tag:blogger.com,1999:blog-6083829327430171422024-03-13T15:01:18.689-07:00SEASONAL COTTAGE CUISINEA Cookbook in the MakingWobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-608382932743017142.post-69536954364862772412011-08-11T14:53:00.000-07:002011-08-11T14:53:36.366-07:00SUMMER BROCCOLI SALAD<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qhR3bsSTFds/TkRMTXbe1SI/AAAAAAAAC0s/V2Um6FhxJ2M/s1600/HPIM4904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="http://1.bp.blogspot.com/-qhR3bsSTFds/TkRMTXbe1SI/AAAAAAAAC0s/V2Um6FhxJ2M/s320/HPIM4904.JPG" width="320" /></a></div><div align="center">3 bunches of broccoli</div><div align="center">1 pound of bacon, cooked crisp</div><div align="center">3/4 cup of Sunflower Kernels (dry roasted)</div><div align="center">3-5 green onions, chopped </div><div align="center">2 cups red grapes cut in half</div><div align="center">3/4 cup yellow(golden) raisins</div><div align="center">1-jar coleslaw dressing (Lighthouse Brand)</div><div align="center">about 11-13 ounce jar</div><div align="center"><br />
</div><div align="center">Cut the broccoli into bite size pieces. Add bacon chopped up, sunflower kernels, green onions chopped, grapes cut in half and golden raisins. Pour coleslaw dressing over all and let sit for 15 minutes. Serve. </div><div align="center">If used as a main dinner or lunch item it will serve 6 (large portions) or 10-12 small portions. I like making this at the end of summer around August through September when the grapes are really sweet and crisp. I also cook my bacon in the oven at 400 degrees for 15 minutes to make it nice and crisp. A good smoky bacon works best for this salad. </div><div align="center"><br />
</div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-61695083997641414262011-08-07T11:57:00.000-07:002011-08-07T11:57:24.205-07:00COTTAGE STYLE TACO SALAD<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-x8bgPZGzA4M/Tj7dD2mDibI/AAAAAAAACt4/q-MTKu63Cbs/s1600/HPIM4901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-x8bgPZGzA4M/Tj7dD2mDibI/AAAAAAAACt4/q-MTKu63Cbs/s320/HPIM4901.JPG" t$="true" width="320" /></a></div>We start with 1 pound good quality ground beef browned in a cast iron frying pan, add one package of Taco seasoning and mix well. Put meat mixture into 4 salad bowls(one-fourth each) Add 1/4 cup grated Tillamook cheese,1/4 cup halved olives, 1/4 cup chopped Viddalla Sweet onion and 1/4 cup chopped tomato to each bowl. Top with good Salad greens. We use Multi-Grain Tortilla Chips placed around the bowl, Add a little tomato,olive,onion garnish and creamy salad dressing. (we used Lighthouse Homestyle Ranch) It is nice to add a basket of chips with the salad for those who would like a little more. WE also seve this with guacamole and extra chips .Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-26536828092662611452011-07-05T12:35:00.000-07:002011-07-05T12:35:45.130-07:00RASPBERRY-CHOCOLATE COFFEE CAKE<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UUdLKHNi0_E/ThNiWk1bT8I/AAAAAAAACoU/NIHGkNT0tOI/s1600/HPIM4554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="http://4.bp.blogspot.com/-UUdLKHNi0_E/ThNiWk1bT8I/AAAAAAAACoU/NIHGkNT0tOI/s320/HPIM4554.JPG" width="320" /></a></div><div style="text-align: center;">I made this for the first time and it was really good. I have had this recipe for a long time and just never got around to making it ..boy am I glad I finally did. It would be great with white chocolate as well.</div><div style="text-align: center;">2 cups all purpose flour</div><div style="text-align: center;">3/4 cup sugar</div><div style="text-align: center;">1/4 cup butter</div><div style="text-align: center;">1 cup milk</div><div style="text-align: center;">1 teaspoon vanilla</div><div style="text-align: center;">2 teaspoons baking powder</div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">1 cup milk chocolate chips</div><div style="text-align: center;">1 cup fresh raspberries</div><div style="text-align: center;">heat your oven to 350 degrees. Grease a 9x9x2 inch square pan (I used a 10x7 oblong and it worked well) Beat the sugar and butter till light and fluffy add egg and vanilla then beat till well mixed. Mix dry ingredients together and add alternately with the milk mix about 2 minutes</div><div style="text-align: center;"> Now prepare the Streusel</div><div style="text-align: center;">1/3 cup flour</div><div style="text-align: center;">1/4 cup sugar</div><div style="text-align: center;">1/4 cup butter (room temperature)</div><div style="text-align: center;">1/3 cup slivered almonds roasted</div><div style="text-align: center;">Mix flour and sugar together , cut in the butter and stir in the almonds.