tag:blogger.com,1999:blog-13726370128113029822024-03-14T03:00:32.442-04:00The Bear CupboardJudyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-1372637012811302982.post-91379965350995190842013-06-16T16:42:00.000-04:002013-06-17T19:48:15.551-04:00GERMAN CHOCOLATE CUPCAKES WITH BITTERSWEET CHOCOLATE GANACHE AND COCONUT TOPPING<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-efUgd_s_X_8/Ub4S4TMyq9I/AAAAAAAAJqU/N3xB7chkWSs/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-efUgd_s_X_8/Ub4S4TMyq9I/AAAAAAAAJqU/N3xB7chkWSs/s400/003.JPG" width="400" /></a></div>
<br />
In 1957, a homemaker made history when she sent her recipe for a sweet chocolate cake covered with a rich, coconut-pecan frosting to a Dallas, Texas newspaper. The cake uses a chocolate that was created by Samuel German, an employee of the Baker Company, in 1852 as a convenience item for home cooks because German mixed the sugar with the chocolate. It took a century for his chocolate to come to fame with this typically Southern recipe that enjoys almost universal appeal. Of course, millennial cooks have changed the original recipe to appeal to the modern palate. Dark Chocolate ganache is usually found somewhere on the cake today because we have a taste for it now. <br />
<br />
I adapted this recipe from <i>The Kitchen is My Playground</i> blog. I was more specific with directions, as I feel baking is pretty much an exact science. I used 1/4 tsp. salt instead of a pinch, unsalted butter, a bittersweet chocolate ganache instead of chocolate frosting and chocolate sprinkles and I cut the coconut topping to 1/3 the recipe. Other than that, I followed the recipe exactly. My taste testers and I went crazy over these cupcakes. The cupcakes are very light, moist, sweet and just chocolatey enough, mimicking the difficult-to-make typical chocolate cake associated with this dessert -- but these cupcakes use a quick-mix method that is more baker friendly and harder to mess up. The homemade cooked topping is very rich and absolutely divine, and the very easy bittersweet ganache balances out all the sweetness. These make a truly memorable dessert, one that anyone would be proud to offer their guests. Please do try these soon. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DZVDzsj60TQ/Ub4S5x5wPXI/AAAAAAAAJqc/6r6Yk3-Dz0g/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-DZVDzsj60TQ/Ub4S5x5wPXI/AAAAAAAAJqc/6r6Yk3-Dz0g/s400/004.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<b>German Chocolate Cupcakes with </b><b>Bittersweet Chocolate Ganache and </b><b>Coconut Topping</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Adapted from The Kitchen is My Playground</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Rating: 10 out of 10</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/german-chocolate-cupcakes-with-bittersweet-chocolate-ganache-and-coconut-topping?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>CUPCAKES:</b></div>
<div class="separator" style="clear: both; text-align: left;">
3/4 cup + 2 Tbsp. unbleached all-purpose flour, whisked, then lightly spooned and leveled</div>
<div class="separator" style="clear: both; text-align: left;">
3 Tbsp. unsweetened natural cocoa powder</div>
<div class="separator" style="clear: both; text-align: left;">
Scant 3/4 cup sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1-1/2 tsp. baking powder</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 tsp. Diamond kosher salt</div>
<div class="separator" style="clear: both; text-align: left;">
3 Tbsp. unsalted butter, cool room temperature</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup whole or 2% lowfat milk</div>
<div class="separator" style="clear: both; text-align: left;">
1 large egg, room temperature</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 tsp. pure vanilla extract</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Heat oven to 325F. Line a 12-cup muffin tin with paper cups. Combine flour, cocoa, sugar, baking powder, salt and butter in bowl of a stand mixer. Using paddle attachment, mix on stir speed until combined and crumbly like sand.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In a medium bowl, whisk together milk, egg and vanilla. Slowly pour about half the milk mixture into the flour mixture. Mix on low speed to combine. Once combined, turn mixer to high (cake mix speed) and beat for about 10 seconds to remove any lumps.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Return to low speed and pour in remaining milk mixture. Mix until all ingredients are just incorporated, then beat for about another 30 seconds to one minute, until the batter is smooth. Remove beaters and bowl and scrape the batter with a spatula, giving it a last few turns to ensure it is evenly mixed. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Spoon about 2 Tbsp. batter into each cup, to fill cups about half full. Bake 16-19 minutes, or till cupcakes spring back when lightly touched, or till a toothpick inserted near center returns with just a few crumbs. Cool 5 minutes in pan, then transfer cupcakes to a wire rack to finish cooling. You can freeze the cupcakes, once cooled, if you intend to make the other components at a later date.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>COCONUT TOPPING:</b></div>
<div class="separator" style="clear: both; text-align: left;">
1 large egg yolk</div>
<div class="separator" style="clear: both; text-align: left;">
1/3 cup evaporated milk</div>
<div class="separator" style="clear: both; text-align: left;">
2 Tbsp. + 2 tsp. unsalted butter</div>
<div class="separator" style="clear: both; text-align: left;">
Pinch Diamond kosher salt</div>
<div class="separator" style="clear: both; text-align: left;">
1/3 cup sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1/3 cup + 1 Tbsp. finely shredded sweetened dried coconut*</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 tsp. pure vanilla extract</div>
<div class="separator" style="clear: both; text-align: left;">
1/3 cup chopped toasted pecans</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For garnish: 12 pecan halves</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
*To finely shred coconut, first, measure desired amount. Place in mini food processor and pulse for several seconds to finely shred. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Combine all topping ingredients <u style="font-style: italic;">except pecans</u> in a small saucepan. Cook over medium-high heat, stirring constantly, until thick, about 7-10 minutes. Remove from heat and stir in chopped pecans. Let cool to lukewarm. Refrigerate, covered, any unused portion.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>BITTERSWEET GANACHE:</b></div>
<div class="separator" style="clear: both; text-align: left;">
3 Tbsp. heavy cream</div>
<div class="separator" style="clear: both; text-align: left;">
1/4 cup bittersweet chocolate, chopped (<i>or 1/4 cup semi-sweet chocolate chips, if desired)</i></div>
<div class="separator" style="clear: both; text-align: left;">
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: left;">
In small microwaveable dish, heat cream on high 6-8 seconds, till steaming (<i>or heat cream in small pan on medium heat till steaming).</i> Add chocolate and stir till combined and smooth. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>ASSEMBLE:</b></div>
<div class="separator" style="clear: both; text-align: left;">
Spread ganache thinly on each cupcake top. Top with a small cookie scoop (about 1-1/2 Tbsp.) of topping. Press 1 pecan half onto top of coconut topping on each cupcake. </div>
<div class="separator" style="clear: both; text-align: left;">
Yield: 12 lovely, delicious, decadent, memorable cupcakes</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
TIP: If you don't have time to make these all in one shot, then make the cupcakes and freeze them up to a month ahead. Make the coconut topping and refrigerate for up to a week. Then, when you want to assemble them, take the cupcakes out to thaw, take the topping out to soften, make the ganache and assemble.Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-1372637012811302982.post-86401501741354379942013-06-09T11:35:00.000-04:002013-06-09T11:35:18.407-04:00GRANITE-TOPPED TABLE WITH ANTIQUE SEWING MACHINE LEGS FOR SALE<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4O0UKl7bicY/UbSc909fRAI/AAAAAAAAJog/fEVoSbA0JPY/s1600/antique+sew+mach+table+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-4O0UKl7bicY/UbSc909fRAI/AAAAAAAAJog/fEVoSbA0JPY/s400/antique+sew+mach+table+(2).JPG" width="400" /></a></div>
<br />
We recently converted our covered porch to a sunroom. Because we added sunroom furniture, we lost space for one of our tables. The table pictured above is 25" x 33", perfect for an entry, a plant stand, an eating/snack table, or a place to do paper work. The chairs are not for sale.<br />
<br />
We've invested considerable time and money in restoring the legs. They're freshly painted, including gold paint for the Singer name.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-M2D6YQrk52s/UbSdAPTjK_I/AAAAAAAAJow/xkRiGBrLzaA/s1600/antique+sew+mach+table.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-M2D6YQrk52s/UbSdAPTjK_I/AAAAAAAAJow/xkRiGBrLzaA/s400/antique+sew+mach+table.JPG" width="400" /></a></div>
<br />
The Singer trademark is also detailed beautifully in gold paint.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-m0XdtAiM06c/UbSdAffZtjI/AAAAAAAAJo0/PnN9W_KwNuI/s1600/antique+sew+mach+table+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-m0XdtAiM06c/UbSdAffZtjI/AAAAAAAAJo0/PnN9W_KwNuI/s400/antique+sew+mach+table+%25284%2529.JPG" width="400" /></a></div>
<br />
The durable granite is encased in wood for a nice custom effect. The granite is very dark green which presents as more of a black color until you look carefully and see the green specks.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JrJyIgzpYUQ/UbSdEn1fjsI/AAAAAAAAJo8/qn5P23GAvFI/s1600/antique+sew+mach+table+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-JrJyIgzpYUQ/UbSdEn1fjsI/AAAAAAAAJo8/qn5P23GAvFI/s400/antique+sew+mach+table+%25283%2529.JPG" width="400" /></a></div>
<br />
We're very sad to see this beauty go, but we just don't have room for it. Our other table is currently in the garage awaiting restoration, and the one you see above, already restored, is the one we're selling for a very reasonable price of <b><u>$169.00.</u></b> This item is too heavy to be shipped, so you have to live in or near New Bern, or be willing to travel to New Bern, to take advantage of this offer. Please leave a comment at the bottom of this post with your contact information if you are interested.<br />
<br />Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-1372637012811302982.post-22862529112924958012013-05-14T14:32:00.000-04:002013-05-15T10:28:36.974-04:00THE TRAWL DOOR, ORIENTAL, NC<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-T4Vb9QyPYTE/UZIu_btrjZI/AAAAAAAAJk8/0od2P6RV0i4/s1600/Trawl+Door+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-T4Vb9QyPYTE/UZIu_btrjZI/AAAAAAAAJk8/0od2P6RV0i4/s400/Trawl+Door+(11).JPG" width="400" /></a></div>
<br />
It's been many years since my last visit to the Trawl Door Restaurant in Oriental, and my memory of the physical layout back in the day is hazy. I do remember the food -- fried fish, hush puppies, French fries -- typical Southern fare. I was excited to check out the resurrection of the Trawl Door by New Bern's Flame Restaurant, hoping for a more modern cuisine. <br />
<br />
There are three dining venues at the Trawl Door: an open-air deck, a covered deck/bar and the inside dining room. We chose the latter. The restaurant is on the water, and the open-air deck is the only venue that has water views. Even so, management has done a beautiful job renovating the inside. Below is a photo taken as I was exiting the very nice Ladies Room. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KuTjF1bsokM/UZIxQQar3bI/AAAAAAAAJlM/-jNX8zFSvFo/s1600/Trawl+Door+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-KuTjF1bsokM/UZIxQQar3bI/AAAAAAAAJlM/-jNX8zFSvFo/s400/Trawl+Door+(8).JPG" width="400" /></a></div>
<br />
Go straight and you'll be back outside. Turn right, and you're headed toward the dining room, as below.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HDaQB0czbJU/UZIxRnPP_iI/AAAAAAAAJlU/SZTHVAV17w4/s1600/Trawl+Door+%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-HDaQB0czbJU/UZIxRnPP_iI/AAAAAAAAJlU/SZTHVAV17w4/s400/Trawl+Door+%25289%2529.JPG" width="400" /></a></div>
<br />
The dining room is on the dark side, even though there are some windows that face the parking lot, but it has a nice feel.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dcN-yprDK_o/UZIyXqROLQI/AAAAAAAAJlg/uzzx9csWTIc/s1600/Trawl+Door+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-dcN-yprDK_o/UZIyXqROLQI/AAAAAAAAJlg/uzzx9csWTIc/s400/Trawl+Door+(10).JPG" width="400" /></a></div>
<br />
There were four of us, and we each ordered something different. For me, it was Pan Seared Flounder with summer squash, zucchini olive oil and basil tomatoes, natural juice and mashed potatoes ($15.95). I asked for another veggie in place of the potatoes but when my entree came, there was just the squash. The veggies were under the fish and they, and the fish, were absolutely delightful, cooked to perfection. The veggies were not too raw and not too cooked, and the sauce was perfect on the mild flounder. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Zf0LDZnOvt8/UZJnOv6wvHI/AAAAAAAAJlw/1sRGvhg175Y/s1600/Trawl+Door+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Zf0LDZnOvt8/UZJnOv6wvHI/AAAAAAAAJlw/1sRGvhg175Y/s400/Trawl+Door+(2).JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Bob ordered Seared cod with garlic mashed potatoes, andouille sausage and clam broth ($16.95). There were some small clams with this dish. He raved about everything.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9-jxdn5SI_0/UZJnS3cbLVI/AAAAAAAAJmA/u7RiNnAEuso/s1600/Trawl+Door+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-9-jxdn5SI_0/UZJnS3cbLVI/AAAAAAAAJmA/u7RiNnAEuso/s400/Trawl+Door+%25284%2529.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Darian asked for Seared Atlantic salmon with truffle tomatoes vinaigrette mashed potatoes and</div>
