Weekly Roundup - Living On Nothing Edition [Survival Today

Glad for myself and for all of us that you didn’t miss it.

Enjoy your day. It’s up to 23 degrees here.

Said 16 degrees when I first got up this morning.

Read the thread. Especially liked reply #19 about the rooster, nobellpeace prize and the pulletser award. Have copied and pasted to all my friends.

Hi Granny, just checking in. Can you believe it was about this time last year I had the wonderful privilege of meeting you?

Many many hugs for you. Here’s an email I got this morning:

The Parrot

A young man named John received a parrot as a gift. The parrot had a bad attitude and an even worse vocabulary. Every word out of the bird’s’ mouth was rude, obnoxious and laced with profanity. John tried and tried to change the bird’s attitude by consistently saying only polite words, playing soft music and anything else he could think of to “clean up” the bird’s vocabulary.

Finally, John was fed up and he yelled at the parrot. The parrot yelled back. John shook the parrot and the parrot got angrier and even ruder. John, in desperation, threw up his hand, grabbed the bird and put him in the freezer. For a few minutes the parrot squawked and kicked and screamed. Then suddenly there was total quiet. Not a peep was heard for over a minute.

Fearing that he’d hurt the parrot, John quickly opened the door to the freezer. The parrot calmly stepped out onto John’s outstretched arms and said “I believe I may have offended you with my rude language and actions. I’m sincerely remorseful for my inappropriate transgressions and I fully intend to do everything I can to correct my rude and unforgivable behavior.”

John was stunned at the change in the bird’s attitude. As he was about to ask the parrot what had made such a dramatic change in his behavior, the bird continued, “May I ask what the turkey did?”

Wishing you a very nice Thanksgiving.

Here’s another little story that was delivered to my email today:

BURDENS GIVE US WINGS

An old legend relates that long ago God had a great many burdens which He wished to have carried from one place to another on earth, so He asked the animals to lend a hand. But all of them began to make excuses for not helping: the elephant was too dignified; the lion, too proud; and so on. Finally the birds came to God and said, “If you will tie the burdens into small bundles, we’ll be glad to carry them for you. We are small but we would like to help.”

So God fastened upon the back of each one a small bundle, and they all set out walking across the plain to their destination. They sang as they went, and did not seem to feel the weight of their burdens at all. Every day the burdens seemed lighter and lighter, until the loads seems to be lifting the birds, instead of the birds carrying the burdens.

When they arrived at their destination, they discovered that when they removed their loads, there were wings in their place, wings which enabled them to fly to the sky and the tree tops.

They had learned how to carry their burdens, and their loads had become wings to carry them nearer to God. Burdens we carry for others may become wings of the spirit, to lift us into happiness such as we have never known.

— Author Unknown

http://74.125.113.132/search?q=cache:QqHMQ5oQc-8J:www.iavireport.org/archives/2002/Pages/IAVI-Report-6(5)-accelerating-development-of-bioterrorism-vaccines.aspx+bioterrorism-vaccines.com&cd=7&hl=en&ct=clnk&gl=us&client=firefox-a

Accelerating Development of Bioterrorism Vaccines

An Interview with Philip Russell

Philip RussellSince October 2001, Dr. Philip Russell has been a senior advisor in the US government’s scaled-up program to stockpile vaccines against the most threatening bioterror agents, and to develop a new generation of safer, faster-working products. The program sits within a newly created Office of the Assistant Secretary for Public Health Emergency Preparedness in the Department of Health and Human Services (HHS).

Russell’s career in vaccine development and infectious disease research spans over 40 years. An MD certified in internal medicine, he held leading positions at the Walter Reed Army Institute of Research in Rockville, Maryland and conducted medical research in Pakistan, Thailand and Vietnam. After retiring from the military in 1990, Russell joined the faculty of the Johns Hopkins School of Hygiene and Public Health, and was named Professor Emeritus in 1997. He also served as special advisor to the Children’s Vaccine Initiative from 1990-1994, was a founding member of the Albert B. Sabin Vaccine Foundation, and is now on IAVI’s Board of Directors.

Here Russell speaks with IAVI Report editor Patricia Kahn about new vaccines in the pipeline, how the R&D is being fast-tracked—and what lessons this might offer the AIDS vaccine field.

What does your role as special advisor on vaccines entail?

My basic responsibility is to coordinate efforts of the public health service agencies in bringing the new vaccines we need into the inventory, starting with smallpox and moving onto others.

One of the reasons for creating this office was that HHS did not have what in government parlance is called an ‘acquisition mechanism.’ HHS has never had a continuing program for research, development, stockpiling and use of vaccines. It’s done all of the pieces, but one at a time. So there wasn’t any process in place for defining requirements, contracting for research and development of a state-of-the art vaccine, purchasing the product, seeing to licensure and so forth. Those are the issues we’re coordinating from this office, starting with the new smallpox vaccine.

What strategies are being used to make improved smallpox vaccines?

continues.

>>> Cap and Trade: A License Required for your Home

A quick read and it goes as I expected the Freepers to react.

Not good at all.

I see that there is a post that says Snopes says it is false.

Snopes said all the clinton crimes were false too, so I never go there, I consider snopes to be a liberal supporting site.

In this area of low incomes, there won’t be one in a thousand homes that will meet the test.

The gal at the big health food store fifty miles north of me talked me into getting geranium extract. Every time I wear it folks say I smell like bug spray. LOL.<<<

Yes it would smell like that alone, it is usually mixed with others.

If you want to smell good, try Spearmint, it is a good healer and helps me to breathe, better than the Eucalyptus.

Lavender is the best healer, but I am not in love with how it smells.

Hi Granny, just checking in. Can you believe it was about this time last year I had the wonderful privilege of meeting you?<<<

Howdy, glad I met you too....many hugs.

It has been a fast and educational year, thanks to you for the many areas you have shared with us.

Enjoy your day. It’s up to 23 degrees here.

Said 16 degrees when I first got up this morning.<<<

The wind has died down for now, sun is shinning and it is
about 68 degrees.

Beautiful, hope it lasts for awhile.

When they arrived at their destination, they discovered that when they removed their loads, there were wings in their place, wings which enabled them to fly to the sky and the tree tops.<<<<

Beautiful!!!

Now, if you really want to believe it and I do.

I read once, that birds were related to lizards, that is how they started.

A lizard could carry a bundle easily, and it is no problem for God to give them wings.

Of course a bird could carry a bundle, just as they do twigs and grasses, etc to build a nest.

This message contains the following:

1. Team Work Trading Expands Recall of Children’s Metal Pendants Due to Risk of Lead Exposure http://www.cpsc.gov/cpscpub/prerel/prhtml10/10049.html

2. Children’s Hooded Sweatshirts with Drawstrings Recalled by Allura Imports Due to Strangulation Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml10/10050.html

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - November 25, 2009

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online (http://attra.ncat.org/newsletter/archives.html#wh).

Share The Harvest: Please forward this newsletter to friends and colleagues who might be interested in the latest sustainable agriculture news, funding opportunities, and events.

News & Resources
* USDA Scholars Program Seeks Applicants
* FLAG Releases Risk Management Publications
* Organic Tomato Growers Sought for Survey
* New Marketing Site Available for Sheep and Goat Producers
* Transitioning to Organic Dairying Resources Available
* Videos Highlight Biomass Project

Funding Opportunities
* OCIA Research & Education Scholarship
* Youth Farm Safety Education Grant
* Extension Risk Management Education Grants Program

Coming Events
* Making Small Organic Grains Work on Your Farm Webinar
* Missouri Livestock Symposium
* 24th Annual Sustainable Agriculture Conference
* Iowa Organic Conference

News & Resources

USDA Scholars Program Seeks Applicants
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB/.cmd/ad/.ar/sa.retrievecontent/.c/6_2_1UH/.ce/7_2_5JM/.p/5_2_4TQ/.d/1/_th/J_2_9D/_s.7_0_A/7_0_1OB?PC_7_2_5JM_contentid=2009/11/0585.xml&PC_7_2_5JM_parentnav=LATEST_RELEASES&PC_7_2_5JM_navid=NE
Agriculture Secretary Tom Vilsack announced that USDA/1890 National Scholars Program applications for the 2010 academic school year now are being accepted. Aspiring high school seniors and rising college sophomores and juniors are encouraged to apply before the Feb. 1, 2010 deadline. The scholarship program is a partnership initiative between USDA and the 1890 Land Grant Universities and Tuskegee University. It is designed to expand diversity in USDA through the recruitment of talented students into public service in agriculture and related fields, including food sciences, natural resource sciences and agricultural sciences.

