tag:blogger.com,1999:blog-76759223010738912162024-03-12T19:07:31.825-07:00Mrs. V's Kitchen Where Meals and Memories Are MadeWelcome, don't be shy and come on in to my kitchen where meals and memories are made.Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-7675922301073891216.post-85090133232164660232011-11-26T17:36:00.000-07:002011-11-26T17:36:35.219-07:00Make Cranberry Peach Chutney...It's Yumm-O On Poultry and Pork<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2h5qesgFBrN7TAiUJ2w_Rt6MP8XvxE0TgSa7Ev43e46hyphenhyphenT70xJ-1zpO05L6YQGhiLR_YwLNzVEZh5R1bxvAvYCd1CRmGNOJObhGW74wdv5pWitSl12ZBlToUnDsufkPPCVErwt7WcEE/s1600/00092_cranPeachChutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2h5qesgFBrN7TAiUJ2w_Rt6MP8XvxE0TgSa7Ev43e46hyphenhyphenT70xJ-1zpO05L6YQGhiLR_YwLNzVEZh5R1bxvAvYCd1CRmGNOJObhGW74wdv5pWitSl12ZBlToUnDsufkPPCVErwt7WcEE/s320/00092_cranPeachChutney.jpg" width="240" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I know I've not posted much lately between getting ready to move Dec. 13th and holiday's in between life has been a wee bit hectic. You know what that's like ;-) I've been giving homemade jam and relishes away as gifts and so far everyone has been very pleased with their goodies.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">Let's get started on making this chutney. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>What You Need</b></div><ul><li> 2 cups cranberries </li>
<li>1 cup sugar</li>
<li>1/2 cup apple cider vinegar</li>
<li>1/2 cup finely chopped onion</li>
<li>1/2 raisins (I use golden raisins)</li>
<li>1 1/2 teaspoons of <a href="http://www.watkinsonline.com/productdetail.cfm?Product=00587&gCatalogLocale=USA&ECredit=394498" target="_blank"><b style="color: blue;">ginger</b></a>.</li>
<li>3/4 teaspoon of salt</li>
<li>1/2 teaspoon of pure ground <a href="http://www.watkinsonline.com/productDetail.cfm?category=14&subcat=3&detail=159&product=01115&ECredit=394498" target="_blank"><b style="color: blue;">cinnamon</b></a></li>
<li>1/8 teaspoon of <a href="http://www.watkinsonline.com/productDetail.cfm?category=14&subcat=3&detail=159&product=00573&ECredit=394498" target="_blank"><b style="color: blue;">ground cloves </b></a></li>
</ul><b>Let's Make It</b>! (Makes 3 1/2 cup servings)<br />
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In a 2 quart saucepan over medium high heat, bring all ingredients, except peaches to a boil. Reduce heat; simmer, stir it occasionally for about 10 minutes. Remove from heat and let cool for 5 minutes. Stir in peaches and pour into clean glass containers with covers. Keep refrigerated until ready to serve. It will keep in fridge for 14 days and goes wonderful with turkey, chicken and pork. We love it with grilled pork chops a lot.<br />
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Until next time, see you around the kitchen,<br />
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</b>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-16206715750680058062011-11-19T07:38:00.000-07:002011-11-19T07:38:56.441-07:00Handy Dandy Cooking Terms and Techniques<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHN8xmxqnAZqQ2qDiBqc11dD2VQmsP_j1I8_RRu3wTBJbepDipI86_mwIXw-b3xvmB-8tDGD0hmrD7dIWulibZX8-FQnqzPiWI95X4w1Ctd0-yz_Am-K2NtT0IzZ9tSK4oNbJ_v9ER7E/s1600/termstech.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHN8xmxqnAZqQ2qDiBqc11dD2VQmsP_j1I8_RRu3wTBJbepDipI86_mwIXw-b3xvmB-8tDGD0hmrD7dIWulibZX8-FQnqzPiWI95X4w1Ctd0-yz_Am-K2NtT0IzZ9tSK4oNbJ_v9ER7E/s320/termstech.jpg" width="220" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was mostly self taught when it came to cooking and baking and really didn't have a lot of input so there were terms I was totally clueless about. I didn't know what folding meant or basting and so forth so I've put this handy dandy term and technique guide together for anyone just starting out or as a refresher for others. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMFvBJzjVfhDt7oCLNeS4HuLsjD24x5IxV3kwjMx_IxuZNZO4yD6w7s_oJmWYg8hJ7LWVs1zVQ5uLOvbD0208O0aDl-uH0Ok9B8719JilsA3k8a2m1IZH33Xe66uDSHEtcwEqoZDhods/s1600/basting.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMFvBJzjVfhDt7oCLNeS4HuLsjD24x5IxV3kwjMx_IxuZNZO4yD6w7s_oJmWYg8hJ7LWVs1zVQ5uLOvbD0208O0aDl-uH0Ok9B8719JilsA3k8a2m1IZH33Xe66uDSHEtcwEqoZDhods/s1600/basting.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Baste</b>: To moisten food while cooking with natural food juices, drippings, sauce or juice in order to add flavor and prevent from drying</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbCLdRsoLqE783id-6D25KxXclywdOKDeJyQzYm61VM1vad0D0QDbP4bZlJajSYWtxGfoG85jtFOIMFrQ-RXhXQ9cE567wOYbT1zGRFKwwwCEnh9-F4YG7pyiEllDqwZb_tIAk8i4MJc/s1600/blanching.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbCLdRsoLqE783id-6D25KxXclywdOKDeJyQzYm61VM1vad0D0QDbP4bZlJajSYWtxGfoG85jtFOIMFrQ-RXhXQ9cE567wOYbT1zGRFKwwwCEnh9-F4YG7pyiEllDqwZb_tIAk8i4MJc/s200/blanching.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Blanch:</b> to partially cook in boiling water or steam; also used to loosen skins from tomatoes (handy when canning and making sauces), peaches, and almonds as well.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif98CfJHml7WBHvuLEcuKqlb16KJXlhfjs4cWaUGWitSTa_fsuXDzlJJJDhS4viiOHIqoTWFRgD1ziJENZ0RFa8nVfz80e0ep4W0OhZRj90hKC7Zas45a_bT1D1orzJxAzKx6mhFOi7A8/s1600/braise.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif98CfJHml7WBHvuLEcuKqlb16KJXlhfjs4cWaUGWitSTa_fsuXDzlJJJDhS4viiOHIqoTWFRgD1ziJENZ0RFa8nVfz80e0ep4W0OhZRj90hKC7Zas45a_bT1D1orzJxAzKx6mhFOi7A8/s1600/braise.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Braise:</b> to cook meats slowly in a tightly covered pan using a small amount of liquid.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILhgM5xU3VEdrOeIXrRrm_lGYSs8J0hKtk0YqOCPwjwxcFkE51YYtNRQmu1ZKy-RXEAtLV6ugqr2NJ15SZdzWgRRA-zLwsJrUj5X3mfh0UTI3p7ctDEGpsooqJO62rBTps9YcaxSOAi0/s1600/cham.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILhgM5xU3VEdrOeIXrRrm_lGYSs8J0hKtk0YqOCPwjwxcFkE51YYtNRQmu1ZKy-RXEAtLV6ugqr2NJ15SZdzWgRRA-zLwsJrUj5X3mfh0UTI3p7ctDEGpsooqJO62rBTps9YcaxSOAi0/s1600/cham.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>Cube</b>: to cut into exact pieces of 1/2 inch squares</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcLuWa7uDNmib6v_-GvA2FGTivQkBGVNwXf-60Be4j-52g7cDp88zQvC9JMgF9hrGsGn5o_si0Cudxhp6lHWqZ7OVeBcD-6JC1dOb0aQ-am3pO0sjOxoOUVauJb6cIjGDmfTwNiYdPqQ/s1600/dash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUcLuWa7uDNmib6v_-GvA2FGTivQkBGVNwXf-60Be4j-52g7cDp88zQvC9JMgF9hrGsGn5o_si0Cudxhp6lHWqZ7OVeBcD-6JC1dOb0aQ-am3pO0sjOxoOUVauJb6cIjGDmfTwNiYdPqQ/s200/dash.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Dash:</b> a unit of measure that is equal to 1/16 of a teaspoon. Make it easy on yourself and find measuring spoons that say dash, pinch etc. I love mine! You can also measure by filling a 1/4 teaspoon one fourth full.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cot6F3VMK9pJWeapm76XuhVN7hlEJ8lauo4m0nGilKRN_OSj_pGYeQ6merGhDWBsxX1DzxPEXJDaLZmrxI9EE3Uhp-v9ZMFnljNplubV7DZzepiQczJKj80wUSmLM8M3jWQ5Dpsy314/s1600/deglaze.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cot6F3VMK9pJWeapm76XuhVN7hlEJ8lauo4m0nGilKRN_OSj_pGYeQ6merGhDWBsxX1DzxPEXJDaLZmrxI9EE3Uhp-v9ZMFnljNplubV7DZzepiQczJKj80wUSmLM8M3jWQ5Dpsy314/s200/deglaze.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>Deglaze</b>: to add liquid like water, wine or broth to a skillet after it's been used to cook meat, used to create a sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxuyzqyV642d6lX1SZlY3F-JEzoBxWR5Y7T5W2DgfXTK3CWGBxY1JKVX9KHgeajG8Ws_5h0RxzvujjATtYxkcvBlN8FpAc2zWw1SfzBGdQTIYW7XmS6v70IlU7ZoLtH0n96Puh_tJWUk/s1600/diced.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxuyzqyV642d6lX1SZlY3F-JEzoBxWR5Y7T5W2DgfXTK3CWGBxY1JKVX9KHgeajG8Ws_5h0RxzvujjATtYxkcvBlN8FpAc2zWw1SfzBGdQTIYW7XmS6v70IlU7ZoLtH0n96Puh_tJWUk/s200/diced.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>Dice</b>: to cut into uniform pieces, normally 1/8 to 1/4 inch.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHE1kXMhFbWBSSXFzNI5_YMlAhw2T1cXzR8zzD4X5xmCFptlMGPxDGC2awLMMyDmMLLNPaY-skbnTN7KY3aWfGwLzEXn1FBj-I-I5LrxTP9V7FIwm1dSEoczNcu7EXt85bBGZuB0aIZIQ/s1600/fold.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHE1kXMhFbWBSSXFzNI5_YMlAhw2T1cXzR8zzD4X5xmCFptlMGPxDGC2awLMMyDmMLLNPaY-skbnTN7KY3aWfGwLzEXn1FBj-I-I5LrxTP9V7FIwm1dSEoczNcu7EXt85bBGZuB0aIZIQ/s200/fold.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>Fold:</b> to combine a light mixture, such as beaten eggs or egg whites, with a heavy mixture, such as cake batter, without the loss of air. Heavy ingredients are folded directly into the center of the light ingredients with a spatula and pulled toward the edge of the bowl.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ozlzDp1nvIf7FYE0dEJwEUU2wz7T1ipKxqsZLTf4JAbPxAKG8kDjBUI412qxv__6Y8h0qOhoPhH9S_GYxtCgxbq2wbhBFp6C5Nu3LIFp6e6J0dVQXIHZJ495_C8M5BpXaIGHDAdz8n8/s1600/juli.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ozlzDp1nvIf7FYE0dEJwEUU2wz7T1ipKxqsZLTf4JAbPxAKG8kDjBUI412qxv__6Y8h0qOhoPhH9S_GYxtCgxbq2wbhBFp6C5Nu3LIFp6e6J0dVQXIHZJ495_C8M5BpXaIGHDAdz8n8/s1600/juli.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Julienne:</b> to cut food into thing, matchstick size strips about 2 inches long.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxCPVn0MvxMdnpjrK59DJuffL0VnYJM-2CjdI4872DuR_89Rt_lDrYpNsyJqfGQ8bFn7FQOEkJm5blkvUZKjgFDNVwWHKzeyb7EjuT-SZ12kjvevwWqWPkeeWckYeQa1_qYNAxPT1qI4/s1600/mince.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxCPVn0MvxMdnpjrK59DJuffL0VnYJM-2CjdI4872DuR_89Rt_lDrYpNsyJqfGQ8bFn7FQOEkJm5blkvUZKjgFDNVwWHKzeyb7EjuT-SZ12kjvevwWqWPkeeWckYeQa1_qYNAxPT1qI4/s200/mince.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>Mince:</b> to chop food into tiny, irregular pieces. Like minced garlic.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbmhjk7NOzv7iQ7oLcG22Ati7hlBMwz_QSeHpzgsILVDlKldKMc3UkqaU4XovUy08NGTdv1Q8a_Cb_SQwc8LtH-ZhO0qEeuEa4bhYbuMWfLaXlxkrPhJznVLBrO_PTDWav6WjEFBTSnI/s1600/poach.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbbmhjk7NOzv7iQ7oLcG22Ati7hlBMwz_QSeHpzgsILVDlKldKMc3UkqaU4XovUy08NGTdv1Q8a_Cb_SQwc8LtH-ZhO0qEeuEa4bhYbuMWfLaXlxkrPhJznVLBrO_PTDWav6WjEFBTSnI/s1600/poach.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>Poach</b>: to cook food by partially or completely submerging it in a boiling liquid like broth.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HyPcVmSYuPD_pRFrX5XItuqg0tgbFKmTxkA9bXQ3L6tJEhAo_SQSCJu035IBS0_xrjCQ8XuYCecM60c5UZQd0tEU4AxlnMWduLKrD9ETLQPt33AJ0qA_pu-yDOO79-igNhfMjCtP89U/s1600/puree.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HyPcVmSYuPD_pRFrX5XItuqg0tgbFKmTxkA9bXQ3L6tJEhAo_SQSCJu035IBS0_xrjCQ8XuYCecM60c5UZQd0tEU4AxlnMWduLKrD9ETLQPt33AJ0qA_pu-yDOO79-igNhfMjCtP89U/s200/puree.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>Puree</b>: to convert a solid into a liquid or heavy paste using a blender or food processor.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><b>Simmer:</b> to cook food in liquid to just below the boiling point.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Until next time, see you 'round the kitchen,</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-56399052213399127432011-11-05T19:47:00.001-07:002011-11-05T19:49:40.881-07:00Buttery Almond Roca Sugar Cookies It's Christmas In Every Bite<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvnmyZQi7LasBipo7WTvoPkwgekkfbYOyYgKArmano2riJ9mIBJURF9TiLZioFSHTJXit7vEoiYnvdi7QDvS1Rm5XngJCSg4ASghMTBVO4P7mqyLc85vavNIBDaWGmK70NmnbxVTSqMg/s1600/butterrochacookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvnmyZQi7LasBipo7WTvoPkwgekkfbYOyYgKArmano2riJ9mIBJURF9TiLZioFSHTJXit7vEoiYnvdi7QDvS1Rm5XngJCSg4ASghMTBVO4P7mqyLc85vavNIBDaWGmK70NmnbxVTSqMg/s1600/butterrochacookies.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have a love affair once a year with a pretty pink can of <a href="https://www.brown-haley.com/almondproduct.php">Almond Roca</a> and all its creamy toffee buttery crunch wrapped in those little gold wrappers. I get all giggly just thinking about them. I get one can in December and I do not share it except to make these cookies. The rest of the can is mine, mine <i>MINE</i>! If you've watched Little Nemo the seagull scene comes to mind with them screeching those words. Years ago I took a butter sugar cookie recipe and mixed it with my Almond Roca and it was love at first bite. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>What You Need</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">3/4 cup butter softened at room temperature</div><div class="separator" style="clear: both; text-align: left;">1 large egg</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon pure vanilla extract</div><div class="separator" style="clear: both; text-align: left;">2 cups all purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons baking powder</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1/2 cup chopped up Almond Roca or other toffee candy</div><div class="separator" style="clear: both; text-align: left;">In a glass bowl put some sugar in for coating cookies </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Lets Make Them!</b></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Preheat oven to 350 degrees F.</li>
<li>Combine sugar, butter, egg and vanilla in a large bowl, beat on medium speed, scraping bowl often until nice and creamy</li>
<li>Reduce speed to low, add flour, baking powder and baking soda. Beat until well mixed.</li>
<li>Stir in toffee bits</li>
<li>Shape your dough with rounded tablespoon fulls into 1 1/4 balls and roll in sugar</li>
<li>Place your cookies 2 inches apart onto an <i>un</i>greased cookie sheet</li>
<li>Flatten each cookie with the bottom of a glass into about 2 1/4 inch circles if the glass sticks just dip it in the sugar</li>
<li>Bake 10-12 minutes or just until edges are a light brown. Sprinkle with sugar while cookies are warm. Let cool completely before moving them off cookie sheets.</li>
<li><i>WARNING </i>do not over bake these cookies or you'll have round bricks on your hands lol...</li>
</ul><div>You might be wondering why I only treat myself to my beloved candy once a year. Well, I'd probably weigh a ton otherwise. It's the only candy I can eat and not get sick of so I get one big can a year hahaha. You can find it in any grocery store just look for the pink can.</div><div><br />
</div><div>Until next time, see you in the kitchen,</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><div><br />
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<section id="recipeIngredients" style="outline-color: initial; outline-style: none; outline-width: initial;"><div class="ingredient" style="background-color: white; outline-color: initial; outline-style: none; outline-width: initial; text-align: right;"><span class="Apple-style-span" style="color: #d84b23;"><span class="Apple-style-span" style="font-size: 14px;"><b><br />
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<h2 class="h2default" style="border-bottom-color: rgb(232, 232, 232); border-bottom-style: solid; border-bottom-width: 3px; color: #553e3f; font-size: 22px; line-height: 18px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 6px; padding-left: 13px; padding-right: 0px; padding-top: 0px;"><cufon alt="Directions" class="cufon cufon-canvas" style="display: inline-block !important; font-size: 1px !important; height: 22px; line-height: 1px !important; outline-color: initial; outline-style: none; outline-width: initial; position: relative !important; text-indent: 0px !important; vertical-align: middle !important; width: 103px;"><canvas height="27" style="height: 27px; left: -1px; outline-color: initial; outline-style: none; outline-width: initial; position: relative !important; top: -3px; width: 115px;" width="115"></canvas><cufontext style="display: inline-block !important; height: 0px !important; outline-color: initial; outline-style: none; outline-width: initial; overflow-x: hidden !important; overflow-y: hidden !important; text-indent: -10000in !important; width: 0px !important;"></cufontext></cufon></h2><br />
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<section class="instructions nobreak" id="recipeDirections" style="color: #7c7267; display: block; font-size: 12px; line-height: 18px; margin-left: 13px; outline-color: initial; outline-style: none; outline-width: initial; width: 530px;"><div style="outline-color: initial; outline-style: none; outline-width: initial;"><br />
</div></section>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com1tag:blogger.com,1999:blog-7675922301073891216.post-87459411389860918902011-11-02T23:00:00.000-07:002011-11-02T23:00:38.837-07:00Sinfully Peanut Buttery Chocolate Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VGDtkME2dirsaUUIlNZO9EB-NjYcKmwrMULasxMej4V3kuWqGXCxMuVXKuF8qSU8zN_UaRjFTys_rFLbLmdy7jeyki2bS1iVgz_MwkA4TQ9kAQ_KtGrlTNWAG1T63vRLzF6p0aaTxy4/s1600/pnutchocbars.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VGDtkME2dirsaUUIlNZO9EB-NjYcKmwrMULasxMej4V3kuWqGXCxMuVXKuF8qSU8zN_UaRjFTys_rFLbLmdy7jeyki2bS1iVgz_MwkA4TQ9kAQ_KtGrlTNWAG1T63vRLzF6p0aaTxy4/s1600/pnutchocbars.jpg" /></a></div><br />