<div class="separator" style="clear: both;">
lobster nage ($18.95). She asked for another veggie in place of the mashed potatoes and got a cauliflower-broccoli medley. She loved the veggies and the fish.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-94T2BO1nR-Q/UZJnVV0IhVI/AAAAAAAAJmI/uM1owRsBEMQ/s1600/Trawl+Door+%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-94T2BO1nR-Q/UZJnVV0IhVI/AAAAAAAAJmI/uM1owRsBEMQ/s400/Trawl+Door+%25285%2529.JPG" width="400" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Serving sizes on all of the above entrees were adequate, but not huge. None of us had difficulty finishing our entrees and there were no leftovers to carry home. The fried seafood platter, below, is a larger entree. It should also be mentioned that none of the four of us were served hot entrees. Everything was warm, which was okay, but not preferable. Like good diners, no one asked for anything to be returned or replaced. We dined early (6:30 pm), and the restaurant was not crowded, but we did order four different entrees, so that may be what the problem was.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Hubby Guy, a clam lover, was upset there were no clams on the menu. The only thing he could find to order was the Seafood Platter of fried shrimp, oyster, calamari and flounder served with a side of </div>
<div class="separator" style="clear: both;">
coleslaw($19.95). He asked for more shrimp in place of the calamari. Though it wasn't mentioned on the menu, this entree also came with French fries. When he asked for tartar sauce, he was told there was none available, but one of the sous chefs made him a red sauce. He loved the shrimp and oysters and ate them all. He left the flounder. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WYlfJyPYuMY/UZJnRuXVaiI/AAAAAAAAJl4/rNqZDT2ex04/s1600/Trawl+Door+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-WYlfJyPYuMY/UZJnRuXVaiI/AAAAAAAAJl4/rNqZDT2ex04/s400/Trawl+Door+%25283%2529.JPG" width="400" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
We asked our very cordial server to take a photo of us before we left. Guy and Darian are on the left, and Bob and I are on the right.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-T-NiJuVWg8Q/UZJnWOQxSnI/AAAAAAAAJmQ/8b0SU0JzxZQ/s1600/Trawl+Door+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-T-NiJuVWg8Q/UZJnWOQxSnI/AAAAAAAAJmQ/8b0SU0JzxZQ/s400/Trawl+Door+%25286%2529.JPG" width="400" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<b>The Trawl Door, </b><a href="http://www.thetrawldoor.com/">http://www.thetrawldoor.com</a>, 518 Water Street, Oriental, NC, (252)249-3500</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="left" style="background-color: #ecebe9; color: #233351; float: left; font-family: Times; font-size: 15px; line-height: 21px; text-align: center; text-transform: uppercase;">
<br /></div>
<div class="left" style="background-color: #ecebe9; color: #233351; float: left; font-family: Times; font-size: 15px; line-height: 21px; text-align: center; text-transform: uppercase;">
<br /></div>
<div class="left" style="background-color: #ecebe9; color: #233351; float: left; font-family: Times; font-size: 15px; line-height: 21px; text-align: center; text-transform: uppercase;">
LIVE ENTERTAINMENT BEGINS FRIDAY MAY 24TH</div>
Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-15868286476592994512013-05-13T16:05:00.001-04:002013-05-13T16:05:15.117-04:00WELCOME SPRING: THE GOOD, THE BAD, THE UGLY<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9AxAWtdPoJM/UZFEfxa34XI/AAAAAAAAJkg/sjDIzGe-tZ8/s1600/spring+good+and+bad+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-9AxAWtdPoJM/UZFEfxa34XI/AAAAAAAAJkg/sjDIzGe-tZ8/s400/spring+good+and+bad+(3).JPG" width="400" /></a></div>
<br />
All year, we wait for Spring to enjoy the two lush, beautiful flowering Chinese Fringe trees in our yard. The trees are completely loaded with fringe-y flowers for a full two weeks, sometimes longer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vhmryc3wHac/UZFEeyCmDDI/AAAAAAAAJkU/iqBHq95y7P8/s1600/spring+good+and+bad+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-vhmryc3wHac/UZFEeyCmDDI/AAAAAAAAJkU/iqBHq95y7P8/s400/spring+good+and+bad+(4).JPG" width="400" /></a></div>
<br />
We never tire of neighbors stopping by and remarking on the sheer beauty of the trees, asking us where we bought them. (<i>We purchased them from Tru Value Hardware store on Trent Road/McCarthy Blvd. about six years ago, when they were young saplings.)</i><br />
<br />
Unfortunately, we were so busy admiring the flowering trees and doing yard work, that we failed to notice a slow but steady downturn in our beloved Meyer Lemon tree, until the leaves were almost gone. It was spider mites again. The tree has turned ugly, at least for a while. After three sprays for spider mites, we finally have seen new growth, but it will take a while for the tree to come back. The spider mites are stubborn and there are still some on the underleaves. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ElOZMrzI66Q/UZFEipMtiqI/AAAAAAAAJks/McjH2KBS_yA/s1600/spring+good+and+bad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ElOZMrzI66Q/UZFEipMtiqI/AAAAAAAAJks/McjH2KBS_yA/s400/spring+good+and+bad.JPG" width="400" /></a></div>
<br />
I marked our calendar for next February. We'll check our citrus trees then for spider mites. They're going to be there every year, guaranteed -- we just have to spray before the damage becomes severe. <br />
Our thanks to the girls at Pinecone Perennials for cluing us in on the spider mites. We do love that store. Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-1372637012811302982.post-17171541743877198972013-05-02T13:03:00.000-04:002013-06-17T19:53:35.611-04:00DAIRY-FREE COCOA CUPCAKES WITH PEANUT BUTTER FILLING AND MARSHMALLOW FROSTING<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lf7tjNZ1TJk/UYFRBf51tgI/AAAAAAAAJhY/MJazpLWcP2I/s1600/dairy+free+cocoa+cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-lf7tjNZ1TJk/UYFRBf51tgI/AAAAAAAAJhY/MJazpLWcP2I/s400/dairy+free+cocoa+cupcakes.JPG" width="281" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">We have a friend who has recently been diagnosed with severe lactose intolerance. Imagine not being able to eat ice cream, whipped cream, yogurt or sour cream and having to avoid most desserts. So, when we were invited to share Easter dinner with them, I was determined to bring a dairy-free dessert that didn't taste dairy free. I succeeded in not only making him happy, but also his entire family. You don't have to be lactose intolerant to enjoy these great cupcakes. They're so good, you won't even think about lactose...or intolerance. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-brQoL5PY-SQ/UYFQ_szXx0I/AAAAAAAAJhQ/s-yHbTW6Tsk/s1600/dairy+free+cocoa+cupcakes+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://3.bp.blogspot.com/-brQoL5PY-SQ/UYFQ_szXx0I/AAAAAAAAJhQ/s-yHbTW6Tsk/s400/dairy+free+cocoa+cupcakes+%25282%2529.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;">They are a bit of work, though. First you make a from-scratch cupcake, then a filling, then Italian meringue frosting (aka marshmallow fluff), then melt chocolate to drizzle, then crush up peanuts. It will take a while, but believe me, it's worth it. These are so very good. The cupcake is chocolatey, light and moist; the frosting is not overly sweet as most commercial marshmallow fluff is; the peanut butter filling complements the cupcake flavors; and the chocolate drizzle and peanut topping are the perfect finishing touches. Not only that, but once you see these beauties, you will WANT to eat them.</span><br />
<br />
<b>Dairy-Free Cocoa Cupcakes with Peanut Butter Filling and Marshmallow Frosting</b><br />
<b>Rating: 10 out of 10</b><br />
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/dairy-free-cocoa-cupcakes-with-peanut-butter-filling-and-marshmallow-frosting?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b><br />
<b><br />
CUPCAKES:</b><br />
1/2 cup Dutch cocoa powder, sifted<br />
1-1/2 cups unbleached all-purpose flour, whisked then lightly spooned and leveled<br />
1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/4 tsp. salt<br />
1 large egg<br />
1/2 cup vegetable or canola oil<br />
1/4 cup light brown sugar<br />
1/2 cup granulated sugar<br />
1 tsp. <a href="http://judyskitchen.blogspot.com/2010/06/homemade-vanilla-extract-and-vanilla.html">pure vanilla </a>extract<br />
1 tsp. chocolate flavor (<i>I used Spices, etc., purchased online)</i><br />
1/2 cup soy milk<br />
1/2 cup freshly brewed coffee, decaf or regular<br />
<br />
Heat oven to 350F. Line a 12-cup muffin tin with paper liners. In large bowl, whisk together cocoa powder, flour, baking powder, baking soda and salt. In medium bowl whisk egg, oil, sugars, flavorings and coffee. Stir wet ingredients into dry ingredients using a spoon or spatula. Batter will be somewhat lumpy -- do not over mix it to make it smooth. Using an ice cream scoop (1/4 cup), fill paper liners. Bake about 16 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool in pan 5 minutes, then turn cupcakes out onto wire rack to completely cool.<br />
<br />
<b>PEANUT-BUTTER FILLING:</b><br />
7 Tbsp. Jif Natural Creamy Peanut Butter<br />
2 Tbsp. confectioner's sugar<br />
1/4 cup pure maple syrup<br />
1 Tbsp. soy milk<br />
<br />
In small bowl, combine all ingredients. Core cooled cupcakes with a Cuisipro or other hollowing device, and fill cavity with peanut butter filling. Eat the cupcake pieces you cored; sandwich two with some peanut butter filling and marshmallow frosting.<br />
<br />
<b>ITALIAN MERINGUE (HOMEMADE MARSHMALLOW FLUFF):</b><br />
3 Tbsp. water<br />
1/2 cup plus 2 Tbsp. light corn syrup<br />
1/3 cup plus 2 Tbsp. granulated sugar, divided use<br />
2 large egg whites, room temperature<br />
1/2 tsp. <a href="http://judyskitchen.blogspot.com/2010/06/homemade-vanilla-extract-and-vanilla.html">vanilla powder</a> or vanilla extract<br />
pinch of salt<br />
pinch of cream of tartar<br />
<br />
In a small saucepan fitted with a candy thermometer, bring water, corn syrup and 1/3 cup plus <u style="font-style: italic;">1 Tbsp.</u> sugar to a rolling boil on high heat, brushing down sides of pan with a wet pastry brush. Do not stir mixture, as it will cause it to crystallize. Boil until mixture reaches 242F, or soft-ball stage.<br />
<br />
In the meantime, a few minutes after the sugar mixture comes to a boil, place egg whites in a completely clean, dry mixing bowl. Using regular beaters on medium-high speed whip egg whites, vanilla powder or extract, salt and cream of tartar until creamy and foamy, about 2 minutes. With mixer still on, sprinkle the remaining 1 Tbsp. of sugar over the whites and continue beating until whites hold very soft peaks, another 2 minutes. When syrup has reached 242F, reduce mixer speed to low. Find the sweet spot (between the sides of the bowl and the beaters) and very, very slowly and carefully drizzle in the hot syrup. After all syrup has been added, turn mixer to high and beat till thick, fluffy and just barely warm, about 7 minutes. Fit a 16" piping bag with a 1M Wilton tip; spoon frosting into bag and pipe onto cupcakes making high mounds of frosting. <br />
<br />
<b>GARNISHES:</b><br />
About 1 oz. bittersweet chocolate, chopped<br />
About 1/4 cup honey-roasted peanuts, crushed or chopped<br />
<br />
Place chocolate into one bottom corner of a resealable plastic bag. Microwave on high about 30 seconds. Continue microwaving on high at 10-second intervals until chocolate is melted. Very carefully cut the tiniest corner to make a very small hole through which the chocolate may be drizzled onto the frosting. Lightly sprinkle peanuts over cupcakes.<br />
<br />
<b>TIME-SAVING TIPS</b>: Instead of making peanut butter filling, just use Peanut Butter & Co.'s White Chocolate Wonderful Peanut Butter, available at Wal-Mart or Harris Teeter. If you're not lactose intolerant, you could use a cake mix for the cupcakes, but you will have to double the other ingredients.<br />
<b><br /></b>
<b><br /></b>Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com3tag:blogger.com,1999:blog-1372637012811302982.post-33322743515221827412013-04-26T10:45:00.003-04:002013-04-27T11:27:23.721-04:00ENTER TO WIN A $75 VALUE GIFT BAG!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5MzDOm2Pn0s/UXqQn_TAkWI/AAAAAAAAJfQ/q27QRN7stbQ/s1600/291717_10151303486996434_1224464895_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="http://4.bp.blogspot.com/-5MzDOm2Pn0s/UXqQn_TAkWI/AAAAAAAAJfQ/q27QRN7stbQ/s400/291717_10151303486996434_1224464895_n.jpg" width="400" /></a></div>
<span style="background-color: white; color: #222222; font-family: 'trebuchet ms', sans-serif; font-size: 15px; line-height: 21px;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">
