Thursday, December 30, 2010

Thursday's the Potluck Club.-Sugar cookies

These are the best I've had in a long time. Very easy to make.

Sugar Cookies-
(can be rolled out or pressed into a shaped cookie pan).

You will need:

1 cup butter, softened
1 1/2 cups fine Raw sugar
1 egg, beaten
1 + 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 +3/4 cups Flour
1 teaspoon salt.

Preheat oven 350 degrees Fahrenheit

In large mixer bowl, cream together butter and sugar
Add egg and extracts, mix well
combine flour and salt and add to creamed mixture
continue mixing until forms a ball.

remove from Bowl,
  • First option; Press into lightly buttered form pan.
  • Or your second option; place in plastic wrap and Put in refrigerator for about 30 minutes. Take out and roll out to 1/2 in thickness, using cookie cutters cut into patterns. place on Silicone mats or parchment papered line cookie sheets.
Now my hint on rolling--- I use nonstick aluminum foil on the bottom and a plastic wrap on the top.
Critter demonstrating for you.

Bake at 350 degrees F. In form pan for 8-10 minutes. If you roll them 7-8minutes or until brown around edges.

Cool completely on Wired rack. Then use cookie icing and decorate as you wish.

Tuesday, December 28, 2010

Ruby Tuesday- Family time in the Kitchen

What went on in my kitchen on Thursday and Friday? Well, we had some family time baking holiday cookies.

Around the table is a series where I share what's going-on in the kitchen. If your kitchen is anything like mine, it is the heart of the home. Every one loves to be in there. Visitors and family all seems to gather in that room. I decorate it for the seasons. Winter is a Snowmen theme. From dishes to wall hanging and towels, snowmen all around.

Well back to the happenings in the kitchen......
This Sugar cookie recipe was the best. My daughter found it on the back of a cookies shape pan and it's the best I've tasted. I will post it on Thursday PotLuck this week.
Now to the photos of the Fun Family time in the kitchen.

Critter rolling out the dough.
He was really good at it.
Critter is my G-nephew and my little chef.

Cousins cut out the shapes.
Alex is left.
My daughter,Lyd is on the Right.

Family Decorating together.
Lots of laughing went on!
we had so much fun.

The finished results.

For more Ruby Tuesday views,
visit Mary at
"Work of the Poet"

Sunday, December 26, 2010

Fruit and Spiced Pork -Weekend Gadget

I love my Nesco Roaster oven. It's great when you need that extra room in your oven or when you do not want to heat the whole oven up for a small roast. There are very affordable now days, cost about 35.00 and a good buy for the College student. It allows a little homecooking while away from home. I have an older one and it's blue. I was able to get a current photo of one, sold at a popular family Store. Photo farther down in the recipe.

This was a great flavorful one and very tender. Made and served as a Christmas Eve meal with Mashed Potatoes, Cranberries and steamed Broccoli. We have some Non alcoholic Grog and sourdough bread. A very Fruitful meal!

Fruit and spiced Pork Roast

one 4-6 Lb Pork roast
3/4 cup Welch's Blueberry-Pomegranate-Concord Grape juice.
one Granny Smith apple cut in chucks
1 teaspoons Saigon Cinnamon
1/4 cup light brown sugar
2 Tablespoons Tapioca flour.
1 Tablespoon softened Butter

Put roast in a covered roasting dish, on a roasting rack.
I used a small Nesco Roaster oven.
( click on photo for more info on the oven).

Pour Juice over pork and add apples around.
Mix Sugar , cinnamon and flour together.
Brush top of roast with softened butter.
Pat Sugar mixture on top.

Cover and cook at 350F for about two hours. Until internal temperature reaches 160 degrees Fahrenheit. I used a roast with a pop up timer and it worked well. Done when the pop up is up.
Let it set covered for 20 minutes before slicing.

copyright 2010 by"Auntie E's CookBook/M Dubros"
Disclaimer: I did not receive any compensation from Nesco for this review. this is only my opinion.

Sunday, December 19, 2010

Coffee time with Auntie E-Holiday Baking

The holidays are upon us. I remember the home made cookies and candies of days of old. The carolers at the door, hot chocolate, hot spiced wine, cookies and the snow falling. All are great Memories of years gone by. It seems the Carolers in our area have gone away, I really miss that part. So, I will put on the Christmas music and drink my hot drinks, eat the cookies and watch the snow fall in the Solarium. We are expecting Snow this week for Christmas.

