Sad News and Good News!

Our youngest son was in an awful motorcycle accident 9 days ago. He was on life support for the whole time and the good news is that they have just taken him off...and he is breathing on his own...thank you so much to all for your prayers....he has a long way to full recovery, but he will recover....it is just a rough time for our home so I will not be blogging a lot for next few weeks.

Merry Christmas

and

Happy New Year

to all of my blogging friends old and new!!!

Sweet Potato Madness

Ok now this is weird....a doggy bone made from Sweet Potatoes???

Its Called Buddy Biscuits Sweet Potato Madness.... yummy Its actually for dogs with allergys? Huh?

Cloud Star Buddy Biscuit Sweet Potato Madness Treats are WHEAT and CORN FREE (2 common allergens) making them a nice and yummy treat for dogs with allergies. Also free of soy, sugar, salt, dairy, and egg. Vegan and vegetarian approved.Ingredients barley, spelt, vegetable oil, fresh sweet potatoes, mixed tocopherols (Vitamin E - a natural preservative).
Dogs love Buddy Biscuits Ok now I have heard it all....

Sweet Potato Biscuits

Sweet Potato Biscuits(makes 18 biscuits)
Ingredients:
3/4 cup mashed cooked sweet potatoes
3 tablespoons butter, melted
2/3 cup nonfat milk
2 cups all purpose flour
4 teaspoon baking powder
1 tablespoon brown sugar
1/2 teaspoon salt
Nonfat cooking spray
Nonfat milk (optional)
Ground cinnamon or nutmeg (optional)
Directions:
1. To cook the sweet potatoes, bring a large pot of water to a boil. Peel and cube the potatoes into 1-1/2-inch pieces then boil for about 20-30 minutes or until tender. Drain thoroughly then mash with a fork or potato masher in a large bowl.
2. Preheat oven to 425º F.
3. Stir in the butter and milk into the potatoes. Add 1-3/4 cups of the flour, baking powder, sugar and salt and mix until combined. Add the rest of the 1/4 cup of flour and combine.
4. Turn dough out on a floured surface and knead 5-6 times. Roll dough flat to half-inch thickness.
5. Use a 2-inch biscuit cutter to cut out the biscuits from the dough or use a sharp knife to cut biscuits into 2-inch square pieces.
6. Spray a baking sheet with nonfat cooking spray then place biscuit pieces close together on the sheet.
7. Brush the top of each biscuit with nonfat milk then lightly sprinkle with cinnamon or nutmeg.
8. Bake biscuits for about 15 minutes or until golden.

Nutritions Facts:

• 82 calories


• 2 g Total fat


• Sat Fat 1g


• Trans Fat 0


• Cholesterol 5mg


• Sodium 195


• Dietary fiber 1 g


• Sugars 2 g

Some Trivia on Sweet Potatoes

The sweet potato is the 6th principal world food crop, and approximately 90 percent of the worlds' crop is grown in Asia.
Vardaman, Mississippi claims to be the Sweet Potato Capital of the World.
1. 6 billion pounds of sweet potatoes were produced in the U.S. in 2003.

2. North Carolina (588 million pounds) produced more than any other state.

3. It was followed by Louisiana and California (each with about 310 million pounds), and Mississippi (238 million pounds).US Census Bureau, October 2004

4. In 2004, 98,300 acres of sweet potatoes were planted in the U.S.

5. In 2004, approximately 4.2 pounds of sweet potatoes per capita were consumed annually in the U.S.

6. In 1943, per capita consumption was 21.7 pounds.Louisiana Sweet Potato Commission http://www.sweetpotato.org/

Despite a physical similarity and a frequent confusion with their names, yams and sweet potatoes are not even distantly related. They are in two different botanical families. Yams are actually related to grasses and lilies.

Although sweet potatoes are harvested in August through October, they are available in supermarkets all year. Many stores feature them at Thanksgiving and Christmas. There are two varieties of sweet potatoes; the pale yellow with a dry flesh and the dark orange with a moist flesh. The dark orange variety is plumper in shape and somewhat sweeter than the yellow variety.

Sweet Potato Recipe

Ok I missed yesterday, oh no...my computer was "sick" so I could not get on. So today I will be posting 2 posts.

