Always Tie Your Apron Strings

Where Would You Love to Cook Today

2012-02-13T21:41:00.000-07:00

I love this red kitchen! The table, stove cupboards...

Everything .....So cute.

I don't know where the picture came from..

Wish I did.

In honor of Valentine's Day I would love to cook:

Valentine Linzer Cookies Recipe

INGREDIENTS

3/4 cups butter (1 1/2 sticks), room temperature
1/2 cup sugar
1 egg
1/2 teaspoon lemon zest
1/4 teaspoon vanilla
1 1/2 cups finely ground blanched almonds or hazelnuts
2 1/4 cups cake flour (can sub all purpose flour)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam, or other red preserve (I used quince jelly)
Powdered sugar

METHOD

1 Cream butter in a standing electric mixer with a paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Mix in the ground nuts.

2 Stir together dry ingredients in a bowl and add to mixer and blend. Form the dough into disks, wrap and chill.

3 Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.

4 Preheat oven to 350°F.

5 Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.

6 Bake for 12 minutes or until edges turn golden. Cool on a wire rack.

7 Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves. Let set slightly before serving.

Makes 12-24 cookies, depending on the size of your cookie cutter shapes.

This is a very old post from:

http://simplyrecipes.com/

This blog is done by Elise Bauer and you won't be sorry if you stop by!

Grandma's Microwave Caramels

2012-01-21T16:05:00.000-07:00

My Grandmother made the best ever to die for

Caramels! And they were made in the microwave. We

all had to stop by for a visit if the family tree said

"Grandma's making caramels" and believe me it spread

fast and you had to be even faster to get there if you wanted

any. They went fast. These are so easy to make, I even do it

with my 3 year old Grandson Jackson. It takes longer to cut the papers

and wrap them then it does to make them.

So buttery they melt in your mouth.

Grandma's Microwave Caramels

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup butter

1/2 cup light Karo syrup

1/2 cup sweetened condensed milk

Opt: nuts you can add these if you want in the last stirring

Combine all ingredients in a big microwave safe bowl.

Cook 6 minutes in the microwave on full power stirring every two minutes.
Pour into a lightly greased or buttered 8 inch or 9 inch square baking dish.

Let cool.

If you want, after they are cool you can cut them and wrap in wax paper.

Store in an air tight container.

New Vintage Stove

2012-01-04T20:57:00.000-07:00

Soon as I figure out where to put my

new stove I will do a

"Where Would You Love to Cook Today"

post with a great soup recipe.

It has a place for a soup pot in the back left burner area.

I am so excited about this darling stove....It is so cute!

1940 Kelvinator

I found it at Chic & Unique

778 South 300 West Salt lake City

you should stop by and you might find your own treasure!

Where Would You LOVE to Cook Today!

2011-12-09T21:38:00.000-07:00

When I was surfing around to find where I wanted to cook today

I found this so cute child's kitchen set.

Oh my gosh I would have loved this set as a little girl....

I think I would spent hours playing in here...

The pink is such a pretty pink and all the extras

really make this special.

I found this over at:

http://charlieton.blogspot.com/2010/07/play-kitchens.html

SO cute I can''t stand it...

I would need my Easy Bake Oven and some

Girl friends....and of course

we would all wear aprons.

In this Kitchen I think I would make:

Cake in A Mug

(Any kid can do this recipe)

1 large coffee mug
4 tablespoons plain flour (do not use self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
chocolate syrup (optional)
whipped topping (optional)
Cherries (optional)

How to make it

Add dry ingredients to mug, & mix well .
Add egg & mix thoroughly.
Pour in the milk and oil and mix well.
Add chocolate chips (if using), vanilla, mix again.
Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
Cake will rise over the top of the mug, but don't be alarmed!
Some report that 2½ minutes works best. It depends upon your microwave. So, watch carefully to not over do it!
Remove from microwave.
Allow cake to cool a little, then tip out onto a plate, if desired.
Drizzle with chocolate syrup and top with whipped topping and cherries, if desired!
This can serve 2 if you care to share!
I got this recipe over at:
http://www.grouprecipes.com
This is a fun site so you should stop by ....
Beware you will want to cook!
If you have a great recipe or a wonderful kitchen I would be happy to post a
Where Would You LOVE to Cook Today! Using your recipe or kitchen just email me!