Have any of you had Snow Cream? My Mother made it , the time I really remember is when we lived in Rochester New York. We had a great snow fall that year. All the snow falls were large amounts in Rochester. My mom put out a Large stock pot and collected the snow. Then she added Eggs , Cream, vanilla and a little sugar. Oh It was so good, I can still imagine the taste. I thought I would post a Snow Cream recipe for you. We haven't had our large fall yet. However, I think we will be going to the Mountains of Maryland in Garrett county in a couple weeks. It is always snowing there and just maybe I will be able to make some.
Now the key to great Snow Cream is to wait until the second or third day of Snow Falling. That way the snow is much cleaner. This is the Recipe I remember my Mother making.

Snow Cream of Days Gone By

2 eggs
1/4 to 1/2 cup sugar
1/2 tsp. vanilla
1 can evaporated milk
A big bowl of fresh fallen clean snow

Mix together eggs, sugar, vanilla and evaporated Milk. Beat until foamy.
Now fold in the fresh fluffy snow. You will need a Stock Pot full of Snow.

Old those were the days! I really Miss my Mother.

Is there a childhood memory of a special food for you? Tell us about it.

This is the Last week to link of your recipes for the Holiday Flare contest. Just choose a category above and link yours up. Voting will start on the 26th of December. Do come back to vote on the recipes.

Thursday, December 16, 2010

Thursdays Holiday Flare- Holiday Traditions

From Morning traditional food to the night time treats, there is always that family tradition recipe. The one that is a must every year at this time of year.
For us it is a Danish Puff that my hubby's mother made each year at Christmas(I will linked that one for you). Now for me it is Stollen. While living in Germany I fell in love with the Treat.

German Stollen (Weihnachtsstollen)
(recipe from Breslau an area in Silesia[Germany] Now part of Poland)

About 7 cups of White Bread flour
1 Tablespoon of flaked sea salt
7 packages(171/2 teaspoons) Active dry yeast.
1 1/4 cups granulated sugar
2/3 cup lukewarm milk(95F-105F)
2 cup blanched almonds-chopped
4 cup Raisins
2 cup candies candied citrus peel
1 cup Currants
1 Tablespoon grated Lemon rind.
2 teaspoons freshly grated nutmeg
3/4 teaspoon Ground Cardamom
1 3/4 cup unsalted butter-softened
6 large eggs-lightly beaten
unsalted butter for brushing- this could be about 3 cups.
confectionery sugar for dusting.
Two large heavy baking sheets lined with 3 sheets of Parchment paper.