</div><div style="text-align: center;">Put half the cake batter in well greased pan top with half of the streusel,sprinkle half the berries ,chocolate and almonds, add the rest of the batter and then the streusel and then the rest of the berries, chocolate and almonds. You can add a few more berries, chocolate chips or almonds to the top to make it look pretty if you like...just not to many.Bake at 350 degrees for 50 minutes.</div><div style="text-align: center;">It would also be great to substiute white chocolate and maybe add a little drizzle to the top when done baking. I will be playing around with this recipe to see what other berries and combinations I might use.</div><div style="text-align: center;">~~~~~ENJOY~~~~~</div><div style="text-align: center;">NOTE: I only had sliced almonds and they were great on the top but didn't like the texture throughout the cake so the slivered would be better</div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com1tag:blogger.com,1999:blog-608382932743017142.post-23214432534307618822011-06-01T05:08:00.001-07:002011-06-01T05:47:24.035-07:00BAR-B-Q RIBS (low and slow)<div align="center"><a href="http://4.bp.blogspot.com/-usnIC5RPjZU/TeYr87EcuyI/AAAAAAAACkY/bf_roFx_Z14/s1600/HPIM4472.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5613222311212399394" border="0" alt="" src="http://4.bp.blogspot.com/-usnIC5RPjZU/TeYr87EcuyI/AAAAAAAACkY/bf_roFx_Z14/s320/HPIM4472.JPG" /></a> This will take between 3 and 4 hours and has a couple of steps. I am not a big hot spicy fan but this was just enough heat for me and well worth the time and effort.</div><br /><div align="center">Heat your oven to 250 degrees</div><br /><div align="center">WHAT YOU WILL NEED </div><br /><div align="center">2 slabs of baby back ribs , membrane from back removed(my butcher did this for me)</div><br /><div align="center">DRY RUB</div><br /><div align="center">1/4 cup dark brown sugar</div><br /><div align="center">2 teaspoons garlic powder</div><br /><div align="center">4 teaspoons chili powder</div><br /><div align="center">2 teaspoons salt</div><br /><div align="center">1 teaspoon black pepper</div><br /><div align="center">1/2 teaspoon celery seed</div><br /><div align="center">1/4 teaspoon cayenne pepper</div><br /><div align="center">1/4 teaspoon cinnamon</div><br /><div align="center">In a small bowl , combine the dry rub ingredients and mix well. Keep one Tablespoon for liquid seasoning. Apply the rub over all the ribs, front and back. Cover a baking sheet with aluminum foil and place ribs meat-side up on pan. Cook for two hours</div><br /><div align="center">LIQUID SEASONING</div><br /><div align="center">1/2 cup apple juice</div><br /><div align="center">1/4 cup apple jelly</div><br /><div align="center">1/4 cup honey (good quality)</div><br /><div align="center">1/4 cup dark brown sugar</div><br /><div align="center">1 Tablespoon saved dry rub</div><br /><div align="center">Mix all together and pour over ribs</div><br /><div align="center">I removed ribs from baking sheet and placed them meat-side down in a baking pan 13x9 inch. I poured the liquid seasoning over them and covered them with foil. Placed them back in the 250 degree oven for 1 hour.</div><br /><div align="center">1 cup Masterpiece Barbecue Sauce</div><br /><div align="center">Remove ribs from oven and liquid which will be thrown away, place them back on the baking sheet lined with new foil if you like. Cover both sides with barbecue sauce, place the ribs meat-side up on the baking sheet and put back in the oven for 15-20 minutes.ENJOY!</div><br /><div align="center">~~~~~~~~~~~~~~~~~~~</div><br /><div align="center">You may do this on a grill but you would use indirect heat( should still be at 250) and aluminum foil pans or doubled sheets of foil wraped tightly for the second step. Still wrap the pan with foil for the second step. You should have a covered grill for this.</div><br /><div align="center"></div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-6820846981196125912011-05-31T07:18:00.000-07:002011-05-31T07:39:19.241-07:00STRAWBERRY-RHUBARB PIE<div align="center"><a href="http://1.bp.blogspot.com/-K6mVKNLzUTs/TeT5D2D3aYI/AAAAAAAACkQ/tqL9GIlgLks/s1600/HPIM4464.