Do what you want to do, enjoy what you do and use it to touch those around you.
Jul 31, 2012
2 packages Knox gelatin dissolved in 2/3 cup cold water.
3/4 cup hot water
2 cups sugar
Combine and boil until it spins a thread.
Stir in gelatin mixture, 1/2 tea salt and 1 tsp vanilla
That was the extent of the instructions. To clarify:
Combine 1/4 cup each cornstarch and powdered sugar. Lightly spray a 9x9 pan with cooking spray, toss the powdered sugar mixture in the pan until well coated, keeping any extra sugar mixture. Set aside.
Dissolve the gelatin in a VERY large bowl of a stand mixer, set aside until you make the sugar.
When the sugar/water mixture spins a thread, pour it very slowly into the gelatin mixture with the mixer on low. When all of the syrup is added, turn the mixer to high and beat until cool and thick, adding the salt and vanilla when lukewarm.
Pour into prepared pan, dust with additional sugar mixture and cool completely. Cut with a pizza cutter or knife coated with confectioners sugar.
Jul 30, 2012
1/3 Cup Milk 2 1/2 Cups Bread Flour
2 Tbl Sugar 1 Tsp Salt
1 1/2 Tsp Active Dry Yeast 10 Tbl Unsalted Butter
4 Large Eggs
Remove 3 eggs and butter from refrigerator - both need to be room temperature. Heat milk to between 110 and 115 degrees and
place in the bowl of a stand mixer. Stir in sugar and sprinkle with room temperature yeast. Let stand until foamy.
In a separate bowl, beat 3 eggs until blended. Once yeast is foamy, use paddle attachment to beat the eggs in at a low speed, pouring at a steady stream. Once combined, slowly add salt and 2 1/2 cups flour until blended. Mix at medium speed until dough is smooth. Once it has all pulled away from the side of the bowl, continue kneading by hand until you have been mixing/kneading for 10 minutes. Let stand for 5 minutes. Incorporate butter, 2 tablespoons at a time. You can use your mixer to do this, but I prefer to do it by hand. Once all butter is incorporated, continue kneading until smooth and shiny. Place dough in a
buttered bowl and refrigerate until doubled in size - may take over night.
Gently punch the dough down. Butter an 8x4 loaf pan and shape dough into a loaf that will fit into the pan. Cover with buttered
plastic wrap and let rise in a warm place until dough rises to the top of the pan.
Heat oven to 375 degrees. Beat remaining egg until frothy. When bread has risen, bake 20 minutes. Brush with egg and bake 10 to 15 minutes more until deep golden brown and loaf sounds hollow when tapped.
Jul 29, 2012
The Minnesota Tourism site offers a list of 100 interesting points of trivia - here are the first ten:
1. The Minnesota lake with the most shoreline is Lake Vermillion.
2. The Minnesota Gold Rush was in 1865 and began at Lake Vermillion.
3. Saganaga Lake is the deepest lake in Minnesota, it also produced the largest Walleye ever caught in Minnesota weighing in at 17 lbs. 8 oz. in 1975!
4. There are 12,000 miles of groomed snowmobile trails in Minnesota, more than any other state in the nation.
5. Named after French explorer Daniel Graysolon Sieur du Luth Duluth is the largest freshwater port in the world. The St. Lawrence Seaway opened in 1959 allowing oceangoing ships to reach Duluth.
6. St. Louis county, the largest county in Minnesota, has more acres than the entire state of Connecticutt.
7. Home to the Jolly Green Giant is Le Seur.
8. Casey Jones was the engineer of Old No. 201 which is on display in Owatonna.
9. The Greyhound Bus Line was started in Hibbing when the town had to be moved for mine expansion.
10. Minnesotan baseball commentator Halsey Hal was the first to say ‘Holy Cow’ during a baseball broadcast.
Jul 28, 2012
Jul 27, 2012
Can use just 3 breasts, but add boullion. Can substitute 2 cups cooked rice. 1/4 tsp saffron can be added when cooking the chicken.
