Blueberry French Toast
2 cups frozen blueberries
¾ cup maple syrup
1 teaspoon grated orange peel
1 tablespoon cornstarch
2 tablespoons water
3 eggs, beaten
¾ cup milk
1 teaspoon vanilla
¼ teaspoon ground nutmeg
8 slices egg bread (or hearty sliced bread)
3 tablespoons butter or margarine
Powdered sugar
4 orange twists
Combine blueberries, maple syrup, and orange peel in small saucepan. Dissolve cornstarch in water; add to blueberry mixture. Cook and stir until mixture boils; reduce heat and simmer 1 minute until mixture thickens.
Combine eggs, milk, vanilla, and nutmeg; mix well. Dip each slice of bread into bread mixture. Cook each slice in small amount of butter in skillet or on griddle about 2 minutes or until golden brown on each side.
Place one slice on each individual plate, spread with 2 to 3 tablespoons blueberry mixture, top with second slice and 1 tablespoon blueberry mixture. Sprinkle with powdered sugar and garnish with orange twists.
Yield: 4 servings
Source: North American Blueberry Council
Holiday decorations & foods
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Fred_Vobbe
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Fred_Vobbe
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Men’s cookie exchange going strong for 17 years
Kathie Smith, Toledo Blade, Sunday, December 11, 2005
One of the best things about the holidays is keeping in touch with friends and family. It’s also nice to hear what’s been happening in Toledo’s food community.
Six years ago, I wrote about a group of 19 local dads who get together the first Sunday of each December for their annual football, food, and cookie exchange. It’s a way of keeping in touch with friends who grew up in the Archwood neighborhood of South Toledo.
A few weeks ago one of those dads, Joe Pasquinelli, sent me an e-mail: “We are still getting together — this is our 17th year.
On Dec. 4 the group gathered at Luther “Lad” Norris’ home in Holland. Each man brought 19 half-dozen cookies that they make themselves. Each half-dozen is pre-plated, pre-packaged in plastic bags, and tagged with the maker’s name. At the end of the party, each man walks away with nine dozen cookies.
Through the years, the men’s families have grown up. “Our kids learned it’s OK for dads to cook,” says Mr. Pasquinelli, who brought chocolate chip cookies made with M&M candies.
Some recipes are complicated such as Ron Lamont’s macarooon cookie. He says the secret to this classic cookie is good-quality coconut and he uses organic egg whites.
There were several versions of chocolate chip cookies; baklava made by Rick Uscilowski; John Collins’ oatmeal cranberry cookies, and oatmeal raisin cookies. Rick Henzler said he uses his 75 year-old mother’s recipe for raisin spice cookies.
The line-up of holiday treats also included candy. Mr. Norris always makes classic Buckeye candies. Jim Stiles made cashew clusters and Jim Franckhauser made peanut clusters.
Throughout the afternoon there’s plenty of food, including chili, potato leek soup, and quiche made by Mr. Norris. At the party, Mr. Lamont was slicing marinated grilled pork tenderloin.
The afternoon ends when the men sit in the family room and exchange cookies and candy. It’s a holiday tradition they wouldn’t miss.
Lad’s Buckeyes
2 pounds powdered sugar
3 sticks butter
4 cups peanut butter
4 pounds dipping chocolate
Mix powdered sugar, butter, and peanut butter in a big mixing bowl. Refrigerate covered overnight. The next day make balls. Meanwhile, melt chocolate in double boiler. Using a toothpick, dip each ball in the chocolate, leaving a bit of peanut butter showing. Let set on parchment or wax paper.
Store in a cool place.
Yield: 7dozen
Source: Lad Norris
Holiday Tea
Take time to relax and enjoy the season with a traditional holiday tea. Teas are held Thursdays through Sundays in December at 11 a.m. and 4 p.m. in the Lobby Lounge of the Ritz Carlton, 1515 West Third St., Cleveland. Children’s Tea Service is $12. Light Tea Service is $17. Full Tea Service is $21, and Royal Tea Service is $35. Menus include tea sandwiches, tea pastries such as scones with Devonshire cream, English tea breads, and a large selection of specialty teas, coffees, and beverages. Information: call 216-902-5255.
Food and wine
The 17th annual Boston Wine Festival will begin Jan. 13 and continue through April 7. It is an opportunity to enjoy wines around the world paired to fine cuisine prepared by Chef Daniel Bruce of the Boston Harbor Hotel. There are more than 50 wine and food pairing events including evening receptions, wine seminars, dinners and themed Sunday brunches.