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612884880057133442" border="0" alt="" src="http://1.bp.blogspot.com/-K6mVKNLzUTs/TeT5D2D3aYI/AAAAAAAACkQ/tqL9GIlgLks/s320/HPIM4464.JPG" /></a>2 cups sliced Rhubarb</div><br /><div align="center">2 cups halved Strawberries</div><br /><div align="center">1-1/4 cups Sugar</div><br /><div align="center">1/4 cup Minute Tapioca</div><br /><div align="center">1 Tablespoon Butter cut in pieces</div><br /><div align="center">2 crusts of your favorite pie crust recipe<br /></div><br /><div align="center">This is for an 8-9 inch pie if your going to make a bigger pie you will want to increase the fruit mixture by at least 1 cup each (2 cups total) You may also mix the amount of fruit to what ever your family likes such as more berries for a sweeeter pie or more rhubarb for a more tart pie. Mix the fruit together in a large bowl, add the sugar and tapioca. Let this stand for 15 minutes. This is when I make the pie crust for a 9 inch pie. I then fill it with the fruit, after the standing time, dot with butter. Cover with the second crust, flute edges and cut a few slits in the top for the steam to escape. Bake for about 45 minutes or until nice and golden brown and the fruit is bubbling. Cool for a couple of hours before eating</div><br /><div align="center">~~~~~ENJOY~~~~~</div><br /><div align="center"></div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-83525672180230958442011-05-17T08:47:00.000-07:002011-05-17T09:00:33.191-07:00BROWINIE CHEESECAKE<div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5607712435829415298" border="0" alt="" src="http://3.bp.blogspot.com/-qg2Pgcb5aIU/TdKYv9wnHYI/AAAAAAAACiQ/xBbxPVhlVBE/s320/HPIM4391.JPG" /></div><br /><div align="center">Have you ever been in need of a quick dessert and not had anytime to prepare one? This is when I try some ready-made desserts from the grocery store or bakery. We were having a belated Mother's Day dinner and I don't do the cooking (hubby does) so we needed a quick dessert he could manage. This is a really moist, dense browine with a cheesecake layer on top. We added some fresh cut strawberries cut and left to sit for a few minutes with a little bit of sugar and then added a little bit of whipped cream and chocolate drizzle.</div><br /><div align="center">The dinner was delicious (Ribeye Steak) but I really enjoyed the dessert.<br /><br /></div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-36290045530983498952011-04-24T05:45:00.001-07:002011-04-24T06:36:09.243-07:00EASY HOLIDAY CREAM PIES<div align="center">Let's face it sometimes we just don't have time to bake from scratch and it is nice to have a few back ups in our recipe file so I thought I would share a couple of mine. I have been in Minnesota for about 10 years now and usually get the job of hosting all the Holiday's. This puts a strain on my energy level and sometimes I just have to pull out those quick and easy recipes I have hidden away in my recipe file.</div><br /><div align="center"></div><br /><div align="center">The first one is BANANA CREAM PIE<br /></div><br /><div align="center">I use a JELLO brand of vanila pudding mix(instant) I have tried cheaper brands and don't feel they taste as good so it is not worth the litlle bit of savings. I have made a vanilla wafer cookie crust for this one which is </div><br /><div align="center"></div><br /><div align="center">1 1/2 cups crushed cookie crumbs</div><br /><div align="center">6 Tablespoons melted butter</div><br /><div align="center">3-4 Tablespoons granulated white sugar</div><br /><div align="center">Mix together place in a 9 inch pie plate and bake at 350 for 7 minutes Cool</div><br /><br /><div align="center">Meanwhile</div><br /><div align="center">Take 2 cups of whole milk</div><br /><div align="center">pudding and pie mix<br />whip together for two minutes. Let cool in refrigerator 5 minutes</div><br /><br /><div align="center">Slice 3 bananas (at least) put into cooled crust, layer pie filling on top of bananas refrigerate a couple of hours. Whip cream put on top of pie and decorate as you like. Sometimes I save a little of the crust mix and sprinkle on top or maybe add a few bananas. </div><br /><br /><div align="center"><a href="http://3.bp.blogspot.com/-anDm4_QvNm0/TbQb-pXu_rI/AAAAAAAACdA/IBftk8470t8/s1600/HPIM4332.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599130999799611058" border="0" alt="" src="http://3.bp.blogspot.com/-anDm4_QvNm0/TbQb-pXu_rI/AAAAAAAACdA/IBftk8470t8/s320/HPIM4332.JPG" /></a> The next will be CHOCOLATE CREAM pie</div><br /><br /><div align="center">Everything is the same as above except I used graham cracker crumbs and chocolate pudding mix. ( no bananas) I usually used shaved chocolate but I was in a hurry and had some chocolate sprinkles on hand so I used those. If you want to turn this into a mousse' pie you only use 1 1/2 cups milk for the pudding mix and after letting it set for 5 minutes you fold in one cup of whipped cream. </div><br /><div align="center">Note: if I can find chocolate wafers or chocolate graham crackers I would use those. They have been difficult to find where I live. Oreo cookie crust is also good.</div><br /><br /><div align="center"><a href="http://2.bp.blogspot.com/-G370_IRw3g8/TbQbylF90MI/AAAAAAAACc4/B1f0-i-jLTQ/s1600/HPIM4333.