tag:blogger.com,1999:blog-52102154861937160582024-03-05T03:41:36.056-08:00Travelers Cafe cont...Enter your email address in the box below and click submit to automatically receive my posts.Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-5210215486193716058.post-74780295380254717242013-10-22T09:25:00.002-07:002013-10-22T09:25:46.120-07:00Potato Hash<div class="separator" style="clear: both; text-align: center;">
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When ever I have company come stay, I usually make this for them. It goes together quick and I usually have all the ingredients in my kitchen.<br />
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I've started making it even if I don't have a guest. It's sorta become my Sunday ritual, just like <a href="http://www.cbsnews.com/sunday-morning/" target="_blank">Sunday Morning</a>. I love that show!! I snuggle up in my recliner with a bowl of my potato hash with two over easy eggs on top, turn on Sunday Morning and all is good in my world.<br />
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Teri<br />
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Notes: I like red potatoes, but you can use what ever kind you like. <br />
I also added a sweet potato to this recipe, but if you don't like sweet potatoes, you can leave it out.<br />
You can use what ever kind of onion you like. I usually use a sweet onion, but I had a red onion on hand and used that. (why do they call them red when they are almost purple?)<br />
I always use sweet corn, but you can substitute any vegetable you want. One of these days I'm going to buy some fresh asparagus and give this a try!!<br />
You can also eat your eggs anyway you like. I happen to like mine over easy!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pKEVbrwlwq-ARoTMOR4trb6PcrnehZhNrSuTCfYjCRv3lYM3NRo_GXdwGzjUGFMTd_yabZhQ1GU1QvW_CLTydqpKaSyBca44inr_ikCpR9l4zHhB6DqMKn7Xw590ttwGfcagsPokpjDp/s1600/421.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pKEVbrwlwq-ARoTMOR4trb6PcrnehZhNrSuTCfYjCRv3lYM3NRo_GXdwGzjUGFMTd_yabZhQ1GU1QvW_CLTydqpKaSyBca44inr_ikCpR9l4zHhB6DqMKn7Xw590ttwGfcagsPokpjDp/s1600/421.JPG" height="200" width="150" /></a>Ingredients:<br />
5 -6 medium sized potatoes<br />
1 sweet potato (optional)<br />
1/2 medium onion<br />
1/2 lb of bacon<br />
1 cup sweet corn<br />
Salt & Pepper to taste<br />
eggs<br />
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Cut the bacon up into bite size pieces. Fry them up in the frying pan on medium heat until they are cooked. Take bacon out of grease and put on paper towel to soak up grease. Pour bacon grease in dish to use later.<br />
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Chop up onion and put in pan that you cooked bacon in until onions are translucent. Take onions out of pan and drain on paper towel. <br />
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Add some of the reserved bacon grease to the pan. Add the sweet corn to the pan and stir until cooked. Take corn out of pan and drain on paper towel.<br />
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Chop up potatoes into bite size pieces. Add more bacon grease to pan and put potatoes in pan. Salt and pepper potatoes. Stir around a bit. <br />
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Cover potatoes and cook for 10 minutes. Check potatoes with a fork to see if they are tender. If not, stir potatoes around a bit and then cover again in 5 minute increments until done.</div>
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Add other cooked ingredients to pan and heat all up together. Separate into bowls. Cook eggs how you like them and place on top of potatoes.<br />
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Enjoy!!!Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-33421243251027351302013-09-05T11:28:00.003-07:002013-09-10T17:45:14.017-07:00Salted Caramel Bourbon Sauce<div class="separator" style="clear: both; text-align: center;">
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I believe that I have died and gone to heaven!! A heaven bathed in a luscious caramel sauce laced with Bourbon. I know I will be dreaming about this sauce tonight because I can't stop thinking about it's wonderful taste!!<br />
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I was looking for a caramel sauce recipe to make and found a lot out there. I read several and decided on <a href="http://minimalistbaker.com/4-ingredient-bourbon-caramel-sauce/" target="_blank">this one</a>. I've altered their recipe a little. A little more salt and a little more Bourbon.<br />
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I've made caramels before, but my recipe makes them with corn syrup. I wanted to find a recipe that didn't use corn syrup. This one enticed me because it only had 4 ingredients. And corn syrup was not one of them!! I read through the recipe, the instructions and the comments and to be honest, I was a little intimidated. But I thought I would give it a try.<br />
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I went to my local liquor store to buy some Bourbon. I'm not a Bourbon or Whiskey drinker and quite frankly didn't know they were kinda the same thing. I've heard the name Makers Mark, so I thought I would go with that one. Brand name, not overly expensive... it works for me!!! <br />
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The biggest thing I learned when making the sauce is that you have to be careful and watch it closely. It will go from a deep amber to burnt in a matter of seconds!!! Other than that, it's pretty easy.<br />
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I know you will enjoy it as much as I do!! I have to warn you though, you will want to drink the whole bottle!!<br />
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My dad would have loved this sauce as he was a whiskey man. Cheers dad.<br />
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Teri<br />
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I used Makers Mark Bourbon Whiskey, but use whatever high quality bourbon you have.</div>
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You can use this over ice cream, in your coffee, cheese cake, on bread pudding, where ever you would normally use a caramel sauce.</div>
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1 cup sugar (+ 1/4 cup water)<br />
½ cup heavy cream<br />
6 Tbsp butter<br />
2 Tbsp bourbon<br />
1 tsp salt<br />
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Simmer sugar and ¼ cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as to not to let it burn.</div>
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Turn off burner and remove from heat and add butter. Stir until butter is melted and incorporated into sauce. Slowly add cream while stirring.<br />
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Transfer to a heat-safe dish or bottle and let cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdLtSYghNcbzrWciW74HojWW089kK2GZVtkVa6aswLjxm3SxAGZ6Ag7gav3v6ViR2IXyp4N3d3p1AoijXQWdnZx5bXzdyE3luhPkwDgI41oJerPHWcdAB0XBS-eOvZFKSGu8oaDZ9CGN8/s1600/115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdLtSYghNcbzrWciW74HojWW089kK2GZVtkVa6aswLjxm3SxAGZ6Ag7gav3v6ViR2IXyp4N3d3p1AoijXQWdnZx5bXzdyE3luhPkwDgI41oJerPHWcdAB0XBS-eOvZFKSGu8oaDZ9CGN8/s1600/115.JPG" height="150" width="200" /></a></div>
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Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuIvTib-4REfdmpTFvCB8wIOPuYKX_ogwVhrmrUUwaYP6qE4TigzzJvD0V0B9SjkGrkFpkozoCyaDkfOwT745JJGIqz1j4uQ0lEzX4uUglE-SUCeQJtCLmMzYC1jNGlrGNkZUENbtpPPN/s1600/128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuIvTib-4REfdmpTFvCB8wIOPuYKX_ogwVhrmrUUwaYP6qE4TigzzJvD0V0B9SjkGrkFpkozoCyaDkfOwT745JJGIqz1j4uQ0lEzX4uUglE-SUCeQJtCLmMzYC1jNGlrGNkZUENbtpPPN/s1600/128.JPG" height="320" width="240" /></a></div>
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Nutrition Information</div>
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Serving size: <span itemprop="servingSize">20 1 Tbsp servings; per serving:</span> Calories: <span itemprop="calories">51</span> Fat: <span itemprop="fatContent">1 g</span> Saturated fat: <span itemprop="saturatedFatContent">0.5 g</span> Carbohydrates: <span itemprop="carbohydrateContent">10 g</span> Sugar: <span itemprop="sugarContent">10 g</span><br />
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<span itemprop="sugarContent">Enjoy!!</span></div>
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Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-37647615868712447012013-07-26T19:34:00.000-07:002013-07-26T19:34:17.080-07:00Corn Chowder<div class="separator" style="clear: both; text-align: center;">
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Monday at the cafe was Corn Chowder day. It was my favorite day for soup!! It was Max's favorite soup day too!! He couldn't wait until I came home from the cafe with leftovers and was very disappointed when there were none.<br />
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Max is spending a month with me and the first thing he asked me when he got here was "could we make corn chowder?" "Of course!" I said.<br />
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It's' an easy soup to make and when I make it, it's completely vegetarian. That's a big plus in the restaurant business when a lot of your customers are vegetarians.<br />
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Max is my 9 year old grandson for those of you that don't know me. He used to come to the cafe and walk around like he owned the place. Max and my other grandson Logan loved to play in the basement. It had all kinds of nooks and crannies. But they also loved to help me in the kitchen. Max is finally old enough that I can start teaching him how to cook from beginning to end with out him losing interest.<br />
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So tonight we made corn chowder, and as you can see by the pictures, Max loved every minute of it. From beginning to end.<br />
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Teri<br />
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Corn Chowder<br />
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1 stick of butter<br />
1 small onion<br />
1 carrot (8 small carrots)<br />
1 celery stalk<br />
1 clove of garlic<br />
1/2 cup of flour<br />
3 cups of extra sweet corn<br />
3 cups of stock (chicken or vegetable)<br />
2 cups of 1/2 & 1/2<br />
nutmeg<br />
salt & pepper to taste<br />
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Notes:<br />
I use butter. Especially when a recipe calls for it. Never margarine. You must use butter for this recipe!!<br />
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I only had heavy cream or 2% milk. I didn't have 1/2 & 1/2. So I used half heavy cream and half 2% milk. You could probably use just the 2% milk, but you wouldn't have the same flavor.<br />
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I like my vegetables chopped up small for this soup so that you taste more of the sweet corn than anything else. But you could leave your vegetables in bigger chunks.<br />
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I like to use white corn for this because it's nice and tender and sweet. Unfortunately all I had was really sweet corn. Which was good for this soup, but not as good as the white corn. Trust me on this!!<br />
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You can use chicken stock for this soup or vegetable stock. I use vegetable stock.<br />
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Melt the butter in a medium sauce pan. While butter is melting chop up onion, carrot, garlic and celery.<br />
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Add the vegetables to the melted butter and saute them until soft. Add the flour and mix until you have a paste.<br />
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Cook this mixture for about 2 minutes to cook the flour taste out. Slowly add the stock to this mixture and stir while you add so you don't get lumps. Once all of the stock is incorporated, add the 1/2 & 1/2. Stir until incorporated. Add the corn. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJErghYk77dvHZ3IYZVTtcTU9yHMQDv7WgZ0yjEGOMsFkIw8xCPT_azRkXeXuMLJ8k4cXoQIZ-tvSkCgnlu_BNFfNSCYmLF1HuCh9UB2IM5GqoA22XUM18cAOQdfy-rOhKCZDofmavDr-4/s1600/129.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJErghYk77dvHZ3IYZVTtcTU9yHMQDv7WgZ0yjEGOMsFkIw8xCPT_azRkXeXuMLJ8k4cXoQIZ-tvSkCgnlu_BNFfNSCYmLF1HuCh9UB2IM5GqoA22XUM18cAOQdfy-rOhKCZDofmavDr-4/s1600/129.JPG" height="150" width="200" /></a><br />
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Add 1 tsp of nutmeg and salt & pepper to taste. Let cook for about 20 minutes so that the flavors blend together. Serve with bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnX-7NccNMq52aGkQNNsmsq3jZBFx9Pu5RvrxM7IJWFMQIoGMRfLMmqXW_bFb3FQHa6wgqbXa6ceSzPJ2_wTb8MgbyEFLt6jpaR4_EIYQvS-3P9TapW5xLLaPtbt-WUXN2o0TfMtK9x9Dh/s1600/137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnX-7NccNMq52aGkQNNsmsq3jZBFx9Pu5RvrxM7IJWFMQIoGMRfLMmqXW_bFb3FQHa6wgqbXa6ceSzPJ2_wTb8MgbyEFLt6jpaR4_EIYQvS-3P9TapW5xLLaPtbt-WUXN2o0TfMtK9x9Dh/s1600/137.JPG" height="200" width="150" /></a>Enjoy!!!</div>
<br />Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com1tag:blogger.com,1999:blog-5210215486193716058.post-76171865258400137982013-06-12T21:41:00.000-07:002013-06-13T08:29:47.160-07:00Sangria<div class="separator" style="clear: both; text-align: center;">
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Sangria is like a party in your glass!! Oranges, lemons, limes, Rum and of course Wine were invited to this party, but you can invite anything or anyone you like to yours.<br />
