Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://www.ces.ncsu.edu/depts/hort/hil/hil-8513.html

Edible Flowers

1/99 HIL-8513
Cyndi Lauderdale, Extension Agent, Wilson County Center
Erv Evans, Extension Associate
Department of Horticultural Science
College of Agriculture & Life Sciences
North Carolina State University

Flowers have traditionally been used in many types of cooking: European, Asian, East Indian, Victorian English, and Middle Eastern. Early American settlers also used flowers as food. Today, there is a renewed interest in edible flowers for their taste, color, and fragrance. Edible flowers can be used fresh as a garnish or as an integral part of a dish, such as a salad. Squash flowers can be fried in light batter or cornmeal. Some flowers can be stuffed or used in stir-fry dishes. Edible flowers can be candied; frozen in ice cubes and added to beverages; made into jellies and jams; used to make teas or wines; minced and added to cheese spreads, herbal butters, pancakes, crepes, and waffles. Many flowers can be used to make vinegars for cooking, marinades, or dressings for salad. Herbal flowers normally have the same flavor as their leaves, with the exceptions of chamomile and lavender blossoms, where the flavor is usually more subtle.

Cautions

Not all flowers are edible; some may taste bad and some are poisonous. Eat flowers only if you are certain they are edible. Consult a good reference book. An extensive list of poisonous plants can be found at the following Web site: http://www.ces.ncsu.edu/depts/hort/consumer/poison/poison.htm. A flower is not necessarily edible because it is served with food. A partial list of edible flowers can be found in Table 1. The flowers of most culinary herbs are safe to use.

Additional flowers that have been reported to be edible include: Black locust, Robinia pseudoacacia; Cattails, Typha spp.; Clary sage, Salvia sclarea; Common milkweed, Asclepias syriaca; Coriander, Coriander sarivum; Fuchsia, Fushia x hybrida; Gardenia, Gardenia jasminoides; Garlic, Allium sativum; Garlic chives, Allium tuberosum; Gladiolus, Gladiolus hortulanus; Hyssop, Hyssopus officalis; Leek, Allium porrum; Lemon, Citrus limon; Marjoram, Origanum vulgare; Marsh mallow, Althaea officinalis; Mustard, Brassica spp.; Nodding onion, Allium cernuum; Peony, Paeonia lactiflora; Orange, Citrus sinensis; Oregano, Origanum vulgar; Pineapple guava, Acca sellowiana; Plum, Prunus spp.; Radish, Raphanus sativus; Redbud, Cercis canadensis; Rose of Sharon, Hibiscus syriacus; Safflower, Carthamus tinctorius; Spiderwort, Tradescantia virginia; Strawberry, Fragaria ananassa; Water hyacinth, Eichhornia crassipes; Water lily, Nymphaea odorata; Winter savory, Satureja montana; Yucca, Yucca spp.

Pesticides for use on fruits and vegetables have undergone extensive testing to determine the waiting period between treatment and harvest and potential residuals on food. Pesticides used on flowers and ornamentals have not been evaluated to determine their safety on food crops. Do not eat flowers from florists, nurseries, garden centers, or flowers found on the side of the road. Consume only flowers that you or someone else have grown specifically for that purpose. If you have hay fever, asthma or allergies, it best not to eat flowers since many allergies are due to sensitivity to pollen of specific plants. It’s best to introduce flowers into your diet one at a time and in small quantities.

Growing Edible Flowers

Growing edible flowers is essentially the same as growing flowers for ornamental purposes. Most flowers require a well-drained soil with a pH around 5.5 to 6. Soil test. Use a 2- to 3-inch layer of mulch to reduce weeds, conserve soil moisture, maintain uniform soil temperatures, and reduce the amount of soil splashed onto the plant during a heavy rain. Irrigate to keep plants actively growing and flowering; most plants will need 1 inch of water per week. If possible, avoid overhead irrigation because moisture on the leaf surface for extended periods of time can increase the chances of disease development. Irrigating with a soaker hose works well.

Chemicals for pest control should be avoided, if possible. Hand-pick harmful insects. Beneficial insects, such as lady beetles and praying mantids, can be used to decrease insect populations. Growing different flowers together provides diversity to support a good beneficial insect population and keeps pest problems low. Many gardeners locate their edible flower garden away from other plants to avoid chemical spray drift. Many edible flowers can be successfully grown in containers.

Harvesting Flowers

Flavor can vary with growing conditions and cultivars. Conduct a taste test before harvesting large amounts of a particular flower. Flowers should be picked in the cool of the day, after the dew has evaporated. For maximum flavor choose flowers at their peak. Avoid flowers that are not fully open or that are past their prime. To maintain maximum freshness, keep flowers cool after harvest. Long-stem flowers should be placed in a container of water. Short-stemmed flowers, such as borage and orange blossoms, should be harvested within 3 to 4 hours of use, placed in a plastic bag, and stored in a refrigerator. Damp paper towels placed in the plastic bag will help maintain high humidity.

Because pollen can distract from the flavor, it’s best to remove the pistils and stamens. Pollen may cause an allergic reaction for some people. Remove the sepals of all flowers except violas, Johnny-jump-ups, and pansies. For flowers such as calendula, chrysanthemum, lavender, rose, tulip, and yucca, only the flower petals are edible. The white base of the petal of many flowers may have a bitter taste and should be removed from flowers such as chrysanthemums, dianthus, marigolds, and roses.

For Further Reading

* Belsinger, Susan. 1991. Flowers in the Kitchen; Interweave Press; Loveland, Colorado.
* Barash, Cathy Wilkinson. 1997. Edible Flowers: Desserts and Drinks. Fulcrum Publishing; Golden, Colorado.
* Barash, Cathy Wilkinson. 1993. Edible Flowers From Garden to Palate. Fulcrum Publishing; Golden, Colorado.
* Herst, Sharon Tyler. The Food Lover’s Companion, 2nd edition. Barrons Educational Service, Inc.
* Kowalchik, Claire and William H. Hylton, editors. 1987. Rodale’s Illustrated Encyclopedia of Herbs. Rodale Press, Inc.; Emmaus, Pennsylvania.
* Peterson, Lee Allen. 1977. Edible Wild Plants. Houghton Mifflin Company; New York.
* Shaudys, Phyllis V. 1990. Herbal Treasures. Garden Way Publishing; Pownal, Vermont.

Table 1. Edible Flowers

[This is an excellent chart for the flowers and their uses, but it did not want to print, so go and take a look....
granny]

http://www.ces.ncsu.edu/depts/hort/hil/hil-8513.html

http://www.umext.maine.edu/onlinepubs/htmpubs/4060.htm

Facts on Edible Wild Greens in Maine
By Mahmoud El-Begearmi, Extension specialist, nutrition and food safety

Enthusiastic gardeners can get an early start harvesting spring greens that come up right in their backyard. These greens are nutritious—-high in vitamin A, vitamin C and iron. They’re also low in calories, fat and cholesterol. Plus, wild greens are widely available and require no work at all—-except harvesting! As with any green, the younger the plant, the more tender it is. For the safest crop, be sure to pick greens well away from major roads or other chemically treated areas, and wash the greens well before you use them.

Dandelions

Dandelion greens (Taraxacum officinale)—-a sure sign of spring—-are most welcome to add variety, vitamins and minerals to springtime meals. You may see people digging them in early May in spots where snow still lingers in the fields.

