tag:blogger.com,1999:blog-10859377665899045682024-03-28T00:30:51.703-07:00Comfort Food Recipes and InspirationElevated comfort food recipes for people who love cooking with exceptional ingredients that feed both body and soul!Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.comBlogger322125tag:blogger.com,1999:blog-1085937766589904568.post-33380108655606213812023-08-13T21:36:00.002-07:002023-08-13T21:41:12.276-07:00Thinking about Fall Steeple Chase Races<p> It is the time of year when I start planning what I am going to do for the annual steeple chase race we like to attend at Montpelier. https://www.montpelierraces.org/</p><p>Every year we reserve the same picnic spot to view the race. It is beautiful by the fence, right in between jumps and by the bend into the finish line. Every year we make the trek from the parking lot with our tables, bins, coffee, wine, and food to set up for a day in the Virginia sun (hopefully) and have fun with friends and family.</p><p>Here are some pics from prior years:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08RdTAnSww4bf1oi3lRe-2q2ofuwov5y2z3nvbrVlfiPtVIlBEN-yeleaDnafmOvuRK7_2rpEgigEYGizgRtQpHwYaFaJq6HVND_CeH9DE5oAUuCJ9y7IrBedmXrYjpryBLxKaOPSSE_ETN7lNoxjRW1jF7eNu5_iS5w-k9RSsMcpcAQg5N02xK-5OIlM/s640/IMG_1798.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08RdTAnSww4bf1oi3lRe-2q2ofuwov5y2z3nvbrVlfiPtVIlBEN-yeleaDnafmOvuRK7_2rpEgigEYGizgRtQpHwYaFaJq6HVND_CeH9DE5oAUuCJ9y7IrBedmXrYjpryBLxKaOPSSE_ETN7lNoxjRW1jF7eNu5_iS5w-k9RSsMcpcAQg5N02xK-5OIlM/w300-h400/IMG_1798.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KxZSHgs2E_6Ndcd-Cvb21m3JfqAcq73XQV-WqmPJAx1GyYqWDfIhLHu7Gqh8ksutEYYExGLblKbPj9yYo_mhquJtEr7lNNyLvZ1O6k6dsx4g684NGPJ71V7MkNrIWCxdla87V0pnNTDmxUw75r9AKOchKKbeWZ2Oplj-n5dC04rfm-sWLVY9GG0D4VSn/s640/IMG_8186.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KxZSHgs2E_6Ndcd-Cvb21m3JfqAcq73XQV-WqmPJAx1GyYqWDfIhLHu7Gqh8ksutEYYExGLblKbPj9yYo_mhquJtEr7lNNyLvZ1O6k6dsx4g684NGPJ71V7MkNrIWCxdla87V0pnNTDmxUw75r9AKOchKKbeWZ2Oplj-n5dC04rfm-sWLVY9GG0D4VSn/w400-h300/IMG_8186.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTWJVfruvNgZoCL8hIkDJJ9xzgucCXMX1JNDwVQ93CdeAq8X3k5Z0VHxnVwjzxSW3mFlHxbCas704tZAdT-52v5OWiwZjXN00cy7r7YBjBqCYkAO-E-WK6qCnmuzkZSWNf8P0G9QE5VGwhCcSDBWTS3eAwnSkYZbXd2eJhBJX4Y4wyfLaPoJEPFjn8NDx/s640/IMG_8187.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="631" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTWJVfruvNgZoCL8hIkDJJ9xzgucCXMX1JNDwVQ93CdeAq8X3k5Z0VHxnVwjzxSW3mFlHxbCas704tZAdT-52v5OWiwZjXN00cy7r7YBjBqCYkAO-E-WK6qCnmuzkZSWNf8P0G9QE5VGwhCcSDBWTS3eAwnSkYZbXd2eJhBJX4Y4wyfLaPoJEPFjn8NDx/w395-h400/IMG_8187.jpg" width="395" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhga8r7fycRxcdOfqeT-yjozjphZ7revAcCLkd6e_HvDWPaFgZPlbIX4v3yffnk59TbimgWEzbLELHhqSczSRiPcAhgjr_qtwD4ptSC5QPCtuYLYiJVGYP91fZwmaWVz616DMSRzun2E9Np6zvmW3jgF3GZv-TFg1F3qoI55nHTdNGEmY9zm6BLkMxQNb58/s640/IMG_8188.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhga8r7fycRxcdOfqeT-yjozjphZ7revAcCLkd6e_HvDWPaFgZPlbIX4v3yffnk59TbimgWEzbLELHhqSczSRiPcAhgjr_qtwD4ptSC5QPCtuYLYiJVGYP91fZwmaWVz616DMSRzun2E9Np6zvmW3jgF3GZv-TFg1F3qoI55nHTdNGEmY9zm6BLkMxQNb58/w400-h300/IMG_8188.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; 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No not the kind you plug in your phone. These are charger plates. Chargers can be used in a variety of ways. They are a little larger than the average dinner plate and often seen at restaurants holding the place until the dinner plate comes. Sometimes it is taken as you are seated, sometimes it is taken after the salad course or dinner course. They can be used as a way to protect your table cloth during appetizer, soup, salad, or dinner course. However, the common consensus is to remove them before the dessert is served.<br />
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There are so many varieties and styles, materials, and textures. Porcelain, glass, plastic, metal, woven, etc. Many, I noticed, are not food safe. Think of them as a kind of round special place mat.<br />
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One kind of charger has a special story at my house, because I made it from a part of my surroundings from the last thirty years. Yes, I said thirty years. We had a pine tree by our fence that died, so when the men came to cut it down, I asked them if I could have a few feet of the trunk. They said, "Sure," so I took my log to the local lumber yard and had them to cut it into 1 inch disks. They had never done this before, so they were curious as to what I was planning on doing. I explained I was going to make them into charger plates, and they commented on how the wood was interesting with the tannin from the bark making designs and patterns.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9gz1BGc2-hGAWzPjg3Ff6S_N_MldxbPdRQaR0PA4HzGvHYujrVC1UwEuCdwgM-rC-0msujw82xXXDUUhJA6M1IpujR7gtAH08NhtowwumeFDRLLl2z3jE3YUgeTwaFLNnjL81xq954Gw/s640/IMG_3359.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9gz1BGc2-hGAWzPjg3Ff6S_N_MldxbPdRQaR0PA4HzGvHYujrVC1UwEuCdwgM-rC-0msujw82xXXDUUhJA6M1IpujR7gtAH08NhtowwumeFDRLLl2z3jE3YUgeTwaFLNnjL81xq954Gw/w300-h400/IMG_3359.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQLrXl8LgQllyzgM8Grc59Cf1xZkPNIWCKM4n1bBUU-9FWMTde4z_vXqUr95RL6ZRyQGe6HN96YvV_2erwbFQmSxw3-9ZA-pZ7wTl90j-0dQWPUj3CE8MWmyiPOKQpohVd-WVusXG6NuX/s640/IMG_3360.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQLrXl8LgQllyzgM8Grc59Cf1xZkPNIWCKM4n1bBUU-9FWMTde4z_vXqUr95RL6ZRyQGe6HN96YvV_2erwbFQmSxw3-9ZA-pZ7wTl90j-0dQWPUj3CE8MWmyiPOKQpohVd-WVusXG6NuX/w300-h400/IMG_3360.JPG" width="300" /></a></div><p></p><p>Once my wood disks were home, I sanded them and applied mineral oil to
finish them. I read that applying with a cloth would work, but these
were very dry pieces of wood and it just was not covering well. Pretty
much not covering at all, so I got the idea of using a clean paint
roller brush. This worked perfectly! It easily coated the chargers
very quickly.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Yjxyh0NhogKRH_aO4f4ZTY8PdrCYzY9wt-nkTVqASNbOZZCVzFHV3LILQhIeZLzbBYhYHf45Vg3WDJ20qa22Lg2JYA7Nb5GIee4N7LtOXqf3_f01Mw0NyOy_SLQDUYZ9JYVL8_HmXD6o/s640/IMG_3460.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Yjxyh0NhogKRH_aO4f4ZTY8PdrCYzY9wt-nkTVqASNbOZZCVzFHV3LILQhIeZLzbBYhYHf45Vg3WDJ20qa22Lg2JYA7Nb5GIee4N7LtOXqf3_f01Mw0NyOy_SLQDUYZ9JYVL8_HmXD6o/w640-h480/IMG_3460.JPG" width="640" /></a></div><p>Above, trying out Thanksgiving table ideas.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0UgRgML2lguIZjYQe0gDG3VibkhNcAAbYt-isLC8r6_4lvxh0_GCUDw4zjfecrpzFShMc-UOzZJtF13_DerfqPDaL4toHuQMsdCo0s1G3qtrl8SUTwCHgBvokCuUni_Y-UCqZVeqB1FB/s640/IMG_4005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0UgRgML2lguIZjYQe0gDG3VibkhNcAAbYt-isLC8r6_4lvxh0_GCUDw4zjfecrpzFShMc-UOzZJtF13_DerfqPDaL4toHuQMsdCo0s1G3qtrl8SUTwCHgBvokCuUni_Y-UCqZVeqB1FB/w640-h480/IMG_4005.jpg" width="640" /></a></div><p>Above, the Easter table.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4iy6buCWJaig0ZOLZqJblsu5vWeZ_40BfmmE64KX0En7yVJXTwTwbH9Vzwk6TDs3A-KrmwMU3BTp1dfgLmRZz8a23iX20LMLadEFkeNTL9VEGDUyLqf0r4JV-xWZJrVL4gG3y8w-Prh1/s640/IMG_4012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4iy6buCWJaig0ZOLZqJblsu5vWeZ_40BfmmE64KX0En7yVJXTwTwbH9Vzwk6TDs3A-KrmwMU3BTp1dfgLmRZz8a23iX20LMLadEFkeNTL9VEGDUyLqf0r4JV-xWZJrVL4gG3y8w-Prh1/w640-h480/IMG_4012.JPG" width="640" /></a></div><p><br /></p><p>I am thrilled with how they turned out! I also use them as trivets to hold big heavy cast iron pots. Multipurpose!<br />
