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Munchin' at the Mosaic, Recipes from the Ancients |
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Aug 8 03, 18:24
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Let's get communal and share our favorite recipes.. Mmmm -I'm feeling quite hungry already! :p  :kungfu: :love: Here goes the start... please add on... ~Cleo For the 1/2 Hungarian blood in me: Hungarian Goulash SoupIngredients 3 tablespoons butter 1 pound top round beef, cut into 1/2-inch cubes 1-1/2 cups chopped onions 1 tablespoon minced garlic 2 tablespoons flour 2 tablespoons paprika 3 tablespoons tomato paste 4 cans (14-1/2 oz. each) chicken broth, plus enough water to equal 8 cans 1 can (14 oz.) whole tomatoes drained and chopped, juice reserved 4 potatoes, peeled and grated 4 large carrots, diced 1 bay leaf 1/2 teaspoon marjoram 1/2 teaspoon caraway seeds, crushed 1/2 teaspoon freshly ground pepper 1/2 cup sour cream Directions: 1. Melt butter in a large Dutch oven over medium-high heat. Add beef and brown on all sides, 5 minutes. Transfer to plate with slotted spoon; set aside. 2. Add onions and garlic and cook, 5 minutes. Add beef, flour, and paprika; cook, stirring constantly, 3 minutes. Stir in tomato paste until smooth. Add chicken broth and water, tomatoes, and reserved juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring to boil; reduce heat and simmer, stirring occasionally, until beef is just tender and vegetables are cooked through, 45 minutes. Remove bay leaf. Top each serving with sour cream. Makes 14 cups. CHEERS!
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Replies
(1 - 69)
Guest_Zeus²_*
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Aug 8 03, 19:06
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Guest

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Chicken Cordon Bleu
traditionally they are served flat, sort of a sandwich type.
I roll them and vary it a little
Take half of chicken breast, and butterfly it, careful not to cut all the way thru. Pound them as flat as you can, Make a mixture of flavored bread crumbs, flour and break up a bunch of Ritz crackers into small pieces, mix all together use standard egg wash dip one side of chicken into crumbs with that side down coat the inside with melted butter In the supermarket you can get ham ends about half inch thick I get the Virginian smoked ham , super good taste Cut this into slightly larger julienne pieces large block of good Swiss cheese sliced same way position chicken so that the top would be a wing tip place ham and cheese on chicken horizontally coat with butter too then roll up and one toothpick should hold it together will be slightly larger than what an egg roll looks like Put in fridge for however long Prior to dinner, take the chicken and redip in egg and crumb mixture again the deep fry to brown and then into over for baking serve with your own homemade mushroom and onion gravy Don’t forget to take the toothpicks out.
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Aug 8 03, 19:08
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Group: Gold Member
Posts: 203
Joined: 3-August 03
Member No.: 11
Real Name: Beth
Writer of: Poetry

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Well, Cleo!
That sounds yummy but not as yummy as this! Of course, this is MY SECRET recipe so I'll have to kill you after you read this! :D :p
Big Surprise -
Chocolate Chip Cookies
1 cup sugar 1 cup dark brown sugar 1 cup butter or margarine, softened a bit 1 overflowing teaspoon of pure vanilla extract 2 large eggs 1 teaspoon salt 1 teaspoon baking soda 2 3/4 - 3 cups all purpose flour 12 oz. package chocolate chips Nuts if you want 'em
Mix sugars and butter at medium speed in large bowl until light and creamy. (This takes a few minutes.)
Add eggs and vanilla - be generous! and mix at medium speed until well blended.
Add salt and baking soda. I sprinkle both evenly over the dough so they get mixed in thoroughly. Nothing worse than a salty bite of cookie! :O Stir in at medium speed.
Next, mix in flour at low speed, 1/2 cup at a time until you get the consistency you prefer. (I don't like runny or crunchy cookies. I like mine full bodied! )
Stir in chocolate chips and nuts, if you're in a nutty mood.
Drop teaspoon size globs of dough on an ungreased cookie sheet. Bake in a preheated 375 degree oven for 10 minutes. This may vary depending on how your oven bakes and what type of cookie sheet you use. You may want to check after 8 minutes.
Let cool for a minute or two so you don't burn your tongue then scarf 'em down! Don't forget, you can always lick your fingers as you go along and I won't tell if you eat the dough!
Okay, now that you have this top secret info, you must die!
Big Better than Mrs. Field's Cookie Hugs, Nef
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I am who I am.
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Guest_Zeus²_*
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Aug 8 03, 19:09
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Guest

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Stuffed Calamari in red sauce over spaghetti. **>> Drool
It’s easy
They sell cleaned and ready to go calamari, fresh or frozen about 5 inch size.
Cook the rice normally. Mince finely celery, various color peppers carrot onion Genoa salami chopped fresh shrimp and crabmeat crushed red pepper, liberally Stuff the calamari. Pinch off the end with a toothpick Make your normal red sauce and cook calamari Serve, over spagetti
Drool somemore
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Aug 8 03, 19:13
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Group: Gold Member
Posts: 203
Joined: 3-August 03
Member No.: 11
Real Name: Beth
Writer of: Poetry

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Ewwww!
I'm not eatin' any slimey octopus legs! YUCK!
THbbbbppppppptttt! :p
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I am who I am.
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Aug 8 03, 19:29
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Group: Gold Member
Posts: 203
Joined: 3-August 03
Member No.: 11
Real Name: Beth
Writer of: Poetry

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YUCK!
I'll stick to the chicken cordon bleu, thank you very much! Although, I have MY OWN recipe! Thbbbbpppt~ not gonna share THAT one! : :
You can have all the octapi parts. BLAH! Yick! Ewww! Gross! Blah! I can barely handle shrimp. Calamari is out of the question!
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I am who I am.
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Aug 8 03, 19:31
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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These are great! Glad I ate din din already!
YUMMY - I spy chocolate..but Nef - only ONE bag of chippies? :alien: :O :p :D
I woulda thought you'd be more generous??
BTW, you're gonna be in lights on Sunday on the Discovery Channel.. http://dsc.discovery.com/convergence/nefer.../nefertiti.html
Way cool!!!
A hug in a rug... Cleo
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 8 03, 19:41
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Group: Gold Member
Posts: 203
Joined: 3-August 03
Member No.: 11
Real Name: Beth
Writer of: Poetry