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I went on a trip through the wine country in northern California and one of my stops was <a href="https://maps.google.com/maps?hl=en&tab=wl" target="_blank">Sonoma, CA</a> It was fun exploring and sampling the various wine the area had to offer. At one of the wineries, I had decided to joined a wine club for a year which meant every month I got two new bottles of wine. The only problem was that they kept sending me a very dry red wine which I'm not real fond of. I must have joined the wrong club!<br />
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What do you do when you have wine that you're not real fond of, but you don't want to waste it? You make Sangria with it. It will convert that wine into the most delightful drink you could imagine.<br />
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I would make this for my husband and I when we would watch the movie <a href="http://www.imdb.com/title/tt0375063/?ref_=sr_1" target="_blank">Sideways</a>. Have you seen it? I love it. Anyways, every time they would drink a glass of wine in the movie, my husband and I would drink a glass of Sangria. By the end of the movie....well lets just say you're pretty much lovin life and all is good with the world!!<br />
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Teri<br />
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Notes:<br />
I use a spiced Rum instead of a clear Rum for my Sangria. Captain Morgan's to be exact. It adds a nice flavor, but you could use a clear Rum if you like.<br />
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As far as fruit, you could add peaches, strawberries, grapes, mango's...what ever your favorite fruit might be. <br />
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You could use a white Wine instead of Red wine if you prefer. Most of the wines we got were Merlo's and I'm not real fond of Merlot wine so I would make Sangria out of that.<br />
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Sangria<br />
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2 oranges<br />
2 lemons<br />
2 limes<br />
1 cup of sugar<br />
1 cup of Rum<br />
1 cup of Orange Juice<br />
12 oz of lemon lime soda<br />
1 bottle of wine<br />
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Cut up fruit in slices and then in halves; squeeze juice in pitcher and then put fruit in pitcher. <br />
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Add sugar and rum.<br />
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Mix everything with a spoon smashing the fruit as you stir to let out the juices. Cover pitcher with plastic wrap and let sit overnight in your refrigerator.<br />
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Right before you are ready to serve, add entire bottle of wine, Orange Juice and lemon lime soda. Stir<br />
mixture together. (I got a surprise when I opened the bottle of wine. I thought it was red, but it was actually white!! Like I said, you can use any kind of wine.)<br />
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Serve in glass over ice.<br />
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Cheers!Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-87136543903875984472013-05-24T13:54:00.000-07:002013-05-24T13:54:43.708-07:00Granola<div class="separator" style="clear: both; text-align: center;">
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I remember back in the 70's (ok, I'm showing my age) when Granola became the "thing to eat"!! Euell Gibbons was asking people if they had ever eaten a Pine Tree and granola was becoming the rage!!<br />
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Granola is one of those foods to take along with you to munch on when you're hungry. You can keep a stash in the car for those long car rides or just to munch on when your on your way home from work when you just need a little something to tide you over until dinner.<br />
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I'll let you in on a secret.......<br />
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It's really easy to make!! You'll have a batch ready in no time. Ready for your munching pleasure.<br />
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I made this batch for my friend Jonathan at work. He's having issues with his cholesterol and so I made this recipe for him to munch on and hopefully to help with getting his cholesterol in check. Oats are good for your cholesterol.<br />
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As far as the cafe, we couldn't keep enough of this on our shelves. You see there was a gym up the street from the cafe and the morning ladies wanted a place to relax after their workouts. So they would come to the cafe and munch on the granola and talk about life over a cup of coffee. Granola and coffee, life was good.......<br />
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Teri<br />
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Notes: You can use any kind of nut you like. I used sliced almonds in mine, but walnuts or pecans or even peanuts would be good.<br />
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You can also use any kind of dried fruit you want. You can use just one type, or you can add a mixture of several kinds of fruit.<br />
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Granola is great on yogurt, ice cream, as a topping for a coffee cake or just to be eaten by itself. I enjoy it with yogurt!!<br />
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<h4>
Granola</h4>
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3/4 cup oil (I use canola, I would stay away from vegetable oil)<br />
1/2 cup honey<br />
1 cup brown sugar<br />
1 tblsp vanilla<br />
1/2 tsp salt<br />
8 cups of old fashioned oats<br />
1/2 cup sweet coconut<br />
1 cup almonds (I used sliced, but you can use any kind of nut you prefer)<br />
1 cup craisins (I used craisins, but you can use any type of dried fruit you prefer)<br />
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Heat oven to 325 degrees<br />
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In a small saucepan on top of stove, mix oil, sugar, vanilla, honey and salt together and heat until sugar is melted. About 5 minutes<br />
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Combine oats, almonds and coconut in a large bowl. Once mixture above is ready, pour over oats and stir to cover.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfE97hJRmP2j36-L2GlmnSUnKG_tZYbQcRU1mZyHn4mp7qybRmVWNKzlC-aRlzun_bnBdHsnX8YBAFbzW08RpHQ9CtC7Q5tCr3SDHtAiZYub3pH0MHVv-YobYACOQSRiXTXac0gZNmOYVS/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfE97hJRmP2j36-L2GlmnSUnKG_tZYbQcRU1mZyHn4mp7qybRmVWNKzlC-aRlzun_bnBdHsnX8YBAFbzW08RpHQ9CtC7Q5tCr3SDHtAiZYub3pH0MHVv-YobYACOQSRiXTXac0gZNmOYVS/s320/026.JPG" width="320" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqa5cXBlMdwkYmmycDXa1XNnXQM1CqPE6FMSlSrbc_tjNQMbxSPWUm-na6GIYStKkfu5z62xn3LTdSmHdrgm98VwtTLgW2JkcAq6eNKZ1RJ3iPlGSg6Tlf4IcXtHKLevFFvOyc_-oT-3B/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqa5cXBlMdwkYmmycDXa1XNnXQM1CqPE6FMSlSrbc_tjNQMbxSPWUm-na6GIYStKkfu5z62xn3LTdSmHdrgm98VwtTLgW2JkcAq6eNKZ1RJ3iPlGSg6Tlf4IcXtHKLevFFvOyc_-oT-3B/s320/029.JPG" width="320" /></a>Prepare two cookie sheets with either parchment paper, foil or some kind of lining. I use my silicone mats. Divvy up the granola between the two pans and spread it out.</div>
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Bake in oven for 15 minutes. Take pans out and stir the granola and spread back out. Put pans back in oven for 15 more minutes. Take pans out. If the granola is a golden brown, it's ready. If it's not, then back it for a few more minutes or until golden brown.<br />
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Let cool. Add craisins. <br />
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Store in an air tight container. Will keep for 6 weeks.<br />
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Enjoy!Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-9477009800043981932013-05-16T11:31:00.000-07:002013-05-16T11:31:24.520-07:00Chocolate, Peanut butter, Rice Krispy Treats<div class="separator" style="clear: both; text-align: center;">
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aka Rice Krispy Treats on steroids!<br />
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Who doesn't love Rice Krispy Treats? It's one of those treats that can take you back to your childhood in a split second. It's summer time and mom doesn't want to bake and make the kitchen hot, so she makes these wonderful treats. <br />
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My mom used to make a version that had butterscotch chips in them with chocolate on them. They were called "Scotcharoos" or something like that. The version that I make is a combination of the two. These have that same butterscotch flavor, but they also have peanut butter mixed in. aka Rice Krispy Treats on steroids!!<br />
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We used to make these in the cafe and officer Dan would come by everyday and buy two of them. One for him and one for his kids to share. I'm thinking most days that second one never made it home.<br />
<br />
Teri<br />
<br />
Note:<br />
The trick to pressing down the Rice Krispy part with out making a huge mess is to wet your hands and then press down. The mixture will not stick to your hands!!<br />
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<h4>
Chocolate, Peanut butter, Rice Krispy Treats</h4>
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<span class="ingredient"><span class="amount"><span class="value">1 cup of sugar</span></span></span><br />
<span class="ingredient"><span class="amount"><span class="value">1 cup of corn syrup</span></span></span><br />
<span class="ingredient"><span class="amount"><span class="value">1 cup of peanut butter</span></span></span><br />
<span class="ingredient"><span class="amount"><span class="value">6 cups of Rice cereal</span></span></span><br />
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<span class="ingredient"><span class="amount"><span class="value">Frosting</span></span></span></h4>
<span class="ingredient"><span class="amount"><span class="value">1 cup of semi sweet chocolate chips</span></span></span><br />
<span class="ingredient"><span class="amount"><span class="value">1 cup of butterscotch chips</span></span></span><br />
<span class="ingredient"><span class="name"> </span></span><br />
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Directions:</h4>
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Heat the sugar and corn syrup until it comes to a boil. Remove from the heat and stir in the peanut butter.</div>
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Stir in the Rice Krispies.<br />
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Press the mixture into the13 x 9 pan lined with foil and sprayed with pam. (I use a butter flavor spray) </div>
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Frosting:</h4>
<div class="txt">
Melt chocolate chips and butterscotch chips together; stir once they are melted. I melt them in the microwave, but you can use the double boiler method for melting. Spread on the bars immediately. </div>
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Chill in the refrigerator until set. Cut bars and serve.<br />
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Enjoy!!</div>
</span>Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-11735439497535064572013-05-06T15:48:00.000-07:002013-12-08T20:41:50.694-08:00Chicken Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
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Happy post Cinco de Mayo!!!<br />
<br />
In honor of Cinco de Mayo I'm sharing with you the cafes Friday soup. We made our soups home made everyday. Not only is soup fairly easy to make, but there is nothing like a home made soup to warm the soul on a rainy, dreary Sunday afternoon.<br />
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I found this recipe in a cook book I bought when I took my trip to San Antonio. We took a day trip to <a href="https://maps.google.com/maps?hl=en&q=fredericksburg+texas&bav=on.2,or.r_cp.r_qf.&bvm=bv.45960087,d.aWM&biw=1518&bih=718&wrapid=tlif136787961533710&um=1&ie=UTF-8&sa=N&tab=wl" target="_blank">Fredericksburg, TX</a> which is a cute little touristy town filled with wonderful shops and restaurants.<br />
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My friends and are were walking around town and walked by a bakery. I had a taste for cookies (something I can never pass up) So we walked up to the door. But at 1:30 on a Saturday afternoon they were closed with a sign on the door that read "all sold out". So not giving it much thought, we kept wandered on our way. One of the shops we went to was a quaint little book store where I found this cookbook that the woman who owns the bake shop wrote. The girl that was helping me told me that her Fruit Empanadas recipe was alone worth the book. <br />
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Fruit Empanadas? Sold out sign? I had to have this cookbook; so, I bought it!<br />
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Now I'm one of those strange people that LOVE to read cookbooks. So guess what I read on my flight home? (OK that was probably an easy one) Her book had all these wonderful recipes and we tried many of her recipes at the cafe. As a mater of fact, my book is all torn up and food stained on most of the recipes we used! <br />
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I should buy a new one. But what a wonderful thing to pass down to my daughter or granddaughter. An old stained, highly used cook book!! <br />
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This soup would be a wonderful addition to any ones repertoire. Happy Seis de Mayo!<br />
<br />
Teri<br />
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Notes: We served this with tortilla chips and shredded cheddar cheese on top.<br />
I cook the chicken in water in the oven. You can use the water/broth that comes from this as part of your soup base. If you use this you might have to add some chicken bullion to have more of a chicken flavor.<br />