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<br /></p>Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com1tag:blogger.com,1999:blog-1085937766589904568.post-87893129966113442582020-11-02T22:12:00.005-08:002023-09-17T18:41:05.772-07:00Fruit Cake - Recipe<p><span style="font-size: small;">It's time to make the Christmas fruitcake! Fruitcake is a special cake we love to eat celebrating Christmas and New Years that my family has made as long as I can remember. This recipe is my version of the traditional family recipe that I have developed over the years. I use all natural dried fruits with no colored dies. Feel free to tweak and swap out dried fruit types as you see fit. It is the total volume that matters. Every year it is a little different! </span><br /></p><p><span style="font-size: large;"><b> </b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcos4GVhVjixyu-cvrYgJqKHWVe1h4-B7TpKiZkMataojUWfHGShLOkSk72bCRi1Bd5FpIOm4nRr3QmPjWje7Dk3a54U7jRe0nEXQD4E-vWJqHjlD9ra-f4OumJQyi-tAOKRRRMDxUu-Zn/s2048/IMG_5721.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcos4GVhVjixyu-cvrYgJqKHWVe1h4-B7TpKiZkMataojUWfHGShLOkSk72bCRi1Bd5FpIOm4nRr3QmPjWje7Dk3a54U7jRe0nEXQD4E-vWJqHjlD9ra-f4OumJQyi-tAOKRRRMDxUu-Zn/w400-h300/IMG_5721.JPG" width="400" /></a></b></span></div><span style="font-size: large;"><b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHelPW8_HZZY0JI3wtlRoeMftZSFCftqYahmqryljc3J2377gUMTOB3B-7tZpg4uqU1DGwUfp6sxty7xvcmn4lZwsgnKwQEJEKJp4ua4QVHMefbPFZPfdyPqKoZyOTvJnZRHBe_kKf4zHt/s2048/IMG_5701.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHelPW8_HZZY0JI3wtlRoeMftZSFCftqYahmqryljc3J2377gUMTOB3B-7tZpg4uqU1DGwUfp6sxty7xvcmn4lZwsgnKwQEJEKJp4ua4QVHMefbPFZPfdyPqKoZyOTvJnZRHBe_kKf4zHt/s320/IMG_5701.JPG" width="320" /></a></div><br /></b></span><p></p><p><span style="font-size: large;"><b>Fruitcake - Recipe </b></span><br /></p><p>6 oz. Green Seedless Raisins</p><p>6 oz. Red Seedless Raisins</p><p>12 oz. Dried Cranberries</p><p>12 oz. Medjool Dates pitted and chopped <br /></p><p>4 oz. Dried Cherries</p><p>4 oz. Dried Apricots chopped<br /></p><p>4 oz. Candied Ginger</p><p>1 tsp. Ground Cloves</p><p>2 tsp. Cinnamon</p><p>2 tsp. Nutmeg</p><p>1/4 tsp. black pepper</p><p>1 tsp. Allspice</p><p>1 c. Cloudberry jam</p><p>1/3-1/2 c. Brandy</p><p>Brandy for Soaking Cheese Cloth<br /></p><p>1 1/2 c. Butter room temperature<br /></p><p>2 c. Sugar</p><p>1 T. Rum</p><p>7 Eggs beaten</p><p>5 c. All Purpose Flour</p><p>1 tsp. Salt</p><p>1 tsp. Baking Soda</p><p>Combine fruits in a large glass bowl or stainless steel mixing bowl or pasta pot. Whisk spices together and mix into fruit. Mix jam and brandy together and mix into fruit. Cover with plastic wrap and refrigerate overnight.</p><p>Next day transfer fruit to a very large bowl and set aside. </p><p>Cream butter and sugar together in a mixing bowl. Add rum and beat well. Add eggs and beat till fluffy.</p><p>In a separate bowl, whisk together the flour, salt, and baking soda. Add half the flour mixture to the butter mixture and beat till incorporated.</p><p>Remove the butter/flour mixture from mixer and add to fruit stirring till combined. Now add half of the remaining dry ingredients and stir. Then once again stir in the last of the dry ingredients. This will be a little stiff, so make sure you have a sturdy spoon. It helps to hold the spoon down by the head.</p><p>Preheat an oven to 250 degrees Fahrenheit. <br /></p><p>Line a 10 inch tube pan with 2 layers of parchment. Grease the pan and each layer as you go. Cover the sides, bottom and center tube.<br /></p><p>Lining the pan can be a bit tricky, so here are some helpful tips. <br /></p><p style="margin-left: 40px; text-align: left;">1) Grease pan. Don't forget the tube in the middle. <br /></p><p style="margin-left: 40px; text-align: left;">2) For the bottom: Trace the outer circles onto parchment with a pencil with pan sitting on parchment. Reach in center of tube and trace inner circle. Cut out, grease and place in the bottom of the pan greased side up.</p><p style="margin-left: 40px; text-align: left;">3) Measure the circumference of the top part (widest part) of the pan and add 12 inches. Cut a length of parchment to this size. Cut into 4 equal pieces. Grease half of each sheet on the long edge, then fold lengthwise. Grease one side of the folded pieces. Place on the sides of the pan greased side out, trying to line up with the bottom of the pan as much as possible. If the pan sides are not straight up and down, you will need to overlap the pieces a bit to get complete coverage. Cutting the 4 pieces enables us to have the parchment lay flat against the sides.</p><p style="margin-left: 40px; text-align: left;">4) Do the same process for the tube, except only 2 pieces are probably needed.</p><p style="text-align: left;">Fill the pan 3/4 high and bake for 3 hours and 30 minutes until the top is golden, slightly separating from the edge, and a cake tester inserted in the center comes out clean.</p><p style="text-align: left;">Remove from the oven and cool on a rack for 30 minutes. Unmold, remove parchment, and cool completely. This will take several hours. Cover in cheese cloth moistened with brandy and wrap in plastic wrap. Refrigerate and baste cheese cloth lightly with brandy every 3-4 days for 6 weeks. Wrap in cheese cloth, plastic wrap, then foil and store in freezer. I also store all this in a plastic container for another layer of protection.<br /></p><p style="margin-left: 40px; text-align: left;"><br /></p><p><br /></p><p> <br /></p><p><br /></p>Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-67815502537714095132020-05-29T14:56:00.000-07:002020-05-29T15:05:38.722-07:00Blind Bake a Pie Crust - How to - Recipe For pies that need a fully cooked pie crust that will be filled with no further baking you need to blind bake the crust before filling, (banana cream pie, <a href="https://exceptionalcomfort.blogspot.com/2020/05/coconut-banana-cream-pie-recipe.html">coconut banana cream pie</a>). For crusts that need a partial bake before filling, the same technique is used with less baking time.<br />
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I use my <a href="https://exceptionalcomfort.blogspot.com/2016/01/pie-dough-recipe-national-pie-day.html">pie dough recipe</a> that makes both a top and bottom crust, because I want to put some extra dough on the edges, since despite best efforts, will shrink a little.<br />
<h3>
</h3>
<h3>
How to Blind Bake a Pie Crust</h3>
(1 9-inch Pie)<br />
<br />
1 <a href="https://exceptionalcomfort.blogspot.com/2016/01/pie-dough-recipe-national-pie-day.html">Pie Dough Recipe</a><br />
1 Egg<br />
1 T. Water <br />
<br />
Preheat oven to 400 degrees Fahrenheit. Roll out 3 quarters of the dough into a circle. Place into a pie pan and crimp the edges into a thick edge around the rim. If you need to patch, roll out the extra dough and press in repairs. Cover with plastic wrap and chill in the refrigerator for 45 minutes. This helps prevent shrinking.<br />
<br />
Pierce the bottom with a fork and line with aluminum foil. Pour in pie weights, beans, or coffee beans to weight the pie. Yes! I have used coffee beans, and they work great! Bake for 12 minutes. Remove from oven and lift out foil and weights.<br />
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Return to the oven for 8 minutes if you are planning to continue baking with filling, and 12-15 minutes if you are not baking filling.<br />
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To further seal from moisture, lightly brush with an egg wash and finish baking for 3 more minutes until the egg wash is completely baked. (If you don't want shine on the crust, use just the egg white and 1/2 Tablespoon of the water for the egg wash.)<br />
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Let cool on a rack before filling the fully baked crust. If partially baked, filling can go in the warm crust and then continue baking according to your recipe.<br />
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-92088457232868605422020-05-28T21:42:00.000-07:002020-05-28T21:47:08.333-07:00Coconut Banana Cream Pie - Recipe This is the kind of pie that when you take a bite you just savor it in your mouth and want to take another bite , and another, and another. The custard is made with coconut milk, so it has a subtle coconut flavor plus a hint of vanilla. There are plenty of bananas in the pie so it is definitely not lacking in that department either. The combination is a marriage made in heaven.<br />
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<h3>
Coconut Banana Cream Pie - Recipe</h3>
(Serves 8)<br />
<br />
1/2 c. Sugar<br />
6 T. All Purpose Flour<br />
1/4 tsp. Salt<br />
2 1/2 c. Coconut Milk<br />
2 Egg Yolks beaten<br />
1 T. Butter<br />
1/2 tsp. Vanilla or seeds from 1 Vanilla Bean<br />
3 Bananas<br />
3 tsp. Vanilla Extract<br />
1 9-inch Graham Cracker Crust (recipe below) or blind bake 1 9-inch <a href="https://exceptionalcomfort.blogspot.com/2016/01/pie-dough-recipe-national-pie-day.html">Pie Dough Recipe</a><br />
<br />
Prepare Pie Dough Recipe and blind bake or prepare Graham Cracker Crust below. When the crusts are cool, fill with the filling.<br />
<br />