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Hey Cleo!
Well, to be perfectly honest, only 1 bag ever makes it into the cookies! The other seems to disappear as if by magic!!! It is a mystery!!! :D
Tee-hee! Where do you think I came up with the name? Hey, I'm not that smart anymore! : : I DO want to see the show, though! It sounds very interesting!!! Supposedly, I got my face bashed in and an arm cut off. Wonder what I did to deserve it? One too many limericks, perhaps? :p
Well, I'll have to dig out my recipe for Fudge Ball Cookies. I was just thinking about those. Oh so chocolately rich and :devil: ish! It's not fair! When I was young, I baked all the time and was skinny. Now, that I'm a mommy, I never have time to bake and I'm fluffy. Boo-hoo! :( (That's a pout, btw!) :D
Okay, then, Sunday, I'll bake some cookies and we'll have a Nefertiti Party at My place! Bring your Steve Martin album and we'll Tut out! :laugh:
Bug in a Rug Hug, Nef
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I am who I am.
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Aug 9 03, 08:18
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Another main dish favorite of mine (although NOT my own recipe):
Pork Tenderloin with Pear and Apple Chutney
Ingredients
2 large pears, peeled, cored and cut into 1/2-inch 2 large Golden Delicious or Gala apples, peeled, cored, and cut into 1/2-inch-thick slices 3/4 cup dark brown sugar 1 cup balsamic vinegar 1/2 cup dark raisins 1/2 cup golden raisins 1 large onion, chopped 1 teaspoon coriander 1 teaspoon yellow mustard seeds 1 teaspoon cinnamon 1/2 teaspoon red pepper flakes 1/2 teaspoon cloves 1/2 teaspoon salt 1 tablespoon grated fresh ginger 1/2 cup white wine 1/2 cup orange juice 1/2 cup water 1 tablespoon soy sauce 1 tablespoon applesauce 1 garlic clove, pressed 2 pounds pork tenderloin
Directions:
1. Make chutney: Place pears and apples in a saucepan with enough water to cover. Simmer over medium heat until fruit becomes soft but not tender, 5 minutes. Pour off the cooking liquid into a small heavy-bottomed saucepan and stir in brown sugar. Bring mixture to a boil over high heat and cook down to a thick syrup, about 15 to 25 minutes. Stir the remaining ingredients into the pear-apple mixture. Add the syrup and cook over medium heat, stirring occasionally, until reduced to a thick consistency, about 30 minutes more. Cool chutney, then cover and refrigerate. 2. Meanwhile, grease a metal 13x9-inch baking pan. Heat oven to 400 degree F. Combine soy sauce, applesauce, and garlic in a cup. Rub evenly over tenderloin. Roast until an instant-read thermometer inserted into thickest part of the tenderloin registers 155 degree F, about 20 to 25 minutes. Let stand 5 minutes before slicing. Serve with chutney. Makes 6 servings. Note: Do not leave your instant-read thermometer in your roast while it is in the oven.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 10 03, 14:19
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Double-Chocolate Angel Cake 
Ingredients
1-1/2 cups sifted confectioners' sugar 3/4 cup sifted cake flour 1/2 cup sifted unsweetened cocoa 1-1/2 teaspoons cream of tartar 1-1/2 teaspoons vanilla extract 1-1/2 cups egg whites (10 to 12 large), at room temperature 1 cup granulated sugar 1/4 cup miniature semisweet chocolate chips 1 tablespoon unsalted butter (no substitutes) 2 medium bananas, sliced Shaved bittersweet chocolate, for garnish Sweetened whipped cream, for garnish
Directions:
1. Adjust oven rack to lowest third of oven. Heat oven to 350 degree F. In a large bowl sift together the confectioners' sugar, flour and cocoa 3 times; set aside. 2. Add cream of tartar and vanilla to the egg whites. Beat on medium-high speed in a mixer bowl until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, and beat until stiff peaks form (tips stand straight). 3. Sift about 1/4 of the flour mixture over the beaten egg whites; gently fold in with a rubber spatula just until blended. Repeat, folding in remaining flour mixture by fourths. Gently fold in chocolate chips. Pour batter into an ungreased 10-inch tube pan. Gently run a long, thin knife or metal spatula through the batter to cut through air pockets. 4. Bake 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in the pan); cool thoroughly. run a sharp knife along the side of the pan and gently unmold. Remove cake from the pan. 5. To serve, heat butter in a large skillet over medium-high heat. Cook banana slices 5 minutes or until browned, shaking pan occasionally. Cut cake into thick slices. Lay each slice on a warmed dessert plate. Spoon bananas over each slice. Top with shaved chocolate and dollop with whipped cream, if desired. Makes 10 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 10 03, 14:20
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Cool-as-a-Cucumber Chicken Salad (not my own but yummy)! :costume:
Arrange chicken, melon, cucumber, and zucchini on greens and drizzle with refreshing lime and mint dressing. Start to Finish: 25 minutes
• 2 cups cubed cantaloupe and/or honeydew melon • 1 cup finely chopped cucumber • 1 cup finely chopped zucchini • 1/4 cup thinly sliced green onions • 1/3 cup lime juice • 2 tablespoons salad oil • 2 tablespoons water • 2 tablespoons snipped fresh cilantro or mint • 1 tablespoon sugar • 1/8 teaspoon ground white pepper • 4 cups shredded leaf lettuce • 2 cups shredded cooked chicken (10 ounces)
Directions
1. In a large bowl, toss together the cantaloupe, cucumber, zucchini, and green onions. 2. For dressing, in a screw-top jar, combine lime juice, oil, water, cilantro, sugar, and white pepper. Cover and shake well. Drizzle 1/2 cup of the dressing over the melon mixture. Toss lightly to coat. 3. Divide shredded lettuce among four dinner plates. Top with the melon mixture. Arrange chicken around edges of plates. Drizzle remaining dressing over chicken. Makes 4 main-dish servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 10 03, 14:21
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Doreen's Dip DELISH! :cowboy:
1 pkg softened cream cheese 1 small jar of salsa sauce (or homemade) 1 8 oz pkg shredded cheddar cheese
1. Layer the bottom of a glass dish with the cream cheese 2. Pour the salsa evenly over the cream cheese 3. Spread teh shredded cheddar evenly over the salsa
Nuke in microwave until cheese starts to melt approximately 2 minutes...(time varies depending on microwave power).
This could also be baked in an oven at 375 degrees until cheese starts to melt.
Stir and serve warm with nacho chips or crackers....
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 10 03, 14:22
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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OK - here is an easy one! 
Baked Sweet Potatoes
Ingredients
1/4 cup orange juice 1/4 teaspoon grated fresh ginger 4 medium sweet potatoes salt and pepper
Directions:
1. Heat oven to 400 degree F. Combine orange juice and fresh ginger in cup; set aside. 2. Prick sweet potatoes with fork; bake 45 minutes until tender. Split potatoes and sprinkle tops evenly with salt and pepper. Spoon orange juice mixture evenly over top of each. Makes 4 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 13 03, 05:11
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Deep-Dish Peach Pie Prep Time: 20 minutes Source: Ladies' Home Journal Ingredients 1 cup all-purpose flour 1/4 teaspoon salt 1/4 cup butter, cut up 1 tablespoon vegetable shortening 1 to 2 tablespoons ice water 2/3 cup plus 2 tablespoons sugar 1/4 cup all-purpose flour 1/4 teaspoon grated lemon peel 3 pounds fresh peaches, peeled and sliced (6 cups) 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 1 tablespoon butter or margarine, cut up 1 tablespoon milk Vanilla ice cream, (optional) Directions: 1. For the pastry combine the 1 cup flour and the salt in medium bowl. , with pastry blender or 2 knives, cut in the 1/4 cup butter and the shortening until mixture resembles coarse crumbs. Sprinkle with water, tossing with fork until pastry begins to hold together. Shape into ball; flatten into disk. Wrap and refrigerate at least 30 minutes.
2. Heat oven to 425 degrees F. Combine 2/3 cup of the sugar, the 1/4 cup flour and the lemon peel in large bowl. Add peaches, lemon juice and vanilla; toss to combine. Spoon into 10-inch deep-dish pie plate and dot with the 1 tablespoon butter.
3. On lightly floured surface, roll pastry into 11-inch circle. Cut decorative vents. Place pastry over peaches and flute edges, or cut pastry in 1/2-inch strips and arrange on top of pie to form lattice. Brush pastry with milk and sprinkle with remaining 2 tablespoons sugar.
4. Place on cookie sheet and bake 15 minutes. Reduce oven temperature to 375 degree F and bake 30 to 45 minutes more or until bubbly in center. Cool on wire rack 20 minutes. Serve with vanilla ice cream, if desired. Makes 8 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 14 03, 17:37
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Sweet Hungarian Palacsinta
Prep Time: 25 minutes Cooking Time: 4 minutes Source: Better Homes and Gardens Ingredients 1/2 cup sugar 1/4 cup ground walnuts 1 teaspoon ground cinnamon 1/4 cup margarine or butter, softened 1/4 teaspoon salt 5 egg yolks 3/4 cup all-purpose flour 1/2 cup milk 1/2 teaspoon vanilla 5 egg whites Directions: 1. Combine 1/4 cup of the sugar, the walnuts, and cinnamon; set aside. Combine the remaining 1/4 cup sugar, the margarine or butter, and salt. Beat with an electric mixer on medium speed until thoroughly combined. Add egg yolks; beat well. Beat in flour. Add milk and vanilla; beat until well combined. Wash beaters thoroughly; beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Fold egg whites into batter, leaving a few puffs of egg white. Do not overbeat.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across surface. Reduce heat to medium-low. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread batter into a circle about 4 inches in diameter and 1/4 inch thick. Cook over medium-low heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Repeat with remaining batter, making 16 pancakes.
3. Carefully transfer 4 pancakes to a foil-lined baking sheet. Sprinkle about 1-1/2 teaspoons of the walnut mixture onto each pancake. Place a second pancake atop each first pancake and sprinkle with more nut mixture. Repeat stacking to make a total of 4 stacks of 4 pancakes each. Heat pancakes in a 300 degree F oven about 10 minutes or until heated through. To serve, cut into pie-shaped wedges. Makes 4 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 14 03, 17:39
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Apple Pork Roast and Vegetables Prep Time: 15 min. Cooking Time: 10 hours Source: Better Homes and Gardens Ingredients 1 1-1/2- to 2-pound boneless pork shoulder roast 1 tablespoon cooking oil 3 medium parsnips, cut into 1/2-inch pieces (2 cups) 3 medium carrots, cut into 1-inch pieces (1-1/2 cups) 1 large green pepper, cut into 1-inch wide strips 2 stalks celery, cut into 1/2-inch pieces (1 cup) 3 tablespoons quick-cooking tapioca 1 6-ounce can frozen apple juice concentrate, thawed 1/4 cup water 1 teaspoon instant beef bouillon granules 1/4 teaspoon pepper 1/4 teaspoon ground cinnamon Directions: 1. Trim fat from roast. If necessary, cut roast to fit into crockery cooker. Brown roast in a large skillet on all sides in hot oil.
2. Meanwhile, in a 3-1/2-, 4-, 5-, or 6-quart electric crockery cooker place parsnips, carrots, green pepper, and celery. Sprinkle with tapioca. Add apple juice concentrate, water, beef bouillon granules, pepper, and cinnamon. Place roast atop vegetables.
3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. To serve, transfer the meat and vegetables to a serving platter. Strain cooking liquid and skim off fat. Drizzle some of the cooking liquid over the sliced meat and pass the remaining liquid. Makes 6 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 23 03, 06:53
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Honey-Mustard Pretzel Snacks
Prep Time: 10 minutes Source: Better Homes and Gardens Ingredients 1/4 cup margarine or butter 1/4 cup honey mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder Several dashes bottled hot pepper sauce 10 cups small pretzels Directions: 1. Melt margarine or butter in a small saucepan. Remove saucepan from heat and stir in honey mustard, Worcestershire sauce, garlic powder, and hot pepper sauce. Place pretzels in a foil-lined 15x10x1-inch baking pan.
2. Pour mustard mixture over pretzels; toss gently to coat. Bake in a 300 degree F oven for 25 minutes, stirring every 10 minutes. Spread on foil; cool. Store in an airtight container.
Makes 15 (2/3 cup) servings.
Make-Ahead Tip: Prepare, bake, and cool the pretzel snack. Store in an airtight container at room temperature up to 3 days.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 25 03, 12:11
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Group: Gold Member
Posts: 624
Joined: 6-August 03
From: Texas
Member No.: 15
Real Name: Marcia
Writer of: Poetry & Prose