<span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">To celebrate their upcoming food truck tour*, Friendship Dairies is giving away to one lucky reader the following:</span><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"> </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"><br /></span></span>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"><span style="background-color: transparent;">-Branded Friendship cloth grocery bag ($15 value)</span></span></span></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><div style="text-align: center;">
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px; text-align: -webkit-center;">-</span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px; text-align: -webkit-center;">$15 iTunes gift card (to create a mix for your workouts)</span></div>
</span><br />
<br />
<div style="text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><div style="text-align: center;">
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px; text-align: -webkit-center;">-</span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px; text-align: -webkit-center;">Brita Filtered water bottle ($10 value)</span></div>
</span><br />
<br />
<div style="text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><div style="text-align: center;">
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px; text-align: -webkit-center;">-</span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px; text-align: -webkit-center;">Rocco DiSpirito’s new cookbook: “Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy--All Under 350 Calories” ($26.99 retail)</span></div>
</span><br />
<br />
<div style="text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><div style="text-align: center;">
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px; text-align: -webkit-center;">-</span><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">two Coupons for FREE Friendship Dairies products ($8 value)</span><u style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"></u><u style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"></u><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"> </span></div>
</span><br />
<br />
<div style="text-align: center;">
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 20.98958396911621px;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><div style="text-align: center;">
<span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">TOTAL VALUE OF GIVEAWAY: $75 </span></div>
</span><br />
<div>
<span style="color: #222222; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="line-height: 20.98958396911621px;"><br /></span></span></div>
<div>
<strong style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">This contest is limited to US entries only, including Alaska and Hawaii residents, and <u>deadline to enter</u> is <u>Midnight, Tuesday, April 30</u>. </strong></div>
<div>
<span style="color: #222222; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="line-height: 20.98958396911621px;"><b><br /></b></span></span></div>
<div>
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif; line-height: 20.98958396911621px;"><b>For complete information on how to enter (<i>don't worry</i>, <i>it's easy)</i>, go to my main blog, <a href="http://judyskitchen.blogspot.com/2013/04/friendship-dairies-mobile-sampling-tour.html">Judy's Kitchen.</a></b></span></span><br />
<span style="color: #222222;"><span style="font-family: Verdana, sans-serif; line-height: 20.98958396911621px;"><br /></span></span>
<br />
<span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"><span style="font-family: trebuchet ms, sans-serif;">*</span><i><span style="font-family: Georgia, Times New Roman, serif;">Friendship Dairies will be having a food truck tour with celebrity chef Rocco DiSpirito that will be passing through the New York Metro area this May. </span></i></span><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"><i>The mobile mixer truck will be serving free 5-ounce Friendship Fit to Go™ 1% Low Fat, 1% Low Fat Pineapple, and 4% Regular cottage cheese samples with innovative mix-in options. Check out the <a href="http://www.friendshipdairies.com/" style="color: #888888; text-decoration: none;">Friendship Dairies website</a></i></span><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"><i> to find where you can purchase their products in your area, to follow the food truck and to get recipes.</i> (</span><em style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">Friendship Dairies products are predominantly distributed along the East Coast of the US with limited distribution in other states.)</em><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"> </span></span><br />
<div>
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"><br /></span></div>
<br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px; text-align: -webkit-center;"><br /></span></div>
Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-67208244697290303192013-04-25T15:26:00.003-04:002013-04-25T15:26:53.946-04:00MAPLE-GLAZED OATMEAL-MAPLE-PECAN MUFFINS WITH MAPLE-PECAN STREUSEL<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0XiCJG_GsUc/UXmB1Uzs3eI/AAAAAAAAJdo/y0moPJGi468/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://3.bp.blogspot.com/-0XiCJG_GsUc/UXmB1Uzs3eI/AAAAAAAAJdo/y0moPJGi468/s400/004.JPG" width="400" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">These muffins are loaded. Delicious buttery pecans, oatmeal and maple syrup will provide a great way to start your day or a perfect afternoon snack. To get a more intense maple flavor, though, you have to use Grade B syrup in addition to maple flavoring. Grade B syrup is available at Harris Teeter in the maple syrup section, on the top shelf. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Since brands of maple flavoring vary in intensity, it would be best to start with less flavoring and adjust to taste. I used Boyajian maple flavoring, purchased online per King Arthur Flour Company's recommendation, but I was very disappointed. It tastes more like coffee flavor than maple flavor. The company did not respond to my email questions concerning their product ingredients. The good news: even though the maple flavoring didn't taste like maple flavoring, the muffins tasted great. Coffee and maple syrup, it seems, are great flavor partners.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Set out all your ingredients first and be sure they're room temperature before you start. If you want morning muffins but don't want to get up early to make them, just make them the day before and give them a quick zap in the microwave to warm them in the morning. You won't need any butter on these -- they're perfect as is. (<i>But I would suggest a slice or two of bacon for a great accompaniment.)</i></span><br />
<br />
<b>Maple-Glazed Oatmeal-Maple-Pecan Muffins with Maple-Pecan Streusel</b><br />
<b>Rating: 9.5 out of 10</b><br />
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/maple-glazed-oatmeal-maple-pecan-muffins-with-maple-pecan-streusel?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b><br />
<b><br /></b>
1/4 cup white whole wheat flour<br />
1/4 cup chopped toasted pecans + 1/2 cup<br />
2 Tbsp. quick oats + 3/4 cup plus 2 Tbsp.<br />
2 Tbsp. granulated sugar<br />
1 Tbsp. pure maple syrup + 1/2 cup + 1/4 cup, Grade B preferred<br />
1/4 tsp. maple flavor + 1 tsp. + 1/4 tsp.<br />
1 Tbsp. unsalted butter, melted + 2 tsp.<br />
1 cup unbleached all-purpose flour<br />
1-1/4 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
scant 1 cup buttermilk<br />
1/4 cup canola oil<br />
1 large egg<br />
1/3 cup confectioner's sugar<br />
<br />
In small bowl, combine whole wheat flour, 1/4 cup pecans, 2 Tbsp. oats, 2 Tbsp. granulated sugar, 1 Tbsp. maple syrup, 1/4 tsp. maple flavor and 1 Tbsp. melted butter. Set aside.<br />
<br />
In large bowl, whisk together 1 cup all-purpose flour, 3/4 cup plus 2 Tbsp. quick oats, 1/2 cup pecans, baking powder, baking soda and salt. In medium bowl, whisk together buttermilk, 1/2 cup maple syrup, 1 tsp. maple flavor, oil and egg. Add liquids to dry ingredients all at once, stirring lightly with spoon or spatula till just barely combined. Let batter rest 20-30 minutes before filling greased muffin tins with about 1/4 cup batter and 1/2 Tbsp. streusel. While batter is resting, heat oven to 350F. Bake 17-19 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool muffins in tins 5 minutes, then turn out onto wire rack to finish cooling. <br />
<br />
While muffins are cooling, combine confectioner's sugar, 2 tsp. melted butter, 1/4 cup maple syrup and 1/4 tsp. maple flavor in small bowl, stirring with spoon or fork till smooth. Drizzle warm muffins with glaze. Yield 12 standard-size muffins<br />
<br />Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-57549176009119848692013-04-18T16:17:00.000-04:002013-04-18T16:18:51.635-04:00WHO'D UV THOUGHT? GAS GRILL TO THE RESCUE!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dd8Il7Xi5NY/UXBSO0q1ObI/AAAAAAAAJcg/uLXmGwFPy8U/s1600/spanokopita+grilled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-dd8Il7Xi5NY/UXBSO0q1ObI/AAAAAAAAJcg/uLXmGwFPy8U/s400/spanokopita+grilled.JPG" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">In East Carolina, summer weather can extend from May through October, and the hot Carolina sun can be brutal. It doesn't make much sense to use the oven, not only because you're counteracting the air conditioning, but also because New Bern's electric rates are even more ridiculously high during summer months. But some foods need to be baked -- take, for instance, <a href="http://judyskitchen.blogspot.com/2011/06/beet-green-spanokopita.html">Spanokopita</a>. It's a great accompaniment to a salad, and we have salads for dinner often in the summer. Topped with a piece of fish or chicken, the salad becomes an entree and the Spanokopita serves as a delicious bread. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Since gas grills nowadays have separate burners and thermostatic controls, I found through experimentation that just spraying a piece of tinfoil with nonstick cooking spray and placing the Spanokopita on the foil on the turned-off burner and cooking with lid closed for about 20-25 minutes on 350-375F, yields the same results as placing it in a conventional oven. (<i>Be sure to preheat the grill first.) </i></span>Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-44227817166022005602013-04-10T15:26:00.003-04:002013-04-22T18:53:38.542-04:00HUMMINGBIRD CUPCAKES WITH CREAM CHEESE FROSTING<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FvvmQFXgqp0/UWWu0FOhSOI/AAAAAAAAJbQ/Qu-5N1nJT_g/s1600/hummingbird+cupcakes+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-FvvmQFXgqp0/UWWu0FOhSOI/AAAAAAAAJbQ/Qu-5N1nJT_g/s400/hummingbird+cupcakes+(4).JPG" width="400" /></a></div>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">Hummingbird cake – a banana-pineapple spice cake -- has been a southern tradition since the mid 19th century and is especially popular at Christmas.</span><sup style="background-color: white; color: #222222;"> </sup><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">The first known publication of the recipe was in the February 1978 </span><em style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">Southern Living </em><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">magazine. It was elected the magazine's favorite recipe in 1990, and won the Favorite Cake Award at the 1978 Kentucky State Fair. The cake typically has two or three layers with pecans, mashed bananas, crushed pineapple and cream cheese frosting. I call it banana cake on steroids.</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NErjd5S2Lik/UWWuv-q4zAI/AAAAAAAAJbM/q9_xty45rfo/s1600/hummingbird+cupcakes+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-NErjd5S2Lik/UWWuv-q4zAI/AAAAAAAAJbM/q9_xty45rfo/s400/hummingbird+cupcakes+%25283%2529.JPG" width="400" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;"><br /></span></span>
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">Last December, I made <a href="http://judyskitchen.blogspot.com/2012/12/food-networks-hummingbird-cake-adapted.html">Food Network's version</a> of Hummingbird cake to rave reviews. Today's cupcakes are an adapted smaller version of <i>Southern Living's </i>enormously popular recipe, and I made them to celebrate the arrival of Spring. These are very sweet with a moist, tender, almost velvety texture and everyone, but everyone, loves them. (<i>If you eliminate the cream cheese frosting and just sprinkle with powdered sugar, Hummingbird cupcakes are dairy free.</i>) </span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-o6AdaLOPQ6I/UWWu0WtiZqI/AAAAAAAAJbc/5CRnZv0-FoA/s1600/hummingbird+cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-o6AdaLOPQ6I/UWWu0WtiZqI/AAAAAAAAJbc/5CRnZv0-FoA/s400/hummingbird+cupcakes.JPG" width="400" /></a></div>
<span style="color: #222222; font-family: Verdana, sans-serif;"><span style="line-height: 20.98958396911621px;"><br /></span></span>
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;"><b>Hummingbird Cupcakes with Cream Cheese Frosting</b></span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;"><b>Adapted from <i>Southern Living</i></b></span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;"><b>Rating: 9.5 out of 10</b></span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;"><b>Click for <a href="https://sites.google.com/site/thebearcupboard/hummingbird-cupcakes-with-cream-cheese-frosting?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;"><span style="line-height: 20.98958396911621px;"><b><br /></b></span></span>