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599130792492912834" border="0" alt="" src="http://2.bp.blogspot.com/-G370_IRw3g8/TbQbylF90MI/AAAAAAAACc4/B1f0-i-jLTQ/s320/HPIM4333.JPG" /></a>For the COCONUT CREAM pie </div><br /><div align="center">You may use either crust( the reason for all the cookie crusts are they're quick and easy)<br />I use the Jello brand vanilla pudding mix but add toasted coconut. I use a cast iron skillet on the stove top around medium heat, throw the coconut in, (around 3/4 cup), toss it around until toasted(you have to stay right there and keep stirring it or it will burn) I save a little to sprinkle on top. The directions are basically the same for all crusts and pudding mixes the only change is folding in the coconut for the coconut cream pie and the whipped cream for the mousse pie.<br /><br /><a href="http://2.bp.blogspot.com/-lcps_XUvU_k/TbQbp4g48yI/AAAAAAAACcw/shLQVjKEvbk/s1600/HPIM4335.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5599130643087291170" border="0" alt="" src="http://2.bp.blogspot.com/-lcps_XUvU_k/TbQbp4g48yI/AAAAAAAACcw/shLQVjKEvbk/s320/HPIM4335.JPG" /></a> I usually make all three pies for Easter as well as many other desserts for the Dessert Buffet so I have learned a few tricks to make it easier on myself ... like when I have to host the whole dinner, cleanup and keeping the grandbabies happy. I do prefer these pies from scratch but I feel these are good enough when your stretched for time. If you add a few homemade touches like lots of bananas in the banana pie of real shaved chocolate and real coconut it helps to taste more homemade.<br />Thank you for visiting today and hope you might try these sometime<br /><br />NOTE: I use the different toppings so you know what each pie is before cutting into it </div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-64089079493025676212011-03-27T15:38:00.000-07:002011-03-27T16:00:37.682-07:00SUNDAY DINNER/PORTERHOUSE STEAK<div align="center"><a href="http://2.bp.blogspot.com/-IsVS7tFy2lY/TY-9Knu2OnI/AAAAAAAACY0/1nEMdY7Qb3s/s1600/HPIM4281.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588893652751891058" border="0" alt="" src="http://2.bp.blogspot.com/-IsVS7tFy2lY/TY-9Knu2OnI/AAAAAAAACY0/1nEMdY7Qb3s/s320/HPIM4281.JPG" /></a>We begin with a 1.5 pound 1 inch Steak. Bring this to room temperature at least 30 minutes before cooking but no more than one hour ( not all day on the counter..use common sense) Preheat oven to 375 degrees while steak is on the counter. When ready to cook pat both sides of steak with paper towel and take 2 Tablespoons of Olivel Oil and brush both sides of the steak. Take a cast iron skillet (a must..no substitutions) heat on high, sprinkle steak with Johnny's season salt and put in pan for 2 minutes, using tongs (no forks allowed) turn steak over and cook another 2 minutes. Now put it into the oven for about 6 minutes less if you want it rare or med rare..I would say start with 4 minutes and go from there . Take out of oven and put on a plate where it will sit for 5 minutes...do not eat before sitting time is up or you will lose the juices going back into the meat. You might have to make it a couple of times to get it to the exact way you like it but I enjoyed it everytime until I got to that point. Ovens also vary so if you know your oven that will help you to be more successful. This is a fairly quick meal and if you add your favorite side dishes a real treat.</div><br /><div align="center"></div><br /><div align="center">Here I made mashed potatoes with butter and sour cream then added chopped green onions so it was like a baked potato but quicker then a can of french green beans and dinner was ready in 30 minutes </div><br /><div align="center">~~~~~~~ENJOY~~~~~~~</div><br /><div align="center"></div><br /><div align="center"><a href="http://3.bp.blogspot.com/-keVPvOK6jDA/TY-9AxA67aI/AAAAAAAACYs/qdzuozsphf4/s1600/HPIM4282.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588893483444923810" border="0" alt="" src="http://3.bp.blogspot.com/-keVPvOK6jDA/TY-9AxA67aI/AAAAAAAACYs/qdzuozsphf4/s320/HPIM4282.JPG" /></a> </div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com1tag:blogger.com,1999:blog-608382932743017142.post-13652835745155097292011-03-14T08:19:00.000-07:002011-03-14T08:55:29.818-07:00HERSHEY'S DOUBLE CHOCOLATE MINT DESSERT<div align="center"><a href="http://1.bp.blogspot.com/-eWdDU68OByI/TX4yW6s9W8I/AAAAAAAACSU/iSuXVbsh9Ng/s1600/HPIM4197.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5583955957282331586" border="0" alt="" src="http://1.bp.blogspot.com/-eWdDU68OByI/TX4yW6s9W8I/AAAAAAAACSU/iSuXVbsh9Ng/s320/HPIM4197.JPG" /></a> <div align="center">There are three parts to this recipe and each part has to cool so allow extra time for this. I like to make these on a day when I am going to be home because of the cooling time.