FLAG Releases Risk Management Publications
http://www.flaginc.org/topics/pubs/disaster.php
Farmers’ Legal Action Group, Inc. (FLAG) has posted on its website a trove of new risk management and disaster publications for family farmers and farm advocates. These mini-guides to federal programs were prepared for a series of risk management trainings conducted this summer and fall, funded by the USDA’s Risk Management Agency. The new publications are accessible without charge.

Organic Tomato Growers Sought for Survey
http://www.surveymonkey.com/s.aspx?sm=7gWicbMRJAK9uhwb_2bBtdxw_3d_3d
This survey is part of a research project that the Northeast Organic Farming Association Massachusetts Chapter is undertaking to review organic management strategies that tomato growers – both farmers and gardeners – in the Northeast used in 2009 to mitigate the late blight. We are seeking response from growers who got good tomato crops despite the saturation of the late blight innoculum throughout the region and from those who suffered damage from the disease. Responses from growers in MA, VT, CT, RI, NY, NJ, ME, NH, and PA are needed. The insights we collect will be presented at the NOFA/Mass Winter Conference on January 16, 2010, in the Spring 2010 edition of The Natural Farmer, and on the NOFA/Mass website.
Related ATTRA Publication: Late Blight Resources From ATTRA
http://attra.ncat.org/late_blight.html

New Marketing Site Available for Sheep and Goat Producers
http://www.hooftrader.com/
There is a new online marketing tool for sheep and goat producers. Hooftrader is designed to be an economical avenue for small ruminant producers to market their livestock and get the most bang for their buck (or doe, or ewe). The goal is a direct marketing tool that can connect and serve small ruminant producers and their customers throughout the Southeastern US.

Transitioning to Organic Dairying Resources Available
http://nofany.org/projects/odtproject/odtproject.html
NOFA-NY would like to introduce to you “The Organic Dairy Handbook: A Comprehensive Guide for the Transition and Beyond” and “Transitioning to Organic Dairy Management Self-Assessment Workbook.” The Organic Dairy Handbook is a whole-farm management resource for farmers interested in organic production, while the Self-Assessment Workbook is designed to help conventional dairy farmers evaluate their farm for a successful transition to organic production. Both resources are useful for dairy farmers interested in learning more about organic production and for farmers who have recently transitioned to organic dairy farm management.
Related ATTRA Publication: Dairy Resource List: Organic and Pasture-Based
http://attra.org/attra-pub/dairy_resources.html

Videos Highlight Biomass Project
http://www.leopold.iastate.edu/research/eco_files/ground.html
A team of Iowa State University researchers is imagining that future right now in a long-term project supported by the Ecology Initiative of the Leopold Center for Sustainable Agriculture. They are studying a suite of cropping systems that incorporates high-yielding biomass forages such as triticale and sorghum into corn-soybean row crops, plus hybrid aspen trees for long-term biomass yield. The goal is to find combinations of crops that protect soil and water most effectively, can be used for production of renewable energy, and are profitable for farmers to produce.

More Breaking News (http://attra.ncat.org/news/)

Funding Opportunities

OCIA Research & Education Scholarship
http://www.ocia.org/RE/Scholarship/Scholarship.aspx
To encourage study and research in the area of organic agriculture, the Organic Crop Improvement Association (OCIA) Research & Education Board awards one $1,000 scholarship to any graduate student at any post-secondary institution studying organic and sustainable agriculture.
Proposals are due January 15, 2010.

Youth Farm Safety Education Grant
http://www07.grants.gov/search/search.do?&mode=VIEW&flag2006=false&oppId=50164
The Youth Farm Safety Education and Certification Program (YFSEC) supports national efforts to deliver timely, pertinent, and appropriate training to youth seeking employment or already employed in agricultural production. Significant changes in agricultural production and in the agricultural workforce since this regulation took effect in the early 1970’s have encouraged the USDA to consider training and certification innovations along with developing appropriate training and restrictions on youth employment in hazardous agricultural jobs.
Proposals are due January 21, 2010.

Extension Risk Management Education Grants Program
http://www.westrme.wsu.edu/funding/index.htm
The Western Center for Risk Management Education (Western Center), in conjunction with the Northeast, North Central and Southern Center, announces a funding opportunity for projects that help farm and ranch families succeed through targeted risk management strategies. The return sought on the investment of the grant awards is the improved ability of farm and ranch families to manage the risks associated with their farming and ranching businesses.
Proposals are due December 15, 2009.

More Funding Opportunities (http://attra.ncat.org/funding/)

Coming Events

Making Organic Small Grains Work on Your Farm Webinar
http://www.attra.ncat.org/webinars2009/organicsmallgrains
December 3, 2009
Webinar
Attend ATTRA’s FREE webinar, “Making Organic Small Grains Work on Your Farm,” on Thursday, Dec. 3 to find out how to grow organic small grains, including wheat, barley, rye and oats.The webinar will cover:
- The economics and marketing of crops
- The importance of soil health and minimal tillage
- Fertility management and acceptable organic nutrient sources
- Weed and pest management
- Transition tips
-Rotation design
There will also be time to have your questions answered.

Missouri Livestock Symposium
http://www.missourilivestock.com/
December 4-5, 2009
Kirksville, Missouri
The Symposium will include educational programs on all species of livestock (horses, beef cattle, sheep, and meat goats), forages, stock dogs, conservation, wildlife, and more. Nationally known speakers, trade show, and entertainment will be featured.

24th Annual Sustainable Agriculture Conference
http://sare.org/events/show_events.asp?event=2381
Dec. 4-6, 2009
Black Mountain, North Carolina
With the wealth of amazing farms in the region, the outstanding programs at Warren Wilson College, and other exciting ag projects nearby, this will be an amazing educational opportunity for experienced farmers, new farmers, gardeners and activists alike.

Iowa Organic Conference
http://www.ucs.iastate.edu/mnet/organic09/home.html
December 5, 2009
Ames, Iowa
This year’s Iowa Organic Conference will include sessions on:
- Transitioning to Organic Farming
- Marketing Organic Produce
- Building Carbon in Your Soil
- Government Programs for Organic

More Events (http://attra.ncat.org/calendar/)

New & Updated Publications

Aquaculture Enterprises: Considerations and Strategies
http://attra.ncat.org/calendar/new_pubs.php/2009/11/18/aquaculture_enterprises_considerations_a_1

Building Sustainable Places
http://attra.ncat.org/calendar/new_pubs.php/2009/11/11/building_sustainable_places

Small-Scale Egg Handling
http://attra.ncat.org/calendar/new_pubs.php/2009/10/06/small_scale_egg_handling

Question of the Week

What information can you give me on developing city ordinances for poultry?
http://attra.ncat.org/calendar/question.php/2009/11/23/what_information_can_you_give_me_on_deve

Website of the Week

BuildItSolar
http://attra.ncat.org/wow/

Ask a Sustainable Agriculture Expert

Submit questions to our professional staff online
http://attra.ncat.org/ask.php

ATTRA Spanish Newsletter

Subscribe to Cosecha Mensual (http://attra.ncat.org/espanol/boletin.php)
(Monthly Harvest), ATTRA’s Spanish-language e-newsletter

Subscribe to the Weekly Harvest
(http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)

Comments? Questions? Go to http://www.attra.ncat.org/management/contact.html.

Weekly Harvest and ATTRAnews Archives Available Online
(http://attra.ncat.org/newsletter/archives.html)
Digital versions of recent Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
(http://attra.ncat.org/)

ATTRA - National Sustainable Agriculture Information Service is managed by the National Center for Appropriate Technology (NCAT) and is funded under a grant from the United States Department of Agriculture’s Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html). Visit the NCAT Web site (http://www.ncat.org/sarc_current.php) for more information on our sustainable agriculture projects.

http://www.fda.gov/Safety/Recalls/ucm192022.htm

Contact:
Jim Barker
312-738-4500

FOR IMMEDIATE RELEASE - November 24, 2009 – Vita Food Products, Inc. of Chicago, IL is voluntarily recalling its Elf Branded Herring in Sour Cream product distributed in retail stores in California, Texas, Massachusetts, Maryland, Georgia, Florida, Michigan, Minnesota, North Dakota, and Wisconsin because their labels do not disclose that the product contains wheat. The following product, in the two sizes listed below, is affected by the recall:
SIZE UPC CODE “BEST IF USED BEFORE” DATE
12 oz 0-73302-22111-4 12/APR/10 or earlier
8 oz 0-73302-23111-3 12/APR/10 or earlier

People who are on gluten-free diets run a risk of serious adverse consequences by consuming this product. To date, no illnesses or adverse reactions have been reported in connection with this problem; there is no risk to consumers who do not have a wheat allergy or are not on gluten-free diets.