<span style="color: #222222;"><span style="line-height: 20.98958396911621px;">CUPCAKES:</span></span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1 cup unbleached all-purpose flour</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1/2 tsp. baking soda, scant</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1/2 tsp. salt, scant</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">2/3 cup sugar</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1/2 tsp. cinnamon</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1 large egg, room temperature</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1/3 cup canola oil</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1/2 tsp. <a href="http://judyskitchen.blogspot.com/2010/06/homemade-vanilla-extract-and-vanilla.html">pure vanilla extract</a></span></span><br />
<span style="color: #222222; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">2/3 cup mashed bananas</span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">4 oz. crushed pineapple, undrained*</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1/3 cup chopped toasted pecans </span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">Heat oven to 350F. Line a 12-cup standard muffin tin with paper liners. In large bowl, whisk together flour, baking soda, salt, sugar and cinnamon. In medium bowl, whisk egg, oil, vanilla, bananas, pineapple and pecans till well combined. Stir into dry ingredients, mixing just till barely moistened. Fill muffin cups 2/3 full, using about 3-1/2 Tbsp. for each cup. Bake 15-18 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool on wire rack. Frost with cream cheese frosting when thoroughly cool. Yield: 12 cupcakes</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;"><span style="line-height: 20.98958396911621px;"><br /></span></span>
<span style="color: #222222;"><span style="line-height: 20.98958396911621px;">*<i>You can use fresh pineapple, finely chopped, in place of the canned crushed pineapple, if desired.</i></span></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;"><span style="line-height: 20.98958396911621px;"><br /></span></span>
<span style="color: #222222;"><span style="line-height: 20.98958396911621px;">FROSTING:</span></span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">4 oz. cream cheese, room temperature</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">4 Tbsp. butter, room temperature</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1 cup confectioner's sugar</span></span><br />
<span style="color: #222222;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; line-height: 20.98958396911621px;">1 tsp. <a href="http://judyskitchen.blogspot.com/2010/06/homemade-vanilla-extract-and-vanilla.html">pure vanilla extract</a></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;"><br /></span>
<span style="color: #222222;">Beat cream cheese and butter at medium speed of mixer till fluffy and smooth. Gradually add sugar, beating till smooth after each addition. Add vanilla and beat on high till fluffy.</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #222222; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>TIP: Believe it or not, these actually taste better as they age, making them a perfect make-ahead dessert. Store in fridge, of course, for up to one week. They also freeze beautifully -- thaw at room temperature for one hour before serving.</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="color: #222222;"><span style="line-height: 20.98958396911621px;"><b><i><br /></i></b></span></span>
<span style="color: #222222;"><span style="line-height: 20.98958396911621px;"><b><i><br /></i></b></span></span></span>
<span style="color: #222222; font-family: Verdana, sans-serif;"><span style="line-height: 20.98958396911621px;"><b><i><br /></i></b></span></span>Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-32937522735751565122013-03-23T15:03:00.003-04:002013-03-23T15:03:44.799-04:00PRIZE-WINNING CLASSIC CARROT CAKE WITH CREAM CHEESE FROSTING<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NTdU3ZWaC1U/UUzhnu88chI/AAAAAAAAJZ4/gDg4lkrv6M8/s1600/classic+carrot+cake+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-NTdU3ZWaC1U/UUzhnu88chI/AAAAAAAAJZ4/gDg4lkrv6M8/s400/classic+carrot+cake+(3).JPG" width="400" /></a></div>
<br />
Cheri Eby of Gunnison, Colorado, entered this yummy, moist cake in a Colorado Outfitters Association dessert contest and it took first prize. After I made it, I agreed with the judges' decision. This is the best classic carrot cake I've made yet, and my taste testers all raved. Whether it was Cheri's recipe or my tweaks or a little of both, I can't say, but I do know I'll be making it again.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2bFo8sq8x-U/UUzkKSWjpoI/AAAAAAAAJaA/SbGr1IZuTYU/s1600/classic+carrot+cake+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-2bFo8sq8x-U/UUzkKSWjpoI/AAAAAAAAJaA/SbGr1IZuTYU/s400/classic+carrot+cake+(4).JPG" width="400" /></a></div>
<br />
<i>My changes:</i> <i>I grated the carrots <u>very fine </u>using a <u>coarse microplane grater.</u> It was hard to detect any traces of carrot in the cake because they were so well integrated, and I and my taste testers liked that. I used 12 oz. cream cheese instead of 16.</i><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
This carrot cake doesn't have much salt in it, but it does have extra sugar. Normally, I would decrease the sugar, but I decided to follow the recipe and I'm glad I did. Carrot cakes are so easy to make because you barely mix the ingredients together. In fact, if you over mix, the cake will fall or be tough, just like muffins and pancakes. You don't even need to get your mixer out. The best way to make a carrot cake is by hand, using a whisk and spatula. This is a dessert that's welcome year round, easily made in a 9 x 13 pan and mixed by hand. You can't beat that for convenience and ease.<br />
<br />
<b>Prize-Winning Classic Carrot Cake</b><br />
<b>Adapted from <i>Taste of Home</i> February/March 2008</b><br />
<b>Rating: 10 out of 10</b><br />
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/prize-winning-classic-carrot-cake-with-cream-cheese-frosting?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b><br />
<b><br /></b>
<b>CAKE:</b><br />
1 (8 oz.) can unsweetened crushed pineapple<br />
2 cups unbleached all-purpose flour<br />
1 cup sugar<br />
1 cup brown sugar<br />
2 tsps. baking soda<br />
2 tsps. cinnamon<br />
1/4 tsp. table salt<br />
4 large eggs, room temperature<br />
1/2 cup vegetable or canola oil<br />
1/2 cup buttermilk (<i>or 1/2 cup milk mixed with 1-1/2 tsp. lemon juice or vinegar</i>)<br />
2 cups peeled carrots, grated using coarse microplane grater<br />
3/4 cup chopped toasted pecans or walnuts (<i>1/2 cup for cake, 1/4 cup for garnish</i>)<br />
<br />
Heat oven to 350F. Grease a 13x9x2" baking pan. Line pan with parchment cut to fit. Drain pineapple, reserving 2 Tbsps. juice for cake. Discard remaining juice or save for another use. <br />
<br />
In large bowl, whisk together flour, sugars, baking soda, cinnamon and salt. In medium bowl, whisk together eggs, oil and buttermilk. Stir in reserved 2 Tbsps. juice and carrots and <i><u>1/2 cup</u></i> nuts with spatula or spoon, then stir the wet ingredients into the dry ingredients lightly, mixing till just barely combined. Do not over mix. Pour into pan. Bake 35-40 minutes or till toothpick inserted near center returns clean. Cool in pan 10 minutes, then turn out onto towel-lined wire rack and peel off parchment. Cool thoroughly, then return cake to cooled pan before frosting.<br />
<br />
<b>FROSTING:</b><br />
12 oz. cream cheese, softened<br />
1/4 cup unsalted butter, softened<br />
1/2 tsp. pure vanilla extract<br />
1-1/2 cups confectioner's sugar<br />
<br />
In small mixing bowl, beat cream cheese and butter until smooth. Add vanilla and 1/2 cup sugar and beat till again smooth. Continue to add sugar gradually, beating well after each addition. Spread frosting over cake top. Garnish with remaining 1/4 cup nuts sprinkled over frosting. Yield: 12 servings<br />
<br />
<br />
<b><br /></b>Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-8578568335588779192013-03-22T10:32:00.001-04:002013-03-22T10:35:17.604-04:00COCONUT CAKE WITH COCONUT FRENCH BUTTERCREAM FROSTING<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HEcP43g9vGU/UUxqx5vMxVI/AAAAAAAAJZg/kWjaBC5WG2g/s1600/Judy's+coconut+cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-HEcP43g9vGU/UUxqx5vMxVI/AAAAAAAAJZg/kWjaBC5WG2g/s400/Judy's+coconut+cake+(2).JPG" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">What could be more Southern than coconut cake? This is my own recipe and it's rich and filling, so two 8" layers go a long way. Expect to serve 12-14 with this moist, tender and tight-crumbed cake that resembles poundcake. </span><br style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;" /><br style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">The French buttercream frosting is silky smooth and ultra rich. If you've never heard of French buttercream, it's a vintage recipe, and it's not hard to make. Back in the 60's we used to make it with shortening, and we called it "mock whipped cream frosting," but it's so much better made with butter. Some people call it "custard frosting," because you make a pudding first, then beat it into the whipped butter/sugar mixture. </span><br style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;" /><br style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;" /><span style="background-color: white; color: #222222; font-size: 15px; line-height: 21px;">Everyone has their own idea of what coconut cake should be. Actually, I like them all, and I'm throwing mine in the ring as another option. A perfect Easter dessert....I'm just sayin'</span></span><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">.</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BJOS-D-JlCQ/UUxqzhy6DiI/AAAAAAAAJZs/VdHioMQlVsM/s1600/Judy%2527s+coconut+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-BJOS-D-JlCQ/UUxqzhy6DiI/AAAAAAAAJZs/VdHioMQlVsM/s400/Judy%2527s+coconut+cake.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">Coconut Layer Cake with Coconut French Buttercream Frosting</b></div>
<b style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">Rating: 9.5 out of 10</b><br />
<b style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">Click for <a href="https://sites.google.com/site/thebearcupboard/coconut-cake-with-coconut-french-buttercream-frosting?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" style="color: #888888; text-decoration: none;">PRINTABLE PAGE</a></b><br />
<b style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"><br /></b><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">COCONUT FRENCH BUTTERCREAM FROSTING:</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1/4 cup unbleached all-purpose flour</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1/2 tsp. Diamond kosher salt or table salt</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1 cup whole milk</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1 cup (8 oz.) unsalted butter, very soft</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1 cup superfine sugar*</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1/4 tsp. pure vanilla extract</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1 tsp. coconut flavoring**</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">2 tsp. coconut-flavored rum or regular rum</span><br />
<i style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1/4 cup cold heavy whipping cream (optional)</i><br />
<i style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"><br /></i><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"></span><i style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">*You can make superfine sugar by pulsing in food processor. Measure sugar after it is pulsed to superfine, not before.</i><br />
<i style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">**The amount of coconut flavoring will vary according to manufacturer. I used coconut flavoring from Spices, etc., recommended by Martha Stewart and Cook's Illustrated for its natural taste. If you use a different brand, use less flavoring and taste your batter to determine if you need more. With coconut flavoring, less is more.</i><br />
<br style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;" />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">Combine flour, salt and milk in small saucepan over medium heat, whisking constantly till mixture boils and thickens. Set aside to cool.</span><br />
<br style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;" />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">In bowl of stand mixer, beat sugar and butter on high till light and fluffy. Gradually add flavorings and cold flour-milk mixture, beating till frosting stands in stiff peaks. If desired, beat in heavy cream at end, mixing only till combined. </span><i style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">(Do not add cream until frosting is thoroughly whipped, and do not overbeat the cream once added.) </i><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">Refrigerate until cake is cooled, but let it stand at room temperature until softened before frosting the cake.</span><i style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"> </i><br />
<br style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;" />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">Yield: enough to thinly frost two 8" layers. If you like thick frosting, you should double the recipe.</span><br />