</div><div align="center"> </div><div align="center">BROWNIE</div><div align="center">1 cup all-purpose flour</div><div align="center">1 cup sugar</div><div align="center">1/2 cup softened butter</div><div align="center">4 eggs</div><div align="center">1 -16 ounce can Hershey's syrup </div><div align="center">(about 1-1/2 cups)</div><div align="center"> </div><div align="center">Preheat oven to 350 degrees. Grease 13x9x2 inch baking pan. Mix sugar and butter together in a large mixing bowl until light and fluffly. Add eggs one at a time, beating after each addition. Stir in chocolate syrup and flour( do not over mix) Pour into prepared pan and bake for 25 minutes( top may appear wet but don't over bake) top should spring back when it is done. Cool about 2-3 hours</div><div align="center"> </div><div align="center">CREAMY MINT LAYER</div><div align="center">2 cups powdered sugar</div><div align="center">1/2 cup softened butter</div><div align="center">1 teaspoon peppermint flavoring</div><div align="center">6 drops green food coloring</div><div align="center">1 tablespoon water</div><div align="center"> </div><div align="center">Cream the buter and sugar until blended. Add the rest of ingredients and mix well. Spread over brownie layer and cool in the refigerator about 1-2 hours.</div><div align="center"> </div><div align="center">CHOCOLATE CREAM LAYER</div><div align="center">1/2 cup butter </div><div align="center">1-1/2 cups semi-sweet chocolate chips</div><div align="center"> </div><div align="center">Melt chocolate and buter until a smooth consistency. </div><div align="center">You may do this in the microwave or on top of the stove in a double boiler. I used a glass measuring cup that can be used in a microwave. I did 15 seconds, stirred and did 15 seconds stir until the butter and chocolate were smooth.. Be careful not to over cook do short times in your microwave or you will burn the chocolate. When smooth spread over cream layer, carefully spreading so you don't mix the cream and choclate layers.</div><div align="center">~~~~~ENJOY~~~~~</div><div align="center"> </div><div align="center">These are great at Holiday times like Christmas or St. Patricks day. You may use a different food color like red if you were going to make them for Valentines Day and you may also experiment with different flavors. I did try substituting white chocolate but didn't have success. I will try this again using white choclate chips and see if it will work that way.</div></div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-18113165682463634382011-02-28T01:03:00.001-08:002011-02-28T01:45:40.338-08:00CHERRY ALMOND FUDGE<div align="center"><a href="http://4.bp.blogspot.com/-1IBN0b7JvHY/TWtliXjZCrI/AAAAAAAACQM/F6tFBgekaIA/s1600/HPIM4075.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578664204540906162" border="0" alt="" src="http://4.bp.blogspot.com/-1IBN0b7JvHY/TWtliXjZCrI/AAAAAAAACQM/F6tFBgekaIA/s320/HPIM4075.JPG" /></a> 3 cups granulated sugar</div><div align="center">3/4 cup butter</div><div align="center">3/4 cup evaporated milk</div><div align="center">3 cups semi-sweet chocolate chips </div><div align="center">1 jar (7 oz) marshmallow creme</div><div align="center">1 teaspoon vanilla extract</div><div align="center">1 jar (10 oz) maraschino cherries</div><div align="center">1 teaspoon almond extract</div><div align="center">1/2 cup toasted slivered almonds</div><div align="center"> </div><div align="center">Add the almond extract to the cherries in their juice and set aside. Toast the almonds in a 350 degree oven. Put them on an aluminum foil lined pan and check every 5 minutes, stir and go another 5 minutes until they are lightly browned. It could take another few minutes depending on your oven. Set aside to cool. Now drain the cherries, try to get as much of the liquid out as possible as this will make the fudge a little gooey where the cherries are. I cut my cherries in half and that helped, now for the fudge part.