I figured since November is peanut butter lovers month I had to break this recipe out because I can tell you right now they are the most sinfully peanut buttery lovers dream. They will literally make you want to hit the gym afterwards but oh so worth every sinful bite! Makes my 46 year old slowed down metabolism long for younger days hahahaha. I love peanut butter and yep, I am one of those who can just eat it out of the jar with a spoon. With that said lets get you started on making them.<br />
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<b>What You Need</b><br />
<br />
1 cup of melted butter<br />
2 cups of golden graham crackers made into crumbs<br />
2 cups of powdered sugar<br />
1 level cup of your favorite creamy peanut butter<br />
1 1/2 cups of semisweet chocolate chips (use your favorite chocolate we are a Hershey family)<br />
Additional 4 tablespoons of peanut butter set aside<br />
A 9x13 glass pan <br />
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<b>Lets Make Them!</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHhJQUQGiJtDdnlf1k-e5UX6LUh9BMSb4HYqRqvjIYFmYlemLV7CQpt4Xwpyz1RJgkWN2u53wdJTsiZkYP1cb1SYRdeGdGtHEr9GlOZ38DYrFIo3SLU3E8UNJvvZJQbhtBrtmu_MXGEM/s1600/Temper-Chocolate.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><ul><li>Mix together in a medium size mixing bowl your cracker crumbs, butter, powdered sugar and the 1 cup of peanut butter until blended nice and creamy</li>
<li>Pour your crumbs into your <i>un</i>greased pan and press them evenly on the bottom</li>
<li>In a metal bowl over simmer water, temper/melt the chocolate chips with the 4 tablespoons of peanut butter, stirring occasionally until nice and smooth. See below for example in tempering chocolate.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHhJQUQGiJtDdnlf1k-e5UX6LUh9BMSb4HYqRqvjIYFmYlemLV7CQpt4Xwpyz1RJgkWN2u53wdJTsiZkYP1cb1SYRdeGdGtHEr9GlOZ38DYrFIo3SLU3E8UNJvvZJQbhtBrtmu_MXGEM/s1600/Temper-Chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHhJQUQGiJtDdnlf1k-e5UX6LUh9BMSb4HYqRqvjIYFmYlemLV7CQpt4Xwpyz1RJgkWN2u53wdJTsiZkYP1cb1SYRdeGdGtHEr9GlOZ38DYrFIo3SLU3E8UNJvvZJQbhtBrtmu_MXGEM/s320/Temper-Chocolate.jpg" width="221" /></a></div><ul><li> Pour your chocolate mixture over your cracker crumb crust and spread evenly and place in your fridge <i>un</i>covered for about an hour before cutting into squares. You don't want to cover the top of your mixture because you do not want any water condensation hitting your chocolate or it will turn grainy. Water and chocolate do not mix!</li>
</ul>Until next time, see you in the kitchen<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-72528225488515485222011-10-31T22:23:00.000-07:002011-10-31T22:23:35.636-07:00Peanut Butter Lovers Fudge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC44eCZ7x1rwXtSKpE3kaBdn2nB9JL895tYkU0ioYI4BXC_wMy7Qrtk6zUnFd33iYIYjLogUf23Wy_pFvvZQY25bPHxg6_S7jMeTckLQNG0n9TphST1nhl_Aa0COcRzeCD_Yq49Xvwxig/s1600/RecipeImage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC44eCZ7x1rwXtSKpE3kaBdn2nB9JL895tYkU0ioYI4BXC_wMy7Qrtk6zUnFd33iYIYjLogUf23Wy_pFvvZQY25bPHxg6_S7jMeTckLQNG0n9TphST1nhl_Aa0COcRzeCD_Yq49Xvwxig/s1600/RecipeImage.jpg" /></a></div><br />
Since November is Peanut Butter Lovers Month I couldn't bypass my Dad's peanut butter fudge. I made my first batch of peanut butter fudge when I was 12 years old and my Dad loved it so much it became a tradition. This recipe is so easy peasey and if you're a peanut butter lover you'll be even more in love with just how easy it is to make. So, lets get started.<br />
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<b>What You Need</b><br />
<br />
1 (14oz) can of good quality sweetened condensed milk<br />
1/2 cup of your favorite creamy peanut butter<br />
1 (12 oz) bag of white chocolate chips or 2 (6 oz) white baking squares chopped (which ever you like best)<br />
3/4 cup chopped peanuts (I like to pop mine in the toaster oven for a few to toast them a bit)<br />
1 teaspoon pure vanilla extract (you can use Imitation but pure gives it a much better flavor)<br />
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<b>Let's Make It!</b><br />
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<ul><li>Line either an 8 or 9 inch square baking pan with wax paper. Make sure the paper extends over the edges of your pan</li>
<li>Heat the sweet condensed milk and peanut butter together in a heavy saucepan over medium high heat until just bubbly stirring constantly. Remove from heat when it's bubbly and add your white chocolate, stir until smooth and immediately stir in nuts and vanilla</li>
<li>Pour your fudge mixture into your pan and using a rubber spatula scrape all of it out and spread evenly in your pan</li>
<li>Cover and chill for 2 hours or until just firm. To remove fudge out of pan just life up on your edges of wax paper place on clean cutting board and cut into squares.</li>
</ul><div><span class="Apple-style-span" style="background-color: #eadcbc;"></span><br />
<ul style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><li class="" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 2px 4px; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 8px; padding-left: 16px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="background-color: #eadcbc;">That's it! Didn't I tell you it was easy peasey? </span></li>
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<li class="" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 2px 4px; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 8px; padding-left: 16px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Until next time, see you in the kitchen,</li>
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</ul>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-17187222008454459042011-10-29T17:47:00.000-07:002011-10-29T17:47:58.354-07:00Creamy White Fudge With Nuts A Family Favorite<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibGakI0byI8fE1TYmUThWcoUPvBQ77vhk299qxwrRE-o3BH7Tsi5930mRiZmdc7MCTngANVkq5rAz0Tr4-XIquUJhtMiQlzyT33EVsRNOXIymu8ghT3p76GhJE2td14uFYVCFmUrVtBQ/s1600/whtmacafudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibGakI0byI8fE1TYmUThWcoUPvBQ77vhk299qxwrRE-o3BH7Tsi5930mRiZmdc7MCTngANVkq5rAz0Tr4-XIquUJhtMiQlzyT33EVsRNOXIymu8ghT3p76GhJE2td14uFYVCFmUrVtBQ/s1600/whtmacafudge.jpg" /></a></div><br />
Ahhhh this fudge has the hearts of my son Cameron, my niece Heather and my son's Nana. Those three are my white chocolate lovers whether its in fudge form, cookies, truffles no matter if it's white chocolate these three have to have it. It's rather funny too because we always get into the debate that white chocolate isn't really chocolate. I am smiling as I type that we have a lot of fun with that debate. Now my family loves macadamia nuts with their white creamy confections so I write this recipe with the macadamia nuts but you can use hazelnuts, walnuts and even pecans. Just pick your favorite or leave nuts out. Your call. We're just a nutty kind of family :-)<br />
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<b>What You Need</b><br />
<br />
1 1/2 pounds of premium white chocolate<br />
1 (14 oz) can of good quality sweet condensed milk<br />
Dash of salt<br />
1 1/2 teaspoons of pure vanilla extract<br />
1 cups of chopped nuts of your choice (we use macadamia nuts)<br />
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<b>Lets Make It!</b><br />
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<ol><li>Line an 8 or 9 inch square pan with wax paper. Make sure paper extends over the edges of your pan</li>
<li>Melt chocolate with the sweet condensed milk and salt in a heavy saucepan, over low heat. Remove from heat and stir in vanilla and nuts right away</li>
<li>Spread evenly into your pan</li>
<li>Chill for 2 hours until firm. You do not want to cover white chocolate it's much softer than regular chocolate and the condensation from covering will hinder the firming up of your fudge.</li>
<li>Remove from pan by lifting up the edges of the wax paper, place on clean cutting board and cut into squares and watch it disappear in no time!</li>
</ol><div>This year I want to make this fudge with dried cranberries. I'll let you know how that pans out. Okay well until next time, see you in the kitchen,</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-49477824822747934932011-10-29T12:11:00.000-07:002011-10-29T12:11:40.659-07:00Cameron's Classic Peanut Butter Cookies An After School Favorite<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrFtrrrQdXwFlVCr9xQhFDELmqzGbNld1itkY-Iuv21QkZI7XHGViuIbfpoVioTkUeT3HnJvJFtVLq31Y7OajMU0w0bmSlHBywXIfkmsZgvcqnBUKN7KmgNZsV8nT12Algo7DLFm_4EM/s1600/camspnutbtrckies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrFtrrrQdXwFlVCr9xQhFDELmqzGbNld1itkY-Iuv21QkZI7XHGViuIbfpoVioTkUeT3HnJvJFtVLq31Y7OajMU0w0bmSlHBywXIfkmsZgvcqnBUKN7KmgNZsV8nT12Algo7DLFm_4EM/s320/camspnutbtrckies.jpg" width="277" /></a></div><br />
<div style="text-align: center;"><b> Makes 2 dozen cookies</b></div><div style="text-align: center;"><br />
</div>I think every kid growing up had at least one cookie that was their all time favorite and these are my son Cameron's. What I've never been able to get through to him was they were mine and my Dad's favorites first. About the only thing my Mom ever baked were cookies and she was good at it and yet, she hardly ever ate them. That was mostly my Dad's job, very much like Mr. V. It is still up for debate and I go back and forth as to who really is the biggest cookie monster, my Dad or Mr. V. I think I'll call it a tie.<br />
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I swear what makes these special besides that they taste so good is getting that old fashioned criss-cross pattern on the top and we liked ours a bit on the crunchy side. Once a week I baked a batch of these peanut butter cookies for my son and we'd sit at the table together with our cookies and milk. I am not a big cookie eater but I tell you what, I can do some damage with these hahahaha. My son is now 21 and he doesn't come home a lot so when I really am missing him to the point of no return, I just bake these, call him and he's here lol....<br />
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<b>What You Need</b><br />
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1 1/4 cup sifted all purpose flour<br />
1/4 cup creamy peanut butter (we're partial to Jiff)<br />
1/4 cup crisco shortening<br />
1/4 cup <i>un</i>salted butter softened at room temperature<br />
1/4 cup sugar<br />
1/4 cup packed golden brown sugar<br />
1/4 teaspoon salt<br />
1 large egg<br />
1/2 teaspoon baking powder<br />
3/4 teaspoon baking soda<br />
1/4 cup of roasted peanuts <br />
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<b>Lets Make Them!</b><br />
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<ul><li>Preheat oven to 375 degrees F and line two baking sheets with parchment paper</li>
<li>In bowl combine your butter, shortening, peanut butter, sugar, brown sugar and the egg</li>
<li>In another bowl, sift your flour, then mix in baking powder, baking soda and salt, combine well</li>
<li>Mix your dry ingredients into your peanut butter mixture then add peanuts and fold</li>
<li>Put dough in fridge to chill for about 30 minutes</li>
<li>Shape dough into 1 inch balls and place on baking sheet 3 to a row (1 dozen per sheet)</li>
<li>Flatten cookie with a fork making a criss-cross pattern. If dough starts to stick just dip the prongs of your fork in a small amount of flour or use a baking spray like Bakers Joy.</li>
<li>Bake for 10-12 minutes until cookies are a golden brown</li>
</ul>A very simple and classic recipe that keeps on going in my family. I've made other peanut butter cookies in different styles but these are our all time favorite and I'm sure when my son has kids he will have to pass the crown down but for now, they are still Cameron's :-) <br />
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Until next time, see you in the kitchen,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-51354107529690662172011-10-22T12:27:00.000-07:002011-10-22T12:27:28.851-07:00Handy Dandy How To Bake Cookies 101 Guide<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS-WzDQCnxsbQlDL6B4WxtWlLhEuizBC5lQAtO0JxaqXDeXNOMdrshsjg6vCRAQDIPcViarrWLovfpDms7CldD8qfpJWVd6KKQBzPZaSL5eA351suM0caOK-X4Tksw0-ME9dta_HMwUA/s1600/baking-795089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS-WzDQCnxsbQlDL6B4WxtWlLhEuizBC5lQAtO0JxaqXDeXNOMdrshsjg6vCRAQDIPcViarrWLovfpDms7CldD8qfpJWVd6KKQBzPZaSL5eA351suM0caOK-X4Tksw0-ME9dta_HMwUA/s320/baking-795089.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: left;">I have to say having the biggest cookie monster in my house (that would be Mr. V) over the years I have baked countless amounts of home baked cookies at home. Very rarely do I buy store bought, bagged cookies. My family seems to have this weird "radar" for knowing when I have fresh cookies or maybe they just have me down to a science. I don't know, but whenever cookies are popping out of the oven I will have a niece at the door or call on the phone from kids asking "got cookies?". I always know when Mr. V runs out of cookies because he gives me the pouty lower lip, hitting the floor, doe eyed look of "<i>honneeeyyyyy</i> I have no more <i>cooooo</i><b>Kies</b>!". </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cookies come in all types of varieties, textures, some crispy some chewy and heck even some that <a href="http://mrsvskitchen.blogspot.com/2011/10/old-fashioned-chocolate-peanut-butter.html">don't even need baking</a>. Creating your own cookie recipes or tweaking a recipe will give you a cookie made just for your specification and tastes. Here are some handy dandy tips to help you along.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>MEASURE CAREFULLY</b>-<a href="http://mrsvskitchen.blogspot.com/2011/09/tips-on-howto-measure-flour-accurately.html"> measuring correctly</a> and carefully is the most important part of baking cookies. You want to follow your recipe to the letter as well as taking your time to learn how to use measuring spoons and dry measuring cups properly. To an experienced baker this sounds redundant but to someone just getting started it's really a key to successful batches of cookies. There is always time to experiment with batches of cookies once mastered.</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>MAKE SURE BAKING INGREDIENTS ARE FRESH</b> - especially with baking soda and baking powder. These ingredients are not expensive and depending on how much cookie baking you do if they sit too long they become "inactive" and you'll have a ruined batch of cookies. You can test baking soda by adding a little bit of vinegar and if still good it will bubble and sizzle. You can test baking powder with hot water. If your ingredients do not bubble, throw it out and get fresh ingredients. </div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>FOR THINNER, CRISPIER COOKIES</b> - just add a little extra baking powder to the cookie dough. This will increase the pH balance of the dough, which makes the structure weaker and the dough will spread more easily when baking. BUT be very careful doing this or you can add too much and end up with a salty icky chemical like flavor and too much browning of the cookie. Using a fine bakers sugar or powdered sugar will result in thinner, crispier cookies as well. BEWARE if you use powdered sugar make sure it does not have corn starch in it or your results will be nasty.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8qM3Aw2ceLR_RU60_ucpLzHwgsZfoyzCivq9GC8UybmzkS_wgQ8N-adiFzql6hRd4-0mX1MLqlJ1Y2rvdDeoPaq74xjVYU2NTAap2HYDpHRVHR2X1EHYlHQopd-1HzpY7zE3Dz_2PGU/s1600/crispythin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8qM3Aw2ceLR_RU60_ucpLzHwgsZfoyzCivq9GC8UybmzkS_wgQ8N-adiFzql6hRd4-0mX1MLqlJ1Y2rvdDeoPaq74xjVYU2NTAap2HYDpHRVHR2X1EHYlHQopd-1HzpY7zE3Dz_2PGU/s1600/crispythin.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>KEY TO CHEWIER COOKIES</b> - when sugar dissolves it acts like a tenderizer that interferes with your dough structure. this increases spreading in the same way as baking soda does as I mentioned in the step above or thinner cookies. So, if you want them thick and chewy, use coarse sugar. If you want crispier use fine baking sugar. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>ALWAYS MIX DRY INGREDIENTS FIRST</b> - This is so when you bake with soda/powder it ensures that they are evenly distributed and make sure that you don't end up with big holes in your cookies. Since baking powder is activated by water, you'd want to wait until the last minute before mixing the wet ingredients so that the baking powder doesn't "run out of juice" too early in the process.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>FOLD/MIX WE INGREDIENTS BRIEFLY</b> - You just want to fold or mix just until moistened. Over mixing will allow too many gas/air bubbles from the baking soda or powder reactions to get away. Over mixing will also develop the gluten in the flour making a dense, tough cookie. Make sure your butter is room temp because cold butter is stiffer and requires more mixing and that will take a toll on the texture you are looking for. The butter is soft enough when it gives slightly when pressed yet it still holds its shape.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<b>PUT COOKIES ON ROOM TEMP TO COOL COOKIE SHEET</b> - If you use one hot the dough will start to melt too soon. Grease the cookie sheet with vegetable shortening or unsalted butter. Do NOT use vegetable oil or your cookies will burn in between. Some cookie dough recipes have a lot of shortening or butter in it already so your cookie sheet may not need to be greased at all.<br />