1. In a large mixer bowl mix dry yeast and 1 Tablespoon sugar and add to Lukewarm milk. Let stand for 5 to 10 minutes until foamy.
2. Sift flour into large bowl and set aside.
3. Mix the Fruits and almonds together add 2 tablespoon of flour, coating the fruits and nuts. Stir in spices. Set fruit mixture aside.
4.To Yeast mixture add a little of the flour to make a thick paste. Sprinkle top with a little flour, cover with cloth and place in a warm place for 20 minutes until Spongy.
5. Add the rest of the sugar to the sponge, stir. Add the softened butter mixer on a folding setting of mixer using a batter paddle. Change paddle to dough hooks. Fold 6 cups of flour in to the sponge, one cup at a time. Continue folding until flour is almost mixed in.
6. Add beaten eggs, about 1/2 cup at a time. folding well each time.[If dough is too sticky add 1 Tablespoon reserved flour at a time. If dough to too dry add 1 Tablespoon milk at a time]. continue to fold until dough is still soft and holds it's shape.
7. Turn out onto a well floured surface and knead until Blisters start to appear (about 10 minutes). Pat into a 18"x12" shape and about 3/4" thick.
8.Sprinkle one fourth of the fruit Mixture on top. Start folding in this pattern:
The Folding Pattern
  • Fold the short to the other
  • Next fold the long sides to meet in the middle
  • Fold the ends in.
  • Fold the right half over the left half, making to small rectangle package.
  • Give the Rectangle a quarter of a turn.
  • Press on the package out into a 18"x12" shape again. ( flouring surface as needed)
  • Spread another quarter of the fruit mixture in to center and repeat Folding Pattern above. do this four times.
  • Then fold over two more time pressing gently, turning after each fold over itself.
9. Now shape dough into a ball, return to a lightly buttered bowl. Sprinkle top with flour cover and set in a warm area for 2 hours.
10. Turn dough out onto a floured surface. Knead lightly one minute. Divide dough in half. Pat each half in a 10"x6" rectangle, about 1 3/4" thick. with short side facing you fold in bottom third in and top third down, making a three layered rectangle. Round ends to form a nice shape.
(a photo to help in this fold).
11. Place stollen on prepared baking sheet.( If you are not using a heavy baking sheet, use a another baking sheets under the main one, this will prevent the bottom from browning too much.)
12. Cover each Stollen with a dry dish towel and left rise for 2 hours in warm place.
During the last 15 minutes of rising Preheat oven to 325F.
13. Bake in middle of oven for 45 minutes. Then cover with foil, turn pan around and continue to bake for 30 minutes. Until Stollens are golden brown and Firm to the touch, and an inserted skewer in the center should come out clean.
14. Immediately brush 1/2 cup of melted butter on each Stollen. Let it soak in. Transfer to wired rack- cool completely.
15. Once cool wrap in foil and leave at room temp.
16. The next day, preheat over to 350F, place wrapped Stollen on Baking sheet for 10 minutes.
In the meantime melt 1 cup butter. Remove Stollen from oven, unwrap and brush with butter until they will not absorb any more. cool completely on wire rack.Wrap in New foil
17. Repeat the process in 16 for the next two days. On the last day brush the bottom of the Stollen with the butter.
18. When the Stollens have cooled , Sift a thick layer of confectioners sugar over the tops.
19. Keep the Stollen in a cool place , but not the Refrigerator, for at least 2 weeks
20. Use within six weeks.

A Printable version

Monday, December 13, 2010

Coffee time with Auntie E - A Look back..

Looking back at holiday's past I had a thought of Germany and the Fruit breads. these are the one just made for Christmas time. Oh I remember the Panettones and Stollens, those wonderful flavors mingled together. That got me thinking of this weeks Thursday Holiday Flare links. How about those special Breads, the ones your family had only on this special holiday season. Holiday Breads are so much fun to make.
I am digging out the recipes this week. I'll be making a few and deciding with one I will post. Probably a German one for sure, since I have fond memories of being there during Christmas seasons of past.

Now to my coffee, I tried a different one this morning. A Christmas blend from Starbucks, not my favorite. Will have to do some adjusting to the strength. What are you drinking this day? Is it a holiday flavored one?

Thursday, December 9, 2010

Thursdays Holiday Flare- Appetizers

We need to prepare for those Holiday parties coming up. The next three weeks will be filled with them. Our schedules will be filled with Family and Friends party time. Now we must always bring a little something, for you know it is always nice to have something we know you will eat!
So for today's entries we will link up our... Favorite Appetizers.
Here is one I like to bring.
Just think 1920's and the Great parties and food there were. Now let's step back in time and make a....

Vintage Cheese Ball.

We will need:

1(8oz) package of Cream cheese,Room temp.
1 cup Vermont Sharp cheddar cheese, shredded
1 cup Mild cheddar cheese,shredded.
1 Tablespoon minced Onion.
1 teaspoon Worcestershire Sauce
Dash of Garlic powder
Dash of Tabasco Hot sauce.
1/2 cup chopped Pecans
3 Tablespoon Fresh Minced Parsley

  1. Beat all cheeses in mixer on Medium speed until smooth and creamy.
  2. Stir in Onion,Worcestershire, Garlic powder and hot sauce, mixing evenly
  3. Divide mixture in half. Shape each one to your desired shape ( trying a bell, Holly ball or snowman)
  4. Combine Pecans and Parsley, mix together well.
  5. Roll the cheese shapes into Pecan mixture
  6. Chill for several hours.
  7. Serve with associate Crackers.