</div><div align="center">I used a 11x7x1.5 inch glass pyrex pan lined with foil coming up over the edge so you can lift out the fudge after it cools, be sure to butter the foil so your fudge doesn't stick. You may use any pan around 9 or 10 inches. I think a 13 x 9 inch would be a bit big and make the fudge to thin. You want to use a heavy 3 quart sauce-pan for cooking the fudge. Melt the butter, add the sugar and milk, mix well. Now put on a medium heat and bring to a boil. Keep stirring or it might burn. If you have a candy thermometer it should reach 234 degrees and take off the heat, otherwise bring to a boil and boil for about 4 minutes now, take off the heat, mix in the chocolate and marshmallow creme this will take a few minutes. You want to make sure it is mixed really good. I add the chocolate first mix that in and then the marshmallow creme and mix that in. Add the cherries, vanilla and almonds when mixed good pour into prepared pan and let it cool. I store it in the refrigerator. (it gets a little hard so when I want to eat some I take a little out and let it sit at room temperature) It will make around 3 pounds of fudge and the time frame for preparing would be around 30-45 minutes. I always allow an hour just in case something doesn't go as planned. It is best if you don't have any inturptions when making candy it is a very sensitive thing to make and needs concentration. If you are in a humid climate you might have to adjust your cooking time and go a few degrees higher or boil for a couple extra minutes this is hard for me to say exactly because it really depends on you particular situation. If you make it a few times you can usually figure it out and if it fails it is still very good as a topping so you won't have to throw it out(unless you burn it) </div><div align="center">~~~~~~~~~~~</div><div align="center">ENJOY</div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com1tag:blogger.com,1999:blog-608382932743017142.post-42020045709006415282011-02-14T01:05:00.001-08:002011-02-14T01:30:19.149-08:00CARAMEL APPLE FRENCH TOAST<div align="center"><a href="http://3.bp.blogspot.com/-QerLoc13OMw/TVjxEqMaZZI/AAAAAAAACMM/3GYjFBT7FQg/s1600/HPIM3985.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573469601219110290" border="0" alt="" src="http://3.bp.blogspot.com/-QerLoc13OMw/TVjxEqMaZZI/AAAAAAAACMM/3GYjFBT7FQg/s320/HPIM3985.JPG" /></a> Apple Topping</div><div align="center">4 gala apples peeled and cut into large cubes</div><div align="center">4 tablespoos butter</div><div align="center">4-6 tablespoons brown sugar</div><div align="center"> </div><div align="center">In a cast iron fry pan melt butter, add apples then brown sugar. (mix and toss until well blended) Heat should be between med low and med depending on your stove-top. I start out on medium and cook for a few minutes then turn it down to med-low and finish cooking. Stir every so often to make sure all apples cook and liquid reduces to a caramel like texture this will take around 20-30 minutes so I make this first and keep it warm while making the french toast. Be careful with the heat you do not want to burn the apples.</div><div align="center"> </div><div align="center">French Toast</div><div align="center"><br />4 slices cottage bread</div><div align="center">2 cage free brown eggs</div><div align="center">1/2 cup cream</div><div align="center">1-3 Tablespoons sugar</div><div align="center">1/4 teaspoon vanilla</div><div align="center"> </div><div align="center">Whiped cream for topping </div><div align="center">Hot caramel for topping</div><div align="center"> </div><div align="center">beat the eggs with the cream then add sugar and vanilla mix well</div><div align="center">dip bread into mixture and cook in a fry pan, I use cast iron coated with a equal parts butter and oil, but be careful not to burn the butter cook on both sides. Put on plate butter bread and sprinkle with powdered sugar, top with apples. Drizzle with hot caramel , top with whipped cream and drizzle with more hot caramel.</div><div align="center"> </div><div align="center">You can find the hot caramel in the ice cream section of the grocery store or you may make your own if you have time. I started making this recipe with a canned apple I found at Walmart but sometimes those products have a bit of an after taste(funny flavor) so this time I tried making my own apple topping and it was worth it ,the flavor was great. This is a cottage favorite and so far all guests seem to enjoy it. It is a very sweet breakfast item so you may want to add some bacon or sausage and hot coffee or orange juice to help balance the sweetness.</div><div align="center">~~~~~~~~~~~~~~~~~</div><div align="center">PLEASE ENJOY</div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-44149152955323433162011-01-11T16:57:00.000-08:002011-01-11T17:10:44.119-08:00ROASTED ALMONDS<div align="center"><a href="http://4.bp.blogspot.com/_XBQh84Uoj7U/TSz84AuBnJI/AAAAAAAACJE/5DFgcG3dFbA/s1600/HPIM3949.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561097679091637394" border="0" alt="" src="http://4.bp.blogspot.com/_XBQh84Uoj7U/TSz84AuBnJI/AAAAAAAACJE/5DFgcG3dFbA/s320/HPIM3949.JPG" /></a> I am always looking for a healthy snack. I have to eat small meals or snacks six times a day so it makes a difference what I choose. I happen to be at Target and picked up a small bag of roasted almonds $.99 for about 2 oz. This got me thinking so today I tried to make them myself.