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Spaghetti Fruit salad
1 cup confectioners' sugar 2 eggs 1/2 cup lemon juice 1/2 tsp. salt 1/2 lb. spaghetti, broken into 2 inch pieces 1 can (20 ounces) pineapple tidbits 3 med. tart apples, diced 1 carton (8 ounces)frozen whipped topping, thawed 1/4 cup walnuts marashino cherries, halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and the mixture is thickened, about 4 minutes. Cool completely. Cook spaghettt according to package directions; drain and rinse in cold water. Place in large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12-14 servings
this goes especially well with a ham dinner....
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"...We are born into the world like a blank canvas and every person that crosses our path takes up the brush and makes their mark upon our surface. So it is that we develop. But we must realize there comes a day that we must take up the brush and finish the work. For only we can determine if we are to be just another painting or a masterpiece..." 1981 Javan (from the book " Meet Me Halfway" ) MM Award Winner 
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Aug 29 03, 07:02
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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QUOTE (Nubian healer @ Aug. 25 2003, 13:11) Spaghetti Fruit salad
1 cup confectioners' sugar 2 eggs 1/2 cup lemon juice 1/2 tsp. salt 1/2 lb. spaghetti, broken into 2 inch pieces 1 can (20 ounces) pineapple tidbits 3 med. tart apples, diced 1 carton (8 ounces)frozen whipped topping, thawed 1/4 cup walnuts marashino cherries, halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees and the mixture is thickened, about 4 minutes. Cool completely. Cook spaghettt according to package directions; drain and rinse in cold water. Place in large bowl. Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12-14 servings
this goes especially well with a ham dinner.... Sounds delighfully yummy Marcia! :guitar: :piggy: :dance:
I wouldn't have thought to use spagetti in salad, but then again, duh - pasta salad I love! :chilly:
Thanks! ~Cleo :pharoah2
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 29 03, 07:03
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Zucchini Alla Romana
Source: Better Homes and Gardens Ingredients 2 cloves garlic 2 teaspoons olive oil 4 cups sliced zucchini (4 to 5 small) 1 teaspoon dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil 1/4 teaspoon salt Dash pepper 2 tablespoons finely shredded Parmesan or Romano cheese Directions: 1. In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.
2. Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 29 03, 07:07
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Creamy Blush Potato Salad
Prep Time: 20 minutes Cooking Time: 15 minutes
Source: Ladies' Home Journal
Ingredients 2 1/4 pounds white potatoes, scrubbed 3 teaspoons salt, divided 2 large plum tomatoes (6 oz.), diced 3 tablespoons finely chopped onion 1/2 cup mayonnaise 2 tablespoons white balsamic or white-wine vinegar 1/2 teaspoon freshly ground pepper 5 large fresh basil leaves, thinly sliced Directions: 1. Cut potatoes into 1-inch pieces. Bring potatoes, 2 teaspoons salt and enough cold water to cover by 2 inches to boil in a large saucepan. Cook 15 to 17 minutes, until fork-tender. Drain potatoes in colander. Rinse under cold running water just until cooled to room temperature. Drain again.
2. Meanwhile, cook tomatoes in a nonstick skillet over medium-high heat 3 to 4 minutes or until thick; cool.
3. Combine tomatoes, onion, mayonnaise, vinegar, remaining 1 teaspoon salt and the pepper in a food processor; puree until smooth. Transfer to a medium bowl.
4. Set aside 1 tablespoon basil strips. Add potatoes and remaining basil to dressing; toss to coat. Sprinkle top with reserved basil. Makes 6 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Aug 29 03, 07:09
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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California-Style Flank Steak
Prep Time: 10 minutes
Source: Ladies' Home Journal Ingredients 4 teaspoons minced garlic 1 teaspoon salt 2 (1-1/2 lbs. each) flank or top-round steaks 2 tablespoons chili powder 2 teaspoons five-spice powder 2 teaspoons salt 2 teaspoons sugar 1 teaspoon freshly ground pepper 1 teaspoon ground ginger Grilled onions, optional Directions: 1. Chop garlic with 1 teaspon salt on board; press with side of large knife to form a paste. Divide and rub paste on both sides of steaks.
2. For the spice rub, combine chilie powder, five-spice powder, 2 teaspoons salt, sugar, pepper and ginger in a small bowl. Divide and pat onto both sides of steaks. Place steaks in a large resealable plastic storage bag and seal; marinate steaks in the refrigerator 2 hours.
3. Oil and heat grill. Grill steaks over medium-hot* heat, 9 minutes per side for medium-rare (145 degree F). Serve with grilled onions, if desired. Makes 8 servings.
*Note: To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away. One of these days, I'll add another of my OWN recipes...it's sooo much easier though to 'copy/paste'.. :lol:
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Sep 14 03, 07:19
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Chicken and Barley Bake (a casserole recipe)
Prep Time: 15 min. Source: Better Homes and Gardens
Ingredients 1 cup chopped onion 3/4 cup chopped carrots 3/4 cup water 1/2 cup pearl barley 1-1/2 teaspoons instant chicken bouillon granules 1/2 teaspoon poultry seasoning 1 clove garlic, minced 4 chicken thighs, skinned (1-1/2 pounds total) 2 tablespoons fresh snipped parsley Directions: In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasoning, and garlic. Heat mixture to boiling.
Pour hot mixture into a 1-1/2-quart casserole. Arrange chicken thighs atop mixture.
Bake, covered, in a 350 degree F. oven for 1 hour or until barley and chicken are tender.
Sprinkle with parsley.
Makes 4 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Sep 14 03, 07:21
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Ham and Cheese Macaroni (a casserole recipe)
Prep Time: 30 min. Source: Better Homes and Gardens
Ingredients 1 cup elbow macaroni 2 cups broccoli flowerets or 1 10-ounce package frozen cut broccoli, cooked and drained 1 cup cubed fully cooked ham or turkey ham (5 ounces) 1 medium green or sweet red pepper, cut into 3/4-inch squares (1 cup) 1 cup skim milk 1 tablespoon cornstarch 1/8 teaspoon pepper 1 cup cubed American cheese (4 ounces) 3/4 cup soft bread crumbs (1 slice) 1 tablespoon margarine, melted Directions: 1. Cook macaroni according to package directions; drain.
2. In a 2-quart casserole combine macaroni, broccoli, ham, and green or red pepper; set aside.
3. For sauce, in a small saucepan stir together milk, cornstarch, and pepper. Cook and stir until thickened and bubbly. Add cheese; stir until melted. Stir sauce into mixture in casserole. Combine bread crumbs and margarine; sprinkle atop mixture in casserole.
4. Bake, uncovered, in a 350 degree F oven for 30 minutes or until bubbly and bread crumbs are lightly browned.
Microwave directions: Prepare as above, except use a microwave-safe casserole and do not sprinkle bread crumbs over macaroni mixture before cooking. Micro-cook macaroni mixture, covered, on 100-percent power (high) for 5 to 8 minutes or until hot, stirring once. Top with bread crumb mixture. Cook, uncovered, on high 1 minute more.
Makes 4 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Sep 14 03, 07:27
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Pork-Stuffed Acorn Squash (perfect for Autumn)
Prep Time: 20 min. Source: Better Homes and Gardens
Ingredients Nonstick spray coating 1 small acorn squash (about 1 pound total) 6-ounces lean ground pork or turkey 14 cup chopped celery 1/4 cup chopped onion 1/4 teaspoon salt 1/4 teaspoon curry powder Dash ground cinnamon 1/2 cup unsweetened applesauce 1 slice raisin bread or whole wheat bread, cubed (3/4 cup) Directions: Spray a 2-quart square baking dish with nonstick coating.
Halve squash; discard seeds. Place squash, cut side down, in baking dish.
Bake, uncovered, in a 350 degree F. oven for 50 minutes.
Meanwhile, for stuffing, in a skillet cook pork, celery, and onion until meat is brown and vegetables are tender.
Drain off fat.
Stir in salt, curry powder, and cinnamon; cook 1 minute more.
Stir in applesauce and bread cubes.
Turn squash cut side up in dish. Place stuffing in squash halves.
Bake, uncovered, 20 minutes more. Makes 2 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Sep 14 03, 07:34
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Cheesy Stuffed Chicken Breasts
Prep Time: 15 minutes Cooking Time: 14 minutes Source: Better Homes and Gardens
Ingredients 2 skinless, boneless chicken breast halves (about 4 ounces each) Ground black pepper 2 ounces Swiss cheese, sliced, or fontina cheese, crumbled or sliced 1/2 of a 7 ounce jar (1/2 cup) roasted red sweet peppers, drained 1/2 teaspoon dried sage, crushed, or 6 fresh sage leaves 2 tablespoons all-purpose flour 1 tablespoon olive oil 1/2 cup dry white wine or chicken broth Directions: 1. Place each breast half, boned side up, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with flat side of a meat mallot to 1/4-inch thickness. Remove plastic wrap. Sprinkle chicken with black pepper. Layer cheese, roasted peppers, and sage in the center of each breast. Fold in sides and roll up, pressing the edges to seal. Roll in flour.
2. In an 8-inch skillet, cook chicken in hot oil over medium heat about 5 minutes, turning to brown all sides. Remove from skillet. In the same skillet, bring wine or broth to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains. Return chicken to skillet. Cover; simmer for 7 to 8 minutes or until chicken is cooked through. To serve, spoon juices over chicken. Makes 2 servings.
Ingredient Note: Fontina cheese is a semisoft or firm-textured cheese, depending on its age. It's a bit like Swiss cheese but has smaller holes and a delicate flavor (older cheese may have a fuller flavor). Dietary Exchanges: 1/2 starch,1 vegetable, 4 lean meat, 1 fat. Nutritional facts per serving
calories: 364 , total fat: 18g , saturated fat: 7g , cholesterol: 85mg , sodium: 132mg , carbohydrate: 10g , fiber: 1g , protein: 31g
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Sep 14 03, 08:10
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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POTLUCK FAVORITES - a complete meal for gatherings
Boastful Beginnings: Sweet-and-Sour Chicken Wings
Prep Time: 20 minutes Source: Midwest Living
Ingredients 2-1/2 pounds chicken wings (12 to 15 wings) 1/2 cup all-purpose flour 1/4 teaspoon garlic salt 1/4 teaspoon lemon pepper seasoning 3 tablespoons cooking oil 3/4 cup sugar 1/2 cup vinegar 1/4 cup unsweetened pineapple juice 1/4 cup catsup 1 teaspoon soy sauce Directions: 1. Cut off and discard wing tips from chicken wings. Cut each wing at joint to make 2 sections.
2. In a shallow dish, combine flour, garlic salt, and lemon pepper seasoning; coat chicken pieces with flour mixture.
3. Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally.
4. Remove chicken from skillet and arrange pieces in a shallow baking dish.
5. In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup, and soy sauce; heat to boiling, stirring to dissolve sugar. Pour over chicken. 6. Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes.
Makes 24 to 30 pieces.
Easy Vegetable Dip
Prep Time: 15 minutes Source: Better Homes and Gardens
Ingredients 1 cup mayonnaise or salad dressing 1 8-ounce carton dairy sour cream 6 green onions, cut into 3-inch pieces 6 sprigs fresh parsley, stems removed 1/4 teaspoon garlic powder Assorted vegetable dippers (such as sweet red pepper, broccoli florets, cauliflowerets, or carrot sticks) and/or crackers Directions: 1. In a food processor bowl or blender container combine mayonnaise, sour cream, green onions, parsley, and garlic powder. Cover and process or blend until smooth. Cover and chill for 2 to 48 hours. Serve with vegetable dippers. Makes 2-1/4 cups (eighteen 2-tablespoon servings). To Tote: Transport dip and vegetable dippers in an insulated cooler with ice packs. Pack crackers in an airtight bag or container. Salads: Oriental Chicken Slaw
Prep Time: 20 minutes Source: Better Homes and Gardens Ingredients 1/2 cup salad oil 1/2 cup rice vinegar 1/4 cup sugar 1/4 teaspoon crushed red pepper 2 3-ounce packages chicken-flavored ramen noodles 4 cups finely chopped cooked chicken 4 cups packaged shredded cabbage with carrot (coleslaw mix) 3/4 cup sliced almonds, toasted 1/2 cup sliced green onions Directions: 1. For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles. Set dressing aside.
2. In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes or until just tender; drain. Transfer noodles to a large bowl. Pour 1/4 cup of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.
To Tote: Transport in an insulated cooler with ice packs.
Chinese-Style Pasta Salad
Prep Time: 25 minutes Source: Better Homes and Gardens
Ingredients 1 16-ounce packages dried fettuccine or linguine 4 cups chopped cooked chicken* 1-1/2 cups thinly bias-sliced celery 1/2 cup sliced green onions 1/4 cup snipped fresh cilantro or parsley 1 8-ounce bottle Asian vinaigrette salad dressing 2 teaspoons sesame seeds, toasted Directions: 1. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. Transfer fettuccine to a very large bowl. Stir in chicken, celery, green onions, and cilantro. Pour dressing over all; toss to coat well. Cover and chill for 4 to 24 hours. Just before serving, sprinkle with sesame seeds. Makes 8 servings. To Tote: Transport salad and sesame seeds in an insulated cooler with ice packs. *Note: About 1-1/2 pounds boneless chicken breasts will yield 4 cups chopped cooked chicken; 12 ounces will yield 2 cups chopped cooked chicken. Family-Favorite Meat Dishes: Hearty Beef Chili