1 Stewing Chicken 3 Cups Corn
1 Stalk Celery, With Leaves 2 Cups Noodles
1 Onion 1/8 Tsp Pepper
2 Tsp Salt 2 Tablespoon Parsley
3 Qts Water 2 Large Hard Boiled Egg, Chopped
Combine chicken, celery, onion, salt and water. Cover and bring to a boil over high heat, cook until chicken is done. Remove chicken to a large pan to cool. Strain broth and return to pan. Cut then shred the chicken when cool enough to handle. Add corn, noodles, pepper, eggs and parsley. Cook 15 minutes and serve.
Jul 26, 2012
1/2 Cup Buttermilk 1/2 Tsp Salt
1 Large Egg 1/2 Tsp Cumin
1/2 Tsp Baking Powder 1.5 Cups Corn
1/4 Cup Cornmeal 2 Tbl Chopped Chilies
1/4 Cup Wheat Flour 1/2 Cup Shredded Cheddar Blend
Mix Buttermilk, Egg, Baking Powder, Cornmeal, Wheat flour, Salt and Cumin until smooth. Stir in corn, chilies and cheddar.
Heat 1/4 inch oil in skillet and cook 2 minutes per side. Makes 8 fritters.
Per Serving: 214 Cal (33% from Fat, 18% from Protein, 48% from Carb); 10 g Protein; 8 g Tot Fat; 4 g Sat Fat; 3 g Mono Fat; 27
g Carb; 3 g Fiber; 4 g Sugar; 203 mg Calcium; 1 mg Iron; 517 mg Sodium
Jul 25, 2012
Jul 24, 2012
Personal Pace - trademarked by Toro - is an EXCELLENT thing. The Personal Pace push mowers include a pressure sensitive handle that allows the self propelled mower to go faster the more quickly you walk. When it takes 5 to 6 miles to mow your lawn, speed can be a good thing. (5 for hubby, 6 for me thanks to all of the stopping to throw a ball). We can actually push mow the lawn more quickly than using a riding mower.
Another great feature is the option to mulch the grass or bag it - so we can let it lay to fertilize the lawn or we can put it in the compost bin to fertilize the garden. It starts easily and has been an excellent addition to our lawn care.
Jul 22, 2012
- Minnesotan baseball commentator Halsey Hal was the first to say 'Holy Cow' during a baseball broadcast.
- Minnesota Inventions: Masking and Scotch tape, Wheaties cereal, Bisquick, HMOs, the bundt pan, Aveda beauty products, and Green Giant vegetables
- Minneapolis is home to the oldest continuously running theater (Old Log Theater) and the largest dinner theater (Chanhassan Dinner Theater) in the country.
- The original name of the settlement that became St. Paul was Pig's Eye. Named for the French-Canadian whiskey trader, Pierre "Pig's Eye" Parrant, who had led squatters to the settlement.
- Minneapolis’ famed skyway system connecting 52 blocks (nearly five miles) of downtown makes it possible to live, eat, work and shop without going outside.
- Minnesota has 90,000 miles of shoreline, more than California, Florida and Hawaii combined.
- Rollerblades were the first commercially successful in-line Roller Skates. Minnesota students Scott and Brennan Olson invented them in 1980, when they were looking for a way to practice Hockey during the off-season. Their design was an ice hockey boot with 3 inline wheels instead of a blade.
- Candy maker Frank C. Mars of Minnesota introduced the Milky Way candy bar in 1923. Mars marketed the Snickers bar in 1930 and introduced the 5 cent Three Musketeers bar in 1937. The original 3 Musketeers bar contained 3 bars in one wrapper. Each with different flavor nougat.
- Author Laura Ingalls Wilder lived on Plum Creek near Walnut Grove.
Jul 19, 2012
2 Gal Cucumber, Sliced 1/2 Cup Salt
1 1/2 Cup Sugar 2 Tbl Pickling Spices
3 Qrt Vinegar
Heat to boiling point, put in jars and seal.
