tag:blogger.com,1999:blog-6682842043202220802024-03-13T14:47:46.315-07:00PJ's Food CreationsAlways creating and testing (and sharing) new recipes, Paco has the best Kitchen Creations! View recipes for Dinner, Desserts, Crockpot, Preserving, Soups and Sides. Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-668284204320222080.post-47091047032088812042024-01-18T22:30:00.000-08:002024-01-18T22:32:17.426-08:00Creamy Chipotle Chicken<h1 style="text-align: left;">Creamy Chipotle Chicken and Rice</h1><h4 style="text-align: left;"><b>Tools needed:</b></h4><div style="text-align: left;">Pressure Cooker (PC)/ Air Crisper (AC) combo<br />Elevated rack for PC, about 3 inches high.<br />Immersion Blender</div><div style="text-align: left;"><h4 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsN7M2WZ88sI6wzHyJp0giyhWkGVJ_DpjH6_Woh6nrDugTDMfrurucNn47eN_QQqgQOaH8LCS6tqe-c0m3uuWhleHVyCCrsjhjE9gyMlChi3IqfvF45-auSKTxjXwm0GPArhKRhyphenhyphenHXbb021hHgXB3XyCZjo7onxdhLGys4WpP7EW10AX9SbUlgeYLwV4/s4000/20240116_201213.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsN7M2WZ88sI6wzHyJp0giyhWkGVJ_DpjH6_Woh6nrDugTDMfrurucNn47eN_QQqgQOaH8LCS6tqe-c0m3uuWhleHVyCCrsjhjE9gyMlChi3IqfvF45-auSKTxjXwm0GPArhKRhyphenhyphenHXbb021hHgXB3XyCZjo7onxdhLGys4WpP7EW10AX9SbUlgeYLwV4/s320/20240116_201213.jpg" width="320" /></a></div><br />Ingredients:</h4>4 bone-in, skin-on chicken thighs<br />Salt, Pepper & Celery Power to season the chicken</div><div style="text-align: left;">4 servings of cooked medium-grain white rice</div><span><a name='more'></a></span><div style="text-align: left;"><br />1 1/2 c water for the pressure cooker pot<br />1/2 a large onion, diced<br />1 tbsp olive oil</div><div style="text-align: left;"><br />1/2 jar (about 4 oz) diced chipotle pepper in adobo sauce - La Costeña or Herdez brand<br />1 to 2 tbsp garlic - 5, 6 or 10 cloves<br />1 tablespoon apple cider vinegar<br />1/2 teaspoon liquid smoke<br />1/2 teaspoon cumin<br />1/2 teaspoon garlic powder<br />1/2 teaspoon Mexican oregano</div><div style="text-align: left;"><br />8 oz cream cheese<br />3 tbsp sour cream</div><div style="text-align: left;"><br /></div><h4 style="text-align: left;">Directions:</h4><div style="text-align: left;">Add 1 1/2 cups of water to the PC pot. Place an elevated rack in the PC. Place the chicken on the rack. Season chicken thighs with salt, pepper, and celery powder. Close the lid, and set the PC to high, for 15 minutes. Natural release for 5 minutes before a quick release. </div><div style="text-align: left;"><br />While the PC builds pressure, dice onions and peel the garlic. </div><div style="text-align: left;"><br />In the skinny, tall immersion blender container, add chipotle chili, whole garlic, apple cider vinegar, liquid smoke, cumin, garlic powder, and Mexican oregano. Blend with the immersion blender until the garlic is blended. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKyEqvrk_LXiMg_VZbKuSwHylaUpZKK__Qd2FICPCX9uZlPAHdovzAy_cMBCeKzCjT5nG2MsEvmt0XvIjLlPAf_vt1CXxS5SBwPTsD5aNhY2Y-xRxWv1AlqTPY0Ac4XTqIx3yVXFOzx4nGizn0h-PkZ9bczoCwCDJBdO6r4JB1w-KWkPgpSPA2aWxfOY/s4000/20240116_191539.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKyEqvrk_LXiMg_VZbKuSwHylaUpZKK__Qd2FICPCX9uZlPAHdovzAy_cMBCeKzCjT5nG2MsEvmt0XvIjLlPAf_vt1CXxS5SBwPTsD5aNhY2Y-xRxWv1AlqTPY0Ac4XTqIx3yVXFOzx4nGizn0h-PkZ9bczoCwCDJBdO6r4JB1w-KWkPgpSPA2aWxfOY/s320/20240116_191539.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIoiO1zIUgk28oJXD4mXxExjZfTk-gEMNsStBCBnRpPCq9OhZ7HsP7zpOC1JEqU5sajOQ4uW1q3bzj759pUE2GVCmezl9PkBQ5R5MG4MQQ4_WbBI4rwRZ3N12ywAXYSnNRRia9oGH1k_FNm9Jeuhigj7HUbhT508JwXVLrUsIjqVChUYv4PyIzibM0lk/s4000/20240116_191718.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIoiO1zIUgk28oJXD4mXxExjZfTk-gEMNsStBCBnRpPCq9OhZ7HsP7zpOC1JEqU5sajOQ4uW1q3bzj759pUE2GVCmezl9PkBQ5R5MG4MQQ4_WbBI4rwRZ3N12ywAXYSnNRRia9oGH1k_FNm9Jeuhigj7HUbhT508JwXVLrUsIjqVChUYv4PyIzibM0lk/s320/20240116_191718.jpg" width="240" /></a></div><div style="text-align: left;"><br />Cut up cream cheese into cubes.</div><div style="text-align: left;"><br />When the pressure cooker has released all of its steam, remove the lid and set aside. Carefully remove the rack and set it on a plate, leaving the chicken on the rack. </div><div style="text-align: left;"><br />Pour the liquid in the PC pot through a screen into a cup. Set liquid aside to use later in the sauce.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWmcxPtK5ZuQFW3hh3VCFYu_CTtLf6JfAp_l2zhLr9v1m1H7GrVkMdaKF3RizvfPtZCX0HjheCjud8sLLsNE6r7Bp118yk-vqfaf1_j5chtoGXfPShxE2izPjXqR6sjRtg5lw8sHP871C6TlC7uhp4jfee8VuJtAFXRrMImKTkgrvstc03hyKB1J_JVA/s4000/20240116_193205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWmcxPtK5ZuQFW3hh3VCFYu_CTtLf6JfAp_l2zhLr9v1m1H7GrVkMdaKF3RizvfPtZCX0HjheCjud8sLLsNE6r7Bp118yk-vqfaf1_j5chtoGXfPShxE2izPjXqR6sjRtg5lw8sHP871C6TlC7uhp4jfee8VuJtAFXRrMImKTkgrvstc03hyKB1J_JVA/s320/20240116_193205.jpg" width="240" /></a></div></div><div style="text-align: left;"><br />Replace the pot in the PC base, and set the saute to high. Since the pot is still hot, add olive oil and onions. Saute onions until they are translucent. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTymRIHwrThqF0J2_SrwMqXlPvPoPKbotUdZqzX9uMv3T3jle401HkFUzS8cGUytOOCmcFI99H8Zre8k4vc9K21tuG9MzuDpfrR8Ds2GKkW2mGiYAW829DZQYCrV1xwVnXClzKHClJ0DI7qHwnvX52-gohUiedfxJaesdFlPI8X4R0xu2YWcvfOSYv9Rk/s4000/20240116_193505.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTymRIHwrThqF0J2_SrwMqXlPvPoPKbotUdZqzX9uMv3T3jle401HkFUzS8cGUytOOCmcFI99H8Zre8k4vc9K21tuG9MzuDpfrR8Ds2GKkW2mGiYAW829DZQYCrV1xwVnXClzKHClJ0DI7qHwnvX52-gohUiedfxJaesdFlPI8X4R0xu2YWcvfOSYv9Rk/s320/20240116_193505.jpg" width="240" /></a></div><div style="text-align: left;"><br />Add in the blended chili sauce, stir around with the onions, and saute for about 30 seconds. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaksyZoxMxiQABMvMDfjlhD5ZIz4moNzFSmKopJDeIXwmwlWh2oIMEFFXlQBdE91NPeAc0DEvg9vv0T_XYQnhWsnewy71Pj9bVMysDX91HQW0xsQcfXx6zMd0gxNvCFmUKSKcCeZJ2bADFkZT7AzEcmgXMR_CsD1G1H6sHTViCWimaglormSeiY0gWH8/s4000/20240116_193608.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaksyZoxMxiQABMvMDfjlhD5ZIz4moNzFSmKopJDeIXwmwlWh2oIMEFFXlQBdE91NPeAc0DEvg9vv0T_XYQnhWsnewy71Pj9bVMysDX91HQW0xsQcfXx6zMd0gxNvCFmUKSKcCeZJ2bADFkZT7AzEcmgXMR_CsD1G1H6sHTViCWimaglormSeiY0gWH8/s320/20240116_193608.jpg" width="240" /></a></div></div><div style="text-align: left;"><br />Add in reserved liquid. Add in cream cheese. Turn off the saute. Stir until the cheese is mostly melted. I used a small whisk to help with blending.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfbB7YLrvyghvvTF9aRDcUS5ZEm_fB13wCXUqdTm9wH8DSFA_Pn9VPQZLYVBLFNeNcEEKg9V5egekVuJmcb3WeFJ2R_Rivnpa8fPdcWaP5attaPoTfbhSdbpuygcziWbPMjiDRW9a4t0vkN11TRi5O12z4HkgJGRQ53dc1I30yUffgtgmv44Ci7koOIk/s4000/20240116_193823.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfbB7YLrvyghvvTF9aRDcUS5ZEm_fB13wCXUqdTm9wH8DSFA_Pn9VPQZLYVBLFNeNcEEKg9V5egekVuJmcb3WeFJ2R_Rivnpa8fPdcWaP5attaPoTfbhSdbpuygcziWbPMjiDRW9a4t0vkN11TRi5O12z4HkgJGRQ53dc1I30yUffgtgmv44Ci7koOIk/s320/20240116_193823.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3ddmzY_M1Goporb7Obt-JaA8X97tGc5Zm-Xu3xdzYqljOmSvohPL1pZrABVgKFyd641gsQa6NdGLF-fu5w1MfmmGMMkYI7cltFY7Wfp8VisiyOXMLhlWOOmhG0SXh1M5KpHOopKoGlYCFnvfQj4woNV2JNdcbSLMyg-QuqZ1m7xBw0MOfz93HFqbegE/s4000/20240116_194102.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3ddmzY_M1Goporb7Obt-JaA8X97tGc5Zm-Xu3xdzYqljOmSvohPL1pZrABVgKFyd641gsQa6NdGLF-fu5w1MfmmGMMkYI7cltFY7Wfp8VisiyOXMLhlWOOmhG0SXh1M5KpHOopKoGlYCFnvfQj4woNV2JNdcbSLMyg-QuqZ1m7xBw0MOfz93HFqbegE/s320/20240116_194102.jpg" width="240" /></a></div><div style="text-align: left;"><br />Replace the rack inside the pot & close the AC lid. Set Air Crisp to 400°F for 10 minutes. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExCqNeYFSmQn2Wqnv4-dZG5exhjIJuW2KC2r34VcFE2EopA-70Ao3m1QclXwKovB1v2TmpdLNVf-gjk1fTXch-l8cTBmX0DJoKWpqOelhK9ctZHnbbZXgWI5-1NOVRTdjft0XKiZSdJe0-_2Suf-Z0fcwjsTpXknY7AX-jZo8gNZkYfCoi1RMBzrlpv0/s4000/20240116_194248.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExCqNeYFSmQn2Wqnv4-dZG5exhjIJuW2KC2r34VcFE2EopA-70Ao3m1QclXwKovB1v2TmpdLNVf-gjk1fTXch-l8cTBmX0DJoKWpqOelhK9ctZHnbbZXgWI5-1NOVRTdjft0XKiZSdJe0-_2Suf-Z0fcwjsTpXknY7AX-jZo8gNZkYfCoi1RMBzrlpv0/s320/20240116_194248.heic" width="240" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">At the 5-minute count down, open the lid, remove the rack, stir the sauce, replace the rack, and close the lid to continue AC.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3yPvr_PWZryWQjQRM-lxN7Mwt0JtGv0rHhH-lNcc7slPs8psCIewriNwBibL3AEoFfvlOF9ZzFpKeGY-3AT3Eu5Iuy3i2sh9RBDb8SH971KBf1cDEAZIUanUa06DMqQ_-x7xxqDCkp4pScQ52IphrIpJJ4zdCdYtIQqBdkoJNNC16mLHGUMJTe_9Y8c/s4000/20240116_194117.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3yPvr_PWZryWQjQRM-lxN7Mwt0JtGv0rHhH-lNcc7slPs8psCIewriNwBibL3AEoFfvlOF9ZzFpKeGY-3AT3Eu5Iuy3i2sh9RBDb8SH971KBf1cDEAZIUanUa06DMqQ_-x7xxqDCkp4pScQ52IphrIpJJ4zdCdYtIQqBdkoJNNC16mLHGUMJTe_9Y8c/s320/20240116_194117.jpg" width="240" /></a></div><div style="text-align: left;"><br />Once the AC is complete, remove the rack, add in sour cream to the sauce, and stir until blended. </div><div style="text-align: left;"><br />Serve chicken with a medium-grain white rice and pour sauce over it. Top with fresh diced avocado, sliced green onions, and/or diced tomatoes. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkf8J6uFAe39XXHsOxExl-NP_eDdNzXBAwktuRXTtZohPCdQPdN5DIsCjNYVG78tXIBSdSKZ8Mu9NSVgsbHms0jVf1A-jgDLRSGjXaOnvYLigHsxFlQezpCMhz4m91-fdabYv_QhDehllfp9UT8QVClUWnjZYM8d4p50UDZv5SPYh4eAhWKXXQSsc-dI/s4000/20240116_201213.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkf8J6uFAe39XXHsOxExl-NP_eDdNzXBAwktuRXTtZohPCdQPdN5DIsCjNYVG78tXIBSdSKZ8Mu9NSVgsbHms0jVf1A-jgDLRSGjXaOnvYLigHsxFlQezpCMhz4m91-fdabYv_QhDehllfp9UT8QVClUWnjZYM8d4p50UDZv5SPYh4eAhWKXXQSsc-dI/s320/20240116_201213.jpg" width="320" /></a></div></div><div style="text-align: left;"><br />We served this with leftover parmesan vegetable rice which had carrots and cabbage. Still delicious. May like it better than plain white rice. </div><div style="text-align: left;"><br />If chipotle chili is too hot, use half the amount the recipe calls for and substitute the remainder with a mild red chili sauce. </div>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-3195101214141127072024-01-12T11:27:00.000-08:002024-01-12T12:36:34.744-08:00Paco's Pork Baby Back Ribs<p><b> Pressure Cooker Version</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVpzw11-2CDqs_sjC_ZcWZB1t2j4BCLp9m3gSUpebFmllpsiXQQrF3duBVslVKlWbSg5mA9AJEnT0J0jZI5ME6VdqLEYGr6FCSJJ4hvUJgim7YHbXMquLFyiaS-FGbVaYpiMfg8n1-FLx16XawoNAJCOVZQTXafmDGpq9fCzqZvnL6XLG_WY8Uj6hW-A/s3448/20240110_162552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3448" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVpzw11-2CDqs_sjC_ZcWZB1t2j4BCLp9m3gSUpebFmllpsiXQQrF3duBVslVKlWbSg5mA9AJEnT0J0jZI5ME6VdqLEYGr6FCSJJ4hvUJgim7YHbXMquLFyiaS-FGbVaYpiMfg8n1-FLx16XawoNAJCOVZQTXafmDGpq9fCzqZvnL6XLG_WY8Uj6hW-A/s320/20240110_162552.jpg" width="278" /></a></div><p></p><p>**I never really measure. The amounts below are the amounts I would say I used if I had to make a guess**</p><p><b>Main Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">1 rack, baby back ribs</p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">1/2 c (more or less) Favorite BBQ sauce <span></span></p><a name='more'></a><p></p></blockquote><p><b>Dry Rub, mix in a small bowl, set aside: </b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: left;">1/2 c brown sugar</p><p style="text-align: left;">3 tbsp red chili powder (or paprika)</p><p style="text-align: left;">1 tbsp garlic powder</p><p style="text-align: left;">1 tbsp salt </p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">1/2 tbsp white pepper *black pepper works too*</p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">1 tsp mustard powder </p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">1 tsp celery powder </p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">1/2 tsp cayenne pepper (give or take for heat) </p></blockquote><p><b>Liquid Mix:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>1 cup water</p><p>2 tablespoons apple cider vinegar (this is a must! It does not touch your ribs, but will steam and add flavor)</p><p>1/2 teaspoon liquid smoke *prefer Wrights Brand liquid smoke*</p></blockquote><p><b>Directions:</b></p><p>In the pressure cooker, pour in the 3 ingredients of the Liquid Mix. Place a short wire rack in bottom of the pressure cooker. **Short wire rack needs to be short enough so the ribs do not stick out above the top edge of the pressure cooker pot, but high enough so the ribs do not sit in the liquid.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbousZPkb5O6CyPDR3N-FStz9uiVySc6MdnsCQ4wBB7cPEXLvMoh8pK3-HJnp3Gb_kBakDfEidtm5yiPlEd8oHgbWa9V-88jS942w2zuTEU4lfNsPiAOYL7Kr70m_qBtB9_-Xl8Z4Id1bJqXYvPXyY557cGI0x-xf1_PtuJB8zBqp5m5rzLuKyLN1Qog/s1184/received_1493251424866211.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1184" data-original-width="980" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbousZPkb5O6CyPDR3N-FStz9uiVySc6MdnsCQ4wBB7cPEXLvMoh8pK3-HJnp3Gb_kBakDfEidtm5yiPlEd8oHgbWa9V-88jS942w2zuTEU4lfNsPiAOYL7Kr70m_qBtB9_-Xl8Z4Id1bJqXYvPXyY557cGI0x-xf1_PtuJB8zBqp5m5rzLuKyLN1Qog/s320/received_1493251424866211.jpeg" width="265" /></a></div><p></p><p>With the ribs in the sink, peel off membrane from the underside of the ribs. Rinse ribs with water and pat ribs dry with a paper towel. Rub a liberal amount of dry rub to the front, back, sides, and crevices of the rib rack. Use gloves if necessary.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimq0YnXv69qdMaBblCJmO5Lr5LSWihawKMPZD56TVndgxDe1viIzlAYUpIYZ74XaNWoknUBZztP2yPZpGpm5iV0trSJYQvCiVuSZRwxgs2hPXDNqtZ_2ifGeaQbmLHtt1N3KQFPiP0HxCgHJjhlDHCNx6PuW-VnGFkQDs8vUU-WKFCx_akpqNARK-dtf8/s1364/received_764253345252611.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="976" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimq0YnXv69qdMaBblCJmO5Lr5LSWihawKMPZD56TVndgxDe1viIzlAYUpIYZ74XaNWoknUBZztP2yPZpGpm5iV0trSJYQvCiVuSZRwxgs2hPXDNqtZ_2ifGeaQbmLHtt1N3KQFPiP0HxCgHJjhlDHCNx6PuW-VnGFkQDs8vUU-WKFCx_akpqNARK-dtf8/s320/received_764253345252611.jpeg" width="229" /></a></div><p></p><p>Stand ribs up in a circle inside the pressure cooker; meat side of the rib out away from the center. </p><p>Close pressure cooker lid. Seal the vent on top of lid. Set pressure cooker temperature to high pressure for 30 to 35 minutes. **If cooking a rack and a half of ribs at one time, set pressure cooker to 45 minutes. Not sure there is room for two whole racks of ribs in 1 pressure cooker.** </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/AVvXsEi2SGNs70XI3h09QbxXlaAPaerB9HvnpvhWxWGtC3pOsp1NBiZRTyW4GyAj7li-GRBJhtDRp0gF6zc8RTSQuud21UoKAahFG88zU6Mvhk9LkwEqQBFc7lvN-l-y52rwyIhT244LLEkOFklu2fVEIhAVzpsdS0qI3_okdEPyjaFKywuWOee86KveMW6xKy8/s1920/415261889_623729226545607_6745098204107962784_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1920" data-original-width="980" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SGNs70XI3h09QbxXlaAPaerB9HvnpvhWxWGtC3pOsp1NBiZRTyW4GyAj7li-GRBJhtDRp0gF6zc8RTSQuud21UoKAahFG88zU6Mvhk9LkwEqQBFc7lvN-l-y52rwyIhT244LLEkOFklu2fVEIhAVzpsdS0qI3_okdEPyjaFKywuWOee86KveMW6xKy8/s320/415261889_623729226545607_6745098204107962784_n.jpg" width="163" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I use a Ninja 6qt Foodi which has an air fryer combo.</td></tr></tbody></table><p></p><p>After pressure cooker counts down 35 minutes, let the pressure cooker sit un-touched for an additional 10 minutes for a natural pressure release. After 10 minutes passes, open the vent on top of lid to let the remaining pressure release. </p><p>Set oven to High Broil. Raise the wire oven rack to the top of the oven (there is not enough room in my air fryer to lay the ribs flat, so I use the oven).</p><p>Once all the pressure is out of the pressure cooker, open lid and set lid aside. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCsKpA4raWs6D2hZVe5bIevU9qUsSweIiFZ7wZ-Tk-zT3yctKNpKyfFefXgslK7S4l3N623gZLUfHQuWrPPz5XmOSnHuQzJqbcGdmQPRFbtbjqusqkLKQH5BaNY9iifDkuMo4V9m9sWekvt9NABkqLshlZssqVTyfJKtc0TmfwLeoP0eTZz1nCGi781E/s4229/20240110_160712%20copy.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2828" data-original-width="4229" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCsKpA4raWs6D2hZVe5bIevU9qUsSweIiFZ7wZ-Tk-zT3yctKNpKyfFefXgslK7S4l3N623gZLUfHQuWrPPz5XmOSnHuQzJqbcGdmQPRFbtbjqusqkLKQH5BaNY9iifDkuMo4V9m9sWekvt9NABkqLshlZssqVTyfJKtc0TmfwLeoP0eTZz1nCGi781E/s320/20240110_160712%20copy.png" width="320" /></a></div><p></p><p>Place rib rack on a foil-lined cookie sheet, meat side up. Brush on a nice layer of BBQ sauce on top of the ribs. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid67TnphZ_PALnVXzmDIgOcZeUG0p6GTYu88Wgzr4Se72mNwoiRMtVlAM9WvH4fcTMOGrKKzrAl9cInR2aeaUwHuNb18EGjhK2Pec6cAfnkdeABUZrmMt6QhaYaCYVt8QawSNSbqLn1Pt320JCxPhv5_DaPnArM4x9XbdhDxZwcNQJZS4QQW9B5aZyUVc/s1456/received_732597375173928.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1456" data-original-width="968" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid67TnphZ_PALnVXzmDIgOcZeUG0p6GTYu88Wgzr4Se72mNwoiRMtVlAM9WvH4fcTMOGrKKzrAl9cInR2aeaUwHuNb18EGjhK2Pec6cAfnkdeABUZrmMt6QhaYaCYVt8QawSNSbqLn1Pt320JCxPhv5_DaPnArM4x9XbdhDxZwcNQJZS4QQW9B5aZyUVc/s320/received_732597375173928.jpeg" width="213" /></a></div><p></p><p>Place ribs in the oven until BBQ sauce bubbles and makes a light char, about 2 to 5 minutes. **Don’t walk away**</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidU-sfYLw_OFvG1WwNE0f1kY4V2mr46_6RHk5iGfJ4V1uH8B3tu9yfXhE7gETJs4rddP_dpkBFsbBP9_51tWLQfJbbup3ppWhIUzXubbn_KViMuJwjM-k6DCGcrULSdqvFDR3CaWrrH5nz9Bnl4cfccbSfmgg67r6dVv_k_MEzL3E2ZnLBz7lmq5M__II/s3060/202401110_162249.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3060" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidU-sfYLw_OFvG1WwNE0f1kY4V2mr46_6RHk5iGfJ4V1uH8B3tu9yfXhE7gETJs4rddP_dpkBFsbBP9_51tWLQfJbbup3ppWhIUzXubbn_KViMuJwjM-k6DCGcrULSdqvFDR3CaWrrH5nz9Bnl4cfccbSfmgg67r6dVv_k_MEzL3E2ZnLBz7lmq5M__II/s320/202401110_162249.jpg" width="314" /></a></div><p></p><p>Remove from oven, let the ribs rest 2 minutes - if you can. ENJOY! </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/AVvXsEima9flydigsUBFPfqgePkEjzAOSJUEizVfucj1TPiUMj6DAoyqzfTZ0VLiyVz66w2gyYuvZhNuForvpjYyifBQC_j5KF9_kfk3T-1w8ycZ0Wqd0ha_rfBaMUu-Nq9VbZIuZJI40sDPxXtLZ_c_J6L3Rb24wJHMpx44RBwrAOKls9r-onI4wZqsrpkTMuA/s3448/20240110_162552.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3448" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEima9flydigsUBFPfqgePkEjzAOSJUEizVfucj1TPiUMj6DAoyqzfTZ0VLiyVz66w2gyYuvZhNuForvpjYyifBQC_j5KF9_kfk3T-1w8ycZ0Wqd0ha_rfBaMUu-Nq9VbZIuZJI40sDPxXtLZ_c_J6L3Rb24wJHMpx44RBwrAOKls9r-onI4wZqsrpkTMuA/s320/20240110_162552.jpg" width="278" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pictured with Oven Roasted Garlic Parmesan Sweet Potatoes and an Avocado. </td></tr></tbody></table><br /><p></p><div><b>Roaster Oven Version</b></div><div>When you have a lot of ribs to cook, it doesn't make sense to cook them in the pressure cooker, I will use my roaster oven. This may take more time, but they are still DELISH!</div><div><br /></div><div>Start 8 hours before you want to serve.</div><div>In the bottom of your roaster oven, add enough water to cover the bottom of the roaster, but not too much that it reaches the short rack you have. Add in the remaining liquid mix ingredients.</div><div><br /></div><div>Prepare the ribs as directed above using the dry rub.