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<h4>
Ingredients</h4>
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2 tbls. olive oil<br />
1 medium onion diced<br />
1 red bell pepper diced<br />
6 garlic gloves diced<br />
2 cups of corn<br />
1 tbls minced chipotle pepper in adobe sauce (1 pepper)<br />
2 tsp. cumin<br />
2 tsp. chili powder<br />
3 medium sized chicken breasts cooked and shredded<br />
1 can diced tomatoes<br />
8 cups of chicken broth<br />
Salt & pepper to taste<br />
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<h4>
Instructions</h4>
Cook and shred chicken. <br />
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In an 8 quart pan, (I used my dutch oven) heat olive oil. Add onions, garlic and red pepper to oil. Saute until onions are translucent. Add cumin, chili powder and chipotle puree to pan and stir. <br />
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Add diced tomatoes and corn and stir; add chicken broth. Stir all ingredients together. Add shredded chicken and cover and simmer for 20 minutes.<br />
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Serve in bowls and garnish with tortilla chips and shredded cheddar cheese.<br />
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Enjoy!!<br />
Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-6412629221796041882013-04-25T08:31:00.000-07:002013-04-25T08:31:19.968-07:00Outrageous Brownies<div class="separator" style="clear: both; text-align: center;">
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Need I say more? Doesn't the title just say it all?<br />
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This Brownie recipe is an Ina Garten recipe. (of course...the food network) I saw her make them on her show once and decided to give them a go.<br />
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I have to warn you, they are expensive to make, but they are sooooo worth it!!! This is one of my favorite brownie recipes. They are very rich and fudgey, everything you want in a brownie.<br />
<br />
My friend Keith that I work with had a death in the family, so I made these brownies for him. <br />
<br />
Chocolate = comfort, comfort = love, love = brownies. See how I did that? Brownies love me and I love brownies!! It's a mutual thing. :-)<br />
<br />
We made these brownies a couple of times at the cafe, but everyone was so used to our other brownie recipe that these ended up going by the wayside most of the time. What a shame. Because trust me, once you try these, you will love them. And based on my math above, the brownies will love you back. <br />
<br />
Teri<br />
<br />
Notes: Like most things made with chocolate where the chocolate flavor shines, the better the chocolate, the better the taste. I use Ghirardelli Chocolate because I think it has a great taste. You can use Scharffen Berger Chocolate, but you really don't need to go to that expense. <br />
<br />
I also didn't add a complete pound of chocolate to the butter and unsweetened chocolate that gets melted. I only added 12 oz. I don't think that the 4 oz that's missing made a huge difference.<br />
<br />
You can add a different nut if you like other than walnuts. I believe walnuts go with brownies, but if you believe a different nut does, by all means, use it. Or if you have an allergy to nuts or don't like them, leave them out!! Either way is good.<br />
<br />
These can be frozen. I like to freeze them and take them out when I need a chocolate kick. They are just as good as the day I made them. I've frozen them for up to a month, but only because they never last further than that! <br />
<br />
You can also warm these up and serve them with some Vanilla Ice cream. That will take them from outrageous to over the top!!!<br />
<h4>
Outrageous Brownies</h4>
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<div itemprop="ingredients">
1 pound unsalted butter</div>
<div itemprop="ingredients">
1 pound plus 12 ounces semisweet chocolate chips</div>
<div itemprop="ingredients">
6 ounces unsweetened chocolate</div>
<div itemprop="ingredients">
6 extra-large eggs</div>
<div itemprop="ingredients">
3 tablespoons instant coffee granules</div>
<div itemprop="ingredients">
2 tablespoons pure vanilla extract</div>
<div itemprop="ingredients">
2 1/4 cups sugar</div>
<div itemprop="ingredients">
1 1/4 cups all-purpose flour</div>
<div itemprop="ingredients">
1 tablespoon baking powder</div>
<div itemprop="ingredients">
1 teaspoon salt</div>
<div itemprop="ingredients">
3 cups chopped walnuts</div>
<h4>
Directions</h4>
Preheat oven to 350 degrees F.<br />
<div class="fn_instructions" itemprop="recipeInstructions">
Butter and flour a 12 x 18 x 1-inch baking sheet.<br />
<br />
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl in the microwave. I started at 1 minute with just the unsweetened chocolate because it takes longer to melt. Then added the butter and chocolate chips and microwaved for 2 minutes in 1 minute increments; stirring after each minute. You might need to microwave longer if not fully melted. But all should be smooth and melted. If you don't want to microwave you can put all in a double boiler and melt mixture that way. <br />
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In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.<br />
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In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add the cooled chocolate mixture to the flour mixture. <br />
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Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. This helps to keep the chocolate chips and walnuts from sinking to the bottom. <br />
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Pour into the baking sheet.<br />
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Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! <br />
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Allow to cool thoroughly, refrigerate, and cut into squares.<br />
<br />
The first time I made this, I didn't refrigerate the brownies before I cut them. Trust me you have to. Otherwise you will have nothing but crumbs on your hands!! I think it has something to do with all the butter that's in them. <br />
<br />
Enjoy!!</div>
Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com2tag:blogger.com,1999:blog-5210215486193716058.post-36192506987040104552013-04-19T09:21:00.000-07:002013-04-19T09:43:39.217-07:00Pecan Sticky Buns<div class="separator" style="clear: both; text-align: center;">
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<br />
Tracie came for another visit and guess what we made? <br />
<br />
Ok, so my title and this picture gave it away. As promised, we made sticky buns!!<br />
<br />
<br />
<br />
<br />
<br />
When I first opened the cafe, we used to make them a different way. Instead of making the Goo, we mixed butter, brown sugar and pecans together and then put that mixture into muffin pans and then put the pecan roll on top of that and baked them that way.<br />
<br />
As I have mentioned previously, I have this penchant for the Food Network and I love Bobby Flay. He has a show called Bobby Flay's throw down. It's where he competes against someone who is the best at what they make and then asks them to a throw down where he tries to out beat the thing they are known for. He'll add a twist to make the recipe his own to see if he can win against the other person. I love it!!<br />
<br />
One time I was watching it and saw him do a throw down against a woman in Boston that had a bakery and was known for her sticky buns. I wasn't real fond of the way we made them, so I came in to work the next day and proclaimed to Tracie that we are changing our recipe!!!<br />
<br />
Do you know how hard it is to get Tracie to change her ways? She can attest, we fought for weeks on this one. But being the owner, I won out!!<br />
<br />
I love them this way. Tracie likes them the old way. I know our customers loved them this way. But I also know some of our customers liked them the old way. This is still a winner either way!!<br />
<br />
So Gail, without much ado, here is our recipe for sticky buns.<br />
<br />
Teri<br />
p.s. Tracie hated it when I watched the food network. :-)<br />
<br />
Notes: We used to make this in glass baking dishes. You might notice my batch wouldn't fit in one pan so I had to use two. One was glass and the other was metal. The glass batch actually turned out better. So if you make this and have a 9 x 13 glass pan, make these in it. They should all fit.<br />
<br />
You could add raisins to the roll part if you like. You could probably use chopped apples, craizins or any other type of fruit (dried or fresh) you like. I'm sure it would all be good!<br />
<br />
You can make the roll ahead of time (we used to) and freeze the roll. Freeze them at the point after you cut them. Just let them come to room temperature and rise with the goo before you bake them. <br />
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Roll recipe</h4>
1/2 cup luke warm milk<br />
1/2 ounce active dry yeast<br />
1/4 cup sugar<br />
2 large eggs room temp.<br />
1/2 tsp salt<br />
3 cups flour<br />
4 tbls butter<br />
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</a>Goo recipe:<br />
<div itemprop="ingredients">
3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter</div>
<div itemprop="ingredients">
1 1/2 cups (345 grams) firmly packed light brown sugar</div>
<div itemprop="ingredients">
1/3 cup (110 grams) honey</div>
<div itemprop="ingredients">
1/3 cup (80 grams) heavy cream</div>
<div itemprop="ingredients">
1/3 cup (80 grams) water</div>
<div itemprop="ingredients">
1/4 teaspoon kosher salt</div>
<div itemprop="ingredients">
<br />
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<div itemprop="ingredients">
First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). <br />
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Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)</div>
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While the above is cooling - </div>
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Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 4 tbls room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.</div>
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If you don't have a stand mixer, fit your food processor with the standard chopping or dough blade. Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, 2–3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes. </div>
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Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. <b>DO AHEAD</b>: <em>Can be made 1 day ahead. Cover with plastic; chill.</em></div>
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Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated). </div>
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Also a quick way to proof your dough. Set your oven to the lowest temp. Mine will go down to 125. Place covered dough in oven for about 15 - 20 minutes and dough should be doubled in size. (Keep a close eye on your dough if you are going this route.)</div>
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To put together -</h4>
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Roll dough out on floured surface to a rectangle aproximately 12x16. (if you don't have a rolling pin a wine bottle works just as well!!) ;-)</div>
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With longer edge facing you spread 4 tbls. of room temp. butter over dough. Mix 1/2 cup of white sugar with 1 tbls of cinnamon and spread over dough. Sprinkle 3/4 cups of chopped pecans over dough. </div>
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Beginning with the long edge closest to you, roll dough into a log, tightening as you roll, and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange the log seam side down on the work surface.<br />
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Using a large knife, cut the log crosswise into equal pieces. (we got 13 1 inch slices) Lightly flour the knife between slices if the dough is too sticky. <br />
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Pour goo into lightly buttered pans. Sprinkle with 3/4 cup of pecans (whole or chopped, what ever your preference is. <br />
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Turn the buns cut side up and gently pat the top to flatten slightly. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion.<br />
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Place the buns in prepared pan; space them evenly apart (buns should not touch each other). Cover with tea towel and let rise until almost double. </div>
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Pre heat oven to 350 degrees. Bake, rotating pan halfway through until buns are golden brown, and filling is bubbling. </div>
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Take out of oven and let sit for about 5 minutes. Then place platter over pan and turn over and serve.<br />
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These are best warm. They are also good the next day warmed up in the microwave or room temp.</div>
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Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-41028271949178708152013-04-13T16:13:00.001-07:002013-04-13T16:13:37.189-07:00Hilltop Salad with Raspberry Chipotle Vinaigrette<div class="separator" style="clear: both; text-align: center;">
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<br />
Have you ever been to San Antonio? Walked the river walk? Ridden the trolley to the Missions?<br />
<br />
If you have not done any of the above, you need to!! San Antonio, Texas is beautiful. I would go back there in a heart beat.<br />
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My travel buddies and I (Renee and Chris) went there for a long weekend. There is a trolley you can ride that will take you all over the city to the tourist areas. You can ride the trolley all day long and get on and off at the sites you want to see.<br />