Where Would You Love to Cook Today?

2011-11-28T08:00:00.000-07:00

Doesn't this look so inviting!

I love the rafters and the cupboards on the bottom only,

the hard wood floors, the darling hutch by the door.

Oh and the blue stove....I want one....

And the table cloth....this is such a warm kitchen

I am sure I will enjoy my day cooking in here.

It really gets me into the Christmas mood.

The garlands and all the greenery look so pretty.

I found this kitchen at:

http://www.gapinteriors.com

I love the internet!

Lets see what to cook...

I know...

Paula Deen's

Chicken Pot Pie

If you even go to Savannah you have to stop by Paula's

restaurant and have this....so good...

but since we are just staying at home...

in someone Else's kitchen...hehehe..

Lets make this!

Ingredients

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
pepper
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
Pinch fresh grated nutmeg (optional)

Directions

Crust:
Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Filling:
Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Saute chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.

My family loves this recipe. You can never go wrong with one

of Paula's recipes but this one is really good.

You can get the recipe for her seasoning salt in one of her books or online.

I add Italian season to it.

This recipe can be found at:
http://www.pauladeen.com/recipes/view2/lady_and_sons_chicken_pot_pie/

and also at:
http://www.foodnetwork.com

Happy Thanksgiving!

2011-11-24T08:27:00.000-07:00

Hope you are having a wonderful Thanksgiving!

Aren't these cookies to cute to eat....

I got the picture over at:

http://www.cutoutandkeep.net/blog/oreo-turkey-cookies

Where Would You LOVE to Cook Today?

2011-11-14T16:10:00.000-07:00

Doesn't this look like Grandma's house...

I love the beams in the ceiling and the hand painted boarder.

This is from: http://www.home-designing.com/

There are so many beautiful kitchens out there...

I am thinking maybe Gingerbread Cookies...

3 eggs
honey (2/3 cup)
raisins (1 cup)
sour cream (1 cup)
flour (1 2/3 cups)
baking powder (4 TSP)
orange juice (1/2 cup)
ground cinnamon (1 TSP)
ground nutmeg (1/4 TSP)
butter, softened (1 cup)
ground cloves (1/4 TSP)
orange liqueur (1/4 cup)
whole wheat flour (1 cup)
packed brown sugar (2 cups)
blanched slivered almonds (1 cup)

Fluff up as one the flours, baking powder, and spices

In bowl, cream the butter or margarine with the brown sugar

Bang the eggs, then the honey, orange liqueur, sour cream, and orange juice

Pound the flour combination into the creamed mixture, and then beat in the raisins and almonds

Turn batter into a oil and floured tube pan

Bake it at 350 degrees for 80 minutes or until it tests done with toothpick

Ready To Serve

This recipe is from http://www.christmasrecipesnow.com/

Now if any of you have a great recipe you would like me to share for cooking in one of our kitchens just email me at Debbie@busyascanbe.com

Where Would You LOVE to Cook Today?

2011-11-01T09:44:00.000-06:00

I love the red or rosy red...I just love it with the white cupboards.

And that cute sink.

I never thought of putting a different chair let alone

a different color chair at the island but look how cute it looks.

I always think everything needs to match but it really doesn't.

Look at how many kitchen tables you see on line with different chairs.

This kitchen is another one of Beverly Ellsley's kitchens...

Her is a little about her:

Beverly Ellsley, of Westport, CT, designs houses

from the ground up and everything in them .

With great attention to detail, most projects feature fine

woodworking produced in her own cabinet shop. S

he is best known for her unusual kitchens.