Among the seasonal events are a Valentines Dinner Dance on Feb. 10, a Valentines Brunch on Feb. 12, and a Champagne Dinner Feb. 14.
For information and prices, visit [url]http://www.bostonwinefestival.-net[/url] or call 888-660-WINE.
---------
Joe Pasquinelli, left, Dave Kaminski, and host Lad Norris, friends who grew up together, show off the cookies and candy each made for their annual cookie party.
Kathie Smith, Toledo Blade, Sunday, December 11, 2005
One of the best things about the holidays is keeping in touch with friends and family. It’s also nice to hear what’s been happening in Toledo’s food community.
Six years ago, I wrote about a group of 19 local dads who get together the first Sunday of each December for their annual football, food, and cookie exchange. It’s a way of keeping in touch with friends who grew up in the Archwood neighborhood of South Toledo.
A few weeks ago one of those dads, Joe Pasquinelli, sent me an e-mail: “We are still getting together — this is our 17th year.
On Dec. 4 the group gathered at Luther “Lad” Norris’ home in Holland. Each man brought 19 half-dozen cookies that they make themselves. Each half-dozen is pre-plated, pre-packaged in plastic bags, and tagged with the maker’s name. At the end of the party, each man walks away with nine dozen cookies.
Through the years, the men’s families have grown up. “Our kids learned it’s OK for dads to cook,” says Mr. Pasquinelli, who brought chocolate chip cookies made with M&M candies.
Some recipes are complicated such as Ron Lamont’s macarooon cookie. He says the secret to this classic cookie is good-quality coconut and he uses organic egg whites.
There were several versions of chocolate chip cookies; baklava made by Rick Uscilowski; John Collins’ oatmeal cranberry cookies, and oatmeal raisin cookies. Rick Henzler said he uses his 75 year-old mother’s recipe for raisin spice cookies.
The line-up of holiday treats also included candy. Mr. Norris always makes classic Buckeye candies. Jim Stiles made cashew clusters and Jim Franckhauser made peanut clusters.
Throughout the afternoon there’s plenty of food, including chili, potato leek soup, and quiche made by Mr. Norris. At the party, Mr. Lamont was slicing marinated grilled pork tenderloin.
The afternoon ends when the men sit in the family room and exchange cookies and candy. It’s a holiday tradition they wouldn’t miss.
Lad’s Buckeyes
2 pounds powdered sugar
3 sticks butter
4 cups peanut butter
4 pounds dipping chocolate
Mix powdered sugar, butter, and peanut butter in a big mixing bowl. Refrigerate covered overnight. The next day make balls. Meanwhile, melt chocolate in double boiler. Using a toothpick, dip each ball in the chocolate, leaving a bit of peanut butter showing. Let set on parchment or wax paper.
Store in a cool place.
Yield: 7dozen
Source: Lad Norris
Holiday Tea
Take time to relax and enjoy the season with a traditional holiday tea. Teas are held Thursdays through Sundays in December at 11 a.m. and 4 p.m. in the Lobby Lounge of the Ritz Carlton, 1515 West Third St., Cleveland. Children’s Tea Service is $12. Light Tea Service is $17. Full Tea Service is $21, and Royal Tea Service is $35. Menus include tea sandwiches, tea pastries such as scones with Devonshire cream, English tea breads, and a large selection of specialty teas, coffees, and beverages. Information: call 216-902-5255.
Food and wine
The 17th annual Boston Wine Festival will begin Jan. 13 and continue through April 7. It is an opportunity to enjoy wines around the world paired to fine cuisine prepared by Chef Daniel Bruce of the Boston Harbor Hotel. There are more than 50 wine and food pairing events including evening receptions, wine seminars, dinners and themed Sunday brunches.
Among the seasonal events are a Valentines Dinner Dance on Feb. 10, a Valentines Brunch on Feb. 12, and a Champagne Dinner Feb. 14.
For information and prices, visit [url]http://www.bostonwinefestival.-net[/url] or call 888-660-WINE.
---------
Joe Pasquinelli, left, Dave Kaminski, and host Lad Norris, friends who grew up together, show off the cookies and candy each made for their annual cookie party.
scientia quod ethics super ususfructus
originally posted by Fred Vobbe
"For information and prices, visit [url]http://www.bostonwinefestival.-net[/url] or call 888-660-WINE."
Link should be
http://www.bostonwinefestival.net
These events are fabulous!
"For information and prices, visit [url]http://www.bostonwinefestival.-net[/url] or call 888-660-WINE."
Link should be
http://www.bostonwinefestival.net
These events are fabulous!