<br />
One of our stops was in the German area where the Guenther family had a flour mill. The house where the Guenther family lived is now a restaurant appropriately called the <a href="http://www.guentherhouse.com/" target="_blank">Guenther House</a>. After touring the grounds we decided to eat lunch there, which is where I discovered this wonderful salad dressing. It was so good, I decided to create a salad that would go well with the dressing and put it on the menu.<br />
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I love the combination of sweet and savory and that combination is what this salad is all about.<br />
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Sich erfreuen y'all!!<br />
<br />
Teri<br />
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Notes:<br />
You can use any type of lettuce you like. I used a spring mix for this salad. It worked well.<br />
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<br />
<h2>
<span style="font-family: inherit;">Candied walnuts </span></h2>
<span style="font-family: inherit;">1/2 stick of butter <br />1
cup brown sugar <br />2 1/2 cups
walnuts <br /><br />Melt butter and add brown
sugar. Bring to a boil stirring constantly. Take off heat and add walnuts. Stir
until Walnuts are coated. Spread in single layer on cookie sheet lined with
parchment paper or foil. (I use my silpat) Let cool. <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Raspberry Chipotle vinaigrette </span></h2>
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<span style="font-family: inherit;">1 cup raspberry jam </span><br />
<span style="font-family: inherit;">1
tbls of pureed chipotle pepper in adobe sauce(you can add more and make it as
spicey as you would like) <br />1 cup of
oil <br />1/2 cup of vinegar (I use a white
wine vinegar, but you could use a raspberry or cider if you like)
<br />1/2 cup of water <br />1/2 tsp salt <br /><br />Mix all
of the above in a bowl. Put in cruet or bottle. Something with a lid that will
allow you to shake it up without going all over the place! <br /></span><br />
<h3>
<span style="font-family: inherit;">To assemble the salad </span></h3>
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<span style="font-family: inherit;"><br /><br />I use a spring mix for my salad, but you can use any type of
lettuce/spinach you like. Sprinkle a handful of craisins on the salad, a handful
of Gorgonzola cheese and then a handful of the candied walnuts. Top with the
Raspberry Chipotle Vinaigrette and enjoy!!</span>Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com2tag:blogger.com,1999:blog-5210215486193716058.post-24638372266315414062013-03-25T19:45:00.000-07:002013-03-25T19:45:11.616-07:00Meatloaf Sandwich with Chipotle Mayo<br />
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My Grandmother Ann (my mom’s mom) made the best meatloaf I've ever had. We lived in Chicago and she lived in Springfield. During the three
hour ride to her house, all I could think about was that meatloaf I would have
when we got there!! I couldn't wait!!<o:p></o:p></div>
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My Grandma Ann was my favorite person ever and boy could she
cook.<o:p></o:p></div>
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Unfortunately I never got her recipe and my mother’s
meatloaf…….well let’s just say it was never like my Grandma’s!!<o:p></o:p></div>
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I have tried to make it from memory, but to no avail. <o:p></o:p></div>
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One day I was eating salsa and a light bulb went on. Most of
what was in salsa, my Grandmother put in her meatloaf. Onions, peppers, spices…everything
but the ketchup on top. So I decided to make a meatloaf with salsa and I added
cheddar cheese to the mix and called it my “Mexican Meatloaf”. <o:p></o:p></div>
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My kids loved it and it was almost as good as Grandma’s!! My
son Danny picked my meatloaf to be his birthday meal, that’s how much he loved
it!! And his birthday was on Thanksgiving several times. So we had Meatloaf
instead of turkey!!<o:p></o:p></div>
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My friend Maria knew my meatloaf was really good and she had
found a recipe one time for a meatloaf sandwich with chipotle mayonnaise. So I
thought I would give it a try. I tested it on my guinea pigs (my co-workers at
OCC) and it got two thumbs up; so on the menu it went.<o:p></o:p></div>
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It was a pretty popular sandwich and now I’ll share it with
you!!<o:p></o:p></div>
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Teri<o:p></o:p></div>
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Notes:<o:p></o:p></div>
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I discovered a salsa that Dominics makes. (Dominics is a
grocery store in the Chicago area) It’s peach pineapple salsa and that’s
usually what I use for my meatloaf. I like the little bit of sweet with the
savory; it makes for a great combination. You can use your favorite salsa. A
black bean and corn salsa might also be good!!<o:p></o:p></div>
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I make the sandwich with a whole grain bread. I think it’s
good on a nice hearty bread!! But you can use your favorite.<o:p></o:p></div>
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If you just want to make the meatloaf and not make
sandwiches, about 10 minutes before you take it out of the oven you can pour
some more salsa on top and cover that with shredded cheddar cheese and put it
back in the oven for the rest of the ten minutes. <o:p></o:p></div>
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You could also just cover it with ketchup.<o:p></o:p></div>
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<h4>
Meatloaf Sandwiches with Chipotle Mayo</h4>
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1 ½ pounds ground beef (I usually use 80/20)<br />
3 eggs<br />
1 cup bread crumbs (I chopped up the crouton’s from a previous blog)<br />
1 cup salsa<br />
1 cup of shredded cheddar<br />
salt & pepper to taste<o:p></o:p></div>
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Mix the above until all is combined. </div>
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Put in pan and shape
into a loaf. </div>
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<br />Bake in a 350° oven until meatloaf reaches 160 degrees. </div>
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<br />This will
keep the meatloaf nice and moist. YOU DO NOT WANT TO OVER COOK MEATLOAF!! It
will be dried out!!</div>
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<o:p></o:p></div>
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Take meatloaf out of oven. If you are going to have meatloaf
for dinner, now would be when you would put the salsa and cheddar cheese on top
and cook for an additional 10 minutes. Take out of oven and serve hot.<o:p></o:p></div>
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If you’re going to make sandwiches, take the meatloaf out of
the pan after it reaches 160 and let cool. Wrap meatloaf in plastic and put in refrigerator
until cold; at least 4 hours.<o:p></o:p></div>
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<br />In the meantime you can make the chipotle mayonnaise.<o:p></o:p></div>
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<h4>
Chipotle Mayonnaise</h4>
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1 cup of Mayonnaise<br />
1 heaping tsp – 1 tablespoon of pureed chipotle peppers in adobe sauce
(depending on how spicy you want it)<o:p></o:p></div>
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<br />Chop up the chipotle peppers with the adobe sauce. </div>
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<br />Add the
sauce to the mayonnaise and mix. <o:p></o:p></div>
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Assemble the sandwich.<o:p></o:p></div>
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I spread the mayo on both pieces of bread. Then slice the
meatloaf about 1/3 of an inch thick and put on bread. Then I put lettuce, the other slice of bread on top and cut in ½.<o:p></o:p></div>
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And then I …….<o:p></o:p></div>
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Enjoy!!<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-40584312896799483172013-03-18T12:59:00.000-07:002014-05-21T15:41:39.624-07:00Scones<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQs9vAYM6EZeXZMfPppA0txUy2KejfP0y3H6p-cCCib-NHoYPIYw5FlWtOQvKdAeh16ir6tAyO9poym1_FXAnKpVJMkAWymRP2Yiefi09OYH0Nj-vzd3y02QyOcEsNZaHP4fu8q708aTU/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQs9vAYM6EZeXZMfPppA0txUy2KejfP0y3H6p-cCCib-NHoYPIYw5FlWtOQvKdAeh16ir6tAyO9poym1_FXAnKpVJMkAWymRP2Yiefi09OYH0Nj-vzd3y02QyOcEsNZaHP4fu8q708aTU/s200/043.JPG" height="200" width="183" /></a></div>
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<span style="font-family: Calibri;"><span style="font-size: large;">Tracie came for a visit and we made scones!!!<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;">Tracie was my right arm at the café. I hired her before I
even opened my doors and knew when I hired her she would be a big asset!! You
see, not only was Tracie my right hand, my adoptive daughter and my friend, she
was my pastry chef. And a wonderful one at that!!!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">You might wonder why, if I always did such wonderful baking I
hired a pastry chef. Well, once I saw Tracie’s portfolio, I knew she would help
me take the café to a new level, and that she did!!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">We started out making bacon cheddar scones. (I’ll share that
recipe one day) Then we decided to make sweet scones. We tried several recipes
and this is the one we settled with. The scones are light, moist and packed
with flavor!! Our customers loved them!!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">For those of you that never tried a scone or have no clue
what a scone is, think of a biscuit on steroids!! The combinations of flavors
are limitless. Last night we made chocolate chip toffee and cranberry orange.
We both decided we should have made our peppermint white chocolate; that was
both of ours favorite!!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">In addition to selling the scones in the shop, we sold our
scones every Saturday in the summer time at the farmers market in Downers Grove
and would literally sell out of them!! I let the marketers know we sold them in
the café. Not only did it bring them into the café, but it helped them from
going through withdrawals of not getting a fix of our scones.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">It was so nice baking with Tracie again. My kitchen isn’t
the biggest, so fighting over space and running into each other brought back
memories of our days in the café. But we had a blast!!! We both decided we will
be collaborating again!!! Next time, Sticky buns!!!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Teri<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Notes:<span style="mso-spacerun: yes;"> </span>I’ve written the
basic ingredients and then at the end added substitutions for the flavor. We
made Cranberry Orange and Chocolate Chip Toffee. You can come up with any
flavors you like. I’ve added the ones we made at the café. The possibilities are
only limited to your creativity and imagination!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Scones</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8hXsmgaczXJb0T8mm2ReALdMXKCF162QI1vhdo0tjIsqyadJtRsta5MfXWq0xeG4bi3bAyf8zQqFJ_kCAmJOCQtNXg1jyUd_kxLsOf-G1k9-dNy2h_RQnNH89b0BF2DYV3kj18ieYLfB/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">
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<span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"><span style="color: black;"><span style="color: white;">3 ¼ cups of flour<br />
½ cup of sugar<br />
1 tbls + 1 tsp baking powder<br />
¼ tsp. salt<br />
2 cups of heavy cream whipped<br />
1 egg<br />
Sanding sugar</span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmfqoLyo0i0lFEA6W6wKDlJP1u_9u7lDxGxvK8MY5LvUVxoiyyBR_2DIEvfqFVcbijNLGXsaTwPmLivhCgBXghyphenhyphen2zxEqNrn92bXM4tyfu6l0oPxedunLNwHSI2MzSlHSOVoJcrmx-BRv6/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmfqoLyo0i0lFEA6W6wKDlJP1u_9u7lDxGxvK8MY5LvUVxoiyyBR_2DIEvfqFVcbijNLGXsaTwPmLivhCgBXghyphenhyphen2zxEqNrn92bXM4tyfu6l0oPxedunLNwHSI2MzSlHSOVoJcrmx-BRv6/s320/022.JPG" height="240" width="320" /></a></div>
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<span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: white; font-family: Calibri;">In a large mixing bowl, mix dry ingredients. Add ingredients from the list below based on the flavor scone you are making. In another bowl, whip
heavy cream to a stiff peak. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTTsCIDyroNWC0kpC9JjPNIAl1KPQ1CAWDqhQqEgIJxL_p9cx5Krh9sLTF32fpXpDv6N1_bgT997itlKYfREmslIppTnWvMu8KhLEJx-TtJ5DAdFIkPoOQW79_8qYsBLSPYlzIFd8JTKZ/s1600/024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: white;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTTsCIDyroNWC0kpC9JjPNIAl1KPQ1CAWDqhQqEgIJxL_p9cx5Krh9sLTF32fpXpDv6N1_bgT997itlKYfREmslIppTnWvMu8KhLEJx-TtJ5DAdFIkPoOQW79_8qYsBLSPYlzIFd8JTKZ/s320/024.JPG" height="240" width="320" /></span></a></div>
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<span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: white; font-family: Calibri;">Add whipped cream and any other liquids to dry
ingredients until combined. Mix with your hands, do not use a mixer!! Over mixing will ruin your scones!!! Turn dough out onto a floured surface and pat down