Jul 18, 2012
Jul 17, 2012
1/2 Cup Salted Butter 1 Tsp cinnamon
1 Cup Brown Sugar. ½ Tsp nutmeg
1 Large Egg. 1 1/2 Cup old fashion oatmeal
1 Cup Stone Fruit Puree 1 Cup flour
1 Tsp salt 1 1/2 Tsp baking powder
1 Tsp vanilla. 3/4 Cup Pecans
Heat oven to 350 degrees. Cream together butter and sugar. Add egg and mix thoroughly. Add puree and mix until combine. Add remaining ingredients and stir carefully only until moistened. Line 12 muffin cups with paper OR spray with non stick cooking spray. Divide batter between cups and bake for 25 to 30 minutes.
Remove from oven cool for 5 minutes and remove to a rack to cool completely. Put in a container and refrigerate.
Per Serving: 318 Cal (41% from Fat, 7% from Protein, 52% from Carb); 6 g Protein; 15 g Tot Fat; 6 g Sat Fat; 5 g Mono Fat; 43 g
Carb; 3 g Fiber; 19 g Sugar; 74 mg Calcium; 3 mg Iron; 328 mg Sodium
Jul 16, 2012
2 Lb Pork Loin 1 Tsp Pepper
1 Tbl Caraway Seed 3/4 Cup water
1.5 Tsp Marjoram 3 Tbl Pomegranite White Wine Vinegar
3/4 Tsp Salt
Trim fat from roast. If necessary, cut roast to fit into 6-quart slow cooker. Combine caraway seed, marjoram, salt, and pepper.
Rub all over roast.
In a large skillet, brown pork roast on all sides in hot oil.
Place meat in slow cooker. Add the water to skillet; bring to a gentle
boil over medium heat, stirring to loosen brown bits in bottom of skillet. Add vinegar and pour over pork loin.
Cover and cook on high heat setting for 2 - 3 hours or until 150 degrees.
Jul 15, 2012
Jul 14, 2012
Shadow of Night begins as Diana and Matthew land in 16th Century England. The tale weaves through England, France and Prague, touching on historical figures and events. It is masterfully woven to place the story within events to make a very captivating read. Even if history is not your forte, the story of Diana and Matthew will keep you spellbound. Further tying the book together are snippets of present day in which events in the past (such as Diana's diary) touch on the future. I purchased the book on Tuesday, the day it came out, and finished it on Thursday. Yes, I worked during the day, so I had some LATE nights.
Jul 13, 2012
3 Lb Potatoes, cut into 1-inch. 1/2 Cup Greek Yogurt
-cubes 1 Cup Low Fat Cheddar
2 Cup Cauliflower, Diced 1 Lb Bacon, cooked crisp and
1 Lb 2% Velveeta -chopped
1/2 Cup Mayonnaise
Preheat oven to 375 degrees F
Place potatoes and cauliflower in a large pan, fill with water to cover and bring to a boil. Cook until potatoes are just soft.
While cooking, cube Velveeta and put in a large bowl. When potatoes are done, drain and add to bowl. Gently stir until cheese is melted. In a separate bowl, stir together mayonnaise and yogurt. Gently stir into potatoes and cheese. Add bacon and cheddar,
Stir again and pour into a greased 2 quart baking dish. Bake for 35 minutes or until lightly browned.
Jul 12, 2012
1 Tbl Vegetable Oil 2 Tbl garlic cloves, minced
1 Cup Zucchini 1 Pint Marinara
1 Cup Yellow Squash 8 Ounces Linguine
1 Cup Red Bell Peppers 3/4 Cup grated Parmesan cheese
2 Cups Asparagus
Cut squash in 1/2 inch slices then cut in quarters, set aside. Cut peppers into 1/2 inch squares and set aside. Cut asparagus into 1 inch slices and par steam. In a large skillet, heat 1 tablespoon oil over medium-high heat add garlic. Cook until softened. Add zucchini, squash, peppers and asparagus.
Cook 5 minutes, stirring occasionally. Add Marinara and cook 3 more minutes.
While making sauce, cook linguini.