</div><div><br /></div><div>Place ribs onto the rack in the roaster oven, meat side facing up. If you need more than two racks of ribs, suspend another wire rack above the bottom and add more ribs to the second rack.</div><div><br /></div><div>Set the temp to 150<span style="font-family: Calibri, sans-serif; font-size: 11pt;">°</span>F and cover the roaster oven with foil and the lid. </div><div><br /></div><div>Five hours later, up the temperature to 250<span style="font-family: Calibri, sans-serif; font-size: 11pt;">°</span>F. Cook for another 3 hours or until the internal temperature is 165<span style="font-family: Calibri, sans-serif; font-size: 11pt;">°</span>F.</div><div><br /></div><div><br /></div><div><br /></div>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-44419769654120258762023-02-03T08:14:00.001-08:002024-01-09T06:13:38.829-08:00Paco's Peach Parfait<p>Paco's Peach Parfait </p><p><i>Serves approximately 20 people</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-DRel-58VU_AqVVHhOsQqxYyHPZWgnRCwExvD_asraq1uPP9VXWWXX0uWAHCYMeSZXoEbiLnAcCIegwthZIXK5CfimxHp1AYKE_vXhJR1iRNzzuY1kpNmMv_iQvikMEozshetDQwJs6gqrCHCreFvDqSQ8Og1xqbi8rACJ4PQwiE0zpl5qTOX-Ay5ls/s4000/20240108_175603.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-DRel-58VU_AqVVHhOsQqxYyHPZWgnRCwExvD_asraq1uPP9VXWWXX0uWAHCYMeSZXoEbiLnAcCIegwthZIXK5CfimxHp1AYKE_vXhJR1iRNzzuY1kpNmMv_iQvikMEozshetDQwJs6gqrCHCreFvDqSQ8Og1xqbi8rACJ4PQwiE0zpl5qTOX-Ay5ls/s320/20240108_175603.heic" width="320" /></a></div><p>2 cans peaches, drained, diced (40 oz. total)</p><p>2 to 3 jars maraschino cherries, drained, destemed, deseeded, sliced in half</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQFdEKdJa00JSm2LuhSyN5zHpqHocyhp1uwJ3hDWmKkF-mIO8-UJejzlm9E6RounSPp4XQqY-XnAxyXxs7c3tu364EqCCjbxyUW8H1INtYzTDqHtaeGiHEn48ujBFMhPJBQsdEEdJWkgxjMbd3edWmDvx0P7lj3AZZDVaj8D82t-DW53qT9ZHtyuZkOs/s4000/20240108_181430.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQFdEKdJa00JSm2LuhSyN5zHpqHocyhp1uwJ3hDWmKkF-mIO8-UJejzlm9E6RounSPp4XQqY-XnAxyXxs7c3tu364EqCCjbxyUW8H1INtYzTDqHtaeGiHEn48ujBFMhPJBQsdEEdJWkgxjMbd3edWmDvx0P7lj3AZZDVaj8D82t-DW53qT9ZHtyuZkOs/w150-h200/20240108_181430.jpg" width="150" /></a></div><p></p><p>1 box cream cheese (8 oz. box)</p><p>1 cup powder sugar <i>*I've used regular sugar when in a pinch and it works also</i></p><p>1 tub cool whip (16 oz. tub)</p><p>1 box peach Jell-O (3 oz. box)</p><p>1 bowl small curd cottage cheese (24 oz. bowl)</p><p>1 bag miniature marshmallows (10 oz. bag)</p><p>2 cup pecan quarters, divided - 1 cup for inside the mix and 1 cup to sprinkle on top </p><span><a name='more'></a></span><p><br /></p><p>1. Remove cream cheese from fridge to come to room temp. Remove cool whip from the freezer to thaw. </p><p>2. Dice peaches and add to large bowl with halved cherries. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5qgag0Wbrp2TaFXMnDjiwWydaTBoUasZGtc3gill3NnB7Ze_AcZz0GtM3LZ3_rznt3NLoMqO8AAzfg4JN81m7_Hx_VLvZkalTI1_7XS9lTrysttTNAnv6a5IUmITUp2Fcu0fhOJb2sqqL70BBFECLPaZ08sGy8H5vVzo-vCSRNJdUQO8PLfOBtHW_6c/s4000/20240108_183512.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5qgag0Wbrp2TaFXMnDjiwWydaTBoUasZGtc3gill3NnB7Ze_AcZz0GtM3LZ3_rznt3NLoMqO8AAzfg4JN81m7_Hx_VLvZkalTI1_7XS9lTrysttTNAnv6a5IUmITUp2Fcu0fhOJb2sqqL70BBFECLPaZ08sGy8H5vVzo-vCSRNJdUQO8PLfOBtHW_6c/w150-h200/20240108_183512.heic" width="150" /></a></div><p>3. Add in marshmallows and pecans. Set aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfGzdh-dIAyQmm1-6m_SpPkF9J1wnUXIQhwtve9XFBFMdBPWTDaCUa6CtTjAnOlljGdZ1HOv4vxAJD8orB98i90O9z1E1llnW-gn_DNDpdp0-QH2dqvYvPhiJHzxoYzwpxCb9E2PxrFSXFWrHnKFqOaO1ofhiKxPjHoXrN_bmv_81cb1BQE3MOUDNcuo/s4000/20240108_185810.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfGzdh-dIAyQmm1-6m_SpPkF9J1wnUXIQhwtve9XFBFMdBPWTDaCUa6CtTjAnOlljGdZ1HOv4vxAJD8orB98i90O9z1E1llnW-gn_DNDpdp0-QH2dqvYvPhiJHzxoYzwpxCb9E2PxrFSXFWrHnKFqOaO1ofhiKxPjHoXrN_bmv_81cb1BQE3MOUDNcuo/w150-h200/20240108_185810.heic" width="150" /></a></div><p></p><p>4. In a stand mixer bowl, cream together powder sugar, cream cheese and Jell-O on low for 30 seconds, then medium-high for 2 to 3 minutes. Scrape the sides and bottom and mix an additional minute.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvGXJ9hXDNkk8XX_aWeP4X9nGERcnnj2WTRXCYVU14hm8a7D3m990MIO29fEhrvr7fm3zkWFNgHiZl3UTj_1dNwvpVAyxLE_h_OU-djo_uWw_Qc0_cqA_D1j01IfHFTU1rRRYlEcrr234sfeQRTIez6FSZM-WzrZqi4YjbNOtP9G8n0aDqbwPe_1-Rg4/s4000/20240108_191459.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvGXJ9hXDNkk8XX_aWeP4X9nGERcnnj2WTRXCYVU14hm8a7D3m990MIO29fEhrvr7fm3zkWFNgHiZl3UTj_1dNwvpVAyxLE_h_OU-djo_uWw_Qc0_cqA_D1j01IfHFTU1rRRYlEcrr234sfeQRTIez6FSZM-WzrZqi4YjbNOtP9G8n0aDqbwPe_1-Rg4/w150-h200/20240108_191459.jpg" width="150" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2yDyGe8LR3WiGiqVacnEGyL4LmuihQd33ZPOtu6D9_GJqGmNrnf1-yQSHWXRh-5SH4OL6CcBwJqtDUL_vGH4fYfsVPnQSHO1mjcwOxcekEI4y9qk-RnlWuCoCgYYb1miFYfrT72lMoCA1IUArCsWD02zpEaEe41N3JhZbwrCczn62gyBGNhT-EfI-XM/s4000/20240108_184415.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2yDyGe8LR3WiGiqVacnEGyL4LmuihQd33ZPOtu6D9_GJqGmNrnf1-yQSHWXRh-5SH4OL6CcBwJqtDUL_vGH4fYfsVPnQSHO1mjcwOxcekEI4y9qk-RnlWuCoCgYYb1miFYfrT72lMoCA1IUArCsWD02zpEaEe41N3JhZbwrCczn62gyBGNhT-EfI-XM/w150-h200/20240108_184415.heic" width="150" /></a></div><p>5. With a spatula, fold in cottage cheese. Do not use the stand mixer on the cottage cheese; it will break up the curds. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO51s3WGmNfI22MVHY-30te79TVq-NVSjCph8ny2FQuKJrtkIIsuzcfnNX-6y_AyQ57tg3T6Ww82OvNoW6U-cea3GD0aLHaGJYrQk-X-OExS6zAPmeebvPh16xbh80CQGDOqMo_AXr1oPLrapd2hoWUOv8OREQwxmpKBWysiBNKm6_JHvZh74BOTF-DI/s4000/20240108_185021.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO51s3WGmNfI22MVHY-30te79TVq-NVSjCph8ny2FQuKJrtkIIsuzcfnNX-6y_AyQ57tg3T6Ww82OvNoW6U-cea3GD0aLHaGJYrQk-X-OExS6zAPmeebvPh16xbh80CQGDOqMo_AXr1oPLrapd2hoWUOv8OREQwxmpKBWysiBNKm6_JHvZh74BOTF-DI/w150-h200/20240108_185021.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1ozlnvYLPXpQGCLUo1fq34ED9plQUflX4T7suBskuMUwSuHKks_yESYcj6hLdDfJGGDd9bcQ-R0Psf4z-r51jYA_yAY7bXK1Q0sA0C2uKZFlt_dh6TAemgdLqymv0K8w2EtC-1GGzANRHa7SrJWy_uS4GmlaJZWEXJLJ2nXjfggQ9jAxhbTE3O0xPaA/s4000/20240108_185205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1ozlnvYLPXpQGCLUo1fq34ED9plQUflX4T7suBskuMUwSuHKks_yESYcj6hLdDfJGGDd9bcQ-R0Psf4z-r51jYA_yAY7bXK1Q0sA0C2uKZFlt_dh6TAemgdLqymv0K8w2EtC-1GGzANRHa7SrJWy_uS4GmlaJZWEXJLJ2nXjfggQ9jAxhbTE3O0xPaA/w200-h150/20240108_185205.jpg" width="200" /></a></div></div><p></p><p>6. Fold in cool whip. Mix until you no longer see dark and light strips of peach Jell-O. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLKDI5ASmsX_YZLi6YqIlAyLuOLZKLOUtHh8HTCnkALRPECW1LI-rrLRoH9I0kgwugI_1-BH0NzVTV8Sem3MWTUeLHKX5f3Wv6Ill4F6QrjWNiszr4lcLi3Hx5g9ApwvSat87Sh6BmrGtb174W9t6YBKxgajR3LcZ0-hoyMCcCr0R_yVI5Z6t7PMJth0/s4000/20240108_185449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLKDI5ASmsX_YZLi6YqIlAyLuOLZKLOUtHh8HTCnkALRPECW1LI-rrLRoH9I0kgwugI_1-BH0NzVTV8Sem3MWTUeLHKX5f3Wv6Ill4F6QrjWNiszr4lcLi3Hx5g9ApwvSat87Sh6BmrGtb174W9t6YBKxgajR3LcZ0-hoyMCcCr0R_yVI5Z6t7PMJth0/w150-h200/20240108_185449.jpg" width="150" /></a></div><p></p><p>7. Pour Jell-O mixture into the large bowl with the fruit and mix well.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhambzYIUzqUBL2R1sWB8_XIAHwqtgsi98J8YRkMXd3QJrPhrpPhyphenhyphen_M1Honcd5rtmSu2U_R6HaxImRs-QGpEm4cG7o1N3QMZ7n7Flt5K6-550vVjILmZoyF69aAL3e7XvwBmA8KroMugY6lFOSroNjk2qHEEF3616KlIluetIZMrKaeFXwOgK4F9TzFV4Q/s4000/20240108_185859.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhambzYIUzqUBL2R1sWB8_XIAHwqtgsi98J8YRkMXd3QJrPhrpPhyphenhyphen_M1Honcd5rtmSu2U_R6HaxImRs-QGpEm4cG7o1N3QMZ7n7Flt5K6-550vVjILmZoyF69aAL3e7XvwBmA8KroMugY6lFOSroNjk2qHEEF3616KlIluetIZMrKaeFXwOgK4F9TzFV4Q/w150-h200/20240108_185859.heic" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJw91wFm8NiiTwWYtHuCyqa1PrnvUynjVg2OtwS8Ao3R_quUeQiZq5K5Pmi_p5XddCQ4oPqm8L44m5e6cyFaU9N56_CpeST1mFPaGwa6ZPyq4dRBh2He0IsUYcex3KXZNeVO79Nm8oMsFTBdyrFR33K1-Y79G5XtWtNeB2IzRJ8roscVH7wOY8tC7EP4/s4000/20240108_190349.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJw91wFm8NiiTwWYtHuCyqa1PrnvUynjVg2OtwS8Ao3R_quUeQiZq5K5Pmi_p5XddCQ4oPqm8L44m5e6cyFaU9N56_CpeST1mFPaGwa6ZPyq4dRBh2He0IsUYcex3KXZNeVO79Nm8oMsFTBdyrFR33K1-Y79G5XtWtNeB2IzRJ8roscVH7wOY8tC7EP4/w150-h200/20240108_190349.jpg" width="150" /></a></div></div><p></p><p>8. Pour into a long, rectangular Tupperware dish and smooth out the top. Sprinkle the top with remaining half of the pecans. <i>*like to add my pecan halves on top shortly before I serve.</i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oN-rNkW4yVBG3KK2Vjsxf_wJTI7FlVT3Iya9RhwEh3wc5_MXXEk_MjH7xeJSjTDuGgIoWltPiZErHnAFuDD7Q9C6jssobGhEwt4bIEivF1YJ9rtQ4_YefQBjjcFTwsKwy-d4CLT7IwlEswMbXwf5ZiXqK8j8x4HPVv07CIVC0uXtcuuZTsH9BPwbWgs/s4000/20240108_190547.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3oN-rNkW4yVBG3KK2Vjsxf_wJTI7FlVT3Iya9RhwEh3wc5_MXXEk_MjH7xeJSjTDuGgIoWltPiZErHnAFuDD7Q9C6jssobGhEwt4bIEivF1YJ9rtQ4_YefQBjjcFTwsKwy-d4CLT7IwlEswMbXwf5ZiXqK8j8x4HPVv07CIVC0uXtcuuZTsH9BPwbWgs/w150-h200/20240108_190547.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYF13qs4gFzfRfp1PbaJLojNNEjUhDGFM25Rs78MDsnyULDomjG67cOfO8AKxtETF05jPJNJAW4ekHxZ9f8S9wMJ7gaNUp5zCfo8FY-TdvJpSK7RFQvxH1PjJR26eHqiNJagCWezNTSGhis6R2XBLkBvIGTqgCH6VPvoUnHU07JeG-xTFpJeMH6UXEMxs/s4000/20240109_071003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYF13qs4gFzfRfp1PbaJLojNNEjUhDGFM25Rs78MDsnyULDomjG67cOfO8AKxtETF05jPJNJAW4ekHxZ9f8S9wMJ7gaNUp5zCfo8FY-TdvJpSK7RFQvxH1PjJR26eHqiNJagCWezNTSGhis6R2XBLkBvIGTqgCH6VPvoUnHU07JeG-xTFpJeMH6UXEMxs/s320/20240109_071003.jpg" width="240" /></a></div><br /></div><br /><p></p><p>9. Refrigerate for at least 2 hours before serving.</p><p>*for crunchier pecans, wait to add them before serving.</p>Will last 2 to 3 days in the fridge. Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com2tag:blogger.com,1999:blog-668284204320222080.post-42458398202600182272022-11-22T10:04:00.003-08:002023-02-10T20:15:45.523-08:00Empanada de Camote (Sweet Potato)<p> <b><i><u><span style="font-family: "Bookman Old Style",serif; font-size: 16pt; mso-bidi-font-size: 11.0pt;">Empanada de Camote (Sweet Potato)</span></u></i></b></p><div class="WordSection1">
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rLSqwUShFBYLks9cboZZyxsgUUlWLpf8Z4ul1cgEGXh5PtHym3WDMAmoVcv2JurwkPs1NXpydI65zBPP56W2LVmHiswIAbfKD-Yml8s7ozeAFIkVplG-CzEGz3cWxIoQ_hCGRY88ZwJ48_6ueGhh80OsHkHDP5Brm12cJZW1ZBhSV8mep2wzX5JF/s3512/Polish_20221116_153557065.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3512" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rLSqwUShFBYLks9cboZZyxsgUUlWLpf8Z4ul1cgEGXh5PtHym3WDMAmoVcv2JurwkPs1NXpydI65zBPP56W2LVmHiswIAbfKD-Yml8s7ozeAFIkVplG-CzEGz3cWxIoQ_hCGRY88ZwJ48_6ueGhh80OsHkHDP5Brm12cJZW1ZBhSV8mep2wzX5JF/s320/Polish_20221116_153557065.png" width="175" /></a></div><p></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">Makes
about 3 1/2 doz. <span style="mso-spacerun: yes;"> <span></span></span></span></p><a name='more'></a><p></p><p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">Preheat oven to 425°F</span></p><p class="MsoNormal"><b><span style="font-family: "Bookman Old Style",serif;">Filling</span></b></p></div><div class="WordSection2">
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">2 to 3
medium to large sweet potatoes (my best guess would be about 4 to 6 cups of
roasted sweet potatoes - the sizes I used are numbered in the photo here)</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuVxq3kSYngbOOQrPo47fUnFsYM3K3Nd1ioQrNcbtcBQqDe5FV3fQQbZ5_-H3Dk3oE3Curkf3Iy-r5A8SgXS9NmOLC01-ymPJnV9BcXPHKhSwHX__tO_aMyn5JDzofvqt_FfMUz1W2_j8wQqcD93D-pet5dcnpb9nNFbICazjxUyUIYQTgmgritp4/s2560/1119221332%20copy.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCuVxq3kSYngbOOQrPo47fUnFsYM3K3Nd1ioQrNcbtcBQqDe5FV3fQQbZ5_-H3Dk3oE3Curkf3Iy-r5A8SgXS9NmOLC01-ymPJnV9BcXPHKhSwHX__tO_aMyn5JDzofvqt_FfMUz1W2_j8wQqcD93D-pet5dcnpb9nNFbICazjxUyUIYQTgmgritp4/s320/1119221332%20copy.png" width="240" /></a></div><br /><o:p></o:p><p></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">1 1\2 c
brown sugar<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">1/2 tsp
cinnamon<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">2 tsp
pumpkin pie spice<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">1 tsp
vanilla<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">1/2 c
sugar<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">2 dashes
of salt<o:p></o:p></span></p>
<p class="MsoNormal"><br /></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">Olive
oil<o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;"><br /></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bookman Old Style",serif;">Dough<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">3 c
flour<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">1 c
unsalted butter (2 sticks)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">2 large
eggs<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">1/3 c
sugar<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">2 tbsp
cold ice water<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">Pinch of
salt<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;"><o:p> </o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bookman Old Style",serif;">Egg wash<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">1 egg<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style",serif;">2 tbsp
cold water<o:p></o:p></span></p>
</div>
<p class="MsoNormal"><span style="font-family: "Bookman Old Style", serif;"><br /></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgGdl37ORkDSKgwRqhPKJN9JE88oTjmJhnaVcdaUAG9KIF4__hJrelodtkUV8saNYYC_7fAQGCfAcx5P1qeXCOnkzodSr-sYwIVvz2NOU2QvWANP3QHYv_j_0F5z_qusxlRLdiB6j35pCBavtHJHU6erqvwjWMCRZgGwyCdUI8uTmHBbH8tJsUvie/s4032/1122220806.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgGdl37ORkDSKgwRqhPKJN9JE88oTjmJhnaVcdaUAG9KIF4__hJrelodtkUV8saNYYC_7fAQGCfAcx5P1qeXCOnkzodSr-sYwIVvz2NOU2QvWANP3QHYv_j_0F5z_qusxlRLdiB6j35pCBavtHJHU6erqvwjWMCRZgGwyCdUI8uTmHBbH8tJsUvie/s320/1122220806.jpg" width="152" /></a></div><span style="font-family: "Bookman Old Style", serif;">Scrub
sweet potatoes to remove debris and cut off roots and ends. If potatoes are not
the same size cut the large one down to relatively the same size as the other
so they cook evenly.</span><p></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">Coat
with olive oil and place in a 13" x 9" foil lined glass casserole
dish. Pierce 1 or 3 times with a fork. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">Place
uncovered in oven for 1 to 1 1/2 hours or until fork can easily pierce the
sweet potato.<o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="margin-top: 8pt; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Bookman Old Style",serif;">*Don't
shortcut roasting the sweet potato in the oven. <br />
Roasting the sweet potato will caramelize the sugars <br />
in the sweet potato making it super sweet.<o:p></o:p></span></i></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">Meanwhile,
in a food processor with the chopper blade, add flour, salt and sugar. Mix.<br /><o:p></o:p></span></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">Slice
up butter in chunks. Add them to the food processor and mix until a crumbly
dough forms.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-top: 8pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoIcuvCSZX69sdm9GJaLAUHP2WAxTH0pUhf8VhZujJGS7q1O0VXs1J817PtoJSkMmd_tiBdBjf4-RDIH4KrdJOO_Knd2bypwL1m_RpTy4thHF4ws9wJnYfYyDzSz9OtRrP945vusmZjm401dfoYdKtG2lNxUo1MUzrBv7C8jIsaMDNCEl2yhE1szp/s4032/1122220813.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoIcuvCSZX69sdm9GJaLAUHP2WAxTH0pUhf8VhZujJGS7q1O0VXs1J817PtoJSkMmd_tiBdBjf4-RDIH4KrdJOO_Knd2bypwL1m_RpTy4thHF4ws9wJnYfYyDzSz9OtRrP945vusmZjm401dfoYdKtG2lNxUo1MUzrBv7C8jIsaMDNCEl2yhE1szp/s320/1122220813.jpg" width="152" /></a></div><span style="font-family: "Bookman Old Style",serif;">Softly
beat eggs in a dish. Slowly pour eggs in as the processor is mixing. Slowly add
ice water, 1 tablespoon at a time. Dough will form and be a large ball.<br /> <o:p></o:p></span><p></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">Remove
dough and hand kneed for about 5 minutes. Tightly wrap in plastic and refrigerate
for at least an hour. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">When
sweet potatoes are fork tender, remove from oven and peel. Take care to remove
strings if sweet potatoes are stringy. Don’t burn your fingers.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">Lower
oven temp to 400°F.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">In
kitchen aid stand mixer with the paddle attachment, add sweet potato and
filling ingredients. Mix until combined. Adjust seasonings to taste. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin-top: 8pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcbESI_3t7a8fcl73pmo4TeRSBRu2kg2nDI2bP_Lk9nsOjSkKVE5Yqtoz2vXSKP_whkOzzleAkZtb5e5xpggZnMpFT6ZtPa9A9KVpotTjPAVUpY5TIoUtdJkL9guFFUQr-I6LxKU5tgBdZgYwoQTqCZnZ-N_WZciWCOrHGz3si-TocpYdNbmUIcH_/s4032/Polish_20221116_153637625.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="4032" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcbESI_3t7a8fcl73pmo4TeRSBRu2kg2nDI2bP_Lk9nsOjSkKVE5Yqtoz2vXSKP_whkOzzleAkZtb5e5xpggZnMpFT6ZtPa9A9KVpotTjPAVUpY5TIoUtdJkL9guFFUQr-I6LxKU5tgBdZgYwoQTqCZnZ-N_WZciWCOrHGz3si-TocpYdNbmUIcH_/s320/Polish_20221116_153637625.jpg" width="320" /></a></div><span style="font-family: "Bookman Old Style",serif;">Break
off a fist size chunk of dough and refrigerate the rest. Roll out dough on
table. Us a 3" cutter to cut circles. Use a 3” empanada press or dumpling
press. Place circle of dough in press, and about 1 heaping teaspoon of filling
in the press. Fold press in half to make a half circle pastry. <o:p></o:p></span><p></p>
<p class="MsoNormal" style="margin-top: 8pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44bM7yfBSphOzhmcGTIt8kzYopzvT5jw_PyYeaEkIRUgO15eVEG9DCa71eaV46PsgCC_IJL8tIzF0veuXso7PQcRL19EmtgrLfbNPQ92yhfx5hK87NDPBpfO2_m0v4Qw_LjmUfJJ_2tPshtRxC4DEy72q3oHs_0Lt4XPX0vTuiaj-DZ584Vz_VIR1/s1626/Polish_20221116_153902153.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="804" data-original-width="1626" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44bM7yfBSphOzhmcGTIt8kzYopzvT5jw_PyYeaEkIRUgO15eVEG9DCa71eaV46PsgCC_IJL8tIzF0veuXso7PQcRL19EmtgrLfbNPQ92yhfx5hK87NDPBpfO2_m0v4Qw_LjmUfJJ_2tPshtRxC4DEy72q3oHs_0Lt4XPX0vTuiaj-DZ584Vz_VIR1/s320/Polish_20221116_153902153.png" width="320" /></a></div><span style="font-family: "Bookman Old Style",serif;"><br />If needed, use
a fork to reinforce the crimp around the edge. <o:p></o:p></span><p></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">Place
empanada on onto a seasoned cooking stone (if stone is not seasoned well,
lightly oil with olive oil). Repeat until you have a stone full. Brush the tops
of the empanada with egg wash and sprinkle sugar.<br /> <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQOqtlgh-k7qd3q6uDDIpqRdrtwPgkFXDALoI9ReMSsGBW1rzQ0zJ22m8V-j_3wUnXLsKuRcMfGHZoVCrDsJe5TuWmZQWJqzm0qndqBEpdV5qKZJNMPlifYQzMSwRDnFHsU_YAIc1ZFkE8WlxfhxE1kwpH1asFPdjdgxvCVzRgrRflbEmwqqavqch/s1080/Polish_20221116_153724097.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1046" data-original-width="1080" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQOqtlgh-k7qd3q6uDDIpqRdrtwPgkFXDALoI9ReMSsGBW1rzQ0zJ22m8V-j_3wUnXLsKuRcMfGHZoVCrDsJe5TuWmZQWJqzm0qndqBEpdV5qKZJNMPlifYQzMSwRDnFHsU_YAIc1ZFkE8WlxfhxE1kwpH1asFPdjdgxvCVzRgrRflbEmwqqavqch/w241-h233/Polish_20221116_153724097.png" width="241" /></a></div><p></p>