to circle or square. Cut to desired size.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uJMkFJ3d30go4DWdl_R0hhnA83px7rL3HOyMpanfzNvjUG-RZmmAum_7Nri-TMnWo8RDiBmZk_vb1X66tk9_MU_U-l9_svwN3EPfxzTEyw_Fp_o7TwE_Lq7JR_4l64tk_ZmaykXOXXwz/s1600/038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uJMkFJ3d30go4DWdl_R0hhnA83px7rL3HOyMpanfzNvjUG-RZmmAum_7Nri-TMnWo8RDiBmZk_vb1X66tk9_MU_U-l9_svwN3EPfxzTEyw_Fp_o7TwE_Lq7JR_4l64tk_ZmaykXOXXwz/s320/038.JPG" height="240" width="320" /></span></a><span style="color: black;"> </span></div>
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<span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: white; font-family: Calibri;">Place on cookie sheet lined with parchment or silpat. Mix egg with
1 tablespoon of water and brush triangles with egg wash and sprinkle with sanding
sugar.</span></span><span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"><br /><span style="color: white;">Bake in 350° oven for 22 minutes or until edges are golden. Larger
scones may take longer.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-gxRY63wBPNpgHlgUamcQ-xGxbEYOoV7ZGjhrw4sMUzQJsQymHQzm6wZnmLQ5alRLx_2iKxu5ZGemHYKcj7rbekUh8SACP-X8OiiWcbMtBes_4fdeVCDJZ2s9bPSeaLK-EyzXEn61taN/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-gxRY63wBPNpgHlgUamcQ-xGxbEYOoV7ZGjhrw4sMUzQJsQymHQzm6wZnmLQ5alRLx_2iKxu5ZGemHYKcj7rbekUh8SACP-X8OiiWcbMtBes_4fdeVCDJZ2s9bPSeaLK-EyzXEn61taN/s320/039.JPG" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IW-ihEQcFNAyKq8s0KICBgkKgIxqMIdsyFdNcT66SPIXLqia1X877y8uGvBfqz993ADEPIRUVzAsfExXN3cBJfpS74cJwqLgGGSCjbfl8N7l0NXgFoV0m1bKTEt376WNsrAkkCiKNNXL/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IW-ihEQcFNAyKq8s0KICBgkKgIxqMIdsyFdNcT66SPIXLqia1X877y8uGvBfqz993ADEPIRUVzAsfExXN3cBJfpS74cJwqLgGGSCjbfl8N7l0NXgFoV0m1bKTEt376WNsrAkkCiKNNXL/s320/040.JPG" height="240" width="320" /></span></a><span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: black; font-family: Calibri;"><br /><span style="color: white;">Cranberry Orange - add zest of one orange and juice from one orange and 1 cup of cranberries to dry ingredients before adding wet ingrediants</span></span></span></div>
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<span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"><span style="color: white;">Chocolate Chip toffee - <span style="font-size: small;"><span style="font-family: Calibri;">1 cup semi sweet chocolate chips, </span></span><span style="font-size: small;"><span style="font-family: Calibri;">½ cup chopped walnuts, </span></span><span style="font-size: small;"><span style="font-family: Calibri;">½ cup crushed heath bar to dry ingredients before adding wet ingredients</span></span></span></span></span></div>
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<span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: white; font-family: Calibri;">Blueberry lemon - add zest of one lemon and juice from one lemon and 1 cup of blueberries to dry ingredients before adding wet ingrediants</span></span></div>
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<span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: white; font-family: Calibri;">Peppermint White Chocolate - add 1/2 cup crushed peppermint and 1 cup white chocolate chips to dry ingredients before adding wet ingrediants</span></span></div>
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<span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: white; font-family: Calibri;">Strawberry - add 1 cup of diced strawberries to dry ingredients before adding wet ingredients</span></span></div>
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<span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="color: white; font-family: Calibri;">Cherry almond - add 1 cup of cherries and 1/2 cup sliced almonds and 1 tsp of almond extract to dry ingredients before adding wet ingredients</span></span><span style="color: black; font-size: 12pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"></span></div>
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Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com2tag:blogger.com,1999:blog-5210215486193716058.post-23784627285085165272013-03-10T21:06:00.000-07:002013-03-10T21:34:02.456-07:00Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBz0t-g2hlKbBY3mzE79mf6KCHYe-YT7Hr49AlDnHlszIDFFVKiMrRk60tcCQgtGLIV1rhdzUTJMcdDdM8SDZUj1HrD3aSuVm6PGOWAgA-IXhtdMyCIS2VC3u6nklb5LUULV7gZc2JeOil/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBz0t-g2hlKbBY3mzE79mf6KCHYe-YT7Hr49AlDnHlszIDFFVKiMrRk60tcCQgtGLIV1rhdzUTJMcdDdM8SDZUj1HrD3aSuVm6PGOWAgA-IXhtdMyCIS2VC3u6nklb5LUULV7gZc2JeOil/s1600/014.JPG" width="200" /></a></div>
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<span style="font-size: 13.5pt;">I can remember as a little girl my mother making warm oatmeal on a cold winters morning. I would put butter and brown sugar and just enough milk on it to cool it down so I could eat it right away. We had it most mornings before heading off to school. <o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">You see I literally had to walk a mile to school every morning. I went to a Catholic school in Buffalo Grove, a northern suburb of Chicago and we didn't have bus service. That is unless you paid for it or lived in the next town. Okay maybe it wasn't a mile, but it was pretty close. And when you're in grade school and it's 20 degrees outside and you feel like you're walking at least a mile to school, that oatmeal gave me the energy and warmth to make it all the way there!! </span><br />
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<span style="font-size: 13.5pt;">In case you didn't know, I love oatmeal!!<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">We never had enough breakfast business at the cafe to make fresh oatmeal every morning. One of my occasional customers used to tell me "if I only sold Oatmeal she would come in every day". So I was on a mission!! <o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">I didn't want to make instant oatmeal, that wouldn't meet our standards. One day I got a spice magazine in the mail from Penzeys Spices and guess what recipe they had in the magazine? Yep, baked oatmeal!!! I showed it to Tracie and said "let's make it!!!"<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">So baked oatmeal went on our menu and we never looked back. <o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">I hope you enjoy it as much as we did!!</span></div>
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<span style="font-size: 13.5pt;">Oh, and that customer that said she would come every day if we made oatmeal, well lets just say we kept our promise but she didn't keep hers. But it's okay, our baked oatmeal still had a following.</span></div>
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<span style="font-size: 13.5pt;">Teri<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">Mom, I miss your warm oatmeal, but I miss you most.<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">Notes,<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">You can make this with any fruit, cut up apples, strawberries, peaches, blueberries, etc. You could also add nuts. I've made it with walnuts along with the craisins and it's pretty good!! You could also add almonds or pecans.<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">Baked Oatmeal<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFp9ss-fG1U_VDSskBSxrazJRHzq-b7pfBdeMCY58bGrLTENAsxffUQeKQflwAzPgqGXsBGBSR_DcxRdnxyG6ah-WRStVws0DCY1UaLOADzOaAiV_5jYSMJ6bfFHSEuOonATGvlz1OoI4s/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFp9ss-fG1U_VDSskBSxrazJRHzq-b7pfBdeMCY58bGrLTENAsxffUQeKQflwAzPgqGXsBGBSR_DcxRdnxyG6ah-WRStVws0DCY1UaLOADzOaAiV_5jYSMJ6bfFHSEuOonATGvlz1OoI4s/s1600/001.JPG" width="200" /></a></div>
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<span style="font-size: 13.5pt;">2 ¼ cups of quick oats or 2 ¾ cups old fashioned oats, uncooked (I used quick oats, it's what I had)<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">2/3 cup brown sugar<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">3/4 cup dried cranberries<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">1 tsp cinnamon<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">1/2 tsp salt<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">3 1/3 cups skim milk<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">4 egg whites<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">1 tsp oil<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">1 tsp vanilla<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">Combine all dry ingredients in a medium size bowl.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9LccmYHA7ZDpFuRVim2WsHZayfWmcmBYomlOH-NlZoWCUwVqqjNaDlBVKI8z0n4_3Pcu2wwyLBfHBcb-DqiTrLNdoD90IlrFQP7D_94c4E6Ih9CsBDn8k4Bp3Uoy224W1hUCE3jh2O2x/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9LccmYHA7ZDpFuRVim2WsHZayfWmcmBYomlOH-NlZoWCUwVqqjNaDlBVKI8z0n4_3Pcu2wwyLBfHBcb-DqiTrLNdoD90IlrFQP7D_94c4E6Ih9CsBDn8k4Bp3Uoy224W1hUCE3jh2O2x/s1600/005.JPG" width="150" /></a></div>
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<span style="font-size: 13.5pt;">Combine all wet ingredients in a small bowl. Whisk well.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxmLHJo8zKlaU_mms_q3Qzl-nsEue50omNPMhWOpNFIELxkMPUhQToTpYv8P7IAu77tgzDQ0dF6VVIdhClcDOIPtwnD-bvV1-fiRgf2Nj9CHBCFqxK60uj35ztb48rl1dc53a4GroOsnM/s1600/009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcxmLHJo8zKlaU_mms_q3Qzl-nsEue50omNPMhWOpNFIELxkMPUhQToTpYv8P7IAu77tgzDQ0dF6VVIdhClcDOIPtwnD-bvV1-fiRgf2Nj9CHBCFqxK60uj35ztb48rl1dc53a4GroOsnM/s1600/009.JPG" width="200" /></a></div>
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<span style="font-size: 13.5pt;">Add wet ingredients to dry ingredients and pour into an 8 x 8 pan that has been sprayed with vegetable spray. Bake in 350° oven for 55 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiaIouDTRW3DR7w8K3P_0V78htsXd4pzYBvcAlNecqBm2sSWf_CV4EZHkJ5ezrRgsnKN80SzJ5lJPv-QG4rB2wQdq1hLftEilw1KxP1l6AvxS2jC7rDVZdimWE8ah5p9x-oKT0KJU2hyU/s1600/011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiaIouDTRW3DR7w8K3P_0V78htsXd4pzYBvcAlNecqBm2sSWf_CV4EZHkJ5ezrRgsnKN80SzJ5lJPv-QG4rB2wQdq1hLftEilw1KxP1l6AvxS2jC7rDVZdimWE8ah5p9x-oKT0KJU2hyU/s1600/011.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7zQQV7wCzzz88EZ21D3jFGgmFvc0otOOCXg9D9b_N4z-mXSx3K37kMobqJ8XsrfIuMH140aFGSCJ54XwxD7HJ3EQIFsUevx2vIi9v24cm0olTEk61cXct9cMbTu8BF2qM0yMuzGEHY2T/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ7zQQV7wCzzz88EZ21D3jFGgmFvc0otOOCXg9D9b_N4z-mXSx3K37kMobqJ8XsrfIuMH140aFGSCJ54XwxD7HJ3EQIFsUevx2vIi9v24cm0olTEk61cXct9cMbTu8BF2qM0yMuzGEHY2T/s1600/013.JPG" width="200" /></a></div>
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<span style="font-size: 13.5pt;">Cut into 4ths and serve warm.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9mYD5dvfC7juj_ZtOFYI3Ah6Il-7ToJxbZZWMW8OqcAD48gSqiN0bvkOgpc6lWMm1cQD8FGZoM5rVzC93UbxIE1hT2wY1-HmWpKg6m4zBsmOULJMibsfFTbxi-WOfBDw5_HHHzccvSTj/s1600/016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9mYD5dvfC7juj_ZtOFYI3Ah6Il-7ToJxbZZWMW8OqcAD48gSqiN0bvkOgpc6lWMm1cQD8FGZoM5rVzC93UbxIE1hT2wY1-HmWpKg6m4zBsmOULJMibsfFTbxi-WOfBDw5_HHHzccvSTj/s1600/016.JPG" width="200" /></a></div>
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<span style="font-size: 13.5pt;">We served it at the café with warm milk and extra brown sugar. But you really don't need it. It's good to go just the way it is!!</span></div>
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<span style="font-size: 13.5pt;">This will keep in the fridge for up to a week. Just nuke it in the microwave for approximately 3 minutes or until desired temp.<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">1 serving = 293 calories, 5 g of fat, and 54 carbs<o:p></o:p></span></div>
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<span style="font-size: 13.5pt;">Enjoy!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-86267795701196946082013-03-04T08:18:00.000-08:002013-03-05T05:58:19.077-08:00Croutons<br />
<h2 class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
</h2>
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<div style="text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">When running a restaurant you try to have as little waste as
possible. I would tell my employees “this is not food to me, its money”. So with
that as my mantra, you need to be very creative with what you do with scraps.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">We used to buy our bread from a local bread company in the Chicago
area called Labriola Bakery. They had the most wonderful artisan bread!!! We
used their 9 grain, whole wheat, white, pretzel bread, assiago rolls and their
tomato and their herbed focaccia bread. So any scraps we had of bread (the heel
or stale bread) went into the freezer for making croutons!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Croutons really are easy to make and you can literally make
them any flavor you need or want. It’s all in the seasoning that you use.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">The project I’m working on at work right now has been bringing
in lunch for us. Every day it’s something different and local. They don’t use
chains, they order from local mom and pops type places which make me really
happy!!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Thursday we had pulled pork from a place called McCormick’s.
I looked at all the rolls we had left over after lunch and immediately thought
of croutons. They had also sent a canister of spices and I decided that would
be good for the croutons. I went home that night and immediately went to work!
Below is my creation.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So when life gives you heels of bread or stale bread or not
enough bread to make a sandwich with, make croutons!! <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Teri<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Notes: Like I said above, you can make any flavor croutons
you like, it’s all in the spices. The mix I used had salt, pepper and Italian spices.
