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!!!!!!((Turkey cooking time – enjoy the tastiest recipes))!!!!

It always seemed to me somehow that turkeys shouldn’t love the beginning of winter. At first we celebrate Thanksgiving Day at the end of November, then comes Christmas – and millions of turkeys in the whole world live they last days.

Do Americans and Britons know why they call this bird by the name of one of the Asia Minor states? In fact it bears no relation to Turkey. Let’s look to the past. Turkey cocks came to Europe from West Indies, i.e. America. Christopher Columbus was searching for another way to India as he discovered a new land, which he mistook for India. He thought turkey is related to a peacock that is called tuka by the inhabitants of the islands in the Indian Ocean. That is why we name this wonderful bird turkey.

But let’s speak about turkey as a main dish of Christmas dinner. To my mind, it’s the biggest and appetizing poultry, which gives the best fit to a family holiday. There are lots of ways to cook a turkey, though it’s usually served whole. The principle of cooking is simple enough. First of all you need to unfreeze turkey correctly: do it beforehand, unhurriedly, better in the fridge what will require about 15-20 hours.

Turkey has delicate fatless meat, that’s why there is a danger that it can get dryish during cooking. I know one secret way to make your turkey juicy and fleshy – take a usual syringe with a needle, fill it with melt butter and make some injections in its soft places. The result is startling, I assure you! Then rub the bird with salt and pepper within and outside, and it’s basically ready to be placed in the oven.

Now it comes time for the most interesting thing: to choose what the turkey will be stuffed with. Whether you use such products like rice, fruits, nuts or chestnuts – it’s all a matter of taste. Exactly stuffing variations distinguish different national recipes from each other: Poles add cream and chopped meat, Dutch – mashed potatoes and celery, French prefer chestnuts, and so on. But I’m going to share with you the tastiest turkey recipes from my large collection and hope you’ll appreciate them at their true value.

Turkey with cranberries, bacon and walnuts

This spicy filling is one of the most delicious – it’s a hybrid between traditional American and English versions of turkey stuffings. Cider sauce harmonizes perfectly with golden turkey crisp.

1 turkey weighing about 4 kilos
1 tablespoon corn oil
4 ounces bacon, sliced
2 shallots, chopped
2 celery twigs, chopped
1 rosemary twig
3 ounces cranberries
3 cups cider
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 ounces walnuts, chopped
1 orange peel, grated
1 cup sausage meat
1 egg
2/3 cup bread crumbs
1/2 cup mouldering butter
1 1/4 cup chicken broth
1 teaspoon starch
salt and pepper at your taste

1. To make stuffing, combine oil, bacon, shallot, celery and rosemary in a saucepan. Cook 10 minutes, until vegetables are soft but not stain. Add cranberries, and 1 1/2 cup cider. Cook for 10-20 minutes, then take the pan from fire and let the mass get cold.
2. Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.
3. Heat up the oven to 240 C. Wipe dry turkey skin and stuff it. The rest of stuffing you can lay around the turkey.
4. Coat the turkey with butter and flavor. Tent with aluminum foil and put in the oven. In 15 minutes reduce the heat to the minimum. Pour on juice, and then bake for 2 – 2 1/2 hours. Remove foil an hour before the dish is ready. Remove turkey from oven, cover with foil again and let it rest for 30 minutes before carving.
5. Then you have to make a sauce. Remove grease in the casserole dish in which you’ve baked the turkey, add cider, chicken broth and a little meat from turkey wings. Combine with starch and cook until it thickens. Pour it in a sauceboat and serve up together with the turkey.

Apple-glazed turkey with herbs

This savory herb filling will surely enhance your turkey for the holiday table. In its part sweet apple glaze is snap to cook and has a really delicious and original taste.

1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper

For the glaze:

1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt

1. Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.
2. Heat oven to 220 C. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.
3. Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.
4. Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it’s browned.
5. Take the turkey out, cover with foil and let it for half an hour

Turkey with blocks and ham with Madeira gravy

If you want your turkey to be juicy, flavored and tasty, try this quite easy recipe. This is a perfect dish for a holiday dinner for two.

1 turkey weighing 5 kilos
12 ounces blocks
1 pint chicken broth
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, grated
8 ounces bacon, diced
3 parsley twigs, chopped
1 tablespoon fresh thyme leaves
3 1/2 ounces dry tomatoes, sliced
1/2 lemon peel
1/2 cup butter
1 teaspoon salt
1/2 teaspoon ground red pepper

For the gravy:
2 tablespoons flour
1 1/2 cup chicken broth
1/2 cup Madeira
1 tablespoon mustard

1. Put blocks in a big pan, combine with hot broth and leave it for 10 minutes.
2. Fry onion and garlic about 5 minutes. Increase the heat, combine with bacon and cook for 5 minutes more.
3. Combine blocks with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush the turkey with butter and stuff with the blocks mass.
4. Heat the oven to 200-220 C. put the turkey on the casserole dish, tent with foil and bake for about 3 hours. Then remove foil, grease the turkey with its juice and cook for 20-30 minutes more.
5. Take the turkey out, when it’s ready and place it on a big dish, covered with foil. Take the casserole dish with turkey grease and put it on fire. Add flour, broth, Madeira and mustard. Cook for 10-15 minutes over a medium heat. Season the turkey at your taste.

If you like my recipes, you’re always welcome to my website, where you can get to know more ways of turkey and stuffing cooking, and also other recipes of different dishes.

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!!!!!((Tip for Weight Loss without a diet: eat at home and a Recipe))!!!!!

A great tip for weight loss without a diet is this. Eat home cooked meals at least five days a week. Then you will be living like a thin person. A consumer reports survey reported that this was the top habit of successful weight losers.

Cooking doesn’t have to be difficult. Shortcut foods like pre-chopped lean beef for fajitas, washed lettuce, pre-chopped veggies, canned beans, cooked chicken strips or grilled deli salmon. Information taken from emedicinehealth.

But come on, how hard is it to pull out your french cutlery knife from your kitchen cutlery and curveup the lean beef, chop the veggies and wash the lettuce? No matter! Eat healthy, and cook healthy like the waterless cookware techniques, barbecue or at least fry with olive oil. Exercise modestly and enjoy life.

Steak Fajitas are done many different ways. I’m going to share how my wife Silvia does it.I didn’t like the recipes that I looked at and mi amor de mi vida Silvia’s is great.
Ingredients:
3-4 garlic cloves crushed
1 cup chicken boullion
I like squeezed lime juice (limon verde in my house)
2 pounds steak ranchero (flank steak)
2-3 assorted colored bell peppers sliced thin
1 large white onion
2 garlic cloveds crushed
2 medium tomatoes cut in wedges like eighths
12-14 tortillas flour or corn(we use corn)warmed
guacamole or mashed avocados
a good salsa casera(my wife makes her own salsa)

The top ingredients are mixed for the marinade. That is the 3-4 crushed garlic cloves, chicken boullion, lime juice, ground pepper to taste and the steak is placed in the bowl with it and turned to coat. Marinate several hours or overnight.
The steak is barbecued on your barbecue grill and cooked until done, about 8-10 minutes. Turn the steak once half way through cooking with your thongs from your barbecue grill accessories. I tend to turn several times to avoid charring. Remove from heat and set aside.
If you don’t have a barbecue grill then with a very small amount of olive oil, fry the steak in your stainless steel frying pan of appropriate size. Cook for 4 minutes on each side and turn with your kitchen accessories.
In an appropriate Stainless steel frying pan add a little boullion and pepper to taste and fry the onions and bell peppers and 1 crushed garlic clove for about 2 minutes and set aside in a bowl. Then fry the tomatoes in same pan until soft. Then slice the steak in thin slices and add steak, peppers and onions with the tomatoes and serve it up. Serve with the warm tortillas, salsa, and guacamole or mashed avocados. Great with a nice salad and cerveza (beer) or a nice dry red wine. Enjoy life!
cookwarenthings

About the Author
Jay Mawhinney his wife Silvia have an internet business with a great web store with a great demo, information and premium cookware, flatware, cutlery, bbq tools and kitchen accessories.
cookwarenthings
also visit our blog
cookingutensilsreview

Article Source:
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When Can I Add Sauce? by Eugene Baird

I actually put the recipe mainly because it was recommended to do so, yet I haven’t created my double burger because I have a hard time to have just one! Therefore a menu for people with a large mouth!

No matter which method you make the burgers .... The secret is in the sauce and it is excellent!

The sauce is in reference to Big Nick’s Restaurant,

* 1 as well as 2 / 3 lb (750 g) extra slim ground beef

* Cooking oil

* Salt as well as pepper

* 8 pieces of processed cheese

* 4 large burger buns

* Gherkins along with garlic clove as well as dill sliced up

* Salad

* Sauce Big Nick

* 6 tablespoons mayo

* 3 tablespoons white onion, carefully cut

* 2 tablespoons pickle garlic clove as well as finely cut dill

* 2 teaspoons tomato paste

* 2 teaspoons white vinegar

* 2 egg yolks

* 2 tablespoons ketchup

* 1 / 4 teaspoon salt

Shape 8 patties rather wide as well as slender along with ground beef.

Place on two big plates well oiled, and then season both sides of the patties along with salt as well as pepper to taste.

Preheat two big nonstick pots and pans over medium temperature.

Once they are hot, put half respectively cakes as well as make 4-5 minutes for each side or even until flesh in the middle, is not pink

Two minutes prior to the conclusion of cooking, top every patty along with a slice of cheese

Take out patties from skillet, then add 2 in each and every burger bun.

Top each burger with a few pieces of cucumbers, lettuce and sauce “Big Nick” to taste.

Position all ingredients in a small dish, and then stir effectively

Cover as well as refrigerate many hours before use to allow the tastes to develop.

This particular sauce goes properly along with hamburgers as well as sandwiches

The secret Is incorporated in the SAUCE

A National Sports in Quebec, aside from shoveling snowfall, is actually to try and replicate quality recipes restaurants, some of the “institutions “.... And also Dic Ann’s is an institution in Montreal with a tale.

The sauce is tangy, somewhat vinegary and well up with a well kept solution.

