_1_1?crid=1Y59PJ9HZI91J&keywords=how+to+cook+everything+mark+bittman&qid=1662226236&sprefix=how+to+cook%2Caps%2C408&sr=8-1" target="_blank">How to Cook Everything</a> (and/or its follow-up, <a href="https://smile.amazon.com/How-Cook-Everything-Basics-Food/dp/0470528060/ref=pd_bxgy_img_sccl_2/143-6816178-1498453?pd_rd_w=4ey2A&content-id=amzn1.sym.7757a8b5-874e-4a67-9d85-54ed32f01737&pf_rd_p=7757a8b5-874e-4a67-9d85-54ed32f01737&pf_rd_r=JXXTKK57T1MKBKFKSYNT&pd_rd_wg=gSqJm&pd_rd_r=c3b9a37b-8a9c-41fa-997a-f8fd997481d9&pd_rd_i=0470528060&psc=1" target="_blank">HTCE The Basics</a>), or ask at your local library or book store if they've got any interesting introductory cookbooks you can peruse.* And seriously, I mean <i>read it</i>. You'll get a general sense of how long most recipes take to prepare and cook. <br /><br /><i>Side note:</i> I don't generally recommend trying to follow internet recipes when you're too new to the game, although I'll make exceptions for those which use test kitchens, and define and explain both the process and the results. Videos offering instruction on techniques can be helpful, but, again, one needs to have enough experience to know that some suggestions are just plain bad ideas. Stick with the well-known professional cooks' and culinary sites, initially, if, for example, you need to see someone demonstrate how to <a href="https://youtu.be/t-_qzsMF8RM" target="_blank">sharpen a knife</a> and <a href="https://youtu.be/dCGS067s0zo" target="_blank">dice an onion</a> safely (both things a good cook needs to know fairly early). <br /></p><p></p><p></p><p></p><p></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NX-ciuOz85Gt9eX5vzFkNsRKCLJwlWg8mLN6KoqlDr6xN46gXOdSiNSA9odRX7Z7RloQC1UaVo4DHKkDzUiFSxKVRV7Oo2__K9NELB8cpRrxTQo9pxHjAC6ceVA6GwX6w6Bo0L8V3gVKl-ls5WeKOLX0PeKMB7ZMpzMdiG1HvhiwdBPM8xLKULqF/s1920/25242721640_ce84d28dc0_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1920" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NX-ciuOz85Gt9eX5vzFkNsRKCLJwlWg8mLN6KoqlDr6xN46gXOdSiNSA9odRX7Z7RloQC1UaVo4DHKkDzUiFSxKVRV7Oo2__K9NELB8cpRrxTQo9pxHjAC6ceVA6GwX6w6Bo0L8V3gVKl-ls5WeKOLX0PeKMB7ZMpzMdiG1HvhiwdBPM8xLKULqF/s320/25242721640_ce84d28dc0_o.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">In younger days, the Candy Man<br />He's now the master of the potato masher<br /></td></tr></tbody></table><br />Okay, now that you've done a little research, the next stage is to begin playing with your supplies. I mean <i>playing</i>, too. You're a sculptor and a chemist and a bit of a mad scientist. You know in theory what can happen on that stove top or in that oven, but what about what your mixer does? And how long does that mixer take to do what it does? Why does that recipe say "in a non-reactive pan"? What the ever-lovin' heck does that even mean? Well, fool around and find out! Get out ALL the tools and ingredients your recipe says you're going to need, set them out on the counter or table in the order they were listed. Go ahead and say "hello", if you wish. My personal preference is to measure all the ingredients in advance, the way they do on cooking shows, using, among other things, <a href="https://www.walmart.com/ip/Ball-Regular-Mouth-4oz-Quilted-Pint-Mason-Jars-12-Count/17203435?athbdg=L1100" target="_blank">small mason jars</a> (if disaster strikes & I'm delayed – which does happen – I can pop a lid on the cold items, stack 'em in the fridge, & come back to safe, unspoiled and unspilled-by-cats ingredients). Then make a mess. Taste that mess. Clean up and do it again tomorrow, with a different list of ingredients.<br /></p><p></p><p></p><p></p><p>After you've gained a little experience playing the game, you can start planning ahead. The recipe for muffins says prep time is 5-10 minutes and the baking time 20-22? Yeh, that's not gonna do it. Give yourself enough time to rifle through the fridge & bring eggs, butter, and/or other such basics to room temperature if needed, and to preheat the oven. And, of course, enough time in case – like me – you discover that you're easily distracted. In other words, allow yourself extra time for things to go wrong, because, in early days, things will go wrong (sometimes horribly. Like <i>I used 3 Tablespoons of salt instead of sugar so the trash can gets the entire batch and I start anew</i> wrong). And, then, while the muffins are baking, wash up those dishes you used (or, in my case, clean up the floor and counter where I spilled half my ingredients, set out the cooling rack, and <i>then</i> wash what dishes I can in the remaining time…). Your first batch, you should scientifically test for yourself as soon as it's cool enough to pop in your mouth. (After you gain confidence in your culinary skills, you should probably diplomatically offer the first bite to your nearest and dearest.) Then get that tasty treat onto the table, sit, and enjoy each other's company over a bite to eat.<br /><br />All this is pacing for a single thing. Once you know how long it takes to make one dish, do some more research, and try two dishes (e.g., a skillet steak and baked potatoes, with a salad kit for color), and then doing all the steps for a full meal, when you've got the hang of simpler multi-tasking. And this is where you learn your own strength and endurance. And where you learn to use your own shortcuts and tricks, like prepping many dishes days ahead – or even weeks, if your freezer has room. And where you learn to occasionally, politely, ask for an extra hand in something (Mom used to ask Pop for heavy lifting & for retrieving things from top shelves, but when I got tall & strong enough, she allowed Pop his freedom). Over time, you'll be prepping a full holiday feast for extended family, seating, serving, & enjoying the company of a dozen or more guests, if that's your desire. <br /><br />And, quite frankly, it's one activity I finally, truly, enjoy, now that I've figured out how to pace myself. <br /><br /><br /></p><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3unSut5lMyUHnjZrF25ItuCAmCTcnELgPsaoFw1bs6iuAEauaCpmU5GQ35H6pbB6ndxOXocvJuEC20wwVBTkiAcLK_TV2LJr9lP8yU_lJ0ktR97woEpsR_ppdwqJfhmHdpudDiQ_s6JZIdV2D0ZM5vPvjnsyOCVaMYLZ9PUv04ciUC9iUhXkE7APG/s5312/31260674115_672ee44088_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3unSut5lMyUHnjZrF25ItuCAmCTcnELgPsaoFw1bs6iuAEauaCpmU5GQ35H6pbB6ndxOXocvJuEC20wwVBTkiAcLK_TV2LJr9lP8yU_lJ0ktR97woEpsR_ppdwqJfhmHdpudDiQ_s6JZIdV2D0ZM5vPvjnsyOCVaMYLZ9PUv04ciUC9iUhXkE7APG/w640-h360/31260674115_672ee44088_o.jpg" width="640" /></a></div><br /><p>Of course, these days, I also get other family members to pitch in, potluck style. But that doesn't mean I don't have to have a rough schedule for the things <i>I</i> need to bring to the table. <br /><br /><br /><br /><br />*If you're a bit nerdy, as I am, you may also like chewing on the kitchen chemistry info in <a href="https://smile.amazon.com/Culinary-Reactions-audiobook/dp/B01N5T07Q2/ref=sr_1_5?crid=1HEOF6Z6HPBF2&keywords=kitchen+chemistry&qid=1662229817&sprefix=kitchen+chemistry%2Caps%2C289&sr=8-5" target="_blank">Culinary Reactions</a>. I am also assured by a longtime friend that <a href="https://smile.amazon.com/dp/1465463690/ref=sspa_dk_detail_3?psc=1&pd_rd_i=1465463690&pd_rd_w=FAsM4&content-id=amzn1.sym.999c0877-3704-4f0f-9726-eebf80846a35&pf_rd_p=999c0877-3704-4f0f-9726-eebf80846a35&pf_rd_r=54165CM04NGPX658EPRK&pd_rd_wg=rgDoQ&pd_rd_r=de454cce-a529-432b-a7ae-1fcb3649498b&s=books&sp_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWw&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExOFFMRkdCTk1HQVowJmVuY3J5cHRlZElkPUEwMTc0OTQwMTNSMEFPOUlFOUFNUiZlbmNyeXB0ZWRBZElkPUEwNTEyMzYzMkRYQ09JUkhIWk9BRyZ3aWRnZXROYW1lPXNwX2RldGFpbCZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=" target="_blank">The Science of Cooking</a> is nerdy, practical and attractive. <br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-45820973424794163832022-08-10T20:39:00.000-05:002022-08-10T20:39:38.246-05:00Wee Bee Jammin' with Peaches<p><br /></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFC_aKfaKZqcjmuZgcJfB4UwtLXpPNqVSFmFwxQnYjiMD2TxOrp6jzSspC9Q4UJqfTGegMnJrq3c3P0CdelHpLe-ajPTmJ1K376mts7llAQTsxtZhu9iclMwPQ9IelPkN5DuZ1P8qVP-GK6O6KdfAgUz37Jr1opNG1rTyPN3ZEuuSnPiP_OXea8FB/s3056/52274255767_7900ee1386_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3056" data-original-width="2701" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFC_aKfaKZqcjmuZgcJfB4UwtLXpPNqVSFmFwxQnYjiMD2TxOrp6jzSspC9Q4UJqfTGegMnJrq3c3P0CdelHpLe-ajPTmJ1K376mts7llAQTsxtZhu9iclMwPQ9IelPkN5DuZ1P8qVP-GK6O6KdfAgUz37Jr1opNG1rTyPN3ZEuuSnPiP_OXea8FB/w354-h400/52274255767_7900ee1386_o.jpg" width="354" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #2b00fe;">Hello, Peaches!</span><br /></td></tr></tbody></table><br />We bought a few bushels of Georgia peaches at a truck sale, and, after eating our fill of those fresh treats, we still had a dozen or so left over, and nobody wanted to let them go to waste. Some went into the freezer, some into the dehydrator, and the rest became jelly-jammy preserves.<br /></p>And I ordered a batch of labels to go with them (and whatever other preserving projects I have coming up in the next season).<br /> <p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUdedhkO7QrbxDReK1KcEFmNgptFlYB1_-U-NXwf5NwRYDcCoSaLPDaih6yeQ6hY-jznOOIq6yiYh45NvTEK-SmU1dgFeHn77QJPeBQRVBfGuhGUKR87-08E4OnP7l19mhNpgJFy8TL0vlNUdWFZChlEz-0CaRveqU5ekamZYRbV_JfkxdiCOJWUO/s3265/Wee%20Bee%20Jammin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1451" data-original-width="3265" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUdedhkO7QrbxDReK1KcEFmNgptFlYB1_-U-NXwf5NwRYDcCoSaLPDaih6yeQ6hY-jznOOIq6yiYh45NvTEK-SmU1dgFeHn77QJPeBQRVBfGuhGUKR87-08E4OnP7l19mhNpgJFy8TL0vlNUdWFZChlEz-0CaRveqU5ekamZYRbV_JfkxdiCOJWUO/w640-h284/Wee%20Bee%20Jammin.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #2b00fe;">my new label</span><br /></td></tr></tbody></table><br />Also, I managed to make the jelly-jammy-preserves with no sugar or artificial sweeteners added. So, decadence comes with a low degree of guilt, and only three ingredients: fresh peaches, frozen apple juice concentrate, and pectin for sugar-free recipes (I used <a href="https://www.walmart.com/ip/Sure-Jell-Premium-Fruit-Pectin-for-Less-or-No-Sugar-Needed-Recipes-1-75-oz-Box/10292610" target="_blank">Sure-Jell in the pink box</a>).<br /><br />That kind of victory is worth sharing.<br /><br />If you want to try this at your house, you're going to want to get all your stuff together in advance, because, once you start cooking, you won't have the time. <br /><br />You'll need:<br /></p><blockquote>1 3-quart (or larger) nonreactive (non-aluminum) saucepan<br />1 smaller saucepan<br />1 wooden spoon or heat-resistant silicone stirring spatula<br />5 half-pint mason jars with lids and rings<br />1 pair of tongs<br />1 ladle<br />1 canning funnel<br />1 small bowl<br />1 regular metal spoon (any metal table spoon or soup spoon will do)<br />clean dampened cloth or paper towel<br />1 canning kettle (with rack), filled with enough warm (not hot!) water to cover your jars with an inch over their tops</blockquote><br /> You will also need to make certain you have a cleared work space immediately next to your stove top. I usually put all my gear in a paper-towel-lined jelly roll pan (cookie sheet with sides), to minimize the mess I'll have to clean up afterward.<br /><br />And you <i>really do</i> want to do a hot bath or pressure bath with these, even more than with regular, sugary jams, just to be on the safe side. If any jars aren't completely sealed by the end of the process, you'll want to immediately refrigerate them, & eat the jam up within a few weeks. Properly bath-sealed, they can last on the shelf for up to a year.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91cVsuguLeAzQ1H620SKfz1aSKWelr5ib3E5AaZrBfP9rENOz79u7Se7ILxJEzrezIH8eG6lOyUZeMFEB15g5RNF_XdIP8kq9-55y_V_vsrKtmaVXrTnWnPTjebv75znNYjyGhiqk9y5451Sf4VAUHe2rxMNukl1tKEbOWmACPj7SW9BQWM27F9DD/s2824/52275491074_759578c9f7_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2622" data-original-width="2824" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91cVsuguLeAzQ1H620SKfz1aSKWelr5ib3E5AaZrBfP9rENOz79u7Se7ILxJEzrezIH8eG6lOyUZeMFEB15g5RNF_XdIP8kq9-55y_V_vsrKtmaVXrTnWnPTjebv75znNYjyGhiqk9y5451Sf4VAUHe2rxMNukl1tKEbOWmACPj7SW9BQWM27F9DD/w400-h371/52275491074_759578c9f7_o.jpg" width="400" /></a></div><span style="font-size: large;"><b><br /></b></span><p></p><blockquote><p><span style="font-size: large;"><b> Simple Peach Jam/Preserves</b></span><br /><br /><b><i>Ingredients:</i></b></p><p>3 cups fresh peaches, <a href=" https://www.masterclass.com/articles/how-to-blanch-peaches" target="_blank">peeled</a> and cut into small pieces (or coarsely mashed)<br />1 can (12 oz.) frozen apple juice concentrate, thawed<br />1 package sugar-free pectin</p><p><b><i>Directions:</i></b><br /><br />Clean and sterilize 5 half-pint jars (if you have a dishwasher, run the sterilizing cycle shortly before you're ready to start cooking, and allow the jars to remain hot in it until you're ready to use them. If your kitchen is not equipped with this appliance, cover your washed and rinsed jars with water in a pot on the stove, bring to a boil, and then leave at low simmer until you're ready to use them). <br /><br />In small saucepan (2 –3 cups), cover jar lids with water, bring to a low simmer (do not boil!).<br /></p><p>In a 3-quart (or larger) saucepan, stir together peach pieces and apple juice concentrate. Sprinkle pectin on top, allow it to begin absorbing moisture, then stir in completely. <br /><br />Turn heat on to medium-high, and stir constantly until the mixture comes to a full rolling boil (it should continue to boil even while you stir it). <br /><br />Allow to boil for <i>precisely</i> one minute. (During this time, I fish the jars out of their hot space, and set them beside the stove).<br /><br />Remove from heat. With regular metal spoon, skim any foam off the top, and set that aside in small bowl.*<br /><br />Using the funnel, ladle jam into the jars, leaving at least 1/2 inch head space in the jars. Wipe rims of jars with damp cloth or dampened paper towel, to remove any residue. <br /><br />Using tongs, remove lids, one at a time, from hot water, and fit onto jars. Secure the lids with their rings, finger-tight (you're not trying to make it difficult for the next guy to twist the ring off. Just bring it to the point where it shows real resistance).<br /><br />Place jars in canning bath. On high heat, bring to full boil, continue to boil steadily for 10 minutes. <br /><br />Remove jars, allow them to cool on a rack or towel. </p></blockquote><p><br />*The foam that you skimmed off the top makes a great treat for kids. I
have many a fond memory of being handed a frothy jam sample smeared on a