Slice bananas and place on bottom of pie. Mix sugar, flour, and salt in a double boiler. If using vanilla bean seeds, add them now. Gradually stir in the coconut milk over simmering water in the lower section until thick but not boiling. Cover and cook on low heat 5 minutes longer, stirring occasionally, being careful not to boil the cream mixture.<br />
<br />
Add a couple of spoons of cream mixture to eggs beating vigorously. Add a few more, beating after each addition. Add the egg mixture slowly into the cream mixture whisking constantly. Cook until 160 degrees Fahrenheit stirring constantly, but do not boil. Remove from heat and add butter and vanilla if using the extract. Let cool to warm and pour over sliced bananas. Chill uncovered in the refrigerator until set, at least an hour.<br />
<h3>
Graham Cracker Crust</h3>
(1 9-inch Pie) <br />
<br />
1 1/3 c. Crushed Graham Crackers<br />
1/3 c. Melted Butter<br />
3 T. Sugar<br />
<br />
Preheat the oven to 350 degrees Fahrenheit. Mix crackers, butter, and sugar together with a fork until butter is fully incorporated. Press into a 9 inch pie pan with the back of a spoon, pressing the edges up from the bottom. Bake for 8-10 minutes, just until the edges begin to get a little darker. Let cool completely on a wire rack.<br />
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Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-72963301124637392052019-11-11T18:24:00.001-08:002019-11-11T18:29:55.392-08:00Bacon Latticed Bison Meatloaf - RecipeThis is a meatloaf that makes me think of the great plains or Wyoming. It is a tender meatloaf that has magnificent flavor. The warm spices pair well with the robust earthy flavor of the bison. The flavor of the land is in bison meat, and I can't help but feel like I am eating healthy with this lean grass fed meat. <br />
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<h3>
Bacon Latticed Bison Meatloaf</h3>
(Serves 12) <br />
<br />
1 1/3 c. Plain Goat Yogurt<br />
1/2 tsp. Cardamom<br />
3/4 tsp. Cinnamon<br />
1 tsp. Allspice<br />
1/4 tsp. Black Pepper<br />
2 tsp. Salt<br />
<br />
1 Onion chopped<br />
2 c. Oat Flour<br />
4 tsp. Baking Powder<br />
5 lbs. Ground Bison<br />
2 Beaten Egg slightly beaten<br />
<br />
<u>Topping</u><br />
1 package bacon<br />
1 c. Ketchup<br />
2 T. Horse Radish Mustard<br />
2 T. Brown Sugar<br />
<br />
Preheat oven to 350 degrees Fahrenheit.<br />
<br />
Mix together the yogurt, cardamom, cinnamon, allspice, pepper, salt, and onions in a large bowl. Mix the oat flour and baking powder together in a small bowl. With your hands, combine the ground bison and the yogurt mixture just till blended. Add the flour mixture and mix briefly. Add the egg and mix just till incorporated.<br />
<br />
Fill a large deep baking dish with the meatloaf mixture. I use a 13 inch 4 quart oval baking dish with 3 inch high sides. Weave the bacon strips into a lattice pattern on top of the meatloaf. Mix the ketchup, mustard, and brown sugar in a small bowl and set aside.<br />
<br />
Bake in the oven for 1 hour uncovered. Place foil on top and continue baking for 30 minutes. Remove foil and spread ketchup topping over the top of the meatloaf. Continue baking for 30 minutes until the internal temperature in center is 160 degrees Fahrenheit. Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-45585405191695568832019-09-28T20:01:00.001-07:002019-09-28T20:03:22.503-07:00Brunch Menus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc9epJuCmqjj1SG5Mm2tC8PXEYjw7wHKyix0OC2tbNhUhv_UbEzh-fbXLSRAfXQOdd3Tekin2HBoKAFuTa1zlCfvalBgKcbdHiRQu5HjmcbUgqlrg8JM_oBGkvPZm9a6zxD5v1kLo6oMh/s1600/IMG_8678.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc9epJuCmqjj1SG5Mm2tC8PXEYjw7wHKyix0OC2tbNhUhv_UbEzh-fbXLSRAfXQOdd3Tekin2HBoKAFuTa1zlCfvalBgKcbdHiRQu5HjmcbUgqlrg8JM_oBGkvPZm9a6zxD5v1kLo6oMh/s400/IMG_8678.jpg" width="400" /></a> I love breakfast. So I thought, wouldn't it be nice to have people over for a beautiful brunch. Get out the china, and make one of my quiches, do a brunch punch, make scones, and dessert, etc. So this summer I did just that a few times with different groups.<br />
<br />
So, doing brunch entails the height of organization. " Why? It's just breakfast," you say? Well, just when do you think you will wake up to get it all done in time? <br />
<br />
The day before:<br />
Set table<br />
Scones dry ingredients were mixed and placed in zip lock bags and into the fridge<br />
Quiche ingredients chopped, fry bacon and onion, zip lock and into the fridge<br />
Salmon heat smoked and store in fridge<br />
Hummingbird Cake and stored in fridge<br />
Fresh Fruit Bake prepared and marinated<br />
<br />
The day of:<br />
Set out grapes and Prosciuto Wrapped Mozzarella Cheese<br />
6:30am Mix, cut out, and bake Scones<br />
8:00am Break 24 eggs, add ingredients, and start to bake Quiche<br />
9:30am Chop veggies for Ratatouille and bake in Big Green Egg<br />
10:30 Fresh Fruit Bake (just pop it in oven)<br />
<br />
Coffee<br />
Tea<br />
11:00am Guests arrive<br />
Make Brunch Punch<br />
Make Maple Butter <br />
<br />
Below is the menu, plus my brainstorming ideas list.<br />
<br />
<h3 style="text-align: center;">
Brunch Menu</h3>
<div style="text-align: center;">
Brunch Punch </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Fresh Grapes</div>
<div style="text-align: center;">
Prosciuto Wrapped Mozzarella Cheese (Fiorucci)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Truffle Scones</div>
<div style="text-align: center;">
Maple Butter w/freshly ground salt</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Brat and Bacon Quiche with Swiss Chard (Exceptional Comfort Recipe)</div>
<div style="text-align: center;">
(<a href="https://exceptionalcomfort.blogspot.com/2017/07/brat-and-bacon-quiche-with-swiss-chard.html">https://exceptionalcomfort.blogspot.com/2017/07/brat-and-bacon-quiche-with-swiss-chard.html)</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat Smoked Salmon</div>
<div style="text-align: center;">
(<i>Williams-Sonoma</i> <i>Holiday Entertaining: Inspired recipes and ideas for celebrating the season)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
RatatouilleGratin</div>
<div style="text-align: center;">
(Williams Sonoma)</div>
<div style="text-align: center;">
(<a data-ft="{"tn":"-U"}" data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fbit.ly%2F2LgBzON%3Ffbclid%3DIwAR2gCAzF0ovSwh8RUUKXmUsyG2RrbAKOHUOaZD-c4x4admM2tZdX0JN6rCA&h=AT36_PlIPDRMLO5JETjXMKvK7d-zhCKwWFQEPxnix6gCwBAiIGLQLNzwy1bSN4YNAjomU4Oqq2c_yywkwrL1xcoiGu_IWS0DGuDoJr7JEIZaly95gjO2eQzGNjexko6FOcqyY6aQcGbMOcL-TpOCI2eYzwV--bMbQsWgUFNe84V_L7nIT9ppUSktmebkTz2tUKZCbRKmSlVsq0Y-QEQoDfbgIf5dME0RuvyXwOJJSfYUro7BjSQgyMh3TsR7C6ybhLk25hLZVt8GLquxoAKawG_YdBZCveRIq9Dj4QJr8RDS39mGyg6m0rb3taGPOVZzpUGyhQvroqDqgQnL62z2-hcdZPBa6YbXZvQp-8iEhm84QoDzuTghXchphUCByM1vHtvblKkFa3FL0TSFbKKKsYAWQIDMj0Spzornaxjzi4n8QRfxvBmpeujov3Jxu4cvE1yPxiYHpfnSak3eZvas5qO1ghjTCug6E07ipEzkUDXKiy4aicPIJlJRhcium1ZQvbxcyPr2DLXxD_xkYXicECfBA6YfFklZBqHfZdvdfCHILnBI6AJcWq6bnkSoginAhmVUEnPr536jpX_b6ydZsS4haGcFUqUU7SWLbn8eSM8-ZdOJivV7N8HS2V4bjuKKOma1MkFq" href="https://bit.ly/2LgBzON?fbclid=IwAR2gCAzF0ovSwh8RUUKXmUsyG2RrbAKOHUOaZD-c4x4admM2tZdX0JN6rCA" rel="noopener nofollow" target="_blank">http://bit.ly/2LgBzON</a>)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Fresh Fruit Bake</div>
<div style="text-align: center;">
(<i>Biltmore Traditions: A Collection of Menus, Recipes, and Stories </i>)</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Hummingbird Cake</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Coffee</div>
<div style="text-align: center;">
Tea</div>
<br />
<br />
The possibilities were endless, as my brainstorming list can attest.<br />
<br />
<u><b>Beverages</b></u><br />
Brunch Punch<br />
Roman Punch<br />
Coffee<br />
Coffee Creamers<br />
Tea<br />
<br />
<u><b>Appetizers </b></u><br />
Grapes<br />
Cheese Tray<br />
Herring<br />
Prosciuto Wrapped Mozzarella Cheese<br />
<br />
<u><b>Breads/Sweets</b></u><br />
Cranberry Scones <br />
Scones<br />
Truffle Scones <br />
Pineapple Date Muffins<br />
Cinnamon Buns<br />
Banana Bread <br />
<br />
<u><b>Sides</b></u><br />
Fresh Berries and Cream<br />
Fresh Fruit Bake<br />
Cheesy Grits<br />
Ratatouille Gratin<br />
Potato Gratin<br />
Obrien Potatoes<br />
Home Fries <br />
<br />
<u><b>Entree</b></u><br />
Quiche<br />
Herb Baked Eggs<br />
Strata<br />
Sausage and Biscuits<br />
Heat Smoked Salmon<br />
Norwegian Pancake<br />
Brown Sugar Pepper Bacon<br />
<br />
<u><b>Desserts</b></u><br />