A silent mouth is sweet to hear. Irish saying
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Cherry Kelly
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- Contact:
SMORGASBORD SPICE CAKE
2 1/4 C flour
1/2 tsp clove
2 tsp baking powder
1/2 tsp ginger
1/2 tsp baking soda
1/2 cup butter (oleo)
1 tsp salt
1 cup sugar
1 tsp cinnamon
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 cup milk
mix all ingredients on low speed until mixed, then on high speed until smooth bake at 350 until done 30-45 minutes
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ICING FOR SPICE CAKE
1 cup brown sugar
1/8 tsp cream of tartar
1/3 ccup lt corn syrup
1/8 tsp salt
2 egg whites
2 tablespoons water
mix together in sauce pan bring to slow boil. remove from heat. with electric mixer on high add 1 tsp vanilla and beat until the mix forms peaks. Spread on cool cake.
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CRISCO ICING------SUPERB!!!
2 cups powdered sugar
4 tablespoons shortening
1/4 tsp vanilla
add milk to reach desired thickness (Can add coloring, candies sprinkles, etc.)
2 1/4 C flour
1/2 tsp clove
2 tsp baking powder
1/2 tsp ginger
1/2 tsp baking soda
1/2 cup butter (oleo)
1 tsp salt
1 cup sugar
1 tsp cinnamon
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 cup milk
mix all ingredients on low speed until mixed, then on high speed until smooth bake at 350 until done 30-45 minutes
-----------------------------------------------------------------
ICING FOR SPICE CAKE
1 cup brown sugar
1/8 tsp cream of tartar
1/3 ccup lt corn syrup
1/8 tsp salt
2 egg whites
2 tablespoons water
mix together in sauce pan bring to slow boil. remove from heat. with electric mixer on high add 1 tsp vanilla and beat until the mix forms peaks. Spread on cool cake.
----------------------------------------------------------------
CRISCO ICING------SUPERB!!!
2 cups powdered sugar
4 tablespoons shortening
1/4 tsp vanilla
add milk to reach desired thickness (Can add coloring, candies sprinkles, etc.)
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moonchild2
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I make a very light desert for after a big, huge turkey dinner. I don't have a said recipe but here's how it goes.
Whip a pint of cream with some sugar to taste and spread some on a dinner or cake platter. Take those round chocolate wafers that come in tube containers (hope you can find them as I don't know the brand name, Nabisco I think) and stick them together with whipped cream until you have two rows as long as the plate. Take the rest of the whipped cream and spread over the the whole thing until completely covered. Sprinkle with green and red crushed candies or the little sprinkle thingies that you can buy in the spice department and then place a few sprigs of fresh holly around the outside. Chill for about 4 or 5 hours. If you really want to get fancy you can add some cocoa to the whipped cream so it has the "log" look.
Don't forget to take a photo with your brand new digital camera that you just found under the tree!
Whip a pint of cream with some sugar to taste and spread some on a dinner or cake platter. Take those round chocolate wafers that come in tube containers (hope you can find them as I don't know the brand name, Nabisco I think) and stick them together with whipped cream until you have two rows as long as the plate. Take the rest of the whipped cream and spread over the the whole thing until completely covered. Sprinkle with green and red crushed candies or the little sprinkle thingies that you can buy in the spice department and then place a few sprigs of fresh holly around the outside. Chill for about 4 or 5 hours. If you really want to get fancy you can add some cocoa to the whipped cream so it has the "log" look.
Don't forget to take a photo with your brand new digital camera that you just found under the tree!