saltine cracker.</p><p>Note: the fruit usually rises to the top, during the process. Once the jam is cooled to room temperature, you may wish to give each jar a gentle tumble to distribute the fruit evenly amid the jelly (pretend they're fragile snow globes – don't shake & get 'em bubbly, but just give them a little rotation of the wrist until they're mixed to your liking). In the case of my last batch, I had to do this twice (once after the photo session) before the jelly was set sufficiently to hold those bits in place.</p><p>Also, the Sure-Jell instructions suggest adding Splenda, for people who prefer their peach jam to have more sweetener in it. IMHO, the concentrated apple juice is enough. If you're the kind of person who adds sugar (or its lab-built substitutes – or for that matter, even honey) to perfectly good, sweet, ripe Georgia peaches, I don't think I want to know you. <br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-73066079711406465782022-08-06T13:24:00.002-05:002022-08-06T13:27:04.931-05:00Cauliflower and the Slaw of Intended Consequences<p></p>Some years ago, I was introduced to this side dish at an auction house's concession stand, to go alongside their Untidy Josephs 😉. The original chef grated the cauliflower by hand to a fine "rice" (in this day and age, I suppose you can even find a fresh, bagged version in the same section as the shopped cabbage slaw mix), but I prefer to use the Kitchen Aid slicer, for a prettier, more varied texture. <br /><br />Any way you work it, though, it's a fairly simple and adaptive slaw. <br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZDuX_lG5VhY9E13hF-XNxCQNQj_3ovXmVtWw05PhJy_82aZ9kY9_8EGY9niPS_BKyKOg5jj64SKuH0ZjBPF3V2lRXtv1YxDyL9kFtZ9zyS5Hhpox8AKVH87SJ73GvG28hO02vYv6CE1G6u1Fv14z64qcWCZ1SD-NeuTpAfFQ5l5t2v0OtrUvxglo/s4032/52267964340_18de16e802_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZDuX_lG5VhY9E13hF-XNxCQNQj_3ovXmVtWw05PhJy_82aZ9kY9_8EGY9niPS_BKyKOg5jj64SKuH0ZjBPF3V2lRXtv1YxDyL9kFtZ9zyS5Hhpox8AKVH87SJ73GvG28hO02vYv6CE1G6u1Fv14z64qcWCZ1SD-NeuTpAfFQ5l5t2v0OtrUvxglo/w480-h640/52267964340_18de16e802_o.jpg" width="480" /></a></div><p><span style="font-size: large;"><b><br /></b></span></p><blockquote><p><span style="font-size: large;"><b>Simple, Zesty Cauliflower Slaw</b></span></p><p><i><b>Ingredients:<br /></b></i>4 cups cauliflower, grated or shredded<br />1/2 cup mayonnaise<br />1/4 teaspoon Tabasco sauce (or to taste)<br />Hot paprika for garnish<br /><br /><i><b>Directions:<br /></b></i>In a small bowl, stir together mayonnaise and hot sauce. <br />Stir into cauliflower, mix thoroughly. <br />Garnish with a sprinkle of paprika.<br />Serve chilled.<br /><br /><i>Makes 6-8 servings<br /></i></p></blockquote><p><i><br /><br /></i>This slaw suits nicely any cookout meals, in case you need ideas for the hot summer weekends. Bonus: it's low-carb, low-guilt. <br /><br />Enjoy!<br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-62752080111029360972022-06-13T17:04:00.001-05:002022-06-13T17:04:23.653-05:00Eggplant Gratin for when you want to pretend it's cheating<p>Sometimes, a girl can get a craving for good old fashioned starchy scalloped potatoes, but those carbs are on the serious no-no list at least for another year, and cheats are still reserved for very special occasions. </p><p>I had some baseline alternate ingredients on hand, though, & put together an experiment in substitutions, this afternoon. </p><p>There is a very good chance I will serve it often, in the future (or, if not serve it, I will certainly prepare it just for myself). The original source for the idea came from one of the many hundreds of KETO/PALEO/MIRACLE-DIET kinds of websites, but since I made a <i>lot</i> of substitutions, I don't really want to link the poor soul who inspired me, for fear that others might want to blame him or her for my kitchen heresies. This is still actually – while not 100% keto – fairly low-carb, as well as gluten-free. It's not, however, particularly low-sodium, and definitely not low-fat. It's tasty as heck, though.</p><p><br />[Pictures will come, I hope, next time I prepare it. But if you've made scalloped potatoes, it kind of looks a bit like that, as it comes out of the oven.]</p><p><br /></p><p>If you want to try to copy my experiment, here's what I have for you:<br /><br /><b><span style="font-size: large;"></span></b></p><blockquote><p><b><span style="font-size: large;">Eggplant Gratin</span></b></p><p><i style="font-weight: bold;">Ingredients:</i><br />2 medium eggplants, peeled and sliced about 1 cm thick<br />plenty of salt<br />1 1/2 cup V-8 original juice, simmered until cooked down to 1/2 cup (or use 1/2 cup of your favorite thick tomato sauce)<br />1/2 cup sour cream<br />1/2 cup whipping cream or heavy cream<br />3-4 ounces Emporium Selection Feta cheese with herbs (from ALDI store) (possible substitutions include <a href="https://www.aldi.us/en/products/dairy-eggs/cheese/detail/ps/p/emporium-selection-goat-cheese-crumbles-original-s/" target="_blank">Sundried tomato basil goat cheese</a> or other strong, sharp, crumbly cheeses, with Italian seasonings and sun-dried tomato bits added)<br />2 Tablespoons chopped chives<br />5 large fresh basil leaves, cut or torn into small pieces<br />6 ounces <a href="https://www.aldi.us/en/products/dairy-eggs/cheese/detail/ps/p/emporium-selection-manchego-and-gruyere/" target="_blank">Manchego cheese</a>, finely grated<br /><br /></p><p><b><i>Directions:</i></b></p><p>Preheat oven to <b>350º F.</b> On paper towels, lay out eggplant slices. Heavily salt both sides, cover with paper towel, and allow to stand about 10 minutes, or until the towel is soaked through. Using fresh paper towels, press out more liquid (this will remove most of the bitterness your eggplant may have, and will help keep the gratin from becoming too soupy).<br /><br />Lay eggplant slices on cookie sheets lined with baking parchment, bake about 10 minutes, flip slices over, and bake another 8-10 minutes, until eggplant is quite soft.<br /><br />Meanwhile, in microwave-safe dish, combine sour cream, heavy cream, feta cheese, and chives. cook on high for 3 minutes, stir, and cook another 2-3 minutes, until it comes to a full boil. Remove from microwave oven, stir well until feta cheese is mostly melted into the sauce, and set aside this white sauce for the moment.<br /><br />Spoon or brush 1/3 of your tomato sauce (the V-8 reduction, if you have it) across the bottom of a 2.5 quart casserole or deep gratin dish. Place the slices from one eggplant in a single layer to cover the bottom of dish (somewhat overlapping is encouraged) apply another 1/3 of the V-8 reduction over the surface of the eggplant, spread 1/4 of the grated Manchego cheese over that, and sprinkle the top with 1/2 of the fresh basil shreds. Place another layer of eggplant slices over this, spread the top with the remaining V-8 reduction, 1/4 of the Manchego cheese, and the remaining basil. (this is the "Lather, Rinse, Repeat" part of the recipe).<br /><br />Pour the feta white sauce over all, then top with remaining Manchego cheese. <br /><br /><b>Bake at 350º F. for 25-30 minutes,</b> until sauce bubbles and top begins to brown. Remove from oven, allow to cool about 5 minutes before serving.</p></blockquote><p><br /><br /><br /><br /><br />I reckon variations will be made, according to what tangy cheeses are available any given week at ALDI, but otherwise, this is likely to become one of my preferred side dishes as long as I'm watching those carbs. <br /><br /><br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-73713610885768686932022-05-21T22:38:00.001-05:002022-05-21T22:44:43.669-05:00Lemon Stir-fry Chicken with Mushrooms and Baby Bok Choi<p>I've been working on a few more dishes I can eat – and serve up to people I love – which contain low carb content, low sodium, no gluten, and are easy and affordable (currently, although at the rate some prices are climbing, I'm not sure but that price will be the only consideration) for any occasion. So many stir-fry dishes end up getting scratched from my list for violating at least two of those issues, but tonight's dinner suits 'em all. <br /><br />I will admit, I <i>did</i> end up having gone out of my way for the baby bok choi (about 150 miles out of my usual shopping route, on a trip for another special occasion) but the adult version is still frequently available at stores around here, so it remains an option.<br /><br />One advantage to a dish like this is, you spend only about 15 minutes at the stove. Stir-fry is nice like that. The bulk of the time is spent in preparation, i.e. chopping and marinating. <br /><br />I've set up this recipe to serve two, so you can easily adapt it upward to suit your needs. <br /><br /></p><p>Here are few things you can do to make the advance preparation even easier: <br />Use frozen chicken, allow to partially thaw in the refrigerator, so it remains firm enough to cut into small pieces. If all you have is fresh chicken, pop it into the freezer for about 20 minutes to a half hour, then bring it out to chop it.<br /><br />When marinating the meat, put the mixture into a plastic zipper bag and push out all the air before completely sealing & refrigerating it.<br /><br />Fresh mushrooms can be cooked up to a day in advance & refrigerated until just before final cooking time. <br /><br />If you <i>really</i> need to cut your carbs, I recommend serving this on riced cauliflower, because it and the bok choi are amazingly compatible. I'm lazy. I buy the shelf-stable, microwaveable pouches of "cauliflower rice" from Aldi, but you can prepare your own, if you're ambitious. Or you can buy the frozen versions. It's all good. <br /><br />And now for the actual recipe:</p><blockquote><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbQM56XsAj3IFe51eAmc3RWAD5fr4XvBUW4lgMy82xt6kzjeOW3CEavFkeTLJt1LD1lMqtUmCBxOCu6fUD6I8oJ5Fsnu6mj6S98DV1bfvP3uefdFi1yGS7hIJYG7YuB6qitkoAx_v5fSH0Li5nuOuN09A2W3_D0TFY3IaITz5Z1EF8Hjyzp8pPqJ6/s2631/52089981503_060105c906_o.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2631" data-original-width="2462" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbQM56XsAj3IFe51eAmc3RWAD5fr4XvBUW4lgMy82xt6kzjeOW3CEavFkeTLJt1LD1lMqtUmCBxOCu6fUD6I8oJ5Fsnu6mj6S98DV1bfvP3uefdFi1yGS7hIJYG7YuB6qitkoAx_v5fSH0Li5nuOuN09A2W3_D0TFY3IaITz5Z1EF8Hjyzp8pPqJ6/w299-h320/52089981503_060105c906_o.jpg" width="299" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Not exactly a "foodie" shot. Call it a space-filler until I can get a better one.</td></tr></tbody></table><p></p><p><b><span style="font-size: large;">Lemon Stir-fry Chicken with Mushrooms and Baby Bok Choi</span></b></p><p><b><i>Ingredients:</i></b></p><p>About 1/3 to 1/2 pound of boneless chicken (your choice. I used a mixture of thighs and breast "tenders")<br />2 Tablespoons fresh lemon juice<br />1/4 teaspoon fresh ginger, ground<br />1/4 teaspoon fresh garlic, crushed<br />1/4 cup water<br /></p><p>1/4 pound fresh mushrooms, sliced (your choice again. I like cremini)<br />Great gobbets of butter (start with 2 tablespoons, & add more if you need – or, if you're concerned about cholesterol, substitute 1 1/2 tablespoons of canola oil and 1/2 teaspoon of butter for flavor)<br /><br />2-3 Tablespoons cooking fat (I use lard, because why not? You can use your favorite oil or butter, though I won't recommend olive oil for this)<br />1/4 cup sweet onion, diced<br />1 egg, separated<br />1 cup bok choi, stem section sliced thinly, green leaves coarsely chopped<br />salt & pepper to taste<br /><br /><i><b>Directions:</b></i></p><p>Cut chicken into bite-sized pieces (about 1/2 inch thick by 1 inch "square". Your choice in the cut of meat will help define actual dimensions).<br />Mix lemon juice, ginger, garlic, and water in a small bowl or zipper bag. Add chicken. Allow to marinate at least 45 minutes.<br /><br />In a wok or frying pan at high heat, melt butter and add in mushrooms, stirring more or less constantly, until the pieces begin to brown and crisp around the edges. Remove from heat, set aside in a bowl.<br /><br />Separate egg, set aside yolk for now.<br />In small bowl, using a fork or whisk, beat egg white until lightly frothy. Add to chicken and marinade.</p><p>In hot wok, add cooking fat and onions, cooking until the onions are just transparent. Stir in the chicken and all the marinade, stirring briskly so that the egg white spreads out well to cover & thicken the mixture. <br /><br />When the chicken is completely cooked, reduce heat to low. Mix in mushrooms, return to slow simmer. </p></blockquote><blockquote><p>Stir egg yolk, then add into wok, stirring briskly so it doesn't curdle. This will make the "gravy" thicker & silkier without needing to add starch. <br /><br />Finally, add in the bok choi, and stir on low heat a minute or two, until the leaves begin to wilt.<br /><br />Serve on rice (or rice substitute).</p></blockquote><p><br /><br />I like to serve this with a carrot-and-dried-cherry slaw for a brightly colorful side dish (I may post that recipe later). </p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-55036020585824758302022-05-06T20:32:00.000-05:002022-05-06T20:32:07.878-05:00Flourless Whole-Citrus Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7huh6Rf4yOTyobERRaNuLp6Q4ni_8T7QcR5lI4ud7WZ3wjGDT3A7nF-bbr81Uch73197dGAz7sRiAXta5UmaZ1U6v-WcY4XPFyus2_UGm2p_s7DG5jQv5qQafUiBosFOWSHFb1lyxVoMBOsF6-ICgbYRhN5xSaeW4jSCJtOV7K3fMW1g8i2-4qtO/s4032/52054211262_9c41c7f302_o.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7huh6Rf4yOTyobERRaNuLp6Q4ni_8T7QcR5lI4ud7WZ3wjGDT3A7nF-bbr81Uch73197dGAz7sRiAXta5UmaZ1U6v-WcY4XPFyus2_UGm2p_s7DG5jQv5qQafUiBosFOWSHFb1lyxVoMBOsF6-ICgbYRhN5xSaeW4jSCJtOV7K3fMW1g8i2-4qtO/w640-h480/52054211262_9c41c7f302_o.jpeg" width="640" /></a></div><br /><br /><br /> I had a few blood oranges and a tangerine or two left over from another project I'd made a not long ago, & couldn't decide what to do with them, until I came across a series of recipes for <a href="https://www.thespruceeats.com/flourless-italian-almond-lemon-cake-2018275" target="_blank">whole-lemon</a> and <a href="https://www.allrecipes.com/recipe/261757/orange-cake-with-semolina-and-almonds/" target="_blank">whole-orange</a> cakes. Naturally, I had to try this, especially as I'm only 75% of the way through our birthday cake season.<br /><br />Therefore, today is Flourless Whole-Blood-Orange (-and-Maybe-a-Tangerine-Because-Why-Not?) Cake week. <br /><br />It begins with a few thoroughly washed citrus fruits, a saucepan, and some water. <br /><br />It ends with dessert.<p></p><p><b><span style="font-size: medium;"></span></b></p><p> </p><blockquote><p><b><span style="font-size: medium;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;"><br /></span></b></div><b><span style="font-size: medium;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiLQJUmdP7b3aeK2GSqcuKYAbvR-bPcd2U2rS0-Y6870T4_foDC1cQWs3AGEQrj0Al4TghnXADIKR2uyc7G7gE5Yza20iaAaARWs-CGsHPgkTeL29EvyQQnh7KkOEr50v2fgVdW_TlbXguDMvj5lzlDrD6LsxvCYWwy3wZPJpRYggx0ENaACmIu-I/s4032/52055289693_621b30a5f0_o.