She is a licensed Interior Designer in the state of CT.

Her clientele includes movie stars, corporate CEOs,

and many people within the design industry itself.

If you want to know more about her you can stop at her website at:

http://www.beverlyellsley.com/

When I am famous I think I will defiantly need her to do my house.

Maybe if I butter her up with a yummy meal in her kitchen...

Let see how about...

Recipe for Easy Roasted Tomatoes and Shrimp with Feta, Oregano, and Fennel

From over at :

http://www.kalynskitchen.com/

(Makes about 4 servings, depending on what you're serving it with; recipe adapted from Roasted Tomatoes with Shrimp and Feta from Real Simple.)

Ingredients:

5-6 medium-sized fresh red tomatoes, cut into pieces

3 T olive oil

2 T minced garlic (or more)

1 tsp. dried oregano (preferably dried Greek oregano)

1/2 - 1 tsp. ground fennel seed

fresh ground black pepper to taste

1 pound medium-sized raw shrimp, peeled, deveined, and tails pulled off (I used 1-40 size shrimp)

2 T fresh-squeeze lemon juice

3/4 cup crumbled Feta cheese (or more)

2 T chopped fresh parsley for garnish (optional)

Instructions:

Thaw shrimp overnight in the refrigerator if frozen. Preheat oven to 350F/180C.

Dice tomatoes into pieces about an inch square and put them in the bottom of a heavy casserole dish, large enough to fit the tomatoes in one layer. Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, ground fennel seed, and fresh ground black pepper. Put tomatoes in the oven and roast for 30 minutes.

While tomatoes are cooking, crumble the Feta cheese, squeeze lemon juice, and clean shrimp as needed. (I used frozen shrimp which came already peeled and deveined, but we did pull the tails off and clean a few of them a little better.) Chop parsley if using.

When tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta, and put the dish back in the oven to cook the shrimp for 8-10 minutes. Watch them carefully so the shrimp doesn't overcook. They're done as soon as the shrimp turn pink and are barely firm.

Sprinkle the dish with chopped fresh parsley if using. I ate this plain for phase one, but it would be delicious served over rice, angel hair pasta, or just with some 100% White Whole Wheat Bread with Olive Oil to mop up the delicious juice.

I know I have sent you over to Kalyn's before

but she really does some great recipes so you

won't be sorry.

Where Would you LOVE to Cook Today

2011-10-29T21:17:00.002-06:00

OK I am sure this is what a kitchen in heaven looks like!

Isn't this a beautiful kitchen.

Can you believe this Island ...

I could sit there and surf recipes all day.

I am thinking I don't want to mess it up....

I love how fancy this Farmhouse sink looks.

I love those sinks.

This Kitchen was designed by Beverly Ellsley and she has a website at:

http://www.beverlyellsley.com/

We may have to cook in a few of her kitchens...

so amazing!

Lets see what to cook today....

hummmm I really don't want to make a mess ...

I guess I can clean it up.

I bet this kitchen has the best dishes and pans....

Can't wait to get started...

We will make:

Rich French Onion Soup

1 tablespoon butter

1 tablespoon olive oil

4 thinly sliced large onions

1 tablespoon all purpose flour

1 1/2 pt beef broth

1/2 cup white wine

1 1/2 cup water

2 bay leaves

6 slices French bread

1 cup shredded Swiss cheese

Cooking Instructions

Melt butter with olive oil in a large saucepan over low heat.

Cook onions in mixture, stirring occasionally for 30 minutes, until soft, translucent and brown on the edges.

Sprinkle the flour over the onions and stir to combine.

Pour in beef broth, wine and water with bay leaves.

Bring to boil, then reduce heat and simmer, uncovered, for 30 minutes.

Toast the bread slices in an oven broiler.

Ladle the soup into 4 ovenproof bowls and place the bowls on a baking sheet.

Place a toasted slice of bread over each bowl and top with Swiss cheese.

Place bowls under broiler until cheese melts.