Vita Food Products, Inc., in its course of its review of its products and labels, discovered that this product was distributed with labels that did not disclose the presence of wheat.

Consumers who are allergic to wheat or have gluten-free diets are urged not to consume the product and to contact Vita Food Products, Inc. at 1-800-989-VITA between the hours of 8:00 am and 5:00 pm Central Time to ask any questions about the product or this Press Release or for a refund of the purchase price of the product.

###

RSS Feed for FDA Recalls Information [what’s this?]

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Page Last Updated: 11/25/2009

http://easyandtastyfood.com/2009/11/double-vanilla-mess-cake-in-a-crock-pot/

Double Vanilla Mess Cake in a Crock-Pot

Even though I’ve made a few cakes and a bread in a Crock-Pot, it still seems like a gamble to me, and perhaps that is part of the excitement. The Triple Chocolate Mess Cake in a Crock-Pot is easily one of the most popular posts on this blog, and so I thought I’d follow up with a vanilla version, and the result was fantastic. I used vanilla cake mix and vanilla pudding instead of chocolate, and I didn’t add any kind of chips; otherwise, the recipe is exactly the same — but the taste is totally — well, yeah, you guessed it - vanilla!

This cake has a very intense vanilla flavor, and the texture is incredibly moist and dense, almost like a cheesecake. The edges brown up like a thick soft crust - really delicious. And the only messy part is the top - which is really just a little “unsmooth” .

* White or Yellow Cake Mix - 1 package
* Sour Cream - 16 oz.
* Instant Vanilla Pudding Mix - 1 package 3.4 oz size
* Canola Oil - 3/4 cup
* Water - 1 cup
* Eggs - 4

1. Spray or rub the Crock-Pot with oil.
2. Combine all ingredients in a large bowl and blend thoroughly with a large wooden spoon.
3. Pour the vanilla mixture into the Crock-Pot and turn on to Low.
4. Place 4-8 paper towels (or 1 thick kitchen towel) on top and cover with the lid.
5. Cook for 4 hours and check for done-ness by looking at the sides of the cake, which should be browning and separating from the sides of the pot. The top should be moist but firm-looking. You can also insert a knife or long skewer but it will always be a bit moist. If the top still looks gooey and the sides are still really light, it needs to cook some more.
6. Let it cook for another half an hour and check again. I use an old 3 1/2 quart cylindrical Crock-Pot and the cooking time was 5 hours. The first Crock-Pot cake you make will require a bit of checking but once you have determined the timing on one cake, future cakes will be more predictable and easier (see below for more information on how to tell if your cake is done.)
7. Cool for at least a half an hour or more. The cake stays warm for a long time.
8. When you can’t wait anymore, slide a dinner knife around the edge to separate the cake from the pot.
9. Center a serving plate on top of the pot and flip it over so that the cake falls onto the plate. You may need to jiggle it a bit, and when it has come out, slowly lift up the Crock-Pot.
10. Your wonderful cake is ready!

Paul and I both thought this cake would taste good with fruit on it - I was thinking canned pineapple for some reason and he was thinking thawed frozen raspberries for another reason. The top wasn’t perfectly smooth so if you are serving guests you may want to sprinkle it with something like chopped nuts. sprinkles or a drizzled thin frosting (but the taste is so intense and rich, you don’t need much of anything).

About determining if your cake is done: Crock-Pots are inherently moist cookers and so the top will always be much moister that a typical oven-baked cake. But, the top will be the bottom once you flip it, so it doesn’t have to look perfect. And, the knife will probably never come out bone-dry, because Crock-Pot cakes are very moist. It’s important to make sure the sides don’t overcook, so doneness will be a combination of the middle being fairly dry and the side being well done but not over-cooked. Even if your cake is a little messy in the middle, it will still be delicious.

Other Crock-Pot cakes and bread you might enjoy:

* Pumpkin Walnut Bread in a Crock-Pot
* Coconut Cake in a Crock-Pot
* Triple Chocolate Mess Cake

http://easyandtastyfood.com/2009/10/caramel-rice-pudding-in-a-crock-pot/

Caramel Rice Pudding in a Crock-Pot
Rice Pudding in a Crock-Pot

Rice Pudding in a Crock-Pot

If you have leftover rice from Chinese take-out, this slow-cooker rice pudding is a great way to make a tasty, simple dessert. And if you don’t have left-over rice, cook some up and make this pudding; it’s really rich and delicious.

* Rice - 3 cups cooked
* Raisins - 1/2 cup
* Vanilla - 1 tsp.
* Sweetened Condensed Milk - 1 13.4 oz. can
* Evaporated Milk - 1 12 oz. can
* Brown Sugar - 3 Tblsp.
* Cinnamon - 1/2 tsp.

1. Spray the slow-cooker with oil.
2. Add all ingredients to Crock-Pot and mix well.
3. Cook on low for 3-4 hrs.

All Crock-Pots cook differently, so watch this after 3 hours to ensure it doesn’t overcook.

Serve sprinkled with cinnamon for extra flavor.

Adapted from Busy Cooks

http://easyandtastyfood.com/2009/09/pumpkin-walnut-bread-in-a-crock-pot/

Pumpkin Walnut Bread in a Crock-Pot

Pumpkin Walnut Bread Cooked in a Crock-Pot

It’s fall, definitely. Just last week I posted a Summer Harvest soup, and now summer seems so long ago. Here in Chicago, the days are suddenly much shorter, there’s dry dead leaves swirling everywhere as the wind blows in the new season, and there are pumpkins piled up in front of all the grocery stores. Pumpkins really have no other place, other than September, October and maybe parts of November, so let’s enjoy these crazy orange vegetable orbs while they’re around. And if your climate does not give you noticeably shorter days or swirling dead leaves to remind you of the season, put on some Van Morrison (Moondance), and makes this bread; you will definitely feel fall.

This delicious moist and flavorful bread will fill your house with the sweet aroma of pumpkin, cinnamon and ginger. I cooked it directly in my (well-greased) Crock-Pot and it came out easily, although the original recipe, from Southern Foods, calls for cooking it in a separate pan fitted inside the slow-cooker. Too complicated; I figured I’d take my chances after my successes with other cakes in a Crock-Pot.

But, unlike the Triple Chocolate Mess and Coconut Crock-Pot Cakes, the bottom of the pumpkin bread was more moist than the top, and the separation from the bottom of the pan was not perfectly smooth (but still pretty smooth). The top was perfect, so that end went up. One thing I did differently was to place 4 paper towels on top of the pot, beneath the glass top. This trapped and held much of the moisture that usually collects on top like a rain cloud; I recommend this for cakes and breads cooked in the Crock-Pot, and will try it next time I make a cake.

* Vegetable Oil - 1/2 cup
* Sugar - 1/2 cup
* Brown Sugar - 1/2 cup
* Eggs - 2 large, beaten
* Pumpkin Puree - 1 cup, canned
* Flour - 1 1/2 cups
* Salt - 1/2 tsp.
* Cinnamon - 1/2 tsp.
* Nutmeg - 1/2 tsp.
* Ginger - 1/4 tsp.
* Baking Soda - 1 tsp.
* Walnuts - 1 cup, chopped

1. In a large bowl, mix oil and sugars.
2. Add eggs and pumpkin and blend well.
3. In a medium bowl, mix dry ingredients and add to pumpkin mixture.
4. Add nuts and blend.
5. Spray the Crock-Pot with 0il and pour the batter in.
6. Place 4 paper towels between the top of the pot and the cover.
7. Cook on low for 4 hours (or high for 2-3 hours).
8. The pumpkin bread is done when the sides begin to separate from the pan, and/or the top springs back when touched lightly.

http://easyandtastyfood.com/2009/07/coconut-cake-in-a-crock-pot/

Coconut Cake in a Crock-Pot

Coconut cake, the last dish prepared in my original Crock-Pot

Note: Hours after making this cake, my Crock-Pot met with an unfortunate accident and fell off the counter (or was it pushed???). Needless to say, I was devastated by this tragedy. We were just getting so close, and it just isn’t fair, to be cut down in its prime, performing so magnificently just hours before, as evidenced by this amazing cake. This post is specially dedicated to my original Crock-Pot.