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiLQJUmdP7b3aeK2GSqcuKYAbvR-bPcd2U2rS0-Y6870T4_foDC1cQWs3AGEQrj0Al4TghnXADIKR2uyc7G7gE5Yza20iaAaARWs-CGsHPgkTeL29EvyQQnh7KkOEr50v2fgVdW_TlbXguDMvj5lzlDrD6LsxvCYWwy3wZPJpRYggx0ENaACmIu-I/w400-h300/52055289693_621b30a5f0_o.jpeg" width="400" /></a></div><br />Flourless Whole-Citrus Cake</span></b><p></p><p><b><i>Ingredients:</i></b></p><p><b>Cake:</b><br />3 large lemons or medium oranges (or, as I did here, go for 3 small blood oranges and 1 small "Cutie" tangerine), divided (for optional icing)</p></blockquote><blockquote><p>3 Tablespoons Cointreau or other good orange liqueur </p></blockquote><blockquote><p>6 large eggs, room temperature, separated</p></blockquote><blockquote><p>250 grams (approx. 1 1/4 cups) sugar</p><p></p></blockquote><blockquote><p>300 grams almond flour (finely-ground almond meal) </p></blockquote><blockquote><p>2 teaspoons baking powder</p><p><br /><i><b>Directions:</b></i></p><p>Thoroughly wash your citrus fruit, place in saucepan, and cover with cold water. Bring to a boil, drain, rinse, and cover again with cold water. Bring to boil again, then allow to continue boiling for 60 minutes. Drain, and allow to cool completely.<br /><br />Cut fruit into quarters, remove seeds, place <i>seedless</i> fruit parts – peels and all – into food processor, and blend until smooth. Add Cointreau, mix in completely. Reserve about 2 tablespoons for icing, if desired.<br /><br />Line the bottom of a 9-inch springform pan with baking parchment paper (I usually give the parchment a quick spritz of water on each side so it's flexible and sets in place easily).</p><p>Preheat oven to <b>350º F</b>. <br /><br />In medium mixer bowl, combine egg yolks and sugar, beating on medium until light and fluffy. </p></blockquote><blockquote><p>In separate mixing bowl, whisk together almond flour and baking powder. Stir into egg yolk/sugar mixture along with <b>1 cup</b> of fruit pulp. Set aside. </p><p>Clean stand mixer's whisk attachment and bowl thoroughly to be sure they are oil-free (I recommend wiping down with vinegar-soaked paper towel) before placing egg whites in the bowl. Beat egg whites on medium until soft peaks form. Gently fold into the flour/pulp/sugar mixture.<br /><br />Pour into prepared springform pan, smooth top, place on middle rack of oven, and bake at 350º F for <b>60 minutes*</b> or until toothpick inserted in center comes out sticky but without crumbs.<br /><br />Allow to cool completely, on cooling rack, before removing from springform pan. Top with icing (recipe below) or sprinkle with powdered sugar before serving.</p></blockquote><p> </p><blockquote><p> <b>Icing (optional):</b></p><p><i><b>Ingredients: </b></i></p></blockquote><blockquote><p>approximately 2 tablespoons citrus pulp (from above) plus 1 teaspoon Cointreau</p></blockquote><blockquote><p>juice of one small orange or two small tangerines, when combined with pulp, equalling 1/3 cup </p></blockquote><blockquote><p>250 grams (about 2 cups) confectioners' – powdered – sugar † </p></blockquote><blockquote><p>1 teaspoon butter, melted<br /><br /><b><i>Directions:</i></b></p></blockquote><blockquote><p>In a medium microwave-safe bowl, combine juice, pulp, and powdered sugar, whisking until smooth. </p></blockquote><blockquote><p>Add in melted butter, whisk again until smooth and fluid (you can nuke it all for up to 30 seconds, if needed, but if you do, you'll need to allow it to cool a bit before the next step). </p></blockquote><blockquote><p> Pour over top of cake. </p></blockquote><blockquote><p>Serve or freeze within 2 days.<br /></p><p><br /></p><p>*If it looks as though the cake is getting too brown too soon, gently cover with foil for the last 5–10 minutes of baking.</p><p>†If you prefer a thinner or thicker icing, you can adjust the amount of sugar/liquid to your personal liking.</p></blockquote><p><br /><br /><br /><b>Further thoughts:</b><br />Having tasted the blood orange pulp<br /></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvN8-GQPTANB5ZLH0cvWd9tt1rEkA_DPPGvfxo1xVx46Hrby8_kD1lO5RkmpyhkgdBlC2w63ScrpgmBW85JfdiYdq1qY5VOdigLsco3JRo6wggXvmCZNXB4jaxiWTpZgEaUEnxQ56i1DdauD2ifHJQCKtyqPxCRgWDLjXoHbYsaYzJJ147OvOHMjCY/s4032/52055493049_fb36c902f1_o.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvN8-GQPTANB5ZLH0cvWd9tt1rEkA_DPPGvfxo1xVx46Hrby8_kD1lO5RkmpyhkgdBlC2w63ScrpgmBW85JfdiYdq1qY5VOdigLsco3JRo6wggXvmCZNXB4jaxiWTpZgEaUEnxQ56i1DdauD2ifHJQCKtyqPxCRgWDLjXoHbYsaYzJJ147OvOHMjCY/s320/52055493049_fb36c902f1_o.jpeg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">3 Blood oranges & 1 "Cutie" after boiling <br />& being run through the food processor, <br />with 3 TBS Cointreau yet to be added<br />(made about 1.2 cups total)</span></td></tr></tbody></table><br />before I put it into the batter, I decided to give it a little extra subtlety by also using a portion of <a href="https://www.marthastewart.com/337233/lemon-sugar" target="_blank">lemon sugar</a> I'd had on hand since Christmas. It didn't change the weight, but if I'd been going for volume, the lemon sugar ended up taking up about 25-30% more room in a measuring cup, ounce for ounce – well, gram for gram, actually – than plain or ultrafine (caster) sugar. (I went with 200 grams sugar, 55 grams lemon sugar, just because.)<br /><br />I'll have to try this with plain ol' lemons, sometime, or even Meyer lemons or straight-up tangeroonies, next time we get a big box of Cuties. Currently, all my fresh lemons are tied up in the making of a lemon meringue pie, though, so… blood oranges and tangeroonies it is. No complaints, though. Not. One.<br /><br />Well, maybe one. <br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEY2smhYgdGSzjL-DIbnL9lsWW0UKmVm4bQplagSN-pEFvc6-XnbYY1bp1IGgmmeRbAizxQIYjoK25_mIM3KTw_Z3o0GCm5ME3rjk2xCtkykmUBUu-t7whyF2Y7EzTj4KkikJrwJ2s0XLnS_RTekZlTOOrvUUynvBPGYRy8dQF3WDFbn8Hx8qVSvUv/s3088/52055256396_6b8dd60380_o.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2320" data-original-width="3088" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEY2smhYgdGSzjL-DIbnL9lsWW0UKmVm4bQplagSN-pEFvc6-XnbYY1bp1IGgmmeRbAizxQIYjoK25_mIM3KTw_Z3o0GCm5ME3rjk2xCtkykmUBUu-t7whyF2Y7EzTj4KkikJrwJ2s0XLnS_RTekZlTOOrvUUynvBPGYRy8dQF3WDFbn8Hx8qVSvUv/s320/52055256396_6b8dd60380_o.jpeg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Somebody doesn't like citrus</span></td></tr></tbody></table><p></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-69356663945160198382022-04-02T16:38:00.000-05:002022-04-02T16:38:30.875-05:00Master Mixes: a Collection of Recipes from AD 1977<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvZkY9DPrUYED6Nsa1bRfJsoSfmvM6JYuhujNlAb0aDH_L3Au6pvt7F_Y1ZVOW7cEgxduA0z2FxSWarMDoRjXPy88eYmFzuPSoMt51n80ErFRPLnBGNzbt2daPie-AhnKLNa51hHsC1emIjQjw9X-gqWNV-CBN35FE5Kp5Mru_RjOvxMDme8eNyrT/s4433/Master%20Mixes%2014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4433" data-original-width="3237" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvZkY9DPrUYED6Nsa1bRfJsoSfmvM6JYuhujNlAb0aDH_L3Au6pvt7F_Y1ZVOW7cEgxduA0z2FxSWarMDoRjXPy88eYmFzuPSoMt51n80ErFRPLnBGNzbt2daPie-AhnKLNa51hHsC1emIjQjw9X-gqWNV-CBN35FE5Kp5Mru_RjOvxMDme8eNyrT/w292-h400/Master%20Mixes%2014.jpg" width="292" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MASTER MIX reverse</td></tr></tbody></table></p><div class="separator" style="clear: both; text-align: center;"><br /></div> Back in the days before The Bat returned to school to finish her Master's degree, she regularly attended Home Extension programs as they were offered locally. Somewhere in our files, we have the manual she brought home from a candy-making workshop, which we've had frequent occasion to dig up and put to use. This one… well, I should probably do more with it, since nowadays my activities are slightly more diverse than in previous years, and I could use the time saved from kitchen duties to pursue said other activities.<br /><br />I'm not entirely sure the organization of these pages is a little bit confusing, or I'm just naturally confused. I <i>think</i> the first pair of mix formulae on page 2 are supposed to be what is referred to on page 13 as the MASTER MIX as is the handwritten one on the back of page 13 (above). <br /><br />I could be wrong, though. It has been known to have happened, long ago.<br /><br />Still, even if I never actually apply these pages to my own life, perhaps someone else out in the wide world can find use for something here. And, if not, they're still a nice bit of modern history.<br /><br />as always, click any image to embiggen. if you like what you see, please share<p></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjs9XNJiUmKR-yU1UhSo2T6il7T1PsTZhNvJb9PJ70d-ay3GoGzjIvUN4PEpANtVPlYaBeKtZ-UJqjemKTcfKOcwxC4sysp3mvpMVOCTLAfgPj0qjwyzYr3S6pLTaMFPS7H4xfdR9mUvPbEajdoME4YuEEIYAs0hLcIUumkDr2lAreAO_PU0XaYsM/s4437/Master%20Mixes%2001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4437" data-original-width="3305" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjs9XNJiUmKR-yU1UhSo2T6il7T1PsTZhNvJb9PJ70d-ay3GoGzjIvUN4PEpANtVPlYaBeKtZ-UJqjemKTcfKOcwxC4sysp3mvpMVOCTLAfgPj0qjwyzYr3S6pLTaMFPS7H4xfdR9mUvPbEajdoME4YuEEIYAs0hLcIUumkDr2lAreAO_PU0XaYsM/w149-h200/Master%20Mixes%2001.jpg" width="149" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 1: Extension contact information; <br />introduction to Master Mixes, <br />caveats</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHoos_JGD9wowG90Gblq2R1YYZhTLHrUtKciNc4Lo-caXkbsmprYV-sbCqDgbtzoOM6iTZj5sUHaor5sIYQ9Iu-BAJdAK5zMb31vGCJhjafOlbJVgVSbbRoAPOt3QVU-wX5u0pr2HSqbc_vtpwzXlq5tOtqxwkaEzFT8bL2oIyE6T-LFDUEEINStO/s4386/Master%20Mixes%2002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4386" data-original-width="3160" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHoos_JGD9wowG90Gblq2R1YYZhTLHrUtKciNc4Lo-caXkbsmprYV-sbCqDgbtzoOM6iTZj5sUHaor5sIYQ9Iu-BAJdAK5zMb31vGCJhjafOlbJVgVSbbRoAPOt3QVU-wX5u0pr2HSqbc_vtpwzXlq5tOtqxwkaEzFT8bL2oIyE6T-LFDUEEINStO/w144-h200/Master%20Mixes%2002.jpg" width="144" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 2: more caveats;<br />HOMEMADE MIXES;<br />BISCUIT MIX;</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviPvI6X6I0znD8WCRNla1LqdajjyeWsgKitiWeJdlr8Iq51-q_McU4gyfhUOAngqb2zX-xUqhqpsxAEl4wysS4LL_MrpupbabLpYtl9HF3BPfG0FPwEfuRUqXMScKLM4FQHQ5Y4v_2kCUFYbV5mcVc_a0FAUDnVoUQZm4OKBTfjEz3HTNIn5YpzZH/s4382/Master%20Mixes%2003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4382" data-original-width="3195" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviPvI6X6I0znD8WCRNla1LqdajjyeWsgKitiWeJdlr8Iq51-q_McU4gyfhUOAngqb2zX-xUqhqpsxAEl4wysS4LL_MrpupbabLpYtl9HF3BPfG0FPwEfuRUqXMScKLM4FQHQ5Y4v_2kCUFYbV5mcVc_a0FAUDnVoUQZm4OKBTfjEz3HTNIn5YpzZH/w146-h200/Master%20Mixes%2003.jpg" width="146" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">P 3: HOMEMADE MIXES<br />CORN MEAL MIX; <br />ROLLED OATS MIX;<br />PIE CRUST MIX</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoP2qEob3eZcWiTZFMOxTAbgnl8BiRTsdeyrKLWFTnRAj0bSAgPN-IeBQk58AI73IMni9ABwJltOhPN1sRwUSwE6AmMWkZFrEFD3j-u7xbyd0XK6f6sR68WylwSsO2aDMYbP8Kh7RaS7rV3dYNt92loUdKTjOqngnni2voufMAb-hBfBnTVT6ke32/s4382/Master%20Mixes%2004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4382" data-original-width="3224" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCoP2qEob3eZcWiTZFMOxTAbgnl8BiRTsdeyrKLWFTnRAj0bSAgPN-IeBQk58AI73IMni9ABwJltOhPN1sRwUSwE6AmMWkZFrEFD3j-u7xbyd0XK6f6sR68WylwSsO2aDMYbP8Kh7RaS7rV3dYNt92loUdKTjOqngnni2voufMAb-hBfBnTVT6ke32/w147-h200/Master%20Mixes%2004.jpg" width="147" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">P 4: HOMEMADE MIXES<br />BASIC CAKE;<br />VARIATIONS:<br />Applesauce Spice Cake;<br />Banana Cake; Upside-down Cake;<br />Basic Chocolate Cake;<br />sub-category variations<br />Coffee Cake; toppings<br /><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgab6ueTP7nKtuGza0iik1exat6-ZROdu3VqvfPI3s-UtlOaFQ5sqJaIk2fQhDaDLvqnO1weYfMzx-JeFDoq3NnftdvsRgExgLOiQvMeCsX9FfvaEt4rvkIcpYVFS-6lJF7itwBBJnUHWBH6zbFBuYOgk1xu_CZCuWO9n2WASEhMXFdyToGsYkwc3SJ/s4412/Master%20Mixes%2005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4412" data-original-width="3280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgab6ueTP7nKtuGza0iik1exat6-ZROdu3VqvfPI3s-UtlOaFQ5sqJaIk2fQhDaDLvqnO1weYfMzx-JeFDoq3NnftdvsRgExgLOiQvMeCsX9FfvaEt4rvkIcpYVFS-6lJF7itwBBJnUHWBH6zbFBuYOgk1xu_CZCuWO9n2WASEhMXFdyToGsYkwc3SJ/w149-h200/Master%20Mixes%2005.jpg" width="149" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 5: HOMEMADE MIXES<br />MASTER MIX FOR COOKIES;<br />Toffee Bars; Fruit Jumbles;<br />Peach Upside-down Coffee Cake;<br />Cookies – Crescent</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_hb2LKYG2q9hkvKxzJqrTmJbNQMxmk5SMSAR57GYbhBay3ERG2F7RCqy8KXLHh1sFeVC4ZxujB5EOKJmohZaIWkZZ4n7nkq7I62ZSlCr9aDwL1msvRYIb6WhYXv2821JipeOkd7H_46dD0WLds6ePCswwo9RjGB9yO-ZOcTtvHNltAw6miK5zOaa/s4380/Master%20Mixes%2006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4380" data-original-width="3344" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_hb2LKYG2q9hkvKxzJqrTmJbNQMxmk5SMSAR57GYbhBay3ERG2F7RCqy8KXLHh1sFeVC4ZxujB5EOKJmohZaIWkZZ4n7nkq7I62ZSlCr9aDwL1msvRYIb6WhYXv2821JipeOkd7H_46dD0WLds6ePCswwo9RjGB9yO-ZOcTtvHNltAw6miK5zOaa/w153-h200/Master%20Mixes%2006.jpg" width="153" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 6: HOMEMADE MIXES<br />Peanut Butter Refrigerator Cookies;<br />Brownies; Muffins;<br />Pancakes; <br />PUDDING MIXES<br />Vanilla; Caramel; Chocolate;<br />Pudding<br />White Sauce Mix & variations (part 1)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3ZnDNPD2h97ZqIqjenDtVS9Bd9IFbQcehNrwxto6lv0KT4lLhRK3Qhm3GNW5G9nWv2HAWfjFB8UKB-qJ_8hwK2M-IkLWpubY2Cwfl4zEibRzB5lMkK9FoohsOxR0KaXezLFuw8H9UpU63Wu1RABRiKx5ZQkkf6WCZkLRWuHPNOOFG7efYxdnfSu3/s4375/Master%20Mixes%2007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4375" data-original-width="3280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3ZnDNPD2h97ZqIqjenDtVS9Bd9IFbQcehNrwxto6lv0KT4lLhRK3Qhm3GNW5G9nWv2HAWfjFB8UKB-qJ_8hwK2M-IkLWpubY2Cwfl4zEibRzB5lMkK9FoohsOxR0KaXezLFuw8H9UpU63Wu1RABRiKx5ZQkkf6WCZkLRWuHPNOOFG7efYxdnfSu3/w150-h200/Master%20Mixes%2007.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 7: HOMEMADE MIXES<br />White Sauce Mix & variations (part 2);<br />Chili Seasoning Mix;<br />CONVENIENT MIXES<br />Tang Tea Mix; Instant Russian Tea;<br />Instant Cocoa Mix; <br />Instant Hot Chocolate Mix; Cocoa Mix</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtwMeTPyf9fwpYD7nckgoQTfouIkZK9JCQG_v7mWpUQbNkQJvsTy78NAbl78E5lcbQ25C_Jp6N8kIh3sR4yA9yeTG47Rd-YvexEmSUSIwLAfwV2Luq24ze9oUqsh_pvVMO3R_3pKThLWwne3vNex9N_qkLbPYSunmSn75aR1TnZHdVbHz94pOrolV/s4385/Master%20Mixes%2008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4385" data-original-width="3250" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtwMeTPyf9fwpYD7nckgoQTfouIkZK9JCQG_v7mWpUQbNkQJvsTy78NAbl78E5lcbQ25C_Jp6N8kIh3sR4yA9yeTG47Rd-YvexEmSUSIwLAfwV2Luq24ze9oUqsh_pvVMO3R_3pKThLWwne3vNex9N_qkLbPYSunmSn75aR1TnZHdVbHz94pOrolV/w148-h200/Master%20Mixes%2008.jpg" width="148" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 8: HOMEMADE MIXES<br />Spaghetti Sauce Seasoning Mix;<br />Onion Rice Mix;<br />Spanish Rice Mix;<br />Sauce Mix for Skillet Dinner<br />("hamburger helper")</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5Z1pdYv9M-Khbsi8wCSeDGMAp0skawpTbTXv3oAKM714GZvyB7VRdopfhhJI2cyJfJylhpB9FWcprTIbTNro6VP0rSgxbSm38UV60XcCmJexwiw2-43qzZSOHKqWs_FiT8_Nftw41AnyJsZdg6JJI8WgSsklV7KVOzXlAfCcnrixUyC1YqOiYIvu/s4373/Master%20Mixes%2009.