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My first ever attempt at making French Bread. My mother came over and helped me with the yeast part because I was scared of that but then I did the rest. I think it turned out all right and I know now what I'll do differently next time. Boy! Does my house smell terrific!
From "Recipes for Today," 1943, by General Foods Corporation.
*Baked Fish Molds*
3 cups Post’s Corn Toasties, finely crushed
1 ½ cups milk
2 tablespoons mayonnaise
2 tablespoons chopped parsley
1 ½ tablespoons chopped chives or minced onion
2 tablespoons lemon juice
¼ teaspoon thyme
1 ¼ teaspoons salt
Dash of pepper
2 cups cooked fish, flaked and chopped
2 eggs, well beaten
Combine Toasties and milk. Add seasonings and mix. Add fish and eggs; mix well. Turn into well-greased molds or custard cups. Bake in moderate oven (375 degrees F.) 40 minutes for small molds, 50 minutes for large molds. Serve with sauce made by adding 1 tablespoon prepared mustard to 2 cups white sauce. Serves 6 to 8.
Several packages of the new Bake Shop clay by Sculpey. Read my thoughts on this clay here: Bake Shop Clay: Review and Giveaway
My new silicone mold arrived today for this week's cupcake order...but first it must go into the hot soapy water!
I'm a Brownie Leader; something a lot of people who know me find somewhat worrying. For me being a Brownie Leader involves giving up at least one weekend a year to go on Pack Holiday at Catterburn (just outside Glasgow) and this year was no exception.
This year we had a High School Musical themed weekend. As if that wasn't bad enough it rained the entire weekend and the I was landed with the job of First Aider. Despite all this a lot of fun was had.
We like to teach the girls how to make a hell of a lot of mess and then call it "baking".
A baked potato wrapped in aluminum foil. My wife prepared chicken, baked potatoes and salad for supper this evening.
One thing I've learnt from my break baking friends is that good upper body strength is required to endure the hours of lifting, pushing, etc behind baking large volumes of artisan or fresh bread loaves.
This was one of the scenes from our tour of Spirit Tree Estate Cidery's custom built wood fire oven (inspired by those from out west, California, if I recall correctly), and fresh breads baked with heritage grains from K2 Milling.
Spirit Tree Estate Cidery
1137 Boston Mills Road
Caledon, ON
(905) 838-2530
All was going well with the baking of the cookies, until I put in the third installment of the dry ingredients. I meant to turn on the mixer at its lowest speed, but the knob stuck just enough to make more force necessary. Of course, it slipped to a higher setting and sent flour mixture everywhere. Luckily, the cookies turned out fine, even without the extra flour.
Found via
mkcarroll.com/2010/04/baked-tomato-sauce/
Recipe found here
smittenkitchen.com/2007/02/gratitude-with-a-cherry-tomato...
Didn't actually measure anything out, just eyeballed the quantities. Added extra garlic.
This is a nice fresh option that's pretty easy to make. The most time consuming part is cutting each little tomato in half. The end product has a little more intensity than the fresh tomato but isn't rubbery like a sun/oven dried tomato so it’s got a really nice balance. The best parts are the browned bits of oily, garlicy, cheesy, breadcrumbs that stick to the pan and my only regret is that I wasn’t able to get more of them off the pan. I may try parchment paper next time.
Also, in the time indicated, I didn’t get much browning so I up the temp to 500 for a last browning.
Recipe doesn’t indicate what to do with the basil so I just chopped it and threw it on top.
Pasta is not homemade, it’s the semi-fresh stuff you get from the refrigerators section of the grocery store . Everything is served with toasted olive ciabatta drizzled with olive oil
Baked Apples prepared by Dolores Kelley. Core apples. Fuji , Braburn, Honey Crisp, or Johnagold are good to use. Try with your favorite apples.
Place in baking bowls. Put some butter and brown sugar where the core was and sprinkle with Cinnamon.
Add dried cranberries or raisins around the apples and fill bowl about 1/3 full with fruit juice, wine or soda (your choice). Diet Coke works.
Bake at 350 degrees for about 30 to 45 minutes. Some apples cook quicker than others. Test with fork to see if soft.
Photograph by Roy Kelley using a Canon PowerShot G11 camera.
Roy and Dolores Kelley Photographs
Mexican Baked Spaghetti
1 Lb. 96% Lean Ground Beef
One Packet Taco Seasoning
1 (15 oz.) Can Tomato Sauce
1 (16 oz.) Can Fat Free Refried Beans
1 (15 oz.) Can Delmonte Zesty Chili Style Tomatoes 1 (15 oz.) Can Diced Tomatoes with Green Chilies, drained 1 (4 oz.) Can Diced Green Chilies, drained 2 Tablespoons Splenda Granular
1 Cup Salsa (mild, medium or hot)
1 (1 lb.) Box Barilla Plus Whole Grain Spaghetti
Preheat oven to 350 degrees. In a large pot, brown the ground beef. Once the meat is browned, add the remaining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook the spaghetti according to package directions, drain. Spray a 9 x 13 inch pan with nonstick cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly. Place half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout.
Serves: 12
Per Serving: 269 Calories; 3g Fat (10.8% calories from fat); 18g Protein; 42g Carbohydrate; 6g Dietary Fiber; 22mg Cholesterol; 883mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)
I'm a Brownie Leader; something a lot of people who know me find somewhat worrying. For me being a Brownie Leader involves giving up at least one weekend a year to go on Pack Holiday at Catterburn (just outside Glasgow) and this year was no exception.
This year we had a High School Musical themed weekend. As if that wasn't bad enough it rained the entire weekend and the I was landed with the job of First Aider. Despite all this a lot of fun was had.
We like to teach the girls how to make a hell of a lot of mess and then call it "baking".