Prep Time: 20 minutes Cooking Time: 8 hours 15 minutes Source: Better Homes and Gardens
Ingredients 1 29-ounce can tomatoes, cut up 1 10-ounce can chopped tomatoes and green chili peppers 2 cups vegetable juice or tomato juice 1 to 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano, crushed 3 cloves garlic, minced 1-1/2 pounds beef or pork stew meat, cut into 1-inch cubes 2 cups chopped onion 1-1/2 cups chopped celery 1 cup chopped green sweet pepper 2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional) Directions: 1. In a 6-quart crockery cooker combine both cans of undrained tomatoes, vegetable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in the beans. If using low-heat setting, turn to high-heat setting, and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers.
Makes 10 servings.
Creole Lasagna
Prep Time: 35 min. Source: Hometown Cooking
Ingredients 8 ounces dried lasagna noodles (8) 1/2 pound smoked sausage (such as andouille), halved lengthwise and sliced 1/2 pound lean ground beef 1/2 cup chopped celery 1/4 cup chopped green sweet pepper 1/4 cup chopped onion 2 cloves garlic, minced 1-1/2 cups water 1 6-ounce can tomato paste 2 teaspoons sugar 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground red pepper* 8 ounces sliced mozzarella cheese 1/3 cup finely shredded Parmesan cheese Directions: 1. Lightly grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions; drain.
2. Meanwhile, in a large saucepan or Dutch oven, cook smoked sausage over medium-high heat until lightly browned, stirring frequently. Remove sausage from pan. In same saucepan, cook ground beef, celery, green pepper, onion, and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in sausage, water, tomato paste, sugar, salt, and ground red pepper. Bring to boiling; reduce heat. Cover; simmer for 15 minutes.
3. In the prepared baking dish, arrange half of the lasagna noodles. Top with half of the meat sauce and half of the cheeses. Repeat layers with remaining noodles and remaining sauce.
4. Bake, covered, in a 350 degree F oven for 20 minutes. Uncover. Top with remaining cheeses; bake for 10 minutes more. Let stand for 10 minutes before serving.
Makes 8 servings.
*Note: If using a spicy sausage such as andouille, use the 1/4 teaspoon ground red pepper. Select Seafood Entrees: Manhattan Fish Chowder
Source: Better Homes and Gardens
Ingredients 3/4 pound fresh or frozen fish fillets 1 24-ounce can vegetable juice 1 11-ounce can whole kernel corn with sweet peppers 1/2 cup sliced green onion 1/4 cup chicken broth 1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 1 teaspoon Worcestershire sauce Several dashes bottled hot pepper sauce Directions: 1. Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan combine vegetable juice, corn, green onion, chicken broth, thyme, Worcestershire sauce, and hot pepper sauce. Bring to boiling. Reduce heat and simmer, covered, for 8 minutes.
2. Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, for 3 to 5 minutes more or until fish flakes easily with a fork, stirring once.
Makes 4 main-dish servings. Island-Style Seafood Slaw
Source: Better Homes and Gardens
Ingredients 1 12-ounce package frozen peeled, cooked shrimp 6 cups packaged shredded cabbage with carrot (coleslaw mix) 2 medium red and/or yellow sweet peppers, cut into thin, bite-size strips 1/3 cup thinly sliced green onions 1/4 cup snipped fresh cilantro 3/4 cup light mayonnaise dressing or salad dressing 1 teaspoon finely shredded lime peel 3 tablespoons lime juice 1/4 teaspoon salt 1/8 teaspoon ground red pepper 1/4 cup honey roasted peanuts (optional) Directions: 1. Thaw and rinse shrimp. In a very large bowl toss together shrimp, cabbage mix, sweet peppers, green onions, and cilantro.
2. For dressing, in a small bowl stir together mayonnaise dressing or salad dressing, lime peel, lime juice, salt, and ground red pepper. Pour dressing over salad, tossing to coat. Serve at once. Sprinkle with peanuts if desired.
Makes 4 servings.
Make-Ahead Directions: Prepare salad as directed, except cover and chill for up to 2 hours. Just before serving, stir the salad and sprinkle with peanuts. Essential Sides: New Potatoes and Peas
Source: Better Homes and Gardens
Ingredients 1 pound whole tiny new potatoes 2 cups shelled fresh peas or one 10-ounce package frozen peas 2 tablespoons margarine or butter 1/2 cup snipped fresh parsley Salt and pepper Directions: 1. Halve any large potatoes. Cook potatoes and fresh peas, if using, in a large saucepan, covered, in boiling water for 10 minutes. Add frozen peas, if using. Return mixture to boiling. Cover saucepan and cook vegetables 2 minutes more or until potatoes are tender. Drain. Return potatoes and peas to the saucepan.
2. Add margarine or butter or parsley, and season to taste with salt and pepper. Stir gently (if potatoes are stirred too vigorously, their delicate skins may rub off) until butter melts.
Makes 6 servings. Greek Vegetable Gratin
Prep Time: 45 minutes Source: Ladies' Home Journal Ingredients 1 tablespoon olive oil 2 medium onions, thinly sliced 1 large red bell pepper, thinly sliced 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon minced garlic 1 can (14-1/2 oz.) diced tomatoes in juice (do not drain) 2 pounds baking potatoes (4 medium) 1 pound carrots 2 large zucchini (1 lb.) 4 tablespoons freshly grated Parmesan cheese, divided 1/2 cup crumbled feta cheese, divided 3/4 cup vegetable broth 2 tablespoons chopped fresh dill Tossed green salad, optional Directions: Heat oven to 375 degree F. Lightly grease a shallow 3-1/2- to 4-quart baking dish. For sauce, heat oil in a 12-inch skillet over medium-low heat. Add onions, bell pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; cook 10 to 15 minutes or until vegetables soften and begin to brown. Add garlic; cook 1 minute, stirring. Add tomatoes and juice and bring to a boil; reduce heat and simmer 5 minutes more. Set aside.
Cut potatoes crosswise into 1/4-inch-thick slices. Thinly slice carrots on the diagonal. Cut zucchini lengthwise into 1/4-inch-thick slices.
Arrange one third of the potato and carrot slices in the bottom of prepared dish. Sprinkle with 1 tablespoon of the Parmesan cheese.
Arrange half of the zucchini slices over potatoes. Sprinkle with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper.
Spread one third of the sauce (1 cup) over zucchini. Sprinkle with 1/4 cup of the feta cheese. Repeat.
Arrange remaining potatoes and carrots on top, spread with remaining sauce. Pour broth over vegetables, then sprinkle with remaining 2 tablespoons Parmesan.
Cover dish with greased foil. Bake 40 minutes. Uncover and bake 50 to 60 minutes more or until potatoes are tender and a small knife inserted in center of dish comes out easily. Let gratin stand 15 minutes before serving.
Serve with tossed green salad, if desired. Makes 6 servings.
Most-Requested Desserts: Oatmeal Cake
Prep Time: 45 minutes Bake: 40 minutes Source: Better Homes and Gardens
Ingredients 1-1/4 cups boiling water 1 cup rolled oats 2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup butter, softened 3/4 cup granulated sugar 1/2 cup packed brown sugar 1 teaspoon vanilla 2 eggs 1/4 cup butter 2 tablespoons half-and-half, light cream, or milk 1/2 cup packed brown sugar 3/4 cup chopped pecans or walnuts 1/3 cup flaked coconut Directions: 1. Grease and lightly flour a 9-inch springform pan; set aside. Pour boiling water over oats. Stir until combined; let stand 20 minutes. Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.
2. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds or until softened. Add granulated sugar, the first 1/2 cup brown sugar, and vanilla; beat until combined. Add eggs, one at a time, beating well after each. Add flour mixture and oatmeal mixture alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.
3. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove side of pan; cool on wire rack for at least 1 hour more. Transfer cake to a baking sheet.
4. Meanwhile, in a medium saucepan combine the 1/4 cup butter and the half-and-half. Cook and stir until butter melts. Add the remaining 1/2 cup brown sugar; stir until sugar dissolves. Remove from heat. Stir in pecans or walnuts and coconut. Spread over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.
Makes 12 servings. Dark Fudgy Brownies
Prep Time: 20 minutes Source: Ladies' Home Journal
Ingredients 1/2 teaspoon instant coffee powder 1-1/4 teaspoons hot water 1-2/3 cups confectioners' sugar 2/3 cup all-purpose flour 1/4 cup unsweetened cocoa 3/4 teaspoon baking powder Pinch salt 1-1/2 ounces unsweetened chocolate squares, chopped 2 tablespoons plus 2 teaspoons vegetable oil 1 teaspoon unsalted butter or margarine 2 tablespoons light corn syrup 2 teaspoons vanilla extract 2 large egg whites Vegetable cooking spray Directions: 1. Heat oven to 350 degree F. Line 8-inch square baking pan with foil. Coat with vegetable cooking spray.
2. Combine water and coffee in small cup, stirring to dissolve coffee. Sift sugar, flour, cocoa, baking powder, and salt in medium bowl. Combine chocolate, oil, and butter in medium saucepan; cook, stirring, over very low heat just until melted and smooth. Remove from heat and stir in corn syrup, vanilla, and dissolved coffee. Stir in egg whites. Add dry ingredients and mix just until blended. Spread evenly in prepared pan.
3. Bake 21 to 25 minutes or until top is almost firm. Cool on wire rack 15 minutes. Lift brownies and foil from pan and cool completely on wire rack. Peel off foil. Cut into 12 bars.
Makes 1 dozen. Blueberry Crisp
Prep Time: 15 minutes Source: Ladies' Home Journal Ingredients 5 cups blueberries, washed and sorted 1/4 cup plus 3 tablespoons all-purpose flour, divided 1/4 cup granulated sugar 1 cup oats, uncooked 1/3 cup firmly packed brown sugar 1/2 teaspoon cinnamon 1/4 cup butter 1/2 cup chopped walnuts Creme fraiche or sweetened whipped cream, optional Directions: Heat oven to 375 degree F. Place blueberries in a 9-1/2-inch pie dish or a 9-inch square baking pan and stir in 3 tablespoons flour and granulated sugar.
In a medium bowl, combine the oats, remaining flour, brown sugar, and cinnamon.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the nuts.
Sprinkle topping evenly over the blueberries and bake 40 to 45 minutes, covering top with foil halfway through.
Serve warm with creme fraiche or whipped cream, if desired.
Makes 8 servings.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Oct 3 03, 16:29
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Gingerbread Scones Source: Better Homes and Gardens
Ingredients 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine 1 beaten egg yolk 1/3 cup molasses 1/4 cup milk 1 slightly beaten egg white Coarse sugar (optional) 1 recipe Nutmeg Whipped Cream (optional) Directions: 1. In a large mixing bowl combine the flour, brown sugar, baking powder, ground ginger, baking soda, salt, and cinnamon. Using a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs. Make a well in the center.
2. In a small mixing bowl stir together the egg yolk, molasses, and milk; add all at once to center of the flour mixture. With fork, stir until combined (mixture may seem dry).
3. Turn dough onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 7-inch circle. Cut into 8 wedges. Arrange wedges on an ungreased baking sheet about 1 inch apart. Brush with egg white and sprinkle with coarse sugar, if desired.
4. Bake in a 400 degree F oven for 12 to 15 minutes or until light brown. Cool scones on a wire rack for 20 minutes. Serve warm with Nutmeg Whipped Cream, if desired. Makes 8 scones.
Nutmeg Whipped Cream: In a chilled small mixer bowl combine 1/2 cup whipping cream, 1 tablespoon sugar, 1/4 teaspoon finely shredded orange peel, 1/4 teaspoon vanilla, and 1/8 teaspoon ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Serve immediately or cover and chill until needed, up to 2 hours. Makes 1 cup.
Make-Ahead Tip: Cool scones completely and wrap tightly in foil; place in freezer bags. Freeze for up to 1 month. Up to 2 hours ahead, prepare Nutmeg Whipped Cream; cover and chill. To serve, place frozen, foil-wraped scones in a 300 degree F oven and heat for 15 to 20 minutes or until warm (10 to 15 minutes, if thawed).
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Oct 3 03, 16:31
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Basic Buttery Biscuits Source: Better Homes and Gardens
Ingredients 1 cup all-purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoon sugar 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/4 cup butter or margarine 1/3 cup half-and-half, light cream, or milk Directions: 1. In a medium mixing bowl stir together the flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then add the half-and-half, light cream, or milk all at once. Using a fork, stir just until moistened.
2. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll the dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping the cutter into flour between cuts.
3. Place biscuits on an ungreased baking sheet. Bake in a 450 degree F oven for 10 to 12 minutes or until the biscuits are golden brown. Remove the biscuits from the baking sheet and serve hot. Makes 5 to 6 biscuits.
Jam-Filled Biscuits: Prepare Basic Buttery Biscuits as directed above, except make an indentation in the center of each biscuit with your thumb. Spoon 1 teaspoon apricot, strawberry, or cherry jam or preserves ( 2 tablespoons total) into each indentation. Bake as directed.
Menu Idea: Serve bowls of vegetable beef soup and glasses of milk for a tummy-warming meal.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Guest__*
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Nov 10 03, 12:55
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Guest