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4373" data-original-width="3224" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5Z1pdYv9M-Khbsi8wCSeDGMAp0skawpTbTXv3oAKM714GZvyB7VRdopfhhJI2cyJfJylhpB9FWcprTIbTNro6VP0rSgxbSm38UV60XcCmJexwiw2-43qzZSOHKqWs_FiT8_Nftw41AnyJsZdg6JJI8WgSsklV7KVOzXlAfCcnrixUyC1YqOiYIvu/w148-h200/Master%20Mixes%2009.jpg" width="148" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 9: HOMEMADE MIXES<br />Country-style Granola;<br />USING CAKE MIXES<br />Chocolate Chip Cookies</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eyklJnf-H3ELUhgleteSJVLl6lNwV4tlN4N1_4NcZgc62O8ptiAuKa3M6QrpMHH3jX3p1ppgYUdKegUEChqkuXSu16sl4PgL795evyXqY0Ztg0fuqDMUrlhEroqEGB2wo2GTqv1fQifVE8dpdFr1U06p-SM2qqQPVnAGhsBmPLF8X0BhlQasZ1sU/s4382/Master%20Mixes%2010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4382" data-original-width="3211" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eyklJnf-H3ELUhgleteSJVLl6lNwV4tlN4N1_4NcZgc62O8ptiAuKa3M6QrpMHH3jX3p1ppgYUdKegUEChqkuXSu16sl4PgL795evyXqY0Ztg0fuqDMUrlhEroqEGB2wo2GTqv1fQifVE8dpdFr1U06p-SM2qqQPVnAGhsBmPLF8X0BhlQasZ1sU/w146-h200/Master%20Mixes%2010.jpg" width="146" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 10: HOMEMADE MIXES<br />USING CAKE MIXES<br />Pilgrim Cake;<br />Banana-Coconut Cream Cake;<br />Double-Dutch Intrigue Cake;<br />SEASONING MIXES Intro</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKKFOlULQBuWDx-tgvetDv4LScsfwpkeRvuJjYTuJwfkJV6tzRJugFTwrNW4NhFCZ5cjpxHM1KkL4ykeUSpAy0zUlDMKFH1kZsZH8IoU4epNezuKyZEoX9GvQOb0K0NMsmY7s2UNqxFg2fEwmcY8oOVC8dcoh0UJMBrMGHq9RcojCylk_ZZYp21eg/s4395/Master%20Mixes%2011.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4395" data-original-width="3269" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKKFOlULQBuWDx-tgvetDv4LScsfwpkeRvuJjYTuJwfkJV6tzRJugFTwrNW4NhFCZ5cjpxHM1KkL4ykeUSpAy0zUlDMKFH1kZsZH8IoU4epNezuKyZEoX9GvQOb0K0NMsmY7s2UNqxFg2fEwmcY8oOVC8dcoh0UJMBrMGHq9RcojCylk_ZZYp21eg/w149-h200/Master%20Mixes%2011.jpg" width="149" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 11: HOMEMADE MIXES<br />SEASONING MIXES<br />For Fish; For Poultry;<br />For Salads;<br />ZIPPY CASSEROLE TOPPING MIX;<br />further advice on storage and use</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRngIAyW6JKGzHl2alPY5hhPMLu0myN7R5Qo0HYAbw0Z6KIv3VWwuGh8yirQxgUdvqb9VeeD68U3g6NMQnKrEG1nx2WIvNAQaBx2NbbRhj1s4W4Z1ZtyOeFPSYkvYeDf9ceoRNNVI04JijhAba0P3AGrydQwoV-lDmvqWEVELjn6XZle5fjXR8IDe/s4399/Master%20Mixes%2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4399" data-original-width="3298" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRngIAyW6JKGzHl2alPY5hhPMLu0myN7R5Qo0HYAbw0Z6KIv3VWwuGh8yirQxgUdvqb9VeeD68U3g6NMQnKrEG1nx2WIvNAQaBx2NbbRhj1s4W4Z1ZtyOeFPSYkvYeDf9ceoRNNVI04JijhAba0P3AGrydQwoV-lDmvqWEVELjn6XZle5fjXR8IDe/w150-h200/Master%20Mixes%2012.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 12: "can blend shortening<br />in with potato masher"</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtT2ezUPyfD6HXJWw5W7Key3ryACTcz3pZuksciXDYl7FeNHalu-cJQnojz5tV9N2XE7_6mhcQTDMJD2sPajPM2u1LDNGnbQfTO95SsFrfXJ-FIqUqw8DhcC80SFRlmGuKXHPOT5cLCvIPo3gwzhqliOjGNt2dM3FDUNnEkZ_DvDeA_ThSFKd-T6Yz/s4387/Master%20Mixes%2013.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3222" data-original-width="4387" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtT2ezUPyfD6HXJWw5W7Key3ryACTcz3pZuksciXDYl7FeNHalu-cJQnojz5tV9N2XE7_6mhcQTDMJD2sPajPM2u1LDNGnbQfTO95SsFrfXJ-FIqUqw8DhcC80SFRlmGuKXHPOT5cLCvIPo3gwzhqliOjGNt2dM3FDUNnEkZ_DvDeA_ThSFKd-T6Yz/w640-h470/Master%20Mixes%2013.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 13: Some recipes using MASTER MIX</td></tr></tbody></table><br /><br /><p><br /></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-80021691374500151112022-03-26T21:10:00.000-05:002022-03-26T21:10:30.781-05:00My Heretofore Unwritten Rule<p>I learned from my mom, The Bat, who learned from her aunt (essentially her foster mother) that, when cooking or baking for a special occasion (holidays, birthdays, Tuesdays, etc.) one should always make enough for the surprise visitor. This rule is also useful if, like me, you have a little problem with depth perception and balance… <br /><br />Even though the cookie sheet hit the floor, and one of the little pie pans was upended on it, splashing meringue and lemon filling all over the rug and on the wall beside the oven, I had (up until that moment) foolishly made a double batch of both filling and meringue, thinking I could also offer a few mini-pavlovas to be filled with some of the extra lemon curd, just in case. <br /></p><p>But the case was, instead, one of reassuring myself that the pan and the best of its contents had not actually hit the floor to pick up cat hairs and whatever, refilling the crust with some of that extra curd, splooping on some meringue (and pretending I had not emitted a good, old-fashioned, monosyllabic word carried down from the days before the Saxons altered the way people spoke, in the British Isles), and popping the semi-restored unit into the oven to turn it golden brown. </p><p>The operation was messy, but the patient seems to have survived. Plus, my fitness tracker says I got a serious cardio workout…</p><p><br />I have no idea how well the crust held up through the process though, under all that fluff. <br /><br /></p><p>Maybe we'll find out tomorrow. Maybe we won't notice or care, because lemon meringue pie obliterates many bad thoughts, even if ends up more of a lemon meringue trifle. <br /><br />Besides, the big one, so far, is neat and pretty! Cross your fingers it stays that way until dinner tomorrow.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTznfFtOTyy3DGchd52fXiCZ1XKUakxpv7DTr5hjUzxwS9Tleqr13NfgsydLUfmiERcBO4OqVtsFAj_xnLGWahWt1ea-L3ckLLG3uieEfNdHCy8z8EMURWg0vR-zQwTT45uSCnhV3Sr2awLjN1AMlczow-ilwReUoazMMczUVQhUDe5ghWbfxKfpeb/s2760/IMG_7558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2760" data-original-width="2755" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTznfFtOTyy3DGchd52fXiCZ1XKUakxpv7DTr5hjUzxwS9Tleqr13NfgsydLUfmiERcBO4OqVtsFAj_xnLGWahWt1ea-L3ckLLG3uieEfNdHCy8z8EMURWg0vR-zQwTT45uSCnhV3Sr2awLjN1AMlczow-ilwReUoazMMczUVQhUDe5ghWbfxKfpeb/s320/IMG_7558.jpg" width="319" /></a></div><br /><br />So now my unwritten rule has been written: "Excess" will also be called a safety net. And there's still a bit of lemon curd in the fridge. Because reasons.<br /><br /><br /><p></p>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-90312393178078667512022-03-21T16:30:00.003-05:002022-03-21T16:43:44.323-05:00Vintage Cookbook: Good Things to Eat (part 1 of 5, beginning–pg 44)<p> As part of my ongoing project of digitizing my vintage/antique cookbooks so I can consult them for recipes without worrying about more spills hitting the pages, I've scanned and cleaned (sort of) the pages of this little gem: </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDnWz3le8fwhfeSTzIY_ZcDNImBqkfNyDhawbTyMDybLhw0y80eduufV5jIFQU2qBhWUTpUajg7VNgIKDVKkkcq4bZV-4bG8-Pk2yEMqjjtWqEK6Evl8zsvi1nqPZCJyFN6OsWfiBruyv4jt9xcAfOUMXzAxIF25c3rTLIdk-agwwwQCA3T5UxoQV/s2497/Good%20Things%20to%20Eat%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2497" data-original-width="1805" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDnWz3le8fwhfeSTzIY_ZcDNImBqkfNyDhawbTyMDybLhw0y80eduufV5jIFQU2qBhWUTpUajg7VNgIKDVKkkcq4bZV-4bG8-Pk2yEMqjjtWqEK6Evl8zsvi1nqPZCJyFN6OsWfiBruyv4jt9xcAfOUMXzAxIF25c3rTLIdk-agwwwQCA3T5UxoQV/s320/Good%20Things%20to%20Eat%201.jpg" width="231" /></a></div><br /><p></p><p><b>Good Things to Eat</b>, compiled and published by The Domestic Science Class, <a href="https://peoriawomensclub.com/" target="_blank">Peoria (Illinois) Women's Club.</a> My copy of this book was much abused before it joined my library. There is no title page, no copyright information (and so, no date I can use to tell you precisely how old the book is). The best I can do is hazard a guess or two, based on the condition of the book itself, and of the items tucked amid its pages. <br /><br />Begin with the condition of the book: it's a two-ring-binder which, when I first picked it up, was already almost literally hanging together by a thread (I think I counted about eight remaining on the back, while the front cover was completely detached). By the time I opened it to study the contents, the least bit of handling caused the last threads to surrender. <br /><br />The pages, too, have seen better days (although <i>I've</i> seen worse). Many of what once seem to have been dark blue ink printed on light blue paper are splotched, foxed, and all are badly yellowed, as were the newspaper clipping and the instruction sheet between the pages of the canning section. I chose to convert most of the book's pages to basic black and white images for maximum clarity. Also, here are the extra pieces:</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheM8dBSj4IisheaZQJkVCokoa-mwx1YSGiS-RdEm7n9gyJhgFDXpB2XELoxSUR5oL5MZAq_H7evhFFkn1vQN7Xzfvoqh52b4Ov03IYB7ekEhc7W3trBrIVZuuFwqroNx0Y5PFlah9bCI_tctLs3T468fIfgPVzYKnOg6fbt9UEXM16J8Vf6hq6rvPy/s5408/Tribune%20Chocolate%20Cake%20Article.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2107" data-original-width="5408" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheM8dBSj4IisheaZQJkVCokoa-mwx1YSGiS-RdEm7n9gyJhgFDXpB2XELoxSUR5oL5MZAq_H7evhFFkn1vQN7Xzfvoqh52b4Ov03IYB7ekEhc7W3trBrIVZuuFwqroNx0Y5PFlah9bCI_tctLs3T468fIfgPVzYKnOg6fbt9UEXM16J8Vf6hq6rvPy/w640-h250/Tribune%20Chocolate%20Cake%20Article.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I like my chocolate cake very dark brown…</td></tr></tbody></table><p></p><p><br /></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3Pdt0oICsQXTjF9nzWsOaurqduif0KhOlVdbbq-IX9drUkHoGV_UL7rrH86WF6WcFaI252SjQ-ngjGgWKXBt8ZSqsqoN_J5uXiWhF1Mr3DYUvXnjmf5otQHBzOZT9pEvdL20caK3PFFHt9j3ppg_i21fYjg7wmuzsRVgrBSaeCn-KXxVORH94d7-/s2710/Good%20Things%20to%20Eat%20.04.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2056" data-original-width="2710" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3Pdt0oICsQXTjF9nzWsOaurqduif0KhOlVdbbq-IX9drUkHoGV_UL7rrH86WF6WcFaI252SjQ-ngjGgWKXBt8ZSqsqoN_J5uXiWhF1Mr3DYUvXnjmf5otQHBzOZT9pEvdL20caK3PFFHt9j3ppg_i21fYjg7wmuzsRVgrBSaeCn-KXxVORH94d7-/w200-h152/Good%20Things%20to%20Eat%20.04.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">here's the back of the <br />cake article, </td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigR5vr07Au8WmvVNJ2ri8KGHJoB9my7dwNJJvm8f1Q8RQLvZQYOdyoyFzfDceiBSWydjywU8K-wbzry-2tX4ZvV4YZVp3dWh9WNhN2Az6xBgPOW4351Hi-8ZkAXhPAzl4A8G8hYMiixp3SwU2yGjtgvNprJNkPHnUkYQ3kOeBfW7Lg1noqFJQmAOwA/s2544/Good%20Things%20to%20Eat%20.03.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2058" data-original-width="2544" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigR5vr07Au8WmvVNJ2ri8KGHJoB9my7dwNJJvm8f1Q8RQLvZQYOdyoyFzfDceiBSWydjywU8K-wbzry-2tX4ZvV4YZVp3dWh9WNhN2Az6xBgPOW4351Hi-8ZkAXhPAzl4A8G8hYMiixp3SwU2yGjtgvNprJNkPHnUkYQ3kOeBfW7Lg1noqFJQmAOwA/w200-h162/Good%20Things%20to%20Eat%20.03.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">in two parts.</td></tr></tbody></table></div><br /><br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ8eryaGPlYcn2lg_tc8i63I-ttlHATkCgDb2VrIKY3vVe5iKd7WotTnbYd2V_ignn0gqcJBdv1tUqRUyS71V6WZxFekD0LZIqa2h2ZIgiIsmPPOTqadpAwS9hWPdWvrwPEn2d6_Z7iQ4Kd7s_nSRD4ujMG-_t6UxIaq5MQu8qWI1I3EMkhnZcfdm/s5216/Sure-Jell%20jams%20and%20marmalades%201.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5216" data-original-width="1793" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbJ8eryaGPlYcn2lg_tc8i63I-ttlHATkCgDb2VrIKY3vVe5iKd7WotTnbYd2V_ignn0gqcJBdv1tUqRUyS71V6WZxFekD0LZIqa2h2ZIgiIsmPPOTqadpAwS9hWPdWvrwPEn2d6_Z7iQ4Kd7s_nSRD4ujMG-_t6UxIaq5MQu8qWI1I3EMkhnZcfdm/s320/Sure-Jell%20jams%20and%20marmalades%201.jpg" width="110" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sure-Jell. We've been<br />depending on it…</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJC7s0dLo6coiMmwGuLB3EbMueQUUzUZZsTD6q_suZO_nT5ozYgwTvTlbTVh9uu5-eSMuFnSW7pqiw4FNUrrHYrVbEkrlG_R8DToR-L63z-M5-Rh8OWkzUtn5INoHeDS2Rar-vKKjNC3VGhU2NWu74AjPFFhKsxp0fLI7yyL9VBZrpqDp37IvfZUH/s5226/Sure-Jell%20Jellies%2001.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5226" data-original-width="1768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJC7s0dLo6coiMmwGuLB3EbMueQUUzUZZsTD6q_suZO_nT5ozYgwTvTlbTVh9uu5-eSMuFnSW7pqiw4FNUrrHYrVbEkrlG_R8DToR-L63z-M5-Rh8OWkzUtn5INoHeDS2Rar-vKKjNC3VGhU2NWu74AjPFFhKsxp0fLI7yyL9VBZrpqDp37IvfZUH/s320/Sure-Jell%20Jellies%2001.jpg" width="108" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">…FOREVER</td></tr></tbody></table><br /><p>These would indicate my copy of the book is at least 85 years old, and quite possibly older.<br /><br />Back to the book itself, and something about the way I'm posting it:</p><p>At the end of each chapter, the authors included two leaves of blank pages for "MY OWN RECIPES", a few of which the original owner did take advantage of. The rest, being blank, I deemed non-essential for these posts. I have not disposed of the actual pages, but ask that you use your imagination as you scroll through here: where you come across a single pic, understand it was originally accompanied by more, so the pagination is not as completely befouled as it first appears. <br /><br />I do hope to preserve the original, in all its remaining pieces, so I've put the front and back covers into the outer pockets of a pair of acid-free 7"x9" binders, and tucked the pages inside, in acid-free sleeves of a corresponding size.<br /><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGA0uv4-JXFSJpEfZxJfRCVnGJTWTqLLhFNKW_H84IuGYIOYpX5qvo3aS4KyuUdF17wADwUuGizH8PqwFoPuGEZAtEeLDJIqueISCiXLUS3L0jInQQNMT47PHfD4CI_bIfXbnUQuXfv4_xD-8qIKvIcgizZCVJYeBhDH-0XfKE03xol1UrCii3UxKq/s4032/51949203764_bfec994918_o.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGA0uv4-JXFSJpEfZxJfRCVnGJTWTqLLhFNKW_H84IuGYIOYpX5qvo3aS4KyuUdF17wADwUuGizH8PqwFoPuGEZAtEeLDJIqueISCiXLUS3L0jInQQNMT47PHfD4CI_bIfXbnUQuXfv4_xD-8qIKvIcgizZCVJYeBhDH-0XfKE03xol1UrCii3UxKq/s320/51949203764_bfec994918_o.jpeg" width="320" /></a></div><br /><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLlSJs6i8UCVQIrMzYqvd0QImj2F8l_ZaAAYtU3gmAT2NoDTcMoppYtNac-1Le0oPzLVJIk79VIrWRZqBfHwALSuqiFG4L2loDeaCBCpg5UIaE3OP1EBBq2sB_RPiDsbkn-6LuO0l0KTJ-vcrhzE0MIEof1IFBhwmYoGRQqgf7j_tzU7a-a9_2qRA/s4032/51949500475_c407c1543f_o.