Lemon Blueberry Muffins<br />
Hummingbird Cake<br />
Butterscotch Pots de Creme<br />
Danish<br />
Banana Cream Pie<br />
Rasperry Dessert<br />
Lemon Gooey Cake<br />
Blackberry Frozen Yogurt<br />
<br />
<br />
<br />
<br />
<br />
<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com1tag:blogger.com,1999:blog-1085937766589904568.post-63624259876119469682019-07-04T14:57:00.000-07:002019-07-04T15:03:52.570-07:00Coleslaw - No Mayo - RecipeMy husband does not like mayonnaise. But I do. I like it a lot, so when it comes time to make coleslaw for a cookout dinner he requests one without mayo. I like both kinds so here is mine mayo free. It is bright, tart, and slightly sweet. It is not overly sour, yet it is not a wimpy slaw. No one likes a wimpy slaw, and it has fun flavors from the pepper, celery, caraway seed, and green olives with a splash of color from the carrot. Perfect for picnics and topping a burger!<br />
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<h3>
Coleslaw - No Mayo</h3>
(Makes 6 cups)<br />
<br />
1 small head cabbage (4-5 cups shredded with large whole on box grater or food processor)<br />
1 Green Pepper thinly sliced<br />
1 c. Celery finely chopped<br />
1/2 c. Green Olives pitted and finely chopped<br />
1 Carrot peeled and grated<br />
1/2 c. Apple Cider Vinegar<br />
2 T. Sugar<br />
3/4 tsp. Salt<br />
2 tsp Caraway Seeds<br />
<br />
Toss the cabbage, green pepper, celery, olives, and carrot in a large mixing bowl. In a small bow stir together the vinegar, sugar, salt, and caraway seeds until sugar is dissolved. Add the vinegar mixture to the slaw and toss to mix. Cover and refrigerate for at least an hour before serving.<br />
<br />
This goes great as a topping for hamburgers.<br />
<br />
<br />
<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-77259442113765333202019-06-26T18:49:00.002-07:002019-06-26T18:55:15.662-07:00Lemon Butter Cake - Recipe Lemon Butter Cake is just as its name says. Butter flavor sings its song in every bite with a nutmeg brandy vanilla finish. The cheesecake-like topping carries the lemon flavor in soft goodness and adds to the moist texture of the cake. It is a delight to all who partake!<br />
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<h3>
Lemon Butter Cake</h3>
(Serves 16)<br />
<br />
<b><u>Filling</u></b><br />
8 oz. Cream Cheese softened<br />
2 Eggs<br />
Juice of 1/2 Lemon<br />
Grated rind of 1 Lemon <br />
1/2 c. Butter Unsalted melted<br />
2/3 c. Powdered <span style="font-family: inherit;">Sugar</span><br />
<br />
<b><u>Cake</u></b><br />
1 c. Butter softened<br />
1 1/2 c. Sugar<br />
4 Eggs<br />
2 1/2 c. All Purpose Flour <br />
6 T. Corn Starch<br />
1 tsp. Nutmeg<br />
4 tsp. Baking Powder<br />
3/4 tsp. Salt<br />
1 c. Water<br />
2 T. Sour Cream<br />
2 tsp. Brandy<br />
1 tsp. Vanilla<br />
<br />
<span style="font-family: inherit;"><span style="font-size: 12pt;">Preheat
oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch baking pan. Cut a piece of parchment paper for the bottom and place inside. Flour the sides, turning the pan over and
tapping to discard the excess.</span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: 12pt;"> <u>Prepare the filling.</u></span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Beat the cream cheese until soft. Beat in the eggs one at a time. Mix in the lemon juice, lemon rind, and butter. Add the powdered sugar and beat well.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><u>Prepare the cake.</u></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="font-size: 12pt;">Bring the butter to room temperature
and cream in a mixer until very soft and smooth. Add the sugar very
slowly and continue beating until light and fluffy. Add the eggs one
at a time and beat well after each one. Beat for a couple minutes
after the last egg to add volume. Combine the flour, corn starch,
nutmeg, baking powder, and salt in a separate bowl and whisk together.
Mix the water, sour cream, brandy, and vanilla in another bowl and set
aside.</span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: 12pt;">Add the dry ingredients alternately with the wet, beginning and
ending with the dry. Mix until just incorporated after each addition.
Pour the batter evenly into the pan. Spread the filling over the top of the cake batter and bake for 40-45 minutes
until a tooth pick inserted in the middle comes out clean. Cool in the pan and slice the cake, being careful not to tear the parchment underneath. Store in the refrigerator. </span></span><br />
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Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-48017749299568900182019-06-21T18:51:00.008-07:002020-08-09T12:42:38.282-07:00Beet Green Pesto - Recipe<div class="separator" style="clear: both; text-align: center;">
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The farmer's markets are in full swing in Northern Virginia and that means greens! Greens and garlic scapes! Time for another pesto! This one uses beet greens! Yes, beet greens! It is a perfect solution for all those beautiful fresh greens you don't know what to do with. They are healthy and delicious with sprouted pumpkin seeds, garlic scapes (which have a great fresh garlic flavor), and aged white cheddar cheese. If you don't have garlic scapes, don't worry. Just substitute 1/2-1 clove of garlic minced to your garlic intensity preference. Remember to use your best olive oil for an unforgettable treat.<br />
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<h3>
Beet Green Pesto</h3>
(Makes 3/4 cup)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwwsUMPEIMEY55Yo3hlwAA7-be8kUeHRBUr1chFz8zJGD-P51lCrwmCmQeJd44wWn-vIHtYkUafALzBx0JJjdzuZBsNYaLmQf-XFc018mmqo02GkBfZYHqT4Aa_RrKaUBs9YSUquGhXSr/s1600/IMG_2595.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwwsUMPEIMEY55Yo3hlwAA7-be8kUeHRBUr1chFz8zJGD-P51lCrwmCmQeJd44wWn-vIHtYkUafALzBx0JJjdzuZBsNYaLmQf-XFc018mmqo02GkBfZYHqT4Aa_RrKaUBs9YSUquGhXSr/s320/IMG_2595.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic scape.</td></tr>
</tbody></table>
<br />
4 c. Fresh Beet Greens (packed, stems removed) <br />
6 Garlic Scapes chopped or 1/2-1 Garlic Clove minced<br />
1/3 c. Sprouted Pumpkin Seeds <br />
3 1/2 oz. Aged White Cheddar Cheese (roughly chopped)<br />
1/4 c. Extra Virgin Olive Oil<br />
1/4 tsp. Salt <br />
Black Pepper to taste<br />
<br />
Place
the greens, garlic scapes (or minced garlic clove if substituting), and pumpkin seeds in a food processor and pulse until finely
chopped. Add the cheese and pulse a few more times. Add the olive oil
with the machine running in a slow, steady stream. Add a little more oil for a looser texture. Remove to a small
bowl and add salt and pepper. <br />
<br />
Serve as a dip or topping. It makes a delicious tea sandwich and dresses up new potatoes too!<br />
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CONNECT WITH ME</div>
<h4 style="text-align: center;">
Don't Forget to come see me on <a href="https://www.facebook.com/ComfortFoodKim/">Facebook</a> and <a href="https://twitter.com/ComfortfoodKim">Twitter</a>! Like and Follow to never miss any delicious recipes or inspirations!</h4>
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com1tag:blogger.com,1999:blog-1085937766589904568.post-13980899983519680792019-04-14T19:49:00.001-07:002020-05-29T12:19:42.187-07:00Hummus - Recipe Hummus is so simple, yet sublime. It is deliciously satisfying, nourishing, and fun to make and eat. I add cumin and cayenne to this hummus, but feel free to experiment with different spices for different flavor experiences!<br />
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<h3>
</h3>
<h3>
Hummus</h3>
(Makes 2 cups)<br />
<br />
2 15- oz. cans Garbanzo Beans<br />
1/2 tsp. Salt<br />
1/4 tsp. Cayenne Pepper<br />
1 tsp. Ground Cumin<br />
1 Garlic Clove Minced<br />
1/2 c. Olive Oil<br />
Green Onions chopped for garnish<br />
Toasted Sesame Oil for garnish <br />
<br />
Place garbanzo beans, salt, cayenne pepper, cumin, and garlic in a food processor. Running on low speed, slowly pour in the olive oil. Process on high speed until smooth. Transfer hummus to a serving bowl and add chopped green onions for a garnish. Drizzle with 1 Tablespoon sesame oil. Store covered in the refrigerator.<br />