(oregano, basil, rosemary, garlic powder) You can also buy any of the season
mixes already prepared in the baking section.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">You don’t have to use both butter and olive oil, you can
just use either butter or just olive oil. There are so many wonderfully infused
oils out there that you can use.<o:p></o:p></span></div>
<br />
<h3 class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Croutons<o:p></o:p></span></h3>
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<span style="font-family: Calibri;">1 stick of butter (1/2 cup) melted<br />
½ <span style="mso-spacerun: yes;"> </span>cup of olive oil<br />
2 tablespoons of spices<br />
8 cups of bread<o:p></o:p></span></div>
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<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Preheat oven to 400°<o:p></o:p></span></div>
<span style="font-family: Calibri;">Cut up bread into the size cubes you want. Put in bowl. Mix
melted butter and olive oil together and pour half over bread; mix well. Add the
rest of the oil butter mixture to the bread and mix well. Sprinkle seasoning
over bread and mix well. </span><br />
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<span style="font-family: Calibri;"><o:p></o:p></span> </div>
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<span style="font-family: Calibri;">Spread mixture in a single layer on cookie sheet. Bake in
oven for 25 minutes. Take out and let cool before bagging.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTkDTrm4lI9GWrFcTWlUzSzbj0mKdkymHPxLwyPsOfGLIphXYPZU95uBM7VnEJpFYm-66g6ceFYAvcQXt8yq7tqmscoawxRobPEd6eqlvyGInzsfGnY682jgPv9S_7Mf8PYblhVnNXvwv/s1600/IMG_0928.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTkDTrm4lI9GWrFcTWlUzSzbj0mKdkymHPxLwyPsOfGLIphXYPZU95uBM7VnEJpFYm-66g6ceFYAvcQXt8yq7tqmscoawxRobPEd6eqlvyGInzsfGnY682jgPv9S_7Mf8PYblhVnNXvwv/s200/IMG_0928.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQc-Lw8jNmZlODnUDQY3J0q_dDkXqpaxJzp2QkbBzEtRSTEeSBJBQ-MWIsw3I462h6KFtWpFU8-3ETd99Yi7mbHYHqo9CbXBgiP-NU6ngXcr46ZADtPq3LpJwl6JL6_yw9sC7FCd8q_A8U/s1600/IMG_0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQc-Lw8jNmZlODnUDQY3J0q_dDkXqpaxJzp2QkbBzEtRSTEeSBJBQ-MWIsw3I462h6KFtWpFU8-3ETd99Yi7mbHYHqo9CbXBgiP-NU6ngXcr46ZADtPq3LpJwl6JL6_yw9sC7FCd8q_A8U/s200/IMG_0929.JPG" width="200" /></a></div>
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<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<br />
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<span style="font-family: Calibri;">Enjoy!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<h2>
</h2>
Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0tag:blogger.com,1999:blog-5210215486193716058.post-83624233389034648352013-02-24T12:01:00.001-08:002013-02-24T12:01:50.316-08:00Swiss - Bacon Dip with baked Pita Chips<!--[if !mso]>
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<br />
<span style="font-size: 26.0pt; line-height: 115%;"></span></div>
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<span style="font-size: 16.0pt; line-height: 115%; mso-no-proof: yes;"></span><span style="font-size: 16.0pt; line-height: 115%;"></span></div>
<div class="MsoNormal">
My friend Paula turned me on to the Food Network channel
about 11 years ago. I watched Emeril and Rachel Ray incessantly!! I couldn’t
wait to see what they would make next. One night I was watching Rachel Ray and
she made this dip. It sounded so different and wonderful; I couldn’t wait to
try it. It was the first time I’d ever heard of a cheese dip made with Swiss cheese.<span style="mso-spacerun: yes;"> </span>I had to make it!!<span style="mso-spacerun: yes;"> </span>So I looked up the recipe and ran to the
store to get all the ingredients.</div>
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<br /></div>
<div class="MsoNormal">
I changed the recipe up a little. Not only out of necessity
but also preference. I started out severing this with mini rye bread loaves
which worked really well. But since I’ve started making my own Pita Chips, I
want to eat them with everything!!</div>
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<br /></div>
<div class="MsoNormal">
Every time I make this dip, I am asked for the recipe. When
we celebrate a birthday at work, I am always expected to bring this!! It’s that
good!!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enjoy!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Teri</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here’s the recipe and some tips</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
First, I know you can buy shredded Swiss cheese, but let me
tell you that when you buy cheese pre-shredded they coat it in flour so it
won’t stick together in the packaging. I’ve tried this recipe with pre-shredded
cheese and for some reason it’s a little oily on top. It’s so much better to
shred your own cheese. It’s fresher and it’s not coated in flour. I use a fine
shred when I make mine, but you could use a larger grader if you like. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Second, I’m on a sweet onion kick lately.<span style="mso-spacerun: yes;"> </span>You could probably use any onion you like, as
long as it’s not too over powering. Rachel’s recipe says to use green onions,
but I like the taste of a Vidalia onion. So that’s what I use.</div>
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<br /></div>
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Third, the recipe calls for Dijon mustard. I had honey
Dijon, so that’s what I used. I don’t know that it changed the recipe that
much. Like I said, it’s what I had. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49w3bqIc8UPGT6OvDvAuOvFqK10ex2AN_NdDF1NNz16olyM09UczWq6V5oNUk7Vqqt7mahOzKkfOJ2xpVO8ioeuV0UN1cmmcv9eSWqxs6pSwScTuUemBsuYv_iuMXM0nu-2HI2IiNLYrF/s1600/cheesedip2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49w3bqIc8UPGT6OvDvAuOvFqK10ex2AN_NdDF1NNz16olyM09UczWq6V5oNUk7Vqqt7mahOzKkfOJ2xpVO8ioeuV0UN1cmmcv9eSWqxs6pSwScTuUemBsuYv_iuMXM0nu-2HI2IiNLYrF/s1600/cheesedip2.jpg" height="240" width="320" /></a></div>
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<span style="font-size: 16.0pt; line-height: 115%; mso-no-proof: yes;"></span><span style="font-size: 16.0pt; line-height: 115%;"></span></div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Swiss –
Bacon Dip</span><span style="font-size: 12.0pt; line-height: 115%;"></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">6 Slices of
center cut bacon, chopped<br />
6 oz of cream cheese, softened<br />
½ cup of mayonnaise<br />
2 rounded Tbls of Dijon mustard<br />
1 ½ cups shredded Swiss cheese<br />
¼ cup of chopped onion</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Heat oven to
400°. Cook chopped bacon until crisp. Drain on paper towel until cool.</span></div>
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<span style="font-size: 12.0pt; line-height: 115%; mso-no-proof: yes;"></span><span style="font-size: 12.0pt; line-height: 115%;"></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%; mso-no-proof: yes;"></span><span style="font-size: 12.0pt; line-height: 115%;"></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">In a mixing
bowl, combine all ingredients and mix until combined. Put dip in an ovenproof
dish. Bake for 15 – 18 minutes until edges are golden brown and bubbly.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ECUCN1wG4r_VO1qGZtK_w6adXED76TlS85GebMroIDUNn38Mw3gMkX7huaVhjc-st149KdrZ5OSBksIXClY8bjKwF4Fk35ybizcH3Cg6hRhIh40DUOHhcq84iwBInOARwaj5prz8gnGJ/s1600/cheesedip3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ECUCN1wG4r_VO1qGZtK_w6adXED76TlS85GebMroIDUNn38Mw3gMkX7huaVhjc-st149KdrZ5OSBksIXClY8bjKwF4Fk35ybizcH3Cg6hRhIh40DUOHhcq84iwBInOARwaj5prz8gnGJ/s1600/cheesedip3.jpg" height="150" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32VcB3CcwgAbaVg4wS-nCO8c73J_LxSyz1fDfjVTi70usOJu7LXq9FrelLw0I9N20dCaZCE4hm_HkKJmdxlfx-FkokeDMkk7P69wwd5dQOb5Ec43QzjLGgSzdyXpxoIQ74uy5M4sfaObA/s1600/cheesedip5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj32VcB3CcwgAbaVg4wS-nCO8c73J_LxSyz1fDfjVTi70usOJu7LXq9FrelLw0I9N20dCaZCE4hm_HkKJmdxlfx-FkokeDMkk7P69wwd5dQOb5Ec43QzjLGgSzdyXpxoIQ74uy5M4sfaObA/s1600/cheesedip5.jpg" height="150" width="200" /></a></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Rachel says
to top dip with Almonds and serve with sliced vegies or crackers, but I serve
them with the recipe below for Pita chips. I also don’t top the dip with the
Almonds because I like the taste the way it is; the Almonds will take it to a
different place. But feel free to top with any kind of nut.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEg241GVAi9qd5S37fE6Jjzs7jGpfgNKm6HgaOZbLdYnBbndduampQxLNEm1MzkdtFpqJL1Ho589bR0IxRn1vZ25l9nSlBh8sniFYAD7GgPBDlX6BsGIYwWX_ew_gmZzyO6K2aPV1jSnZx/s1600/cheesedip7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEg241GVAi9qd5S37fE6Jjzs7jGpfgNKm6HgaOZbLdYnBbndduampQxLNEm1MzkdtFpqJL1Ho589bR0IxRn1vZ25l9nSlBh8sniFYAD7GgPBDlX6BsGIYwWX_ew_gmZzyO6K2aPV1jSnZx/s1600/cheesedip7.jpg" height="240" width="320" /></a></div>
</div>
<div class="MsoNormal">
<span style="font-size: 16.0pt; line-height: 115%;">Baked Pita
Chips</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">6 slices of
pita bread cut into 8<sup>th</sup>’s<br />
Olive oil – I use the spray<br />
Salt & Pepper</span><br />
</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRf2CkkOgl5ev853z33IQjSqAFZhoie2g9XChI5iwCUo7l0zFEL_vi73dAa6TVSbSmjH9gTTLAD7FlWMJqJStLKAIxcVLVripKq6EG5jJEQp7kx0liQnBnM6hW9oP_VKk-bMkF1kVoqU9W/s1600/cheesedip8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRf2CkkOgl5ev853z33IQjSqAFZhoie2g9XChI5iwCUo7l0zFEL_vi73dAa6TVSbSmjH9gTTLAD7FlWMJqJStLKAIxcVLVripKq6EG5jJEQp7kx0liQnBnM6hW9oP_VKk-bMkF1kVoqU9W/s1600/cheesedip8.jpg" height="149" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3QC0KbdZY_soqq8lxpDKQqNba90KGJm9_k3vxepNSRucdL_WnEIqekgcH1QoKP5inUOaDC9bCBsyag2J1KHQwGvp5FUBgkZr7ZE-DEQtD__ubF1U9AfuKourBzBZxQyg6ZK5pSNCNG_x/s1600/cheesedip9.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3QC0KbdZY_soqq8lxpDKQqNba90KGJm9_k3vxepNSRucdL_WnEIqekgcH1QoKP5inUOaDC9bCBsyag2J1KHQwGvp5FUBgkZr7ZE-DEQtD__ubF1U9AfuKourBzBZxQyg6ZK5pSNCNG_x/s1600/cheesedip9.jpg" height="149" width="200" /></a><div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: 12.0pt; line-height: 115%;">Cut up pita bread in 8<sup>th</sup>’s. Line a cookie sheet with parchment paper
or a silicone liner. Split bread apart and put single layer of bread on cookie
sheet. Drizzle Olive oil over chips or spray with Olive oil spray. Sprinkle
with salt and pepper. I use sea salt and fresh cracked pepper. It tastes
better!! I’m just sayin…..</span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Bake in a
400° oven for 10 minutes.</span></div>
<div class="MsoNormal">
<br />
<span style="font-size: 12.0pt; line-height: 115%;">Serve chips
with dip.</span></div>
<div class="MsoNormal">
<br />
<span style="font-size: 12.0pt; line-height: 115%;">You can put
other spices on the chips if you want. Garlic powder or Rosemary to name a few.
