tag:blogger.com,1999:blog-21503695303813436862024-03-14T04:41:49.952-07:00Chef Tess BakeresseAmerica's Baking SweetheartChef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.comBlogger1222125tag:blogger.com,1999:blog-2150369530381343686.post-42014039857874216092024-02-20T12:51:00.000-08:002024-02-20T12:51:52.006-08:00My Simple Best Homemade Pound Cake<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuLA0NQsAD2zIHXbU8xIDJejVfpjNy5Uj7cP2CebLXbPAHVePjz1-qFSvYRQAeQS7dsn8Sx1kQEpZc8CDpeTxFrZ5_8rePmJezSW1McaL82S_0y8XL_ikX8D6PVBpdobPRmJUYr2_QY-22Qe2acCu4RhRmRKslEDhJC_UZ6zttNUJ4PQyP9gHcmdk9EhR/s760/white%20cake%20mix%20as%20pound%20cake%20with%20berries%20and%20white%20chocolate%20frosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="507" data-original-width="760" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuLA0NQsAD2zIHXbU8xIDJejVfpjNy5Uj7cP2CebLXbPAHVePjz1-qFSvYRQAeQS7dsn8Sx1kQEpZc8CDpeTxFrZ5_8rePmJezSW1McaL82S_0y8XL_ikX8D6PVBpdobPRmJUYr2_QY-22Qe2acCu4RhRmRKslEDhJC_UZ6zttNUJ4PQyP9gHcmdk9EhR/w640-h426/white%20cake%20mix%20as%20pound%20cake%20with%20berries%20and%20white%20chocolate%20frosting.jpg" width="640" /></a></div><p></p><p><span style="background-color: white; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px;">This homemade pound cake comes together in a few minutes and tastes superior to any grocery store frozen product. It is by and far one of the simplest cakes to make. Yet, it is my most craved dessert! Why? Because it's that simple taste of home. </span></p><p><span style="background-color: white; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px;">Here are a few things to know about ingredients and procedures to ensure your cake turns out awesome. </span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;">It is made with nine simple ingredients:</span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">Unsalted Butter:</span> Higher quality butter is the key to a tender pound cake.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">Granulated Sugar:</span> Sugar will keep your pound cake sweet and contributes to a moist crumb. We prefer to use granulated sugar. A lower-sugar pound cake can be made using half sugar and half granulated stevia or erythritol.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">Eggs:</span> Most height and structure come from beating the eggs into the batter. They are seamlessly incorporated into the batter by ensuring the eggs are at room temperature.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">Vanilla Bean Paste:</span> This vanilla extract incorporates the inner specs of the vanilla bean and bourbon into the extract. The flavor is pronounced and very clean.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">Sour Cream:</span> Sour cream adds a slight tanginess to the loaf, perfectly complementing the sweetness. One can substitute low-fat plain yogurt for the sour cream if desired.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">Milk:</span> The milk will lighten the pound cake so it’s not too dense.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">All-Purpose Flour</span>: Panhandle Milling All-purpose flour will give your pound cake a soft, tender crumb. We prefer to weigh this ingredient to ensure it is appropriately measured.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">Baking Powder:</span> We use a half teaspoon of baking powder in the cake. It will give your cake the perfect rise without creating too many air bubbles.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">Salt:</span> We use salt to offset the sweetness and enhance the flavor of this pound.</span></li></ul><h4 style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Roboto, sans-serif; font-size: 1.6rem; font-weight: 400; line-height: 1.2em; margin-block: 0.5rem 1rem;"><span style="box-sizing: border-box; font-weight: bolder;">Steps are important</span></h4><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">Familiarizing yourself with the steps for making the cake is helpful. Pound cake is a very simple recipe, but we’ll break it down step by step to take out any guesswork for you! You can make this pound cake with a hand mixer or stand mixer or by hand with a whisk if you’re up for an arm workout!</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;">Step 1:</span><span data-preserver-spaces="true" style="box-sizing: border-box;"> Cream the butter and sugar together until light and fluffy.</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;">Step 2:</span><span data-preserver-spaces="true" style="box-sizing: border-box;"> Add the eggs and vanilla and beat until pale and fluffy, about 4 minutes.</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;">Step 3:</span><span data-preserver-spaces="true" style="box-sizing: border-box;"> Scrape down the bowl and add half of the dry ingredients to the mixture. Fold together until just mixed.</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;">Step 4:</span><span data-preserver-spaces="true" style="box-sizing: border-box;"> Mix the sour cream and milk until just combined.</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;">Step 5:</span><span data-preserver-spaces="true" style="box-sizing: border-box;"> Add the rest of the dry ingredients and fold until combined and no flour streaks remain. It’s important not to overmix the pound cake batter once you’ve added the flour. Once the flour has been added, gluten bonds will start forming, and if you mix the batter too much, your cake will become tough and dense!</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;">Step 6:</span><span data-preserver-spaces="true" style="box-sizing: border-box;"> Bake until golden brown and a knife inserted into the center comes out mostly clean!</span></p><h3 style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Roboto, sans-serif; font-size: 2.1rem; font-weight: 400; line-height: 1.2; margin-block: 0.5rem 1rem;"><span style="box-sizing: border-box; font-weight: bolder;">Simple Best Homemade Pound Cake</span></h3><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">1 cup (227g) unsalted butter, at room temperature</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">1 1/3 cups (267g) granulated sugar</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">4 large eggs, at room temperature</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">1 ½ tsp. Vanilla bean paste</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">2 cups (250g) All-purpose flour</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">1/2 tsp baking powder</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">1/2 tsp. salt</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">1/4 cup (58g) sour cream or plain yogurt</span></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;">1/4 cup (59ml) milk</span></p><h4 style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Roboto, sans-serif; font-size: 1.6rem; font-weight: 400; line-height: 1.2em; margin-block: 0.5rem 1rem;"><span style="box-sizing: border-box; font-weight: bolder;">Directions: </span></h4><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;">Preheat the oven to 350°F and generously butter a standard-size loaf pan on all sides.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;">Combine the softened butter and granulated sugar in a stand mixer with the whisk attachment. Beat on medium speed until light and fluffy, about 2 minutes.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;">Scrape down the sides of the bowl and add the eggs one at a time, beating well between each addition. Add the vanilla and almond extract and mix well.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;">In a separate mixing bowl, combine the flour, baking powder, and salt and stir to combine.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;">Add about half of the flour mixture to the bowl of the mixer and mix until just combined. Add the sour cream and milk and mix until just combined. Add the remaining flour and mix until just combined and no streaks of flour remain. Refrain from over-mixing.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;">Transfer the batter to your prepared pan and spread it into an even layer using a silicone spatula.</span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;">Bake for 45 to 50 minutes, or until a knife inserted into the middle comes back primarily clean and the loaf is golden brown.</span></li></ul><h3 style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Roboto, sans-serif; font-size: 2.1rem; font-weight: 400; line-height: 1.2; margin-block: 0.5rem 1rem;">Variation:</h3><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;">Add 1 Tbsp. lime zest and 1 tsp. coconut extract to the cake for a delicious coconut lime pound cake.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtYZHG1ySSxB7NtUhUdTQD-nTJsF3BrOKekKNaYX0D9lrkJMn-dnuED-hjzfE4mxdZ9hXvCiROc9VrVkqLsVJlzz6sayJsaTaVVK78AX__u_8kS_KQsCxSlIiOf5IqNU7ucQtpLNqdEIvEYPk3gMz93chKG69ZmA0IosGCZhFOcvHhoxI-zqMX2CJw7oe/s1000/white%20cake%20lime%20coconut%20pound%20cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="804" data-original-width="1000" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtYZHG1ySSxB7NtUhUdTQD-nTJsF3BrOKekKNaYX0D9lrkJMn-dnuED-hjzfE4mxdZ9hXvCiROc9VrVkqLsVJlzz6sayJsaTaVVK78AX__u_8kS_KQsCxSlIiOf5IqNU7ucQtpLNqdEIvEYPk3gMz93chKG69ZmA0IosGCZhFOcvHhoxI-zqMX2CJw7oe/w640-h514/white%20cake%20lime%20coconut%20pound%20cake.jpg" width="640" /></a></div><br /><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;">There you go, darlings! Make some awesome pound cake.</p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><br /></p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;">Always My Very Best,</p><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;">Your Friend Chef Tess</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pdCq-6Bk47lOAMeDYfBYQX1tZrcISL78eHDMyKUghcaSfMtoBSvyIaatJE249AlgvLQ0r5qv_5lKBzQm9qEdP-kcCU8tL-g0wJ_GI57jnwYmhXmclkYWjuS5kmMJW6QBH1BtUYukFZ0KBDs-czyHiQHw172S3nzamYTop-5OBJLJ3LgL6MurVSaBbNVt/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pdCq-6Bk47lOAMeDYfBYQX1tZrcISL78eHDMyKUghcaSfMtoBSvyIaatJE249AlgvLQ0r5qv_5lKBzQm9qEdP-kcCU8tL-g0wJ_GI57jnwYmhXmclkYWjuS5kmMJW6QBH1BtUYukFZ0KBDs-czyHiQHw172S3nzamYTop-5OBJLJ3LgL6MurVSaBbNVt/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><p style="background-color: white; box-sizing: border-box; color: #22354c; font-family: Helvetica, sans-serif; font-size: 21.6px; margin-block: 0px 0.9rem;"><br /></p>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-551655406190628362024-02-09T10:08:00.000-08:002024-02-09T10:08:26.331-08:00Best Ever Sticky Toffee Pudding an English Classic<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQ5yfUkKyDHUVjhMT_uV0Zr-BE1gdd8dp8ExwT16uS5RTTVOutZ90KFyxM7wToqwIkHZGXd3d99OWscR8N1lebuluzDyXplTGgOz9vkKZ91VJWKTKRCyc8jQHtu0ZKGvJaw6EIPvfqNZKR4fH28hHo-8430eWPGmfFLwosaKRfmIld4F9HH1aSUQaLk6-/s1433/sticky%20toffee%20pudding%20with%20ice%20cream1%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="907" data-original-width="1433" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQ5yfUkKyDHUVjhMT_uV0Zr-BE1gdd8dp8ExwT16uS5RTTVOutZ90KFyxM7wToqwIkHZGXd3d99OWscR8N1lebuluzDyXplTGgOz9vkKZ91VJWKTKRCyc8jQHtu0ZKGvJaw6EIPvfqNZKR4fH28hHo-8430eWPGmfFLwosaKRfmIld4F9HH1aSUQaLk6-/w640-h406/sticky%20toffee%20pudding%20with%20ice%20cream1%20(2).jpg" width="640" /></a></p>To know it is to love it! Once you know how to make sticky toffee pudding, your dessert game will change. You will dream about variations. This classic British dessert will strike a chord of warmth and rich tradition. According to legend, it was created in a pub in northwest England. It is popular throughout Britain, Canada, Australia, and New Zealand. It has at its core a moist, tender sponge cake sweetened with brown sugar and finely chopped or pureed dates. I use puree. The cake gets sandwiched between layers of creamy toffee sauce before it's returned to the oven, then generously topped with more on the plate. The baked pudding is served with custard, whipped cream, or vanilla ice cream to complement the rich sauce.<p></p><p>Here, I used a super simple method to ensure the sauce is easy to make. The sauce uses dark corn syrup and sweetened condensed milk to ensure the rich caramel stays smooth and deepens the toffee flavor. We enliven the cake’s flavor with a bit of almond extract. We suggest serving the puddings with a generous amount of lightly sweetened whipped cream for contrast.</p><h3>Sticky Toffee Pudding</h3><p><strong>Active Time:</strong> 1 hr. 30 mins Total Time: 2 hrs. 20 mins Yield: 6 servings</p><h4><strong>Toffee Sauce</strong></h4><p>1 can sweetened condensed milk</p><p>1 stick unsalted butter (4 ounces)</p><p>1 cup dark corn syrup</p><p>1 cup granulated sugar</p><h4><strong>Cake</strong></h4><p>¾ cup pitted dates (about 7-10 dates)</p><p>¾ cup water</p><p>1 ½ cup All Purpose Flour</p><p>1 ½ tsp. baking powder</p><p>¼ tsp salt</p><p>¼ cup unsalted butter, softened, plus more for greasing ramekins</p><p>¾ cup packed dark brown sugar</p><p>1 large egg</p><p>1 tsp. pure vanilla extract</p><p>¼ tsp. almond extract</p><h4>Vanilla ice cream or lightly sweetened whipped cream for serving</h4><h3><strong>Directions</strong></h3><ul><li>Gather the ingredients.</li><li>Make the Toffee Sauce: In a medium saucepan, combine condensed milk with the butter, corn syrup, and sugar; bring to a boil.</li><li>Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 30 minutes. Strain the sauce through a sieve into a bowl.</li><li>In a small saucepan, simmer the dates in ¾ cup water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until smooth.</li><li>Preheat the oven to 350°F. Lightly butter six 4-ounce ramekins. In a small bowl, whisk the flour with the baking powder and salt.</li><li>In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree.</li><li>At low speed, beat in the dry ingredients.</li><li>Spoon the batter into the ramekins and smooth the tops.</li><li>Bake for 20 minutes or until a toothpick inserted into the center comes clean. Remove cakes and let cool slightly. Leave the oven on.</li><li>Using a small, serrated knife, trim the tops of the cakes level with the rims of the ramekins.</li><li>Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally.</li><li>Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up.</li><li>Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers.</li><li>Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes or until the toffee bubbles around the edges.</li><li>Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.</li></ul><div>There you go! Try it!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1ueznwwbu-bdhPOVvIU1R6itdy2-GPirvzs78iBFsjHFSu_VdBAE_F-iwy-UvuH7UzYJjX5d9uwEAPJ87WdGOWrQxEUs764xwPyaoKW1bBejIQli8e_9Z9nvSGIyAvIKKIbKW6nEgJARvhDHg0HfBnjKxI_2x7URzkWIs5qseAZKgfKIopADSojvdpNS/s1000/sticky%20toffee%20pudding%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1ueznwwbu-bdhPOVvIU1R6itdy2-GPirvzs78iBFsjHFSu_VdBAE_F-iwy-UvuH7UzYJjX5d9uwEAPJ87WdGOWrQxEUs764xwPyaoKW1bBejIQli8e_9Z9nvSGIyAvIKKIbKW6nEgJARvhDHg0HfBnjKxI_2x7URzkWIs5qseAZKgfKIopADSojvdpNS/w640-h426/sticky%20toffee%20pudding%20(1).jpg" width="640" /></a></div><div><br /></div>Always My Very Best,<div>Your Friend Chef Tess</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvd4BujsBAqj_HAqLOQoLg3BodIeVFweSbkCx9oKhPwqTvj4uVyxmQ4PpoK5IKdGD3VebTVHczQaNcNLoo6neAouoGlT8b-IXIKhXw9qAo2dAwZSNgy1uBV4PwWlBGIbOjYrjzKLpoXlLMS5KNJmWVI25nzwCVSxnCkzYdAE3_DI2RAlQjdF-BaWUjika/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvd4BujsBAqj_HAqLOQoLg3BodIeVFweSbkCx9oKhPwqTvj4uVyxmQ4PpoK5IKdGD3VebTVHczQaNcNLoo6neAouoGlT8b-IXIKhXw9qAo2dAwZSNgy1uBV4PwWlBGIbOjYrjzKLpoXlLMS5KNJmWVI25nzwCVSxnCkzYdAE3_DI2RAlQjdF-BaWUjika/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><div><br /><div><br /></div></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-25392026665301523912024-02-02T10:11:00.000-08:002024-02-09T10:18:41.183-08:00Best Ultimate Moist Banana Cake with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2j9cq5HYJBTs03ygAiLeXWoJaBDhuekkLLwAByaZcutzg6tdK8KPq9HO7f1WqnHG1Pm6t6EqV3rARrRmTiodaYSlYArpUBsJdG4o3DgLF7G3ictTy8Epmo6WIx0V_Q8I5InO92zgBSA7206kFK4ZylZfQYT9chmhy8qq2UueVq4iuh7oCKrdXYOW93xU/s1000/Banana%20cake1%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2j9cq5HYJBTs03ygAiLeXWoJaBDhuekkLLwAByaZcutzg6tdK8KPq9HO7f1WqnHG1Pm6t6EqV3rARrRmTiodaYSlYArpUBsJdG4o3DgLF7G3ictTy8Epmo6WIx0V_Q8I5InO92zgBSA7206kFK4ZylZfQYT9chmhy8qq2UueVq4iuh7oCKrdXYOW93xU/w426-h640/Banana%20cake1%20(1).jpg" width="426" /></a></div><p>Get ready, people. This cake is Grandma's comfort dessert. This is the one. The epitome of an ideal banana cake that is tender and flavorful. It is one of life's simple pleasures, covered with decadent cream cheese frosting. My bakery-quality recipe for old-school banana cake is extra-rich and moist, made most exquisite in taste using the ripest bananas. Don't omit the instant pudding mix <em>(it must be instant). </em>This ingredient adds stability to the incredible sponge texture of the cake<em>. </em></p><p><em><span data-preserver-spaces="true"><strong>Yields: </strong></span></em>one<strong> </strong><u>8" three-layer cake</u></p><h5><strong>SERVINGS: </strong>16 slices</h5><h5><strong>PREP TIME: </strong>30 minutes mins</h5><h5><strong>Bake TIME: </strong>26 minutes mins</h5><h3><strong>Moist Banana Cake with Cream Cheese Frosting </strong></h3><h4><strong>Dry Ingredients</strong></h4><ul><li><span data-preserver-spaces="true">400 grams (3 cups) All-Purpose Flour</span></li><li><span data-preserver-spaces="true">1 ½ tsp Baking Powder</span></li><li><span data-preserver-spaces="true">1 ½ tsp. Baking Soda</span></li><li><span data-preserver-spaces="true">1 ½ tsp Salt</span></li><li><span data-preserver-spaces="true">1/3 cup Vanilla Instant Pudding</span></li><li><span data-preserver-spaces="true">400 grams (2 cups) Sugar</span></li></ul><h4><strong>Wet Ingredients</strong></h4><ul><li><span data-preserver-spaces="true">6 small Overly-ripe Fresh Mashed Bananas 260 grams (1 ¼ cup)</span></li><li><span data-preserver-spaces="true">¼ cup Water</span></li><li><span data-preserver-spaces="true">4 large Eggs</span></li><li><span data-preserver-spaces="true">1 1/3 cup Buttermilk</span></li><li><span data-preserver-spaces="true">2/3 cup Vegetable Oil</span></li><li><span data-preserver-spaces="true">1Tbsp. Vanilla Extract</span></li><li><span data-preserver-spaces="true">2 sticks (s) (8 ounces) of Salted Butter, melted</span></li></ul><h4><strong>Cream Cheese Frosting</strong></h4><ul><li>2 cups Unsalted Butter, softened</li><li>7 cups confectioners’ sugar (2 lb. or 907g)</li><li>16 ounces Cream Cheese, cut into 8 pieces, softened</li><li>¾ cup Hot Water</li><li>2 tsp. Vanilla Bean Paste</li><li>Pinch of Salt</li><li>Toasted finely chopped nuts and/or toasted coconut for garnish</li></ul><h4><strong>Directions:</strong></h4><ul><li><span data-preserver-spaces="true"> Mash the bananas until a fine puree without any chunks. A wire pastry blender works best when mashing them in a bowl. One could also use a fork and mash them on a plate. Measure out 260 g (around 1 ¼ cup) banana puree.</span></li></ul><h4><strong>Make Banana Cake:</strong></h4><ul><li><span data-preserver-spaces="true"> Preheat oven to 325°F. Line 3 8-inch by 2-inch round cake pans with parchment paper, then spray the pan with nonstick cooking spray.</span></li><li><span data-preserver-spaces="true"> Combine water, banana puree, eggs, buttermilk, vegetable oil, vanilla extract, and melted butter in a large bowl and whisk until smooth and well-blended.</span></li><li><span data-preserver-spaces="true"> Sift the Dry Ingredients into a separate large bowl using a sifter or fine-mesh strainer. Whisk until well blended.</span></li><li><span data-preserver-spaces="true"> Pour the Wet Ingredients into the Dry Ingredients and whisk until incorporated.</span></li><li><span data-preserver-spaces="true"> Divide the banana cake batter evenly between the three prepared pans and smooth the batter until even.</span></li><li><span data-preserver-spaces="true"> Bake in the middle or top rack (avoid the bottom rack) of a preheated 325°F oven for 22-26 minutes. The internal temperature should be over 210°F for optimal baking. Check the cake is done when a toothpick comes out clean when quickly stuck in the cake.</span></li><li><span data-preserver-spaces="true"> The delicate cake will be easiest to layer from cold or frozen- allow it to cool for at least an hour before removing it from the pan. Wrap and freeze the cake on cake circles for at least two hours (up to 2 weeks ahead of time) before decorating. </span></li></ul><h4><strong>For the frosting:</strong></h4><ul><li>With an electric mixer, beat butter and sugar on medium-high speed until fluffy, about 4 minutes.</li><li>Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in water, vanilla, and salt. Refrigerate until ready to use if it feels too soft.</li><li>Reserve the nuts for decorating.</li></ul><h4><span data-preserver-spaces="true">Layer, Decorate, and Serve:</span></h4><ul><li><span data-preserver-spaces="true"> We have found that the simplest way to layer the cake is to layer and decorate it from frozen the day before it is served. If serving the cake on the same layering day, use refrigerated cake layers instead of frozen. </span></li><li><span data-preserver-spaces="true">Fill each cake layer with prepared Cream Cheese Frosting. An offset icing spatula helps with this. </span></li><li><span data-preserver-spaces="true">We recommend frosting a thin crumb coat of buttercream on the outside of the cake, which will catch all the crumby edges, then allowing it to set up in the freezer for about 10 minutes until the frosting is firm.</span></li><li><span data-preserver-spaces="true"> Spread a final layer of Cream Cheese Frosting over your set-up crumbed cake and decorate as desired. We used a small offset icing spatula to make a homestyle texture, then topped the cake with toasted nut pieces or coconut.</span></li><li><span data-preserver-spaces="true"> We recommend letting the cake set up in the fridge, being sure to come to room temperature before serving. This cake has the best texture at room temperature. Enjoy!</span></li></ul><p> There you go! Make some banana cake, love!</p><p>Always My Very Best,</p><p>Your Friend Chef Tess</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvd4BujsBAqj_HAqLOQoLg3BodIeVFweSbkCx9oKhPwqTvj4uVyxmQ4PpoK5IKdGD3VebTVHczQaNcNLoo6neAouoGlT8b-IXIKhXw9qAo2dAwZSNgy1uBV4PwWlBGIbOjYrjzKLpoXlLMS5KNJmWVI25nzwCVSxnCkzYdAE3_DI2RAlQjdF-BaWUjika/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvd4BujsBAqj_HAqLOQoLg3BodIeVFweSbkCx9oKhPwqTvj4uVyxmQ4PpoK5IKdGD3VebTVHczQaNcNLoo6neAouoGlT8b-IXIKhXw9qAo2dAwZSNgy1uBV4PwWlBGIbOjYrjzKLpoXlLMS5KNJmWVI25nzwCVSxnCkzYdAE3_DI2RAlQjdF-BaWUjika/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><p><br /></p>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-8550044438640095292024-01-26T10:20:00.000-08:002024-02-09T10:27:10.462-08:00The Best Homemade Fresh Lemonade Cake with Lemonade Buttercream Frosting <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNoS3Vb19Bxr-G973fgfVvEeDjGLaZ557vPN43yk3FWF9KQXItqWzskbnDxVoJvJdDCIk3wsXYXc2QLZ51vBIE040i6crtw9s_7-im0uGep52y6zYlkIBq0Z7seWg8H5Piw7jlx3N_eGtDHgaNXQ2sUmsoGHy-TgIA-h7qINsCPEqQXPYDmZI412S4r9s/s2250/lemon%20cake2%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2250" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkNoS3Vb19Bxr-G973fgfVvEeDjGLaZ557vPN43yk3FWF9KQXItqWzskbnDxVoJvJdDCIk3wsXYXc2QLZ51vBIE040i6crtw9s_7-im0uGep52y6zYlkIBq0Z7seWg8H5Piw7jlx3N_eGtDHgaNXQ2sUmsoGHy-TgIA-h7qINsCPEqQXPYDmZI412S4r9s/w640-h426/lemon%20cake2%20(1).jpg" width="640" /></a></div><p> This Fresh Lemonade Cake is the season's best and most requested. I wanted a moist cake with a tender crumb tart with lemonade flavor that was still sweet.</p><p>The frosting had to be made with butter to capture a good mouthfeel, unlike the grease of a shortening frosting. Do not substitute margarine here, or the flavor and texture will not be the same. I also wanted the frosting to have a good lemonade flavor without tasting "fake," as is often the case with a lot of lemon extract; thus, the lemonade concentrate was used in the frosting. My family and neighbors agree this is the best-tasting lemon buttercream imaginable!</p><h3><strong>Baker's Tip:</strong></h3><p>This recipe uses almost <strong>12 oz can of frozen lemonade concentrate </strong>(thawed) between the cake and the frosting. It also uses nearly a<strong> full pound of butter </strong>softened to room temperature between the cake and the frosting. It is helpful to plan on these ingredients.</p><h3><strong>Fresh Lemonade Cake</strong></h3><p>¾ cup (1 ½ sticks) unsalted butter, softened</p><p>2 ¼ cup (11 oz) All-Purpose flour<strong>, </strong>sifted</p><p>1 small box (3.4 oz) instant vanilla pudding mix</p><p>1 cup granulated sugar</p><p>1 Tbsp baking powder</p><p>1 tsp. kosher salt</p><p>4 large eggs</p><p>3/4 cup frozen lemonade concentrate, thawed</p><p>1/2 cup milk at room temperature</p><p>2 tsp. pure vanilla extract</p><p>Pink or red food coloring (optional)</p><h3><strong>Lemonade Buttercream Frosting </strong></h3><p>1 cup salted butter (2 sticks) softened at room temperature</p><p>2 lbs. powdered sugar</p><p>3/4 cup frozen lemonade concentrate, thawed</p><p>1 tsp vanilla</p><p>yellow food coloring (optional)</p><p>Optional: lemon slices to decorate the cake.</p><h3><strong>Directions:</strong></h3><h4><strong>For the cake:</strong></h4><ul><li>Wash and sanitize hands, tools, and all work surfaces. Preheat the oven to 350°F and grease 3- 9-inch cake pans lined with parchment.</li><li>Combine the flour, pudding mix, sugar, baking powder, and salt in an electric mixer with a paddle attachment. With the mixer on low speed, add the softened butter a few Tablespoons at a time until the butter is fully incorporated and the mixture resembles a coarse meal.</li><li>Whisk together the eggs, lemonade, milk, lemon extract, and vanilla extract in a separate medium bowl.</li><li>Add the egg mixture and mix for 1 minute with the mixer still on low speed. Scrape the sides and bottom of the bowl with a rubber spatula to ensure the mixture is fully incorporated. Mix 2 minutes more. If desired, stir in a few drops of pink or red food coloring to create a light pink color.</li><li>Divide the batter evenly between the pans. Spread the batter evenly into the prepared pans.</li><li>Bake 30-35 minutes until a toothpick inserted into the cake comes clean. Wash and sanitize all work surfaces, and do not eat raw batter. Cool in the pan on a wire rack after the cake is out of the oven. The cake must be cooled completely before frosting.</li></ul><h4><strong>For the frosting:</strong></h4><ul><li>Combine the butter, powdered sugar, lemonade concentrate, and vanilla extract in a mixer with the paddle attachment. Start on low speed for 30 seconds, then increase to high-speed whipping until it is fluffy. Add food coloring if desired.</li><li>Once the cake is thoroughly cool, ice it with the frosting and decorate it with lemon slices, if desired.</li></ul><p> There you go! Make a lemonade cake, darlings!</p><p><br /></p><p>Always My Very Best,</p><p>Your Friend Chef Tess</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvd4BujsBAqj_HAqLOQoLg3BodIeVFweSbkCx9oKhPwqTvj4uVyxmQ4PpoK5IKdGD3VebTVHczQaNcNLoo6neAouoGlT8b-IXIKhXw9qAo2dAwZSNgy1uBV4PwWlBGIbOjYrjzKLpoXlLMS5KNJmWVI25nzwCVSxnCkzYdAE3_DI2RAlQjdF-BaWUjika/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvd4BujsBAqj_HAqLOQoLg3BodIeVFweSbkCx9oKhPwqTvj4uVyxmQ4PpoK5IKdGD3VebTVHczQaNcNLoo6neAouoGlT8b-IXIKhXw9qAo2dAwZSNgy1uBV4PwWlBGIbOjYrjzKLpoXlLMS5KNJmWVI25nzwCVSxnCkzYdAE3_DI2RAlQjdF-BaWUjika/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><p><br /></p>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-45402833763275244932024-01-19T10:32:00.000-08:002024-02-09T11:06:31.429-08:00The Best Fast and Easy 4-Ingredient Bread Bowls<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_N84wyexgEkaCAgb67x_rwgogw_J76-YTGlMfGjhyQOCT4GXlLhpXGrnzIjZRUgpVF8EjUH_whFCWVGSiPF7xHOfLul5Nb-5eLuErRURRySS0L9hME9YjLv0MnWGAKRhn7YqP7G7KdjUpRFpOhw69pSDJryFjtMa2ilNbqWwQC6sWYF1huizHdYip5L_y/s800/bread%20bowl%20with%20broccoli%20soup1%20(1)%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_N84wyexgEkaCAgb67x_rwgogw_J76-YTGlMfGjhyQOCT4GXlLhpXGrnzIjZRUgpVF8EjUH_whFCWVGSiPF7xHOfLul5Nb-5eLuErRURRySS0L9hME9YjLv0MnWGAKRhn7YqP7G7KdjUpRFpOhw69pSDJryFjtMa2ilNbqWwQC6sWYF1huizHdYip5L_y/w426-h640/bread%20bowl%20with%20broccoli%20soup1%20(1)%20(1).jpg" width="426" /></a></div>Looking for a quick and easy recipe for dinner tonight?<br /><p></p><p>These fast and easy Bread Bowls use only flour, yeast, water, and salt. They can be filled with soup or any of your favorite hot or cold dips for entertaining! They come together from start to finish within less than two hours, making them a great choice. We've included the volume and weight measurements for the ease of any home baker. Give them a try.</p><h3><strong>Fast and Easy 4-Ingredient Bread Bowls</strong></h3><p><strong>Yield:</strong><span data-preserver-spaces="true"> 8 Bowls </span></p><h4><strong>Ingredients:</strong></h4><p><span data-preserver-spaces="true">8 cups King Arthur Bread Flour (34 oz, 960g)</span></p><p><span data-preserver-spaces="true">2 packages Red Star instant or rapid-rise yeast (1 ½ Tbsp, ½ oz, 14g)</span></p><p><span data-preserver-spaces="true">1 1/2 Tbsp. kosher salt</span></p><p><span data-preserver-spaces="true">3 cups warm water (not hot water, about 110°F)</span></p><h4><strong>Directions:</strong><span data-preserver-spaces="true"> </span></h4><ul><li><span data-preserver-spaces="true">Wash and sanitize all tools and work surfaces. </span></li><li><span data-preserver-spaces="true">Whisk the flour, instant yeast, and salt in a stand mixer bowl. Add the warm water to the bowl and stir with a dough hook until kneading 5 minutes on medium speed. </span></li><li><span data-preserver-spaces="true">Remove from the dough hook and mixing bowl. Form into a ball. Wipe out the mixing bowl and place the dough ball back in the mixing bowl. Cover with plastic wrap. Rest for 20 minutes. Transfer the dough to a clean work surface lightly dusted with flour. Cut into eight equal pieces. </span></li><li><span data-preserver-spaces="true">Shape the dough into bowls by rolling it into a ball, then pulling it down on the edges to seal the seam on the bottom. Place the shaped bowls on two sheet pans lined with parchment paper and cover with plastic to rise for 1 hour. </span></li><li><span data-preserver-spaces="true">Wash and sanitize the work surface used to shape the dough. </span></li><li><span data-preserver-spaces="true">Preheat your oven to 450°F. Lightly dust the top of the bowls with flour and use a sharp knife to slash the top of the bowls with an X pattern. </span></li><li><span data-preserver-spaces="true">Bake at 450°F for 25 minutes or until golden brown and crusty, with an internal temperature of 190°F. </span></li><li><span data-preserver-spaces="true">Let the bread cool slightly before cutting into the tops. Cut a circle from the top with a small serrated or paring knife. Scoop out the extra bread on the inside of the bowl, allowing room for soup or dip, and reserve the removed bread for dipping in soup. </span></li><li><span data-preserver-spaces="true">Unused bowls can be cooled completely, wrapped in plastic, and stored in the freezer for up to 3 months. Rewarm in a 350°F oven until heated through, about 10 minutes. </span></li></ul><div>There you go! Make some amazing bread bowls this season!</div><div><br /></div><div>Always My Very Best,</div><div>Your Friend Chef Tess</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXOzTo1ifwKfvluIa5H7sKnddPEMqtdDXnaz8bKgxZW33XJ9XYNnysIKRQHIqM646_WGwgoMd7xT_cFFTHFOhF76Y7SP2qSPgMx1T0eXNLXthFpn3PTIzMnAWx4J-MVwEqM2gf_RQt_WqL96R6nbkdniM_HJvjBdMBt-gttfrQed2Ipe-UZgnQdqniM-X/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXOzTo1ifwKfvluIa5H7sKnddPEMqtdDXnaz8bKgxZW33XJ9XYNnysIKRQHIqM646_WGwgoMd7xT_cFFTHFOhF76Y7SP2qSPgMx1T0eXNLXthFpn3PTIzMnAWx4J-MVwEqM2gf_RQt_WqL96R6nbkdniM_HJvjBdMBt-gttfrQed2Ipe-UZgnQdqniM-X/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><div><br /></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-4579838339376633702023-12-19T17:13:00.000-08:002023-12-20T13:27:04.244-08:00Best Ever Homemade Caramel Candy<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/AVvXsEi621oM4QXMBzbiHbyApqGsDsaHNNaikAd2jNotqb2xD1uS7Y75QqJy8nnbYpWb9Iy2bhTF0wM_OZTAlRBBFuSWMoRwrvW17MaZnI4IwpZSP76_xbQQWLIetioWoWwsOHN3fSpztBOstQJEEOGwBvKFjHyhwHV8AwB68sOXUgw5S6RS-_eamWlGmLqfXN1Q/s3327/Homemade%20caramels%20with%20text.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2595" data-original-width="3327" height="501" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi621oM4QXMBzbiHbyApqGsDsaHNNaikAd2jNotqb2xD1uS7Y75QqJy8nnbYpWb9Iy2bhTF0wM_OZTAlRBBFuSWMoRwrvW17MaZnI4IwpZSP76_xbQQWLIetioWoWwsOHN3fSpztBOstQJEEOGwBvKFjHyhwHV8AwB68sOXUgw5S6RS-_eamWlGmLqfXN1Q/w640-h501/Homemade%20caramels%20with%20text.png" width="640" /></a></div><p><span style="font-size: medium;">Soft caramels are my most requested holiday treat. They are tender buttery, with just the right texture when made correctly. I roll them up yearly and put them in the kid's stockings or a string around the tree. For a few years now, I've ordered them from a friend due to health issues, but I can make them again this year, and I'm thrilled! If you've been searching for an old-fashioned caramel recipe that works without fail, this is the one.</span> </p><p><span style="font-size: medium;">My youngest son, Luke, is home from his missionary service this year. He will be here for a few months and then off to college. My older son Samuel started his mission in August. He is serving locally, and we're blessed to have him home. I know these last two precious years are going to go by quickly! It seems like I started this blog only yesterday. The days are long, but the years are short. As we gather together in the kitchen, there is joy! I have never felt more blessed as a mother. </span></p><p><span style="font-size: medium;">So yes. We're making the caramels. It has to happen. </span></p><div><h3 style="text-align: left;"><b>Chef’s note:</b></h3><p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="font-size: medium;"><b>Temperature matters. </b>The most important part of making homemade caramels is ensuring they reach the right temperature. For soft caramels, 238°F is the perfect temperature. I like to use a candy thermometer while stirring/cooking the caramels, and then, MOST IMPORTANTLY, I double-check the temperature with an instant thermometer. Be sure to check the temperature in the middle of the caramel mixture! The temperature won't be correct if the thermometer touches the pan's bottom.</span></li><li><span style="font-size: medium;">Use a stainless-steel pot if possible! These caramels turn out so much better when made in a stainless-steel pot (as opposed to an enameled Dutch Oven).</span></li></ul><span style="font-size: medium;"><o:p></o:p></span><p></p><p></p><p class="MsoNormal" style="text-align: left;"><span style="font-size: medium;">Prep Time15minutes minutes</span><o:p></o:p></p><p class="MsoNormal" style="text-align: left;"><span style="font-size: medium;">Cook Time1hour hour</span><o:p></o:p></p><h2 style="text-align: left;"><b>Best Ever Homemade Caramel Candy</b></h2><div style="margin-bottom: 0in; text-align: left;"><span style="font-size: medium;">2 sticks butter (1 cup)<br />4 cups sugar<br />2 cups dark corn syrup<br />1 teaspoon Kosher salt<br />2 12 oz. cans evaporated milk<br />2 tsp. vanilla</span></div><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom: 0in;"><o:p></o:p></p><h3 style="text-align: left;">Directions: </h3><p class="MsoNormal"><o:p></o:p></p><p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"></p><ul style="text-align: left;"><li><span style="font-size: medium;">Line a 9x13 pan with parchment paper and set
aside.</span></li><li><span style="font-size: medium;">Melt the butter, sugar, corn syrup, and salt
together in a large, <b>heavy-bottomed stainless-steel pot</b> over medium
heat.</span></li><li><span style="font-size: medium;">Once the mixture comes to a boil, add the
evaporated milk a little at a time, taking 10 minutes per can and stirring
constantly.</span></li><li><span style="font-size: medium;"><span style="font-family: Symbol;"><span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"> </span></span>Once all the milk is added, bring the mixture to
238-240°F.