I do not make-believe to have the actual formula, however she appears fantastic and also is usually as good.

The burger buns should be very slim (like pancakes) .. just like my very own are homemade, they were pretty swollen and that i had a little difficulty flatten (However with bread purchased, there will be no damage). I would have the steamer, it could facilitate the job.

In Dic Ann’s, you actually taste the cheese inside the burger, certainly not with mine, since I place slices of Swiss cheese ... The very next time, I would place the cheddar.

* 1 lb (500 grams) lean ground meat

* 120 ml of water

* 2 big onions, finely sliced

* 1 tablespoon of Bovril Beef

* 1 can (284 milliliter) beef consommé

* 1 can (284 milliliter) tomato soup

* 1 can (540 milliliter) tomato juice

* 150 ml apple cider vinegar

* 150g (5 oz) prepared mustard

* 180g (6 oz) ketchup

* 1 / 2 tsp sauce worstershire

* 1 / 2 teaspoon paprika

* 1 / 2 tsp pepper

* 1 / 4 teaspoon cayenne pepper

* 1 / 4 teaspoon chili powder

* 1 tbsp salt

* A few drops of Tabasco

Mix all ingredients together as well as simmer about two hours

Put together the beef patties thin enough as well as put in the bread as well as put the sauce on the meat and put a slice of cheese.

Prepare the beef patties slim enough as well as make the bread and pour the sauce over the meat and put a cut of cheese.

http://recipesline.blogspot.com/search?updated-max=2010-09-03T04%3A36%3A00-07%3A00&max-results=7

!!(All About Steak )!!

At the last count there were 14 different cuts of steak, many of which have more than one name. So the first job is to list the more popular ones and the appropriate methods of cooking them.

This list is by no means definitive, there are probably even more names out there for the same cuts, but it’s a start and will keep you from making the more common mistakes.

Many steak recipes call for marinades and not all steaks can be grilled. In fact, there are very few that can be cooked really successfully in this way. But each cut has its place in a balanced group of beef recipes, so let’s take a look at them.

Blade
Sometimes called ‘bolar’, this steak comes from the neck, shoulder and brisket and is usually braised, but can be pan-fried or grilled after marinating. It would not be most people’s first choice.

Chuck
Definitely one for braising, or for making into a casserole, which is when it comes into its own. You will need to trim it carefully. It comes from the shoulder area.

Club Steak
This is the same as wing rib and is for roasting. A superb cut of meat and you will pay accordingly, if you can get hold of some. Most of it goes to hotels and restaurants. It’s a relatively small part of the carcass comprising the last two ribs.

Eye Fillet
Also known as the tenderloin, this is usually and justifiably the most expensive cut. There’s not very much of it and it’s found under the sirloin, or middle back. It’s excellent for the barbecue and the broiler. It is also chopped finely and eaten raw, as in Steak Tartare.

Fillet
Sometimes called ‘Undercut’, this is excellent for the barbecue, grilling or pan frying. Some braising recipes also stipulate it. It’s the tail end of the eye fillet.

Flank
This is the unkindest cut of all and comes from the underside of the carcass, just forward of the back legs. It’s good for braising and casseroles, but requires extended cooking. It’s excellent in slow cookers such as crock-pots.

New York Cut
That’s what we Aussies call it, but in fact it’s the famous English Porterhouse, the French entrec?te and arguably the tastiest of all the steaks. It requires a little patience to remove the filament of gristle just under the fat, but it’s worth the effort. This steak is one of two that makes up the T-bone and is also called the Sirloin Steak.

Rib Steak
It’s pretty unusual to come across this cut as a steak. It’s usually served as a standing rib roast which is probably the best use for it. The steaks are huge and cut from the back-end of the ‘hump’. You would barbecue, pan-fry or grill these, though they could be braised.

Rump:
As you would expect, this steak is from the rump of the beast and is good for barbecue, broiler and skillet. It may also be braised.

Scotch fillet
Also call club steak and rib-eye. It comes from the same part of the beast as the rib steaks and can be braised or, after marinating, pan-fried or grilled. Also cooks well on the barbecue, but needs a good marinade.

T-bone
This is really two steaks in one. It has the Porterhouse on one side and the fillet on the other. It can be barbecued, grilled or pan-fried, and responds well to a light marinade.

Topside
In Australia this is called Round Steak and is often used for fish bait. It has another life, however, and is good for braising or making beef olives. It also casseroles reasonably well and makes a good goulash.

From time to time you may come across other minor cuts such as ‘crosscut blade’ or ‘flat bone sirloin’. Generally speaking these are only good for casseroling or dishes where extended cooking is required.

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About the Author
Michael Sheridan is a former head-chef and an acknowledged authority and published writer on cooking matters. His website at http://www.thecoolcook.com contains a wealth of information, hints, tips and recipes for busy home cooks

Anne’s Fabulous Grilled Salmon

recipe image
Rated: rating
Submitted By: Esmee
Photo By: LESLEYfromWI
Prep Time: 15 Minutes
Cook Time: 30 Minutes

Ready In: 1 Hour 5 Minutes
Servings: 6
“This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.”
Ingredients:
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 lemon, juiced
1/2 teaspoon grated fresh ginger root

2 tablespoons honey
1/3 cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin
Directions:
1. Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
2. Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.
ALL RIGHTS RESERVED © 2010 Allrecipes.com

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Pancake%20Recipes/

Almond Pancake Mix

3 c Nonfat Dry Milk
2 1/2 c All-Purpose Flour
1 c Whole Wheat Flour
1 c Almonds; Finely Ground
2/3 c Baking Powder
1/2 c Sugar
1 tb Salt

In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yield: about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

To make pancakes: In a medium bowl, combine 2 1/2 cups pancake mix, 1 1/4 cups water, 1 egg, and 2 tablespoons vegetable oil. Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown. Turn with a spatula and cook until remaining side is golden brown. Regrease griddle as necessary. Yield: about 1 dozen 5-inch pancakes.

CORNMEAL WAFFLES

1 cup cornmeal
1/2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup corn syrup
1 egg
1 pint milk
1 tablespoon fat

Cook cornmeal and milk in double boiler 10 minutes. Sift dry
ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites.

Mashed Potato Pancakes

2 cups sifted all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 potatoes, peeled, boiled and mashed (or use equivalent in instant potato flakes)
1 onion, chopped (or use equivalent in dried chopped onion)
2 eggs (or use egg substitute of your choice)
1 cup milk (or use canned or powdered milk or other fresh milk substitute)
1/4 cup light corn syrup
1 teaspoon ground nutmeg
2 tablespoons shortening for frying

In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined.

In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture. Stir in corn syrup and nutmeg, mixing well.

Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot.

Makes 12 pancakes

OATMEAL PANCAKES

2 cups oatmeal
1 tablespoon melted fat
1/8 teaspoon salt

Add:

1 egg beaten into a cupful of milk
1 cupful flour into which has been sifted 1 teaspoonful baking
powder.

Beat well. Cook on a griddle. This is an excellent way to use
left-over oatmeal.

POTATO PANCAKES

2 cups of chopped potato
1/2 cup milk
1 egg
1 teaspoon salt
2 cups flour
5 teaspoons of baking powder
2 cups of hot water

Parboil potatoes in the skins for fifteen minutes. Pare and chop fine
or put through food chopper. Mix potatoes, milk, eggs and salt. Sift
the flour and baking powder and stir into a smooth batter. Thin with
hot water as necessary. Bake on a greased griddle.

RICE GRIDDLE CAKES

1/2 cup boiled rice
1/2 cup flour
3 tablespoons fat
1 pint milk
2/3 teaspoon salt
1/2 teaspoon soda

Stir rice in milk. Let stand one-half hour. Add other ingredients,
having dissolved soda in one tablespoon cold water.

RICE WAFFLES

1 cup cold boiled rice
1-1/2 cups milk
2 eggs
2 cups flour
1/3 teaspoon salt
1 tablespoon melted fat
4 teaspoons baking powder

Add milk to rice and stir until smooth. Add salt, egg yolks beaten;
add flour sifted with baking powder and salt; add fat; add stiffly
beaten whites.

SOUR MILK PANCAKES

1 cup sour milk
1/2 cup cooked cereal or
1 cup bread crumbs
1 tablespoon melted fat
1 egg
3/4 cup whole wheat flour
1 teaspoon soda
1/8 teaspoon salt

Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix
soda with sour milk and add to other ingredients.

Strawberry & Peach Oven Pancake

Tastes like a pancake, bakes like a coffee cake.

Ingredients:

PANCAKE
2 teaspoons margarine or butter
1 1/4 cups Hungry Jack® Original Pancake & Waffle Mix
2/3 cup milk
2 tablespoons sugar
2 tablespoons oil
2 eggs
1 (15 1/4-oz.) can sliced peaches, well drained, coarsely chopped

TOPPING
1 cup sliced strawberries (if desired or you can use dehydrated strawberries)
2 (3.5-oz.) containers vanilla pudding

Preparation Directions:
1. Heat oven to 375F. Generously grease 9-inch pie pan with margarine. In medium bowl, combine all remaining pancake ingredients except peaches; beat with wire whisk or eggbeater until smooth. Fold in peaches. Pour batter into greased pie pan.
2. Bake at 375°F. for 28 to 31 minutes or until golden brown.
3. To serve, run knife around edge of pancake to loosen. Top pancake with strawberries. Spoon pudding over fruit. Cut into wedges to serve.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Sourdough%20Recipes/

Sourdough Starter

1 package active dry yeast
2 1/2 cups warm water (110 degrees F)
2 cups all-purpose flour, unsifted
1 tablespoon granulated sugar

In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water. Stir in remaining 2 cups water, flour and sugar. Beat mixture until smooth. Cover loosely with cheesecloth, folded into several thicknesses and let stand at room temperature until bubbly. This may take 5 to 10 days, depending upon the temperature of the room — the warmer the room, the shorter the time for fermentation. During this time, stir 2 or 3 times a day. The starter will develop a strong “sour” odor as it ferments. When fermentation has occurred, refrigerate starter until needed.