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLlSJs6i8UCVQIrMzYqvd0QImj2F8l_ZaAAYtU3gmAT2NoDTcMoppYtNac-1Le0oPzLVJIk79VIrWRZqBfHwALSuqiFG4L2loDeaCBCpg5UIaE3OP1EBBq2sB_RPiDsbkn-6LuO0l0KTJ-vcrhzE0MIEof1IFBhwmYoGRQqgf7j_tzU7a-a9_2qRA/s320/51949500475_c407c1543f_o.jpeg" width="240" /></a></div><br /><br /> <br /><br />Storing the spine will be an issue for another day, when I can play in Pop's workshop (or ask him to engineer something for me). <br /><br />But most of all, I can now peruse the pages without worrying about more corners crumbling in my hot little hands, and I hope you'll enjoy doing the same, here.<br /><br />Without further ado, let us begin.<p></p><p><br /></p><p>as always, click any image to embiggen it, and, if you like what you see, please share</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7EHh8mSVmAeMOJzeG23_9dc7-gq-q8YgSXexYFfGMzr4TRRgk_t7pF2vRqW4YPvexSQsjD_JdLbPZbKDB1xDFJTUQJzAGsAJCCv0W_ya0yICePTXwkjtCieXfFRp9k5t2ZCOdqAMmlXA7h69KifCtEoOd9qfexoGUbbCuZyrvAgGDQ9iW_Fhk2umM/s2473/Good%20Things%20to%20Eat%2002.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2473" data-original-width="1823" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7EHh8mSVmAeMOJzeG23_9dc7-gq-q8YgSXexYFfGMzr4TRRgk_t7pF2vRqW4YPvexSQsjD_JdLbPZbKDB1xDFJTUQJzAGsAJCCv0W_ya0yICePTXwkjtCieXfFRp9k5t2ZCOdqAMmlXA7h69KifCtEoOd9qfexoGUbbCuZyrvAgGDQ9iW_Fhk2umM/s320/Good%20Things%20to%20Eat%2002.jpg" width="236" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Inside front cover, explaining the loose-leaf format</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KC6xa7MNuTwOHOuD4lhP5e6U3lI7Lh3D80xenmUv5oqgbEv9QNYUDw5StnAzOkF_jJKazQEwX7vpJiftwh6D-E1xLP7cdR3xKV-UPk-b6AnhjSeD5Jl4IrTlALoSVzMY0uRac4ji3Eqp7hN1C4h3YgaIPisspbpVnxGJxinPV848znB6szBu3UCB/s2344/Good%20Things%20to%20Eat%2003.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2344" data-original-width="1295" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KC6xa7MNuTwOHOuD4lhP5e6U3lI7Lh3D80xenmUv5oqgbEv9QNYUDw5StnAzOkF_jJKazQEwX7vpJiftwh6D-E1xLP7cdR3xKV-UPk-b6AnhjSeD5Jl4IrTlALoSVzMY0uRac4ji3Eqp7hN1C4h3YgaIPisspbpVnxGJxinPV848znB6szBu3UCB/w177-h320/Good%20Things%20to%20Eat%2003.jpg" width="177" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">English Walnut Toffy (part 1)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5udd6M6YSLaX1747Il3i_-TYujLT9TE6S-C2OTkdFt9_cExLIiM0j-oYgfIiMnhYq7vlbX8OgbbO8lorv41ZUw0QBoAp8Rw0_8o56gHgdFPdvWxEr0Lok0CP1Yk_Qwzz-Y_zB6PFyxFz_6kMB4S-PA-Nnffx8IdFnx4P5T-pxU_u8MAst6RLU8By/s2339/Good%20Things%20to%20Eat%2004.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2339" data-original-width="1303" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5udd6M6YSLaX1747Il3i_-TYujLT9TE6S-C2OTkdFt9_cExLIiM0j-oYgfIiMnhYq7vlbX8OgbbO8lorv41ZUw0QBoAp8Rw0_8o56gHgdFPdvWxEr0Lok0CP1Yk_Qwzz-Y_zB6PFyxFz_6kMB4S-PA-Nnffx8IdFnx4P5T-pxU_u8MAst6RLU8By/s320/Good%20Things%20to%20Eat%2004.jpg" width="178" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">English Walnut Toffy (part 2)</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>I left this first BREAD page untouched (more or less), other than to boost contrast for legibility and ramp back the yellowing a little. Just in case you wondered what these pages look like in real life.<div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-Chmj0I4qJYC6Zwjgwvi6DRUyvpPg6Ew5pJiNWxH_PFZpdB8Mhx6xn960WTjjCrrHTpeUESH9nVl2DgCX5Y2-mOFbG9FiFOBphW4MzseImMwVnCrUjW_-bpnlxFO_RFkCilUMXhgMvb-zkLnqcgP_YqlgJ4D5ZjLiPh48yf7mNxwdmaPvx3bh-Fi/s2330/Good%20Things%20to%20Eat%2007.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2330" data-original-width="1282" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-Chmj0I4qJYC6Zwjgwvi6DRUyvpPg6Ew5pJiNWxH_PFZpdB8Mhx6xn960WTjjCrrHTpeUESH9nVl2DgCX5Y2-mOFbG9FiFOBphW4MzseImMwVnCrUjW_-bpnlxFO_RFkCilUMXhgMvb-zkLnqcgP_YqlgJ4D5ZjLiPh48yf7mNxwdmaPvx3bh-Fi/w176-h320/Good%20Things%20to%20Eat%2007.jpg" width="176" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 7: BREAD<br />Apple Pancakes; <br />Mother Sibley's Griddle Cakes;<br />Aunt Polly's Sour Milk Griddle Cakes;<br />Raw Potato Pancakes; <br />Parker House Johnny Cake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBLrqthxFn1m3axGIvhKYZIRtbwF1mPOlO1ZMhq63GQJ8h9_Rq5W9v2Mk7wm8bdV5UwaBOuC-7eVTOAbaTg5l8TOBSBVer1LoPklT8edw9GYYyMbDfKUZeeQ9Uhw2N3knWI_ODnsehRsq20qNhLlzSWOS9c4kWPbVLfhM21208khwI4WNc9w4I2bX/s2331/Good%20Things%20to%20Eat%2008.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2331" data-original-width="1284" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBLrqthxFn1m3axGIvhKYZIRtbwF1mPOlO1ZMhq63GQJ8h9_Rq5W9v2Mk7wm8bdV5UwaBOuC-7eVTOAbaTg5l8TOBSBVer1LoPklT8edw9GYYyMbDfKUZeeQ9Uhw2N3knWI_ODnsehRsq20qNhLlzSWOS9c4kWPbVLfhM21208khwI4WNc9w4I2bX/w110-h200/Good%20Things%20to%20Eat%2008.jpg" width="110" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 8: BREAD<br />Old Fashioned Buckwheat Cakes;<br />Johnny Cakes for Breakfast;<br />Waffles; Sour Cream Waffles;<br />Crisp Waffles</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-rWppuB42C72KBrB8BvVG5MJX0Z2HkGOX3RVlcpDEq5PLhiuFg0OFugzZsaTo2MqeyyRXZ7IUf5UiCJfMEWTTjQ5D-ZkmPH6kyzRgQCrZsT6JVm5K0A2vzeph7rMyGFplUx0tNXw3hl0IzkI7dC8QR6mcMPlfip6W_xHj461R5U-w2_DRa3esvBU/s2342/Good%20Things%20to%20Eat%2009.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2342" data-original-width="1299" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-rWppuB42C72KBrB8BvVG5MJX0Z2HkGOX3RVlcpDEq5PLhiuFg0OFugzZsaTo2MqeyyRXZ7IUf5UiCJfMEWTTjQ5D-ZkmPH6kyzRgQCrZsT6JVm5K0A2vzeph7rMyGFplUx0tNXw3hl0IzkI7dC8QR6mcMPlfip6W_xHj461R5U-w2_DRa3esvBU/w111-h200/Good%20Things%20to%20Eat%2009.jpg" width="111" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 9: BREAD<br />Sunshine Toast; <br />Baking Powder Biscuits; <br />Cheese Biscuits; Sunday Hot Bread;<br />Sally Lunn Bread</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6D-Sz09Pkc0kygLxItOLUApoNElbkAQM1gu_E-2B9tYbxq8VeW5SpglGb6-kZCj2ir18a04xLQIUpZ2c0yUJ7RmfABNd4JNp_j6WZNj8NiwMCQ33xJtQbGxvTggImMB5PSy9nZzOm5dElYrnjSl_BvVHO-iAv6CotzGPzubaiLsAKrCC6ZyT_I7Lm/s2350/Good%20Things%20to%20Eat%20010.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2350" data-original-width="1296" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6D-Sz09Pkc0kygLxItOLUApoNElbkAQM1gu_E-2B9tYbxq8VeW5SpglGb6-kZCj2ir18a04xLQIUpZ2c0yUJ7RmfABNd4JNp_j6WZNj8NiwMCQ33xJtQbGxvTggImMB5PSy9nZzOm5dElYrnjSl_BvVHO-iAv6CotzGPzubaiLsAKrCC6ZyT_I7Lm/w110-h200/Good%20Things%20to%20Eat%20010.jpg" width="110" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 10: BREAD<br />Orange Bread; <br />Grape Nut Bread; Corn Bread (1);<br />Corn Bread (2); Graham, Bran Bread</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xUjYQwfgW_m01So66ffU6eGNmIS9QwlUi_IUqfNU92z7Q7pcDSjM2L0T-OMLKq-jVML7WCn0RoWJWwu36TUWuq-vHE1W-QaOi_6DKtgm0gb3uM7pVkEkgSv6lcqyD80d2CBeHbRFndKFLVWeAjB7JzPpv0PZ3yDL8fIYvELmWRBSjDJKDcQaTbNh/s2350/Good%20Things%20to%20Eat%20011.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2350" data-original-width="1540" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xUjYQwfgW_m01So66ffU6eGNmIS9QwlUi_IUqfNU92z7Q7pcDSjM2L0T-OMLKq-jVML7WCn0RoWJWwu36TUWuq-vHE1W-QaOi_6DKtgm0gb3uM7pVkEkgSv6lcqyD80d2CBeHbRFndKFLVWeAjB7JzPpv0PZ3yDL8fIYvELmWRBSjDJKDcQaTbNh/w131-h200/Good%20Things%20to%20Eat%20011.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 11: BREAD<br />Bran Bread; Steamed Brown Bread;<br />Boston Brown Bread Steamed;<br />Baked Brown Bread; <br />Rolls and Coffee Cake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT-1e7F5zamr3zk5BOOiHormE2UjC0xxMEDnXubL1fmKibNsPcJbA_rjW77p4499TV2H09u_DUI5sTda4p8r25FvFq-ZiyImfSsKUNz9hFjA6He204AhOU--Q41GF8EqkkBZuYcPpGYsAcv3LWNcp-zw1FCTI5sdhtz2wInb_fbc_E5RBWXpW3L_a/s2340/Good%20Things%20to%20Eat%20012.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2340" data-original-width="1534" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT-1e7F5zamr3zk5BOOiHormE2UjC0xxMEDnXubL1fmKibNsPcJbA_rjW77p4499TV2H09u_DUI5sTda4p8r25FvFq-ZiyImfSsKUNz9hFjA6He204AhOU--Q41GF8EqkkBZuYcPpGYsAcv3LWNcp-zw1FCTI5sdhtz2wInb_fbc_E5RBWXpW3L_a/w131-h200/Good%20Things%20to%20Eat%20012.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 12: BREAD<br />Ice Box Rolls; Denver Rolls;<br />Biscuits; "Kneadless" Ice Box Dough</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKIvVKPV9IeF6BOqxl3BiX-RmgGmEiAHgR4lpSGIT7Il3gkH_f8UTErLCZ8OilTQFW5y5ylBXJ5uFuEIewQz2x6Hf2uhoZ3_Ng1rNif9-nYbTiFF0aYNOsppnUCTfRXxT5wFpbZPSDHkutzW1deZRa9ztq8X0aP08CN3Xg1pcTY3eYhsO4Skg4j4a/s2331/Good%20Things%20to%20Eat%20013.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2331" data-original-width="1560" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKIvVKPV9IeF6BOqxl3BiX-RmgGmEiAHgR4lpSGIT7Il3gkH_f8UTErLCZ8OilTQFW5y5ylBXJ5uFuEIewQz2x6Hf2uhoZ3_Ng1rNif9-nYbTiFF0aYNOsppnUCTfRXxT5wFpbZPSDHkutzW1deZRa9ztq8X0aP08CN3Xg1pcTY3eYhsO4Skg4j4a/w134-h200/Good%20Things%20to%20Eat%20013.jpg" width="134" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 13: BREAD<br />Corn Flake Nut Bread;<br />Cocoa Bread; <br />Raised Nut Rolls;<br />Rolls (1)<br /><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYAkHWJ5INAGOYs6k_zfCCb_9pG0wqBt5rNx9L2jJ0CX3psKrbRxGr45I1MSqftojGf4aTnTxe0fDOPaRZTnogGRi5cnvQ-uzP8ZhDcWpTZFWm2aqJkFM_FLyCPtXMMv3DEHunzVACqW1F3WlDKZboF_ijWMtAdi2rOHzTwf-E7f_qiXNIQCOWCg8/s2352/Good%20Things%20to%20Eat%20014.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2352" data-original-width="1547" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYAkHWJ5INAGOYs6k_zfCCb_9pG0wqBt5rNx9L2jJ0CX3psKrbRxGr45I1MSqftojGf4aTnTxe0fDOPaRZTnogGRi5cnvQ-uzP8ZhDcWpTZFWm2aqJkFM_FLyCPtXMMv3DEHunzVACqW1F3WlDKZboF_ijWMtAdi2rOHzTwf-E7f_qiXNIQCOWCg8/w131-h200/Good%20Things%20to%20Eat%20014.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 14: BREAD<br />Rolls (2); Butterscotch Rolls;<br />Nut Bread (1); Nut Bread (2)<br /><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHSO6tPQ_QsRvt3T8Bklef2s17XjqJR4Z9JidaTPFeltUe-bpE3ayReHiEsTTpGmTq8hKcXM5R6i6E96sYkZjBSaPHkULhX5LMkjPY2_ylUA1PkSjVy1J-K5une2pMA1awG54fT1FEwO6p8lqH3d17b-aY5TgVHErVuvHobqx-IsW1K5od471QiKV/s2328/Good%20Things%20to%20Eat%20015.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2328" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHSO6tPQ_QsRvt3T8Bklef2s17XjqJR4Z9JidaTPFeltUe-bpE3ayReHiEsTTpGmTq8hKcXM5R6i6E96sYkZjBSaPHkULhX5LMkjPY2_ylUA1PkSjVy1J-K5une2pMA1awG54fT1FEwO6p8lqH3d17b-aY5TgVHErVuvHobqx-IsW1K5od471QiKV/w110-h200/Good%20Things%20to%20Eat%20015.jpg" width="110" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 15: BREAD<br />Nut Bread (3); <br />Nut Tea Ring; Peanut Bread;<br />Dainty Breakfast Muffins</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRd0rOt9r3PHoUhLk4GHR5HwIGEgjPTrVjmFEs4PUrGonXIilDwxWQYKhczj_7wEw3Q7mqP9UryxLlglN1S_ec0kZffFWa8ntTmCLuPVFSABUc_BCvyY01EaHxibSeJayOWvb5D4W8gF087W9JbW1iZKT6uBskzdXy12nz72hpAaoUOoHWN0thV0ZW/s2313/Good%20Things%20to%20Eat%20016.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2313" data-original-width="1288" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRd0rOt9r3PHoUhLk4GHR5HwIGEgjPTrVjmFEs4PUrGonXIilDwxWQYKhczj_7wEw3Q7mqP9UryxLlglN1S_ec0kZffFWa8ntTmCLuPVFSABUc_BCvyY01EaHxibSeJayOWvb5D4W8gF087W9JbW1iZKT6uBskzdXy12nz72hpAaoUOoHWN0thV0ZW/w111-h200/Good%20Things%20to%20Eat%20016.jpg" width="111" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 16: BREAD<br />Bacon Muffins; <br />Four Minute Date Muffins;<br />Cocoa Muffins; Graham Gems;<br />Bran Muffins; Blueberry Muffins</td></tr></tbody></table><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVS80VqDqZYGB1HnAqPK9NFfBrCvkGkcNi_aNvc3vnlcHIhMBSBXjH7hUF0kV4kZjb1nbYH8x_DLaIwj0tlFH2jNlk6WKMMpgzAZuHiZMj5GuzREv230ZQzQdPAyDwmZdTPv77TC2v8Z39XIbqVg0mTqPxKCtelKLDQjlT-ZhA4_SYXTYImcO7aWv/s2341/Good%20Things%20to%20Eat%2033.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2341" data-original-width="1539" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVS80VqDqZYGB1HnAqPK9NFfBrCvkGkcNi_aNvc3vnlcHIhMBSBXjH7hUF0kV4kZjb1nbYH8x_DLaIwj0tlFH2jNlk6WKMMpgzAZuHiZMj5GuzREv230ZQzQdPAyDwmZdTPv77TC2v8Z39XIbqVg0mTqPxKCtelKLDQjlT-ZhA4_SYXTYImcO7aWv/w131-h200/Good%20Things%20to%20Eat%2033.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MY OWN RECIPES</td></tr></tbody></table></div><div><br /></div><div><br /></div><div><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2t5Qp3QLCws10-mjziGHc0qHEzaiiXooCrE2jp8aW7-JW8CpEpQTWZB4sFiDeO4EAWONi4JkPjaE1Jz6PythnkYFOsMlzmrhhPArdcYPBlh9IJVgLZmFnya6jdCBvLG_YjFb61-g5wjJJwS8Pc8qrGdp3Ui7U3q8bMkK6s09IV3WKhR881tlxm44/s2351/Good%20Things%20to%20Eat%20021.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2351" data-original-width="1516" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir2t5Qp3QLCws10-mjziGHc0qHEzaiiXooCrE2jp8aW7-JW8CpEpQTWZB4sFiDeO4EAWONi4JkPjaE1Jz6PythnkYFOsMlzmrhhPArdcYPBlh9IJVgLZmFnya6jdCBvLG_YjFb61-g5wjJJwS8Pc8qrGdp3Ui7U3q8bMkK6s09IV3WKhR881tlxm44/w129-h200/Good%20Things%20to%20Eat%20021.jpg" width="129" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 21: CAKES<br />Orange Cake; Orange Icing;<br />Delicious Cake; Lightning Cake;<br />Sunshine Cake (1)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bdVuYRsFxm0QIW5vJzGF8O3m8v5Gj2EdPBmUZDrs6Kf8EE8Z3j6wTOhhG8IxmS04b_bnXlCX29xUAueVBDAoWtfz1bJ1bnOPFVN5fg8X2LTQ4qqfe53H6E-tGHEADsvZx7Wyl7a18YAAIyRT-RUC_8nQ3zg3hOa0Ey63-Vl-fk8PQJu83srTKDzh/s2347/Good%20Things%20to%20Eat%20022.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2347" data-original-width="1547" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bdVuYRsFxm0QIW5vJzGF8O3m8v5Gj2EdPBmUZDrs6Kf8EE8Z3j6wTOhhG8IxmS04b_bnXlCX29xUAueVBDAoWtfz1bJ1bnOPFVN5fg8X2LTQ4qqfe53H6E-tGHEADsvZx7Wyl7a18YAAIyRT-RUC_8nQ3zg3hOa0Ey63-Vl-fk8PQJu83srTKDzh/w132-h200/Good%20Things%20to%20Eat%20022.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 22: CAKES<br />Sunshine Cake (2); <br />Feather Cake; <br />Sour Cream Cake; <br />Whipped Cream Cake;<br />Caramel Cake<br /><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKggJaVujQEU7QyXUGqqDTf0o3FaP8thjOhWWFiPWZeGFCA7EnrsShPq-RC7EJ0UWs7gDW19-M5GMbV4-U5jxWZwQVIxrc4nLiS3ZElTSWmvMuzZNI_oXaFJ_ZNdbKb6nVpymokNQRLqcsIABO4U3qOK9NDcriX6yeveVxuGqGL7zZRMiRlwaxr9a/s2346/Good%20Things%20to%20Eat%20023.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2346" data-original-width="1562" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKggJaVujQEU7QyXUGqqDTf0o3FaP8thjOhWWFiPWZeGFCA7EnrsShPq-RC7EJ0UWs7gDW19-M5GMbV4-U5jxWZwQVIxrc4nLiS3ZElTSWmvMuzZNI_oXaFJ_ZNdbKb6nVpymokNQRLqcsIABO4U3qOK9NDcriX6yeveVxuGqGL7zZRMiRlwaxr9a/w133-h200/Good%20Things%20to%20Eat%20023.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 23: CAKES<br />Sunshine Layer Cake; Filling;<br />Macaroon Cake; Frosting;<br />Caramel Cake; Caramel Flavoring;<br />Coconut Cake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy06274_aclknwJ0S6SmG4GDeDcKMypQnMKzvm0CeTiUj1A_cQ9IB4CxkRAunfnKQQ_faQXUxoSLn_PAdK8U0FM5HnwjCFclmNapWNz6PmDNvS14E9Uw3vRdMVLq9E2SA2ULSMCxs1i7GTW0CLmvxG_7OYT5yLR7xK_MSZm6EEgpsNjkmIvDjYZbmx/s2331/Good%20Things%20to%20Eat%20024.