tag:blogger.com,1999:blog-329618682024-03-29T11:18:19.678-04:00Pond Brook CookbookRecipes tested and approved on the banks of Pond BrookPond Brook Cookiehttp://www.blogger.com/profile/02744441712482795525noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-32961868.post-35072904119290136212022-01-16T18:54:00.001-05:002022-01-16T18:54:29.832-05:00Mimi's Cretons (Spiced Pork Spread)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://clcmontreal.files.wordpress.com/2017/01/creton.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="277" data-original-width="430" height="206" src="https://clcmontreal.files.wordpress.com/2017/01/creton.jpg" width="320" /></a></div>Every Christmas, I could count on my maternal, Quebecois-raised, grandmother--who I called Mimi--making a handful of favorites:<br /><a href="https://pondbrook.blogspot.com/2014/03/graham-cracker-toffee-aka-christmas.html" target="_blank">Christmas Crack</a>, <span style="background-color: white; color: #202124; white-space: nowrap;"><span style="font-family: inherit;"><a href="https://www.kingarthurbaking.com/comment/129961?gclid=Cj0KCQiAoY-PBhCNARIsABcz771l6EBP7YXmlfEoaSRdPJyY7tXeBY_TSm8lJztB7WMcz1NKSOm9hPMaAlQPEALw_wcB" target="_blank">Tourtière</a></span></span>, <a href="https://www.thespruceeats.com/chocolate-oatmeal-bars-3051975" target="_blank">Chocolate Oat Bars</a>, and Cretons. And these were all just foods ready and waiting when we arrived Christmas Eve, so its a wonder we had any room for dinner--especially with the addictive quality of both the Cretons and Christmas Crack! Although, it may have helped that we wouldn't eat dinner until after midnight mass--when we would come home and celebrate my Mother's Christmas birthday with dinner, Bûche de Noël, and presents in the wee hours of the morning. This recipe is adapted from one in a Quebecois cookbook I had given my mother several years ago, and now sits lovingly on my bookshelf. I highly recommend the cookbook--<a href="https://www.amazon.com/Made-Quebec-Julian-Armstrong/dp/1443425311" target="_blank">Made in Quebec: A Culinary Journey</a>, by Julian Armstrong--if only I had the time to cook my way through it!<p></p><h2 style="text-align: left;">Mimi's Cretons</h2><p style="text-align: left;"><b><i>Ingredients</i></b></p><p style="text-align: left;"></p><ul style="text-align: left;"><li>1.5 lbs. medium-fat Ground Pork</li><li>1 c. Progresso Bread Crumbs or 2 slices dried bread crumbled</li><li>1 medium onion, grated</li><li>1 tsp. Salt</li><li>1/2 tsp. Pepper, freshly ground</li><li>1 tsp. ground Cinnamon, or more to taste</li><li>1/2 tsp. ground Cloves, or more to taste</li><li>1/2 tsp. ground Sage, or more to taste</li><li>1/4 tsp. ground Ginger</li><li>1/25 cups Whole Milk</li><li>Additional Pepper to taste</li></ul><div><b><i>Directions</i></b></div><div><ol style="text-align: left;"><li>Place all ingredients in a large saucepan and cook over medium heat for 1 hour, stirring often at first to break up meat.</li><li>Remove from heat and use masher to breakup meat even more. </li><li>Let cool, and transfer to several airtight (freezer-safe) containers. </li><li>Refrigerate containers up to 5 days, or freeze up to two months. </li></ol>Serve spread on toasted or grilled bread, strong crackers, or bagel or pita chips; or use as a sandwich filling.</div><div><br /></div><div><i>Note:</i> Don't use lean pork, to prevent graininess in the final spread.</div><div><br /></div><div><span style="font-size: xx-small;"><i>Photo courtesy of CLC Canada.</i></span></div><p></p>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-7024427293235694842022-01-16T18:07:00.002-05:002022-01-16T18:56:55.533-05:00Carrot Raisin Pineapple Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://images-gmi-pmc.edge-generalmills.com/e23edab4-ee08-4c7c-94bd-68695b854255.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="170" src="https://images-gmi-pmc.edge-generalmills.com/e23edab4-ee08-4c7c-94bd-68695b854255.jpg" width="247" /></a></div>I'm not sure why I was craving this salad recently, but it may have been the rainbow carrots I bought for a holiday recipe and didn't use. I've adapted this recipe from several different ones I reviewed--partly to fit my taste, but mostly according to ingredients on hand. It was sweeter than I expected, but I was very happy with the result.<p></p><h2 style="text-align: left;">Carrot Raisin Pineapple Salad</h2><div><b><i>Ingredients</i></b></div><div><ul style="text-align: left;"><li></li><li>1 can/12 oz. of Pineapple tidbits, drained w/juice reserved</li><li>1/2 cup Raisins (golden raisins recommended)</li><li>1 lb Carrots, washed, ends removed (rainbow carrots recommended)</li><li>1/4 cup Mayonnaise</li><li>1/4 cup Pineapple Greek Yogurt</li><li>1/2 tsp grated Ginger</li><li>1/2 tsp Lemon Juice</li><li>1 TBL Granulated Sugar</li><li>Salt to taste</li><li>Lemon Zest (optional)</li></ul><b><i>Directions</i></b></div><div><ol style="text-align: left;"><li>Drain pineapple and add to medium bowl; reserve juice in a small bowl </li><li>Soak raisins in reserved pineapple juice</li><li>Grate carrots into bowl w/pineapple bits</li><li>Add raisins to carrots/pineapple, discard juice</li><li>In a small bowl, combine mayo, yogurt, ginger, lemon juice, and sugar</li><li>Combine with carrot mixture</li><li>Add salt and lemon zest (optional) to taste.</li></ol><div>Keep refrigerated. Best served after a few hours, when the flavors have had a chance to combine.</div></div><div><br /></div><div><span style="font-size: xx-small;"><i>Photo courtesy of Betty Crocker</i></span></div><div><br /></div>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-30697771368871589612021-08-18T15:21:00.008-04:002021-08-18T18:14:43.786-04:00Three Ingredient Scones<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5nrmFZztkp2ZZv2stmyrcJVeUHcaytupm_jQHbdDESr7YwP4whjPWwgF7Of981K-63TcdoK7Qy1GVw4G7fLHOftThLVLHudbBAxVfGt5XRM-WAPeMpH5gXXayWBL1bNz6HBK/s1429/Lemon+Ginger+Scones.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1387" data-original-width="1429" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5nrmFZztkp2ZZv2stmyrcJVeUHcaytupm_jQHbdDESr7YwP4whjPWwgF7Of981K-63TcdoK7Qy1GVw4G7fLHOftThLVLHudbBAxVfGt5XRM-WAPeMpH5gXXayWBL1bNz6HBK/s320/Lemon+Ginger+Scones.jpg" width="320" /></div></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5nrmFZztkp2ZZv2stmyrcJVeUHcaytupm_jQHbdDESr7YwP4whjPWwgF7Of981K-63TcdoK7Qy1GVw4G7fLHOftThLVLHudbBAxVfGt5XRM-WAPeMpH5gXXayWBL1bNz6HBK/s1429/Lemon+Ginger+Scones.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-left: 1em;"><ol style="display: inline;"></ol></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5nrmFZztkp2ZZv2stmyrcJVeUHcaytupm_jQHbdDESr7YwP4whjPWwgF7Of981K-63TcdoK7Qy1GVw4G7fLHOftThLVLHudbBAxVfGt5XRM-WAPeMpH5gXXayWBL1bNz6HBK/s1429/Lemon+Ginger+Scones.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"></a></div>While I'm not a fantastic cook, I'm an even worse baker. I don't know if it's lack of patience or not enough attention to detail, but I have never mastered the art. So when I <a href="https://youtu.be/OiolBVCwq84">saw this recipe for three-ingredient scones</a>–from a nutritionist who claims she's also never had success with making them–I thought it was worth a try. At first they were a little bland on flavor, so I added a little fresh-squeezed juice, and diced crystallized ginger and it added just a hint of zing. I was quite pleased with how these came out, and hope you enjoy! <p></p><h2 style="text-align: left;">Three-Ingredient Scones</h2><p><span face="Roboto, Arial, sans-serif" style="background-color: #f9f9f9; color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;"><i><b>Ingredients</b></i></span></p><p></p><ul style="text-align: left;"><li><span face="Roboto, Arial, sans-serif" style="background-color: #f9f9f9; color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">3 cups Self-rising Flour</span></li><li><span face="Roboto, Arial, sans-serif" style="background-color: #f9f9f9; color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">300 ml/10 oz Heavy Cream</span></li><li><span face="Roboto, Arial, sans-serif" style="background-color: #f9f9f9; color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">300 ml/10 oz Plain or flavored Sparkling Water/Seltzer</span></li></ul><div><span style="color: #030303;"><span style="font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;"><i><b>Directions</b></i></span></span></div><ol style="text-align: left;"><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Preheat oven to 430° F/220° C
</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Sift flour into a large bowl</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">In a separate bowl, add heavy cream, t</span>hen add the seltzer, and give a very gentle stir with a table knife (to reduce air loss from the seltzer)</li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Make a well in the flour, then gently add liquids to the flour
</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Lightly stir with table knife around the bowl and through the middle a few time until combined, but still slightly damp</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Prepare pan/sheet with parchment paper
</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Flour your work surface, and lightly empty dough onto flour (using knife to help if needed)</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Flour the top of the dough, and your hands liberally
</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Help the dough come together by pulling the sides gently in, folding over, and repeat a couple times until it has a rustic pillow-like shape</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Create your scones using a floured cookie cutters or knife. Be sure to flour the tool between cuts.