To renew starter after using portions

3/4 cups all-purpose flour
3/4 cup water
1 teaspoon granulated sugar

Add the above to the remainder of the old starter for each cup of starter used. Stir well. Let stand at room temperature until bubbly, at least 1 day. Cover loosely and refrigerate. If not used within 10 days, stir in 1 teaspoon sugar. Repeat the addition of 1 teaspoon sugar every 10 days.

Sourdough Sugar Cookies

1 cup sourdough starter
1 cup granulated sugar
1/2 cup shortening
2 tablespoons cream
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
Pinch of salt

Mix sugar, shortening and cream. Add eggs, vanilla extract, salt and sourdough. Fold in flour and baking powder. Roll on lightly floured board; cut with knife into 1/4-inch slices. Sprinkle with sugar. Bake on cookie sheet at 350 degrees F for 10 to 12 minutes.

Yields 24 cookies.

Sourdough Sopapillas

1 cup sourdough starter
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons shortening
Cooking oil for frying

Measure starter into a large bowl. Mix dry ingredients together. Cut in shortening until mixture resembles cornmeal. Add starter mixture to dry ingredients. Stir quickly with a fork to moisten dry ingredients. Turn out onto lightly floured surface and knead until smooth, adding small amounts of flour as needed. Cover with clean cloth and let dough rest for 5 minutes.

Roll dough out into a 12 x 15-inch rectangle about 1/8 to 1/4-inch thick. Cut into 3-inch squares or triangles.

Drop a few pieces at a time into deep, hot cooking oil at 400 degrees F (205 degrees C). Fry about 2 minutes on each side or until golden brown. Sopapillas will puff up like pillows. Drain on paper towels.

Serve warm with honey and confectioners’ sugar or cinnamon and sugar.

Sourdough Oatmeal Muffins

1 1/2 cups unsifted flour
1 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 egg, slightly beaten
1/2 cup vegetable oil
1/2 cup cultured buttermilk
3/4 cup sourdough starter

In a bowl, mix together flour, brown sugar, oats, salt and baking soda. Make a well in the center.

Blend egg, milk and oil together; stir in starter. Pour this mixture all at once into the flour well. Stir just to moisten ingredients, with about 12 to 15 full circular strokes that scrape the bottom of the bowl; batter will be a little lumpy.

Grease muffin cups or use paper liners. Fill about 2/3 full. Bake at 375 degrees F for 30 to 35 minutes.

Makes 12 to 15 muffins.

Sourdough Oatmeal Cookies

2 cups sourdough starter
1 1/2 cups brown sugar, firmly packed
1/2 cup shortening
1/2 cup butter
3 cups rolled oats
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon baking soda
2 cups sifted flour

Cream shortening and sugar. Add sourdough and rolled oats.

Sift spices and baking soda with flour and add to oats mixture. Mix well and chill in refrigerator.

Roll out on floured board. Cut with cookie cutter. Bake on greased cookie sheet at 375 degrees F for about 12 minutes. Cool and put together in pairs with any tart jam, preserves or jelly filling.

Yields 36 single or 18 sandwich cookies.

Sourdough Gingerbread
Servings: 4

1/2 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup molasses
1 large egg (or use powdered or other egg alternative)
1 1/2 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup hot water
1 cup active sourdough starter

Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously.

Sift dry ingredients together and blend into hot water. Beat this mixture into creamed mixture. Add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done.

Sourdough English Muffins

1 cup sourdough starter
3/4 cup buttermilk
2 3/4 to 3 cups all-purpose flour
6 tablespoons yellow cornmeal
1 teaspoon baking soda

In large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes.

Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl.

Makes 12 to 14 muffins.

Sourdough Cornmeal Bread

1 cup sourdough starter
1 package active dry yeast
2 1/2 cups water
2 teaspoons salt
2 tablespoons molasses
4 to 6 cups bread flour
2 cups cornmeal
1/2 teaspoon baking powder

Mix starter with 1 cup water and 1 cup flour. Let sit overnight to ferment and then return all but 1 cup starter to the bowl of starter in the refrigerator.

With the reserved starter, mix in 1 1/2 cups warm water and the yeast. Add salt, molasses and 2 1/2 cups flour. Beat 3 to 4 minutes. Cover and let rise about 2 hours.

Stir in baking powder, 2 cups cornmeal and 1/2 cup bread flour. Add flour if necessary to make a stiff dough. Turn onto a floured board and knead 5 minutes. Divide dough in half, cover and let rest 10 minutes. Shape into loaves and place into greased loaf pans. Let rise until double, about 1 1/2 hours.

Bake at 400 degrees F for 40 minutes.

Sourdough Bread
1 1/2 cups warm water
1 cup Sourdough Starter
4 cups unsifted all-purpose flour
3 teaspoons granulated sugar
1 1/2 teaspoons salt
2 to 2 1/2 more cups unsifted
all-purpose flour
1/2 to 1 teaspoon baking soda

Combine water, starter, the 4 cups flour, sugar and salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size.

Mix 1 cup of the remaining flour with 1/2 teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth.

Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size.

Preheat oven to 400 degrees F.

Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 45 to 50 minutes or until the crust is a medium dark brown.

Sourdough Doughnuts

2 eggs (or use powdered or other egg alternative)
1 cup granulated sugar
1 cup sourdough starter
1/2 cup buttermilk
1 tablespoon melted lard or cooking oil
4 1/2 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Fat for frying

Beat eggs and sugar together Add starter, buttermilk, lard, and sifted dry ingredients. Mix well. Turn out dough and knead on a lightly floured board until smooth. Roll to 1/2-inch thickness and cut with 2 3/4-inch doughnut cutter. Put on greased cookie sheet and let rise for 30 minutes. Fry in hot deep fat (370 degrees F) until golden brown and done. Roll in sugar.

Makes about 3 dozen.

Sourdough Applesauce Walnut Bread

1 1/4 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 large egg
1/4 cup vegetable oil
1 cup applesauce
1 cup milk-based sourdough starter, at room temperature
1/2 cup coarsely chopped walnuts

Preheat the oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan.

Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add the cinnamon and allspice, and run the mixer briefly on low speed to blend the dry ingredients.

In a separate bowl, whisk together the eggs and the vegetable oil. Stir in the applesauce. With the mixer set a low speed, gradually pour the egg mixture into the dry ingredients. Add the sourdough and beat until thoroughly moistened. Stir in the walnuts. Pour into the prepared pan and bake for 50 to 60 minutes, covering the loaf with foil during the last 10 minutes if necessary to prevent overbrowning. Loaf is done when a wooden pick inserted in the center comes out clean.

Place pan on a cooling rack for 10 minutes, turn out and cool completely.

Sourdough Applesauce Cake

1 cup sourdough starter
1/4 cup dry skim milk
1 cup unbleached flour
1 cup applesauce
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1 large egg, well beaten
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons baking soda

Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place.

Cream together the sugars and butter. Add the beaten egg and mix well. Add baking soda and spices . You may also add 1/2 cup raisins or chopped nuts, or a combination of both. Beat by hand until well mixed and no lumps remain. Bake at 350 degrees F for 30 to 40 minutes. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.

Roggenbrot (Sourdough Rye)

Sponge
2 cups sourdough starter
1 cup bread flour

Dough
1/2 cup milk (from powdered or canned)
1 teaspoon salt
1 tablespoon caraway seeds
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon vital wheat gluten
2 cups rye flour
Water as needed

Knead the sponge ingredients for 5 minutes; allow to sit for 8 hours or longer.

Add the dough ingredients and select the basic, white, or grain cycle and press start.

This is a heavy dough that rises slowly and needs a relatively long rise, such as at last rise of 2 hours or more. This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan and then bake at 350 degrees F until done. The interior should read 200 degrees F when a thermometer is inserted in the center.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/Muffins/

GRANNY NOTE:

MANY OF THE RECIPES POSTED THIS WEEK DO NOT HAVE EGGS IN THEM SOME DO NOT HAVE MILK....
granny...

Southwest Corn Muffins

1 c Yellow corn meal
1 c Flour
1 tb Baking powder
2 tb Sugar
1 Egg
1 c Milk
1 c Creamed corn
1 cn SpamLite (12 oz) diced into 1/4 inch pieces
1 cn Diced mild green chiles (4 oz)
1/2 c Jalapeno cheese, grated
1/2 c Diced red bell pepper

Combine dry ingredients in bowl and mix well. Beat egg and milk together; add corn. Mix well. Add bell pepper, green chiles and cheese to dry ingredients, then add SpamLite that you have browned and drained on paper towels. Stir until just mixed. Pour into greased pans. Bake at 400 for 30 mins or until toothpick in center comes out clean. NOTE: This makes 6 very large muffins, 12 regular muffins or 24 very small muffins. You can also use an 8-inch square pan for the above batter. Serve with a nice green salad.

OATMEAL MUFFINS

1-1/3 cups flour
2 tablespoons molasses
1/2 teaspoon salt
2 tablespoons fat
3 teaspoons baking powder
1 egg beaten
1/2 cup milk
1 cup cooked oatmeal

Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.
Bake in greased tins 20 minutes.

Eggnog Muffins

(I held back a little of the Eggless Eggnog from the above recipe and made the following muffins in our Coleman oven. The family really enjoyed them)

4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 1/3 cups sugar
2 eggs (I used powdered eggs, but you could use any kind of egg substitute if you don’t have fresh or powdered eggs)
2/3 cup canola oil
1 1/2 cup eggnog
1/2 cup rum (I substituted a little bit of rum extract instead of real rum, tasted just as good)
1 tsp. nutmeg

Sift together the dry ingredients. Stir in egg, oil, eggnog and rum. Fill muffin pans. Sprinkle tops with nutmeg. Bake 20 minutes at 350 degrees.

Dilly Rice Muffins

(I made these and they were quite good. I used prep-type ingredients so it may be a little different from the traditional recipe)

1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg (or your substitute of choice)
1/2 c Lowfat Milk (made from evap skim milk)
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb minced dried onion or chives
2 t. Parsley Flakes, dried
2 t. Dried Dill

Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended.