Most people boil dandelion greens until tender (change the water once to mellow their tangy taste), then garnish with butter or lemon juice.

Nutritional information: dandelions, boiled
Amount: 3 1/2 ounces. Calories: 33. Fat: 0.6 grams. Protein: 2 grams. Vit. A: 12,168 (IU). Vit. C: 18 milligrams. Iron: 1.8 milligrams.

Dandelion Cheese Squares

2 large eggs
6 tablespoons whole-wheat flour
1 pound dandelions, parboiled, chopped and drained well
(squeeze out extra liquid)
2 cups low-fat cottage cheese
6 ounces cheddar cheese, grated (2 cups)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
4 tablespoons wheat germ

In a large bowl, beat the eggs and flour until mixture is smooth. Add dandelions, cheeses, pepper and nutmeg. Mix well. Pour into a well-greased, 13- x 9- x 2-inch baking pan. Sprinkle with wheat germ and bake in a preheated, 350-degree F oven for about 45 minutes. Let stand for about 10 minutes, and then cut into 1-1/2-inch squares. Makes 54 squares.

Dandelion/Fruit Salad

1/4 cup herb vinegar
2 tablespoon brown sugar
1 tablespoon canola or olive oil
2 teaspoons low-sodium soy sauce
1 teaspoon curry powder
1 clove garlic, minced
5 cups loosely packed, torn dandelion greens
5 cups loosely packed, torn red leaf lettuce
2-3/4 cups coarsely chopped, unpeeled apple (such as
Red Delicious)
2 cups coarsely chopped fresh orange sections
2 tablespoons chopped, toasted almonds

Combine vinegar and next five ingredients; stir with a wire whisk until well blended. Set aside. Combine dandelions and lettuce, apple and orange in a large bowl; toss gently. Add vinegar mixture, tossing gently to coat. Sprinkle with almonds. Yield: 8 servings (serving size: 1-1/2cups).

Fiddleheads

The ostrich fern, or fiddlehead, is a Maine delicacy that appears in the early spring—-April and May. The botanical name for the ostrich fern is Matteuccia struthiopteris.

Grown ostrich fern leaves taper in width from the middle to both ends. There is a deep groove on the upper side of the big stalk, and the distinctive brown to black shoots that grow from the center of the clump of leaves look somewhat like ostrich plumes.

In the spring, the ostrich fern’s distinctive “fiddleheads,” the young, coiled fern leaves about an inch in diameter, are mostly green, but have papery brown scales. Nearly all ferns have fiddleheads, but the ostrich fern’s are unlike any other. These fiddleheads have a paper-dry, parchment-like sheath that usually has started to peel. Most other fern fiddlehead sheaths are fuzzy or woolly.

You can also tell it’s an ostrich fern if you see the previous year’s leaves, broken to the ground, dead and brown, but still well attached to the root stock. Also, last year’s “plumes” (the spore-bearing fronds that are still erect) are often there to identify the plant.

Gather fiddleheads in early spring, as soon as they appear within an inch or two of the ground. Carefully brush out and remove the brown scales. Then wash the heads, and cook them in lightly salted boiling water for at least 10 minutes, or steam for 20 minutes. Serve right away with melted butter.
Nutritional information: fiddleheads, canned
Amount: 3 1/2 ounces. Calories: 33. Fat: 0.3 grams. Protein: 3.8 grams. Vit. A: 719 (IU). Vit. C: 29 milligrams. Iron: .55 milligrams.
Composition of fresh fiddleheads
Moisture: 86.88%. Fat: 0.40%. Ash: 0.83%. Crude fiber: 1.35%. Crude protein: 4.55%. Total carbohydrate: 5.99%.

Shrimp and Fiddlehead Medley

1 pound fresh fiddleheads
6 ounces linguine, uncooked
6 cups water
1-3/4 pounds Maine shrimp, fresh or frozen
1 teaspoon margarine
2/3 cup chopped onion
1/2 cup diced green pepper
1/2 pound sliced fresh mushrooms
1 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seeds
2 tablespoons lemon juice

Cut off ends of fiddleheads. Remove scales and wash thoroughly. Bring water to a boil in a large saucepan; add shrimp, and cook three to five minutes, or until done. Drain well, and set aside.

Cook fiddleheads in boiling water for 10 minutes. Drain. Coat a large, nonstick skillet with cooking spray; add margarine. Heat until margarine melts. Add onion and green pepper; sauté until crisp, but somewhat tender. Stir in fiddleheads.

Meanwhile, cook pasta as directed, without salt and fat. Drain well, set aside and keep warm. Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in shrimp and lemon juice; cook until heated through, stirring often.

Place pasta on a large platter. Spoon shrimp mixture on top. Serve immediately. Serves 6.

Fiddlehead Dijon

1-1/2 pounds fresh fiddleheads
1 tablespoon cornstarch
1 cup nonfat buttermilk
2 teaspoon Dijon mustard
3/4 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper

Clean and prepare fiddleheads. Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water. Cover and steam 20 minutes or until crisp-tender. Set aside and keep warm.

Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.

Arrange fiddleheads on a serving platter. Spoon sauce over fiddleheads. Serve immediately. Yield: 6 servings.

Lamb’s-quartersLamb’s-quarters

Lamb’s-quarters, pigweed, goose foot and wild spinach all carry the botanical name Chenopodium album. It is a common garden weed and grows abundantly all over Maine.

Summer is the season for lamb’s-quarters. It may be gathered when only a few inches high, or the upper leaves may be stripped off and used when the plant has grown several feet high. The long-stalked leaves, usually one to four inches long, have a white mealiness on them. The tiny flowers are numerous, greenish and in spire-like clusters. These can also be eaten. When the fruit is mature, the hard slippery coats would need to be ground before use.

To prepare, gather the young shoots with leaves. Wash thoroughly. Cook them in a small amount of boiling salted water until tender. Lamb’s-quarters tastes like spinach. The cooked amount will be about one-third of the amount harvested.
Nutritional information: lamb’s-quarters, chopped and boiled
Amount: 3 ounces. Calories: 29. Fat: 0.6 grams. Protein: 2.9 grams. Vit. A: 8,730 (IU). Vit. C: 33 milligrams. Iron: .63 milligrams.

Endive, Lamb’s-Quarters and Orange Salad

5 medium-size oranges (about 3 pounds)
2 tablespoons tarragon vinegar
1 tablespoon fresh lemon juice
2-1/2 teaspoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
4 cups (1-inch) diagonally sliced Belgian endive (about 3 heads)
2 cups tightly packed, trimmed lamb’s-quarters

Use a vegetable peeler to remove rind from 2 oranges; cut rind into thin strips. Cook rind in boiling water 1 minute; drain and set aside.

Peel and section all oranges. Set the sections aside. Combine vinegar and next 6 ingredients, stirring with a wire whisk.

Arrange 1 cup endive and 1/2 cup lamb’s-quarters on each of 4 salad plates. Top each salad with 1/2 cup orange sections and orange rind strips.

Drizzle each salad with 1 tablespoon vinegar mixture, and serve immediately. Yield: 4 servings.