<br style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;" />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">COCONUT CAKE:</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">3 cups White Lily*** </span><i style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"><u>all-purpose</u></i><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"> flour, whisked, then spooned lightly and leveled</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1-1/2 tsp. baking powder</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1 cup unsalted butter, soft</span><br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">1/2 tsp. Diamond kosher salt</span><br />
<div style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">
2 cups superfine sugar* (<i>See note above about superfine sugar.</i>)</div>
<div style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">
4 large eggs, room temperature</div>
<div style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">
1/2 tsp. pure vanilla extract</div>
<div style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">
1-1/2 tsp. coconut flavoring** (<i>See note above on coconut flavoring.)</i></div>
<div style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">
1 cup buttermilk (<i>or 1 cup milk mixed with 1 Tbsp. vinegar or lemon juice</i>)</div>
<div style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">
2 Tbsp. coconut-flavored rum or regular rum</div>
<div style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">
2 Tbsp. coconut water or lite coconut milk</div>
<div style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">
1-1/2 to 2 cups sweetened coconut flakes, pulsed in food processor in batches till finely grated<br />
<br />
***<i>If you live in an area where White Lily flour is unavailable, you can use any low-protein flour or cake flour.</i></div>
<br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">Heat oven to 350F. Grease and flour two 8-inch round pans and line each with a parchment round cut to fit the bottom. Sift flour and baking powder onto a sheet of wax paper. </span><br />
<br style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;" />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">Beat butter, salt and sugar on </span><i style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"><u>medium speed</u></i><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"> of stand mixer till creamy and fluffy, about 5 minutes. Add eggs, one at a time, beating till yellow disappears after each addition. Add flavorings with last egg. On </span><i style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"><u>low speed</u></i><span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">, add flour mixture in three additions, alternating with milk and beginning and ending with flour. Beat just till blended, being careful not to over mix. Divide batter evenly between pans. Bake 24-27 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool in pan 5 minutes, then turn cakes out onto towel-lined racks to cool completely. Remove parchment to hasten cooling. </span><br />
<br style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;" />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">When cool, baste or spritz tops of cake with the rum and coconut water combined. Frost with room temperature Coconut French Buttercream Frosting. Sprinkle coconut over top and sides of cake. Yield: 12-14 servings</span><br />
<br style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;" />
<br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;"><br /></span>Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-35237277674693329512013-03-12T11:53:00.002-04:002013-04-22T18:56:14.945-04:00CREAMY, LOW-FAT ROASTED ASPARAGUS-FENNEL SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-d8f0uWV5sxc/UT9IoC4EupI/AAAAAAAAJYw/AAmZ1UU0y0I/s1600/asparagus+soup+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-d8f0uWV5sxc/UT9IoC4EupI/AAAAAAAAJYw/AAmZ1UU0y0I/s400/asparagus+soup+(2).JPG" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">I'm hoping the New Bern Farmer's Market will have asparagus and fennel sometime soon. Fresh, local produce is always the best, IMHO. But, even with grocery-store veggies, this soup has quickly become my fave. Roasting the veggies intensifies flavors. Using cashews instead of heavy cream or butter produces a smooth, almost silky, soup with a rich and creamy taste. The fat in cashews is "good fat," unlike heavy cream or butter which is "bad fat." You might consider serving this soup for Easter dinner. Me? I'm having it whenever I can get asparagus and fennel.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Easy Roasted Asparagus-Fennel Soup</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Source: The Bear Cupboard</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Rating: 10 out of 10</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Click for <a href="https://sites.google.com/site/thebearcupboard/easy-roasted-asparagus-fennel-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;">1 lb. fresh asparagus, rinsed, ends trimmed, coarsely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 medium fennel bulb, rinsed, trimmed, coarsely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 garlic clove, peeled</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup whole, raw, unsalted cashews</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp. extra-virgin olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp. Morton kosher salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp. white pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-3 cups low-sodium chicken broth or vegetable broth</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Shaved Parmesan cheese for garnish</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Additional salt and pepper to taste, if needed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Heat oven to 400F. In 9 x 13 pan, combine asparagus, fennel, garlic, cashews, oil, 1/2 tsp. salt and 1/4 tsp. white pepper. Roast 20-30 minutes, till veggies are soft and aromatic. Remove from oven and puree in batches in a food processor or blender till very smooth, or place veggies in a 2-3 quart pot and puree with an immersion blender. Slowly add broth while whisking or stirring; heat to almost boiling on medium heat; cover pot, reduce heat to simmer and cook for 5-10 minutes (<i>or longer</i>) to blend flavors. Add additional broth if thinner consistency is desired. Taste to adjust seasonings, adding more salt and pepper if desired, but remember that the Parmesan will add more salt. Serve hot in bowls and garnish with shaved or grated high-quality Parmesan cheese. Yield: 4 servings</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>TIPS:</b> </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">If you have saved Parmesan rinds, throw them in the pot when you add the broth, and discard them before serving. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Shave Parmesan easily by using a vegetable peeler.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cooking for one or two? No problem, this soup freezes beautifully, sans garnish, of course.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">No fennel? No problem. Substitute onion. </span><br />
<br />Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-1372637012811302982.post-73278701960095190082013-02-23T11:54:00.001-05:002013-04-22T18:57:16.032-04:00BUTTER PECAN CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Qd1FDR7Fwhg/USPMFVcitJI/AAAAAAAAJV8/rT4CkN66UnU/s1600/butter+pecan+cupcakes+with+salted+caramel+buttercream+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Qd1FDR7Fwhg/USPMFVcitJI/AAAAAAAAJV8/rT4CkN66UnU/s400/butter+pecan+cupcakes+with+salted+caramel+buttercream+(3).JPG" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">I love the buttery, sweet, rich taste of pecans, especially local East Carolina pecans. Last year was not a good year for pecans in our region, and here's hoping that 2013 will yield a better crop. Use whatever pecans you can get for these outstanding cupcakes. I promise you won't be sorry. The cupcake is ultra-tender and light, studded with those wonderful pecans that have been sauteed in butter first. Salted Caramel Frosting is the perfect topping for these, of course garnished with more pecans. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TG6_Se8WELo/USjz7B-d2VI/AAAAAAAAJWs/sfSYVoj8AvU/s1600/butter+pecan+cupcakes+with+salted+caramel+buttercream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-TG6_Se8WELo/USjz7B-d2VI/AAAAAAAAJWs/sfSYVoj8AvU/s400/butter+pecan+cupcakes+with+salted+caramel+buttercream.JPG" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Make the <a href="http://bearcupboard.blogspot.com/2013/02/salted-caramel-sauce.html">salted caramel sauce</a> first. It can be made several days ahead. Make the frosting before the cupcakes so it can be refrigerated to set up. This is one dessert you will make again and again.</span><br />
<br />
<div style="text-align: left;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Butter Pecan Cupcakes with Salted Caramel Buttercream Frosting</span></b></div>
<div style="text-align: left;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Rating: 10 out of 10</span></b><br />
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Click for <a href="https://sites.google.com/site/thebearcupboard/butter-pecan-cupcakes-with-salted-caramel-buttercream-frosting-1?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b>
</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">SALTED CARAMEL BUTTERCREAM FROSTING:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 Tbsp. unsalted butter, soft</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup confectioner's sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup <a href="http://bearcupboard.blogspot.com/2013/02/salted-caramel-sauce.html">salted caramel sauce</a>, room temperature</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 tsp. sour cream or heavy whipping cream</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In medium bowl, beat butter till light and fluffy, about 3 minutes. Scrape bottom and sides of bowl; gradually add sugar and beat till smooth and creamy. Add <a href="http://bearcupboard.blogspot.com/2013/02/salted-caramel-sauce.html">salted caramel sauce</a> and cream on low speed until incorporated. Increase speed gradually to high and beat till frosting is light and smooth, about 2 minutes. Refrigerate frosting at least 1/2 hour, or longer. (<i>Can be made the day before.)</i></span></div>
<div style="text-align: left;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></b></div>
<div style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">CUPCAKES:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tsp. unsalted butter for pecans + 1/2 cup (1 stick) unsalted butter for cupcakes, softened</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup chopped or broken pecans</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-1/2 cups White Lily all-purpose flour (<i>not self-rising</i>)*</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 tsp. baking powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp. baking soda</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup light brown sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp. salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large eggs, room temperature</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-1/2 tsp. <a href="http://judyskitchen.blogspot.com/2010/06/homemade-vanilla-extract-and-vanilla.html">pure vanilla</a> extract</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup buttermilk (<i>or 1/2 cup milk + 1-1/2 tsp. vinegar or lemon juice),</i> room temperature</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*<i>You may use cake flour or any low-protein flour in place of White Lily all-purpose flour.</i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat oven to 350F. Cut 3 tsp. butter into small pieces; add to pecans in oven-proof dish. Bake, stirring after butter melts, 5-7 minutes, or till pecans are nicely toasted and butter is absorbed. Cool. Line muffin tin with 12 paper liners; spray insides with nonstick cooking spray for easy release of cupcakes. Whisk flour; lightly spoon and level to measure, then sift twice into medium bowl with baking powder and soda.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In bowl of stand mixer, combine sugar, salt and 1 stick butter. Beat at medium speed 5 minutes, till light and fluffy, scraping sides and bottom of bowl as needed. Add eggs, one at a time, adding vanilla with last egg and beating till yellow disappears after each addition. Using lowest speed of mixer, add flour mixture alternately with milk, beginning and ending with flour and adding nuts with last addition of flour. Stir batter with spatula, briefly, to be sure everything is mixed well. Fill muffin cups with about 1/4 cup batter. Bake 15-17 minutes or till a toothpick inserted near center returns with just a few crumbs. Cool on wire rack completely before frosting. If desired, garnish frosted cupcakes with additional chopped pecans. Yield: 12 cupcakes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-eo90WVdM6rk/USjz6MzG28I/AAAAAAAAJWk/HhWYferIQTw/s1600/butter+pecan+cupcakes+with+salted+caramel+buttercream+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-eo90WVdM6rk/USjz6MzG28I/AAAAAAAAJWk/HhWYferIQTw/s400/butter+pecan+cupcakes+with+salted+caramel+buttercream+%25282%2529.JPG" width="400" /></a></div>
<br />
<br /></div>
Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-1372637012811302982.post-36347250154310553562013-02-20T13:59:00.000-05:002013-03-23T19:21:01.071-04:00SALTED CARAMEL SAUCE<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PTsT13MYAk8/USPHUIIgIRI/AAAAAAAAJVU/9s9U4NpLL3M/s1600/SALTED+CARAMEL.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-PTsT13MYAk8/USPHUIIgIRI/AAAAAAAAJVU/9s9U4NpLL3M/s400/SALTED+CARAMEL.JPG" width="400" /></a></div>
<br />
Salted caramel has a deliciously almost-burnt taste that tones down the sweetness and makes it totally addictive. It's easy to make and there are tons of ways to use it. It makes wonderful frosting for cakes or cupcakes and is great drizzled over muffins, frosting, ice cream or even waffles. It will keep for a couple of weeks in the fridge.<br />
<br />
Before you start making the caramel, be sure all the ingredients are ready, because once started, you have to give it your close attention so it doesn't burn.<br />
<br />
<b>Salted Caramel Sauce</b><br />
<b>Adapted from twopeasandtheirpod.com</b><br />
<b>Rating: 10 out of 10</b><br />
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/salted-caramel?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b><br />
<b><br /></b>
1 cup granulated sugar<br />
6 Tbsp. unsalted butter, room temperature, cut into pieces<br />
1/2 cup heavy cream, room temperature<br />
1-1/2 tsp. coarse sea salt<br />
<br />
Heat sugar over medium-high heat in 1 to 1-1/2 quart heavy saucepan or saute pan. When sugar starts to melt, start whisking the sugar. It will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking and instead swirl the pan to move the sugar around. Continue cooking sugar until it is completely melted and reaches a deep amber color. Carefully whisk in the butter, whisking till melted. The caramel may clump at the sides. Remove pan from heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in salt. Let sauce cool for about 10 minutes in the pan, then pour into a pint mason jar and cool to room temperature. Yield: about 1-1/2 cupsJudyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-82868889030199292262013-02-12T12:04:00.001-05:002013-02-12T12:04:35.232-05:00ALL-BEEF GLAZED MEATLOAF<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_1vQbIotVR4/URpuDq2Mm9I/AAAAAAAAJO4/8eWQH39Oi4I/s1600/beef+meatloaf+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://4.bp.blogspot.com/-_1vQbIotVR4/URpuDq2Mm9I/AAAAAAAAJO4/8eWQH39Oi4I/s400/beef+meatloaf+(2).JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Think all-beef meatloaf has to be boring, tough and dry? Think again. This recipe, adapted from America's Test Kitchen, proves that beef meatloaf can be light, moist, tender and full of flavor. There are a lot of ingredients, but if you take the time to make this, I'm sure you'll agree that it's the best meatloaf ever. Each ingredient is important to the finished product, so don't leave anything out.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<table border="0" cellpadding="2" cellspacing="0" style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px; width: 590px;"><tbody>
<tr><td valign="top" width="590"><span style="font-family: Trebuchet MS, sans-serif;"><strong>All-Beef Glazed Meatloaf<br />Adapted from <em>Cook’s Illustrated </em>Magazine, January/February 2006<br />Rating: 10 out of 10</strong><br /><strong>Click for <a href="https://sites.google.com/site/thebearcupboard/all-beef-glazed-meatloaf?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></strong></span></td></tr>
<tr><td valign="top" width="590"><span style="font-family: Trebuchet MS, sans-serif;"><strong><u>Meat Loaf:</u></strong> <br />1-1/2 oz. Monterey Jack cheese, grated on small holes of box grater (about 1/2 cup)<br />1-1/2 Tbsp. unsalted butter<br />1/2 cup finely chopped onion<br />1/4 cup finely chopped celery rib<br />1/2 tsp. minced or grated garlic<br />1 tsp. minced fresh thyme leaves<br />1/2 tsp. paprika<br />2 Tbsp. tomato juice<br />1/4 cup low-sodium chicken broth<br />1 large egg<br />1/4 tsp. unflavored powdered gelatin (<em>the secret ingredient to mimic veal</em>)<br />1-1/2 tsp. low-sodium soy sauce <em> </em>1/2 tsp. Dijon mustard<br />1/3 cup crushed saltine crackers <em> </em>1 Tbsp. minced fresh parsley leaves<br />Scant 1/2 tsp. Diamond kosher coarse salt<br />1/4 tsp. ground black pepper<br />1/2 lb. ground sirloin<br />1/2 lb. ground chuck<br /><br />Adjust oven rack to middle position; heat oven to 375F. Spread cheese on plate and place in freezer until ready to use. Line a rimmed baking sheet with tinfoil. Next, fold a piece of heavy-duty aluminum foil to form a 10 x 6” rectangle. Center the foil on a metal cooling rack and poke holes in the foil with a skewer about 1/2” apart. (<em>This will let drippings go through so the meat loaf doesn’t get soggy from sitting in the drippings.)</em> Place the foil-lined rack over the rimmed baking sheet that you lined with tinfoil. Spray with nonstick cooking spray.<br /><br />Heat butter in small skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add garlic, thyme and paprika and cook, stirring until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.<br /><br />Whisk broth and egg in medium bowl until combined; sprinkle with gelatin and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper and cooled onion mixture. Crumble frozen cheese to coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into loaf.<em> </em>Smooth top and edges of meat loaf with moistened spatula. Bake about 1 hour, till an instant-read thermometer registers 135-140F. Remove from oven and spread with half the glaze. Turn broiler on high; place meatloaf under broiler about 5 minutes, till glaze bubbles and begins to brown at edges. Remove from oven, spread with remaining glaze, return to broiler to cook an additional 5 minutes. Cool about 15 minutes before slicing.<br /></span><div style="color: black; font-size: medium; line-height: normal;">
<span style="font-family: Trebuchet MS, sans-serif;"><strong><u>Glaze:</u></strong> (<em>You can substitute 3/4 cup of your favorite barbecue sauce, if desired.)</em></span></div>
<div style="color: black; font-size: medium; line-height: normal;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup ketchup</span></div>
<div style="color: black; font-size: medium; line-height: normal;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp. hot pepper sauce</span></div>
<div style="color: black; font-size: medium; line-height: normal;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp. ground coriander</span></div>
<div style="color: black; font-size: medium; line-height: normal;">
<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp. cup apple cider vinegar</span></div>
<div style="color: black; font-size: medium; line-height: normal;">
<span style="font-family: Trebuchet MS, sans-serif;">1-1/2 Tbsp. packed light brown sugar</span></div>
<div style="color: black; font-size: medium; line-height: normal;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="color: black; font-size: medium; line-height: normal;">
<span style="font-family: Trebuchet MS, sans-serif;">While meat loaf cooks, combine ingredients in saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.</span></div>
</td></tr>
</tbody></table>
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-T7AYOg6ZLo8/URpuL8uuwAI/AAAAAAAAJPI/2RJ8mhfXRb4/s1600/beef+meatloaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-T7AYOg6ZLo8/URpuL8uuwAI/AAAAAAAAJPI/2RJ8mhfXRb4/s400/beef+meatloaf.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<br />Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-82198990486021377612013-02-11T11:29:00.002-05:002013-02-11T11:37:06.479-05:00CRAB-STUFFED FLOUNDER FILLETS WITH CREAMY CAPER-DILL SAUCE<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dIz4cPYVz2k/URkRM39Fr-I/AAAAAAAAJOY/AaJP9D6c360/s1600/crab+stuffed+flounder.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-dIz4cPYVz2k/URkRM39Fr-I/AAAAAAAAJOY/AaJP9D6c360/s400/crab+stuffed+flounder.JPG" width="400" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">Flounder by itself is not particularly filling, but when you stuff it with crab meat, it has more of a stick-to-your-ribs quality. Both the flounder and the crab meat are pretty easy to find in New Bern. B&J's on Route 70 is where we go to find the freshest flounder and crab meat. B&J's steams and picks fresh-caught crabs, and both the founder and crab meat are locally caught. It's always best to go through the crab meat again before using it because it's so easy to miss shell fragments and cartilage.</span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;">Fresh dill can be found at Wal-Mart and Harris Teeter. Harris Teeter's is a smaller package and a tad less expensive. If you're a senior you'll get an extra 5% on Thursdays.</span><br />
<span style="font-family: Verdana, sans-serif;"><i><br /></i></span>
<span style="font-family: Verdana, sans-serif;">This dish is especially welcome during our short-lived winter here in East Carolina. It gives a reason to turn the oven on. Throw some potatoes in the oven 30-40 minutes before the fish, and while you're at it, roast some veggies that have been tossed with olive oil, Balsamic vinegar, salt and pepper. You'll have a complete dinner. If the veggies get done too soon, not to worry. They're always delicious room temperature.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Crab-Stuffed Flounder with Creamy Caper-Dill Sauce</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Rating 9 out of 10</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Click for <a href="https://sites.google.com/site/thebearcupboard/crab-stuffed-flounder-fillets-with-creamy-caper-dill-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Creamy Caper-Dill Sauce</b></span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp. Duke or Hellmann's light mayo</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tbsp. plain yogurt* </span><br />
<span style="font-family: Verdana, sans-serif;">Scant 1/8 tsp. finely grated lemon zest</span><br />
<span style="font-family: Verdana, sans-serif;">1-1/2 tsp. freshly squeezed lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 tsp. capers, drained</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp. chopped fresh dill</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp. Dijon mustard</span><br />
<span style="font-family: Verdana, sans-serif;">Scant pinch each: fine sea salt and white pepper</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">*<i>If you use nonfat Greek yogurt, you will have to thin with water.</i></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Combine all ingredients in small bowl. If necessary, thin with water. Refrigerate till needed.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Crab-Stuffed Flounder Fillets</b></span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp. extra-virgin olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp. minced fresh onion</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp. minced roasted red pepper</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp. Italian-style seasoned breadcrumbs</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp. Duke or Hellmann's Light mayo</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp. freshly squeezed lemon juice + 1 tsp. for tops</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp. Old Bay seasoning</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 tsp. white pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 drop Worcestershire sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 lb. lump crab meat, picked over for cartilage and shell fragments</span><br />
<span style="font-family: Verdana, sans-serif;">4 fresh flounder fillets, skinned on both sides</span><br />
<span style="font-family: Verdana, sans-serif;">About 1/4 tsp. fine sea salt (<i>or to taste) + </i>1/8 tsp. for tops</span><br />
<span style="font-family: Verdana, sans-serif;">About 1/8 tsp. white pepper (<i>or to taste)</i></span><br />
<span style="font-family: Verdana, sans-serif;">2-3 tsp. unsalted butter, cut in small pieces</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">In small fry pan, saute onion and red pepper in olive oil over medium heat, about 2-3 minutes. Do not brown. Remove from heat; stir in breadcrumbs, mayo, 1 tsp. lemon juice, Old Bay, pepper and Worcestershire; set aside to cool. When cool, lightly fold in crab meat, taking care not to break up lumps. Refrigerate till needed.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat oven to 400F. Line a baking sheet with tinfoil; spray with nonstick cooking spray. <i>(Alternately, you can line a baking sheet with parchment paper or with the new tinfoil that has parchment on one side.) </i>Pat fish fillets dry with clean paper towel; lightly salt and pepper on one side only. Place desired amount of filling onto one end of each piece; roll up starting with filled end. Place seam side down on prepared pan; sprinkle with 1 tsp. lemon juice and about 1/8 tsp. salt. Dot with butter. Bake about 20 minutes, or till fish is cooked through and flakes easily with a fork. Serve with Creamy Caper-Dill Sauce. Yield 4 servings</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-58801440076486981172013-02-05T12:47:00.003-05:002013-02-05T12:54:33.804-05:00ORANGE-PECAN POUNDCAKE WITH CHOCOLATE GANACHE<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-a0Tkaa3nPYQ/UREzrKY00AI/AAAAAAAAJLU/fWq5Jt-0HX8/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-a0Tkaa3nPYQ/UREzrKY00AI/AAAAAAAAJLU/fWq5Jt-0HX8/s400/029.JPG" width="400" /></a></div>
<br />