I am now being accused of being “obsessed” with my Crock-Pot, and perhaps that is true. I am on my second Crock-Pot recipe in 4 days and the scary part is, I get this rush of endorphins when I put something in the Crock-Pot and think about how delicious it’s going to be. The transformation from raw ingredients to finished meal with very little effort or error, is really amazing, and it’s so easy, I’m finding it hard to stop. So maybe I should call it my “Crack”-Pot.

I blame it all on Stephanie O’Dea from A Year of Slow Cook-Cooking, where I got this recipe, which I made with a few minor variations. I’ve had this old vintage almond-colored Crock-Pot forever; I don’t even remember where I got it, and I used to use it maybe once a year, almost as a novelty, “Oh, I made something in my Crock-Pot” like it was kind of cute and kind of home-makey.

Now, it’s serious. Damn right I made this in a Crock-Pot - got a problem with that??

This cake is delicious; moist and with a mild coconut flavor. Stephanie’s recipe calls for using coconut extract, which I didn’t have and didn’t want to buy just for this. So I added coconut flakes instead, which blended well into the mix. I think it tasted sufficiently coconutty, but you could use coconut extract if you want a more intense flavor.

I experimented with venting this cake for the first two hours and it didn’t seem like it was cooking thoroughly in the middle so I removed the vent. In the end, the middle was sunken in and not cooked as well as the sides. In the future, I will not vent at all. Also in the future I will replace the cake mix with a scratch mix, but I didn’t want to invest too much time until I was more confident of the results. I am pretty sure any standard scratch cake mix will work fine, but not positive.

Ingredients

* Yellow cake mix - 1
* Eggs - Use amount from cake mix recipe
* Oil - Use amount from cake mix recipe
* Coconut Milk - Use this instead of water, following cake mix recipe (make sure you shake the can well before pouring, and save leftover liquid)
* Coconut Flakes - 1/2 cup plus more for sprinkling on top.
* Powdered Sugar - 6 Tblsp.

Directions

1. In a large bowl, prepare the cake mix as directed, but substitute coconut milk where it calls for water (or milk).
2. Add the coconut flakes and blend in well.
3. Spray or rub the Crock-Pot with oil. (I used an older, round 4 quart Crock-Pot)
4. Pour the cake mix in the Crock-Pot and cover. Turn on low.
5. Cook for 4 hours and check for done-ness with a knife in the center, which should come out fairly dry. Also, the sides of the cake should be separating from the sides of the pot. If not, let it cook for another half an hour and check again. The first Crock-Pot cake you make will require a bit of checking but once you have determined the timing on one cake, future cakes will be more predictable and easier (see below for more information on how to tell if your cake is done.)
6. While the cake is cooking, you can make the frosting by mixing a half a cup of the remaining coconut milk with 6 Tblsp. of powdered sugar. This is a simple, thin, drizzly frosting - you can make it thicker with more sugar, or not frost it at all.
7. Cool for at least a half an hour or more. The cake stays warm for a long time.
8. Slide a dinner knife around the edge to separate the cake from the pot.
9. Center a serving plate on top of the pot and flip it over so that the cake falls onto the plate. You may need to jiggle it a bit, and when it has come out, slowly lift up the Crock-Pot.
10. For frosting, poke thin holes in the top with a skewer, and spoon the mixture over the cake and spread it around on top, and pouring some down the sides. Then sprinkle with coconut.

About determining if your cake is done: Crock-Pots are inherently moist cookers and so the top will always be much moister that a typical oven-baked cake. But, the top will be the bottom once you flip it, so it doesn’t have to look perfect. And, the knife will probably never come out bone-dry, because Crock-Pot cakes are very moist. It’s important to make sure the sides don’t overcook, so doneness will be a combination of the middle being fairly dry and the side being well done but not over-cooked. Even if your cake is a little messy in the middle, it will still be delicious. Also, I’ve noticed that the sides are much more well-done than oven-baked cakes, i.e., the brownness is thicker, giving the cake almost a crust. I like this a lot, and I think the drizzly frosting helps moisten it - yum!

http://easyandtastyfood.com/2009/07/triple-chocolate-mess-cake-in-a-crock-pot/

I checked with A Year of Slow-Cooking again for some encouragement but Stephanie doesn’t have this one. I was on my own in Crock-Pot land and there was only one way to find out…. (In checking back with Stephanie’s site just now, I see I missed a similar pudding type cake and the tip about leaving the top open a bit…ooops.)

Finally the time was right, and I gathered the ingredients with excitement. I even made a special trip to the store to get vanilla ice-cream to go with it. I felt like I was preparing for a new guest.

First thing, I knew that it was critical to spray the inside of the Crock-Pot in order to minimize the mess. It was going to be messy enough, right? Maybe, maybe not, but whatever it was going to be, I didn’t want to spend the rest of my life cleaning it. Two kids, a dog and a guinea pig are enough.

I combined all of the ingredients and poured them carefully in the pot, and clicked my broken knob to low. After a few hours the smell was really delicious, like walking past the Mars candy factory a few miles from my house. I strolled by the cake occasionally, peaking surreptitiously, afraid to be too intrusive (I was the type of kid that never snuck open Christmas presents) although I was dying of curiosity. How high would it go? How messy would it be?

After 5 hours, I decided it was time for the toothpick check. Really, I thought to myself, I need a long skewer, as the cake was several inches high. Only a few inches from the top, but it didn’t seem like it would get any higher. It looked set but glistened with moisture on top. The toothpick was gooey so I let it cook for awhile more. Then I forgot about it — oops again - but it looked perfect at 7 hours, so I turned off the the Crock-Pot and let it cool.

We ate a leisurely dinner (stuffed artichokes on the grill; post to come) but the Crock-Pot cake was always in the back of my mind. Would it be a gooey mess inside? Would it taste good? Would the kids eat it? Most importantly, would it come out clean, like a real cake?

Finally dinner was done and it was time for the Crock-Pot Miracle. I should have video-taped it! I slid a butter knife around the sides and all seemed solid and good to go. I place a serving plate on top, remembered to call my daughter to share in the miracle, and out it came, a solid (if oddly cylindrical and somewhat jaunty) cake! Ta-da!
The Crock-Pot Miracle - Triple Chocolate Mess Cake

The (jaunty) Crock-Pot Miracle - Triple Chocolate Mess Cake

I cut it into pieces and the recipients were very happy with the goodness the Crock-Pot gods bestowed upon them! This cake was awesome - very moist, not too gooey, rich, but not too sweet. Not dry cakey but not soft pudding at all. Solid! A real cake by all acceptable definitions.

I must admit that the sides were slightly overcooked — OK, a bit burned if you must know the truth, but hardly noticeable. Next time I’ll probably just cook for 6 hours, or until the sides begin to pull away. And I’ll vent the top to make sure it’s not too soft. I will definitely be making this and other cakes in the Crock-Pot again. The shape was odd, but actually somewhat elegant — powdered sugar on top would have helped the aesthetics, but the thin slices were perfect and not awkward.
A neat slice of Triple Chocolate Mess Crock-Pot cake

A solid neat slice of Triple Chocolate Mess Crock-Pot cake

Triple Chocolate Mess Cake in a Crock-Pot

Ingredients

* Chocolate Cake Mix - 1 package (I used a dark chocolate mix)
* Sour Cream - 16 oz.
* Instant Chocolate Pudding Mix - 1 package
* Chocolate Chips - 1 8 oz. bag (I used the mini-sized)
* Canola Oil - 3/4 cup
* Water - 1 cup
* Eggs - 4

Directions

1. Combine all ingredients in a large bowl and blend thoroughly with a large wooden spoon.
2. Spray or rub the Crock-Pot with oil.
3. Pour the chocolate mixture into the Crock-Pot and turn on to Low.
4. Vent the top a bit (an inch at most) by placing something between the top and the pot (I didn’t do this, but I think it would help.)
5. Cook for 4 hours and check for done-ness with a knife in the center, which should come out fairly dry. Also, the sides of the cake should be separating from the sides of the pot. If not, let it cook for another half an hour and check again. The first Crock-Pot cake you make will require a bit of checking but once you have determined the timing on one cake, future cakes will be more predictable and easier (see below for more information on how to tell if your cake is done.)
6. Cool for at least a half an hour or more. The cake stays warm for a long time.
7. When you can’t wait anymore, slide a dinner knife around the edge to separate the cake from the pot.
8. Center a serving plate on top of the pot and flip it over so that the cake falls onto the plate. You may need to jiggle it a bit, and when it has come out, slowly lift up the Crock-Pot.
9. Your wonderful cake is ready!