Warm Lentil and Lamb’s-Quarters Salad With Feta Cheese

4 cups water
1-1/4 cups dried lentils
2 tablespoons olive oil
2 tablespoons water
1 tablespoon red wine vinegar
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 small clove garlic, minced
3/4 cup (3 ounces) crumbled feta cheese
3 cups lamb’s-quarters, well washed

Combine 4 cups water and lentils in a saucepan. Bring to a boil. Cover, reduce heat to low, and cook 30 minutes or until tender. Drain and set aside.

Combine 2 tablespoons water, olive oil, vinegar, oregano, salt, pepper and garlic in medium bowl. Stir well. Add lentils, cheese and lamb’s-quarters; toss well. Serve warm or at room temperature. Four 1-cup servings.

OracheOrache

Another wild green that looks like lamb’s-quarters bears the name orache (Atriplex patula), or saltbush. Since it grows on. salty soil, it is found only along the seacoast in marshy inlets and beside tidal rivers. In Maine, lamb’s-quarters grows about two feel tall, with leaves to to four inches long. Orache is larger, reaching three feet or more, with leaves up to five inches long. Orache leaves are less mealy than those of lamb’s-quarters and the flower clusters are looser. They can be gathered along with the heads of seed.

This green shrub contains natural salts that will appeal to many people. You can collect young shoots in the late spring or early summer, and sometimes even later in the year.

There are several varieties of orache. To prepare it, chop it and mix it with other milder flavored, chopped greens. Steam for about 20 minutes, or until tender. Serve with your favorite dressing, lemon juice or plain oil and vinegar.

Purslane

One of our best known garden weeds is called “pusley.” Its correct name is purslane (Portulaca oleracea). It grows flat on the ground with fleshy, rubbery-like reddish green stems that branch in every direction. The leaves are oval in shape, thick, fleshy and formed close to the stem. It flowers, for a short time only, in the morning sunshine. A bright yellow bloom sits directly on the plant and has practically no stem.

When crushed between the fingers, the thick leaves of the purslane give a slimy feeling. The entire plant is edible, but if only the leafy tips are gathered, the plant will continue to grow and replace the tips for picking again.

Purslane can be washed, cooked and served just like spinach. It does not lose bulk in cooking as does spinach. Since the stems and leaves of purslane are quite fleshy, very little boiling salted water is needed in cooking.

Purslane mixed and baked with bread crumbs and eggs makes a delicate casserole. Cooked and seasoned purslane served on toast makes an appetizing addition to a meal. Even raw purslane can be served with a dressing for a very good salad.
Nutritional information: purslane, boiled
Amount: 1/2 cup. Calories: 10. Fat: 0.1 grams. Protein: .9 grams. Vit. A: 107 (RE). Vit. C: 6 milligrams. Iron: .45 milligrams.

Spring Salad With Purslane and Honey Dressing

2 cups leaf lettuce, torn into pieces
2 cups purslane leaves, torn into pieces
2 cups spinach leaves, torn into pieces
10 radishes, sliced
Honey Dressing

Combine all salad greens and the radishes in a salad bowl and toss. Pour dressing over greens and toss. Makes 8 servings. Serve at once.

Honey Dressing

1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey
1/3 cup cider vinegar
1 cup oil

Place all ingredients in a covered jar, and shake until well blended.

Watch Out for Poisonous Wild Plants

Whenever you pick wild greens, be sure to know what plants may be harmful. There are some poisonous plants that are often mistaken for edible spring greens. They look harmless in their lovely shades of green, yet are deadly if eaten.

For instance, poisonous arrow-grass (Triglochin maritima) may be gathered along with harmless “goose tongues” or seaside plantains (Plantao spp.) because they are similar in appearance and grow together in coastal marshes. Contact a natural resource professional if you are unsure about a plant.

For more information, contact your University of Maine Cooperative Extension county office.

This fact sheet was revised from a previous Cooperative Extension publication, “Spring Greens for the Picking.”

http://thespicedlife.blogspot.com/2010/02/excessive-or-perfect-or-both-moravian.html

Friday, February 19, 2010
Excessive Or Perfect? Or Both? Moravian Sugar Coffeecake Circa 1987

My local used bookstore had another one of those crazy sales. Different percentages off for different days, and 20% for all of Valentine’s Day Weekend on top of that. I am totally weak willed in the face of such deals on books. Helpless.

Since we’ve been sick, I only made it on 1 day—to 2 locations. And at one of them I found Gourmet’s Best Desserts (1987) and could not resist. I don’t often see Gourmet or Bon Appetit books at my used bookstores, and when I do they are inevitably pricier, which is where the 50% off coupon came in. The book is awesome—600 desserts from a time that is recent enough that there’s nothing shockingly weird but far enough back that you can definitely tell how times have changed. Take this Moravian Sugar Coffeecake, for example. It is made with lard, and has fat in the form of butter, lard and heavy cream. Whoa! I did a search at Epicurious, and found the current Gourmet Moravian Sugar Coffeecake —with no lard and no cream.

Now you’re probably wondering if the lard and cream are necessary, which is a fair question, but first let me get on my soapbox briefly about lard. It has less than half the cholesterol and nearly one third less saturated fat than butter (according to Rick Bayless—but I have read that it is healthier elsewhere as well). If you are a vegetarian or otherwise avoid pork, I get it. But as I have said before regarding chicken stock, if you eat animals in the first place, it is more respectful to make as much use of their bones, flesh and fat as you can. I hate how we have lost the use of lard in baked goods. It has so many applications and is not nearly the demon it has been made out to be. OK, rant over.

My answer to the question about lard and cream is that I am not sure. I generally prefer to have less of a more sumptuous dessert than try to make something lower in fat than it should be. However, I trust that Gourmet tested their replacement recipe and I do not think of them as the fat police by any stretch of the imagination. I would be unlikely to try it without the lard—instead, as per heath comments above, I would probably sub out some butter (in the dough, not on top of the dough) with lard. The cream though I am less certain about. I do wonder if the top might be crispier without the cream, and I like crispy. So I might leave the cream out next time, and if you do, please report back and tell me how it was!

This dough was very easy to work with. After kneading it with my mixer for about 4 minutes, I switched to kneading by hand, and while I did need to add some flour (for stickiness), in general it was a soft, silky dough to knead. The recipe calls for rolling it out and then placing it into the pan. I rolled it out a bit, but also stretched and patted to get it to fit in the jelly roll nicely. For the last rising, it was hard to tell that it had risen much. After 45 minutes I just trusted that it had, and it puffed up beautifully in the oven. I definitely plan to make this again, although I might try it without the cream, in which case I will report back.

I am sending this cake over to Yeastspotting at Wild Yeast. Be sure to check it out every Monday.

Moravian Sugar Coffeecake
Adapted from Gourmet’s Best Desserts

3/4 lb baking potatoes, peeled and cubed
1 cup cold water
1/4 cup plus 1 t sugar, separated
1/4 cup (1/2 stick) unsalted butter, cut into tiny cubes, plus 3 T unsalted butter
3 T lard
1/2 t salt
1 T active dry yeast
1 large egg
3 1/2 cups AP flour
4 t Vietnamese cinnamon
2-3 T salted butter, melted
1 cup firmly packed light brown sugar
1/4 cup heavy cream

Begin by placing the potatoes and water in a medium sized saucepan. Bring to a boil, cover, and reduce heat to maintain a simmer. Boil for 15 minutes or until fork tender. Drain the potatoes, but be sure to reserve the cooking water.