This one will be a recipe with Sweet Pototoes!

Sweet Potato Pancakes

Ingredients:

• 1 pound sweet potatoes, peeled


• 1/2 cup all-purpose flour


• 1 teaspoon baking powder


• 2 teaspoons white sugar


• 1 teaspoon brown sugar


• 2 teaspoons curry powder


• 1 teaspoon ground cumin


• 2 eggs, beaten


• 1/2 cup vegetable oil for frying


• 1/2 cup milk

Directions:
Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes. Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying. Makes approximately 15 pancakes.

What Does Your Waiter Ask You? Sweet Potatoes Plain???

I read an article by By Frank Bruni, "Serving in Tougues" today that got me thinking??? Now I know this not directly about sweet potatoes, but it could be? Just think when you go into a restaurant and want to order sweet potatoes as a side order and want it plain, and the waitress yells so that the whole restaurant can hear it, "What no butter? How about sour cream? On the side maybe? Are you sure you want it plain????" Is she deaf or what????

I mean how many of us go into restaurants and have waiters ask us really silly questions like this? Or maybe like; "would you like to enjoy another ice tea?" Enjoy??? What does that mean, or, "Are you finished working on your plate?" Now what am I doing with it? Construction anyone? And Mr Bruni has another one that I hear more than too often, "How do you feel about dessert?" Well let's see I feel good about it, its a delicious idea and I love the taste and.... I mean how am I suppose to answer????

Mr Bruni says he is tempted to answer,“Guilty,” Or: “That it can’t possibly be worth the price on the menu.” I agree whole hearted with the last one as dessert is usually way over-priced!He suggests that we be more direct when asking a patron about their lunch or dinner like saying something to the effect, "Can I clean your plate off table for you?" or "Do you want more ice tea?"I think my biggest pet peeve is the drive-thru fast food speakers that yell back at you in the middle of you ordering, "Do you want cheese on that?" or "Do you want chocolate cake?" Now if I wanted cheese on it or chocolate cake I would have said so and ordered it! Right? But before you even get the whole order out of your mouth of what you want and how you wnat it, they are screeching into the mike about something else and then the order never comes out right anyways!!!!

Ahhh life in the fast lane......

Tomorrow more on facts and opinions and recipes.......

How to Tell the Difference Between a Yam and a Sweet Potato?

Continuing on with Nablopomo on Sweet potatoes:

The difference between a Yam and a Sweet potato????

Yam or sweet potato, what in the world is it? Many people use these terms interchangeably both in conversation and in cooking, but they are really two different vegetables.
Sweet PotatoesPopular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.

The true yam is the tuber of a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato.

Sweet potatoes are a good source of potassium
Sweet Potato and Yam Health InformationSweet potatoes are relatively low in calories and have no fat. They are rich in beta-carotene , having five times the recommended daily allowance of Vitamin A in one sweet potato, as well as loaded with potassium. These nutrients help to protect against heart attack and stroke. The potassium helps maintain fluid and electrolyte balance in the body cells, as well as normal heart function and blood pressure. Wild Mexican "yams" which are related to the sweet potato, seem to have anti-weight-gain, anti-cancer, and anti-aging properties, according to Dr. Earl Mindell. True yams do not contain as much Vitamin A and C as sweet potatoes

In the U S, there are firm varieties of sweet potatoes that were produced before soft varieties. When soft varieties were first grown commercially, there was a need to differentiate between the two. African slaves had already been calling the ‘soft’ sweet potatoes ‘yams’ because they resembled the yams in Africa. Thus, ‘soft’ sweet potatoes were referred to as ‘yams’ to distinguish them from the ‘firm’ varieties.
Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!

Tomorrow's views on some recipes and more facts!!

Yes I Decided to Join

I was blog surfing and found NaBlopomo on The Cooking Corner's blog. It looks interesting and maybe will bring some more traffic to my blogs, so here I go .....I love to post so it shouldn''t be too hard.

I think I will work on holiday tradional recipes....what different places eat, why, history, funny quirks, stories and whatever suits me for the daily blogging...so here we go...