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Nov 30 03, 07:48
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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LOL Tom!
Sounds delish! :reindeer:
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Guest_Dove_*
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Dec 4 03, 19:07
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Guest

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something chocolaty that my beau made for thanksgiving.
source: Easy Everyday Cooking
Chocolate Turtle Cheesecake
Prep time: 30 min. Cooking time: 5 min.
Ingredients-serves 12
1 (7 oz.) package caramels 1/4 cup evaporated milk 3/4 cup chooped pecans, divided (nut are easier to chop when heated for 2 minutes in microwave or in the oven for 5 min. at 350 degrees)
1 (9 in.) chocolate crumb piecrust (money saver tip: create a homemade crust with chocolate sandwich cookies. mix 1 1/2 cups cookie crumbs with 3 tablespoons melted butter. Press into 9 inch pie plate. Bake at 350 degrees for 6 to 8 min.)
2 (3 oz.) packages cream cheese, softened 1/2 cup sour cream 1 1/4 cups milk 1 (3.9 oz) package chocolate instant pudding mix 1/2 cup fudge topping (put it in a resealable plastic bag, snip off a corner of the bag, then pipethe topping over the pudding layer)
Directions:
1. Heat caramels and evaporated milk in a heavy saucepan, over medium-low heat, stirring until smooth for about 5 min. Stir in 1/2 cup chopped pecans. Pour into pie crust.
2. Process cream cheese, sour cream and milk in blender until smooth. Add pudding mix, and blend for another 30 sec.
3. Pour pudding mixtured over caramel layer. Chill, loosely covered, until set which is about 15 min.
4. Drizzle fudge toping over puding layer in a decorative pattern. Sprinkle top fo cake with remaining pecans. Chill, loosely covered, until serving time.
For your sweet tooth!
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Dec 6 03, 14:56
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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YUMMY Dove!
Thanks for adding some sweetness to this thread! :lovie: :dance:
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 6 03, 15:00
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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I recently signed up for The Food Network's "12 Days of Cookies" newsletter. I will share these recipes with all. They look and sound delish!
Day One Wednesday, December 3, 2003
Almond Snowball Cookies From Food Network Kitchens
Recipe Summary Prep Time: 20 minutes Cook Time: 20 minutes Inactive Prep Time: 1 hour 30 minutes Yield: about 30 cookies 3/4 cup sliced almonds 3/4 cup sugar 3/4 cup unsalted butter, sliced and softened (1 1/2 sticks) 1/2 teaspoon pure vanilla extract 1/8 teaspoon almond extract 1 2/3 cups all-purpose flour 1/2 teaspoon fine salt 1 cup confectioners' sugar
Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 6 03, 15:02
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies:
Day Two ~ Thursday, December 4, 2003
Southern Tea Cakes Recipe courtesy Paula Deen, The Lady and Sons Savannah Country Cookbook, Random House, 1998
Recipe Summary Prep Time: 20 minutes Cook Time: 12 minutes Yield: 6 to 8 dozen cookies 4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 2 cups sugar 2 eggs 1/2 cup buttermilk 1/2 pound (2 sticks) butter, softened 1 teaspoon vanilla
Preheat oven to 350 degrees F. In a large bowl sift flour, baking soda, and baking powder together. Add remaining ingredients and blend well. Dough should be soft. Roll dough out onto a floured surface until approximately 1/4 inch thick. Cut dough into desired shapes and bake on a slightly greased sheet pan for 10 to 12 minutes.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 6 03, 15:04
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies
Day Three ~ Friday, December 5, 2003
Chocolate Thumbprint Cookies Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003
Recipe Summary Prep Time: 25 minutes Cook Time: 30 minutes Yield: about 48 cookies 1 (16-ounce) container dark chocolate frosting 1/2 stick butter, room temperature 2 1/2 cups graham cracker crumbs 1/2 teaspoon pure almond extract 1 cup very finely ground almonds 48 chocolate kisses, unwrapped
Beat chocolate frosting and butter in large bowl until well blended. Mix in graham cracker crumbs and almond extract. Place almonds in a pie pan or other shallow bowl. Shape chocolate mixture into 1-inch balls. Roll each ball in very finely ground almonds to coat. Place balls on cookie sheet. Using a finger, make deep indentation in center of each ball. Fill indentations with chocolate kisses. Refrigerate for 30 minutes, or until cold.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 9 03, 06:22
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies:
Day Four: Monday, December 8, 2003
Platinum Blondies Recipe courtesy Al Roker, Al Roker's Hassle-Free Holiday Cookbook, Scribner, 2003
Recipe Summary Prep Time: 20 minutes Cook Time: 30 minutes Inactive Prep Time: 1 hour Yield: 16 (2-inch) squares 3/4 cup plus 2 tablespoons packed light brown sugar 1 large egg 2 teaspoons vanilla extract 8 tablespoons (1 stick) unsalted butter, melted 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup chopped pecans, toasted 4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips
Position a rack in the center of the oven and preheat the oven to 325 degrees F. Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and white chocolate.
Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 10 03, 06:08
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies
Day Five ~ Tuesday, December 9, 2003
Paula's Loaded Oatmeal Cookies Recipe courtesy Paula Deen, The Lady and Sons Just Desserts, Simon and Schuster, 2002
Recipe Summary Prep Time: 30 minutes Cook Time: 45 minutes Yield: 5 dozen cookies 1/2 cup (1 stick) butter, softened 1/2 cup vegetable shortening 1 1/2 cups packed light brown sugar 2 eggs 1/2 cup buttermilk 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground ginger 1 teaspoon freshly ground nutmeg 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon allspice 2 1/2 cups quick-cooking oatmeal 1 cup raisins 1 1/2 cups chopped walnuts 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet and bake for 12 to 15 minutes.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 11 03, 06:20
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies
Day Six ~ Wednesday, December 10, 2003
Thimble Cookies Recipe courtesy Gale Gand, Gale Gand's Just A Bite by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2001
Recipe Summary Prep Time: 25 minutes Cook Time: 10 minutes Inactive Prep Time: 2 hours Yield: 120 to 150 cookies 8 ounces (2 sticks) cool unsalted butter, cut into pieces 1/2 cup sugar 2 egg yolks 1/2 teaspoon pure vanilla extract 1/4 teaspoon freshly grated lemon zest 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon baking powder 2 1/4 cups all-purpose flour Colored sugars of your choice
Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days. When you're ready to bake, heat the oven to 350 degrees F.
On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick. Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).
Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Guest_Zeus²_*
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Dec 11 03, 10:26
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Guest