Recipe Printable View(without graphics)

You can still link up your Desserts, Side Dishes, Breads,Main Meats, & Cookies.Just click on the category you wish to link a recipe. All entries will be taken until 25th December. voting starts on the 26th and last through the 31st of December 2010. winners will be notified by e-mail. Be sure to check out the Contest rules so you will not miss out.

Thursday, December 2, 2010

Thursday Holiday Flare- Cookie time

It is time to link up your favorite cookie recipe.
We are still in the contest phase. You can still link up your desserts, main dishes, side dishes and bread. Just choose the appropriate colored link above and link it up. You will be able to come back until December 25th to link up, Then on the evening of the 26th voting will begin. Oh I hope you will come back to vote. for more info on the contest see the side bar "Holiday Flare Contest Rules".

I think you will love this recipe. It has become the holiday cookie in our family. As I stated before this is the one in the 1992 SouthenLiving Annual Cookbook. I sent it in the they published it that same year I created it.

Almond Snaps
1/2 cup shortening
1/2 cup Almond paste
1/2 cup Sugar
1/2 cup Firmly Packed Brown Sugar
1 large egg
2 tablespoon Milk
1 teaspoon vanilla extract
1 3/4 cup All-purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1/4 cup Sugar

Beat shortening and almond paste at medium speed with an electric mixer. Add 1/2 cup sugar and the next 4 ingredients, beating well. Combine Flour,Soda, and Salt: Gradually add to shortening mixture, mixing well.

Roll into 1-inch balls; Roll in 1/4 cup of sugar, and place 2-inch apart on lightly grease cookie sheets (Nowadays I use a silicone mat-no greasing necessary).
Bake at 375 Fahrenheit for 12 to 14 minutes or until lightly browned; cool about 2 minutes on cookie sheets. Remove to wire racks to cool.
(We have a hard time letting them cool! They get eaten warm in our home).

Monday, November 29, 2010

Coffee time with Auntie E- Still trying

Well today I am drinking my coffee and think of all the things I need to get going on. I have a start baking the Holiday Cookies. That right so this weeks Holiday Flare Contest links will be Holiday Cookies. Remember to link yours up on Thursday.
It has been a rough start with the Hoilday Flare Contest. I really haven't had much entries. Looks like I need to look at some other means to grab folks attention...Any suggestions here?I would appreciate it. Maybe the Prizes aren't tantalizing to folks.. Or maybe there just isn't a lot of cookers on this Cyberspace.

Onto my favorite cookie.... I love Almond flavors doing the holidays. I have a great Almond Snap recipe. Southern Living published my recipe in one of their cookbooks ,( the 1992 annual cookbook and in the 1992 Southenliving December magazine). I will be posting it on Thursday for Holiday Flare.
Hope you will return to link up your favorite Holiday cookie recipe on Thursday. You can still link up those Breads, Side dishes and Dessert, just click on the color links above.

Wednesday, November 24, 2010

Orange Cranberry Relish

I have been busy cooking for our Thanksgiving Menu. Here is one of the recipes.
This is a very easy recipe. Created for Thanksgiving 2010 to be served at the Celebration dinner.

Orange Cranberry Relish
1 bag(12oz) of Whole Fresh Cranberries
2 cups sugar
1 1/4 cups of Water
Zest of one Large orange
Juice of one Large orange
2 cinnamon sticks
2 Tablespoons or 1 small envelope of Knox Unflavored Gelatin)

Put fresh cranberries in medium sauce pan. Add Water and zest and orange juice.
Bring to a boil, covered. boil for 5minutes or until all the cranberries have popped. do not stir during this process.
Add sugar and cinnamon sticks. cook uncovered for 20minutes.
Remove cinnamon sticks
Add gelatin, by sprinkling it on the top and stirring in. Bring back to a boil for 1 minute.
Remove from heat, pour into a dish and bring to room temp. Cover and Refrigerate and serve cold.

copyright 2010 by"Auntie E CookBook/MDubrosky"

Sunday, November 21, 2010

Coffee time with Auntie E- Chili Time Recipe

Well, I'm at my Dad's this week. We are having Thanksgiving at his home in Virginia Beach, Va. and I am cooking up a storm! Oh yes I am having my morning coffee here, with Peppermint cream in it. Getting in the Holiday spirit. We will not be having a Holiday Flare Thursday post this week, Enjoy a great Thanksgiving Meal and Day with your family and Friends. You can still link up a add those recipes by clicking on the color coded names above.
For today I will share with you a recipe I showed cased on Food Trip on Friday.