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2331" data-original-width="1573" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy06274_aclknwJ0S6SmG4GDeDcKMypQnMKzvm0CeTiUj1A_cQ9IB4CxkRAunfnKQQ_faQXUxoSLn_PAdK8U0FM5HnwjCFclmNapWNz6PmDNvS14E9Uw3vRdMVLq9E2SA2ULSMCxs1i7GTW0CLmvxG_7OYT5yLR7xK_MSZm6EEgpsNjkmIvDjYZbmx/w135-h200/Good%20Things%20to%20Eat%20024.jpg" width="135" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 24: CAKES<br />Golden Angel Food Cake;<br />Swansdown Delicious Cake;<br />White Cake; Angel Food Cake<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBKx6l2zwEZk4zhQEbAswL1MePAaxm6zI-HS036ICq_Gd5CHfEiqUG90inRoYcRL2k7HmhGpEs1McG9q8WIlqPP6j64H0ph9Z8csWcR6S2dsZAD396BWom8Te4iD6HBuG6__eyYDSS6WNT6H-uaP2Mqe6PamG8ixf5TCKWz2y5zhRbKmrh9uu33_i/s2334/Good%20Things%20to%20Eat%20025.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2334" data-original-width="1530" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBKx6l2zwEZk4zhQEbAswL1MePAaxm6zI-HS036ICq_Gd5CHfEiqUG90inRoYcRL2k7HmhGpEs1McG9q8WIlqPP6j64H0ph9Z8csWcR6S2dsZAD396BWom8Te4iD6HBuG6__eyYDSS6WNT6H-uaP2Mqe6PamG8ixf5TCKWz2y5zhRbKmrh9uu33_i/w132-h200/Good%20Things%20to%20Eat%20025.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 25: CAKES<br />Washington Pie; Cream Filling;<br />Pond Lily Cake; Filling;<br />Sponge Cake (1)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZyA5RLc8A_F-Xw8S_ACfjCg0QOUwUcNhjjnP9_CW4Tnr9hKGX5jaXTzwSeTe7aOx0uBgyxWthGj9er2Gt4hflyf4MLbFaa0EUsMXss-528DxRS1asbzcSzo3tCDi6zj_15tFXczV8YER2nrPy7xgptDeFM4ekgoha_y9NCV85cYV1JaucAVvoM1X/s2346/Good%20Things%20to%20Eat%20026.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2346" data-original-width="1549" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZyA5RLc8A_F-Xw8S_ACfjCg0QOUwUcNhjjnP9_CW4Tnr9hKGX5jaXTzwSeTe7aOx0uBgyxWthGj9er2Gt4hflyf4MLbFaa0EUsMXss-528DxRS1asbzcSzo3tCDi6zj_15tFXczV8YER2nrPy7xgptDeFM4ekgoha_y9NCV85cYV1JaucAVvoM1X/w132-h200/Good%20Things%20to%20Eat%20026.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 26: CAKES<br />Mock Angel Food Cake;<br />Sponge Cake (2);<br />Never-Fail Sponge Cake;<br />Yellow Frosting;<br />Graham Cracker Cake </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTG0kx_OM1b-JUMj32wa0VVUupIEvda6xq0alc2hUoBg9DS45nkPxitV7bta_cmRm33brDAXLK58mom6esvWje5SoDt0FeRe0Zk8HEDjamCNyZuY9VOXcjaehkCLvvJ3T6YAg54aisW_6X6ntiRDdtmOF1HH32UYlCuyezKdOE14H4JFCxVQIvfPDU/s2339/Good%20Things%20to%20Eat%20027.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2339" data-original-width="1560" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTG0kx_OM1b-JUMj32wa0VVUupIEvda6xq0alc2hUoBg9DS45nkPxitV7bta_cmRm33brDAXLK58mom6esvWje5SoDt0FeRe0Zk8HEDjamCNyZuY9VOXcjaehkCLvvJ3T6YAg54aisW_6X6ntiRDdtmOF1HH32UYlCuyezKdOE14H4JFCxVQIvfPDU/w133-h200/Good%20Things%20to%20Eat%20027.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 27: CAKES<br />Prune Cake; Prune Cake Filling;<br />Apple Sauce Cake;<br />Whole Wheat Apple Sauce Cake;<br />Fudge Cake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6byBSt5vd1-cRIBMRGmR0o7jpjYsc-4mvb-22nA-3ZbGdjhrUYRbbDDCssdXhcQ1g2SYh_qCYIUA7P1YbWz0LhJ4ZbD117q1PyO8WdJ2g5og_4ejxy4kzsMHSD_EfHZmGN8f5-tdb1D6P6RhKw8ydrqsbfZWOlAWY92mgy9Q2pwQygKy7HFstENH/s2317/Good%20Things%20to%20Eat%20028.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2317" data-original-width="1517" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6byBSt5vd1-cRIBMRGmR0o7jpjYsc-4mvb-22nA-3ZbGdjhrUYRbbDDCssdXhcQ1g2SYh_qCYIUA7P1YbWz0LhJ4ZbD117q1PyO8WdJ2g5og_4ejxy4kzsMHSD_EfHZmGN8f5-tdb1D6P6RhKw8ydrqsbfZWOlAWY92mgy9Q2pwQygKy7HFstENH/w131-h200/Good%20Things%20to%20Eat%20028.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 28: CAKES<br />Devil's Food (1);<br />Feather Chocolate Cake;<br />Scotch Chocolate Cake;<br />Delicious Chocolate Cake;<br />Devil's Food Cake (2)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6DlchRg3ELIm8p-Sv0eUjYvN-J9q34jCH3vrewI_pCdzveOzHSScnacBtR2d1ew3n8wKu6lAoatbGxQ1O1rM8JpsGzfDKabDm6iJBqbp2rWNZ6wtiKfGu_sS06WTWr7BNtEXi0G3zaUbliDuK_ZlwRbwMepX1GqUiBwkPGeQDEoLgCwD-sL8ujpW/s2339/Good%20Things%20to%20Eat%20029.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2339" data-original-width="1539" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6DlchRg3ELIm8p-Sv0eUjYvN-J9q34jCH3vrewI_pCdzveOzHSScnacBtR2d1ew3n8wKu6lAoatbGxQ1O1rM8JpsGzfDKabDm6iJBqbp2rWNZ6wtiKfGu_sS06WTWr7BNtEXi0G3zaUbliDuK_ZlwRbwMepX1GqUiBwkPGeQDEoLgCwD-sL8ujpW/w132-h200/Good%20Things%20to%20Eat%20029.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">P 29: CAKES<br />French Chocolate Cake;<br />Chocolate Nougat Cake; Boiled Icing;<br />Eggless Devil's Food;<br />Devil's Food Cake (3)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqv2Ud8hTK7hxCVp2O6rXs3gCII0mX-RW7-oZ0FyBGQFMIVh2_UogOMS7ayhLZW8KqWaThVfVwsRSHcKiSbr55-uwWqENcQgAj0sV17H5XNMQy9pWnByq9Lfe02KfvSWMxXrss2-7Vl2523L_5yRzWVdV0J1_dsCdSO3XFQRQ_PNB7tqB4lt2dTB0/s2357/Good%20Things%20to%20Eat%20030.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2357" data-original-width="1535" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqv2Ud8hTK7hxCVp2O6rXs3gCII0mX-RW7-oZ0FyBGQFMIVh2_UogOMS7ayhLZW8KqWaThVfVwsRSHcKiSbr55-uwWqENcQgAj0sV17H5XNMQy9pWnByq9Lfe02KfvSWMxXrss2-7Vl2523L_5yRzWVdV0J1_dsCdSO3XFQRQ_PNB7tqB4lt2dTB0/w130-h200/Good%20Things%20to%20Eat%20030.jpg" width="130" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 30: CAKES<br />Cocoa Cake;<br />One Egg Chocolate Loaf Cake;<br />Chocolate Mocha Cake;<br />Date Nut Cake; Icing</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBMZE_tEHdDq8YlLBCHRH7__N1gvIJ-1Ot9pIp0sWokg0fd6ueJ8S3X4eM-VOiS0T0EyzwGg5UhV2bv7-2o7p5h9xjtC4GOodMcKXbtRiAej0NXNel8zSLzAmxGa82U3D4mZJIwylF9S87_VfGl8oyJhOEdi0SwrHyAoNqgRnjCXXhhFIN8tcNGvl/s2350/Good%20Things%20to%20Eat%20031.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2350" data-original-width="1567" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBMZE_tEHdDq8YlLBCHRH7__N1gvIJ-1Ot9pIp0sWokg0fd6ueJ8S3X4eM-VOiS0T0EyzwGg5UhV2bv7-2o7p5h9xjtC4GOodMcKXbtRiAej0NXNel8zSLzAmxGa82U3D4mZJIwylF9S87_VfGl8oyJhOEdi0SwrHyAoNqgRnjCXXhhFIN8tcNGvl/w133-h200/Good%20Things%20to%20Eat%20031.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 31: CAKES<br />Date Loaf; Delicious Date Cake;<br />New England Eggless Cake;<br />Eggless Butterless Spice Cake;<br />Mashed Potato Cake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HF83WxTwqCnpPgevc4-E52HgfGnFXf_iVpe5lDDiV6Ve80Pui7ddAp8LZ-8zFfZLwctwNSSYbWowMarQH-ua6DZklCA3ljNt2Dc1EEO_ONYFYvtHShiC_BuOMrZrvwb4E0MnqrOHwVviQpmkjIfeozk2HEpyW-rqMOa-6mkJa5AdgmkLVkG5GdlV/s2358/Good%20Things%20to%20Eat%20032.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2358" data-original-width="1548" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HF83WxTwqCnpPgevc4-E52HgfGnFXf_iVpe5lDDiV6Ve80Pui7ddAp8LZ-8zFfZLwctwNSSYbWowMarQH-ua6DZklCA3ljNt2Dc1EEO_ONYFYvtHShiC_BuOMrZrvwb4E0MnqrOHwVviQpmkjIfeozk2HEpyW-rqMOa-6mkJa5AdgmkLVkG5GdlV/w131-h200/Good%20Things%20to%20Eat%20032.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 32: CAKES<br />Hot Mashed Potato Cake;<br />Spice Cake; Ginger Bread (1);<br />Ginger Bread (2); Fruit Cake (1)<br /></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvx8Ep09cmxc2RpPNlvnLbFAXigCZ7Zs9R7j1gB-iNgNqEfUpsnnJz4E69Ywq3XIkg8hKO_-2aaQFpBnbHzPPqVvRSQUr3iT77un0MOY5wDzMuGEuu8yNRuSiZFp-55WnjQ6ju0ZR9YREiZUFbEloLhielK8WHmw4JWf3DpNWeKJGEaBYVi5_ij74/s2350/Good%20Things%20to%20Eat%20033.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2350" data-original-width="1553" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkvx8Ep09cmxc2RpPNlvnLbFAXigCZ7Zs9R7j1gB-iNgNqEfUpsnnJz4E69Ywq3XIkg8hKO_-2aaQFpBnbHzPPqVvRSQUr3iT77un0MOY5wDzMuGEuu8yNRuSiZFp-55WnjQ6ju0ZR9YREiZUFbEloLhielK8WHmw4JWf3DpNWeKJGEaBYVi5_ij74/w132-h200/Good%20Things%20to%20Eat%20033.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 33: CAKES<br />Fruit Cake (2);<br /><span style="color: #cc0000;">Eggless, Butterless, Milkless Fruit Cake</span>;<br />Peanut Bar Cake; Nut Cake<br /><br /></td></tr></tbody></table><br /></div><div style="text-align: center;"><span style="color: #cc0000;">Sounds joyless, too…</span></div><div style="text-align: center;"><span style="color: #cc0000;"> </span></div><div style="text-align: center;"><span style="color: #cc0000;"> </span><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fKBmZl2bElitFyJJUtVvjK0L-yhXBcTFTnL5xDC-Ocp8XDoaKkE1yF82LTGshjToXC3Ike3fXps1l4MJYG0f6KgXAtOC-7_54wOlUvK6cGQhTxSjVQ4qLlpElMn642eq8E44qx-TTdA1yI4Df95_l_ozhSrmqJSGXmanJdtpwZNtG1buIVMr7vCC/s2350/Good%20Things%20to%20Eat%20034.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2350" data-original-width="1532" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fKBmZl2bElitFyJJUtVvjK0L-yhXBcTFTnL5xDC-Ocp8XDoaKkE1yF82LTGshjToXC3Ike3fXps1l4MJYG0f6KgXAtOC-7_54wOlUvK6cGQhTxSjVQ4qLlpElMn642eq8E44qx-TTdA1yI4Df95_l_ozhSrmqJSGXmanJdtpwZNtG1buIVMr7vCC/w131-h200/Good%20Things%20to%20Eat%20034.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 34: CAKES<br />Silver Nut Cake;<br />Nut Cake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaVxIDXK7Ca8xmlLNVIBpISipc0lya2KLwC6kLwkrd1bY45le2iwh7xIWhUc0kqA_PvOfuUaYRqsU3oBS5avbOV8Sq0QaqWa6TN_s68DX-Z99Xy6eAJKEeLMvmhfr1k01jxeXeQA_suT6vrASf9R5U7f3ZG4O1nx_tpzGGyhIFd5o-TT_Pe9qfM5-/s2351/Good%20Things%20to%20Eat%2034.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2351" data-original-width="1560" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaVxIDXK7Ca8xmlLNVIBpISipc0lya2KLwC6kLwkrd1bY45le2iwh7xIWhUc0kqA_PvOfuUaYRqsU3oBS5avbOV8Sq0QaqWa6TN_s68DX-Z99Xy6eAJKEeLMvmhfr1k01jxeXeQA_suT6vrASf9R5U7f3ZG4O1nx_tpzGGyhIFd5o-TT_Pe9qfM5-/w133-h200/Good%20Things%20to%20Eat%2034.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MY OWN RECIPES<br />Swans down cake</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOZt4_7aNT-t0lEzgDbjxQLnZhETQcICilwetpgTd4M3k8_iOmAd1wWCiWFy7l8w6vs39cSlMn25Dzyj2umwgn5wEwOG_MDOOp2JdzoLvH1g3vNeDEjgfZmLMbwq73XETom1XonVTQh7eQUzpJhoxv49aZ82Fd65P4nX_Q9HC_7ntt5NlVqC2kMmF/s2353/Good%20Things%20to%20Eat%20039.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2353" data-original-width="1540" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOZt4_7aNT-t0lEzgDbjxQLnZhETQcICilwetpgTd4M3k8_iOmAd1wWCiWFy7l8w6vs39cSlMn25Dzyj2umwgn5wEwOG_MDOOp2JdzoLvH1g3vNeDEjgfZmLMbwq73XETom1XonVTQh7eQUzpJhoxv49aZ82Fd65P4nX_Q9HC_7ntt5NlVqC2kMmF/w131-h200/Good%20Things%20to%20Eat%20039.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 39: CANDY<br />Candied Grape Fruit Peel;<br />Burnt Almonds; Creamy Fudge;<br />Fudge (1); Fudge (2)</td></tr></tbody></table></div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD8TtR67q-da3fAARVce-35Vacercv2E9Zk8GuoYGQ0sX08AgtjtK2Ct5tiKGYCIQzWlpS42fyffpp7BYVQM_pMJ9z31NB7Pu6W-DSFQbou0o0TcpCH0sflshRwDoYeSpBDTnak7U5u3UCS-yS6IXW6reDOHB9k9KcqhhKIDVPf3ve6ZcT1nQv8hy/s2337/Good%20Things%20to%20Eat%20040.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2337" data-original-width="1548" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD8TtR67q-da3fAARVce-35Vacercv2E9Zk8GuoYGQ0sX08AgtjtK2Ct5tiKGYCIQzWlpS42fyffpp7BYVQM_pMJ9z31NB7Pu6W-DSFQbou0o0TcpCH0sflshRwDoYeSpBDTnak7U5u3UCS-yS6IXW6reDOHB9k9KcqhhKIDVPf3ve6ZcT1nQv8hy/w133-h200/Good%20Things%20to%20Eat%20040.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 40: CANDY<br />Never-Fail Fudge;<br />Divinity Fudge;<br />Peanut Butter Fudge;<br />Mexican Caramels; <br />Opera Caramels</td></tr></tbody></table><br /></div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PUz43HndJsky3WU_L7WGv-PyLC1KBF7pUTLLjcfqf1mmriGs-01TPOEWyNRycv8qDt3q848nfQXa4gi0qVsqizlufHgvvSHH5KSEzceqP0NHAoUmLqjNzdDQfG77udgIiPuA6dafdsWRmRrGknrvUwgEYVkKEc44PYC260GUZCWDUZqiMKy4iZXC/s2678/Good%20Things%20to%20Eat%20041.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2678" data-original-width="1789" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PUz43HndJsky3WU_L7WGv-PyLC1KBF7pUTLLjcfqf1mmriGs-01TPOEWyNRycv8qDt3q848nfQXa4gi0qVsqizlufHgvvSHH5KSEzceqP0NHAoUmLqjNzdDQfG77udgIiPuA6dafdsWRmRrGknrvUwgEYVkKEc44PYC260GUZCWDUZqiMKy4iZXC/w134-h200/Good%20Things%20to%20Eat%20041.jpg" width="134" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 41: CANDY<br />Divinity Candy;<br />Salt Water Taffy</td></tr></tbody></table></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4KloGIjwQi3ERMjo1uRCTVYY1mULpXDVB2l3aXgf4jfnaUx_Sydc8A-d7fQvpdOlAAHtJyQegGxl9spb-vj5WVugh4Zt78XuKDfSwPIlrf1MdQ-Rf2OaOfyea-hZDjrUDYAM21il7LXb_a9s2D3LYhhSSlgbbWwV3l-JPRNoqN-17rxJdmCr3G64/s2345/Good%20Things%20to%20Eat%2041.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2345" data-original-width="1532" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl4KloGIjwQi3ERMjo1uRCTVYY1mULpXDVB2l3aXgf4jfnaUx_Sydc8A-d7fQvpdOlAAHtJyQegGxl9spb-vj5WVugh4Zt78XuKDfSwPIlrf1MdQ-Rf2OaOfyea-hZDjrUDYAM21il7LXb_a9s2D3LYhhSSlgbbWwV3l-JPRNoqN-17rxJdmCr3G64/w131-h200/Good%20Things%20to%20Eat%2041.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MY OWN RECIPES <br />Grape Juice</td></tr></tbody></table><p><br /></p></div><br />For the rest of the pages to this cookbook, you can scroll down through the next few posts, or you can click to find part <a href="https://klipsjoint.blogspot.com/2022/03/vintage-cookbook-good-things-to-eat_35.html" target="_blank">2 here</a>, part <a href="https://klipsjoint.blogspot.com/2022/03/vintage-cookbook-good-things-to-eat_26.html" target="_blank">3 here</a>, part <a href="https://klipsjoint.blogspot.com/2022/03/vintage-cookbook-good-things-to-eat_21.html" target="_blank">4 here</a>, and the conclusion <a href="https://klipsjoint.blogspot.com/2022/03/vintage-cookbook-good-things-to-eat.html" target="_blank">(part 5) here</a>. <br />leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0tag:blogger.com,1999:blog-5189325826927605224.post-68759383204404769402022-03-21T16:23:00.006-05:002022-03-21T16:53:33.269-05:00Vintage Cookbook: Good Things to Eat (part 2 of 5, pp 45–91)<p> You have arrived at the second part of five, of the digital copy of Good Things to Eat, a cookbook compiled and published by the Domestic Science Class, Peoria Women's Club. <a href="https://klipsjoint.blogspot.com/2022/03/vintage-cookbook-good-things-to-eat_56.html" target="_blank">Part one can be found here</a>, part three <a href="https://klipsjoint.blogspot.com/2022/03/vintage-cookbook-good-things-to-eat_26.html" target="_blank">at this link</a>, <a href="https://klipsjoint.blogspot.com/2022/03/vintage-cookbook-good-things-to-eat_21.html" target="_blank">four is here</a>, and the conclusion <a href="https://klipsjoint.blogspot.com/2022/03/vintage-cookbook-good-things-to-eat.html" target="_blank">(5) is here</a>. Enjoy!<br /><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7wQMog4f7a3tfQTJ8fFxtlGHuQGznDhrzdglbX6-F7JHvg9q1fk8iXsq-hrfVvwAxCI25fcHc1hDiPQwUeG4Hd8nZonnm58azhCRS2dUPK8aofChdPRiJwxxacB7Y7I7G7j6HJCSF3T02KcbE3q9XbYi0u3bzlxBu3RGDWIC8jBjQ_C4IKgYwQQD/s2497/Good%20Things%20to%20Eat%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2497" data-original-width="1805" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7wQMog4f7a3tfQTJ8fFxtlGHuQGznDhrzdglbX6-F7JHvg9q1fk8iXsq-hrfVvwAxCI25fcHc1hDiPQwUeG4Hd8nZonnm58azhCRS2dUPK8aofChdPRiJwxxacB7Y7I7G7j6HJCSF3T02KcbE3q9XbYi0u3bzlxBu3RGDWIC8jBjQ_C4IKgYwQQD/s320/Good%20Things%20to%20Eat%201.jpg" width="231" /></a></div>as is always the case, you can click any image to embiggen it. if you like what you see here, please feel free to share.