Spoon into oiled muffin tins or paper muffin cups. Fill about three-fourths full.

Bake in a 400-degree oven for 12 to 15 minutes, or until brown.

Makes 8

Cornmeal and Currant Muffin Mix

1 1/2 cups Yellow cornmeal
2 cups White flour
1/2 t. Baking Soda
1/4 t. Salt
1/2 cup Currants
1/2 cup Sugar

Thoroughly combine all & pour into clean paper bag or other food grade container. Attach a label with the following instructions:

Preheat oven to 450 F. Spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add 1/4 c canola oil & 2 c buttermilk, blending swiftly with wooden spoon. Pour batter into tins & bake for 20 minutes.

Beer Biscuits
4 cups biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer

Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.

Yields 8 to 10 biscuits, according to size of muffin tin.

Applesauce Muffins

1 cup all-purpose flour
1 cup regular oats, uncooked
1/4 cup unprocessed oat bran
1/4 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup raisins or chopped dates
1/3 cup chopped pecans
2 egg whites, lightly beaten (use powdered)
3/4 cup nonfat buttermilk (made from powdered)
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
Vegetable cooking spray
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Combine first 8 ingredients in a large bowl; make a well in center of mixture.

Combine egg whites and next 4 ingredients; add to dry ingredients, stirring just until moistened. Spoon 1/4 cup batter into muffin pans coated with cooking spray.

Combine 1 tablespoon sugar and cinnamon; sprinkle on top of muffin batter. Bake at 400 degrees F for 20 minutes.

Yields 16 muffins.

Apple Butter Muffins

2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten (use powdered or other alternative)
3 tablespoons honey
1 teaspoon vanilla extract
1/2 cup raisins (optional)

Preheat oven to 400 degrees F.

In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.

In smaller bowl, combine wet ingredients (the next 6 ingredients).

Pour wet mixture into the “well” of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.

Spoon batter into 12 muffin cups (if you don’t use muffin liners, spray the pan with cooking spray).

Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin. (Do NOT let muffins cool completely in the tin.)

City Farmer awarded “Garden Communicator of the Year” by BC Landscape and Nursery
Trades Association

In creating the website CityFarmer.info and by communicating through new media,
Michael has turned City Farmer into the “CNN” of urban agriculture, reaching millions
of people around the world. City Farmer’s demonstration garden staff give more than
100 interviews every year, and the organization’s “Grow your own food” message has
been spread through local favourites like: CBC, CTV, The Weather Network, BC Magazine,The
Globe and Mail, and also to overseas broadcasters including: CNN, French National
Television and Korea’s National Television.

‘Cities Without Hunger’ wins one of the 2010 Dubai International Awards for Best
Practices

An independent jury of international experts has announced the 12 winners of the
Dubai International Award for Best Practices to Improve the Living Environment
(DIABP) at its eighth cycle. Dubai will host a special ceremony to distribute prizes
at the end of this year.

Planning agriculture in the city

City planners are recognizing the importance of integrating food into a city’s design.
Last week, the Ontario Professional Planners Institute hosted a two-day symposium
on healthy communities and food. I had the opportunity to facilitate a workshop
on urban agriculture and city planning, presented by author Lorraine Johnson and
Stewart Chisholm and Rebekka Hutton of Evergreen.
Vancouver Washington’s Urban Abundance aims to build a citywide farming network
for fresh food
They kick-started their program this fall by creating a computerized database of
fruit and nut trees in the city.

From trees at the 20 sites that registered on their website, Urban Abundance volunteers
harvested 1,500 pounds of prunes and apples that might otherwise have been wasted,
and donated them to One Life Food Pantry in Vancouver.

Canada’s first school-based market garden

This is the cutting edge of edible education. What Bendale has is one step beyond
a simple school garden but not quite an urban farm. It’s believed to be Canada’s
first school-based market garden. It proves the educational value of food and all
the ways it can be worked into the curriculum. And, if all goes as planned, Bendale
will serve as a model for schools across the country.

Karen Washington of the Farm School New York City

One of Farm School’s instructors will be Karen Washington, a longtime urban farmer
and a founder of La Finca del Sur, which sells its produce at a farmer’s market.
Washington said she hopes Farm School will serve as a prototype for other urban
centers by providing “the incentive to say, you know what? We can do the same thing.”
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

All Stories here:
City Farmer News [http://r20.rs6.net/tn.jsp?llr=fclqmpbab&et=1103886453315&s=1304&e=001jOTYuaYgzF261UqOsBHj9zv7BGlYarQ5RI2iBkB1QcItQOoR6KiqJWr07QnSg2rTFicQBghLUVWkPkS8DTvfGfawuH_PyYc3yiACQBzptUjgSukindRk0Q==]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

City Farmer - Canada’s Office of Urban Agriculture
1978-2010

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

http://www.fda.gov/Safety/Recalls/ucm232984.htm

Carefusion Recall of Alaris PC Units Model 8015 Classified as Class I Recall

Contacts:
Media:
Suzanne Hatcher
(858) 617-1203
suzanne.hatcher@carefusion.com
Investors:
Carol Cox
(858) 617-2020
carol.cox@carefusion.com

FOR IMMEDIATE RELEASE - October 15, 2010 - San Diego - CareFusion (NYSE: CFN), a leading global medical device company, issued the following update regarding its previously disclosed recall of approximately 17,000 Alaris® PC units model 8015 manufactured or serviced between December 2008 and September 2009. The FDA has classified this action as a Class I recall. A Class I recall is a situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death

On August 24, 2010, the company sent an urgent Medical Device Recall Notification to customers of its Alaris PC unit model 8015 stating that under certain wireless network conditions, affected units may experience an intermittent communication error, which freezes the PC unit screen. This error may result in a delay of therapy and inability to make programming changes to current infusions. If the communication error occurs during infusion, infusion continues on all channels, as originally programmed, but cannot be modified. When this error occurs, stopping the infusion to make any modification or programming changes causes the PC unit to shut down with a delay in therapy, which could lead to a serious injury or death.

In the notification letter, customers were provided clinical tip sheets and informed of warning tags for each of the affected units. Customers were also given instructions on how to temporarily or permanently disable the wireless mode of the PC unit setting to further mitigate the risk. This information is available at: http://www.carefusion.com/customer-support/alerts/alaris/medical-device-recall-alaris-8015.aspx9

CareFusion is conducting a field corrective action to update the hardware on affected PC units.

The company recorded a reserve in its 2010 fiscal fourth quarter for all actions related to the corrective action plan and continues to believe the amount to be sufficient to fulfill its remediation obligations. The voluntary recall only affects Alaris PC units model 8015 manufactured or serviced between December 2008 and Sept. 2009 and therefore, has no affect on the company’s current infusion pump production or shipping processes.

Instructions to customers
Customer inquiries related to this action should be addressed to the CareFusion recall center at 888-562-6018. Additional information about the recall, including serial numbers of affected devices, can be found at http://www.carefusion.com/customer-support/alerts/alaris/medical-device-recall-alaris-8015.aspx10

Any adverse reactions experienced with the use of this product, and/or quality problems should also be reported to the FDA’s MedWatch Program: by mail at MedWatch, HF-2, FDA 5600 Fishers Lane, Rockville, MD 20852-9787; by phone at 1-800-332-1088; by Fax at 1-800.FDA.0178 or at www.fda.gov/medwatch11.

###

http://www.fda.gov/Safety/Recalls/ucm232989.htm

Orval Kent Food Company, Inc Voluntarily Recalls Products Containing Cilantro Due to Possible Health Risk

Contact:
Orval Kent
800-544-1246 from 8:00 am to 5:00 pm Central Standard time
Bill Schwartz
william.schwartz@orvalkent.com

FOR IMMEDIATE RELEASE - November 5, 2010 – Orval Kent announced today that it is voluntarily recalling 23 products as a precautionary measure because the products may be contaminated with Salmonella.

The Orval Kent products are being recalled because they contain fresh cilantro produced and distributed by EpicVeg, Inc. of Lompoc, CA. Epic Veg, Inc. issued the notice to recall one lot of cilantro with the UPC code 033383801049 and lot 6127R on November 3, 2010. This lot of cilantro has the potential to be contaminated with Salmonella EpicVeg, Inc. distributed the cilantro to Field Fresh Foods, a produce supplier to Orval Kent.

Consumers who have recently purchased the items listed below should not consume this product and should return it to the store of purchase for a full refund or replacement.

Salmonella is a common foodborne pathogen that can cause severe illnesses, including fever, abdominal cramps and diarrhea. While most individuals recover in three to five days without medical intervention, the infection can be life-threatening to young children, the elderly and those with compromised immune systems. Consumers with any of these symptoms should call their physician. For more information on Salmonella, please visit the Center for Disease Control and Prevention’s website at http://www.cdc.gov9.

Orval Kent products affected total 43,814 lb. The recalled products were distributed at retail stores nationwide.

Consumer Contact Information:
Consumers with questions may contact Orval Kent at 800-544-1246 from 8:00 am to 5:00 pm Central Standard time. Recall Coordinator Bill Schwartz, email address william.schwartz@orvalkent.com.