Servings: 4

This recipe came from :

http://www.allquickeasyrecipes.com/

I love to look at kitchen pictures and read recipes.

So the Internet is an amazing thing...I can surf all day..

Where Would You LOVE to Cook today!

2011-10-26T23:43:00.000-06:00

I'm home! No this really isn't my house but

don't you just feel at home looking at the Picture.

I was surfing ....yes I do that sometimes....

just like you.....hehehehe

and I found this darling kitchen but it belongs

to a blog that the last post was 12/22/10

but if you do go there there is a recipe for

Chocolate Chip Cheese Cake that looks wonderful.

Well since that is where I am cooking today

I don't feel like the cake but I do feel like a treat for

Halloween and a fun site for that is:

http://www.grandmaskitchen.com

And I want to make

Candy Corn Cookies

Prep time: 30 minutes

Baking time: 10 minutes

Servings: Makes about 2 dozen cookies

1 (18-ounce) package refrigerated sugar cookie dough

1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/8 teaspoon yellow food coloring paste
1 1/2 teaspoons grated orange zest
1/4 teaspoon orange food coloring paste
1/2 cup white chocolate chips
Orange and yellow decorator sugars

Directions

1.Preheat the oven to 350F. Using an electric mixer on low, beat the cookie dough and flour until combined. Divide the dough into 3 equal portions.
2.Add the lemon zest and yellow food coloring to 1 portion of dough. With the mixer on low, beat until blended; set aside. Add orange zest and orange food coloring to another portion of the dough; beat until blended. Leave remaining portion plain. Divide each dough section in half; wrap one portion of each color in plastic and refrigerate.
3.Roll the remaining portions of dough into 12-inch-long ropes. Arrange the dough ropes side by side on a lightly floured work surface with the orange rope in the middle. Place parchment paper over the dough; gently roll into a 15x4-inch rectangle. Remove the parchment paper. Using a knife and cutting at an angle, cut the rectangle into 12 equal triangles. Transfer the triangles, 1 inch apart, to an ungreased baking sheet. Push a ruler against the sides of the triangles to straighten edges. Repeat with the remaining dough.
4.Bake the cookies until lightly browned, 9 to 11 minutes; let cool for 1 minute. Transfer cookies to a wire rack and cool completely.
5.In a small microwave-safe bowl, microwave the white chocolate on High until melted, about 1 minute. Dip wide ends of cookies into chocolate then into colored sugars.
Let stand until set.

She also as Creepy Monster Finger Cookies too!

Stop by and see....

Where Would You LOVE to Cook Today?

2011-10-21T08:32:00.001-06:00

Such an inviting Kitchen!

It look so clean and fresh

and I really want to see the rest of this house.

Doesn't it look like a fun place to cook.

I found this picture over at:

http://www.elledecor.com/

Fun blog to just sit and read.

But make sure you have a cup of tea because you

be clicking "older posts" for a few minutes...LOL

maybe longer.

So in my "blogging around" I found the perfect

thing to cook in this kitchen over at:

http://www.kalynskitchen.com/

I love her blog!

You have got to stop by and say Hi!

Her blog is so addicting and you will want to

cook everythingon her blog.

And since I want to see the whole

house I better got for breakfast cooking.

This recipe looked perfect:

Pop-Eye Eggs with Cheese and Salsa

(Ingredients given are for two servings, recipe adapted by Kalyn with memories of Pop-Eye Eggs made by her mother.)
Ingredients:
1 tsp+ 1 tsp olive oil
2 pieces whole wheat bread (I use Jack Spratt Bread sprouted wheat bread.)
2 large eggs
salt and fresh ground black pepper to taste
1/4 cup low-fat grated cheese (I use Four Cheese Mexican Blend)
salsa for serving, optional but good
Instructions:
Have all ingredients ready on counter. Use a small juice glass to cut a hole directly in the center of each piece of bread. (I use a glass that's 2 1/4 inches across, and save the holes from the bread to make whole wheat bread crumbs. You can also toast the holes and dip them in the egg.)
Use a heavy frying pan large enough to hold both pieces of bread. Heat the pan for about 30 seconds over medium heat, brushing the pan with 1 tsp. olive oil. Add the pieces of bread and cook until one side is browned and toasted, about 2-3 minutes. Turn pieces of bread over.
Drizzle 1/2 tsp. of oil into the center of each piece of bread and immediately break an egg into the hole, being careful not to break the egg. Season eggs with salt and fresh ground black pepper to taste, then sprinkle each piece of bread with about 2 tablespoons of grated cheese. Cover pan and cook until cheese is melted, egg white is firm, and yolks are as done as you'd like them, about 3-4 minutes. (I cook mine for about 3 minutes in a cast iron pan for a slightly runny yolk.)
Serve hot, with salsa drizzled over if desired.

Where Would You LOVE to Cook Today!

2011-10-15T12:17:00.011-06:00

Oh my Gosh doesn't this look like a storybook kitchen!!

I love the window over the sink looking into another room.

I have seen something similar before and I always

wonder if its to help block out the noise. I can see lots of

people in this kitchen laughing and making a lot of noise

cooking. I would love to see the rest of this house. This was

a picture I found on the Internet so not sure who's kitchen it is.

I think I am on a lemon and chicken kick this week.....

So here's what I want to cook in this kitchen.

Salmon with Lemon Couscous

1 lemon

1 Tbsp. olive oil

1 onion, chopped

1 cup frozen baby peas

1-3/4 cups water

1-1/4 cups plain couscous

1 lb. salmon fillets

1 Tbsp. olive oil

1/2 tsp. salt

1/8 tsp. black pepper

1 tsp. dried dill weed

Preheat oven to broil. Squeeze lemon juice from lemons and grate 1 tsp. zest; set aside. In heavy skillet, sauté onion in olive oil until tender. Stir in peas, lemon juice and water and bring to a boil. Stir in couscous, cover, remove pan from heat, and let stand for 5 minutes.

Brush salmon fillets with 1 Tbsp. olive oil and place, skin side down, on broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8-10 minutes per inch of thickness, 6" from heat source. (Or, if using frozen prepared salmon fillets, bake or broil as directed on package.)

Serve salmon on couscous; sprinkle with lemon zest. Serves 3-4

Yum...Wouldn't you want to eat this in this kitchen.

I got this recipe from:

http://busycooks.about.com

This site is always a good fall back on. There is always something there I want to try.

Well it’s time to put my shoes on and go home......I do have left over’s for lunch tomorrow !

Where Would you Love to Cook Today!

2011-10-13T17:40:00.003-06:00

Doesn't this kitchen look so inviting?

I found it at:

: www.kitchencounterdesign.net/kitchen-decorating/

I was looking for a fun kitchen to get us in the fall mood...

I think this one does it.

I love the island and the mint green with the wood tones.

And the basket in the island...so warm...

Let see now what will we cook....

I think I will stop by:

http://erincooks.com/

And find one of her wonderful recipes....

Perfect Pumpkin Cookies

Adapted from the Boston Globe recipe.

Yields 3 dozen cookies
3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

1 cup canned pumpkin puree

1 egg, beaten

1 teaspoon vanilla extract

1 package (6 ounces) semisweet chocolate chips (preferably mini)

1 cup cinnamon chips (preferably mini)

Set the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In an electric mixer with the paddle attachment, combine the butter, sugar, pumpkin, egg, and vanilla; beating just until blended.

Mix in the dry ingredients.

Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate and cinnamon chips.

Using a cookie scoop drop the dough 1 inch apart on the baking sheet.

Bake the cookies one sheet at a time for 13 to 15 minutes or until lightly browned. Let the cookies cool on the sheets for two minutes. Transfer to wire racks to cool completely.

Where Would You LOVE to Cook Today!

