I heard a rumor you posted recipes BND so I had to come check it out!!!
My 1st Christmas afte rthe bomb was difficult but I tried to surround myself with people who showed LOVE...you know??? It was smaller but the company was nicer!!
The boys and I picked a movie and watched it late into the night and I love you idea of making each other gifts...we will try that this year
Counting blessings is important and once you start, you realize you have a lot more that you realized
It's one of those doohickies that you put in the pot and it whirrs. You can also do this in the regular blender in a couple of batches. Just make sure the lid is on tight or you will make a big mess!!! PHOTO OF IMMERSION BLENDER
There can be no testimony without a test. I am praying to go through this test and come out the other end with a new and better marriage then before.
You should be very careful blending hot liquids and should never blend them in a blender fully/tightly covered. When the blender starts whirring up the hot liquids the heat builds up and the steam, needing somewhere to go, will quickly blow the lid off the blender.
You can blend safely if you remove the center covering which will allow the steam the vent it needs. Cover the vent hole lightly with a cloth to allow for a gentle venting as well as to keep the liquids from spewing forth and causing burns.
When using an immersion blender make sure you keep the blending part immersed. If lifted above the hot liquid spattering and burns could occur.
Look not mournfully into the past. It comes not back again. Wisely improve the present. It is thine. Go forth to meet the shadowy future, without fear. {Henry Wadsworth Longfellow}
This was supposed to be a fun and lighthearted thread.
I am sure that most people here do have the common sense to know NOT to blend hot liquids. In my previous post I should have added that the soup needs to cool before you split the batch.
Just to add another little tidbit for your holiday reading, I post recipes that I have tried and that I enjoy. I never once posted that these were my own personal recipes.
There you go Cissy.......all better now?
I know how worried you were that I didn't give credit to the food network channel. My post should now put your mind at ease and maybe you will now choose to stop posting to me.
Blessings and Happy Holidays!!!
There can be no testimony without a test. I am praying to go through this test and come out the other end with a new and better marriage then before.
5 cups all-purpose flour 2 tsp salt 1 tsp baking powder 3 tbsp brown sugar 1 lb lard at room temp
1 egg 2 tbsp vinegar add cold water to make 1 cup
Measure flour, salt, baking powder and brown sugar into a large bowl. Stir to distribute
add lard. Cut into pieces with a knife. With a pastry cutter (or fork if you don't have a pastry cutter) cut in lard until whole mixture is crumbly and feels moist (I haaaaaaaate that word). Break egg in a 1 cup liquid measuring cup. Beat well witha fork. Add vinegar. Add cold water to this mixture until it measures 1 cup. Pour slowly over the lard mixture, stirring with a fork to distribute. With your hands, work it all together until it will hold together. You want to make sure it is mixed but just until then. If you mix it for forever and want it all perfect, your crust will be super tough instead of flakey. Divide the ball of crust into four equal pieces. Each part is sufficient for a 2 crust pie(you know a top and bottom cust or a bottom crust with a lattice top) IF you wrap it in plastic it will keep for 1 or 2 weeks in the fridge. You can also put it in freezer bags and it will keep for forever (well...you know... a long time) When you thaw it out from the freezer, I have had the best luck letting it unfreeze on the counter (only takes makybe an hour or so) and then putting it in the fridge to keep cool. When you thaw it out, you will need more flour on your surface because it gets a little wetter so the crust will be a bit tought but not noticably.
my kids love when I make a one crust pie (like pumpkin) and then I let them make pie crust cookies with the extra crust.
bake at regualr pie temp (375ish for 5-8 mins...until browned)
you roll it out and let them cut shapes with a butter knife and sprinkle sugar and cinnamon on them...voila...tasty and easy treats
lissie turned me onto a website called bakerella that has some delicious and fun treat type recipes to try...yummo
(peel and seed those duh.) 3/4 c Goat cheese Heluva good Italian Blend 2 tb Fresh sage; finely minced Salt and pepper; to taste
Preparation Thinly slice the squash and potatoes. Starting with the potatoes, alternately layer potatoes and squash in the baking dish. Sprinkle with salt, pepper, sage and small dabs of goat cheese every couple of layers. When the baking dish is full, carefully pour over the cream, allowing it to soak between the layers. Stop when the cream is just below the top layer. Sprinkle the top with Heluva Good shredded Italian cheese. Cover with foil and bake until a knife slips easily into the middle of the gratin. Remove the foil and allow to set for 20 minutes before serving.
AND you went right to Christmas, and dissed Thanksgiving.
I soak my Turkey with milk and congac and then in the turkey fryer it goes.. and the rest of the congac gets a little dip from my cigar..:-)
There you go Boracha....
Live Simply Love Generously Care Deeply Speak Kindly Leave the rest to God