Goes great with vanilla ice cream - or on its own.

About determining if your cake is done: Crock-Pots are inherently moist cookers and so the top will always be much moister that a typical oven-baked cake. But, the top will be the bottom once you flip it, so it doesn’t have to look perfect. And, the knife will probably never come out bone-dry, because Crock-Pot cakes are very moist. It’s important to make sure the sides don’t overcook, so doneness will be a combination of the middle being fairly dry and the side being well done but not over-cooked. Even if your cake is a little messy in the middle, it will still be delicious.

http://easyandtastyfood.com/2009/09/flat-bread-with-basil/

Flat Bread with Basil

This is a fairly easy flat bread that you can flavor with any herb. I used basil because I have so much of it in my garden, but you could easily substitute oregano, parsley or dill. I used fresh, but dried probably works well too. It’s a delicious, soft, slightly chewy bread with just a bit of doughiness. Served warm, it smells wonderful and pulls apart easily. Goes great with hummus.

I have come to the realization that I am probably the only person who cooks regularly, enjoys the modern conveniences of running water and electricity, but does not own a Kitchen Aid mixer. I discovered this the night I made this bread and explained to my (lady) friends that the recipe described using a Kitchen Aid mixer to mix and knead the dough, but I just used my hands. I was all proud and they looked at me like I was deprived.

I have another confession to make. My oven doesn’t work. I have been using my grill a lot this summer and eating lots of salads, and borrowing my neighbor’s oven when it’s really necessary. I have also relied on my Presto Pizzazz pizza cooker. I have not received anything from this company, so my endorsement is pure. This is a handy little cooker, especially when your oven isn’t working. I use it mainly for pizzas (it cooks them perfectly, and much quicker than a conventional oven), and I used it for this bread. It was fun to watch the bread cook as it twirled around on the cooker. My friends were impressed. But I will be buying a new oven soon.

* Flour - 6 3/4 - 7 cups
* Yeast - 1 pkg., active dry, fast-acting
* Salt - 2 1/2 tsps.
* Basil - 3 Tblsp., minced, fresh
* Olive Oil - 4 Tblsp. plus more for brushing on the dough
* Warm Water - 2 1/3 cup
* Wax or parchment paper - 12 pieces, each about 6 inches square

1. Mix everything but the water together in a large bowl.
2. Add the water and, if you are deprived of a Kitchen Aid Mixer, mix it in with your hands, kneading it in the bowl for abut 5 minutes, or until it begins to form a ball. If you have a Kitchen Aid mixer, use the paddle, I think.
3. If it seems too wet and sticky to form a ball (as mine did), add more flour, about 1 Tblsp. at a time. I had to add a few.
4. If it seems too dry to form a ball, add more water, about 1 Tblsp. at a time.
5. When it forms a ball, place it on a floured surface and knead it for an additional minute or two, and then place it in a covered greased bowl (or plastic bag), and let it rise for 1 1/2 to 2 hrs, until it doubles in size.
6. Turn the dough out and knead again for about 2 minutes.
7. Divide into 12 equal pieces.
8. For each piece, lay it out on a floured surface and form into a thin flat circle, using your hands by pressing it, or using a rolling pin (I find a floured rolling pin much easier andf faster.)
9. Brush the top lightly with olive oil, and lay it, oiled side down. Brush the (new) top with oil, cover with wax paper and continue making flat bread in this fashion.
10. You can grill the bread on a grill, in an oven or in a frying pan. Or, you can use your fancy Presto Pizzazz pizza cooker.
11. To grill: lightly brush the grates with oil. Place the dough onto the grill and cook for about 2-3 minutes on each side, turning with a spatula, until the bread is light brown.
12. To bake, place in a pre-heated 350 degree oven on a greased baking sheet, and cook for about 5-7 minutes, until both sides are nicely browned.
13. I used my fancy Presto Pizzazz pizza maker, and it took about 5-10 minutes for each batch.

You can probably cook these in a lightly greased frying pan, but I have not tried this yet.

Adapted from Street Food Chicago by Mike Baruch.

http://easyandtastyfood.com/2009/05/scalloped-potatoes-in-a-crock-pot/

Scalloped Potatoes in a Crock-Pot

I was looking for a simple potato dish to make in the slow-cooker, and I found a recipe at the official Crock-Pot Web site. I’ve simplified it (of course) and it came out delicious. The cheese and onions combined to give the potatoes a rich flavor but it was not too rich (I used lowfat milk and lowfat cheese). The potatoes went well with grilled steaks and veggies, and it could go with a meat loaf or chicken. I took the pot top off about an hour before serving and there was a bit of crustiness formed on the edges, but not as much as you get in an oven version. Still, very tasty — and super-easy, ready when you are are.

* Potatoes - 6 medium or 8 small, russet, thinly sliced
* Onion - 1 large, thinly sliced
* Garlic - 2 cloves, sliced or minced thin
* Cheddar cheese - 1 cup (8 oz. package), shredded
* Milk - 1/2 cup
* Butter - 1/2 cup, melted
* Pepper - a few dashes
* Salt - 1/2 tsp.

1. Spray or coat the inside of the pot with oil.
2. Add potatoes, onions, garlic and cheese.
3. In a small bowl combine the milk, pepper and salt.
4. Pour this mixture over the ingredients in the slow cooker and mix all ingredients well.
5. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours.

Serving tips and comments:

* I mixed it during cooking but this can be done at the end.
* I removed the top for the last hour to make the top less creamy.
* Many recipes include additional ingredients such as mushrooms, parsley, ham or peppers.

http://easyandtastyfood.com/2009/05/fajitas-in-a-crock-pot/

Fajitas in a Crock-Pot

These fajitas are easy to prepare and the sauce is very tasty. You could cook it in a regular heavy pan, but the long simmering seems to make the flavor deeper and the meat is very tender. Plus, the slow-cooker is a flexible option for busy days, parties and pot-lucks.

This fajita recipe is largely inspired by a similar recipe in A Year of Crockpotting, but instead of using a prepared seasoning mix, I make my own, because I just don’t trust those seasoning mixes. I don’t have allergies, high blood pressure or diabetes or anything really, just a healthy dose of paranoia. That’s more than enough most of the time…

* Chicken or Beef – 2 lbs., cut into strips (can be frozen or thawed)
* Bell Peppers – 2, cut into 1/2” strips (I use red bells as they are thicker and hold up better — and look pretty)
* Onion – 1 or 2, cut into 1/2” strips
* Garlic Cloves - 4, finely minced
* Chili Powder – 2 Tblsp.
* Onion Powder – 1 tsp.
* Oregano – 2 tsp.
* Cumin - ½ tsp.
* Ground Red Pepper - ¼ tsp.
* Salt - 1 tsp.
* Lime Juice – from ½ lime
* Water - ½ cup
* Flour Tortillas - 10-12
* Toppings:
o Guacamole
o Salsa
o Sour Cream
o Shredded Cheese
o Lime wedges for squeezing juice onto fajita

1. Place meat in crockpot and add sliced peppers and onions.
2. In a small bowl, combine the seasonings, lime juice and water.
3. Mix well and pour over the meat, onions and peppers and mix.
4. Cover and cook on low for 8-9 hours, or high for 6 hours.
5. For tortillas, I cook them in the microwave on high for about 20 seconds (so much for my paranoia). You could also cook them in a lightly greased pan or in the oven.
6. Serve with toppings available for individual fajita creation.

http://easyandtastyfood.com/2009/04/chapathis/

Chapathis
Chapathis

Chapathis

Chapathis are delicious unleavened bread that are a traditional Indian accompaniment to all meals. When I was a child, I remember my friends’ father would make these (Mr. Saikia was from India) and I was in awe at how quickly and easily he made these treats; the fact that they bubbled up was even more amazing.

For years I thought about this bread and I finally came across a recipe in Laurel’s Kitchen. They are extremely easy to make!