<div><br /><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Levm1LrgVbj6vcbsT0fZTKHDvhfJ2R0f2bJTyIVcZBtBQ2szXHhuMpD9TPXXaE21D_jHb48hIYs8awPg17zGs0et8nKVMJKm3RKqa_fwAmE3QY0eUf-cBNtc1udd2oVa47dAhDrxHum-VgBn82JosztLNr4QVi8uvyeTL4x9CikGEzEf7_aEOjRO/s2330/Good%20Things%20to%20Eat%2045.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2330" data-original-width="1562" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Levm1LrgVbj6vcbsT0fZTKHDvhfJ2R0f2bJTyIVcZBtBQ2szXHhuMpD9TPXXaE21D_jHb48hIYs8awPg17zGs0et8nKVMJKm3RKqa_fwAmE3QY0eUf-cBNtc1udd2oVa47dAhDrxHum-VgBn82JosztLNr4QVi8uvyeTL4x9CikGEzEf7_aEOjRO/w134-h200/Good%20Things%20to%20Eat%2045.jpg" width="134" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 45: CANNING<br />Directions for Canning Fruit;<br />Syrup for Spiced Fruit;<br />to Can Green Beans;<br />Podded Vegetables (Cold Pack);<br />Root Vegetables<br /><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M8nVnCsCMujvbrpNdAiB2I3Ptwqdfb4qxftTrWbtBBI2XtwURkbbFiPIOv-KcNUGAYOIUPA1zBagJ4tBbduPNoGA_1TZvOwBSHTFh5_qvI_9hpow5GlM2Q-8VReq-btJQTIDawIacG68KAX3fW2OlmE0mPMIslIPytK_xaSNQODItVSrC_VxBMrD/s2343/Good%20Things%20to%20Eat%20046.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2343" data-original-width="1510" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M8nVnCsCMujvbrpNdAiB2I3Ptwqdfb4qxftTrWbtBBI2XtwURkbbFiPIOv-KcNUGAYOIUPA1zBagJ4tBbduPNoGA_1TZvOwBSHTFh5_qvI_9hpow5GlM2Q-8VReq-btJQTIDawIacG68KAX3fW2OlmE0mPMIslIPytK_xaSNQODItVSrC_VxBMrD/w129-h200/Good%20Things%20to%20Eat%20046.jpg" width="129" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 46: CANNING<br />To Can Corn; <br />Corn (Cold Pack);<br />Vegetable Greens (Cold Pack);<br />Canned Tomatoes;<br />Vegetables for Soup<br /></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDgs6LHTjEwWPi7CWJMIbBIm2QtlV18QBhMx5XIpjm_i9EJcaEMMrl0hGtEMJw_ZACoDFEfyWNvSkhMU_H-YekynpBUPfWNZ9fuF4K9aOzeL2gE5OUAMUNlMox2m9S9n5Fj3Ornmkaa0MKCmp3nf5aE30-94j_ZL-VVVA5KAUmj086QziCDDGBERN/s2333/Good%20Things%20to%20Eat%2048.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2333" data-original-width="1525" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdDgs6LHTjEwWPi7CWJMIbBIm2QtlV18QBhMx5XIpjm_i9EJcaEMMrl0hGtEMJw_ZACoDFEfyWNvSkhMU_H-YekynpBUPfWNZ9fuF4K9aOzeL2gE5OUAMUNlMox2m9S9n5Fj3Ornmkaa0MKCmp3nf5aE30-94j_ZL-VVVA5KAUmj086QziCDDGBERN/w131-h200/Good%20Things%20to%20Eat%2048.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MY OWN RECIPES<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW4-L0Mh1C3Bd3VYM2MRvqxlwvTuOUzrs47_66lRwe_1Ngvp0MtUx_Qn0tlNwzLWnv8PBsJMsIKWlqHHJib2dmk251Fk9RPCEFDFiz9p8X4-Hvhhlcj1WZwhQu2QMP55qsTFeZlKsNFbHPeDgqrc_MV1vAZU0_ncTDVxPBX_Y3AemhH8WBn-v79sO/s2339/Good%20Things%20to%20Eat%20051.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2339" data-original-width="1534" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW4-L0Mh1C3Bd3VYM2MRvqxlwvTuOUzrs47_66lRwe_1Ngvp0MtUx_Qn0tlNwzLWnv8PBsJMsIKWlqHHJib2dmk251Fk9RPCEFDFiz9p8X4-Hvhhlcj1WZwhQu2QMP55qsTFeZlKsNFbHPeDgqrc_MV1vAZU0_ncTDVxPBX_Y3AemhH8WBn-v79sO/w131-h200/Good%20Things%20to%20Eat%20051.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 51: CHEESE<br />Cheese Balls;<br />Hot Cheese Tibits;<br />Cheese Fondu;<br />Cheese and Nut Loaf;<br />Cheese Dreams<br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Dfbmd5ML6BlOBjF6AjQLVO5bdK-wYzRxJh5Nv9JqHo-_OS5lYtG1PSaXY0DWMnaEbhTiJd4fI-WOXfyH_MWd9X99KpYmWprW4My1Cuj2J03ZivkNhm7VB18tlRQLDefQ46Ks5BlJAH1JJM6NaMVjX519FVnDReMnrimXe0sTYp41n3uWylMNXSCK/s2341/Good%20Things%20to%20Eat%20052.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2341" data-original-width="1522" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Dfbmd5ML6BlOBjF6AjQLVO5bdK-wYzRxJh5Nv9JqHo-_OS5lYtG1PSaXY0DWMnaEbhTiJd4fI-WOXfyH_MWd9X99KpYmWprW4My1Cuj2J03ZivkNhm7VB18tlRQLDefQ46Ks5BlJAH1JJM6NaMVjX519FVnDReMnrimXe0sTYp41n3uWylMNXSCK/w130-h200/Good%20Things%20to%20Eat%20052.jpg" width="130" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 52: CHEESE<br />Cheese, Apples and Carrots;<br />Cheese Souffle;<br />Spanish Cheese Dreams;<br />Lemon Cheese<br /></td></tr></tbody></table><br /><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Pby1qQLody2un9_tkg_49K_pVLa92hFDKqh_qtiZP4RaYSbUU_EclQSnCIPQeNhFKgAQhR8_y-D0pHLdAc9mwUnIiA_B1AAPCvWjmst9cUpj7MWR-Dyke3kialcFzcGGBin6C5eJZ_jlFXUdD3FmgrsaGhoNd-bC3IZPkwGIlPghFPt0WXZxtd_j/s2331/Good%20Things%20to%20Eat%2062.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2331" data-original-width="1548" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Pby1qQLody2un9_tkg_49K_pVLa92hFDKqh_qtiZP4RaYSbUU_EclQSnCIPQeNhFKgAQhR8_y-D0pHLdAc9mwUnIiA_B1AAPCvWjmst9cUpj7MWR-Dyke3kialcFzcGGBin6C5eJZ_jlFXUdD3FmgrsaGhoNd-bC3IZPkwGIlPghFPt0WXZxtd_j/w133-h200/Good%20Things%20to%20Eat%2062.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MY OWN RECIPES<br /></td></tr></tbody></table><br /></div><div><br /></div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4ULLcV3fEWtSJELiMtxpoT3omemMXP0E2yfH7NExVFPeGAKhAO--fv0W5QO65P5FlEZJ4tnlHFxwOFrObLesfbc-hxxQtAi7QUk1-7oHI1-jCR958t9dKBePmxOvBtyrBsTNTcVGHuh01f2LtJlZZQveUZQb6x7GvCs5EK8oZ1pN0rKUSR3Lgs7w/s2343/Good%20Things%20to%20Eat%20057.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2343" data-original-width="1547" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4ULLcV3fEWtSJELiMtxpoT3omemMXP0E2yfH7NExVFPeGAKhAO--fv0W5QO65P5FlEZJ4tnlHFxwOFrObLesfbc-hxxQtAi7QUk1-7oHI1-jCR958t9dKBePmxOvBtyrBsTNTcVGHuh01f2LtJlZZQveUZQb6x7GvCs5EK8oZ1pN0rKUSR3Lgs7w/w132-h200/Good%20Things%20to%20Eat%20057.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 57: COFFEE CAKE – COOKIES <br />DOUGHNUTS<br />Quick Coffee Cake (1);<br />Fine Coffee Cake;<br />Bund Kuchen;<br />Quick Coffee Cake (2)<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEplD1AiEyZ9afzkPLllOaXDTw3OMqqgg408CirUzMUiVyE7j7zh4S3WSBcY127n_POdw5-k9H-BcaLSG2xydR_1e-DqrM6By15jkT2u7viWa9EQHD7nu5HJ4gjN4VzCxZvlR5AsP2mraFZ4Qdh4JCrR9MTdakfVZIRsREq9qAxe8l9kqne35tWdGh/s2330/Good%20Things%20to%20Eat%20058.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2330" data-original-width="1519" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEplD1AiEyZ9afzkPLllOaXDTw3OMqqgg408CirUzMUiVyE7j7zh4S3WSBcY127n_POdw5-k9H-BcaLSG2xydR_1e-DqrM6By15jkT2u7viWa9EQHD7nu5HJ4gjN4VzCxZvlR5AsP2mraFZ4Qdh4JCrR9MTdakfVZIRsREq9qAxe8l9kqne35tWdGh/w131-h200/Good%20Things%20to%20Eat%20058.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 58: COFFEE CAKE – COOKIES <br />DOUGHNUTS<br />Coffee Cake; Cocoa Kisses;<br />Date Sticks;<br />Date Cup Cakes;<br />Oatmeal Cookies (1)<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjYMgLwEUuUel_3x5qBfhdj8cFpQU7UjD_34ICE1Mf96SphbzYw-vloPN2H0ZEtEtYA7wuh6M9mP1saH4lV_pF5U1Wu-n6PcK8wjy3_nMlVF-5_w4SZBuCCTCFpdodq3M77B9ETGa9JVKDILTfuI3k0peqiv2YyhQnYEIHGQbU87UKk6icKgb1ZnT/s2346/Good%20Things%20to%20Eat%20059.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2346" data-original-width="1543" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjYMgLwEUuUel_3x5qBfhdj8cFpQU7UjD_34ICE1Mf96SphbzYw-vloPN2H0ZEtEtYA7wuh6M9mP1saH4lV_pF5U1Wu-n6PcK8wjy3_nMlVF-5_w4SZBuCCTCFpdodq3M77B9ETGa9JVKDILTfuI3k0peqiv2YyhQnYEIHGQbU87UKk6icKgb1ZnT/w131-h200/Good%20Things%20to%20Eat%20059.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 59: COFFEE CAKE – COOKIES <br />DOUGHNUTS<br />Oatmeal Cookies (2);<br />Oatmeal Hermits;<br />Chocolate Cookies (1);<br />Chocolate Cookies (2);<br />Indians<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rKDu8j7ZV2Z_OxHJl_y4MPTKHS2_S5Klf8z-IVXJ9-2V5IOJgfTxfd0v9WtQadHqxeATI9E0AXzkn5e1nNHvEiusTv_Qi5Rvbvsktws2TetVP76M2fXj9PUmnnzw41XtlXtt682uYkrnjoF6aHR8AYcO0Wfs2rum_DD5jSMEPqZl61Dv73hO2Pdo/s2334/Good%20Things%20to%20Eat%20060.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2334" data-original-width="1555" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rKDu8j7ZV2Z_OxHJl_y4MPTKHS2_S5Klf8z-IVXJ9-2V5IOJgfTxfd0v9WtQadHqxeATI9E0AXzkn5e1nNHvEiusTv_Qi5Rvbvsktws2TetVP76M2fXj9PUmnnzw41XtlXtt682uYkrnjoF6aHR8AYcO0Wfs2rum_DD5jSMEPqZl61Dv73hO2Pdo/w133-h200/Good%20Things%20to%20Eat%20060.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 60: COFFEE CAKE – COOKIES <br />DOUGHNUTS<br />Fudge Cookies;<br />Orange Drop Cookies;<br />Fruit Cookies;<br />English Drop Cookies;<br />Ginger Cookies;<br />Lace Cookies<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituY-pIxBn-6V2D4cXLKW8jH0ZfTfQUD3UamZDOrv0449Q307lUuiv8OwCr8tU-ajR2-8fl7AIP5t8kitxfaQWda9YH1lSNFL1ulv9jbHSig5m1dZa3qIpECxkf9gUcz6LhxRBxAQXDaxBA7jodqRdgeVohVETbVg6RWXlS3wESaVsW37aVNKiVahF/s2328/Good%20Things%20to%20Eat%20061.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2328" data-original-width="1554" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituY-pIxBn-6V2D4cXLKW8jH0ZfTfQUD3UamZDOrv0449Q307lUuiv8OwCr8tU-ajR2-8fl7AIP5t8kitxfaQWda9YH1lSNFL1ulv9jbHSig5m1dZa3qIpECxkf9gUcz6LhxRBxAQXDaxBA7jodqRdgeVohVETbVg6RWXlS3wESaVsW37aVNKiVahF/w134-h200/Good%20Things%20to%20Eat%20061.jpg" width="134" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 61: COFFEE CAKE – COOKIES <br />DOUGHNUTS<br />Cinnamon Stars;<br />Butterscotch Squares;<br />Walnut Wafers;<br />Ginger Cookies without Ginger;<br />Rocks<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh42IGcK7xSJbUiupE7ingp8bAYp5E5o63wtgrO9o68tQpF_6218zMRV3pJUZRMNRJngEug_J7NJd0EV7fQP65j3yipboVHgoQ9KjNx48gtuktAZ5BWnD_QaDhZsLUTs103WjwyGLDW4fYPK2gB-eWthkOedGXzqifFszTlv8V3DmqZPiW4LvZr4lG/s2345/Good%20Things%20to%20Eat%20062.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2345" data-original-width="1531" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh42IGcK7xSJbUiupE7ingp8bAYp5E5o63wtgrO9o68tQpF_6218zMRV3pJUZRMNRJngEug_J7NJd0EV7fQP65j3yipboVHgoQ9KjNx48gtuktAZ5BWnD_QaDhZsLUTs103WjwyGLDW4fYPK2gB-eWthkOedGXzqifFszTlv8V3DmqZPiW4LvZr4lG/w131-h200/Good%20Things%20to%20Eat%20062.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 62: COFFEE CAKE – COOKIES <br />DOUGHNUTS<br />Corn Flake Kisses;<br />Sweet Cream Cookies;<br />Macaroons; Fruit Cookies;<br />Fruit Balls<br /></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV73chRUX075ddmK1z1jRji2nb0qss8I6Jx9XR-gS2WL1KjBUWN-xazt7Po0T8Zwh8R9S3ppyQKq1B3O_qbaNNoMMZQ-AlOmkQLBvxdrytqg854Umy05TNGOOewAAFqx5ML-won6JE7pGk0Jim-VobG7eSDCglYdbFevdYyoyJ3nAK3Fo-obyEMfdg/s2342/Good%20Things%20to%20Eat%20063.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2342" data-original-width="1530" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV73chRUX075ddmK1z1jRji2nb0qss8I6Jx9XR-gS2WL1KjBUWN-xazt7Po0T8Zwh8R9S3ppyQKq1B3O_qbaNNoMMZQ-AlOmkQLBvxdrytqg854Umy05TNGOOewAAFqx5ML-won6JE7pGk0Jim-VobG7eSDCglYdbFevdYyoyJ3nAK3Fo-obyEMfdg/w131-h200/Good%20Things%20to%20Eat%20063.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 63: COFFEE CAKE – COOKIES <br />DOUGHNUTS<br />Animal Cookies;<br />Caramel Cookies;<br />Ice Box Cookies;<br />Potato Doughnuts;<br />Cream Doughnuts<br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0NxPMz0Lh9JS2S3iO9forDSpWcj5JB88yLzI1Zi3J3R2cu6FT_Vb65NbcZKjPcRBTDzdrIYaJvXXfDIWsSLXEB5soq1aPqrXDZ9894G4k53blqm9wW6DZ7RxjCSTeayf4dclxiiLKCX3vDb_2pDVCn3-nZHZLLgb4bcpbeKvMPMN6GjmO1-Tfobd/s2333/Good%20Things%20to%20Eat%20064.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2333" data-original-width="1549" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0NxPMz0Lh9JS2S3iO9forDSpWcj5JB88yLzI1Zi3J3R2cu6FT_Vb65NbcZKjPcRBTDzdrIYaJvXXfDIWsSLXEB5soq1aPqrXDZ9894G4k53blqm9wW6DZ7RxjCSTeayf4dclxiiLKCX3vDb_2pDVCn3-nZHZLLgb4bcpbeKvMPMN6GjmO1-Tfobd/w133-h200/Good%20Things%20to%20Eat%20064.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 64: COFFEE CAKE – COOKIES <br />DOUGHNUTS<br />"Donuts"; Doughnuts<br /></td></tr></tbody></table><p><br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0oa-PNh7u3RGccZyxIS_ed4u2uWTaouD_itmSHXNIIYvy8SMq2oVH-_7qAjFb9TPuH2S_ppER9TdYOtCxH_lj1z9o6upzo5RXTDRU8EApGVGJifW68fPAqdrqmHkBarB2gHiKr1MHIgDORgz2qPz2TERsVRjBCjZFmbb0JRq1AjasZPtLqpd-ruT/s2338/Good%20Things%20to%20Eat%2063.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2338" data-original-width="1532" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0oa-PNh7u3RGccZyxIS_ed4u2uWTaouD_itmSHXNIIYvy8SMq2oVH-_7qAjFb9TPuH2S_ppER9TdYOtCxH_lj1z9o6upzo5RXTDRU8EApGVGJifW68fPAqdrqmHkBarB2gHiKr1MHIgDORgz2qPz2TERsVRjBCjZFmbb0JRq1AjasZPtLqpd-ruT/w131-h200/Good%20Things%20to%20Eat%2063.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MY OWN RECIPES<br /></td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNvLTFZePJx41bI2VC4EAiANsAUkEnszClq202Rko9xqUm3F3K1R9pWGwu1v3EzRMdlaPSeNgdCm2HwSRmMdeSF4_j8IqRUROrm9ryEoA8jgSfJy4nLmJhsXaV272BDgAXO_vFp1EkZZjq8eNunudOx95DoG9znv5C3QHFdHb3_xt_p33PDW3gV0W/s2344/Good%20Things%20to%20Eat%20069.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2344" data-original-width="1557" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNvLTFZePJx41bI2VC4EAiANsAUkEnszClq202Rko9xqUm3F3K1R9pWGwu1v3EzRMdlaPSeNgdCm2HwSRmMdeSF4_j8IqRUROrm9ryEoA8jgSfJy4nLmJhsXaV272BDgAXO_vFp1EkZZjq8eNunudOx95DoG9znv5C3QHFdHb3_xt_p33PDW3gV0W/w133-h200/Good%20Things%20to%20Eat%20069.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 69: DESSERTS – FROZEN DESSERTS<br />Apricot Whip;<br />Apricot and Pineapple Tapioca;<br />Pineapple Cocktail;<br />Baked Pineapple;<br />Pineapple Sponge<br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXP10RQyPd6K3PS74oO0Dc25XFibovPoSforqA5qQwGSLEdJr0AKu5tdz1_Ds5GHD4ob76V9L2vuhEweYVDbSryVyb1-A5Nqm3Uj-bDoi7LMZgTxN2_ypdl5N29HgIb9UELo2Y8Ojz1pFhKFMuTQfFBphhkZIVm4bgh0oRuWFxH5mtuVs8enKCEMB/s2341/Good%20Things%20to%20Eat%20070.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2341" data-original-width="1545" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXP10RQyPd6K3PS74oO0Dc25XFibovPoSforqA5qQwGSLEdJr0AKu5tdz1_Ds5GHD4ob76V9L2vuhEweYVDbSryVyb1-A5Nqm3Uj-bDoi7LMZgTxN2_ypdl5N29HgIb9UELo2Y8Ojz1pFhKFMuTQfFBphhkZIVm4bgh0oRuWFxH5mtuVs8enKCEMB/w132-h200/Good%20Things%20to%20Eat%20070.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 70: DESSERTS – FROZEN DESSERTS<br />Sweet Butter Dessert;<br />Strawberry Baskets;<br />Raisin Puffs; Escalloped Apples;<br />Spiced Lemon Jelly<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP65-DgRDK_i2p0fHwBoOJrvyGnJ0ma2rBjyDoHIT_4YIjEbhMBWnUTFutfLSiQ1Bas9onDBqrwKlARKgRZ45YL-NKD5f1SEB4fjeIerVwiSkQrU7EdHEH0I4AsBjQ6Dk8JHntSCM6QwXr1YwbtYTNLtAMvMyoaRoVWf-ztMNqEEcX1reldB19AvSt/s2341/Good%20Things%20to%20Eat%20071.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2341" data-original-width="1548" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP65-DgRDK_i2p0fHwBoOJrvyGnJ0ma2rBjyDoHIT_4YIjEbhMBWnUTFutfLSiQ1Bas9onDBqrwKlARKgRZ45YL-NKD5f1SEB4fjeIerVwiSkQrU7EdHEH0I4AsBjQ6Dk8JHntSCM6QwXr1YwbtYTNLtAMvMyoaRoVWf-ztMNqEEcX1reldB19AvSt/w133-h200/Good%20Things%20to%20Eat%20071.