Temperature is pivotal. Use a candy
thermometer, not any hotter! Even a few degrees hotter will make the caramels really
chewy instead of tender and soft. This will take another 15-20 minutes. Double-check the temperature with an instant-read thermometer. Be sure to check the caramel mixture in the middle without touching the pan's bottom.</span></li><li><span style="font-size: medium;"><span style="font-family: Symbol;"><span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"> </span></span>Immediately pour into the prepared pan and cool
completely. Once the caramels are cool, it is recommended to refrigerate them
for a few hours to get the caramel solid enough to slice. Cut and wrap in individual
pieces of wax paper.</span></li></ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3MqwtCws31BYLa18RRy-qUJftuJMe7B6eIZ35nhSgaPoKnr6MQViQ3o0k-IE92z52H38U1680wcNaz3JT0emcRj0dgoZZSgIq3SVGw-Y4uw996w1Eem3ASP95x-mRBbYwEG7szhZStkyM-CX10xd9eH0Vm2gi5OmyJB7hellKR7FkTJ8nVAjNAaAnaKd/s6000/homemade%20soft%20caramels.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="6000" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3MqwtCws31BYLa18RRy-qUJftuJMe7B6eIZ35nhSgaPoKnr6MQViQ3o0k-IE92z52H38U1680wcNaz3JT0emcRj0dgoZZSgIq3SVGw-Y4uw996w1Eem3ASP95x-mRBbYwEG7szhZStkyM-CX10xd9eH0Vm2gi5OmyJB7hellKR7FkTJ8nVAjNAaAnaKd/w653-h435/homemade%20soft%20caramels.jpg" width="653" /></a></div></div><div><!--[if !supportLists]--><o:p></o:p><p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -0.25in;"><o:p></o:p></p><p class="MsoNormal"><b>Storage:<o:p></o:p></b></p><p class="MsoNormal"><span style="font-size: medium;">Store them in an airtight container or in a candy jar. One
can also store them in the fridge. They will last several weeks!</span><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqI-pSzC5iKsM5UPGDE3hDULK9GUW9lS1nRRJKTquKYstGS-HaYwTS2dr0b6wY73cqfuYsM0bFdtKd4WLHHjh2i3AcpSDnJbXYtkxsU_EZQgVtq9vzKNErTdJSSkCbuNkSFqyNPkvE-LzSE1LuANFJy84r-GATy7FdOeuXTnTsgfEqrb56W4RiKLTfvQN/s4032/wrapped%20caramels%20in%20white%20bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3973" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqI-pSzC5iKsM5UPGDE3hDULK9GUW9lS1nRRJKTquKYstGS-HaYwTS2dr0b6wY73cqfuYsM0bFdtKd4WLHHjh2i3AcpSDnJbXYtkxsU_EZQgVtq9vzKNErTdJSSkCbuNkSFqyNPkvE-LzSE1LuANFJy84r-GATy7FdOeuXTnTsgfEqrb56W4RiKLTfvQN/w630-h640/wrapped%20caramels%20in%20white%20bowl.jpg" width="630" /></a></div><br /><p class="MsoNormal"><span style="font-size: medium;">There you go! Make some amazing caramels and enjoy this Christmas with those you love. I know I am! </span></p><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Always My Very Best, <br />Your Friend Chef Tess</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDE_CT3t8a8tlGba8LeyjQajRSxJwChhVAuBPAxT-HNSSO9pKqIXGaFcEvznew8ek7-akeGsXhbthcbavn9Qvnl2VrJ8xnOAiMZ0AsYiWUI4kHy5gubRuUCFo5jtF95n77rw4G0Si7L8y7TnFn2dqbh-zFMK019k8g9AAaA3AUzoBK91IdzcxcAQ4uxgt/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDE_CT3t8a8tlGba8LeyjQajRSxJwChhVAuBPAxT-HNSSO9pKqIXGaFcEvznew8ek7-akeGsXhbthcbavn9Qvnl2VrJ8xnOAiMZ0AsYiWUI4kHy5gubRuUCFo5jtF95n77rw4G0Si7L8y7TnFn2dqbh-zFMK019k8g9AAaA3AUzoBK91IdzcxcAQ4uxgt/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-75858559168641859462023-11-09T11:00:00.000-08:002023-11-09T12:56:40.930-08:00 Natural Whoopie Pies and Updated Natural Homemade Chocolate Cake Mix<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhty9OXadMCi-Y94Ogfe0moFXcbE6xCclqbpmkh3lWp5iEJKBU9wcBm3d2z_7_WXfAZCcDs9GK3FYcnxPRANalLLhPxWGuFQXeLOZOx0sTnoeMk69mF1q_C87Qb72kSDduYNDq8kCS1DFol/s1600/IMG_1386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhty9OXadMCi-Y94Ogfe0moFXcbE6xCclqbpmkh3lWp5iEJKBU9wcBm3d2z_7_WXfAZCcDs9GK3FYcnxPRANalLLhPxWGuFQXeLOZOx0sTnoeMk69mF1q_C87Qb72kSDduYNDq8kCS1DFol/s640/IMG_1386.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Oh I love exploding myths and making convenience foods from scratch. Why is it? Why do I love it? Well...perhaps it's the sweet stream of email flowing to my heart thanking me for saving family budgets around the world. Literally. It's so highly motivating to get a thank you note. It warms the coggles of my heart.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">How many recipes call for a box of cake mix? Well, in America anyway, I've seen whole books written on the subject. They're books that doctor a cake mix into a lot of other stuff. However...what if the person making the cake or doctored mix had some crazy stipulations? I do. I want the mix being made with all natural ingredients, from scratch and things most people have access to. I want it made to taste wonderful without adding a lot of chemicals to my diet. Yikes...did I just say "diet" in blog entry about chocolate cake? Oh the irony of my existence is sometimes scary.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">You will need some very high quality vanilla. It will still make a very impressive cake. If this recipe looks familiar, It is in fact an adaptation of the <a href="http://cheftessbakeresse.blogspot.com/2010/02/chocolate-toffee-buttermilk-cake-mix.html">Chocolate Toffee Buttermilk Cake Mix</a>. A simple form of that cake with some subtle changes. The texture is still perfect.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 28.8px;"><b>Chef Tess' Natural Chocolate Cake Mix</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: 28.8px;"><br /></span></div>
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<strong><span style="font-family: Georgia, Times New Roman, serif; font-size: 13.6px;">yield 16 cups mix (4 mixes total)</span></strong><br />
<strong><span style="font-family: Georgia, Times New Roman, serif; font-size: 13.6px;"><br /></span></strong></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup (8 oz) <a href="http://www.storinos.com/">Avocado oil</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6 cups (1 lb 11 oz) Organic grains sprouted white wheat flour <a href="https://organicgrains.com/?aff=4">here</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 cups (11.5 oz) baking cocoa</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup ( 4.5 oz) non-fat milk powder or soy milk powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 1/2 cups coconut sugar or <a href="http://pyureorganic.com/">Pyure Organic Stevia Sweetener</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup baking powder (2 oz)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1T double strength vanilla bean paste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground cardamom</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp cayenne pepper</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>To prepare mix: </b>In a large 3 gallon or larger bowl, combine the flour, cocoa, dry milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sugar, baking powder and salt very well. You may use an electric mixer if you have one with a large enough bowl. With a wire whisk, ease the avocado oil into the dry ingredients in a steady stream until the mixture resembles sand. Take the mix and a couple of cup fulls at a time, run through a flour sifter. I use a hand flour sifter that works very well to help the mix become smooth and homogeneous. ( Need a picture tutorial on the mix making process? See: <a href="http://cheftessbakeresse.blogspot.com/2010/01/my-yellow-homemade-cake-mix.html">My Yellow Homemade Cake Mix</a>) Divide into quart size bags. <strong>20 oz of mix equals one conventional cake mix</strong>. This is almost exactly 4 cups of measured mix.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">To bake:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Combine with 3 eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup <a href="http://www.storinos.com/">Avocado oil</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">200 strokes by hand or 3 minutes medium speed.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Bake time 350 degrees:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pan size: 2 8 inch 33-35 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 9 inch 28-31 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">13 by 9 inch 32-35 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">bunt 38-43 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">24 cupcakes 18-21 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">High altitude: stir 1/4 cup all purpose flour into mix. Mix as directed.</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Whoopie Pies from Cake Mix</span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">4 cups cake mix</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">3 eggs</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>1/3 cup </b><a href="http://www.storinos.com/">Avocado oil</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mix to combine. Scoop by rounded Tablespoon onto parchment lined baking sheet, allowing 1 inch between cookies for spreading. Bake at 350 degrees for 12-14 minutes until cake springs back. Remove from oven and cool completely. Sandwich with cream cheese white chocolate frosting (below). </span><br />
<b style="font-family: georgia, "times new roman", serif; font-size: x-large;"><br /></b>
<b style="font-family: georgia, "times new roman", serif; font-size: x-large;">Cream Cheese and White Chocolate Orange Frosting</b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">3 ½ c powdered sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> ½ c butter, softened </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">8 oz cream cheese, softened </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 oz white chocolate*, melted and cooled </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ t orange extract </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 T orange zest</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Chop the white chocolate and melt in the microwave. Start with 30 seconds then stir and microwave in 10 second increments until nearly melted. Stir until remaining small chunks melt entirely. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and orange extract and beat until smooth. Gently fold in </span><span style="font-family: "georgia" , "times new roman" , serif;">the white chocolate and the orange zest. Do not over beat the filling, or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.) *Please use real white chocolate. White“confection,” “dipping chocolate,” “bark,” or “morsels” will not work. You know it’s white </span><span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">chocolate if in the ingredient list you see cocoa butter. If you can’t find white chocolate, it’s better to leave it out than to use the fake stuff.</span><br />
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;">There you go darlings! Something wickedly delicious and somewhat healthy for a crazy day.</span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Always My Very Best,</i></span><br />
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Your Friend Chef Tess</i></span><br />
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Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-48282378253360213532023-09-17T16:19:00.002-07:002023-11-09T12:58:24.212-08:00Best Easy Pumpkin Pie Pecan Sticky Buns<p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeUrlrY2Z3FKwNRQg2GcuhWy4_EdVuqJUVY_IcBvymi4aptbIv62hWfcAAe95_EI-StgJFE0fppDrdxZgFhRkkUYlo2cA7KBtpupHA_EJ3s0E7mXgRlUWhUg3mgv5NYnhDhfdAGQELjyRlfZgPe20SMh0bH_tUxkFCc7C27FVNzGsbHBp84ZOxuD59EnV/s5184/finished%20caramel%20pecan%20pumkin%20pie%20rolls%20(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5184" data-original-width="3456" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZeUrlrY2Z3FKwNRQg2GcuhWy4_EdVuqJUVY_IcBvymi4aptbIv62hWfcAAe95_EI-StgJFE0fppDrdxZgFhRkkUYlo2cA7KBtpupHA_EJ3s0E7mXgRlUWhUg3mgv5NYnhDhfdAGQELjyRlfZgPe20SMh0bH_tUxkFCc7C27FVNzGsbHBp84ZOxuD59EnV/w426-h640/finished%20caramel%20pecan%20pumkin%20pie%20rolls%20(4).JPG" width="426" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><span style="font-size: large;">I don't know about your house, but at my place, the </span><span style="background-color: white;"><span style="font-family: georgia;"><span style="font-size: large;">Pumpkin pie and pecan pie are always the top picks for dessert at the Thanksgiving table</span><span style="font-size: 21.6px;">. What if those pies' flavors could be captured in a fantastic swirl of spiced flavor-like frenzy embodied in a fluffy roll for your dining enjoyment? Breakfast, lunch, dinner, brunch, snack options, and a dessert buffet would be fair game for these babies!</span></span></span><p></p><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Behold, these glory rolls are about to become your family’s most requested “yummy thing” that must always be made for Thanksgiving and every holiday close to it. </span></span></p><h3 style="background-color: white; box-sizing: border-box; font-size: 1.6rem; font-weight: 400; line-height: 1.2em; margin-block: 0.5rem 1rem; text-align: left;"><span style="font-family: georgia;">This recipe features a method of yeast bread called Tangzhong.</span></h3><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Tangzhong is a yeast bread technique with origins in Japan and Asia. It involves cooking some of a bread recipe’s flour in liquid before adding it to the remaining dough ingredients. Milk is the most popular liquid used in this method. Bringing the temperature of the flour and liquid temperature to 65°C (149°F) pre-gelatinizes the flour’s starches, making them more able to retain liquid, thus enhancing the resulting bread’s softness and shelf life.</span></span></p><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span data-preserver-spaces="true" style="box-sizing: border-box;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_b0VdAGZWMGVVRrwh9WT9X9l6OH_ECywtxDRNtxM3q37s79I0r8DaPoWI-x0NPjQuFY5FWhRWeHMTlPCNUJn3MddcyiJ3qCa4IlPaNczWOmu7bWgbaqydMntZLH-NayTHlO3WFYLoJQ5blCi4i8BncNuJr4h96O9BYdJoXrxE_2xzPLXn9XJ8lTLLD6g/s9248/Tangzhong%20method2_blog_pe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV_b0VdAGZWMGVVRrwh9WT9X9l6OH_ECywtxDRNtxM3q37s79I0r8DaPoWI-x0NPjQuFY5FWhRWeHMTlPCNUJn3MddcyiJ3qCa4IlPaNczWOmu7bWgbaqydMntZLH-NayTHlO3WFYLoJQ5blCi4i8BncNuJr4h96O9BYdJoXrxE_2xzPLXn9XJ8lTLLD6g/w480-h640/Tangzhong%20method2_blog_pe.jpg" width="480" /></a></div><span style="font-family: georgia;"><br /></span><p></p><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;">When used for sweet rolls, the result is a soft, pillowy texture and velvety crumb<em style="box-sizing: border-box;">.</em><span data-preserver-spaces="true" style="box-sizing: border-box;"> You need this method in your life. Please don’t skip it. Please don’t change the recipe. Just accept that this is part of the magic.</span></span></p><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AdvPFh2es24VGOBJi3IqfkR-S7Mx0d73wNwZw8bmcb6qqckj4qiJiRAosrsR_Kj5rnOEAgpZwvjIkxB7ALS0Wx8Xh_qmMOquPh-ZL69kH6NIHokHCVpog99fPOwC-UDrmw0HBZb6F0oTyBjODrLgXhI1GfyohE0ScLpzvQskJoePFywae1W4-ZfJaxps/s5184/finished%20caramel%20pecan%20pumkin%20pie%20rolls%20(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AdvPFh2es24VGOBJi3IqfkR-S7Mx0d73wNwZw8bmcb6qqckj4qiJiRAosrsR_Kj5rnOEAgpZwvjIkxB7ALS0Wx8Xh_qmMOquPh-ZL69kH6NIHokHCVpog99fPOwC-UDrmw0HBZb6F0oTyBjODrLgXhI1GfyohE0ScLpzvQskJoePFywae1W4-ZfJaxps/w640-h426/finished%20caramel%20pecan%20pumkin%20pie%20rolls%20(3).JPG" width="640" /></a></span></div><span style="font-family: georgia;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><br /></span></span><p></p><h3 style="background-color: white; box-sizing: border-box; font-size: 2.1rem; font-weight: 400; line-height: 1.2; margin-block: 0.5rem 1rem;"></h3><h3 style="background-color: white; box-sizing: border-box; font-size: 2.1rem; font-weight: 400; line-height: 1.2; margin-block: 0.5rem 1rem;"></h3><h1 style="background-color: white; box-sizing: border-box; font-size: 2.5rem; line-height: 1.2em; margin-block: 0.5rem 1rem; text-align: left;"><span style="font-family: georgia;">Best Easy Pumpkin Pie Spice Pecan Sticky Buns</span></h1><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b>Tangzhong*</b></span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">1/2 cup (113g) whole milk</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span style="font-family: georgia;"><span data-preserver-spaces="true" style="box-sizing: border-box;">3 Tbsp. (23g)</span><span data-preserver-spaces="true" style="box-sizing: border-box;"> Bread Flour</span></span></li></ul><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><br /></span></p><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b>Dough</b></span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">2/3 cup (151g) organic hazelnut creamer (or whole milk)</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span style="font-family: georgia;"><span data-preserver-spaces="true" style="box-sizing: border-box;">2 1/2 cups (300g)</span><span data-preserver-spaces="true" style="box-sizing: border-box;"> Bread Flour</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">1 tsp. (6g) salt</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">¼ cup (50g) granulated sugar</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">2 tsp. Red Star instant yeast</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">¼ cup (57g) unsalted butter, melted</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span style="font-family: georgia;"><span data-preserver-spaces="true" style="box-sizing: border-box;">¼ cup</span><span data-preserver-spaces="true" style="box-sizing: border-box;"> wheat germ</span></span></li></ul><div><span style="font-family: georgia;"><span style="font-size: 21.6px;"><br /></span></span></div><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b>Filling</b></span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">½ cup (107g) dark brown sugar, packed</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">½ cup (113g) Libby’s solid pack pumpkin</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">1 Tbsp. (8g to 10g) pumpkin pie spice</span></span></li></ul><div><span style="font-family: georgia;"><span style="font-size: 21.6px;"><br /></span></span></div><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b>Caramel Nut Topping</b></span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span style="font-family: georgia;"><span data-preserver-spaces="true" style="box-sizing: border-box;">1 jar</span><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: bolder;">, 11.5 oz. Smucker’s Simple Delight® Salted Caramel Topping </span></span></span>OR caramel-flavored Spoon-able ice cream topping. Up to 12.5 oz.</li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">1 cup toasted pecans, toasted and chopped</span></span></li></ul><h4 style="background-color: white; box-sizing: border-box; font-size: 1.6rem; line-height: 1.2em; margin-block: 0.5rem 1rem;"><span style="font-family: georgia;"><br /></span></h4><h4 style="background-color: white; box-sizing: border-box; font-size: 1.6rem; line-height: 1.2em; margin-block: 0.5rem 1rem;"><span style="font-family: georgia;">Directions:</span></h4><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b>To make the tangzhong</b>:</span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Combine the ingredients in a small saucepan and whisk until no lumps remain.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This step should take 1 to 3 minutes.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Remove from the heat and transfer to the bowl of a stand mixer.</span></span></li></ul><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b><br /></b></span></p><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b>To make the dough:</b></span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Weigh your flour or measure it by gently spooning it into a cup and sweeping off any excess. Add the creamer, the flour, and the remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help warm the creamer.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Mix on low speed of a stand mixer with the dough hook attachment. Increase the speed by 8-10 minutes.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Shape the dough into a ball in a bowl and cover the bowl with plastic wrap or a reusable cover.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Let the dough rise until about doubled in size, about 60 to 90 minutes in a warm kitchen.</span></span></li></ul><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b><br /></b></span></p><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b>To make the filling:</b></span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Combine all ingredients for the filling in a small bowl until smooth.</span></span></li></ul><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b><br /></b></span></p><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"><span style="font-family: georgia;"><b>To assemble the rolls:</b></span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Transfer the dough to a lightly oiled work surface and roll the dough into a 10″ x 12″ rectangle about 1/2″ thick.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Spread the filling over the dough, covering all but a 1/2″ strip along one long side.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Starting with the filling-covered long side, roll the dough into a log.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Score the dough lightly into eight equal 1 1/2″ to 2″ pieces, making large, saucer-sized cinnamon rolls. Cut the dough at the score marks. We use unflavored dental floss for the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you’ve cut all of the rolls. Note a bench knife or sharp knife will work; be sure it is sharp and serrated is preferred.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Lightly grease a baking sheet or line it with parchment paper.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Place the rolls onto the prepared baking sheet, spacing at least 2″ apart and 2″ away from the edges of the pan. Tuck the ends of the spiral underneath the rolls to prevent unraveling during the rise and bake.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Lightly coat the top of the rolls with melted butter or oil, cover them with plastic wrap or a reusable cover, and let them rise for 45-60 minutes (depending on the warmth of your kitchen). They should be very puffy.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Preheat the oven to 375°F 20 minutes before you bake, and position a rack in the top third of the oven.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Bake the rolls for 15-20 minutes, until they’re a light golden brown, and a digital thermometer inserted into the center of one roll reads 190°F. Bake for less time for extra-soft rolls and extended time for rolls with a bit more color and slightly firmer texture.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 ½ Tbsp. (21g) of the melted butter.</span></span></li></ul><div><span style="font-family: georgia;"><span style="font-size: 21.6px;"><br /></span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0BBSJ95nFnPnWYUFP0MuMCo78EQTdSB4HdQXuAT-_8Nj2WyB3bp0ZQv_BCQxmtfoVzlebdBgbeGAlxETNXs47v1cHMIptwBiSJMYyybAqLEvF2u60L3CBayULMQYF5r3L27aedp-DHLvQkpV3eIwFkoBdWq0oTurUexNiI78s5B6w4r8A7PHF59wGD2m/s5184/baking%20with%20whear%20germ%20bag.cinnamon%20rolls.fall%20pumpkin%20(3)_blog.jpg" imageanchor="1" style="font-size: x-large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0BBSJ95nFnPnWYUFP0MuMCo78EQTdSB4HdQXuAT-_8Nj2WyB3bp0ZQv_BCQxmtfoVzlebdBgbeGAlxETNXs47v1cHMIptwBiSJMYyybAqLEvF2u60L3CBayULMQYF5r3L27aedp-DHLvQkpV3eIwFkoBdWq0oTurUexNiI78s5B6w4r8A7PHF59wGD2m/w640-h426/baking%20with%20whear%20germ%20bag.cinnamon%20rolls.fall%20pumpkin%20(3)_blog.jpg" width="640" /></a></div><h3 style="background-color: white; box-sizing: border-box; line-height: 1.2; margin-block: 0.5rem 1rem; text-align: left;"><span style="font-family: georgia; font-size: large;">To make the caramel topping:</span></h3><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; font-size: 21.6px; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Combine the sauce with the toasted chopped pecans.</span></span></li><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span data-preserver-spaces="true" style="box-sizing: border-box;"><span style="font-family: georgia;">Scoop several Tbsp. Of the nut mixture over each roll, allow the caramel to drizzle down the sides. Serve warm.</span></span></li></ul><div><span style="font-family: georgia;"><span style="font-size: 21.6px;"><br /></span></span></div><div><span style="color: #22354c; font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGEKNuSFQdE9tEGYNZSr6oW08eGTSt1AayvJO1vKLRU7URQK83B1C0DWdaNYhlwVtZSAh67xOwxAdu_Ojj6BAQjLsVIZ3KyLUMi1wCR2Hern69Xl2M3pjheMSGgH9LqGuYH8EN36Jih9PvQOTrED8wFRq1yHSFdLAI_s6sXW48nGKIlLSFy3R3ius5ETu/s5184/Adding%20topping2.Pumpkin%20pie%20rolls.social.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGEKNuSFQdE9tEGYNZSr6oW08eGTSt1AayvJO1vKLRU7URQK83B1C0DWdaNYhlwVtZSAh67xOwxAdu_Ojj6BAQjLsVIZ3KyLUMi1wCR2Hern69Xl2M3pjheMSGgH9LqGuYH8EN36Jih9PvQOTrED8wFRq1yHSFdLAI_s6sXW48nGKIlLSFy3R3ius5ETu/w640-h426/Adding%20topping2.Pumpkin%20pie%20rolls.social.jpg" width="640" /></a></div><br /><span style="font-size: 21.6px;"><br /></span></span></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-41733616026784209212023-09-16T13:08:00.002-07:002023-09-27T15:46:04.250-07:00Easy Homemade Banana Bread Granola <p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPESurQNb6JydCiddSqR0kOvEWi6w6V28WLA4PnZRU7tpoTxoLCJTMD4yeM9sb9yx_7nAm1Gxc8elEu17rCG9WTBe7gmqEfbBAXyndHAOSL5dc9QTfc8z7gkeweGK1epi3phDXNIdTvKlKeHP3KyXE6M9pacuNCDVKq-x03csZ0LOHrhcT-A5IBeaeqFv/s3840/granola%20parfait.white%20with%20cherries2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3405" data-original-width="3840" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPESurQNb6JydCiddSqR0kOvEWi6w6V28WLA4PnZRU7tpoTxoLCJTMD4yeM9sb9yx_7nAm1Gxc8elEu17rCG9WTBe7gmqEfbBAXyndHAOSL5dc9QTfc8z7gkeweGK1epi3phDXNIdTvKlKeHP3KyXE6M9pacuNCDVKq-x03csZ0LOHrhcT-A5IBeaeqFv/w640-h568/granola%20parfait.white%20with%20cherries2.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><span face="Helvetica, sans-serif" style="background-color: white; color: #22354c;"><span style="font-size: large;"><br /></span></span><span style="font-family: georgia; font-size: large;"><span style="background-color: white;">Hello, my darlings! Welcome back to my homemade everything series. I swear I've made everything from </span><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Homemade%20cottage%20cheese?m=0" style="background-color: white;">Homemade cottage</a><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Homemade%20cottage%20cheese?m=0" style="background-color: white;"> cheese</a><span style="background-color: white;"> to </span><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/homemade%20veggie%20dogs?m=0" style="background-color: white;">homemade veggie dogs</a><span style="background-color: white;">. Those who have been on this journey with me for the past 15 years of blogging saw a ton of the homemade stuff when I started. Back then, I was a full-time stay-at-home mom with two small children. They are both fully grown adults, and I am happy that we often still make homemade </span><a dir="ltr" href="http://cheftessbakeresse.blogspot.com/search/label/Breakfast%20cereal?m=0" style="background-color: white;">Breakfast cereal</a><span style="background-color: white;">.<br /></span></span><span style="font-family: georgia; font-size: large;"><span style="background-color: white;"> My two sons are now full-time missionaries (for missionary and college student cooking; see </span><a href="http://cheftessbakeresse.blogspot.com/search/label/The%20Missionary%20Cookbook?m=0" rel="tag" style="text-decoration-line: none;"><span style="background-color: white;">The Missionary Cookbook</span></a> posts). It has been one of my favorite experiences in my life having this happen! </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span><span style="font-family: georgia; font-size: large;">Back to breakfast cereal. It's a food group among college kids...well, any kids. My guys will eat a couple batches a month. I like mixing it with cornflakes or bran flakes for added staying power.</span></div><p></p><p style="text-align: left;"><span style="background-color: white;"><span style="font-family: georgia; font-size: large;">If you’ve been paying attention to baking trends, you might have noticed the advent in popularity of the spice blend known as Speculaas. Speculaas Spice Mix is often used in the Netherlands and Dutch cuisine during Autumn and Winter. Holiday baking and cold weather bring a full spectrum of delicious recipes calling for Speculaas spice blend. Though most often associated with the Netherlands, it is also a blend of spices used throughout Europe, though known by other names in different countries. In Germany and Austria it’s called Spekulatius, and in Belgium and France, it’s called Speculoos. It is similar to the American Pumpkin Pie Spice mix but is a lot more complex in flavor. Generally, all Speculaas include cinnamon, nutmeg, clove, aniseed, white pepper, and coriander. Next to that, people add ginger, cardamom, and sometimes mace. I have included the recipe for speculaas below, in case you'd like to try to make it from scratch. </span></span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhi6IK1unTxw_Zt5C2cL5k9QTCPsvpu1mcDKkPTZyZdEXq0deSBgAPWnpaBh4lWlZvDWPc5zHMjZnW8gOzlBXy-R09hSNrv9NSV8WjGrfhTA8blM6zwFO0N1mqfU3EZpv-37FhZJ2aT20oAEILTmw1QZcJTYcgbbPO5caLuJdQgep_sZ3Q646vxOZiSgl/s4212/Speculaas%20cookies%20(10).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4212" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhi6IK1unTxw_Zt5C2cL5k9QTCPsvpu1mcDKkPTZyZdEXq0deSBgAPWnpaBh4lWlZvDWPc5zHMjZnW8gOzlBXy-R09hSNrv9NSV8WjGrfhTA8blM6zwFO0N1mqfU3EZpv-37FhZJ2aT20oAEILTmw1QZcJTYcgbbPO5caLuJdQgep_sZ3Q646vxOZiSgl/w400-h329/Speculaas%20cookies%20(10).JPG" width="400" /></a></div><br /><p></p><p style="background-color: white; box-sizing: border-box; margin-block: 0px 0.9rem;"><span style="font-family: georgia; font-size: large;">In its origin, Speculoos spiced baked goods in the shapes of animals were offered to the gods as a supplication for good harvests. As Christianity rose in popularity, the cookies and baked goods took on the shape of beloved patron saints like the bishop of Myra AKA Saint Nicholas. This tradition continues even in our age as Speculaas spiced goods are still served on Saint Nicholas Day. Traditionally, every baker had their own unique blend of Speculaas. At one point, there was even a custom of giving a male or female-shaped baked good to a suitor or lover as a token of your affection. We love it in our baked goods no matter what they are intended to represent, as long as they are delicious!</span></p><p style="background-color: white; box-sizing: border-box; margin-block: 0px 0.9rem;"><span style="font-family: georgia; font-size: large;">This whole-grain granola is just such a treat. Adding this complex spice gives it a unique and divine flavor, and will surely become one of your favorites.</span></p><p style="background-color: white; box-sizing: border-box; margin-block: 0px 0.9rem;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpXlhhz-wUb4PmSBr8UWhE8NP5pr9mBGzv-wThAGWTCF0AYAwg2OVM3eJo2Lbg8bp37dHtiCNXhg-XAtuFuUb-oqMHrWTJAcJPqBR3C4dnRB9sk24GnmUT17PrpMZI0n4oTxEXvPi4y7ZTEWD3BC2wPzMsHWahxpEFYsLkIjumkpxJtPY0AcoO-r90tFG/s807/banana_bread_granola_6_1024x1024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="807" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpXlhhz-wUb4PmSBr8UWhE8NP5pr9mBGzv-wThAGWTCF0AYAwg2OVM3eJo2Lbg8bp37dHtiCNXhg-XAtuFuUb-oqMHrWTJAcJPqBR3C4dnRB9sk24GnmUT17PrpMZI0n4oTxEXvPi4y7ZTEWD3BC2wPzMsHWahxpEFYsLkIjumkpxJtPY0AcoO-r90tFG/w640-h542/banana_bread_granola_6_1024x1024.jpg" width="640" /></a></div><br /><span style="font-family: georgia; font-size: large;"><br /></span><p></p><h2 style="background-color: white; box-sizing: border-box; font-weight: 400; line-height: 1.2; margin-block: 0.5rem 1rem; text-align: left;"><span style="box-sizing: border-box; font-weight: bolder;"><span style="font-family: georgia; font-size: x-large;">Banana Bread Speculaas Granola</span></span></h2><p style="background-color: white; box-sizing: border-box; margin-block: 0px 0.9rem;"><span style="font-family: georgia; font-size: large;">Ingredients</span></p><p style="background-color: white; box-sizing: border-box; margin-block: 0px 0.9rem; text-align: left;"><span style="font-family: georgia; font-size: large;">¼ cup Coconut Oil or olive oil<br />½ cup Coconut Sugar or Brown Sugar<br />1 Tbsp. Vanilla, pure extract<br />2 Medium ripe Bananas, mashed<br />4 cups Rolled Oats<br />¾ cup Whole Almonds, raw, chopped<br />¼ cup Teff, Chia Seeds, or Flax seeds<br />1 Tbsp.<a href="https://www.amazon.com/Boston-Spice-Speculaas-Speculoos-Seasoning/dp/B0732SG7DW/" rel="noopener" style="background-color: transparent; box-shadow: none; box-sizing: border-box; text-decoration-line: none;" target="_blank"> Dutch Speculaas spice</a> or Cinnamon<br />½ tsp salt</span></p><p style="background-color: white; box-sizing: border-box; margin-block: 0px 0.9rem;"><span style="box-sizing: border-box; font-weight: bolder;"><span style="font-family: georgia; font-size: large;">Directions:</span></span></p><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; list-style-type: none; margin-block: 0px; outline: 0px; vertical-align: baseline;"><ul style="background: transparent; border: 0px; box-sizing: border-box; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: large;">Wash and sanitize all work surfaces and tools.</span></li></ul></li></ul><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; list-style-type: none; margin-block: 0px; outline: 0px; vertical-align: baseline;"><ul style="background: transparent; border: 0px; box-sizing: border-box; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: large;">Preheat the oven to 325°F.</span></li></ul></li></ul><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; list-style-type: none; margin-block: 0px; outline: 0px; vertical-align: baseline;"><ul style="background: transparent; border: 0px; box-sizing: border-box; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: large;">Line two baking sheets with parchment paper.</span></li></ul></li></ul><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; list-style-type: none; margin-block: 0px; outline: 0px; vertical-align: baseline;"><ul style="background: transparent; border: 0px; box-sizing: border-box; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: large;">Combine coconut oil, sugar, vanilla, and mashed bananas in a large bowl. Add remaining ingredients and stir well.</span></li></ul></li></ul><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; list-style-type: none; margin-block: 0px; outline: 0px; vertical-align: baseline;"><ul style="background: transparent; border: 0px; box-sizing: border-box; outline: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: border-box; margin-block: 0px; outline: 0px; vertical-align: baseline;"><span style="font-family: georgia; font-size: large;">Bake the granola by dividing it between the two baking sheets. Bake for 35 minutes, stirring halfway through baking. Remove from oven and cool completely. Yield 20 1/4 cup servings.</span></li></ul></li></ul><p style="background-color: white; box-sizing: border-box; margin-block: 0px 0.9rem;"><span style="font-family: georgia; font-size: large;"><span style="box-sizing: border-box; font-weight: bolder;">Estimated Nutritional Information:</span> 144 cal, 7 g fat, 18 carbohydrate, 3 g fiber, 3 g protein.</span></p><p style="background-color: white; box-sizing: border-box; margin-block: 0px 0.9rem;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhU3lI66iPNTTaso8D7qM0j7fL2fhnM--LWSNN7D4d0F023aHM6oPZna-KqoUVduBl4Q2yXmWue8Ma92c9ubhbaD_fzyNMus7CJO4obXPAZ1tCqrSCzrSv0QVkgjx3C4KTXucM7P4KfEnScVGflNHj0laYHg9e76Ygr_CoxIYPMMZZG79h3mQrmNPBMsQ/s5184/Speculaas%20spice%20with%20title.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyhU3lI66iPNTTaso8D7qM0j7fL2fhnM--LWSNN7D4d0F023aHM6oPZna-KqoUVduBl4Q2yXmWue8Ma92c9ubhbaD_fzyNMus7CJO4obXPAZ1tCqrSCzrSv0QVkgjx3C4KTXucM7P4KfEnScVGflNHj0laYHg9e76Ygr_CoxIYPMMZZG79h3mQrmNPBMsQ/w640-h426/Speculaas%20spice%20with%20title.jpg" width="640" /></a></div><br /><p></p><h3 style="background-color: white; box-sizing: border-box; font-weight: 500; line-height: 1.2em; margin-block: 0.5rem 1rem; text-align: left;"><span style="box-sizing: border-box; font-weight: bolder;"><span style="font-family: georgia; font-size: x-large;">Speculaas Spice blend</span></span></h3><div style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem; text-align: left;"><span style="font-family: georgia;">3 Tbsp. ground cinnamon<br /></span><span style="font-family: georgia;">1 tsp. ground nutmeg<br /></span><span style="font-family: georgia;">1 tsp. ground cloves<br /></span><span style="font-family: georgia;">½ tsp. white pepper<br /></span><span style="font-family: georgia;">½ tsp. ground ginger<br /></span><span style="font-family: georgia;">½ tsp. ground cardamom</span><span style="font-family: georgia;"><span style="box-sizing: border-box; font-weight: bolder;"><br /></span></span></div><div style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem; text-align: left;"><span style="font-family: georgia;"><span style="box-sizing: border-box; font-weight: bolder;">Directions:</span> Combine all the spices well. Transfer to an airtight spice jar. Yield approx 1/4 cup.</span><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;">There you go, darlings! Make some homemade granola!</span></div><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem; text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><h3 style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem; text-align: left;"><span style="font-family: georgia;">Always My Very Best,<br /></span><span style="font-family: georgia;">Chef Tess</span></h3><p style="background-color: white; box-sizing: border-box; font-size: 21.6px; margin-block: 0px 0.9rem;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawU63C56dqU4Dah1pWfZKEj6zgJv1CDUzGhOIwdHTXNUcWJ2yvcT_lhvX-AWCez8QTJj1Gj9tmtfx307jw4QdVn1koPEnf5xt0V4e_tGlTGpa90Uan3AyzK9L1kIJqIxY6DPecjspZiC7JPY2xkMn39B_8uZpxlG-WUqDk7EEm355uGhQhTPq3bSCUbQ3/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawU63C56dqU4Dah1pWfZKEj6zgJv1CDUzGhOIwdHTXNUcWJ2yvcT_lhvX-AWCez8QTJj1Gj9tmtfx307jw4QdVn1koPEnf5xt0V4e_tGlTGpa90Uan3AyzK9L1kIJqIxY6DPecjspZiC7JPY2xkMn39B_8uZpxlG-WUqDk7EEm355uGhQhTPq3bSCUbQ3/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><span style="font-family: georgia;"><br /></span><p></p>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-59985741448866478602023-09-02T14:13:00.005-07:002023-09-18T14:29:55.939-07:006 Grain Red Bean Pilaf with Grilled Garlic Jalapeño Chicken <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86oKCaf1K4-epAJ56NJm-PbRYWpXc9TbV5bzT14FFcbGmfc-oL7UvN_V9hd1743p1FwwyVguKYpTpfmuvcMNPkroeAXqBmomhQNr63BgH7UkWFyTquVWe8tMWmM2INNqGRSXqI1SuOMYRVgBZJJ0VismUs9cfwDtNd9RrfWAhVhVwKmQ5-dK6qr6wcYFr/s2221/summer%20grilled%20chicken.grain%20pilaf%20(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2221" data-original-width="1728" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86oKCaf1K4-epAJ56NJm-PbRYWpXc9TbV5bzT14FFcbGmfc-oL7UvN_V9hd1743p1FwwyVguKYpTpfmuvcMNPkroeAXqBmomhQNr63BgH7UkWFyTquVWe8tMWmM2INNqGRSXqI1SuOMYRVgBZJJ0VismUs9cfwDtNd9RrfWAhVhVwKmQ5-dK6qr6wcYFr/w498-h640/summer%20grilled%20chicken.grain%20pilaf%20(16).JPG" width="498" /></a></div><p><span style="font-family: georgia;"> <span style="font-size: large;">Healthy, whole-grain, budget-friendly meals are one of my specialties! This recipe uses Triticale, Red Wheat, White Wheat, Barley, Oat Groats, or Rye interchangeably. If you use all of the grains, it is very colorful and has a more significant nutrition range, but there's no wrong way to make this! I know it will surely be a hit at your dinner.</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBSNQob3l5uKUI8HV0-qh917addKBNtXpJwoSHwdQepDopVZK7HyUrBdMVrWXGVfZr0bUmtm4l3jVFbM1uOneXSTyLZH7zPUUaiMBm1qy_bB45ilKJzJ7i1IM_iJhZ0l17tuRNU2MpaEym5V9OeauKzxp51anUIeodal-O_Hz3aUIja8DkedsbNDX9DG5/s2592/mixed%20grain%20pilaf%20(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBSNQob3l5uKUI8HV0-qh917addKBNtXpJwoSHwdQepDopVZK7HyUrBdMVrWXGVfZr0bUmtm4l3jVFbM1uOneXSTyLZH7zPUUaiMBm1qy_bB45ilKJzJ7i1IM_iJhZ0l17tuRNU2MpaEym5V9OeauKzxp51anUIeodal-O_Hz3aUIja8DkedsbNDX9DG5/w640-h426/mixed%20grain%20pilaf%20(3).JPG" width="640" /></a></div><br />