</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Put scones very close together on pan/sheet to encourage rising</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Use a pastry brush to lightly brush milk over the top of each scone</span></li><li>Bake 15-20 minutes, until golden on top, and hollow sounding when tapped, then enjoy! </li></ol><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">
If you would like to make Lemon Ginger Scones as I did:<ul style="text-align: left;"><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Use lemon seltzer/sparkling water, or ginger ale</span></li><li><span style="color: #030303; letter-spacing: 0.2px;">Add an extra 2 TBSP flour in step 2</span></li><li><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">Add 1/4 cup lemon juice to the cream, before the seltzer, in step 4</span></li><li>Finely dice a few pieces of candied ginger and add at beginning of step 5</li></ul></span><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;">
<i>Many thanks to Charity at <a href="https://www.easyhealthytasty.com/">Easy Healthy Tasty</a> for the inspiration, and you can <a href="https://youtu.be/OiolBVCwq84" target="_blank">watch her makes these scones here</a>.</i></span><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;"></span><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;"></span><span style="color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;"></span><span face="Roboto, Arial, sans-serif" style="background-color: #f9f9f9; color: #030303; font-size: 14px; letter-spacing: 0.2px; white-space: pre-wrap;"></span><p></p>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-34938828613460631662021-04-24T20:09:00.003-04:002021-04-24T20:16:36.721-04:00Ten Vermont Cheeses Worth Tasting<div class="separator"><a href="https://www.blogger.com/#" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQj4gAjbMzpOAWjDiEDdIfJFNIuQHLpgNHZTJux4M4sO4RswfRdtNClVLo1W1ggScDQM8EatVe2epudiCeRP6wmLRT8BwvF51lcIT9nYNotdhIeS7wRQ8xZEdjHZtat3C6Hv6/s320/jk-adams-walnut-round-serving-board-lifestyle-cheeseboard-oh-lg.jpg" /></a></div>Along time ago, I promised to make a foodie friend a list of my favorite Vermont cheeses. There are certainly many more, but here are my top nine--with the addition of a tenth from a fellow VT cheese-lover.. Additional Vermont foods that pair well are also listed. Enjoy!<div><br /><div><br /></div><div><h3 style="text-align: left;">Ten Vermont Cheeses Worth Tasting </h3><b><br /><a href="https://www.blogger.com/#">Cabot Creamery Co-operative</a>: <a href="https://www.blogger.com/#">Alpine Cheddar</a></b><br />Cabot cheddar is every day cheese to Vermonters, but this kicks it up a notch with a drier, nuttier flavor I find addictive. Yummy paired with <a href="https://www.blogger.com/#"><br />Vermont Smoke & Cure Summer Sausage</a>.<br /><br /><br /><b><a href="https://www.blogger.com/#">Twig Farm</a>: <a href="https://www.blogger.com/#">Goat Tomme</a></b><br />This was the first tomme I ever tried, and still my favorite years later. Also, I think the cheesemaker's wife practicing/teaching violin makes for happy goats. To come full circle...we often put Twig Farm cheese in out visiting artists' green room.<br /><br /><br /><b><a href="https://www.blogger.com/#">Maplebrook Farm</a>: <a href="https://www.blogger.com/#">Hand Dipped Ricotta</a></b><br />I've been on a real ricotta binge lately, and the rich, fresh flavor of this versatile cheese just overshadows the other ricottas in the dairy aisle.<br /><br /><br /><b><a href="https://www.blogger.com/#">Blue Ledge Farm</a>: <a href="https://www.blogger.com/#">Maple Chevre</a></b><br />You knew something maple had to make it to the list. It was not uncommon for me to have a package of Maple Chevre and <a href="https://www.blogger.com/#">Whitney's Castleton Crackers' Middlebury Maple</a> (now Salted Maple) crackers in my office at all times. <br /><br /><br /><b><a href="https://www.blogger.com/#">Jasper Hill Farm</a>: <a href="https://www.blogger.com/#">Bayley Hazen Blue</a></b><br />I bought this yummy blue to make homemade blue cheese dressing. It's so creamy, it covered the fact that I totally botched the recipe.<br /><br /><br /><b><a href="https://www.blogger.com/#">Plymouth Artisan Cheese</a>: <a href="https://www.blogger.com/#">Garlic Peppercorn</a></b><br />I'm not usually partial to flavored cheddar cheese, but this makes a killer companion to a <a href="https://www.blogger.com/#">LaPlatte River Angus Farm</a> burger.<br /><br /><br /><b><a href="https://www.blogger.com/#">Grafton Village Cheese Company</a>: <a href="https://www.blogger.com/#">Shepsog</a></b><br />I first tasted this earthy sheep/cow cheese on a charcuterie platter at a post-concert reception in a barn in southern Vermont. Quite fitting!</div><div><br /><br /><b><a href="https://www.blogger.com/#">Vermont Creamery</a>: <a href="https://www.blogger.com/#">Herb Chevre</a></b><br />Spread this on grilled <a href="https://www.blogger.com/#">O Bread Bakery French Batard</a> and add the slightest drizzle of <a href="https://www.blogger.com/#">Champlain Valley Apiaries Honey</a> or <a href="https://www.blogger.com/#">Sidehill Farm's Damson Plum Jam</a>.<br /><br /><br /><b><a href="https://www.blogger.com/#">Taylor Farm Cheese</a>: <a href="https://www.blogger.com/#">Leyden Gouda</a></b><br />I fell in love with Leyden—with its cumin and/or caraway seed flavor—in the Netherlands. Taylor Farms doesn’t make it often, but their Maple-smoked Farmstead Gouda is another yummy choice if the Leyden isn’t available. And these Goudas pair nicely with<a href="https://www.blogger.com/#"> <br />Jan's Farmhouse Crisps</a>. <br /><br /><br />And lastly a recommendation from a friend: </div><div><b><a href="https://www.blogger.com/#">Vermont Farmstead Cheese Company</a>: <a href="https://www.blogger.com/#">Lillé (Coulomierres</a><span style="color: #2b00fe;">)</span></b></div><div>Handmade in small batches, their Coulommiers-style cheese--thicker ancestor to Brie--has a northern French origin as does the name itself, Lillé.<br /><br /> ---<br /><br />Walnut Serving Board and picture by<b> <a href="https://www.blogger.com/#">J.K. Adams Co.</a></b> in Dorset, VT</div></div>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-79200473986324501602020-12-16T15:45:00.004-05:002020-12-16T16:18:56.416-05:00Cool-Whip Crinkle Cookies<div style="text-align: left;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioI4TRICvpeEu3eC7AlnuGXrhw4ufLGAuQ7KcqlGTgoAB1gYrLyIT11gJlv7WpLR9mPEIMoSjH34djbGsx7KQRofonYmSSSp23WpCzcXSj1qnHVxhtPxlGVJGDDV5m5c0MHoWb/s570/CoolWhipCookiesPicture-thumb.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="570" data-original-width="380" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioI4TRICvpeEu3eC7AlnuGXrhw4ufLGAuQ7KcqlGTgoAB1gYrLyIT11gJlv7WpLR9mPEIMoSjH34djbGsx7KQRofonYmSSSp23WpCzcXSj1qnHVxhtPxlGVJGDDV5m5c0MHoWb/w213-h320/CoolWhipCookiesPicture-thumb.jpg" width="213" /></a></div><i>I was looking for an easy cookie recipe, and it doesn't get much easier (or slightly messier) than this! <br />These were fun to make and with only four easy ingredients you often have on hand. But a few notes to make the experience even easier:</i></div><ul style="text-align: left;"><li><div style="text-align: left;"><i> While I rave about chocolate cookies, these can be made in any flavor cake mix is available in. Others rave about Red Velvet, Lemon, Strawberry, or even Funfetti mixes as the cookie base!<br /><br /></i></div></li><li><div style="text-align: left;"><i> The mixture gets a little sticky, so I recommend:<br /><br /></i></div></li><ul><li><div style="text-align: left;"><i>Using a small/tsp. cookie or melon scoop</i></div></li><li><div style="text-align: left;"><i>Drop the cookies into confectioner's sugar via scoop, and use a fork to roll in sugar before placing on cookie sheet<br /></i></div></li><li><div style="text-align: left;"><i>Dusting your scoop with confectioner's sugar or cooking spray</i></div></li><li><div style="text-align: left;"><i>Use a silpat, parchment paper, or non-stick foil on your cookie sheet(s)<br /></i></div></li><li><div style="text-align: left;"><i>If you can't bake all of the dough at once, chill between baking<br /><br /></i></div></li></ul><li><div style="text-align: left;"><i>They will be soft and chewy when done. Enjoy!</i></div></li></ul><h3 style="text-align: left;"><br /></h3><h2 style="text-align: left;">COOL-WHIP CRINKLE COOKIES</h2><div><i>Ingredients</i></div><ul style="text-align: left;"><li>One 15oz. box Cake Mix (flavor of choice)</li><li> 2 cups thawed Cool-Whip</li><li>1 egg</li><li>1/2 cup Confectioner's Sugar (in a bowl)</li></ul><div><i>Directions</i></div><ol style="text-align: left;"><li>Preheat oven to 350 degrees.</li><li>Combine Cake mix, Cool-Whip, and egg until well combined (it will become harder to stir)</li><li> Make a teaspoon. size ball of dough (cookie or melon scoop suggested) and drop into Confectioner's sugar</li><li>Roll ball in sugar until completely coated and drop on cookie sheet. </li><li>Repeat, leaving 1.5" spacing between balls on sheet.</li><li>Cook at 350 for 12 minutes. </li><li>Cool cookies before serving. Cookies start plump then deflate before serving, and be very soft and chewy.<br /></li></ol><i></i><i></i><div><span style="font-size: xx-small;"><i>Photo courtesy of Huffpost</i></span></div><h3 style="text-align: left;"><span style="font-size: xx-small;"></span><i></i><br /></h3>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-57854651006749826552017-08-24T22:33:00.002-04:002017-08-29T18:56:57.834-04:00Garden Gazpacho<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegwUjuP46_FTRy5AqgiIEUGHfvpsRh4jq-_ZnK9K3kNfS8KNApiUuyFMg8Nsu3rEsiYo1TP-gBskWhoa6O0f3yJRTZGPdpkhLI5p3xdIHeuVhjCnek-WBIPrbdlReL5jRUY8m/s1600/Gazpacho-4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="639" data-original-width="639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegwUjuP46_FTRy5AqgiIEUGHfvpsRh4jq-_ZnK9K3kNfS8KNApiUuyFMg8Nsu3rEsiYo1TP-gBskWhoa6O0f3yJRTZGPdpkhLI5p3xdIHeuVhjCnek-WBIPrbdlReL5jRUY8m/s320/Gazpacho-4.jpg" width="320" /></a></div>