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Roast Pork Tenderloin
Made this for the past Thanksgiving dinner, Had it at my daughter’s house, she requested each of us to make something. Naturally I was given the main course.
Here goes:
for the marinade>> 3 varieties of apples and pears, as ripe as you can find peel and core, then dice can of crushed pineapple cup of mushrooms ¼ cup of pancake syrup ½ cup of red wine ½ cup of wine vinegar ¾ cup pistachio nuts and also almond slivers Celery salt Parsley Juice of 2 large lemons Pepper and salt any other spices and herbs that suit your taste
Might have to make two passes in the blender, with all of the above. Consistancy will be like applesauce, maybe add some water to thin out
Loin of pork usually comes in two strips, added marinate between them then tied with string, place in large pan and soak in marinade for three days, turning every so often
On cooking day, place tenderloins on a rack within the pan liberally covered with marinade, save the rest. Cooked to 170 ° Save the drippings and incorporated to remainder of marinade,which was then cooked for about 20 minutes before serving.
Not bad for first time creation.
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Dec 11 03, 18:31
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
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Referred By:Imhotep

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QUOTE (Zeus² @ Dec. 11 2003, 10:26)
Roast Pork Tenderloin
Made this for the past Thanksgiving dinner, Had it at my daughter’s house, she requested each of us to make something. Naturally I was given the main course.
Here goes:
for the marinade>> 3 varieties of apples and pears, as ripe as you can find peel and core, then dice can of crushed pineapple cup of mushrooms ¼ cup of pancake syrup ½ cup of red wine ½ cup of wine vinegar ¾ cup pistachio nuts and also almond slivers Celery salt Parsley Juice of 2 large lemons Pepper and salt any other spices and herbs that suit your taste
Might have to make two passes in the blender, with all of the above. Consistancy will be like applesauce, maybe add some water to thin out
Loin of pork usually comes in two strips, added marinate between them then tied with string, place in large pan and soak in marinade for three days, turning every so often
On cooking day, place tenderloins on a rack within the pan liberally covered with marinade, save the rest. Cooked to 170 ° Save the drippings and incorporated to remainder of marinade,which was then cooked for about 20 minutes before serving.
Not bad for first time creation.
YUMMY!
This sounds really good Lar!
We'll have to try this one for sure! :pharoah2
Imhotep is just now making a pan-fried haddock dish -oh boy! :dance:
Tootles! ~Cleo :cloud9: :snowflake: :xmas:
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 12 03, 06:04
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies
Day Seven ~ Thursday, December 11, 2003
Almond Brittle: Croccante Recipe courtesy Mario Batali, Mario Batali Holiday Food, Clarkson Potter/Publishers, 2000
Recipe Summary Prep Time: 10 minutes Cook Time: 25 minutes Inactive Prep Time: 1 hour Yield: 1 pound 1/4 cup almond oil 4 cups blanched and sliced almonds 3 cups sugar 1/4 cup water
Preheat the oven to 400 degrees F. Grease a cookie sheet with the almond oil. Place the almonds on a separate baking sheet and toast them until light golden grown, about 5 minutes. Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. It should register 238 degrees F on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary. Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Once the caramel is off the heat, immediately add the almonds to the pot and stir quickly to incorporate. Turn out onto the prepared cookie sheet, spreading quickly to an even thickness. Allow the brittle to cool completely, then break into festive shapes.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 13 03, 09:18
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies
Day Eight ~ Friday, December 12, 2003
Jam Thumbprint Cookies Recipe courtesy Ina Garten, Barefoot Contessa Family Style, Clarkson Potter/Publishers, 2002
Recipe Summary Prep Time: 20 minutes Cook Time: 25 minutes Inactive Prep Time: 1 hour 30 minutes Yield: 32 cookies 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam
Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 17 03, 20:02
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies
Day Nine ~ Monday, December 15, 2003
Holiday Cookie Projects: Snowflakes, Dreidel Trios, and Ornaments Recipe courtesy Gale Gand, Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999
Recipe Summary Prep Time: 1 hour Cook Time: 15 minutes Inactive Prep Time: 1 hour Yield: about 24 cookies 8 ounces (2 sticks) unsalted butter, slightly softened 3/4 cup light brown sugar, packed 1 egg 1/2 cup dark molasses (not blackstrap) 1/2 teaspoon pure vanilla extract 3 1/4 cups cake flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoons ground ginger 1/4 teaspoon ground cloves For decorating: 4 cups confectioners' sugar 6 tablespoons milk 1 teaspoon pure vanilla extract Food coloring Colored sugar
Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar and mix. Add the egg and mix. Add the molasses and vanilla and mix. Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches, and mixing just until combined after each addition, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours. Heat the oven to 350 degrees F. Grease 1 or 2 sheet pans. On a lightly floured surface, roll the dough out 1/4-inch thick.
Icing decorations: Stir the confectioners' sugar, milk, and vanilla together until smooth.
To make snowflakes: Use a snowflake-shaped cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make the holes in the dough about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines in between them, making a spiderweb effect to make it look like a snowflake. Let the icing harden before threading the cookies onto wire, string or yarn for hanging.
To make dreidel trios: Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make a hole in the handle about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies' faces. Sprinkle the sugar on the icing while the icing is still wet. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging. To make ornaments: Use any holiday-themed cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the dough about 1/8 inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 17 03, 20:06
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
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Referred By:Imhotep

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12 Days of Cookies
Day Ten ~ Tuesday, December 16, 2003
Chocolate Caramel Peanut Truffles Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002
Recipe Summary Prep Time: 30 minutes Cook Time: 20 minutes Inactive Prep Time: 3 hours Yield: about 40 truffles 1 cup sugar 2/3 cup heavy cream 9 ounces bittersweet chocolate, finely chopped 2 tablespoons creamy peanut butter 1/4 teaspoon table salt 1 teaspoon vanilla extract 1/2 cup finely chopped peanuts, for coating
Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved. Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, and vanilla. Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved. Transfer to a bowl and cool to room temperature. Cover the bowl with plastic wrap and chill until firm, about 2 hours.
Use a small spoon to scoop out the truffles and form into 1-inch balls. Roll the truffles in the peanuts and transfer to a tray covered with waxed paper. Chill until firm, about 1 hour. Store in an airtight container for up to 2 weeks.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 18 03, 06:07
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies
Day Eleven ~ Wednesday, December 17, 2003
Pistachio Biscotti Recipe courtesy Tyler Florence, Tyler Florence's Real Kitchen, Clarkson Potter/Publishers, 2003
Recipe Summary Prep Time: 20 minutes Cook Time: 10 minutes Inactive Prep Time: 1 hour 5 minutes Yield: 24 cookies 1 1/2 cups pistachios 1/2 cup (1 stick) unsalted butter 3 eggs 1 cup sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 19 03, 06:10
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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12 Days of Cookies
Day Twelve ~ Thursday, December 18, 2003
Date Bar Cookies Recipe courtesy Kathleen Daelemans, Cooking Thin with Chef Kathleen, Houghton Mifflin Company, 2002
Recipe Summary Prep Time: 25 minutes Cook Time: 35 minutes Yield: 30 (2-inch) bars For the filling: 3 cups coarsely chopped dates 1/4 cup granulated sugar 1 1/2 cups water For the crust and topping: 1 cup firmly packed brown sugar 1 3/4 cups flour 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups old-fashioned rolled oats 3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes
Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely. In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.
Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Guest_Martinus Julius Caesura_*
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Dec 22 03, 13:19
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Guest