2011-10-10T19:01:00.000-06:00

Isn't this the cutest stove and kitchen.

I love the floor too.

Makes me want to make some comfort food.

This one is fun but I think I might get dizzy in it.

I just googled these so no fun site to go to...

So back to the top one...

Lets see what comfort food sounds good.

How about

Cheesy Bread

8 oz shredded Mozzarella cheese

1 lb shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste)

1/2 cup mayonnaise

2 Tbsp sour cream (optional)

3-4 cloves garlic, minced

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves

Directions

1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Makes 30 to 40 slices

This recipe came from :

http://simplyrecipes.com

I love to surf this site because I can always find something

on those night you don't want to spend a ton of time figuring out

"Whats for Dinner".

So stop by and take a look

Where Would You LOVE to Cook Today!

2011-10-02T22:46:00.000-06:00

Don't you just love that red stove!

This is where I would LOVE to cool today.

Doesn't it look like the best place for two

girls sit and gossip.

Hummm what will I make

for lunch.......

Baked Cod Casserole

2 tablespoons extra-virgin olive oil, divided
2 medium onions, very thinly sliced
1 cup dry white wine
1 1/4 pounds cod, cut into 4 pieces
2 teaspoons chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups finely chopped whole-wheat country bread, (about 2 slices)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 cup finely shredded Gruyere, or Swiss cheese

1Preheat oven to 400 degrees F.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

I got this recipe over at: //www.recipe.com

I really find some great recipes there. Surfing finds the best recipes. I think its one of my favorite things to do when I can't decide what to make. The internet is the best cookbook ever!

2011-09-25T20:31:00.000-06:00

I love making Dish towels and I just added a bunch of my patterns to my Etsy Shop.

http://www.etsy.com/shop/Busyascanbe?ref=si_shop

They alway give your kitchen that extra touch. And make the best gifts.

My friends always think they are little works of art

and to me it was something special

I can make for them in a smaller amount of time.

If you are a stitcher then stop by and see....

Pioneers Dish It Up

2011-09-19T13:49:00.000-06:00

“The United States has 49 million people who do not have access to enough food, and in Canada over 800,000 individuals access food banks on a monthly basis”

Our first ever International Centennial project,

Dish It Up,

is well under way in over 45 states and provinces

across the US and Canada. Please help us meet our goal! http://www.businesswire.com/news/home/20110907005788/en/Pioneers-Announce-Dish-Feeding-Families-Healthy-Food

It's alway a good cause when it comes to feeding hungry families

So go to the link and "read all about it"!

Where Would You LOVE to Cook Today!

2011-09-11T11:48:00.001-06:00

Such a pretty kitchen...I can almost smell the lemons on the counter.

I love these cupboards and the one under the stove top is so fun.

I really like when they make it look more like a piece of furniture

rather than a cupboard.

I could just stay all day!

I had lunch the other with a girlfriend at a local bakery and

I had Lemon Chicken Orzo Soup. It was so good I had to

come home and find a recipe. So out came the laptop

and the searching began. I found several recipes but none

had everything I tasted....lol

I finally decided on one at:

http://www.myrecipes.com

And this is what I want to cook in this kitchen!

Lemon Chicken Orzo Soup

1 (4-pound) whole chicken
2 carrots, peeled, cut in 1-inch pieces
2 celery stalks, cut in 1-inch pieces
1 medium onion, peeled and sliced
6 garlic cloves, crushed
4 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
2 bay leaves
6 cups water
1 1/3 cups chopped carrot
1 1/4 cups chopped onion
1 cup chopped celery
2 teaspoons salt
8 ounces uncooked orzo (rice-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
Lemon wedges (optional)
Coarsely cracked black pepper (optional)

1. Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.
2. Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.
3. Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
4. Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.

Where Would You LOVE to Cook Today!

2011-09-03T12:13:00.007-06:00

Ok I can keep doing these post without adding Aunt Ruthie's

Kitchen.

http://www.sugarpiefarmhouse.com

I don't think there is a kitchen out there I like more.