I love Gazpacho. In EVERY form it come in. But there is nothing like this wonderful chilled soup on a hot summer day made from vegetables fresh from your garden. To try to make this soup a little lower in WW points, I've omitted the olive oil found in most versions of this dish. <br />
<br />
<h2>
Garden Gazpacho</h2>
<br />
<h4>
<i>Ingredients </i></h4>
<br />
<br />
<ul>
<li>2 large fresh tomatoes, sliced and seeded </li>
<li>10 grape tomatoes, halved</li>
<li>1 large cucumber, peeled, quartered, and seeded</li>
<li>1 large orange bell pepper, quartered and seeded</li>
<li>1⁄2 medium red onion, peeled and quartered</li>
<li>28 fl oz V8 100% Vegetable Juice, Low Sodium</li>
<li>1⁄3 cup(s)red wine vinegar</li>
<li>1 Tbsp minced garlic</li>
<li>1⁄2 cup cilantro, chopped (1/4 cup reserved)</li>
<li>1 1⁄2 tsp kosher salt</li>
<li>1 tsp black pepper</li>
<li>1⁄8 tsp hot pepper sauce (couple of drops) </li>
</ul>
<h4>
<i><br /></i></h4>
<h4>
<i>Instructions </i></h4>
<br />
<ol>
<li>Pulse each vegetables individually in a food processor until desired consistency. </li>
<li>Gently mix all processed vegetables and all remaining ingredients (except 1/4 cup reserved cilantro) in a bowl just until combined. </li>
<li>Chill in refrigerator no less than 2 hours to let flavors mingle.</li>
<li>Serve garnished with reserved cilantro on top.</li>
<li>Serving size = 1 cup. Approx. 6 servings<i>.</i></li>
</ol>
<span style="font-size: xx-small;"><i><br /></i></span>
<span style="font-size: xx-small;"><i>Photo courtesy of <a href="http://familyfoodonthetable.com/">familyfoodonthetable.com</a></i></span>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-62281392793900668472017-08-24T22:12:00.000-04:002017-08-29T18:55:35.872-04:00Corn and Three Bean Mexican Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxd7ZCM7ht1xoZ19sK0NMCkoI53cxwAMjhbX0Jz4BeMXU_NyZNkKJJVTEzQjq9SjaOxYf33T4LcPMyLwvoT7WX29nMHfBCFvn00zPexEJeXgup0O7RoZRVp7IAjviFGTpHE3V5/s1600/Three-Bean-Salad-05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxd7ZCM7ht1xoZ19sK0NMCkoI53cxwAMjhbX0Jz4BeMXU_NyZNkKJJVTEzQjq9SjaOxYf33T4LcPMyLwvoT7WX29nMHfBCFvn00zPexEJeXgup0O7RoZRVp7IAjviFGTpHE3V5/s320/Three-Bean-Salad-05.jpg" width="320" /></a></div>
Summer time is such a wonderful time for cold salads, and this one is chock full of dietary fiber and protein. It also makes a great topping for tossed salads, nachos, or as a vegetarian filler in tacos. It was fun to revisit this salad with a homemade <a href="https://pondbrook.blogspot.com/2017/08/cilantro-lime-vinaigarette.html" target="_blank">Cilantro Lime Vinaigrette</a>.<br />
<br />
<h2>
Corn and Three Bean Mexican Salad</h2>
<h4>
</h4>
<h4>
<i>
Ingredients</i></h4>
<ul>
<li>14 oz can Black Beans </li>
<li>14 oz can Kidney Beans </li>
<li>14 oz can Pinto Beans</li>
<li>2 medium Corn</li>
<li>1/2 Bell Pepper, diced</li>
<li><a href="https://pondbrook.blogspot.com/2017/08/cilantro-lime-vinaigarette.html" target="_blank">2 fl oz Cilantro Lime Vinaigrette</a></li>
<li>1 tsp Ground Cumin</li>
<li>1 tsp Kosher Salt</li>
<li>1/2 tsp Black Pepper</li>
<li>Optional garnishes: fresh Cilantro, diced Tomatoes, or Pico de gallo</li>
</ul>
<h4>
<i>
Instructions</i></h4>
<ol>
<li>Cook corn and remove from cob. </li>
<li>Rinse and drain all beans. </li>
<li>Gently combine corn, beans, and all remaining ingredients. </li>
<li>Best served after flavors have blended at least 30 minutes. </li>
<li>Keep leftovers refrigerated. Freshen with a splash of vinaigrette and/or optional garnishes at when serving.</li>
<li>Makes ten (10) 3/4 cup servings. WW SP=4. </li>
</ol>
<br />
<span style="font-size: xx-small;"><i>Photo courtesy of <a href="http://triedandtasty.com/">triedandtasty.com</a></i></span>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-42219726448336860452017-08-21T14:46:00.002-04:002017-08-29T18:55:07.591-04:00Cilantro Lime Vinaigarette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhEl_M9Q0eV-__M0EXmWf2Ye_0i5zEm4BQNF9wH4MSx201zOPBAyG1VPEKtN9KZkDqYM8y3fkHoffQL38LRVx5JFOLAvUDABVazwzuejL9M2khxgCx-bizwQLh8Wntvnw5spb/s1600/cilantro-lime-vinaigrette.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="413" data-original-width="620" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhEl_M9Q0eV-__M0EXmWf2Ye_0i5zEm4BQNF9wH4MSx201zOPBAyG1VPEKtN9KZkDqYM8y3fkHoffQL38LRVx5JFOLAvUDABVazwzuejL9M2khxgCx-bizwQLh8Wntvnw5spb/s320/cilantro-lime-vinaigrette.jpg" width="320" /></a></div>
There is nothing better on summer salads than a light, bright vinaigrette. I love using this dressing to liven up mexican dishes, such as my <a href="https://pondbrook.blogspot.com/2017/08/corn-and-three-bean-mexican-salad.html" target="_blank">Corn and Three Bean Mexican Salad</a>. If you don't have fresh limes handy, I find that Nellie & Joe's Key West Lime Juice makes a fine substitute.<br />
<br />
<h2>
Cilantro Lime Vinaigrette</h2>
<div>
<br /></div>
<h4>
<i>
Ingredients</i></h4>
<div>
<ul>
<li>1/2 cup fresh Lime Juice (2-3 limes)</li>
<li>1/2 cup extra-virgin Olive Oil </li>
<li>1/8 cup chopped fresh Cilantro </li>
<li>1 Garlic clove, minced (optional)</li>
<li>2 TBSP Vermont Maple Syrup</li>
<li>1/2 teaspoon kosher Salt </li>
<li>1/8 teaspoon ground Coriander (optional) </li>
</ul>
<h4>
<i>
Instructions </i></h4>
<ol>
<li>Stir all ingredients together. Keep refrigerated. Shake before serving. </li>
<li>Makes sixteen (16) 2 TBSP servings. WW SP=3</li>
</ol>
<div>
<span style="font-size: xx-small;">Recipe and photo courtesy of <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=0ahUKEwiErKPE--jVAhWi8YMKHXUUBwQQFgg1MAI&url=http%3A%2F%2Fwww.epicurious.com%2Frecipes%2Ffood%2Fviews%2Fcilantro-lime-vinaigrette-103849&usg=AFQjCNHaCSP-RAF0sTf4ZMZ7if9Q7-lflQ" target="_blank">Epicurious.com</a></span></div>
</div>
<br />
<br />
<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 359px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 18px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 359px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 18px; width: auto; z-index: 8675309;">Save</span>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-71451401389582911292016-09-30T19:41:00.003-04:002017-08-24T22:14:56.225-04:00Dog Team Tavern Horseradish Cottage Cheese Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4zR5lSjsiZkfA05RioMXEQOc0L2pc4eb7LAvmrcByoM1oIyBQKjIuzpTYCZbH4GLtSOw6ejsC9Z5m_5XRX3AK5SSbXc6PZ_tpleNjLt4ww9_BZ6WhOeCUwY0AWP77W6aGC3M/s1600/cottage-cheese-dip-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4zR5lSjsiZkfA05RioMXEQOc0L2pc4eb7LAvmrcByoM1oIyBQKjIuzpTYCZbH4GLtSOw6ejsC9Z5m_5XRX3AK5SSbXc6PZ_tpleNjLt4ww9_BZ6WhOeCUwY0AWP77W6aGC3M/s320/cottage-cheese-dip-1.jpg" width="221" /></a></div>
Anyone who had the pleasure of visiting the Dog Team Tavern may recall placing their order from the little blackboard at the front door, then waiting in the expansive, barn-like bar while waiting (sometimes over an hour) for a table. During that time, you would devour their infamous Horseradish Cottage Cheese Dip...served form a large bowl at the bar with wide-wale, ruffled potato chips. Rarely did one avoid stuffing oneself with chips and dip then sticky buns before the meal ever came. You can find over <a href="http://pondbrook.blogspot.com/search/label/Dog%20Team" target="_blank">Dog Team recipes here></a><br />
<br />
<h2>
Dog Team Tavern Horseradish Cottage Cheese Dip</h2>
<h4>
<b><i>Ingredients</i></b></h4>
<br />
<ul>
<li>16 ounces small-curd, whole-milk cottage cheese</li>
<li>1/8 cup minced horseradish root or 1/4 cup quality, jarred horseradish</li>
<li>1 tsp fresh chopped dill</li>
<li>1/2 tsp sugar</li>
<li>Kosher salt and freshly ground black pepper to taste</li>
</ul>
<br />
<b><i>Directions</i></b><br />
<br />
<ol>
<li>Combine ingredients gently but thoroughly. </li>
<li>Let chill a few hours before serving for floors to blend. </li>
<li>Best served with wide ruffled potato chips, pita or bagel chips, or crudités</li>
</ol>
<br />