There have been no reports of illness to date in connection with the items listed below.
UPC Item Use By
7945388187 Bistro 28 Cranberry Mango Pico de Gallo 12/12/2010 BJJIDJ
7978185105 CA Pizza Kitchen BBQ Chopped Chicken Salad 11/24/2010 BJJGAG
7978191705 CA Pizza Kitchen BBQ Chopped Chicken Salad 11/25/2010 BJJGAH
7978185105 CA Pizza Kitchen BBQ Chopped Chicken Salad 11/27/2010 BJJGHG
7978185105 CA Pizza Kitchen BBQ Chopped Chicken Salad 12/1/2010 BJJIGE
7978191705 CA Pizza Kitchen BBQ Chopped Chicken Salad 12/2/2010 BJJIGD
7978191705 CA Pizza Kitchen BBQ Chopped Chicken Salad 12/2/2010 BKKOGD
77509663208 Chef Solutions Mexican 5 Layer Dip 12 oz. 12/11/2010 BJJGFG
1345435529 Fish House Foods Ceviche 5 lb. 10/30/2010 BJJIAC
1345435529 Fish House Foods Ceviche 5 lb. 12/7/2010 BJJIAC
1345435800 Fish House Foods Fajita Chicken Salad Kit 1 lb. 1/28/2011 BJJFHD
1345435800 Fish House Foods Fajita Chicken Salad Kit 1 lb. 2/4/2011 BJJJEC
1345437117 Fish House Foods SW Fajita Bean Salad w Chk 11/21/2010 BJJGAI
1345435301 Fry’s Krab Ceviche Fry 12 oz. 12/9/2010 BJJHJC
1345435574 Orval Kent Chipotle Chicken Pasta Kit 1/2/2011 BJJFHH
7945330215 Orval Kent Cilantro Pecan Dip 8 oz. 12/1/2010 BJJHDD
36420 Trader Joe’s Cilantro Dressing 12 oz 2/9/2011 BJJFFA
76986 Trader Joe’s Cilantro Pecan Dip 7 oz 11/20/2010 BJJGHC
(West Coast Stores Only) 11/24/2010 BJJIH
80947 Trader Joe’s Spicy Peanut Vinaigrette 12 oz 1/9/2011 BJJFFD

[About 10 years ago, everyone was working with this combo and they loved them, many were made and sold on the internet.

You can buy cheap cinnamon at places like San Francisco Herbs in the bulk form.

Have fun.
granny]

Cinnamon Clay Ornaments

Cinnamon Clay is a simple clay made of cinnamon and white glue.

Some people like the recipe that uses applesauce and alum, etc..., but I find that recipe to be less attractive and more prone to mold.

Using the recipe I am giving you, we have ornaments in our family that are about 15 years old that are still in great shape, no sign of mold and still have fragrance when we take them out of their storage container.

Recipe:
* 1 Cup ground cinnamon
* 4 TBSP white glue

For those who prefer working in parts...
4 parts cinnamon (or any ground spice mix; ground clove and ginger work nicely with cinnamon)

1 part white glue (regular old “Elmer’s Glue” type white glue)
water/glue mixture (white glue) [I use a 50:50 hot water to white glue mixture and I mix my oil in this same mixture]

Cooking oil [in a recipe of 1 cup spices, I use about 1 tsp of oil, more or less]

Materials:
SPICES:
Cinnamon: Traditionally the clay is made from 100% ground cinnamon.
Cinnamon is fairly expensive here in Bolivia, whereas ground clove is less expensive, as is ground ginger. So I experimented with a mixture of 2 parts ground cinnamon to 1 part ground ginger and 1 part ground cloves. I really like that blend!

To extend the experiment further, I combined the spice mixture with flour in a 1:1 ratio... half flour and half spice mixture. It turned out wonderfully. The clay mixed up the same, rolled and cut the same and has dried the same. The scent, so far, seems to be just as intense as the 100% cinnamon clay.

*NOTE: when you extend your cinnamon/spices by mixing it half and half with flour, the clay is lighter when it’s wet but seems to dry just as dark as 100% cinnamon clay dries. A clay of 100% ground cloves is very dark but is very aromatic.

Glue: Use standard white glue like Elmer’s or Aleene’s Tacky glue. Bear in mind that if your white glue is really thick, you will have to use more hot water. Conversely if your glue is really fluid, you will use less water.

Additives:
OIL: As with Salt Clay, I like to use a bit of oil in my Cinnamon Clay recipe. The oil helps improve the elasticity of the clay and seems to help reduce the natural warping of the ornament as it dries. And kneading your clay with oiled hands helps keep the clay from sticking to your hands too badly.

FRAGRANCE: If you want to enhance the natural fragrance of the ground spices, you may add fragrance oils or essential oils to your clay. I have found that the clay is aromatic enough on its own. However, I have added a drop or two of fragrance on the backs of my older cinnamon clay ornaments from time to time.

Plastic bags and/or wrap: I prefer to mix my clay in a large freezer baggie. The added strength of the freezer bag holds up to the poking and prodding of the kneading/mixing process. Making clays is a messy process and mixing/kneading in a plastic bag reduces the mess to a minimum. When it comes time to remove the clay ball and knead freely, you can flatten the bag and use it as a protective surface on which to knead.

Colorant: You really don’t need colorants for your cinnamon clay. The clay is very dark and colorants seem to get in the way and detract from the natural beauty of the spices. However, if you like, you can use thick acrylic paint to embellish the ornament after it has fully dried. Just remember that the background color is going to be very dark and will overpower any paint that is not opaque.

Process:
Measure your spices and heat your water. While the water is heating, pour the measured spice mixture into your mixing bag or bowl. When the water is hot, measure 1/2 part and then add glue to bring the liquid mixture to 1 part, adding about a teaspoon or less of the oil and stirring it all together.

NOTE: Keep some cinnamon handy so that you can dust the clay with it while kneading, if the clay is too wet or loose.

Keep the mixing bag open and quirt a good amount of glue into the mixing bag. I don’t ever measure out the glue because I can’t get it all out of the measuring cup! I just gave the proportions so that you would have an idea of how much glue we’re using. Try not to get glue on the side of the bag, but don’t worry about it if you do get the glue on the bag.

At the beginning take care when beginning to knead. If you just SQUISH the bag, your cinnamon is going to fly up into your face. Gently squeeze the bag and push the cinnamon into the glue. Keep squishing and kneading all the cinnamon into the glue. Try to keep the clay ingredients near the bottom of the baggie and try to keep the top of the baggie clean and clear.

Continue to knead the bag, making sure that the dry ingredients from the corners of the bag are continually pushed back into the clay mass. When you are sure that all of the water is incorporated into the mass, look at the consistency of the mass.

It’s very likely that your mass will look like peas or pebbles in dirt (kind of like pie crust dough). If this is the case, you are probably in a very arid climate or your glue is thick! Just continue to add more water/glue in small amounts, kneading well after each addition. You don’t want to add too much water because then your clay will be too wet and you’ll have to add more of your dry mixture. ALWAYS add or adjust in small increments!

As your clay begins to achieve the right consistency, the pebbles will become larger and will hold together better. When the mass holds together in a ball, the clay is probably ready.

Mixing the clay in a baggie means that it can seem to be “glued” to the sides of the bag. To release the clay from the bag, whether to check the consistency or to remove the clay ball, blow the sides of the baggie away from the clay. Gather the top of the baggie into your hand and then gently blow into the bag as if blowing up a paper bag or balloon. Do NOT over-inflate your baggie! You don’t want to blow a hole in the bag.

If you have kept the top of your baggie clean, blowing up the baggie won’t be too uncomfortable. Otherwise, you will likely get some of the clay on your face. Don’t worry about it... the salt clay wipes off and washes off.

When you think your clay ball is ready, oil your hands and remove the ball from the baggie. Continue to squeeze the ball in your oiled hands, moving the ball from hand to hand as you squeeze, reforming the clay into a ball each time. If your clay is too soft or wet, sprinkle more dry ingredients onto your work surface and on top of the clay.

Knead/work the dry ingredients into the clay ball.
Cinnamon clay does thicken upon standing. The ground cinnamon bark continues to absorb water, expanding, which makes the clay thicker and stiffer.

When the clay extrudes through your fingers smoothly and doesn’t stick badly to your skin, your clay is probably ready.

When your clay is ready, roll the ball into a “sausage” roll approximately the width of your baggie. Return the clay roll to the baggie and fit the roll into the bottom of the bag.

Using a rolling pin, begin rolling the clay from one side to the other, which will spread the roll out into a rectangle. Now you can begin rolling the clay from the bottom of the baggie toward the top of the baggie.

If your clay gets stuck to the plastic bag, lift the side of the bag away from the clay, releasing at least one side of the clay rectangle.
Continue rolling the clay toward the top of the baggie, making sure that the thickness stays the same on all sides of the clay rectangle.
With Salt Clay, you don’t want your shape to be much thicker than 3/16” of an inch or much thinner than 1/8” of an inch.

However, with cinnamon clay you can roll a bit thinner. We won’t be baking the ornaments so we don’t have to worry about them puffing up and the higher percentage of vinyl in the glue allows the shape to have strength, even when thin.

I like my clay to be about 1/8” when I cut the ornaments and then it shrinks down to about 1/10” when dry.

Try to avoid anything thicker than 1/4” at the very most. Your shape needs to air dry and the drying time seems to increase exponentially the thicker the ornament.

When the clay is rolled out to the desired thickness, you can tear the bag away from the clay or cut the bag away. It’s easier to sacrifice the baggie than to try to get the clay sheet out without tearing the sheet. Leave the clay sheet on the bottom layer of plastic as a protection for your work surface as you cut out the shapes for the ornaments.

If you prefer to use plastic wrap for rolling out the clay, you may do so, using the same guidelines as listed above.

When using cookie cutters, push the cutter straight down into the clay as you would when cutting cookies. Lift the cutter straight up. If your ornament is stuck inside the cookie cutter, gently push the shape out of the cutter, pushing a bit at a time all around the ornament. You want to try to avoid stretching your clay out of shape.
Lift the uncut clay away from the ornaments and form it into a ball. Repeat the rolling/cutting process until the clay is used up. For the small bits left over, you can make beads.

Fold the snake in half, forming a fold (”neck”) and two “legs”, and keeping the “neck” open. Twist the two “legs” until you have a nice, fairly tight, twist. Roll the twist into a circle, forming a join by fitting the two “feet” into the “neck”. Arrange the clay so that the join isn’t too thick in any place.

Set your Cinnamon Clay ornaments on a protected surface and allow to dry. Be sure to flip the ornaments every 10 - 15 minutes for the first hour and then frequently for the next few hours. Once they have dried for about an hour and do not bend easily, you can set them on a screen or grid to allow air to circulate around them, speeding the drying time.

[NOTE: If you set them on a grid right away, they can bend or warp, depending upon the surface of the grid. It’s best to let them firm up a bit on a solid surface.]