Turkey Maple Chili


Meat :
1.5 Lb of Turkey Maple Sausage
½ cup diced Red onion
1½ tsp of Smoked Paprika
1 tsp cumin

*Group #2*

1 (14.5 oz) can Turkey Broth
⅓ cup diced roasted Red peppers
1 tsp cumin
½ tsp Smoke Paprika
¼ cup thick Ketchup
1.5 oz of Pure Maple Syrup.
1 can(14.5 oz) can Hunts diced Tomatoes with diced Green pepper,celery and onion

1.Meat prep:
In a skillet brown sausage and red onion. Add 1 ½ teaspoon of smoked Paprika and 1 teaspoon of cumin. Continue to cook for 2 minutes stirring frequently. Set aside.

2. Group#2
In a 2.5 litter of 11 cup stockpot add the *Group #2* ingredients. Stir well... Bring to the boil.

3. Add the meat to the stockpot. Return to a boil. Lower heat to simmer and simmer for 30 minute to 60 min. The longer the time the more intense the taste.

Copyright2010"Auntie E's CookBook/M Dubros"
Printable View

Saturday, November 20, 2010

Weekend Kitchen Gadget-Need Space?

I am always looking for things that do not take up space in the kitchen. As a creative cook I love to buy special items that help make cooking more fun. In today stores there are a lot of compact items. Great for those small kitchen with limited space. After all we need room for those Pots and Pans and Seasonal Dishes.

Chef'n has a line of compact things. I purchase some time ago, the Measuring tools.

Cups and measuring spoons

These are so thin and can fit in a drawer.then when you pop it out...
you have your 1/4 cup.
A set of measuring cup for Chef'n will cost about 15.00
They are available in many countries.
You can click Here to find them in your country
In the USA you can purchase these at:
Target, Bed Bath and Beyond and Williams Somona

Gift idea under 25.00:
In a basket put the measuring cups, a box of Pumpkin bread mix and a 4x8 bread pan.

Disclaimer: I have not received any perks or monetary compensation for this review, It is only my opinion of these products.

Friday, November 19, 2010

Friday Food Trip-Chili time.

Turkey Maple Chili
Recipe coming next week

Thursday, November 18, 2010

Thursday Holiday Flare- Main Meats

So here we are into our fourth week of this contest. Today's Entries are for Main Meats. Whatever you have over the holiday season. It might be Turkey, Ham, Pheasant, Lamb, Cornish Hens are maybe Roast beef. Trying something new will be fun.
We usually have Ham, Lamb, and Turkey during this time. We celebrate Four different holidays. This year, I will be Serving a Brine Turkey. Here is the recipe I will be using.

Apple Spice Turkey.

1.Purchase a good Brine spice in a jar, I am using Williams Sonoma Turkey Brine.

[Now if you prefer you can make your own brine, Just add Coarse kosher sea salt to water.The ratio is 1 cup salt to one gallon of liquid. Add some sage and dried apples,juniper berries, lemon peel, star anise, garlic, rosemary, thyme, black pepper, dried onion flakes and a bay leaf. the amounts will vary according to amount of liquid.]

This is a mixture similar to the one in the jar that I will be using.
  • 2 cup of Coarse sea salt...
  • 2 tablespoon chopped fresh sage,
  • one 16oz package of dried apples chopped,
  • 24 juniper berries.
  • lemon peel from two lemon,
  • 2 whole star anise.
  • 2 clove garlic chopped.
  • 2 teaspoon each of fresh rosemary, thyme, black pepper, dried onion flakes.
  • Last 2 bay leaf

2. Now in a a large soup pot add 1 gallon of water and bring to a boil
Add 1 (517g) Jar of Brine spices (or the recipe brine recipe mixture, as listed above in blue.) Stirring until salt is dissolved. Remove from heat cool to room temp and place in refrigerator until well chilled.
3. Remove from refrigerator and add 1 gallon of water, 2 cups of ice and 6 cups of apple cider. It is important to let the brine come to room temp before pouring over the turkey.