Oh my I love Sweet potatoes and I found this one to be perfect:

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
3 large sweet potatoes (or yams)
4 tablespoons pecans, toasted
1 tablespoon butter, unsalted
1 tablespoon brown sugar
freshly ground cinnamon, to taste

Cooking Instructions
1. Peel the sweet potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
2. Meanwhile, toast the pecans in a nonstick skillet for 1-2 minutes or in a toaster oven and set aside.
3. Mash the potatoes, butter and brown sugar with a potato masher or fork, or use a food mill.
4. Adjust the cinnamon to taste.
5. Transfer to a serving dish and top with the toasted pecans.

Now what about the Sweet Potato?

I mean where does it come from? And do you care? Well I do...so I did a little research amd found out that it is botanically known as Ipomoea batatas, are grown on a root of a vine and comes from the morning glory family. It is native to the New World tropics and dates back to 750 B.C. in Peruvian records. Columbus brought the sweet potato to the New World from the island of Saint Thomas.

Sweet potatoes are often called yams and vise versus but they are two different vegetables. Which I will go into more tomorrow.... Enjoy the recipe....

Thanksgiving Tips

Seasonal colors dress up your table for Thanksgiving it's nice to use warm fall colors for your table - greens, soft golds and deep reds look wonderful for that time of year and make your guests feel warm and cozy. You can't go wrong with a white nicely pressed tablecloth. And this allows you to be more creative with the dishes, stemware, napkins etc. Use dinnerware in some of the warm fall colors, or for a more traditional, formal look, use white china. A nice touch would be to add a fun plaid cloth napkin in the fall colors and some elegant warm gold stemware

• Easy festive touches like Mums in warm colors placed in pots by the front door, make a nice warm entrance for your guests. Around the table use real pumpkins, gourds, and bittersweet to add some fall appeal. There are even artificial fall leaves you can place around the table. And if you want to add a little extra touch, you can buy real miniature pumpkins and use them as place cards. Simply make a small slit in the top of the pumpkin, slip in the place card with your guest's name on it and put at each placesetting. Easy, but impressive!
• Don't forget to decorate the food too!Don't forget to add little garnishes to the dishes when needed. For example if you like to bring the whole turkey out on a platter to slice at the table. Add grapes, walnuts, orange slices, etc. to dress up the turkey on the platter. And sprinkle fresh herbs to your mashed potatoes in the serving bowl. Put a little orange curl to jazz up your cranberries. And don't forget before you bring out that pumpkin pie put a nice dollop of whip cream in the center to finish it off.

A few tips in preparation of the big day:

• Select the dinnerware, stemware, flatware and tablecloth you would like to use.
  Gather your decorations and begin placing them around the room to get a feel for thelook you are trying to create.
  Check to make sure you have serving pieces to accommodate all your planned dishes. If you don't have enough, you can always borrow from a friend, mom, or neighbor.
  Iron your tablecloth and napkins.
  Polish your flatware.
  Double-check your food-shopping list
  A few helpful tips for setting the table:
  Keep in mind when setting your table don't put too many décor items in the center, leave plenty of room for the stars of the show….your food.
  Stay away from tall candles and flower arrangements that may block the view of your guests and make it difficult to hold a conversation across the table.
  Don't use scented candles near the table, it can compete with tastebuds and your guests appetites.

About the Turkey???
How do I know what size turkey to buy?

• Figure ¾ to one pound of whole turkey per person. This will give you plenty of leftovers.

How long does it take to thaw the turkey?

• It takes about 2-3 days to thaw a 12-lb bird in the refrigerator, a 20 lb turkey will take about 4 days. A turkey can be thawed, still wrapped, in a tub of cold water, also. Keep changing the water to keep it cold, a 12-lb bird can be thawed in about 12 hours using this method. Turkeys can also be thawed in the microwave, follow manufacturers’ directions, and cook the turkey immediately afterwards.

How long can I leave it sitting out after dinner?

• Foods should be put away within two hours of sitting out. The best way to store a turkey is to strip the meat from the bones, put it in plastic storage bags, and refrigerate or freeze. The bones can be used for stock or soup.

Bake Inside Your Pumpkins and Some Pumpkin Facts

Did you know pumpkins have been around for 11,000 years? Or that the biggest pumpkin on record weighed over 1,300 pounds? Pumpkin is a warm-season vegetable that can be grown throughout much of the United States. Besides being used as jack-o'-lanterns at Halloween, pumpkins are used to make pumpkin butter, pies, custard, bread, cookies and soup.