<h3><span style="font-family: georgia; font-size: large;">6 Grain Red Bean Pilaf</span></h3>
<p><span style="font-family: georgia; font-size: large;">1 1/2 cups Whole hard red wheat, white wheat, oat groats, barley, rye, or triticale<br />3 cups Organic Red Beans, canned, drained<br />2 Tbsp. Montreal-style Steak Seasoning<br />3 Tbsp. Garlic, minced</span></p>
<h4><span style="font-family: georgia; font-size: large;">Directions:</span></h4>
<ul>
<li><span style="font-family: georgia; font-size: large;">Add 6 cups water to the grain in a 4-quart slow cooker on high for 1 ½ hours to cook the grain. Drain the grain well.</span></li>
<li><span style="font-family: georgia; font-size: large;">It should make about 5 cups. After the grain is tender, add the remaining ingredients and cook for 30 minutes more on high.</span></li>
</ul>
<p><span style="font-family: georgia; font-size: large;">You can use any combination of those whole unrolled grains or one grain by itself, as long as it equals 1 1/2 cups of uncooked grain. The cooked amount of grain will be 5 cups.</span></p>
<figure><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeOxCeoF0mxL2xBGMAt57JlzfQq77WtHduMH7y8r_9MoxGA-OIptUPbB2RMWdFu2uV4SBrhR0rRGW2COloOR6MbCeyitw5lPGkXwVJ6eXFUvO99_DMKpmkcqQJs87tEss_82DVRqudSXzWhY7Ujsw0HpznV4A6fwoMlz4vKfg0kCqpoduqf4YdV2__Qjm/s2592/summer%20grilled%20chicken.grain%20pilaf%20(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1728" data-original-width="2592" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeOxCeoF0mxL2xBGMAt57JlzfQq77WtHduMH7y8r_9MoxGA-OIptUPbB2RMWdFu2uV4SBrhR0rRGW2COloOR6MbCeyitw5lPGkXwVJ6eXFUvO99_DMKpmkcqQJs87tEss_82DVRqudSXzWhY7Ujsw0HpznV4A6fwoMlz4vKfg0kCqpoduqf4YdV2__Qjm/w640-h426/summer%20grilled%20chicken.grain%20pilaf%20(17).JPG" width="640" /></a><br /><span style="font-family: georgia;"><br /></span></figure>
<h3><span style="font-family: georgia; font-size: large;">Grilled Garlic Jalapeño Chicken</span></h3>
<h4><span style="font-family: georgia; font-size: large;">Marinade:</span></h4>
<p><span style="font-family: georgia; font-size: large;">4 Jalapeño, seeded and chopped fine<br />3 Tbsp. Garlic, minced<br />1/2 cup Olive or Avocado Oil<br />1/2 cup Lime Juice<br />2 tsp Sea salt<br />1 Tbsp. Black Pepper</span></p>
<p><span style="font-family: georgia; font-size: large;">8 Chicken and leg thighs</span></p>
<h4><span style="font-family: georgia; font-size: large;">Directions:</span></h4>
<ul>
<li><span style="font-family: georgia; font-size: large;">Combine the first six ingredients and whisk well.</span></li>
<li><span style="font-family: georgia; font-size: large;">Retain 1/2 cup of the marinade for drizzling over the chicken after cooking. In a gallon-sized Ziploc bag, combine the chicken with the remaining marinade and place in the fridge overnight (up to 3 days).</span></li>
<li><span style="font-family: georgia; font-size: large;">When ready to eat, bake in a covered cast iron dish for 20-25 minutes until the internal temperature is over 165 degrees.</span></li>
<li><span style="font-family: georgia; font-size: large;">Finish cooking on a BBQ grill or a stove-top grill pan. Serve over the 6 Grain Red Bean Pilaf.</span></li></ul><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">There you go! Make a delicious and healthy whole-grain meal today!</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Always My Very Best,<br /></span><span style="font-family: georgia; font-size: large;">Chef Tess </span></h3><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawU63C56dqU4Dah1pWfZKEj6zgJv1CDUzGhOIwdHTXNUcWJ2yvcT_lhvX-AWCez8QTJj1Gj9tmtfx307jw4QdVn1koPEnf5xt0V4e_tGlTGpa90Uan3AyzK9L1kIJqIxY6DPecjspZiC7JPY2xkMn39B_8uZpxlG-WUqDk7EEm355uGhQhTPq3bSCUbQ3/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawU63C56dqU4Dah1pWfZKEj6zgJv1CDUzGhOIwdHTXNUcWJ2yvcT_lhvX-AWCez8QTJj1Gj9tmtfx307jw4QdVn1koPEnf5xt0V4e_tGlTGpa90Uan3AyzK9L1kIJqIxY6DPecjspZiC7JPY2xkMn39B_8uZpxlG-WUqDk7EEm355uGhQhTPq3bSCUbQ3/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-11470539971366675102022-12-29T14:33:00.001-08:002023-09-18T15:41:56.051-07:00Grandma's Classic Soft Ginger Molasses Cookies<p><span style="font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6FD7BICS_PLQDFRtDHFPam9F2zmne60ZkDOL7A9njFlSrWY2ThF3Ol3ml8HfSf10ITyFzrXe2afyRxyN3700UOisFOQFcdyFkjLsm--uRIbKfMnlqByWx2oQT7AddZoaropITZZ1GfX48y_XpQBHBwOdbKWGib7WVSEqYulHCX0mj-c5s6IVtYyTB611/s4860/soft%20ginger%20molasses%20cookies%20(22)_pe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3341" data-original-width="4860" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6FD7BICS_PLQDFRtDHFPam9F2zmne60ZkDOL7A9njFlSrWY2ThF3Ol3ml8HfSf10ITyFzrXe2afyRxyN3700UOisFOQFcdyFkjLsm--uRIbKfMnlqByWx2oQT7AddZoaropITZZ1GfX48y_XpQBHBwOdbKWGib7WVSEqYulHCX0mj-c5s6IVtYyTB611/w640-h440/soft%20ginger%20molasses%20cookies%20(22)_pe.jpg" width="640" /></a></span></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Looking for a soft, spiced molasses cookie with flavors to instantly transport you back to Grandma's kitchen? This is it. I bake them most often during the holidays, but I love them all year round!</span></p><p><span style="font-size: large;">I</span><span style="font-family: georgia; font-size: large;"> used freshly grated ginger for the most distinct flavor in this recipe, but you may use dry ginger if you'd like. We favor adding a little vanilla to the dough, as it mellows the flavors and marries them. We also love them with a good coating of Raw sugar. Raw sugar is the residue left after sugarcane has been processed to remove molasses and refine the sugar crystals. With a flavor similar to brown sugar, it should not be confused with brown sugar. We coat these cookies in Demerara sugar, a coarse-textured, dry, raw sugar from the Demerara area of Guyana, just before baking. It gives them a crispy, sugary coating that remarkably compliments the soft ginger cookies.</span></p><h3 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Soft Ginger Molasses Cookies</span></h3><p><span style="font-family: georgia; font-size: large;">¾ cup butter softened<br />1 cup sugar<br />1 large egg<br />¼ cup blackstrap molasses<br />1 tsp. vanilla<br />2 ½ cups All-purpose Flour<br />2 tsp. freshly grated ginger root (or 1 tsp dry ground)<br />1 tsp. baking soda<br />2 tsp. Ground Saigon cinnamon<br />½ tsp. Ground cloves<br />½ tsp. salt<br />1/2 cup Raw Demerara Sugar for Garnish</span></p><h4 style="text-align: left;"><span style="font-family: georgia; font-size: large;">Directions:</span></h4><ul><li><span style="font-family: georgia; font-size: large;">In a large bowl, cream butter and sugar until light and fluffy.</span></li><li><span style="font-family: georgia; font-size: large;">Beat in egg, molasses, and vanilla.</span></li><li><span style="font-family: georgia; font-size: large;">Combine the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to the creamed mixture and mix well.</span></li><li><span style="font-family: georgia; font-size: large;">Roll into 1-1/2-in. balls, then roll in Raw sugar.</span></li><li><span style="font-family: georgia; font-size: large;">Place 2 in. apart on ungreased baking sheets. Bake at 350°F until puffy and lightly browned, 10-12 minutes. Remove to a wire rack to cool.</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIS1aCiJeHYvZxACrwq-Pj5W1AV8YIi5aiE1ub_UUE2p_Zav5MtHHvwSmqe7Rs9BrLYzfq58BDu1iwdT6y8Arsd2JAg5h-o7Q78egUyvZfKYr1thxs1N7uwmpUihKmP4XWo7XmlzzJEO-NDmlz9r47RPO6tD8nANpcaQH0h-NJw04fngsP_I2q5EDoEVk/s4734/soft%20ginger%20molasses%20cookies%20(6)_pe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4734" data-original-width="3456" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIS1aCiJeHYvZxACrwq-Pj5W1AV8YIi5aiE1ub_UUE2p_Zav5MtHHvwSmqe7Rs9BrLYzfq58BDu1iwdT6y8Arsd2JAg5h-o7Q78egUyvZfKYr1thxs1N7uwmpUihKmP4XWo7XmlzzJEO-NDmlz9r47RPO6tD8nANpcaQH0h-NJw04fngsP_I2q5EDoEVk/w468-h640/soft%20ginger%20molasses%20cookies%20(6)_pe.jpg" width="468" /></a></div><br /><span style="font-family: georgia; font-size: large;"><br /></span></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-78886892665613572342022-12-14T12:34:00.018-08:002022-12-14T12:41:54.434-08:00The Best Money-Saving Homemade Baking and Mix Ideas for the Holidays <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBxtqffi8vp2zlTNyx_Xyp9prkbVGwjVKwwNRgP0d2K7j-qROpGlQ0QysnxZuoMzr-WfRbj3c3_0Td_62ysP6pxkK3Pt5CWCeYszAttQqv2Zovl0qfWlJRPsR-XB_I2q2Y2Drjoai5i-r-lOiRaC6Q1HwCDH2zfAQJsHfAmoBo3CseRMxlMA3pbkj-Q/s1600/cookiemix1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1101" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBxtqffi8vp2zlTNyx_Xyp9prkbVGwjVKwwNRgP0d2K7j-qROpGlQ0QysnxZuoMzr-WfRbj3c3_0Td_62ysP6pxkK3Pt5CWCeYszAttQqv2Zovl0qfWlJRPsR-XB_I2q2Y2Drjoai5i-r-lOiRaC6Q1HwCDH2zfAQJsHfAmoBo3CseRMxlMA3pbkj-Q/w640-h440/cookiemix1.JPG" width="640" /></a></div><br /><p></p><p style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: large;">It's that time of year. We all know the crunch as the season of giving stresses our budgets to the limit and sometimes makes us wish that the whole process of gifting didn't have to be so materialistic. I've long been a person who considers gift-giving as my love language. I listen intently all year long when friends and family talk about their secret wishes or favorite flavors. I mentally store away that magical information to find or make that perfect present. When someone else does the same for me, my heart will almost skip a beat. I feel it on a deeply personal level. Yet, that warm need to share never goes away. </span></span></p><p style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: large;"><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"><br /></span></span></p><p style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: large;"><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">I've also been known for many years for my</span><a class="editor-rtfLink" href="https://www.blogger.com/blog/post/edit/2150369530381343686/7888689266561357234#" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;" target="_blank"><span style="color: #800180;"><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"> </span><strong style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;">Meal in a Jar mixes</span></strong></span></a><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"><span style="color: #800180;"> </span><span style="color: #0e101a;">and </span></span><a class="editor-rtfLink" href="https://www.blogger.com/blog/post/edit/2150369530381343686/7888689266561357234#" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;" target="_blank"><span style="color: #800180;"><strong style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;">baking mixes.</span></strong><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"> </span></span></a><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;">I love to make jar mixes because they can be kept on hand and used conveniently. As a result, there's less temptation to eat all the treats at once. </span></span></p><p style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: large;"><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"><br /></span></span></p><p style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0e101a; margin-bottom: 0pt; margin-top: 0pt;"><span data-preserver-spaces="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-size: large;">So without further blah, blah, blah. Here are some of the best Money-Saving Homemade Baking and Mix Ideas for the Holidays. They're not in any particular order. </span></span></p><p><a href="http://cheftessbakeresse.blogspot.com/2018/11/sweet-potato-buttermilk-sticky-bun-mix.html" target="_blank"><b><span style="background-color: white; color: #800180; font-size: x-large;">Sweet Potato Buttermilk Sticky Bun Baking Kit</span></b></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpqXcWU_Ok8IWAYxFIkVukBrS2fxcXOE5B94QevTkZYw6xZLFEmqjXSRCrtWXVTpsG3i74bfimJeHljLrSFUUbyhO-OTUnPjcRxi7EAYGpr_j1ikHPYHITVurRpaTWTM-ne8Myqqpelg37mjDW7iAYciTxowfQjuv-7z9wOAu-pDgHdTgysUo3iz0LeA/s1600/ww%20sticky%20buns4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1216" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpqXcWU_Ok8IWAYxFIkVukBrS2fxcXOE5B94QevTkZYw6xZLFEmqjXSRCrtWXVTpsG3i74bfimJeHljLrSFUUbyhO-OTUnPjcRxi7EAYGpr_j1ikHPYHITVurRpaTWTM-ne8Myqqpelg37mjDW7iAYciTxowfQjuv-7z9wOAu-pDgHdTgysUo3iz0LeA/w486-h640/ww%20sticky%20buns4.jpg" width="486" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">I build the kit in a large #10 can and wrap the can with a holiday apron when I give it away.</span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3fAtywTmMJMhqczMFKsgF3PhY1P4rJDot-F3ITEFoa88AW4WIBpJSjo9aGEDds0OhILaNdff83azoH1XUbicCzbVm68Xq2OjA2xkp97qXxWcMEI6apjLy-Gf7tzxaHclVPXxv6l9wPtoQ2WrY5AUEQtzq8BF2o6d5ND9NZMG9VuwJXxNqwzLuYEsHA/s1600/sweet%20potato%20bun_pe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3fAtywTmMJMhqczMFKsgF3PhY1P4rJDot-F3ITEFoa88AW4WIBpJSjo9aGEDds0OhILaNdff83azoH1XUbicCzbVm68Xq2OjA2xkp97qXxWcMEI6apjLy-Gf7tzxaHclVPXxv6l9wPtoQ2WrY5AUEQtzq8BF2o6d5ND9NZMG9VuwJXxNqwzLuYEsHA/w640-h360/sweet%20potato%20bun_pe.jpg" width="640" /></a></div><br /><div style="text-align: left;"><span style="color: #800180;"><br /></span></div><div style="text-align: left;"><span style="color: #800180; font-size: x-large;"><a href="http://cheftessbakeresse.blogspot.com/2013/07/no-bake-raspberry-peach-trifle-dessert.html" target="_blank"><b>No Bake Rasberry Peach Trifle Desserts</b></a></span></div><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebsmYLZL3oqHJ3mTzvqP7sIQFBg5nNp_F32G0ZzpmkMmLg2ag5H9NqWiIG7bZSSRVOI-awcav9S305Wj37dSf4QfHRvwW23CFHXScmcbhpbe_pOA_WK3p-3hlUS1pxU0YeljrkEUWNXNKzoCeDcDYGyKmdwBd9kl4EwZ-TUzKOr6K3PLv59RMzpHwDA/s1600/peach%20trifle.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebsmYLZL3oqHJ3mTzvqP7sIQFBg5nNp_F32G0ZzpmkMmLg2ag5H9NqWiIG7bZSSRVOI-awcav9S305Wj37dSf4QfHRvwW23CFHXScmcbhpbe_pOA_WK3p-3hlUS1pxU0YeljrkEUWNXNKzoCeDcDYGyKmdwBd9kl4EwZ-TUzKOr6K3PLv59RMzpHwDA/w640-h480/peach%20trifle.JPG" width="640" /></a></div><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><br /><div><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><h1 style="text-align: left;"><br /></h1><div><br /></div><div><br /></div><div><br /></div><h1 style="text-align: left;"><a href="https://www.texaspuremilling.com/single-post/four-delicious-homemade-cookie-mixes" style="background-color: white; text-decoration-line: none;" target="_blank"><span style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;"><span style="color: #800180; font-size: large;"><b>Evil Genius 4 Holiday Cookie Mixes in One</b></span></span></a></h1><div><span style="font-size: medium;">Probably one of the most popular posts of all time! Holiday Cookie Mix! </span></div><div><a href="https://static.wixstatic.com/media/b6829f_9b4ecd497b8a4a3bbbfe11e0fdbfc3fb~mv2.jpg/v1/fill/w_1832,h_1390,al_c,q_90/b6829f_9b4ecd497b8a4a3bbbfe11e0fdbfc3fb~mv2.webp" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="607" data-original-width="800" height="486" src="https://static.wixstatic.com/media/b6829f_9b4ecd497b8a4a3bbbfe11e0fdbfc3fb~mv2.jpg/v1/fill/w_1832,h_1390,al_c,q_90/b6829f_9b4ecd497b8a4a3bbbfe11e0fdbfc3fb~mv2.webp" width="640" /></a></div><div><br style="background-color: white;" /><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><br /></div><h1 style="text-align: left;"><a href="https://cheftessbakeresse.blogspot.com/2017/11/7-genius-holiday-cookie-jars-mixes-from.html"><b><span style="color: #800180;">7 Genius Holiday Cookie Mixes</span></b></a></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim84aIYdgkzNwrwW4F9VVU0BeuXZyF9e-bi4sreymqfMMFAvczo4d_bBZdA9ib5_mA56wAfxet1KGW9Men0VCNLKNf56whAKiO0JU9BwxhGOLTwwNyBH2Uw4akSKV6wtrV2jflu1Q32k8awbwpzkvZiL5eIrawZ2zY3C2tty52a5hDbaCt9k9jy5EEBQ/s2048/IMG_9163.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1556" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim84aIYdgkzNwrwW4F9VVU0BeuXZyF9e-bi4sreymqfMMFAvczo4d_bBZdA9ib5_mA56wAfxet1KGW9Men0VCNLKNf56whAKiO0JU9BwxhGOLTwwNyBH2Uw4akSKV6wtrV2jflu1Q32k8awbwpzkvZiL5eIrawZ2zY3C2tty52a5hDbaCt9k9jy5EEBQ/w640-h486/IMG_9163.JPG" width="640" /></a></div><br /><div><br /></div><span style="color: #800180;"><br style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><br /></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></b></span></div><div><span style="color: #800180;"><b style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><a class="gs-title" href="http://cheftessbakeresse.blogspot.com/2011/12/whole-grain-for-holidays-cookies-and.html" style="cursor: pointer; height: 1.4em; line-height: 19.5px; overflow: hidden; text-decoration-line: none;" target="_blank">Whole Grain for the Holidays! Cookies and Bars </a>Collection</span></b></span><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyP_o128VjWcrY7ztXo26GWvj_VwxTOLhsrxV-FYd-A8ACjXpvIwilhtxiNPxKj55o-Lf8MvpeTd8zKKmSO_tqIRGrk-KeKcfsPgrtId1nkYx7xhsW4Bx8RqYGyzxTv-PFZXgkOZ7cvkC/s400/IMG_8728.JPG" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyP_o128VjWcrY7ztXo26GWvj_VwxTOLhsrxV-FYd-A8ACjXpvIwilhtxiNPxKj55o-Lf8MvpeTd8zKKmSO_tqIRGrk-KeKcfsPgrtId1nkYx7xhsW4Bx8RqYGyzxTv-PFZXgkOZ7cvkC/w480-h640/IMG_8728.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="480" /></a></div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><br /></div><span style="color: #800180;"><br style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><a class="gs-title" href="http://cheftessbakeresse.blogspot.com/2011/11/gifts-of-impeccable-taste-holiday-mix.html" style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden; text-decoration-line: none;" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><b>Gifts of Impeccable Taste (Holiday Mix Class Notes and Printable)</b></span></a></span><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqCGnzqVrMmkaz1XqKZpXU8V5jq-MejE_cC6v6cB6zgeWHAJ7UDLmXt90-ou02ogGT7io00h1YsJiDSnCpESCBBxWX8dneNUa_OCXK1fSvKHMxmtDwMx7sZQ1yUQB9FlSWrKpBaJI1Wry/s400/IMG_2459.JPG" style="clear: left; color: #2288bb; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqCGnzqVrMmkaz1XqKZpXU8V5jq-MejE_cC6v6cB6zgeWHAJ7UDLmXt90-ou02ogGT7io00h1YsJiDSnCpESCBBxWX8dneNUa_OCXK1fSvKHMxmtDwMx7sZQ1yUQB9FlSWrKpBaJI1Wry/w640-h480/IMG_2459.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="640" /></a></div><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><h1 style="text-align: left;"><a class="gs-title" href="http://cheftessbakeresse.blogspot.com/2011/12/neighbor-gift-ideas-for-christmas.html" style="background-color: #fefdfa; cursor: pointer; height: 1.4em; line-height: 19.5px; overflow: hidden; text-decoration-line: none;" target="_blank"><span style="font-size: large;"><span style="color: #800180; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;">Neighbor Gift Ideas for Christmas!</span></span></a></h1><div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbxl4Xci9Liw_WOiQTBRteyI1HMvq7xaeWmYsC6X0y62d5W4IiA92tUXhhioA-6qLUG2-VKfUloWxrugm0p7-ycSu5-dPZMHfV2W-qVBZmDabKuJpUZjJAj83_aIf7Dx92TknWUNZ0b90/s640/IMG_2561.JPG" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbxl4Xci9Liw_WOiQTBRteyI1HMvq7xaeWmYsC6X0y62d5W4IiA92tUXhhioA-6qLUG2-VKfUloWxrugm0p7-ycSu5-dPZMHfV2W-qVBZmDabKuJpUZjJAj83_aIf7Dx92TknWUNZ0b90/w480-h640/IMG_2561.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="480" /></a></div><div class="separator" style="background-color: white; clear: both; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><span style="color: #800180; font-family: Georgia, "Times New Roman", serif; font-size: large;"><b><br /></b></span></div><a class="gs-title" href="http://cheftessbakeresse.blogspot.com/2010/11/holiday-soup-and-gravy-mix-class.html" style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden; text-decoration-line: none;" target="_blank"><span style="color: #800180; font-family: Georgia, "Times New Roman", serif; font-size: large;"><b> Holiday Soup and Gravy Mix (The 101)</b></span></a><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"></div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7VhujOWU2DpqktJdY8w8TCaFaRUUxtNdXfnW1zASzZC-wCHIAmZtjjqojl1wV73z7AxFfDtZ_I-IZo1WO-VVM5bXnRMkHia8aIHTuhpQ7OKMqZ627AkXJ23hvTPse2TN17s0n4Ccb7DY/s640/holidaymixes+047.JPG" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7VhujOWU2DpqktJdY8w8TCaFaRUUxtNdXfnW1zASzZC-wCHIAmZtjjqojl1wV73z7AxFfDtZ_I-IZo1WO-VVM5bXnRMkHia8aIHTuhpQ7OKMqZ627AkXJ23hvTPse2TN17s0n4Ccb7DY/w480-h640/holidaymixes+047.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="480" /></a></div><span style="color: #800180;"><br style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><a class="gs-title" href="http://cheftessbakeresse.blogspot.com/2010/11/infused-holiday-vinegar-tutorial.html" style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden; text-decoration-line: none;" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><b>Infused Holiday Vinegar Tutorial</b></span></a></span></div><div><p style="text-align: left;"><span style="font-size: large;">Okay, it's not actually baking, but we use this vinegar in many of our baking recipes. </span></p><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyYW-lZIfK7mbm_buBgJKDRpvVXF0_Dfg1tKu5izGpujoE2-EsZUobjqQ-R1TUB3J-2wZUb_A8S3PzdDcc7FosvD8DhAKnJqA8Fgr0hLsqnRZDqs6Bmdp6vb6mwGZ6FMBVz9BHxqPTSU/s400/vinegar+024.JPG" style="clear: left; color: #2288bb; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipyYW-lZIfK7mbm_buBgJKDRpvVXF0_Dfg1tKu5izGpujoE2-EsZUobjqQ-R1TUB3J-2wZUb_A8S3PzdDcc7FosvD8DhAKnJqA8Fgr0hLsqnRZDqs6Bmdp6vb6mwGZ6FMBVz9BHxqPTSU/w640-h480/vinegar+024.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="640" /></a></div><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><b><br /></b></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><span style="background-color: #fefdfa; color: #7d181e; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><br /></div><div><span style="background-color: #fefdfa; color: #800180; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><br /></span></div><div><h1 style="text-align: left;"><span style="background-color: #fefdfa; color: #800180; cursor: pointer; font-family: georgia; font-size: medium; height: 1.4em; line-height: 19.5px; overflow: hidden;"><b><a class="gs-title" href="http://cheftessbakeresse.blogspot.com/2011/11/homemade-strawberry-almond-milkshake.html" style="cursor: pointer; height: 1.4em; line-height: 19.5px; overflow: hidden; text-decoration-line: none;" target="_blank">Homemade Strawberry Almond Milkshake Fudge Mix and Peanut</a></b></span></h1><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EpwyGm78ALQh3fiyRKZm8eqIn_xCvCOjlMy2Vz1wBxF-_-7erPi5Wo1fO_F1XdjwxW_5pK1WRCEUH-Rw6btrm_2k8m7zcoIjxN4BIqAvHA-LgmO8Lx520nKNfoQ9zEjMeamvC1QT65y1/s400/IMG_2407.JPG" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EpwyGm78ALQh3fiyRKZm8eqIn_xCvCOjlMy2Vz1wBxF-_-7erPi5Wo1fO_F1XdjwxW_5pK1WRCEUH-Rw6btrm_2k8m7zcoIjxN4BIqAvHA-LgmO8Lx520nKNfoQ9zEjMeamvC1QT65y1/w437-h640/IMG_2407.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="437" /></a></div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><br /></div><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><a class="gs-title" href="http://cheftessbakeresse.blogspot.com/2010/12/chef-tess-magic-fudge-mix.html" style="background-color: #fefdfa; cursor: pointer; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; height: 1.4em; line-height: 19.5px; overflow: hidden; text-decoration-line: none;" target="_blank"><b><span style="color: #800180; font-family: Georgia, "Times New Roman", serif; font-size: large;">Chef Tess Magic Fudge Mix</span></b></a><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx5dhZXrXyYfKUVM-gYWQDJViZFKxe2oA7FrE245dCNM0mzIwxeQSQYzArBT-6loDv09hqQPBjjzyz1DSqSbLjL_Fs1YVMtBYQKggM7kqOQTLKwn2j0KDehxK4LpMg6nwYKRVT89FzQE/s400/fudge+015.JPG" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx5dhZXrXyYfKUVM-gYWQDJViZFKxe2oA7FrE245dCNM0mzIwxeQSQYzArBT-6loDv09hqQPBjjzyz1DSqSbLjL_Fs1YVMtBYQKggM7kqOQTLKwn2j0KDehxK4LpMg6nwYKRVT89FzQE/w640-h480/fudge+015.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="640" /></a></div><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /></div><div><br /></div><div><span style="background-color: #fefdfa; color: #800180; cursor: pointer; font-family: Georgia, "Times New Roman", serif; font-size: large; height: 1.4em; line-height: 19.5px; overflow: hidden;"><b><a class="gs-title" href="http://cheftessbakeresse.blogspot.com/2010/03/fruit-crisp-mix.html" style="cursor: pointer; height: 1.4em; line-height: 19.5px; overflow: hidden; text-decoration-line: none;" target="_blank">Fruit Crisp Mix</a></b></span><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mVczf3M0j_9KHkig0WYODa2O2Zy-xPKZuwnX7HPUEVxR2_LkiQ3JB5XnTsotT0wMIG0jMMmf87QQ_gcu19he8ywGFUAy13l5zYJBZZVwUzH4fxF_QAEjyG1uTzF6ZO-g5tr8aVH5uqU/s400/applesnap+004.JPG" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6mVczf3M0j_9KHkig0WYODa2O2Zy-xPKZuwnX7HPUEVxR2_LkiQ3JB5XnTsotT0wMIG0jMMmf87QQ_gcu19he8ywGFUAy13l5zYJBZZVwUzH4fxF_QAEjyG1uTzF6ZO-g5tr8aVH5uqU/w480-h640/applesnap+004.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="480" /></a></div><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><br style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;" /><span style="background-color: white; font-family: Georgia, "Times New Roman", serif; font-size: large;">There you go! Make some great and extremely cool personal gifts this year! I know we're doing the same. After issues with my personal health and some setbacks, it's time to save money. </span></div><div><span style="background-color: white; font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></div><div><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">Always My Very Best,</span></span></div><div><span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">Chef Tess</span></span></div><div><span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXkEfj-Lrd12ltHGWrYjcLuRmb6f3b27fvnrq76xw0o8P665X52aCpTWfa79VJey_geh8aQsROJ0krZ58iT3CipC7-IsNNP4lxHeDRJ3Su9VbPDsC0MkhpYyIsK_MeCM259tTHHNuRkFgbK0vCm1xtkumO71E7yeKYqigMBqal9gtKjHbFvNizp_3bdQ/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXkEfj-Lrd12ltHGWrYjcLuRmb6f3b27fvnrq76xw0o8P665X52aCpTWfa79VJey_geh8aQsROJ0krZ58iT3CipC7-IsNNP4lxHeDRJ3Su9VbPDsC0MkhpYyIsK_MeCM259tTHHNuRkFgbK0vCm1xtkumO71E7yeKYqigMBqal9gtKjHbFvNizp_3bdQ/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><span style="background-color: white;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-3175633925266284122022-06-29T17:34:00.000-07:002022-06-29T17:34:42.201-07:00The Missionary Cookbook Chapter 4: Pasta Profiles 4 amazing Pasta Salads from one basic recipe<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEllA_WQrNvpTRkWFhG7i42nMrWYzYicsUUVe2wAdL3OUOE7qeFqg6COZBF0R2mPG1XRDZjK_HI9NuC7DCfprw4V0KfB5-v7vSjaApB71FqxXipEv57r-xcQXOY-JVK4UT0zP5-rzYUeyKa5N7PsX2FfBNxmvsXgbHGAvMJ3RIK4Mzu71Ak_SUz-ro5g/s1080/FB_IMG_1653077315864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="782" data-original-width="1080" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEllA_WQrNvpTRkWFhG7i42nMrWYzYicsUUVe2wAdL3OUOE7qeFqg6COZBF0R2mPG1XRDZjK_HI9NuC7DCfprw4V0KfB5-v7vSjaApB71FqxXipEv57r-xcQXOY-JVK4UT0zP5-rzYUeyKa5N7PsX2FfBNxmvsXgbHGAvMJ3RIK4Mzu71Ak_SUz-ro5g/w640-h464/FB_IMG_1653077315864.jpg" width="640" /></a></p><span style="font-family: georgia;"><span style="background-color: white; white-space: pre-wrap;"><span style="color: #050505;"> It's time for a little update on the mission of my amazing son Elder Luke Petersen. For those who have been following his adventures with us. We've had a change in location happen recently that was unexpected but necessary for his health. We are excited to share that Luke was transferred to Salt Lake City, Utah to finish his missionary service staying with his grandparents (my parents). He is still away from home and still a full-time missionary. He is what is called a </span><a href="https://www.churchofjesuschrist.org/service-missionary?lang=eng">Service Missionary</a>. </span><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><span style="background-color: white; white-space: pre-wrap;"><span style="color: #050505;">He is now working with the horticultural department and plants that will help make beautiful church </span><a href="https://www.churchofjesuschrist.org/temples?lang=eng">Temple</a> </span><span style="background-color: white; color: #050505; white-space: pre-wrap;">grounds, at our</span><span style="background-color: white; white-space: pre-wrap;"><span style="color: #800180;"> <a href="https://www.churchofjesuschrist.org/feature/templesquare?lang=eng">church headquarters, conference center, and visitor center</a>. </span></span><span style="background-color: white; color: #050505; white-space: pre-wrap;">The grounds are extensive and full of gorgeous areas that need a huge amount of work. This is an amazing opportunity for someone who loves plants like Luke does! People come here from all over the world to feel the love of God and</span><span style="background-color: white; white-space: pre-wrap;"><span style="color: #050505;"> <a href="https://www.churchofjesuschrist.org/comeuntochrist">learn about Jesus Christ</a>.</span></span><span style="background-color: white; color: #050505; white-space: pre-wrap;"> It's Luke's way of spreading the seeds of the gospel. I </span><span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="background-color: white; color: #050505; display: inline-flex; height: 16px; margin: 0px 1px; vertical-align: middle; white-space: pre-wrap; width: 16px;"><img alt="❤️" height="16" referrerpolicy="origin-when-cross-origin" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tf3/1.5/16/2764.png" style="border: 0px;" width="16" /></span><span style="background-color: white; color: #050505; white-space: pre-wrap;"> him for being willing to serve in this way. I am also so excited to see his love of God's creations in action. </span></span><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXJUWUhCold7N-WbaaIYk3WtJD4kwt2x0_QZKeUWTklDbH3GfBSG3vHfTImbm0vum7BP_sDX8rbs8RPI3MAid4O0SgHZu7h-Q1xIzIjvDSVvmQr4yz5XXgxgf57bpqbvAfcSbQQP3CMSEXWtSOykslFqjz4gkX9im2iZSEwqvmUZ8epL0gPEFi4jhlg/s9248/20220528_143527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="9248" data-original-width="6936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXJUWUhCold7N-WbaaIYk3WtJD4kwt2x0_QZKeUWTklDbH3GfBSG3vHfTImbm0vum7BP_sDX8rbs8RPI3MAid4O0SgHZu7h-Q1xIzIjvDSVvmQr4yz5XXgxgf57bpqbvAfcSbQQP3CMSEXWtSOykslFqjz4gkX9im2iZSEwqvmUZ8epL0gPEFi4jhlg/w480-h640/20220528_143527.jpg" width="480" /></a></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACuyqMA_E1ouw-EKfG4tYanKMKc4INfpAytCDIXrNe0RLsVRXMObD_Ofnt0UUdzadKCnykgCR6_vFYzu_ZXgdoBbMAaiIrQ7RHPdTHE4PZNNZ7SV6LS-KwByec3-dKap6crFE56cHUB0t0xKesApiLSzwfGnLa_8KGkYQVngWtJ7VDHzpQ1FozYzSlg/s9248/20220603_184549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="9248" data-original-width="6936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhACuyqMA_E1ouw-EKfG4tYanKMKc4INfpAytCDIXrNe0RLsVRXMObD_Ofnt0UUdzadKCnykgCR6_vFYzu_ZXgdoBbMAaiIrQ7RHPdTHE4PZNNZ7SV6LS-KwByec3-dKap6crFE56cHUB0t0xKesApiLSzwfGnLa_8KGkYQVngWtJ7VDHzpQ1FozYzSlg/w480-h640/20220603_184549.jpg" width="480" /></a><br /><div><span style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: georgia;"><span style="color: #050505;">He has also been working with my parents fulfilling humanitarian efforts at </span><a href="https://www.churchofjesuschrist.org/learn/welfare-square?lang=eng">Welfare Square</a> <span style="color: #050505;">to feed the hungry worldwide. My parents have been full-time service missionaries at the Bishop's Storehouse at welfare Square for the last year. </span></span></span><span style="background-color: white; color: #212225;"><span style="font-family: georgia;">Welfare Square is a landmark location for The Church of Jesus Christ in its efforts to care for those in need. The square hosts various employment services, food production, and storage facilities, distribution centers, and training facilities. The services housed here are provided free of charge.</span></span></div><p class="sc-a1mtb-0 jNMONS" style="background-color: white; box-sizing: border-box; color: #212225; margin-block: 0.5rem 1rem;"><span style="font-family: georgia;">We believe in following the example of Jesus Christ to feed the hungry, clothe the naked, and lift up the downtrodden. In the 1930s, many people in the Salt Lake City area were struggling as a result of the Great Depression. In 1936, the Church formalized a welfare program to provide for basic needs and give opportunities for employment. Two years later, in 1938, Welfare Square was created.</span></p><p class="sc-a1mtb-0 jNMONS" style="background-color: white; box-sizing: border-box; color: #212225; margin-block: 0.5rem 1rem;"><span style="font-family: georgia;">Welfare Square resides on its own campus and includes a 178-foot grain silo, a milk and cheese processing plant, a cannery, a bakery, a market-style grocery, a clothing collection warehouse, and employment assistance offices. Services on the square are operated by volunteers and employees of the Church.</span></p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VYVWNDd08RJBWNgHJFTvjXDWN6hV7pzm7Je2bsBcdDQW6e1eILOSPtuUiSYJCW7knIyhKs8gqXVEAZT2STYPzKwQT5UXw9PvBZvP6ooDcHm3Hc20TwMlwyJfQhejEUVCmvuIMNIC0_cSW-jzgRbvD-yOeWog0e-Yja5SEgPY4SRsxu3oCmZkL5JQ2g/s1704/Resized_20220523_144141.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1704" data-original-width="1278" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9VYVWNDd08RJBWNgHJFTvjXDWN6hV7pzm7Je2bsBcdDQW6e1eILOSPtuUiSYJCW7knIyhKs8gqXVEAZT2STYPzKwQT5UXw9PvBZvP6ooDcHm3Hc20TwMlwyJfQhejEUVCmvuIMNIC0_cSW-jzgRbvD-yOeWog0e-Yja5SEgPY4SRsxu3oCmZkL5JQ2g/w480-h640/Resized_20220523_144141.jpeg" width="480" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div>I love that God knows our hearts. He knows how much Elder Petersen has always loved working with plants and the peace that he feels when he is surrounded by God's creations. I know that the Lord's creations testify in their own way that God is real and so does my sweet son. I don't doubt that he is working with these plants because he is learning some lifelong lessons to lead people to Jesus Christ. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a wonderful experience so far and one that he is growing from immensely. No pun intended. Okay. Maybe a little pun intended. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0n_4QPhcec4vXr-rZhBrpu4tzfIzKf_D1J0q0VDjpYg8g378-05RBSPP_6p64SjeR_BWvSOyk1rzypjvVuxei-jcdSXStCjR458zLNM0frLN81-4JyThm0pJFzN_3XcvHgYBnUUYyH7OSdePC1_Oi9yOPSse0bQ8U4SIM2gP5oXtt5bnI1jJ7xGMjtA/s9248/20220603_185049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0n_4QPhcec4vXr-rZhBrpu4tzfIzKf_D1J0q0VDjpYg8g378-05RBSPP_6p64SjeR_BWvSOyk1rzypjvVuxei-jcdSXStCjR458zLNM0frLN81-4JyThm0pJFzN_3XcvHgYBnUUYyH7OSdePC1_Oi9yOPSse0bQ8U4SIM2gP5oXtt5bnI1jJ7xGMjtA/w480-h640/20220603_185049.jpg" width="480" /></a></div>Look how awesome he looks in his official uniform. My heart. Xoxo! I'm just a little bit bursting with momma pride. Only because I saw my own father wear this same uniform for forty-five years of my life. I know what kind of a dedicated Christ-like man my dad has always been, and it takes a giant to fill these threads. Luke's calling is for the next eighteen months. Time is going to fly! <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm5nTtd6H6ShJPAvW6h7ZPbLlDo4XchsG39XrvUy9yjVjxB9pKoQ1IqrUVvd_3eZCi3CAPTKEUmpdVE2d0eqdF3cJHAhCiMoPsC9AaDgJYhfA-0qGZVFBKeEn6-iyIYm51DWBO97Fl_3gy4epJkiuh7q-1h5k5F26F-ThG0zuEjNpJmkw5T2qsx0epw/s9248/20220613_060447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNm5nTtd6H6ShJPAvW6h7ZPbLlDo4XchsG39XrvUy9yjVjxB9pKoQ1IqrUVvd_3eZCi3CAPTKEUmpdVE2d0eqdF3cJHAhCiMoPsC9AaDgJYhfA-0qGZVFBKeEn6-iyIYm51DWBO97Fl_3gy4epJkiuh7q-1h5k5F26F-ThG0zuEjNpJmkw5T2qsx0epw/w480-h640/20220613_060447.jpg" width="480" /></a></div>So, I know that even though my son is staying with his grandparents and serving a service mission now, he is still making meals and taking his own lunches to the temple grounds in Salt Lake City. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">So here's the premise. One salad to rule them all. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRGPsgxQmAcjaZ4n9D_eqZ9Sm-U-xQxRKKawnqcdz4WVaXNlhfgz39Bp7vyojyDXAARia64T8jXm9qOY-n9_OS74IPk7o1pDW6wl-yW5d7G34wHQxuA03HPlOcHWpYMXMfafeRKvKHAT1/s1600/Pasta+salad+recipe+basic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="1600" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRGPsgxQmAcjaZ4n9D_eqZ9Sm-U-xQxRKKawnqcdz4WVaXNlhfgz39Bp7vyojyDXAARia64T8jXm9qOY-n9_OS74IPk7o1pDW6wl-yW5d7G34wHQxuA03HPlOcHWpYMXMfafeRKvKHAT1/w640-h362/Pasta+salad+recipe+basic.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">The original post for this was called </span><span style="color: #2b00fe; text-align: left;"><a href="http://cheftessbakeresse.blogspot.com/2014/07/profiling-of-killersalad-herb-alchemy.html">the profile of a Killer Salad</a> </span><span style="text-align: left;">on this blog and something I taught my kiddos early on was how to step into the kitchen and know what flavors worked together. So this is something I wanted to share today with this chapter of </span><a href="http://cheftessbakeresse.blogspot.com/search?q=The+Missionary+Cookbook" style="text-align: left;">The Missionary Cookbook</a><span style="text-align: left;"> for those who are looking for beginner simple recipes to make life easier for those first starting lives away from home. </span></div><div style="background-color: white; margin-bottom: 0in;"><span style="color: #666666; font-family: georgia, "times new roman", serif; font-size: 13.2px;"><br /></span><span style="color: #660000; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><b><span style="font-family: "times new roman", "times new roman", serif;"><span style="font-size: 20pt;"><i>Herb Alchemy 101 </i></span></span><i style="font-family: "Times New Roman", "Times New Roman", serif; font-size: 20pt;">Cooking Without a Recipe</i></b></span></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><br /></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;">How many just read the words "herbs and spices without a recipe" and panic set in? I can hear you saying, "I don't cook like that! I need a recipe.” If that is you, then this post is for you. I want you to try to let go of your cooking inhibitions and think with your heart. If my 5-year-olds could do this, you most definitely can do it now! I believe in you!</span></span><br /><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;"><br /></span></span></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;">So to begin with a basic explanation, </span><span style="color: black;"><i><b>herbs </b></i></span><span style="color: black;">are the aromatic leaves, flowers, and stems of plants and </span><span style="color: black;"><b>s</b></span><span style="color: black;"><i><b>pices </b></i></span><span style="color: black;">are seeds and the bark of aromatic edible plants. Fresh or dry herbs and spices will work in cooking applications, but make sure you smell them inside the jar. If it smells like a spice or herb, then the stuff inside is still full of flavor. Most spices will need to be in an in-ground or grated form for cooking or baking. If you don't have a spice mill (not many people do), then just buy them pre-ground. </span></span><br /><span style="color: black;"><span style="font-family: "times new roman", "times new roman", serif;"><span style="font-size: 11pt;"><br /></span></span></span><span style="color: black;"><span style="font-family: "times new roman", "times new roman", serif;"><span style="font-size: large;">Below is the basic outline of some flavors that work together well. Follow the steps and you will find success. </span></span></span><br /><span style="color: black;"><span style="font-family: "times new roman", "times new roman", serif;"><span style="font-size: 11pt;"><br /></span></span></span><span style="color: #660000; font-family: georgia, "times new roman", serif; font-size: large;"><b><i>Step 1: Begin with the pasta salad base.</i></b></span><br /><span style="font-family: "times new roman", "times new roman", serif;"><span style="color: #660000; font-size: large;"><b><i><br /></i></b></span></span></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><div class="separator" style="clear: both; color: #666666; text-align: center;"></div><div style="color: #666666; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: "times new roman", "times new roman", serif;"><span style="font-size: 20pt;"><b>Chef Tess’ Pasta Salad 101</b></span></span></span></div><div style="color: #666666; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;"><b><br /></b></span></span></div><div style="color: #666666; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;"><b>Basic Pasta Salad</b></span></span></div><div style="color: #666666; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;"><b><br /></b></span></span></div><div style="color: #666666; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;"><b>Ingredients:</b></span></span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">1 lb. pasta of your choice, cooked al dente according to package directions and seasoned well with salt and pepper</span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">1 cup chopped bell pepper</span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">1 cup carrots, shredded or chopped</span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">1 stalk celery, sliced thin</span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">½ medium red onion, sliced thin or chopped fine</span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><br /></span></div></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">Mix together all ingredients in a large bowl. </span></div><div style="background-color: white; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, times new roman, serif;"><br /></span><br /></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="color: #660000; font-family: georgia, "times new roman", serif; font-size: large;"><i><b>Step 2: Make one batch of basic vinaigrette.</b></i></span><br /><span style="font-family: georgia, "times new roman", serif; font-size: large;"><b><i><br /></i></b></span></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;"><b>Basic Vinaigrette for Pennies a Jar! </b></span></span></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;"><b><br /></b></span></span></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;"><b>Ingredients:</b></span></span></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">¾ cup olive or vegetable oil (flavored oils are great)</span></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">¼ cup red wine vinegar or cider vinegar</span></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">1 tsp. fresh pressed garlic</span></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">Herbs and spices (see below for variations)</span></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">Salt and pepper</span><br /><span style="color: #666666; font-family: georgia, "times new roman", serif;"><span style="color: black;"><br /></span></span></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="color: black;"><b>Directions: </b></span></span></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><ul style="text-align: left;"><li><span style="font-family: georgia, "times new roman", serif;">Whisk oil and vinegar with other ingredients in a bowl. </span></li><li><span style="font-family: georgia, "times new roman", serif;">Start with a half teaspoon at a time of the herb or spice you want to add and then sample. </span></li><li><span style="font-family: georgia, "times new roman", serif;">Adjust flavors according to your taste. </span></li><li><span style="font-family: georgia, "times new roman", serif;">For one batch of salad, you will need one batch of salad dressing. </span></li></ul></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><br /><span style="color: #660000; font-family: georgia, "times new roman", serif; font-size: large;"><i><b>Step 3: Add flavor profile to dressing & mix salad. </b></i></span><br /><span style="color: #660000; font-family: georgia, "times new roman", serif; font-size: large;"><i><b><br /></b></i></span></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="color: black;"><b><span style="font-family: georgia, "times new roman", serif; font-size: large;">Dressing Variations</span> </b></span></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><br /></span></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;">These herb and spice suggestions are to be used in the basic vinaigrette recipe to customize the recipe to fit your need. Add the flavor combinations directly to the basic pasta salad recipe. Come up with your own and try mixing and matching fresh veggies as they are in season. You can even add seasonal fruit you like. For hearty dinners, add some roasted chicken, beef, fish, or tofu. Try marinating your meat in the vinaigrette to save a lot of money instead of buying those fancy bottles of pre-made stuff. You can do this! It can be very liberating, but for you folks who just want a grab-and-go dressing fix, just use the pre-made spice blends</span><span style="font-family: "times new roman", "times new roman", serif; font-size: x-small;">.</span><br /><span style="color: #666666; font-family: "times new roman", "times new roman", serif; font-size: x-small;"><br /></span><span style="color: #666666; font-family: "times new roman", "times new roman", serif; font-size: x-small;"><br /></span><span style="font-family: "times new roman", "times new roman", serif; font-size: large;">These are lists of flavors that work together for the cuisine you want to create they are not a complete list. They are intended to get you started</span><span style="font-family: "times new roman", "times new roman", serif; font-size: x-small;">. </span><span style="color: #666666; font-family: "times new roman", "times new roman", serif; font-size: x-small;"><br /></span><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif; font-size: large;"><b><span style="color: #660000;"><br /></span></b></span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif; font-size: large;"><b><span style="color: #660000;">Italian</span></b></span></div><div style="color: #666666; margin-bottom: 0in;"><span style="color: black; font-family: georgia, "times new roman", serif;"><b>Herbs:</b> Basil, rosemary, thyme, flat-leaf parsley, marjoram</span></div><div style="color: #666666; margin-bottom: 0in;"><span style="color: black; font-family: georgia, "times new roman", serif;"><b>Spices:</b> Fennel, caraway, crushed red pepper, celery seed</span></div><div style="color: #666666; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia, "times new roman", serif;"><b>Flavoring:</b> Hard cheeses like parmesan, asiago, olives, roasted peppers, citrus zest, capers</span></span><br /><span style="color: black;"><span style="font-family: georgia, "times new roman", serif;"><br /></span></span></div></div><div style="background-color: white; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxDfD0dWbjsDbb6IIWe8APcrPsT8EVVDsURLhKeCzRf7H5U7IakxkWsNXLdzZ6CwWNcE1EuOC7RAFdCqzaAEHGQkth8DM0eCfL53fMeVeUjs1Xm_sNjYG943vdJ8J_8Ccj5Jek18ZmPFv/s1600/spice+profile.+Italian.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxDfD0dWbjsDbb6IIWe8APcrPsT8EVVDsURLhKeCzRf7H5U7IakxkWsNXLdzZ6CwWNcE1EuOC7RAFdCqzaAEHGQkth8DM0eCfL53fMeVeUjs1Xm_sNjYG943vdJ8J_8Ccj5Jek18ZmPFv/s1600/spice+profile.+Italian.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="480" /></a></div></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="font-size: large;"><b><span style="color: #660000;"><br /></span></b></span></span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><span style="font-size: large;"><b><span style="color: #660000;">Greek</span></b></span></span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><b>Herbs:</b> Dill, oregano, rosemary, mint, parsley,</span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><b>Spices:</b> Fennel, anise, black pepper, dill seed</span></div><div style="color: #666666; margin-bottom: 0in;"><span style="color: black; font-family: georgia, "times new roman", serif;"><b>Flavoring:</b> Feta cheese, olives, pickled peppers</span></div><div class="separator" style="clear: both; color: #666666; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9CRcyV8QH-Rts8-e-fvRudE-z52_zb1pKx185WKwW4p-Sv3IWJq9G0gQmMcCsBfLv2OhIX9GJUoW4bBiW29HtoiOLe0huWAyt-uQmDK6s6dZeXf6yWi9qtSVvNhFHNyJP9seDmcNFemk/s1600/Greek+profile.JPG" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="633" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9CRcyV8QH-Rts8-e-fvRudE-z52_zb1pKx185WKwW4p-Sv3IWJq9G0gQmMcCsBfLv2OhIX9GJUoW4bBiW29HtoiOLe0huWAyt-uQmDK6s6dZeXf6yWi9qtSVvNhFHNyJP9seDmcNFemk/s640/Greek+profile.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="640" /></a></div></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><div style="margin-bottom: 0in;"><b style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="color: #660000;"><br /></span></span></b></div><div style="margin-bottom: 0in;"><b style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="color: #660000;">Mexican</span></span></b></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><b>Herbs:</b> Cilantro, oregano, thyme</span></div><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif;"><b>Spice: </b>Cumin, coriander, chile pods, black pepper, allspice</span></div><div style="color: #666666; margin-bottom: 0in;"><span style="color: black; font-family: georgia, "times new roman", serif;"><b>Flavoring:</b> Lime zest, roasted corn, green onions, radish, black olives</span></div><br /><div class="separator" style="clear: both; color: #666666; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nmt67uJEhstRY8AVzIg5y-LJcd7V1e3_n4OGamnzBH0q9U_1bvf7JGyaCUCG5P1NeaDBKJlJSQcm_z_zgXoPjaAeS6lXNah_IFqM0AxQ5B1fmVETGveBLzOzoNUayLV-Z397cnlX6k_Y/s1600/SWfajita.JPG" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="635" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nmt67uJEhstRY8AVzIg5y-LJcd7V1e3_n4OGamnzBH0q9U_1bvf7JGyaCUCG5P1NeaDBKJlJSQcm_z_zgXoPjaAeS6lXNah_IFqM0AxQ5B1fmVETGveBLzOzoNUayLV-Z397cnlX6k_Y/s640/SWfajita.JPG" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="640" /></a></div><br /><br /><br /></div><div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; margin-bottom: 0in;"><div style="margin-bottom: 0in;"><div style="margin-bottom: 0in;"><span style="font-family: georgia, "times new roman", serif; font-size: large;"><b><span style="color: #660000;">Asian</span></b></span></div><div style="color: #666666; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia, "times new roman", serif;"><b>Herbs: </b>Cilantro, mint, lemon grass, sesame oil (use 2 tsp. in place of some of the oil)</span></span></div><div style="color: #666666; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia, "times new roman", serif;"><b>Spices:</b> Cumin, chile paste, curry paste, fennel, ginger</span></span></div><div style="color: #666666; margin-bottom: 0in;"><span style="color: black;"><span style="font-family: georgia, "times new roman", serif;"><b>Flavoring:</b> Lime zest, soy sauce, hoisin sauce, citrus zest, peanuts or cashews</span></span></div></div></div><div class="separator" style="background-color: white; clear: both; color: #666666; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTThQfs2GVrQurE1Bz1E4LZFHrFMlqpNzfH2LaIh-nD7YVHcFSK_gZ8cy2zjzC6NCHXphyphenhyphen-pW39M9f0Ebu4FbDn4kvarEEa5fHwuKXSYDn3vozL_AgEX6Cg-SuuT7qt5bZIuIosFMM1Ac/s1600/Asain+flavor+profile.jpg" imageanchor="1" style="color: #2288bb; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTThQfs2GVrQurE1Bz1E4LZFHrFMlqpNzfH2LaIh-nD7YVHcFSK_gZ8cy2zjzC6NCHXphyphenhyphen-pW39M9f0Ebu4FbDn4kvarEEa5fHwuKXSYDn3vozL_AgEX6Cg-SuuT7qt5bZIuIosFMM1Ac/s640/Asain+flavor+profile.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(136, 187, 33); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="640" /></a></div><div style="background-color: white; color: #666666; margin-bottom: 0in;"><span style="color: black; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="font-family: "times new roman", "times new roman", serif;"><span style="font-size: 8pt;"><br /></span></span></span><span style="color: black; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="font-family: "times new roman", "times new roman", serif;"><span style="font-size: 8pt;">©Chef Stephanie Petersen. 2011. All rights reserved. Copies are NOT permitted without written consent from the author even for personal or church use! Chef Stephanie Petersen can be contacted at Stephanie@cheftessbakeresse.com and is Chef Tess on Facebook and Twitter. www.cheftessbakeresse.com </span></span></span><br /><span style="color: black; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="font-family: "times new roman", "times new roman", serif;"><span style="font-size: 8pt;"><br /><br /></span></span></span><span style="color: black; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="font-family: georgia, "times new roman", serif;">There you go darlings. Begin learning some flavor profiles. I'll be posting more in the future! I promise.</span></span><br /><span style="color: black; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13.2px;"><span style="font-family: georgia, "times new roman", serif;"><br /></span></span><h4 style="text-align: left;"><span style="font-family: georgia;"><i style="font-weight: normal;"><span style="color: black;">Always My Very Best,<br /></span><span style="color: black;">Your Friend Chef Tess</span></i></span></h4><div><span style="font-family: georgia;"><i style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdS_WtGMKYziaxbCIHhAwcugNQKqieWjX4lVQVyKY6oMoOdaQeqQhm7q7HyTDsPdn-vzaQqi2IW0oekrhOPhO3U995dDbBTAa4G_1WUihiAszFeXXg_AyhGhwR5UPwyDkq1wSNFY6cRf20DWjpTB7Sm0lNZQvcDszsxQzKy52_c6WL8R60bbNEGpZB0A/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdS_WtGMKYziaxbCIHhAwcugNQKqieWjX4lVQVyKY6oMoOdaQeqQhm7q7HyTDsPdn-vzaQqi2IW0oekrhOPhO3U995dDbBTAa4G_1WUihiAszFeXXg_AyhGhwR5UPwyDkq1wSNFY6cRf20DWjpTB7Sm0lNZQvcDszsxQzKy52_c6WL8R60bbNEGpZB0A/w200-h200/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="200" /></a></div><br /><span style="color: black;"><br /></span></i></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-23662420187247881492022-06-22T18:19:00.003-07:002022-06-29T18:52:53.713-07:00Pastry Chef's Guide to Baking with Buckwheat Flour <p><br /></p>
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</v:shape><![endif]--><!--[if !vml]--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3K_oEprkQ8y62zM6tQ537Fe8VyhoUnL-OKm3Qj_jKC1cL5kbrytbdYtObnG0tPynck9h6eAolnDty6T0DVcxaMZkNJSWqUBQHdOSRurUSED006__osKSVJ2W0-aVM3btMGPq1pXdcEGkZULU9IBibXg5SSV8CWKjzpJrXRMcJmc_I6eseua89GOk_A/s3644/light%20buckwheat%20flour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3641" data-original-width="3644" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3K_oEprkQ8y62zM6tQ537Fe8VyhoUnL-OKm3Qj_jKC1cL5kbrytbdYtObnG0tPynck9h6eAolnDty6T0DVcxaMZkNJSWqUBQHdOSRurUSED006__osKSVJ2W0-aVM3btMGPq1pXdcEGkZULU9IBibXg5SSV8CWKjzpJrXRMcJmc_I6eseua89GOk_A/w640-h640/light%20buckwheat%20flour.jpg" width="640" /></a></p><p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;"><br /></span></p><p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">If you're new to buckwheat, it
can seem like a confusing little nugget because it is not a grain or a grass
but rather technically known as a "pseudo-grain." Therefore, it can
never cross-pollinate with anything containing gluten. Hooray! Despite the
glaring term "wheat" in its name, it's always gluten-free as long as
it is processed in a facility that is also gluten-free. Buckwheat has long been
used for Japanese noodles and Russian porridge. It is grown and consumed
worldwide. It is full of protein and fiber, making it excellent for those
following special diets, including vegans. That brings us to baking. With a
pronounced complex earthy and floral flavor profile that couples well in both
sweet and savory baking applications, it is destined to become one of the most
elegant and sophisticated flours to add to your baking products. It is one of
the most exciting whole grain flour to use in baking.<o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><span style="font-family: "Century Gothic",sans-serif; font-size: 14.0pt; line-height: 107%;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><span style="font-family: "Century Gothic",sans-serif; font-size: 14.0pt; line-height: 107%;">Buckwheat in Baking</span></b></div>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Flavor
Factors</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Tastes
are impacted dramatically by the addition of buckwheat flour to baked goods and
the choice of the variety of buckwheat flour.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpFirst" style="margin-left: .75in; mso-add-space: auto; mso-list: l4 level1 lfo8; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><b><span style="font-family: "Century Gothic",sans-serif;"><a href="https://organicgrains.com/products/organic-whole-buckwheat-flour?_pos=19&_sid=eb915253b&_ss=r&variant=11242401267748">HulledBuckwheat Flour variety</a>:</span></b><span style="font-family: "Century Gothic",sans-serif;"> The
dark hull has been removed before milling. Most bakers prefer it because of its
milder, less bitter nature. The flavor is slightly earthy with delicate grassy
notes and hints of floral.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="margin-left: .75in; mso-add-space: auto; mso-list: l4 level1 lfo8; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><b><span style="font-family: "Century Gothic",sans-serif;">Unhulled
Buckwheat Flour varieties:</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="margin-left: .75in; mso-add-space: auto;"><span style="font-family: "Century Gothic",sans-serif;">The dark hull has been included
in the milling process. These have slightly bitter assertive notes and are
usually combined with other mild-tasting flours. They are most notedly used in
French Buckwheat Crepes.<o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Applications:</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">In sweet applications,
buckwheat pairs well with nuts, caramel, cocoa, and deep rich flavors.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">In savory applications,
buckwheat pairs well with complex cheeses, herbs, cured meats, and dairy.</span></li></ul>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Texture
factors</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">It
seems pretty apparent to the seasoned baker when baking with buckwheat, but
we'll point it out. It is gluten-free. Here are a few other things to be aware
of with texture.<o:p></o:p></span></p>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Bread:</span></b><span style="font-family: "Century Gothic",sans-serif;"> Buckwheat
loaves of bread are not as light and fluffy as wheat loaves of bread due
to a lack of gluten and may need the addition of xanthan, tapioca flour, or
guar gum to achieve additional texture.<o:p></o:p></span></li>
<li class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Muffins and quick bread:</span></b><span style="font-family: "Century Gothic",sans-serif;"> Light buckwheat
flour is preferred in vanilla or golden-colored cookies and cakes.
Buckwheat adds moistness to cakes and tenderness to cookies and bars.<o:p></o:p></span></li>
<li class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Possible Problems:</span></b><span style="font-family: "Century Gothic",sans-serif;"> Some quick bread and
muffins can become "gummy" if larger amounts of buckwheat are
used—test the recipe before converting to 100% buckwheat.<o:p></o:p></span></li>
</ul>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Color
of Buckwheat Flours</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Hulled Buckwheat flour has
a lovely light brown color that will show up in the final baked good.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Unhulled Buckwheat flour
will be a light grey and finished baked goods will keep that distinct
color like rye. Like rye, one will need to add molasses or cocoa to
batters or doughs if the desired finished bake is expected to be a rich
golden brown.<o:p></o:p></span></li>
</ul>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Start
baking with buckwheat</span></b><span style="font-family: "Century Gothic",sans-serif;"> <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Ready
to start baking with it now?<o:p></o:p></span></p>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Cakes cookies and quick
bread:</span></b><span style="font-family: "Century Gothic",sans-serif;"> Start
with 25%. Again, because of the lack of gluten and the possible downfalls
of buckwheat's nature, we suggest you start by substituting 25% buckwheat
flour for the wheat flour in non-yeast bread or yeasted recipes like a
muffin or cookie.<o:p></o:p></span></li>
<li class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Bread:</span></b><span style="font-family: "Century Gothic",sans-serif;"> Start with 15%.
Adding whole-grain flour will change the formulation, and gluten-free
flour is a little finicky. The general rule is to increase the hydration
by 10% when adding that 15% if using whole grain buckwheat.<o:p></o:p></span></li>
<li class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Check baking temperatures:</span></b><span style="font-family: "Century Gothic",sans-serif;"> Because the color of
the dough is different from buckwheat, always test the internal
temperature of baked goods. Bread should be 185°F or higher. Batter
products will vary but generally should be over 170°.</span></li></ul>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif; font-size: 14.0pt; line-height: 107%; mso-no-proof: yes;"><br /><!--[endif]--></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggFN1uq6Ow8zGucSBFIw1kPakYclRBdSriYohZtmmDZFeDReE9kuUNptED8Uc15FbJMi6SRY-8J4xfL0XWLjoC0KyBCVz2e5zV_UNWPRcF6a8c_dFSO85sez2soptdSjyxnjmbFH-bFaszky--cx0Pl5DF6dGgnDn-2sxA9R8dQ2o1cwLZU7_kWhOGA/s6016/fudge%20buckwheat%20brownie%201%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggFN1uq6Ow8zGucSBFIw1kPakYclRBdSriYohZtmmDZFeDReE9kuUNptED8Uc15FbJMi6SRY-8J4xfL0XWLjoC0KyBCVz2e5zV_UNWPRcF6a8c_dFSO85sez2soptdSjyxnjmbFH-bFaszky--cx0Pl5DF6dGgnDn-2sxA9R8dQ2o1cwLZU7_kWhOGA/w640-h429/fudge%20buckwheat%20brownie%201%20(3).jpg" width="640" /></a></b></div><b><br /></b><b><span style="font-family: "Century Gothic",sans-serif; font-size: 14.0pt; line-height: 107%;"><o:p></o:p></span></b><p></p>
<h1 style="text-align: left;"><b><span style="font-family: "Century Gothic", sans-serif; line-height: 107%;"><span style="font-size: x-large;">Buckwheat Brownies</span></span></b></h1>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Bake
Time: 30-35 minutes</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Ingredients</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">½
cup organic avocado oil<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">1 ½
cup organic cane sugar<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">2
tsp. vanilla<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">4
eggs or vegan alternative<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">1
Tbsp. dark corn syrup or blackstrap molasses<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">2
cups<a href="https://organicgrains.com/products/organic-whole-buckwheat-flour?_pos=19&_sid=eb915253b&_ss=r&variant=11242401267748"> <o:p></o:p></a></span><b style="font-family: "Century Gothic", sans-serif;"><a href="https://organicgrains.com/products/organic-whole-buckwheat-flour?_pos=19&_sid=eb915253b&_ss=r&variant=11242401267748">Organic Grains Buckwheat Flour</a></b></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">¾
cup organic dark cocoa powder<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">½
tsp. non-aluminum baking powder<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">1
tsp. sea salt<o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Directions</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Wash and sanitize all work
surfaces and tools—Preheat the oven to 350°.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">In a medium mixing bowl,
mix the oil, sugar, vanilla, eggs, and syrup until the sugar dissolves,
about 4 minutes. Add the flour, cocoa, and salt, mixing for 2 minutes.
Allow batter to rest for about 5 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Spread into a lightly
greased bar pan (8x8x2 inch). Bake 30-35 minutes until an internal
temperature of 150° or higher.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Cool the brownies in the
pan for at least 30 minutes before cutting, allowing them to set up.<o:p></o:p></span></li>
</ol>
<p class="MsoNormal"><br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6psvjQTHgfrhYgc-P3tJkngGa29zHa156imzf-vl6RvdonojcFtSQa2J4SWfPNnUQgO_MU4wY_Cn7viEX39i72fKnJK6ioq66fGvvQpHOF1yyP_aBVRSzRiPy8G4QVEHKFpbmz1nY_Iy1AsuieaYf6pfSR7geovGRGF8pFhiJUNsCanUiBisvB_3q1A/s1590/buckwheat%20pancakes%20blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1590" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6psvjQTHgfrhYgc-P3tJkngGa29zHa156imzf-vl6RvdonojcFtSQa2J4SWfPNnUQgO_MU4wY_Cn7viEX39i72fKnJK6ioq66fGvvQpHOF1yyP_aBVRSzRiPy8G4QVEHKFpbmz1nY_Iy1AsuieaYf6pfSR7geovGRGF8pFhiJUNsCanUiBisvB_3q1A/w640-h484/buckwheat%20pancakes%20blog.jpg" width="640" /></a></div>
<h1 style="text-align: left;"><b><span style="font-family: "Century Gothic", sans-serif; line-height: 107%;"><span style="font-size: x-large;">Buckwheat Pancakes</span></span></b></h1>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Bake
Time: 15-18 minutes</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Ingredients</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">1
cup <b><a href="https://organicgrains.com/collections/flours/products/organic-whole-buckwheat-flour?variant=11242401267748">Organic Grains Buckwheat Flour</a></b><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">1
Tbsp. sugar<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">1
tsp. baking powder<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">¼
tsp. salt<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">1¼
cups milk<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic",sans-serif;">1
large egg, beaten<o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Directions</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Whisk buckwheat flour,
sugar, baking powder, and salt together in a bowl.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Beat egg and milk together
in a bowl. Add the dry ingredients and whisk until the batter is thick and
smooth. Let batter rest for at least 5 minutes before cooking.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Drop batter by large
spoonful onto the greased griddle and cook until bubbles form and the
edges are dry for 3 to 4 minutes. Flip and cook until browned on the other
side, 2 to 3 minutes. Repeat with the remaining batter.</span></li></ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90SV62h5ok_aLtPf6HPhWmZUVyWd9COxAxuZC-8PcCKHRrdJAPMr2TMxmDSaDKHkddsu-BkCkWtS_Ok4pUaELpIV-1l8_qLpdrilsxUm77WPf06nXecKrFpkXYuPbEWD-e1zMpktTSoLGIzA-ripeQGndpKQ5Eudu8W3sDo_lZB4mTLhbeHVKCk85Gw/s5184/Buckwheat%20bread%20sliced%20open.%20closeup%20interior%20texture.%20Cookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90SV62h5ok_aLtPf6HPhWmZUVyWd9COxAxuZC-8PcCKHRrdJAPMr2TMxmDSaDKHkddsu-BkCkWtS_Ok4pUaELpIV-1l8_qLpdrilsxUm77WPf06nXecKrFpkXYuPbEWD-e1zMpktTSoLGIzA-ripeQGndpKQ5Eudu8W3sDo_lZB4mTLhbeHVKCk85Gw/w640-h426/Buckwheat%20bread%20sliced%20open.%20closeup%20interior%20texture.%20Cookbook.jpg" width="640" /></a></div><br />
<h1 style="text-align: left;"><b><span style="font-family: "Century Gothic", sans-serif; line-height: 19.9733px;"><span style="font-size: x-large;">Vegan & Gluten-Free Bread</span></span></b></h1><p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Bake
Time: 45-55 minutes</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Ingredients</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic", sans-serif;"><span style="font-size: medium;">2
2/3 cups <a href="https://organicgrains.com/collections/flours/products/organic-whole-buckwheat-flour?variant=11242401267748"><b>Organic Grains Buckwheat Flour</b></a></span><span style="font-size: 10pt;"><o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic", sans-serif;"><span style="font-size: medium;">3
Tbsp. <a href="https://organicgrains.com/products/organic-chia-seeds-white?_pos=11&_sid=eb915253b&_ss=r&variant=34471763181733"><b>Organic Grains White Chia Seeds</b></a><o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic", sans-serif;"><span style="font-size: medium;">1
cup <a href="https://organicgrains.com/products/organic-tapioca-flour?_pos=1&_sid=eb915253b&_ss=r"><b>Organic Grains Tapioca Flour</b></a><o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic", sans-serif;"><span style="font-size: medium;">¼
cup sugar<o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic", sans-serif;"><span style="font-size: medium;">½
tsp. salt<o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic", sans-serif;"><span style="font-size: medium;">2
¼ tsp. instant yeast (1 packet)<o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic", sans-serif;"><span style="font-size: medium;">¼
cup olive oil<o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic", sans-serif;"><span style="font-size: medium;">2
Tbsp. maple syrup<o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Century Gothic", sans-serif;"><span style="font-size: medium;">1
¼ cup of water between 100-105° F</span></span></p>
<p class="MsoNormal"><b><span style="font-family: "Century Gothic",sans-serif;">Directions</span></b><span style="font-family: "Century Gothic",sans-serif;"><o:p></o:p></span></p>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Grind the chia seed into flour
using a high-speed blender.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Using an electric mixer
with the paddle attachment, combine the buckwheat flour, chia flour,
tapioca starch, organic cane sugar, and salt. Mix in the instant yeast.
Add the olive oil, maple syrup, and warm water. Mix on low for about 15
seconds. Stop the mixer and scrape down the sides of the bowl. Continue
mixing on medium-high for about 3 minutes.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Use a spatula to group the
dough together in a ball at the bottom of the mixing bowl. Pour about two
teaspoons of additional olive oil on top of the dough. This will help you
continue to form the round loaf without the dough sticking to the spatula
(or your hands).<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Carefully remove the dough
from the mixing bowl and onto a parchment-lined baking sheet. Use your
hands to form the dough into a round/oblong loaf. Cover loosely with
plastic wrap and rise for 3 hours at 75°. Score the top of the loaf with a
sharp kitchen knife or a razor blade.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">Preheat the oven to 400°F.