What could be more Southern than poundcake? And this one will make Southerners smile: The top of an orange-flavored poundcake is studded with broken pecans, a succulent orange glaze is brushed over the warm cake, then the cooled cake is thinly frosted with chocolate ganache and topped with whole pecans. Serve plain or with ice cream, whipped sweetened heavy cream or creme fraiche for a decadent, delicious dessert. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QtdXDtqniWw/UREzrDjPWOI/AAAAAAAAJLY/VUMuSLbgff4/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-QtdXDtqniWw/UREzrDjPWOI/AAAAAAAAJLY/VUMuSLbgff4/s400/033.JPG" width="400" /></a></div>
<br />
For a successful cake, instructions should be followed exactly. It may seem like a lot of trouble to whisk the flour first, then sift it twice, but that's how you get a smooth batter that rises beautifully and produces a delicate, soft-textured cake. Believe me when I say that this cake is worth the extra trouble. <br />
<br />
<b><u>Other great poundcake recipes: </u></b><br />
<a href="http://www.judyskitchen.blogspot.com/2011/03/orange-glazed-pecan-sour-cream-pound.html">Orange-Glazed Pecan Sour Cream Poundcake with Chocolate Ganache</a><br />
<a href="http://judyskitchen.blogspot.com/2012/01/sour-cream-rum-pecan-pound-cake-with.html">Sour Cream-Rum-Pecan Poundcake with Chocolate Ganache</a><br />
<a href="http://judyskitchen.blogspot.com/2009/07/elvis-presleys-favorite-poundcake.html">Elvis Presley's Favorite Poundcake</a><br />
<br />
<b>Orange-Pecan Poundcake with Chocolate Ganache</b><br />
<b>Adapted from King Arthur Flour</b><br />
<b>Rating: 9.5 out of 10</b><br />
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/orange-pecan-poundcake-with-chocolate-ganache?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b><br />
<b><br /></b>
<b>CAKE:</b><br />
1-1/2 tsp. unsalted butter, soft, for pan bottom + 3/4 cup (1-1/2 sticks) soft for cake<br />
1 cup broken or chopped pecans + 8-10 whole pecans to decorate top**<br />
1-3/4 cups + 2 Tbsp. King Arthur unbleached all-purpose flour*<br />
1 tsp. baking powder<br />
3-ounce pkg. Neufchatel or regular cream cheese, room temperature soft<br />
3/4 tsp. Diamond Kosher salt<br />
1-1/2 cups sugar<br />
2 Tbsp. finely grated orange zest<br />
1 tsp. finely grated lemon zest<br />
1-1/2 tsp. pure vanilla extract (<i>I used my <a href="http://judyskitchen.blogspot.com/2010/06/homemade-vanilla-extract-and-vanilla.html">homemade vanilla powder</a>.)</i><br />
1 Tbsp. orange liqueur, such as Triple Sec<br />
5 large eggs, room temperature<br />
3 Tbsp. milk<br />
<br />
*T<i>hough optional, toasting the pecans brings out a deeper flavor that enhances the cake.</i><br />
<i>**Whisk flour, then lightly spoon and level to measure. You may substitute Gold Medal or Pillsbury unbleached all-purpose flour, if desired.</i><br />
<br />
<b>ORANGE GLAZE:</b><br />
2 Tbsp. unsalted butter<br />
3 Tbsp. sugar<br />
1 tsp. finely grated orange zest<br />
3 Tbsp. orange liqueur, such as Triple Sec<br />
1/2 tsp. orange extract<br />
<br />
<b>GANACHE:</b><br />
1/4 cup heavy cream<br />
1 cup good-quality bittersweet chocolate, chopped<br />
<br />
<b>MAKE THE CAKE: </b>Adjust oven rack to center position. Heat oven to 325F. Butter a 9-cup Bundt pan with 1-1/2 tsp. soft butter and sprinkle bottom of pan with 1 cup broken or chopped pecans. Sift flour and baking powder twice and set aside.<br />
<br />
In bowl of standing mixer, using paddle attachment and medium speed, beat together butter, cream cheese, salt, sugar, zests, extract and liqueur for about 5 minutes, till well combined and fluffy. Add eggs, one at a time and beat on medium speed after each addition till eggs are incorporated. (<i>Mixture may curdle, but will come back together.) </i>Beat on high speed 3 minutes. Stir in milk on lowest speed, then gradually add flour mixture on low speed, mixing just till combined. Batter will be smooth and thick, but still pourable. Pour and scrape batter into prepared pan, being careful not to displace pecans.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pN7EiXdQdgo/UREzm8hST9I/AAAAAAAAJLM/h3sOY4nALKU/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-pN7EiXdQdgo/UREzm8hST9I/AAAAAAAAJLM/h3sOY4nALKU/s400/024.JPG" width="400" /></a></div>
<br />
Bake 50-60 minutes, till a toothpick inserted near center returns with just a few crumbs, or an instant-read thermometer registers 200F. Cool cake 10 minutes, then turn out onto wire rack to finish cooling -- nuts will now be on top. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HrFdEulE6DM/UREzrecYX9I/AAAAAAAAJLc/Nttfzf_xSZg/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-HrFdEulE6DM/UREzrecYX9I/AAAAAAAAJLc/Nttfzf_xSZg/s400/026.JPG" width="400" /></a></div>
<br />
Brush warm cake with glaze. When cake is thoroughly cooled, carefully pour warm ganache over top. Decorate top with whole pecans.<br />
<br />
<b>MAKE THE GLAZE: </b>While cake is baking, in saucepan, boil butter, sugar, zest and liqueur about 5 minutes till syrupy. Remove from heat and stir in 1/2 tsp. orange extract.<br />
<br />
<b>MAKE THE GANACHE: </b>When cake is almost cool, in saucepan, boil cream. Remove from heat and stir in chocolate till mixture comes together and is smooth.<br />
<br />
<b>TIP:</b> How long it takes to bring ingredients to room temperature depends on the temperature of your room. If your room is 70F or above, plan on 1/2 to 1 hour. If it's below 70F, it could take as long as 2 hours. Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-50076548809889287422013-01-30T14:00:00.002-05:002013-01-30T14:00:59.608-05:00EASY CHICKEN CHILI<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-diIiKQbGY4Y/UQlUmdd8GjI/AAAAAAAAJHc/-5tSTWGmrz0/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-diIiKQbGY4Y/UQlUmdd8GjI/AAAAAAAAJHc/-5tSTWGmrz0/s400/039.JPG" width="400" /></a></div>
<br />
This is one of my favorite lunches, and it's so easy to make when you use rotisserie chicken, or any leftover cooked chicken or turkey. Use this recipe as a starting point, adjusting ingredient amounts to your preferences.<br />
<br />
<b>Easy Chicken Chili</b><br />
<b>Rating: 10 out of 10</b><br />
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/easy-chicken-chili?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b><br />
<b><br /></b>
INGREDIENTS, per serving: <br />
1 Tbsp. Extra-virgin olive oil<br />
1/4 cup finely chopped onion<br />
1/2 tsp. minced or grated garlic<br />
1/2 tsp. ground cumin<br />
1/2 tsp. Mexican oregano, crushed<br />
1/4 to 1/2 tsp. Diamond kosher salt, according to your preference<br />
1/2 cup shredded or chopped cold rotisserie chicken*<br />
1/2 cup low-sodium chicken broth<br />
1/2 cup your favorite salsa (<i>I like Harris Teeter chunky mild)</i><br />
1/4 cup black beans<br />
1/2 cup Havarti cheese with jalapenos (<i>or Monterey Jack cheese with jalapenos)</i><br />
<i> *</i>You may also use leftover shredded or chopped cooked chicken or turkey.<br />
<br />
Optional garnishes:<br />
1/2 ripe avocado, coarsely chopped<br />
2 Tbsp. green onions, sliced<br />
1-2 Tbsp. Fage nonfat plain Greek yogurt (<i>or regular or lite sour cream</i>)<br />
1-2 Tbsp. coarsely chopped cilantro<br />
Tortilla chips<br />
<br />
In heavy frying pan, cook onion in oil over medium heat till transparent, about 3 minutes. Add garlic, cumin, oregano, salt, and chicken; cook, stirring, about 1 minute. Add broth, salsa and black beans; stir to combine; cover pan and cook over medium-low heat about 5 minutes, or till everything is hot. Off heat; sprinkle cheese over hot chili; cover for about 1 minute to melt. Scoop into bowl, keeping cheese on top. (<i>Alternately, you can place the chili in a bowl and then sprinkle the cheese on top, stirring it into the chili slightly to hasten melting.) </i>Garnish with avocado, green onions, yogurt and/or cilantro. If desired, serve with your favorite tortilla chips.Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-27107783407112293552013-01-26T16:20:00.002-05:002013-01-26T22:07:20.136-05:00SWEET POTATO-PECAN HONEY BUNS<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ejrBGVOhThc/UQQsKPlCtVI/AAAAAAAAJEw/DNbaQNbuwF8/s1600/yam+yam+honey+buns+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ejrBGVOhThc/UQQsKPlCtVI/AAAAAAAAJEw/DNbaQNbuwF8/s400/yam+yam+honey+buns+(3).JPG" width="400" /></a></div>
<br />
Eastern North Carolina has plenty of fresh, delicious sweet potatoes and, with the arctic weather we've been having, here's a good way to use some. Sweet potatoes add some extra flavor to this sweet dough. You may be lucky enough to still have some of those $.19/lb. sweet potatoes from Wal-Mart at Thanksgiving time. If not, head to the Farmer's Market next Saturday and get some for $.75/lb.<br />
<br />
Pecans have been pricey this year, due to a bad pecan crop. Moore's Produce at the Farmer's Market has 1-lb. bags of large shelled pecans for $10. Considering that they're fresh local pecans and not something that's been sitting in a bag for over a year, $10 is still a good price. Of course, you can substitute walnuts, but they're not a whole lot cheaper. Whatever you decide, these sticky buns will comfort you during the icy-cold weather we're having. (<i>And just because we'll be reaching 80 degrees this week, I'm confident there's more cold weather to come in February.)</i><br />
<i><br /></i>
If you're out of honey, you can find some very reasonably priced local raw honey at Henry & Shorty's on<br />
Rt. 17 northside, below Moore's BBQ. He also has Amish milk, butter and cheese and a lot of other goodies.<br />
<i><br /></i>
<b>Sweet Potato-Pecan Honey Buns</b><br />
<b>Adapted from Pillsbury</b><br />
<b>Rating: 9 out of 10</b><br />
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/sweet-potato-pecan-honey-buns?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b><br />
<b><br /></b>
Makes 2 dozen medium rolls, or 1 dozen large.<br />
<br />
INGREDIENTS:<br />
2 packets active dry yeast<br />
1/2 cup warm water<br />
1/2 cup mashed cooked sweet potatoes*<br />
1/4 cup sugar<br />
5 Tbsp. unsalted butter, melted, divided + 1/4 cup solid butter for topping<br />
2 tsp. Diamond kosher salt + 1/4 tsp. for topping<br />
1 tsp. pure vanilla extract (<i>I used my <a href="http://judyskitchen.blogspot.com/2010/06/homemade-vanilla-extract-and-vanilla.html">homemade vanilla</a> extract.)</i><br />
2 large eggs<br />
3-1/4 to 3-1/2 cups unbleached all-purpose flour, whisked, then lightly spooned and leveled<br />
1/4 cup honey<br />
1/3 cup + 1/4 cup firmly packed brown sugar divided<br />
3/4 cup toasted chopped pecans (<i>or walnuts</i>), divided<br />
<br />
*<i>You may substitute canned sweet potatoes. Drain liquid from can to equal 1/2 cup and use it, warmed, instead of water to soften yeast.</i><br />
<div>
<br /></div>
Soften yeast in warm (not hot) water. Combine in bowl of standing mixer potatoes, sugar, <i><u>3 Tbsp</u></i>. melted butter, 2 tsp. salt, vanilla and eggs. Using the paddle attachment, beat on medium-low speed until well combined. Add 1 cup of flour and beat on medium speed until well combined. Remove paddle attachment and insert dough hook. Gradually add remaining 2-1/4 to 2-1/2 cups flour until a stiff dough is formed. Cover bowl with dampened clean kitchen towel and let dough rise in a warm place (85F to 90F) until light and doubled in size, about 1-1/2 hours. <br />
<br />
Meanwhile, prepare topping. In saucepan, combine honey, brown sugar, 1/4 cup solid butter and 1/4 tsp. salt. Bring to boil and cook, stirring constantly, until a little syrup dropped in cold water forms a soft ball (234F), about 1-1/2 minutes. Pour into greased 13 x 9 x 2" pan or two 8 or 9" round layer pans. Sprinkle evenly with 1/2 cup pecans.<br />
<br />
Toss dough on well-floured surface until coated with flour and no longer sticky. Roll out to 24 x 8-inch rectangle. Brush with remaining 2 Tbsp. melted butter. Sprinkle with 1/4 cup firmly packed brown sugar and 1/4 cup toasted chopped pecans. Roll as for jelly roll, starting with 24-inch side. Cut into twenty-four 1", or twelve 2" slices. Place slices cut-sides down over topping. Cover, let rise in warm place until light and doubled in size, 30-45 minutes. <br />
<br />
Heat oven to 375F. Bake rolls 25-30 minutes on center rack. Cool 2 minutes, then invert on serving plate or on rack over waxed paper. Let stand 30 seconds before removing pan. <br />
<br />
<i><b>TIP</b>: Bake an extra sweet potato or two when you're having them for dinner. The extra potatoes are great cold, cut up for salads, mashed for soup, muffins, scones or cupcakes, or to use in these sticky buns. </i>Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com2tag:blogger.com,1999:blog-1372637012811302982.post-65252033042689617382013-01-07T15:55:00.000-05:002013-01-07T16:10:38.093-05:00ALMOND-PECAN-CRUSTED SNAPPER<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5mLDJld1Gt0/UOc4VzAtgBI/AAAAAAAAJDc/fBkk1N7xeEs/s1600/pecan+crusted+snapper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-5mLDJld1Gt0/UOc4VzAtgBI/AAAAAAAAJDc/fBkk1N7xeEs/s400/pecan+crusted+snapper.JPG" width="400" /></a></div>
<br />
One more piece of snapper was left from <a href="http://bearcupboard.blogspot.com/2012/08/whoo-dat-fresh-tuna-salad.html">hubby's fishing trip in July</a>. I decided to coat the thawed fish with luscious local pecans, almond flour and seasonings and saute it in olive oil and butter. This is my new favorite way to cook snapper and other white fish. The nuts impart a wonderful flavor, and they make the fish more satisfying. <br />
<br />