Thanks to <a href="http://www.bonappetit.com/recipes/2012/04/horseradish-and-cottage-cheese-dip" rel="nofollow" style="border: 0px; color: #3399cc; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">bonappetit.com</a> for posting the recipe, and <a href="http://mountainmamacooks.com/">mountainmamacooks.com</a> for the picture.MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com1tag:blogger.com,1999:blog-32961868.post-64529858480340984522015-09-11T09:02:00.001-04:002015-09-11T09:03:20.397-04:00Sour Cream Coffee Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RWaY2xK-eydfy3AzTbE90lduNLzEeUlepV9tvM8vsnEkhtC1Mg6a8_9Z8OJ0e9t2WovWUFicMgR1MsFRrVWPQIfJfFq9iblYOyoftL4mGpyrrwLJ6stAlg5mu9ikEm_fYV0RWQ/s1600/CoffeeCake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RWaY2xK-eydfy3AzTbE90lduNLzEeUlepV9tvM8vsnEkhtC1Mg6a8_9Z8OJ0e9t2WovWUFicMgR1MsFRrVWPQIfJfFq9iblYOyoftL4mGpyrrwLJ6stAlg5mu9ikEm_fYV0RWQ/s1600/CoffeeCake.jpg" /></a>My Mom was a very good cook. Her Pot Roast, Beef Stew, Stuffed Peppers, Fondue, and Turkey dinners were divine. But a baker, she was not. We won't talk about her Peanut Butter Fudge that never set and every time you cut a square, would smooth back over as if you'd never taken any. Or the No-Bake Cookies she made on the portable dishwasher--which she then ran--literally baking the cookies to the top of it.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJAP4VwL94ivjCb0xTFyPn_kmx9DqCWAswLTbwVe4StgtKww21LLEJTDsEvaVHzFczXM0M7j2k6SCSn7tWKvh7y642yj_WxX9Ku4q83uZQ4mC34GyjiV8IuOeEcoGxiiF3mcU3A/s1600/KarenCoyne.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJAP4VwL94ivjCb0xTFyPn_kmx9DqCWAswLTbwVe4StgtKww21LLEJTDsEvaVHzFczXM0M7j2k6SCSn7tWKvh7y642yj_WxX9Ku4q83uZQ4mC34GyjiV8IuOeEcoGxiiF3mcU3A/s200/KarenCoyne.jpg" width="136" /></a>But she had one baked good that was sent from heaven...her German (or as we called it) Sour Cream Coffee Cake. The recipe was originally my Aunt Patty's, but my mother owned it! As I hold her vanilla-stained, sugar-encrusted recipe card, I can see her making this, and smell it in the oven. I miss her so much my heart aches.<br />
<br />
So I post this today for you Jeffrey...for she loved your visit, and the baklava and marzipan you brought from NY, and the buttermilk fried chicken you made during your stay. Happy Birthday, my basement.<br />
<br />
<h2>
<strike>German</strike> Sour Cream Coffee Cake</h2>
<br />
<i><b>Ingredients</b></i><br />
<br />
<u>Cake</u><br />
<br />
<ul>
<li>3/4 cups Cooking Oil</li>
<li>1.5 cups Sugar</li>
<li>3 Eggs</li>
<li>3 cups Flour</li>
<li>1.5 tsp Baking Soda</li>
<li>1.5 tsp Baking Powder</li>
<li>1/2 tsp Salt</li>
<li>1.5 tsp Vanilla</li>
<li>1 pt (16 oz) Sour Cream</li>
</ul>
<u>Brown Sugar Mixture</u><br />
<br />
<ul>
<li>3/4 cups Brown Sugar</li>
<li>1.5 tsp Cinnamon</li>
<li>1.5 tsp Nutmeg</li>
<li>1/2 cups crushed Walnuts</li>
</ul>
<br />
<div>
<i><b>Directions</b></i></div>
<div>
<br /></div>
<div>
<ol>
<li>Preheat oven to 350 degrees F.</li>
<li>In a large bowl, mix oil, sugar, eggs. </li>
<li>In a second bowl, sift flour, baking soda, baking powder, and salt.</li>
<li>Mix dry ingredients alternately with sour cream into the oil mixture.</li>
<li>Add vanilla and mix all well.</li>
<li>Pour half of batter into a bundt pan (prepared pan I assume, although recipe doesn't say).</li>
<li>Sprinkle half of Brown Sugar Mixture in a circle around center of cake batter.</li>
<li>Add rest of batter to bundt pan.</li>
<li>Sprinkle remaining Brown Sugar Mixture on top.</li>
<li>Bake for 1 hour.</li>
</ol>
</div>
Pond Brook Cookiehttp://www.blogger.com/profile/02744441712482795525noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-3303546879819696412015-04-09T06:55:00.000-04:002015-09-11T09:18:53.501-04:00Baked BBQ Chicken Wings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU17n4M3MuoND_uVJH7tgsvw8P2HZNNVttnr2BWWysaDk3kc2CRx0w-7YHkjUfu62HpwEO5JomOmwHE46enmAvZsf4lh9i8yuJF8fdhWaZjpna_9LBuX7qxRvUeSNIrqhsqVmH/s1600/2015-04-09.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU17n4M3MuoND_uVJH7tgsvw8P2HZNNVttnr2BWWysaDk3kc2CRx0w-7YHkjUfu62HpwEO5JomOmwHE46enmAvZsf4lh9i8yuJF8fdhWaZjpna_9LBuX7qxRvUeSNIrqhsqVmH/s1600/2015-04-09.jpg" width="320" /></a></div>
<span style="font-family: inherit;">In the last year, our ten-year-old son's palette has finally started to expand, and this has included chicken wings. Looking for a healthier and cheaper alternative to take-out wings, we tried these wings, based on a recipe we found on Pinterest. Ingredients have been modified to utilize our favorite Vermont products where appropriate. </span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<h3>
<span style="font-family: inherit;">Baked BBQ Chicken Wings </span></h3>
<h4>
<span style="font-family: inherit;"><i>Ingredients</i></span></h4>
<span style="font-family: inherit;"><b>Wings</b></span><br />
<br />
<ul>
<li><span style="font-family: inherit;">3 lbs Chicken Wing pieces, tips removed</span></li>
<li><span style="font-family: inherit;">1 cup <a href="http://gringojacks.com/">Gringo Jack's VT </a>Maple Barbecue Sauce</span></li>
</ul>
<br />
<span style="font-family: inherit;"><b>Dry Rub</b></span><br />
<br />
<ul>
<li><span style="font-family: inherit;">2 Tbsp Brown Sugar</span></li>
<li><span style="font-family: inherit;">2 tsp Koshet Salt</span></li>
<li><span style="font-family: inherit;">1 tsp Onion Powder</span></li>
<li><span style="font-family: inherit;">1 tsp Garlic Powder</span></li>
<li><span style="font-family: inherit;">1 tsp Mustard Powder</span></li>
<li><span style="font-family: inherit;">2 tsp Paprika</span></li>
<li><span style="font-family: inherit;">2 tsp <a href="http://www.foxmeadowfarmvt.com/">VT Garlic Maple Pepper</a></span></li>
<li><span style="font-family: inherit;">½ tsp Cumin</span></li>
</ul>
<br />
<h4>
<span style="font-family: inherit;"><i>Directions</i></span></h4>
<br />
<ol>
<li><span style="font-family: inherit;">Preheat oven to 375 degrees. </span></li>
<li><span style="font-family: inherit;">Line baking sheet with aluminum foil and coat with non-stick spray.</span></li>
<li><span style="font-family: inherit;">Rinse wings then pat dry with a paper towel. Place wings in a gallon-size resealable bag.</span></li>
<li><span style="font-family: inherit;">Mix all dry rub ingredients together in small bowl then pour into the bag with wings, seal tightly. </span></li>
<li><span style="font-family: inherit;">Shake bag to coat wings completely with dry rub.</span></li>
<li><span style="font-family: inherit;">Place wings onto baking sheet spaced evenly apart, discard leftover dry rub.</span></li>
<li><span style="font-family: inherit;">Bake 25-30 minutes, turning over once halfway through baking. </span></li>
<li><span style="font-family: inherit;">Remove wings from oven and brush with barbecue sauce. Enjoy!</span></li>
</ol>
<div>
<span style="font-size: xx-small;">Recipe based on http://everydaydishes.com/simple-food-recipes/barbecue-baked-chicken-wings/</span></div>
MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-39999867692213947212014-03-24T20:00:00.002-04:002014-03-25T11:16:10.369-04:00Guinness Beef Stew <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUigR-5KSpizlAOJPcxQkW8NnPHwGPmX2TPacI47UnRtZqD3lHHWEvGqtHcXqbaQPHHc4QPK_0vbeQk5sljzgN8LDEkTAW0UzvvZslpEutrYaU5HqhiuRKYYcXQG-x9K-zlYdP/s1600/guinness-beef-stew.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUigR-5KSpizlAOJPcxQkW8NnPHwGPmX2TPacI47UnRtZqD3lHHWEvGqtHcXqbaQPHHc4QPK_0vbeQk5sljzgN8LDEkTAW0UzvvZslpEutrYaU5HqhiuRKYYcXQG-x9K-zlYdP/s1600/guinness-beef-stew.jpg" height="213" width="320" /></a></div>
<i>Now some people call this Irish Beef Stew. Others prefer Drunken Beef Stew. But, let's call it what it is: Guinness Beef Stew. Now, this is not a set-it and forget-it recipe; it will require about 45 minutes of prep work. But, that will give you some time to think about what to do with the half pint of Guinness left over!</i><br />
<i><br /></i>
<h2>
Guinness Beef Stew</h2>
<i>Ingredients</i><br />
<ul>
<li>2 lbs Russet Potatoes, peeled, 1/2" cubed, approx. 2 cups</li>
<li>1 lbs Baby Red Potatoes, peeled, 1/2" cubed, approx. 1 cup</li>
<li>4 stalks Celery, chopped, approx. 1-1/2 cups</li>
<li>4-5 Carrots, peeled, cut into 1/2" pieces, approx. 2 cups</li>
<li>1 yellow or white Onion, roughly chopped</li>
<li>2 TBSP extra-virgin Olive Oil</li>
<li>1 3/4 lbs stew beef, cut into 1-inch pieces</li>
<li>3 Garlic cloves, minced</li>
<li>2 TBSP salted Butter</li>
<li>2 cups low sodium Beef Broth</li>
<li>1/4 cup Worcestershire Sauce</li>
<li>8 oz. Guinness (1/2 pint)</li>
<li>2 TBSP Tomato Paste</li>
<li>1 TBSP Raw Sugar</li>
<li>1 tsp Soy Sauce</li>
<li>1/2 TBSP dried Thyme</li>
<li>2 Bay Leaves</li>
<li>1 TBSP cornstarch + 1 TBSP water</li>
<li><a href="http://maplepepper.com/" target="_blank">Garlic Maple Pepper</a>, to taste</li>
</ul>
<i>Directions</i><br />
<ol>
<li>Place the chopped vegetables into the crockpot. </li>
<li>Rinse the meat and pat dry with paper towels. Pepper the beef.</li>
<li>In a large, heavy bottomed skillet, heat olive oil at medium to medium-high heat. </li>
<li>Add beef to the pan and brown on all sides, about 5 to 7 minutes. </li>
<li>Add garlic and cook for one minute, do not burn the garlic. Season with maple pepper. </li>
<li>Remove the beef and add to the crockpot on top of the vegetables</li>