When the loaf is finished rising, bake for 45-55 minutes, or until the
internal temperature of the loaf reaches over 180°F.<o:p></o:p></span></li>
</ol>
<p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;"> </span></p><p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;">There you go! Make some amazing gluten-free buckwheat flour stuff. I'm cheering for you 100%. </span></p><p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;"><br /></span></p><p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;"><i>Always My Very Best,</i></span></p><p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;"><i>Your Friend, Chef Tess</i></span></p><p class="MsoNormal"><span style="font-family: "Century Gothic",sans-serif;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9ARDZwwb-qxnC3Nyt49bCzPyonobbmf0l3k2ElTC-qCdjyfcl-koerOkPjjqRNje5KVRXJWmgFssFXhKTCexjB1NfSP3oEcytEvKMg85HMrn410_avdbBkboAw3lYyDT4HYhE1W-1YcK8EpNiAhoqVVb7MQ342eabmdhSKaXMDwa5R3pLi1TOOZwqA/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9ARDZwwb-qxnC3Nyt49bCzPyonobbmf0l3k2ElTC-qCdjyfcl-koerOkPjjqRNje5KVRXJWmgFssFXhKTCexjB1NfSP3oEcytEvKMg85HMrn410_avdbBkboAw3lYyDT4HYhE1W-1YcK8EpNiAhoqVVb7MQ342eabmdhSKaXMDwa5R3pLi1TOOZwqA/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><i><br /></i><p></p>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-39123033061571902582022-04-18T11:00:00.001-07:002022-04-25T11:24:57.624-07:00Classes with the Culinary Institute of America in Napa, CA and Wheat Foods Council<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/AVvXsEhtN8RUvOB6FC7VqBQwzxI0Kps1XoWUyjxacWg_c_7LH7QjA3M0mWrHX1N0u3ewRRU6ZYWgrT6FVMWUKkZXFYYJuEI_sX0XS_zMVTtCgxCD-j5qcoZg6_DnZyooCJbLwr8GqvgnsyXTfq4e9fliYh2Y8NDigsUhbxPOBmhmaD0hSfU18zUhovKOfjCg_g/s640/IMG951770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtN8RUvOB6FC7VqBQwzxI0Kps1XoWUyjxacWg_c_7LH7QjA3M0mWrHX1N0u3ewRRU6ZYWgrT6FVMWUKkZXFYYJuEI_sX0XS_zMVTtCgxCD-j5qcoZg6_DnZyooCJbLwr8GqvgnsyXTfq4e9fliYh2Y8NDigsUhbxPOBmhmaD0hSfU18zUhovKOfjCg_g/s16000/IMG951770.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtRie8iIPcw9Q3UaOFAlm4ZVrEy0KXW7mCFexxvj367eNqshUiYf6HnbszmB0UHIC6NB2lhyr-VHvstfR497OLY8FymD3UyYv3YsojkIuxNOHNr_Z-UwkW7hOOAxRalyOW6lEln2NONqhUHhHdDhetq56Xv1BGWnhwNP9tvKOZX6LF29cr7RRrkRbww/s480/IMG951775.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtRie8iIPcw9Q3UaOFAlm4ZVrEy0KXW7mCFexxvj367eNqshUiYf6HnbszmB0UHIC6NB2lhyr-VHvstfR497OLY8FymD3UyYv3YsojkIuxNOHNr_Z-UwkW7hOOAxRalyOW6lEln2NONqhUHhHdDhetq56Xv1BGWnhwNP9tvKOZX6LF29cr7RRrkRbww/w480-h640/IMG951775.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwX4fi5gvJc8Cwik6XrYXvxUktBwvbxaexgICYGq3BpS1J5riDPfwd0DOS5mZHD9Tz41IoZM8GHKnpa1FSObOMVjRVkptOTJsk0gILHcWgN54-_Jri2u7V___I5XAqsnkeIhO1MQfBDenBMVl4StCaLsK18Dk4PLpypAJdELUFv1woXpSQjLFkokKYQ/s640/IMG951780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUwX4fi5gvJc8Cwik6XrYXvxUktBwvbxaexgICYGq3BpS1J5riDPfwd0DOS5mZHD9Tz41IoZM8GHKnpa1FSObOMVjRVkptOTJsk0gILHcWgN54-_Jri2u7V___I5XAqsnkeIhO1MQfBDenBMVl4StCaLsK18Dk4PLpypAJdELUFv1woXpSQjLFkokKYQ/w480-h640/IMG951780.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">So...I finally got to go to the CIA. Tim O'Conner, the President of <a href="https://www.wheatfoods.org/" target="_blank">Wheat Foods Council</a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">invited me to attend this remarkable event in Napa last week! It was by and far one of the most amazing experiences yet! There were about 50 chefs there from all over the country that they considered the "most influential in wheat foods." To be honest, I was humbled beyond words to be invited, but also thrilled! The facility was gorgeous, and the instructors were world-class. </span></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/AVvXsEiPcjAII3IHH51nB-fJSMy6yGp3oJb8FDVB-5img5YOPfqctfB_W3dzdGOVnk56ButcdtAFHsTTM4KQEJWEcD_56rt4DF1JDdSwT9qPC9WraS53JI3OhAivjqJcPvJf8xq3naojEV6uJh1XG8V5zkpa5S8vIpIquu1eC35fwp4fka48OX0_a7tHXl55GQ/s640/IMG951766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcjAII3IHH51nB-fJSMy6yGp3oJb8FDVB-5img5YOPfqctfB_W3dzdGOVnk56ButcdtAFHsTTM4KQEJWEcD_56rt4DF1JDdSwT9qPC9WraS53JI3OhAivjqJcPvJf8xq3naojEV6uJh1XG8V5zkpa5S8vIpIquu1eC35fwp4fka48OX0_a7tHXl55GQ/w480-h640/IMG951766.jpg" width="480" /></a></div><p><span style="color: #0e101a;"><span style="font-family: georgia;">In
this elite invitation-only event, I was asked to attend the workshop at the CIA
COPIA campus with Chefs Victor Gielisse and Chef Lisa Brefere, Consulting
Partners of The Culinary Institute of America, Consulting Group. We explored the opportunity of differentiating in a competitive foodservice and hospitality market, driven by the challenges for Chefs in
creating and implementing high-performing culinary teams. First, I explored the
options that Chefs face and must understand in their business to determine what
adds value. Then, learned at what stage to initiate another point of menu
differentiation to stay ahead of the competition. New and natural value
creation for organizations and teams were also highlighted.</span></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><b><span style="color: #0e101a;"><span style="font-family: georgia;">Key outcomes from this two-day hands-on culinary session included:</span></span></b></p><p>
</p><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="color: #0e101a; line-height: normal; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: georgia;">Understanding
and improving upon culinary repertoires by exploring creative uses of
wheat foods within the global flavor palette<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #0e101a; line-height: normal; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: georgia;">Analyzing
the importance of plant-based approaches to create delicious culinary
dishes with cultural appeal<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #0e101a; line-height: normal; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: georgia;">Explore the
principles of menu concepts and the impact on food and ingredient use<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #0e101a; line-height: normal; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: georgia;">Continue to
approach a diversity of menu strategies by leveraging globally inspired
culinary strategies.<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #0e101a; line-height: normal; margin-bottom: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: georgia;">Lead with
menu strategies around flavor development</span><span style="font-family: Century Gothic, sans-serif;"><o:p></o:p></span></li>
</ul><div><span style="color: #0e101a;"><div class="separator" style="clear: both; font-family: "Century Gothic", sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBec8Vj1CTo1MakQzJtlTKlziRm9zEoa164_dh5ynn7QFpes9t71XnXCqWUj-gJJhtMCU39fk3PpmfGxXHLBLpR04_IBxlxos92ByVVEyyi2aVNV2Y3Fumul-AGOV94LNLX6-wqKPiVHq-c4CgKewyJruxxT9m5Xvth7VtRNvZgfrZpiKTeGlF9GI0Q/s480/IMG951787.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="360" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBec8Vj1CTo1MakQzJtlTKlziRm9zEoa164_dh5ynn7QFpes9t71XnXCqWUj-gJJhtMCU39fk3PpmfGxXHLBLpR04_IBxlxos92ByVVEyyi2aVNV2Y3Fumul-AGOV94LNLX6-wqKPiVHq-c4CgKewyJruxxT9m5Xvth7VtRNvZgfrZpiKTeGlF9GI0Q/w480-h640/IMG951787.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; font-family: "Century Gothic", sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9lvOlrYokC30fwGzPa6jO3wnpivCcn--WVYJ1BLeaY8lsTHaf-CCl-Nun6sjlIZlRaxkOHhaQFUlpPO3TgTXRcFKy75HVhrRGKbSQFtOJ22tIhKmfTw7SNimZGOf_wl5TuCd206IPNw6EBAVfoLPl4wuATM-x_gJBhhbFSVc1RCFI1NK6W2B2Nnbwg/s640/IMG951783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9lvOlrYokC30fwGzPa6jO3wnpivCcn--WVYJ1BLeaY8lsTHaf-CCl-Nun6sjlIZlRaxkOHhaQFUlpPO3TgTXRcFKy75HVhrRGKbSQFtOJ22tIhKmfTw7SNimZGOf_wl5TuCd206IPNw6EBAVfoLPl4wuATM-x_gJBhhbFSVc1RCFI1NK6W2B2Nnbwg/w640-h480/IMG951783.jpg" width="640" /></a></div><div style="font-family: "Century Gothic", sans-serif;"><span style="color: #0e101a; font-family: Century Gothic, sans-serif;"><br /></span></div><span style="font-family: georgia;"><div><span style="color: #0e101a;"><span style="font-family: georgia;"><br /></span></span></div>I look forward to continuing my work with Wheat Foods Council and building on this friendship. I've learned so much from my relationships with wheat farmers across the country and seeing the change that is taking place in the world of food because of the hard work that state wheat councils are doing together nationally under the direction of the Wheat Foods Council is impressive. </span></span></div><div><span style="color: #0e101a; font-family: Century Gothic, sans-serif;"><br /></span></div><div><span style="color: #0e101a; font-family: Century Gothic, sans-serif;"><br /></span></div><p style="text-align: left;"><span style="font-family: georgia;"><span style="color: #0e101a;"><i>Always My Very Best,<br /></i></span><span style="color: #0e101a;"><i>Your Friend Chef Tess</i></span></span></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSP5pIb5lOfaOPqDrbpMC21RJoFFxanmEogqyNZbAMMPH01x9jGteH3ikBoPx5buB6QS_zWevD9cMIN88h_M0slw7h_ilFh64kI3Nfv4hJIrsl-sD7tbSZGVUmuOfwE-jKB41q5J-Ykcf-rnZoovzKzu13qu6NmlU_xHkT6tRO1p3HEiKqB8C6b4yZFQ/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSP5pIb5lOfaOPqDrbpMC21RJoFFxanmEogqyNZbAMMPH01x9jGteH3ikBoPx5buB6QS_zWevD9cMIN88h_M0slw7h_ilFh64kI3Nfv4hJIrsl-sD7tbSZGVUmuOfwE-jKB41q5J-Ykcf-rnZoovzKzu13qu6NmlU_xHkT6tRO1p3HEiKqB8C6b4yZFQ/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><span style="color: #0e101a; font-family: Century Gothic, sans-serif;"><br /><span style="font-size: 13.3333px;"><br /></span></span></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-2236730129925485562022-03-28T19:07:00.002-07:002022-03-28T19:16:32.664-07:00The Missionary Cookbook Chapter 3: 9 Easy Egg Recipes for Beginners<p style="text-align: left;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRouvy_--Fh-dHrW7t7vi6Q-uj1cLOs7J2L3f14B50mTZKPzCHwsBxU_0MDg9glfN8F32M16R-FINkjC64OKRdiFJPh6ox_yHtol0U2SQ945-TqK5HkyP0GNTUvzuXt3WIQHF-lcWzYyG8YRBMwRKGRo1XKX-H-q0eOk2lH_FZLCcyco1ma2jw8qtZw/s2048/received_523890185760185.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRouvy_--Fh-dHrW7t7vi6Q-uj1cLOs7J2L3f14B50mTZKPzCHwsBxU_0MDg9glfN8F32M16R-FINkjC64OKRdiFJPh6ox_yHtol0U2SQ945-TqK5HkyP0GNTUvzuXt3WIQHF-lcWzYyG8YRBMwRKGRo1XKX-H-q0eOk2lH_FZLCcyco1ma2jw8qtZw/w640-h480/received_523890185760185.jpeg" width="640" /></a></div><p style="clear: both; text-align: justify;"><span style="background-color: white; text-align: left;"><span style="font-family: georgia;">For those who have been following the joyful journey of this family, you know that my youngest son Luke (pictured above on the far right) is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals. </span></span></p><p style="clear: both; text-align: justify;"><span style="background-color: white; text-align: left;"><span style="font-family: georgia;">Missionaries for our church are not paid to serve, for those who don't know. They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out.</span></span></p><p style="clear: both; text-align: justify;"><span style="background-color: white; text-align: left;"><span style="font-family: georgia;">Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics. I hope this helps you and your loved ones as much as I hope it helps him.</span></span><span style="text-align: left;"><span style="font-family: georgia;"> This is the 3rd chapter, so please feel free to go back and check out the earlier ones. We'll sometimes have a theme. Sometimes not. This just worked out with Easter. </span> </span><span style="text-align: left;"> </span><span style="text-align: left;"> </span></p><p style="text-align: left;"></p><p class="MsoNormal" style="text-align: left;"><o:p></o:p></p>
<h3 style="text-align: left;"><b>April means Eggs! Easter there are always eggs on sale and these are a good source of protein. They're easy to cook and usually something that can be made pretty quickly. </b><b>So this month we've got 10 recipes for easy eggs that these guys and gals can do. </b></h3><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPx24dOmCbZNXoMbppoAaxdpEMSbqQE1b7qqquZEP3iul2rOUh-EbY147pszeCdBcG_U0Piz47F4kLucfPDDX-riP2j3jGBAITG0lno2zjw8pz-EPuauzU-1hYJSOujwNGvI__DQeH2P__IBrB7VA_s_Sc5BVR6uEJREekBJNtJA_hwR6Qg_0bN9_Qg/s3872/hard%20boiled%20eggs.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2592" data-original-width="3872" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCPx24dOmCbZNXoMbppoAaxdpEMSbqQE1b7qqquZEP3iul2rOUh-EbY147pszeCdBcG_U0Piz47F4kLucfPDDX-riP2j3jGBAITG0lno2zjw8pz-EPuauzU-1hYJSOujwNGvI__DQeH2P__IBrB7VA_s_Sc5BVR6uEJREekBJNtJA_hwR6Qg_0bN9_Qg/w640-h428/hard%20boiled%20eggs.jpg" width="640" /></a><p class="MsoNormal"><b><span face=""Century Gothic", sans-serif" style="font-family: georgia; font-size: 14pt; line-height: 19.9733px;">Perfect Hard-Boiled Eggs</span></b></p><p class="MsoNormal"><b><span face=""Century Gothic", sans-serif" style="font-family: georgia; line-height: 14.2667px;">Ingredients<o:p></o:p></span></b></p><p class="MsoNormal"><span face=""Century Gothic", sans-serif" style="font-family: georgia; line-height: 14.2667px;">6 to 12 large eggs, straight from the fridge<o:p></o:p></span></p><p class="MsoNormal"><b><span face=""Century Gothic", sans-serif" style="font-family: georgia; line-height: 14.2667px;">Directions:</span></b></p><p class="MsoNormal"><span style="font-family: georgia;"><span style="line-height: 14.2667px; text-indent: -0.25in;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="line-height: 14.2667px; text-indent: -0.25in;">Add the eggs to a saucepan and cover with water:</span></span></p><p class="MsoNormal"><span face=""Century Gothic", sans-serif" style="font-family: georgia;">Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.</span></p><p class="MsoNormal"><span face=""Century Gothic", sans-serif" style="font-family: georgia; text-indent: -0.25in;">The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.</span></p><p class="MsoNormal"><span style="font-family: georgia;"><b style="text-indent: -0.25in;"><span face=""Century Gothic", sans-serif" style="line-height: 14.2667px;">Bring to a rolling boil:</span></b><span face=""Century Gothic", sans-serif" style="line-height: 14.2667px; text-indent: -0.25in;"> Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil.</span></span></p><p class="MsoNormal"><span style="font-family: georgia;"><b style="text-indent: -0.25in;"><span face=""Century Gothic", sans-serif" style="line-height: 14.2667px;">Turn off the heat, cover, and let sit</span></b><span face=""Century Gothic", sans-serif" style="line-height: 14.2667px; text-indent: -0.25in;">: Depending on how cooked you like your hard-boiled eggs, the eggs should be done perfectly after sitting for 10-12 minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, and the ratio of water to eggs, it can take a few minutes more. Or if you like your eggs not fully hard-cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it. I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-18 minutes without the eggs getting overcooked.</span></span></p><p class="MsoNormal"><b><span face=""Century Gothic", sans-serif" style="font-family: georgia; line-height: 14.2667px;">SIMPLE TIP!<o:p></o:p></span></b></p><p class="MsoNormal"><span face=""Century Gothic", sans-serif" style="font-family: georgia; line-height: 14.2667px;">Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also, some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as makes the eggs easier to peel. If desired, add either or both of these ingredients as the water begins to boil.<o:p></o:p></span></p><p class="MsoNormal"><span face=""Century Gothic", sans-serif" style="font-family: georgia; line-height: 14.2667px;">If you live at a high altitude, let the eggs sit in the hot water longer or lower the heat and maintain a low simmer for 10 to 12 minutes.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCD2CuGTW823twA494d4wLwooYCXJNpCPW-aye5lE0OfCDQJzgP2DjLcsKuvsn8rXtorRvwQWATgwnjh4Fi1hfLM-tVZj7FUprLS2ByoguHk7HUQj5Z489MHPnAPzQlESgZSfYIeqYekb9w_Eeex3n4q9Ii8WD6NUedJuIDbY_zlATnSLBflzC82M_4g/s1600/scotch%20eggs%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1600" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCD2CuGTW823twA494d4wLwooYCXJNpCPW-aye5lE0OfCDQJzgP2DjLcsKuvsn8rXtorRvwQWATgwnjh4Fi1hfLM-tVZj7FUprLS2ByoguHk7HUQj5Z489MHPnAPzQlESgZSfYIeqYekb9w_Eeex3n4q9Ii8WD6NUedJuIDbY_zlATnSLBflzC82M_4g/w640-h576/scotch%20eggs%202.jpg" width="640" /></a></div>
<p class="MsoNoSpacing"><b><span face=""Century Gothic",sans-serif" style="font-family: georgia; font-size: 14pt;">Mom’s
Baked Southwestern Chorizo Scotch Eggs</span></b></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">4
large eggs, hard-cooked and peeled<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">4
oz. good quality turkey sausage<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">4
oz. chorizo or soy-Rizo meat replacement<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">Home-made
dry breadcrumbs or a good quality crumb such as Panko<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">Vegetable
oil for brushing onto eggs.</span></p>
<p class="MsoNormal" style="text-align: left;"><b><span face=""Century Gothic",sans-serif" style="font-family: georgia;">Directions:<o:p></o:p></span></b></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><span face=""Century Gothic",sans-serif">Heat
oven to 350</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span><span face=""Century Gothic",sans-serif">F.<o:p></o:p></span></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">Place
the sausage meats in a large bowl and mix thoroughly.<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">Divide
the sausage meat into 4 equal portions.<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Form
each meat portion into a flat cake large enough to fit around the egg. </span></span></p><p class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><span face=""Century Gothic",sans-serif">Work the
sausage meat around the egg as evenly as possible whilst working hard </span><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">to keep
the egg shape and making sure there are no cracks. </span></span></p><p class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;"><span face=""Century Gothic", sans-serif" style="font-family: georgia; text-indent: -0.25in;">Place the meat-coated eggs
in the fridge for 15-20 minutes.</span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Roll
the sausage-coated eggs into the crumbs and press lightly to ensure a good
coating.</span></span></p><p class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left; text-indent: -0.25in;"><span face=""Century Gothic", sans-serif" style="background-color: white; font-family: georgia; text-indent: -0.25in;">Mist generously with a spritz of
vegetable oil, or coat lightly with oil using a pastry </span><span face=""Century Gothic", sans-serif" style="background-color: white; text-indent: -0.25in;"><span style="font-family: georgia;">brush. Place on a cookie
tray and pop into the preheated oven for 15 minutes or until golden brown all
over</span>.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0PLYnuawCzQQKn3r84sYrnnnFHe9M93I1JIijO_jEePvE_jd6P2wqHh4qq9_-yjFiOHyWcfkwXAB_oEENPs33qG75oHNMRDanZqL5_DBp3MbIE09rZasyXy0W1XrW7dADC-QkTql7uENG86gs_47T4G6TL844gaIRFHi-guwhWq3dMJTMszK3xMHHw/s1200/eggbaconsalad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1200" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0PLYnuawCzQQKn3r84sYrnnnFHe9M93I1JIijO_jEePvE_jd6P2wqHh4qq9_-yjFiOHyWcfkwXAB_oEENPs33qG75oHNMRDanZqL5_DBp3MbIE09rZasyXy0W1XrW7dADC-QkTql7uENG86gs_47T4G6TL844gaIRFHi-guwhWq3dMJTMszK3xMHHw/w640-h610/eggbaconsalad.jpg" width="640" /></a></div><br /><p></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0in; mso-line-height-alt: 9.9pt;"><b><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Buffalo Chicken Eggs-n-Bacon Salad</span></b></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0in; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 hard-cooked eggs, peeled and coarsely chopped<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0in; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup diced cooked chicken<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0in; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ cup cooked diced bacon crumbles<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0in; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup low-fat mayonnaise<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0in; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 Tbsp celery, chopped<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0in; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ cup blue cheese crumbles, optional<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0in; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">hot wing sauce (to taste)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin: 0in 0in 3pt 0.5in; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #666666; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 0in; text-align: left;"><b><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Directions:</span></b></p>
<p class="MsoListParagraphCxSpFirst" style="background: white; margin-bottom: 3pt; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="color: #666666; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic",sans-serif" style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a medium bowl, combine all salad ingredients.</span><span face=""Century Gothic",sans-serif" style="color: #666666; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpLast" style="background: white; margin-bottom: 3pt; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="color: #666666; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif" style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve on fresh buns or salad greens drizzled with more wing
sauce.</span></span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RiR6iuELMP_uKcj2L832upfKJXz4bbXDv8bnu5d4dhmykDiTAHr0KFvBzBAC1G2B0bbFLJhaMcWPuue3Du71qwErW4WAOGhq3zmWrcIrE9x8z3DQ8fmhGSei3pyquAA-YmWXIOoyUUNGeNAjyZw0tqnr6aeDJZWklMZEZu0oauM-PVcCm-OAO8hrWQ/s6000/cupcake%20quiche%20cups.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RiR6iuELMP_uKcj2L832upfKJXz4bbXDv8bnu5d4dhmykDiTAHr0KFvBzBAC1G2B0bbFLJhaMcWPuue3Du71qwErW4WAOGhq3zmWrcIrE9x8z3DQ8fmhGSei3pyquAA-YmWXIOoyUUNGeNAjyZw0tqnr6aeDJZWklMZEZu0oauM-PVcCm-OAO8hrWQ/w640-h426/cupcake%20quiche%20cups.jpg" width="640" /></a></div>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; mso-line-height-alt: 9.9pt;"><b><span face=""Century Gothic",sans-serif" style="color: #333333; font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cupcake Quiche Cups</span></b><span face=""Century Gothic",sans-serif" style="color: #333333; font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br />
<!--[endif]--><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">8-10 oz cooked turkey or ham, well-seasoned<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">8 slices of bacon, sliced into 3 pieces (total of 24 small pieces)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">6 eggs, beat well<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/4 bell pepper, chopped fine (optional)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup chopped fresh spinach (optional)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">12 1-inch squares of Havarti or Swiss Cheese</span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><b><span face=""Century Gothic",sans-serif" style="color: #333333; font-family: georgia; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Directions: <o:p></o:p></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="background: white; margin-bottom: 3pt; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="color: #333333; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif" style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Spray the inside of 12 muffins well with a non-stick coating (or
line with a cupcake liner). <o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpLast" style="background: white; margin-bottom: 3pt; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="color: #333333; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif" style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Put pieces of bacon, spinach, and a few chunks of turkey or ham
in each muffin cup. Fill cup 2 Tbsp. scrambled egg. Put a nice
little cheese on top of each cup. Bake 425°F for 13-15 minutes. Serve warm. Any
leftovers need to go in the fridge. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><b><span face=""Century Gothic",sans-serif" style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Variations of Flavors: </span></b><span face=""Century Gothic",sans-serif" style="color: #333333; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Change the seasoning
using your favorite variety of fajita seasoning for a Southwest quiche, French
herbs de Provence for a more classic flavor, cooked potato or cooked rice can
replace the bell pepper if desired. Play with these! </span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJs2rlo2hvNDceaZC2cJyztli8N2rZxjjSSw-BycPtq_hgoB7Qo-c1nnRgR2hMu1qpCLJjPwlNfA7vqSFQQrq3u3Cv-GJmtPoAP5DdCz-Gfmm44XJdKcdzNWHpFJ3OegHLgjuQo6SjIVlQ9k0aecMboTTUJf4WY09cQ9o5-1yhYUOMCz4EBrKK7Zqow/s4920/ham%20and%20egg%20casserole.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3280" data-original-width="4920" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJs2rlo2hvNDceaZC2cJyztli8N2rZxjjSSw-BycPtq_hgoB7Qo-c1nnRgR2hMu1qpCLJjPwlNfA7vqSFQQrq3u3Cv-GJmtPoAP5DdCz-Gfmm44XJdKcdzNWHpFJ3OegHLgjuQo6SjIVlQ9k0aecMboTTUJf4WY09cQ9o5-1yhYUOMCz4EBrKK7Zqow/w640-h426/ham%20and%20egg%20casserole.jpg" width="640" /></a></div><p></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; mso-line-height-alt: 9.9pt;"><b><span face=""Century Gothic", sans-serif" style="font-size: 14pt;">Easy Ham and Egg Casserole</span></b></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif">6 eggs, beaten</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif">½ cup milk</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif">1 cup ham or turkey ham, chopped</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif">1 cup cheese, shredded</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif">1 cup chopped tomato or cooked potato</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif">¼ tsp. salt</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif">¼ tsp. ground pepper</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif">2 Tbsp. butter, melted</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span face=""Century Gothic", sans-serif" style="font-family: georgia;">1/2 cup Bisquick or pancake mix</span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif"><b>Directions: </b></span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpFirst" style="background: white; margin-bottom: 3pt; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic", sans-serif">Mix everything together and put in a
well-greased 9x13 cake pan. </span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="background: white; margin-bottom: 3pt; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic", sans-serif">Bake at 350° degrees for 40 minutes or
until the knife inserted in the center comes out clean. </span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpLast" style="background: white; margin-bottom: 3pt; text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic", sans-serif">Let sit for 5 minutes before cutting.</span></span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjaGXNhFjxXvx1k6lXxFkkqf4jjEU2JRw1UtavqacnIiArOVrPq0nx_64NXB8I4F-pAlhXsre6DPqDdlTIGJaTI8oPI_lUm4OSoBsmItiCQ5p6Ha2DT5Z6EIIPRRKRzfewCl6xTNcuOF7OvPHv8c7NGCxYq29OahrdTwl4YLbiASdLESF8_AV7BGW3g/s1600/rice.potato%20017.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWjaGXNhFjxXvx1k6lXxFkkqf4jjEU2JRw1UtavqacnIiArOVrPq0nx_64NXB8I4F-pAlhXsre6DPqDdlTIGJaTI8oPI_lUm4OSoBsmItiCQ5p6Ha2DT5Z6EIIPRRKRzfewCl6xTNcuOF7OvPHv8c7NGCxYq29OahrdTwl4YLbiASdLESF8_AV7BGW3g/w640-h480/rice.potato%20017.JPG" width="640" /></a></div>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; mso-line-height-alt: 9.9pt;"><b><span face=""Century Gothic", sans-serif" style="font-size: 14pt;">2-Ingredient Fried Rice Patties (AKA Rice
Patties)</span></b></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; mso-line-height-alt: 9.9pt;"><span face=""Century Gothic", sans-serif" style="font-family: georgia;">These rice patties taste a lot like fried
rice but hold their shape and are a great way to use up leftover rice. The rice
must be cold and best if it is the next day. We love them made with
rice-a-roni too. Yes, very fancy-schmancy. Yes, you can use brown rice or
pretty much any cooked grain. Barley is amazing. My mom uses cold cooked
cracked wheat. Yea, those are good too.<br />
<br />
<b>You will need:</b><br />
2 cups cooked cooled rice (leftover in the fridge)<br />
2-3 large egg<br /></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; mso-line-height-alt: 9.9pt;"><span style="font-family: georgia;"><b><span face=""Century Gothic", sans-serif">Directions: </span></b><b><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></span></p>
<p class="MsoNormal" style="background: white; margin-bottom: 3pt; mso-line-height-alt: 9.9pt;"><span face=""Century Gothic", sans-serif" style="font-family: georgia;">Mix the rice and egg.</span></p><p class="MsoNormal" style="background: white; margin-bottom: 3pt; mso-line-height-alt: 9.9pt;"><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif" style="background-color: transparent;">In a large skillet with a heavy bottom,
cook over medium heat. </span><span face=""Century Gothic", sans-serif" style="background-color: transparent;">Make sure you use a non-stick pan or one you
have oiled well.</span></span></p><p class="MsoNormal" style="background: white; margin-bottom: 3pt; mso-line-height-alt: 9.9pt;"><span face=""Century Gothic", sans-serif" style="background-color: transparent; font-family: georgia;">Scoop them into little patties, about ½
cup of rice at a time. </span></p><p class="MsoNormal" style="background: white; margin-bottom: 3pt; mso-line-height-alt: 9.9pt;"><span face=""Century Gothic", sans-serif" style="font-family: georgia;">Cook 3-4 minutes on one side and then
carefully slide a spatula under the patties and turn over gently.
Cook 3-4 more minutes. We also like them with a slice of cheese.</span></p><p></p><div><p class="MsoNormal" style="background: white; margin-bottom: 3pt; text-align: left;"><span style="font-family: georgia;"><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span face=""Century Gothic", sans-serif">Top with butter while hot and season well
with salt and pepper. They are delicious with soy sauce, sweet and sour sauce,
or anything Asian. Hello daddy. There you go. Simple, comforting, and easy.