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<b>USE PARCHMENT PAPER</b> - This makes your baking sheet so much easier to clean and not cause a greasy build up on your cookie sheets. Another plus to using parchment is the cookies can be removed carefully from cookie sheet to cooking rack. <br />
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USE COOKIE SCOOP OR MEASURING SPOON - to make sure drop or shaped cookies are all the same size so the cookies bake evenly and taste better.<br />
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<b>CHECK THE COOKIES</b> - A time range is generally given in a recipe, so once you reach the short end of that time (Bake 9-12 min) stick a toothpick right into the center of the cookie, pull it out quickly. If little or no cookie comes back on the toothpick they are done. If not adjust time.<br />
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<b>ALLOW COOKIES TO COO</b>L - when taking cookies out of oven it is best to let the cool on the sheet before moving to a <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=cookie%20cooling%20rack&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">cooling rack</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />. Once the cookies have cooled slightly, remove them from cookie sheet to keep them from sticking and breaking later.<br />
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A few more tips for you are:<br />
<ul><li>Flour the cookie sheet after it's been greased to minimize spreading and prevent chocolate chips in dough from sticking</li>
<li>Always preheat your oven</li>
<li>After baking is done and oven has been turned off, keep your oven door open a bit to cool off the oven faster.</li>
<li>Use vanilla sugar for baking for added richness and flavor. Put a vanilla bean in a canister of sugar for 2 weeks before using sugar. This adds beautiful flavor to cookies, cakes and sweet breads.</li>
<li>Don't under bake cookies or they will taste doughy and you also run the risk of salmonella from the raw eggs in dough</li>
<li>Don't "worry" your cookies by constantly opening the oven door. Every time you open it the oven cools off and effects the ultimate turn out of your cookie. Use your oven light to see how the cookies are doing without opening the door to let precious heat escape</li>
<li>Make sure you don't put anything that might burn on top of the stove while items are in oven or you can start a fire (I've done this before!)</li>
<li>Kids should always have a parent present to help in baking cookies </li>
</ul>Until next time, see you in the kitchen,<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-27748376845237012652011-10-22T12:26:00.001-07:002011-10-22T12:28:36.247-07:00Old Fashioned Chocolate Peanut Butter Oatmeal No Bake Drop Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgda03NuIXBsh08Xs1reP5gjVCA5Q4CcLLGVIn1XAsATnjvJ2WfRiOKrWMEUooACtyZjF8_FD7ITFeKw9s-KyVILcWRdbfGJdBjaKitUZdYdbKVWmrl1WmJC2w4zFeVKlx7TG2z8xlRXk/s1600/chocoatnobakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgda03NuIXBsh08Xs1reP5gjVCA5Q4CcLLGVIn1XAsATnjvJ2WfRiOKrWMEUooACtyZjF8_FD7ITFeKw9s-KyVILcWRdbfGJdBjaKitUZdYdbKVWmrl1WmJC2w4zFeVKlx7TG2z8xlRXk/s1600/chocoatnobakes.jpg" /></a></div><br />
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These cookies bring back childhood memories for me. I will never forget one day my 3rd grade teacher Mrs. Johnson held a class party and she made these and brought them to school. I thought they were the greatest cookie ever and when she told us she never even baked them intrigued my already young, budding baking mind. A cookie you didn't have to bake? It blew my mind even then.<br />
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<b>What You Need (Makes about 2 dozen cookies)</b><br />
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<ul><li>1 stick of room temperature butter</li>
<li>1/2 cup of milk</li>
<li>2 cups of sugar</li>
<li>1/2 cup unsweetened cocoa</li>
<li>2 teaspoons of pure vanilla extract</li>
<li>1/2 cup of creamy peanut butter</li>
<li>3 cups of quick cooking oats</li>
</ul><b>Let's Make Them!</b><br />
<ul><li>In large nonstick saucepan combine the butter, milk, sugar and cocoa</li>
<li>On medium heat stir constantly until comes to a full rolling boil (one that can't be stirred down)</li>
<li>Boil exactly 1 minute still stirring and remove from heat. Pay attention to the time for these cookies its a must!</li>
<li>Stir in vanilla, peanut butter and 2 cups of uncooked oats</li>
<li>Drop by spoonful onto wax cookie sheets or baking sheets</li>
<li>Stick in fridge for 30 min. to 1 hour before serving</li>
</ul><b>Some extra tips for you:</b><br />
<ul><li>An easy quick way to grease the dish the mixture will be poured into is to spray it will baking spray. You can also just pour or scoop into piles and let cool</li>
<li>For higher altitudes adding 1 minute works well at sea level, but you may need to increase it. If you can, experiment with this recipe a few times before making a batch you need right away so you know how long to boil at your altitude.</li>
<li>If boiled too long your cookies will crumble and not long enough they will be too gooey and not harden</li>
</ul>Hope you enjoy them as much as I do. These really do take me back in time to 3rd grade. Until next time, see you in the kitchen<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-14696090264488948542011-10-20T19:17:00.000-07:002011-10-20T19:17:18.692-07:00Tex Mex Chicken Casserole Low On Calories BIG on Taste<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-zGjdxv05tg2LIedBaEr-AwclfIyD5I3QLC2q7j3g1zjpcOU8sm_BxHCviCE_s7WxA_5x9z_jcctansjab8Ghro9x7V614wr0mh3Prr0FBoJzYDU-MNMDeB5wbeC1k53UJ57eI3WK5g/s1600/points-plus-tex-mex-chicken-casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-zGjdxv05tg2LIedBaEr-AwclfIyD5I3QLC2q7j3g1zjpcOU8sm_BxHCviCE_s7WxA_5x9z_jcctansjab8Ghro9x7V614wr0mh3Prr0FBoJzYDU-MNMDeB5wbeC1k53UJ57eI3WK5g/s1600/points-plus-tex-mex-chicken-casserole.jpg" /></a></div><br />
<div align="center"><strong>Makes 6 Equal Servings</strong> </div><div align="center"><br />
</div><div align="center"></div>With all the baked yummies flying around my home it never hurts to cut some calories here and there. Eating healthy doesn't have to be bland, boring, blechy food. I don't do bland BLEH. I am the first to admit I am a foodie to the core and my food has to have flavor. This recipe is actually a weight watchers meal that Mr. V and I tried out tonight and for us, it's a keeper! I hope you enjoy it as much as we did. <br />
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<strong>What You Need</strong><br />
<ul><li>Nonstick cooking spray</li>
<li>12 ounces boneless skinless chicken cut in strips for frying</li>
<li>2 cloves of garlic or 2 teaspoons of already minced garlic</li>
<li>1 teaspoon chili powder</li>
<li>2 teaspoons canola oil</li>
<li>1 medium onion halved and thinly sliced</li>
<li>1 medium green bell pepper</li>
<li>1 (10 oz) box frozen spinach thawed and squeezed dry</li>
<li>1 1/2 cups of salsa</li>
<li>4 (6 inch) corn tortillas coarsely torn</li>
<li>3/4 cup reduced fat Monterey Jack cheese shredded</li>
<li>1/2 cup diced tomatoes</li>
<li>1/2 of an avocado pitted, peeled and diced</li>
<li>Freshly chopped cilantro</li>
</ul><strong>Let's Make It!</strong><br />
<ul><li>Preheat oven to 350 degrees F. coat an unheated large nonstick skillet with cooking spray</li>
<li>Preheat skillet over medium high heat. </li>
<li>In medium bowl toss together chicken, garlic and chili powder, add to hot skillet and cook 4-6 minutes or until chicken is no longer pink. Stir often. Remove chicken from skillet and set aside</li>
<li>Pour oil into hot skillet and add onions and green pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionallly then stir in spinach.</li>
<li>Coat a 2 quart square baking dish with cooking spray.</li>
<li>Spread about 1/2 cup of salsa in bottom of dish</li>
<li>Top with half of the tortilla pieces, half of the chicken mixture, and half of the veggies. Pour half of the remaing salsa over the veggies and top with half the cheese. Repeat another layer with all ingredients EXCEPT the remaining cheese, keep that set aside.</li>
<li>Bake covered 20-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minutes before serving</li>
<li>Garnish with diced tomatoes, avocado and cilantro and remaining cheese.</li>
</ul><strong>Nutritional Info Per Serving</strong>: CAL 196, CARBS 15g, FAT 6g, FIBER 4g, PROTEIN 20g<br />
<strong>NOTE:</strong> to print this recipe click on the green printer friendly button at the end of this post.<br />
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Until next time, see you in the kitchen<br />
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</div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-32333345398022301172011-10-19T09:47:00.000-07:002011-10-19T09:47:12.286-07:00Mrs. V's Bakery Style White Chocolate Macadamia Nut Cookies Can You Say YUM!?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINXz5mc69kWUTGYFDxsH7WKcjWC4Xyi-4he-XuxK_TP1PewjWzQtLzjZjVKIpIVP87P-p7r_Sa2Nk75A_dKfrCmMXRtKVbwb9Xi3LJPvfCIZ9-4hGDwJA8Z53I6o234-Y85r0M537Ylk/s1600/mrsvswhtchocamacacky2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINXz5mc69kWUTGYFDxsH7WKcjWC4Xyi-4he-XuxK_TP1PewjWzQtLzjZjVKIpIVP87P-p7r_Sa2Nk75A_dKfrCmMXRtKVbwb9Xi3LJPvfCIZ9-4hGDwJA8Z53I6o234-Y85r0M537Ylk/s320/mrsvswhtchocamacacky2.jpg" width="276" /></a></div><br />
These cookies are a huge favorite in my household and this morning I got up very early to bake a batch off to complete a birthday goody box for a very special young woman in my life named<a href="http://www.facebook.com/pages/Ectodermal-Dysplasia-Awareness/152695394771662"> Kendall</a>. I love her dearly and wish I could be there in person for her birthday October 28th but instead am sending her a box of homemade yummy to her tummy goodies. Yesterday I completed the banana nut bread and strawberry jam she requested and today the cookies and in about 2 hrs her package will be headed her way to Oregon.<br />
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These cookies can also be less sugarfied by using <b>SPLENDA</b> and nobody will know the difference. When I want these cookies for myself that is how I make them however, this batch today is fully sugarfied ;-) ... I love making up my own baking terminologies hahaha.<br />
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I apologize, normally I take pics as I go but I couldn't find my camera this morning. So, let's get our aprons on and make some cookies!<br />
<b><br />
</b><br />
<b>What You Need</b><br />
<ul><li>2 1/4 cups all purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon salt</li>
<li>2 sticks room temp butter</li>
<li>3/4 cup white sugar (or sub with 1 cup <a href="http://www.splenda.com/"><b>SPLENDA</b></a>)</li>
<li>1 cup packed brown sugar (or sub with 1/2 cup <a href="http://www.splenda.com/"><b>SPLENDA</b></a> Brown Sugar)</li>
<li>1 teaspoon pure vanilla extract</li>
<li>2 large eggs</li>
<li>1 1/2 bags white chocolate chips</li>
<li>1 cup chopped macadamia nuts (or hazlenuts) </li>
</ul><b>Let's Make Them!</b><br />
<ul><li>Preheat oven to 375 degrees F. Prep your baking sheets with either parchment paper or spray lightly with flour baking spray.</li>
<li>In small bowl combine flour, salt and baking soda, mix and set aside</li>
<li>In large stand mixer bowl add butter and both sugars, beat on medium high until well creamed </li>
<li>Add eggs and vanilla, beat again until smooth and creamy, stop mixer and scrape down sides of bowl with a rubber spatula</li>
<li>Add flour mixture slowly, mix well, stop mixer again and scrape sides and add white chocolate and nuts, pulse on low to combine.</li>
</ul>These are bakery style, in other words Jumbo size. Use an <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=silver%20ice%20cream%20scoop&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">ice cream scoop</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> (I like this method best) to dough these babies out or you can use a 1/4 cup dry measuring cup...works just as well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYQn-r7kBGHurYyBpwkam1ShyphenhyphenotjKwhrS4Wtt-66pPqrVSf7tD34TTSATtoV6YQBW5JRvUqGz3RcvisSa3YukIaxjxd0err1RViUp2NNqepK17uDuOFqs-UQj_WSvH8ekCPRH_IG7_AE/s1600/icecreamscoop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYQn-r7kBGHurYyBpwkam1ShyphenhyphenotjKwhrS4Wtt-66pPqrVSf7tD34TTSATtoV6YQBW5JRvUqGz3RcvisSa3YukIaxjxd0err1RViUp2NNqepK17uDuOFqs-UQj_WSvH8ekCPRH_IG7_AE/s200/icecreamscoop.jpg" width="200" /> </a></div><div class="separator" style="clear: both; text-align: left;">Drop onto baking sheet two cookies per row (6 to a sheet) Press cookie dough down just a bit to flatten. Bake 12-14 minutes or until edges are a golden brown.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remove from oven and let sit on cookie sheets about 5 minutes before transferring to a <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=cookie%20cooling%20rack&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">cookie cooling rack</a></div><div class="separator" style="clear: both; text-align: left;">Use a <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=wide%20cookie%20spatula&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">wide cookie spatula</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> to remove from sheets.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Guess what? It's time to gobble them up! You can print this recipe out just click on the <b><span style="color: #6aa84f;">green button</span></b> below that says <i><b>print friendly</b></i> you will even be able to remove the graphics. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Until next time, see you in the kitchen. Tell me, what size cookie do you love best? Regular drop size or jumbo/bakery size?</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOxwi5LdW9PlGc3eTrq4b8JD6vv6hHznegToZeUyXI_LbOrqxS6WbW8U-7boT0Cz7g-hrXIx4RDR_cTIncV64lPe-MiMiB1W_B8nWa1KVkIq3OECEqC2AKn8MfDAJcReZxrqHecRDTwU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOxwi5LdW9PlGc3eTrq4b8JD6vv6hHznegToZeUyXI_LbOrqxS6WbW8U-7boT0Cz7g-hrXIx4RDR_cTIncV64lPe-MiMiB1W_B8nWa1KVkIq3OECEqC2AKn8MfDAJcReZxrqHecRDTwU/s1600/mrsv.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-47703908164782113532011-10-18T15:27:00.000-07:002011-10-18T15:27:54.616-07:00What In The World Is A Soft Spread FAQ About Jam Jellies and More<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0KAdb-oSfDJLE4CYzC4yhM0QNyJKu9gMXAi7T5OhFWeCKGP37IEJuUSnZg_X2pqR3ar_P4BWSneJODVtCj_0QQV3TI-kfDA9qCW38hwBdtyUPzITxAlGaor-p6CzIDa3a35gvdrpzA4/s1600/preservedwithlove.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0KAdb-oSfDJLE4CYzC4yhM0QNyJKu9gMXAi7T5OhFWeCKGP37IEJuUSnZg_X2pqR3ar_P4BWSneJODVtCj_0QQV3TI-kfDA9qCW38hwBdtyUPzITxAlGaor-p6CzIDa3a35gvdrpzA4/s200/preservedwithlove.gif" width="172" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;">Graphic By<a href="http://countryclipart.com/"> Original Country Clipart</a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ever wanted to make your own jam or other soft spread such as jelly, preserves and more but just didn't know where to start? Having questions about the process? Knowing where to begin and getting your questions answered is half the battle so I've put together the most frequently asked questions I could think of for you. To print this list just scroll to the end of the post and click on the green button labeled <i><b>printer friendly.</b></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJGtbDQMzoS_qbyAaa2VNqK20q_S0H-qevON7n8Pll7JJz667UBfpf7UjBFLTec-rfmLKfY_67rq3_UyVzdCffCRiuS6uKL5NlRa9pG5OKSoIpZ3EdDsRV2FuRLY3Y4oIk16Ukymyoj8/s1600/jarofjamsline.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="43" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJGtbDQMzoS_qbyAaa2VNqK20q_S0H-qevON7n8Pll7JJz667UBfpf7UjBFLTec-rfmLKfY_67rq3_UyVzdCffCRiuS6uKL5NlRa9pG5OKSoIpZ3EdDsRV2FuRLY3Y4oIk16Ukymyoj8/s320/jarofjamsline.gif" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Jam & Soft Spread FAQ's</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Q.</b> <b>What Utensils Do I Need To Make Cooked Jam and other Soft Spreads?</b></div><ol><li><b>A</b>. You will need a 6-8 quart heavy sauce pot to cook your fruit down. Sauce pot must be wide in girth so it is deep enough that fruit mixture does not boil over. Sauce pot needs to have a flat bottom for the best heat distribution.</li>
<li>A 21 quart steel or enamel coated boiling <b><a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=boiling%20water%20bath%20canner&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">water bath canner</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> </b>with rack.</li>