Once fully and completely dried, your ornaments will last for many years. They do NOT need to be sealed! If you seal them, then the scent is trapped. The polyvinyl white glue preserves them. If they get dirty, you can dust them. You can even wipe them down with a damp cloth. Just be sure to allow them to dry thoroughly before storage.

When Christmas is over, check for any cracks or breaks. You can mend them with white glue and touch them up before you put your ornaments away. Always make sure that your ornaments are completely dry before putting them in storage.

Check out our Vendor and Class Leader Links!

http://groups.yahoo.com/group/CraftClass/linksYahoo! Groups Links

Salt Clay Ornaments

Salt Clay is a simple clay made of salt, flour and water. It is also known as “bread dough”, “salt dough”, “bread dough ornaments”, etc... Objects made from salt clay MUST be baked. While they can seem to be “dry” when left alone for a few days, they are not hard enough or durable enough to last.

Recipe:
* 2 parts flour (white, wheat, mixture, all OK)
* 2 part salt (finer grains work better; if your salt is “rough”, whiz it in the blender)
* 1 part water or water/glue mixture (white glue) [I use a 50:50 hot water to white glue mixture and I mix my oil in this same mixture]
Cooking oil [in a recipe of 2 cups flour/salt and 1 cup water, I use about 1 TBSP of oil, more or less]

Materials:
* SALT: If your salt is the texture of beach sand, then you will want to grind it a bit. Pulse it in your blender, food processor or coffee mill to reduce the grains to that of a fine sand or fine sea salt texture. The purpose of the salt in the salt clay is two-fold. The salt adds texture to the clay, but also acts as a preservative. Flour is a food product and can spoil. The salt, as well as the baking of the finished object, help inhibit/prevent the growth of mold.

* Flour: the “color” of your flour will affect the color of your finished ornament. Wheat flours lend a nicely rustic look to your ornaments. You can still color the ornament with food dye, you’ll just need a little bit more dye and you’ll need to account for the “extra” yellow from the color of the wheat flour.

NOTE: if you over-bake your ornament, you will probably lose the color from the dye.

* Water: There are many theories about the temperature of the water used in Salt Clay. I have made salt clay in a wide range of climates and I find that the dryer the climate, the more gluten needs to be formed in the clay. So, for me, using very hot water and adding glue to the liquid phase works best.

* Additives: I add glue to my water mixture to increase the tensile strength of the clay. I also like to add some regular cooking oil to the liquid mixture, as well as oiling my hands when doing the final kneading of the dough. The oil helps ensure a smooth texture to the clay. Don’t add too much, though, or your dough will expand more when baked.

* Plastic bags and/or wrap: I prefer to mix my clay in a large freezer baggie. The added strength of the freezer bag holds up to the poking and prodding of the kneading/mixing process. Making clays is a messy process and mixing/kneading in a plastic bag reduces the mess to a minimum. When it comes time to remove the clay ball and knead freely, you can flatten the bag and use it as a protective surface on which to knead.

* Colorant: Salt Clay may be colored before baking and/or painted after baking. When the clay is nice and elastic, you can color the clay by kneading drops of food coloring into the clay ball. If you prefer, you may use acrylics to knead into the dough. Always start small and add more pigment in small increments. If your color seems too vivid, you can knead a bit of your uncolored clay into the clay ball.

Process:
Measure your flour and salt and heat your water. While the water is heating, mix the flour and salt together and then pour the mixture into your mixing bag or bowl. When the water is hot, measure 1/2 part and then add glue to bring the liquid mixture to 1 part.

NOTE: it’s a good idea to mix more of your dry ingredients than you plan to use. If your clay is too wet, you can add more of the flour/salt mixture, confident that the dry mixture is a good balance of flour to salt.

Slowly pour the liquid mixture into the mixing bag, kneading the dry ingredients as you pour. It isn’t critical to knead while pouring, so if the process seems awkward to you, just pour the water in all at once and then start squeezing/kneading the bag. Try to keep the clay ingredients near the bottom of the baggie and try to keep the top of the baggie clean and clear.

It’s very likely that your mass will look like peas or pebbles in dirt (kind of like pie crust dough). If this is the case, you are probably in a very arid climate! Just continue to add more water/glue in small amounts, kneading well after each addition. You don’t want to add too much water because then your clay will be too wet and you’ll have to add more of your dry mixture. ALWAYS add or adjust in small increments!

As your clay begins to achieve the right consistency, the pebbles will become larger and will hold together better. When the mass holds together in a ball, the clay is probably ready.

When the clay extrudes through your fingers smoothly and you don’t feel many salt grains, your clay is probably ready. To check the consistency of your clay, tear the ball in half. The inner texture of your clay is a good indicator of the consistency of your clay. You want the inner texture to look like Play-Doh looks when pulled apart.
If you want your dough to be colored throughout, now is the time to knead in your colorant. One drop of food color will give a nice medium shade to a 2 cup clay ball (1 C. flour, 1C. salt + liquid). Most acrylic paints give a good amount of color as well.

If you prefer to paint your ornaments, bake them first and then allow them to cool completely prior to painting. When painted, allow the paint to dry thoroughly before finishing the ornament.

When your clay is ready, roll the ball into a “sausage” roll approximately the width of your baggie. Return the clay roll to the baggie and fit the roll into the bottom of the bag.

If your clay gets stuck to the plastic bag, lift the side of the bag away from the clay, releasing at least one side of the clay rectangle.
Continue rolling the clay toward the top of the baggie, making sure that the thickness stays the same on all sides of the clay rectangle. With Salt Clay, you don’t want your shape to be much thicker than 3/16” of an inch or much thinner than 1/8” of an inch.

Some people like really thick (1/4” to 1/2”) Salt Clay ornaments. If you choose to use a thicker weight, then you must turn your ornaments more frequently in the oven while baking and expect your shapes to puff up. The puffing makes it more difficult to use shapes with detail or sharp angles.

If you prefer to use plastic wrap for rolling out the clay, you may do so, using the same guidelines as listed above.
When using cookie cutters, push the cutter straight down into the clay as you would when cutting cookies.

Lift the cutter straight up. If your ornament is stuck inside the cookie cutter, gently push the shape out of the cutter, pushing a bit at a time all around the ornament. You want to try to avoid stretching your clay out of shape.

Lift the uncut clay away from the ornaments and form it into a ball. Repeat the rolling/cutting process until the clay is used up. For the small bits left over, you can make beads.

An alternative for using the remainder of the clay is to form small wreaths. Roll the clay into a long “snake”, about 12” long. Roll the center of the snake until it is a bit thinner than the rest of the snake. Fold the snake in half, forming a fold (”neck”) and two “legs”, keeping the “neck” open. Twist the two “legs” until you have a nice, fairly tight, twist. Roll the twist into a circle, forming a join by fitting the two “feet” into the “neck”. Arrange the clay so that the join isn’t too thick in any place.

Pre-heat the oven to 300*F. Arrange all the ornaments on a foil-covered baking sheet and place in pre-heated oven. Bake at 300*F for 30 minutes, turning the ornaments over after the first 15 minutes and then again at 30 minutes. Then turn the heat down to 250*F and finish baking for about 2 hours or until hard, again, turning the ornaments over once or twice during the slow bake. [if your ornaments are puffing up, turn them more frequently while baking]

Remove the ornaments and set on a grid to cool. When completely cool, you may paint them, or seal them with varnish. Any kind of varnish/sealer may be used on plain ornaments. If you paint or stain the ornaments, then treat them as you would treat wood that has been painted or stained. Choose the correct varnish for the paint and/or stain that has been used.

Once fully-baked, varnished and completely dried, your ornaments will last for many years. When Christmas is over, check for any chips on the varnish and touch them up before you put your ornaments away. Always make sure that your ornaments are completely dry before putting them in storage.

SIDE-NOTE: I discovered this week that I was still able to bake the ornaments that had air-dried! They sat out from Thursday until Saturday afternoon. I didn’t think they would still bake up hard, but they did. Of course it’s best to bake your salt clay shapes right after forming them! But it’s nice to know that they can rest for a day or so, if you can’t get to them right away.

Check out our Vendor and Class Leader Links!

http://groups.yahoo.com/group/CraftClass/linksYahoo! Groups Links

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CraftClass/

~ Welcome to Petwarmers ~
http://www.petwarmers.com

Do you sometimes feel that you are married to your pets? Richard
has Mimi — a four legged “wife” who doesn’t nag. Haha. Richard has to
remind himself when he has to take out the garbage. We’re sure you’ll
be able to relate to today’s story.

________________________________________________

MEET MY 4-LEGGED WIFE
by Richard Simpson

Her name is Mimi and she is just eleven years young — a sweet,
miniature Dachshund to be exact, who I jokingly refer to as my 4 legged
wife.
How come?
It all started five years ago when I visited the home of a friend.
As I sat in a comfortable wing back chair, my friend opened the door
and let in eight frisky, tail wagging, jumping Dachshunds. There were
males and females. Some all black, some red, some red and black, some
long haired, some short haired — all barking happily, hoping to meet
me as a possible adopter.
All except one.
Her name, I was told, was Mimi. She walked quietly into the room
and while the other dogs scampered around the room, Mimi settled down onto
a big cushy pillow in the living room. I called to her. She looked up at
me with big, deep dark eyes and then slowly got up and walked over to me.
I reached down, picked her up and placed her in my lap. Next thing I
knew, she stood and then lay down on my chest with her head over my heart.
That was it. I was completely smitten. Love at first sight.
Why do I call Mimi my 4-legged wife? As we have bonded over the
years, Mimi and I have now reached a point where we know each other’s
habits and needs. She sleeps with me at night, taking over half the
bed width, but always with a part of her in contact with me. I am an
early riser, so I carefully get out of bed, head for the front door to
get the daily newspaper, making sure to keep the lights low so as not
to disturb Mimi’s sleep.
I never need to check the wall clock for the time each morning
as I hear Mimi stirring and loudly flapping her ears. That’s when I
head for the bedroom. When I enter, she immediately rolls over on her
back for her morning tummy rub. Her tail wags happily thumping loudly
against the mattress. After a rubbing and thumping period of 2 or 3
minutes, I pick her up, give her another of several kisses and say,
“Time to go out to go potty, okay?”
I swear it seems as if she smiles at me. When I leave to go
to the gym for a morning workout, I tell Mimi to guard the house.
She perks up her ears and sits up in an attentive position.
At lunch time, as soon as she hears me open the refrigerator, she
trots into the kitchen to “help me eat lunch.” Yes, I admit I slip her
some apple pieces and a little bit of sliced turkey. In the afternoon,
Mimi and I are on a big, soft leather couch as I do some reading. Like a
silent alarm clock, at 1:45 (give or take a minute or two), Mimi sits
up, ears perked and stares at me. Well, that’s her sign that it is time
for us to get into the CAR and head for the park for her afternoon run.
Later in the day, closer to 5pm, again I get the big, dark
eyed, perked ears look as Mimi lets me know that it is time for me
to start preparing the evening meal and, of course, a little hand out
for her. Finally, while I am reading or usually watching television,
in the evening at 9:30, almost to the minute, Mimi gets up from her
cushion in the living room, perks her ears, gives me the big-eyed look.
It is her way of reminding me that it is coming close to bedtime.
Yes, I really feel that Mimi is my 4-legged wife. No, she does
not nag or tell me to take out the garbage or not to forget to get whole
wheat bread at the market, but she is always there, always loving and
my dear companion.