<li>Turn the skillet back up to medium heat. To the skillet, add butter until it's melted. </li>
<li>Add beef broth, worcestershire, beer, tomato paste, sugar, soy sauce and thyme. Using a wooden spoon, stir the liquids as well as scrape the bottom of the pan. </li>
<li>Bring to a boil, allow to boil for at least two minutes. </li>
<li>Then lower heat to low and allow to simmer for 10 minutes. </li>
<li>Season with maple pepper to taste. Add cornstarch/water and stir together.</li>
<li>Pour broth mixture into the crockpot over vegetables and beef. </li>
<li>Add bay leaves and cook on high for 4-6 hours or 6 to 9 hours on low.</li>
<li>Skim the fat from the stew, if needed, before serving.</li>
</ol>
<br />
Yield: 4-6<br />
<span style="font-size: x-small;">Recipe adapted from http://www.thelittlekitchen.net/</span><br />
<span style="font-size: x-small;">Photo courtesy of http://www.browneyedbaker.com</span>/MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-11919662621272917852014-03-24T19:28:00.003-04:002014-03-24T19:30:32.647-04:00Healthy Chicken Tenders<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5ktliAFrbDZF8OfJZNsMnYyDKWGdgwA14dKXPfpgHdV86t7-ox56jXjdTevzAK2uO5pBITqQ3xo0Whn0QJlJzuXVJyYh4YJ0s0XUUFovojMKFUTWqFAOo5h20sLBk-Ah39tx/s1600/chixtenders.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5ktliAFrbDZF8OfJZNsMnYyDKWGdgwA14dKXPfpgHdV86t7-ox56jXjdTevzAK2uO5pBITqQ3xo0Whn0QJlJzuXVJyYh4YJ0s0XUUFovojMKFUTWqFAOo5h20sLBk-Ah39tx/s1600/chixtenders.jpg" /><i></i></a></div>
<div class="separator" style="clear: both; display: inline !important; text-align: left;">
<i>We have a nine-year-old at home, so as you can imagine, foods like pizza, mac-n-cheese, hot dogs, and chicken tenders top the list of requested meals. Trying to introduce healthy foods into the mix isn't always easy, so why not try re-imagining a food we already "like" into a healthier version. </i></div>
<div>
<div class="separator" style="clear: both; display: inline !important; text-align: left;">
<i><br /></i></div>
</div>
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<div class="separator" style="clear: both; display: inline !important; text-align: left;">
<i>The following chicken tender recipe was a quick improvisation, but one that yielded a nine-year-old chorus for "More!"</i></div>
<br />
<h2>
Healthy Chicken Tenders</h2>
<br />
<i>Ingredients</i><br />
<ul>
<li>1.5 lbs. boneless/skinless Chicken Breast, cut into "tenders"</li>
<li>2 TBSP Olive Oil</li>
<li>1 cup Panko Japanese Bread Crumbs</li>
<li>1/2 cup Grated Parmesan Cheese</li>
<li><a href="http://maplepepper.com/" target="_blank">Maple Pepper</a> to taste (or plain salt & pepper)</li>
</ul>
<i>Directions</i><br />
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Coat all sides of chicken tenders with olive oil; set aside.</li>
<li>Combine bread crumbs, parmesan, and maple pepper in a bowl; blend well.</li>
<li>Roll tenders in bread crumbs mixture until all sides are covered. Place on cookie sheet.</li>
<li>Bake 30 minutes or until lightly browned.</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERqcmHDSVxv0cEhNkU92mcoowIOMZOQHGNoDzIShKFwiptPA_BgWuXGrt34oFwR8iAlGG4_ubo3j8I-XO0fRJs_7QiwfbDXENru6im98GnyD64pcObJSqjdnv7DvUjvRSpNhj/s1600/meatloaf.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERqcmHDSVxv0cEhNkU92mcoowIOMZOQHGNoDzIShKFwiptPA_BgWuXGrt34oFwR8iAlGG4_ubo3j8I-XO0fRJs_7QiwfbDXENru6im98GnyD64pcObJSqjdnv7DvUjvRSpNhj/s1600/meatloaf.jpg" height="200" width="200" /></a></div>
<i>These are the best re-imagining of meatloaf ever! Quick, easy, tasty, a breeze to reheat. We have made these at least once a month since stumbling upon the recipe on <a href="http://pinterest.com/vermamant" target="_blank">Pinterest</a>. We've taken to calling them Meat Muffins, but somehow that seems politically incorrect here!</i><br />
<div>
<br /></div>
<h2>
BBQ Meatloaf Muffins</h2>
<div>
<i>Ingredients</i></div>
<div>
<div>
<ul>
<li>1 pkg (6 oz) Stuffing Mix</li>
<li>1 cup Water</li>
<li>2 TBSP Barbecue Sauce</li>
<li>1 lb Ground Beef</li>
<li>1 cup (4 oz) shredded Cheddar Cheese</li>
<li>Additional barbecue sauce, optional</li>
</ul>
</div>
<div>
<i>Directions</i></div>
<div>
<ol>
<li>Preheat oven to 375°. </li>
<li>In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. </li>
<li>Add beef; mix lightly but thoroughly. </li>
<li>Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly.</li>
<li>If desired, top each with additional barbecue sauce.</li>
<li>Bake, uncovered, 18-22 minutes or until a thermometer reads 160°.</li>
<li>Sprinkle tops with cheese; bake 2-4 minutes longer or until cheese</li>
<li>is melted. </li>
</ol>
</div>
<div>
<br /></div>
<div>
<i>Nutritional Info</i></div>
<div>
<br /></div>
<div>
Yield: 6 servings.</div>
<div>
Nutritional Facts: 2 mini meatloaves equals 330 calories, </div>
<div>
17 g fat (7 g saturated fat), 67 mg cholesterol, 668 mg sodium, </div>
<div>
21 g carbohydrate, 1 g fiber, 21 g protein.</div>
<div>
<br /></div>
<div>
<span style="font-size: x-small;">Recipe and Photo courtesy of http://www.tasteofhome.com/</span></div>
</div>
<div>
<br /></div>
MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-85762698598498765032014-03-24T18:41:00.000-04:002014-03-25T11:16:10.374-04:00Guinness Chicken Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTCkBA-p3Yp4YPNCdE6PApETo2j6jFYZVSn9lR8Omg0Xoce6UeqwuCJfeQubv1209p-asYIpa8kfBSNW74IChQ4YRvwZAhAZOP9FP9rNlCHfvsIzOedWsKEYCKuM2VzjdeuGA/s1600/stoutchixstew.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTCkBA-p3Yp4YPNCdE6PApETo2j6jFYZVSn9lR8Omg0Xoce6UeqwuCJfeQubv1209p-asYIpa8kfBSNW74IChQ4YRvwZAhAZOP9FP9rNlCHfvsIzOedWsKEYCKuM2VzjdeuGA/s1600/stoutchixstew.JPG" /></a></div>
<i>OK, moment of truth here. I'm Irish. I like my Guinness. This is my third Guinness recipe posted on Pond Brook Cookbook, and I already have another one planned. So, if you don't like Guinness, well, may the road still rise to meet you. </i><br />
<i><br /></i>
<i>Anyhow, this chicken stew does require about 45 minutes of prep work, so do yourself a favor; leave the Guinness in the fridge, behind the milk, out of sight...</i><br />
<br />
<h2>
Guinness Chicken Stew</h2>
<i>Ingredients</i><br />
<br />
<ul>
<li>6 TBSP and 1/2 cup All-Purpose Flour, divided</li>
<li>1 tsp Salt, divided, plus more to taste</li>
<li>1/2 tsp freshly ground Pepper, plus more to taste</li>
<li>2 1/2 lbs boneless, skinless Chicken Thighs, trimmed</li>
<li>4 tsp Extra-Virgin Olive Oil, divided</li>
<li>3 pcs Bacon, chopped</li>
<li>1 2/3 cups Guinness Beer or other stout (14-ounce can)</li>
<li>2 TBSP Worcestershire Sauce</li>
<li>1 lb Carrots, cut into 1-inch pieces</li>
<li>2 cups chopped Onion</li>
<li>4 Garlic cloves, minced</li>
<li>1 1/2 tsp Dried Thyme</li>
<li>1 cup Chicken Broth</li>
<li>2 cups Baby Peas</li>
</ul>
<i>Directions</i><br />
<ol>
<li>Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. </li>
<li>Dredge chicken thighs in the mixture to coat completely; transfer to a plate.</li>
<li>Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. </li>
<li>Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.</li>
<li>Add bacon to the pan and cook, stirring often, for 2 minutes. </li>
<li>Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. </li>
<li>Add stout and <span style="background-color: white; line-height: 18.200000762939453px;"><span style="font-family: inherit;">Worcestershire</span></span> sauce and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. </li>
<li>Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.</li>
<li>Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.</li>
<li>Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. </li>
<li>Season with the remaining 1/2 teaspoon salt and pepper.</li>
</ol>
<i>Nutrition</i><br />
<i><br /></i>
8 servings, about 1 1/3 cups each<br />
Per serving : 366 Calories; 13 g Fat; 88 mg Cholesterol;<br />
28 g Carbohydrates; 30 g Protein; 4 g Fiber; 566 mg Sodium<br />
<br />
<span style="font-size: x-small;">Photo and recipe adapted from http://www.eatingwell.com/</span>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-10545737469732007402014-03-24T16:38:00.000-04:002014-03-24T20:05:15.180-04:00Lo Mein Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNS0QoNzHVV_EhAI3NY2h40kdrJFYQwhoA1MxBnQ9nGDagLJ5YgEyWHTd1ha6TW85JWg40mlvl7KjmgSkPrhZY19ndIes9BH0sBxF-qCF_kmPq6NDu3VC94QUVqeNS78MLazB/s1600/1053038.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNS0QoNzHVV_EhAI3NY2h40kdrJFYQwhoA1MxBnQ9nGDagLJ5YgEyWHTd1ha6TW85JWg40mlvl7KjmgSkPrhZY19ndIes9BH0sBxF-qCF_kmPq6NDu3VC94QUVqeNS78MLazB/s1600/1053038.jpg" height="200" width="200" /></a></div>
<i><a href="http://www.pinterest.com/vermamant" target="_blank">Pinterest</a> comes to the rescue again! I wanted a noodle dish to accompany my <a href="http://pondbrook.blogspot.com/2014/03/i-love-my-slow-cooker.html" target="_blank">Crock Pot Cashew Chicken</a>, and these Lo Mein Noodles hit the spot! I imagine this recipe would taste great with the addition of mushrooms, but they are not include here due to a personal allergy.</i><br />
<i><br /></i>
<i>These Lo Mein Noodles turned out tasty and quick, and are even recommended by our picky 9-year-old!</i><br />
<br />
<h2>