* Flour - 3 cups (white or whole wheat)
* Water - 1 cup
* Salt - 1 tsp.
* Oil - 2 Tblsp.

1. Mix all of the ingredients in a large bowl to make a stiff dough. You may need to add a bit more flour.
2. You can use the dough immediately or let it sit for a few hours or overnight.
3. Knead the dough until it is soft and elastic (about 5 minutes or less).
4. Separate the dough into 15 balls (about the size of ping pong balls).
5. Flatten a ball on a well-floured surface and then roll out with a rolling pin to a circle about 6-7 inches in diameter. They don’t have to be perfect to taste good.
6. Heat a large skillet and cook chapathis without oil or a bit of oil if you prefer.
7. They may start to bubble up on their own, or bubbling can be encouraged by applying light pressure with a spatula. They taste fine without bubbles but the bubbles seem to help them cook airier.
8. When lightly brown, turn and cook the other side.

http://www.seductionmeals.com/2009/11/blueberry-apricot-pot-pies.html

Blueberry Apricot Pot Pies
four servings

Ingredients:

* 1 9-inch round refrigerated pie crust (from a 15-ounce
* package)
* 1/4 cup sugar
* 4 teaspoons cornstarch
* 3 cups fresh blueberries
* 1/4 cup dried apricots cut into 1/4-inch pieces

Directions:

1. Preheat oven to 375°F; lightly butter four 3/4-cup (6-ounce) baking cups.
2. Place pastry flat onto a floured board
3. Invert a baking cup 1/2-inch from the edge of the pastry
4. With a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds;
5. Cut a small hole in the center of each.
6. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups.
7. With water, lightly moisten the rim of the each cup
8. Place a pastry round on each cup, fold under the edge and crimp. Repeat.
9. Place cups on a rimmed baking pan.
10. Bake until the filling just begins to bubble, 25 to 30 minutes.
11. Cool 5 to 10 minutes. Serve warm.
12. Or, bake earlier and reheat in a 375 degrees F oven until warm.

http://www.seductionmeals.com/2009/10/pickled-daikon-and-carrots.html

daikon and carrot pickle

Seduction Meals is pleased to present the fourth of a six-part series: Vietnamese Splendor by Tastemaker and Trendsetter, Moshe Aeylon.

“I love pickles. Growing up in Istanbul, Turkey pickles were street food, part of the local culture. I remember buying pickle in a glass & drinking the garlic scented vinegar juice with a crushed red pepper kick. It was a ritual and a guilty pleasure; II used to be told I had to watch it otherwise I was going to end up with a stomach ulcer. This recipe is sweet and mild but awakens all the other partners that it is served with. Subtle but sexy.”

Daikon and Carrot Pickled
Makes about 3 cups
Recipe by Moshe Aeylon
Adapted by a recipe of Andrea Nguyen

“Perfect for preparing many Vietnamese dishes including Banh Mi sandwiches, this pickle (Do Chua) is used as a condiment. Try this daikon and carrot pickle recipe once and then tweak the recipe to your liking. Variations of the include adding tangy-sweet-pungent pickled shallots (cu kieu) to the mixture, as well as making heavier on the carrot side than the daikon side. I prefer to keep a higher ratio (say 2:1) of daikon to carrot as I like the mild bite of daikon radish. I like a tangy-sweet flavor whereas you can alter the ratio of sugar to vinegar to make the brine sweeter, and hence affect the pickle’s flavor.”

Ingredients

* 1 large carrot, peeled and cut into thick matchsticks 1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
* 1 teaspoon salt
* 2 teaspoons plus 1/2 cup sugar
* 1 1/4 cups distilled white vinegar
* 1 cup lukewarm water

Directions

1. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar.
2. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume.
3. Drain in a colander and rinse under cold running water, then press gently to expel extra water.
4. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.

To make the brine

1. In a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour the brine over the vegetables to completely cover them. Let the vegetables marinate in the brine for at least 1 hour before eating.
2. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.

http://www.amandascookin.com/2009_11_01_archive.html

Cranberry Orange Spiral Cookies

So pretty aren’t they? :) These lovely cookies are easy to make and taste great. Just the right amount of sweetness! I did substitute almonds for the pecans as that’s what I had on hand, and I added a little almond extract to the filling. I was a bit short on filling, so some of the dough is plain, but the cookies are still wonderful, perfect with a cup of tea or coffee!

I found this recipe in this massive book called 400 Sensational Cookies by Linda Amendt. These Cranberry Orange Spirals are actually featured on the cover, but I didn’t even notice that until after I made them! I had gone through the entire book one night and bookmarked a BUNCH of recipes, and chose to make this one first as they seemed perfect for Thanksgiving. Since this one went so well, I will definitely be making more from this great book!

I’ll give you the correct recipe below and just jot my notes and adjustments under the step by step photos. Hope you make them, they are wonderful!

Chop the nuts up small, you don’t want them cutting and poking through your dough.

Chop the dried cranberries up small too. Sneak some in
your mouth while no one’s looking. I’ll never tell. ;)

Place your chilled dough rectangle on your flour dusted parchment paper.
I buy the parchment sheets from King Arthur’s flour. It’s so much nicer than
arguing with that stupid roll from the grocery store!

Roll your rectangle out to roughly 12x9 inches.

Add your mixed filling to the dough. See the pink arrows?
That’s the area of dough I left filling-less because I didn’t have
enough. There should be plenty if you use the measurements
in the instructions. :)

Use your parchment paper to help get the rolling part started. The book
says “use the parchment paper to fold the edge of the dough over onto
itself and roll up the dough, shaping it into a log.

There. Isn’t that nice?

Now roll it up into the parchment and chill it for 3 hours or more.

Once you slice it, you should see these beauties staring back at you.
Notice how I used the rimless baking sheets? That makes it easier
to slide the sheet of parchment off the hot sheet and onto the cooling
rack when they come out of the oven. You will not be removing the
cookies from the parchment right away.

Cranberry Orange Spirals
from 400 Sensational Cookies

[printable version]

Cookies:
2 1/3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 egg
2 tsp grated orange zest
1 tsp vanilla extract

Filling:
2/3 cup finely chopped dried cranberries
1/2 cup finely chopped pecans
1/2 cup orange marmalade

(Amanda’s Note: I used the right amount of cranberries but only 1/3 cup of finely chopped almonds and 1/3 cup orange marmalade as that’s all I had left. I also added 1/2 teaspoon almond extract to the filling ingredients. Because I was short, I had to adjust how much of the dough received filling. No matter, even the unfilled cookies were great.)

Cookies:
In a bowl, whisk together flour, baking powder and salt until well combined. Set aside.

In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes (mixer at medium speed). Add egg and beat well. Beat in orange zest and vanilla. Scrape down sides of bowl. On low speed or with wooden spoon, gradually add flour mixture, beating until just blended.

Shape the dough into a flat rectangle. Tightly wrap in plastic wrap and chill for at least one hour.

Using confectioner’s sugar or flour, lightly dust a piece of parchment paper and rolling pin. Unwrap chilled dough and place on parchment, roll into a 12x9 inch rectangle of uniform thickness.

Filling:
In a bowl, combine the cranberries, pecans and orange marmalade until well blended. Spread cranberry mixture evenly over dough to within 1/2 inch of edges. Starting with long edge, tightly roll up dough jelly-roll style to form a log. Tightly wrap in parchment paper and chill for at least 3 hours or overnight.

Baking:
Preheat oven to 375 F and line cookie sheets with parchment paper. Unwrap the chilled dough log and using a sharp knife, cut into 1/4 inch slices. Place on prepared cookie sheets about 2 inches apart. Bake one sheet at a time in preheated oven for 8 to 11 minutes or until edges start to turn lightly golden (mine were 9 minutes). Immediately slide parchment paper onto a cooling rack. Cool the cookies for 5 minutes before removing from the parchment and placing directly on cooling rack.

Crockpot Beef Stew
adapted from Grumpy’s Honeybunch

[printable recipe here]

2 cups (1-inch) cubed peeled Yukon gold or red potato
2 cups cremini mushrooms, quartered
1 cup (1-inch) cubed onion
1 cup (1-inch-thick) slices celery
1 cup (1-inch-thick) slices carrot
2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/3 cup tomato paste
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour (about 1 ounce)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale (such as Newcastle) - I used port wine instead
1 (14-ounce) can less-sodium beef broth

Place first 11 ingredients in a bowl, toss to coat. Dump into slow cooker. Set aside bay leaf.