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Although I am a quite able in the kitchen, many men are not. Consequently, I offer a “special dessert” that is not only simple enough for the Swanson’s Hungry Man Dinner guy to prepare, but also is designed to appeal to his rather simple, basic tastes.
Men’s Easy “Better-Than-Sex” Cake
Ingredients
1 Sarah Lee frozen Devil’s Food Cake 2 Snickers candy bars 1 can Reddi Wip whipped cream 1 Significant Other (see Directions, below)
Directions
1. Allow the Sarah Lee frozen Devil’s Food Cake to defrost in the refrigerator. 2. Take Reddi Wip and Significant Other (wife, fiancée, girlfriend) to the bedroom. 3. Undress Significant Other. 4. Shake Reddi Wip can vigorously for 15 seconds. 5. Squirt several dollops of Reddi Wip on selected portions of Significant Other’s body. 6. Proceed to consume the whipped cream dollops. 7. Continue foreplay until Significant Other turns a rosy color, her internal temperature increases about 2 degrees Farenheit/1.1 degrees Celsius (check frequently), and she becomes moist (15-to-30 minutes); and you yourself begin to rise. 8. Make love. 9. When done, allow Significant Other to cool down to room temperature, while you return to the kitchen. 10. Slice Snickers bars into bite-size pieces. 11. Place defrosted Sarah Lee Devil’s Food Cake on a small serving platter. 12. Garnish with Snickers bite-size pieces. 13. Return to bedroom with Snickers-garnished Sarah Lee Devil’s Food Cake. 14. Serve immediately.
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Dec 29 03, 08:49
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Coconut Snow Cake inspired by Nadean Cook, Heber Springs, AR
Coconut cake is a refreshing alternative to the usual pies and fudge of winter. This impressive dessert begins with a simple cake mix.
Ingredients:
1 box of white or yellow cake mix 1 can coconut pecan icing (see below) sweetened whipped cream shredded coconut
Coconut Pecan Icing: 1 cup evaporated milk 1 cup sugar 3 egg yolks 1 tsp. vanilla extract 1 1/3 cups coconut 1 cup chopped pecans
Prepare cake according to the directions on the box. Add coconut pecan icing and mix well. Bake in a greased and floured bundt pan at 350 degrees F. for 35-40 minutes. Cool in pan 10-15 minutes. Remove cake from pan an allow to cool completely. Ice with whipped cream and top with shredded coconut.
YUMMY! :sings:
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Jan 18 04, 09:21
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Black and White Brownies
These bars boast a sprinkling of white chocolate and pecans and a drizzling of chocolate frosting over a fudgy brownie layer.
Ingredients: 1 19-21 ounce package fudge brownie mix 1 10-12 ounce package white baking chips 1 cup semisweet chocolate chips 1/2 cup pecans (chopped) 1/4 cup butter, melted 3 tablespoons hot water 2 cups sifted powdered sugar (confectioners) 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla 3/4 cup pecans (chopped)
1. Grease the bottom of a 13x9x2-inch baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white baking chips, all of the semisweet chocolate chips, and the 1/2 cup pecans. Spread the batter in the prepared baking pan.
2. Bake in a 350 degree oven about 30 minutes or until center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan or on a wire rack.
3. For frosting, in a small bowl combine melted butter and hot water; stir in powdered sugar, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with the 3/4 cup pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Feb 8 04, 09:10
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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Pork Chops with Currant-Nut Stuffing Prep Time: 25 minutes Source: Better Homes and Gardens
Ingredients 2 pork loin rib chops, cut 1-3/4 inches thick (about 1 pound total) 1-1/2 cups corn bread stuffing mix 2 tablespoons chopped hazelnuts or pecans , toasted 2 tablespoons dried currants or snipped raisins 1 tablespoon thinly sliced green onion 1 tablespoon margarine or butter, melted 1/3 cup water 1/4 teaspoon instant chicken bouillon granules 3 tablespoons currant, crab apple or cherry jelly 1-1/2 teaspoons lemon juice or white wine vinegar 1/4 teaspoon ground ginger Fresh raspberries (optional) Fresh sage (optional) Directions: 1. Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Set aside. 2. For stuffing, in a mixing bowl stir together the stuffing mix, hazelnuts or pecans, currants or raisins, green onion, and margarine or butter. In another bowl, stir together the water and bouillon granules. Toss stuffing mixture with 3 tablespoons of the water mixture. Spoon 2 tablespoons of the stuffing into each pork chop pocket. If necessary, fasten pockets with wooden toothpicks. Stir the remaining water mixture into the remaining stuffing. 3. Place stuffed chops on a rack in a shallow roasting pan. Place remaining stuffing in a small greased casserole; cover and refrigerate until ready to bake. 4. For glaze, in a small saucepan cook and stir the jelly, lemon juice or wine vinegar, and ginger until jelly is melted. Brush tops of chops with glaze. 5. Bake chops, uncovered, in a 375 degree F oven for 25 minutes. Brush again with glaze. Place casserole with stuffing in oven beside the pork chops. Bake about 15 minutes more or until juices run clear and stuffing is heated through. 6. To serve, brush chops with remaining glaze. Transfer chops to individual plates. Spoon stuffing from casserole onto plates. If desired, garnish with raspberries and sage leaves. Makes 2 servings. Make-Ahead Tip: Prepare stuffing; cover and chill up to 4 hours. Stuff chops and bake as above.
To complete the meal, serve with Buttered acorn squash, Garden Greens with Herbed Blueberry Vinaigrette, Choice of rolls and butter and
Country-Style Pear Dumplings Prep Time: 40 minutes Source: Better Homes and Gardens
Ingredients 2 portions Basic Pastry Dough (recipe follows) 2 tablespoons finely chopped pecans, almonds, or walnuts 1 tablespoon brown sugar 1/4 teaspoon finely shredded orange or lemon peel Dash ground cinnamon 2 small pears 1 slightly beaten egg white 1 tablespoon water Granulated sugar Half-and-half or light cream (optional) Directions: 1. Prepare Basic Pastry Dough as directed. Cover 2 portions and set aside. Lightly grease an 8x8x2-inch baking dish. Set baking dish aside. 2. In a small bowl stir together the pecans, brown sugar, orange or lemon peel, and cinnamon. Set aside. Peel pears. Core the pears from the bottom, leaving the stems in place. Press half of the nut mixture into the center of each pear. Set aside. 3. On a lightly floured surface, roll each portion of pastry dough into a 7- to 8-inch square. Place a pear in the center of each square. Moisten the edges of the pastry with water. Bring the pastry up around the pear, pleating and pressing to seal around the stem. Roll the pastry back slightly to expose the stem. Place the wrapped pears in the prepared baking dish. 4. In a small bowl stir together the egg white and water. Brush egg white mixture over the wrapped pears. Sprinkle with granulated sugar. Bake in a 375 degree F oven about 40 minutes or until the pears are tender and pastry is golden. Cover pears loosely with foil the last 10 to 15 minutes of baking to prevent overbrowning. Serve warm. If desired, serve with half-and-half or light cream. Makes 2 dumplings. Basic Pastry Dough: In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are the size of small peas. Using a total of 3 to 4 tablespoons cold water, sprinkle 1 tablespoon water over part of the mixture, then gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide into 4 equal portions. Shape each portion into a ball and flatten slightly. Use 2 of the portions for Country-Style pear Dumplings. (To store the remaining 2 portions of dough, seal portions of dough in moisture- and vapor-proof wrap, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 1 hour or until thawed. Continue as directed in individual recipes.) Makes 4 portions total. :pharoah2
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 2 04, 06:03
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies!
Ginger Spice Cookies From Food Network Kitchens
 Recipe Summary Difficulty: Medium Prep Time: 1 hour Inactive Prep Time: 2 hours 30 minutes Cook Time: 18 minutes Yield: about 3 dozen cookies, depending upon shape User Rating: No Rating
1-inch knob peeled fresh ginger or 2 tablespoons prepared ginger juice 3 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 2 teaspoons ground allspice 1/2 teaspoon freshly and finely ground black pepper 1 cup unsalted butter, room temperature cut into pieces 1 cup superfine sugar 2/3 cup molasses, preferably sorghum Icing: 1/4 cup water 3 tablespoons egg white powder 2 cups confectioners' sugar Food coloring, sprinkles, candies, or colored sugars as desired
Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice. Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.
Position racks evenly in the oven and preheat to 350 degrees F.
Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.
For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.
Cook's Note: For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 3 04, 05:26
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 2
Maamoul: Stuffed Date-Orange Cookies From Food Network Kitchens
 Recipe Summary Difficulty: Medium Prep Time: 45 minutes Inactive Prep Time: 1 hour Cook Time: 30 minutes Yield: 20 cookies User Rating:
Filling: 1/2 pound pitted soft Medjool dates 2 tablespoons water Pinch fine salt 1/4 cup finely chopped crystallized ginger 1/2 teaspoon finely grated orange zest Dough: 2 cups all-purpose flour 1 teaspoon baking powder 1 tablespoon confectioners' sugar, plus about 1/2 to 2 cups more for dusting Pinch fine salt 1/2 cup unsalted butter (1 stick), plus 2 tablespoons 2 tablespoons neutral flavored oil, such as canola 1/4 cup milk
Preheat the oven to 325 degrees F. To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes. Remove and set aside. Clean the processor bowl.
Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix. Add the butter, oil, and milk pulsing until the dough just comes together. Take care not to overwork the dough; it will be slightly wet.
Remove dough from the processor, and roll into 20 equally sized balls. In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round. Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling. Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball. Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.
Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes. Dust generously with confectioners' sugar, cool and dust again.
Other fillings we love: Apricot Golden Raisin Nut Filling: 1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted) 1/3 cup golden raisins 3 tablespoons apricot jam Pinch fine salt
Puree in a food processor until evenly combined.
Quince-Walnut Filling: 1/2 cup walnuts, toasted 1/3 cup quince jam Pinch fine salt Puree in a food processor until evenly combined.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Guest_Jox_*
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Dec 3 04, 05:28
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Guest

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May I simply submit my signature?
J.
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Dec 3 04, 05:29
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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QUOTE (Jox @ Dec. 03 2004, 05:28) May I simply submit my signature?
J. To eat? :grinning:
To cook or not to cook? :sings:
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Guest_Jox_*
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Dec 3 04, 06:42
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Guest

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To cook or not to cook, That is the indigestion!
J
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Dec 4 04, 07:52
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 3
Citrus Shortbreads From Food Network Kitchens
 Recipe Summary Difficulty: Easy Prep Time: 25 minutes Cook Time: 1 hour 20 minutes Yield: 32 cookies User Rating: No Rating 3 clementine oranges or small tangerines, washed and dried 3/4 cup sugar 3 cups all-purpose flour 6 tablespoons cornstarch 1/4 teaspoon fine salt 3/4 pound unsalted butter (3 sticks), softened
Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper. Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes.
Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 7 04, 06:04
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 4
Welsh Cookies From Food Network Kitchens
 Recipe Summary Difficulty: Easy Prep Time: 25 minutes Inactive Prep Time: 1 hour Cook Time: 10 minutes Yield: about 2 1/2 dozen User Rating: No Rating 2 cups all-purpose flour 3/4 cup sugar, plus more for sprinkling 2 1/2 teaspoons baking powder 1 teaspoon finely grated orange zest 1 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 1/2 cup unsalted butter (1 stick), cold and diced, plus more for cooking 3/4 cup currants 2 large eggs, slightly beaten 2 to 3 tablespoons buttermilk Melted butter, for cooking
Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds. Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Guest_Jox_*
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Dec 7 04, 06:08
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Guest

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Bore da, Lori,
Welsh Cookies??
Great name but a strange concept! I think "cookies" are American in origin (biscuits here). But a true Welsh cookie would have leeks and lava bread* in, I suspect... which is why they never caught on! Oh boyo!
Still, great name.
*lava bread is fried seaweed - a Welsh delicacy.
James.
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Dec 8 04, 06:30
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 5
Ribbon or Swirl Cookies From Food Network Kitchens
 Recipe Summary Difficulty: Medium Prep Time: 1 hour Inactive Prep Time: 3 hours Cook Time: 16 minutes Yield: approximately 6 dozen cookies User Rating: No Rating
Vanilla Dough: 1/2 cup granulated sugar 2 tablespoons confectioners' sugar 1/4 teaspoon fine salt 1 large egg 1 to 1 1/4 teaspoons mint extract 1 cup unsalted butter, (2 sticks), room temperature 2 cups all-purpose flour Chocolate Dough: 1 1/4 cups granulated sugar 3/4 cup natural cocoa powder 1/4 teaspoon fine salt 1 cup unsalted butter, (2 sticks) room temperature 1 large egg 1 1/2 cups all-purpose flour
For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended. Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
Evenly position racks in the oven, and preheat to 325 degrees F.
Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
For a ribbon cookie: Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment. Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
Yield: approximately 6 dozen cookies Prep Time: 1 hour Cook Time: 16 to 18 minutes Inactive Prep Time: 4 hours Ease of preparation: expert
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 9 04, 17:05
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Mosaic Master

Group: Administrator
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From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 6 Mixed-Nut Honey Baklava From Food Network Kitchens