Select heavy unblemished pumpkin that is free of cracks and soft spots and has a deep orange color. Harvest with at least an inch of stem remaining or it will decay quickly. Pumpkins should not be stored in the refrigerator or in a damp place. Moisture causes rapid deterioration. Whole unblemished pumpkin can be stored for 3 to 6 months at 45 to 50 degree temperatures.

The orange-flesh is a dead giveaway that pumpkin is a source of beta carotene which is a powerful antioxidant. Beta carotene is converted to vitamin A in the body. Vitamin A is essential for healthy skin, vision, bone development and many other functions. Pumpkin is also a tasty source of carbohydrates and potassium.
Nutrition Facts (1 cup cooked mashed pumpkin)
Calories 24
Protein 1 gram
Carbohydrates 5.98 grams
Dietary Fiber 1 gram
Potassium 280.6 mg
Phosphorus 36.6 mg
Vitamin A 1320
IUVitamin C 5.73 mg

Peeling pumpkin can be a challenge to the novice.

• To open, place the pumpkin on newspaper and insert the tip of a chef knife or break it open by cracking on a hard surface.
• Scoop out the strings and seeds and discard, unless you plan to roast the seeds.
• Wash each section and use a sharp paring knife or vegetable to peel the large pieces. The pieces can be baked unpeeled as well.
• The pieces can be cooked until soft in a small amount of boiling water, in steam, or in a pressure cooker.
• The oven method is very easy.
• To bake, place cut side down on a shallow baking dish and bake at 350 degrees for 30 minutes or longer. Test for doneness by piercing with a fork.
• When tender, remove from the oven, allow to cool before handling.
• If unpeeled, spoon out the soft flesh and proceed with any recipe calling for cooked mashed pumpkin or substitute in recipes calling for canned pumpkin.
• For microwaving:
• place cut side down and microwave on high for 15 minutes or until fork tender. At this point the pumpkin can be seasoned with cinnamon and brown sugar and served as a side dish with meals.
• Pumpkin can be preserved by freezing or canning.
• To freeze, cook as directed above (Preparing and Serving Pumpkin).
• To cool, place pan containing pumpkin in cold water and stir occasionally.
• Package in zip closure freezer bags or ridged containers leaving 1/2 inch head space.
• Seal and freeze.

Pumpkin Stew

Description: This Pumpkin Stew recipe is baked and served in the pumpkin. It's a great way to cook and serve pumpkin stew. Your guests will be delighted!

--------------------------------------------------------------------------------
Ingredients: 1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper
1 Onion
4 Medium potatoes
3 Carrots
2 Cloves of Garlic
2 Sticks of Celery
1 15oz. can of diced tomatoes
2-3 cups Water
Salt to taste
Pepper to taste

--------------------------------------------------------------------------------
Preparation Directions:
Carve a hole in the top of the pumpkin and remove seeds, and stringy insides.
Set pumpkin aside.
In a dutch oven brown 2 lbs of stew meat in oil.
Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes.
Add salt and pepper to taste.
Add 2 - 3 cups of water.
Let simmer for 1 hour.
Place pumpkin in shallow pan, and place stew inside pumpkin.
Brush the outside of the pumpkin with a light coating of oil.
Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender.
Serve wile hot.
Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.
--------------------------------------------------------------------------------

Yummy Party Brownies for Halloween

HERSHEY'S Brownie Cemetery Cake
Ingredients:

• 1 package (about 19 oz.) brownie mix


• 1 can (16 oz.) vanilla ready-to-spread frosting


• 1 tablespoon HERSHEY'S Cocoa


• 4 HERSHEY'S HUGS Brand Chocolates


• 4 HERSHEY'S KISSES Brand Milk Chocolates


• 5 (1.55 oz. each) HERSHEY'S Cookies 'n' Creme Bars, divided


• 5 (Snack Size) HERSHEY'S KIT KAT Wafer Candy Bars


• 1 tube (4.25 oz.) orange decorating icing


• 1 cup MOUNDS Sweetened Coconut Flakes


• Green food color

Directions
1. Line 8-inch square baking pan with foil, allowing foil to extend over sides; grease foil. Prepare, bake and cool brownie mix as directed on package.