<li>Mason <b><a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=mason%20canning%20jars&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">canning jars</a></b><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> , lids and bands. There are great ones made by Ball, Kerr and even Better Homes and Gardens.</li>
<li>Canning utensils such as a bubble remover & headspace tool, a wide mouth jar funnel, a jar lifter and magnetic lid wand. You can buy these individually or get them in a<b> <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=canning%20utensil%20set&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">canning utensil set</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />. </b></li>
<li><b><a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=fruit%20pectin&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">fruit pectin</a></b><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />. You can use brands such as Ball, Sure Jell or even your store brand. Try them all and see which one you like to use the best. We all have our preferences.</li>
<li>Kitchen towels and pot holders </li>
<li><b> <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=canning%20ladle&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">Canning ladle</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />. </b></li>
</ol><b> </b><br />
<div class="separator" style="clear: both; text-align: left;"><b>Q. What is pectin and what's it used for anyway?</b></div><div class="separator" style="clear: both; text-align: left;"><b>A</b>. For starters pectin is a <i>natural</i> carbohydrate that is taken from the inside peel of many fruits like lemons, limes, oranges, grapefruit and even apples. The peels are washed and then ground in order to make pectin and is vacuum dried. Pectin is used in "setting" or firming up your jam and jellies in a shorter amount of time and even with pectin some soft spreads can take up to 2 weeks to set. You can make your soft spreads without pectin just be patient for the set times will be longer.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>NOTE:</b> High pectin fruits include: apples and most citrus fruits, i.e. oranges, lemons, limes, tangerines and cumquats. Low pectin fruits include: strawberries, raspberries, plums, apricots, blackberries, blueberries, peaches, figs and rhubarb.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When making jams or other soft spreads pectin only works well when combined with exactly the right amount of sugar and fruit. Sugar absorbs water from the fruit, which when combined with citric acid, stimulates the activity of the pectin. This is how your "gel" or soft spread forms. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Q. How do I select the best fresh fruit?</b></div><div class="separator" style="clear: both; text-align: left;"><b>A</b>. Look for fruit that is ripe or even a bit before ripe. Your fruit must be of even consistency and has no "spots" or bruising on them. Avoid fruits that are going "mushy". Think about it this way...if you would be hesitant in eating it, don't get it. I find local grocers and farmers markets are very willing to show and teach you on the spot about how to select good fruit. You just want to make sure the fruit is not over ripe because the natural fruit pectin lowers in over ripened fruit and may make it harder for your jam to set, especially with berries.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><b>Q. Can I use frozen fruit?</b><br />
<b>A</b>. Absolutely! You just want to make sure the fruit is unsweetened and frozen in it's natural state. Your frozen fruit measures equally to fresh. Make sure your frozen fruit is completely thawed to room temp and do not drain off the excess juice. Frozen fruit is snap frozen, meaning that all the fresh fruit color, taste, texture and vitamins are maintained. Using frozen fruit is fantastic because you can give a beautiful summery peach jam as a gift to someone during the cold dreary winter. Talk about a winter pick me up!<br />
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<b>Q. I have family that is diabetic, or just want a lower sugar jam, can I use a sugar substitute instead of regular sugar?</b><br />
<b>A. </b> You bettcha! I have friends and family who are diabetic as well as watching their sugar intake so I totally get it. There are some catches however. You will want to first choose a fruit pectin made <i><b>specifically</b></i> for low or no added sugar such as SURE JELL <b><a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=Low%20or%20No%20Added%20Sugar%20Pectin&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">Low or No Added Sugar Pectin</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /></b> or Pomona's Fruit Pectin.<br />
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If using a sugar substitute you want to make sure you're using one that measures cup for cup like regular sugar. The low (about 25% lower sugar) or no added sugar pectins will have wonderful recipes tucked away inside their boxes with the proper formulation and proportion of sugar, fruit and pectin to give you a proper "set". Insufficient amounts of sugar may cause a no sugar jam to spoil faster so make these is smaller batches. As with any jam recipe do not try to "save time" but doubling recipes because your jam <i><b>will not set.</b></i><br />
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<b>Q. Can I make double batches of jam and soft spreads?</b><br />
<b>A. </b>No. if you do this, 99.9% of the time your jam or other soft spread will not set. <b> </b><i><b>( </b></i>Example Strawberry Jam Batch: 5 cups mashed fruit to 7 cups sugar...this is <b>1</b> batch and will make up to 5 pint jars, that's a lot of jam) doubling this will cause you to have to cook it longer and will kill off the pectin and you will not have a set jam. I will say out of all the pectin's out there to attempt this with is<b> <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=Pomona%27s%20Pectin&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">Pomona's Pectin</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> </b>and <a href="http://www.pomonapectin.com/contactus.html"><b>call their jam line</b></a> they can walk you through it. I still recommend regular batches at at time.<br />
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<b>Q. My jam hasn't set what do I do?</b><br />
A. I always refer people to the instructions that came in their box of pectin. Each pectin works a bit differently.<br />
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<b>Q. What does it mean when I hear the term "soft spreads"?</b><br />
A. Soft spreads are jam, jelly, preserves, marmalades, fruit butters and conserves. Not only are they easy to make but the hardest for me to resist. I love making them as much as eating them on freshly baked biscuits, toast and I even use them in making tarts and use as toppings on desserts. <br />
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<b>Q. What's the difference between jam, jelly, preserves, marmalade, fruit butters and conserves?</b><br />
<ol><li><b>A</b>. <b>Jam</b> is made by crushing or chopping fruit and cooking with sugar until the mixture will gel up on a spoon. You can make jam with just one fruit or a combo of fruit like a triple berry jam. Jam should be firm and still spreadable. It doesn't hold the shape of the jar like a jelly does.</li>
<li> <b>Jelly</b> is made from strained juice from the fruit, frozen concentrate or unsweetened bottled juices. Jelly holds a great gel and is much firmer yet spreads beautifully. Jelly holds the shape of the jar.</li>
<li><b>Preserves</b> is fruit that is preserved with sugar so it holds its shape, it is transparent, shiny, tender and plump with pieces of fruit. A true preserve will not hold its shape when you spoon it out of a jar and the syrup varies from thick honey to a soft jelly.</li>
<li><b>Marmalade</b> a lovely favorite soft spread of many. It is a soft jelly that holds small pieces of fruit and fruit peels (like orange marmalade) that suspends in the jelly. Marmalade is cooked in small batches and brought quickly to or close to the gelling point. Very similar to jam.</li>
<li><b>Fruit Butter</b> isn't a butter at all. It is made by cooking fruit down to pulp with sugar into a thick consistency that will spread easily. Spices such as cinnamon, nutmeg and others may be added. Butters are to be cooked very slow until thick enough to round up on a spoon.</li>
<li><b>Conserves</b> is jam like and made with a combination of two or more fruits along with nuts or raisins. They are cooked until the round up on a spoon. If you use nuts those are added in the last 5 minutes of cooking time. </li>
</ol><b>Q. How do I store my soft spreads, jam, jelly etc.?</b><br />
<b>A. </b> Store your freshly made soft spreads (after over night cooling) in a cool, dry place like your pantry after of course you've dated, sealed and labeled them. If you left a jar unsealed (using your water bath canner) this must be stored in the fridge once cooled. <br />
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<b>Q. How long does my jam, soft spread last?</b><br />
<b>A.</b> Unopened jams etc. will keep up to 1 year from the day you made it. After opened your soft spread must be stored in the fridge after opening and keeps about 3 months. Once opened it has been exposed to air and are subject to mold, change of color. If you see mold toss it, no it cannot be saved. Honestly, homemade soft spreads are so good they will never even make it in your pantry or fridge long before they are gobbled up!<br />
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<b>Q. My garden is over grown and I have some over ripe fruit can I make jam with it?</b><br />
A. No. I'm sorry, really I am but over ripe fruit has lost most if not all of it's natural grown pectin found in just before ripe to ripe fruit. Using over ripe fruit may result in a very soft set to no set at all.<br />
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Do you have a question about soft spreads not listed here? Please <a href="http://mrsvskitchen.blogspot.com/p/ask-mrs-v.html"><b>contact</b></a> Mrs. V and she'll get right on your question, post it and answer it for you. You can also leave your question in comment form below this post.<br />
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Until next time, see you in the kitchen, <br />
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</div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-51477277684420339692011-10-10T16:05:00.000-07:002011-10-10T16:05:47.642-07:00Easy Handy Dandy Baking Conversion Chart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzymfa7xXKufTUiw63GaSRfsh4YvdSXzDtZHEGjKfbzfsbhz10ll2zMFbux3e70K9Yv0g-9nUeUj37p7j9Q0WO7HA9yGDasES2pebh1OCMkDF_7WyfHnHjzP5hSfNMJDKj2rBPRfiPYc/s1600/conversionchartpic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzymfa7xXKufTUiw63GaSRfsh4YvdSXzDtZHEGjKfbzfsbhz10ll2zMFbux3e70K9Yv0g-9nUeUj37p7j9Q0WO7HA9yGDasES2pebh1OCMkDF_7WyfHnHjzP5hSfNMJDKj2rBPRfiPYc/s320/conversionchartpic.jpg" width="277" /></a></div><br />
Hm, I don't know about you but math is not, never has been and never will be my strongest suit. In fact, I still use my fingers to count and I may just grab your hand and use your fingers too. I've been baking and cooking since I was little and do you think I can remember how many ounces are in a cup? Most of the time...no. I mean I am not a dumb woman by any means just number challenged.<br />
<br />
So, for those of you out there who love to bake like I do (I have this on my fridge BTW) I am providing you with this Handy Dandy Baking Conversion Chart and help you take out the guesswork should you be challenged like, well...........myself :-) At the end of this post just click<b style="color: #134f5c;"> PRINTER FRIENDLY </b>and you'll have it to hang on your fridge. You can even take out the images if you choose.<br />
<br />
Let's Get Started:<br />
<br />
<h2 class="chartspacing"><span style="font-size: small;">FLOUR & DRY INGREDIENTS</span></h2><table cellpadding="5" cellspacing="0" class="chartdata2"><tbody>
<tr class="altrow2"><td>1 cup unbleached all-purpose flour</td><td>= 4.5 ounces</td><td>= 130 grams</td></tr>
<tr><td>1 cup bleached all-purpose flour</td><td>= 4.25 ounces</td><td>= 120 grams</td></tr>
<tr class="altrow2"><td>1 cup cake flour</td><td>= 4 ounces</td><td>= 110 grams</td></tr>
<tr><td>1 cup oats, old fashioned</td><td>= 2.5 ounces</td><td>= 74 grams</td></tr>
<tr class="altrow2"><td>1 cup oats, quick cooking</td><td>= 3 ounces</td><td>= 83 grams</td></tr>
<tr><td>1 cup unsweetened cocoa</td><td>= 3.25 ounces</td><td>= 92 grams</td></tr>
<tr class="altrow2"><td>1 cup granulated sugar</td><td>= 7 ounces</td><td>= 200 grams</td><td> </td></tr>
</tbody></table><h2 class="chartspacing"><span style="font-size: small;">SUGARS & SYRUPS</span></h2><table cellpadding="5" cellspacing="0" class="chartdata"><tbody>
<tr class="altrow"><td>1 cup confectioners' sugar</td><td>= 4 ounces</td><td>= 115 grams</td></tr>
<tr><td>1 cup light brown sugar</td><td>= 7.8 ounces</td><td>= 220 grams</td></tr>
<tr class="altrow"><td>1 cup dark brown sugar</td><td>= 8.4 ounces</td><td>= 240 grams</td></tr>
<tr><td>1 cup molasses</td><td>= 11.25 ounces</td><td>= 322 grams</td></tr>
<tr class="altrow"><td>1 cup corn syrup</td><td>= 11.5 ounces</td><td>= 328 grams</td></tr>
<tr><td>1 cup honey</td><td>= 11.75 ounces</td><td>= 335 grams</td></tr>
</tbody></table><h2 class="chartspacing"><span style="font-size: small;">OILS & FATS</span></h2><table cellpadding="5" cellspacing="0" class="chartdata2"><tbody>
<tr class="altrow2"><td>1 cup butter</td><td>= 8 ounces</td><td>= 228 grams</td></tr>
<tr><td>1 cup vegetable shortening</td><td>= 6.75 ounces</td><td>= 190 grams</td></tr>
<tr class="altrow2"><td>1 cup vegetable oil</td><td>= 7.5 ounces</td><td>= 215 grams</td></tr>
<tr><td>1 cup peanut butter, smooth</td><td>= 9.25 ounces</td><td>= 266 grams</td></tr>
</tbody></table><h2 class="chartspacing"><span style="font-size: small;">OVEN TEMPERATURES</span></h2><table cellpadding="5" cellspacing="0" class="chartdata"><tbody>
<tr class="altrow"><td>275 F</td><td>= 140 C</td><td>= Gas Mark 1</td></tr>
<tr><td>300 F</td><td>= 150 C</td><td>= Gas Mark 2</td></tr>
<tr class="altrow"><td>325 F</td><td>= 160 C</td><td>= Gas Mark 3</td></tr>
<tr><td>350 F</td><td>= 180 C</td><td>= Gas Mark 4</td></tr>
<tr class="altrow"><td>375 F</td><td>= 190 C</td><td>= Gas Mark 5</td></tr>
<tr><td>400 F</td><td>= 200 C</td><td>= Gas Mark 6</td></tr>
<tr class="altrow"><td>425 F</td><td>= 220 C</td><td>= Gas Mark 7</td></tr>
<tr><td>450 F</td><td>= 230 C</td><td>= Gas Mark 8</td></tr>
<tr class="altrow"><td>475 F</td><td>= 250 C</td><td>= Gas Mark 9</td></tr>
</tbody></table><div align="center"> <ins style="border: currentColor; display: inline-table; height: 60px; margin: 0px; padding: 0px; position: relative; visibility: visible; width: 468px;"><ins id="aswift_0_anchor" style="border: currentColor; display: block; height: 60px; margin: 0px; padding: 0px; position: relative; visibility: visible; width: 468px;"></ins></ins></div><h2 class="chartspacing"><span style="font-size: small;">U.S. VOLUME EQUIVALENTS</span></h2><table cellpadding="5" cellspacing="0" class="chartdata2"><tbody>
<tr class="altrow2"><td>1 1/2 teaspoons</td><td>= 1/2 tablespoon</td><td><br />
</td></tr>
<tr><td>3 teaspoons</td><td>= 1 tablespoon</td><td><br />
</td></tr>
<tr class="altrow2"><td>2 tablespoons</td><td>= 1/8 cup</td><td>= 1 ounce</td></tr>
<tr><td>4 tablespoons</td><td>= 1/4 cup</td><td>= 2 ounces</td></tr>
<tr class="altrow2"><td>8 tablespoons</td><td>= 1/2 cup</td><td>= 4 ounces</td></tr>
<tr><td>1 cup</td><td>= 1/2 pint</td><td>= 8 ounces</td></tr>
<tr class="altrow2"><td>2 cups</td><td>= 1 pint</td><td>= 16 ounces</td></tr>
<tr><td>2 pints</td><td>= 1 quart</td><td>= 32 ounces</td></tr>
<tr class="altrow2"><td>4 quarts</td><td>= 1 gallon</td><td>= 128 ounces</td></tr>
</tbody></table><h2 class="chartspacing"><span style="font-size: small;">METRIC VOLUME</span></h2><table cellpadding="5" cellspacing="0" class="chartdata"><tbody>
<tr class="altrow"><td>1/8 teaspoon</td><td>= .5 ml</td></tr>
<tr><td>1/4 teaspoon</td><td>= 1.23 ml</td></tr>
<tr class="altrow"><td>1/2 teaspoon</td><td>= 2.5 ml</td></tr>
<tr><td>1 teaspoon</td><td>= 5 ml</td></tr>
<tr class="altrow"><td>1 tablespoon</td><td>= 15 ml</td></tr>
<tr><td>2 tablespoons (1 ounce)</td><td>= 30 ml</td></tr>
<tr class="altrow"><td>1/4 cup (2 ounces)</td><td>= 60 ml</td></tr>
<tr><td>1/3 cup (2.67 ounces)</td><td>= 75 ml</td></tr>
<tr class="altrow"><td>1/2 cup (4 ounces)</td><td>= 120 ml</td></tr>
<tr><td>3/4 cup (6 ounces)</td><td>= 180 ml</td></tr>
<tr class="altrow"><td>1 cup (8 ounces)</td><td>= 240 ml</td></tr>
<tr><td><br />
</td><td><br />
</td></tr>
</tbody></table><h2 class="chartspacing"><span style="font-size: small;">METRIC WEIGHT</span></h2><table cellpadding="5" cellspacing="0" class="chartdata2"><tbody>
<tr class="altrow2"><td>1/2 ounce</td><td>= 14 grams</td></tr>
<tr><td>1 ounce</td><td>= 29 grams</td></tr>
<tr class="altrow2"><td>1 1/2 ounces</td><td>= 43 grams</td></tr>
<tr><td>2 ounces</td><td>= 57 grams</td></tr>
<tr class="altrow2"><td>4 ounces</td><td>= 113 grams</td></tr>