Adjust an oven rack to the lower third of the oven (this is not in the original instructions, but when I first removed my cake it was very white and pasty on the bottom and I had to bake an additional 7 minutes on the bottom rack—it is my hope that baking in the lower third, instead of the middle rack, will correct this problem). Grease a jelly roll pan and set aside.

Place the potatoes in a food processor and process smooth. Add the 1/4 cup sugar, 1/2 cup of the reserved cooking water, lard, 3 tablespoons of unsalted butter and the salt and process again. Scrape this gooey mixture out into either a mixing bowl or the bowl of a stand mixer.

Test the remaining 1/4 cup cooking water and make sure it is no hotter than lukewarm (about 115 F). When it is cool enough, add the teaspoon of sugar and the yeast and stir. Set aside until it gets foamy.

When the yeast has proofed, add it with the egg to the potato mixture. Add also 1 cup of the flour and beat hard (by hand, medium speed with paddle by mixer) for 1 minute. After that, add the rest of the flour more slowly, by the half cup, at speed 2 on a mixer (or just mixing more gently by hand). When the dough starts to firm up, scrape off the paddle and switch to the dough hook. When the dough forms a ball, knead it on speed 2 for 4 minutes. Then lightly flour a work surface and dump the dough out. Sprinkle it with flour, adding flour as needed to prevent sticking, and knead by hand for another 5 minutes, until soft and stretchy.

Grease a deep container and place the ball of dough into it, rotating it to grease the dough as well. Cover with a damp towel and set aside in a warm place to rise until doubled, 60-90 minutes.

Preheat the oven to 400 F at the end of the first rising.

Punch the risen dough down gently. Lightly flour your work surface again and dump the dough out onto it. Lightly flour the dough and cover it, leaving it for 10 minutes. Then roll it out to 1/2 inch thick and the width and length of the jelly roll pan (I got it approximate and then finished the job in the pan, by gently pulling and patting the dough into place, being sure to get it even thickness).

Brush the melted salted butter over the dough—do not worry about using it all. Cover the pan with a damp towel. Set it aside to rise for 30-45 minutes, until risen and puffy—I uncovered it a few times, to make sure the towel was not sticking. Also, if at the end of the 45 minutes you are having trouble telling if it is risen, I would just assume that it has as long as it rose well earlier.

Whisk together the brown sugar and cinnamon, breaking up any brown sugar lumps.

Using your thumb, press pockets into the dough—you want as many pockets as you have tiny pieces of butter. Place the butter in the pockets. Sprinkle the brown sugar mix over the dough—it will form a pretty thick layer. Drizzle the cream over it.

Place the pan in the oven and bake for 20 minutes, or until browned and bubbling. When you take it out, wait 5 minutes (on a cooling rack) and then peel the corner up to make sure the bottom has browned—if not, place it back into the oven on a lower rack still and bake another 5 minutes. (*This is all assuming your heating element is in the bottom of the oven, as is common with most electric ovens—I confess I am at a bit of a loss if your heating element is elsewhere.)

Wait for the cake to cool for 5 minutes on a cooling rack, and then slice away. I have had it both warm and at room temperature, and it is great both ways. If it is not all being eaten at once (mine was not since I was only baking for our family), when it is a bit cooler, gently remove it using a very large spatula—or 2— to a cooling rack. I found it easiest to slice with scissors, but a knife on a cutting board certainly works as well. Store it unwrapped in a large cake keeper or covered with foil.

Posted by Laura at 4:00 PM

Pork Provencal Stew-Slow Cooker
Posted by: “~*Piper*~”

Pork Provencal Stew-Slow Cooker

2 pounds pork shoulder roast-diced into 2” chunks
2 cans (14 oz size) chicken broth or stock
1/2 cup apple juice
3 shallots coarsely chopped
2 stalks celery coarsely chopped
1 cup frozen diced carrots
3 cloves garlic, peeled but whole
1/2 cup chopped fresh parsley
4 medium red potatoes cut into 1” cubes
2 cups frozen cut green beans
1 teaspoon herbs de provence
1 teaspoon salt
1 teaspoon pepper
3/4 cup flour
3 tablespoons oil

Turn your crock pot on to low and let it warm up while you brown your pork
cubes.

Place the flour in a zip top plastic bag and add the pork cubes. Close the bag and shake the pork to cover with the flour.

Pour oil in a large skillet heat over medium heat. Brown the pork shoulder cubes over medium heat in several batches, you only need to brown 2 sides. As you pull them out of the skillet add them to your warmed crock pot.

When the browning process of the pork cubes is done, add to the skillet 1/2 cup chicken broth, shallots,celery and carrots, cook for 5 minutes. Pour the mixture in the skillet over the pork in the crock pot.

Pour the remaining broth, apple juice, the chopped parsley, garlic cloves, salt, pepper, Herbs de provence into the crock pot.

Cover the crock pot and cook on LOW for 8-10 hours on HIGH for 4-6 hours.

The last 2 hours add the green beans & diced potatoes, re-cover and cook until potatoes are tender. Serve in bowls with toasted crusty bread.

Serves/Makes: 6

Notes: This is a crock pot stew so you can use a more inexpensive, flavorful cut of meat like a shoulder roast. This stew has a hint of sweetness that my family enjoys. Try using your favorite white wine instead of apple juice for a more sophisticated dish.

________________________
10. Slow Cooker Five Spice Pear Sauce
Posted by: “~*Piper*~” c

Slow Cooker Five Spice Pear Sauce

12 ripe red pears, peeled, halved and cored
1 cup orange juice
1/2 cup rice wine (mirin)
1 1/2 cups firmly packed light brown sugar
1 tsp five spice powder
grated zest of 1 orange

Combine all the ingredients in the insert a 5 to 7 quart slow cooker.
Cover and cook on HIGH for 3 1/4 to 4 hours or on LOW for 7 to 8 hours,
until the pears are soft.

Uncover the slow cooker,and, using an immersion blender or potato
masher, puree the pear sauce.

Cool to room temperature and store in airtight containers in the
refrigerator for 1 week or the freezer for up to 3 months.

Makes about 10 cups

Note: Smoky Chinese five spice powder, juicy red pears, and orange
flavored syrup combine to make a sauce that is delectable to serve
anytime in place of applesauce. You will love the interesting flavors in
this sauce, especially with a roast pork or duck.

Note: the addition of 1/2 to 1 teaspoon (or more!) of red pepper flakes
makes this a hot and sweet sauce. Especially nice on grilled tofu or
eggplant.

Makes: 10 cups

Per Serving (excluding unknown items): 269 Calories; 1g Fat (2.8%
calories from fat); 1g Protein; 65g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 13mg Sodium.

Exchanges: 2 Fruit; 2 Other Carbohydrates.

From KittyHawk

_________________________
11. Slow Cooker Red Wine and Beef Sauce
Posted by: “~*Piper*~”

Slow Cooker Red Wine and Beef Sauce

Red wine reduction sauces are delicious, and this sauce cooks with the
lid off and perfumes your home with the flavors of bold red wine,
shallots, thyme, and beef stock. When the sauce is reduced, a simple
beurre manie is whisked in just before serving. This reduction is great
to have on hand in the freezer. I generally make a batch and use some of
it, then freeze the rest for up to three months.