</div><div align="center">~~~~~~~~~</div><div align="center">1 cup raw almonds</div><div align="center">a little salt and a little olive oil</div><div align="center">~~~~~~~~~~~~~~</div><div align="center">preheat oven to 400 degrees</div><div align="center">On a small cookie sheet sprinkle the olive oil. Place almonds on and toss ,then put in oven.</div><div align="center">Bake for 5 minutes and toss again. Bake another 5 minutes. They should be close to being done. If you need a little more time go every 2 minutes. Take out of oven and sprinkle with sea salt.</div><div align="center">I love the way they turned out and I like them better than the store bought. I now have a snack ready to go and because I buy my raw almonds in bulk at Sam's Club I save money. You can control the amount of oil and salt to what ever your needs are.<br />Almonds make a really good protein snack and have been helping me not feel so tired...you might want to give these a try.</div><div align="center">~~~~~</div><div align="center">ENJOY!</div><div align="center"></div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com2tag:blogger.com,1999:blog-608382932743017142.post-59507451936611114432011-01-04T09:33:00.000-08:002011-01-04T09:48:30.541-08:00CHRISTMAS SPINACH SALAD<div align="center"><a href="http://4.bp.blogspot.com/_XBQh84Uoj7U/TSNa_qjYAjI/AAAAAAAACIs/HzaTIJNUXqg/s1600/HPIM3905.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558386414906245682" border="0" alt="" src="http://4.bp.blogspot.com/_XBQh84Uoj7U/TSNa_qjYAjI/AAAAAAAACIs/HzaTIJNUXqg/s320/HPIM3905.JPG" /></a> 12 cups bitesize pieces of spinach</div><div align="center">(Iused half spinach and half romaine)</div><div align="center">2 cups sliced strawberries</div><div align="center">2 cups honeydew melon balls</div><div align="center">1/2 cup toasted pecans</div><div align="center">(broken or whole)</div><div align="center">1/2 cup Gouda ( cubed or sliced)</div><div align="center">Toss all ingredients together and keep chilled until ready to use</div><div align="center">DRESSING</div><div align="center">I used a Strawberry Poppyseed Dressing from the produce section of my grocery store.<br />~~~~~~~~~~~~</div><div align="center"> </div><div align="center">I found this recipe in an older Betty Crocker holiday magazine you see displayed near the checkout at your favorite grocery store. I changed it a little and didn't use the dressing they suggested. I think it was good and a healthier version side for my Christmas dinner. Also good if you have vegetarians at your Holiday dinner.</div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-63019319869627254172011-01-02T15:55:00.001-08:002011-01-02T16:20:12.807-08:00WINTER MIX<a href="http://4.bp.blogspot.com/_XBQh84Uoj7U/TSERl2DFK7I/AAAAAAAACF8/rqqSPCPjmCY/s1600/HPIM3940.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557742757013171122" border="0" alt="" src="http://4.bp.blogspot.com/_XBQh84Uoj7U/TSERl2DFK7I/AAAAAAAACF8/rqqSPCPjmCY/s320/HPIM3940.JPG" /></a><br /><div align="center"><a href="http://4.bp.blogspot.com/_XBQh84Uoj7U/TSERHVljX8I/AAAAAAAACF0/5s0lkPMXATc/s1600/HPIM3941.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557742232903311298" border="0" alt="" src="http://4.bp.blogspot.com/_XBQh84Uoj7U/TSERHVljX8I/AAAAAAAACF0/5s0lkPMXATc/s320/HPIM3941.JPG" /></a><br />3 cups rice chex</div><div align="center">3 cups corn chex</div><div align="center">1 cup small pretzel twists</div><div align="center">1 cup peanuts</div><div align="center">2 12-ounce packages white chocolate chips(Ghirardelli)</div><div align="center">1 12-ounce package m&m's ( I only found an 8 ounce)</div><div align="center"> </div><div align="center">Mix together cereals, pretzels, peanuts and M&M's in a large bowl. Melt white chocolate in a double boiler and stir until smooth. Pour over mixture in the bowl and toss gently until well coated. Spread on wax paper lined cookie sheets and let cool. When cool break up into pieces and store in an airtight container ( not in a warm area because of the chocolate... a pantry cupboard should be ok)</div><div align="center">Makes about 16 one cup servings</div><div align="center">~~~~~~~~~~~~~~~~~~</div><div align="center"> I found this recipe in a Midwest Living magazine but changed it a little. They used honey-roasted peanuts and I did not have any. I also substiuted white chocolate chopped for the chips because I had a 2.5 pound bar to use up I bought for Christmas baking and didn't use it. I used a little more than half the bar, chopped. It was Ghirardelli bought at Sams club. I am only able to get the white chocolate chips in the winter near the Holidays so I buy a few extra bags to have throughout the year. This would make a great Hostess Gift. My family really liked this one and it did not last long.