<p class="MsoNormal" style="margin-top: 8pt;"><span style="font-family: "Bookman Old Style",serif;">Bake
empanada for 20 minutes at 400°F. Edges will be a golden brown color. Remove
and let cool on a wire rack. Can store up to a week in the fridge.<br /><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: Bookman Old Style, serif;">Since these yummy treats are all gone, I'm giving it a try to make apple and peach empanadas today. </span><p></p><p class="MsoNormal" style="margin-top: 8pt;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dy1itWqJBMNZq-77ryQ1Ervi6M5WMRSDpLSyryRdwhoRm_jd6HGaLCirafo90ntJvMmKW0s0o6YFvSJadRtXw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-family: Bookman Old Style, serif;"><br /></span><p></p>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-310594533983306762021-12-28T20:05:00.003-08:002021-12-28T20:11:34.911-08:00Green Chili Cheese Fries<p>Inspired by a local restaurant, where the best dish to order was a green chili cheese fry. It came smothered in green enchilada sauce and topped with melted cheddar cheese... </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBDj5L64SgyTpeh2E_QayhbbG0Prn9RnUtiB8EBr5GyV_Wx589VeXd81Te-_IugaWi61DaGnL7R2s6JjDPTZqfIYHpEYQP5GFjdFIdFmi9EPKgyybYiE13Q2i0cSEeNXXrxYvkzDXYxjGnv3nGPc5JQZC-7mscIyK1M-LpzxchO-sZvJt8Efiwi6NO=s4031" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4031" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBDj5L64SgyTpeh2E_QayhbbG0Prn9RnUtiB8EBr5GyV_Wx589VeXd81Te-_IugaWi61DaGnL7R2s6JjDPTZqfIYHpEYQP5GFjdFIdFmi9EPKgyybYiE13Q2i0cSEeNXXrxYvkzDXYxjGnv3nGPc5JQZC-7mscIyK1M-LpzxchO-sZvJt8Efiwi6NO=w190-h400" width="190" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Since I am not in the habit of eating at any restaurant these days, I thought I would share my version of the green chili cheese fries. With photos...<span><a name='more'></a></span><div><p>This recipe assumes you have already started to bake your favorite style of frozen french fries in the oven. </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/a/AVvXsEhYndRojfeHKCz_debxPkB9S-KRvvSXN5vNwv0HyiukS_bGSHizhyK2KbhaHS2bOHh5Kz160Cmmk7VxnkOZ6BoMWVYId49ch4Hm4baFOcgsXtMILjVi_Y5KT00S5TQGRvscVmgS_gu7ITniy0wFHxYFv4PMQ3nLuv049rlOjioQN0jMP5Kcg3dPGY2f=s4031" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4031" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYndRojfeHKCz_debxPkB9S-KRvvSXN5vNwv0HyiukS_bGSHizhyK2KbhaHS2bOHh5Kz160Cmmk7VxnkOZ6BoMWVYId49ch4Hm4baFOcgsXtMILjVi_Y5KT00S5TQGRvscVmgS_gu7ITniy0wFHxYFv4PMQ3nLuv049rlOjioQN0jMP5Kcg3dPGY2f=w190-h400" width="190" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sauté onions on medium heat.</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/a/AVvXsEjHRQWJn8HgSUZPVWpjgzTsNAjKK6qpYpZXpmwCAWhJiwyiY9cKiwg33WEy-W9PIe_W-KjWDr1gVfNjm0SkBWBXpQlJcLu2zjrWoQHf1jfLKLEBcf_TgS-GWoU97geZ0V0oTQM7m6sSdZFH4jl2O-K-EVUk_DoTbaAvt3KEwTMXjnFPKjnlK60bU_zx=s4031" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4031" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHRQWJn8HgSUZPVWpjgzTsNAjKK6qpYpZXpmwCAWhJiwyiY9cKiwg33WEy-W9PIe_W-KjWDr1gVfNjm0SkBWBXpQlJcLu2zjrWoQHf1jfLKLEBcf_TgS-GWoU97geZ0V0oTQM7m6sSdZFH4jl2O-K-EVUk_DoTbaAvt3KEwTMXjnFPKjnlK60bU_zx=w190-h400" width="190" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add in garlic and sauté for 30 seconds more.</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/a/AVvXsEgn_NCHu0hGOt0UHVdQn2nV2iAL0JkO9cfcswlKW4MMEXqS5VQIigx77d-S0AT0_iWwm9xNnSiJaiKTl9LrfXIrjHOkOLXIVkrO4TRm3gfXcsysSkuq593a_ezq0WPbQ1-nIpWbXxktds-yc_cXtJTJH73JnSo9FilI2l8k_OdjzhDIr37iFgixE-M7=s4031" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4031" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgn_NCHu0hGOt0UHVdQn2nV2iAL0JkO9cfcswlKW4MMEXqS5VQIigx77d-S0AT0_iWwm9xNnSiJaiKTl9LrfXIrjHOkOLXIVkrO4TRm3gfXcsysSkuq593a_ezq0WPbQ1-nIpWbXxktds-yc_cXtJTJH73JnSo9FilI2l8k_OdjzhDIr37iFgixE-M7=w190-h400" width="190" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add in flour and fry for about 2 minutes, stirring occasionally.</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/a/AVvXsEhk5u2QVonT-AgeZOq3aKgmAx4glPm6Os047nxrgnKshCdiE5HUowBKXqvGdfb2L1UdY3wm356kQS3TotzNVmMz1sR9XOm2eqGlYJ9F8L3cr9Jv9GPTzLNVhWvIg97eIEKgTVTRWZWrEukHxisxH-hNxXzOEl3qhk15iTIfpOFjT3KRQQG8uXGztaek=s4031" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4031" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhk5u2QVonT-AgeZOq3aKgmAx4glPm6Os047nxrgnKshCdiE5HUowBKXqvGdfb2L1UdY3wm356kQS3TotzNVmMz1sR9XOm2eqGlYJ9F8L3cr9Jv9GPTzLNVhWvIg97eIEKgTVTRWZWrEukHxisxH-hNxXzOEl3qhk15iTIfpOFjT3KRQQG8uXGztaek=w190-h400" width="190" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add in spices.</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/a/AVvXsEhqvuOYmXWfqYloOnlnNU-9TWRtFDoIk0Yq4pe0lc-haA-U0nuvV0e3LuFjTlyje5TQF5GK_EPVCiXlHAIvUH16CXIcKsb2KcCizlWs9OR8nPuSAeoR7AGW0sH4US-MUayV2gNZUUmGmamMmYfsZ0VQo01RhQ25nUdSMGriLNCinjLgwyc0y7ia2IJy=s4031" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4031" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhqvuOYmXWfqYloOnlnNU-9TWRtFDoIk0Yq4pe0lc-haA-U0nuvV0e3LuFjTlyje5TQF5GK_EPVCiXlHAIvUH16CXIcKsb2KcCizlWs9OR8nPuSAeoR7AGW0sH4US-MUayV2gNZUUmGmamMmYfsZ0VQo01RhQ25nUdSMGriLNCinjLgwyc0y7ia2IJy=w190-h400" width="190" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Slowly add in chicken broth as you stir with your whisk.</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/a/AVvXsEhInI7saN6W9roCVZqn_Xxc9OB2j597wbA0e73dlLP-CX_BNgx1b-J282y6KU4O4vWArmVIQNtv0xH4eChsveyJxh6lj3bPXeQsKkpnbAs9TxRyIgR1uKJiyUaCH7DFAD3NUnKeDpbIvjGobn_6T9BoMWK2rPRBL397kch05Skq9AQPqcotpem32oY-=s4031" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4031" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhInI7saN6W9roCVZqn_Xxc9OB2j597wbA0e73dlLP-CX_BNgx1b-J282y6KU4O4vWArmVIQNtv0xH4eChsveyJxh6lj3bPXeQsKkpnbAs9TxRyIgR1uKJiyUaCH7DFAD3NUnKeDpbIvjGobn_6T9BoMWK2rPRBL397kch05Skq9AQPqcotpem32oY-=w190-h400" width="190" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Add in green chili. keep stirring until thick and bubbly. lower heat and simmer for 10 minutes. Taste. If needed add more garlic salt to taste.</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/a/AVvXsEhvNpB_Zj9F8rolJCMGPwVHpibtzKi2cbS9nlm7gNNW9X7XQZ6SUrtP6Pn9XTcjJlegabhBObxdmhcQP8qNFW9zIZLstUAZAHORLppd5PG4LgGjAUE5vPaRIFcyZPC07R-EsvGYbG2Q29RqsF0ie5vYul0fAvfKc-TCxbA2-cM2uUaOLh_ibB4SNTpc=s4031" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4031" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhvNpB_Zj9F8rolJCMGPwVHpibtzKi2cbS9nlm7gNNW9X7XQZ6SUrtP6Pn9XTcjJlegabhBObxdmhcQP8qNFW9zIZLstUAZAHORLppd5PG4LgGjAUE5vPaRIFcyZPC07R-EsvGYbG2Q29RqsF0ie5vYul0fAvfKc-TCxbA2-cM2uUaOLh_ibB4SNTpc=w190-h400" width="190" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Serve on top of baked french fries, with chicken, cheese, lettuce, tomatoes, avocados, sour cream.</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/a/AVvXsEjI5D83PRrjA4Oj-pOUFsohPXHdRbw9Q5yt6HlB8MawW0MM28x-kRRywT0FB4AbQmGafvxXSy8MXR3uKpgeWFQF6PBziCNelPtWunEJnennWjyrrSrcgMDHfyyqPJVEDd8fuKzMGNc_TZj0a04XSooj9uXcKmHCKnsSbyf7sQbq7o8UcRLygeJTGuK8=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjI5D83PRrjA4Oj-pOUFsohPXHdRbw9Q5yt6HlB8MawW0MM28x-kRRywT0FB4AbQmGafvxXSy8MXR3uKpgeWFQF6PBziCNelPtWunEJnennWjyrrSrcgMDHfyyqPJVEDd8fuKzMGNc_TZj0a04XSooj9uXcKmHCKnsSbyf7sQbq7o8UcRLygeJTGuK8=w190-h400" width="190" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">YUM!</td></tr></tbody></table><br /><p><br /></p><p><br /></p><p><br /></p></div>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-84497251720597691872021-12-28T14:27:00.022-08:002022-12-28T15:33:17.842-08:00Paco's Biscochos<p></p><p class="MsoNormal"><span style="font-family: "Goudy Old Style",serif;"><span style="font-size: large;"><b>Paco's Biscochos</b></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Goudy Old Style",serif;"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhxTFbl5bY_9HukUTRLlAjvoxt7sLvmEjrXi0WOASqtB8q3ieF-KzlYRWgyK2l1ptmqCgc62CmsA11fHVLNgGDfc1GT11GSrQmlKcOOAkaXsf7tf763zr4j32zHpRtRHktJ7iKs97VQwI-lsd7QmdEzASAacYxQucxx9kuoZWK125RKGmPfGe_EEk4e=s3578" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3578" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhxTFbl5bY_9HukUTRLlAjvoxt7sLvmEjrXi0WOASqtB8q3ieF-KzlYRWgyK2l1ptmqCgc62CmsA11fHVLNgGDfc1GT11GSrQmlKcOOAkaXsf7tf763zr4j32zHpRtRHktJ7iKs97VQwI-lsd7QmdEzASAacYxQucxx9kuoZWK125RKGmPfGe_EEk4e=w215-h400" width="215" /></a></b></span></span></div><span style="font-family: "Goudy Old Style",serif;"><o:p style="font-size: 12pt;"></o:p></span><p></p><p class="MsoNormal"><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><i>Also known as Biscochitos, </i></span><i style="font-family: "Goudy Old Style", serif;">New Mexico’s Official State Cookie. </i></p><p class="MsoNormal"><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><i>We are on a quest to revive holiday traditions from both of our families. The cookie tradition has been a bit of a challenge since we do not have Mom's recipe. </i></span></p><p class="MsoNormal"><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><i>I have tasted many different kinds of biscochos over the years, and have never really been a fan of biscochos. I never had the opportunity to have one of Mom's biscochos. We are building our recipe off Tonie's memory of Mom using frozen orange juice, rolling the dough into balls, and smashing them between the palms of her hands</i></span><i style="font-family: "Goudy Old Style", serif;">. Tonie has that memory of tasing orange juice in her cookie; that when you take a bite and suck on it, it just tasted so soft, juicy and dissolve-in-your-mouth good. </i></p><p class="MsoNormal"><i style="font-family: "Goudy Old Style", serif;">Last year's trial was not quite right, but this year (2022) I think we have tweaked, tested and came up with the best biscocho ever! </i></p><p class="MsoNormal"><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><i>Like my Mother-in-law before me, I do not use anise in my biscochos. </i></span></p><p class="MsoNormal"><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><span></span></span></p><a name='more'></a><p></p><p class="MsoNormal"><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><i>Makes about 6 dozen biscochos.</i></span></p><p class="MsoNormal"><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><b>For
Dough:</b><br /></span></p><div style="text-align: left;"><span style="font-family: times;"><span>
16 oz box of lard, Morrell brand<br /></span><span>
1 c white sugar</span></span></div><div style="text-align: left;"><span style="font-family: times;">3 large eggs</span></div><div style="text-align: left;"><span style="font-family: times;">1/2 c orange juice*</span></div><div style="text-align: left;"><span style="font-family: times;">1 tsp orange zest, finely minced</span></div><div style="text-align: left;"><span style="font-family: times;">1/2 tsp vanilla extract</span></div><div style="text-align: left;"><span style="font-family: times;">1/2 tsp butter extract</span></div><div style="text-align: left;"><span style="font-family: times;">1/2 tsp ground cinnamon</span></div><div style="text-align: left;"><span style="font-family: times;">Pinch of salt</span></div><div style="text-align: left;"><span style="font-family: times;">5 c flour (more or less)</span></div><div style="text-align: left;"><span style="font-family: times;">3 tsp baking powder, aluminum free - I use Rumford Brand</span></div><div style="text-align: left;"><span style="font-family: "Goudy Old Style", serif; font-size: 12pt;"><br /></span></div><div style="text-align: left;"><i><span style="font-family: "Goudy Old Style", serif; font-size: 12pt;">*note: 1</span><span style="font-family: times;">/4 c fresh squeezed, 1/4 c frozen concentrate. Y</span><span style="font-family: "Goudy Old Style", serif;">ou can probably squeeze more than a 1/4 c of juice from an orange. Use orance juice concentrate to complete the 1/2 cup needed - do not add water*</span></i></div><p></p><p class="MsoNormal"><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><br /><b>
For Dusting:</b><br />
1 c sugar<br />
1/2 tbsp cinnamon</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QclNpA2vE_c5ys2rMnkdnxxCocK9-mLlc4EFedtHOMr592QO8ibtOWcJP52xgUTvsj_x-dWQ9WRABemL1Mo_Ep3Wa6-rRHffCjQahE7K7clDi3Cu9QMQNiV3xP-8PWvPGiXNCpmL3PIVqX3FZs_0BZF2u4P1k46En_SajeUsYDkFX5NVRKPa8dC3/s2774/Polish_20221223_200850508.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2774" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QclNpA2vE_c5ys2rMnkdnxxCocK9-mLlc4EFedtHOMr592QO8ibtOWcJP52xgUTvsj_x-dWQ9WRABemL1Mo_Ep3Wa6-rRHffCjQahE7K7clDi3Cu9QMQNiV3xP-8PWvPGiXNCpmL3PIVqX3FZs_0BZF2u4P1k46En_SajeUsYDkFX5NVRKPa8dC3/s320/Polish_20221223_200850508.png" width="221" /></a></span></div><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><b>Directions:</b></span><div><span style="font-family: "Goudy Old Style",serif; font-size: 12pt;"><span style="font-family: times; font-size: medium;"><i>Scrape the sides and bottom of mixer after each step.</i></span><b><br /></b></span><p></p><p class="MsoNormal"></p><ol style="text-align: left;"><li><span style="font-family: times;">In
stand mixer with paddle attachment, beat lard until fluffy, about 4 to 5 minutes. </span></li><li><span style="font-family: times;">Add in sugar; mix.</span></li><li><span style="font-family: times;">Add eggs, one at a time; mix after each addition. </span></li><li><span style="font-family: times;">Add in orange juice, orange zest, vanilla extract, butter extract, ground cinnamon and salt. Mix until blended.</span></li><li><span style="font-family: times;">Slowly add 3 c of sifted flour to creamed mixture, mixing on low speed. Slowly...</span></li><li><span style="font-family: times;">Add baking power to 4th cup of flour and sift together before slowly adding it to creamed mixture.</span></li><li><span style="font-family: times;">You will need most of the 5th cup of flour. You may need more, you may need less. You only want to add little amounts of flour at a time, stopping when you can roll dough into a ball. Dough will be sticky, but not too much that you cannot roll into a ball. </span></li><li><span style="font-family: times;">Preheat oven to 350°F. </span></li><li><span style="font-family: times;">Use a cookie scoop, scoop out a ball, roll between palms of hands. Smash until about 1/4 inch thick. Place on a seasoned baking stone. </span></li><li><span style="font-family: times;">Repeat until you have a stone full.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4x2LXPPdUEL4vl-I1X1QkspKU2F2CU-EpePEexI6AUxBLh28Q-WEKhEHZZ_2rAjLj-HsXruzsoiDVTYngUJb_8krV7bNo1hKs02yJIQV4BqxoA66swivm_sGzxpe_zm2F-Ovitbdk-5aZu151ufCivWvsW_6C8n431JSHkouRQrBmclWFaVEWxj6d/s4032/Polish_20221223_200802312.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1920" data-original-width="4032" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4x2LXPPdUEL4vl-I1X1QkspKU2F2CU-EpePEexI6AUxBLh28Q-WEKhEHZZ_2rAjLj-HsXruzsoiDVTYngUJb_8krV7bNo1hKs02yJIQV4BqxoA66swivm_sGzxpe_zm2F-Ovitbdk-5aZu151ufCivWvsW_6C8n431JSHkouRQrBmclWFaVEWxj6d/s320/Polish_20221223_200802312.jpg" width="320" /></a></div></span></li><li><span style="font-family: times;">Bake
for 14 minutes on a cold stone, 12 minutes on a hot stone or when bottom edges of the cookie are slightly browned.</span></li><li><span style="font-family: times;"><span>Meanwhile, i</span>n a large bowl, combine sugar and cinnamon for dusting. Adjust cinnamon/sugar ratio to your preference.</span></li><li><span style="font-family: times;">Once
out of the oven, let the cookies rest on the cooking stone for 1 minute. </span></li><li><span style="font-family: times;">Place cookies, one at a time in the large dusting bowl. Spoon mixture over the cookie to
entirely coat the cookie. Shake off excess sugar and place on wire rack to cool.</span></li></ol><div><span style="font-family: times;">Of course, I had to taste them at all stages, when they were broken, warm, cool - I feel they tasted best when they were cooled off. </span></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/AVvXsEgp2tEalZ4bWzfCWASBr4Ru9ZsVfkliUsIqzQE4b-sAQpEr49CHz8WKCmvW7ehBsYgU2qlwfmvYN79wOlY-DGvaCnM7NLbpVHkRhtmiBUqjlujZozbHBTyrIOkVK0WsqXHvselN7XDCRuA30nukKQT_vi5elHA9sdKDdUKRqCvAVjTyrsL3FZiD60Fs/s2532/Polish_20221223_202121261.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2532" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2tEalZ4bWzfCWASBr4Ru9ZsVfkliUsIqzQE4b-sAQpEr49CHz8WKCmvW7ehBsYgU2qlwfmvYN79wOlY-DGvaCnM7NLbpVHkRhtmiBUqjlujZozbHBTyrIOkVK0WsqXHvselN7XDCRuA30nukKQT_vi5elHA9sdKDdUKRqCvAVjTyrsL3FZiD60Fs/s320/Polish_20221223_202121261.png" width="243" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2022 Biscochos</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyI_dpR7f3A6dqLO4Ep6tFIy8zbMqlYmAyWVP7dm-Ad0rYkqjWq8CHH-m1yg75mfXx_St_rluq8H8Z7TqYodnWgtAKlG0qkfXwCM7hGVd1NgAzGNq_uLwiuoLJtPAQzJsnTVJI-iSi9xYa5WFeMnxzViClqkzN34lZ5wqVfhZIWXPL_laC1708UUm/s2868/Polish_20221223_201009125.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2868" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSyI_dpR7f3A6dqLO4Ep6tFIy8zbMqlYmAyWVP7dm-Ad0rYkqjWq8CHH-m1yg75mfXx_St_rluq8H8Z7TqYodnWgtAKlG0qkfXwCM7hGVd1NgAzGNq_uLwiuoLJtPAQzJsnTVJI-iSi9xYa5WFeMnxzViClqkzN34lZ5wqVfhZIWXPL_laC1708UUm/s320/Polish_20221223_201009125.png" width="214" /></a></div><span style="font-family: Goudy Old Style, serif;"><br /></span><p></p><p class="MsoNormal" style="tab-stops: 355.5pt;">
</p><p></p><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/a/AVvXsEgalxd30sMbxDfFdEOr6qoKPC6lQvSyScRn5pQ_VM8A1AVAnUQuyv6NqESNCm8HgWLFIPA79TnOluxlAvmU2ezpW0rOgB8Blx1vl4CRuQMAQWiS-e3YkxrhRV4XvYCuJFGGaAH7Z55CNm5e-P-DlsviU4CrJ8Ef6t4Q4OyRDUPM4dTGC6qpVa5j2YDp=s1595" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="914" data-original-width="1595" height="183" src="https://blogger.googleusercontent.com/img/a/AVvXsEgalxd30sMbxDfFdEOr6qoKPC6lQvSyScRn5pQ_VM8A1AVAnUQuyv6NqESNCm8HgWLFIPA79TnOluxlAvmU2ezpW0rOgB8Blx1vl4CRuQMAQWiS-e3YkxrhRV4XvYCuJFGGaAH7Z55CNm5e-P-DlsviU4CrJ8Ef6t4Q4OyRDUPM4dTGC6qpVa5j2YDp=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">2021 Biscochos</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">They made a great little gift!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj16ygTMuw8rJ3yjfySI9BZbSQ2DcRTKT_U3DL45rQp0lb26w8UcffMDyKQiER5wRgDeuTkN_t4RmcdOFSfuwXMKhVdrZWtlki9xRGkSVu_czzhC36S3visAs_2p7JEpUETKY7P3QvUo-PF1zkaEIVXNPHtQmmMtDt9uC9sMrL-Qn2xlvvruOwUCFHG=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="4032" height="152" src="https://blogger.googleusercontent.com/img/a/AVvXsEj16ygTMuw8rJ3yjfySI9BZbSQ2DcRTKT_U3DL45rQp0lb26w8UcffMDyKQiER5wRgDeuTkN_t4RmcdOFSfuwXMKhVdrZWtlki9xRGkSVu_czzhC36S3visAs_2p7JEpUETKY7P3QvUo-PF1zkaEIVXNPHtQmmMtDt9uC9sMrL-Qn2xlvvruOwUCFHG=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6QUexQTo_iLzOmJ7cZLmpcjMECQRPCKBb6QntALI7cqQUjB9LJK11QV8S4eNLrFjv13R-mWsuO46pop8ESBlfTE8axPaU_kz-xL9lWasYYx-c4mYri0amNKyZ7h0xKwMzvk6vuJF3DrJn453S7namwawA8YX28oUGjl4Phn5G4IhLlZnO7QvD7OJP=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="4032" height="152" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6QUexQTo_iLzOmJ7cZLmpcjMECQRPCKBb6QntALI7cqQUjB9LJK11QV8S4eNLrFjv13R-mWsuO46pop8ESBlfTE8axPaU_kz-xL9lWasYYx-c4mYri0amNKyZ7h0xKwMzvk6vuJF3DrJn453S7namwawA8YX28oUGjl4Phn5G4IhLlZnO7QvD7OJP=s320" width="320" /></a></div><br /><br /><span style="font-family: Goudy Old Style, serif;"><br /></span></div></div>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-9710846967391861932021-01-05T10:00:00.005-08:002021-12-28T20:23:36.570-08:00Great-Grandma Sophia's Poppy Seed Kolaches<span style="font-family: georgia;"><br />