Recipe Summary Difficulty: Medium Prep Time: 1 hour Inactive Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Yield: 96 (1 1/2-inch) pieces User Rating: No Rating
Baklava 12 dried calamyra figs, diced 1/4-inch 1/2 cup dark rum 1 1/2 cups toasted walnut pieces, chopped 1 1/2 cups toasted unblanched almonds, chopped 1 1/2 cups unsalted butter (3 sticks) 4 ounces bittersweet chocolate, diced 1/4-inch 1/3 cup sugar 1 tablespoon ground cinnamon 2 teaspoons ground cardamom 1/2 teaspoon ground cloves 1 (1 pound) boxes phyllo dough (about 48 sheets) Syrup 1 cup sugar 1 cup honey (preferably orange blossom), plus more for drizzling 1/2 cup water Juice of 1 large lemon (about 3 tablespoons)
Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours. Preheat the oven to 350 degrees F.
Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.
Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.
Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.
Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.
While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.
Store the baklava in a sealed container for up to 1 week.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 7
Czech Squares From Food Network Kitchens
 Recipe Summary Difficulty: Medium Prep Time: 40 minutes Inactive Prep Time: 30 minutes Cook Time: 45 minutes Yield: 24 squares User Rating: No Rating
1 cup walnut pieces 3/4 cup granulated sugar 2 1/2 cups all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground clove Pinch fine salt 1 1/2 sticks butter, diced and slightly chilled 5 large egg yolks 2 tablespoons brandy Filling 1 cup cherry jam 1/2 lemon, zest finely grated 1 tablespoon lemon juice 1 egg white, for brushing
Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the nuts out on a baking sheet and bake until lightly toasted, about 8 minutes. Cool completely.
Butter a 9 by 12 1/2-inch baking sheet pan, then cover bottom with parchment paper.
Pulse the walnuts with the sugar, in a food processor until fine and powdery, about 2 minutes. Add the flour, spices, and salt, pulsing until evenly combined. Add the butter, yolks, and brandy and pulse until the mixture starts to come together. Stop mixing and pull the dough together by hand, press and roll into a thick log about 8 inches long.
Cut the log crosswise into 12 equal pieces. (If the dough is very sticky, refrigerate it until easier to work with, about 30 minutes.) Lay 8 pieces of the dough on the bottom of the pan. Press and spread the pieces together with your fingertips to cover the pan evenly.
Stir the cherry jam, lemon zest and juice together in a bowl. Spread the mixture evenly over the surface of the dough with the back of a spoon.
Roll the remaining dough out on a well-floured surface about 1/8-inch thick. Use a small decorative cutter, such as a leaf, tree, or star, to cut the dough into 24 pieces. Evenly place the pieces on top of the filling in 6 rows of 4. Alternatively cut the dough into long strips with a pizza wheel or knife, and place them on the filling in a lattice pattern; or cut the dough into ovals and lay them on the filling in a decorative pattern. Brush decorative layer of dough with egg white.
Bake the squares until golden brown, about 40 to 45 minutes.
Cool completely in the pan on a rack. Cut with a serrated knife into 2-inch squares.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 11 04, 09:55
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 8
Cornmeal Wreaths From Food Network Kitchens
 Recipe Summary Difficulty: Easy Prep Time: 35 minutes Inactive Prep Time: 10 minutes Cook Time: 18 minutes Yield: about 34 cookies User Rating: No Rating
2 1/4 cups all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), room temperature 2/3 cup sugar 1 teaspoon pure vanilla extract 1/4 teaspoon anise extract, optional 2 large eggs, room temperature Decoration: 1 cup cornflakes 1 large egg white, beaten Confectioners' sugar, for dusting
Whisk the flour, cornmeal, baking powder, and salt in a medium bowl. In another bowl, beat the butter with a handheld electric mixer until smooth. Add the sugar, vanilla, and anise to the butter and continue beating until light and fluffy, about 2 minutes more. Add the eggs 1 at a time to the butter mixture and mix until incorporated, about 30 seconds. Stir the flour-cornmeal mixture into the wet ingredients with a wooden spoon or rubber spatula. Divide the dough into 34 (1-inch) balls (3/4-ounce). Arrange the cookies on 2 parchment-lined cookie sheets about 1-inch apart. Make a hole in the center of each ball with your finger or the tip of a wooden spoon. Work each piece of dough by hand into a doughnut-like shape with a 1-inch hole and about 2 inches wide. Use scissors to snip 1/2-inch long angled cuts, about 1/2-inch apart around the outside ring of each cookie. Freeze cookies on the sheet until firm, about 10 minutes.
Preheat oven to 350 degrees F.
Toss a few of the cornflakes at a time with the egg whites and arrange on the surface of the cookies in a leaf like pattern. Bake until just golden around the edges, about 14 to 18 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 13 04, 17:59
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 9
Swedish Christmas Cookies From Food Network Kitchens
 Recipe Summary Difficulty: Medium Prep Time: 25 minutes Inactive Prep Time: 2 hours Cook Time: 25 minutes Yield: about 3 1/2 dozen cookies User Rating: No Rating
2 1/2 cups all-purpose flour 2 teaspoons ground cardamom 1/4 teaspoon fine salt 1 cup unsalted butter, (2 sticks), at room temperature 1 cup confectioners' sugar 1 large egg, room temperature 1 tablespoon pure vanilla extract 1 teaspoon finely grated lemon zest Colored sanding sugars or chopped toasted pecans
Whisk the flour, cardamom, and salt in a bowl. Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 325 degrees F.
Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 15 04, 06:26
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 10
Hazelnut-Mocha Macaroons From Food Network Kitchens
 Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 35 minutes Cook Time: 20 minutes Yield: 16 sandwiched cookies User Rating: No Rating
2 cups confectioners' sugar 4 ounces peeled and toasted hazelnuts (about 3/4 cup) 3 tablespoons Dutch processed cocoa powder 3 large egg whites, at room temperature 1/8 teaspoon fine salt
Mocha Filling: 4 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon instant espresso powder
Line 2 baking sheets with parchment paper. Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
Preheat oven to 325 degrees F.
Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 16 04, 05:19
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 11 Triple Chocolate Cookies From Food Network Kitchens
 Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 2 hours Cook Time: 15 minutes Yield: 24 cookies User Rating: No Rating
1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/4 teaspoon ground cloves 8 tablespoons unsalted butter (1 stick) 6 ounces bittersweet chocolate, finely chopped 2 large eggs 1 large yolk 1 cup firmly packed light brown sugar 2 teaspoons pure vanilla extract 6 ounces semisweet chocolate chips 6 ounces white chocolate chips
Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted. Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 350 degrees F (or 325 if convection option is available).
Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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Dec 17 04, 05:30
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Mosaic Master

Group: Administrator
Posts: 18,892
Joined: 1-August 03
From: Massachusetts
Member No.: 2
Real Name: Lori Kanter
Writer of: Poetry & Prose
Referred By:Imhotep

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From the Food Network website: http://www.foodnetwork.com/food....00.html
12 Days of Cookies! Day 12 White Chocolate Holiday Bark From Food Network Kitchens
 Recipe Summary Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 1 hour Cook Time: 5 minutes Yield: About 1 1/2 pounds User Rating: No Rating
1 pound finely chopped white chocolate 1 1/2 teaspoons nut or plain oil 1/2 cup dried cranberries 1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled Equipment: Chocolate thermometer
Tempering the chocolate for the bark requires a double boiler. If you don’t have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil. Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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"It's a dangerous business, Frodo, going out your door. You step into the Road, and if you don't keep your feet, there is no knowing where you might be swept off to." ~ J.R.R Tolkien, The Lord of the RingsCollaboration feeds innovation. In the spirit of workshopping, please revisit those threads you've critiqued to see if the author has incorporated your ideas, or requests further feedback from you. In addition, reciprocate with those who've responded to you in kind. "I believe it is the act of remembrance, long after our bones have turned to dust, to be the true essence of an afterlife." ~ Lorraine M. KanterNominate a poem for the InterBoard Poetry Competition by taking into careful consideration those poems you feel would best represent Mosaic Musings. For details, click into the IBPC nomination forum. Did that poem just captivate you? Nominate it for the Faery award today! If perfection of form allured your muse, propose the Crown Jewels award. For more information, click here! "Worry looks around, Sorry looks back, Faith looks up." ~ Early detection can save your life.MM Award Winner 
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May 31 05, 11:34
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Group: Platinum Member
Posts: 1,802
Joined: 24-April 04
From: Connecticut
Member No.: 58
Real Name: Ron Jones
Writer of: Poetry

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Jun 3 05, 02:43
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Group: Gold Member
Posts: 3,660
Joined: 23-August 03
From: Somerset, England
Member No.: 22
Real Name: Grace
Writer of: Poetry & Prose

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Thank you very much Ron,
The Hominy stir fry sounds delicious. Must give that a try.
Here is the recipe for
AUTHENTIC CORNISH PASTIES
Ingredients for short crust pastry (454grams) or 1Lb plain flour 227grams or 1/2lb either lard hard margarine or butter or a combination of these pinch of salt cold water to mix
Method Rub the fat into the flour but not too finely. I sometimes cut the fat into small lumps. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.
Ingredients for filling 300grams or 3/4Lb beef, not stewing beef raw potato raw Swede turnip small onion salt and pepper a walnut sized piece of butter
Method Cut the steak into small pieces but do not mince. Slice potato and Swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about ¼inch thickness. Using a small plate cut out circles.
Moisten the edge with milk or water and support half of the pastry nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of beef.
Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process Sprinkle sparingly with salt and pepper then add a small knob of the butter Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together.
Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp.
Repeat this process all along the edge This will come with practice but you must get a good seal. Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape . Bake in a hot oven 220C * for about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.
*COOKING TEMPERATURES
FAHRENHEIT GAS MARK CELSIUS/CENTIGRADE 300 2 140 325 3 158 350 4 177 375 5 190 400 6 204 425 7 214 450 8 232 500 9 260
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Jun 3 05, 02:51
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Group: Gold Member
Posts: 3,660
Joined: 23-August 03
From: Somerset, England
Member No.: 22
Real Name: Grace
Writer of: Poetry & Prose

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HERE IS MY ALL-TIME FAVOURITE PUDDING!!
Eaten only on Highdays and Holidays and when not on a diet!!!
STICKY TOFFEE PUDDING
This delightful toffee pudding can be found on the menus of many fine restaurants throughout the Lake District. The recipe is easy to make. Be sure to serve it warm out of the oven.
Ingredients:
unsalted butter for baking dish
1 cup and 1 tablespoon all purpose flour
1 teasoon baking powder
3/4 cup pitted dates
7 tablespoons unsalted butter
3/4 cup sugar
1 egg, lightly beaten 1 teaspoon baking soda 1 teaspoon vanilla 1-1/4 cup boiling water 5 tablespoons brown sugar, packed 2 tablespoons heavy cream
whipped cream for topping
Directions:
Heat the oven to 350° F.(Gas Mark4 or 177F) Butter an 8x6" baking dish.
Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside. Chop the dates fine; toss with 1 tablespoon flour in a small bowl.
Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.
Add dates, baking soda and vanilla to the 1-1/4 cups boiling water, stirring to combine; add to batter, beating until well blended. Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes. Remove from oven to wire rack.
Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top bubbly, about 1 minute.
Serve warm with whipped cream.
YUM! (She says, drooling )
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