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-38933617727027519622018-11-29T14:38:00.000-08:002018-11-29T14:42:59.435-08:00Gluten-Free Corn Muffins - Recipe These gluten-free corn muffins are a true joy to eat. They develop a nice dome while baking and retain their shape! Most importantly they have a wonderful corn flavor with a bit of sweetness from the coconut flour, and the texture is soft and pleasant. The secret to the wonderful texture - psyllium husk. It absorbs and retains moisture to give the muffins a nice soft crumb.<br />
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<h3>
Gluten-Free Corn Muffins</h3>
(Makes 12)<br />
<br />
2 c. Yellow Cornmeal finely ground (such as from Arrowhead Mills)<br />
1/2 c. Gluten Free All Purpose Flour (such as from King Arthur)<br />
1/2 c. Coconut Flour (such as Let's Do Organic)<br />
1 T. Sugar<br />
1 T. Baking Powder<br />
1 tsp. Salt<br />
1 c. Plain Goat Yogurt<br />
1 3/4 c. Water<br />
1 1/2 tsp. Psyllium Husk (such as Organic Whole Husk Psyllium from Organic India)<br />
3 Eggs<br />
5 T. Unsalted Butter melted and cooled<br />
<br />
Preheat oven to 400 degrees Fahrenheit.<br />
<br />
Whisk together the first six ingredients in a mixing bowl. In a second bowl, whisk together the yogurt, water, and psyllium husk and set aside 10 minutes to allow the psyllium husk to absorb the liquid. Then whisk the eggs into the liquid mixture. Pour the liquid mixture into the dry mixture and whisk until just incorporated. Then as a final step, whisk in the butter.<br />
<br />
Spoon the batter into muffin cups even with the top of the pan. Bake for 20-25 minutes till slightly golden on top and a cake tester comes out clean when inserted into the center.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8P1LoC-hUwZJ64_wzVpGVFB4w_1XRVGGx1hgW5jAQfUiEurCJHTSYMFYxIxX9j1NRHgVHMzcwtCD-VahKwU4AyqmuAjn3n-9J-Hanc1CDkk5lzESapwlgIzNNXEhVuAYASpOXDFyl_sAl/s1600/IMG_1656.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8P1LoC-hUwZJ64_wzVpGVFB4w_1XRVGGx1hgW5jAQfUiEurCJHTSYMFYxIxX9j1NRHgVHMzcwtCD-VahKwU4AyqmuAjn3n-9J-Hanc1CDkk5lzESapwlgIzNNXEhVuAYASpOXDFyl_sAl/s640/IMG_1656.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On left, Gluten-Free Corn Muffins at Montpelier Steeple Chase 2018</td></tr>
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-67193384576132514932018-10-12T19:24:00.000-07:002018-10-12T19:30:09.580-07:00Grand Marnier Pork Back Bones - RecipeIt is October and the weather has finally changed from the high eighties to sixties in Virginia. Fall looks like it may visit us after all! Here is a recipe for braising pork back bones with Grand Marnier sauce! Yum! Grand Marnier combines perfectly with marmalade (I prefer to use Wilkin and Sons - Tiptree). Using a good quality marmalade gives you a great orange flavor instead of all sugar! Choose to buy pastured pork for the best tasting meat. The pork turns out moist and succulent in this recipe with a sweet cognac/orange liqueur sauce.<br />
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<h3>
Grand Marnier Pork Back Bones</h3>
Serves (4)<br />
<br />
1 T. Palm oil for frying<br />
Salt and Black Pepper <br />
2 lbs Pork Back Bone (pastured preferred)<br />
1 Large Onion peeled and chopped<br />
1 Head Garlic peeled and chopped<br />
12 oz. Orange Marmalade (such as Wilkin and Sons - Tiptree)<br />
1/3 c. Grand Marnier<br />
1/2 tsp. Salt<br />
1/8 tsp. Cayenne Pepper<br />
1/2 c. Chicken Broth<br />
<br />
Preheat oven to 350 degrees Fahrenheit. Heat oil on medium heat in a small braising dish. Salt and pepper the pork back bones and place them in the pot to brown on both sides. Remove the back bones from the pot temporarily to fry the onion and garlic until softened. Return the meat to the pot. Stir together the marmalade, grand marnier, salt, and cayenne pepper then spoon the mixture over the tops of the back bones and along the sides. Add chicken broth to reach halfway up the meat. Cover the pot and braise in the oven for 2 hours until the meat is fork tender. Check at 1 1/2 hours to make sure sauce is not burning. If needed add a little more chicken broth. <br />
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-3926238745852895342018-07-14T18:06:00.000-07:002018-07-14T18:08:34.711-07:00Gruyere and Cheddar Mac and Cheese - Recipe<h3>
</h3>
Gruyere and Cheddar Mac and Cheese. A picture is worth a thousand words.<br />
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</h3>
<h3>
Gruyere and Cheddar Mac and Cheese</h3>
(Serves 8-10)<br />
<br />
1/4 c. Butter<br />
1/4 c. All Purpose Flour<br />
4 c. Milk, hot but not boiling<br />
1/2 tsp. Sea Salt<br />
Couple Turns Freshly Grated Black Pepper<br />
8 oz. White Raw Sharp Cheddar Cheese preferably grass fed<br />
12 oz. Gruyere Cheese<br />
16 oz. Elbow Macaroni cooked al dente<br />
<br />
Preheat oven to 400 degrees Fahrenheit. Melt butter in a 5 quart Dutch oven until it starts to bubble on low heat. Add the flour and whisk for about a minute. Increase heat to medium and slowly whisk in the warm milk. Whisk until the sauce thickens. Add the salt, pepper, and cheese minus 1/2 cup. Whisk until it is melted. Take off of the heat and stir in the macaroni. Sprinkle the 1/2 cup of cheese over the top and place in the oven to bake, uncovered for 25 minutes or until patches of golden brown appear on top.<br />
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Don't Forget to come see me on <a href="https://www.facebook.com/ComfortFoodKim/">Facebook</a> and <a href="https://twitter.com/ComfortfoodKim">Twitter</a>! Like and Follow to never miss any delicious recipes or inspirations!</h4>
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-17460184631355105732018-07-07T12:49:00.001-07:002018-07-07T12:50:33.902-07:00Three Flour Avocado Waffle - Recipe <br />
A trip to Sante Fe in the American Southwest, where guacamole was often served as a side, inspired me to incorporate the healthy avocado into some of my favorite dishes.<br />
<br />
Waffles are our go to for a delicious, quick, enjoyable meal any time of day - especially dinner. This waffle uses avocado to make a moist, fluffy, flavorful interior and a slightly crisp exterior- a perfect combination. Rice and rye make up the majority of flour with just a little bit of white to help with structure. This means it has a lot of whole grain flavor! I prefer this to an all white flour waffle. If you want to celebrate the avocado even further try topping it with my <a href="https://exceptionalcomfort.blogspot.com/2018/07/avocado-salsa-recipe.html">avocado salsa</a>!<br />
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<h3>
Avocado Waffle</h3>
<h3>
</h3>
(Makes 9 4x4 inch Waffle Squares)<br />
<br />
<br />
1 c. Brown Rice Flour<br />
1 c. Stone Ground Rye Flour <br />
1/4 c. White Flour<br />
1 1/2 tsp. Salt<br />
3 tsp. Baking Powder<br />
2 Ripe Avocados, peeled and pitted<br />
3/4 c. Goat Yogurt or Cow Yogurt<br />
1 1/4 c. Water<br />
2 Eggs<br />
2 T. Real Maple Syrup or Sugar<br />
1/2 c. Olive Oil<br />
Palm oil for greasing waffle iron<br />
<br />
<br />
In a large bowl whisk together the rice flour, rye flour, white flour,
salt, and baking powder. In another large bowl whisk together the avocado, yogurt, water, eggs, maple syrup, and olive oil. Make sure it is smooth. A few tiny lumps of avocado is ok. If you don't
have real maple syrup you can substitute sugar. Before heating the
waffle iron, lightly grease it with palm oil. While you preheat the
waffle iron, stir the wet ingredients into the dry just until the dry
are incorporated. Begin making the waffles. You may need to adjust
the temperature to find the sweet spot. They will be light brown
when fully cooked and come out of the iron easily when approached from
the edge with a fork. The outside will be slightly crusty and the inside soft and