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<div class="MsoNormal">
<span style="font-family: georgia;">Paco’s Remake Kolaches<o:p></o:p></span></div>
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<span style="font-family: georgia;">Based on Great-Grandma Sophie's Poppy Seed Kolaches Recipe</span></div>
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<i><span style="font-family: georgia;">Makes about 2 dozen Kolaches<o:p></o:p></span></i></div>
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<a href="https://1.bp.blogspot.com/-RsaDylJ8cAg/Xho2aBjWb7I/AAAAAAAAEyg/pA9IET9yXxUB9ce1gF0Okpg78F213f56QCEwYBhgL/s1600/received_280512072864157.jpeg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1140" data-original-width="1600" height="228" src="https://1.bp.blogspot.com/-RsaDylJ8cAg/Xho2aBjWb7I/AAAAAAAAEyg/pA9IET9yXxUB9ce1gF0Okpg78F213f56QCEwYBhgL/s320/received_280512072864157.jpeg" width="320" /></span></a></div>
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<span><a name='more'></a></span><span style="font-family: georgia;"><br /></span></div>
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<span style="font-family: georgia;"><b><i>Poppy Seed Filling</i></b><o:p></o:p></span></div>
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<span style="font-family: georgia;">1 pound poppy
seeds<o:p></o:p></span></div>
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<span style="font-family: georgia;">2 cup milk<o:p></o:p></span></div>
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<span style="font-family: georgia;">½ cup unsalted
butter<o:p></o:p></span></div>
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<span style="font-family: georgia;">1 ½ cup white
sugar<o:p></o:p></span></div>
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<span style="font-family: georgia;">1 cup light corn
syrup<o:p></o:p></span></div>
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<span style="font-family: georgia;">⅛ teaspoon salt<o:p></o:p></span></div>
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<span style="font-family: georgia;">4 large eggs,
beaten</span></div>
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<span style="font-family: georgia;"><br /></span></div>
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<span style="font-family: georgia;">Additional
butter, melted, to brush tops of kolache <o:p></o:p></span></div>
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</div>
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<span style="font-family: georgia;">Additional white
sugar, to sprinkle tops of kolache <o:p></o:p></span></div>
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<span style="font-family: georgia;"><br /></span></div>
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<span style="font-family: georgia;"><b><i>Filling Directions</i></b> – <i>Make-ahead with enough time to cool</i><o:p></o:p></span></div>
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<ol><a href="https://1.bp.blogspot.com/-f6eohFX0tGM/Xho2YnYKdtI/AAAAAAAAEyU/APgTxc2gywQ29FvuuGAqMbHvWRNxITDAQCEwYBhgL/s1600/1226181533.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: georgia;"><img border="0" data-original-height="1600" data-original-width="1184" height="320" src="https://1.bp.blogspot.com/-f6eohFX0tGM/Xho2YnYKdtI/AAAAAAAAEyU/APgTxc2gywQ29FvuuGAqMbHvWRNxITDAQCEwYBhgL/s320/1226181533.jpg" width="236" /></span></a>
<li><span style="font-family: georgia;">Grind the poppy
seeds in a mill or coffee grinder. <i>*May need to put through the grinder twice to
get a fine consistency, coffee grinder did a much nicer grind than my food
processor.</i></span></li>
<li><span style="font-family: georgia;">Combine the milk,
butter, sugar and corn syrup in a saucepan. Cook on low heat, stirring often until the sugar dissolves. Gradually pour half of the hot milk into the beaten
eggs, whisking constantly. Slowly return the egg and milk mixture to the
saucepan.</span></li>
<li><span style="font-family: georgia;">Continue to cook
and stir until the mixture begins to thicken and coats the back of a metal
spoon. (Run your finger down the coated spoon; it should draw a clear line.) Add
the poppy seeds and stir well to blend.</span></li>
<li><span style="font-family: georgia;">Remove
from heat; cool before using. Store unused filling in the refrigerator for up
to five days.<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-t6n5VL3wORY/Xho2ZSxvimI/AAAAAAAAEyM/K-3OMiWCSDMX7f32MXRNyLnyDS2zJnVjACEwYBhgL/s1600/1226181652.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1374" height="320" src="https://1.bp.blogspot.com/-t6n5VL3wORY/Xho2ZSxvimI/AAAAAAAAEyM/K-3OMiWCSDMX7f32MXRNyLnyDS2zJnVjACEwYBhgL/s320/1226181652.jpg" width="274" /></a></div>
</span></li>
</ol>
<span style="font-family: georgia;"><br />
</span><div class="MsoNormal">
<div class="MsoNormal"><span style="font-family: georgia;"><b><i>Sweet Bread Dough</i></b> –<i> do not double; not enough room in the stand mixer</i><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: georgia;">1 cup milk (scald as directed below)<br /></span></div><div class="MsoNormal"><span style="font-family: georgia;">1 cup unsalted butter (slice up the butter into small chunks to melt faster)<i><br /></i></span></div><div class="MsoNormal"><span style="font-family: georgia;">2 tablespoons yeast<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: georgia;">¾ cup of warm water<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: georgia;">1 teaspoon white sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: georgia;">5 large eggs</span></div><div class="MsoNormal"><span style="font-family: georgia;">¾ cup white sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: georgia;">1 teaspoon salt</span></div><div class="MsoNormal"><span style="font-family: georgia;">6-8 cup flour</span></div><div class="MsoNormal"><span style="font-family: georgia;"><br /></span></div></div>
<div class="MsoNormal">
<span style="font-family: georgia;"><b><i>Sweet Bread Dough Directions</i></b> – </span></div>
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</div>
<ol>
<li><span style="font-family: georgia;">In a saucepan,
add milk and cook on medium-low heat, stirring constantly using a wooden spoon
or silicone whisk.</span></li>
<li><span style="font-family: georgia;">Once you see your
milk become frothy, (you do not want to boil) remove from heat and add in the
butter to cool the scalded milk down, continue stirring. Once the butter is
melted, set aside.</span></li>
<li><span style="font-family: georgia;">Combine yeast,
warm water, and sugar in a medium glass bowl and cover. Let stand until yeast
is dissolved and foam grows.</span></li>
<li><span style="font-family: georgia;">Meanwhile, in the stand mixer, beat eggs until lemon colored. </span></li>
<li><span style="font-family: georgia;">In the stand
mixer, add sugar, salt, and milk/butter mixture. Mix using the wire whisk attachment
for a few seconds.</span></li>
<li><span style="font-family: georgia;">By this time,
your yeast should have doubled in size. Add in the yeast to the stand mixer and
stir for a few more seconds.<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-zzTrY89oAcM/Xho2Yi21JdI/AAAAAAAAEyQ/p-zFeX0TCVMlQcyRATUHqOPzlTdTHXoPQCEwYBhgL/s1600/0626191730.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="400" src="https://1.bp.blogspot.com/-zzTrY89oAcM/Xho2Yi21JdI/AAAAAAAAEyQ/p-zFeX0TCVMlQcyRATUHqOPzlTdTHXoPQCEwYBhgL/s400/0626191730.jpg" width="190" /></a></div>
</span></li>
<li><span style="font-family: georgia;">Using the dough
hook attachment, stir in flour, one cup at a time, scraping the sides after each addition. Once you have added 6 cups,
only add a ¼ c at a time. You may end up not using all the flour. Stop adding
flour right <b><i><u>before</u></i></b> the dough starts to form a ball around the hook
and stops sticking to the sides of the stand mixer bowl. It will have an
elastic consistency.</span></li>
<li><span style="font-family: georgia;">Continue to ‘mix’
in the stand mixer with the dough hook attachment for another 5 to 10 minutes
to ‘knead’ the dough.</span></li>
<li><span style="font-family: georgia;">Spray non-stick
cooking spray to coat the sides and bottom of a large bowl; a bowl large enough
to allow your dough to double in size. </span></li>
<li><span style="font-family: georgia;">Scrape dough into
a large bowl, and spray the top of your dough with the non-stick cooking spray.</span></li>
<li><span style="font-family: georgia;">Spray plastic
wrap with non-stick cooking spray and loosely cover the bowl. Set bowl in a
warm place until doubled in size, about 2 hours.</span></li>
<li><span style="font-family: georgia;">Repeat
steps 1 through 11 if making a 2<sup>nd</sup> batch.</span></li>
</ol>
<span style="font-family: georgia;"><br />
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<span style="font-family: georgia;"><br /></span></div>
<div class="MsoNormal">
<b><i><span style="font-family: georgia;">Making a Kolache<o:p></o:p></span></i></b></div>
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<i><span style="font-family: georgia;">Preheat Oven to 400°F<o:p></o:p></span></i></div>
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</div>
<ol>
<li><span style="font-family: georgia;">Once the first batch of dough has risen, punch down dough. </span></li>
<li><span style="font-family: georgia;">Pinch off a
chunk, large enough for you to roll out a large rectangle, about 7” x 20”, onto
a lightly floured surface.</span></li>
<li><span style="font-family: georgia;">Use a pizza
cutter and sub-cut rectangle into smaller rectangles about 3” x 5”.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WL8FcEEWotw/X_TnxkqyOMI/AAAAAAAAFuM/JSQGbDHy6Hs6uV2yo-dci1HsCWeKPg6rgCLcBGAsYHQ/s1920/Polish_20210105_141911424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="914" data-original-width="1920" height="190" src="https://1.bp.blogspot.com/-WL8FcEEWotw/X_TnxkqyOMI/AAAAAAAAFuM/JSQGbDHy6Hs6uV2yo-dci1HsCWeKPg6rgCLcBGAsYHQ/w400-h190/Polish_20210105_141911424.jpg" width="400" /></a><a href="https://1.bp.blogspot.com/-wZkeGjslNrA/X_TnsRZrDdI/AAAAAAAAFuI/_2oCdX_8_DgkdkwUjy4-PhMBr8x0-VTBQCLcBGAsYHQ/s2569/Polish_20210105_141948132.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2569" data-original-width="1224" height="320" src="https://1.bp.blogspot.com/-wZkeGjslNrA/X_TnsRZrDdI/AAAAAAAAFuI/_2oCdX_8_DgkdkwUjy4-PhMBr8x0-VTBQCLcBGAsYHQ/s320/Polish_20210105_141948132.jpg" /></a></div><br /> </span></li>
<li><span style="font-family: georgia;">Spoon about 2
tablespoons full of poppy seed filling. </span></li>
<li><span style="font-family: georgia;">Roll up and pinch
edges.</span></li>
<li><span style="font-family: georgia;">Place, seam side
down, in a parchment paper-lined glass pans 9” x 13” pans. Cookie sheets will
work in a pinch.</span></li>
<li><span style="font-family: georgia;">Once the pan is
full, brush the top with melted butter, sprinkle with sugar.<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Pt8QDPBoux4/Xho2amIy03I/AAAAAAAAEyc/QPbmCHdUo7MSK-FMMvRxIMMSF_zUkkhagCEwYBhgL/s1600/received_332640177351651.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1298" data-original-width="1600" height="259" src="https://1.bp.blogspot.com/-Pt8QDPBoux4/Xho2amIy03I/AAAAAAAAEyc/QPbmCHdUo7MSK-FMMvRxIMMSF_zUkkhagCEwYBhgL/s320/received_332640177351651.jpeg" width="320" /></a></div>
</span></li>
<li><span style="font-family: georgia;">Let rise for 20
minutes.</span></li>
<li><span style="font-family: georgia;">Bake at 400° for
15 to 20 minutes until golden brown.</span></li>
<li><span style="font-family: georgia;">Brush
again with butter and sprinkle with sugar.<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-lRx3W0AmSzk/Xho2Zc27RBI/AAAAAAAAEyU/rZc-Lr_HyCUfLm5otn0IOI9rdMEgkcAqACEwYBhgL/s1600/1226181856.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1223" data-original-width="1600" height="244" src="https://1.bp.blogspot.com/-lRx3W0AmSzk/Xho2Zc27RBI/AAAAAAAAEyU/rZc-Lr_HyCUfLm5otn0IOI9rdMEgkcAqACEwYBhgL/s320/1226181856.jpg" width="320" /></a></div>
</span></li>
</ol>
<span style="font-family: georgia;"><br />
</span><div class="MsoNormal">
<span style="font-family: georgia;">I hope you enjoy making these as much as I have. I have been able to vacuum seal these and freeze them to use at a future time. </span></div>
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<span style="font-family: georgia;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: georgia;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: georgia;">I’ve
also used other fillings such as cherry pie filling, a sweetened cream cheese
filling, and other fresh fruit made into a pie filling consistency. See below for Apricot Pie filling and Blueberry Pie filling.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: georgia;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia;"><b><i>Apricot Pie Filling</i></b></span></div><div class="MsoNormal"><span style="font-family: georgia;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia;">2# sliced apricots</span></div><div class="MsoNormal"><span style="font-family: georgia;">1 1/2 cup sugar</span></div><div class="MsoNormal"><span style="font-family: georgia;">3 tablespoons corn starch</span></div><div class="MsoNormal"><span style="font-family: georgia;">3 tablespoons unsalted butter</span></div><div class="MsoNormal"><span style="font-family: georgia;">1/2 teaspoon salt</span></div><div class="MsoNormal"><span style="font-family: georgia;">splash or two of lemon juice</span></div><div class="MsoNormal"><span style="font-family: georgia;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia;">Mix dry ingredients in sauce pan. Add remaining ingredients and cook on low-medium until sugar is dissolved, stirring frequently.</span></div><div class="MsoNormal"><span style="font-family: georgia;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia;"><b><i>Blueberry Pie Filling</i></b></span></div><div class="MsoNormal"><span style="font-family: georgia;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia;">2 cup blueberries</span></div><div class="MsoNormal"><span style="font-family: georgia;">1/2 cup sugar</span></div><div class="MsoNormal"><span style="font-family: georgia;">1/2 cup lite karo syrup</span></div><div class="MsoNormal"><span style="font-family: georgia;">1/2 cup water</span></div><div class="MsoNormal"><span style="font-family: georgia;">3 tablespoons corn starch *had to add more after karo (will test this again in the future attempts)</span></div><div class="MsoNormal"><span style="font-family: georgia;">3 tablespoons unsalted butter</span></div><div class="MsoNormal"><span style="font-family: georgia;">1 teaspoon lemon juice</span></div><div class="MsoNormal"><span style="font-family: georgia;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia;">Mix dry ingredients in sauce pan. Add remaining ingredients and cook over low-medium heat until sugar dissolves and sauce thickens.</span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<span style="font-family: georgia;"><br /><br />
</span></div><div class="MsoNormal"><span style="font-family: georgia;"><br /></span></div><div class="MsoNormal"><span style="font-family: georgia;">The sweet bread dough can also be used for Apple Cinnamon Rolls or Paco’s Pull
Apart Apple Bread.</span></div>
<span style="font-family: georgia;"><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: georgia;"><a href="https://1.bp.blogspot.com/-m7Q9Yml-scQ/Xho2Y5ayUpI/AAAAAAAAEyQ/EWE4B8Qtk9AV2YsZyg92QshPvohQGXk3wCEwYBhgL/s1600/0626191935.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="400" src="https://1.bp.blogspot.com/-m7Q9Yml-scQ/Xho2Y5ayUpI/AAAAAAAAEyQ/EWE4B8Qtk9AV2YsZyg92QshPvohQGXk3wCEwYBhgL/s400/0626191935.jpg" width="190" /></a><a href="https://1.bp.blogspot.com/-_SYw4Umkz4k/Xho2Zpe26DI/AAAAAAAAEyY/PFad4_N8oTIe0pO3dZhTQtiRgp6q3tDoACEwYBhgL/s1600/1226181950.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1472" height="400" src="https://1.bp.blogspot.com/-_SYw4Umkz4k/Xho2Zpe26DI/AAAAAAAAEyY/PFad4_N8oTIe0pO3dZhTQtiRgp6q3tDoACEwYBhgL/s400/1226181950.jpg" width="367" /></a></span></div>
<span style="font-size: 16pt;"><o:p></o:p></span><br />
<span face=""calibri" , sans-serif" style="font-size: 16pt;"></span></div>
Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-17388740361553220442020-04-01T11:02:00.004-07:002021-01-13T17:22:02.191-08:00Paco's Pork Pozolé<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
I just had this recently, and hit the spot!!! I've also made
it with beef and chicken. You can always add more or less of any of the
ingredients.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jWTj7B59a3o/XoTWvNjg8OI/AAAAAAAAFDA/7bDTCxMHNWELTi29k4ykHcGEiVm4efrWQCLcBGAsYHQ/s1600/Polish_20200327_181352044.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="927" height="400" src="https://1.bp.blogspot.com/-jWTj7B59a3o/XoTWvNjg8OI/AAAAAAAAFDA/7bDTCxMHNWELTi29k4ykHcGEiVm4efrWQCLcBGAsYHQ/s400/Polish_20200327_181352044.jpg" width="231" /></a></div>
<div class="MsoNormal">
2 - 3 pounds of pork, cut into bite-size pieces<o:p></o:p></div>
<div class="MsoNormal">
4 to 6 c chicken stock - depending on how soupy you want it<o:p></o:p></div>
<div class="MsoNormal">
1/2 medium onion, diced<o:p></o:p></div>
<div class="MsoNormal">
1/2 head shredded cabbage<o:p></o:p></div>
<div class="MsoNormal">
3 to 4 cloves garlic, minced<o:p></o:p></div>
<div class="MsoNormal">
2 c red chili sauce (the kind that comes frozen)<br />
<a name='more'></a><o:p></o:p></div>
<div class="MsoNormal">
2 cans hominy, drained and rinsed<o:p></o:p></div>
<div class="MsoNormal">
1 tsp Mexican oregano<o:p></o:p></div>
<div class="MsoNormal">
1/2 tsp salt<o:p></o:p></div>
<div class="MsoNormal">
1 tsp garlic salt<o:p></o:p></div>
<div class="MsoNormal">
Olive oil for frying<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Avocado<o:p></o:p></div>
<div class="MsoNormal">
Limes<o:p></o:p></div>
<div class="MsoNormal">
Tortillas<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a heated 7-quart stock pan, pour about 1 to 2 tablespoons
oil to coat the bottom. Place a single layer of pork in the pan for 2 to 3
minutes, sear to brown on one side. Then flip to sear the other side. Remove browned
pork from pan, place in a bowl and sear the remaining pork. Pork will not be
cooked all the way. The brown bottom of the pan will come clean when liquid is
added later.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-m_M75Gx3ZvA/XoTW-G7LHSI/AAAAAAAAFDE/1oJzevAN4mYqPQKLqGP5jCaBd5IywPtJgCLcBGAsYHQ/s1600/0327201650a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="400" src="https://1.bp.blogspot.com/-m_M75Gx3ZvA/XoTW-G7LHSI/AAAAAAAAFDE/1oJzevAN4mYqPQKLqGP5jCaBd5IywPtJgCLcBGAsYHQ/s400/0327201650a.jpg" width="190" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If there is no more oil in the pan, add a bit more and add in
the onions. Stir and cook until translucent. Add in cabbage and fry on
medium-high heat until the cabbage is browned a bit. Clear a spot on the bottom
of the pan, and add in minced garlic. Sauté for about 30 seconds more.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add chicken stock, red chili, hominy, oregano & salt.