What a wonderful world.</span></span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIJW7ZUyHxgl44ta_fW_ZGmko5Yrk3CfbZ1ntNumRKboHNarfFd1SrGpZwhN7faORBTPha8MgBm5_2REamLolASWL5RPu1Is1g3pAT8UeVzwC3Kmb6DTD6jm41NlDsazbl7R3A8JykfDL9_GU8hfkSvr8MLfrzfXMO9r9p0W0xJ20GSZETiYHa1MDCA/s3200/french%20toast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2133" data-original-width="3200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIJW7ZUyHxgl44ta_fW_ZGmko5Yrk3CfbZ1ntNumRKboHNarfFd1SrGpZwhN7faORBTPha8MgBm5_2REamLolASWL5RPu1Is1g3pAT8UeVzwC3Kmb6DTD6jm41NlDsazbl7R3A8JykfDL9_GU8hfkSvr8MLfrzfXMO9r9p0W0xJ20GSZETiYHa1MDCA/w640-h426/french%20toast.jpg" width="640" /></a></div>
<p class="MsoNormal"><b><span face=""Century Gothic",sans-serif" style="font-size: 14pt; line-height: 107%;">Mom's Gourmet French Toast</span></b></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">4</span><span face=""Century Gothic",sans-serif" style="font-family: georgia;">
thick slices of day-old brioche or Texas Toast<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">2
eggs<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">1/3
cup whole milk, (80 ml)<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">1
tsp vanilla extract, (5 ml)<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">A
pinch of nutmeg or cinnamon</span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">2
tbsp unsalted butter, (28 grams) for the pan<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">powdered
sugar, to garnish<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif" style="font-family: georgia;">maple
syrup, to drizzle on top</span></p>
<p class="MsoNormal" style="text-align: left;"><b><span face=""Century Gothic",sans-serif" style="font-family: georgia; line-height: 107%;">Directions:<o:p></o:p></span></b></p>
<p class="MsoListParagraphCxSpFirst" style="text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span face=""Century Gothic",sans-serif" style="line-height: 107%;">To
a medium, shallow bowl, add the eggs, milk, vanilla and spice, and granulated
sugar. Whisk to combine and break up the eggs completely. <o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span face=""Century Gothic",sans-serif" style="line-height: 107%;">In
a medium pan over medium heat, melt 1/2 a tablespoon of butter, moving the pan
from side to side to evenly distribute the melted butter. <o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span face=""Century Gothic",sans-serif" style="line-height: 107%;">Use
a fork to dip a slice of brioche or bread into the liquid batter, dipping both
sides of the brioche. Place the brioche into the prepared pan, cooking each
side for approximately 1 minute, or until it's golden brown and crisp. Repeat
this step for the remaining brioche slices, melting a 1/2 tablespoon of butter
in the pan before frying each piece of bread. <o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -0.25in;"><span style="font-family: georgia;"><!--[if !supportLists]--><span style="line-height: 107%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span face=""Century Gothic",sans-serif" style="line-height: 107%;">Drizzle
maple syrup all over, then dust with powdered sugar.</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLlnMicnG87eJ519gWMX-jHu_Jamk7KsW35jajtrd1ia-3CbQNIn_bt8TYjelG1H6yq2VOdu7q-mysfHN7PFtgRwrBPzQC_sAC0tXuhq5dfsvIOhKFhNPWkd6gvjZay4cattrQ4TVTzQJ9_syBw3QAR5N1I7cpx66leLNdJgobRH1CsGfLquZiNCQhg/s2998/scrambled%20egg%20on%20toast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1988" data-original-width="2998" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLlnMicnG87eJ519gWMX-jHu_Jamk7KsW35jajtrd1ia-3CbQNIn_bt8TYjelG1H6yq2VOdu7q-mysfHN7PFtgRwrBPzQC_sAC0tXuhq5dfsvIOhKFhNPWkd6gvjZay4cattrQ4TVTzQJ9_syBw3QAR5N1I7cpx66leLNdJgobRH1CsGfLquZiNCQhg/w640-h424/scrambled%20egg%20on%20toast.jpg" width="640" /></a></div>
<p class="MsoNormal"><b><span face=""Century Gothic",sans-serif" style="font-size: 14pt; line-height: 107%;">Easy Scrambled Cheese Eggs</span></b></p>
<p class="MsoNormal"><b><span face=""Century Gothic",sans-serif" style="line-height: 107%;">Ingredients<o:p></o:p></span></b></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif">4 eggs<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif">½ cup cheddar
cheese, grated (or Monterey Jack)<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif">1
tsp butter <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic",sans-serif">Salt
and pepper to taste</span></p>
<p class="MsoNoSpacing" style="text-align: left;"><b><span face=""Century Gothic",sans-serif">Directions:</span></b></p><p class="MsoNoSpacing" style="text-align: left;"><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: "Times New Roman"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">Put
a frying pan on medium-low heat and put in the butter<b> </b>or oil. </span><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: "Times New Roman"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span></p><p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">Break
the eggs into a bowl and beat quickly with a fork.</span></p><p class="MsoNoSpacing" style="text-align: left;"><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">Grate
the cheese</span><b style="font-family: "Century Gothic", sans-serif; text-indent: -0.25in;"> </b><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">and have it ready.</span></p><p class="MsoNoSpacing" style="text-align: left;"><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: "Times New Roman"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">Tip
the beaten eggs into the frying pan. Layer the cheese on top. </span><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">The
eggs will </span><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">start </span><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">to solidify almost straight away – as soon as they do use a
spatula and ‘pull’ the eggs in from the side to the middle. Repeat the pulling
in several times.</span></p><p class="MsoNoSpacing" style="text-align: left;"><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: "Times New Roman"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="text-indent: -0.25in;">It
doesn’t take long, the idea behind this is you’ll have soft, lightly cooked
fresh eggs. It’s hard to undercook an egg really, but very easy to overcook. 2
– 3 minutes of cooking time is all you’ll need. When the egg has no ‘watery’ bits
left, you’re done! Add some salt and pepper<b> </b>to
taste. Done! Quickly remove from heat and transfer to plate – preferably on top
of some lovely, hot, buttered toast.</span></p>
<p class="MsoNoSpacing"><span face=""Century Gothic",sans-serif"><br /></span></p><p class="MsoNoSpacing"><b style="text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nas_Wj_TmX4d1LsS2z3zubsZ6Zk2XWUWqqT7ilmUNiWoGq2exu2q9zLrGrO5IDDM8QCGcgBset9RT7ZdP-MQgyQn5S2n4nUUUZV1Y-irWUF12xdTnsvxNkIZbMMoxhPwF1mzDAHo3CH8f6B5sUZhjCPd7-RCNCVTvcc2V9gdMK_icRcQGQkcOMLVPg/s1600/bakedbrie1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nas_Wj_TmX4d1LsS2z3zubsZ6Zk2XWUWqqT7ilmUNiWoGq2exu2q9zLrGrO5IDDM8QCGcgBset9RT7ZdP-MQgyQn5S2n4nUUUZV1Y-irWUF12xdTnsvxNkIZbMMoxhPwF1mzDAHo3CH8f6B5sUZhjCPd7-RCNCVTvcc2V9gdMK_icRcQGQkcOMLVPg/w480-h640/bakedbrie1.jpg" width="480" /></a></i></b></p><p class="MsoNoSpacing"><span face=""Century Gothic",sans-serif"> </span><b><i><span face=""Century Gothic", sans-serif" style="font-size: 14pt; line-height: 19.9733px;">Cheese Strata</span></i></b></p><div><span face=""Century Gothic", sans-serif" style="font-family: georgia; line-height: 12.84px;">This is a totally delicious, simple, make-ahead heaven of a dish that anyone could do in minutes and could not mess up! It's bread cubes combined with an egg and milk batter topped with cheese or having the cheese folded into the bread mixture. It's then good for keeping in the fridge and baking at dinner time or baking ahead and reheating individual servings in the microwave or oven. Usually, we omit the bacon and Jalapeno if we’re trying to save money since the bacon is just getting expensive, but that’s totally up to you!</span></div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: georgia;"><b><span face=""Century Gothic", sans-serif" style="background: white;"> Ingredients</span></b><span face=""Century Gothic", sans-serif"><br /></span></span></p><p><span style="font-family: georgia;"><span style="text-indent: 0in;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="text-indent: 0in;">5-6 cups of bread cubes</span><span face=""Century Gothic", sans-serif"><br /></span><span face=""Century Gothic", sans-serif" style="text-indent: 0in;">6 oz brie, sliced (or any cheese of your choice)</span><br /><span style="text-indent: 0in;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="text-indent: 0in;">3 eggs</span><br /><span style="text-indent: 0in;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="text-indent: 0in;">2 cups milk or cream</span><br /><span style="text-indent: 0in;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="text-indent: 0in;">1/4 lb. bacon, diced (optional)</span><br /><span face=""Century Gothic", sans-serif" style="text-indent: 0in;">3 jalapeno peppers, seeded and diced (optional)</span><br /><span face=""Century Gothic", sans-serif" style="text-indent: 0in;">Salt and fresh cracked pepper to taste</span><br /><span face=""Century Gothic", sans-serif" style="text-indent: 0in;">butter for coating the baking dish</span></span></p><p></p><p class="MsoNormal"><b><span face=""Century Gothic", sans-serif" style="background: white; font-family: georgia; line-height: 12.84px;">Directions:<o:p></o:p></span></b></p><p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;"></p><p></p><ul><li><span style="font-family: georgia;"><span style="line-height: 12.84px;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="background: white; line-height: 12.84px;">Butter the inside of an 8X8X4 inch baking dish and fill with bread cubes topping with brie slices. Crack fresh black pepper over the mixture and fold them together. <o:p></o:p></span></span></li></ul><ul><li><span style="font-family: georgia;"><span style="line-height: 12.84px;"><span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic", sans-serif" style="line-height: 12.84px;">Combine the milk and eggs. Add salt and pepper to them. Whisk well. </span><span face=""Century Gothic", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 12.84px;">Pour the egg mixture over the bread and brie mixture. Allow to sit awhile. </span><span face=""Century Gothic", sans-serif" style="line-height: 12.84px;">Now for the bacon and jalapeno. <span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Heat a large skillet over medium-high heat 3-4 minutes. Add the bacon. Cook until almost crispy then add the jalapenos. Cook 2-3 minutes more.</span><o:p></o:p></span></span></li></ul><ul><li><span face=""Century Gothic", sans-serif" style="font-family: georgia; line-height: 12.84px;">Distribute the bacon mixture over the bread-brie mixture, leaving most of the bacon on top...meaning seriously don't mix them up. Do you know why? Because when you bake it, the bacon will stay crispy.</span></li></ul><ul><li><span style="font-family: georgia;"><span face=""Century Gothic", sans-serif">At this point, you can either put the unbaked strata in the fridge and chill for up to 1 week or bake for dinner/breakfast right now. We usually opt for baking it right away. 350 degrees 20-25 minutes until bubbly and delicious.</span><span face=""Century Gothic", sans-serif" style="text-align: center;"> </span></span></li></ul><ul><li><span face=""Century Gothic", sans-serif" style="font-family: georgia;">You'll have this thick rich layer of cheese strata topped with a crispy bacon jalapeno layer that will seriously rock the universe. Most of the time we drizzle it with maple syrup or a simple apricot jam for a savory-sweet yin-yang magical experience. </span></li></ul><p></p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl2HBFOKueOky5D-4nNU5q6If2rAt5t6NEH3zseHqy9qLDZKwHavmWmRj67TGRa6FVU_080m2SEd3gvp15UhSCGCtbZux5AdejltBnT6qEzG2iyKm9GQJn8wKBqo3II8Mt0mhkyj3XyJwwHq0MdXncZoW3bPDmlRBMamEMYatOtYcavMJ7CXOyjpCig/s1600/brie%20and%20bread.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl2HBFOKueOky5D-4nNU5q6If2rAt5t6NEH3zseHqy9qLDZKwHavmWmRj67TGRa6FVU_080m2SEd3gvp15UhSCGCtbZux5AdejltBnT6qEzG2iyKm9GQJn8wKBqo3II8Mt0mhkyj3XyJwwHq0MdXncZoW3bPDmlRBMamEMYatOtYcavMJ7CXOyjpCig/w200-h150/brie%20and%20bread.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xmyymI_qBOMM-PS45b87MhMQ6WzcuLQaBEaml6uR2g7O9pbcGbZxGt3b3SVq3BC05NmcQdHpFPehdXWEqd_jS5GEdR9N6TYXdonxsjOzXP1Sg7oJBpIDMOcGiCBIiSmXfjSOUC_1qfnABx-tJgih8O8245FmQS-XxCrxl7Ru1qcPxVG83_c5Beog4Q/s1600/whisk.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2xmyymI_qBOMM-PS45b87MhMQ6WzcuLQaBEaml6uR2g7O9pbcGbZxGt3b3SVq3BC05NmcQdHpFPehdXWEqd_jS5GEdR9N6TYXdonxsjOzXP1Sg7oJBpIDMOcGiCBIiSmXfjSOUC_1qfnABx-tJgih8O8245FmQS-XxCrxl7Ru1qcPxVG83_c5Beog4Q/w320-h240/whisk.jpg" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJe5iHEVoMtsVhooS51PFfGGJVpl36rl22bDUV4I_LNT6z45ERpyVhOxpb50RZnwyyNCWiHiDjkX_fP3aPt3o3_QCX1qGa0GpMcwflpLmCfiVXOlIxEz7HQDAyI8o-cJSQhuGi9lqaZI5-uB4WzpX8cZPg-gFxa4gU-kQDADD1bHZPgZfEFBR4BTV4JA/s1600/stauta%20cheese%20mixture.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJe5iHEVoMtsVhooS51PFfGGJVpl36rl22bDUV4I_LNT6z45ERpyVhOxpb50RZnwyyNCWiHiDjkX_fP3aPt3o3_QCX1qGa0GpMcwflpLmCfiVXOlIxEz7HQDAyI8o-cJSQhuGi9lqaZI5-uB4WzpX8cZPg-gFxa4gU-kQDADD1bHZPgZfEFBR4BTV4JA/w200-h150/stauta%20cheese%20mixture.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWolgUGormfZFCdNWnXZwSLWiEHCEQ7CmNp1X70x_03e-F5ZyvOZJPWFtoSKBz5TZ5lzunoh710u3l2n23i9T1JuzzrEI_vOfYE1zTeCm7ZiicDFG9XXNZKUpInyMk4kQObwvVWANl0h1g5WcoN2ZIUJMYY49KS4shjHFsnQ1wLb0zudL-xSE775ZRA/s1371/bacon%20brie%20straua2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1371" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWolgUGormfZFCdNWnXZwSLWiEHCEQ7CmNp1X70x_03e-F5ZyvOZJPWFtoSKBz5TZ5lzunoh710u3l2n23i9T1JuzzrEI_vOfYE1zTeCm7ZiicDFG9XXNZKUpInyMk4kQObwvVWANl0h1g5WcoN2ZIUJMYY49KS4shjHFsnQ1wLb0zudL-xSE775ZRA/w280-h320/bacon%20brie%20straua2.jpg" width="280" /></a><p class="MsoNormal">There you go! Happy Egg cooking!</p><p class="MsoNormal"><i>Always My Very Best,</i></p><p class="MsoNormal"><i>Your Friend Chef Tess</i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnX1VXkq8J8nW2HJMo_3atLT9T8RkLwwtV74Ighrv3VP4y7XBBBW26GlkO0lblOWgPCztGvY1aUOc3o8fk5LeifGJjjoZ5pquRe7EM-EpE_48HcQw6qgugwKutMBEwUX5eC5SxgO7LgUNK4DIM_70e2LeediPl80DPs1eVTKFWUjZTq6H_vE-pK-w3w/s1512/Chef%20Tess%20Seal%20Gold%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghnX1VXkq8J8nW2HJMo_3atLT9T8RkLwwtV74Ighrv3VP4y7XBBBW26GlkO0lblOWgPCztGvY1aUOc3o8fk5LeifGJjjoZ5pquRe7EM-EpE_48HcQw6qgugwKutMBEwUX5eC5SxgO7LgUNK4DIM_70e2LeediPl80DPs1eVTKFWUjZTq6H_vE-pK-w3w/s320/Chef%20Tess%20Seal%20Gold%20(1).jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com1tag:blogger.com,1999:blog-2150369530381343686.post-9790293561028069112022-03-08T19:32:00.000-08:002022-03-08T19:32:03.886-08:00The Missionary Cookbook Chapter 2--6 Easy Mom-Approved Meals with 6 ingredients or Less<p style="text-align: left;"><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMyPtDiLtX9M2YZPKhvdQ4bTeqWc6BsNl6U0vYAWdH3RVo8wcsP7vxj70MoxsnU3DK3WqFEixans0CfCbIIShmHWjnnbI5l3s2jhLIHxbrVl81s9IlPHnYRR7F7dowGQhUKDLske32wjWXDCXVaJcvmREGLEjb6Xh-UNdVkeERJKF6_bT2N3DMgXVbjw=s3408" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3408" data-original-width="2544" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMyPtDiLtX9M2YZPKhvdQ4bTeqWc6BsNl6U0vYAWdH3RVo8wcsP7vxj70MoxsnU3DK3WqFEixans0CfCbIIShmHWjnnbI5l3s2jhLIHxbrVl81s9IlPHnYRR7F7dowGQhUKDLske32wjWXDCXVaJcvmREGLEjb6Xh-UNdVkeERJKF6_bT2N3DMgXVbjw=w299-h400" width="299" /></a></div><span style="background-color: white; font-family: georgia;"><h1 style="text-align: center;"><b>The Missionary Cookbook. Chapter 2</b></h1></span><p></p><p><span style="background-color: white; font-family: georgia;">For those who have been following the joyful journey of this family, you know that my youngest son Luke is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals. Missionaries for our church are not paid to serve those who don't know. They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out. Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics. I hope this helps you as much as I hope it helps him.</span></p><p><span style="font-family: georgia;">Month Two.</span></p><p><span style="font-family: georgia;">Luke sent me a picture of his apartment kitchen. I think it is pretty nice compared to many! Plus two blenders. Seriously. What? Smoothies? Milkshakes? German pancakes.<br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGu_94ili0iA3PsJ_FYZwlfD6fGgQeJb1xGX4oCVME38fB7bX-Zke_UfkCDCY-eVeBOZwbSsGsAK1WXrMnoJyNJ6iW4Cu1PWZXFo9e3XUUedUycIl3mIpYpVtUleTvMHtj_EelF37WCP4edbVBno528BteHpCVf_uNgiDExZb4DCIU5NBnb6AWWiF9tg=s4000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGu_94ili0iA3PsJ_FYZwlfD6fGgQeJb1xGX4oCVME38fB7bX-Zke_UfkCDCY-eVeBOZwbSsGsAK1WXrMnoJyNJ6iW4Cu1PWZXFo9e3XUUedUycIl3mIpYpVtUleTvMHtj_EelF37WCP4edbVBno528BteHpCVf_uNgiDExZb4DCIU5NBnb6AWWiF9tg=s320" width="320" /></a></div>He's really proud of the fact that he learned how to make German pancakes too. He sent me the recipe, so now I guess I need to know some new recipes! Hey mom. Make these! <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgg_3QO2cC3B5q2K7tSqhgX4tJ3m5ABUvU-x_tpuGxx0ShXhVnQ-1oaSiz8AUldeiOEAyKkuBTUrUkg1Nj5Sg1_-fRpqqTjsY28Hc9Msx3938XXrwLmFcbc4-4aYXkWCJ_zm3X_nHhn3ANFpiSJaS5OjojhLpxgDOljxe6XtzeoI3tWpbrk6zQF-zne_w=s3408" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3408" data-original-width="2544" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgg_3QO2cC3B5q2K7tSqhgX4tJ3m5ABUvU-x_tpuGxx0ShXhVnQ-1oaSiz8AUldeiOEAyKkuBTUrUkg1Nj5Sg1_-fRpqqTjsY28Hc9Msx3938XXrwLmFcbc4-4aYXkWCJ_zm3X_nHhn3ANFpiSJaS5OjojhLpxgDOljxe6XtzeoI3tWpbrk6zQF-zne_w=w299-h400" width="299" /></a></div><p></p><p>Last month, for those who missed it<b style="background-color: white; font-family: georgia;">, we started with All Purpose flour recipes, which can be found <a href="https://cheftessbakeresse.blogspot.com/2022/03/the-missionary-cook-book-10-easy-all.html">here</a></b><span style="background-color: white; font-family: georgia;">. To ensure Luke always has access to these recipes, I decided to share these recipes here on the blog. Plus, I figure this is also an excellent place for other moms and missionaries, college students, new parents, beginning cooks, and, well, anyone, to access the basics. </span></p><p><b><span style="font-size: 16pt; line-height: 107%;"><span style="font-family: georgia;">This month, it's 6 Easy Meals with 6 Ingredients or Less. Included in his envelope with these recipes, I sent a Chili Powder, All-Purpose Seasoning, and Taco Seasoning packet. </span></span></b></p><p><b><span style="font-size: 16pt; line-height: 107%;"><span style="color: #800180; font-family: georgia;">Mom's
Easy Meal Recipes</span></span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><b><span style="background: white; color: #666666; font-family: "Georgia",serif; font-size: 12.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="background: white; color: #666666; font-family: "Georgia",serif; font-size: 12.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsb5KS7d3Jac7YmKkmTVjJdT1UQ63hs6ajDEuLYcpI7jFlK4E7K0naKnV8zH964CggCB9YZgqfGkvgbQSvZijxwzIjwcgZziWA7IESHk5xcOCHUfEHsVI0eDVgYvhxltcyRxlOQWfGEo3Edtxz5h32gNb1pnf_OL7WC7YF_Rv8kfG3AYWZCMSjFKNo4A=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsb5KS7d3Jac7YmKkmTVjJdT1UQ63hs6ajDEuLYcpI7jFlK4E7K0naKnV8zH964CggCB9YZgqfGkvgbQSvZijxwzIjwcgZziWA7IESHk5xcOCHUfEHsVI0eDVgYvhxltcyRxlOQWfGEo3Edtxz5h32gNb1pnf_OL7WC7YF_Rv8kfG3AYWZCMSjFKNo4A=w640-h480" width="640" /></a></span></b></div><b><span style="background: white; color: #666666; font-family: "Georgia",serif; font-size: 12.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></b><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><b><span face=""Century Gothic",sans-serif" style="background: white; font-size: 14pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2-Ingredient Ravioli Eggs</span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: left;"></p><p><span style="font-size: medium;"><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="background: white;">2 cups spaghetti sauce or tomato sauce with your
favorite seasoning in it<br /></span></span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="background: white;">6-8 eggs<br /></span></span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="background: white;">Italian seasoning (optional)<br /></span></span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="background: white;">1/4 cup Parmesan cheese (optional)</span></span><br /></span></p><span face=""Century Gothic",sans-serif" style="font-size: medium; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">
<!--[if !supportLineBreakNewLine]-->
<!--[endif]--><b><span style="background: white;"><o:p></o:p></span></b></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: left;"><span style="font-size: medium;"><b><span face=""Century Gothic",sans-serif" style="background: white; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Directions:</span></b><span face=""Century Gothic",sans-serif" style="background: white; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-align: left; text-indent: -0.25in;"><span style="font-size: medium;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic",sans-serif" style="background: white; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a heavy 10-inch skillet with a lid, pour tomato sauce.<o:p></o:p></span></span></p>
<p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-bottom: 0in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-align: left; text-indent: -0.25in;"><span style="font-size: medium;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Turn on heat to medium and slowly crack the eggs into the sauce
as you would for poached eggs.<o:p></o:p></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBtHnsPrkELP-Z8CpZltris3aQSry6KdhSYM09_ljc6P1UXinJBXMnP-cB-Z2hwzEztEiP65uUs1uh0js7II20SHGnru96TlkGXow1ZbbJihAkNsu_Rw5bRm4joro0nVt2XC2SIR5viCIjP8TyjehxUs9O-tuyDOYKSWH0GlTbdVSk4qUXQ6DmnJjtyg=s1600" imageanchor="1" style="font-family: Georgia, serif; font-size: 13.3333px; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBtHnsPrkELP-Z8CpZltris3aQSry6KdhSYM09_ljc6P1UXinJBXMnP-cB-Z2hwzEztEiP65uUs1uh0js7II20SHGnru96TlkGXow1ZbbJihAkNsu_Rw5bRm4joro0nVt2XC2SIR5viCIjP8TyjehxUs9O-tuyDOYKSWH0GlTbdVSk4qUXQ6DmnJjtyg=w400-h300" width="400" /></a></div><p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-bottom: 0in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-align: left; text-indent: -0.25in;"></p><p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-bottom: 0in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-align: left; text-indent: -0.25in;"><span style="font-size: medium;"><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></span></p>
<p class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin-bottom: 0in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-align: left; text-indent: -0.25in;"><span style="font-size: medium;"><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Sprinkle
the top with Italian seasoning and Parmesan cheese. <b>Cover and
reduce heat to low</b> for 10-12 minutes until cooked through... yolks cooked
silly. </span></span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjOLsxWHxe6KbD3Ieki6x-zuZjtkG2EjVaYDOMOJUk4IimxnSSfJHV-jrVKnBZYVtb32eEpH8sX2Ew35xT0S_-srVEpEU5QXycd6KlEytiG-1NdQR0yekilgJrCm1flhynghz6kcHcpueazLCnTEH0hKTMTXdj3ytPlVTowUq9Mr-iZsYVppP5O2vMLbw=s1600" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjOLsxWHxe6KbD3Ieki6x-zuZjtkG2EjVaYDOMOJUk4IimxnSSfJHV-jrVKnBZYVtb32eEpH8sX2Ew35xT0S_-srVEpEU5QXycd6KlEytiG-1NdQR0yekilgJrCm1flhynghz6kcHcpueazLCnTEH0hKTMTXdj3ytPlVTowUq9Mr-iZsYVppP5O2vMLbw=w400-h300" width="400" /></a></p><p class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin-bottom: 0in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-align: center; text-indent: -0.25in;"><span style="font-size: medium;"><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Serve warm with bread for breakfast, lunch, or dinner. For a spicier version see <a href="https://cheftessbakeresse.blogspot.com/2017/09/shakshuka-versatile-middle-eastern-low.html">My Shakshuka </a></span></span></p><p class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin-bottom: 0in; mso-add-space: auto; mso-list: l2 level1 lfo1; text-align: center; text-indent: -0.25in;"><span style="font-size: medium;"><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTGl0Wwy6dgrjVq4Ug9tF4tUP4rEQP_YfYjQPwOTkuqIuTULeDmnE8kGtr9RdQw2P1gyuvIDHtP8ylxUhL58xv5hm9oBu6wzPQX12NevMdRcby3WthfZOZT_R7CVsXmhqc7H62l_CpUNpMtUSxokR7S1TXboQACXspoQcOpo8v-SGi1tI4ju913rwf2A=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTGl0Wwy6dgrjVq4Ug9tF4tUP4rEQP_YfYjQPwOTkuqIuTULeDmnE8kGtr9RdQw2P1gyuvIDHtP8ylxUhL58xv5hm9oBu6wzPQX12NevMdRcby3WthfZOZT_R7CVsXmhqc7H62l_CpUNpMtUSxokR7S1TXboQACXspoQcOpo8v-SGi1tI4ju913rwf2A=w640-h480" width="640" /></a></div><br /><p></p>
<p class="MsoNoSpacing" style="text-align: left;"><b><span face=""Century Gothic",sans-serif" style="font-size: 14pt;">Camping
at Home Foil "Hobo" Dinner's A La Mom</span></b><span face=""Century Gothic",sans-serif"><br />
<br /><span style="font-size: medium;">2 Russet potatoes, cut into chunks<br />1 cup frozen or fresh carrot<br />½ c
chopped onion<br />1Tbsp. All-purpose or steak seasoning<br />4 hamburger or Turkey patties</span></span></p><p class="MsoNoSpacing"><span face=""Century Gothic",sans-serif" style="font-size: medium;">
<!--[endif]--><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span face=""Century Gothic",sans-serif"><span style="font-size: medium;">2-3
Tbsp. vegetable oil<br />
4 sheets of heavy-duty foil (use the heavy stuff if you don't want a
mess) about one foot long each.</span><br />
<br />
<b>Directions:</b> <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l4 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">In
a large bowl, combine the carrots, onions, potatoes, and seasoning.<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l4 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Place
one cup of vegetable mixture onto a lightly oiled sheet of foil. <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l4 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Place
the hamburger on top of the vegetable mixture and wrap tightly.<o:p></o:p></span></p>
<p class="MsoListParagraph" style="mso-list: l4 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Roll
the ends and sides very well. Repeat until you have used all your hamburger and
vegetable mixture. You can use veggie burgers if you choose instead of meat. Top the beef with a few tablespoons of gravy if you want. </span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Century Gothic",sans-serif"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6C3p1LEPP-mRPqksl_FvALzz9DXaMiL2G6N82DnkmpGf_XYOVGapFCeZANmNDQXNrW5zHImqcA8m-P7dpM3H_rTFmfyNaqKjOcQ8ytl62wBk9sYUNmA4m5VLWq03qrQ__0oYoqHOg-D3Pga6XpRYzZb6CXW8PeQbPeRcAluw3AjWcDpBEl2BVpmv0ew=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6C3p1LEPP-mRPqksl_FvALzz9DXaMiL2G6N82DnkmpGf_XYOVGapFCeZANmNDQXNrW5zHImqcA8m-P7dpM3H_rTFmfyNaqKjOcQ8ytl62wBk9sYUNmA4m5VLWq03qrQ__0oYoqHOg-D3Pga6XpRYzZb6CXW8PeQbPeRcAluw3AjWcDpBEl2BVpmv0ew=w400-h300" width="400" /></a></span></div><p></p><p class="MsoListParagraph" style="mso-list: l4 level1 lfo2; text-indent: -0.25in;"><b><span face=""Century Gothic",sans-serif">Baking directions:</span></b><span face=""Century Gothic",sans-serif"> Place a 400-degree oven
on a sheet pan for 20-25 minutes until the hamburger is cooked through.</span></p><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjALrSqBgOEz1bHYgMKZKVDvKJSFsGXOhoinTNQ8BuGWljzqb8_CJ0_UMYbSJnLvzxTf9fPHG-8H7cacbVXEa70UsM7YY2yJ7Dh5cUTOsApfY29iVnYoRsw8N7DnjsMc41IPnYX5FY23dEGXUm84NDr2eIAk_svGQ_KabjrRx6X-i1SlFx0aYTP_wzasA=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjALrSqBgOEz1bHYgMKZKVDvKJSFsGXOhoinTNQ8BuGWljzqb8_CJ0_UMYbSJnLvzxTf9fPHG-8H7cacbVXEa70UsM7YY2yJ7Dh5cUTOsApfY29iVnYoRsw8N7DnjsMc41IPnYX5FY23dEGXUm84NDr2eIAk_svGQ_KabjrRx6X-i1SlFx0aYTP_wzasA=w640-h480" width="640" /></a></div><p></p>
<p class="MsoNoSpacing"><b><span style="font-size: 14pt;">Mom's Home-Style Chili</span></b></p>
<p class="MsoNoSpacing" style="text-align: left;">½ lb.
hamburger or ground turkey (about 2 patties of frozen meat)<br />½
cup chopped onion<br />1 (15 oz.) can diced tomatoes<br />2 (15 oz.) cans kidney beans<br />2 Tbsp. chili powder or Fajita Seasoning</p><p class="MsoNoSpacing"><span face=""Century Gothic",sans-serif">
<b>Directions</b>:</span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l3 level1 lfo3; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Cook
the beef and the onion on the stove in a quart-sized pot. <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l3 level1 lfo3; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Add
the seasoning and remaining ingredients. Simmer for 10-15 minutes. <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l3 level1 lfo3; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Serve
with shredded cheese or biscuits if desired.</span></p>
<p class="MsoNormal"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgRPstw30M5eSel0NyxDd5AY8HR66RbVnqZHXFTtpq9eKbQMMpvNfXEZEDUOBcDD_uLrJGgdqf7g_6MsVj5Cjr7NMnOVgoTo_Wjrh8x8qKe4mO2_lp5WDkApJ_hQoCbzZulqDpDfri-_n_u_GY-UJBKaiSETQvOOIdDuZhP8WUbHTfrxKdsU0u7LphJyA=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgRPstw30M5eSel0NyxDd5AY8HR66RbVnqZHXFTtpq9eKbQMMpvNfXEZEDUOBcDD_uLrJGgdqf7g_6MsVj5Cjr7NMnOVgoTo_Wjrh8x8qKe4mO2_lp5WDkApJ_hQoCbzZulqDpDfri-_n_u_GY-UJBKaiSETQvOOIdDuZhP8WUbHTfrxKdsU0u7LphJyA=w640-h480" width="640" /></a></div><br /><p></p>
<p class="MsoNormal"><b><span face=""Century Gothic",sans-serif" style="font-size: 14pt; line-height: 107%;">Mom's Super Easy Cheesy Taco Rice
Casserole</span></b><span face=""Century Gothic",sans-serif" style="font-size: 14pt; line-height: 107%;"><br />
</span><span face=""Century Gothic",sans-serif"><br />
3 cups cooked rice*<br />
2 cup tomatillo salsa or red salsa<br />
1 packet taco seasoning of your choice (or homemade),<br />
1 cup shredded cheese<br />
<br />
<b>Directions:</b> <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l1 level1 lfo5; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Mix
the taco seasoning with salsa. Mix the salsa mixture into the rice. Place in a
9X13 casserole dish. You can add any cooked beef or chicken if you want. <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l1 level1 lfo5; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Cover
with cheese. <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l1 level1 lfo5; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">You
can cover and store up to 5 days in the fridge or bake and eat right away. <o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l1 level1 lfo5; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Bake
20-25 minutes uncovered at 350</span><span face=""Century Gothic",sans-serif" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span><span face=""Century Gothic",sans-serif">F or 10-12 minutes in the
microwave on high until heated through.</span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Century Gothic",sans-serif"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9RoKnSqrn_94xkNi5XlPRn0Pyk4lLLjqA_3bAeIKCf7KNnF-DO-woP5xeUTadtLkUNCQtQUgZ89RtJMkcap-mqAIW99fjrcOIPG28mcXzrD2mvwxaJV21b5_cMmnK1wHZmKecwUQ8KnGeE19hBtp894ILaG2kP5HRdNKLGNY9WJqFXvBQBeZmg3kKQA=s5760" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3840" data-original-width="5760" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9RoKnSqrn_94xkNi5XlPRn0Pyk4lLLjqA_3bAeIKCf7KNnF-DO-woP5xeUTadtLkUNCQtQUgZ89RtJMkcap-mqAIW99fjrcOIPG28mcXzrD2mvwxaJV21b5_cMmnK1wHZmKecwUQ8KnGeE19hBtp894ILaG2kP5HRdNKLGNY9WJqFXvBQBeZmg3kKQA=w640-h426" width="640" /></a></span></div><span face=""Century Gothic",sans-serif"><br /></span><p></p>
<p class="MsoNormal"><b><span face=""Century Gothic",sans-serif" style="font-size: 14pt; line-height: 107%;">*Basic Rice on the stovetop<o:p></o:p></span></b></p>
<p class="MsoNoSpacing" style="text-align: left;">1
cup white rice<br />2
cups water<br /><b><span face=""Century Gothic",sans-serif">salt</span></b><span face=""Century Gothic",sans-serif"> to taste (about 1/2 tsp)</span></p>
<p class="MsoNormal"><b><span face=""Century Gothic",sans-serif">Directions:</span></b><span face=""Century Gothic",sans-serif"><o:p></o:p></span></p>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo4; text-indent: -0.25in;"></p><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·</span><span face=""Century Gothic",sans-serif">Combine
water and salt in a 1 and a half quart (6 cups) capacity heavy pot with a
tight-fitting lid and <u>bring to a boil</u>.</span><br /><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic",sans-serif">Add
the rice, <u>cover the pot, and <b>turn the burner to the lowest setting</b></u>.</span><br /><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span face=""Century Gothic",sans-serif">Cook
covered <u>without stirring</u> for 20 minutes. Fluff.</span><p class="MsoNormal"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTm-zQk_-YpJ68V5TFlBja3eFK2LJcB0Ia_41j5rxdu5u_Y8_fztpIrVTlzbT3blksTVcfdkfejQ_8vFGP1eST2dSeB3T_YKiyd0KFzL32XgshHrVimJc_BnJ9nUU1nR0lhYmOYKijdG1X3EOUhAueYWlzEhOf_xHuqejY61LrLikXk9DsXupiWAD9CQ=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTm-zQk_-YpJ68V5TFlBja3eFK2LJcB0Ia_41j5rxdu5u_Y8_fztpIrVTlzbT3blksTVcfdkfejQ_8vFGP1eST2dSeB3T_YKiyd0KFzL32XgshHrVimJc_BnJ9nUU1nR0lhYmOYKijdG1X3EOUhAueYWlzEhOf_xHuqejY61LrLikXk9DsXupiWAD9CQ=w640-h480" width="640" /></a></div><p></p>
<p class="MsoNormal"><b><span face=""Century Gothic",sans-serif" style="font-size: 14pt; line-height: 107%;">Mom's Home Style Simple Chicken Noodle
Soup (just the noodles and the chicken)<o:p></o:p></span></b></p>
<p class="MsoNoSpacing" style="text-align: left;">1
cup cooked chicken (about one breast or thigh chopped and cooked)<br />1
1/2 cup broken dry linguine or fettuccine noodles (I go by weight 3.5 oz)<br />1
Tbsp Chicken Bullion (or 4 cubes)<br />2
tsp garlic granules or powder<br />1
tsp poultry seasoning<br />1/8
tsp turmeric (for color and flavor)<br />¼
cup flour (optional)</p>
<p class="MsoNormal"><b><span face=""Century Gothic",sans-serif">Directions:<o:p></o:p></span></b></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l5 level1 lfo6; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Combine
all the ingredients in a pot. Add 6 cups water.
<o:p></o:p></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l5 level1 lfo6; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span face=""Century Gothic",sans-serif">Bring
to a boil, stir and simmer 12-15 minutes until noodles are tender. Serve
hot. </span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in;"><span face=""Century Gothic",sans-serif">*You
may add frozen vegetables like peas, carrots, onions, and so on. Put them in
when the noodles are cooked and warm through. This will make sure the noodles
cook correctly.</span></p><p class="MsoNoSpacing" style="margin-left: 0.5in;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiyvnXnix5zvGHsFC-gWPnPefQ0f78JNgJu5ADr1vgSWla9hng9ncbxbum3KNPddtEozci0VaHpII8yFOkQ-6yLNXYfhMsk7O14vNx0Bteohw5_PRqHceh6fm58Xk0LIknmpggbCY8_6PmL6bngChv4-hkoMN18crg0it_590-kkVmF6DVkACMHEEC4NQ=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiyvnXnix5zvGHsFC-gWPnPefQ0f78JNgJu5ADr1vgSWla9hng9ncbxbum3KNPddtEozci0VaHpII8yFOkQ-6yLNXYfhMsk7O14vNx0Bteohw5_PRqHceh6fm58Xk0LIknmpggbCY8_6PmL6bngChv4-hkoMN18crg0it_590-kkVmF6DVkACMHEEC4NQ=w640-h480" width="640" /></a></div><br /><p></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in;"><b><span face=""Century Gothic",sans-serif" style="font-size: 14pt;">Mom's Roasted Corn, Potato, and
Chicken Green Chile Skillet Meal</span></b></p><p class="MsoNoSpacing" style="margin-left: 0.5in; text-align: left;">3
cups frozen corn (fresh corn pictured)<br />1
yellow onion, chopped<br />1/2
cup chopped roasted mild green chiles (one small can)<br />1
cup chopped peeled potatoes (cut in small cubes)<br />2
chicken thighs, boneless, skinless chopped<br />Fajita
seasoning (to taste and optional)<br />1
can (15 oz) stewed Mexican Style tomatoes like Ro-tel<br /></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in;"><b><span face=""Century Gothic",sans-serif">Directions:<o:p></o:p></span></b></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in;"><span face=""Century Gothic",sans-serif">Sauté
the onions, chicken, and corn in 1Tbsp. hot oil for 5-6 minutes until well
cooked and slightly caramelized. Add all remaining ingredients.<b><o:p></o:p></b></span></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in;"><span face=""Century Gothic",sans-serif">Sauté
10-15 minutes more until potatoes are cooked through</span>. <b><o:p></o:p></b></p>
<p class="MsoNoSpacing" style="margin-left: 0.5in;"><o:p> </o:p></p><p class="MsoNoSpacing" style="margin-left: 0.5in;"><o:p><b>There you go! Make some healthy meals away from home.</b></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.5in;"><o:p><br /></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.5in;"><o:p><span style="font-size: medium;">Love you!</span></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.5in;"><o:p><span style="font-size: medium;">Always My Very Best,</span></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.5in;"><o:p><span style="font-size: medium;">Chef Tess</span></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.5in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0QtSq5gVyyvCU2f6CYr-FVVbTRah2BUV8BHoyen1hgDsE9unR-L1pURZoNeNTxkmbQePk9T2DSGtJVSPqMQ5Xr8TWS0jhbN8t2ydCioa-uwK1z7rRVlzK7_0-PEISI17VKx6oHVHkZgotXB4NJFt72L-kS1goik7UNK49sEmkIbJB5zZaOV0amvDfWw=s1512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0QtSq5gVyyvCU2f6CYr-FVVbTRah2BUV8BHoyen1hgDsE9unR-L1pURZoNeNTxkmbQePk9T2DSGtJVSPqMQ5Xr8TWS0jhbN8t2ydCioa-uwK1z7rRVlzK7_0-PEISI17VKx6oHVHkZgotXB4NJFt72L-kS1goik7UNK49sEmkIbJB5zZaOV0amvDfWw=s320" width="320" /></a></div><br /><o:p><br /></o:p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-34054626085497362072022-03-01T16:40:00.002-08:002022-03-08T20:03:55.542-08:00The Missionary Cook Book-- 10 Easy All Purpose Flour Recipes for Beginners<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3eXnGxwS0xWkq13TdgHA6XTjusA6UDBTAH-d31CI3wDxng0NQDrTVT3BAKVje8k3WoAAll45FlCvFPKZTBQ_JgA2bVhgAZjkwFIzFPqdzLa_A_2QJkVViGRWq1Z4FSIrZIkXk5Fmf3IwaWdaBt2r6fT-vejK-hDKlrG5Bah54rOaAZK9711hO_0Z7VA=s1440" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3eXnGxwS0xWkq13TdgHA6XTjusA6UDBTAH-d31CI3wDxng0NQDrTVT3BAKVje8k3WoAAll45FlCvFPKZTBQ_JgA2bVhgAZjkwFIzFPqdzLa_A_2QJkVViGRWq1Z4FSIrZIkXk5Fmf3IwaWdaBt2r6fT-vejK-hDKlrG5Bah54rOaAZK9711hO_0Z7VA=w480-h640" width="480" /></a></div>For those who have been following the joyful journey of this family, you know that my youngest son Luke is now a missionary and away from home. I know I'm not the first mom who's had a child leave home and want to be sure they eat healthy easy meals. Missionaries for our church are not paid to serve (for those who don't know). They actually go on a volunteer basis and pay their own way. Their food allowance is meager. So, I decided to send my son a monthly recipe book with several new easy meals and recipes to try out. Not every missionary has a chef for a mom. Luke told me he has several with him who have no idea where to begin. So here's where to begin. This stuff. The basics.<p></p><p><b>Last month we started with All Purpose flour recipes</b>. To ensure Luke always has access to these recipes, I decided to share these recipes here on the blog. Plus, I figure this is also an excellent place for other moms and missionaries, college students, new parents, beginning cooks, and, well, anyone, to access the basics. </p><p><b>I hope these will help you and those you love. </b></p><p><b>I get all my All-Purpose flour from <a href="https://panhandlemilling.com/product/flours/organic-all-purpose-flour/">Panhandle Milling</a> for these recipes. I am their corporate chef and company recipe developer and I know that these recipes will work with this flour. They will ship anywhere in the US. </b></p><p class="MsoNormal"><b><span style="color: #7030a0; line-height: 107%;"><span style="font-size: large;">Mom's Easy All-Purpose
Flour Recipes</span><o:p style="font-size: 14pt;"></o:p></span></b></p><p class="MsoNormal"><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;"> </span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi0mCo_kBkOrrw4TIawQoQ5_pgFTMBGZmGN2SJ0b6tuwYHJcKk34-fOEM_aNESy4p0aSpHDJ4yZ_YgCmGOb-jlQY0N98PP53Yg8yNT5gD0_eVJ4GWaZBbCdULE6EGGDXsQ9X_SfZ5TCf_DznJAL-vbli42V0AFbyAB8QVbgAVVQDoH52pQ73RgQEiImYA=s2592" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="2592" height="427" src="https://blogger.googleusercontent.com/img/a/AVvXsEi0mCo_kBkOrrw4TIawQoQ5_pgFTMBGZmGN2SJ0b6tuwYHJcKk34-fOEM_aNESy4p0aSpHDJ4yZ_YgCmGOb-jlQY0N98PP53Yg8yNT5gD0_eVJ4GWaZBbCdULE6EGGDXsQ9X_SfZ5TCf_DznJAL-vbli42V0AFbyAB8QVbgAVVQDoH52pQ73RgQEiImYA=w640-h427" width="640" /></a></span></b></div><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;"><br /></span></b><p></p><p class="MsoNormal"><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;">Mom's Best Drop Biscuits<o:p></o:p></span></b></p><p class="MsoNoSpacing">2 cups (8 ½ oz) all-purpose flour <o:p></o:p></p><p class="MsoNoSpacing">1 Tbsp. baking powder<o:p></o:p></p><p class="MsoNoSpacing">1 Tbsp. sugar<o:p></o:p></p><p class="MsoNoSpacing">1 tsp. salt <o:p></o:p></p><p class="MsoNoSpacing">1 cup buttermilk or almond milk* (cold)<o:p></o:p></p><p class="MsoNoSpacing">½ cup melted butter slightly cooled<o:p></o:p></p><p class="MsoNoSpacing">2 Tbsps. melted butter or coconut oil for brushing
biscuits<o:p></o:p></p><p class="MsoNormal"><b>Directions: <o:p></o:p></b></p><p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Adjust oven rack to middle position and heat
oven to 475°F. Combine the flour, baking powder, sugar, and salt in a large bowl. Combine buttermilk and melted butter in a medium bowl, stirring until butter
forms small lumps on the surface of the cold buttermilk.<o:p></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Add the buttermilk mixture to dry ingredients
and stir just until just combined and batter pulls away from sides of the bowl. Drop by ¼ cup scoops onto a parchment-lined baking sheet about 1 ½ inches
apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.<o:p></o:p></p><p class="MsoNoSpacing" style="margin-left: 0.5in; mso-list: l1 level1 lfo2; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Brush biscuit tops with remaining 2 tablespoons
melted butter and cool a few minutes before serving. <o:p></o:p></p><p class="MsoNormal"><b> </b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3MgeAA9Y9BBjirpaBHK4C0OdrQc2dyCTWselZC1OwuS1abPaDQ3C4RUTy62wTF5mZP7AX2AU9c6E3uH7JpAlIelkig1cO0ThqEPMF0YcjDDfvTN-id8kXbhUoRTplyycJ_VCZtulcA1kwjXdptfdIJOzXM9Mh1W-HLlcHBd3Dzx6LmD6mrnpuQa86cA=s2001" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2001" data-original-width="1728" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3MgeAA9Y9BBjirpaBHK4C0OdrQc2dyCTWselZC1OwuS1abPaDQ3C4RUTy62wTF5mZP7AX2AU9c6E3uH7JpAlIelkig1cO0ThqEPMF0YcjDDfvTN-id8kXbhUoRTplyycJ_VCZtulcA1kwjXdptfdIJOzXM9Mh1W-HLlcHBd3Dzx6LmD6mrnpuQa86cA=w552-h640" width="552" /></a></b></div><b><br /></b><p></p><p class="MsoNormal"><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;">Quick
Cinnamon Jam Breakfast Cake<o:p></o:p></span></b></p><p class="MsoNoSpacing">¾ cup sugar<o:p></o:p></p><p class="MsoNoSpacing">1 ¾ cup All-Purpose Flour<o:p></o:p></p><p class="MsoNoSpacing">2 tsp baking powder<o:p></o:p></p><p class="MsoNoSpacing">½ tsp. salt<o:p></o:p></p><p class="MsoNoSpacing">½ cup melted butter<o:p></o:p></p><p class="MsoNoSpacing">1 egg<o:p></o:p></p><p class="MsoNoSpacing">½ cup milk<o:p></o:p></p><p class="MsoNoSpacing">½ cup blackberry or strawberry jam</p><p class="MsoNormal"><b>Cinnamon Mix<o:p></o:p></b></p><p class="MsoNoSpacing">2 Tbsp. Sugar<o:p></o:p></p><p class="MsoNoSpacing">1 Tbsp. cinnamon</p><p class="MsoNormal"><b>Directions: <o:p></o:p></b></p><p class="MsoListParagraphCxSpFirst" style="mso-list: l4 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Preheat oven to 375°. Spray an 8-inch cake pan
with non-stick spray.<o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l4 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Mix the sugar, flour, baking powder, and salt. Mix the melted butter, eggs, and milk in a separate bowl. Blend just until
combined. <o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="mso-list: l4 level1 lfo1; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Spoon into the prepared pan. Dot with jam, 1 tsp at a time over the top. Sprinkle with the cinnamon-sugar mixture. Bake for about 20 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKRKu64jz-YFQe6aufoAFVkbZdzZDT1HCIyuAHwk4qAzC9DJ9Iczi_Vzm9LT0aT6paV08-LadSI3VLfsy9_3sBxkVykl5fP-Kj_s6JugQ6-_iMP_uI4NRj-HxNi03_MwW3fI1uUoEGOTJvCZyk1LfLFAWEKLy0nHXwmOaXHrj4NyzPLoxOKJbUvNDYOw=s5184" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKRKu64jz-YFQe6aufoAFVkbZdzZDT1HCIyuAHwk4qAzC9DJ9Iczi_Vzm9LT0aT6paV08-LadSI3VLfsy9_3sBxkVykl5fP-Kj_s6JugQ6-_iMP_uI4NRj-HxNi03_MwW3fI1uUoEGOTJvCZyk1LfLFAWEKLy0nHXwmOaXHrj4NyzPLoxOKJbUvNDYOw=w640-h426" width="640" /></a></div><p></p><p class="MsoNormal"><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;">5-ingredient Basic Soda Bread<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">3 cups (12 ¾
oz. or 360g) All-Purpose flour <o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 Tbsp. baking
powder<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 ½ tsp. salt<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 (12 ounces)
can Soda (ginger-ale, Sprite™, etc.)<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">½ cup (8 oz)
melted butter or vegetable oil</p><p class="MsoNormal"><b>Directions:<o:p></o:p></b></p><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="margin-bottom: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: 8.0pt; mso-margin-top-alt: 0in;">Preheat oven to 375° F. <o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: 8.0pt; mso-margin-top-alt: 0in;">In a large bowl, mix together the dry ingredients.