Per Serving: 297 Cal (30% from Fat, 18% from Protein, 53% from Carb); 13 g Protein; 10 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat;
40 g Carb; 4 g Fiber; 3 g Sugar; 200 mg Calcium; 4 mg Iron; 524 mg Sodium
Jul 11, 2012
1 Pie Crust
6 Cups Blueberries
3/4 Cup Sugar.
6 Tbl Flour
1/2 Cup Flour
1/3 Cup Brown Sugar
Preheat oven to 375 degrees.
Line a 9 inch deep dish pie pan with the pie crust. Set into refrigerator.
Place berries in a bowl. Zest lime over the blueberries then juice the lime and add the juice to the berries. Stir in sugar and flour.
In another bowl, combine topping ingredients (Melt the butter).
Place the berries in the chilled crust and top with the topping mixture. Bake for 45 minutes or until the topping is browned.
Jul 10, 2012
8 cups cubed potatoes
3/4 cup diced Bread and Butter Pickles
1/2 tsp garlic powder
1/2 tsp celery salt
2 Tbl Mister Mustard
1/4 cup mayonnaise
1/4 cup Greek Yogurt
Boil or roast the potatoes until soft. Cool slightly. Mix remaining ingredients and stir into potatoes.
Jul 9, 2012
1 Tbl Sugar. 2 Tbl Butter
2 Tbl Cake Flour 1 Cup Half And Half
20 Ounce Frozen Corn 1 Tsp Salt And Pepper
Melt butter in saucepan, stir in flour to make a roux. Add half and half, a little at a time, stirring to remove any lumps. Cook until thick and add salt, pepper and corn. Heat through.
Jul 8, 2012
Currently, I can verify that I am on the right track as I am on St Paul Park Road. St Paul Park is not a park, as the name suggests, but a growing town on the outskirts of St. Paul. It is, however, in the middle of a triangle made by Lion's Levee Park, Riverside Park and Heritage Park. From the City of St Paul Park website, I found that it is a growing area:
"The City of St. Paul Park once a nearly fully developed community of 5,000 inhabitants has annexed approximately 600 acres of land for development. The development of this land can potentially double our community size; allowing for opportunity to provide "life-cycle" housing, expand our commercial area, create new parks/open spaces, and maintain our "small town" feel. St. Paul Park is along the eastern shore of the Mississippi River in Washington County, one of the fastest growing counties in the seven-county metro area. St. Paul Park is conveniently located by freeway to downtown Minneapolis and St. Paul, and only 15 minutes east of the Mall of America."
When Hubby realized that last week was the half way mark, he asked if I was actually half way to my destination. While I would also be curious to know the answer to that question, I am not going to look. I want this to be just a tracking. If I find that I am behind - or ahead of- my goal, it may impact what I do, and I would prefer that not to happen. This year did actually put me in St Paul, albeit briefly, as we had the opportunity to drive from Fargo, ND to the St. Paul Airport. While a long story, let me just say that it took us longer to get home from Bismarck, ND than it took our friends to get to Hawaii - by almost 24 hours.
Jul 7, 2012
4 Large Garlic Clove 1/2 Tsp Pepper
5 Cups Spinach 4 Tbl olive oil, divided
3/4 Ounce Fresh Basil. 8 Oz Tri Color Pasta
1/4 Cup Walnuts. 1 Lb Chicken Breast
1/2 Tsp Salt. 1 Tbl Oregano
Pulse garlic in food processor until minced. Add spinach, basil, walnuts, salt and pepper; pulse until chopped. With motor
running, slowly add 3 tablespoons of the oil; process until mixture forms a paste.
Cook pasta according to package directions. Meanwhile, heat remaining 1 tablespoon oil in large deep skillet over medium-high heat until hot. Add oregano and sauté until fragrant. Cube chicken and cook until done. Add chicken and pesto to pasta, stir to
Per Serving: 383 Cal (47% from Fat, 37% from Protein, 16% from Carb); 37 g Protein; 21 g Tot Fat; 3 g Sat Fat; 12 g Mono Fat;
17 g Carb; 12 g Fiber; 1 g Sugar; 505 mg Calcium; 9 mg Iron; 585 mg Sodium