Bring to a boil, stirring occasionally. Turn heat to low and simmer for 20
minutes, continue stirring occasionally.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-DH_SAuQvxuY/XoTXGmId4BI/AAAAAAAAFDM/B4XEMbEqvRI7UXAINh9jJHAad-HPd8XyQCLcBGAsYHQ/s1600/0327201710.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="320" src="https://1.bp.blogspot.com/-DH_SAuQvxuY/XoTXGmId4BI/AAAAAAAAFDM/B4XEMbEqvRI7UXAINh9jJHAad-HPd8XyQCLcBGAsYHQ/s320/0327201710.jpg" width="152" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once the pork is cooked all the way through, add in garlic
salt.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve with diced avocados, a side of tortillas and if you
don't have real limes, lime juice works!<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jWTj7B59a3o/XoTWvNjg8OI/AAAAAAAAFDI/3m-NvI2V83UtxPQBcQpfsG3lTyl7KSapACEwYBhgLKs4DAMBZVoCp5EfD0CQVf1ao80P-TBwCIGRcxHtMxvrsn_DIq18KE4NLNmEZyXjQ7HaCLBF81ZNU17v8aHJKgg1fmHePAQH4FSQuKopAvBpgj8FkX9cl-BmKszmTq3HzaPUv_YVA8zOXp3-C1nBo0gecTH7J1yMB0YUb4J6Hbw9-h0L_ke497s8aEbLHcf6LbBIKMd6ZWjzMmMy_CAs2chkWhUcu14ep5koq1qiA6cxm8hci9cej57J_oSOAf1BjUR81QMRJoaTrraGywkeQnXaKRqxGvF_KMlPdSUoX-Ue88Zz6xJseTO_J82IUYI7iHN3UCHrEGHsatAb6MQUx-1VetFfHIuY19pJ0YPbWTpVpb9GA2fonffoAtKSQRHg2aopsxS1cUZX_6CFmvtKqHM7uEV--Fw3exIcioejWhKn_7dxKku7mHKA9M_iRqcTTp0ZN26fTFWn0aSr24G8cRc5n-Db-6L-LhgT7SfpiU1m1nnt008dq-ojAw-iUBS_vAUgxdAvntBRj3C1T5FtxNNGMZOflK3YPWjnIhPitHoLJG_SF01Uh1qgGvWeCIQRD21qxXCjF13wqLwV0LucHtOA-orL9esisJUBp0Epco42CMJazk_QF/s1600/Polish_20200327_181352044.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="927" height="320" src="https://1.bp.blogspot.com/-jWTj7B59a3o/XoTWvNjg8OI/AAAAAAAAFDI/3m-NvI2V83UtxPQBcQpfsG3lTyl7KSapACEwYBhgLKs4DAMBZVoCp5EfD0CQVf1ao80P-TBwCIGRcxHtMxvrsn_DIq18KE4NLNmEZyXjQ7HaCLBF81ZNU17v8aHJKgg1fmHePAQH4FSQuKopAvBpgj8FkX9cl-BmKszmTq3HzaPUv_YVA8zOXp3-C1nBo0gecTH7J1yMB0YUb4J6Hbw9-h0L_ke497s8aEbLHcf6LbBIKMd6ZWjzMmMy_CAs2chkWhUcu14ep5koq1qiA6cxm8hci9cej57J_oSOAf1BjUR81QMRJoaTrraGywkeQnXaKRqxGvF_KMlPdSUoX-Ue88Zz6xJseTO_J82IUYI7iHN3UCHrEGHsatAb6MQUx-1VetFfHIuY19pJ0YPbWTpVpb9GA2fonffoAtKSQRHg2aopsxS1cUZX_6CFmvtKqHM7uEV--Fw3exIcioejWhKn_7dxKku7mHKA9M_iRqcTTp0ZN26fTFWn0aSr24G8cRc5n-Db-6L-LhgT7SfpiU1m1nnt008dq-ojAw-iUBS_vAUgxdAvntBRj3C1T5FtxNNGMZOflK3YPWjnIhPitHoLJG_SF01Uh1qgGvWeCIQRD21qxXCjF13wqLwV0LucHtOA-orL9esisJUBp0Epco42CMJazk_QF/s320/Polish_20200327_181352044.jpg" width="185" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pressure cooker alterations:</div><div class="separator" style="clear: both; text-align: left;">Fry sliced pork in pressure cooker on high with olive oil, about 2 minutes each side til brown. Set aside. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Saute onions while cubing pork. </div><div class="separator" style="clear: both; text-align: left;">Saute garlic.</div><div class="separator" style="clear: both; text-align: left;">Add all but the hominy back into pot. </div><div class="separator" style="clear: both; text-align: left;">Rub the bottom of the pot to remove the browning.</div><div class="separator" style="clear: both; text-align: left;">Set pressure cooker high for 35 minutes. </div><div class="separator" style="clear: both; text-align: left;">Quick release once it is complete.</div><div class="separator" style="clear: both; text-align: left;">Add hominy. </div><div class="separator" style="clear: both; text-align: left;">Turn on saute to high, bring back to boil.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve.</div>
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<br />Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-69358017466283298222020-04-01T10:58:00.004-07:002020-04-01T11:24:15.567-07:00Fried Rice, Beef & VeggiesTonight's Dinner: Fried Rice and Beef with random veggies<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-tiOCioyPjgY/XoTb3tKaA1I/AAAAAAAAFDc/BkbgGxLQNNctzIAu6h7qmONitaw8pMU-wCLcBGAsYHQ/s1600/Polish_20200328_183846971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1018" height="320" src="https://1.bp.blogspot.com/-tiOCioyPjgY/XoTb3tKaA1I/AAAAAAAAFDc/BkbgGxLQNNctzIAu6h7qmONitaw8pMU-wCLcBGAsYHQ/s320/Polish_20200328_183846971.jpg" width="202" /></a></div>
<br />
I used cabbage and carrots because that's what I had in the fridge AND they needed to be used! But this can be made with any veggies, really - fresh, canned, frozen - just pick two. I've made it with any protein too - chicken, pork, beef & shrimp - just cook to recommend temp before eating.<br />
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<a name='more'></a><br /><br />
I made the rice beforehand - possibly about 3 cups cooked.<br />
<br />
In the wok, I added the salt and peppered steak (about 3 the size of my palm), seared till med-rare. Then I took them out to rest before I sliced a 1/4" thick at a 45° angle.<br />
<br />
I used olive oil or frying, (maybe about a tablespoon - I never measure, just add a bit - you can always add more - you can probably take some out, but you would need to be willing to part with some paper towels).<br />
<br />
Fry one item at medium-high heat (stir it with the oil once really well, then let it sit to fry for 2 or 3 minutes before stirring to get a little toasted - repeat stirring/frying until the veggies reach desired tenderness), mix with what's already on the sides & push it all to the sides again before adding the next: diced onion, shredded cabbage, carrots, minced garlic. I usually add veggies in order of density, softer veggies save for last. I had some celery powder and I felt like adding a bit of that too! Why not?!?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-TgEOo2XS_JE/XoTb_ZwQVrI/AAAAAAAAFDg/v1YA_XnjIRUQ6yZvoTsrk6QP04CJUWZEgCLcBGAsYHQ/s1600/0328201809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-TgEOo2XS_JE/XoTb_ZwQVrI/AAAAAAAAFDg/v1YA_XnjIRUQ6yZvoTsrk6QP04CJUWZEgCLcBGAsYHQ/s400/0328201809.jpg" width="400" /></a></div>
<br />
With veggies pushed to the side, add about 4 scrambled eggs seasoned with pepper. Let the bottom layer fry a bit before scrambling up the
side of the wok (don't mix with the veggies just yet). Continue to cook and stir till eggs are cooked through. Then mix with the rest of the veggies.<br />
<br />
If you desire a little spice, add dried chili flakes (the kind you've been saving from the pizza deliveries).<br />
<br />
Then add the cooked white rice with a bit of sesame oil and a little more olive oil to fry & mix. Then add as much soy sauce until it
looks like fried rice. Pour some here, pour some there - Really, I don't measure. Then add your meat to the mix to warm back up, stirring occasionally.<br />
<br />
Serve with toasted sesame seeds. If I had some green onions, I would have added them too! I use soy sauce as my "salt" in this,
but feel free to salt it a bit.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-tiOCioyPjgY/XoTb3tKaA1I/AAAAAAAAFDc/lSiZTnJvQDQK-34s4TYtTaxY_cTdgI_ZQCEwYBhgLKs4DAMBZVoA_hPaoOhtXO0Dp9XcvfLzuRYykGLeVqmCylUAAKz4Dq6qaJJkhhSW1q5u5Zm-t-S8QVEoZkrJroZVDkx9AVZqCVr8KT7pliw-f6jRny4h61sLWJcl-k69bJM9_7j1QyL7ziPcbTFYqwxbqTV0jEwYhQvxKDsohtFMtaHoPxugIzq-hJk3PixDJUx6TqRLoeGWD5K3bFP5-i-uJpsXYybuAUp_Yn1MW5ooAmLjg54T3c24VqQhKkUjmJ5Q3jsrz8QHHnAJ1LmJFgIHPUTJemUH0-DieH-kmrgtAhuPbjTTucyCXC_-wlQ3BrK0sGA2qxvqd1ropIke1BXLxLqQAgAlXXFY71-CfyXdvxKC2PZWbXlBdE5Lk6MKWjsR0e82fGkfDEziHX7VD9UeaySGql-pwQygZ6n0R4BLL-PfJ1Wd7yYbbZBuAd5rYAMmeZ7Cxyo6tXUzmPaCi5oUU8OVSw_6kJw-mdz_vbRIfk90BDuIWG0Qg-5k6rOyyqKRlVZo6_u2BG9LmQr8_bFMlhpbBv5g2g-EWUFdER8l-w71ayBheoUuuW5_w4UAmpAAAW8rYU5_OaualiTpBcjmjsh_bZ5-x5lcfAP4_O7OCMOu8k_QF/s1600/Polish_20200328_183846971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1018" height="320" src="https://1.bp.blogspot.com/-tiOCioyPjgY/XoTb3tKaA1I/AAAAAAAAFDc/lSiZTnJvQDQK-34s4TYtTaxY_cTdgI_ZQCEwYBhgLKs4DAMBZVoA_hPaoOhtXO0Dp9XcvfLzuRYykGLeVqmCylUAAKz4Dq6qaJJkhhSW1q5u5Zm-t-S8QVEoZkrJroZVDkx9AVZqCVr8KT7pliw-f6jRny4h61sLWJcl-k69bJM9_7j1QyL7ziPcbTFYqwxbqTV0jEwYhQvxKDsohtFMtaHoPxugIzq-hJk3PixDJUx6TqRLoeGWD5K3bFP5-i-uJpsXYybuAUp_Yn1MW5ooAmLjg54T3c24VqQhKkUjmJ5Q3jsrz8QHHnAJ1LmJFgIHPUTJemUH0-DieH-kmrgtAhuPbjTTucyCXC_-wlQ3BrK0sGA2qxvqd1ropIke1BXLxLqQAgAlXXFY71-CfyXdvxKC2PZWbXlBdE5Lk6MKWjsR0e82fGkfDEziHX7VD9UeaySGql-pwQygZ6n0R4BLL-PfJ1Wd7yYbbZBuAd5rYAMmeZ7Cxyo6tXUzmPaCi5oUU8OVSw_6kJw-mdz_vbRIfk90BDuIWG0Qg-5k6rOyyqKRlVZo6_u2BG9LmQr8_bFMlhpbBv5g2g-EWUFdER8l-w71ayBheoUuuW5_w4UAmpAAAW8rYU5_OaualiTpBcjmjsh_bZ5-x5lcfAP4_O7OCMOu8k_QF/s320/Polish_20200328_183846971.jpg" width="203" /></a></div>
<br />
The only sad part: we had some avocados to put on top, but it smelled and tasted so yummy, we forgot all about them!!<br />
<br />
I'm not an expert by any means, but I love to cook.<br />
<br />
The sweet n spicy sauce I added at the end was a leftover byproduct of canning the sweet peppers last week. That was a happy accident!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-pgsoKLX1sCw/XoTcIt7W8PI/AAAAAAAAFDo/0qULm2kMwIIJl1Am-eBVNFQqZ3Q8sLVJQCEwYBhgLKs4DAMBZVoCIn0J8nHa375_Dk-Ob5x96zycOxKD33aE4ZH48DPmQJDsqEmnX0Ef371a4T6t5ge-RDmDdRczgF0JB1JB1R6MP16v-vIhEyv6lFRNU1j7JN-SD5A8vRX7f4acDeJp4UhKnW6un25xd-JVOaUrtpMHkLVhvjccGGxA9xeYb3p-FYvjOLGY6Xx2RN5-5Rkw52J34ZBZ-_xEjjuvAJ8jwDHPisozh7FSdJxUrkoov9Xfxn9MzoCiWjYrXd6QlGboei5CtfrGBnlSD85GOfG7GQQQ0Lq0osrMobzxJ8xsIqzO9LbXoohopblZwS7_hqkxsiC7TQ19JPt1SQAEr6WMYfg4LR_MLfMlTo_doK7hToM11riifES6gbDQWgoZnGZD4AqNDjHDoj1GXqMEX2NiyVu9UDsFgFP24h8oBXbq-rfhlDVheoQi9rN1DLisQtqzD_6Ll5CcJ08fjmsBVWX2-mXq3Ch-cGYurD9z0mnyGEXZoH1rxRAITO1lFzM83h9BCAXXE7vrjDh7dUngWmY60Bu3OHnChcDMsRKjZB__7VEzHqWVAp0HpqGO6msU_W_yotR0aPibJtV0s9Vt5lCOSmSj01B1bngcx27zBMIa9k_QF/s1600/0328201841_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="400" src="https://1.bp.blogspot.com/-pgsoKLX1sCw/XoTcIt7W8PI/AAAAAAAAFDo/0qULm2kMwIIJl1Am-eBVNFQqZ3Q8sLVJQCEwYBhgLKs4DAMBZVoCIn0J8nHa375_Dk-Ob5x96zycOxKD33aE4ZH48DPmQJDsqEmnX0Ef371a4T6t5ge-RDmDdRczgF0JB1JB1R6MP16v-vIhEyv6lFRNU1j7JN-SD5A8vRX7f4acDeJp4UhKnW6un25xd-JVOaUrtpMHkLVhvjccGGxA9xeYb3p-FYvjOLGY6Xx2RN5-5Rkw52J34ZBZ-_xEjjuvAJ8jwDHPisozh7FSdJxUrkoov9Xfxn9MzoCiWjYrXd6QlGboei5CtfrGBnlSD85GOfG7GQQQ0Lq0osrMobzxJ8xsIqzO9LbXoohopblZwS7_hqkxsiC7TQ19JPt1SQAEr6WMYfg4LR_MLfMlTo_doK7hToM11riifES6gbDQWgoZnGZD4AqNDjHDoj1GXqMEX2NiyVu9UDsFgFP24h8oBXbq-rfhlDVheoQi9rN1DLisQtqzD_6Ll5CcJ08fjmsBVWX2-mXq3Ch-cGYurD9z0mnyGEXZoH1rxRAITO1lFzM83h9BCAXXE7vrjDh7dUngWmY60Bu3OHnChcDMsRKjZB__7VEzHqWVAp0HpqGO6msU_W_yotR0aPibJtV0s9Vt5lCOSmSj01B1bngcx27zBMIa9k_QF/s400/0328201841_HDR.jpg" width="190" /></a></div>
Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-16798967661264683462020-02-26T15:39:00.000-08:002020-02-26T17:18:24.311-08:00Berry Sweet Cream Cake<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">The cake was first introduced to me
several years ago when my parents bought one for Tonie’s birthday. It was the
best cake I had ever eaten (and I don’t like cake!). In and on the cake, there
was an array of berries: Strawberries, Blueberries, Raspberries, Blackberries –
Let me tell you – It was delicious!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">And to top it off, the icing wasn’t that
heavy, sugary, thick goop you usually find on the bakery buttercream cakes. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Since then, there has been a couple of
trial and errors in my endeavor to make the mouthwatering cake for myself, and
I am happy to share with you my results! I am by no means an expert cake
decorator or baker, but I do like to have a little fun!<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-meZp2FpYCio/Xlb6ypxMvaI/AAAAAAAAE64/6nUrAWCp4qIJT8EUnF8TDH-tyiXqEF3AgCEwYBhgL/s1600/Polish_20200226_140041663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1170" data-original-width="1600" height="291" src="https://1.bp.blogspot.com/-meZp2FpYCio/Xlb6ypxMvaI/AAAAAAAAE64/6nUrAWCp4qIJT8EUnF8TDH-tyiXqEF3AgCEwYBhgL/s400/Polish_20200226_140041663.jpg" width="400" /></a></div>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">I am calling this a Berry Sweet Cream
Cake, not because it is full of sugar and super sweet, but because there is
hardly any sugar in the icing and that makes it an awesome treat for those who
don’t want a super sweet treat! </span><br />
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span>
<span style="font-family: "goudy old style" , serif;"><i><span style="font-size: large;">Now, That is Sweet!</span></i><span style="font-size: 14pt;"><o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Because this cake is made of real cream
and real fruit, the refrigerator life is not that long (honestly don’t know how
long because it is so delicious, there is not much to refrigerate afterward). I
have had great success when the cake is made the day before it is eaten.<o:p></o:p></span></div>
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<a name='more'></a><br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Prep time: bake the cake a day in advance.
On the second day, when I timed myself from Berry Prep to Decorating to
Cleanup, it took me 3 hours. <o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14pt;"><b><i>In addition to the ingredients listed below, you will also need:</i></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14pt;">Cake Decorating Piping Bags and Tips<o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14pt;">Icing Spatula<o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14pt;">Cake Stand with Cover – the cake will need to be covered and stored in the refrigerator when done.<o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14pt;">Lazy Susan tray – not required, but I felt it added to a smoother experience.</span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 18.6667px;">Two 9-inch metal round cake pans with straight sides.</span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<h2>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Day Before – </span></h2>
<h3>
<span style="font-family: "goudy old style" , serif; font-size: 14pt;">Baking the Cake</span></h3>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">1 box Betty Crocker Super Moist French
Vanilla Cake Mix<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">3 Jumbo Eggs<o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">½ cup Melted, Unsalted Butter<o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">1 cup Water<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14pt;">Preheat oven to 350 degrees. Spray bottom
and sides of both pans with Baking Spray (the kind with flour in it).</span></div>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">In the stand mixer, add eggs, butter,
water and cake mix.<o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Mix on low speed with the whisk attachment for
about 30 seconds, until all the dry mix is incorporated. Increase the speed to the max
for a full 2 minutes. Don’t skimp on the two minutes.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Evenly pour the batter into the two
prepared pans. Place both pans in the oven and time for 20 minutes. <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-D6Cimc9v37I/XlbyeLQZ7LI/AAAAAAAAE4E/uNaalFh0ij8ZCjS2r0o24pc8G8jjxuo0gCEwYBhgL/s1600/0225201428.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-D6Cimc9v37I/XlbyeLQZ7LI/AAAAAAAAE4E/uNaalFh0ij8ZCjS2r0o24pc8G8jjxuo0gCEwYBhgL/s400/0225201428.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Test the center of the cake with a
toothpick. If the toothpick comes out with liquid batter on it, leave for 2 to 3
more minutes. If the toothpick comes out with cake batter that is cooked, that is
okay and the cake is done.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Remove the pans from the oven and place on
a cooling rack. Cool completely. Cover and place both pans in the refrigerator until
ready to frost. <i>*Tip: Cover the top of the cake with parchment paper before placing the
cake in a bag or wrapping with clear plastic wrap – the cake will not stick to
the plastic.</i><o:p></o:p></span></div>
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<br /></div>
<h2>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Day of Decorating –</span></h2>
<h3>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Berry Prep</span></h3>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 18.6667px;">1 clamshell of fresh Blueberries</span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">1 clamshell of fresh Strawberries – purchase 2 if
you think the berries are in a ‘fair’ condition and you might have to pick through
for the better ones.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Before you begin to make your whipped
cream, have your strawberries cleaned and sliced. Leave the blueberries
whole, but pick through them and pick out the stems and berries that are
wrinkly or not ripe (usually the lighter colored berries). <i><b>Make sure your
berries are completely dry before you begin the cake.</b></i><o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-VoIFGsuMp-Q/XlbydvX0deI/AAAAAAAAE4A/l6UbrjuJPuA1FUkxpkb4FTejxsAn9N2FgCEwYBhgL/s1600/0226201117b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-VoIFGsuMp-Q/XlbydvX0deI/AAAAAAAAE4A/l6UbrjuJPuA1FUkxpkb4FTejxsAn9N2FgCEwYBhgL/s400/0226201117b.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14pt;">I found that it was best if I prepared
each step below in order. When I tried to multitask, there
was not enough time to give the previous step the time to do its thing.</span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14pt;">At this point, take the cake out of the
refrigerator – gently shake the pans to see if the cake will shift around in
the pan and that it is not stuck to the pan.</span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Also, have the bowls of berries out and
ready too.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 18.6667px;">Before you begin, have all your ingredients pre-measured and ready.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-oSWO6_EQgeA/Xlb0zQMzVfI/AAAAAAAAE4Y/FtdLn_J7kjI4xksj9_alucTMtrU18j1PwCLcBGAsYHQ/s1600/Polish_20200226_135301460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="1600" height="261" src="https://1.bp.blogspot.com/-oSWO6_EQgeA/Xlb0zQMzVfI/AAAAAAAAE4Y/FtdLn_J7kjI4xksj9_alucTMtrU18j1PwCLcBGAsYHQ/s400/Polish_20200226_135301460.jpg" width="400" /></a></div>
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<h3>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Stabilized Whipped Cream </span></h3>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">1 quart of Heavy Whipping Cream (leave carton in
the refrigerator until you are ready to whip)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">¾ cup Powdered Sugar<o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">4 teaspoons Knox Gelatine<o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">½ cup Cold Water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">1 teaspoon Pure Vanilla Extract<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h3>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Prepare the Gelatine</span></h3>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Place the gelatine and water in a medium-sized
microwave-safe bowl and mix. Let the mix stand for 2 minutes (make sure you
remove your whisk).<o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">The gelatine will bloom and become soft
(and it will smell – but don’t worry, the smell is short-lived). <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-05i1Zap-hwo/XlbyjQCUjQI/AAAAAAAAE4I/K-GmnkJfDo0FSlDEAE5AVCCrr7Cyu4cmwCEwYBhgL/s1600/0226201147a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="320" src="https://1.bp.blogspot.com/-05i1Zap-hwo/XlbyjQCUjQI/AAAAAAAAE4I/K-GmnkJfDo0FSlDEAE5AVCCrr7Cyu4cmwCEwYBhgL/s320/0226201147a.jpg" width="152" /></a></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Place the gelatine in the microwave for
10-second intervals, with stirring in between, until all the gelatine granules
are dissolved.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-_ffl-BwvOd8/Xlbyl12xauI/AAAAAAAAE4I/Z9gPXejxS6QNbVdkk6G5bLtpBl1NRdttACEwYBhgL/s1600/0226201152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="320" src="https://1.bp.blogspot.com/-_ffl-BwvOd8/Xlbyl12xauI/AAAAAAAAE4I/Z9gPXejxS6QNbVdkk6G5bLtpBl1NRdttACEwYBhgL/s320/0226201152.jpg" width="152" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Whip the Cream</span></h3>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Remove the heavy cream from the
refrigerator and pour the whipped cream into the stand-mixer bowl. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Turn the mixer on to medium speed (about a
4). </span><span style="font-family: "goudy old style" , serif; font-size: 14pt;">After one minute (time it) – slowly add in
the sugar and vanilla.</span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Once the cream has reached soft peaks,
turn off the mixer.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-hiYieSIKFtU/Xlbym5SjPRI/AAAAAAAAE4M/5s4wz4sVDkATbT9DvmLkHO4XvpRKefHpgCEwYBhgL/s1600/0226201157b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="320" src="https://1.bp.blogspot.com/-hiYieSIKFtU/Xlbym5SjPRI/AAAAAAAAE4M/5s4wz4sVDkATbT9DvmLkHO4XvpRKefHpgCEwYBhgL/s320/0226201157b.jpg" width="152" /></a></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Add a tablespoon or two or three of
whipped cream to the bowl of gelatine as you stir. This will equalize the
temperature of the gelatine.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-4wgr-djia3E/XlbyqZCBCsI/AAAAAAAAE4Q/q45mVb0kSDcDF6N-9Q0CQdB1yVgiDXI7wCEwYBhgL/s1600/0226201157c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="320" src="https://1.bp.blogspot.com/-4wgr-djia3E/XlbyqZCBCsI/AAAAAAAAE4Q/q45mVb0kSDcDF6N-9Q0CQdB1yVgiDXI7wCEwYBhgL/s320/0226201157c.jpg" width="152" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Now turn the mixer on again and slowly
pour the gelatine mixture into the mixer bowl and continue to whip.</span></div>
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<a href="https://1.bp.blogspot.com/-VQl798qxvXo/Xlb1ZIpO2KI/AAAAAAAAE4o/TWSa3YSq5MUQ80fwQy1WpHBIf7t7sC-GwCLcBGAsYHQ/s1600/0226201159_Burst01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="933" height="320" src="https://1.bp.blogspot.com/-VQl798qxvXo/Xlb1ZIpO2KI/AAAAAAAAE4o/TWSa3YSq5MUQ80fwQy1WpHBIf7t7sC-GwCLcBGAsYHQ/s320/0226201159_Burst01.jpg" width="186" /></a></div>
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</div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Do not overbeat at this point. You will
see the cream will begin to hold its peaks.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-Jx734Y-qTCA/Xlb1YMFpxBI/AAAAAAAAE4w/u3hSsr2cilQiKOc9LwIg1p8_igJ5USf6gCEwYBhgL/s1600/0226201202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-Jx734Y-qTCA/Xlb1YMFpxBI/AAAAAAAAE4w/u3hSsr2cilQiKOc9LwIg1p8_igJ5USf6gCEwYBhgL/s400/0226201202.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Stop the mixer and take the bowl over to
your decorating area that is already set up and ready. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Fold the cake piping bag out, over, and down about 2 inches. You will want to fill the cake piping bag with
about 2 cups of icing – I never measured, you will add more cream later. <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-gjKAp52a-qE/Xlb_TFYh6AI/AAAAAAAAE7k/x5lXSm_KFkssyLEFNEKlRUCJisW_hywFQCLcBGAsYHQ/s1600/0226201204a.jpg" imageanchor="1" style="font-family: "Goudy Old Style", serif; font-size: 14pt; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1025" height="400" src="https://1.bp.blogspot.com/-gjKAp52a-qE/Xlb_TFYh6AI/AAAAAAAAE7k/x5lXSm_KFkssyLEFNEKlRUCJisW_hywFQCLcBGAsYHQ/s400/0226201204a.jpg" width="255" /></a></div>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">I used a slightly curved-in, 6-point or more Star Tip on my piping bag
throughout the decorating. Feel free to experiment and use what you want to use
– test some out on a plate before you begin on the cake. <o:p></o:p></span></div>
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<br /></div>
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<a href="https://1.bp.blogspot.com/-kPfqSAtl2Ms/Xlb_TETZAQI/AAAAAAAAE7o/PCsIDI88PRAX_2Whdboao208GhY_I_J4wCEwYBhgL/s1600/0226201206a.jpg" imageanchor="1" style="clear: right; float: right; font-family: "Goudy Old Style", serif; font-size: 14pt; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1129" height="400" src="https://1.bp.blogspot.com/-kPfqSAtl2Ms/Xlb_TETZAQI/AAAAAAAAE7o/PCsIDI88PRAX_2Whdboao208GhY_I_J4wCEwYBhgL/s400/0226201206a.jpg" width="280" /></a><span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">With your cake stand on the Lazy Susan,
pipe a large circle (about 4 to 5 inches across) onto the center of the stand.