I've also made this recipe with flounder. While fresh, local fish is always the best, you can use frozen and thawed if you prefer. Here in East Carolina, flounder is always in season. B&J's on Route 70 is the best source, unless, of course, you know a fisherman or have a boat yourself. Pecans have been scarce and pricey this year, but I did manage to get some without breaking the bank. Hope you did, too, because the flavor of the pecans is prevalent in this dish, and I can't imagine substituting any other nut. Almond meal can be purchased online or at Harris Teeter or Wal-Mart. Store it in the freezer in its original bag placed inside a larger freezer bag. It will keep about a year, and makes wonderful<a href="http://judyskitchen.blogspot.com/2008/09/peach-frangipane-tart.html"> frangipane desserts</a>.<br />
<br />
<b>Almond-Pecan-Crusted Snapper</b><br />
<b>Rating: 10 out of 10</b><br />
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/almond-pecan-crusted-snapper?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b><br />
<br />
INGREDIENTS:<br />
1/4 cup chopped untoasted pecans<br />
2 Tbsp. almond flour (almond meal) or very finely chopped almonds<br />
2 Tbsp. Panko breadcrumbs<br />
3 Tbsp. whole wheat bread chopped or torn into pieces<br />
1/8 tsp. garlic powder<br />
Pinch Diamond kosher salt<br />
Pinch white pepper<br />
1 lb. (skinned both sides) snapper fillets (<i>or other mild white fish)</i><br />
1/4 tsp. Diamond kosher salt<br />
1/8 tsp. white pepper<br />
2 Tbsp. white whole wheat flour<br />
1/3 cup milk<br />
1-1/2 tsp. hot sauce<br />
1/2 lemon<br />
1 Tbsp. extra-virgin olive oil<br />
1 Tbsp. unsalted butter<br />
<br />
In mini food processor, combine pecans, almond flour, Panko, whole wheat bread, garlic powder, salt and pepper. Pulse a few times, till ingredients are finely ground and well mixed. Pour onto wax paper. <br />
<br />
Pat fish dry with paper towels. <i>(Fish should weigh at least 1 lb. after skinning.)</i> Cut into 3-4 serving pieces. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Spread white whole wheat flour onto another sheet of wax paper Pour milk into shallow bowl and stir in hot sauce. Heat oven to 350F. Set out a cast-iron frying pan (or other heavy pan). Cut lemon into 4 wedges. Dredge fish pieces in whole wheat flour, dip in milk mixture, then into nut/bread mixture. <br />
<br />
Heat fry pan on medium heat. Add oil and butter. When oil and butter start to foam, add fish pieces. Cook about 3 minutes, or till underside is golden brown; turn fish over and place in oven for about 5 minutes, or till fish flakes easily when pierced with a fork. Serve hot with lemon wedges. Yield: 2-4 servings<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jw1vRSllsoE/UOdBkO3naTI/AAAAAAAAJD8/ltAaKVtfX38/s1600/pecan+crusted+snapper+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-jw1vRSllsoE/UOdBkO3naTI/AAAAAAAAJD8/ltAaKVtfX38/s400/pecan+crusted+snapper+(3).JPG" width="400" /></a></div>
<br />
<br />
<br />Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-59355142698291857032013-01-04T14:55:00.000-05:002013-01-04T14:58:22.991-05:00NEW AMERICAN DIET<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2GB_rrseb0E/UOcmhOZUXgI/AAAAAAAAJC8/SZ__tzKcFgc/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-2GB_rrseb0E/UOcmhOZUXgI/AAAAAAAAJC8/SZ__tzKcFgc/s400/images.jpg" width="400" /></a></div>
<br />
In 1995, the National Institutes of Health started following more than 500,000 AARP volunteers (ages 50 and up). They wanted to determine how diet influences health, especially connections between diet and cancer. The study, now completed, confirmed previous conclusions of other studies on diet and disease. People who ate plenty of vegetables, beans, fruits, nuts, whole grains, olive oil and fish -- and less red meat, processed meat and butter -- had fewer cases of cancer and heart disease. Following are some highlights of the study:<br />
<br />
1. <b><u> Red meat is especially linked to colon cancer. </u></b> Red meat includes beef, pork and lamb. Carcinogens are theoretically formed when the meat is pan-fried or cooked over an open flame, especially when it is charred. <i>Recommended amounts to consume: no more than 18 oz. a week.</i><br />
<i><br /></i>
2. <u style="font-weight: bold;">Foods containing nitrites are linked to cancer.</u> Hot dogs, luncheon meats and bacon are all available in nitrite-free forms now. Since nitrite acts as as a preservative, it's important to store these foods properly at recommended temperatures.<br />
<i><br /></i>
3. <u style="font-weight: bold;">Fill 2/3 of your plate with "plant-based" foods (veggies, beans, whole grains, nuts) and 1/3 with animal-based foods such as chicken, seafood, lean beef or low-fat dairy.</u> Briefly precooking meat, either in the microwave or by parboiling before grilling, reduces cancer-causing compounds. Don't worry about grilling veggies because carcinogens are not formed when veggies are exposed to high heat.<br />
<br />
4. <u style="font-weight: bold;">Tomatoes in any form are rich in lycopene.</u> Lycopene, theorized to protect against prostate cancer, is also found in pink grapefruit, cabbage and beets. When possible, add a small amount of fat to improve lycopene absorption. <br />
<br />
5. <u style="font-weight: bold;">Whole grains help protect against cancer.</u> Fiber from whole grains is more protective than fiber from fruits and vegetables.<br />
<br />
6. <u style="font-weight: bold;">Alcohol consumption of any amount increases the risk for breast cancer.</u> High alcohol consumption also increases the risk of several other cancers for both women and men, including colon and liver cancers. <i>Recommended amounts: no more than 2 drinks/day for men, 1 drink/day for women.</i><br />
<i><br /></i>
AARP's new diet book by John Whyte, MD, <i><b>AARP New American Diet,</b></i> is designed to help Americans age 50 and older lose weight and keep it off with foods that also help reduce the risk of cancer, heart disease and diabetes.<br />
<br />
<br />Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com1tag:blogger.com,1999:blog-1372637012811302982.post-28514426326490562462012-12-24T12:35:00.000-05:002012-12-24T12:35:27.798-05:00CHRISTMAS LEMONS<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5DzLsCqSz84/UNiPngGTh6I/AAAAAAAAI-w/tZ4Smkj3rec/s1600/Christmas+lemons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-5DzLsCqSz84/UNiPngGTh6I/AAAAAAAAI-w/tZ4Smkj3rec/s320/Christmas+lemons.JPG" width="320" /></a></div>
<br />
In January of this year, when we harvested our first few lemons, I wrote about our <a href="http://bearcupboard.blogspot.com/2012/01/our-first-meyer-lemon-harvest.html">Meyer Lemon tree</a>. After the first fruits were picked, the tree started budding, then blooming, then setting more fruit. Our second harvest produced 32 large, juicy, slightly tart lemons. I see a lemon meringue pie in our future.<br />
<br />
This is what our tree looked like in January:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-atG_CGrFxLU/UNiRop6JU6I/AAAAAAAAI_Y/EUSPUbGx79M/s1600/Meyer+lemon+tree+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-atG_CGrFxLU/UNiRop6JU6I/AAAAAAAAI_Y/EUSPUbGx79M/s320/Meyer+lemon+tree+001.JPG" width="320" /></a></div>
<br />
This is what it looked like during harvest:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ISRJpWae7MQ/UNiPz6vrdtI/AAAAAAAAI-4/E4COzVE-Bmw/s1600/Christmas+lemons+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ISRJpWae7MQ/UNiPz6vrdtI/AAAAAAAAI-4/E4COzVE-Bmw/s320/Christmas+lemons+%25283%2529.JPG" width="320" /></a></div>
<br />
It's already starting to bud again. We bought a Persian lime tree online in May since the specimens from Lowe's were not to our liking. It's been growing like crazy, but no buds yet. <br />
<br />Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com4tag:blogger.com,1999:blog-1372637012811302982.post-52402946197623670792012-11-13T12:09:00.003-05:002012-11-13T12:09:19.458-05:00MY FAVORITE THANKSGIVING RECIPES<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KTmUyocUvdQ/UKJ-Hslo0SI/AAAAAAAAIs0/B-fD3UxUaDs/s1600/images+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-KTmUyocUvdQ/UKJ-Hslo0SI/AAAAAAAAIs0/B-fD3UxUaDs/s320/images+(4).jpg" width="312" /></a></div>
<br />
If you're looking for recipes for this year's Thanksgiving dinner, I have some for you. I put together a list of my favorite recipes, with photos. Just click on the links to get the tried-and-true recipes. <a href="http://judyskitchen.blogspot.com/2010/11/my-favorite-thanksgiving-recipes.html">Read more...</a>Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-68561592568143382462012-10-23T14:23:00.000-04:002012-10-23T14:23:34.341-04:00MY FAVORITE WINTER SQUASH RECIPES<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QmOTaQFwph0/UIWJb2d4rkI/AAAAAAAAIoI/YpqMtYyXAT0/s1600/images+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QmOTaQFwph0/UIWJb2d4rkI/AAAAAAAAIoI/YpqMtYyXAT0/s1600/images+(2).jpg" /></a></div>
<br />
<span style="background-color: white; color: #222222; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 21px;">Butternut and acorn squashes are great, but do yourself a favor. Buy some hubbard or butter<i><u>cup</u></i> squash when you can. You may pay more, but the flavor difference is so worth it. Hubbard and buttercup squashes are darker orange inside, and flavors are more defined and intense, making them perfect for pumpkin pies or pumpkin soups. If you need ideas for how to use them, or other winter squashes, I've collected 9 of my favorite recipes. <a href="http://judyskitchen.blogspot.com/2012/10/my-favorite-winter-squash-recipes.html">Read more.</a>...</span>Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0tag:blogger.com,1999:blog-1372637012811302982.post-77293867576403011862012-10-22T13:32:00.000-04:002013-01-26T14:15:41.021-05:00LOWER-FAT CRANBERRY-ORANGE MUFFINS WITH WALNUT CRUMB TOPPING<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xqUx57URYoY/UH_oFuI2T1I/AAAAAAAAIj8/uL0A_5pnfMU/s1600/038_thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="http://2.bp.blogspot.com/-xqUx57URYoY/UH_oFuI2T1I/AAAAAAAAIj8/uL0A_5pnfMU/s400/038_thumb.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Here's a muffin to make you smile. It's lower in fat than the <a href="http://judyskitchen.blogspot.com/2009/10/glazed-cranberry-orange-muffins-with.html">original version,</a> and whole wheat flour in the tender, crispy topping adds some whole grains to the mix. You can make this muffin even healthier if you use a sugar substitute. The flavors are spot on, and you'll want these for breakfast, dessert or anytime in between.<br />
<br />
<b>Lower-Fat Glazed Cranberry-Orange Muffins with Walnut Crumb Topping</b><br />
<b>Inspired by <i>Food & Wine Magazine, March 2001</i></b><br />
<b>Rating: 10 out of 10</b><br />
<b>Click for <a href="https://sites.google.com/site/thebearcupboard/lower-fat-cranberry-orange-muffins-with-walnut-crumb-topping?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">PRINTABLE PAGE</a></b><br />
<b><br /></b>
TOPPING:<br />
1/2 cup whole wheat or white whole wheat flour<br />
1/4 cup sugar (<i>or 1 Tbsp. NuNaturals stevia</i>)<br />
1/4 tsp. baking powder<br />
3 Tbsp. melted butter<br />
1/4 cup chopped toasted walnuts<br />
<br />
MUFFIN:<br />
1-1/4 cups dried, sweetened cranberries<br />
4 Tbsp. frozen orange juice concentrate, thawed<br />
4 Tbsp. water<br />
2 cups unbleached all-purpose flour<br />
3/4 cup sugar (<i>or 1/2 cup sugar + 1 Tbsp. NuNaturals stevia</i>)<br />
2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
3/8 tsp. Diamond kosher salt, or 1/4 tsp. table salt<br />
1-1/2 Tbsp. finely grated orange zest, packed<br />
3 Tbsp. melted butter<br />
1/2 cup unsweetened applesauce<br />
4 Tbsp. nonfat plain Greek yogurt + enough milk to make 1 cup (<i>or 1 cup low-fat plain yogurt)</i><br />
1 large egg<br />
1/2 tsp. orange extract<br />
<br />
CRANBERRY-ORANGE DRIZZLE:<br />
1 cup confectioner's sugar<br />
2 Tbsp. reserved juice from cranberries<br />
<br />
<u>Prep:</u> Combine cranberries, juice and water in small saucepan; heat to boiling; cover pot, remove from heat. Let cranberries sit for 30 minutes to plump. In the meantime, set out all muffin ingredients to bring to room temperature. Spray a 12-cup muffin tin with nonstick cooking spray or line with paper baking cups and spray the interior of the cups with nonstick cooking spray. Heat oven to 350F (<i>325F for dark or coated pans</i>). <br />
<br />
<u>Make the crumb topping:</u> In medium bowl, whisk together flour, sugar and baking powder. Stir in melted butter with fork. Add walnuts, pinching mixture into clumps with fingers. Set aside.<br />
<br />
<u>Make muffins</u>: In another medium bowl, whisk together flour, sugar, baking powder, baking soda, salt and zest. Drain cranberries well, pressing them down slightly in sieve, reserving juices for glaze. Pat cranberries dry with paper towels, then add them to the flour mixture, tossing to coat well. <br />
<br />
In large bowl, whisk together melted butter, applesauce, yogurt/milk mixture, egg and orange extract. Pour over flour mixture and stir with spoon or spatula just till barely combined. Do not overmix. Divide batter equally among muffin cups, using about 1/4 cup for each. Cover with crumb topping, gently pressing topping onto batter. Bake about 15 minutes, or till a toothpick inserted near center returns with just a few crumbs.Cool muffins on wire rack. While muffins are cooling, prepare glaze by combining confectioner's sugar and about 2 Tbsp. reserved juice. Add more juice, if needed, to make a thin glaze. Drizzle over tops of warm muffins. Serve immediately. Yield: 12 muffins<br />
<br />
<br />
<br />
<br />Judyhttp://www.blogger.com/profile/03441108568751750583noreply@blogger.com0