1/2 cup unsalted butter, melted
1/2 cup finely chopped shallots
2 tsp dried thyme
2 cups full bodied red wine
8 cups beef broth or reconstituted demi glace
1/2 tsp freshly ground black pepper
1/4 cup all purpose flour (NOTE)

Combine 1/4 cup of the butter, the shallots, thyme, red wine, broth and
pepper in the insert of 5 to 7 quart slow cooker. Cook uncovered on HIGH
for 4 hours, until the mixture is reduced by 1/3.

Stir the remaining melted butter and the flour together, then whisk into
the sauce. Cover and cook for an additional 45 minutes, until the sauce
is thickened.

Serve from the cooker set on warm.

Makes about 10 cups

Per Serving (excluding unknown items): 181 Calories; 9g Fat (55.1%
calories from fat); 9g Protein; 8g Carbohydrate; trace Dietary Fiber;
25mg Cholesterol; 1057mg Sodium.

Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Fat.

From KittyHawk

______________________________________
12a. Apple Pecan Bread Pudding
Posted by: “~*Piper*~”

Apple Pecan Bread Pudding

1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half and half or milk
2 medium apples — green
1/4 cup bourbon or brandy
1/2 cup honey
1/4 cup butter, melted
1 tso cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon nutmeg

Preheat oven to 350 F. Spread pecans in a Shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, Place bread cubes in a greased 3-quart or Larger slow cooker. Peel, core and thinly slice The apples. Mix lightly together the honey, Cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in Bourbon or brandy. Lightly mix pecans with Bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low Until apples are tender when pierced and Custard is set; about 3 1/2 to 4 1/2 hours. Let Pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

______________________________
13a. Savory Beef Burgundy
Posted by: “~*Piper*~”

Savory Beef Burgundy

4 lbs lean beef — cubed
1 cup red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon — diced
2 cloves garlic — crushed
1 onion — diced
1 lb mushrooms — sliced
1/3 cup flour

Marinate beef in wine, oil, thyme, and pepper four hours At room temperature or overnight in refrigerator. In Large pan, cook bacon until soft. Add garlic and onion; Saute until soft. Add mushrooms and cook until slightly Wilted. Drain beef, reserving liquid. Place beef in slow Cooker. Sprinkle flour over the beef, stirring until well Coated. Add mushroom mixture. Pour reserved marinade over All. Cook on LOW 8-9 hrs.

_____________________________
14. Fannie’s Stewed Tomatoes
Posted by: “~*Piper*~”

Fannie’s Stewed Tomatoes

6 whole to 8 large ripe tomatoes
2 tablespoons butter
1 medium onion, thinly sliced
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 tsp sugar
1/2 tsp dried sweet basil
1 small bay leaf
1 tsp salt
1/8 tsp pepper
2 Tbs chopped parsley
2 cloves garlic, chopped

Quickly dip tomatoes in boiling water; remove skin. Quarter tomatoes and remove core and seeds. In crockpot, Combine all ingredients except parsley. Cover and cook on Low 8 to 10 hours. Remove bay leaf. Sprinkle top with Parsley. Makes 4 to 5 servings. Note: Recipe can be Doubled and still fit in a 3 1/2 quart crockpot.

________________________________
15a. Green Bean and Potato Casserole
Posted by: “~*Piper*~”

Green Bean and Potato Casserole

6 cups fresh trimmed and cut green beans (about 2 lbs) OR 2 16-ounce packages frozen cut green beans
4 to 6 medium red potatoes, sliced about 1/4-inch
1 large onion, sliced
1 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup or other cream soup, undiluted or 1 cup homemade seasoned white or cheese sauce
Butter

Spray the pot with cooking spray or lightly grease with butter. Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. Dot with butter, about 1 tablespoon total, and add about 2 tablespoons of water. Cover and cook on HIGH for
4 hours (LOW, about 8 hours). Stir in soup or sauce; turn to LOW and cook an additional 30 minutes or leave on WARM until serving time or up to 4 hours.

Serves 6 to 8. Note: Add bits of cooked bacon or veggie bacos for extra flavor.

______________________________________
16. Chinese Beef and Pea Pods
Posted by: “~*Piper*~”

Chinese Beef and Pea Pods

1 1/2 lb flank steak
1 can beef consomme (10 1/2 oz)
1/4 cup soy sauce
1/4 tsp ground ginger
1 pk green onions, sliced
2 Tbs cornstarch
2 Tbs cold water
7 oz frozen pea pods, partly thaw

Thinly slice flank steak diagonally across the grain. Combine strips in slow cooker with consomme, soy sauce, Ginger and onions. Cover and cook on low for 5 to 7 Hours. Turn control to high. Stir in cornstarch that has Been dissolved in cold water. Cook on high for 10-15 Minutes or until thickened. Drop in pea pods the last 5 Minutes. Serve over hot rice.

______________________________________

17. Chili Flank Steak
Posted by: “~*Piper*~”

Chili Flank Steak

1 1 1/2 pounds flank steak
3 tsp chili powder
1/2 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
3 Tbs vegetable oil
1 large onion — chopped
1 large carrot — chopped
1 large green bell pepper — chopped
2 large tomatoes — chopped
1/4 cup dry red wine
1 hot chili pepper — seeded

Score steak and rub with chili powder; coat with a Mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of Seasoned pepper; pound steak on both sides with a wooden Mallet or the edge of a plate to tenderize; cut into 6
Pieces. Brown steak in hot oil in a large skillet. Remove And reserve. Saute onion, carrot, green pepper and tomato In pan drippings; add remaining 1 teaspoon salt and 1/4 Teaspoon pepper; remove from heat. Combine steak and Sauteed vegetables in slow cooker; add wine and hot chili Pepper; cover. Cook on low for 8 hours or on high for 4.

__________________________________________
18. Tangy Flank Steak
Posted by: “~*Piper*~”

Tangy Flank Steak

Nonstick cooking spray
1 beef flank steak (about 1 1/2 pounds)
1 tsp oil
1 lg onion, quartered and sliced
14 oz can chopped green Chiles
1/3 cup water
2 tsp vinegar
1 1/4 tsp chili powder
1 tsp garlic powder
1/2 tsp granulated sugar
1/2 tsp salt
1/8 tsp pepper

Spray cooker with cooking spray. In a large skillet over Medium-high heat, brown flank steak in oil. Place in Cooker. You may need to cut it in half to fit. In Skillet, place onion, green Chiles, water, vinegar, chili Powder, garlic powder, sugar, salt and peper. Bring to a Boil over medium heat, stirring to loosen browned bits From bottom of skillet. Pour over meat. Cover and cook Until meat is very tender, 6 to 7 hours on low or 3 to 3 1/2 hours on high. Transfer meat to a warm platter. Slice Meat diagonally. Remove onion from slow cooker with Slotted spoon and arrange around meat. If desired, baste With juices.

This is another great group owned by *~Tamara~*

Yahoo! Groups Links

To visit your group on the web, go to:
http://groups.yahoo.com/group/casseroles_and_crockpots/

To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

Care and Feeding of Your Cast Iron
Posted by: “KittyHawk”

Care and Feeding of Your Cast Iron

Cast iron lasts for years when cared for properly. It never warps or dents
and cooks well at a wide range of temperatures. It can be use to fry foods
on top of the stove or to bake in the oven. Its uniform conductivity makes
cast iron the ideal choice for slow-cooking desserts, as well as for frying
and sautés.