fluffy. Serve with butter, maple syrup, or <a href="https://exceptionalcomfort.blogspot.com/2018/07/avocado-salsa-recipe.html">avocado salsa</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;">Wet ingredients for the Three Flour Avocado Waffle.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Green is beautiful with Three Flour Avocado Waffle batter.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgLKGIOcpkimeOVl3XnovhBUolvTE6QqOhN_FSw-j_JliwFySXUjrK5K8Ed10a4rV6SFKPOBLv-GHiqgL_yQlclxS463XSEMN1PsClMGUXBX7MOSfFz08feaMy-Jj1cYIRx2LXqVmm5L9/s1600/IMG_0933.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgLKGIOcpkimeOVl3XnovhBUolvTE6QqOhN_FSw-j_JliwFySXUjrK5K8Ed10a4rV6SFKPOBLv-GHiqgL_yQlclxS463XSEMN1PsClMGUXBX7MOSfFz08feaMy-Jj1cYIRx2LXqVmm5L9/s640/IMG_0933.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three Flour Avocado Waffle out of the iron.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwJux4jGWO9KGijE6yrDVNXW7wSSHFrQJX4P0sDHmCAti6R3W721rQu2wEZhwdKi0K6TmazG9lJFDiVSmoto8LY_ayXt9ywcXgzyZ9f9OehAr4mmtHZEMW5YLN5Ml05sSjezOOVkX-cfD/s1600/IMG_0943.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwJux4jGWO9KGijE6yrDVNXW7wSSHFrQJX4P0sDHmCAti6R3W721rQu2wEZhwdKi0K6TmazG9lJFDiVSmoto8LY_ayXt9ywcXgzyZ9f9OehAr4mmtHZEMW5YLN5Ml05sSjezOOVkX-cfD/s640/IMG_0943.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three Flour Avocado Waffle with butter and maple syrup.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIE-B5N4j1HhJI2TLaoRM4dOnss2cwcWWSxcuRg2Ndq-LOMNi8a5KBtpGMKuiz_EHqxdQ-mP20-etwNcOX-hr2-vAPXTJLmqrJ0OdttapePXs4K_3uLG7-bZ3cuYkyF9kGMf8xP2J1AqU/s1600/IMG_0969.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIE-B5N4j1HhJI2TLaoRM4dOnss2cwcWWSxcuRg2Ndq-LOMNi8a5KBtpGMKuiz_EHqxdQ-mP20-etwNcOX-hr2-vAPXTJLmqrJ0OdttapePXs4K_3uLG7-bZ3cuYkyF9kGMf8xP2J1AqU/s640/IMG_0969.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three Flour Avocado Waffle with Avocado Salsa</td></tr>
</tbody></table>
<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-6814540955975193132018-07-02T15:56:00.000-07:002018-07-02T16:05:25.663-07:00Avocado Salsa - Recipe I enjoy avocados so many ways. This time it is in a recipe for avocado salsa. The jalapeño pepper can be added sparingly if you want to control the amount of heat in the salsa. It has beautiful red heirloom tomatoes, but you can use roma tomatoes instead if you like. Tomatillos have a bright acidic flavor. Onion flavor is provided by the scallion, and I used dried cilantro from Full Moon Farm, my organic source from the farmer's market. This time of year I add the garlic scape (optional), because it has a lovely mild garlic flavor. It is the flower of the garlic plant, which is removed to allow the plant to concentrate on developing the bulb.<br />
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<h3>
Avocado Salsa</h3>
(Makes 2 cups)<br />
<br />
1 Avocado peeled and cubed<br />
1/2 - 1 Jalapeño Pepper finely diced, seeds discarded<br />
3 small Red Heirloom Tomatoes diced (1 cup)<br />
12 Tomatillos, husks removed and diced <br />
1 Scallion (both green and white parts) diced<br />
1 tsp. Dried Cilantro<br />
1 Garlic Clove diced<br />
1 Garlic Scape (optional) <br />
Salt to Taste<br />
<br />
Starting with 1/2 jalepeno pepper, gently stir all ingredients in a mixing bowl. Taste and adjust salt then add more jalapeño pepper if a spicier salsa is desired.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4E8kSeMifzis9abZYUF9yR5zwBsz_zOD5-nR3hhwS_9rDEo403nREMO1h9GRWxy_cIrRvFScc6LgNnZAVaQgr0f-4-8M7muekZVpk9D4ZNndJOB9nnbxG_aXRoRTyMACjOmZjBMdVJPho/s1600/IMG_0949.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4E8kSeMifzis9abZYUF9yR5zwBsz_zOD5-nR3hhwS_9rDEo403nREMO1h9GRWxy_cIrRvFScc6LgNnZAVaQgr0f-4-8M7muekZVpk9D4ZNndJOB9nnbxG_aXRoRTyMACjOmZjBMdVJPho/s640/IMG_0949.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the salsa ingredients. Clockwise from the left: Cilantro, heirloom tomatoes, scallion, garlic scape, jalapeño pepper, garlic clove, tomatillos. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0M7W4FC8Jj2VH-t7WhaTFQbhnVzSwWpDsAzVRqP1ps6nquuAAj97BBSxJ2nRUG38ijYGqmSGANS9e_JxIwwPWc5JImfDq2CiJJR1vGOIYmQ6s-JU1iqyoMhfFBkTSp7pe-aZR535d5Dci/s1600/IMG_0899.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0M7W4FC8Jj2VH-t7WhaTFQbhnVzSwWpDsAzVRqP1ps6nquuAAj97BBSxJ2nRUG38ijYGqmSGANS9e_JxIwwPWc5JImfDq2CiJJR1vGOIYmQ6s-JU1iqyoMhfFBkTSp7pe-aZR535d5Dci/s400/IMG_0899.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Tomatillo.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN65wLeQFCb8PDBJ2MAfOACDz-7V6tKGZ7suMV8Ut35-yPjGxRuy3w438mLsvKq3rrHXu7W6ugzKLBpdnwBUHQ6Q5ExCzTUM7fB1EXcd88UOqKGk4RNOKL-P8DrSGmNq_ImKom64r25jma/s1600/IMG_0977.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN65wLeQFCb8PDBJ2MAfOACDz-7V6tKGZ7suMV8Ut35-yPjGxRuy3w438mLsvKq3rrHXu7W6ugzKLBpdnwBUHQ6Q5ExCzTUM7fB1EXcd88UOqKGk4RNOKL-P8DrSGmNq_ImKom64r25jma/s640/IMG_0977.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado Salsa as a topping for Avocado Waffles.</td></tr>
</tbody></table>
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-55712618228008801812018-07-01T16:21:00.000-07:002018-07-01T17:22:31.486-07:00Osso Buco Braised in Salsa Wine Sauce- Recipe I found a new sauce for Osso Buco. I made a fresh salsa wine sauce with tomatillos and tomatoes from the farmer's market. It turned out absolutely wonderful. While it was braising, the kitchen developed an aroma similar to cooking pizza, which surprised me at first. It shouldn't have, considering tomatoes, garlic, and peppers were cooking in the oven. The beef was tender and full of flavor from the vibrant fresh flavors of the salsa and fruity wine.<br />
<br />
To make things even more interesting, I used a sweet white wine. I used a Spumante, a sparkling wine, because to be honest, that is what I had in the refrigerator. You can cook with sparkling wines, and I must say it created a fabulous sauce!<br />
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<br />
<h3>
Osso Buco Braised in Salsa Wine Sauce</h3>
<div>
(Serves 4)</div>
<div>
<br /></div>
<div>
<br />
1-2 T. Palm Oil for frying</div>
<div>
4 Veal or Beef Shanks</div>
<div>
Salt</div>
<div>
Pepper</div>
1 Jalapeño Pepper seeds discarded and finely diced<br />
3 small or 1 large Red Tomato diced<br />
1 tsp. Dried Cilantro<br />
12 Tomatillos diced<br />
1 Garlic Clove finely chopped<br />
<div>
1 1/2 c. Sweet White Wine</div>
<div>
2 c. Chicken Broth divided</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Preheat
oven to 350 degrees Fahrenheit. Heat oil in a Dutch oven on medium
heat. Salt and pepper the beef shanks. Brown the shanks on both sides. </div>
<div>
<br />
Combine the jalapeño pepper, tomato, cilantro, tomatillos, and garlic in a bowl. Stir to mix. Turn the shanks marrow side facing up. Spoon the salsa on top of the shanks and around the sides. Add the white wine, and 1 cup chicken broth.</div>
<div>
<br />
Add enough of the remaining chicken broth until
the liquid nears the top of the shanks. Bring to a simmer, cover, and
place in the oven. Braise for 1 1/2 hours until tender when pierced
with a fork. </div>
<div>
<br /></div>
Remove the Dutch oven from the oven and let the meat rest, covered for 15 minutes. Serve warm with the salsa wine sauce.<br />
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-17433104785108752622018-06-23T15:29:00.001-07:002018-06-23T15:29:59.575-07:00Bacon Bison Burger - Recipe This bacon bison burger says summer is here in full force. When days are hot and humid I want to cook outside on my Big Green Egg! Bison is a wonderful meat with a richer flavor than beef. It also has less fat and less calories than beef. I wanted to improve the texture of the burger though. So I got to thinking. When I was little, my grandmother used to add something to improve the texture of meatloaf - like bread crumbs. Now I use oatmeal in my meatloaf, but I don't want to add oatmeal to the bison. That seemed like overkill. Psyllium husk popped into my head, because it is so fine in texture. Yet it is so soft when exposed to liquid. I tried 1 tablespoon for 1 lb bison and the results were better than I dreamed! Tender, Tender, Tender all the way! I served it with grilled cauliflower on the side.<br />
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</h3>
<h3>
Bacon Bison Burger</h3>
<br />
<u>For 4 1/4 lb. Bison Burgers</u><br />
1 lb. Ground Bison<br />
1 T. Plain Psyllium Husk<br />
1/2 tsp. Ground Cinnamon<br />
1/4 tsp. Ground Nutmeg<br />
1/4 tsp. Sage<br />
1/4 tsp. Salt<br />
1/4 tsp. Ginger<br />
1/2 tsp. Black Pepper<br />
1/2 tsp. Coriander<br />
1/8 tsp. White Pepper<br />
1/4 tsp. Onion Powder<br />
1-2 strips Fully Cooked Bacon<br />
<br />
<u>For 24 1/4 lb. Bison Burgers</u><br />
6 lb. Ground Bison<br />
3 T. Plain Psyllium Husk<br />
3 tsp. Ground Cinnamon<br />
1 1/2 tsp. Ground Nutmeg<br />
1 1/2 tsp. Sage<br />
1 tsp. Salt<br />
1 1/2 tsp. Ginger<br />
3 tsp. Black Pepper<br />
3 tsp. Coriander<br />
3/4 tsp. White Pepper<br />
1 1/2 tsp. Onion Powder<br />
1-2 strips Fully Cooked Bacon<br />
<br />