4. Place your turkey, about a 15 -20 pound one, in a 5 gallon stock pot.Pour the brine over it, cover and refrigerate for 12 to 36 hours. Turn the turkey once, halfway through the brine process.

5. When the time comes to cook the turkey, Take turkey out of brine. Rinse well under running cold water. Dry the inside and outside of the turkey well. Roast as you would normally do. You really do not have to baste it with this brine turkey method. Just tent cover with aluminum foil in the beginning of cooking and in the last 45 minutes remove the foil for browning the skin. Check the turkey wrapper for the cooking time allotted per pound.

Well that's it. I will be doing this process for this Thanksgiving Turkey. Will let you know how it works out.
**One note, do not stuff a brine turkey. The Stuffing could turn out way too salty. It is said that the turkey does not have a salty taste its self.**

Now it is time for you to link up your favorite meat recipes. All Holiday Flare links will remain open until Dec 26th. Then the voting will begin, and remain open until Dec 31st. Be sure to try some of the contest recipe and make a note to come back to vote on them. There will be Three winners.

Next week we will take a break, Have a Happy Thanksgiving every one.

Monday, November 15, 2010

Coffee time with Auntie E- Holiday Dinner

I'm sitting here with my Coffee. Today's flavor is Vanilla Latte. Looking over my Thanksgiving Menu and making decisions. Daughter wants Ham, we want turkey. That's how it goes around my Kitchen table. Each person wants something different. Now I am looking for a great Ham recipe. Oh we will have both. With 15 people possibly being there for this meal, I think I will need both meats. I did purchase fresh Cranberries at the Amish market over the weekend.For that Cranberry relish recipes under side dishes.

For this weeks Thursday Holiday Flare we will link up our Favorite Meat Recipes. Over the holiday season we serve meats like Lamb,Goose,Turkey,Ham, Pheasant and all kinds of beef. I thought it would be nice to learn some new ways to cook these. So be sure to come back Thursday and link up your Meat dishes.

You can link up your Side dishes, Desserts and Bread now. Just click on the Appropriate name on the top, just under the Banner any time. The links are all color coded. Or if you prefer, you can click on the names in this post. Now don't forget Voting is opened to all visitors, You do not have to link a recipe to vote on them.

To recap the prizes, there are; First place 50 dollar visa gift card, Second place 25 dollar visa gift card and Third place a Winter fragrance candle in a reusable container. Just be sure to check out the Holiday Flare rules on the side bar. Link up your recipe and start cooking.

So what are you drinking today? Coffee or tea...What do you put in your Drink? Flavored cream or plain.

Saturday, November 13, 2010

Weekend Kitchen Gadget-A Garnish tool

How do they do that.. a question we all ask at some point. Garnish is what makes a dish special.I have several tools I use for that. A couple weeks back I purchase some new one.
These peelers** came as a set.
Photo above courtesy of Williams Somona

What so special about these peelers? Well each one does a different cut.
A straight, julienne cut and serrated. The cutting effort was not hard, it cut like soft butter. One one thing I like about these are the time saving element. It takes so long to make Julienne strips. To get those ridges are very difficult with other tools I have. I can see me using those a lot. They all come together and are priced at 15.00.

The Straight-edge peeler removes skins from root vegetable and firm fruits.

I used a Raw sweet potato, to see how easy it would cut...
It was so easy.The peel cut was very thin. Great for those roses or curls.The next one is the Julienne peeler.
It creates fine strips of anything from carrots to firm cheese. The things you can do...
The Last one in the pack is the Serrated peeler.
Ideal for delicate produce like tomatoes, kiwis and mangoes. Look closely you can see the ridges form after cutting.
Ridges are good for holding on sauces and spreads.
They also have the look of bark. Great for making a Yule Log.
**This peeler set is available Here
Disclaimer: I have not received any perks, money or products from Williams Somonas. This Product was purchase by me and reviewed and tested by me. The post is my opinion only.

Friday, November 12, 2010

Friday's Question? Holiday Recipe Contest

Well I have to say I'm a little down today. For three weeks now, I have been trying to generate a little fun. However It looks like I am the only one have it. I thought Maybe I should ask the question before I go mad......