Lo Mein Noodles </h2>
<i>Ingredients</i><br />
<ul>
<li>1 pkg (8 oz.) Spaghetti</li>
<li>3 TBSP Soy Sauce</li>
<li>2 TBSP Teriyaki Sauce</li>
<li>2 TBSP Honey</li>
<li>1/4 tsp Ground Ginger</li>
<li>2 TBSP vegetable oil</li>
<li>3 Celery stalks, sliced</li>
<li>2 Carrots, cut into large matchsticks</li>
<li>1 Red Pepper, cut into long, thin slices</li>
<li>2 Scallions, sliced</li>
</ul>
<br />
<i>Directions</i><br />
<ol>
<li>Bring a large pot of salted water to a boil. </li>
<li>Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes.</li>
<li>Drain and rinse spaghetti with cold water to cool.</li>
<li>Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.</li>
<li>Heat oil in a large skillet or wok over high heat. </li>
<li>Cook and stir celery, carrots, red pepper in the hot oil until slightly tender, 5 to 7 minutes</li>
<li>Add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.</li>
<li>Garnish with scallions.</li>
</ol>
<br />
<span style="font-size: x-small;"><i>Image and recipe adapted from http://allrecipes.com/</i></span>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-2888271370086664562014-03-24T16:13:00.002-04:002014-04-08T15:49:50.632-04:00Crock Pot Cashew Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr13-GNGTzvs5s3AzoYFk1kg30i8q2luxoaT9aQ_my_PawXFooBV9-lbXcfPlCTD7_1J48Ppg6KC-kKgaaS-t73_hY3FPsS5TLM7Mpj2Q8p86R9vylcZhiaencjn_t0YLHfG3R/s1600/P1030263.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr13-GNGTzvs5s3AzoYFk1kg30i8q2luxoaT9aQ_my_PawXFooBV9-lbXcfPlCTD7_1J48Ppg6KC-kKgaaS-t73_hY3FPsS5TLM7Mpj2Q8p86R9vylcZhiaencjn_t0YLHfG3R/s1600/P1030263.JPG" height="320" width="240" /></a><i><span style="font-family: inherit;"><span style="line-height: 20.790000915527344px;">I love my slow-cooker. It makes a lazy cook like me look good! You serve this hearty meal that looks like it took all day, when all you really do is "dump it, set it, and forget it." This, however, isn't one of those meals. This takes a little prep, and I'm not wholly </span></span><span style="line-height: 20.790000915527344px;">convinced</span><span style="font-family: inherit;"><span style="line-height: 20.790000915527344px;"> it even needs to go in the slow cooker, but my oh my, it was worth the work in the end. I served with some homemade <a href="http://pondbrook.blogspot.com/2014/03/lo-mein-noodles.html" target="_blank">Lo Mein Noodles</a>, and it was quite a tasty dinner.</span></span></i><br />
<span style="font-family: inherit;"><span style="line-height: 20.790000915527344px;"><br /></span></span>
<br />
<h2>
<span style="font-family: inherit;"><span style="line-height: 20.790000915527344px;">Crock Pot Cashew Chicken</span></span></h2>
<span style="font-family: inherit;"><span style="line-height: 20.790000915527344px;"><i>Ingredients</i></span></span><br />
<ul>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">1/4 cup Flour</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">1/2 tsp Black Pepper (recommend <a href="http://maplepepper.com/store/product/maple-pepper-with-garlic/" target="_blank">Highland Foods' Maple Pepper</a>)</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">2 lbs Chicken thighs, cut into bite-size pieces</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">1 TBSP Sesame oil</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">3 TBSP Soy Sauce</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">2 TBSP Rice Wine Vinegar</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">2 TBSP Ketchup </span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">3/4 TBSP Raw Sugar</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">2 Garlic cloves, minced</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">1/2 tsp Fresh Ginger, minced</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">1/4-1/2 TBSP Red Pepper flakes</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">1/2 cup raw Cashews</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">2 Scallions, sliced</span></li>
</ul>
<span style="font-family: inherit;"><span style="line-height: 20.790000915527344px;"><i><br /></i></span></span>
<span style="font-family: inherit;"><span style="line-height: 20.790000915527344px;"><i>Directions</i></span></span><br />
<ol>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">Place flour and pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">Heat sesame oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">Mix soy sauce, rice vinegar, ketchup, sugar, garlic, ginger and red pepper flakes in a small bowl.</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">Pour mixture over chicken and toss to coat. </span><span style="font-family: inherit; line-height: 20.790000915527344px;">Cover crock pot and cook on low for 3-4 hours.</span></li>
<li><span style="font-family: inherit; line-height: 20.790000915527344px;">Stir cashews into chicken and sauce before serving. Garnish with scallions.</span></li>
</ol>
<br />
<i><span style="font-size: x-small;"><span style="font-family: inherit;"><span style="line-height: 20.790000915527344px;">Picture and original recipe inspiration courtesy of </span></span><span style="line-height: 20.790000915527344px;">http://www.preppypaleo.com/ </span></span></i>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-69506089846151606722014-03-24T15:52:00.000-04:002019-12-17T14:19:11.742-05:00Graham Cracker Toffee, a.k.a. Christmas Crack<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuecZhs5RqyaVMZh-Rh_oyxVxaTCMFEgIavVUX_bIxGNvKaXxkf_pB2tGOYN-Pin3Jl_zhsico8c30ugGI6E5XWjA7i2_yu_X4fRZMxvwYoqoLNhlk8zTwhqonh75rkoUe4-v0/s1600/Tasty-Kitchen-Blog-Graham-Cracker-Cookie-Bars-11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuecZhs5RqyaVMZh-Rh_oyxVxaTCMFEgIavVUX_bIxGNvKaXxkf_pB2tGOYN-Pin3Jl_zhsico8c30ugGI6E5XWjA7i2_yu_X4fRZMxvwYoqoLNhlk8zTwhqonh75rkoUe4-v0/s1600/Tasty-Kitchen-Blog-Graham-Cracker-Cookie-Bars-11.jpg" width="320" /></a><i>My grandmother used to make these treats every Christmas, but it wasn't until I was grown, that I heard them referred to as Christmas Crack. Of course, knowing its addictive qualities, I can understand the nickname. So beware, but at least it is legal!</i><br />
<i><br /></i>
<br />
<h2>
Graham Cracker Toffee<br />a.k.a. Christmas Crack</h2>
<i>Ingredients</i><br />
<ul>
<li><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0.125em; vertical-align: baseline;">1 package</span><span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0.125em; vertical-align: baseline;">Graham Crackers </span></li>
<li><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0.125em; vertical-align: baseline;">1 cup</span><span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0.125em; vertical-align: baseline;">Butter (2 whole sticks)</span></li>
<li><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0.125em; vertical-align: baseline;">1 cup</span><span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0.125em; vertical-align: baseline;">Brown Sugar</span></li>
<li>Optional toppings:</li>
<ul>
<li>½ cup Walnuts, chopped </li>
<li>½ cup Chocolate Chips</li>
<li>½ cup Peppermints or Candy Canes, crushed</li>
<li>½ cup Pretzels, crushed</li>
<li>Pinch of Sea Salt</li>
</ul>
</ul>
<span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0.125em; vertical-align: baseline;"><i>Directions</i></span><br />
<ol>
<li><span style="background-color: rgba(255, 255, 255, 0);">Preheat over to 350 degrees.</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0);">Line a cookie sheet* with whole graham crackers. Use as many crackers as needed to fill the sheet. </span></li>
<li><span style="background-color: rgba(255, 255, 255, 0); text-align: -webkit-auto;">In a saucepan, melt butter, then mix in brown sugar. Bring this "toffee" mixture to a boil. </span></li>
<li><span style="background-color: rgba(255, 255, 255, 0); text-align: -webkit-auto;">Stir for 5 minutes while boiling, on low.</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0); text-align: -webkit-auto;">Spread the toffee mixture over the crackers and bake for 8–10 minutes—or until the toffee has bubbled across the whole pan. </span></li>
<li><span style="background-color: rgba(255, 255, 255, 0); text-align: -webkit-auto;">Sprinkle with desired toppings (if any) immediately after removal from oven. </span><i style="background-color: rgba(255, 255, 255, 0);">Note:</i><span style="background-color: rgba(255, 255, 255, 0);"> If using chocolate chips, sprinkle on the chips, let them melt, then spread the chocolate evenly.</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0); text-align: -webkit-auto;">Cool for 10-20 minutes in the fridge.</span></li>
<li><span style="background-color: rgba(255, 255, 255, 0); text-align: -webkit-auto;">Break/crack into pieces. </span></li>
<li><span style="background-color: rgba(255, 255, 255, 0); text-align: -webkit-auto;">Store in air-tight containers in the fridge for optimum freshness.</span></li>
</ol>
<span style="font-size: x-small;"><i>*Tip: I like to pre-line the cookie sheet with non-stick foil for easy clean up. </i></span><br />