<tr><td>8 ounces</td><td>= 227 grams</td></tr>
<tr class="altrow2"><td>16 ounces (1 pound)</td><td>= 454 grams</td></tr>
</tbody></table><h2 class="chartspacing"><span style="font-size: small;">BAKING PAN SIZE & VOLUMES</span></h2><table cellpadding="5" cellspacing="0" class="chartdata"><tbody>
<tr><th>If the recipe calls for</th><th>Volume</th><th>You can use this instead</th></tr>
<tr><td>8-inch round cake pan</td><td>4 cups</td><td>8x4-inch load pan; 9-inch round cake pan; 9-inch pie plate</td></tr>
<tr class="altrow"><td>9-inch round cake pan</td><td>6 cups</td><td>8 1/2x4 1/2-inch loaf; 11x7x2-inch baking pan</td></tr>
<tr><td>8-inch square baking pan</td><td>6 cups</td><td>11x7x2-inch baking pan; 9-inch round; 8 1/2x4 1/2-inch loaf</td></tr>
<tr class="altrow"><td>9-inch square baking pan</td><td>8 cups</td><td>9x5-inch loaf pan; 11x7x2-inch baking pan; 9-inch deep dish pie plate</td></tr>
<tr><td>11x7x2-inch baking pan</td><td>6 cups</td><td>9-inch round cake pan; 8-inch square baking pan; 9-inch square baking pan</td></tr>
<tr class="altrow"><td>9x13x2-inch baking pan</td><td>14 cups</td><td>(2) 8-inch square baking pans; (1) 10 1/2x15x1-inch jellyroll pan</td></tr>
<tr><td>10 1/2x15x1-inch jellyroll pan</td><td>10 cups</td><td>(2) 9-inch square baking pans; (1) 9x13x2-inch baking pan</td></tr>
<tr class="altrow"><td>8x4-inch loaf pan</td><td>6 cups</td><td>8-inch round cake pan; 11x7x2-inch baking pan</td></tr>
<tr><td>9x5-inch loaf pan</td><td>8 cups</td><td>9-inch square baking pan; 9x2-inch deep dish pie plate</td></tr>
</tbody></table><h2 class="chartspacing"><span style="font-size: small;">U.S. TO METRIC BAKING PAN SIZE & VOLUMES</span></h2><table cellpadding="5" cellspacing="0" class="chartdata2"><tbody>
<tr><th scope="col">If the recipe calls for</th><th scope="col">You can use this instead</th></tr>
<tr><td>8x1 1/2-inch round</td><td>20x4-cm cake tin</td></tr>
<tr class="altrow2"><td>9x1 1/2-inch round</td><td>23x3.5-cm cake tin</td></tr>
<tr><td>11x7x1 1/2-inch</td><td>28x18x4-cm baking tin</td></tr>
<tr class="altrow2"><td>13x9x2-inch</td><td>30x20x5-cm baking tin</td></tr>
<tr><td>15x10x2-inch</td><td>30x25x2-cm baking tin</td></tr>
<tr class="altrow2"><td>9-inch pie plate</td><td>22x4 or 23x4-cm pie plate</td></tr>
<tr><td>9x5x3-inch loaf</td><td>23x13x7-cm or 2 pound narrow loaf tin</td></tr>
</tbody></table><br />
<br />
<table cellpadding="5" cellspacing="0" class="chartdata2"><tbody>
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</td><td>To print this chart click <b>PRINTER FRIENDLY</b> below!</td></tr>
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</tbody></table>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com2tag:blogger.com,1999:blog-7675922301073891216.post-11439866348954542522011-10-10T15:49:00.000-07:002011-10-10T15:49:57.952-07:00Hey Pumpkin Head How About Some Spiced Pumpkin Cookies With Cream Cheese Frosting?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-4xUcVqjO-f6rgIeRcUEVN3waKtcPdQiSH7bCDxHhv-NvjP-xhj837w6AcIwty-SJQW0mSuXjTGXBNa2MDkbEKjSNDbqTuCb_srx4DNtXaVlmZH449OePWaX3rk43TayCoKOoQ_jOmc/s1600/pumpkin-cookie-dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi76ZwRGSkxnKKiK51jAQ3D5dEKXf7qHGRfpBbHg1k-4filELY2DGTd9zp_rjvcJ2AEACy4a2a4yrWCWOx-NBX8hK9P98Cp4tvdlp7KTxulImLV-NWI9jJGu1sOYR3i0MKhMwx7Byyfw/s1600/pumpkincookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi76ZwRGSkxnKKiK51jAQ3D5dEKXf7qHGRfpBbHg1k-4filELY2DGTd9zp_rjvcJ2AEACy4a2a4yrWCWOx-NBX8hK9P98Cp4tvdlp7KTxulImLV-NWI9jJGu1sOYR3i0MKhMwx7Byyfw/s1600/pumpkincookies.jpg" /></a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="http://www.blogger.com/goog_54855032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><i><b>"Approach Baking With Reckless Abandon"</b> unknown author</i></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpOj1WRskISYeHq3r1bfGnLDokBrhHQ2Nbs8u7mmTKs-KLU7nd0UNbZfnX1lfjogUIX6-qBseGYgCfrEe6RkyRTFYccH1Dz5lJMjXQH3icby67L5o-B7GTr5N_VKHdXJiZCBgXMdAfzQ/s1600/harvestdisplay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Wow that quote is so me. I have to admit that Fall baking borders an obsession with me. Between apples and pumpkin I tend to fall to pieces (grins... pun intended) and turn into one crazy bakin' mama! You might wonder where all this food goes (besides to my hips) when it's baked off. Well, my husband, kids, nieces, nephews, friends, neighbors and other family or anyone else that wants some!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">So, I have never made pumpkin cookies like these before and I was a bit skeptical when the <a href="http://www.joyofbaking.com/PumpkinCookies.html">original recipe</a> called for oil. Don't let it spook you, they turned out fabulous. These cookies are more of a cake texture, very soft and chewy with an wonderful earthly flavor with the spices in them, oh, and the cream cheese swirl frosting? That sets this cookie over the top. Of course I tweaked a thing or two. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i><span style="font-size: x-small;"><b>Note:</b> I am still working on a printer friendly blog and it's not in place yet...just copy and paste recipe off blog into word and print that way. Thanks for your understanding.</span></i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ready to bake? Let's get <b style="color: #660000;">STARTED!</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><br />
</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>What You Need (</b>Makes about 18 large 1/4 cup cookies<b>)</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 1/2 cups all purpose flour</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 cup + 1 tablespoon cake flour</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>(you can use 2 cups reg flour if you like)</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 1/4 teaspoons baking powder</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 teaspoon baking soda</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 teaspoon ground cinnamon</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/4 teaspoon ground ginger</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/8 teaspoon ground cloves</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 teaspoon salt</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 large eggs at room temp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 1/4 cup light brown sugar</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 cup canola oil (or any tasteless oil)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 cup canned pumpkin puree (plain..do NOT get with spices in puree)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 cup finely chopped and toasted pecans (optional)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Cream Cheese Frosting Ingredients </b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4 ounces cream cheese at room temp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 tablespoons unsalted butter room temp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 cup powdered sugar</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 teaspoon pure vanilla extract</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>How To Make Frosting: </b>Beat the cream cheese and butter until soft and creamy, then beat in powdered sugar and vanilla until frosting is soft and creamy.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-4xUcVqjO-f6rgIeRcUEVN3waKtcPdQiSH7bCDxHhv-NvjP-xhj837w6AcIwty-SJQW0mSuXjTGXBNa2MDkbEKjSNDbqTuCb_srx4DNtXaVlmZH449OePWaX3rk43TayCoKOoQ_jOmc/s1600/pumpkin-cookie-dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-4xUcVqjO-f6rgIeRcUEVN3waKtcPdQiSH7bCDxHhv-NvjP-xhj837w6AcIwty-SJQW0mSuXjTGXBNa2MDkbEKjSNDbqTuCb_srx4DNtXaVlmZH449OePWaX3rk43TayCoKOoQ_jOmc/s200/pumpkin-cookie-dough.jpg" width="172" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><br />
</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Let's Bake Them!</b></span></div><ul><li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Make sure oven rack is in center of oven. Preheat oven to 325 degrees F</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Spray baking sheets with baking spray or line with parchment paper</span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">In large bowl, sift or whisk together flour(s), baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">In the bowl of your stand mixer, or with hand mixer, beat the eggs and sugar until light and smooth (about 2 min.) Beat in oil, extract and pumpkin.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Add flour mixture until well incorporated then fold in nuts if using.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">With a small ice cream scoop or 1/4 cup measuring cup scoop batter onto baking sheets and space them 2 inches apart. </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Bake 15-18 min. Check at 15 min. mark inserting toothpick down center of cookie..if comes clean it's done (just like a cake)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Remove from oven, let sit on sheets for 5 min before transferring to wire cookie racks to cool completely. Cookies should be cool before frosting.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Place frosting in piping bag, fitted with small plain tip and pipe swirls on cookies. You can also use a plastic baggie and cut a small corner off the tip and pipe on that way, or just frost them. I like the swirls.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Store frosted cookies in the refrigerator.</span><b> </b></span></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">And there you have it. <i>Question</i>...do you drink coffee and if so do you use cream in your coffee? Well I have a surprise for you...check out my recipe for homemade pumpkin spice creamer<b> <a href="http://mrsvskitchen.blogspot.com/2011/10/yum-in-your-coffee-homemade-pumpkin.html">here</a>. </b>Talk about a fabulous combination!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Until next time, see you in the kitchen<b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div><br />
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Without anymore <i>two</i> legged kids in the house you still can't say our home is devoid of <i>four </i>legged children. Mr. V and I have 3 kitties and one old gal of a dog. Today however is all about my baby girl Sassy aka "Lil Bit" and "Sassa-Frass". Everyone on my<a href="http://www.facebook.com/jjvolner"> facebook</a> for the past year knows all about raising Sassy and most have enjoyed following her wee little life (they really don't have a choice lol). <br />
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Sassy was born on October 10, 2010 and not into very good conditions. One day my girlfriend Jen was telling me about this poor wee kitten who at this time was not quite 3 weeks old with no mommy kitty and the rest of the litter died. Jen's co-workers got a hold of the baby kitten and they were bringing her to work, bottle feeding her and trying to keep her alive...long story short they couldn't keep it up and Jen says "Do you know anyone who would take her?" Ummmm<i> hellllloooooo</i>??? So, I took her no questions asked.<br />
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Mr. V and I had no trouble naming this tiny 'Lil Bit" of a kitten for even at 3 weeks old she was exactly as her name describes <i>SASSY.</i> We were reminded as parents once again, all about getting up every two hours to feed "the baby" her bottle and what a wee piggy she was come time to eat hhahahahaah.<br />
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Raising a kitten from pretty close to birth, bottle feeding them, keeping them close to your body (she used to sleep in Mr. V's shirt pockets) and literally taking them everywhere with you she turned out to be more spoiled than any of my other babies and I've had them all since birth but they had kitty mommies. Let me tell you right<i> NOW</i> she does have us wrapped around her paws like no other and she pretty much always gets her way....alright, alright not pretty much, she just <b>does</b> and if you know cats, you know exactly what I am talking about.<br />
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So, anyway, I just wanted to share this very special day with you because my fur babies mean just as much to me as my human babies. Psssst and don't ever let Mr. V tell you otherwise, shhhhhh he can't hear me.......but he "wuvs his baby gurl" (that's how he talks to her) lol....cute. It's been a joy raising Sassy and we look forward to many MANY more years with her in our life. MUAH.<br />
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<div style="color: #20124d;"><b>Happy Birthday Sassy!</b></div><br />
Love Mama and Papa V.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" /></a></div><h3 class="generic-header" id="kitchen-tips"><span style="font-size: xx-small;"></span></h3><i>Where Meals and Memories are Made</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-40826994262798315122011-10-09T11:24:00.000-07:002011-10-09T11:24:00.905-07:00Yum In Your Coffee: Homemade Pumpkin Spice Coffee Creamer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBo-LzqPpn_-5-qMn3_s1UTksFE1N4ZQtpQAdGG3JaXGFIwhv_XrLjMS2VCoDUEx4f7r3rMGVg7UZrwUSH2VvnqDW7-mfShiESKQmTi5R-n0UKRa0g6HEJG3V9bYCmWkGlOlFHSko-ak/s1600/pspicecreamer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBo-LzqPpn_-5-qMn3_s1UTksFE1N4ZQtpQAdGG3JaXGFIwhv_XrLjMS2VCoDUEx4f7r3rMGVg7UZrwUSH2VvnqDW7-mfShiESKQmTi5R-n0UKRa0g6HEJG3V9bYCmWkGlOlFHSko-ak/s400/pspicecreamer.jpg" width="400" /></a></div><br />
As my friends already know and you my lovely readers will catch on to is....I have........a.....dirty little secret. <i>Shhhhhh </i> (looks left, <i>looks right</i>) I am a<span style="color: #660000;"> </span><i style="color: #660000;">Coffe-O-Holic</i>. Yes, I stand tall and admit it. I like hot coffee with cream and iced coffee too.<br />
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I decided I wanted to try to make my own cream and was in a coffee house the other day and they were serving a pumpkin spice cream to die for! I thought,<i> hmmmm</i> I'm sure I can do this. I just made this cream this morning and a big <b><span style="color: #660000;">O-M-G</span></b> I'm a happy sippin' coffee gal this fine morning. And my coffee with the pumpkin spice cream is going really goooood with the <a href="http://mrsvskitchen.blogspot.com/2011/10/falling-over-these-spiced-apple-muffins.html">Spiced Apple Pie Muffins</a> I made this morning too!<br />
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<b>What You Need</b><br />
<ul><li>2 cups half and half ( fat free works well too)<b></b></li>
<li>3 tablespoons of canned pumpkin<b> </b>puree<b></b></li>
<li>1 teaspoon of pumpkin pie spice</li>
<li>4 tablespoons of<i> real</i> maple syrup (if you use imitation you won't get a full flavor)<b></b></li>
<li>1 teaspoon pure vanilla extract</li>
<li>A small saucepan</li>
<li>A small canning jar or other air tight container</li>
<li>Oh and don't forget to put a pot of coffee on and a mug at the ready!</li>
</ul><b>Ready, Set, Let's</b> <b style="color: #b45f06;">MAKE IT</b>!<br />
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<ul><li>In saucepan mix together half and half, pumpkin puree, the pumpkin spice, and maple syrup over medium heat stirring constantly until it starts to steam. Remove from heat and stir in your vanilla extract.</li>
<li>Strain cream through mesh sieve and store in a glass canning jar or other air tight container for up to 2 weeks.</li>
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I hope you enjoy this as much as I am this morning. I have the UM going in the Y-UM! Until next time, see you in the kitchen.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><br />
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</div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-2096938381482192272011-10-09T11:23:00.005-07:002011-10-19T10:11:35.264-07:00FALLing Over Mrs. V's Spiced Apple Pie Muffins Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXUmZJk6T3Ue5JiErGMmLDKC8NpnDJra_J5dnG0Bt7411Bhc7ii1E0oUBhfbXEuUq3KN40NGVAw-qgP0-hq1G98_XFg70bdXb6G6WdxXvk9EPKqf3MaK4RqqcmFSTCb9j5dPH7rUMvtk/s1600/spicedappmuffinsmvk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXUmZJk6T3Ue5JiErGMmLDKC8NpnDJra_J5dnG0Bt7411Bhc7ii1E0oUBhfbXEuUq3KN40NGVAw-qgP0-hq1G98_XFg70bdXb6G6WdxXvk9EPKqf3MaK4RqqcmFSTCb9j5dPH7rUMvtk/s320/spicedappmuffinsmvk.jpg" width="278" /></a></div><br />
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My girlfriend Misty Thompson of <a href="http://learnwaystosave.blogspot.com/">Learn Ways To Save</a> and <a href="http://thehodgepodgenest.blogspot.com/">Hodgepodge Nest</a> Blogs calls me the crazy apple lady because I love all things with apples in them. I even just like to slice up an apple for a snack and dip in it a sugar/splenda, cinnamon mixture and chomp away. I just use 2 teaspoons of splenda and 1/2 teaspoon cinnamon mix it and dip my apples in the cinnamon sugar.<br />