This will help “hold” the cake in place and keep it from sliding off the stand. <i>*I forgot a photo until after I placed the cake on the piped cream.</i><o:p></o:p></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14pt;">Place your hand and fingers spread out on
top of one of your round cakes. Flip the pan over and catch the cake in your
hand as you remove the pan. Turn the cake right side up and place it on the
center of your piped cream on the cake stand.</span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14pt;">This is your chance to center the cake on
the stand. Nudge it, turn it, check to see that it is directly centered. Once
centered, gently wiggle the cake down into the cream.</span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Pipe more cream onto the top of the first
cake round. Start by going around the top edge and then fill in the center. The
piped cream does not need to be a solid layer. You will want to leave some ‘holes’
for your fruit. <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-Lzm230C6wtA/Xlb1qoX-H8I/AAAAAAAAE5E/aGtxNIIPU9MMFmtNxIQCZS9pmQLmf5CtACEwYBhgL/s1600/0226201208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-Lzm230C6wtA/Xlb1qoX-H8I/AAAAAAAAE5E/aGtxNIIPU9MMFmtNxIQCZS9pmQLmf5CtACEwYBhgL/s400/0226201208.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Add your sliced strawberries and your
blueberries. Feel free to form a nice layer, as much or little as you would
like. I found it best to use the strawberry slices that I cut off the outsides
of the berry as they didn’t look as pretty on the outside of the cake. <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-6a36r0z2dMY/Xlb10yEnySI/AAAAAAAAE5M/_3IqhQ8gajMqbZbqJdzBcTaDRRVyw0wNgCEwYBhgL/s1600/0226201212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-6a36r0z2dMY/Xlb10yEnySI/AAAAAAAAE5M/_3IqhQ8gajMqbZbqJdzBcTaDRRVyw0wNgCEwYBhgL/s400/0226201212.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Pipe a bit more cream on top of the fruit.
Spread the cream out with the icing spatula.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-aH582WtxsTs/Xlb19q5WJRI/AAAAAAAAE5U/k32COD18DPUIk119n6jv42tWJYJTpzuRQCEwYBhgL/s1600/0226201212a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-aH582WtxsTs/Xlb19q5WJRI/AAAAAAAAE5U/k32COD18DPUIk119n6jv42tWJYJTpzuRQCEwYBhgL/s400/0226201212a.jpg" width="400" /></a></div>
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<a href="https://1.bp.blogspot.com/-Pkl0jxTmtDs/Xlb2EXU3QGI/AAAAAAAAE5g/mLA7YUEonZwLjLZea8cZd2IX3wI4yMu1QCEwYBhgL/s1600/0226201213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-Pkl0jxTmtDs/Xlb2EXU3QGI/AAAAAAAAE5g/mLA7YUEonZwLjLZea8cZd2IX3wI4yMu1QCEwYBhgL/s400/0226201213.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Place your hand and fingers spread out on
top of your second round cake. Flip the pan over and catch the cake in your
hand as you remove the pan. Turn the cake right side up and place it on the
center of your pipped cream on the cake, fruit and cream layers. Adjust it so
that it is dead center of the cake on the bottom. Wiggle it down just a little
bit so that the cream and berries in the middle push out the air and fill in
the voids.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-ITrx_tLcEh0/Xlb2N-FIK7I/AAAAAAAAE50/EZW1bl6Q_5QikdMn31mcXddGEDuMruDgACEwYBhgL/s1600/0226201214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-ITrx_tLcEh0/Xlb2N-FIK7I/AAAAAAAAE50/EZW1bl6Q_5QikdMn31mcXddGEDuMruDgACEwYBhgL/s400/0226201214.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Now you want to begin adding cream to </span><span style="font-family: "goudy old style" , serif; font-size: 14pt;">the sides of your cake. Use the icing
spatula, grab some scoops of cream from the bowl and start spreading it onto
the sides of your stacked layers. </span></div>
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<a href="https://1.bp.blogspot.com/--wNkzSFQhms/Xlb2RMoUkNI/AAAAAAAAE5s/Rkh5VyB8t78Yvqb9TBJx5UzuAKjdfNyzACEwYBhgL/s1600/0226201215a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/--wNkzSFQhms/Xlb2RMoUkNI/AAAAAAAAE5s/Rkh5VyB8t78Yvqb9TBJx5UzuAKjdfNyzACEwYBhgL/s400/0226201215a.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14pt;"><br /></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14pt;">Use the Lazy Susan to turn the cake as you work
your way around, smoothing it out as you go. Grab more cream and fill in any
‘holes’ that you see. Be generous, make it a nice thick layer, about ¼” thick.</span></div>
<div class="MsoNormal">
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><o:p></o:p></span></div>
<o:p></o:p><br />
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<a href="https://1.bp.blogspot.com/-6UXpKBuoN98/Xlb2WSazB4I/AAAAAAAAE50/WR8nmCNkhF0FxCq6o-49hI6kBCE--5u4ACEwYBhgL/s1600/0226201219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-6UXpKBuoN98/Xlb2WSazB4I/AAAAAAAAE50/WR8nmCNkhF0FxCq6o-49hI6kBCE--5u4ACEwYBhgL/s400/0226201219.jpg" width="400" /></a></div>
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</div>
<br />
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Once you have the sides where you want
them, scoop some onto the top and spread it out nicely too.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-Po5rVFAxZss/Xlb2eAe3AMI/AAAAAAAAE54/zDqtbJDgJrsHgoxcQDD5Mi2ZLRZbqEEIQCEwYBhgL/s1600/0226201228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-Po5rVFAxZss/Xlb2eAe3AMI/AAAAAAAAE54/zDqtbJDgJrsHgoxcQDD5Mi2ZLRZbqEEIQCEwYBhgL/s400/0226201228.jpg" width="400" /></a></div>
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</div>
Don't worry too much about it being smooth. You will be adding fruit to cover up a lot of it.<br />
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span></div>
<h2>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Now, this is the really fun part!</span></h2>
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<h3>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Get creative<o:p></o:p></span><span style="font-family: "goudy old style" , serif; font-size: 18.6667px;">!</span></h3>
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<br /></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Start by placing your sliced strawberries
along the sides of the cake, giving them a little nudge into the cream so they
stick well. Try picking through your berry slices to get ones that are mostly
the same in size.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-hYt88Epnc_c/Xlb2imrGuXI/AAAAAAAAE58/LtdJLZfYDMIEGc-iE3HYtRjWvloisZ7-wCEwYBhgL/s1600/0226201229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-hYt88Epnc_c/Xlb2imrGuXI/AAAAAAAAE58/LtdJLZfYDMIEGc-iE3HYtRjWvloisZ7-wCEwYBhgL/s400/0226201229.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Make cute little designs on the top of the
cake too! <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-PGSK14ftPaM/Xlb4ZixS_2I/AAAAAAAAE6E/4JnmFKAzGMgS2-wcN13TREM5wN6uv5rkACLcBGAsYHQ/s1600/0226201239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="763" data-original-width="1600" height="190" src="https://1.bp.blogspot.com/-PGSK14ftPaM/Xlb4ZixS_2I/AAAAAAAAE6E/4JnmFKAzGMgS2-wcN13TREM5wN6uv5rkACLcBGAsYHQ/s400/0226201239.jpg" width="400" /></a></div>
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Once you have your berries placed, feel
free to pipe a decorative edge of cream around the strawberries on the sides of
the cake and around the edge of the top.<o:p></o:p></span></div>
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</div>
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</div>
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</div>
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<a href="https://1.bp.blogspot.com/-meZp2FpYCio/Xlb6ypxMvaI/AAAAAAAAE64/6nUrAWCp4qIJT8EUnF8TDH-tyiXqEF3AgCEwYBhgL/s1600/Polish_20200226_140041663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1170" data-original-width="1600" height="291" src="https://1.bp.blogspot.com/-meZp2FpYCio/Xlb6ypxMvaI/AAAAAAAAE64/6nUrAWCp4qIJT8EUnF8TDH-tyiXqEF3AgCEwYBhgL/s400/Polish_20200226_140041663.jpg" width="400" /></a></div>
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<br /></div>
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</div>
<center><a href="https://imgur.com/blHwvm3"><img height="300" src="https://i.imgur.com/blHwvm3.gif" /></a></center>
<br />
</div>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">Every time I make this, I
think I am going to run out of cream, but I never do. I always have extra cream
and just ‘have’ to use the rest of it on some fresh berry ‘n cream snacks!</span><br />
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">I have made this cake several times over the last couple of years and it has had spectacular reviews! The Berry Sweet Cream Cake is great for all occasions! </span><br />
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span>
<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://1.bp.blogspot.com/-B1jDMeou7y8/Xlb6vNJcHHI/AAAAAAAAE6g/2BC2TL0hm9sUWObchuh45Hq-Ht_TQf5rwCLcBGAsYHQ/s1600/0512181907a%257E2MothersDay.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-B1jDMeou7y8/Xlb6vNJcHHI/AAAAAAAAE6g/2BC2TL0hm9sUWObchuh45Hq-Ht_TQf5rwCLcBGAsYHQ/s400/0512181907a%257E2MothersDay.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mother's Day, May 2018</i></td></tr>
</tbody></table>
<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://1.bp.blogspot.com/-AW65k_AM4ns/Xlb6u-hi1XI/AAAAAAAAE6c/daEVBe6VONwbhwVB34pbenbYPou90QnSwCLcBGAsYHQ/s1600/0512181907%257E2MothersDay.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><i><img border="0" data-original-height="1600" data-original-width="1240" height="320" src="https://1.bp.blogspot.com/-AW65k_AM4ns/Xlb6u-hi1XI/AAAAAAAAE6c/daEVBe6VONwbhwVB34pbenbYPou90QnSwCLcBGAsYHQ/s320/0512181907%257E2MothersDay.jpg" width="248" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I had the fantastic help of my son in decorating this beauty!</i><br />
<i>Mother's Day, May 2018</i></td></tr>
</tbody></table>
<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://1.bp.blogspot.com/-S_eMEGZ1HB8/Xlb6t3UyFJI/AAAAAAAAE6Y/y7ARG1y8J4sm2lj6xUN86oQJkXENP8QiACLcBGAsYHQ/s1600/0901181807aLaborDay.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1589" height="400" src="https://1.bp.blogspot.com/-S_eMEGZ1HB8/Xlb6t3UyFJI/AAAAAAAAE6Y/y7ARG1y8J4sm2lj6xUN86oQJkXENP8QiACLcBGAsYHQ/s400/0901181807aLaborDay.jpg" width="396" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Labor Day, September 2018</i></td></tr>
</tbody></table>
<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://1.bp.blogspot.com/-jLZ1EGx4-wE/Xlb6xmjmS4I/AAAAAAAAE6k/LdDKa4Stfxwl-9UEldiA8yRF83au_5ZygCLcBGAsYHQ/s1600/Polish_20200106_125718964SportsBanquet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1072" height="400" src="https://1.bp.blogspot.com/-jLZ1EGx4-wE/Xlb6xmjmS4I/AAAAAAAAE6k/LdDKa4Stfxwl-9UEldiA8yRF83au_5ZygCLcBGAsYHQ/s400/Polish_20200106_125718964SportsBanquet.jpg" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Football/Volleyball Sports Banquet, January 2020</i></td></tr>
</tbody></table>
<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://1.bp.blogspot.com/-9AluxPNmMbc/Xlb7snGwJdI/AAAAAAAAE7A/eBEp0gb0x5484e6JA0WWXxyAyI69m_DvACLcBGAsYHQ/s1600/0124200918bGirlsNightOut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1178" height="400" src="https://1.bp.blogspot.com/-9AluxPNmMbc/Xlb7snGwJdI/AAAAAAAAE7A/eBEp0gb0x5484e6JA0WWXxyAyI69m_DvACLcBGAsYHQ/s400/0124200918bGirlsNightOut.jpg" width="293" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Second Annual GNOPP - January 2020</i></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-meZp2FpYCio/Xlb6ypxMvaI/AAAAAAAAE6o/LksQp2g8d8U_tO-PMUJNAqrxnZaaOmTJQCLcBGAsYHQ/s1600/Polish_20200226_140041663.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1170" data-original-width="1600" height="291" src="https://1.bp.blogspot.com/-meZp2FpYCio/Xlb6ypxMvaI/AAAAAAAAE6o/LksQp2g8d8U_tO-PMUJNAqrxnZaaOmTJQCLcBGAsYHQ/s400/Polish_20200226_140041663.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Rebeca's Birthday Lunch, February 2020</i></td></tr>
</tbody></table>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">My most recent fiddling with the Whipped Cream has been to add strawberries to the cream. </span><br />
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span>
<span style="font-family: "goudy old style" , serif;"><i><span style="font-size: x-large;">OhMyGoodness!</span></i></span><br />
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">It smelled like homemade strawberry ice cream when I was making it!!! </span><br />
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">I piped the cream onto cupcakes and drizzled them with chocolate! </span><br />
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span>
<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;">I will be working on a blog for the Strawberry Sweetheart Cupcakes separately.</span><br />
<span style="font-family: "goudy old style" , serif; font-size: 14pt;"><br /></span>
<span style="font-family: "goudy old style" , serif; font-size: 14pt;">Of course, I had to add in Chocolate Covered Strawberries!</span><br />
<span style="font-family: "goudy old style" , serif; font-size: 14pt;"><br /></span>
<span style="font-family: "goudy old style" , serif; font-size: 14pt;">I took these as a Valentine's Day treat during Terrific Tuesday at Aunt Judy's Attic and they were delicious too!! What a blast we had!</span><br />
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<span style="font-family: "goudy old style" , serif; font-size: 14.0pt;"><br /></span>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-12641209097830202342020-01-11T14:42:00.001-08:002020-04-01T11:26:09.373-07:00CrittersCritters are best if grilled over a charcoal grill. Bacon fat creates a lot of greases and will cause a gas grill to catch on fire.<br />
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<a href="https://1.bp.blogspot.com/-dNpytpX9REg/XlcOr8LVykI/AAAAAAAAE8s/UtL-v3csADoTVmRBJtO7QiAJYL7sUkTWwCLcBGAsYHQ/s1600/0818192058_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="763" height="400" src="https://1.bp.blogspot.com/-dNpytpX9REg/XlcOr8LVykI/AAAAAAAAE8s/UtL-v3csADoTVmRBJtO7QiAJYL7sUkTWwCLcBGAsYHQ/s400/0818192058_HDR.jpg" width="190" /></a></div>
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<b><i>Critter Assembly </i></b><br />
Tri-tip roast - about 2.5 lbs<br />
Two packages of bacon Oscar Mayer Megapacks - about 22 oz per pack<br />
Diamond Extra Long Wooden toothpicks (do not use plastic)<br />
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<i><b>Marinade</b></i><br />
2 cups of your favorite BBQ sauce<br />
1 cup vinegar<br />
1 cup canola oil<br />
2 teaspoon garlic powder<br />
1 teaspoon onion powder<br />
2 tbsp red chili powder<br />
1 teaspoon red pepper flakes<br />
3/4 cup of sugar<br />
1/2 cup beer (optional - alcohol cooks off)<br />
1/2 cup old coffee (optional)<br />
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<i><b>Assembly</b></i><br />
<br />
<ol>
<li>Cut up your tri-tip roast into .5" to 1" pieces, as big or little as you would like to bite off. *consider how wide your grill rack is, you do not want these to fall through.</li>
<li>Cut your package of bacon slices into thirds.</li>
<li>Take one piece of roast, and wrap one piece of bacon around it - securing the two ends of bacon around the meat with a long toothpick. </li>
<li>Place them in a large plastic bowl.</li>
<li>Repeat for the remaining pieces of the roast. </li>
</ol>
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<ul>
<li>If you run out of bacon, open the 2nd package of bacon and cut it into thirds and continue.</li>
</ul>
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<b><i>Marinade</i></b><br />
<br />
<ol>
<li>Once you have all your roast pieces wrapped and skewered, mix the marinade.</li>
<li>In a separate bowl, add all the marinade ingredients and mix well. <div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Pour half the marinade over your meat and carefully turn the meat in the bowl using a large spoon. <div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Pour the remaining half of the marinade over the rest of the meat. </li>
<li>Carefully mix until all the meat is covered.<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
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<br />
<ul>
<li>Let sit covered in the refrigerator overnight (if possible), of not, let the meat marinate for at least 6 hours. </li>
</ul>
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When you are ready to grill, have a spray bottle of water handy to spray out the fire underneath.<br />
Grill the critters on high heat for 2 to 3 minutes each side - or until bacon is cooked until your preference.<br />
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<br />Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-41779793716585325462020-01-11T14:11:00.000-08:002020-02-26T16:37:00.928-08:00Tamales by Paco<span style="font-family: "georgia" , "times new roman" , serif;">Tamales </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The first year I made Tamales, I didn't have a Tamale steamer so I used my Roaster Oven. I liked how they worked out.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://1.bp.blogspot.com/-CHPVVQz0WHM/XhpAxhlvcGI/AAAAAAAAEzk/2S8Rx3cjacAUEPfA_0MzSxnmy-GAxNVswCEwYBhgL/s1600/9337.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-CHPVVQz0WHM/XhpAxhlvcGI/AAAAAAAAEzk/2S8Rx3cjacAUEPfA_0MzSxnmy-GAxNVswCEwYBhgL/s320/9337.jpeg" width="240" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">We've continued, and now we have a tradition of making tamales fresh for us to eat.</span></div>
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<a href="https://1.bp.blogspot.com/--dxDpRS5lLg/XlcO93XtOaI/AAAAAAAAE80/Rhz39fl-drkjMD20HjChHoLOZXQvZYcFACLcBGAsYHQ/s1600/1206182035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://1.bp.blogspot.com/--dxDpRS5lLg/XlcO93XtOaI/AAAAAAAAE80/Rhz39fl-drkjMD20HjChHoLOZXQvZYcFACLcBGAsYHQ/s320/1206182035.jpg" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Masa Mix</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of lard </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup butter - unsalted </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cups of cornflour </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 teaspoons baking powder without aluminum </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 and 1/2 teaspoon salt </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of pork juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of chicken broth <i>*only if you do not have enough pork juice</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Filling</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 pork butts, 10 to 12 pounds each</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 whole onion, finely diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 to 7 cloves of garlic, minced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon garlic powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon dried Mexican Oregano</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon cumin, adjust to preference</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 cups of red chili sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Additional Supplies</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Tamale pot with a raised platform to steam</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">About 4 to 6 dozen corn husk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Dough or Bowl Scraper *Wide Plastic Paint Scrapper works well too!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Family to form an assembly line</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Favorite Beer for toasting</span><br />
<a href="https://1.bp.blogspot.com/-YDt9mc7kUl0/XhpAvGfJ3JI/AAAAAAAAEzE/ScypnGmZDJs89CciVXAcRj3BtnJR4O6rQCLcBGAsYHQ/s1600/1205180755.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://1.bp.blogspot.com/-YDt9mc7kUl0/XhpAvGfJ3JI/AAAAAAAAEzE/ScypnGmZDJs89CciVXAcRj3BtnJR4O6rQCLcBGAsYHQ/s320/1205180755.jpg" width="180" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><b>Preparing the Pork</b></i></span><br />
<br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cook pork butts in a slow cooker until it falls apart, about 8 hours on low. <i>*do not add water.</i></span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Pick out meat from fat and skin, saving the pork juice to cool.</span></li>
</ol>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><i><b>Making the Masa</b></i></span></div>
<ol><a href="https://1.bp.blogspot.com/-fIIRVM8T26g/XhpAwtUA6nI/AAAAAAAAEzc/M4RJUYB27RI4deU1Ehs5EWnq9kNwNyUtQCEwYBhgL/s1600/9331.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://1.bp.blogspot.com/-fIIRVM8T26g/XhpAwtUA6nI/AAAAAAAAEzc/M4RJUYB27RI4deU1Ehs5EWnq9kNwNyUtQCEwYBhgL/s320/9331.jpeg" width="180" /></a>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Whip up lard and butter in a stand mixer bowl until creamy and fluffy, about 5 minutes on medium speed.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile, in a large bowl, mix corn flour, salt, and baking powder. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add in pork juice and chicken broth (if you have enough pork drippings, use all of the pork juice, if not - space it out by subbing in chicken broth) and stir with a fork until a crumbly mixture. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Note, do not use hot pork juice or hot chicken broth. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add crumbly corn flour to stand mixer bowl. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mix until incorporated and fluffy, about 5 to 10 minutes. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">If necessary, and more juice. </span></li>
</ol>
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<a href="https://1.bp.blogspot.com/-I4KMtgKnuDM/XhpAvfgjOgI/AAAAAAAAEzc/J2mZ1oJZjmEgZOK_jppK8BFYPA29kbMJQCEwYBhgL/s1600/1206181735.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://1.bp.blogspot.com/-I4KMtgKnuDM/XhpAvfgjOgI/AAAAAAAAEzc/J2mZ1oJZjmEgZOK_jppK8BFYPA29kbMJQCEwYBhgL/s320/1206181735.jpg" width="180" /></a><a href="https://1.bp.blogspot.com/-YDt9mc7kUl0/XhpAvGfJ3JI/AAAAAAAAEzE/ScypnGmZDJs89CciVXAcRj3BtnJR4O6rQCLcBGAsYHQ/s1600/1205180755.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"></span></a><span style="font-family: "georgia" , "times new roman" , serif;"><b><i></i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-family: "georgia" , "times new roman" , serif;"><b><i><br /></i></b></span></i></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-family: "georgia" , "times new roman" , serif;"><b><i><br /></i></b></span></i></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-family: "georgia" , "times new roman" , serif;"><b><i><br /></i></b></span></i></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-style: normal; font-weight: 400;">Meanwhile, soak the corn husk in hot water.</span></i></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Fixing the Filling</i></b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Saute onion in olive oil until translucent. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add in garlic and continue to saute until aromatic.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add pepper, cumin, salt, garlic powder, oregano, and chili sauce.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mix with shredded pork.</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><b>Assembling the Assembly Line</b></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I find it more fun to make these with family or a friend. You'll have one person adding the masa to the corn husk with a paint scraper and another adding the filling and rolling them onto a cookie sheet. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Once you have enough assembled, you'll want to add them to your pot on your stove that is already boiling, folded side down, open end up. You'll want to steam for about an hour and a half, or until the masa starts to stick up above the open end of the tamale. Keep an eye on the water level, make sure it doesn't run out. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The first year I made Tamales, I didn't have a Tamale steamer so I used my Roaster Oven. I liked how they worked out.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://1.bp.blogspot.com/-CHPVVQz0WHM/XhpAxhlvcGI/AAAAAAAAEzk/2S8Rx3cjacAUEPfA_0MzSxnmy-GAxNVswCEwYBhgL/s1600/9337.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-CHPVVQz0WHM/XhpAxhlvcGI/AAAAAAAAEzk/2S8Rx3cjacAUEPfA_0MzSxnmy-GAxNVswCEwYBhgL/s320/9337.jpeg" width="240" /></a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">We've continued, and now we have a tradition of making tamales fresh for us to eat. </span></div>
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<a href="https://1.bp.blogspot.com/-R6461Jmu8es/XhpAqO8ZxpI/AAAAAAAAEzc/MuuD5XiH68Q7O9odX_o75RsImAivRyA7QCEwYBhgL/s1600/11276.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://1.bp.blogspot.com/-R6461Jmu8es/XhpAqO8ZxpI/AAAAAAAAEzc/MuuD5XiH68Q7O9odX_o75RsImAivRyA7QCEwYBhgL/s320/11276.jpeg" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This last year, we ran out of room in our tamale pot, so we decided to try it in the pressure cooker. It was definitely quicker, but the tamales were not as pretty</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">We also fell in love with making a Cheese & Green Chili Tamale.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">We'll saute a whole onion and a whole head of garlic and add it to about 4 cups of green chili and about the same amount of Cheddar Cheese.</span></div>
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<br />Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com2tag:blogger.com,1999:blog-668284204320222080.post-84957350416520795382018-11-15T14:50:00.000-08:002020-02-26T17:00:46.411-08:00Canning Seedless Cranberry Sauce<div class="ng-scope" ui-view="">
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Like a lot of families, I grew up with the classic Thanksgiving Dinner with the turkey, ham, dinner rolls, stuffing, candied sweet potatoes, green beans, gravy; you know - the usual... But there was one thing that differed from others; the cranberry sauce that seemed to grace everyone's table but ours...</div>