<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: 8.0pt; mso-margin-top-alt: 0in;">Form a hole in the dry ingredients and add the
melted butter and beer. Stir until just combined. Pour into a greased loaf
pan 9x5 inches.<o:p></o:p></li>
<li class="MsoNormal" style="margin-bottom: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo3; mso-margin-bottom-alt: 8.0pt; mso-margin-top-alt: 0in;">Bake 55-60 minutes until a toothpick inserted in
the middle comes out clean. <o:p></o:p></li>
</ul><p class="MsoNormal" style="margin-bottom: 0in; margin-top: 0in; mso-add-space: auto; mso-margin-bottom-alt: 8.0pt; mso-margin-top-alt: 0in;"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjp0JDp-O96tf7LpxTWxYuRPP4RZ55zCkpfeya8IXQt5R0M4gXxjgLJNYxEVJfV8mVnj8Z1xOS8RyZd8RaWT8efHTcYikTV-reR2vYdy8QOtjjwpTxPqvVtKtEnuJbZ60sb4D3Trlo3QOJ3A7DROw-t7SeUaY2ZcHdIWSnL0J5f341PIZWqWri5_M3QbA=s4419" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3167" data-original-width="4419" height="458" src="https://blogger.googleusercontent.com/img/a/AVvXsEjp0JDp-O96tf7LpxTWxYuRPP4RZ55zCkpfeya8IXQt5R0M4gXxjgLJNYxEVJfV8mVnj8Z1xOS8RyZd8RaWT8efHTcYikTV-reR2vYdy8QOtjjwpTxPqvVtKtEnuJbZ60sb4D3Trlo3QOJ3A7DROw-t7SeUaY2ZcHdIWSnL0J5f341PIZWqWri5_M3QbA=w640-h458" width="640" /></a></div><br /><p></p><p class="MsoNormal"><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;">Quick and Easy Thin-crust Pizza Dough<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">6 cups (30 oz) All-Purpose Flour<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">2 1/2 cups (20
oz) water<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 Tbsp. baking powder*<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 Tbsp. rapid-rise yeast<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 Tbsp. salt<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1/3 cup
vegetable oil</p><p class="MsoNormal"><b>Directions</b>: <o:p></o:p></p><p class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo4; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Combine all ingredients in a mixer and knead for 5
minutes at medium-high speed. <o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo4; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Let the dough rest for 10 minutes. Form into 3
10-inch crusts. <o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="mso-list: l2 level1 lfo4; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Transfer the crust onto a lightly floured pizza
peel and top with sauce, cheese, and pizza toppings of your choice. Bake at 475°F
for 15-20 minutes. Serve hot. <o:p></o:p></p><p class="MsoNormal">*The addition of baking powder ensures the quick rise of the
dough. It is optional. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgzq0svf1Ex8f87u4NIhzV7omId04eGDmj45AYnmiGC_wCddhVFSHgFjEjRAotYY_hCp7PXQ1KcHNBz7aLAhVWZBz69vQrfSirbRyFB_6jN-ztQO64x4ztxRkShgaj9dWDpsiHvAsr_7OSy-tikM77oxMTvD2pj5nqwQyj4a03VEsActvyHBe29Sdx7BQ=s4656" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3492" data-original-width="4656" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgzq0svf1Ex8f87u4NIhzV7omId04eGDmj45AYnmiGC_wCddhVFSHgFjEjRAotYY_hCp7PXQ1KcHNBz7aLAhVWZBz69vQrfSirbRyFB_6jN-ztQO64x4ztxRkShgaj9dWDpsiHvAsr_7OSy-tikM77oxMTvD2pj5nqwQyj4a03VEsActvyHBe29Sdx7BQ=w640-h480" width="640" /></a></div><p class="MsoNormal" style="line-height: 106%;"><b><span style="color: #70ad47; font-size: 14pt; line-height: 106%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-themecolor: accent6;">Mom's
Fudge Brownies</span></b><span style="color: #70ad47; font-size: 14pt; line-height: 106%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-themecolor: accent6;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: 106%;">1 cup
butter<br />
4 cups sugar<br />
1Tbsp. vanilla<br />
8 eggs<br />
2 cups<b> All-purpose Flour</b><br />
1 1/2 cup dark cocoa powder<br />
1 tsp. salt<o:p></o:p></p><p class="MsoNormal" style="line-height: 106%;"><b>Directions:</b> <o:p></o:p></p><p class="MsoListParagraphCxSpFirst" style="line-height: 106%; mso-list: l5 level1 lfo6; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Wash and sanitize
all work surfaces, utensils, and hands before baking. Preheat the oven to
350°F. Lightly grease a half-sheet pan (18-in x 13-in x 1-in). <o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="line-height: 106%; mso-list: l5 level1 lfo6; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Cream the butter,
sugar, eggs, and vanilla in a mixer with a paddle attachment. <o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="line-height: 106%; mso-list: l5 level1 lfo6; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Add the flour,
cocoa, and salt, mixing for 2 minutes. Pour into the prepared half-sheet pan and
spread out evenly. Bake 40-45 minutes until a wooden pick inserted in the
center will come out with moist crumbs (150°F). Wash and sanitize all work
surfaces, utensils, and hands after baking.<o:p></o:p></p><p class="MsoNormal" style="line-height: 106%;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghx1wE1sJt_kbeGsaigaYFiaYjV0OJ7sIYd4MdJAoCC0RPcQ9SdzIa-AF4Mwq6QdiXlJg7H7aPv7e15xIC6mWTh9Oh_WRYmMgcwUkgPSq36Vb493K5ng5BEZJ5YeDKDX3PWEJNWmM4Nu6utgsORcjA8hsnglDRiRzxfrenAnQ1_RWreFaaDFyXPc2cDA=s5184" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEghx1wE1sJt_kbeGsaigaYFiaYjV0OJ7sIYd4MdJAoCC0RPcQ9SdzIa-AF4Mwq6QdiXlJg7H7aPv7e15xIC6mWTh9Oh_WRYmMgcwUkgPSq36Vb493K5ng5BEZJ5YeDKDX3PWEJNWmM4Nu6utgsORcjA8hsnglDRiRzxfrenAnQ1_RWreFaaDFyXPc2cDA=w640-h426" width="640" /></a></b></div><b><span style="color: #70ad47; font-size: 14pt; line-height: 106%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-themecolor: accent6;"><br /></span></b><p></p><p class="MsoNormal" style="line-height: 106%;"><b><span style="color: #70ad47; font-size: 14pt; line-height: 106%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-themecolor: accent6;">Mom's
Best Chocolate Chip Cookies</span></b><span style="color: #70ad47; font-size: 14pt; line-height: 106%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-themecolor: accent6;"><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">1 cup unsalted butter, slightly melted<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">2 cups dark brown sugar, packed<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">2 tsp high-quality vanilla<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">2 eggs<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">3 ¼ cups <b> All-Purpose Flour</b><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">½ tsp. salt<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">2 tsp. baking powder<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">12 oz. semi-sweet chocolate chips<o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">4 oz. Milk chocolate chunks</p><p class="MsoNormal" style="line-height: 106%;"><b>Directions:</b> <o:p></o:p></p><p class="MsoListParagraphCxSpFirst" style="line-height: 106%; mso-list: l3 level1 lfo5; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Preheat oven to
350°.<o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="line-height: 106%; mso-list: l3 level1 lfo5; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Cream butter,
sugar, and vanilla until very smooth, about 2 minutes.<o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="line-height: 106%; mso-list: l3 level1 lfo5; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Add the eggs one
at a time and mix well between additions. Add the flour, salt, and baking powder
and mix 1-2 minutes, just until combined. Fold in the chocolate chips and
chunks. <o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="line-height: 106%; mso-list: l3 level1 lfo5; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Scoop by rounded
Tablespoon onto an ungreased cookie sheet or cookie sheet lined with
parchment paper about 2 inches apart. Bake 10-13 minutes and cool on the baking sheet for 5 minutes
before transferring to a cooling rack.<o:p></o:p></p><p class="MsoNormal"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh_0UO9uLBgakIQvn7o4nlPy5VbFbwKsdFVe8b3NVApGvbLBDihH2-IfAmDewOAK2H_LKXsx9l_kTUhdH2-_rfY0LhwilSk66rkQpOnf8BSLxW7blgjN3Egh9tKzmk2TiEzGbtepc33oVOmZmkRX8Ru06Kz7GL9NI_um-bR-5fwrlXqfiwwRf-_jkQacQ=s4431" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4431" data-original-width="3454" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh_0UO9uLBgakIQvn7o4nlPy5VbFbwKsdFVe8b3NVApGvbLBDihH2-IfAmDewOAK2H_LKXsx9l_kTUhdH2-_rfY0LhwilSk66rkQpOnf8BSLxW7blgjN3Egh9tKzmk2TiEzGbtepc33oVOmZmkRX8Ru06Kz7GL9NI_um-bR-5fwrlXqfiwwRf-_jkQacQ=w498-h640" width="498" /></a></b></div><p></p><p class="MsoNormal"><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;">Mom's Fluffy Sugar Cookies</span></b><br />
1 ½ cup butter, softened<br />
¾ cup granulated sugar<br />
1 ¼ cup brown sugar<br />
3 large eggs<br />
½ cup milk<br />
1 Tbsp. Vanilla<br />
4 ½ cups <b> All-Purpose
Flour</b><br />
½ tsp. salt<br />
1 Tbsp. baking powder<o:p></o:p></p><p class="MsoNormal"><b>Directions:</b> <o:p></o:p></p><p class="MsoListParagraphCxSpFirst" style="mso-list: l7 level1 lfo7; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Preheat oven to 375° F. Wash and sanitize
all work surfaces, utensils, and hands before handling raw flour and dough. In a
mixer with a paddle attachment, cream butter and sugar until fluffy. <o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l7 level1 lfo7; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Add the eggs one at a time. Add vanilla
and milk. Stir well. Combine the flour mixture with the creamed butter mixture,
just until combined. <o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="mso-list: l7 level1 lfo7; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Scoop by rounded Tablespoon onto an ungreased
cookie sheet or sheet lined with parchment paper. After handling raw flour and dough, wash and sanitize all work
surfaces, utensils, and hands. <o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="mso-list: l7 level1 lfo7; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]-->Bake until lightly golden, about 10-13 minutes. Allow cooling on the baking sheet for about 10 minutes before transferring to
another location. Store in an airtight container. Yield approx. 5 dozen cookies<o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtUxadRuJ_5XJ_0MrM8WffX9-D6poGfGgfmPpEp1hFO7oMq_gWw-tXf1pZYyUIH3tpPIJIiGwivYN5eeNTsXI9cw7KmqpQ7M5UJRHM6ndJcvV1GXLKpJn_DlIwaEiG5eB9LUB_6TWgW8AWPif3_tMTO-0yW3U5VYWLOFj5j32rMt7nPN7oJf3e4nerZQ=s3902" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3902" data-original-width="3902" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtUxadRuJ_5XJ_0MrM8WffX9-D6poGfGgfmPpEp1hFO7oMq_gWw-tXf1pZYyUIH3tpPIJIiGwivYN5eeNTsXI9cw7KmqpQ7M5UJRHM6ndJcvV1GXLKpJn_DlIwaEiG5eB9LUB_6TWgW8AWPif3_tMTO-0yW3U5VYWLOFj5j32rMt7nPN7oJf3e4nerZQ=w640-h640" width="640" /></a></div><br /><p></p><p class="MsoNormal">
<b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;">Grandma's Old-Fashioned Pancakes</span></b><span style="font-size: 14pt; line-height: 107%;"><o:p></o:p></span></p><p class="MsoNoSpacing">1 ½ cups All-purpose Flour<o:p></o:p></p><p class="MsoNoSpacing">1 Tbsp. Baking powder<o:p></o:p></p><p class="MsoNoSpacing">½ tsp. salt<o:p></o:p></p><p class="MsoNoSpacing">1 Tbsp. sugar<o:p></o:p></p><p class="MsoNoSpacing">1 ½ cup milk<o:p></o:p></p><p class="MsoNoSpacing">3 Tbsp. butter, melted<o:p></o:p></p><p class="MsoNormal"><b>Directions:</b><o:p></o:p></p><ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">Stir together the flour, baking powder, salt, and sugar in a large bowl. Make a
hole in the center of the dry ingredients, pour in the milk and melted
butter; mix until smooth, about 20 turns.<o:p></o:p></li>
<li class="MsoNormal">Heat a
lightly oiled griddle or frying pan over medium-high heat. Pour or scoop
the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.<o:p></o:p></li>
</ul><p class="MsoNormal"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEglo0sVVdm8PoMTbbQ_Kr0eVYHQrWI6GdPrOdk36wuoJxnWvEHNG4zHYPxNbIjSy-yp7EIXyMjBYNAN3MFJ904idvqLTfjZq2UZqZua60PvSw-UYJ137dHaeqOMRuUr__jJehcDi6Ogx1VN4QbNqV2v6JbYCMfrljQD8s7nq2pqkCoNR6n9pm5LXjhSng=s3430" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2597" data-original-width="3430" height="484" src="https://blogger.googleusercontent.com/img/a/AVvXsEglo0sVVdm8PoMTbbQ_Kr0eVYHQrWI6GdPrOdk36wuoJxnWvEHNG4zHYPxNbIjSy-yp7EIXyMjBYNAN3MFJ904idvqLTfjZq2UZqZua60PvSw-UYJ137dHaeqOMRuUr__jJehcDi6Ogx1VN4QbNqV2v6JbYCMfrljQD8s7nq2pqkCoNR6n9pm5LXjhSng=w640-h484" width="640" /></a></b></div><p></p><p class="MsoNormal"><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;">Authentic Navajo Frybread and Navajo
Tacos<o:p></o:p></span></b></p><p class="MsoNoSpacing">2 cups All-Purpose flour<o:p></o:p></p><p class="MsoNoSpacing">1 Tbsp. Baking Powder<o:p></o:p></p><p class="MsoNoSpacing">1 ½ tsp salt <o:p></o:p></p><p class="MsoNoSpacing">¾ cup of Lukewarm Water <o:p></o:p></p><p class="MsoNoSpacing">1 lb. lard or shortening (for frying)</p><p class="MsoNormal"><b>Directions:</b> Combine All-Purpose flour, baking powder, and salt in a medium mixing bowl. Add lukewarm water to make a soft dough. Fold
dough over until smooth. Cover and set aside for 10 minutes. Meanwhile, heat
about 3 inches of oil or shortening in a heavy pan at high heat. A deep fat
fryer can be used to heat oil to at least 360° F. Divide the dough into four
equal parts and roll into round frybreads of 1/4" thickness. Cut a 1/2" size hole
in the middle of each rolled piece. Fry until it's golden on both sides,
turning once. They'll puff up and brown if the oil is hot enough. Drain on
paper towels.<o:p></o:p></p><p class="MsoNormal"><b>Navajo Taco Toppings:</b> Taco Seasoned Ground Beef,
Chili Beans, Diced Onion, Diced Tomatoes, Shredded Lettuce, Shredded Cheese,
Hot Sauce. Serve with toppings listed. Makes 4 tacos.<o:p></o:p></p><p class="MsoNormal"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgAaW2kgVV8owbSMOvN-CPubzrgnahYJhRa12bEn0acVRZChEszCmoKgXjSYLHjvwdDf7tctue_2NY-iRXupikEPPXdmvEjQi0OMOEtAdWN3B90Q5EP4SWi6aBN0Ihv9NaKvUDrWq93gIOxOnOfLnGx5dH8JB9jokoZDMdxOas5wo8dRKudx49rhRL-3w=s5184" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="5184" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgAaW2kgVV8owbSMOvN-CPubzrgnahYJhRa12bEn0acVRZChEszCmoKgXjSYLHjvwdDf7tctue_2NY-iRXupikEPPXdmvEjQi0OMOEtAdWN3B90Q5EP4SWi6aBN0Ihv9NaKvUDrWq93gIOxOnOfLnGx5dH8JB9jokoZDMdxOas5wo8dRKudx49rhRL-3w=w640-h426" width="640" /></a></b></div><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;"><br /></span></b><p></p><p class="MsoNormal"><b><span style="color: #70ad47; font-size: 14pt; line-height: 107%; mso-themecolor: accent6;">Chef's Homemade Tortillas<o:p></o:p></span></b></p><p class="MsoNoSpacing">5 cups All-Purpose Flour<o:p></o:p></p><p class="MsoNoSpacing">1 Tbsp. salt<o:p></o:p></p><p class="MsoNoSpacing">1 Tbsp. baking
powder<o:p></o:p></p><p class="MsoNoSpacing">1 cup shortening or butter<o:p></o:p></p><p class="MsoNoSpacing">2 cups water</p><p>
</p><p class="MsoNormal"><b>Directions:</b> In
a gallon bowl, measure and mix the flour, salt, and baking powder. Measure the
shortening. Cut shortening into flour, baking powder, salt, and seasoning with
the paddle in an electric mixer and mix until the shortening is in fine pieces
smaller than peas. This can be done using the lowest speed setting on the mixer
and allowing it to mix for 2-3 minutes. Boil the water in a small saucepan on
the stove. Carefully pour the boiling water into the flour mixture. Combine
with a paddle or spoon for about 3 minutes. Remove dough from the bowl and form it into
18 dough balls. Roll the tortillas into rounds. Cook on a medium skillet
(medium-high heat) until done (about 2 minutes on each side). It should bubble
up. Put cooked tortillas in a deep covered pan with a lid to keep tender. Serve
immediately.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>There you go! Make some healthy homemade stuff so your mom doesn't worry about you.</b></p><p class="MsoNormal"><span style="font-size: medium;">Love, Mom</span></p><p class="MsoNormal"><span style="font-size: medium;"><br /></span></p><p class="MsoNormal"><span style="font-size: medium;"><i>Always My Very Best,</i></span></p><p class="MsoNormal"><span style="font-size: medium;"><i>Chef Tess</i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjq2qyjPjfuB_TmC6b2uKgUrZqJFl_eXJBVk0HN-pkzF7lvEjHpci3PBy3imn5PRSz1i4-W-C4w0Z-KW7r1tjo22nVmKnkjFOHFCCR04fG9hGzpQvJNQHBVZ_mbSbctcaIBkMgcKHpPuKCK5Y1reC7oECQgADBm58w0RPGtvmO-JqGSUZoFPW7AsBp4zw=s1512" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjq2qyjPjfuB_TmC6b2uKgUrZqJFl_eXJBVk0HN-pkzF7lvEjHpci3PBy3imn5PRSz1i4-W-C4w0Z-KW7r1tjo22nVmKnkjFOHFCCR04fG9hGzpQvJNQHBVZ_mbSbctcaIBkMgcKHpPuKCK5Y1reC7oECQgADBm58w0RPGtvmO-JqGSUZoFPW7AsBp4zw=s320" width="320" /></a></div><br /><p class="MsoNormal"><br /></p>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com1tag:blogger.com,1999:blog-2150369530381343686.post-58601019028337663352021-12-22T11:15:00.001-08:002021-12-22T11:15:26.624-08:00Onward He Goes and End of 2021<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnrJOdHUP4IyRKrIebyx5LVDrd8-AOMEQk5kJJg6rDo4_smq-32nJBbYhXjdkUZe6TaFVfdjdkqOwicjAnGPcapUY2bgeeVOBZpyErkXSuafubZ7I7yA6rcb04rG_40xOvjfVKjdBpQbX15TvmyYaeZTXyAiRW_SlhQpl-EtQDflQT1AvTwDGUxCRv9g=s6983" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6983" data-original-width="6134" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnrJOdHUP4IyRKrIebyx5LVDrd8-AOMEQk5kJJg6rDo4_smq-32nJBbYhXjdkUZe6TaFVfdjdkqOwicjAnGPcapUY2bgeeVOBZpyErkXSuafubZ7I7yA6rcb04rG_40xOvjfVKjdBpQbX15TvmyYaeZTXyAiRW_SlhQpl-EtQDflQT1AvTwDGUxCRv9g=w562-h640" width="562" /></a></div><div><br /></div>2021 has been a no-entry quiet year here for me on the blog. I apologize. It's been a struggle. In January my eldest Son went into the hospital and has been in and out with some health issues the entire year. In April my doctor told me that my brain tumor doubled in size. I haven't been really vocal about it on social media, but I've been quietly dealing with the reality that I'd have to be facing a higher level of pain for the rest of my life. It is still benign. Thankfully, but it will cause me pain. June hit and covid came to our family. I was out with pneumonia that comes with it for almost two months. Somewhere in the midst of it, I asked the Lord why I was still permitted to live. Yes. It got that bad. I am still recovering. My lungs are weak. However, something good has come.<b> For at the end of this struggle, we have this miracle. </b><div> <br /> In 2008 when I started this blog, my baby was not even in elementary school and I was just struggling for sanity. Many of my faithful followers have been with me through all of the changes and challenges of this baker Mom's life and seen this little dude basically grow up on the blog. He's been such an amazing influence in my journey and inspired me to do so many hard things. From my first TV spot on local TV on raising kids on whole foods to getting out and teaching moms how to cook. </div><div><br /></div><div>Later when he and his brother were in school I started working a full-time job and supporting the family so my husband could be a full-time care provider for his parents. That was hard. This little dude was always part of the fabric of the blog and the family, bringing joy to the food and the fun ideas to the recipes we would create. Often we'd teach homeschool classes with other children. Both of my boys were always involved in that part of what I did with the recipes. Back then I called him Face on the blog. His name is actually Luke. <br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDxnQnWk90yzUY1RAayc3y_wJcTbRUhXGV7YweETDiR5Tlrh3UpRlLRxqiwoIrwoOMskdExMn8-u-l0EIWrK4SR43lDQzIw2n5s_261FX7hP8MZr0SeJ6iNIZ_E0Joa-77RpPiPM2nnHW5f1-ZSTcGzfNXcKEqnQTS1YzKgW8K8MXup4fFGSQPrqALhg=s400" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="278" data-original-width="400" height="445" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDxnQnWk90yzUY1RAayc3y_wJcTbRUhXGV7YweETDiR5Tlrh3UpRlLRxqiwoIrwoOMskdExMn8-u-l0EIWrK4SR43lDQzIw2n5s_261FX7hP8MZr0SeJ6iNIZ_E0Joa-77RpPiPM2nnHW5f1-ZSTcGzfNXcKEqnQTS1YzKgW8K8MXup4fFGSQPrqALhg=w640-h445" width="640" /><br /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihohuqiuRMQ0tD2xKAjigI0W8d78Jr7iRk0rC_w_loL0MV5iZVMHfnpEYW4qh_ZLr2onxvnzo0Va7iGHd1lExOPP0ERdX0hKqqghS7Pd1jBcEbVGH5zO5kadaqes4_nAmGgPHXQVQsSxk_DECzfeu5ca6EzUbCM9iHi-l7IAHcThuErP9GJ3M9amyfMA=s1080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="608" data-original-width="1080" height="360" src="https://blogger.googleusercontent.com/img/a/AVvXsEihohuqiuRMQ0tD2xKAjigI0W8d78Jr7iRk0rC_w_loL0MV5iZVMHfnpEYW4qh_ZLr2onxvnzo0Va7iGHd1lExOPP0ERdX0hKqqghS7Pd1jBcEbVGH5zO5kadaqes4_nAmGgPHXQVQsSxk_DECzfeu5ca6EzUbCM9iHi-l7IAHcThuErP9GJ3M9amyfMA=w640-h360" width="640" /></a></div><p><b>At age 18</b> Luke now has an Associates's degree in Business Accounting and has graduated from Seminary. He is determined to go into Horticultural Science and Agronomy when he returns in two years. January he will start something else. I mean he will be growing but in a totally different way. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgppS7I5njjkVVOhFnlH7BCWK0S_pYdHbfhDCwadR5lMGDt9AFQ9Z_HI75Tk6bR8yXhVwE-oQL1yKHXqBJPNzoVS0Ee1WlUOP4ss6N_14wkx9fx1AODmwH6xAivYcqb3G6qGbeVeNknIdZcQ0FHAZZRv_ZTNjkZ1tVWgr32HUI6Rkw67aqZK3IewxfPSA=s4618" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4618" data-original-width="3464" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgppS7I5njjkVVOhFnlH7BCWK0S_pYdHbfhDCwadR5lMGDt9AFQ9Z_HI75Tk6bR8yXhVwE-oQL1yKHXqBJPNzoVS0Ee1WlUOP4ss6N_14wkx9fx1AODmwH6xAivYcqb3G6qGbeVeNknIdZcQ0FHAZZRv_ZTNjkZ1tVWgr32HUI6Rkw67aqZK3IewxfPSA=w480-h640" width="480" /></a></div><p></p><p>Sunday I'll be speaking in the church at a send-off service. In two weeks, Luke will be devoting his life to serving Jesus Christ and God as a full-time missionary in Denver, Colorado. In this day and age, it is a brave and honorable thing to devote any portion of one's life to that level of service. We're very proud of him. I admit that I'm nervous to see him go. Sad even, as I've relied so heavily on Luke for so many things over the last few years, but I am so thankful for his willingness to serve the Lord. </p><p><b><span style="font-size: medium;">Other updates.</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi0OSLZCpSCJegXa8fmbAF3jtSn4xlssTGhGN3fWZiM3ILkXhyAajsH-GDguICrufVOahWF1sFGIM2P58nn_vtyglo48efTgiycqI0raIkwB5MpGWEm7_1PsQMb1yOEbIMpHJzfawjGSdc6HTuFqnzfyEvDkGMD3raULFIdaVqyQnSNOWfUQ07hGlymaA=s9248" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="9248" data-original-width="6936" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi0OSLZCpSCJegXa8fmbAF3jtSn4xlssTGhGN3fWZiM3ILkXhyAajsH-GDguICrufVOahWF1sFGIM2P58nn_vtyglo48efTgiycqI0raIkwB5MpGWEm7_1PsQMb1yOEbIMpHJzfawjGSdc6HTuFqnzfyEvDkGMD3raULFIdaVqyQnSNOWfUQ07hGlymaA=w480-h640" width="480" /></a></div><p><b>My husband Ace</b> is still the primary care provider for his mother, who lives with us here in the mountains of Arizona. It's probably the least appreciated job on earth, but he does it every day without complaint and with kindness.</p><p><b>Our eldest son Sam</b> is still here with us as well. After a year of health struggles and stuff, I'm seriously grateful for that. His health has not permitted him to serve as a missionary. He loves everyone. He is a kind and good man with a bright mind and wonderful thoughtfulness in everything he does. He brings me so much joy. Sam has finished his Associates's degree as well and continues to pursue his personal goals. </p><p><b>So 2021 ends</b> with some pretty wonderful news and some miracles. We're all still here. Luke leaves soon for Denver. Sam is alive and smiling. I'm still working at a job that I adore. I've been with them for 5 years and they've continued to be an answer to prayer time and time again. </p><p><b>Ace continues to cheer for all of us</b>. Oh. That's my favorite part. Ace continues to be the best darn Dad and husband a family could hope to have. He's also about the kindest and most thoughtful son he could be to his mom. In a crazy world full of insanity, this is all we can hope for. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSmNZEkEOkXGq3cr3ofzBhlKnw-mpFTf3nQrR2cIIc-Io0ViKrwcwcSugIQe8e-dwyvW9I35R8rHHh0chHFVd0PGz18LUQAP87jL8IIwk3bCVZtugxkxsuB9VFvecOOOPAaHBaQv-F0W2ZFX3fuBAIpTto92UNKQ5z5HRF3lL0xhOUeGuVIIJkHKSClg=s6936" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6936" data-original-width="6268" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSmNZEkEOkXGq3cr3ofzBhlKnw-mpFTf3nQrR2cIIc-Io0ViKrwcwcSugIQe8e-dwyvW9I35R8rHHh0chHFVd0PGz18LUQAP87jL8IIwk3bCVZtugxkxsuB9VFvecOOOPAaHBaQv-F0W2ZFX3fuBAIpTto92UNKQ5z5HRF3lL0xhOUeGuVIIJkHKSClg=w578-h640" width="578" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>There you go. Merry Christmas to all. I hope your year has been full of adventures and joy. I've missed updating here, but please know that we are well. </div><div><br /></div><div><b>Always My Very Best,</b></div><div><br /></div><div><i>Chef Tess</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqVVpm32dOlOrER2QhLk8Kn3s7rZJiOqRVSm6L1G1HqPgbO5c939G_rugaRv7r0uH_BRXLSQrjaFWNBZTFnvUoDPxY4XXfwQGyb-BOrCbI8Hj7ylD4SLuAPBw7du7CghbyOTeIW4qm2rBKdOVoHRt-jRbAMzZ0E1LA2PIsVQ3Ny--cjtA2p6u_HWnEVg=s1512" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqVVpm32dOlOrER2QhLk8Kn3s7rZJiOqRVSm6L1G1HqPgbO5c939G_rugaRv7r0uH_BRXLSQrjaFWNBZTFnvUoDPxY4XXfwQGyb-BOrCbI8Hj7ylD4SLuAPBw7du7CghbyOTeIW4qm2rBKdOVoHRt-jRbAMzZ0E1LA2PIsVQ3Ny--cjtA2p6u_HWnEVg=w200-h200" width="200" /></a></div><br /><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com2tag:blogger.com,1999:blog-2150369530381343686.post-41168123293880292082020-11-20T08:29:00.006-08:002020-11-20T08:45:22.311-08:00<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMlqXvWmzMbv4CBmz8vqyyuL_5Gtuo7sk4Lt14W94roF9LZKthJ_UwtahTL1wqY9nyMgZN9go6lZmFhLjyegXF4Q-yB8VTepGn5Vz12gUrzeRqKntIdohmD2ed1r08-xrLklFiP11-Qnh/s2048/whole+gingerbread+cake+with+glaze+Christmas+deco+%252819%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMlqXvWmzMbv4CBmz8vqyyuL_5Gtuo7sk4Lt14W94roF9LZKthJ_UwtahTL1wqY9nyMgZN9go6lZmFhLjyegXF4Q-yB8VTepGn5Vz12gUrzeRqKntIdohmD2ed1r08-xrLklFiP11-Qnh/w640-h427/whole+gingerbread+cake+with+glaze+Christmas+deco+%252819%2529.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdkzcJ7U8h3sfDO9yP6o7aU6wb4NyUE1t6o-FFRnL-oUEe2egzN92FGwc_LgtztrfiPr7qwGh3rgDsvVKfM-9gDfzeJSYGgzOJzAfGK3uJCQhNqeFS7UbcpmQ40sOzywx0_AeCJvezCrk/s2048/Gingerbread+cake+slice+%25281%2529_pe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1553" data-original-width="2048" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdkzcJ7U8h3sfDO9yP6o7aU6wb4NyUE1t6o-FFRnL-oUEe2egzN92FGwc_LgtztrfiPr7qwGh3rgDsvVKfM-9gDfzeJSYGgzOJzAfGK3uJCQhNqeFS7UbcpmQ40sOzywx0_AeCJvezCrk/w640-h486/Gingerbread+cake+slice+%25281%2529_pe.jpg" width="640" /></a></div><p>Tis the season for Gingerbread! My little family has been enjoying some killer gingerbread cake this week as I have been wanting to get in the Thanksgiving mood and obsessing just a little about getting the recipe just right for a delicious cake. I wanted a pound cake gingerbread. One that would stay moist and delicious for at least a week. I also wanted one I could freeze easily and give away over the next few weeks for Christmas. Eeek. I can't even think about the holidays yet, but it seems that they are coming soon! </p><p style="margin-bottom: .0001pt; margin: 0in;"><span style="color: #0e101a;">This
recipe for gingerbread pound cake makes a rich, dense cake with a tender crumb.