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Oh, anyway, so this morning I made some<a href="http://mrsvskitchen.blogspot.com/2011/10/yum-in-your-coffee-homemade-pumpkin.html"> homemade pumpkin spice creamer</a> for my coffee while whipping up these fabulous apple pie muffins and my house just <i>screamed </i><b style="color: #b45f06;">FALL</b> it smelled so good in the kitchen. Mr V. and I have now sat down to munch on these moist, apple-licious muffins along with our morning coffee. I really need to go for a long walk to work this off hahahaa. I originally saw this recipe over at a favorite baking blog of mine called <a href="http://www.mybakingaddiction.com/">My Baking Addiction</a> and then changed it up a bit Mrs. V style. Head on over and take a look-see at their blog sometime.<br />
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Okay, let's you started on baking these scrumtp-dill-icious muffins.<br />
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<div class="MsoNoSpacing" style="text-align: center;"><b style="mso-bidi-font-weight: normal;">Spiced Apple Pie Muffins</b> (Makes 1 1/2 dozen regular size or 10 Jumbo Size Muffins)</div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiW8LdS96gNiTqpyyGTfs9BTLMnzb1lmJczeO5a7Gf8BaA93ku1FhEjEla5RtMeDUtUrCOtU2MB4RIFtxXCwilbAdKlonO60IZ1E_YuKv-OyuEA6RdikwlQe88yUHnWb4tG15UJ9D6_E/s1600/appmufmvk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiW8LdS96gNiTqpyyGTfs9BTLMnzb1lmJczeO5a7Gf8BaA93ku1FhEjEla5RtMeDUtUrCOtU2MB4RIFtxXCwilbAdKlonO60IZ1E_YuKv-OyuEA6RdikwlQe88yUHnWb4tG15UJ9D6_E/s400/appmufmvk.jpg" width="400" /></a></div><div class="MsoNoSpacing"><br />
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</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">What You Need For Batter</b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">2 cups coarsely chopped Golden Delicious apples</div><div class="MsoNoSpacing">2 1/2 cups flour</div><div class="MsoNoSpacing">2 teaspoons pumpkin pie spice mix</div><div class="MsoNoSpacing">1 teaspoon baking soda</div><div class="MsoNoSpacing">½ teaspoon salt</div><div class="MsoNoSpacing">1 large egg</div><div class="MsoNoSpacing">1 cup low fat buttermilk</div><div class="MsoNoSpacing">1 stick unsalted butter melted</div><div class="MsoNoSpacing">1 teaspoon pure vanilla extract</div><div class="MsoNoSpacing">1 teaspoon maple extract</div><div class="MsoNoSpacing">1 ½ cups firmly packed brown sugar</div><div class="MsoNoSpacing">½ cup apple juice or cider</div><div class="MsoNoSpacing">½ teaspoon ground cinnamon</div><div class="MsoNoSpacing">2 teaspoons sugar (or splenda)<br />
Muffin pans and liners </div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">What You Need For Topping</b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">1 package (= ¼ cup) instant maple brown sugar oatmeal </div><div class="MsoNoSpacing">½ cup packed brown sugar</div><div class="MsoNoSpacing">1/3 cup all purpose flour</div><div class="MsoNoSpacing">1 teaspoon ground cinnamon</div><div class="MsoNoSpacing">4 tablespoons melted butter</div><div class="MsoNoSpacing">Combine and mix these ingredients together ahead of time with pastry blender and set aside.</div><div class="MsoNoSpacing"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMsjpFfBzCOtFjCOywaMpyeMKBKAeXTswc9Phnyw5sdU3sVj046uMFgAXEANJD9P2_nei6fGSpwNQ_of2pO6FIqm5mHOGWCjYzu7-ro8v9GH9XNfJTyK51VW37eG0cRAzfFinRCCPECQ/s1600/apmfuffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMsjpFfBzCOtFjCOywaMpyeMKBKAeXTswc9Phnyw5sdU3sVj046uMFgAXEANJD9P2_nei6fGSpwNQ_of2pO6FIqm5mHOGWCjYzu7-ro8v9GH9XNfJTyK51VW37eG0cRAzfFinRCCPECQ/s400/apmfuffin.jpg" width="400" /></a></div><div class="MsoNoSpacing"><br />
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</div><div class="MsoNoSpacing"><b>Now let’s</b> <b style="mso-bidi-font-weight: normal;"><span style="color: #c00000;">MAKE THEM!</span></b></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">1.<span style="font: 7pt "Times New Roman";"> </span>Preheat oven to 375 degrees F</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">2.<span style="font: 7pt "Times New Roman";"> </span>Prepare two muffin pans with muffin liners</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">3.<span style="font: 7pt "Times New Roman";"> </span>In a large mixing bowl add the 2 ¼ cups flour, pumpkin pie spice, baking soda, and the salt, mix together then set aside</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">4.<span style="font: 7pt "Times New Roman";"> </span>In a small bowl or 4 cup measuring cup whisk the egg, buttermilk, ½ cup melted butter, vanilla and maple extracts and the 1 ½ cups brown sugar. Whisk it until sugar is all dissolved.</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">5.<span style="font: 7pt "Times New Roman";"> </span>Take your chopped apples and place them in a small sauce pan with the ½ cup apple juice or cider, ½ teaspoon cinnamon and 2 teaspoons sugar, mix and on medium high heat bring to a rolling boil stirring constantly for 1 minute then shut them off and strain juice with mesh strainer. Place apples in a bowl to cool off a bit.</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">6.<span style="font: 7pt "Times New Roman";"> </span>As apples are cooling pour your liquid mixture into your dry flour mixture and with rubber spatula fold until ingredients are wet and combined (do not over work it or muffins will be “tough”.</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">7.<span style="font: 7pt "Times New Roman";"> </span>Gently fold in your apples, give a few quick folds</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">8.<span style="font: 7pt "Times New Roman";"> </span>Place batter into muffin pan with liners. Using an ice cream scoop full works well.</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">9.<span style="font: 7pt "Times New Roman";"> </span>Top all muffins with your crumbly topping until tops covered</div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">10.<span style="font: 7pt "Times New Roman";"> </span>Bake <b>20 minutes</b> for <i>regular size </i>muffins and<b> 25-27</b> minutes for <i>Jumbo size</i> or until tooth pick inserted down center comes clean. </div><div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">11.<span style="font: 7pt "Times New Roman";"> </span>Cool on wire racks. Once cooled I generally will individually wrap them in plastic wrap and store at room temp or freeze. There are only two of us in the house right now so I freeze half of my batch.<br />
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My family prefers all our muffins bakery style/jumbo size. Here is what they look like bakery size.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNnoCk12NdHTv0jDjWp87-Z93jChl4uoPxNzS671xLNZl5X2h8a197i6iax59f7R-8gGsDmiGFmfBWCtc0d8KdN3ScnEyODGdQRLozBfncYXBcU8fl0yusVP2Lfe48Vp9Aagn1FceuS0/s1600/mrsvdapplemufjumbo.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNnoCk12NdHTv0jDjWp87-Z93jChl4uoPxNzS671xLNZl5X2h8a197i6iax59f7R-8gGsDmiGFmfBWCtc0d8KdN3ScnEyODGdQRLozBfncYXBcU8fl0yusVP2Lfe48Vp9Aagn1FceuS0/s200/mrsvdapplemufjumbo.jpeg" width="200" /></a></div><br />
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</div>You can print this recipe out but clicking on the green print friendly button below.<br />
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</div>Until next time, see you in the kitchen.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><div class="MsoNoSpacing" style="margin-left: 0.5in; text-indent: -0.25in;"><br />
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</div><h3 class="generic-header" id="kitchen-tips"><span style="font-size: xx-small;"></span></h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div><div class="MsoNoSpacing" style="margin-left: 0.5in;"><br />
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</div><div class="MsoNoSpacing" style="margin-left: 0.5in;"></div><div class="MsoNoSpacing" style="margin-left: 0.5in;"><span style="font-size: x-small;"><b>Notes</b>: Original recipe was found on <a href="http://www.mybakingaddiction.com/">My BakingAddiction</a> . Recipe shown on Mrs. V’s Kitchen was adapted, altered, baked and taste tested 10/9/2011. </span></div><span style="font-size: x-small;"> </span>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-80781234498896006972011-10-08T21:57:00.000-07:002011-10-08T21:57:44.713-07:00Chase A Cold Day Away: Rich 'n' Creamy Potato Soup Um Um Good!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcHn8alWHPEPWssFZs3onkLQ5-Oj-buCyoYBJ29vfvtbOnbrNOekj6fwRd9Wwuz4sMm57CfUAPrjndE-AQ3G1OTAaI79RP8QW6oYTmfPhcuEITgNW2Pb7EiaCogO46fZjrAnsKiVlC0s/s1600/mrsvpotatosoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcHn8alWHPEPWssFZs3onkLQ5-Oj-buCyoYBJ29vfvtbOnbrNOekj6fwRd9Wwuz4sMm57CfUAPrjndE-AQ3G1OTAaI79RP8QW6oYTmfPhcuEITgNW2Pb7EiaCogO46fZjrAnsKiVlC0s/s200/mrsvpotatosoup.jpg" width="200" /></a></div><br />
Living in the Southwest of Arizona soup is something we wait for until the weather starts cooling off and this potato soup is a family favorite of ours. There is nothing more comforting on a cool fall or cold winters night than this delightful, rich and creamy potato soup and it's fixings of crispy bacon crumbles, sharp cheddar and green onions a top this bowl of delight. Ummm ummm talk about your comfort food, I mean come on, is there anyone who doesn't like potatoes? If there is I've not met them yet ;-)<br />
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<b>What You Need</b><br />
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<div class="MsoNoSpacing">½ stick butter</div><div class="MsoNoSpacing">1 small onion diced</div><div class="MsoNoSpacing">2 medium carrots diced</div><div class="MsoNoSpacing">2 tablespoons flour</div><div class="MsoNoSpacing">8 medium russet potatoes peeled and cut into cubes</div><div class="MsoNoSpacing">4 cups milk</div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing">1 cup half and half</div><div class="MsoNoSpacing">2 chicken bouillon cubes dissolved in ½ cup hot milk </div><div class="MsoNoSpacing">1 teaspoon salt</div><div class="MsoNoSpacing">¼ teaspoon pepper</div><div class="MsoNoSpacing">¼ teaspoon red pepper flakes </div><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">2 cups salted water</span><br />
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<b><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">Toppings</span></b><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;"> </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">8 strips of bacon cooked crisp then crumbled </span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">Shredded/Grated Sharp Cheddar</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">Chopped Chives</span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%;">Now, Let's<b style="color: #660000;"> MAKE IT!</b></span><br />
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<ul><li><span style="font: 7pt "Times New Roman";"> </span>Melt butter and sauté onion and carrots in a 4-6 quart saucepan on medium until both are slightly tender about 5 minutes give or take </li>
</ul><ul><li><span style="font: 7pt "Times New Roman";"> </span>Whisk in flour and cook about 1 minute </li>
</ul><ul><li><span style="font: 7pt "Times New Roman";"> </span>Add milk, dissolved bouillon and potatoes and cook over medium heat for about 15 minutes or until the potatoes are very soft</li>
</ul><ul><li><span style="font: 7pt "Times New Roman";"> </span>Add half and half, salt, pepper and red pepper flakes </li>
</ul><ul><li><span style="font: 7pt "Times New Roman";"> </span>Turn off heat and set aside or keep on super low to keep warm stir occasionally as you fry up your bacon for garnish.</li>
</ul>There are many different things you can add to this fabulous soup. Here are some things I do with it, add ham, corn or other veggies, red and green bell peppers. I also love this soup with smoked sausage added to it. Just let your imagination run wild and enjoy! <br />
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Until next time, see you in the kitchen.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZAsug238Sq4/TnPfJiMgOfI/AAAAAAAAACo/eMJ9lSuP7jU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZAsug238Sq4/TnPfJiMgOfI/AAAAAAAAACo/eMJ9lSuP7jU/s1600/mrsv.png" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" /></a></div><h3 class="generic-header" id="kitchen-tips"><span style="font-size: xx-small;"></span></h3><i>Where Meals and Memories are Made</i><br />
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</div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com2tag:blogger.com,1999:blog-7675922301073891216.post-11164245090338711482011-10-08T16:28:00.000-07:002011-10-08T16:28:36.484-07:00Beyond The Kitchen: The Best of Friends Endure The Test of Time<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nuY_nX184r_NWVCq5WRGD-u_f82Sp3VVSRJehudjJdoViAEet7e6h_mRAzcy43bO7nOf1gGdOk_qRsxy_7WBcYh4bpKrLuPM4gDSb-plFemC4sbKrKRAseYFlznZ5cib1WmzY5SHCiA/s1600/14658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nuY_nX184r_NWVCq5WRGD-u_f82Sp3VVSRJehudjJdoViAEet7e6h_mRAzcy43bO7nOf1gGdOk_qRsxy_7WBcYh4bpKrLuPM4gDSb-plFemC4sbKrKRAseYFlznZ5cib1WmzY5SHCiA/s320/14658.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEWmaCYx4CUcn1tqMAZONX_yYt1xL7iNGyyy92_bS68Mv40UZ0ZaQnXTyde1jlf5SsQDq4RmOXpQpAflt4ESKnFYeYcP9RXjdE2yMRwAc7yNSjIgLFM5dU7IBpHLw-cYDma4gjQwYGSs/s1600/14658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: left;">Mom used tell me not to consider "everyone my friend" because over my entire life I could probably count my TRUE friends on one hand IF I was lucky and most are acquaintances at that. Ok, so back then that used to bug me, in fact it down right annoyed me. I was young, what can I say? What did she know anyway?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, I will be the "grown up" here and admit my Mom was right. UGH we all hate to say our parents were right don't we? As I became a parent I realized when the teen years approached I couldn't WAIT to hear I was right come out of my kids mouths somewhere down the line.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Over the years I've had friends come and go from my life and I know each and every one of them had a purpose and brought something to my life good, bad or indifferent. The reason I am writing this diddy is because a long time friend of mine floored me with one of the sweetest gifts ever.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Laura and I met around 1984 at an Herbal Life meeting and we were sitting next to each other bored to tears, when we started talking and the next thing we knew, her and I left that meeting and were instant best friends. Over the years and time after our son's were born Laura and I sadly lost touch. There wasn't a fight or break-up, nothing bad happened between us, it was just life that drifted us apart. I will have to honestly say there was never much of a time span that I didn't think of her over the years and missed her terribly. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgnn5WE0Nzci2GVcmojU9Jvid-oUASJHpRiKZbddvMftOBgzKvPn_SY97LuqUzh4tDVlCTIxXgY-WfZ_TzGIh3vYFDU8RXa15iG3gGG9r8f5AmFJYp_gb8gDW0EyFrwb9anJUjubVaEY/s1600/countryredheart.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgnn5WE0Nzci2GVcmojU9Jvid-oUASJHpRiKZbddvMftOBgzKvPn_SY97LuqUzh4tDVlCTIxXgY-WfZ_TzGIh3vYFDU8RXa15iG3gGG9r8f5AmFJYp_gb8gDW0EyFrwb9anJUjubVaEY/s1600/countryredheart.gif" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">A few years ago thanks to social networking Laura and I were reunited and I was the happiest girl in world. She is in Washington and I am in Arizona and while we chat via phone, email or facebook we're still working on seeing each other in person again. You know how that goes, time, money etc.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Laura has her own home jewelry business called <a href="http://www.facebook.com/pages/Ever-Chic-Jewelry/208566385826486">Ever Chic Jewelry</a> and out of the blue she sent me the most precious gift ever. She still has pictures of my son when he was little (she even sent me some I didn't even have!) and she turned one of his baby pics into a charm necklace for me. Just "because" and frankly I cried. I realized how truly blessed I am to have her back in my life again.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's what she made, that I got in the mail today, sorry the pics aren't so great I took them with my phone.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmemsZBCqWJ8tcLQUOfNjMkozCkKSOK1LLgcpcXMRQIQxcuCDi_ADD654k0fsTt8TCXyH_qGU_zQMNotvdFqGQML8XGYnmIPj8DtO9N0aiukfKyZYa7af2KSYv1oXSKzhqLjbng5GMzE/s1600/Camnecklacecollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmemsZBCqWJ8tcLQUOfNjMkozCkKSOK1LLgcpcXMRQIQxcuCDi_ADD654k0fsTt8TCXyH_qGU_zQMNotvdFqGQML8XGYnmIPj8DtO9N0aiukfKyZYa7af2KSYv1oXSKzhqLjbng5GMzE/s400/Camnecklacecollage.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I adore everything about it and really love the "Love beyond the moon & stars) Awwwww isn't that just the sweetest thing <i>EVER?!</i> You know what's an even better gift than this? Having her and her friendship in my life again.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It surely is true the best of friends endure the test of time. I love you Laura!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Until next time and see you real soon!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" /></a></div><h3 class="generic-header" id="kitchen-tips"><span style="font-size: xx-small;"></span></h3><i>Where Meals and Memories are Made</i>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-75034343208919985782011-10-07T18:19:00.006-07:002011-10-08T21:06:45.904-07:00The Scoop On Measuring and Mixing Tools For Baking<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dVVfXDLqEMZ6greGQgaznT3wPl6JnRSDWjaeIp3mWSeXhxhLgdG7gm_rxxvvyEA10huPJZOdgfWWxBvwNOxFwjfvjcQfvYZpo3RDXzN52pXnEXS5A7CUrv-cLW4r2EpBGej0gUKoG3Y/s1600/bakingutensils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dVVfXDLqEMZ6greGQgaznT3wPl6JnRSDWjaeIp3mWSeXhxhLgdG7gm_rxxvvyEA10huPJZOdgfWWxBvwNOxFwjfvjcQfvYZpo3RDXzN52pXnEXS5A7CUrv-cLW4r2EpBGej0gUKoG3Y/s320/bakingutensils.jpg" width="280" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'll be the first to admit when I am cooking I don't measure but eyeball my spices. However, when it comes to baking that's a whole other story. Baking is a lot more delicate in nature than cooking so I always measure out my ingredients. Unless you have a super sense of proportion you will need certain baking tools at the ready.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">I like to look at baking as an art and science. To me the art comes in the vast flavors and texture of your baked goods from cookies, cakes to the light flakiness of a pie crust. The science so to speak is where I measure exactly the proper amount and balance with your flour(s), fats, liquids and such. If these things are not balanced correctly your quick breads could be used for a door stop and that ever delicate souffle will go a floppin'.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">With that said having the right baking tools handy will help ensure your baking venture is a success!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>DRY MEASURING CUPS</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvPuWCtfYswLr4C1v3LHSnfYyfiY2ZFJvyiShOtgPFri2hW-ozfUTybDAbGrkNjioa1GyEZw6R4gg10_40Sf3qXlm3ReBYEOaeob5O8WMgrbc08HOMPMr4mCOUlr9FrSDlynHU9gay4s/s1600/measuring-cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvPuWCtfYswLr4C1v3LHSnfYyfiY2ZFJvyiShOtgPFri2hW-ozfUTybDAbGrkNjioa1GyEZw6R4gg10_40Sf3qXlm3ReBYEOaeob5O8WMgrbc08HOMPMr4mCOUlr9FrSDlynHU9gay4s/s320/measuring-cups.jpg" width="320" /></a></div><br />