Is anyone interested in my Holiday flare Recipe contest?

You see I am having one as a write this. It is suppose to last for seven more weeks.
The prizes are:

First place: 50 dollar visa gift card.
Second place a 25 dollar visa gift card
Third place a winter soy fragrance candle in a beautiful reusable container.

I try to make the rules easy, so we can enjoy our holiday and not be so time consuming on the entry rules. I waited to list the prizes til now, Maybe I should have done that earlier.
The contest winners are decided on a voting system. Anyone can come and vote on their favorite dishes, they do not have to enter one. My entries will be voided, as I add mine just to have some links showing. Once cooks start adding their links, I will not be adding mine. I will just post my recipe for the week.

So the question comes down to......
Are you Interested in this Holiday Flare Recipe Contest?

for more Aloha Friday questions, visit An Island Life

Thursday, November 11, 2010

Holiday Blueberry Scones- Bread Week!

Welcome to Thursday Holiday Flare,
This weeks category is Breads.

Oh those holiday breads,so many to choose from. This year I wanted to do a Breakfast Scone.
I love scones with a cup of coffee or tea. Scones are really easy to make. Do not have much prep time and the cooking time is about 30 minutes. Time to make and have in the oven before the folks are up. I guarantee that the smell will get everyone up and going.

Holiday Blueberry Scones.Photo scones shown with Cranberry cream cheese

Preheat oven to 350 Fahrenheit.

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
4 Tablespoons fine organic sugar
1 Tablespoon Cinnamon

  • in a large bowl Mix the above ingredients together I use a whisk, to get it some air.

114gm Cold unsalted butter(about 1/2 cup)
  • with a pastry cutter, cut the butter into the flour mixture. just until incorporated well.

Mix together in a small container.
1 cup Fresh buttermilk
1 large Egg.
Beat well.
  • make a well in the flour/butter mixture.
  • Pour the buttermilk mixture in the well.
  • With a wooden spoon start at the sides and fold in, continue until all the milk is incorporated in flour mixture. DO NOT OVER MIX.
Fold in 3/4 cup Frozen blueberries.
  • Turn out unto of floured surface.
  • Pat down to about 1 inch thickness.
  • Cut into squares and then cut the squares in half diagonally.
  • You will have 12 pieces.

Line a jelly roll pan with Parchment paper and transfer square using a flat spatula on to pan. leave as lest a inch around each one.
  • Cook at 350 F for 30 minutes.

Now it's time for you to link up your Holiday Bread Recipes. Remember leave a photo and the recipe link. Voting will open tomorrow. Remember your can still link your holiday Desserts and Side dishes up, just click on the Holiday flare link under the blog title. That will bring up the other links.
Want to join in, grab the Holiday Flare button on top side bar, check the rules and enter your recipes on the appropriate links.

Any one can come back to vote on their favorite ones. You are allowed to vote up to five times on each category. Only one vote per recipe will be allowed. Be sure to check back on Monday for Coffee time and the next weeks category.

Recipe Printable View- no graphics.

Tuesday, November 9, 2010

What an Honor to Receive This....

I received this award from Shelia at Welcome To My Kitchen. In her kitchen she has a video clip on Pantry item with a great soup recipe. Shelia is hosting a Feature me Friday, where she will be featuring a cooking blogger each week. That sound like a great way to learn about the cooks on these cooking blogs. We will learn about how they started cooking and many more personal views about their love of cooking.

You know me I love to cook, update vintage recipes and create new recipes. I think this blogging about cooking and the things that go on in my kitchen, has given me a more cognitive awareness of the foods we eat. I'm learning by visiting other food blogs the different choices that are available. I love to collect cookbooks. Not only to try out the recipes but, also to get new food combination ideas. My daughter is just learning to cook. Lyd loves to cook from a cookbook as well as on line. She has really started to realize that the internet is a great cooking resource. The Best part of cooking to me is the aromas that infuse the kitchen and house.

Now that is a little about me, time to pass this award on. After all. the part about cooking is sharing. Good Food, Good Friends and a Great time!

For this Award I will choose these cooks.