Combine the tomato paste and garlic. Add the broth and wine or beer to the tomato paste mixture and whisk until smooth.

Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison beef in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison beef. Cook 4 minutes or until browned on all sides, turning frequently. Add venison beef to slow cooker. Pour beer (or wine) and broth mixture over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.

These buttermilk rolls were easy and tasty. What’s beef stew with some sort of fresh bread? :)

Buttermilk Rolls
from Alicia’s Recipes

[printable recipe here]

3 cups sifted flour
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup chilled lard, butter or margarine
1 package dry active yeast
1/4 cup warm water, 105-15 degrees
2/3 cup lukewarm buttermilk
1 to 2 tablespoons melted butter or margarine

Sift dry ingredients together into large bowl and cut in lard until mixture is the texture of coarse meal. Sprinkle yeast over warm water and stir to dissolve; add buttermilk, pour into a well in flour mixture, and stir until dough comes together. Knead on a lightly floured board until elastic, about 5 minutes. Let rise in a buttered bowl, covered with cloth, in warm draft free area, about 3/4 of an hour, doubled in size. Punch down, turn onto board and knead 1 minute. Shape into 1 1/2 inch balls, place 2 inches apart on greased baking sheets, cover and let rise until doubled, about 1/2 hour. Meanwhile preheat oven to 425 degrees. Brush rolls with melted butter and bake 15 to 20 minutes until browned.

I use bottom sirloin for this and all stir fries. Sliced thin against the grain it works perfectly. You can also use flank steak and even top round steak, just make sure you slice it thin. Another tip is to slice the meat when it’s partially frozen as it’s much easier to slice through and gives you nice straight cuts.

Stir Fried Spicy Beef

1 pound beef, sliced thin (sirloin or flank work well)
2 tablespoons canola oil
2 teaspoons canola oil
2 cloves garlic, minced
4 dried chilies, broken in half
6 green onions, sliced diagonally, 2” long
4 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sugar (optional)

Marinade:
2 tablespoons oyster sauce
2 teaspoons rice cooking wine
2 teaspoons cornstarch

Combine marinade ingredients and stir into beef. Set aside to marinate for 15 minutes.

Place wok over high heat, add canola oil. When oil is hot, add the beef and stir fry quickly for 1-2 minutes, browning beef on both sides. Remove beef from wok to a warmed platter.

Add 2 teaspoons of oil to wok. Add garlic, stir fry for ten seconds until fragrant. Add the chilies and stir fry 5 seconds, then add green onion, stir fry for 30 seconds.

Add the beef back into the wok. Add in the hoisin and soy sauce (and sugar if you like) and stir fry to coat beef and vegetables in sauce. Serve over hot steamed rice.

Chocolate Bar Cookies

1 cup shortening
2 cups brown sugar, packed
4 eggs
1/2 tsp salt
2 tsp vanilla
4 oz unsweetened chocolate
1 cup all purpose flour
1/4 tsp baking powder
1 1/2 cups finely chopped walnuts

Preheat oven to 325 F. Butter and flour 2 8x8 square pans.

Cream shortening in mixer for about 3 minutes. Add sugar and eggs, alternating and beat well.

Melt chocolate in a double boiler, or in a glass dish over simmering water. Blend melted chocolate into sugar mixture, stir in salt and vanilla.

Whisk together flour and baking powder then stir into chocolate mixture. Stir in nuts.

Bake for 30-35 minutes. Let cool in pan before cutting into squares or rectangle bars.Comments

Notes: You can substitute chocolate chips for the nuts.

This pie is good (if I do say so myself). It passed the “daughter test” with flying colors. She loved it, a big thumbs up. :) I highly recommend keeping this pie refrigerated, but bringing it out about an hour before serving to make it easier to slice as the chocolate layer gets rather firm in the fridge.

NOTE 2: I noticed that my crust crumbled a little, but that was when I tried to cut the pie when it was still cold. So be sure to wait until the pie has been sitting at room temp for a while before trying to slice.

And my last comment: I used more coffee than the original recipe did, so I felt a more appropriate name would include the word “espresso” rather than “cappuccino”. ;)

Amanda’s Espresso Chocolate Pie
recipe by me! ;)

CRUST
1 3/4 cups graham cracker crumbs (24 squares)
3 tablespoons sugar
pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted and cooled slightly

CHOCOLATE GANACHE LAYER
6 oz semisweet chocolate, coarsely chopped
1 tablespoon unsalted butter
1/3 cup whipping cream
1/2 teaspoon vanilla

WHIPPED CREAM LAYER
2 cups cold whipping cream
2 tablespoons powdered sugar
1 teaspoon clear vanilla (regular will work!)

ESPRESSO LAYER
4 ounces cream cheese, softened
1 1/2 cups milk
3 tablespoons brewed coffee
1 cup homemade vanilla pudding mix (see recipe below)*
2 tablespoons of ground instant coffee (see note)**
1 teaspoon vanilla
1 egg, whipped until thick and pale

chocolate curls for garnish (optional)

Preheat oven to 350 F. Butter a 9” springform pan.

Make the crust. Stir together the graham cracker crumbs, sugar and salt. Add the graham cracker mixture to the melted butter, using your fingers to combine until evenly moistened. Pat crumb mixture into bottom of springform pan and halfway up the sides. Place pan on a cookie sheet and bake in preheated oven for 10 minutes. Set crust aside to cool while you make the pie filling.

Make the ganache. Place chopped chocolate and butter in a double boiler, or in a glass or metal bowl over simmering water, and stir occasionally as it begins to melt. Once chocolate is almost melted, slowly add the cream and vanilla. Stir over heat until smooth and completely melted. Poor ganache into the crust and spread evenly. Set aside.

Make the whipped cream. Stir the clear vanilla into the whipping cream. Sift the powdered sugar over the whipping cream mixture and, using the whisk attachment, beat on medium high until stiff peaks form. Reserve 1 1/2 cups for the filling and refrigerate the rest until needed.

Make the filling. Beat cream cheese in mixer with paddle attachment until smooth. Gradually add the milk and brewed coffee, scraping down sides of bowl occasionally. Turn off mixer and use whisk to combine smaller pieces of cream cheese with the milk. Combine the pudding mix and ground instant coffee then whisk into the milk mixture. Whisk in 1 1/2 cups of the whipped cream into the milk mixture. Pour filling mixture into a medium saucepan. Turn flame on medium low and slowly add the whipped egg, whisking in as you cook. Mixture will thicken quickly, so whisk continuously until you have a very thick custard. Do not allow mixture to stick to the bottom of the pan. Remove from heat. Whisk the pudding in the pan, then run it through strainer into a bowl. Place a layer of plastic wrap directly onto the pudding so that a skin does not form. Refrigerate the pudding for about 30-40 minutes to cool. When cool, whisk again to make pudding smooth and pour into pie shell on top of ganache. Top with whipped cream.

Refrigerate pie for at least 4 hours (overnight is best) to allow filling to set. To serve, remove pie from the refrigerator about an hour before serving to make it easier to slice.

* to replace the 1 cup of pudding mix in the pie recipe, combine 6 tablespoons of dry milk powder, 1/2 cup of granulated sugar, 1/8 teaspoon salt, and 6 tablespoons of cornstarch. Run through a food processor.

** instant coffee comes in crystals. Place the crystals in a sandwich bag, squeeze the air out and seal it, and roll the jar over the bag grinding them up. You can also grind it with a mortar and pestle. One tablespoon of crystals will yield about half of a tablespoon of ground instant coffee.

Homemade Vanilla Pudding Mix
makes 8 cups of mix

3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch

Combine milk, sugar, salt and cornstarch in a food processor and process until uniform. You may need to do this in 2-3 batches. Store mix in airtight canister or a closely covered jar.

To prepare pudding: Stir the mix in the canister before measuring out 1/2 cup mix into a pan. Add 2 cups milk AND 1 teaspoon of vanilla and cook over low heat, stirring until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools.

http://www.amandascookin.com/2009_10_01_archive.html

Things I adapted include the cooking level and time for the glaze, using butter instead of margarine, and baking in two loaf pans instead of a tube pan, which of course altered the baking time.

