Posted on 09/21/2016 5:03:37 PM PDT by Jamestown1630
The Avon lady who visits my office building brought us the new catalogs this week; and I noticed that Avon is currently offering cookie cutters for making a cookie version of the sugar skulls, or ‘calaveras’ that are traditional for the Mexican holiday ‘The Day of the Dead’.
I didn’t know much about this holiday, and while doing a search on it I happened to find a really wonderful website/blog devoted to decorated cookies: Sweetsugarbelle.com.
Along with all the other fantastic cookies, one entry includes a tutorial on making the skulls; and anyone who likes decorating cookies will love this site in general:
http://www.sweetsugarbelle.com/2011/10/el-dia-de-los-muertos-day-of-the-dead-cookies/comment-page-1
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There are certain dishes and foods that are readily available to us the year around, now, but still somehow always remind us of certain seasons. For me, the Acorn Squash is one of those, and seems to speak of Autumn whenever I see it. This is my favorite way to cook it; the recipe originally came from the book 'Hollyhocks, Lambs and Other Passions' by Dee Hardie, who used to write for House Beautiful magazine:
Stuffed Acorn Squash (Serves 4, increase amounts for a larger crowd)
2 whole Acorn Squash
2 Cups dry bread cubes
3 T. grated Parmesan Cheese
3 T. chopped fresh Parsley
1 tsp. Poultry Seasoning
6 T. chopped Spring Onions
4 T. diced Celery
3 T. Butter
2 Eggs, beaten
4 T. Water, if needed
Salt and Pepper
Bake whole squash for 45 minutes in a 400-degree oven, or until soft.
While the squash is baking, combine bread cubes, Parmesan, parsley and seasonings.
Cook onions and celery in the butter until soft. Add the eggs to bread mixture and toss lightly. Combine with the vegetables, adding water for moistness, if needed.
Cut the squash in half and scoop out the seeds. Fill the squash halves with stuffing mixture. Bake stuffed squash for 20 minutes.
(I always salt and pepper the squash halves and put a sprinkle of olive oil in there, before stuffing; and I sprinkle more olive oil on top, before baking. And I probably use a lot more butter and Parmesan than this recipe calls for ;-)
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I like the Nordicware novelty cake pans, and found a little Acorn Cakelet pan at the thrift store; there are many ways to decorate these little cakes, and here is Nordicware’s own recipe:
https://www.nordicware.com/recipe/maple-acorn-cakelets#.V-MazvPR9OI
-JT
You need to try the Eades ‘Magic Rolls’. They’ve gotten me successfully through many cravings for bread, on low-carb dieting:
http://www.findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/
Thanks!
*BUMP*
I grew up in mutt town USA.
Every flavor
The reason I have to leave pecans out is because I developed a deadly allergy to macadamia nuts and the GI thought it would be best to avoid all tree nuts. I looooooooove pecans. I’m bummed about it. The only nut I eat now is peanut because it isn’t one.
The only thing worse than not having pecan pie is no macadamia nut cookies.
I am sorry to hear that. I developed an allergy to clams & no more going to clam shacks when we visit my in laws. : ( I definitely feel your pain.
That is absolutely amazing. Cannot even imagine having that kind of skill.
All of the Demel cakes are extraordinary......that one is particularly awesome. The concept of the cake and then the artistry to bring it to fruition.....not to mention what it tastes like.
This is the astoundingly elegant Demel Café---
sheer heaven----Vienese coffee and pastries.
That is nice, and I hadn’t even thought of the connection.
Versimilitude always works.......even in the kitchen.
Speaking of trees, I’m learning to skeletonize leaves. My office will be moving next year into a new building, and I thought little framed leaves from the big oak tree outside our current front door would be nice ‘memento gifts’ at Christmas.
They say to take the leaves at the height of the summer, but I picked mine just two weeks ago, and they’re still not degenerating as I want (but I used the just-water to start, may have to go ahead and use chemicals):
http://www.theidearoom.net/2010/10/how-to-make-leaf-skeletons.html
Maybe you could make frameable silhouettes out of the leaves.
Place different sizes on heavy matting——then spray-paint lightly all around them.
Remove leaves-—when paint dries you’ll have a frameable silhouette.
Nice idea. There’s also Sun Art, or Sun Prints; we got this for our nephew one Christmas - I don’t think he was thrilled (I’m always trying to include ‘creative stuff’ which hasn’t gone over well ;-), but I wanted to play with it myself:
https://shop.nga.gov/item/024508/sunprint-kit/1.html?gclid=CMvwke_SqM8CFdNahgodvC0ATw
Egg, Spinach & Tomato Loaf
Layer on sheetpan: hollowed out baguette half; tomato slices, bit salt; cooked or raw spinach
leaves. Then crack eggs down length of baguette. S/p. Broil 15-20 min (eggs cooked to your
liking). Remove and plate. Slice the baguette into pieces.
SERVE immediately.
Slightly fried or broiled tomato slices add a lot to any breakfast.
Yummy.....adding veggies to breakfast is a good thing.
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