</div><div align="center">~ENJOY~</div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0tag:blogger.com,1999:blog-608382932743017142.post-4826371629811061122010-12-18T09:05:00.000-08:002010-12-18T09:32:02.682-08:00GRANDPA BURNSON'S PEANUT BRITTLE<div align="center">My dad made this every Christmas and it has become a family tradition in my family also. If you know someone who really likes peanut brittle this will make an excellent gift:)</div><br /><div align="center"><a href="http://4.bp.blogspot.com/_XBQh84Uoj7U/TQzqUkrb8zI/AAAAAAAACEQ/Qx1PsmAg9w0/s1600/HPIM3888.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5552070079805125426" border="0" alt="" src="http://4.bp.blogspot.com/_XBQh84Uoj7U/TQzqUkrb8zI/AAAAAAAACEQ/Qx1PsmAg9w0/s320/HPIM3888.JPG" /></a> 3 cups sugar</div><div align="center">1 cup Karo syrup (light)</div><div align="center">1/2 cup water</div><div align="center">Mix these together in a 3 or 4 quart heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Now let it boil without stirring until, on a candy thermometer, it reaches 280 degrees.</div><div align="center">3 cups salted peanuts </div><div align="center">( I use planters cocktail or spanish peanuts)<br />Add warm peanuts very slowly so as not to drop the temperature to much. Keep cooking until the temperature reaches 300 degrees. ( if the peanuts are cold it drops the temperature to much) Also stir slowly so peanuts don't burn...keep a close eye on the temperature. When it reaches 300 take off the stove and add 2 teaspoons baking soda. This should be pre-measureed so you can add it quickly and stir quickly as it will rise over the pan if you don't, should only take a minute. Now pour into 2-12 inch , well buttered, pizza pans. (cookie sheets with a lip will work also but I find the pizza pans are the best) You don't need to do anything else. It should have bubbles and look like the above picture. It is best when stored in a tin and not in plastic. I have had it in a zippy bag but ,again, it is really best stored in a tin. I purchase the holiday tins at the after christmas sale every year for extra storage.</div><div align="center">~ENJOY~</div><div align="center"></div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com1tag:blogger.com,1999:blog-608382932743017142.post-36583667759971890282010-12-16T05:01:00.001-08:002010-12-16T05:26:38.773-08:00ALMOND ROCA<div align="center">This is a new blog for me and so I thought I should start off with a new recipe I have not made before. Almond Roca. I grew up in Washinton state where Brown and Haley have their candy making company and they have the original Almond Roca. My mother just loves this candy and so this recipe is dedicated to her...love you mom.</div><div align="center"> </div><div align="center"><a href="http://3.bp.blogspot.com/_XBQh84Uoj7U/TQoOLeqh3tI/AAAAAAAACBk/5m0hzCC9Vnk/s1600/HPIM3847.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5551265081060351698" border="0" alt="" src="http://3.bp.blogspot.com/_XBQh84Uoj7U/TQoOLeqh3tI/AAAAAAAACBk/5m0hzCC9Vnk/s320/HPIM3847.JPG" /></a> 1 pound butter (no substituting here)</div><div align="center">1 cup white, granulated sugar </div><div align="center">1 cup packed, brown sugar</div><div align="center">1 1/2 cups chopped almonds</div><div align="center">1 teaspoon vanilla</div><div align="center">1-12 ounce package milk chocolate chips</div><div align="center">(use a good quality here)</div><div align="center">More chopped almonds to sprinkle on top</div><div align="center">(you may use sliced like I did)</div><div align="center"> </div><div align="center">Using a heavy 3-quart sauce pan, melt butter over medium heat. Add sugars to melted butter and stir well until sugar dissolves. Keep stiring until , using a candy thermometer, hard crack stage is reached about 300 degrees. Remove from heat and add chopped almonds and vanilla. Pour into buttered cookie sheet (one with a ridge on it) I found a pizza pan worked best for me. I used a disposable one and it worked great.( it measured 13 inches across)</div><div align="center">Let this cool for about 5 minutes and then sprinkle chocolate chips on top I started with half of the bag but used 3/4 of the bag. I also chose not to do the other side(to messy when eating) and so I ended up with a few extra chips. Spread the chocolate across the candy when melted and sprinkle on the chopped or sliced almonds. Break into pieces when cooled and store in a tin or jar. Plastic is not recommended. I lined my tin with wax paper first.</div><div align="center">~~ENJOY~~</div><div align="center">This is a great gift for the holidays</div>Wobegon Cottagehttp://www.blogger.com/profile/02976785705453516383noreply@blogger.com0