2. Invert brownie onto large tray; remove foil. Stir frosting and cocoa in small bowl until well blended. Frost sides and top of brownie.

3. Press unwrapped HERSHEY'S HUGS Brand Chocolate upside down in all 4 corners of brownie. Place HERSHEY'S KISSES Brand Milk Chocolate on top of each HERSHEY'S HUGS Brand Chocolate. Unwrap 2 COOKIES 'N' CREME bars; break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence.

4. Unwrap KIT KAT bars; holding upright, cut top of each bar at angle on one end to resemble tombstones. Pipe letters "R.I.P." on flat side of each bar with orange icing.

5. Combine coconut, 1/2 teaspoon water and a few drops green food color in small bowl. Toss with fork until evenly tinted. Spread over top of brownie. Press tombstones into brownie.

6. Unwrap remaining COOKIES 'N' CREME bars; break and arrange to fit around base of brownie, making path and steps to cemetery.

Enjoy!

Scones for Tea Anyone?

Chocolate Chip Scones
Yum Yum....these are sooo good!!! Chocolate chips make EVERYTHING better, and scones are no exception! These rich, tender scones aren’t overly sweet, allowing the flavor of dark chocolate to shine through. Serve them as is, or spread with raspberry or apricot jam for one of those "big sigh" moments. Use all-purpose if that’s what you have; the dough will be a bit stiffer. Scones will still be tasty, just not quite so tender.
2 1/2 cups Unbleached Pastry Flour

1/2 teaspoon salt

1/4 cup sugar

2 1/4 teaspoons baking powder

6 tablespoons unsalted butter, cut into pats

3/4 cup (6 ounces) cream–half and half, light, heavy, or whipping

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups to

2 cups chocolate chips

coarse white sparkling sugar or demerara sugar, for topping

Directions:
Preheat the oven to 400°F. Lightly grease (or line with parchment) a baking sheet.

In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder till thoroughly combined.

Add the butter, working it in until the mixture is unevenly crumbly.

Whisk together the cream , eggs, and vanilla.

Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.

Transfer the sticky dough to a heavily floured rolling mat or other work surface.

Gently pat and round it into an 8" circle.

Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.

Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you’ll have to gather the scraps and reshape the dough once.

Space the scones evenly on the prepared pan.

Bake the scones for 20 minutes, until they’re golden brown.

Remove them from the oven, and serve warm.

If not serving immediately or within a couple of hours, store in an airtight container.

To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.

Yield: 16 to 18 3" scones (depending on the amount of chips you use).

Variation: Make cute little bite-sized (1 ¾") scones by using a 1 ½" cutter.

Reduce the oven time to about 13 minutes, baking until scones are a light golden brown.

Yield: about 40 to 45 scones, depending on the amount of chips you use.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved.

***For some Tea with your scones try Ducky Life Tea, or Boston Tea Company

Cinnamon Schmear Scones

These tender, buttery scones feature a thick, rich swirl of cinnamon through their center. Because of their moist cinnamon filling, they remain soft and fresh longer than most scones.
Cinnamon Filling:

3/4 cup Baker's Cinnamon Filling Mix

2 tablespoons waterDough

3 cups King Arthur Unbleached All-Purpose Flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter, cut into chunks

1 large egg

1 teaspoon vanilla extract

1 cup evaporated milk or half and half

1 cup cinnamon chips (optional)

Toppingwhite sparkling sugar,

Demerara sugar, or cinnamon-sugar

Directions:
Preheat your oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

To make the cinnamon filling: Stir together the Baker's Cinnamon Filling Mix and the water to make a smooth paste. Set it aside.

To make the dough: Combine the dry ingredients and cut in the butter, mixing to make irregular crumbs. In a small bowl or cup, blend together the egg, vanilla, and milk. Add this to the dry ingredients, along with the cinnamon chips, and stir with a fork until the dough just comes together.

Turn the sticky mass out onto a floured work surface and knead it gently into a rough 10-inch square or circle. Here comes the mud-pie part.

Spread the cinnamon filling over the dough, covering as much of the surface as possible without being too persnickety about it.

Now, fold the dough over on itself a few times to make a big mound, and to enclose the filling. Gently pat the mound into a 9" to 10" square.