— Richard

Hi y’all... you probably thought I have fallen off the face of the earth! NOPE... not so! We’ve been teaching English classes and they are about to explode, which is a GOOD thing!

In our ministry, in addition to the English classes, we have started a church which is currently composed equally of our English students and English-speaking “extranjeros” here in Bolivia.

Just this week we have started a new English class: English Through Crafts! The core of the class time will be a craft, taught in English with explanations in Spanish when the students don’t understand.

Today’s class is a planning and presentation time where we talk about the projects we’ll be doing from now until the week before Christmas. Then we’ll break for Christmas and New Year’s.

I’m hoping that they love it so much that they will want to continue next year! If we continue in the coming year, we will be including “work along” projects that take more than an hour to do. These projects will include knitting, crocheting, painting, basket weaving, etc...

I hope you all will join us! Our classes here in Bolivia will be on Thursday morning and Saturday morning. That means that I will be able to post the class notes between Thursday (10am) and Saturday (11am). My daughter, Staton, will be helping me with the classes, so perhaps she can post the individual “crafting live” “step by step”s so that y’all can craft along with our class here in Bolivia on Saturday.

Here is a list of the types of projects we will be doing between now and Christmas. Some of these crafts are new to the group, others are repeats...

* Fabric: / tela
— Wreath (fabric strips) ... 125+/- strips, 4cm x 20cm /
240cm W: ½ mt.; 150cm W: ¾ mt
— Garland (fabric strips) ... strips, 4cm x 20cm (qty. depends on length of garland/
240cm W: @250/mt.; 150cm W: @150/mt
— Fabric Origami (fabric squares stiffened with natural rice glue) ... 8” (20cm) squares /
240cm W: ¼ mt (@12 squares); 150cm W: ¼ mt (@ 7 squares)
— Filled Fabric Rose (fabric squares) ...8” (20cm) squares /
240cm W: ¼ mt (@12 roses); 150cm W: ¼ mt (@ 7 roses)

* Clay Ornaments: / Adornos de arcilla:
— Cinnamon Dough ... 1 C. ground cinnamon; @ ¼ C. white glue
Makes enough ¼” thick dough for @ 5 cookie-sized ornaments
— Salt Dough ... 2 part flour; 2 part salt; 1 part water/glue / Makes enough ¼” thick dough for @ 5 cookie-sized ornaments
— Cold Porcelain ... recipe/direction will be given for making cold porcelain clay, but we will use commercial clay /

* Paper: Papeles
— Paper beads ... wrapping paper; color sales flyers, etc.; glue / sizes (lengths/shapes) vary... @3cm x 20cm - 30cm
— Greeting Card Box ... 1 greeting card; glue
— Origami Tree Ornaments ... paper; glue / Wrapping paper is great; sizes/qty of squares depends on project
— Origami Gifts ... paper; glue / Bookmark; box; candy dish; etc...

* Beads: / Cuentas:
— Potato beads ... potato; skewer... paint; varnish/ One potato makes many beads, depends on size/shape of bead
— Clay beads (see above) ... clay; skewer... paint; varnish / Number of beads: determined by amt of clay and shape of bead
— Crystal Bead Angel ... variety of crystals and beads (list given later) / Makes one Angel
— Pendant ... variety of crystals and beads (list given later) / Makes one pendant, suitable for keychain or cell phone

* Toiletries: Artículos de aseo
— Scrubs (salt/sugar) ... salt; sugar; oil / will make enough for yourself and small gifts
— Hand Cream ... oil, water, emulsifier, fragrancewill make enough for yourself and small gifts
— Perfume/Cologne ... fragrance oil, water, emulsifier, will make enough for yourself and small gifts

* Gift-giving: / el dando de regalos
— Plastic bottles ... cleaned soft-drink/juice bottles; ribbon, etc.
Various options will be given
— Furoshiki ... fabric square (size varies, depending on obj. to wrap)
80cm sq - 1mt. sq. (32” - 1 yd sq) - Wrapping Techniques provided

Of course, the projects may differ. I hope to be able to ADD projects rather than substitute. We are somewhat limited here in Bolivia, but my oldest son found a shop that sells a LOT of our toiletry chemicals! WOO-HOO!!!

I hope you will join us. It would be a GREAT encouragement to our English students to know that so many Americans (and Canadians and Aussies and Kiwis and Europeans and so many more from ALL over the world!!!!!) are joining them in their crafting experience.

I know we haven’t had classes in awhile. And that lack has been a burden and concern to me. In reality, these craft classes for our students here in Bolivia came to my mind as a way for me to give YOU ALL classes on a regular basis! The fact that our Bolivian friends are thrilled is just icing on the cake.

Hugs to all,
Cyn
p.s. The list above is the essence of the class that I will be giving today. For next week we will be making the Cinnamon Clay, Salt Dough/Clay and Potato Beads next week.

Check out our Vendor and Class Leader Links!

http://groups.yahoo.com/group/CraftClass/linksYahoo! Groups Links

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CraftClass/

[I joined this group when it formed, about 2000, it started to teach soap making, and it did LOL, then they wanted other crafts and it has many of them in the files and old messages at the group.

As I recall Cyn is the wife of a Missionary and they are on a mission at this time.

granny]

http://f1.grp.yahoofs.com/v1/MLnYTDlVqsX_CRbMSXLmF9HziHLmSKm_dzaR27sld8am_qMM7Is-AGQfYBjqlWM5J-PX_TjiA3GtG_Vzl5S5dFYrHZfIDQlu3A/-FOODs/Candy-SoftMints

Class: CANDY: Soft Mints
Date: 11 Nov 2006
Leader: Cyn, with great help from the list
[Wilma, thanks for the help finding the recipe; Sandy, thanks for the great feedback and variations; Bast... thanks for suggesting Ginger for us “ging-o-philes”!]

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SOFTS MINTS

Recipe.....
1 C powdered sugar, plus 1/4 C. Powdered sugar
2 TBSP sweetened condensed milk
1 tsp. extract (strawberry) made a BIG difference... VERY wet
* 1/2 tsp soft margarine (or softened butter) slimy at first, but
worked in very well
* 1 - 5 drops food coloring
* = optional
^^Recipe may be reduced or multiplied. For larger batches, a stand
mixer may be required. Use the dough hook.

INGREDIENTS:
Powdered Sugar (@ 1.5 C)
Sweetened Condensed Milk (MUCH less that one can!)
Flavoring: extract, flavoring, powdered flavor, etc...
Colorant: food coloring, cake paste color, cake liquid oil color, etc...

EQUIPMENT:
... For Measuring and Mixing
Measuring cup
Measuring spoons
Sifter
Bowl
Forks (1 or 2, depending on how “neat” we are... I needed TWO!)

... For construction
Wax Paper, or Parchment Paper
Cookie Sheet
Cup of water, or CLEAN spritzer
Cup of a bit of powdered sugar
Teaspoon of soft margarine or butter
Plastic baggie
CLEAN damp washcloth
CLEAN dry washcloth
Assorted platters or trays or plates as needed

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1. Assemble the “candy spot”...
Cover a cookie sheet with waxed paper, or parchment paper. If you have
a “spot” that you use and is safe from kids, munchers, pests, etc...,
then you may not need the cookie sheet. We use waxed paper or
parchment paper because your candy needs to be able to “breath” and
you need to be able to bend and peel the paper frequently. [Foil does
not allow for breathing and it tends to tear too easily. Plastic
doesn’t allow any breathing and tends to cling to your project too
closely.]

2. Mix your mints...
In your mixing bowl, sift 1 C. of Powdered Sugar. Add 1 TBSP of
sweetened condensed milk and mix thoroughly with your fork, making
sure to scrape the sides and bottom frequently. The mixture won’t look
a too differently than before, until you try to squeeze the mixture.
Now add the other TBSP to your mixture. Using your fork, mix it well,
again making sure to scrape the sides and bottom. You’ll notice now
that the mixture looks a lot like pie crust dough.

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3. Flavor your mints...
Add your flavoring. Mix well! If you use extract and you use the full
1 tsp., you will see a BIG difference! The water in the extract makes
the mixture really goopy. If you are using a water-based colorant,
your mixture will be even more wet and loose. For this reason, we have
held out some of the powdered sugar! After mixing your flavor and/or
colorant, start kneading in more powdered sugar.

Put some of the powdered sugar in your mixing bowl and knead onto this
sugar. You will see your candy start to come together. Adjust the
balance of your sugar and sweetened condensed milk. If you prefer,
instead of adding milk, you can add the softend butter or margarine.
If your candy ball is too “wet”, knead in more powdered sugar.
Remember, you are adding really good things in the candy, so it’s fine
to knead in more powdered sugar.

Taste your candy. If you would like more flavor, then add it. If you
want more “richness”, try adding the softened butter. There is a
reason why these candies are often called “butter mints”! When you
have the taste you want, continue to condition the candy ball.