Place the bison in a large mixing bowl. In a small bowl whisk together the psyllium husk, cinnamon, nutmet, sage, salt, ginger, pepper, coriander, white pepper, and onion powder. Add the spice mixture to the bison and mix together with your hands until distributed. Create patties and grill the burgers on each side until the internal temperature reaches 160 degrees Fahrenheit. Place the bison burger on a bun or slice of toast, add 1 or 2 slices of cooked bacon on top. Add lettuce, tomato, and ketchup as desired.<br />
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-12680760640780733542018-06-09T14:23:00.000-07:002018-06-09T14:24:37.145-07:00Basil Garlic Scape Pesto - Recipe Our farmer's market is in full swing, and it is so exciting to see the bounty of the season rolling in. Today the aroma from the bunches of basil were simply irresistible. And there were garlic scapes! What a divine flavor to bite into. They are curly, tender, flower buds of the garlic plant which are removed to encourage the development of the garlic bulb. They taste like garlic, so I thought it would be a wonderful addition to basil pesto! I used a high quality parmesan cheese freshly grated and of course an excellent olive oil.<br />
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<h3>
Basil Garlic Scape Pesto</h3>
(Makes 3/4 cup)<br />
<br />
4 c. Fresh Basil<br />
6 Garlic Scapes chopped<br />
2 oz. Parmesan Cheese grated <br />
1/2 c. Extra Virgin Olive Oil<br />
Salt to taste<br />
Black Pepper to taste<br />
<br />
Place the basil and garlic scapes in a food processor and pulse until finely chopped. Add the cheese and pulse a few more times. Add the olive oil with the machine running in a slow, steady stream. Remove to a small bowl and add salt and pepper to taste. <br />
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-77328477915607078322018-04-15T19:53:00.001-07:002018-04-28T17:46:08.440-07:00Black Bean Dip - Recipe<br />
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Black Beans make a great dip. They have a great texture and flavor when blended in a food processor. The black skins pop out and give it color too. I add avocado for another layer of flavor and smoothness. For fun, serve with beef barbecue or taco meat on chips.<br />
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Black Bean Dip<br />
<br />
(Makes 3/4 cup)<br />
<br />
1 (15.5 oz.) can Black Beans<br />
2 T. Onion chopped <br />
1 garlic clove minced<br />
2 T. Olive Oil<br />
1/4 tsp. Salt<br />
1 Avocado<br />
<br />
Place black beans, onion, garlic clove, oil, and salt in a food processor and pulse until almost smooth. Remove the pit from the avocado and spoon the flesh into the bean mixture. Pulse a few times, keeping some visible chunks of avocado intact. Adjust salt and garlic to taste.<br />
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-22217888605784440322018-04-14T19:12:00.000-07:002018-04-14T19:19:24.921-07:00Apple Thyme Flatbread - Recipe<h3>
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<h3>
Apple Thyme Flatbread</h3>
<span style="font-weight: normal;">(Serves 4) </span><br />
<br />
1 Apple peeled and sliced<br />
8 oz. Mozzarella Goat Cheese<br />
7 Sprigs Fresh Thyme Leaves<br />
1/2 tsp. Salt<br />
2 T. Olive Oil<br />
2 Cloves Garlic diced<br />
1/2 <a href="https://exceptionalcomfort.blogspot.com/2013/07/whole-wheat-bread-how-to-soak-grains.html">Whole Wheat Bread Dough Recipe </a><br />
<br />
Preheat oven with a pizza stone on a middle rack to 400 degrees Fahrenheit. Preheat the pizza stone for 30 minutes prior to baking.<br />
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In a large bowl combine apple, mozzarella, thyme, salt, olive oil, and garlic. Toss to coat.<br />
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Roll out the bread dough on a piece of parchment paper as you would roll out pizza dough. Slide the parchment with the dough onto a pizza peel.<br />
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Distribute the ingredients evenly over the flatbread, then transfer the flatbread off the parchment onto the pizza stone. Bake for 15 minutes until the crust is a light golden brown.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUzn8SNGsBMSw815Cs3SgusEklJhTFuZgnBk12lbM_-05NrHrgM7tjhEoLH8otKg00XebzRzBfYPsSdaLW_YgYO0nDI2DA0mFOnSXV0w3tlLbHW4tyEBsv8hys_PyRsNI5RbEzzQTtW7D/s1600/IMG_5111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUzn8SNGsBMSw815Cs3SgusEklJhTFuZgnBk12lbM_-05NrHrgM7tjhEoLH8otKg00XebzRzBfYPsSdaLW_YgYO0nDI2DA0mFOnSXV0w3tlLbHW4tyEBsv8hys_PyRsNI5RbEzzQTtW7D/s640/IMG_5111.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rolling on parchment.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DMbqwuzfzqxdbQQeP_JSsaUoYX-vct5oOlid9nzDGz09kltqYO4i1JN5qGCu49TmZyaEO8XK7b1e6utCz4pZ2-2sFiDPb0TXZpjjA-bnIROMtuQWQF8gNGIY-gwvNnTC4WOG90lVOQJJ/s1600/IMG_5113.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DMbqwuzfzqxdbQQeP_JSsaUoYX-vct5oOlid9nzDGz09kltqYO4i1JN5qGCu49TmZyaEO8XK7b1e6utCz4pZ2-2sFiDPb0TXZpjjA-bnIROMtuQWQF8gNGIY-gwvNnTC4WOG90lVOQJJ/s640/IMG_5113.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toss ingredients with olive oil.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyn1gx9NNrTXjd3oHtXSY-8a0wkuOKyCFLR_zh_PWJgA6ljWBtdi8vJPYur5I712quU2L68HHkDG3XPZDpjwj3gQ1FNOYHTe2tMlLvVvrbbADW7mHnVR1iBDHI__ZUerHBDHpJRc4foMVs/s1600/IMG_5115.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyn1gx9NNrTXjd3oHtXSY-8a0wkuOKyCFLR_zh_PWJgA6ljWBtdi8vJPYur5I712quU2L68HHkDG3XPZDpjwj3gQ1FNOYHTe2tMlLvVvrbbADW7mHnVR1iBDHI__ZUerHBDHpJRc4foMVs/s640/IMG_5115.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Transfer to pizza stone.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCevvAB7VDOofK1WprFhnmQ4WcAJ99OKtS8P_dW7UlTNPKUL53Q_ZbibJHoh7UQ32tw9kQWMTm2xQ5tfEJF-IRNyCV-y3VXMKD9_Qp73JeDvKwHmlKabXk7-tS9mcR9EQ4MSkkvgLf7CuB/s1600/IMG_5116.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCevvAB7VDOofK1WprFhnmQ4WcAJ99OKtS8P_dW7UlTNPKUL53Q_ZbibJHoh7UQ32tw9kQWMTm2xQ5tfEJF-IRNyCV-y3VXMKD9_Qp73JeDvKwHmlKabXk7-tS9mcR9EQ4MSkkvgLf7CuB/s640/IMG_5116.jpg" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9Ojh6kNksimhAHfxYuCtyOQZ1-jFfG6Je5Urm7QHP_u4Ar_8liG0kTx-nzm6Z71Cwb0uLHzoktlJ3ccM5zw1nEHl4qZ5isms7uSEba7Jzm_emJuj9jWWQUgAujDD8nD2mh2UUObvVipo/s1600/IMG_5118.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9Ojh6kNksimhAHfxYuCtyOQZ1-jFfG6Je5Urm7QHP_u4Ar_8liG0kTx-nzm6Z71Cwb0uLHzoktlJ3ccM5zw1nEHl4qZ5isms7uSEba7Jzm_emJuj9jWWQUgAujDD8nD2mh2UUObvVipo/s640/IMG_5118.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Done.</td></tr>
</tbody></table>
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-52912803042950498632018-04-13T19:55:00.001-07:002018-04-13T19:59:28.635-07:00Tartar Sauce - Recipe Tartar sauce can be made a number of different ways. I like the flavor of dill, so I used a delicious kosher dill relish by Bubbies. This recipe has a citrus lemony tartness and uses a healthy amount of garlic. You may start with half the garlic if you like and build up according to your taste!<br />
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<h3>
Tartar Sauce</h3>
(Makes 1/2 cup)<br />
<br />
1/2 c. Mayonnaise<br />
4 tsp. Kosher Dill Relish (Bubbies)<br />
1 Clove Garlic Minced<br />
1/2 tsp. lemon juice<br />
Salt to taste<br />
Pepper to taste<br />
<br />
Combine the mayonnaise, dill relish, garlic, and lemon juice in a small bowl and whisk together. Add the salt and pepper to taste.<br />
<br />
Pairs well with <a href="https://exceptionalcomfort.blogspot.com/2018/02/pan-seared-salmon-recipe.html">pan seared salmon</a> and a salad. Below I made a simple salad of pea shoots and freshly shaved Parmigiano Reggiano cheese.<br />
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-11046948652185150442018-04-04T18:52:00.000-07:002018-04-04T19:00:00.496-07:00Heat Smoked Salmon Spinach Frittata - Recipe<h3>
</h3>
Heat smoked salmon and spinach make this frittata special.<br />
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<h3>
Smoked Salmon Spinach Frittata</h3>
(Serves 4-6)<br />
<br />
6 Turkey Eggs or 8 Chicken Eggs<br />
1/3 c. Goat Yogurt or Cow Yogurt<br />
1 tsp. Garlic Powder<br />
3/4 tsp. Salt<br />
1/8 tsp. Black Pepper<br />
2 c. Fresh Spinach chopped<br />
8 oz. Muenster Cheese in large cubes<br />
1 c. Fully Cooked Heat Smoked Salmon, chopped <br />
2 T. Coconut Oil or Palm Oil divided<br />
1 Medium Onion chopped<br />
Pea Shoots for garnich<br />
<br />
Preheat
the oven to 350 degrees Fahrenheit. Whisk the eggs, yogurt, garlic
powder, salt, and pepper in a mixing bowl just till barely incorporated.