<a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=dry%20measuring%20cups&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">Measuring cups</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> come in stainless steel, silicone, and plastic. I prefer stainless steel myself but you choose what works best for you. Always keep in mind that these should only be used for dry ingredients like flour, sugar, oatmeal, spices etc. and not used for liquids. Most sets have a 1 cup, 1/2 cup, 1/3 and 1/4 cup. It's said one set is all you need but if you bake as much as I do I have 3 sets.<br />
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<div style="text-align: center;"><b>MEASURING SPOONS</b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiAbeT7gvGhh1CcRlhFzL4uBSVbUESdZcsYJw_8SfE-DHyLJAGU6wdB6tflZSn3Ccd2LsLZEbcGjhGp8yklX8t8tgUNzhikvRu-nla6fOaqu3Hl50paZ5WZhLq7hmhdKF1zv2eOeRX2M/s1600/measuring-spoons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiAbeT7gvGhh1CcRlhFzL4uBSVbUESdZcsYJw_8SfE-DHyLJAGU6wdB6tflZSn3Ccd2LsLZEbcGjhGp8yklX8t8tgUNzhikvRu-nla6fOaqu3Hl50paZ5WZhLq7hmhdKF1zv2eOeRX2M/s320/measuring-spoons.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The same goes for <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=measuring%20spoons&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">measuring spoons</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> . They are made in stainless steel, silicone and plastic. I keep two sets one for dry and one for wet ingredients like extracts and oils. Most sets of measuring spoons have a tablespoon, teaspoon, 1/2 teaspoon and 1/4 teaspoon. I also have a nifty measuring spoon set that has <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=measuring%20spoons%20dash%20pinch%20smidge&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">dash, pinch and smidge </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> that are priceless to me!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9HIR0VbBGs9Pul-Oe0ecU304E8mms_zmvrGTt_EAi2R2SS-uNNxYCINFHtIaj4a6HexnptKmwHfuDFb1pd4ZAfUXLyqrh9uJ1d1awfWGb5-ov_i_a60h5vsaMSVOeIaWu84ox3SrKRo/s1600/dashlg300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9HIR0VbBGs9Pul-Oe0ecU304E8mms_zmvrGTt_EAi2R2SS-uNNxYCINFHtIaj4a6HexnptKmwHfuDFb1pd4ZAfUXLyqrh9uJ1d1awfWGb5-ov_i_a60h5vsaMSVOeIaWu84ox3SrKRo/s200/dashlg300.jpg" width="200" /></a></div></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>WET INGREDIENT MEASURING CUPS</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtMhExze5iSqhzmdmslxlOcx9dMTGJmONLBOrDL889zMZpHt4hD8xvfjcftwKLNOKu3OHN1iIjb8oYjWedAsrbTBtbLI1zfV68Bp_N3dQvxBtWwrBWTnPlGck_TfNeSVU5tIvR_HuMjk/s1600/Pyrex-Prepware-3-Piece-Measuring-Cup-Set-B0000644FF-L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtMhExze5iSqhzmdmslxlOcx9dMTGJmONLBOrDL889zMZpHt4hD8xvfjcftwKLNOKu3OHN1iIjb8oYjWedAsrbTBtbLI1zfV68Bp_N3dQvxBtWwrBWTnPlGck_TfNeSVU5tIvR_HuMjk/s320/Pyrex-Prepware-3-Piece-Measuring-Cup-Set-B0000644FF-L.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Every time you bake you will be reaching for those glass or plastic measuring cups. While I love glass much better than plastic I use plastic now because glass is too heavy for my hands to tolerate these days. You'll want a 1 cup, 2 and 4 cup handy for measuring your liquids. I also have an 8 cup. Granted I don't use it very often but it does come in handy on occasions. I use the 8 cup mostly for batters.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>MIXING BOWL SET</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9EAhxqy8jaclQMyECveVxob8oqo8ExObVlHCXDFax52YDjT9yizip5RpYqxMmDTcTh_ZGTvvtnt0VR6_zmzj3IYZi8qxcwjZd3YlnRYwAlfSG3N7JA8M1KcdrigiJEEvbY2FdvsDPqw/s1600/mixingbowls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9EAhxqy8jaclQMyECveVxob8oqo8ExObVlHCXDFax52YDjT9yizip5RpYqxMmDTcTh_ZGTvvtnt0VR6_zmzj3IYZi8qxcwjZd3YlnRYwAlfSG3N7JA8M1KcdrigiJEEvbY2FdvsDPqw/s400/mixingbowls.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">And last but not least you will want a good set of <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=mixing%20bowl%20sets&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">mixing bowls </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />. You'll need a set that has a 1 1/2", 3 and 5 quart set of mixing bowls and that should get you through just about any type of baking. If you do double batches of baking (especially when working with yeast bread doughs) you might add a 7-8 quart bowl to the mix. (pardon the pun)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You're ready to get bakin' now. So, until next time, see you in the kitchen</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" /></a></div><h3 class="generic-header" id="kitchen-tips"><span style="font-size: x-small;"></span></h3><i>Where Meals and Memories are Made</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgnn5WE0Nzci2GVcmojU9Jvid-oUASJHpRiKZbddvMftOBgzKvPn_SY97LuqUzh4tDVlCTIxXgY-WfZ_TzGIh3vYFDU8RXa15iG3gGG9r8f5AmFJYp_gb8gDW0EyFrwb9anJUjubVaEY/s1600/countryredheart.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; text-align: left;"></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-15123843963878907452011-10-07T12:19:00.007-07:002011-10-08T21:07:14.245-07:00Intro To Water Bath Canning With Mrs. V<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsT3k4ojiYFzDIC2Z4ft3ZttcZE9-rQKnoFGxuXhDb2U1B6_qlsVdNDpM0Nkyv1Z-QYeZxdC-JHy7QWwVuXPXY1gmpXxVgNjjYpYXhWQ1Tn-ojZqOxgiDHfqSTbcPSQgaMoOuj9232Z38/s1600/homecanning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsT3k4ojiYFzDIC2Z4ft3ZttcZE9-rQKnoFGxuXhDb2U1B6_qlsVdNDpM0Nkyv1Z-QYeZxdC-JHy7QWwVuXPXY1gmpXxVgNjjYpYXhWQ1Tn-ojZqOxgiDHfqSTbcPSQgaMoOuj9232Z38/s200/homecanning.jpg" width="200" /></a></div><br />
Whenever I start something new I try to get as much info about it before hand as I can to ease my learning along. Ok, well um, I TRY anyway. Sometimes I have this nasty little habit of diving in head first BUT it really is easier knowing some things to make it less blunderous. Ha I just made that word up!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">First off <b>what is</b> canning?</div><br />
<div style="font-family: "Trebuchet MS",sans-serif;">Canning is really one step beyond cooking. It is a method that applies heat to food in a closed glass home canning jars to stop the natural spoilage that would otherwise take place, and removes air from the jar to create a seal. There are two home canning methods - Waterbath Canning and Pressure Canning. Today we are focusing on the method of waterbath canning.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">This is a<b> water-bath canner</b></div><br />
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This method is used for preserving jams, jellies, preserves, conserves, whole fruits, tomatoes, salsa, sauces, pie fillings, chutneys and/or any other high acid foods.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="background-color: #45818e; font-family: "Trebuchet MS",sans-serif;"><b>EXAMPLES OF HIGH ACID FOODS ARE</b></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li>lemons</li>
<li>pickles</li>
<li>gooseberries</li>
<li>blackberries</li>
<li>apricots</li>
<li>plums</li>
<li>apples</li>
<li>sour cherries</li>
<li>peaches</li>
<li>pears</li>
<li>tomatoes</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;"><b style="background-color: #45818e; color: black;">Items needed for waterbath canning are:</b></div><ul><li style="font-family: "Trebuchet MS",sans-serif;">A 21 quart water bath canner </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Canning rack</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Jar lifter </li>
<li style="font-family: "Trebuchet MS",sans-serif;">Glass preserving jars with lids and bands</li>
<li style="font-family: "Trebuchet MS",sans-serif;">6-8 quart saucepan(s)</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Measuring cups</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Cutting board</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Kitchen knives</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Ladle</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Wooden spoons</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Non metallic spatulas</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Dish rags</li>
<li style="font-family: "Trebuchet MS",sans-serif;">Wide mouth canning funnel </li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;">You can also find your <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=water%20bath%20canner%20set&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">water bath canner as a set</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> as well. Often buying a starter kit is the best way to go and least expensive in the long run. I also recommened the <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=ball%20bluebook%20guide%20to%20preserving&tag=mrvski-20&index=books&linkCode=ur2&camp=1789&creative=9325">BALL Bluebook Guide To Preserving</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />.<br />
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I have a blast making my own homemade soft spreads and since I've started I have not bought store brands since. It's a lot of fun, tastes better and even more fun when your family comes and raids your pantry ....giggles... <br />
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Until next time, see you 'round the table,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgnn5WE0Nzci2GVcmojU9Jvid-oUASJHpRiKZbddvMftOBgzKvPn_SY97LuqUzh4tDVlCTIxXgY-WfZ_TzGIh3vYFDU8RXa15iG3gGG9r8f5AmFJYp_gb8gDW0EyFrwb9anJUjubVaEY/s1600/countryredheart.gif" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgnn5WE0Nzci2GVcmojU9Jvid-oUASJHpRiKZbddvMftOBgzKvPn_SY97LuqUzh4tDVlCTIxXgY-WfZ_TzGIh3vYFDU8RXa15iG3gGG9r8f5AmFJYp_gb8gDW0EyFrwb9anJUjubVaEY/s1600/countryredheart.gif" /></a></div><i><br />
</i> <i><b>Where Meals and Memories are Made</b></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div></div></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-61872144763240305232011-10-07T11:22:00.009-07:002011-10-18T12:38:19.541-07:00Jammin' Dutch Apple Pie Jam Recipe Bushels Of Flavor<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QMDQNFid3UOYzcJb3MHC9uOjgIfiIdGB7Odd1ik6YjleMq-uGWbENJlyq7qe0knQtCLyw3UN-Je7x8n25yQH4MDtf-eAUnwxCDAku0YC599tRi5GF5r-OjFP9CnNIy_CIhtFAYWEVRU/s1600/dutchapplemrsv.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QMDQNFid3UOYzcJb3MHC9uOjgIfiIdGB7Odd1ik6YjleMq-uGWbENJlyq7qe0knQtCLyw3UN-Je7x8n25yQH4MDtf-eAUnwxCDAku0YC599tRi5GF5r-OjFP9CnNIy_CIhtFAYWEVRU/s320/dutchapplemrsv.jpeg" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Apples, apples, apples on my brain and I can't help it...no, truly I can't. Of course walking into a farmers market the other day with them at .88 cents a pound about put me in an apple buying frenzy and now, I have to do something with them hahahaha so today it's Dutch Apple Pie Jam. The picture above is my ended result.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Since this was the first time I used this particular recipe I had to "taste test" it <i>hee hee</i> so when it was done I ladled some in a small bowl and holy moly I just wanted to eat the whole pot of it all. As I was taste testing many ideas popped up into my mind to use this for besides jam like a topping over ice cream or a spice cake, make apple crisp with it or even add it into an apple quick bread recipe.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>What You Need (</b>Makes 5 1/2 pint jars and 1 - 1 pint jar<b>)</b></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li>6 1/2 cups (about 2 1/2 lbs) of Golden Delicious apples peeled, cored and chopped small to medium size</li>
<li>3/4 cup unfiltered apple juice</li>
<li>1/2 cup raisins (optional)</li>
<li>1/4 cup fresh lemon juice</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/4 teaspoon ground allspice</li>
<li>1/4 teaspoon butter</li>
<li>4 cups sugar</li>
<li>1/2 cup packed brown sugar</li>
<li>1 box pectin + tablespoon extra</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;"><b>Make It!</b></div><ul style="font-family: "Trebuchet MS",sans-serif;"><li> Bring boiling water canner, half full with water to simmer</li>
<li>Wash jars and screw bands in hot soapy water, rinse with warm water. Pour boiling water over flat lids in sauce pan off the heat. Let stand in hot water until ready to use. Drain well before filling.</li>
<li>Peel and core apples, chop apples in small to medium size pieces</li>
<li>Measure 6 1/2 cups prepared apples into 6 quart saucepot. Stir in water, raisins, lemon juice, cinnamon and allspice.</li>
<li>Stir pectin into saucepot.</li>
<li>Add butter to reduce foaming.</li>
<li>Bring mixture on high heat to a full rolling boil that can't be stirred down, stirring constantly. </li>
<li>Stir in both sugars and return to a full rolling boil for exactly 4 minutes, constantly stirring.</li>
<li>Remove from heat, skim off any foam.</li>
<li>Ladle immediately into your jars, filling to within 1/8 inch of tops, screw bands finger tight and place jars on elevated rack in your canner.</li>
<li>Lower rack into canner and make sure your jars are covered by 1 to 2 inches of water. Add more boiling water if needed.</li>
<li>Cover, bring water to a gentle boil. Process 10 minutes.</li>
<li>Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back they are not sealed and refrigeration is needed.</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;">Enjoy, Mr. V and I sure do love it!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Until next time, see you 'round the table,</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-J3AF0JltOxE/TnPQ_CjbB2I/AAAAAAAAACU/oKFIEPpPYl0/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-J3AF0JltOxE/TnPQ_CjbB2I/AAAAAAAAACU/oKFIEPpPYl0/s1600/mrsv.png" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" /></a></div><h3 class="generic-header" id="kitchen-tips"><span style="font-size: x-small;"></span></h3><i>Where Meals and Memories are Made</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgnn5WE0Nzci2GVcmojU9Jvid-oUASJHpRiKZbddvMftOBgzKvPn_SY97LuqUzh4tDVlCTIxXgY-WfZ_TzGIh3vYFDU8RXa15iG3gGG9r8f5AmFJYp_gb8gDW0EyFrwb9anJUjubVaEY/s1600/countryredheart.gif" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com2tag:blogger.com,1999:blog-7675922301073891216.post-52979222110595303092011-10-06T10:20:00.005-07:002011-10-08T12:31:23.446-07:00The Pleasures of Fall: Rustic Fall Fruit Tart With Apricot Jam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kBsfu6umieJO4YxElKe9GtWWWpqxR6IPLrJuZnGcWDq0Bdvum0iBncGHXUaNdtKiHUzVaGVv3ePp0OzwbCYW0g6pmT2UtK4cfnUqPaFyw-1baupE2JwjVTUGaoi7UE0Gx50_6TnUBxc/s1600/Rustic_Fall_Fruit_Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kBsfu6umieJO4YxElKe9GtWWWpqxR6IPLrJuZnGcWDq0Bdvum0iBncGHXUaNdtKiHUzVaGVv3ePp0OzwbCYW0g6pmT2UtK4cfnUqPaFyw-1baupE2JwjVTUGaoi7UE0Gx50_6TnUBxc/s1600/Rustic_Fall_Fruit_Tart.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">I woke up this morning to a lovely 64 degrees and a longing to bake again today. Yesterday at<a href="http://www.sunflowermarkets.com/Default.aspx"> Sunflower</a> I grabbed an assortment of fresh fruit specifically with this wee tart in mind. This will be dessert at Mrs. V's table tonight and can't wait!</div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>What You Need</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><ul style="font-family: "Trebuchet MS",sans-serif;"><li><span class="recipeQuantityText">1-1/2</span> <span class="recipeUnit">cups</span> <span class="packageSize"> <span class="ingredientName">flour</span></span></li>