I’ve also made these chips with sugar and cinnamon and served with a fruit
salsa. I spray them with a butter spray rather than Olive oil. Chips can also
be stored in a zip lock bag for 2 weeks. If they can last that long!!</span></div>
Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com3tag:blogger.com,1999:blog-5210215486193716058.post-84547923876396347532013-02-12T09:18:00.001-08:002013-02-12T09:18:30.748-08:00White Chocolate Shortbread Hearts
<br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">White Chocolate Shortbread Hearts<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT90pMb037RDH2V9xPRZtFIDl5_Fx_ATud8hhwr0qqXlqo23mqcLSOlTfZLOibhXcaylign1_j9iVHD2DANEppBStBH7q51BaH60bsuOkW8yfyns4-YQaGLtfv6mBNUShKtmS09Gmjgex/s1600/056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidT90pMb037RDH2V9xPRZtFIDl5_Fx_ATud8hhwr0qqXlqo23mqcLSOlTfZLOibhXcaylign1_j9iVHD2DANEppBStBH7q51BaH60bsuOkW8yfyns4-YQaGLtfv6mBNUShKtmS09Gmjgex/s1600/056.JPG" height="242" width="320" /></a></div>
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<span style="font-family: Calibri;">Christmas time at the café was a wonderful time!!! All the
new smells… Gingerbread, cranberry bread, peppermint scones just to name a few. We
had a cookie walk that we would literally make thousands of cookies for.<span style="mso-spacerun: yes;"> </span>Tracie and I would sit down in September and
start deciding what cookies we would have in the walk. Most of the ones from
the year before would make the list. And we would always try to find new ones
to make to add to our list just to make it a little different. People would
line up outside the cafe waiting for the cookie walk to start!! It was my
favorite time at the café. <o:p></o:p></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">We used to make shortbread cookies at the café and dip them
in Ghirardelli Chocolate.<span style="mso-spacerun: yes;"> </span>We would make
the shapes of the cookie based on the holiday.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Now I have to confess, I used to tell my customers
everything was made from scratch. Which 99.99999% of everything was. This
recipe is where “from scratch” kinda gets blurred. You see, this cookie, ok
prepare yourself because here comes my big confession, this cookie starts out
as a cake mix. Yes, a cake mix. Ok, there I’ve said it. I’m admitting that it’s
not completely from scratch. <span style="mso-spacerun: yes;"> </span>Whew…..<o:p></o:p></span></div>
<span style="font-family: Calibri;">I hope you’ll still follow me.<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">You see, we started out using this recipe to make Neapolitan
cookies for the cookie walk. We used vanilla cake mix, chocolate cake mix and
vanilla cake mix mixed with cherries and food coloring. We would layer the cake
mix’s in a loaf pan, refrigerate them and then slice and bake them. <span style="mso-spacerun: yes;"> </span>After those turned out pretty good, I thought
why not make cookies out of any cake mix? <span style="mso-spacerun: yes;"> </span>So I was on a mission. <o:p></o:p></span><br />
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<span style="font-family: Calibri;">I found Betty Crocker’s Cherry Chip cake mix and thought I
would give it a try. I made the dough then rolled it out and cut out little
angels. Usually we dipped the cookies in chocolate, but I decided because they
were smaller than our normal cut out, to just drizzle them with the white
chocolate. Let me tell you, they were bliss!! They immediately went on the
Christmas cookie walk list.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">So you’re probably wondering why I’m calling them shortbread
cookies when they come from a cake mix? The answer – you add a whole pound of
butter to the mix. What is one of the main ingredients in Shortbread? Butter!! Ergo
they taste just like short bread!! Trust me on this.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">I made these for my grandchildren for Valentine’s day this
year. Finn, Max, Logan and Audrey. The 4 little people that have the key to my
heart!! Besides, I couldn’t wait until Christmas to share this with you.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Make them for your valentine.<span style="mso-spacerun: yes;"> </span>And if you don’t have a valentine, make them
for you!! <o:p></o:p></span></div>
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<span style="font-family: Calibri;">Teri<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT0mkY-wctVhBZfeOFTKGCvTFLEArv7rRHOG-9hAv_O596e2wJrdEsMm5DvOkOpnVTXIg6KlgeB9-5Z4DDFwDRz_4cd8mIWgRhEOpEiJgY_jdEleHNGKd1_fRW6PKBcGjCseItNV21Wnn/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT0mkY-wctVhBZfeOFTKGCvTFLEArv7rRHOG-9hAv_O596e2wJrdEsMm5DvOkOpnVTXIg6KlgeB9-5Z4DDFwDRz_4cd8mIWgRhEOpEiJgY_jdEleHNGKd1_fRW6PKBcGjCseItNV21Wnn/s1600/044.JPG" height="320" width="240" /></a></div>
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<span style="font-family: Calibri;">1 box of cake mix (as mentioned above, I used Betty Crocker’s
Cherry Chip cake mix)<br />
1 pound of butter softened (4 sticks)<br />
2 ¾ cup of flour<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Set oven to 350°.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Line cookie sheet with parchment paper or liner.<o:p></o:p></span></div>
<span style="font-family: Calibri;">Put all ingredients in a mixing bowl and combine until dough
starts coming together. <o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1woLfXZWV_aTNsT16UwQqknmCSoubOVHv3738vFIetqxa9qNbc7wp_tWTvyeRAj4j8C_9W3idNq7aqwSOIHmBPQFrFZfiyC8f0Idf_qmdg_10zw974U34IVNXrjb9GNQnfhEg9-4unlhy/s1600/045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1woLfXZWV_aTNsT16UwQqknmCSoubOVHv3738vFIetqxa9qNbc7wp_tWTvyeRAj4j8C_9W3idNq7aqwSOIHmBPQFrFZfiyC8f0Idf_qmdg_10zw974U34IVNXrjb9GNQnfhEg9-4unlhy/s1600/045.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSOc91kTOCKLmQnyyzsq59sDvHj6CB1mNO4ND475rHV0spAW_4EAYue4Ki0jLO9UaNQvFtM-YbZpTFCl3xW6YDulf-c5Uqhyk3GE4opM2wImD99xrjF3-Tgyp0b_95wmPoFonCOg9dYQu/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSOc91kTOCKLmQnyyzsq59sDvHj6CB1mNO4ND475rHV0spAW_4EAYue4Ki0jLO9UaNQvFtM-YbZpTFCl3xW6YDulf-c5Uqhyk3GE4opM2wImD99xrjF3-Tgyp0b_95wmPoFonCOg9dYQu/s1600/046.JPG" height="150" width="200" /></a></div>
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<span style="mso-no-proof: yes;"></span> </div>
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<span style="font-family: Calibri;">Work dough with hands to make a ball. Wrap dough and refrigerate
for ½ hour so the dough is a little easier to work with. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_KzPNfvWN16Tr-cortyyLICXLIr4ZFhoTtx4YR4NEe4tU-nw_qBZvsq4fhqqJpk8Q1WK9ZCMACtRXGVhbZy1DRoScZ7vwmdzxqb0XUl4zYD587aIEsANv0woYdMYHJpT0DdQr_JVDsk_/s1600/047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_KzPNfvWN16Tr-cortyyLICXLIr4ZFhoTtx4YR4NEe4tU-nw_qBZvsq4fhqqJpk8Q1WK9ZCMACtRXGVhbZy1DRoScZ7vwmdzxqb0XUl4zYD587aIEsANv0woYdMYHJpT0DdQr_JVDsk_/s1600/047.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Calibri;">Flour work area so dough doesn’t stick. Roll dough out to ¼
thickness and cut with cookie cutter. Put cut outs on cookie sheet 1 inch
apart. Cookies will spread a little. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLU7bm-dGJu9upq_83Q8O60aEsgF07HM4FBQtJMYeD6ziqHecKxc27poJ2JmY-BImBCSU14E1DoMsyDvfpwTAD00i-fHP-bTcuD1qZO0Er9nM9AluINb0IcfIHymT7Awj9wqzE1DtzMhH/s1600/050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLU7bm-dGJu9upq_83Q8O60aEsgF07HM4FBQtJMYeD6ziqHecKxc27poJ2JmY-BImBCSU14E1DoMsyDvfpwTAD00i-fHP-bTcuD1qZO0Er9nM9AluINb0IcfIHymT7Awj9wqzE1DtzMhH/s1600/050.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQqmr8xn-CoiKR_wBlWpyYnVrgRc0S68FMO7R3SG4UDAW16yQbDHzKX1UChwhl30prTGerSPZp3tGsucHSCYsCSdC7KsJ1IidR8XSTwFpsRfGed94u6kJUYwxHDflgCXZ4S09ckckH4FU/s1600/052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQqmr8xn-CoiKR_wBlWpyYnVrgRc0S68FMO7R3SG4UDAW16yQbDHzKX1UChwhl30prTGerSPZp3tGsucHSCYsCSdC7KsJ1IidR8XSTwFpsRfGed94u6kJUYwxHDflgCXZ4S09ckckH4FU/s1600/052.JPG" height="150" width="200" /></a></div>
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<span style="font-family: Calibri;">Bake in oven for 12 -<span style="mso-spacerun: yes;">
</span>14 minutes or until edges start turning golden. Remove from oven and let
sit a minute or two, then remove them from the cookie sheet and put cookies on
a cooling rack. Let cool completely before dipping in chocolate.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7U5RdYrl2swvn-YUwT5MOw0OfEpOpbf67RpXdclh7X6Nq5_A2kSvsEYsr2zT9xfUVO5UTND3x6wH2ZIdH-VSH2KhAmltYeu2oy4esjoKwZc90F2M5U3ox_rIYHnVMacOYPpFUKb2hH2fj/s1600/053.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7U5RdYrl2swvn-YUwT5MOw0OfEpOpbf67RpXdclh7X6Nq5_A2kSvsEYsr2zT9xfUVO5UTND3x6wH2ZIdH-VSH2KhAmltYeu2oy4esjoKwZc90F2M5U3ox_rIYHnVMacOYPpFUKb2hH2fj/s1600/053.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCOl53eDPH8SkkZL5It7O7ZPtKotSz0DiVGTB0TNjVlyCClLG9I4sNX9u4BRNVSVL9r3sVV0z4hGZY5_DjbfsWGYO9ROB1gh__t24pMDNm0hvpLP4vr5SZUPnAdc2c_nhsJAN8OoNUo2I/s1600/055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCOl53eDPH8SkkZL5It7O7ZPtKotSz0DiVGTB0TNjVlyCClLG9I4sNX9u4BRNVSVL9r3sVV0z4hGZY5_DjbfsWGYO9ROB1gh__t24pMDNm0hvpLP4vr5SZUPnAdc2c_nhsJAN8OoNUo2I/s1600/055.JPG" height="150" width="200" /></a></div>
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<span style="font-family: Calibri;">I used Ghirardelli bark to dip my cookies in. If you can’t
find it, you can always melt down white chocolate chips with 1 tsp. of
shortening. With either the bark or the chips, melt in microwave for 30 second
increments stirring after each interval until completely melted. Or you can melt the chips with the shortening on a double boiler on top of your stove.</span><br />
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<span style="font-family: Calibri;">Dip or drizzle chocolate on cookies and wait until chocolate
is set.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">This made about 36 cookies for me.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Enjoy!<o:p></o:p></span></div>
<div style="text-align: center;">
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Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com3tag:blogger.com,1999:blog-5210215486193716058.post-23761125833444512792013-02-05T15:13:00.001-08:002013-02-05T15:13:24.005-08:00
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Monotype Corsiva"; font-size: 36pt; line-height: 115%;">Cream
of Roasted Tomato Soup<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyr6x_yZ0B320-QJs3q6Uls9GeoPFHhpJQhdFv3JfZX8RNJhW0hj7NkO7EN0qPbStsgktTEICQkDM_zqlgcTYnvLdJ6EY7gEgzEuEwVKv9eXtLVl8-fAoYo38flJWQIxkjJNM2KgS157H/s1600/tomato+soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyr6x_yZ0B320-QJs3q6Uls9GeoPFHhpJQhdFv3JfZX8RNJhW0hj7NkO7EN0qPbStsgktTEICQkDM_zqlgcTYnvLdJ6EY7gEgzEuEwVKv9eXtLVl8-fAoYo38flJWQIxkjJNM2KgS157H/s320/tomato+soup+1.jpg" width="238" /></a><span style="font-family: Calibri;"></span></div>
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<span style="font-family: Calibri;"></span> </div>
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<span style="font-family: Calibri;">I love Tomato soup. <span style="mso-spacerun: yes;"> </span>I
have childhood memories of my mom opening a can of Campbell’s tomato soup. She let
the paste plop in the pot, adding only a can of milk, then brought it to a boil.