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Now that I'm older and with my own family and I'm setting my own table with foods, I'm trying out foods to figure out what it is that I like. Guess what; I love the Jellied Cranberry Sauce that comes in the can to go with my turkey. Thinking of how much I love the cranberry sauce with my foods, I could only imagine what it would be like if I made it from scratch and canned it on my own!</div>
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The first year I made the cranberry sauce, it was perfect! I gelled it in the jar with flat sides, so it slid right out into the dish, ready for me to slice it up and serve. It was so great, I was ready to do it again, but when the next year came around - I couldn't find the recipe I used!!! What could have possibly happened???</div>
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After many, many days of searching online - I couldn't find one that used pectin, that was seedless and didn't have any of the added stuff (oranges, cinnamon, cloves; what have you not) - I wanted cranberry sauce. After much searching online I picked a recipe <i><span style="font-size: xx-small;">(pectin free)</span></i> and I gave it a go - just using the recipe online minus the added extra seasonings.... </div>
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Should work out, plain and simple, right??? Should be easy - right? I'm not sure what happened, but my first 4 pounds of cranberries went into the garbage disposal - yes, that's right - It doesn't always turn right every time for me. It didn't gel at all, and it had a sharp weird flavor to it - no saving it; nope, not even worth the trouble. </div>
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After a little more experimenting - I finally found the right ratios - so nice in fact, after the first taste: my eyes rolled to the back of my head!</div>
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<i>Makes 2 batches</i></div>
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<h4>
Cranberry Sauce Ingredients - </h4>
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4 lbs fresh cranberries <span style="font-size: x-small;">(2 large bags)</span></div>
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8 cups white sugar - divided</div>
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water </div>
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2 tsp butter - divided <i><span style="font-size: x-small;">(optional)</span></i></div>
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2 boxes of Sure Jell powdered pectin</div>
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About 13-14 sterile half-pint canning jars with matching lids and rings<i> <span style="font-size: x-small;">(look for the ones that are straight sided and smooth)</span></i></div>
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7 quart saucepan</div>
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Pour cranberries into a colander and rinse off with hot water, removing the brown and mushy berries. </div>
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Pour berries into a 7 quart saucepan. On medium-heat, slightly heat the cranberries; stir to evenly heat. You will hear some popping, <span style="font-size: xx-small;"><i>it's like listening for the last pop in a popcorn maker... </i></span>Only heat the berries up enough for them to change to a solid color instead of their fresh looking tonal mix of color. </div>
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<tr><td class="tr-caption" style="text-align: center;">Before the cranberries turned to a solid color. </td></tr>
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Remove from saucepan from heat and process through a Victorio Strainer using the berry screen attachment. <span style="font-size: xx-small;"><i>**Not ALL the seeds will be screened, but the majority of them will and the remaining seeds will be so small you will not notice them.</i></span></div>
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Run the seeds/peeling remnants through the Victorio Strainer a second time to get the remaining bit of cranberry sauce off the seeds, scrape the berry screen to get every last cranberry squeezed through the Victorio Strainer.</div>
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You will get about 5.5 cups of super thick, pure cranberry sauce. Pretty, pretty!</div>
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Measure your sauce into a large bowl. Add enough water to equal the next multiple of 4 cups. For example: if you have 3.3827 cups of cranberry sauce, add water until you reach 4 cups. If you have 6.24 cups of cranberry sauce, add enough water to equal 8 cups; and so on. <span style="font-size: xx-small;"><i>**A 4 cup measuring cup is very helpful for this part. </i></span></div>
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Add ALL the cranberry sauce and water to one large bowl and mix well. </div>
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<h2>
Now, you're ready to can your cranberry sauce.</h2>
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Make only one batch at a time - do not double the recipe.</div>
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<i>Ingredients for one batch:</i></div>
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4 cups Cranberry Sauce - as prepared above</div>
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4 cups white sugar</div>
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1 teaspoon butter</div>
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1 box Sure-Jell powdered pectin</div>
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Prepare your Victorio Steam Canner on low heat, with about 1 teaspoon of vinegar in the water. Place lids in boiling water for at least 1 minute. Set up your jars, ladle, funnel, hot pads, and all your canning tools, so the jars are ready to be filled. </div>
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Measure 4 cups of sugar in a bowl and set it within reach of your saucepan. </div>
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Add 4 cups of cranberry sauce pulp to your 7 quart saucepan. Add 1 box pectin. Add 1 tsp butter. </div>
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Bring to a boil, medium-high heat, stirring constantly. When you can no longer stir down the boil, or you can no longer stand the popping splatter on your arm: all at once, dump the whole bowl of sugar into the saucepan. </div>
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Stirring constantly, return to boil. You want to look for a full rolling boil, a few bubbles here and there is not quite what you want; just wait for it... You will see it... Once you have the full rolling boil, set your timer for 1 minute...</div>
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Turn up the heat on your Steam Canner <span style="font-size: x-small;"><i>**Make sure you are familiar with your steam canner directions prior to canning and follow the directions for the steam canner</i></span>.</div>
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Once your timer goes off, turn off the heat to the saucepan, remove your saucepan from the burner and continue stirring until there are no more bubbles.<br />
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Ladle sauce into jars, filling to a 1/4 inch away from the top rim.<br />
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It is okay if you have one jar that is not completely filled. If you are doing a second batch, start filling that jar first. If not, pretend the jar is full. With a damp cloth, wipe the rims of the jars to remove any jelly. Place the two-part lid with rings onto the jars and finger tighten them, do not palm tighten - some air needs to escape in order for the jars to seal. </div>
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Place filled jars onto the steam canner tray and steam for 10 minutes, adjust time recommended by your altitude. Follow the directions for the steam canner in order to know when to start the timing for the steam canner.<br />
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To enjoy: Run hot water over the outside of the jar for a minute. Let the jelly slide out onto a dish to serve. </div>
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Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-15078032631188283612017-09-23T09:21:00.002-07:002020-02-26T17:03:21.895-08:00Paco's Apples, Apples and Apples...<h2 style="clear: both; text-align: center;">
Apples, Apples & More Apples...</h2>
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<h2 style="clear: both; text-align: center;">
and Don't Forget the Apples...</h2>
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<tr><td class="tr-caption" style="text-align: center;">Starting in the back right of the photo,<br />
working counter-clockwise:<br />
Steamer/Juicer, Jugs of Juice, Victorio Strainer,<br />
bowl pure apple pulp, Dried apples<br />
and Canned Apple Pie</td></tr>
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I love homemade Apple Butter. I never really liked the store-bought apple butter, as it seemed too thick, like molasses. Plus, I could never really taste the apples. Other apple butter seemed to taste of CLOVES only, and I was a little put off by it all. I wanted to taste a smooth APPLE butter.<br />
<br />
I have played quite a bit over the years and have developed my own recipe for apple butter. The method of using a Steam Juicer and a Victorio Strainer is really the only way I will ever process my apples. And one can't really make apple butter without making all the other apples: Applesauce, Apple Butter, Apple Juice, Apple Jelly, Canned Apple Pie, Dried Apple Cinnamon Chips and more recently, my happy accident of Apple Fruit Leather.<br />
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<a name='more'></a><br />
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The first step is to make applesauce. A byproduct of applesauce is apple juice.<br />
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<h3>
Applesauce and Apple Juice</h3>
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<tr><td class="tr-caption" style="text-align: center;">Steam Juicer</td></tr>
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With thirty gallons of apples for the Fall Canning Season of 2017, we had quite a bit on our hands. After washing our apples, our first step was to quarter the apples and get them in the steam juicer. That's right, take an apple and cut it into 4 pieces. If your apples are 'buggy' cut out those parts (and rinse again), but otherwise, plop them into the seam juicer basket and steam them. You want to seam them until the apples start to split the peeling away from the core/meat. If you steam too long, your apple pulp will be really thick.<br />
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<tr><td class="tr-caption" style="text-align: center;">Victorio Strainer with Apple Pulp<br />
in the white bowl and<br />
peelings, seeds, and stems in the<br />
transparent bowl.</td></tr>
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Run the steamed, quartered apples through the Victorio Strainer, which will separate the <i>apple pulp</i> from the peelings, seeds, and stems. When I run the apple peelings, seeds and stems back through the Victorio Strainer, I will get one more cup of apple pulp.<br />
<ul>
<li>13 c apple pulp</li>
<li>1 c sugar</li>
<li>2 tsp cinnamon</li>
</ul>
If you accidentally steam your apples too long, use less apple pulp and add back some juice, I had to do 12 cups sauce and 1 cup juice.<br />
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Ladle applesauce into pint jars and process in the water bath for the recommended times according to your altitude.<br />
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Makes about 7 pints.<br />
<br />
<a href="http://nchfp.uga.edu/" target="_blank">Check out the website for the National Center for Home Food Preservation (NCHFP) to find out what your water bath canning times should be... </a><br />
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<i><b>With the leftover juice, strain it with a tea strainer to prepare it for the apple jelly - will make a nice, clean and transparent juice. I</b></i><i><b> buy several gallon jugs of water throughout the year and save the jugs. They make a nice way to store the juice in the freezer until you are ready to can jelly. </b></i><br />
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<h3>
Apple Butter</h3>
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<tr><td class="tr-caption" style="text-align: center;">Apple Butter starting to keep<br />
its shape as I stir.</td></tr>
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Another one of the reasons I prefer to use the Steam Juicer with my apples over boiling my apples in water is because I am not adding extra water to the apples and I am spending less time stirring and cooking my apple butter down, right before can it.<br />
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In the blender, add:<br />
<ul>
<li>1 c apple juice</li>
<li>Fill the rest of the blender with applesauce,<i> up to 5 cup line</i></li>
<li>1/4 tsp ground cloves</li>
<li>1/4 rounded tsp pumpkin spice</li>
<li>1/2 tsp vanilla</li>
<li>1 tsp cinnamon</li>
</ul>
Blend until smooth.<br />
Add to saucepot.<br />
Repeat steps above to make 2nd blender full.<br />
<ul>
<li>Add 2 cups sugar to saucepot.</li>
</ul>
Stir on medium heat until darker and thickened - the apple butter will start to hold its shape after I stir it.<br />
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Ladle apple butter into pint jars and process in the water bath for the <a href="http://nchfp.uga.edu/" target="_blank">NCHFP</a> recommended times according to your altitude. I live at 6,100 feet above sea level and I am required to the water bath for 15 minutes at 6000+ feet.<br />
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<i>**This Apple Butter recipe is also my go-to recipe for making Pear Butter...**</i></div>
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<h3>
Apple Fruit Leather</h3>
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<tr><td class="tr-caption" style="text-align: center;">Apple butter smoothed out, parchment paper gaps to allow<br />
for airflow in the dehydrator.</td></tr>
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<i>My Happy Accident:</i> <i>Starting out with my first batch of apple butter during the Fall Canning Season of 2017, my stovetop decided to throw sparks and quit. So, I had a sauce pot full of apple butter and nothing to do with it. I pulled out my food dehydrator, had my son cut up some parchment paper to fit on the trays. I even made him cut a slit in each of the papers for the airflow to move freely throughout the dehydrator. I poured my apple butter onto the parchment paper, spread it out until it was about 1/4 inch thick. Left it in the dehydrator all night and for a good portion of the next morning. I finally turned it off when the tops of my apple butter layers were no longer sticky to the touch. I do remember rotating the trays once or twice during that time, as there were some spots that were a little thicker than the 1/4 inch. I was able to use a knife and slice some wedge-shaped pieces of fruit leather and stored in an airtight container. </i><br />
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<tr><td class="tr-caption" style="text-align: center;">Apple Fruit Leather wedges, I was amazed at how easy the paper peeled off.</td></tr>
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Apple Cinnamon Jelly</h3>
Makes a real nice soft gel Apple Jelly, one the kids will ask for every time!<br />
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<tr><td class="tr-caption" style="text-align: center;">Apple Cinnamon Jelly with a very smooth consistency.</td></tr>
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<ul>
<li>9 c sugar</li>
<li>7 c apple juice</li>
<li>½ t cinnamon</li>
<li>1 tsp butter</li>
<li>1 box of powder Sure-Jell</li>
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Measure the exact amount of sugar into a large bowl and set aside.<br />
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Add apple juice, cinnamon, and butter to saucepot, on medium-high heat.<br />
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Add one package of powder Sure-Jell and stir. Stirring constantly, bring juice to a full rolling boil, a boil that cannot be stirred down.<br />
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Once a rolling boil is reached, dump sugar to saucepot all at once. Stirring constantly, return to a full rolling boil. Once the juice reaches a full rolling boil, start the timer for exactly 1 minute. Once the timer goes off, remove from heat, and continue to stir until the number of bubbles have been reduced. <i>Skim off the rest of the bubbles if you want, but I find that the number of bubbles becomes so small that I don't worry about that step. Besides, skimming the bubbles is a way to improve appearance, but we end up eating the skimmed "bubbles" jelly on toast anyways.</i><br />
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Ladle jelly into prepared jars and water bath according to the <a href="http://nchfp.uga.edu/" target="_blank">NCHFP</a> recommendations for your altitude.<br />
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<br />Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-9023172306021581902017-09-22T17:39:00.003-07:002021-01-13T08:16:16.815-08:00Paco's MeatloafLately, my meatloaf has been so delish, it is being requested for dinner! "Can we have meatloaf for dinner? Can We? Can We?" And besides, the next-day-meat-loaf-sandwiches are the BEST!<br>
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Back in the day, when I first started making meatloaf, it came out really tough and I was wondering what I had done wrong. My friend told me that I had mixed it too long.<br>
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Well, that's how I learned... mix the meat and bread crumbs using my hands, squeezing it to mix it all together, which I have come to find out is also a big No, No! So, for this recipe, I thought to use my KitchenAid mixer. It worked wonderfully!<br>
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Preheat oven to 350°F. Prep time 30 minutes, bake time 45-50 minutes.<br>
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<i>Homemade bread crumbs quickie (10 slices of french bread, buttered on both sides,</i></div>
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<i>sprinkled on one side with garlic powder, celery powder, onion powder, paprika. </i></div>
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<i>- toasted at 350°F until dry, flip halfway, and dice small.) </i></div>
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<i>- If not, use one package of Rothbury Farms Seasoned Croutons.</i></div>
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1 pkg small croutons<br>
1 tsp salt<br>
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½ tsp minced celery<br>
½ c chopped onions<br>
1 c diced spinach (or any veggie you wish to try... I have used zucchini, mushrooms, spinach...)<br>
1 c sour cream<br>2 eggs<br>
2 lbs lean ground beef - use a quality ground beef<br>
About 1 tbs Worcestershire sauce<br>
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Glaze<br>
About ½ c ketchup<br>
About ½ c granulated sugar<br>
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<i>If you're not making your own, garlic powder, minced garlic, celery powder, minced celery, onion powder, minced onion- get with it. Homemade seasonings will enhance the flavor of any dish you make!!!</i><br>
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Add croutons, onions, salt, garlic salt, minced celery and veggies to stand mixer bowl. Mix using the paddle attachment.<br>
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Add sour cream & egg.<br>
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Break up beef into about .5 to 1-inch chunks and place onto the top of sour cream and egg. Add Worcestershire sauce around the bowl. Lock stand mixer, set to slowest speed setting, and mix until evenly mixed; no more than 20-30 seconds. Stop the mixer, flip over meat mixture using a spoon. If there is still a large concentration of any one ingredient, mix again for another 30 seconds.<br>
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Spread out into a greased 9½" x 7½" x 3" glass casserole dish or a dish you prefer. Bake for 40* minutes.<br>
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While it is baking, mix the ketchup and sugar and set aside. Yes, I know - ketchup is not so appealing, but how do you think they make BBQ sauce...? Trust me on this one...<br>
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Once the loaf has baked for 40* minutes or until internal temp is about 140°F, pour ketchup onto the top of the meatloaf and spread it out evenly. Replace pan into the oven and bake for an additional 5-10* minutes or until internal temp is 155°F. For the final caramelizing of the glaze, set the oven to low broil for 2 to 3 minutes or until you see a ton of tiny bubbles in the glaze.<br>
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Let rest for 5 minutes once you remove it from the oven.<br>
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*Remember, if you use a larger pan, cooking time will be less or if you use a smaller pan, cooking time is longer.<br>
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<br><br><br><div style="text-align: center;">--------------------‐-----------</div><br><br><br><br><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jwl7Lk2WsbQ/X_5lADVKAsI/AAAAAAAAFwQ/JxWPZ4X86CQU9iJ1pCsJjg553jLm9WsVgCLcBGAsYHQ/s2570/0112211726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="2570" height="190" src="https://1.bp.blogspot.com/-jwl7Lk2WsbQ/X_5lADVKAsI/AAAAAAAAFwQ/JxWPZ4X86CQU9iJ1pCsJjg553jLm9WsVgCLcBGAsYHQ/w400-h190/0112211726.jpg" width="400"></a></div><br>Quick Electric Pressure Cooker notes:<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tOIzVNq-vAY/X_5MlM1zM6I/AAAAAAAAFu0/snp7AArqKP0Xl7SiWsx8Xs08OF1BIiTiACLcBGAsYHQ/s2570/0112211744.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2570" data-original-width="1224" height="400" src="https://1.bp.blogspot.com/-tOIzVNq-vAY/X_5MlM1zM6I/AAAAAAAAFu0/snp7AArqKP0Xl7SiWsx8Xs08OF1BIiTiACLcBGAsYHQ/w190-h400/0112211744.jpg" width="190"></a></div><div><br></div><div>Mix half the ingredients as directed above. </div><div><br></div><div>Add 1.5 c water to pot. </div><div><br></div><div>Place meat in a 7.5" spring form pan. Place pan on wire trivet and place inside pot. </div><div><br></div><div>High pressure for 25 minutes, natural release pressure for 10 minutes.</div><div><br></div><div>Coat top of the meat with glaze. Broil for 5 to 10 minutes, or until glaze is bubbly. </div><div><br></div><div>My first time making this in the pressure cooker, I used the amounts in the ingredient list above and it turned out perfect! </div><div><br></div><div>My only issue is that the loaf was too thick and it threw off my meat-to-glaze ratio... But still absolutely delicious! And I even forgot the Worcestershire Sauce...</div><div><br></div><div>I used frozen spinach for the first time (not fresh) and as an after note, I should have pressed all the liquid out beforehand. </div><div><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-a5gMnuet0cg/X_5jAoa-kUI/AAAAAAAAFvY/q0uE8hIZ1_MB2G9xzRDcz483eYZeQl5wQCLcBGAsYHQ/s2570/0112211842_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="2570" height="190" src="https://1.bp.blogspot.com/-a5gMnuet0cg/X_5jAoa-kUI/AAAAAAAAFvY/q0uE8hIZ1_MB2G9xzRDcz483eYZeQl5wQCLcBGAsYHQ/w400-h190/0112211842_HDR.jpg" width="400"></a></div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-V7dLEvPQmW0/X_5jShkRz0I/AAAAAAAAFvo/2-FUJjW8Ss8BZucz6y3F5Bzi6GLOjEeIACLcBGAsYHQ/s2570/0112211844_HDR.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://1.bp.blogspot.com/-2bTykL4mUUM/X_5jqa4glII/AAAAAAAAFv0/P3B27ilNz9kmB7HdozWgnISCUvi5GpRngCLcBGAsYHQ/s2570/0112211847_HDR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2570" data-original-width="1224" height="400" src="https://1.bp.blogspot.com/-2bTykL4mUUM/X_5jqa4glII/AAAAAAAAFv0/P3B27ilNz9kmB7HdozWgnISCUvi5GpRngCLcBGAsYHQ/w190-h400/0112211847_HDR.jpg" width="190"></a><img border="0" data-original-height="2570" data-original-width="1224" height="400" src="https://1.bp.blogspot.com/-V7dLEvPQmW0/X_5jShkRz0I/AAAAAAAAFvo/2-FUJjW8Ss8BZucz6y3F5Bzi6GLOjEeIACLcBGAsYHQ/w190-h400/0112211844_HDR.jpg" width="190"></div><div class="separator" style="clear: both; text-align: center;"><br></div><br>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com2tag:blogger.com,1999:blog-668284204320222080.post-45805583581314893702016-03-23T20:20:00.002-07:002020-02-26T17:05:03.875-08:00Canned Nectarine Plum JellyStone fruits! Who doesn't love em?<br />
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I love it when I stumble upon something delicious! Honestly, I have been a little busy quilting lately and have been juicing my fruits and saving them in the freezer until I had time to make jelly out of them. I had juiced my peaches and tried to make jelly out of the peach juice. What a mistake! Peaches do not juice well. There is not much flavor. Save your peaches for the Peach Maple Syrup recipe that is coming soon. Pit them, slice them and freeze them. </div>
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Now, nectarines and plums make a nice juice! Nectarine juice is sweet while plum juice is sour. I suppose you can buy the juice already made from the grocery store, but I highly recommend juicing yourself. The flavor is so much better, especially if they are locally grown. I use a steam juicer that was gifted to me.<br />