The sponge of the cake is a fine texture with a silky finish. It stays moist
for several days and is heavy with spice and a hint of warm black pepper. The
flavor profile is classic. I top this cake with a browned butter glaze that is
loaded with crisp toasted pecans. It is a heavenly dessert combination. I use Panhandle Milling flour in this recipe, but King Arthur all-purpose will work as well. My cinnamon of choice is called </span><a href="https://www.pamperedchef.com/pws/bakeresse/shop/Pantry/Seasonings/Cinnamon+Plus+Spice+Blend/9723">Cinnamon Plus</a><span style="color: #0e101a;">. It contains all the spices of the season including ginger, nutmeg, clove and orange. It is only available until Dec. 31st on my site. </span></p><p class="MsoNormal"><b> </b></p><p class="MsoNormal"><b>Gingerbread Pound Cake with Browned Butter Pecan
Glaze</b><o:p></o:p></p><p class="MsoNoSpacing">1 ¼ cups butter softened<o:p></o:p></p><p class="MsoNoSpacing">2 cups packed brown sugar<o:p></o:p></p><p class="MsoNoSpacing">½ cup molasses<o:p></o:p></p><p class="MsoNoSpacing">4 large eggs, room temperature<o:p></o:p></p><p class="MsoNoSpacing">1 Tbsp. vanilla extract<o:p></o:p></p><p class="MsoNoSpacing">3 cups <a href="https://www.panhandlemilling.com/flours/organic-all-purpose-flour">Panhandle Milling Organic All-purpose Flour</a><o:p></o:p></p><p class="MsoNoSpacing">2 tsp baking powder<o:p></o:p></p><p class="MsoNoSpacing">2 Tbsp.<a href="https://www.pamperedchef.com/pws/bakeresse/shop/Pantry/Seasonings/Cinnamon+Plus+Spice+Blend/9723"> cinnamon Plus </a></p><p class="MsoNoSpacing">1 tsp. ground black pepper<o:p></o:p></p><p class="MsoNoSpacing">½ tsp. salt<o:p></o:p></p><p class="MsoNoSpacing">1 cup sour cream<o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p></p><p class="MsoNoSpacing"><b>Glaze:<o:p></o:p></b></p><p class="MsoNoSpacing">¼ cup butter<o:p></o:p></p><p class="MsoNoSpacing">1 ½ cups confectioners' sugar<o:p></o:p></p><p class="MsoNoSpacing">1 teaspoon vanilla extract<o:p></o:p></p><p class="MsoNoSpacing">¼ cup half-and-half cream<o:p></o:p></p><p class="MsoNoSpacing">1 cup chopped pecans, toasted<o:p></o:p></p><p class="MsoNoSpacing"><o:p> </o:p></p><p class="MsoNoSpacing"><b>Garnish:<o:p></o:p></b></p><p class="MsoNoSpacing">Dried cranberries or apples as desired<o:p></o:p></p><p class="MsoNormal"> <o:p></o:p></p><p class="MsoNormal"><b>Directions:</b><o:p></o:p></p><p class="MsoNoSpacing">Preheat oven to 350°. Grease and flour a 10-in. fluted
tube pan.<o:p></o:p></p><p class="MsoNoSpacing">Cream butter, brown sugar, and molasses until light and
fluffy. Add eggs, one at a time, beating well after each addition. Beat in
vanilla.<o:p></o:p></p><p class="MsoNoSpacing">In another bowl, whisk flour, baking powder, spices, and
salt; add to the creamed mixture alternately with sour cream, beating after
each addition until combined.<o:p></o:p></p><p class="MsoNoSpacing">Transfer to prepared pan. Bake until a toothpick inserted
in the center comes out clean, 55-65 minutes. Cool in pan 10 minutes before
removing to a wire rack to cool completely.<o:p></o:p></p><p class="MsoNormal"><b>For the glaze: </b><o:p></o:p></p><p class="MsoNoSpacing">Brown the butter in a small saucepan over medium heat,
continually stirring, until butter is light golden brown, 4-5 minutes. Stir in
confectioners' sugar. Add vanilla, salt, and enough cream to reach drizzling
consistency. Fold in the toasted pecans.<o:p></o:p></p><p>
<span face=""Calibri",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Drizzle glaze over the cake, allowing some to
drip down the sides. Garnish with additional whole toasted pecans if desired.
Let stand until set. Wait at least 2 hours before slicing</span></p><p><span face=""Calibri",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p><span face=""Calibri",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">There you go. Make some amazing gingerbread!</span></p><p><span face=""Calibri",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></p><p><span face=""Calibri",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Always My Very Best,</span></p><p><span face=""Calibri",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Your Friend Chef Tess</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptKu-6f0apKtKuTwUhgyxZh6sfF4FW-tYpFknTOrLZZAZJG3_60EPYIYS1rnXZ1K1lO7aCWvIERtAEVlgfXw7BH4s7UFKrng_CFuBo_DR2iy3LMqjOjAub0_FXkG6xc7RyWv8sF3Ohpcr/s1512/Chef+Tess+Seal+Gold+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptKu-6f0apKtKuTwUhgyxZh6sfF4FW-tYpFknTOrLZZAZJG3_60EPYIYS1rnXZ1K1lO7aCWvIERtAEVlgfXw7BH4s7UFKrng_CFuBo_DR2iy3LMqjOjAub0_FXkG6xc7RyWv8sF3Ohpcr/s320/Chef+Tess+Seal+Gold+%25281%2529.jpg" width="320" /></a></div><br /><span face=""Calibri",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span><p></p>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-27677784513827381102020-08-07T09:14:00.000-07:002020-08-07T09:14:30.926-07:00Giant Sunflowers and Faith<p></p><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP84mlZXeHxZzb_RPldmq4twsWIcG4DpcHV_EWRdDpkgssVs-qYw5Kc6WJSX1s5PZYOnwexfo9XmgwQ69QY9SoAc7JXtJfUMm7wDhwFSuCG26dZNBv0csF8l0ilrPFrEqP-U-ragwi8LTu/s4656/0806201352a.jpg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="4656" data-original-width="2641" height="1250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP84mlZXeHxZzb_RPldmq4twsWIcG4DpcHV_EWRdDpkgssVs-qYw5Kc6WJSX1s5PZYOnwexfo9XmgwQ69QY9SoAc7JXtJfUMm7wDhwFSuCG26dZNBv0csF8l0ilrPFrEqP-U-ragwi8LTu/w710-h1250/0806201352a.jpg" width="710" /></a></div><h3 style="text-align: left;"><span style="background-color: white; font-size: 15px; white-space: pre-wrap;"><span style="color: #20124d; font-family: georgia;">Faith is the principal of action in all intelligent beings. </span></span></h3><div><span style="background-color: white; font-family: georgia; font-size: 15px; white-space: pre-wrap;"><span style="color: #20124d;">Flip a light switch, why? Faith that it will turn on or off. Plant a seed why? Faith that it will grow. Faith in God is so real. It is something that actually has power to move mountains. I I bring this up because of these sunflowers. We have been a little obsessed with some of the giant varieties as of late and ordered some seeds. I had no idea if these </span><b><span style="color: #0000ee;"><a href="https://www.edenbrothers.com/store/sunflower-seeds-mongolian-giant.html?gclid=CjwKCAjw97P5BRBQEiwAGflV6UeaYPd2G_GKmoeN0rgWb6TCxyzns2fmgOyxW5PpyuyHF8tiLtIdXRoCbn8QAvD_BwE">Mongolian Giant</a> </span></b><span style="color: #20124d;">and Sunzilla varieties would get as tall as the 15 feet that they were advertised to grow. After all, everything on the internet isn't true and someone could have just put that random sunflower seed in a package and charged us, not thinking we'd actually follow-through with the planting. Right? </span></span></div><div><p></p><p><span style="background-color: white;"><span style="font-family: georgia;"><span style="font-size: 15px; white-space: pre-wrap;"><span style="color: #20124d;">Well. Here's the truth. I didn't really know it would happen, but my son put these support poles in place just as the baby 6 inches sunflowers had emerged. He knew without a doubt that these babies would grow BIG! I'm pretty sure he prayed for their success. He watered them. He made sure the had enough fertilizer. Yes. We actually had the conversation, because I had no idea that was a thing and he had researched all the</span><a href="https://www.thespruce.com/grow-giant-sunflowers-1315841"><b> successful growing methods for big sunflowers</b></a><span style="color: #20124d;">. </span></span></span></span></p><p><span style="background-color: white;"><span style="color: #20124d; font-family: georgia;"><span style="font-size: 15px; white-space: pre-wrap;">His faith amazes me. His actions to back his faith amaze me too. It inspires me. and it most definitely paid off. </span></span></span></p><h3 style="text-align: left;"><span style="color: #20124d; font-family: georgia;"><span style="background-color: white;"><span style="font-size: 15px; white-space: pre-wrap;">Faith doesn't fall upon us by chance. Most certainly, this faith was not by accident. It was by choice. </span></span></span></h3><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMR8b1HErJIh7n3GBmWs8DtBy4KxxXwg1BYObL-Bhv1QHaLNbBkaMdxVrOOcs2TJ_VymmX0P2mJlxTAscjvxggc80dlsrlT_xjUl-99UwZ_2pta0Ezsag1rmUYx61bKP9srHR06FR36qAX/s4656/0607201106_HDR.jpg" imageanchor="1" style="display: inline !important; padding: 1em 0px;"><img border="0" data-original-height="4656" data-original-width="3492" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMR8b1HErJIh7n3GBmWs8DtBy4KxxXwg1BYObL-Bhv1QHaLNbBkaMdxVrOOcs2TJ_VymmX0P2mJlxTAscjvxggc80dlsrlT_xjUl-99UwZ_2pta0Ezsag1rmUYx61bKP9srHR06FR36qAX/w750-h1000/0607201106_HDR.jpg" width="750" /></a></p><h3 style="text-align: left;"> <b><span style="color: #20124d;">So this is your reminder: </span></b></h3><p style="text-align: left;"><span style="color: #20124d;">Not everything on the internet is a lie. There are life-changing truths that you can find.<br />Faith is a real principle.<br />God is most certainly in charge of things.<br />Oh...and God is super smart. Seriously. How can a seed do all leaves and the stem and the giant flowers and well aaaaaall the plants in the whole world?! <br />I'm going to trust Him a whole lot more, especially in this crazy 2020 world. </span></p><p style="text-align: left;"><span style="color: #20124d;">Faith is a deliberate choice. Think about that. Choosing to believe and backing that belief with action, is what truly will make a difference in the world. In just a 6 short months my son will be leaving home and serving the Lord as a full-time missionary. While my heart aches at the thought of not having his amazing soul near me everyday, I cannot wait to see all the results of his remarkable Faith as he goes forward. </span></p><p class="MsoNoSpacing"><b><span style="color: #0000ee;"><a href="https://www.churchofjesuschrist.org/study/general-conference/2015/10/faith-is-not-by-chance-but-by-choice?lang=eng">Neil L. Andersen said</a>:</span></b> <span style="color: #20124d;">The Savior perceived the strength or weakness in the
faith of those around Him. To one, He said approvingly, “Great is thy faith.”</span><a href="https://www.churchofjesuschrist.org/#note1" style="box-sizing: border-box; color: #20124d; text-decoration-line: none;"><sup style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="border: 1pt none windowtext; font-family: inherit, serif; padding: 0in;">1</span></sup></a><span style="color: #20124d;"> He
lamented to another, “O ye of little faith.”</span><a href="https://www.churchofjesuschrist.org/#note2" style="box-sizing: border-box; color: #20124d; text-decoration-line: none;"><sup style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="border: 1pt none windowtext; font-family: inherit, serif; padding: 0in;">2</span></sup></a><span style="color: #20124d;"> He
questioned others, “Where is your faith?”</span><a href="https://www.churchofjesuschrist.org/#note3" style="box-sizing: border-box; color: #20124d; text-decoration-line: none;"><sup style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="border: 1pt none windowtext; font-family: inherit, serif; padding: 0in;">3</span></sup></a><span style="color: #20124d;"> And
Jesus distinguished yet another with, “[In all Israel] I have not found so
great faith.”</span><a href="https://www.churchofjesuschrist.org/#note4" style="box-sizing: border-box; color: #20124d; text-decoration-line: none;"><sup style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="border: 1pt none windowtext; font-family: inherit, serif; padding: 0in;">4</span></sup></a><span style="color: #20124d;"><o:p></o:p></span></p><p class="MsoNoSpacing" data-aid="28866869" id="p4" style="--height: 57.3333px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit;"><i><span style="color: #20124d;">I ask myself, “How does the Savior
see my faith?”</span></i></p><p class="MsoNoSpacing" data-aid="28866869" id="p4" style="--height: 57.3333px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit;"><span style="color: #20124d;"><i>I ask you, “How does the Savior see your faith?”</i><o:p></o:p></span></p><p data-aid="28866868" id="p3" style="--height: 172px; background-color: white; border: 0px; box-sizing: border-box; font-family: "Ensign:Serif", McKay, "McKay ldsLat", Palatino, "Palatino Linotype", Palatino-Roman, serif; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.6; margin: 0px 0px 0.889em; padding: 0px; vertical-align: baseline;">
</p><p class="MsoNoSpacing" data-aid="28866870" id="p5" style="--height: 344px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit;"><span style="color: #20124d;">Faith in the Lord Jesus Christ is not
something ethereal, floating loosely in the air. Faith does not fall upon us by
chance or stay with us by birthright. It is, as the scriptures say, “substance
…, the evidence of things not seen.”<a href="https://www.churchofjesuschrist.org/#note5" style="box-sizing: border-box; text-decoration-line: none;"><sup style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="border: 1pt none windowtext; font-family: inherit, serif; padding: 0in;">5</span></sup></a> Faith
emits a spiritual light, and that light is discernible.<a href="https://www.churchofjesuschrist.org/#note6" style="box-sizing: border-box; text-decoration-line: none;"><sup style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="border: 1pt none windowtext; font-family: inherit, serif; padding: 0in;">6</span></sup></a> Faith
in Jesus Christ is a gift from heaven that comes as we choose to believe<a href="https://www.churchofjesuschrist.org/#note7" style="box-sizing: border-box; text-decoration-line: none;"><sup style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="border: 1pt none windowtext; font-family: inherit, serif; padding: 0in;">7</span></sup></a> and as
we seek it and hold on to it. </span></p><p class="MsoNoSpacing" data-aid="28866870" id="p5" style="--height: 344px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit;"><span style="color: #20124d;">Your faith is either growing stronger or becoming
weaker. </span></p><p class="MsoNoSpacing" data-aid="28866870" id="p5" style="--height: 344px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit;"><span style="color: #20124d;">Faith is a principle of power, important not only in this life but also
in our progression beyond the veil.<a href="https://www.churchofjesuschrist.org/#note8" style="box-sizing: border-box; text-decoration-line: none;"><sup style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="border: 1pt none windowtext; font-family: inherit, serif; padding: 0in;">8</span></sup></a> By the
grace of Christ, we will one day be saved through faith on His name.<a href="https://www.churchofjesuschrist.org/#note9" style="box-sizing: border-box; text-decoration-line: none;"><sup style="box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;"><span style="border: 1pt none windowtext; font-family: inherit, serif; padding: 0in;">9</span></sup></a> </span></p><h3 style="--height: 344px; box-sizing: border-box; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; text-align: left;"><span style="color: #20124d;">The
future of your faith is not by chance, but by choice</span>.</h3><h3 style="text-align: left;">I am choosing Faith.</h3><h3 style="text-align: left;"><i><span style="color: #990000;">Your Friend in Christ,</span></i></h3><h3 style="text-align: left;"><i><span style="color: #990000;"> Tess</span></i></h3><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptKu-6f0apKtKuTwUhgyxZh6sfF4FW-tYpFknTOrLZZAZJG3_60EPYIYS1rnXZ1K1lO7aCWvIERtAEVlgfXw7BH4s7UFKrng_CFuBo_DR2iy3LMqjOjAub0_FXkG6xc7RyWv8sF3Ohpcr/s1512/Chef+Tess+Seal+Gold+%25281%2529.jpg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1511" data-original-width="1512" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptKu-6f0apKtKuTwUhgyxZh6sfF4FW-tYpFknTOrLZZAZJG3_60EPYIYS1rnXZ1K1lO7aCWvIERtAEVlgfXw7BH4s7UFKrng_CFuBo_DR2iy3LMqjOjAub0_FXkG6xc7RyWv8sF3Ohpcr/w210-h210/Chef+Tess+Seal+Gold+%25281%2529.jpg" width="210" /></a></div><p><br /></p></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com3tag:blogger.com,1999:blog-2150369530381343686.post-24193462339996582792020-08-05T10:42:00.007-07:002020-08-05T11:45:23.252-07:00Stove-top Ratatouille <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUAJx86DHhvllZRD5iDICpFygCMBzQuEpsOMMwyUjL9VGS6KnNTDmcv1iRKQWIKcfg5eM2UmTmFyJCUqSMkSP_beKAuFGCyly-qw_d5v-ScMBXc8uWAx84hlg3GzIHvXfSV5FyqGxLZHaf/s2048/Ratatioulle_pe.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1880" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUAJx86DHhvllZRD5iDICpFygCMBzQuEpsOMMwyUjL9VGS6KnNTDmcv1iRKQWIKcfg5eM2UmTmFyJCUqSMkSP_beKAuFGCyly-qw_d5v-ScMBXc8uWAx84hlg3GzIHvXfSV5FyqGxLZHaf/w735-h800/Ratatioulle_pe.png" width="735" /></a></div><div class="separator" style="clear: both; text-align: center;"><font size="5"><br /></font></div><div class="separator" style="clear: both; text-align: center;"><font size="5">We moved to a small town in Northern Arizona</font></div><div class="separator" style="clear: both; text-align: center;"><font size="5"> about 18 months ago. </font></div><div class="separator" style="clear: both; text-align: center;">I needed a change of pace and a better housing situation. I'm still close enough to the city that I can take a short day-trip if I need to be in Phoenix for work meetings or TV shoots, but far enough away from the crazy heat and hustle of the city to enjoy a more country life. I've always been a very simple gal, and I don't really need anything fancy. It's been a perfect fit and we're thriving here. It's a whole new world. We bought an acre and are really enjoying the cooler weather and totally different growing zone for our garden as well.</div><div class="separator" style="clear: both; text-align: center;"><font size="5"><br /></font></div><div class="separator" style="clear: both; text-align: center;">Many of you are aware of my avid love of gardening and this new part of the state has been just what this gal needs. We've had a couple of very successful gardening seasons compared to Phoenix where the heat is just relentless and well...evil. This year, around March, my youngest son (now 17 years old and in college) helped build a greenhouse to extend our growing season a lot and also to get experience with a greenhouse ecosystem. He's seriously considering a career in Botany and Horticultural Science...and I couldn't be more thrilled about that! So really the greenhouse is for school right? I mean I learn something everyday and this has been a learning experience for sure. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">So here's the journey. We started with a 16 foot by 20 foot greenhouse kit. Some good soil, 100 cinder blocks and lots of anchors (about 6K pounds worth of cord and screw-in-the-ground things) to keep it from flying away in our very, very windy mountain town. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Face worked really hard to make this happen. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzs9dKXEMXLiduZMQYX_8_e_dB_oxyzq4z77e-iNu_FojoPnkkhQp6TVujesc5XavhrJBrsBwn7LpPNm4UHs3maHIjfJcgpy2zcMBkYktRx4AdFz5v2rvca6I8_7Sn7M7U74_FSJOZuID/s4656/0402200932.jpg" style="margin-left: 1em; margin-right: 1em;"><font size="5"><img border="0" data-original-height="4656" data-original-width="3492" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzs9dKXEMXLiduZMQYX_8_e_dB_oxyzq4z77e-iNu_FojoPnkkhQp6TVujesc5XavhrJBrsBwn7LpPNm4UHs3maHIjfJcgpy2zcMBkYktRx4AdFz5v2rvca6I8_7Sn7M7U74_FSJOZuID/s640/0402200932.jpg" /></font></a></div><div class="separator" style="clear: both; text-align: center;">Then we installed soak hoses and planted all the seedlings that we had been nurturing inside under the grow-lamps. We planted 3 carrot varieties, beets. Peas that will climb. There are 25 varieties of heirloom tomatoes. There are herbs like mad for my shenanigans in the kitchen including basil, cilantro, tarragon, dill, oregano, thyme, lemon balm, chives and 3 varieties of sage. I also wanted to try my hand this year with leeks. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0C7WDqam-aTEGpBFrjaYUgdW2ern54ON42ZkyN88ZpHq5TYJK4acHKPcN-fRB8LLSniUVe1Z01SqYmDm4zbPPhUnAx6ynV5gAagcWLhOz95omX-2osLPKz65Jnd0n75dE2T3V60rKHFo/s1080/IMG_20200410_125714_129.jpg" style="font-size: x-large; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0C7WDqam-aTEGpBFrjaYUgdW2ern54ON42ZkyN88ZpHq5TYJK4acHKPcN-fRB8LLSniUVe1Z01SqYmDm4zbPPhUnAx6ynV5gAagcWLhOz95omX-2osLPKz65Jnd0n75dE2T3V60rKHFo/s640/IMG_20200410_125714_129.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Things started to grow really well! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPKYULLrOUw3QqZPzfjmXIiRwrgLzVWcIJPuuDVX_x0GNq_639k13uZTJepaD3XgaLwwZxX1E4XVZFXNnYxeWzk1X3qFJ1Iboi-gJ27FH8Hg-5KyNj0QTnnDf_myDVa5CrbQz8Qqt34Vf/s4656/0426201533b.jpg" style="margin-left: 1em; margin-right: 1em;"><font size="5"><img border="0" data-original-height="3492" data-original-width="4656" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPKYULLrOUw3QqZPzfjmXIiRwrgLzVWcIJPuuDVX_x0GNq_639k13uZTJepaD3XgaLwwZxX1E4XVZFXNnYxeWzk1X3qFJ1Iboi-gJ27FH8Hg-5KyNj0QTnnDf_myDVa5CrbQz8Qqt34Vf/s640/0426201533b.jpg" width="640" /></font></a></div>We even put in solar powered lamps so I could just weed in the middle of the night if I wanted to do so. Don't judge me. I really love being in this place. Sometimes I say I'm weeding, but I'm just sitting out here reading a good book or listening to some good Gospel tunes. It's really good for my soul. <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd4G-wLUtaTU0QxBQf8h0vJwaa2q8Aka6Nbmm7ml0jHm82E0WzRiyuPEXTK2mBKverv3EYLzuf74KGdORQBkkY2AiwXH_h2VnoXsjd7fIblrEDfSyGxSA7M8PMKBq4gCAmsggWmUKdDSd/s4656/0523201056b.jpg" style="margin-left: 1em; margin-right: 1em;"><font size="5"><img border="0" data-original-height="4656" data-original-width="3492" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd4G-wLUtaTU0QxBQf8h0vJwaa2q8Aka6Nbmm7ml0jHm82E0WzRiyuPEXTK2mBKverv3EYLzuf74KGdORQBkkY2AiwXH_h2VnoXsjd7fIblrEDfSyGxSA7M8PMKBq4gCAmsggWmUKdDSd/s640/0523201056b.jpg" /></font></a></div><div class="separator" style="clear: both; text-align: center;">Now everything is pretty huge! We had to take out the zucchini and we're putting in our second crops for Fall. Other things like the broccoli have bolted like mad, but I'm saving the seeds so I'm just using the extra leaves for coleslaw and low-carb enchilada or lasagna bakes. Our cilantro went to seed so I harvested the large branches with seed pods to dry for spices and also to replant seeds in the spring (or indoors during the winter). </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UAkOGwYFqyrCdvzsYH0hPc33O01fpQWvwBAIrZOZlfJcq4NbWCy0TpQ7_SNvcK8hO4EHHNo7J17fw1v45pA6WIOBMwM2Bv_SJ5RE88xlGDoYB8fGttit1HVwAXpFPwD1YvlQ9rZqriJA/s4438/0802200857.jpg" style="margin-left: 1em; margin-right: 1em;"><font size="5"><img border="0" data-original-height="4438" data-original-width="2417" height="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UAkOGwYFqyrCdvzsYH0hPc33O01fpQWvwBAIrZOZlfJcq4NbWCy0TpQ7_SNvcK8hO4EHHNo7J17fw1v45pA6WIOBMwM2Bv_SJ5RE88xlGDoYB8fGttit1HVwAXpFPwD1YvlQ9rZqriJA/w435-h800/0802200857.jpg" width="435" /></font></a></div><div class="separator" style="clear: both; text-align: center;">As our adventures in gardening continue I decided that I really needed to be a chef and actually make a version of Ratatouille that didn't require using and oven. I wanted one that also used a lot less oil than most traditional recipes, since they tended to be heavy. So with our Japanese eggplant, zucchini and honkin' huge load of heirloom tomatoes coming into full ripeness...this was a must! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTSOaZhkNhMSRPkAwNaDLjbkOTPQci8RigOTAcNJyAx6kdyqy25F5BqeLzsiWO3__QZ3EnlqLZ7O0STftCUuwA4yY6fer1J6KLbZ2ziitVhMncWY8xnYiwpz31_bB49O3tI_64zBz9EID/s4656/0802200856_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><font size="5"><img border="0" data-original-height="4656" data-original-width="3492" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTSOaZhkNhMSRPkAwNaDLjbkOTPQci8RigOTAcNJyAx6kdyqy25F5BqeLzsiWO3__QZ3EnlqLZ7O0STftCUuwA4yY6fer1J6KLbZ2ziitVhMncWY8xnYiwpz31_bB49O3tI_64zBz9EID/s640/0802200856_HDR.jpg" /></font></a></div><div class="separator" style="clear: both; text-align: center;">Pick the eggplants young and tender to avoid lots of thick seeds and to minimize the sponge effect it has on oil in cooking. If you aren't growing your own tomatoes, be sure to pick firm and ripe varieties. I used both large chopped tomatoes as well as the smaller cherry varieties. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3t-Y5yPSsudnsHVbAn2ljba08X2QU-C7c4GMIgxfPEjbSuHuVMOEi5cNdYthNW-yBFJIl2xhbBABHIpIqIH49gYmsMbSDBGQOmlWMBJFonSV1RYlATBQWm-tsumKEaGiiZuwQLTSkfcO/s4656/0802200900a.jpg" style="margin-left: 1em; margin-right: 1em;"><font size="5"><img border="0" data-original-height="4656" data-original-width="3492" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3t-Y5yPSsudnsHVbAn2ljba08X2QU-C7c4GMIgxfPEjbSuHuVMOEi5cNdYthNW-yBFJIl2xhbBABHIpIqIH49gYmsMbSDBGQOmlWMBJFonSV1RYlATBQWm-tsumKEaGiiZuwQLTSkfcO/s640/0802200900a.jpg" /></font></a></div></div><font size="5"><br /></font><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboJWvyKAZT6t0g6AtOg346nOs_ER4fuS88GIl8S6WVZV6V0OZT03qHNK52pyhxTwZKXn3K812cWJyBkR7e0hbiTTbZ5nMZ7LfJRVZqrYfGSlXEsDJ9bouA48dbHXqN41xmZ_Kw5kIxCCD/s4656/0802200900.jpg" style="margin-left: 1em; margin-right: 1em;"><font size="5"><img border="0" data-original-height="4656" data-original-width="3492" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjboJWvyKAZT6t0g6AtOg346nOs_ER4fuS88GIl8S6WVZV6V0OZT03qHNK52pyhxTwZKXn3K812cWJyBkR7e0hbiTTbZ5nMZ7LfJRVZqrYfGSlXEsDJ9bouA48dbHXqN41xmZ_Kw5kIxCCD/s640/0802200900.jpg" /></font></a></div><div class="separator" style="clear: both; text-align: center;">We have a few things outside the greenhouse too...</div><div class="separator" style="clear: both; text-align: center;">Face built a few grow-boxes in the yard. There is space for all his side projects. Yes. He built all of these from scratch. I'm so proud. </div><div class="separator" style="clear: both; text-align: center;"><font size="5" style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiHP8DxV1Dk00NRACt_Jk23-fHky7V_E1aiQFvK9EVUx66XXdFB6JVy93NzX2l0FeUEK9HHRYmv3RRR8ttRnevUrpeaQb-SuBgxpU0oTa3laQQC3bEPDtOeQujILiKwRF1HqSgLJ15gca/s3266/0802200928.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3266" data-original-width="2898" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiHP8DxV1Dk00NRACt_Jk23-fHky7V_E1aiQFvK9EVUx66XXdFB6JVy93NzX2l0FeUEK9HHRYmv3RRR8ttRnevUrpeaQb-SuBgxpU0oTa3laQQC3bEPDtOeQujILiKwRF1HqSgLJ15gca/s640/0802200928.jpg" /></a></font></div><div class="separator" style="clear: both; text-align: center;"><font size="5">Now. For the recipe...</font></div><div class="separator" style="clear: both; text-align: center;"><h2><font size="5">My Stove-top Ratatouille </font></h2>
<p class="MsoNoSpacing">1 medium globe eggplant, peeled, coarsely chopped<o:p></o:p></p>
<p class="MsoNoSpacing">1 large zucchini, sliced into ¼-inch-thick rounds<o:p></o:p></p>
<p class="MsoNoSpacing">2 teaspoons kosher salt, plus more<o:p></o:p></p>
<p class="MsoNoSpacing">¼ cup olive oil<o:p></o:p></p>
<p class="MsoNoSpacing">1 Tbsp fresh thyme<o:p></o:p></p>
<p class="MsoNoSpacing">1 large onion, halved, sliced ½ inch thick<o:p></o:p></p>
<p class="MsoNoSpacing">1 red bell pepper, ribs and seeds removed, coarsely
chopped<o:p></o:p></p>
<p class="MsoNoSpacing">2 garlic cloves, thinly sliced<o:p></o:p></p>
<p class="MsoNoSpacing">1 pints cherry tomatoes<o:p></o:p></p><p class="MsoNoSpacing">2 large tomatoes, chopped </p>
<p class="MsoNoSpacing">Freshly ground black pepper, to taste<o:p></o:p></p>
<p class="MsoNoSpacing">1 cup fresh torn basil leaves </p>
<p class="MsoNoSpacing"><b>Directions:<o:p></o:p></b></p>
<p class="MsoNoSpacing">Toss eggplant, zucchini, and 2 tsp. salt in a colander.
Let sit 30 minutes, then pat dry with paper towels. </p>
<p class="MsoNoSpacing">Heat oil in a large heavy Dutch oven or other heavy
ovenproof pot over medium-high. Add eggplant and zucchini and cook, stirring
constantly, until vegetables begin to take on color, about 10 minutes. Add the onion,
bell pepper and garlic. Cook another 5 minutes until clear. Add thyme and tomatoes
and cook, stirring occasionally, until just beginning to soften, about 5
minutes; season with salt and pepper. Cover and slow cook on very low heat for
10-15 minutes more. </p>
<p class="MsoNoSpacing">Transfer to a serving platter and top with basil.</p><h3>Always My Very Best,<br />Your Friend Chef Tess</h3></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptKu-6f0apKtKuTwUhgyxZh6sfF4FW-tYpFknTOrLZZAZJG3_60EPYIYS1rnXZ1K1lO7aCWvIERtAEVlgfXw7BH4s7UFKrng_CFuBo_DR2iy3LMqjOjAub0_FXkG6xc7RyWv8sF3Ohpcr/s1512/Chef+Tess+Seal+Gold+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1511" data-original-width="1512" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptKu-6f0apKtKuTwUhgyxZh6sfF4FW-tYpFknTOrLZZAZJG3_60EPYIYS1rnXZ1K1lO7aCWvIERtAEVlgfXw7BH4s7UFKrng_CFuBo_DR2iy3LMqjOjAub0_FXkG6xc7RyWv8sF3Ohpcr/w262-h262/Chef+Tess+Seal+Gold+%25281%2529.jpg" width="262" /></a></div></div>Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com0tag:blogger.com,1999:blog-2150369530381343686.post-27056449459913875302020-03-06T13:55:00.000-08:002020-03-06T13:55:50.700-08:00Chef Tess and the Culinary Channel<div dir="ltr" style="text-align: left;" trbidi="on">
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I can't even express how awesome it is to work with this remarkable man. Bill Rogers is the owner of <a href="https://www.culinarytvshow.com/">Culinary-TV </a>(48 million viewers nationwide on Warner Cable) and my producer over the last 18 months. If you've missed me, it's because I have been completely distracted with this new direction in my life. </div>
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As life would have it, things have been 100% busy with my job as Panhandle Milling's Corporate Chef...already. Add to that filming and you have one nutty life. I currently spend a good 2-3 weeks a month on the road either working with bakeries or filming with Culinary-TV. I have been guest hosting several segments every other month on my visits to Denver, Colorado as well as working on a huge upcoming project with them that will soon be announced on the Culinary Channel's Roku platform. So...I apologize if I haven't been as good at posting here as I have in the past, but I will definitely be doing more as this project comes to fruition. </div>
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All I know is I have truly found a place where I feel appreciated, adored, respected and treated like an integral part of a team. Those of you who have been along for the journey, know all the work and heartbreak that have brought us to this point. I appreciate all the love and support that y'all continue to show me. Yes. I will probably be hiring an assistant to help with everything going on, but in the meantime, I will keep moving onward and upward! </div>
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Always My Very Best,</div>
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Your Friend Chef Tess</div>
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Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com3tag:blogger.com,1999:blog-2150369530381343686.post-48904719200685349882019-06-15T12:38:00.000-07:002019-08-13T12:47:33.981-07:00The 2019 International Symposium on Bread with Peter Reinhert <div dir="ltr" style="text-align: left;" trbidi="on">
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At the International Pizza Expo in Las Vegas, my dear friend Ajith from <a href="https://firewithin.com/">Fire Within Mobil Wood Fire Ovens</a> introduced me to my favorite author and bread guru Peter Reinhert. I was honored to be able to spend a quiet evening in a private dinner with him and just a few close friends talking about bread and life and even more surprised to receive an invitation to attend the International Symposium on Bread this week in North Carolina (only 60 people from around the world get to attend)! It was quite unexpected and a huge honor! This auditorium was soon filled with all the bright beautiful minds of yeast and flour!<br />
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When I arrived I was blessed with a private tour of Johnson and Wales from Peter himself!<br />
I can't really put into words what a blessing it was to learn from some of the most brilliant mind in the world of bread!<br />
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But I can say it was epic! I followed this guy around like a puppy...<br />
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I took the course on sprouted grain breads working with chef Richard Miscovich for 3 days in hands-on workshops. We made rye bread with sprouted grain flours. Chef Richard is on the board of directors for the Bread Baker's Guild, and a seasoned instructor at Jonson and Wales University in North Carolina as well as an Author. His instruction is world class.<br />
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There was a lot of science involved...and he was pretty intense about it!<br />
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Not unlike the sprouted grains we've discussed often here on the blog...but a lot more detail!<br />
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We even used sprouted chia seed!<br />
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I loved seeing other students from around the world asking questions about the sprouting process and hearing the responses as well.<br />
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Richard was an incredible instructor.<br />
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We also got to have pizza from Fire Within. This is Ajith. He's amazing. I've come to respect him greatly from working closely with him in Denver. He truly has a heart of gold!<br />
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We worked on fermentation method using four different dough and it was interesting to see the results.<br />
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We also saw the distinct differences in the dough of the structures.<br />
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The process was cool to participate in as well...<br />
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Dough slashing...<br />
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Artisan dough turning...<br />
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The results...<br />
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Overall, this was one of my top baking experiences, bar none! I feel like I learned so much in a short amount of time and I can't put into words what it felt like to be there. I'm so appreciative for the experience. Thank you Peter and to all who made this experience possible!<br />
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All My Very Best,<br />
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Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com1tag:blogger.com,1999:blog-2150369530381343686.post-14797012559304762272019-06-10T12:46:00.001-07:002022-04-25T11:26:04.207-07:00Judging the National Festival of Breads<div dir="ltr" style="text-align: left;" trbidi="on">
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2 years ago at my first Home Baking Association meeting, the Co-founders and directors of the National Festival of Breads from Manhattan, Kansas asked me to be a judge at the 2019 festival. It seemed like a long time away...but it sure came fast! This was my first trip to Kansas and I have never felt more loved and welcomed into a community!<br />
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I arrived a few days early to get ready for my demonstrations and I got a glimpse at all the preparations that happen. I can tell you, it was really remarkable! I worked really hard to be ready, but also had so much fun.<br />
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One of the best parts was that m<span style="text-align: center;">y mom and dad were there...way ahead of time. Ha ha!</span><br />
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The co-founders and directors Cindy Faulk and Julene Derouchey are two of the the most outstanding women ever. It was truly an honor to work with them!</div>
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Apparently my parents liked it there too...<br />
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Part of the trip included a visit to the wheat fields of Kansas and the working farms in the area.<br />
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My dad loved looking at all the farm equipment and getting a first hand view of the growing techniques. So did I!<br />
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We also got to see the Kansas Wheat Commission's Innovation Center at Kansas State. The greenhouse was growing heirloom wheat varieties from all over the world and I was in grain geek heaven!<br />
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The labs are state-of-the-art!<br />
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So is the Wheat Genetic Genomic Resources Center Gene Bank!<br />
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The greenhouse tests and grows thousands of varieties and keeps the seeds viable.<br />
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It was phenomenal to see the process in person!<br />
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It was also remarkable to see the actual testing of the genetics!<br />
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Look how tall some of these wheat varieties are!</div>
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The wheat variety seed vault was awesome!<br />
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Then it was back to the festival for more dough prep and getting ready for the big event.<br />
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My view from the stage was pretty epic!<br />
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The winners were great!<br />
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I will never forget this experience!<br />
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Thank you so much National Festival of Breads for having me as a judge and for allowing me to demonstrate my breads. It was an amazing honor!<br />
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Always My Very Best,<br />
Chef Tess<br />
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Chef Tesshttp://www.blogger.com/profile/14056350814296556107noreply@blogger.com1