Cut the square into 16 squares, or 18 triangles (nine squares, each cut in half diagonally).

Place them on a greased or parchment-lined baking sheet.

Brush with milk (or spray with Quick Shine) and sprinkle with sugar.

Bake 14 to 16 minutes, until golden brown.

Remove the scones from the oven and gently transfer them to a rack to cool.

Serve warm, or at room temperature. Yield: 16 to 18 scones.

Appitizer Tips

Some great Appetizers:

Fried Green Tomatoes:

Here is a truely Southern treat that is a little bit more difficult to make but they are worth the try.

Things You'll Need;

• Green tomatoes
• Sharp knife
• Bread Crumbs
• eggs
• 1/2 cup of whole milk
• Oil for frying
• Fork
• Spatula
• Fry pan

Instructions;

• First you need green tomatoes so go out and pick some! (green being unripe, so any breed of tomato will do!)




• Next cut off the ends, it is hard to use the rounded ends so flatten them off.
• Slice them kind of thick so they don't end up too mushy!
• Put your bread crumbs in a shallow dish or bowl.
• Whisk eggs and milk well in a medium sized bowl.
• Dip slice of tomato in egg wash.
• Drop in bread crumbs and scoop crumbs over then press.
• Dig back in egg wash, then bread crumbs again.
• Place on plate or cookie sheet while finish battering the rest of the slices.
• Heat up pan with it about half full of oil till it sizzles and pops when you splash a drop of water in it, then carefully place tomato slices in.
• Keep the salt handy, it smothers oil fires! When they brown on the edge, use a fork or spatula to carefully flip them.
  Drain on paper towels and serve them hot!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Kolaches:
You can make kolaches with a variety of fillings. Here is the basic recipe along with a few ideas and pointers on what you can put in them. And they are fairly easy to make



Things You'll Need;

• 2 envelopes dry yeast
• 1/4 cup warm water
• 1 tbsp sugar
• 2 cups milk
• 1/2 cup plus 1 tbsp butter
• 1/2 cup sugar
• 2 tsps. salt
• 2 eggs yolks, beaten
• 6 1/4 cups all purpose flour
• soften butter as needed

Instructions;

• In a small bowl, mix the yeast and water until dissolved. Be sure the water is no warmer than 110 degrees F. Add 1 tablespoon of sugar and let stand for at least five minutes.
• In a small sauce pan, heat milk until scalded. Remove from heat and mix butter and sugar. Allow it to cool for 5 minutes. Add salt and egg yolks.
• Combine both milk and yeast mixtures in a large bowl and stir well. Using a heavy mixer, slowly add the flour to the mixture.
• Begin kneading the dough on a lightly floured surface until it begins to take a shiny or glossy appearance. Place the dough in a well oiled bowl and cover, letting rise for 60-90 minutes.
• Using a spoon, cut out egg shape pieces of the dough and roll them in the palm of your hand to make small round balls. Place them on a greased baking pan or cookie sheet approximately 1 inch apart. Brush the top of each ball with softened butter and allow to rise for another 45 minutes.
• To Make Sausage Kolaches: Wrap the sausage with the dough ball and seal the edges tightly with your fingers. To Make Kolaches Using Other Types of Fillings: Using two fingers, make a deep indentation in the dough, as deep as you can without penetrating the bottom. Fill with fruit or other filling.
• Bake the kolaches at 425 degrees for 10-12 minutes or until golden brown. Allow them to cool for a few minutes, then serve right away.

Also you can make them wrapped around small hot dogs for a "Pigs in the Blanket" appetizer. Yum! Yum!




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Caviar:
Caviar is an upscale food, that many posh parties have as an appitizer. Some may even consider it as a "must have"or the party would not be complete without this special delicacy. While it is easy to prepare and serve caviar, it is important to do it properly. Your guests will appreciate the dish much more if it pleases their palate.