It was the best segue to a grilled cheese sandwich ever invented.</span></div>
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<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<span style="font-family: Calibri;">What? Isn’t that how everyone’s mom made Tomato soup? Maybe
your mom used water instead of milk?<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">So if it didn’t come in a can or took more than a half hour
to make, my mom didn’t make it!!<o:p></o:p></span></div>
<span style="font-family: Calibri;">I rethought my idea of what tomato soup should be on a
skiing trip to Taos, New Mexico a few years ago. One Friday night during </span><a href="http://en.wikipedia.org/wiki/Lent"><span style="color: blue; font-family: Calibri;">Lent</span></a><span style="font-family: Calibri;">, after a great day of skiing
at </span><a href="http://www.angelfireresort.com/"><span style="color: blue; font-family: Calibri;">Angel Fire</span></a><span style="font-family: Calibri;">, we decide to go
into town for Pizza. We decided that cheese pizza would work for dinner on a
Friday during </span><a href="http://en.wikipedia.org/wiki/Lent"><span style="color: blue; font-family: Calibri;">Lent</span></a><span style="font-family: Calibri;">. We were
driving along the main drag and saw a sign for “</span><a href="http://www.taospizzaoutback.com/"><span style="color: blue; font-family: Calibri;">Outback Pizza</span></a><span style="font-family: Calibri;"><span class="MsoHyperlink"><span style="color: windowtext; text-decoration: none; text-underline: none;"><u>.</u></span></span>” We literally drove out back behind the
string shopping center to find it. The place looked like a dump; we hesitated
going in We decided to take our chances and I am so glad we did.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Taos Pizza has the best Italian food I’ve ever had!!! No
really, they did!! <span style="mso-spacerun: yes;"> </span>Who would think that
one would find the best Italian food in Taos, New Mexico? Certainly not me!!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJdF4LeyR9Jh-Up3OlN8i9qOYlLriSmqtuRxcdIHdmfmbngokAJz4aOKDFBGd_HFM3F4-Z318RjoWl9SUlkt1t-3PfB5DPRRQareQMUPxlI6K2ZqWnHE3ggHETcU4t0H-DYAl9_P5stAV/s1600/tomato+soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJdF4LeyR9Jh-Up3OlN8i9qOYlLriSmqtuRxcdIHdmfmbngokAJz4aOKDFBGd_HFM3F4-Z318RjoWl9SUlkt1t-3PfB5DPRRQareQMUPxlI6K2ZqWnHE3ggHETcU4t0H-DYAl9_P5stAV/s200/tomato+soup+2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIdo3wBnIT8R8pHgdZEwoDPzwb8o0t25Lhjj3O-sAOBIYJqt2A6tEfwTShL38Mn3Sj57Cdp9YBQKT3U-TVsAUrIXF5fZ0elC9vOs2ZOgmXiIxoJNLKN9PuWkykUKu83pwX0qc0KsBc71V/s1600/tomato+soup+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIdo3wBnIT8R8pHgdZEwoDPzwb8o0t25Lhjj3O-sAOBIYJqt2A6tEfwTShL38Mn3Sj57Cdp9YBQKT3U-TVsAUrIXF5fZ0elC9vOs2ZOgmXiIxoJNLKN9PuWkykUKu83pwX0qc0KsBc71V/s200/tomato+soup+3.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44Yd3YNKyc7i05Y8vP4_rNhaNA8bu8ddcrPwt5ytLGnG2eCF8xIXQA4ypjbOPD6UP_AtIWL1vA_xdSgJDWMOY1giARLsYRrtzTpbd5u__b8d0fEOaqPnvRnClcmWflYACQVtuhz0dxQmO/s1600/tomato+soup+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<span style="font-family: Calibri;">One taste of their Sweet Tomato Basil soup and I knew this
is what tomato soup was supposed to taste like. I begged the waitress to get me
the recipe, but to no avail. So I decided I would try to find a recipe that was
as good as theirs. The following recipe is the closest I could come to
replicating it.<o:p></o:p></span><br />
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<span style="font-family: Calibri;">We served this soup every day at the café. I had more
compliments on it than I can remember. I also won a soup contest at work with
it along with numerous people asking for the recipe.<span style="mso-no-proof: yes;"> <o:p></o:p></span></span></div>
<span style="font-family: Calibri;">So with the help of my friend Melissa (she took the
pictures) this is my very first recipe I’m posting!!<o:p></o:p></span><br />
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<span style="font-family: Calibri;">I hope you enjoy it as much as I have. And if you ever find
yourself in the Taos area, please try Outback Pizza!<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Teri<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Cream of Roasted Tomato Soup<o:p></o:p></span></div>
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<span style="font-family: Calibri;">1 large can of whole peeled tomatoes (18oz?)<br />
8 garlic cloves peeled<br />
1 tablespoon dried oregano<br />
1 tablespoon dried basil<br />
2 + tablespoons of olive oil<br />
1 medium onion (I use sweet onion but you can use yellow or whatever you have
on hand)<br />
1 small can of tomato paste<br />
¼ cup of red wine<br />
4 cups of water<br />
4 cubes of vegetable stock (enough for the 4 cups of water)<br />
1/3 cup of white sugar<br />
¾ cup of heavy cream<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Take the can of whole peeled tomatoes and put tomatoes on a
cookie sheet and cut in half; reserve the juice. Take the garlic cloves and
sprinkle them on the tomatoes along with the oregano and basil, then drizzle
with olive oil. Put in a 450° oven for 25 minutes. If the tomatoes burn on the
edges, it’s ok. When the tomatoes are done, let them cool down a little. Then
puree the tomatoes, garlic, basil and oregano in the blender. Set aside.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44Yd3YNKyc7i05Y8vP4_rNhaNA8bu8ddcrPwt5ytLGnG2eCF8xIXQA4ypjbOPD6UP_AtIWL1vA_xdSgJDWMOY1giARLsYRrtzTpbd5u__b8d0fEOaqPnvRnClcmWflYACQVtuhz0dxQmO/s1600/tomato+soup+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44Yd3YNKyc7i05Y8vP4_rNhaNA8bu8ddcrPwt5ytLGnG2eCF8xIXQA4ypjbOPD6UP_AtIWL1vA_xdSgJDWMOY1giARLsYRrtzTpbd5u__b8d0fEOaqPnvRnClcmWflYACQVtuhz0dxQmO/s200/tomato+soup+4.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGit2GKprwKssKCr97S5wKbpbd9g5vr45clWpz5Xt8R1AzR4kMPoH9cLEBES8lhyoDBMFE1VMxJRaPYFy63SqVO1H0jBkKrbEOYQZthyphenhyphenF8BcyOFv_3TRA5TypF-yrS70Dvc0g66Ln0ToZ/s1600/tomato+soup+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGit2GKprwKssKCr97S5wKbpbd9g5vr45clWpz5Xt8R1AzR4kMPoH9cLEBES8lhyoDBMFE1VMxJRaPYFy63SqVO1H0jBkKrbEOYQZthyphenhyphenF8BcyOFv_3TRA5TypF-yrS70Dvc0g66Ln0ToZ/s200/tomato+soup+5.jpg" width="200" /></a></div>
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<span style="font-family: Calibri;">Chop the onion. Heat the two tablespoons of olive oil in a
pot, when the olive oil is hot, add the onions and sauté the onions until they
are tender and translucent. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinveQ9Xco-Cgfv3Q-6WkRgPOuMQ1CwNVf-gyenei9cw5C5VsOHyFVVSLbWNuYmSjl2CoEiGXSn4pNR4cT6TBYnJKNFF4WN3zG3Zy8JuGrw1clZpMcL7jRp9g4Q0RAwWEwnVh32OZp8KD6W/s1600/tomato+soup+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinveQ9Xco-Cgfv3Q-6WkRgPOuMQ1CwNVf-gyenei9cw5C5VsOHyFVVSLbWNuYmSjl2CoEiGXSn4pNR4cT6TBYnJKNFF4WN3zG3Zy8JuGrw1clZpMcL7jRp9g4Q0RAwWEwnVh32OZp8KD6W/s200/tomato+soup+6.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-uHKwXWHBCr8VmyQqk0kh9Z4NxXw69Re1DBNh-MAidmnXr81sulBjxWWucKcSiwtUc3iP5EeZhsAlRQWXf3Vz6PLF26W8crfiMMDifaX5p2Kurm8ApGTn7LvhD0Uj_zvxIa28RKlD3Hh/s1600/tomato+soup+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-uHKwXWHBCr8VmyQqk0kh9Z4NxXw69Re1DBNh-MAidmnXr81sulBjxWWucKcSiwtUc3iP5EeZhsAlRQWXf3Vz6PLF26W8crfiMMDifaX5p2Kurm8ApGTn7LvhD0Uj_zvxIa28RKlD3Hh/s200/tomato+soup+7.jpg" width="200" /></a></div>
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<span style="mso-no-proof: yes;"><span style="mso-spacerun: yes;"><span style="font-family: Calibri;"> </span></span></span><span style="font-family: Calibri;">Add the tomato paste and stir with the onions. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Bf4zxm9wUmye1th1hmBnnKhizwvko6raHTmSXXoXBaGHfNekNuQJnkWUM6Dpw1dsRFS-Ah88woR_nB15ZI-pzRxMy__Lh9NEg_uP39INKLKWPcoxoK_eHzbx1yvM9Tnlyenk37eQvos_/s1600/tomato+soup+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Bf4zxm9wUmye1th1hmBnnKhizwvko6raHTmSXXoXBaGHfNekNuQJnkWUM6Dpw1dsRFS-Ah88woR_nB15ZI-pzRxMy__Lh9NEg_uP39INKLKWPcoxoK_eHzbx1yvM9Tnlyenk37eQvos_/s200/tomato+soup+9.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXz6d02DAIM-xGu1ankQPv9SZJkpM_Xcz9ual-maIII-MvRkvV48iALermjr4lSURcAkXGHUjzl2cWB5QnggC4YQX_HtrP1erYZqAJoRfFBXivlGC62u-ViFV7gJXCZhTilEu_YuxveKs/s1600/tomato+soup+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXz6d02DAIM-xGu1ankQPv9SZJkpM_Xcz9ual-maIII-MvRkvV48iALermjr4lSURcAkXGHUjzl2cWB5QnggC4YQX_HtrP1erYZqAJoRfFBXivlGC62u-ViFV7gJXCZhTilEu_YuxveKs/s200/tomato+soup+8.jpg" width="200" /></a></div>
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<span style="font-family: Calibri;">Then add the roasted tomato puree to the pot, pour in the tomato
juice that you set aside from the can, add the water and wine. Add the bullions
and the sugar to the soup. Stir until all is combined. Bring soup to a boil.
Once soup is boiling, take off the heat and stir in the heavy cream.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxp-oE8PzUz11vx-2M8YYOunEhsSoYfLKIlZps8qTXwqIeUaUzUe1S6J_4B33oxT_iXjNYVHTVC3n4OCs1USCGMzps3EQ8fgQQGXYPHUMKBAuONgDO_idHpGe4fgNgIfulekySRUdG59e/s1600/tomato+soup+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxp-oE8PzUz11vx-2M8YYOunEhsSoYfLKIlZps8qTXwqIeUaUzUe1S6J_4B33oxT_iXjNYVHTVC3n4OCs1USCGMzps3EQ8fgQQGXYPHUMKBAuONgDO_idHpGe4fgNgIfulekySRUdG59e/s200/tomato+soup+10.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyr6x_yZ0B320-QJs3q6Uls9GeoPFHhpJQhdFv3JfZX8RNJhW0hj7NkO7EN0qPbStsgktTEICQkDM_zqlgcTYnvLdJ6EY7gEgzEuEwVKv9eXtLVl8-fAoYo38flJWQIxkjJNM2KgS157H/s1600/tomato+soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyr6x_yZ0B320-QJs3q6Uls9GeoPFHhpJQhdFv3JfZX8RNJhW0hj7NkO7EN0qPbStsgktTEICQkDM_zqlgcTYnvLdJ6EY7gEgzEuEwVKv9eXtLVl8-fAoYo38flJWQIxkjJNM2KgS157H/s200/tomato+soup+1.jpg" width="148" /></a></div>
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<span style="mso-no-proof: yes;"></span><o:p></o:p><br /></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Ladle into a soup
bowl and garnish with fresh basil or sour cream. Serve with a side of grilled
cheese and you are good to go!<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com7tag:blogger.com,1999:blog-5210215486193716058.post-18658052407730138412012-07-28T09:19:00.001-07:002012-07-28T09:31:24.725-07:00About me<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhviS4PyTQWJqpUnSahG69V3K5goqIjd5iEXGVuiRAu40wpArNc8Yh6oI54qoJ48sY85YIpy2uOPuXzOMBaqolmwcnCscslkWVDcPAiLvcW4R10n_Ohjd6MFFPvkph-OijTSA63wrFkuXnT/s1600/144+-+Copy+-+Copy+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhviS4PyTQWJqpUnSahG69V3K5goqIjd5iEXGVuiRAu40wpArNc8Yh6oI54qoJ48sY85YIpy2uOPuXzOMBaqolmwcnCscslkWVDcPAiLvcW4R10n_Ohjd6MFFPvkph-OijTSA63wrFkuXnT/s320/144+-+Copy+-+Copy+-+Copy.JPG" width="240" /></a></div>
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I did what most people dream of doing, I opened a cafe in 2006 called Travelers Cafe. Just as the recession hit. I loved almost every minute of the 4 1/2 years we were open. I met so many wonderful people in my adventure. But it came time to move on. Open a new chapter in my life. </div>
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It took me a while to want to cook and bake again after selling the cafe, but I'm back on my feet, in the kitchen and enjoying it once again. I've had so many people ask me for my recipes that I thought I would start a food blog.</div>
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So follow me along as I create my virtual cook book and reveal some of my cafe secrets along with my favorite recipes.</div>
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Bon appetite!!</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Teri</span>Anonymoushttp://www.blogger.com/profile/11039634616316297061noreply@blogger.com0