Stir in the spinach, then the cheese and salmon. Set aside. Heat 1 tablespoon
oil in a well seasoned cast iron skillet on medium heat. Add the onion
and sauté until soft. Add second tablespoon of oil to melt if pan is not adequately oiled before adding the eggs. Pour in the egg mixture and
distribute by angling the pan and adjusting the ingredients gently with a
spatula. Do not stir. Let it cook on the stove for 3-4 minutes or
until the edges begin to set. Place in the oven for 10-12 minutes until
set in the middle and the thermometer reaches at least 160 degrees
Fahrenheit in the center. Do not over-cook. Let rest out of the oven
for 5 minutes before sprinkling pea shoots as a
garnish. Cut into pie shaped pieces.<br />
<br />
Remove leftovers
to another container and store, covered, in the refrigerator.<br />
<br />
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Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-51929638857888804072018-04-04T17:55:00.002-07:002018-04-04T17:57:41.867-07:00Black Bean Lamb Chili with Cinnamon and Coriander - Recipe<h3>
</h3>
A chili that is fast to put together and cook. It is made with warm, sweet spices and black beans which I like to serve over spaghetti.<br />
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<h3>
</h3>
<h3>
Black Bean Lamb Chili with Cinnamon and Coriander</h3>
<span style="font-weight: normal;">(Serves 4)</span><br />
<br />
<span style="font-weight: normal;">2 T. Olive Oil</span><br />
<span style="font-weight: normal;">1 Onion diced</span><br />
<span style="font-weight: normal;">4 cloves Garlic, peeled and chopped</span><br />
<span style="font-weight: normal;">2 lb. Ground Lamb</span><br />
<span style="font-weight: normal;">1 tsp. Sea Salt</span><br />
<span style="font-weight: normal;">1 1/2 tsp. ground Cinnamon</span><br />
<span style="font-weight: normal;">1 1/2 tsp. ground Coriander</span><br />
<span style="font-weight: normal;">1 (28-oz.) can Crushed Tomatoes </span><br />
<span style="font-weight: normal;">1 (15-oz.) can Black Beans</span><br />
<span style="font-weight: normal;">Salt and Pepper to taste</span><br />
<br />
<span style="font-weight: normal;">Sauté onion and garlic in olive oil over medium heat in a 5 quart Dutch oven. Add ground lamb, salt, cinnamon, and coriander. </span><span style="font-weight: normal;"><span style="font-weight: normal;">Sauté</span> untill meat is lightly browned. Add tomatoes and beans. Simmer 30 minutes. Season to taste and serve over pasta.</span><br />
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Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0tag:blogger.com,1999:blog-1085937766589904568.post-34356152981215079252018-03-28T19:47:00.000-07:002018-03-28T19:48:10.405-07:00Hot Cross Buns - Recipe Every year during Holy Week I remember my Grandmother making her hot cross buns. Usually she made them on Good Friday. I can still hear her talking about the symbol of the cross made with the icing. She made them many times and I have such special memories, I wanted to share them with you. This recipe is a version of hers. Try different kinds of dried fruit for variety. <br />
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</h3>
<h3>
Hot Cross Buns</h3>
(Makes 50 Rolls )<br />
<br />
4 tsp. Dried Yeast<br />
1/2 c. Sugar<br />
1 tsp. Salt<br />
1 3/4 c. Water, lukewarm<br />
6-7 c. All Purpose Flour<br />
1 tsp. Ground Cinnamon<br />
1/4 tsp. Ground Cloves<br />
1/4 tsp. Freshly Grated Nutmeg<br />
2 Eggs<br />
<br />
1/4 c. Plain Goat Yogurt<br />
3 T. Butter or Melted Margarine (from natural expeller pressed oils) for Dough<br />
1 c. Raisins<br />
1/2 c. Dried Currants<br />
1/2 c. Chopped Candied Orange Peel<br />
4 T. Butter or Melted Margarine (from natural expeller pressed oils) for Dipping<br />
4 T. Butter or Melted Margarine (from natural expeller pressed oils) for Brushing<br />
2 c. Powdered Sugar<br />
3 T. Lemon Juice<br />
<br />
Combine yeast, sugar, salt, and water in a glass or plastic bowl and set aside until it bubbles.<br />
<br />
Whisk together 3 cups of the flour, cinnamon, cloves, and nutmeg, then set aside.<br />
<br />
Whisk eggs. Put yeast mixture, eggs, and the yogurt into the bowl of a heavy duty mixer with a paddle attachment. Mix well. Add 3 1/2 cups of the spiced flour mixture one cup at a time.<br />
<br />
Mix in 3 tablespoons of melted and cooled margarine. Replace the paddle with a dough hook. Add the raisins, currants, and orange peel. Add enough of the remaining flour one cup at a time until the dough does not stick to the bottom of the bowl and is well formed.<br />
<br />
Knead a few minutes till smooth and elastic. Place the dough in a large lightly oiled bowl. Turn dough around in the bowl to oil it, cover, and put in a warm place to rise until doubled in bulk.<br />
<br />
Flour your knuckles lightly and punch down the dough. Using a little flour for your fingers, shape into balls the size of a walnut. Dip the tops into 4 tablespoons of cooled, melted margarine and place into 2 greased 9 x 13 inch pans. Cover with plastic wrap and let rise until doubled in bulk.<br />
<br />
Bake in a preheated 325 degree Fahrenheit oven for 30 minutes until golden brown. Melt another 4 tablespoons of margarine and brush the rolls while still warm.<br />
<br />
After they cool completely, combine the powdered sugar and lemon juice. Drizzle on top of the rolls. <br />
<br />
They reheat in the microwave beautifully and taste and smell like they came right out of the oven.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUt6Y6RE-BOV8JnqpDOm5pSz370SBFbndqjbLK_FX1Dxo10YvZ6AQIXssJcpWP6Rz5XXHKCrkeX9NE7rmUr_b1f1YDH7idZcZyk0nJ4QvebH8Q7RddalJiie4ycnC-ygEVcdwG6Hb9cB1u/s1600/IMG_0935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUt6Y6RE-BOV8JnqpDOm5pSz370SBFbndqjbLK_FX1Dxo10YvZ6AQIXssJcpWP6Rz5XXHKCrkeX9NE7rmUr_b1f1YDH7idZcZyk0nJ4QvebH8Q7RddalJiie4ycnC-ygEVcdwG6Hb9cB1u/s640/IMG_0935.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risen dough.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Punching dough down.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UM8ANP87S59fLLrxKO8ztE6ZPlXRb5YwAInEkTbQL4pjEEVB8uZ0Mu4eU45DeUCFRY8Ug9WPa5YkmN6fNcx9-eEUPgjo9GbdgvJsb-IKf8nbQTJjBSgg_AECW5BVOlnFdNea1ZWfLi5e/s1600/IMG_0940.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UM8ANP87S59fLLrxKO8ztE6ZPlXRb5YwAInEkTbQL4pjEEVB8uZ0Mu4eU45DeUCFRY8Ug9WPa5YkmN6fNcx9-eEUPgjo9GbdgvJsb-IKf8nbQTJjBSgg_AECW5BVOlnFdNea1ZWfLi5e/s640/IMG_0940.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buns in pan ready to rise.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgge4q8sOVImYYohl3vvSYR3KVsK6_Y-cAcqfbqfiXCMo3J2bRjyLDZMoqtkeQvzhkTKPOmnqUTMGv5tXYvFmPuaF0wZRopZ6nbm2x4L960_iCe4YM8aSdHlPI81i9rU1CuAIIHQFTDxD6W/s1600/IMG_0945.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgge4q8sOVImYYohl3vvSYR3KVsK6_Y-cAcqfbqfiXCMo3J2bRjyLDZMoqtkeQvzhkTKPOmnqUTMGv5tXYvFmPuaF0wZRopZ6nbm2x4L960_iCe4YM8aSdHlPI81i9rU1CuAIIHQFTDxD6W/s640/IMG_0945.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buns risen and ready to bake.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dWjK6vAtFs3oD7V4JHY5hjgsjAFA-K5FB22RWwYbJsuDeYQGKWKClvUQaScsZM68yjTAU2fv_IZLAkw7WqynfwUvu-J-NxOCytUxeHm2jO8Q2jvPBCaeG_12v6C2rN_SP2UNEuanI1pO/s1600/IMG_0950.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1196" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dWjK6vAtFs3oD7V4JHY5hjgsjAFA-K5FB22RWwYbJsuDeYQGKWKClvUQaScsZM68yjTAU2fv_IZLAkw7WqynfwUvu-J-NxOCytUxeHm2jO8Q2jvPBCaeG_12v6C2rN_SP2UNEuanI1pO/s640/IMG_0950.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked and brushed with melted butter.</td></tr>
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<br />Kimberly Cawihttp://www.blogger.com/profile/10369852321156047255noreply@blogger.com0