Cast iron skillets also add iron to our food, which many Americans lack in
their diets today. Doctors often recommend cast iron skillets for patients
who are anemic or borderline anemic (low iron levels in the blood).

The surfaces of a new cast-iron pan are porous and have microscopic jagged
peaks. It is best to season a new pan. But you might ask why would you
need
to do this? By seasoning a new pan, the cooking surface develops a nonstick
quality because the formerly jagged and pitted surface becomes smooth. The
oil fills the cavities and becomes entrenched in them, as well as rounding
off the peaks. Also, because the pores are permeated with oil, water
cannot
seep in and create rust that would give food an off-flavor.

The first six or seven times that you cook in your cast iron, cook foods
that are rich in natural fat or oils. Cook bacon, hamburgers (not the
“lean”
kind) and sausage; fry chicken or make fried potatoes. Doing so deepens the
seasoning and enhances the pan’s nonstick surface.

Wait until the pan is well seasoned before you cook some foods. These foods
include acidic foods(such as tomato-based dishes, or dishes that require
citrus juice or mustard), alkaline foods (such as beans), or anything
with a
high-moisture content (such as soups or stews). Initially avoiding these
types of foods preserves your new pan’s seasoning.

If you can’t wait until the seasoning builds and just have to cook your
grandfather’s favorite soup beans, go ahead and enjoy yourself. Just
keep in
mind that you may need to re-season your pan after you use it. After
your cast
iron is broken in really well, you can cook just about anything in it.

If food sticks to your cast-iron pan (old or new), your pan is not seasoned
right and you need to re-season it. Cast iron is a natural non-stick
surface and if your pan is seasoned correctly it WILL NOT stick.

What is the easiest way to season a cast-iron pan? First, GENTLY scrub off
the oil coating that comes from the factory (or, if it’s an older piece,
scrub off the rust ), warm it up a bit, and rub with a light coat of
vegetable shortening. Bake at 250-300 F for a couple of hours. Repeat if
necessary.

Don’t panic when it turns black! It’s not dirty, it’s just forming a good
non-stick surface. Treat it properly, and after a number of uses and
seasonings, the inside finish will appear almost glassy and it’ll be as
good as
Teflon, Silverstone, etc, but without the toxic fumes that they can put
out at
high temperatures.

If your old or new cast iron pans are really bad, hand-sand them until
smooth and remove the burnt coating and rust. Then season the pans.

You should never put soap in a cast iron skillet to clean it. It will take
off the coating. To repair and season such a skillet, rub the dry skillet
with a thick layer of shortening or preferably lard (or even bacon grease),
then place in a preheated 250 F. oven (one with a pilot light) for several
hours, at least two-three. The shortening will melt “into” the skillet, and
foods won’t stick. (Animal fats produce the best coatings on these
utensils.)
More fat may be added as needed. Don’t use a liquid vegetable oil because
it will leave a sticky surface and the pan will not be properly seasoned.

Once cast iron is thoroughly seasoned, just wipe it out while still warm
with a paper towel or, if it’s dirtier, quickly clean with warm soapy water
and dry immediately. (I stick mine on a burner or in the oven to dry
off. You
can lightly re-season it at the same time, too, just wipe it with an oiled
paper towel.)

When cleaning, heat the pan first to a temperature that is still safe to
touch - this helps open the pores of the metal and makes it easier to
clean.
Give skillets a quick rinse under hot water, scrubbing with a plastic pad.
If you have crusted meat or burned sugar to contend with, soak the pan
until
the food is loosened, giving it an occasional scrub. You can also soak in a
solution of 3 tablespoons of washing soda or baking soda per 1 quart of
water to remove burned on food or grease.

Remove a stubborn spot with a flat plastic or wooden scraper. Do not
routinely use a non-plastic scouring pad (like a Brillo pad) or wire
brush as they
will break down the pan’s seasoning. An abrasive pad cuts into the seasoned
surface and can cause permanent scratches and scarring. A wire brush will
scrub off your seasoning, and then you’ll have to start over again.
Shake off
the water, put the skillet on the range burner over medium-high heat long
enough to dry completely. That will prevent rust.

ONLY as a last result, rust may be scoured with fine steel wool or scouring
powder but re-seasoning of the utensil is NECESSARY.

Some people say you should stick a dirty cast-iron pan in fire and let the
fire burn off the residue. Only one problem: cast-iron will crack and warp
easily, and even break when you do this. Two other methods to avoid are
using your self-cleaning oven. Although this is not as great a risk as
throwing
it in a fire, the intense heat of a self-cleaning can warp a skillet. There
is also a risk of warping the piece.

Sandblasting is the carnal sin for collectors. Sand blasting destroys the
patina making the piece a dull gray color. Most collectors will not buy a
piece that has been sand blasted. Sandblasting will ruin the look of the
piece,
and can destroy markings that help to identify and date the cookware.
Afterwards, this technique will require a LOT of re-seasoning and may
never be
the same.

Among other recommendations I would avoid as much as possible are using an
acidic ingredient such as white vinegar, lemon juice, baking soda, cream of
tartar, salt or naval jelly. Okay, they can indeed remove rust (as long as
you use one of them with a lot of elbow grease ), BUT, unfortunately,
this
method strips the metal down to a very light gray color, requiring a LOT of
re-seasoning.

BTW, DO NOT put cast iron in the dishwasher. It’s not a pretty sight. Your
non-stick finish will go away and your pot or skillet will likely rust and
pit.

Unless you use your cast-iron pans daily, they should be washed briefly
with a little soapy water and then rinsed and thoroughly dried in order
to rid
them of excess surface oil. If you do not do this, the surplus oil will
become rancid within a couple of days.

Depending on the condition of your pan, after the pans are dry give them a
light coat of oil to keep away the rust and then place in the cupboard.

If your food gets a metallic taste, or turns “black”, it means one of two
things are wrong. Either your pot has not been sufficiently seasoned, or
you
are leaving the food in the pot after it has been cooked. Never store food
in the cast iron pan as the acid in the food will breakdown the
seasoning and
take on a metallic flavor. Iron being a reactive metal, it has
disadvantages in that acidic foods (such as tomatoes, apple, vinegar)
should not be
cooked in it for any length of time.

Store your cast iron cookware with the lids off, especially in humid
weather, because if covered, moisture can build up and cause rust. If
you need to
place another pan on top of one, place a paper towel between them. This
will
make sure that any moisture that forms will be absorbed by the paper towel.
The best way to store them is to hang them from a pan rack.

It’s not a good idea to use cast-iron pans on a flat-top stove. They will
not conduct heat right - and will scar the surface of the stove (if
there is
any uneven or spur-like seasoning on the outside or buildup of carbon
deposits).