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4. Condition your candy ball...
Kneading your candy ball: your candy ball will start out feeling like
a soft bread dough. You want to knead in additional powdered sugar
until your ball is more like a warm, conditioned ball of clay.
Remember that as you make your mints, your candy ball will continue to
dry out, so you will frequently have to adjust the relative wetness
and dryness of the candy ball.

5. Construction issues....
* Too wet: the candy sticks to your hands every time you try to
squeeze or knead the ball
* Too dry: when you “squish” the ball in your fist, it breaks or
separates into dry chunks
* To adjust wetness: add more powdered sugar, roll the ball or dip the
ball into powdered sugar and knead well
* To adjust dryness: wipe your hands with the damp washrag, then
continue to knead the ball. This SMALL amount of dampness will be
enough to recondition your candy ball. If your hands are too wet, you
can dry them with your dry cloth.
* * * * * WARNING: do NOT use your damp cloth to clean your work
area!!! It’s for your candy, only.* * * * *

When you are satisfied with your candy ball, put it in the plastic
baggie to prevent premature drying. If the candy ball in the baggie
gets too dry, you can wash your hands with the damp cloth and then
knead that moisture back into the candy ball.

6. Constructing your mints...
You don’t have to follow anyone else’s preferences but your own! The
only guideline that is important is to be able to score your mints so
that they dry easily. If you live in an arid location, you might be
able to get by without scoring the mints. But most folks will have
trouble getting them to dry thoroughly. If your candies do not dry
completely, they can spoil. These candies are not cooked, so it’s
important that the excess moisture is allowed to escape.

For those of you who are very concerned about spoilage, remember that
the process of making “sweetened condensed milk” eliminates most of
the concerns about leaving dairy out in the open. As I understand it,
the stuff that can spoil has been altered by the heating process
during manufacture. Besides... I doubt that your candies are going to
last more than the day! Once you turn your back, your family is likely
to relieve you of all concern!

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7. Size of the mints...
These candies are handmade. As such, they will not be perfect, nor
will they be exactly uniform. Think of these differences as part of
their charm! For the other OCDs on the list... you’re going to have to
live with the lack of perfection. Just consider it “therapy”... that’s
what *I* do!

For an average sized hand (I wear a size 7 ring and can wear Medium
rubber gloves, although I prefer the Large) can pinch, with ...
Thumb + 1st three fingers (pointer, middle and ring) = @ 1” ball
Thumb + 1st two fingers = @ 3/4” ball
Thumb + Pointer finger only = @ 1/4” ball

When “mashed”, the...
1” ball makes a patty about 1.25” to 1.5”
3/4” ball.... @ 1”
1/2” ball... @ 3/4”

8. Forming your mints...
Pinch off a bit of the candy from the candy ball. Tuck the plastic
baggie around the candy ball when not in use. Roll the pinched off
portion between your palms. Set the ball on the waxed paper (or
parchment, if you prefer). You don’t have to be “perfect” with the
rolled ball because you are going to score it with a fork anyway.

When you have 4 to 6 balls formed, go ahead and score them. Flatten
each ball to about a 1/4” thickness, with the fork. If you wait too
long before scoring, the surface of the candy has dried too much and
tends to crumble when scored. If you want to score each one as you
form it, that will work too.

Remember to keep you candy ball covered when not “pinching” mint portions.

9. Drying your mints...
After all the candies have been formed and scored, allow them to dry,
uncovered, for at least one hour.

Turn the candies and allow to dry, uncovered for another hour. If your
patties are not “firm” enough, let them stand, uncovered, for several
hours, or overnight. [The candies are resting on their “scored” side,
so they are lifted a bit from the paper, which allows air to flow more
easily.] Unless you live in a fairly dust-free environment, don’t use
a fan to dry them.

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10. Enjoying your mints...
Store your mints in an airtight container. If you ship the mints, nest
them in soft excelsior. They tend to break easily. You could also nest
them in Sugar Smaks! The rice is soft enough and the coating is not so
stiff, that the mints should be protected AND your recipient has an
extra little goodie to munch.

After the mints are dried, they may be further embellished with
powdered colors. If you moisten the colors, make sure the the paint is
not too wet. Spraying/spritzing (ala “airbrushing”) with a colored
sugar water paint would be pretty too. You can spritz the tops with
water and then dip the candies in sugar crystals, turbinado, tiny
candies, etc... Allow to dry.

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11. Alternatives to the “patty”...
I’m experimenting with my candy molds. I like it! I just haven’t been
able to get them out of the mold without breaking. I’m going to let
the candies dry overnight and see if that helps. I dusted the mold AND
the candy before pressing into the mold. I should have removed the
formed candy right then, but instead I left it in the mold “to firm
up”. I have scored the back of the candy. But I cannot get them out
yet! But I’m not giving up!

Sandy suggested using her cookie press. This is an EXCELLENT idea! You
may have to cut off each candy as it is extruded, but that is worth it
for the wonderful shapes available to you.

Since the candy ball is like a “dough”, I want to add more butter (to
increase the elasticity) and make “snakes” and other traditional
“dough art” shapes. As with bread dough, we’d need to remove any
“bulk” where the dough is doubled for the design. Even just “snakes”
and then broken in smaller pieces makes “candy sticks”!

Now... Wilma and I have been looking for a way to make “soft mints on
a stick”. Wilma, I hope you try it! Y’all try it too. Get a popsicle
stick or a sucker stick and form a ball around it. Flatten and score
the candy and allow to dry. I think that the looped sucker “stick”
would work too... you know, the one that feels like rope and you can
put your fingers through it when you eat the sucker.

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12. Troubleshooting...
**TIP: Keep notes of your amounts and additions and changes! Everytime
you add a bit of this or that, measure it and keep track of it. Make
that change to your recipe.**
**TIP: How to do this? Measure extra portions of your primary
ingredients, make a note of the amounts of each of these ingredients
and keep them in small containers. As you add ingredients, add them
from these small containers. When you are finished with your batch,
re-measure each of the additional ingredients. The difference between
the first amount and the ending amount is the amount that you have
added to your recipe. Make changes to your recipe by adding the
difference between the two measurements for each ingredient affected.**
**Too soft, won’t mold: add more powdered sugar
**Too hard, won’t mold: add more sweetened condensed milk and/or
liquid flavorings or colorants [it’s best to adjust consistency with
primary ingredients, not flavorings or colorants]
**Flavor too intense: add more powdered sugar and/or sweetened
condensed milk, maintaining the consistency; make a note of additions
and amounts!
**Color too intense: add more powdered sugar and/or sweetened
condensed milk, maintaining the consistency; make a note of additions
and amounts!
**My mints won’t come out of the mold!: [remember to dust the mold
first with powdered sugar] try letting the mints dry a bit on the top
and try to ease them out with a fork, twisting the mold if possible.
If you still can’t get them out and you really, really want that mold
design, let them dry overnight. When the mint is totally dry, it
should pop out more easily. Detailed molds that cannot flex are not
the best choice for molded “sticky” candies.

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13. Other ideas.....
NOTES:
* Mint flavorings and extracts are traditional. Examples are:
spearmint or wintergreen extract.
* Use your imagination to create other flavor/color combinations. Any
extract or flavoring will work. The flavoring and coloring is not
critical to the construction of the treat, so you can use any candy
flavoring or candy dye that you prefer. Wilton (and other cake/candy
manufacturers) have a wealth of products to choose from.
* You can find these flavoring and colorants in cake decorating
stores, craft stores like Hobby Lobby and Michaels’s and even Wal-Mart
carries a selection. Also look in the Soap/Toiletry crafting area.
Food Safe flavorings for lip balms will work too. If using a flavoring
oil, watch the consistency of the mixture and add more powdered sugar
if necessary.
* Try teaming your colors and flavors [AND molds!] with the Holiday:
HOLIDAY.................COLORS..................................................\
EXTRACTS
Christmas: .............Red, Green, Burgundy, Gold (dk yellow);
.......Cinnamon, mocha, “rum”, Butter, Maple, Chocolate, Pecan,
Butterscotch
Valentines Day: ......Red, Dk Pink, Med, Pink,
White....................Vanilla, Almond, Banana, Butter Rum
St. Patrick’s Day: ...Green, Orange,
White...................................Mints, Chocolate, Hazlenut,
Orange, Mint Chocolate, Pistachio, English Toffee
Spring time.............Pastel floral
colors........................................Vanilla, Banana, Peach,
Lemon, Strawberry, Bubble Gum, Cherry
Memorial Day..........Md. Green, White, Yellow, Etc...
..................Apple, “same as springtime”, Pistachio
Summer time..........Brighter floral
colors......................................Strawberry, Raspberry,
Blackberry, Watermelon, Cantaloupe, Coconut
4th of July...............Dk. Red, Dk, Blue,
White..............................Raspberry, Blueberry/Blackberry,
Banana, Watermelon, Coconut
Labor Day...............Blue, Green, White,
Yellow............................Berries, “summer flavors”,
Thanksgiving...........Brown, Orange, Gold,
Burgundy.....................Peanut Butter, Praline, Pumkin Pie Spice
powder, English Toffee
NOTE: These are just suggestions to get you going. Have fun with this!

Online sources:
http://fantes.com/flavors.htm#other
http://www.naturesflavors.com/default.php?cPath=18&sort=1a&&showall=1
http://www.caneandreed.com/extractsandflavors.htm
http://www.prettypartyplace.com/candy-mold-and-chocolate-mold-supply-flavorings-\
lorann-oils.html

For more sites...
==do a search on..... “candy flavoring” extract flavors ..... ==
==do a search on..... LorAnn flavorings ==

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PLEASE NOTE: I have not tested this version of the recipe yet. I used
it as a guide for ingredients and have only worked with the smaller
batch. If you find that this recipe is not the consistency that you
need, use your troubleshooting techniques to adjust it.

14. Larger batch (original recipe found via internet and Wilma)

4 c Powdered sugar
2/3 c Sweetened condensed milk
1/2 tsp Peppermint extract

So... ENJOY!!