<li><span class="recipeQuantityText">1 stick of butter room temp softened</span></li>
<li><span class="recipeQuantityText">1 - 8oz container of cream cheese spread</span></li>
<li><span class="recipeQuantityText">4</span> <span class="recipeUnit">medium</span> <span class="packageSize"> <span class="ingredientName">plums<span class="PostPreparation">, thinly sliced</span></span></span></li>
<li><span class="recipeQuantityText">2</span> <span class="recipeUnit">medium</span> <span class="packageSize"> <span class="ingredientName">nectarine<span class="PostPreparation">s, thinly sliced (below is how the fruit should be sliced)</span></span></span></li>
</ul><div class="ingredient" style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXErkkantr2fbjykcPbDQo7hfoPl6IyoquiFupVLRqGNXXZfKk8UFhIpNUHjYx595PCh9XHTCubkXjcQekyeOPDO2yL7e27rAVVu1HjXR5xiqoubMCOwmbx-c_RGHIAXAqukZm5Xf03g/s1600/thinlysliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXErkkantr2fbjykcPbDQo7hfoPl6IyoquiFupVLRqGNXXZfKk8UFhIpNUHjYx595PCh9XHTCubkXjcQekyeOPDO2yL7e27rAVVu1HjXR5xiqoubMCOwmbx-c_RGHIAXAqukZm5Xf03g/s200/thinlysliced.jpg" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="IngredientsDiv" style="font-family: "Trebuchet MS",sans-serif;"><div class="ingredient-odd"><span class="recipeQuantityText"></span></div><ul><li><span class="recipeQuantityText">1/3</span> <span class="recipeUnit">cup</span> <span class="packageSize"> <span class="ingredientName">sugar or splenda</span></span></li>
<li><span class="recipeQuantityText">1</span> teaspoon ground ginger</li>
<li><span class="recipeQuantityText">1 tablespoon cornstarch</span></li>
<li><span class="recipeQuantityText">1/3</span> <span class="recipeUnit">cup</span> <a href="http://mrsvskitchen.blogspot.com/2011/10/jammin-low-to-no-sugar-apricot-jam.html"><span class="packageSize"> <span class="ingredientName">apricot jam</span></span></a></li>
<li><span class="packageSize"><span class="ingredientName"> </span></span></li>
</ul><div class="ingredient"></div><div class="ingredient"><span class="packageSize"><span class="ingredientName"></span></span></div><div class="ingredient"><b><span class="packageSize"><span class="ingredientName"><span class="PostPreparation">Now Make It!</span></span></span></b></div><div class="ingredient"><span class="packageSize"><span class="ingredientName"><span class="PostPreparation"></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmGpxpCaM3flQ8OVYKRjUZEuYY-aPNa7ENzApCQpA3W9RG9Tc4kVn0OBeET-HLNidM8uNaisOhLSAhyJA1znQeNI21pIvjjgqCrwU6ASns3VjYYy4yke0yVdzWEUATFu2d42i87T24-8/s1600/dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="ingredient"><ul><li><span class="packageSize"><span class="ingredientName"><span class="PostPreparation">Place flour, butter and cream cheese into food processor or blender</span></span></span></li>
<li><span class="packageSize"><span class="ingredientName"><span class="PostPreparation">Use a <b>pulsing</b> action until mixture is well blended and almost forms into a ball.</span></span></span></li>
<li><span class="packageSize"><span class="ingredientName"><span class="PostPreparation">Take out and shape into ball, wrap tightly with plastic wrap and put into fridge for 1 hour</span></span></span></li>
<li><span class="packageSize"><span class="ingredientName"><span class="PostPreparation">Preheat your oven to 400 degrees F.</span></span></span></li>
<li><span class="packageSize"><span class="ingredientName"><span class="PostPreparation">On lightly floured surface, roll your dough out to a 12 inch circle</span></span></span></li>
</ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmGpxpCaM3flQ8OVYKRjUZEuYY-aPNa7ENzApCQpA3W9RG9Tc4kVn0OBeET-HLNidM8uNaisOhLSAhyJA1znQeNI21pIvjjgqCrwU6ASns3VjYYy4yke0yVdzWEUATFu2d42i87T24-8/s1600/dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmGpxpCaM3flQ8OVYKRjUZEuYY-aPNa7ENzApCQpA3W9RG9Tc4kVn0OBeET-HLNidM8uNaisOhLSAhyJA1znQeNI21pIvjjgqCrwU6ASns3VjYYy4yke0yVdzWEUATFu2d42i87T24-8/s1600/dough.jpg" /></a></div><div class="ingredient"><br />
<ul><li><span class="packageSize"><span class="ingredientName"><span class="PostPreparation"> </span></span></span>Spray a baking sheet with <a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=baking%20spray&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">non stick baking spray</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /><br />
( I use Bakers Joy) and set aside</li>
</ul></div></div><div class="PreparationStepsDiv"><div class="preparationStep" style="font-family: "Trebuchet MS",sans-serif;"><div class="preparationDescriptionItem"><ul><li>Toss your fruit with sugar, ginger and cornstarch and arrange decoratively over crust to within 2 inches of edge of crust.</li>
</ul></div><div class="preparationDescriptionItem"><ul><li>Fold edge of crust over fruit (see below)</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_MkJG9kOK1WunZdMu_6PyMZrwdwrDFE_QqeMmiqdodoS7vuOZWEvXoJOVj1w9D8BAEfhwn6ktznjhokZ8Jdj_obqiIBdysWUmwJ5ZyWW8MfjmFs4fB3Hkv0AWeTKIm36nDt7IBOF8CE/s1600/fruitcrust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_MkJG9kOK1WunZdMu_6PyMZrwdwrDFE_QqeMmiqdodoS7vuOZWEvXoJOVj1w9D8BAEfhwn6ktznjhokZ8Jdj_obqiIBdysWUmwJ5ZyWW8MfjmFs4fB3Hkv0AWeTKIm36nDt7IBOF8CE/s1600/fruitcrust.jpg" /></a></div><br />
</div><div class="preparationDescriptionItem"><br />
</div></div><div class="preparationStep"><div class="preparationDescriptionItem"><div style="font-family: "Trebuchet MS",sans-serif;">Bake 30 min. Remove from oven; spread fruit with jam. Serve warm or at room temperature.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Enjoy and until next time, see you 'round the table</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-J3AF0JltOxE/TnPQ_CjbB2I/AAAAAAAAACU/oKFIEPpPYl0/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-J3AF0JltOxE/TnPQ_CjbB2I/AAAAAAAAACU/oKFIEPpPYl0/s1600/mrsv.png" /></a></div></div></div></div><h3 class="generic-header" id="kitchen-tips"><br />
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</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" /></a></div><h3 class="generic-header" id="kitchen-tips"><span style="font-size: small;"><b></b></span></h3><i>Where Meals and Memories are Made</i><br />
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<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div></div><h3 class="generic-header" id="kitchen-tips"></h3>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-77612185680426000062011-10-06T10:19:00.011-07:002011-10-18T12:51:24.799-07:00A Jammin' Low to No Sugar Apricot Jam: Bring on the biscuits!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGighiolxOHKDgGj7I7mqJFKMFzzbjQG2RwwLqZUBIAmvZHoHTIXJYVkwl6GCOPybvqFpBVwL-I9OdkMWFnTHVw8j6TQHejLY9mHSoEXA6fVZrVrlJK9lAcY-vYMzAF8lrKRyHE-dtMqA/s1600/apricotjam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGighiolxOHKDgGj7I7mqJFKMFzzbjQG2RwwLqZUBIAmvZHoHTIXJYVkwl6GCOPybvqFpBVwL-I9OdkMWFnTHVw8j6TQHejLY9mHSoEXA6fVZrVrlJK9lAcY-vYMzAF8lrKRyHE-dtMqA/s1600/apricotjam.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5eyiglQlMT4/To3We1Q9sMI/AAAAAAAAAIA/4eckcgoMQ_o/s1600/apricotlowjam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Apricot jam happens to be one of my favorites and it's one I like to make low to no sugar. To me the apricot is such a delicate fruit that I don't like it super sugarfied. I hope you enjoy it as much as we do. I love it on freshly baked biscuits.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Makes 7 - 8 ounce (1 cup jars) </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">What You Need</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">3 1/2 pounds of fully ripe apricots</div><div style="font-family: "Trebuchet MS",sans-serif;">2 tablespoons fresh lemon juice</div><div style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon of fruit preserver</div><div style="font-family: "Trebuchet MS",sans-serif;">4 1/2 cups sugar or splenda measured out into separate bowl divided</div><div style="font-family: "Trebuchet MS",sans-serif;">1 box <b><a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=sure%20jell%20less%20or%20no%20sugar%20premium%20fruit%20pectin&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">SURE JELL for LESS or NO SUGAR Premium Fruit Pectin</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /></b></div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon butter</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Now, Make It!</b></div><div class="PreparationStepsDiv" style="font-family: "Trebuchet MS",sans-serif;"><h3 class="prep-header"></h3><div class="preparationStep"><div class="preparationDescriptionItem"><ul><li>Bring boiling-water canner, half full with water, to simmer. </li>
</ul><ul><li>Wash jars and screw bands in hot soapy water; rinse with warm water. </li>
</ul><ul><li>Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.</li>
</ul></div></div><div class="preparationStep"><div class="preparationDescriptionItem"><ul><li>Pit and finely chop unpeeled apricots. Measure exactly 6 cups prepared fruit into 6- or 8-qt. stockpot. Stir in lemon juice and fruit protector.</li>
</ul></div></div><div class="preparationStep"><div class="preparationDescriptionItem"><ul><li>Mix 1/4 cup of the sugar or splenda (from the measured amount in the bowl) and pectin in small bowl.</li>
</ul></div><div class="preparationDescriptionItem"><ul><li> Add to fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. </li>
</ul></div><div class="preparationDescriptionItem"><ul><li>Stir in remaining 4-1/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam </li>
</ul></div></div><div class="preparationStep"><div class="preparationDescriptionItem"><ul><li>Ladle immediately into prepared jars, filling to within 1/8 inch of tops. </li>
</ul><ul><li>Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Jam sets <b>slowly </b>and may take up to 2 weeks to set completely. Trust me, it's worth the wait!</li>
</ul>Here are some handy dandy tips in making low to no sugar jams and jelllies.<br />
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Until next time, see you 'round the table<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-J3AF0JltOxE/TnPQ_CjbB2I/AAAAAAAAACU/oKFIEPpPYl0/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-J3AF0JltOxE/TnPQ_CjbB2I/AAAAAAAAACU/oKFIEPpPYl0/s1600/mrsv.png" /></a></div></div></div></div><h3 class="generic-header" id="kitchen-tips"><span style="font-family: "Trebuchet MS",sans-serif; font-weight: normal;"></span></h3><h3 class="generic-header" id="kitchen-tips"><span style="font-family: "Trebuchet MS",sans-serif; font-weight: normal;"></span></h3><h3 class="generic-header" id="kitchen-tips"><span style="font-family: "Trebuchet MS",sans-serif; font-weight: normal;"></span></h3><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" /></a></div><h3 class="generic-header" id="kitchen-tips"><span style="font-size: x-small;"></span></h3><i>Where Meals and Memories are Made</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0tag:blogger.com,1999:blog-7675922301073891216.post-88642022828155037352011-10-06T10:19:00.009-07:002011-10-18T12:37:29.513-07:00Jammin' Basics: Tips On Making Low to NO Sugar Jams and Jellies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDsyW_-lvTsIUTwsQPYMqo0t5N2ReoTSdWRXYMLpofB1psW7wTa4YldvvsrPZU5ojj__yfVCYv4uar5Q44n-CvICq7nYu4Ala6n-I_E0xZbcOHOenrN4BOVWyflxHUtx5CfGaK0ZzRLI/s1600/toastnjam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDsyW_-lvTsIUTwsQPYMqo0t5N2ReoTSdWRXYMLpofB1psW7wTa4YldvvsrPZU5ojj__yfVCYv4uar5Q44n-CvICq7nYu4Ala6n-I_E0xZbcOHOenrN4BOVWyflxHUtx5CfGaK0ZzRLI/s1600/toastnjam.jpg" /></a></div><br />
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<div style="font-family: "Trebuchet MS",sans-serif;">I can honestly say a homemade jam or other soft spread is by far THE best ever. I will never buy store bought again and the kids come raiding my pantry often when they run out. However in the quest of making lower sugar or even no sugar soft spreads it's a must to use a special pectin made specifically for low or no sugar recipes in order to get that just right set. It is a must to follow your recipe to the letter in order to get the results you are looking for.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">There are a few out there but I prefer to use <b><a href="http://www.amazon.com/gp/search?ie=UTF8&keywords=sure%20jell%20less%20or%20no%20sugar%20premium%20fruit%20pectin&tag=mrvski-20&index=aps&linkCode=ur2&camp=1789&creative=9325">SURE JELL for LESS or NO SUGAR </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=mrvski-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> </b>NEEDED RECIPES and it is is a low-methoxyl* fruit pectin, which enables gelling in the absence of sugar. Spreads made without sugar may demonstrate different characteristics than those made with sugar. leaving out the sugar can affect the spread's flavor, clarity and set. You can pick it up online, at the grocery store and even Wal-Mart.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="intro" style="font-family: "Trebuchet MS",sans-serif;"></div><hr style="font-family: "Trebuchet MS",sans-serif;" /><ul style="font-family: "Trebuchet MS",sans-serif;"><li> <h3><span style="font-size: small;">Flavor</span></h3>Flavor profile will be improved by starting with fresh, ripe, highest quality fruit or frozen fruit. Also, jams — which use all of the fruit — will naturally have a higher flavor content than jellies, which use only the juice. I am hands down a jam and preserves kind of gal verses jelly. I just happen to love the flavor and consistency.<br />
</li>
<li> <h3><span style="font-size: small;">Clarity/Color</span></h3>Most spreads made without sugar will appear pale or cloudy — even the freshest ingredients will fade when heated. Tip: To enhance the sweetness and color of the jam - prepare as directed, substituting one thawed can (12 oz.) frozen white grape juice or apple juice concentrate in place of the water.** Just keep in mind adding juices alter your low to no sugar results nutritional wise.<br />
</li>
<li> <h3><span style="font-size: small;">Set</span></h3>Sugar aids the gel formation; spreads made without sugar will be more likely to have a softer set. Refrigeration can provide a firmer spread, but may affect spreadability. Low-methoxyl pectin uses calcium to produce a gel. Substituting thawed frozen white grape juice or apple juice concentrate for water will impact the nutritional profile of the finished jam, increasing calories, carbohydrates and sugars. Refer to recipes for complete nutritional information.<br />
</li>
<li> <h3><span style="font-size: small;">Diabetic Considerations</span></h3>Although low to no sugar recipes do not require the addition of sugar, SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES contains dextrose. Ingredients like fruits, fruit juices and concentrates also contain natural fruit sugars. People with high blood sugar or those who are on restricted diets may wish to consult with their Physician or Dietitian.<br />
</li>
</ul><div class="legal"><div style="font-family: "Trebuchet MS",sans-serif;">* Low-methoxyl pectin uses calcium to produce a gel.</div><div style="font-family: "Trebuchet MS",sans-serif;">** Substituting thawed frozen white grape juice or apple juice concentrate for water will impact the nutritional profile of the finished jam, increasing calories, carbohydrates and sugars. Refer to recipes for complete nutritional information.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">Happy Jammin' and until next time, see you 'round the table </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVNEJceCg4i8jDU1Jzw-qK_48nDRU-bsKc1FYEr65P2ytF037W6G9M8riQWGUtyyOrs3Lti9TiSw3vAiBax9JDoRncGme9-Y8ok2bbkUK6ZabT5MXw675iASi26-B7o7ALugfLU_0DpU/s1600/mrsv.png" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4kkG5NaDB_qD7LXoSpM-ADtHQjcuCRJXZ4rInA_hpQx_SRi1InETDf8S30cgoIRp7HvtppWXJLOvDv69kVtv0dB4efETL208lBfNBpN_F-zk01gL6iA_GI2FTmtFAAPedlaE2U1werc/s1600/kitchenheart.jpg" /></a></div><h3 class="generic-header" id="kitchen-tips"><span style="font-size: x-small;"></span></h3><i>Where Meals and Memories are Made</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW637LW9wyWoi8vcjQ-PuJr2-uo1k8mnFIpR6cZIKTzbclWY80mx1nN6fAEixqgFaQG4vZ2qaV36MdwmmJaMYsW4Q1bAXJY46ZcCIAobO2qSJL7pRVR-86Bzv6AvoaA6E0_9Lwhg5T0dI/s1600/bucketflwrspilledthankyou.gif" /></a></div></div></div>Mrs. V's Kitchenhttp://www.blogger.com/profile/07870894126015346740noreply@blogger.com0