When cooking, use only plastic or wood-cooking utensils to keep scratches
on your cookware to a minimum. Never put a cold pan on a hot burner, or
cold
liquid in a hot pan. If you do, you run the risk of shocking your cast
iron to the breaking point, literally. Let your pan heat up as the
burner heats
up, and if you have to add water to a hot pan, make sure that the water is
warm or hot. (The same rule applies when you clean cast iron.) Cast iron,
being the most brittle of all metal cookware, is more likely to break;
aluminum cookware is more likely to warp. Whether the result of thermal
shock is a
broken or warped pan, the outcome is the same: a pan that’s no good for
cooking anymore.

Before you cook with cast-iron cake pans, corn-stick pans, muffin pans, and
other bakeware, you may need to oil them.

One last thing: When frying, heat the skillet FIRST. Then add the oil,
bring it up to heat. Finally add the food you are frying. If you add the
food to
a cold skillet or cold oil, it will stick to the pan.

http://www.kingarthurflour.com/recipes/orange-walnut-whole-wheat-scones-recipe?go=RT100219J1&utm_source=RT100219&utm_medium=email&utm_content=&spMailingID=2807200&spUserID=MTEwMDMzNTAxNjgS1&spJobID=171821138&spReportId=MTcxODIxMTM4S0

Orange Walnut Whole Wheat Scones

* A
* A
* A

Sweet tender scones packed with whole grain goodness, nuts and tangy orange peel. These scrumptious scones are topped with a sweet glaze with the unique citrus taste of Fiori di Sicilia, a definite show stopper that will keep you coming back for more. See step by step photos and helpful hints on our Baker’s Banter Blog.
View by: Volume Weight
Scones

* 2 1/3 cups King Arthur White Whole Wheat Flour
* 1/4 cup lightly packed brown sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 cup candied orange peel
* 1/2 cup toasted walnut pieces
* 8 tablespoons butter, chilled
* 1/2 cup buttermilk, chilled
* 1 egg
* 1 teaspoon vanilla
* 1/4 teaspoon Fiori di Sicilia

Scone glaze

* 1 cup confectioners sugar
* 2-3 tablespoons heavy cream
* 2-3 drops Fiori di Sicilia

Scones

* 9 3/4 ounces King Arthur White Whole Wheat Flour
* 1 3/4 ounces lightly packed brown sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3 ounces candied orange peel
* 2 1/4 ounces toasted walnut pieces
* 4 ounces butter, chilled
* 4 ounces buttermilk, chilled
* 1 egg
* 1 teaspoon vanilla
* 1/4 teaspoon Fiori di Sicilia

Scone glaze

* 1 cup confectioners sugar
* 2-3 tablespoons heavy cream
* 2-3 drops Fiori di Sicilia

Directions

Preheat the oven to 350°F. Place the walnut pieces on a dry sheet pan and toast in the oven until lightly browned and fragrant. Set aside to cool.

Place the flour, brown sugar, baking powder, and baking soda in a large bowl. Whisk well to combine.

Add the walnut pieces and candied orange peel to the dry ingredients and toss to coat.

Cut the cold butter into small pieces and add to the bowl. Toss to coat the butter pieces. Working quickly, press the pieces of butter between your fingers to create “leaves” of butter. These leaves will create a lovely flakiness in the scones.

In a measuring cup combine the buttermilk, egg and flavorings. Lightly beat with a fork to break up the egg. Pour the liquid all at once into the dry ingredients. Mix gently just until well combined. Overmixing will result in tough scones.

The dough will be quite wet at this point. Cover the bowl with plastic wrap and refrigerate for 15 minutes. This rest will give the whole wheat flour time to hydrate and absorb the liquid without adding more flour.

Remove the scone dough from the fridge and drop by using a 1/4 cup measure onto a greased or parchment lined baking sheet. Leave at least 2 inches between scones as they will spread a bit. Bake for 16-18 minutes or until lightly browned. Remove the pan to a cooling rack to cool while you make the glaze.

Combine the confectioners sugar, heavy cream and 2 -3 drops of fiori di sicilia until smooth. Add more cream if needed to make a spreadable consistency. Spread the glaze over the slightly warm scones and serve.

Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
16 mins. to 20 mins.
Total time:
46 mins. to 55 mins.
Yield:
one dozen large drop scones

Spice Bags for Warm Winter Drinks
Posted by: “Anna

Spice Bags for Warm Winter Drinks

8 sticks cinnamon, broken into small pieces
2 whole nutmegs, crushed
1/3 cup whole cloves
1/3 cup minced dried orange peel (or 1/4 cup ground)
1/4 cup whole allspice berries
Optional: garnish with cinnamon sticks,
slice of orange, lemon peel

Combine all the ingredients in a bowl. Tie in sachets of 1 tablespoon each
in a double thickness of cheesecloth; transfer to an airtight container. One
sachet of the mixture will flavor 1 quart of cider, tea or wine.

To use, simmer 1 quart of the chosen beverage with 1 sachet for 20 minutes;
ladle into mugs. If desired, add a garnish or a sprinkling of additional
spirits.

_________________________________________
2. Parmesan Macaroni Mix
Posted by: “misscarolp77”

Parmesan Macaroni Mix

2 cups nonfat dry milk powder
13/4 cups freshly grated Parmesan cheese
1/2 cup all purpose flour
1 Tsp paprika
1/2 Tsp ground mustard
1/4 Tsp pepper
1/2 cup cold butter or margarine

Additional Ingredients:
11/2 c uncooked elbow macaroni
1/2 cup milk
1/2 cup water
1/4 to 1/2 Tsp salt

Directions: In a large bowl, combine the first six ingredients. Cut in butter until
crumbly. Cover and refrigerate for up to 2 months. Yield: 5 batches
To Prepare Macaroni: Cook macaroni according to package directions.
Meanwhile, combine 1 cup mix, milk, water and salt in a saucepan. Cook and stir
until mixture comes to a boil. Cook and stir for 2 minutes or until thick and bubbly.
Drain macaroni; stir into sauce until evenly coated.
Yield: 2 to 3 servings.

_____________________________________________
3. Schilling’s Salad Supreme Seasoning
Posted by: “~*Piper*~”

Schilling’s Salad Supreme Seasoning

* Exported from MasterCook *

Recipe By :Todd Wilbur
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Seasonings

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 tablespoons Romano cheese
1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarsely-ground black pepper
1 dash cayenne pepper

Combine all ingredients in a small bowl and mix well. Pour blend into a
sealed container (such as an empty spice bottle) and store chilled.

This recipe yields 1/4 cup.

Source:
“Todd Wilbur’s Top Secret Recipes at http://www.topsecretrecipes.com";
S(Formatted for MC5):
“08-20-1999 by Joe Comiskey - joecomiskey@netzero.net“
Yield:
“1 cup”

Per Serving (excluding unknown items): 102 Calories; 7g Fat (61.0%
calories from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 15mg
Cholesterol; 1770mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Fat.

NOTES : The label of the original product includes an easy recipe
for “Supreme Pasta Salad:” Combine 1 pound cooked pasta,
8 ounces Italian dressing and 4 tablespoons Salad Supreme
(or the amount made in the clone recipe). Toss with an
assortment of chopped fresh vegetables. Chill.