Apple Cider Pound Cake With Caramel Glaze
slightly adapted from CDKitchen

CAKE
1 cup unsalted butter
1/2 cup butter flavored shortening
3 cups granulated sugar
6 eggs
3 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup apple cider
1 teaspoon pure vanilla extract

CARAMEL GLAZE
1/2 cup granulated sugar
1/4 cup buttermilk
1/4 teaspoon baking soda
2 teaspoons light corn syrup
1/4 cup unsalted butter
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees. Butter and flour two loaf pans.

For pound cake, soften butter and shortening. Gradually add sugar, beating for 1 minute. Add eggs, 1 at a time, beating for 1 1/2 minutes after each addition.

Sift together flour, salt, allspice, nutmeg, baking powder, cloves and cinnamon. Blend together cider and vanilla. Add dry ingredients to butter mixture alternately with cider mixture. Stir until well-blended. Pour batter into prepared pans. Bake for 50-60, or until done. Cool cakes in pans for ten minutes, then remove from pans and cool on wire rack.

For glaze, stir together sugar, buttermilk, baking soda, corn syrup, butter, vanilla and cinnamon in medium saucepan. Bring to a rolling boil over medium-low heat. Boil for 6-8 minutes, stirring occasionally, or until candy thermometer registers 185 degrees.

Place a piece of waxed paper underneath the cooling rack that your cakes are on. Pour glaze on top of pound cakes and using a frosting spatula, gently spread glaze out to the sides and allow it to drip down.

Cake will keep in a covered container or cake plate for 2-3 days.

To be fair though, I did give them mini cakes. :) See this recipe is for a triple layer cake that calls for 3 round cake pans. I only have two, so instead of baking two, cooling them, then washing a pan and baking another, I baked the rest of the batter in a cupcake/muffin pan. I turned them upside down and frosted them, then topped them with the chocolate glaze. Good golly. Holy cow. Ay carumba! This is an amazing cake, but I must say that this is definitely better suited to a special occasion. It’s terribly rich (in a good way) and because of its fabulous presentation, it works well for birthdays or other celebratory events.

You must try this cake. The peanut butter cream cheese frosting reminds me of the best apple dip ever and the chocolate cake is so moist that you have to be careful when you handle the layers.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted from Sky High: Irresistible Triple-Layer Cakes

Makes an 8-inch triple-layer cake; serves 12 to 16

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Notes from Deb that I completely agree with: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. (Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Chocolate Zucchini Bread
Recipe by Our Best Bites

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8” disposable pan to give away and a larger 9” one for me and the batter divided perfectly. So you should get 2 very full 8” pans or slightly less full 9”.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini (and zest if you’re using).

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.

Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.

Bake in your preheated 350 degree oven for 50-60 minutes.

When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans.

Beef Brisket in Tomato Onion Gravy

3 lb beef brisket
1 15-oz can stewed tomatoes
2 cups water
1 envelope onion soup mix
6 ginger snap cookies

Preheat oven to 325 F. Place brisket in a 13x9 baking dish.

Place canned tomatoes (with juices), water, onion soup mix, and ginger snap cookies into a blender. Puree until all ingredients are combined and uniform. Pour mixture over the brisket.

Seal pan tightly with foil. Place in oven and bake, without peeking, for 3 hours.

Remove pan from oven and reduce temperature to 225 F. Remove brisket and slice against the grain. Place slices back into the gravy in the pan and reseal. Add another piece of foil in case there were any rips in the first one. Return pan to oven for one more hour.

Remove from oven, carefully peel back foil and move meat to a serving dish. Pour some of the gravy over the meat and put some more into a gravy boat.

Mississippi Mud Cookies
adapted from Megan’s Cookin’

1 12-oz bag semisweet chocolate chips, separated
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 2 Tbsp. miniature marshmallows

Microwave ONE CUP of the semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Gently beat in vanilla, then the melted chocolate.

Combine flour, baking powder, and salt; whisking together in a small bowl. Gradually add to flour mixture to the chocolate mixture, beating until well blended.

Stir in remaining semi sweet chocolate chips.

Drop dough by heaping tablespoonfuls (my cookie scoop worked perfectly) onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.

Bake at 350° for 10 to 12 minutes (10 minutes was perfect for mine) or until set. Let cool on cookie sheet for a few minutes to allow them to rest and deflate a bit, then remove to wire racks to cool completely.

This dough made 44 cookies.

I stuck pretty close to the recipe on this, my only changes were that I used my homemade chicken broth, a handful of roasted red bell pepper from a jar, and whole milk instead of whipping cream. Even the finicky husband enjoyed this one.

Corn and Red Pepper Chowder
adapted from Epicurious

4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
3 tablespoons butter
1 red bell pepper, chopped or 1/2 cup roasted red bell pepper, chopped
1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 tablespoons whipping cream or whole milk
Chopped green onions (garnish, optional)

Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

Caramel Chocolate Nut Ice Cream

2 1/2 cups sugar
6 cups heavy cream
2 tablespoons pure vanilla extract
3 cups pecan halves (10 ounces)
6-7 ounces best quality sweet chocolate, diced (see note at end)

Place 1/2 cup water and the sugar in a large, heavy bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahogany or caramel color, 3-5 minutes. Do not stir, but swirl the pan occasionally so the caramel cooks evenly.

Remove the caramel from the heat and carefully pour in the cream. The caramel is very hot, and the mixture will bubble up violently, then solidify. Don’t worry.

Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5-7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold.

[Amanda note] Something that is not suggested in the recipe is to strain the mixture first. Because the caramel solidifies and then you melt it down again, I definitely recommend this step. See that little bit of hard caramel I strained out? That could have broken a tooth in ice cream!

Preheat the oven to 350 F. Roast the pecans on a baking sheet for 8-10 minutes, until crisp. Cool, chop, mix with the diced chocolate, and store in the refrigerator until ready to use.

Freeze the caramel mixture in an ice cream freezer according to the manufacturer’s directions. (It may take several batches). When it is frozen, add the cold chopped pecans and chocolate and mix in completely. Transfer to quart containers and store in the freezer until ready to serve.

Note: Ina suggested Lindt Lindor Truffles (2 3.5 oz pkgs) because they don’t freeze hard. She says that Lindt Swiss milk chocolate or any good milk chocolate is fine too.

Well, I figured no problem, my grocer always has Lindor Truffles. Nope. None. Nada. So instead I used Hershey’s Bliss Milk Chocolate Meltaways and they worked beautifully.

With the fall season upon us and visions of apple pie and other scrumptious autumn treats dancing through our heads, it’s time to bring out the big guns. I have discovered a sweet and spicy ice cream that marries beautifully with warm apple pie, or in my case Milopitas, or Greek Apple Pastry. David Lebovitz is the mastermind behind this cinnamon infused ice cream that has just the right amount of fall spice, I found it in his irresistible book Perfect Scoop.

I will be making this again during Christmas and Thanksgiving, what a fabulous treat for holiday guests!

The secret to the wonderful flavor is a full ten sticks of cinnamon warmed in whole milk and cream and then steeped for an hour.

Cinnamon Ice Cream

1 cup whole milk
3/4 cup sugar
pinch of salt
Ten 3” cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream on a medium saucepan. Once warm, cover and remove from heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

http://mymuscovyduckstale.blogspot.com/

A fun blog, about raising ducks, without a Mama duck, who was killed just days before her nest hatched.

LOL, this snippet, sounds like some of my solutions, that did not work.

Nice photos...
granny

Our Ridiculous Stand-In Mom
A few days of unsuccessful attempts of getting the ducks into the water, I “thought” I had a great idea. The ducks follow me where ever I go, particularly if I have food in hand, so won’t they follow me into the canal? Dude, that canal is full of snakes, snapping turtles, & ginormous fish. Some residents have seen manatees. I am not going in there.
.....I need a boat.

This is about the dumbest idea I’ve ever had. However, it’s the most I’ve ever laughed at myself. Thank goodness no one was out - I am an idiot to do what I did next.

I need “something” that can contain me. I’m not letting my legs dangle in that water! I went to the the pool store and bought a kids pool floatie that was a little boat. $12.99 - I can swing it. I tested it in the pool, and it held my weight. I took some of their food, wrangled my fat rump into this contraption and set sail. I started throwing food into the water.

NOTHING! They did nothing! There I was, in this stupid little craft, throwing food and they’re looking at me in complete bewilderment. If only I could have taken a picture from my position onto the shore. They had no idea what the hell was going on.

I took a picture of the darn thing when I was unsuccessfully back on shore. How bloody embarrassing.

Yes, it came with an oar.... O_o