<span style="font-size: x-small;"><i>Photo courtesy of <a href="http://tastykitchen.com/">http://tastykitchen.com/</a></i></span>MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-32732889568889399042013-12-15T20:59:00.000-05:002014-03-25T11:16:10.365-04:00Guinness Shepherd's Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclxfkn3IUKUV-802jPcxX_mDgdnsCeTSfCGi19NE7ajgeaYS1f3T51I6OBxz1pHTugVOBn5KL_YM3S7dM9ewh8AmXdYOWbeW8rPkNhWO-wydgQcGea5E0KuI6vbmsWuO9OaGu/s1600/guinness-beef-shepherds-pie-018.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclxfkn3IUKUV-802jPcxX_mDgdnsCeTSfCGi19NE7ajgeaYS1f3T51I6OBxz1pHTugVOBn5KL_YM3S7dM9ewh8AmXdYOWbeW8rPkNhWO-wydgQcGea5E0KuI6vbmsWuO9OaGu/s1600/guinness-beef-shepherds-pie-018.jpg" height="320" width="247" /></a></div>
<i>In preparing for a recent snow storm, I felt like a hearty meal, and it was a toss up between Beef Stew and Shepherd's Pie. I quick <a href="http://pinterest.com/vermamant/food-recipes/" target="_blank">pinterest</a> search yielded this yummy recipe, and it did not disappoint. We recommend serving with a pint of Guinness and some French's Fried Onions on the side.</i><br />
<br />
<h2>
Guinness Shepherd's Pie </h2>
<br />
<i>Ingredients</i><br />
<br />
For the mashed potato topping:<br />
<ul>
<li>1½ lbs Yukon Gold Potatoes, peeled and cubed</li>
<li>4 TBSP unsalted Butter</li>
<li>½ Half and Half (you can sub milk if you choose)</li>
<li>Salt and Pepper to taste</li>
</ul>
For the filling:<br />
<ul>
<li>1 lb. Ground Beef</li>
<li>1 medium Yellow Onion, cut into ½ inch dice</li>
<li>2 small Carrots, cut into ½ inch dice</li>
<li>2 large cloves Garlic, finely minced</li>
<li>½ tsp dried Thyme</li>
<li>1 tsp Kosher Salt</li>
<li>½ tsp Black Pepper</li>
<li>2 TBSP Tomato Paste</li>
<li>1 tsp Worcestershire Sauce</li>
<li>1 cup <a href="http://guinness.com/" target="_blank">Guinness stout</a></li>
<li>½ cup frozen Sweet Peas</li>
</ul>
<i>Directions</i><br />
<i><br /></i>
Mashed Potato topping:<br />
<ol>
<li>Place the potatoes in a large pot and cover with water, add a tablespoon or two of salt, cover and bring a boil. Cook until fork tender, about 20 minutes.</li>
<li>Drain and mash with a potato ricer or with a fork until no lumps remain.</li>
<li>Add the butter, half and half (or milk) and mix until the potatoes are completely smooth.</li>
<li>Season with salt and pepper and set aside.</li>
</ol>
Filling:<br />
<ol>
<li>Pre-heat your oven to 400 degrees F. and have a 1 quart baking dish nearby.</li>
<li>In a large skillet, over medium heat drizzle about 1 tablespoon of olive oil and sauté the onions and carrots until soft, about 7-9 minutes. Stir in the garlic, cook for 30 seconds.</li>
<li>Add the ground beef, breaking up into small pieces and cook until no longer pink.</li>
<li>Season the ground beef mixture with the dried thyme, salt and pepper. Stir in the tomato paste and cook for 30 seconds, then mix in the worcestershire sauce.</li>
<li>Pour in your Guinness, bring to a boil and then reduce the heat to a simmer. Cook until the sauce has thickened about 15 minutes.</li>
<li>In the last two minutes, stir in the frozen peas.</li>
<li>Pour the mixture into the baking dish and top with about mashed potatoes, spreading to the edges to create a seal, and fork spike the top.</li>
<li>Bake for 25 minutes – the topping will be lightly golden form a crust.</li>
<li>Let sit for 5-10 minutes before serving.</li>
</ol>
<span style="font-size: xx-small;"><i>Base Recipe and photo credit: <a href="http://girlinthelittleredkitchen.com/">http://girlinthelittleredkitchen.com</a></i></span><br />
<div>
<br /></div>
MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-56551746182893948462013-12-04T13:02:00.001-05:002015-04-09T03:22:15.349-04:00Asian-inspired Slow-cooker Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFA0EB7pun-fBQoGt27wSndUxMRSxzkkIfcvNafriPRpXst2gnYiItpW623MBBF-sgepGwftCALEaYLSrYgJvXjHwpTLuQnuYesPw3w8_-s15XzzNE4RwDinWw_MW_-_MjrniDQ/s1600/Screen+shot+2013-12-04+at+12.24.03+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFA0EB7pun-fBQoGt27wSndUxMRSxzkkIfcvNafriPRpXst2gnYiItpW623MBBF-sgepGwftCALEaYLSrYgJvXjHwpTLuQnuYesPw3w8_-s15XzzNE4RwDinWw_MW_-_MjrniDQ/s200/Screen+shot+2013-12-04+at+12.24.03+PM.png" height="185" width="200" /></a></div>
<i>I found a similar recipe while trolling Pinterest for new crock pot dishes. The asian-style glaze sounded so yummy, and I love any recipe that calls for plum flavoring, but I've made a few modifications from that first attempt and am thrilled with the result. Enjoy!</i><br />
<i><br /></i>
<br />
<h2>
Asian-inspired Slow-cooker Meatballs</h2>
<b><br /></b>
<i>Ingredients</i><br />
<br />
<ul>
<li>1 lb. Ground Beef *</li>
<li>1/3 c Panko Bread Crumbs</li>
<li>3 scallions, white and light-green parts, finely chopped <i>(dice remaining dark green shoots for garnish)</i></li>
<li>1 Egg, large </li>
<li>1 TBSP Soy Sauce </li>
<li>1TBSP Ginger, finely chopped </li>
<li>2 cloves Garlic, finely chopped</li>
<li>2 TBSP Vegetable Oil</li>
<li>1/2 c Barbecue Sauce *</li>
<li>1/4 cup Chinese Plum Sauce or Duck Sauce</li>
<li>1 TBSP Plum Jam *</li>
<li>2 TBSP Hoisin Sauce </li>
</ul>
<br />
<i>Directions</i><br />
<i><br /></i>
<br />
<ol>
<li>Combine beef, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl.</li>
<li>Mix gently but thoroughly by hand. Roll into 1-inch balls.</li>
<li>Heat oil in saute pan. Sear meatballs until browned but not cooked through. </li>
<li>Allow meatballs to drain on paper towels.</li>
<li>In a small bowl, whisk together barbecue sauce, plum sauce, plum jam, and hoisin sauce.</li>
<li>Mist slow cooker with nonstick cooking spray. Add meatballs. </li>
<li>Pour sauce over meatballs. Gently stir to coat.</li>
<li>Cover and cook on low 4 to 5 hours., or until meatballs are cooked through.</li>
<li>Serve with rice, and your favorite vegetable. Garnish with remaining scallion.</li>
</ol>
<div>
<i>Vermont ingredient recommendations:</i> <a href="http://www.boydenbeef.com/">Boyden Farms Natural Beef,</a> <a href="http://gringojacks.com/">Gringo Jack's Vermont Maple BBQ Sauce</a>, and <a href="http://blakehillpreserves.com/">Blake Hill Preserves Perfectly Plum Jam</a></div>
<br />
<span style="font-size: xx-small;"><i>Photo credit:</i> myrecipes.com</span><br />
<div>
<br /></div>
Pond Brook Cookiehttp://www.blogger.com/profile/02744441712482795525noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-18787932186146736122013-04-14T17:43:00.004-04:002013-04-14T17:47:53.549-04:00Black Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCmTDtLg3twNU_QCdX0EQaW2oroh6RbS9olSPbNg1PXGmmu4XGNzyEzM0-LRhxr8mYinoYdBFczgC93WOwAwHC4vdJFeUE1g4WB2_s994KkzmMBqDkNMQwL0hjhP8kpOJNjkE/s1600/Screen+shot+2013-04-14+at+5.10.51+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCmTDtLg3twNU_QCdX0EQaW2oroh6RbS9olSPbNg1PXGmmu4XGNzyEzM0-LRhxr8mYinoYdBFczgC93WOwAwHC4vdJFeUE1g4WB2_s994KkzmMBqDkNMQwL0hjhP8kpOJNjkE/s200/Screen+shot+2013-04-14+at+5.10.51+PM.png" width="200" /></a></div>
I used to buy a fantastic black bean soup mix at our local market, but it stopped appearing on the shelves a couple of years ago. So I tried to replicate the flavor at home yesterday, and we were quite pleased with the results. <br />
<br />
We ate ours with some <a href="http://www.cabotcheese.coop/" target="_blank">Cabot</a> sour cream and shredded cheddar cheese mixed in, plus tortilla chips.<br />
<h3>
</h3>
<h2>
</h2>
<h2>
</h2>
<h2>
</h2>
<h2>
<br /></h2>
<h2>
Black Bean Soup</h2>
<i>Ingredients</i><br />
<br />
<ul>
<li>2 TBSP Olive Oil</li>
<li>1 Onion, diced</li>
<li>1 Garlic Clove, diced</li>
<li>3 Carrots, diced</li>
<li>1 tsp Ground Cumin</li>
<li>1/2 tsp Cinnamon</li>
<li>1 tsp dried Cilantro</li>
<li>One 8 oz. can Diced Tomatoes with Mild Green Chiles</li>
<li>Two 14-16 oz. cans Black Beans (do not drain or rinse)</li>
</ul>
<div>
<i>Directions</i></div>
<div>
<ol>
<li>Heat olive oil in large soup pan over medium heat.</li>
<li>Add diced onion, garlic, and carrots. Saute 2 minutes.</li>
<li>Add cumin, cinnamon, and cilantro, then stir well. Saute 1-2 minutes more.</li>
<li>Add can of diced tomatoes, stir well. Cook 5 minutes.</li>
<li>Add black beans and stir well. Cook until almost boiling (about 5 minutes.)</li>
<li>Reduce heat, and simmer 20 minutes, stirring occasionally.</li>
<li>Serve warm w/tortilla chips.</li>
</ol>
<div>
<i>Serving suggestions</i></div>
</div>
<div>
<ul>
<li>Stir in Cabot Cheddar or Monterey Jack cheese.</li>
<li>Stir in a dollop of sour cream.</li>
<li>Add to scrambled eggs along with some cheddar cheese.</li>
<li>Fold into tortillas with cheese (and chicken if you like) to make quesadillas.</li>
</ul>
</div>
MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-81325427666394208292013-01-05T19:24:00.002-05:002014-03-24T20:05:15.224-04:00Ninja Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2H9KcCZoIPlFx33FtrZNhTGh7GpS4C3WtE9wIX-_fsdNOycVaHCPWApGoVFrnq5urnaIOx6DxTEabk9FtDO9Qn_OsgXAxhLjegXZsqzUH3OhrDm-FXutzrcO_RkKrIMoh8ap/s1600/ice+cream.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2H9KcCZoIPlFx33FtrZNhTGh7GpS4C3WtE9wIX-_fsdNOycVaHCPWApGoVFrnq5urnaIOx6DxTEabk9FtDO9Qn_OsgXAxhLjegXZsqzUH3OhrDm-FXutzrcO_RkKrIMoh8ap/s200/ice+cream.jpg" width="200" /></a></div>