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 71: DESSERTS – FROZEN DESSERTS<br />Strawberry Jello Whip;<br />Favorite Fruit Salad Dressing;<br />Fruit Cream;<br />Food for the Gods (1);<br />Food For the Gods (2)<br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fZEEVkzSvZq9Gw6AffX3YdVc1OcuKl1o7Zqdzpv9tyksjelcjAMuInTV3pqxyJepY-zrE98o7cvQk8xP4x5Rv39pMD4Jp3LDqkvIkDXOuKG-ujBW00mW3K51mR6_mjGFoEhqmNb_2twPuAdCF-C0kJx2vdoRrXpLdrULNKGvG0cV8boAnPJIZbik/s2337/Good%20Things%20to%20Eat%20072.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2337" data-original-width="1553" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fZEEVkzSvZq9Gw6AffX3YdVc1OcuKl1o7Zqdzpv9tyksjelcjAMuInTV3pqxyJepY-zrE98o7cvQk8xP4x5Rv39pMD4Jp3LDqkvIkDXOuKG-ujBW00mW3K51mR6_mjGFoEhqmNb_2twPuAdCF-C0kJx2vdoRrXpLdrULNKGvG0cV8boAnPJIZbik/w133-h200/Good%20Things%20to%20Eat%20072.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 72: DESSERTS – FROZEN DESSERTS<br />Baked Chocolate Custard;<br />Caramel Custard;<br />Food for the Gods (3);<br />Uncooked Marshmallow Loaf<br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNff30yPTGThMB_7QsOKIinHthEd7RAJnyeBqNusAMF_aDvPWFMvDeX5614xGQPw7YcFx2QuOOitiMHt85tE2PatStvvCbC4Tgj94zmmoGJkfBq3nv9FbweG-fNTr_qXORz9MDSX6aFkrpreY3vnDc1ppmSqBsUhMBHx-0Yxah-dsPhnqvFu-DjUg/s2349/Good%20Things%20to%20Eat%20073.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2349" data-original-width="1546" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNff30yPTGThMB_7QsOKIinHthEd7RAJnyeBqNusAMF_aDvPWFMvDeX5614xGQPw7YcFx2QuOOitiMHt85tE2PatStvvCbC4Tgj94zmmoGJkfBq3nv9FbweG-fNTr_qXORz9MDSX6aFkrpreY3vnDc1ppmSqBsUhMBHx-0Yxah-dsPhnqvFu-DjUg/w132-h200/Good%20Things%20to%20Eat%20073.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 73: DESSERTS – FROZEN DESSERTS<br />Graham Cracker Pudding;<br />Heavenly Delight;<br />Swiss Rice;<br />Bran Upside-Down Apple Cake<br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SKSyaEr-TLlfKBHlWsMA2pQM5hhRYIuzbyj2dGJQc5vZm3aBiIS2z_bBdg1et7oAel45Jn19HlDrW3bTXXNh0CAiEgupmv0WGHNtRMpMATSxf-aOLlrtzzT2pPW5FMOLcxTv4JCqItSvDYUSF4LjV7QL0CoSqLEXg7NsdNoIC4N0s5pR3wUGYVCI/s2340/Good%20Things%20to%20Eat%20074.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2340" data-original-width="1527" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SKSyaEr-TLlfKBHlWsMA2pQM5hhRYIuzbyj2dGJQc5vZm3aBiIS2z_bBdg1et7oAel45Jn19HlDrW3bTXXNh0CAiEgupmv0WGHNtRMpMATSxf-aOLlrtzzT2pPW5FMOLcxTv4JCqItSvDYUSF4LjV7QL0CoSqLEXg7NsdNoIC4N0s5pR3wUGYVCI/w131-h200/Good%20Things%20to%20Eat%20074.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 74: DESSERTS – FROZEN DESSERTS<br />Marshmallow Dessert;<br />Maple Dessert Supreme;<br />Chocolate Ice Box Cake;<br />Date Sponge<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_QJlj8L2UWsvTijypf2Q0nV2RpaqbC5LJ4N1E1nf_iGEVV7C8Jeb21eznen7EWgbJMlphxniotQmQL_j4ht0x1O1rzn6L_pJub8w0BudBuCJrsVMLjoi9jpK2fETpVuYCtnFrc-lPNWH55CsQKtx0X98QR96z03WXjPhmswQkGPn0gzrHN81SpHn/s2346/Good%20Things%20to%20Eat%20075.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2346" data-original-width="1544" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_QJlj8L2UWsvTijypf2Q0nV2RpaqbC5LJ4N1E1nf_iGEVV7C8Jeb21eznen7EWgbJMlphxniotQmQL_j4ht0x1O1rzn6L_pJub8w0BudBuCJrsVMLjoi9jpK2fETpVuYCtnFrc-lPNWH55CsQKtx0X98QR96z03WXjPhmswQkGPn0gzrHN81SpHn/w132-h200/Good%20Things%20to%20Eat%20075.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 75: DESSERTS – FROZEN DESSERTS<br />Ice Box Cake; Macaroon Souffle;<br />Date Souffle; <br />Blitz Torte; Custard;<br />Meringue Shells<br /><br /></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNNOx_V2Cdc6w4E1WzPOq0EANtE-4eHbaQEaDqmAhhNNZ8mzWsz-TcXfnfgAPOQfERmCjCxd14FlXt3bjKb6w75ntOcHXe-tvB9TjsbaahbgvXizNTNYmsisJ6cOs9VgpLNLSCf6PyqYWlQwiRv2l5Y41gmkmcu3rpfN6h-5JIQW0l83KKloLCs6t/s2343/Good%20Things%20to%20Eat%20076.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2343" data-original-width="1564" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNNOx_V2Cdc6w4E1WzPOq0EANtE-4eHbaQEaDqmAhhNNZ8mzWsz-TcXfnfgAPOQfERmCjCxd14FlXt3bjKb6w75ntOcHXe-tvB9TjsbaahbgvXizNTNYmsisJ6cOs9VgpLNLSCf6PyqYWlQwiRv2l5Y41gmkmcu3rpfN6h-5JIQW0l83KKloLCs6t/w134-h200/Good%20Things%20to%20Eat%20076.jpg" width="134" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 76: DESSERTS – FROZEN DESSERTS<br />Almond Tart; Krummel Tarta;<br />Date Torte; Short Cake (1);<br />Strawberry Short Cake;<br />Short Cake or Cottage Pudding<br /></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLb4C1OPKVOcdvf3xfI4Te3kY9H2cc07Or9tbJKG69B6y327_4Sg6EpeyP3qmEiqCKeThrGfr2xQkzu1QoRkLnKVSHyWu1UMZ1bPhTNl4B2rY5gxuuEg6I48NpfPWwrCVvC-7iocLontPnOIN-c0HtRcztc0UEBMyf7-yytl3rUtI9BcsZIdRnd3m/s2338/Good%20Things%20to%20Eat%20077.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2338" data-original-width="1539" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLb4C1OPKVOcdvf3xfI4Te3kY9H2cc07Or9tbJKG69B6y327_4Sg6EpeyP3qmEiqCKeThrGfr2xQkzu1QoRkLnKVSHyWu1UMZ1bPhTNl4B2rY5gxuuEg6I48NpfPWwrCVvC-7iocLontPnOIN-c0HtRcztc0UEBMyf7-yytl3rUtI9BcsZIdRnd3m/w132-h200/Good%20Things%20to%20Eat%20077.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 77: DESSERTS – FROZEN DESSERTS<br />Short Cake (2);<br />Mar-Brit-Tort; Shom Torton;<br />Peach Ice Cream (1)<br /></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYdi5EaTDcVqI-G_AX1O2mtMDt-2W4cwk0i3eiBlM6AMB1_yBLGUfxKeOHDxJM_k6FfIrhrR88yqTKsa63qyI-tI4Ilxe0xzznfyoNZU-X5xGEpR9AiqiGVTv_SsXF3sIaE63EtQrFz6uyaJdK01VC-XEYkKRX7QKZsVYYKexR3pIhZEku0EGhdDf/s2346/Good%20Things%20to%20Eat%20078.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2346" data-original-width="1539" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYdi5EaTDcVqI-G_AX1O2mtMDt-2W4cwk0i3eiBlM6AMB1_yBLGUfxKeOHDxJM_k6FfIrhrR88yqTKsa63qyI-tI4Ilxe0xzznfyoNZU-X5xGEpR9AiqiGVTv_SsXF3sIaE63EtQrFz6uyaJdK01VC-XEYkKRX7QKZsVYYKexR3pIhZEku0EGhdDf/w131-h200/Good%20Things%20to%20Eat%20078.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 78: DESSERTS – FROZEN DESSERTS<br />Peach Ice Cream (2);<br />Black or Red Raspberry Ice Cream;<br />Lemon Ice Cream;<br />Chocolate Ice Cream;<br />Pineapple Ice<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzUoTJ0RZIiZ8WChhWip39VsoiFpxUza3_0PSmmnVwadN6REIySHjh0c6aZWqxIPghfA4JKjed0UygLeK40hFmcVq7gJLMyZyEC1g0fMbQAQBZRZQalHhkcCi1hkpP6Jsko9qvBl7mlPwu6s8OkmC7tg5fquvsaV7PIiKTzJi2wSoD7xNSKbhY-Zy/s2353/Good%20Things%20to%20Eat%20079.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2353" data-original-width="1558" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzUoTJ0RZIiZ8WChhWip39VsoiFpxUza3_0PSmmnVwadN6REIySHjh0c6aZWqxIPghfA4JKjed0UygLeK40hFmcVq7gJLMyZyEC1g0fMbQAQBZRZQalHhkcCi1hkpP6Jsko9qvBl7mlPwu6s8OkmC7tg5fquvsaV7PIiKTzJi2wSoD7xNSKbhY-Zy/w133-h200/Good%20Things%20to%20Eat%20079.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 79: DESSERTS – FROZEN DESSERTS<br />"Three Ice" with Cream;<br />Strawberry Mousse;<br />Maple Mousse (1);<br />Maple Mousse (2);<br />Lemon Milk Sherbet;<br />Mint Sherbet<br /></td></tr></tbody></table><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK47qOqTnMPJPxW4PA-5UY5MQkrMYdpq32Npr-34kdtCokNhCJ_Sv9QJ8-HI6gWDp_ZPvubhmkS3e58K_gH4sWpS79IxXOnN0WnlV9WFxXNR5dL9KksO1tv0Dsab6dUU8BkkyUrneSiU52eH-dx47wyJc7FumtHyu4oGokxOtqTcOpWqfe5ksTHKVN/s2336/Good%20Things%20to%20Eat%2077.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2336" data-original-width="1550" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK47qOqTnMPJPxW4PA-5UY5MQkrMYdpq32Npr-34kdtCokNhCJ_Sv9QJ8-HI6gWDp_ZPvubhmkS3e58K_gH4sWpS79IxXOnN0WnlV9WFxXNR5dL9KksO1tv0Dsab6dUU8BkkyUrneSiU52eH-dx47wyJc7FumtHyu4oGokxOtqTcOpWqfe5ksTHKVN/w133-h200/Good%20Things%20to%20Eat%2077.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MY OWN RECIPES<br /></td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdXKcoCXSCRJylOigt388-OZ7_UlXLOGuIlqAraOYWA2NIP3WpL3a38ArQajXwcWfMsmGc9nKw2N0ZmXt39_8CyN15z4X1QVuSzaDs0q3_X1-iAARDPj4p29kJwkw01ZziOCEiOIuRFL6ljwOcFH6tTLQxCtluUQlg_bPWYXVKDk3xEMLnoO7Tkkb/s2339/Good%20Things%20to%20Eat%20083.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2339" data-original-width="1531" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdXKcoCXSCRJylOigt388-OZ7_UlXLOGuIlqAraOYWA2NIP3WpL3a38ArQajXwcWfMsmGc9nKw2N0ZmXt39_8CyN15z4X1QVuSzaDs0q3_X1-iAARDPj4p29kJwkw01ZziOCEiOIuRFL6ljwOcFH6tTLQxCtluUQlg_bPWYXVKDk3xEMLnoO7Tkkb/w131-h200/Good%20Things%20to%20Eat%20083.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 83: DIET<br />Calorie values, etc<br /><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhff3sCA93TpwHmumZQdpZr4cUxdNpATjLaTRl1fBVIepWUFljIhoN3laFidbOS7voEX6Ks_33_-m-8mLF0IAzjyMeF3UVqMxGgY7IfywbM52zqb5yYEC-fLJObFmcFl2DzZcsCZyKTtsuxGDzTZUYLOF11xKO7sVYywkJ28fVnjCQPZGb-jKfMuRd1/s2349/Good%20Things%20to%20Eat%20084.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2349" data-original-width="1539" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhff3sCA93TpwHmumZQdpZr4cUxdNpATjLaTRl1fBVIepWUFljIhoN3laFidbOS7voEX6Ks_33_-m-8mLF0IAzjyMeF3UVqMxGgY7IfywbM52zqb5yYEC-fLJObFmcFl2DzZcsCZyKTtsuxGDzTZUYLOF11xKO7sVYywkJ28fVnjCQPZGb-jKfMuRd1/w131-h200/Good%20Things%20to%20Eat%20084.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 84: DIET</td></tr></tbody></table><br /><p><br /></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_j3nHz0BuLKq3jwa-O2hv84nHrVa4freYNiO3QHqxaZDl2ojoL8vVmgpMhwY5M_CMLasTVXS7A6W5kuDa_kDNfgXdot9Cj7a25PmuDloH8V7TPqmu9Nqj02Dwv4BC41R5GEojcQgM6l5Yf8XKyYeM4aNQdoNMhcf0zNrLdQCrJUfvmqVZMGTsFHNR/s2343/Good%20Things%20to%20Eat%20085.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2343" data-original-width="1556" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_j3nHz0BuLKq3jwa-O2hv84nHrVa4freYNiO3QHqxaZDl2ojoL8vVmgpMhwY5M_CMLasTVXS7A6W5kuDa_kDNfgXdot9Cj7a25PmuDloH8V7TPqmu9Nqj02Dwv4BC41R5GEojcQgM6l5Yf8XKyYeM4aNQdoNMhcf0zNrLdQCrJUfvmqVZMGTsFHNR/w133-h200/Good%20Things%20to%20Eat%20085.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 85: DIET<br />Reducing Menus<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoiI2pK0mV42eJNvisWPid4p6AEycV67ujstJlg8m7mvfTuyboQONDp5KA2-PigWcJfzVhpFOMOpyN_wks8huGgT55nhpd9U008hnpwE-PeGwbAiJCLOd1FVoz8WlAV3-hcyLqXTO-0JY6zFkNil_2HFptXqi0zG2Eh0zRsp5USdTHXrDH9ECfljE/s2339/Good%20Things%20to%20Eat%20086.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2339" data-original-width="1537" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzoiI2pK0mV42eJNvisWPid4p6AEycV67ujstJlg8m7mvfTuyboQONDp5KA2-PigWcJfzVhpFOMOpyN_wks8huGgT55nhpd9U008hnpwE-PeGwbAiJCLOd1FVoz8WlAV3-hcyLqXTO-0JY6zFkNil_2HFptXqi0zG2Eh0zRsp5USdTHXrDH9ECfljE/w131-h200/Good%20Things%20to%20Eat%20086.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 86: DIET<br />Menus<br /></td></tr></tbody></table><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmwq2AFlDEH245luoajwT2dD5E9_tOWS9kSXQ7pwH9KJFw1h16AaTt5v-arby-hTWVX0-F8iI_UfyIU9OmezmM689PaUtF8-E3nFO7UwFEyFwyj0WNZMZgZ9BhUdNDTSp8h7nhNLHld3sxkbkUDJgGloXrbCDyhXRD-gdQlgIbntb0M_qkGbMMy4z/s2338/Good%20Things%20to%20Eat%20087.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2338" data-original-width="1525" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmwq2AFlDEH245luoajwT2dD5E9_tOWS9kSXQ7pwH9KJFw1h16AaTt5v-arby-hTWVX0-F8iI_UfyIU9OmezmM689PaUtF8-E3nFO7UwFEyFwyj0WNZMZgZ9BhUdNDTSp8h7nhNLHld3sxkbkUDJgGloXrbCDyhXRD-gdQlgIbntb0M_qkGbMMy4z/w131-h200/Good%20Things%20to%20Eat%20087.jpg" width="131" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 87: DIET<br />Menus<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisU1hbXc-Q0sdml6_Runnzsw41SP14GjVZUkT_Wu7KESyE8TVaCUF3donsxHFfmomDEy_196yGbRP0wu040z70xws6rN8InAfIe_loYy3MuIoP8qSHmq56EZWUU72ExnSKIbgl7coDnuSG0w5MefjsW7-um3rOt7-TYN386cx8UaRyleb8OZh2SbAe/s2346/Good%20Things%20to%20Eat%20088.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2346" data-original-width="1547" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisU1hbXc-Q0sdml6_Runnzsw41SP14GjVZUkT_Wu7KESyE8TVaCUF3donsxHFfmomDEy_196yGbRP0wu040z70xws6rN8InAfIe_loYy3MuIoP8qSHmq56EZWUU72ExnSKIbgl7coDnuSG0w5MefjsW7-um3rOt7-TYN386cx8UaRyleb8OZh2SbAe/w132-h200/Good%20Things%20to%20Eat%20088.jpg" width="132" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 88: DIET<br />Menus<br /></td></tr></tbody></table><br /><p><br /><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLi_lAy9RUi9xLzRUI8ueTz4Gfbg9inD76WVSyjzcwIoVV38Ignyyr-rlI9aEU-6sq5mEYDq1euds61Mh-OzincJP_EMPzIE74IloB0jkWyvIpUIkDIrd2OCQjcGGtMQq6nKfZHszEVvDayCQPn_n4IpwxMA5SOS0VV3FTFVWUCEjLEB8soUzSMRdc/s2345/Good%20Things%20to%20Eat%20089.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2345" data-original-width="1554" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLi_lAy9RUi9xLzRUI8ueTz4Gfbg9inD76WVSyjzcwIoVV38Ignyyr-rlI9aEU-6sq5mEYDq1euds61Mh-OzincJP_EMPzIE74IloB0jkWyvIpUIkDIrd2OCQjcGGtMQq6nKfZHszEVvDayCQPn_n4IpwxMA5SOS0VV3FTFVWUCEjLEB8soUzSMRdc/w133-h200/Good%20Things%20to%20Eat%20089.jpg" width="133" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 89: DIET<br />Menus<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UFs8yzmkj4qpwY6D43do6icl8UA59vywzO_u-rqIE0U4ZoZdB-Q29bUuZtYW1cjGIX7DbqXoisaryPvlrFBSNFFXWFC2Hfyhg8fIW5uaOurPa1pNDk0YEEgaREs0qZ2wRRkXND76XeqATTIxy0zVgKcRGvyBwEio_n-wNEc6x07z5-9W_Kz8v0OI/s2346/Good%20Things%20to%20Eat%20090.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2346" data-original-width="1522" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UFs8yzmkj4qpwY6D43do6icl8UA59vywzO_u-rqIE0U4ZoZdB-Q29bUuZtYW1cjGIX7DbqXoisaryPvlrFBSNFFXWFC2Hfyhg8fIW5uaOurPa1pNDk0YEEgaREs0qZ2wRRkXND76XeqATTIxy0zVgKcRGvyBwEio_n-wNEc6x07z5-9W_Kz8v0OI/w130-h200/Good%20Things%20to%20Eat%20090.jpg" width="130" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">p 90: DIET<br />Jellied Chicken with Asparagus;<br />Ripe Olive Hors D'Oeuvres;<br />Lamb Chops, Park Avenue;<br />Potato Chips with Roquefort;<br />Peach Marshmallow;<br />Chinese Chicken<br /></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxnYje8Z4Irq-CA63SWL2ZrAEYOKj7oR38M3Ob8511iBhwGq4--BONctcZpLhAE6ITg1TGcqfwECbJZSOfD7pu-9RMT0xalIl0RJPiEjtkiia__ZbGXNUQLu-xYDIKP5dBYZWxygHWTtU_hPCmfYIpkdVUUp7RQBZLGg_KHsIVPE3xaKNwYsGm0al/s2341/Good%20Things%20to%20Eat%2092.jpg" style="margin-left: 1em; margin-right: 1em;"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHMldZVRJAz3sgQ9GYAufvMaFpJ9r6M31YZ0EXhm_n4seBxjsuXe10N0WQ6b9ZW7WQt1h6Nox75hMp8EhT1LQkLuEkYikzcjFnaMqu-cxQZ6S8oK8U4ZjPSodb3LQzGnLzPWh9-mUKIi0H7b3UbFvVFxmYQOwVN_CKmsTmMkE0H3AdJL0YJdz8G0p/s2331/Good%20Things%20to%20Eat%2086.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2331" data-original-width="1568" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHMldZVRJAz3sgQ9GYAufvMaFpJ9r6M31YZ0EXhm_n4seBxjsuXe10N0WQ6b9ZW7WQt1h6Nox75hMp8EhT1LQkLuEkYikzcjFnaMqu-cxQZ6S8oK8U4ZjPSodb3LQzGnLzPWh9-mUKIi0H7b3UbFvVFxmYQOwVN_CKmsTmMkE0H3AdJL0YJdz8G0p/w134-h200/Good%20Things%20to%20Eat%2086.jpg" width="134" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">MY OWN RECIPES<br /></td></tr></tbody></table></div><br /><div>For the next section of this book, scroll down…<br /></div>leucanthemum bhttp://www.blogger.com/profile/08506838699802304944noreply@blogger.com0