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Cherry Kelly
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- Contact:
FONDANT
3 cups sugar
1/4 tsp cream of tartar
1 1/2 cup water
1 tsp vanilla
mix sugar, water and tartar, boil gently 5 minutes covered uncover raise to softball, stir occasionally, cool and add vanilla, stir with wooden spoon until white and creamy put in bowl and cover 20 - 30 minutes knead until soft
--set overnight and form candies --or while warm (thin with hot water to make thick cream mixture) add flavoring and color and form into candies overnight setting, stir adding flavoring and color before forming candies. Cover with chocolate or leave plain
=
PUNCH serves 25 - 30 people
3 cups sugar
4 cups water
2 cans Hawaiian punch
4 pkg black cherry Kool-Aid
1 bottle (quart) ginger ale
1 can (6 oz) frozen lemonade
1 pkg lemonaid Kool-Aid or 1 cup real lemon (for prior two)
mix all except ginger ale--add just before serving for orange punch, change Hawaiian punch and black cherry kool aid for orange can drink and orange cook aid
3 cups sugar
1/4 tsp cream of tartar
1 1/2 cup water
1 tsp vanilla
mix sugar, water and tartar, boil gently 5 minutes covered uncover raise to softball, stir occasionally, cool and add vanilla, stir with wooden spoon until white and creamy put in bowl and cover 20 - 30 minutes knead until soft
--set overnight and form candies --or while warm (thin with hot water to make thick cream mixture) add flavoring and color and form into candies overnight setting, stir adding flavoring and color before forming candies. Cover with chocolate or leave plain
=
PUNCH serves 25 - 30 people
3 cups sugar
4 cups water
2 cans Hawaiian punch
4 pkg black cherry Kool-Aid
1 bottle (quart) ginger ale
1 can (6 oz) frozen lemonade
1 pkg lemonaid Kool-Aid or 1 cup real lemon (for prior two)
mix all except ginger ale--add just before serving for orange punch, change Hawaiian punch and black cherry kool aid for orange can drink and orange cook aid
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Cherry Kelly
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WIshing you all the greatest of Holidays!!
May your eggnog be great, your hot cocoa be warming, any other drinks be to your satisfaction.
With ham and turkey, hot buttered rolls, potatoes both mashed and scalloped (with gravy for former), corn pudding, greenbean specialty dish, cranberry and dressing and all else for dessert -- may the day be wonderous - with family and friends.
May your eggnog be great, your hot cocoa be warming, any other drinks be to your satisfaction.
With ham and turkey, hot buttered rolls, potatoes both mashed and scalloped (with gravy for former), corn pudding, greenbean specialty dish, cranberry and dressing and all else for dessert -- may the day be wonderous - with family and friends.
cherry wrote: Apple Pie
Cut the apple into small bite size pieces.
- One apple
Cinnamon and sugar or honey
Cottage cheese (1/2 cup)
Zap it in the microwave for 2 - 3 minutes.
Add cinnamon and 1/2 teaspoon sugar to taste.
Stir in 1/2 cup cottage cheese immediately.
Vacation! Now I actually get to try all these lovelies!
Happiness and joy, all. Lu-u-u-ved this thread, CK.
Did you ever stop to think, and then forget to start again?
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Cherry Kelly
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Cherry Kelly
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ya -- hot sandwiches and gravy -- good one! Having both turkey and ham - we are doing the hambone and soup! (dang cold wet weather)
one for turkey:
TURKEY POT PIE
2 C Water
1/2 C Milk (low-fat or half and half)
1 tbl corn starch
1 10oz pkg frozen peas (2C thawed)
3 carrots sliced
3 medium potatoes cubed
1 stalk celery sliced
2 C cooked turkey meat cut up
2 tsp chicken soup base mix
1/4 tsp black pepper
BISCUIT TOPPING
1 tsp onion powder
1 tsp dry parsley
2 C all purpose bisquit mix
2/3 C milk
Heat over to 400 degrees. In sauce pan over medium heat bring to boil 2 C water with soup base mix and pepper.
Add carrots and celery, cook for 10 minutes, add potatoes, cook for 10 minutes, add peas and turkey. Mix corn
starch into 1/2 C milk and stir into veg mixture. keep heating for additional 3 minutes - stirring occasionally.
MIX bisquit mix with onion powder and parsley, add milk, mix, roll out and cut into biscuits.
Spread hot mixture into 8X11 shallow baking pan and top with bisquits. Bake for 10-15 minutes. Serves 4-5
one for turkey:
TURKEY POT PIE
2 C Water
1/2 C Milk (low-fat or half and half)
1 tbl corn starch
1 10oz pkg frozen peas (2C thawed)
3 carrots sliced
3 medium potatoes cubed
1 stalk celery sliced
2 C cooked turkey meat cut up
2 tsp chicken soup base mix
1/4 tsp black pepper
BISCUIT TOPPING
1 tsp onion powder
1 tsp dry parsley
2 C all purpose bisquit mix
2/3 C milk
Heat over to 400 degrees. In sauce pan over medium heat bring to boil 2 C water with soup base mix and pepper.
Add carrots and celery, cook for 10 minutes, add potatoes, cook for 10 minutes, add peas and turkey. Mix corn
starch into 1/2 C milk and stir into veg mixture. keep heating for additional 3 minutes - stirring occasionally.
MIX bisquit mix with onion powder and parsley, add milk, mix, roll out and cut into biscuits.
Spread hot mixture into 8X11 shallow baking pan and top with bisquits. Bake for 10-15 minutes. Serves 4-5