Things You'll Need:

• Bed of ice
• Mother-of-pearl spoon
• Lightly toasted bread
• Vodka or champagne

Preparation:

• Prepare a bed of crushed ice and place the caviar container on top. Caviar goes bad quickly, and the ice will help keep it fresh.
• Remove the top of the container only when you are ready to serve the caviar. Put the lid container face up next to the caviar. You can serve the caviar in the container it came in or transfer it to a special caviar dish.
• Use a mother-of-pearl spoon to serve the caviar. While other types of spoons may be acceptable, your guests will expect a mother-of-pearl spoon since this is the traditional method of service.
• Serve the caviar with lightly toasted and buttered pieces of bread. This is softer than crackers or toasts from the store.
• Offer your guests a drink that will complement the flavor of the caviar. Chilled vodka or champagne are good options, depending on your taste.

Tips & Warnings:

• Remove the caviar container from the refrigerator 15 minutes before serving.
• Caviar is best when served on a chilled plate.
• Caviar doesn't keep well, so buy only what you need for the party.
• Unopened caviar can be stored for 2 to 8 weeks in the refrigerator, depending on the variety.
• After opening, wrap the caviar tightly to keep air out.
• Opened caviar will keep for only 2 to 3 days.
• Do not serve store-bought crackers with caviar.
• Also avoid garnishes like lemons, chopped eggs, onions and sour cream.

A Little Talking from the Peanut Gallery

"The Kingdom of Peanutopia Bands Parping!!!

Ok I agree the first part is not about a recipe and I usually do not get into politics, but this was too good to not post...

And I quote Peter Pan Paker, Imperial Potentate of the Kingdom of Peanutopia, announced today on the WGNG[World Council on Noble Gases] who has banned peanut parping; "Due to the extraordinary amount of combustible methane gas being released into the Kingdom of Peanutopia's atmosphere. there are some serious concerns here in the Kingdom, continued health of our valued politicians during their sometimes heated debates.

The severve penalties are as stated; "Those who persist in parping will be cauterized and both the purpetrators and their families will be shipped to Billy Carter's Butter Factory in Plaines, GA." Continued:

Ahh but yet More of the Creepy Recipes!!!

Eerie Eyeballs

• 3 oz lemon gelatin (can be sugar-free)
• 1 cup hot water
• 1/2 cup miniature marshmallows
• 1 cup pineapple juice8 oz cream cheese (can be lowfat/Neufchatel)
• 1 cup mayonnaise (can be fat-free)

1. Dissolve lemon gelatin in 1 cup water in double boiler,
2. add marshmallows and stir to melt.
3. Remove from heat.
4. Add pineapple juice and cream cheese.
5. Beat until well blended.
6. Cool slightly.
7. Fold in mayo.
8. If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and leave to set in the fridge and makes them easy to pop out once set
9. To decorate, use liquid food coloring and an old detail paintbrush and get creative.
10. You will need black food coloring for the pupils.
11. Wilton truffle candy molds work great, since the swirl design is perfect for the cornea
12. Spray the rubber trays with non-stick cooking spray beforehand like you would any gelatin mold,
13. Some of the eyeballs may break, and they do have one flat side, but that actually works, since then they don't roll around while you are trying to paint them.
14. When using the truffle molds, one recipe yields approximatly 9 dozen eyeballs - plenty for a party crowd!

Creepy Witches' Fingers

Gross eveyone out with these creepy cookies!!!

Yield: 5 dozen

• 1 cup Butter, softened
• 1 cup Icing sugar
• 1 Egg
• 1 tsp Almond extract
• 1 tsp Vanilla
• 2 2/3 cups Flour
• 1 tsp Baking powder
• 1 tsp Salt
• 3/4 cup Almonds, whole blanched
• 1 Tube red decorator gel(optional, not pictured)

1. In bowl, beat together butter, sugar, egg, almond extract and vanilla.
2. Beat in flour, baking soda, and salt.
3. Cover and refrigerate 30 minutes.
4. Working with one quarter of the dough at a time and keeping remainder refrigerated,
5. roll heaping teaspoonful of dough into finger shape for each cookie.
6. Press almond firmly into 1 end for nail.
7. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.)
8. Using paring knife, make slashes in several places to form knuckle.
9. Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden.
10. Let cool for 3 minutes.
11. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath.
12. You can also make slashes in the finger and fill them with "blood."(ed. note - you may opt not to go for the bloody effect as you can see from the picture above guests will still be grossed out! )
13. Remove from baking sheets and let cool on racks.
14. Repeat with remaining dough.