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I like to buy the steril gallon jugs of water made for babies. Not only is the water good for the steam juicer to prevent hard water/mineral buildup, you end up with a jug to store your juice in.<br />
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The great thing about the steam juicer is you don't have to cut your fruit up, pit them or do anything to your fruit. Wash them in water and a little white vinegar, and place the in the juicer. Most of my clients prefer plum jelly over plum jam, so I juice all my plums anyways.<br />
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Makes about 4.5 pints... </div>
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What you need:</div>
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3.5 c nectarine juice</div>
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2 c plum juice</div>
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(If you don't have enough juice, add apple juice until you get 5.5 cups)</div>
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6.5 cups sugar</div>
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1 box powdered surjel </div>
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1 tsp butter - to reduce foaming</div>
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Timmer set up within reach to time 1 minute</div>
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Necessary canning supplies: water bath canner, canning jars, new lids, rings, etc...</div>
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Start the water bath canner with enough water on high heat so it can start to boil, add a little vinegar (about a tablespoon or two) to reduce hard water/mineral buildup.</div>
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Pre measure sugar in a large bowl and set aside. In a large saucepan on high heat, add exact measured juice, butter and the entire packet of surjel. Stir constantly with a wooden spoon until the juice is boiling vigorously. It will have a white/lighter appearance from all the bubbles and the boiling doesn't stop when you continue to stir.<br />
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<tr><td class="tr-caption" style="text-align: center;">It's getting there... But it's such a pretty color!</td></tr>
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Once it is boiling vigorously, dump the sugar in the saucepan all at once, and stir. Stir constantly, alternating between a figure 8 motion and a circular motion, do not walk away. Watch the liquid until you see it start to boil. Keep watching it and stirring it constantly. Start your timer when you can not stir the boiling down. Watch it, you will notice it when it changes from a regular boil to a vigorous boil... Hard to explain... Just watch...</div>
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You want to time it for exactly 1 minute. Remove from heat and continue stirring it until it stops boiling. </div>
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Set wooden spoon aside and let the saucepan sit for about 30 seconds. This will allow the 'foam' layer to jell and makes it easier to skim off the top. </div>
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Ladle into prepared canning jars, 1/4 inch from the top. Wipe the rims with a washcloth. Place flat lids on top and finger tighten the rings (do not palm tighten-you want air to escape the jars as they heat up in the water bath canner).</div>
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Place filled jars into your now boiling water bath canner. Make sure the jars are covered on top by 1 inch or more of water. Once the water starts boiling again, set the boil time for 5 minutes, adjust the time for the recommendation according to the altitude chart. Of you're unsure of your altitude, download the altitude app on your smart phone. An example: I'm at an altitude of 6,100 feet, I will water bath my jars for 20 minutes.<br />
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If you are doing multiple batches, start each time with a clean saucepan, spoon and ladle. </div>
Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-81873134976914743782014-06-02T10:44:00.000-07:002020-02-26T17:06:13.248-08:00Paco's Apple Cake with Caramel Cream Cheese Icing<div dir="ltr">
Inspired by the <a href="http://pjscreations.blogspot.com/2014/06/summer-1975-strawberry-cake.html?m=1">strawberry cake</a> I've been making with chunks of sliced strawberries in the batter AND by my friend's love for apples, I've come up with an apple cake. Super easy and fool proof, I had my 11 year old son make the cake part. </div>
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Preheat oven: 350°F<br />
Prep time: 10-20 minutes<br />
Baking time: 25-30 minutes</div>
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Ingredients:</div>
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Cake:<br />
5 Granny Smith apples-peeled, cored, sliced and cut into quarters <br />
1 box of French Vanilla Cake mix<br />
3 eggs<br />
½ c olive oil<br />
¾ c water - if using canned apples, use juice<br />
2 tsp cinnamon</div>
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Caramel Cream Cheese Icing:<br />
½ c packed light brown sugar<br />
⅓ c heavy whipping cream<br />
¼ c butter-room temperature<br />
1 c powdered sugar<br />
1 box of cream cheese (8oz)<br />
½ c sliced almonds (optional garnish for icing)</div>
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Directions:</div>
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Cake:<br />
Preheat oven to 350°F.</div>
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Peel, core, slice, and quarter apples using an apple/peeler/corer. Place in a bowl with water and a dash of lemon juice to keep from browning.</div>
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In a stand mixer with a flat paddle, add cake mix, cinnamon, eggs, oil & water (water from the soaking apples will work). Mix on low-med speed until lump free, scraping sides of bowl occasionally. Fold in drained apples using a wooden spoon. </div>
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Spray a 9"x13" baking dish or bundt pan with baking spray. Pour cake batter into dish and bake for 25-30 minutes or until toothpick comes out clean. Cool completely on a wire rack.</div>
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Icing: </div>
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While the cake is cooling, dissolve brown sugar, butter and whipping cream in a small sauce pan on low-med heat, stirring constantly. Once sugar and butter is dissolved, continue to cook for one more minute. Remove from heat and let cool to touch. </div>
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While caramel is cooling, in a stand mixer using a wire whisk attachment, mix on low-med speed: powdered sugar and cream cheese, scraping and poking cheese out of the whisk occasionally, about 3-5 minutes. Add slightly cooled caramel to cream cheese/powdered sugar and continue to mix in the stand mixer until blended and no lumps.</div>
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Pour icing onto cooled cake and garnish with almonds. </div>
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Refrigerate cake. Remove from fridge 30 minutes before serving.</div>
Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-23184217527590565072014-06-02T10:24:00.003-07:002020-02-26T17:06:34.097-08:00Summer 1975 Strawberry Cake<div dir="ltr">
Taken from the Imperial 150th Anniversary Cook Book and altered a little bit. All I have of this recipe is a picture taken of a photocopy from a magazine. I have yet to find this recipe in digital form. <br />
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Cake:<br />
1 package of french vanilla OR white cake mix<br />
3 tablespoons of flour<br />
3 eggs<br />
¾ cup cooking oil<br />
¾ cup water<br />
1 (3oz) package of strawberry gelatin<br />
1-2 cup(s) frozen or fresh sliced strawberries</div>
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Combine ingredients in stand mixer and mix well using the flat mixer attachment. Pour into bundt pan sprayed with baking spray. Bake at 350° for 40 minutes or until toothpick comes out clean.</div>
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Strawberry Sauce:<br />
1 pound of frozen or fresh sliced strawberries<br />
⅓ c of water if using fresh<br />
½ c of sugar</div>
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Combine in bowl until sugar dissolves. Refrigerate until ready to serve.</div>
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Whipped Topping:<br />
1 quart of heavy whipping cream<br />
1¼ cup of granulated sugar<br />
1 teaspoon of vanilla extract</div>
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Pour heavy whipping cream into stand mixer and whip with the whisk attachment until cream becomes stiff (if you stop too soon, whipped cream may become runny after you add sugar and vanilla). Add sugar and vanilla and whisk until sugar is dissolved. Store in a large bowl and can be frozen.</div>
Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-55595543919851463522013-09-06T17:57:00.001-07:002020-02-26T17:07:01.176-08:00Paco's Slow Cooker Chili Beans (revisited!)<div dir="ltr">
Prep: 30 minutes, Cook: 8-9 hours<br />
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<a href="http://1.bp.blogspot.com/-dIBS_vvWFi4/VlZ2sd6jUkI/AAAAAAAABo0/JkoeUMcpKrA/s1600/0611150932%257E2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-dIBS_vvWFi4/VlZ2sd6jUkI/AAAAAAAABo0/JkoeUMcpKrA/s320/0611150932%257E2.jpg" width="203" /></a>About 3 cups cleaned pinto beans<br />
1 lb ground beef<br />
2 cups diced roma tomatoes, fresh<br />
1 whole medium onion, sliced and quartered<br />
1 cup fresh jalapenos, deseeded, sliced lengthwise<br />
3 tbls fresh minced garlic<br />
1 tsp salt<br />
1 tsp garlic salt<br />
1/2 tsp pepper<br />
4 tbls red chili powder<br />
Enough water to cover beans by about 2 inches in slow cooker<br />
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Garnish:<br />
sliced green onions<br />
shredded cheddar cheese<br />
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In the slow cooker on high temperature settings, add cleaned beans with water, salt, pepper, chili powder, tomatoes, onions, jalapenos, minced garlic, garlic salt. </div>
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Break up the raw ground beef into bite size pieces & drop into the slow cooker. Roll into balls if desired. Cover crock pot with lid. Do not stir for the first 3 to 4 hours.<br />
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Leave for about eight to nine hours. Check on it periodically to see if the water is still covering the beans, if not add small amounts of hot water at a time to cover. Half way through, stir to make sure beans do not stick to the side of the slow cooker. You know the beans are done when you test one and it has a smooth texture throughout the whole bean.<br />
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Serve in a bowl, topped with shredded cheese, green onions & corn chips on the side.</div>
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Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-91238111937635151452013-08-26T17:52:00.001-07:002013-08-26T19:05:47.470-07:00Chili and Cheese Rellenos (reh•YEH•nos)<div dir="ltr">
It's that time of year again when green chili hits the stores and the lovely smell of roasted green chili wanders into my nose. That's New Mexico for ya! This year, for some strange reason, like never before, I've had a really strong hankering for chili rellenos! To top it off, I have one more week to wait until I am able to purchase my eighty pounds of roasted green chili to put away in the freezer for the next year! </div><div dir="ltr"><br></div>
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Have no fear! I was lucky enough to get fresh green chili in my bountiful basket food co-op this weekend, so I was saved! For then time being...</div><div dir="ltr"><br></div>
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This is a recipe handed down to me from my Mom. I've looked online and haven't found anything close. My Mom never really measures so I tried to write it as close to it as I could.</div><div dir="ltr"><br></div>
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<b>Chili Rellenos</b></div><div dir="ltr"><b><br></b></div>
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Ingredients: <br>
About 12 fresh roasted & peeled green chili <br>
1¼ c flour <br>
1t baking powder <br>
1c 0% milk <br>
2 eggs slightly beaten <br>
½ t salt <br>
½ t garlic salt <br>
½ t paprika <br>
About ¼-½ lb block of your favorite cheese - depending how much cheese you like <br>
Canola oil for frying</div>
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I started with roasting my green chili on my charcoal grill. I set them on a high heat and was constantly turning them until all sides of the peelings looked like they had pulled away from the meat of the chili. Be sure not to leave them on one side too long... Once roasted, I placed them in a gallon plastic bag so they can steam for at least 10 minutes or longer (I went DQ and got some ice cream while I waited).</div>
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<i>CAUTION</i>: If your chili is hot, make sure you wear non-laytex gloves before peeling chili. At the sink under running water, I peeled each of the chili, taking care not to puncture the meet of the chili. With my thumb, I tore a small slit at the top of the chili near the seeds. Optional: I ran water inside and rubbed the seeds out - I have a hard time eating the seeds.</div>
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With a paper towel, I patted each chili dry as much as I was able. I sliced up my block of cheese to about ⅛-¼ inch thick. I then broke the cheese in half longways so that I could slide them into my chili through the slit I created to clean out the seeds. If you make the slit too long, like I did, just fold over the edges of the chili. Set them aside until finished with the batter.</div><div dir="ltr"><br></div>
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For the batter, whisk the eggs together in a small bowl and set aside. In the KitchenAid mixer with a wire attachment, mix flour, baking powder, salt, garlic salt & paprika. Add milk and eggs. If you want a thicker batter add slightly more flour. Try not to mix too much, mix only until smooth. Scrape sides and mix for 30 seconds more.</div><div dir="ltr"><br></div>
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Pour oil into frying pan on a medium heat, using enough oil to half way cover the chili (fatter cheese stuffed chili might need more oil vs flatter, less cheese stuffed chili). Oil is ready when you drop a drop of batter into the oil and the batter immediately bubbles and floats to the top.</div><div dir="ltr"><br></div>
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When the oils is ready, completely submerge one stuffed chili into batter while holding the chili stem and a fork and the other end, remove from batter and lay into hot oil. Repeat until pan is full, but at the same time watch the chili cooking and turn over when the bottom half is brown. Remove from oil and place on rack or paper towel covered plate.</div>
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If there is leftover batter, fry it up too and make kiddie rellenos w/o chili or cheese. I'm not a kid and I still enjoy the kiddie rellenos! - just pour batter into hot oil making 2 inch round patties. Flip when bottom side is brown...</div><div dir="ltr"><br></div>
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Best served warm! </div>
Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-65635139088011099512013-07-07T13:13:00.000-07:002013-08-10T04:55:52.009-07:00Aunt Virginia Been's Jalapeños<div class="separator" style="clear: both; text-align: center;">
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Ingredients:</div>
3½ c water<br>
5 c white vinegar<br>
2 c white wine<br>
3 tbls salt<br>
¼ c sugar<br>
5 lbs jalapeños<br>
garlic cloves<br>
onion wedges<div>Non-laytex gloves</div><div><br>
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Slice the jalapeños. Thickness is a matter of preference. I wanted to use my food processor to slice, plus i knew my jalapeños were hot so I wanted a smaller bite size slice.</div>
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Bring to boil the water, vinegar, wine, salt and sugar to make brine.<br>
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Tightly pack jalapeños into pint or half pint jars, with one clove of garlic and one onion. </div>
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Pour brine over jalapeños.<br>
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Seal with hot lids and bath for 2 minutes.<br>
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<a href="http://4.bp.blogspot.com/-pa_AIU2JQuw/UdnMKdizYDI/AAAAAAAAA9g/rA9Z1kFDydc/s1600/2012-10-24_16-29-41_785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-pa_AIU2JQuw/UdnMKdizYDI/AAAAAAAAA9g/rA9Z1kFDydc/s320/2012-10-24_16-29-41_785.jpg" width="320"></a></div><div class="separator" style="clear: both; text-align: center;">Let them sit for 3 weeks to pickle before opening.</div>
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</div>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-76810038597299425942013-07-06T07:23:00.001-07:002013-07-07T13:54:58.482-07:00Jacquie's Baked Beans<div dir="ltr">
This recipe was passed from one friend to another, which I am so glad I was able to be on the receiving end of this recipe. We made these to go with our 4th o' July ribs and they were super simple <u>AND</u> delicious! They were gone before I thought to take a picture.</div><div dir="ltr"><br></div>
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Ingredients:<br>
2 large cans Bush Home Style beans, drained<br>
1-2 tbls of KC Masterpiece BBQ sauce<br>
1-2 tbls of Sweet Baby Rays BBQ sauce<br>
½ c diced onions<br>
1 tsp season salt<br>
3 pieces of bacon chopped with grease<br>
½ c coffee<br>
½ c chopped jalapeños (I used my home canned <a href="http://pjscreations.blogspot.com/2013/07/aunt-virginia-beens-jalapenos.html?m=0" target="_blank">Jalapeños</a>)</div><div dir="ltr"><br></div>
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Directions:<br>
Add all ingredients to crock pot and warm on high for 1 hour or low for 2 hours.</div>
<div class="separator" style="clear: both; text-align: center;"> <a href="http://lh3.ggpht.com/-l3oQcUse9VA/UdnVoGkpDFI/AAAAAAAAA9w/Zbw4IOUpdLQ/s1600/3940001592_big.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh3.ggpht.com/-l3oQcUse9VA/UdnVoGkpDFI/AAAAAAAAA9w/Zbw4IOUpdLQ/s640/3940001592_big.png"> </a> </div>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-23151217559908464402013-06-04T20:37:00.001-07:002013-06-04T20:39:02.938-07:00Pan Fried Crouton & Parmesan Crusted Rainbow Trout<p dir=ltr>6 or 7 whole gutted and rinsed clean trout, heads removed(optional - I do not like my food to look at me while I eat it)<br>
1 bag of seasoned croutons crushed<br>
½ c fresh grated parmesan cheese<br>
¼ c corn meal<br>
2 tbls flour<br>
1 tsp salt<br>
2 tsp garlic salt<br>
1 tsp dried parsley flakes<br>
¼ tsp fresh grated pepper<br>
½ c buttermilk<br>
2 eggs<br>
½-1 c olive oil for frying<br>
lemon wedges</p>
<p dir=ltr>In a deep bowl as wide as the fish, mix the croutons, parmesan cheese, corn meal, salt, garlic salt, parsley and pepper. In another shallow bowl as wide as the fish, mix the buttermilk and eggs.</p>
<p dir=ltr>Warm oil in pan on a medium heat. Pat dry the fish with a paper towel. Dip fish into the milk and egg batter, making sure you coat the inside of the fish. Transfer the fish to the crouton mix and press the dry mixture to the outside and inside of the fish. </p>
<p dir=ltr>GENTLY shake off excess crumbs and place fish into oil and cook for 4-5 minutes (depending on the thickness of the fish). Flip the fish using tongs and cook another 4-5 minutes. Timing matters, otherwise you will end up with raw undercooked or mushy over cooked meat.</p>
<p dir=ltr>Remove fish from the oil and place on a paper towel lined plate for the excess oil to drain off.</p>
<p dir=ltr>Now you are ready to eat. Garnish with lemon juice squeezed from the lemon wedges. If cooked right, the fins and tail should pull right out of the fish. Using a fork, starting from the middle of the side, gently tug meat from the bones, skin should pull off easy and the meat slides right off the bones.</p>
<div class='separator' style='clear: both; text-align: center;'> <a href='http://lh5.ggpht.com/-B8gbPfDAKII/Ua6yZNfacUI/AAAAAAAAA7w/8ZzJCCMU978/s1600/IMG_20130604_173920_194.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='http://lh5.ggpht.com/-B8gbPfDAKII/Ua6yZNfacUI/AAAAAAAAA7w/8ZzJCCMU978/s640/IMG_20130604_173920_194.jpg' /> </a> </div>Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-29899993783433834532013-03-26T17:25:00.002-07:002013-03-26T18:30:22.435-07:00Aunt Thelma's Feather BreadI've really been into home cooked meals, and more recently, family recipes from scratch. While visiting my Aunt over the 2012 Thanksgiving holiday, I had the opportunity to snatch a copy of her dinner roll recipe. I've made this recipe four times since. While the 3 x 5 hand written index card shows many years of use, it is still as awesome as the name.<br />
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Ingredients:<br />
2 c. scalded milk<br />
¼ c. shortening<br />
¼ c. sugar<br />
2 tsp salt<br />
1 tbls yeast<br />
½ c. warm water<br />
2 eggs<br />
5-6 c. flour<br />
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Directions:<br />
Scald milk. Add to shortening, sugar and salt. Let cool. Soften yeast in water. (I use water that is between 115°F to 120°F). Once yeast is foamy, add to milk mix. Add beaten eggs. Add flour 1 cup at a time until a soft and only slightly sticky dough forms. (I kneaded the dough for five minutes in my KitchenAid mixer and the time I mixed by hand I only kneaded it until dough was completely mixed; no clumps of dry flour.) Let rise in large bowl until doubled in size. Roll into balls. Will fill two 13" x 9" glass pans. Let rise again. Bake at 350°F until tops are golden brown, about 25 minutes. Butter tops is necessary.<br />
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<a href="http://4.bp.blogspot.com/-bBFn6LCa6GA/UVI7FhpDwsI/AAAAAAAAA40/m1g4xU-bbOw/s1600/IMG_20130309_120400_708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-bBFn6LCa6GA/UVI7FhpDwsI/AAAAAAAAA40/m1g4xU-bbOw/s400/IMG_20130309_120400_708.jpg" width="225" /></a></div>
<br />Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0tag:blogger.com,1999:blog-668284204320222080.post-73256898435415121682013-03-20T08:44:00.002-07:002015-11-27T08:09:45.494-08:00Paco's Soft Chocolate Chip Cookies in a Jar<div class="separator" style="clear: both; text-align: center;">
I had recently received a quart jar of mixed ingredients with directions to make fresh baked bread. It was so easy, I only needed to add 3 wet ingredients plus the contents of the Jar into my KitchenAid mixer, mix and bake. Being very pleased with the outcome, I thought this would be a good idea as an auction item for our family reunion. We raise money for renting a space for my family to enjoy a weekend together once a year. </div>
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Figuring since I didn't have the recipe, I went looking for a recipe and came up with something all together different. Cookies!</div>
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<a href="http://3.bp.blogspot.com/-DOPZHPXRH9A/UUnMl753o4I/AAAAAAAAA3Y/hnJ1TXr7qEs/s1600/IMG_20130319_183721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-DOPZHPXRH9A/UUnMl753o4I/AAAAAAAAA3Y/hnJ1TXr7qEs/s400/IMG_20130319_183721.jpg" width="400" /></a></div>
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Yields about 4 dozen two inch cookies.<br />
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Dry Ingredients in Jar:<br />
2 c. *fluffed flour<br />
1 c. semi-sweet chocolate chips<br />
½ c. white sugar<br />
½ c. packed brown sugar<br />
¾ tsp. baking soda<br />
½ c. old fashioned oats<br />
½ c. chopped pecans<br />
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Wet Ingredients:<br />
2 large eggs<br />
¾ c. softened butter<br />
1 tsp. vanilla<br />
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Directions:<br />
Preheat oven to 375°F. Use an oven thermometer to make sure temperature is correct.<br />
In the KitchenAid mixer with the wisk attachment, mix eggs, vanilla and butter. With the dough hook, mix the rest of ingredients. Never use a dough hook on a speed larger than 2. Scrape sides of bowl if needed to mix well. Spoon tablespoon size amounts of dough onto cookie sheet and bake for 8 minutes or until bottom sides of cookie are slightly brown. A larger size of cookie dough will require a longer cooking time. Let cookies set on cookie sheet for a minute or two, then transfer to wax paper to cool the rest of the way. Let cookies sit overnight in an air tight container for the best ever tasting cookies!<br />
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If you are making Jars as a gift:</div>
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Mix flour, white sugar and baking soda. Using a funnel, carefully pack flour mix into bottom of quart jar. Add brown sugar. I bent an old spoon to make it easier to pack the brown sugar. Add oats and shake the jar to settle them. Add chocolate chips and shake to settle them. Add pecans and shake to settle. Seal the jar with a lid and ring. Attach directions to the jar for the reciever to follow.</div>
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* To fluff the flour I take my measuring cup and scoop up the flour and drop it back into my canister. This process adds air. I repeat 2 or 3 times before I scoop a cup of flour and shake to level off. If flour is not fluffed, you will have trouble fitting all the dry ingredients into the quart jar. </div>
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<br />Pacohttp://www.blogger.com/profile/10121878403703143434noreply@blogger.com0