<i>Don't worry...this isn't a recipe for Ninja flavored ice cream (eeuuww!) but for ice cream made with our new <a href="http://www.ninjakitchen.com/Ninja-NJ600-Professional-Blender.shtml?tabID=detailsCont" target="_blank">Ninja NJ600 Blender</a>. Our previous blender, after 15 years of faithful service, started cracking and so we started researching for a new model. After reading Consumer Reports ratings, and user reviews across several websites, we decided the Ninja was the best fit and value for our smoothie-making needs. We are thrilled with our new blender thus far, and pleasantly surprised that it came with a recipe for making ice cream. We just made some scrumptious raspberry ice cream and are now frantically freezing more fruit!</i><br />
<br />
<h2>
Ninja Ice Cream</h2>
<i>Ingredients</i><br />
<ul>
<li>2 cups frozen fruit of choice (berries, peaches, etc.)</li>
<li>1/2 cup heavy cream</li>
<li>2-4 TBSP sugar</li>
<li>1 tsp vanilla extract</li>
</ul>
<i>Directions</i><br />
<ol>
<li>Place all ingredients in blender</li>
<li>Blend on "3" or high until thickened (occasionally scraping down sides</li>
</ol>
<div>
Makes 3-4 servings</div>
<br />
<br />
<br />MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-72175242290064282412013-01-05T14:21:00.001-05:002014-03-24T20:05:15.219-04:00Waffles!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXtanTd17yVl_9uI8UTEn4yYzdWRwjBkx600TfOHlTRqEC3WRa2aS3mLmTY8i2PaZ1Vr9WgysQBa1aMc7S3eEOAztz2wlsDSVdXF4XFMjAJuPyvE_LomFr45f205PnMoxX2IB/s640/blogger-image--404259906.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXtanTd17yVl_9uI8UTEn4yYzdWRwjBkx600TfOHlTRqEC3WRa2aS3mLmTY8i2PaZ1Vr9WgysQBa1aMc7S3eEOAztz2wlsDSVdXF4XFMjAJuPyvE_LomFr45f205PnMoxX2IB/s200/blogger-image--404259906.jpg" width="200" /></a><i>As a post-Christmas gift to ourselves, we bought a waffle maker from <a href="http://www.kingarthurflour.com/shop/items/heart-waffle-maker#4547#" target="_blank">King Arthur Flour</a>, and we couldn't be happier with these warm, heart-shaped treats. </i><br />
<i><br /></i>
<i>Below are two recipes that came with the maker. We've only made the "Quick Waffles" but they were great!</i><br />
<br />
<h2>
Quick Waffles</h2>
<i>Ingredients</i><br />
<ul>
<li>3 Eggs</li>
<li>1 cup Milk</li>
<li>1/2 cup melted Butter *</li>
<li>1 TBSP Vanilla</li>
<li>2 cups Flour *</li>
<li>1 TBSP Baking Powder</li>
<li>2 tsp Sugar</li>
<li>1/2 tsp Salt</li>
</ul>
<i>Directions</i><br />
<ol>
<li>Beat whole eggs in a bowl until thick</li>
<li>Beat milk, melted butter, and vanilla into eggs</li>
<li>In a separate bowl, combine flour, baking powder, sugar, and salt</li>
<li>Sift into egg mixture, and mix well</li>
<li>Spoon a ladleful onto pre-heated waffle maker</li>
<li>Cook 2-3 minutes until lightly browned/steam stops escaping</li>
<li>Recommend serving with real Vermont maple syrup*</li>
</ol>
<div>
Note: These can me transformed into Cinnamon-Apple Waffles by adding 1 peeled/shredded apple and 1/2 tsp cinnamon to the batter.</div>
<div>
<br /></div>
<i>*Vermont/New England ingredients recommended: <a href="http://www.kateshomemadebutter.com/" target="_blank">Kate's Homemade Butter</a>, <a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a>, <a href="http://www.slopesidesyrup.com/" target="_blank">Slopeside Syrup</a></i><br />
<br />
<h2>
Chocolate Waffles</h2>
<i>Ingredients</i><br />
<ul>
<li>2 Eggs, lightly beaten</li>
<li>6 TBSP Sugar</li>
<li>3/4 cup Milk</li>
<li>1/2 tsp Vanilla</li>
<li>1/2 cup Chocolate syrup</li>
<li>4 TBSP Butter, melted</li>
<li>1-1/2 cups cake Flour (sifted)</li>
<li>3 TBSP Baking Powder</li>
<li>1/2 tsp Salt</li>
</ul>
<div>
<i>Directions</i></div>
<div>
<ol>
<li>Combine beaten eggs, sugar, milk, and vanilla</li>
<li>In a separate bowl, blend chocolate syrup and butter, then let cool</li>
<li>Stir egg mixture into chocolate/butter blend</li>
<li>Combine flour, baking powder, and salt</li>
<li>Add egg/chocolate mixture to the dry ingredients and stir until smooth</li>
<li>Spoon a ladleful onto pre-heated waffle maker</li>
<li>Cook 2-3 minutes until lightly browned/steam stops escaping</li>
</ol>
</div>
<div>
<br /></div>
<br />MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-61363926068703167962012-12-30T12:50:00.005-05:002014-03-31T20:01:05.161-04:00Adrienne's Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyU-i2V9xWwunNVeSTUOCRSsCrB0lHNd68NGqTE4s84wwcvqA2JnfCSZ7Bw7ULnK6MdBBimizSO-VL011mLqd26ZF0zq0q_0OvYRpaNZ546KFs712dsTwVR4Bphq6GfaAWAu-s/s1600/chocochipcookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyU-i2V9xWwunNVeSTUOCRSsCrB0lHNd68NGqTE4s84wwcvqA2JnfCSZ7Bw7ULnK6MdBBimizSO-VL011mLqd26ZF0zq0q_0OvYRpaNZ546KFs712dsTwVR4Bphq6GfaAWAu-s/s200/chocochipcookies.jpg" height="150" width="200" /></a></div>
<i>While cleaning out the "cooking" cupboard today, I found my mother-in-law's Chocolate Chip Cookie recipe tucked behind a box of sugar. I thought our cookbook blog might be a safer place to keep it. </i><br />
<i><br /></i>
<i>The ingredients and mixing instructions are spelled out, but not the cooking instructions...which my husband calls the "advanced chef" technique. So upon consulting <a href="http://www.quakeroats.com/" target="_blank">Quaker Oats</a> (which has a great, <a href="http://www.quakeroats.com/Libraries/pdf/RecipeBook.sflb.ashx" target="_blank">free recipe PDF</a>) and <a href="http://www.bettycrocker.com/" target="_blank">Betty Crocker</a>, we recommend baking at 350 for about 10-13 minutes until browned...or until you can no longer resist the aroma!</i><br />
<div>
<br />
<i>Our son if not a big fan of oatmeal yet, so when omitting that from the mix, reduce cooking time to 9-11 minutes.</i><br />
<i><br /></i>
<br />
<h2>
Adrienne's Chocolate Chip Cookies</h2>
<i><br /></i></div>
<div>
<i>Ingredients</i></div>
<div>
<ul>
<li>1 cup Butter (2 sticks), softened</li>
<li>3/4 cup Sugar</li>
<li>3/4 cup Brown Sugar</li>
<li>2 unbeaten Eggs</li>
<li>1 tsp Baking Soda</li>
<li>1 tsp Hot Water</li>
<li>1 tsp Vanilla</li>
<li>1-1/2 cups Flour</li>
<li>1 tsp Salt</li>
<li>2 cups Quaker Oats (instant)</li>
<li>1 cup Walnuts</li>
<li>1 pkg Chocolate Chips</li>
</ul>
<div>
<i>Directions</i></div>
</div>
<div>
<ol>
<li>Preheat oven to 350 degrees*</li>
<li>Mix butter well on slow speed. </li>
<li>Slowly add sugars, and blend well. </li>
<li>Add eggs to butter, then beat well</li>
<li>Combine baking soda and water, then add to butter mixture</li>
<li>Add vanilla, then mix</li>
<li>Add flower and salt and mix</li>
<li>Add oats, walnuts, and chocolate chips, then mix until combined</li>
<li>Drop by spoonfuls unto cookie sheet*</li>
<li>Bake at 350 degrees for 10-13 minutes until lightly browned*</li>
</ol>
<div>
*Will consult with Adrienne and update accordingly! We'll also update with our own picture soon!</div>
</div>
MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0tag:blogger.com,1999:blog-32961868.post-45086789046571583092012-12-11T14:02:00.004-05:002012-12-30T17:14:42.907-05:00Harvest Rice Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMmoQt_x5a9ITIH3M_NLaLLSfP-W6BT5YcTYjYxut87rLuaVbiYNZZNTdgLJE1BrMQJk9mmyyWZJ5QcqpJh_yS1CkV0HwpoDJVhoXO69RIArJg8ZT0Wp-hsHRA99S29Afb1Bt/s1600/wild-rice-salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMmoQt_x5a9ITIH3M_NLaLLSfP-W6BT5YcTYjYxut87rLuaVbiYNZZNTdgLJE1BrMQJk9mmyyWZJ5QcqpJh_yS1CkV0HwpoDJVhoXO69RIArJg8ZT0Wp-hsHRA99S29Afb1Bt/s200/wild-rice-salad.jpg" width="200" /></a><i>While looking for vegetarian recipes for a fall pot-luck, I stumbled upon a "Wild Rice Cranberry Pecan Salad" recipe on <a href="http://simplyrecipes.com/" target="_blank">Simply Recipes</a>. I made some adaptations, and the resulting Harvest Rice Salad received rave reviews--and an empty bowl--in return.</i><br />
<br />
<h2>
<b>Harvest Rice Salad</b></h2>
<i>Ingredients</i><br />
<blockquote class="tr_bq">
Rice:</blockquote>
<ul>
<li>1 cup Wild Rice mix</li>
<li>Water or Vegetable stock (amount per rice package instructions)</li>
<li>1/2 tsp Salt</li>
<li>1 tsp Butter</li>
</ul>
<blockquote class="tr_bq">
Stir-ins:</blockquote>
<ul>
<li>1/2 cup dried Cranberries</li>
<li>1/2 cup dried Apricots</li>
<li>1/2 cup toasted Pecans, chopped</li>
<li>1/4 cup sliced Scallions</li>
</ul>
<blockquote class="tr_bq">
Dressing:</blockquote>
<ul>
<li>1 TBSP Lemon Juice</li>
<li>2 TBSP Olive Oil</li>
<li>1/2 tsp Sugar</li>
<li>1 tsp grated Orange Peel</li>
<li>Salt and Pepper to taste (freshly ground optimal)</li>
</ul>
<div>
<i>Directions</i></div>
<div>
<ol>
<li>Follow instructions on the rice package for cooking 1 cup of rice. Add butter.</li>
<li>While rice is cooking, make the dressing: combine dressing ingredients (lemon juice, olive oil, orange peel, salt and pepper) then mix thoroughly. Set aside.</li>
<li>Combine the "stir-in" ingredients (cranberries, apricots, pecans and scallions) in a medium serving bowl.</li>
<li>Once rice is done and fluffed, cool completely.</li>
<li>Add cooled rice to the bowl with "stir-ins." Mix thoroughly.</li>
<li>Mix in the dressing just before serving. </li>
<li>Salad can be served warm, room-temp, or chilled.</li>
</ol>
<div>
Serves 4-6.</div>
</div>
MapleMamahttp://www.blogger.com/profile/11379471088096410620noreply@blogger.com0