  1. A Chef Daughter- You will enjoy the foods on her blog.
  2. Ask Ms Recipe- There you will find menus and products to make life easier in the kitchen.
  3. All about Cakes- Wow, talk about cakes! Some amazing one are found here.
  4. Deep south Dish- Now this is down home southern cooking at it's best.
  5. Eat at Home- Great seasonal dishes.
  6. Charming Vintage Recipes- Just like Mom or Granny use to make. A touch of the past.
  7. Eclectic recipes- Giveaways and wonderful recipes to try.
  8. Stop and Smell the Chocolates- A place for linking and satisfying that sweet tooth recipes!
  9. Think Tasty- Recipes, Restaurant reviews,simply solutions and Regional best.
  10. Stir, Laugh and Repeat- Martha author of a cookbook, Great easy recipes for today's busy cooks.
  11. What's Cooking at My House-A place with food that makes the house a home!
  12. Yummy As Can Be- Just like at states, Yummy dishes.
  13. Mom Cooks - A family food blog with giveaways and Product reviews.
  14. Mommy's Kitchen-Recipes that remind you of Home. Eye pleasing dishes.
  15. Veggin'- For the Vegetarian in you. Lots of Veggie dishes.
So there you have it my 15 sites for you to visit. Each one a joy to view with something for every visitor. Drop by and give them a shout, learn something new and Happy Eats to all.

The rules for this Award if you accept:
  1. Grab the Button.
  2. Mention and link to the giver.
  3. Share seven things about you.
  4. Pass on the 15 different sites.
  5. Be sure to give them a holler about the award.

Monday, November 8, 2010

Coffee time with Auntie E- What's in your Future?

Good morning y'all! Woke up this morning thinking of our Thanksgiving meal. What is going to be on the menu? We will have up to 15 people there. My daughter wants Ham and Turkey. I wondered why she think Ham should be at the table. For year we have had both. I am trying to just go back to Turkey for Thanksgiving. Even took her to a turkey Brimming class! So I guess I will have both again, due to I have in some way made it a Tradition in the household. Just wait til she has to cook both for her family thanksgiving. I think she will see how crazy it is. What kind of meat do you serve on Thanksgiving Day?

On the menu I think we will have, Mash potatoes with gravy, Sweet potato casserole, green bean casserole, a leafy salad of sorts with Cranberry dressing and Home made rolls. Of course the desserts will be pies and dessert bars with plenty of homemade whipped cream.

So for this weeks Thursday Holiday Flare, link up your favorite Bread or Roll recipes. Remember you can still link up on the other ones. Just click on the Holiday Flare banner. Find your category and link them up. See you on Thursday for the Thursday-Holiday Flare recipe contest link.

Saturday, November 6, 2010

Weekend Kitchen Gadget-Impress them!

Ever want to make those fancy pie crust?
I have a few gadget to help with that.

You can decorate around the pumpkin pie shell,
even a store bought one,

You can even make fancy lace crust tops.

these are Pie crust cutters.
You can get them at any kitchen store..
Priced under 20.00

You can also use these;
Canopy cutters.
Prices can range from a 1.00 to 20.00.
Will depend on if you buy one or a set.

They are small enough to do the job.
This is a great way to dress up those Holiday pies,
Store bought or Home made.
***A hint for you. Buy the already made pie crust and roll it out if need be, add a little flour on the top. Using the cutters cut several of the shape you are using. Using an beaten egg white brush the under side and add to the pies edges. After all are arranged, brush with egg white and sprinkle with Sugar crystals. Cook as according to pie recipe. Now you have an unique- simi-home made pie. It will wow all your guess. You can also bake the pie crust cut outs on a cookie sheet. bake at pie crust mix suggested temp. These you can use as decoration on all kinds of desserts. That is what is on the pie center in the first photo.**

These make wonderful holiday Hostess Gifts as well. Just purchase a cutter set and boxed crust mix. You might throw in Sugar crystals and a pastry brush as well. Now that would be a gift for under 25.00.

Happy holiday cooking. Please come back and link up your holiday recipes on Thursdays. My Holiday flare contest is underway. We are voting for the best recipes in different categories. Last week was Side Dishes, This week was Dessert. You can still link your recipes up now through Dec. 29th. Just click on the "Holiday Flare Contest Recipe" name under the blog title. Check out the rules on the side bar, grab the button and you are on your way.