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/HomemadeMixes-n-recipes/

Pink Velvet Pie (from Uncle Phaedrus)
Posted by: “Ginny

Pink Velvet Pie

On 18 Feb 2005 at 10:07, Richard wrote:

> I’ve been unsuccessfully searching for my Mom’s lost Pink Velvet Pie
> recipe for years. My wife is uncanny at duplicating dishes based only
> on descriptions, but this one has stumped her. We’ve enlisted the
> help of family members and friends who enjoyed this desert (including
> a cousin who is a gourmet chef), but to no avail. We’ve come close
> and have created some tasty deserts, but nothing that duplicates the
> original.
>
> Pink Velvet Pie starts with a layer of crushed graham crackers in the
> bottom of a casserole dish. Above this is the heart of the desert -
> something that seems to be a strawberry-flavored mixture of something
> that is not quite pudding, but is not quite solid either. It’s
> similar in consistency to some versions of Key Lime Pie, but the
> consistency is generally much lighter (but not quite “airy”) and
> smoother than most Key Lime Pies. I think the name comes from the
> velvety texture it has, which is perhaps the best way to describe the
> consistency. It is topped with sprinkles of something with a tangy
> strawberry flavor, which I believe was probably just strawberry Jell-O
> powder, sprinkled right out of the packet. Our problem has been less
> one of creating the flavor, but rather in duplicating the consistency.
>
> I believe that my Mom cooked the “velvet” portion of the pie before
> putting it over the crushed graham cracker crumbs and chilling it in
> the refrigerator. When the topping was sprinkled on and the whole
> thing had chilled to refrigerator temperatures, the result was a very
> tasty combination of sweet and tangy, smooth and crunchy. Even when
> cold it had a very smooth texture, almost smooth enough to be sucked
> through a straw it seemed.
>
> We grew up in Phoenix, Arizona in the 1950’s. My Mom also grew up in
> Phoenix, and it’s possible that the recipe came from here or that she
> gave it to friends here. My Dad was from Connecticut and it so it’s
> also possible that Pink Velvet Pie, by far his favorite desert, came
> from his childhood (both of my folks were born in 1924).
>
> Dick
>

Hello Dick,

See below for all of the recipes that I could locate with that name.

Phaed

PINK VELVET PIE

16 graham crackers crushed
1/4 cup melted butter or margarine
1 3 oz package strawberry gelatin
1/2 cup boiling water
1/4 cup lemon juice
1/4 cup sugar
1 can (12 oz) chilled evaporated milk
whipped cream and strawberries for garnish

Combine graham cracker crumbs and butter in 9” pie plate. With fingers,
press mixture onto bottom and up sides of pie plate. Dissolve gelatin
in boiling water. Add lemon juice and sugar; set aside. In medium bowl
with electric mixer at high speed, beat evaporated milk until frothy.
Add gelatin mixture and beat until stiff peaks form. Pour filling into
pie plate. Chill 4 hours until firm. Garnish just before serving.

PINK VELVET PIE

16 graham crackers & 4 tablespoons melted butter
1 package of strawberry Jell-O
1 can pet milk-chilled until crystallized
1\4 cup sugar
1\2 cup water
1\4 cup lemon juice
1 teaspoon grated lemon rind

Line a well greased pie tin with crackers Leaving 1\4 cup for topping.

Dissolve Gelatin in hot water. Add sugar and lemon juice and let stand
while whipping milk and continue whipping while adding gelatin Mixture.
Stir in lemon rind. Pour into pie tin. Cover cracker crumbs.

Chill 4 hours

You do not have to put lemon rinds in if you do not want to.

PINK VELVET PIE

1 Pkg strawberry Jell-O
1/2 C Boiling water
1/4 C Sugar
1/4 C Lemon Juice (Fresh)
1 Large can Carnation Milk-well chilled
1 Pint Whipping cream (for top)

Mix everything except Carnation Milk. Whip well chilled, Carnation Milk
until it resembles whipped cream. Pour in Jell-O mixture & continue
beating until it forms a peak when spoon is placed in it. Pour mixture
into a baked 9” Graham Cracker crust. Set in fridge for at least 4 hours.
Top with whipped cream.

PINK VELVET COMPANY PIE

Ingredients :
16 graham crackers
4 tbsp. oleo, melted
1 box strawberry Jello (sm. box)
1 can Milnot
1/4 c. lemon juice
1/4 c. sugar
1 tsp. grated lemon peel

Preparation :
Crush graham crackers finely. Melt oleo and mix well with graham
crackers. Line a large Pyrex pan with crumbs for the crust. Save
1/4 cup to sprinkle on top of pie. Dissolve the box of Jello in 1/2
cup of boiling water. Add lemon juice, lemon peel, sugar. Do not
let Jello set. Have 1 can Milnot cold. Whip until thick. Add Jello
mixture to whipped milk. Mix well. Pour in crust. Sprinkle
remaining graham cracker mixture on top of pie. Put in refrigerator
for 4 hours. Keeps well.

—
Virginia
Cranberry Twp., Pa

To visit your group on the web, go to:
http://groups.yahoo.com/group/Vintage-Recipes/

Judith (also my dear Sicilian grandma’s name), I enjoy exchanging these messages with you!

Ok, now. Imagine yourself sitting down for an actual meal at an Italian restaurant (ex Carabba’s, Olive Garden, etc...), your most recent experience. The server brings drinks, and bread to the table. Accompanying the bread is a savory, zesty olive oil/herb blend that tastes so good, you might actually get full before you even place your order. As you visually inspect the oil, and investigate the flavor with your taste buds,, you detect the obvious garlic, basil, marjoram, a bit of pepper, some oregano...

But there’s that thing. That Something, that you just can’t identify. That ingredient that is absent when pathetically attempting to recreate the blend at home.

Zaatar, baby!

Origanum syriacum is a special oregano, that does not get disgraced with the name oregano. Greeks, Italians and Middle Easterners know it as Zaatar! Want to know where to find the seed?

This one is a keeper!! But I am thinking...what herbs would make it better??

Super Vegetable Salad
Ingredients:

2 bunches raw broccoli
1 med. head raw cauliflower
1 green pepper, chopped
1 med. onion, chopped
8 oz. sharp cheddar cheese, grated
1 cup Miracle Whip
8 oz. sour cream
1/2 cup sugar
Directions:

Cut the florets from broccoli and cauliflower. Wash and drain each thoroughly. Place florets in a large bowl. Add the chopped peppers, then the chopped onions. Place grated sharp cheddar cheese on top.
Mix together the Miracle Whip, sour cream and sugar to make the dressing. Pour this over the vegetables, but do not stir. Cover the bowl and let it stand in the refrigerator overnight. Stir the mixture when ready to serve.

~~~~~~~~~

“What herbs would make it better?”

ZAATAR! (Origanum syriacum)

~~~~~~~~~~~~~~~~~

It does look good!

For something like this, I might add tarragon, chives, dill, or perhaps oregano.

Teresa

Judith! I know of no seasoning blend or otherwise kitchen-ready product with it.
You can get the organically raised seed of this heirloom from my favorite people, Horizon Herbs:
http://www.horizonherbs.com/product.asp?specific=820

Aside from culinary use, it is medicinal.

That was very interesting Neal. I am familiar with zaatar as an herb blend, I did not know it was also it’s own plant.

It’s often referred to in Middle Eastern cooking as an all purpose herb blend to add to other foods, as in this article

http://mideastfood.about.com/od/middleeasternspicesherbs/r/zaatar.htm

To visit your group on the web, go to:
http://groups.yahoo.com/group/AnHerbGarden/

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