This has to be the "first Place" at the fair of kitchens!

Makes you want to cook!

When I was trying to decide on a recipe all

I could think of was Ruthie's wonderful recipes.

And since she not only does she have an amazing blog,

all of the recipes I have gotten from her blog have been just as wonderful.

So I decided on one of hers.

If you haven't been to her blog you must stop by. But fair warning...

you will be there for hours!

September makes me think of apples

so Ruthie's Apple butter recipe is perfect.

Aunt Ruthie’s

Crock Pot Candy Apple Butter

1 gallon of peeled, cored and sliced apples

1 cup fresh apple cider

2 cups brown sugar

1/2 teaspoon cinnamon

1 tablespoon Red Hots cinnamon candies (if you don’t have these then put another 1/2 teaspoon of cinnamon in its place…it will still taste delicious!)

Give it a good stir, put the lid on:

For fast cooking turn on High for 6 hours.

For slower cooking turn on low for 10-12 hours.

Stir occasionally during the cooking process. Once the apples have cooked down and have become soft use a hand held Immersion Blender to puree the apples into a smooth sauce right in the slow cooker pot…and you’ve got Aunt Ruthie’s Candy Apple Butter! Then make some biscuits or toast to spread it on and enjoy!

You can make applesauce this way too. Just reduce the amount of sugar to 1 or two tablespoons (or leave it out completely) add the cinnamon, apple cider and cook on low for 4 to 6 hours. You really can’t mess it up, it’s so easy and delicious!

The apple butter recipe makes 5 pints. I sterilized the jars in boiling water, filled and sealed them with lids and gave the jars a 10 minute boiling water bath so I could give as gifts or store in my pantry.

Rosy red apples are good to eat

and Mama’s apple butter is always a treat!

A rule of thumb that I read about is if a spoon can stand up on its own in the apple butter, then it’s ready.

Where Would You LOVE to Cook Today!

2011-08-30T11:20:00.004-06:00

So Sweet! I found this kitchen over at:

http://badbullmedia.com

I just love the yellow and the island is darling!

Makes me think of lemons and I thought something

easy so I don't make a mess.

I got this great recipe over at:

http://frommytinykitchen.blogspot.com

She has the best recipes I love stopping by there.

I got the whole tutorial from her blog. And she has a bunch more...

You should stop by...

So today we are going to do:

Lemon Sage Chicken

Whole Chicken (around 4-5 pounds)

1 lemon, sliced

1/2 stick butter or margarine

2 cloves garlic, roughly chopped

Spices: Sage and Black Pepper

String

1) First you need to gather and prep all you supplies. Slice your lemon and chop your garlic. Cut off about 10 inches of white yarn or culinary twine. I even go ahead and sprinkle the lemon with dried sage, then pour a tablespoon more onto my cutting board. Cut your butter into tablespoon pats. And get your crock pot out and ready!

2) Reach inside the thawed chicken and remove anything that's still in there.... yuck. Discard! Then rinse well with cold water. Be extra careful here--- salmonella is a nasty thing. Place chicken in the crock pot, breasts side up & wash your hands really, really well.

3) Sprinkle the chicken with black pepper and prepare to get dirty again....Shove butter and all the garlic inside the cavity. Then very carefully separate the skin on the breasts from the meat...

and slide 2 lemon slices per breast under the skin.

4) Now tuck the skin around the cavity inside and pull the legs together; grab the string. Bring the string under the legs and up...

cross and pull tight.

Tie a couple knots.

5) Take your remaining sage and rub it all over the legs and breast.

6) Cook - covered - on low for 6-7 hours; or until cooked through. Using large forks, spoons, salad tongs, whatever you have on hand for the tasks carefully remove the chicken and place on a platter. Let the chicken rest for 10-15 minutes before serving.

7) If you like.... keep all those wonderful juices in the crock pot. Once it has cooled, strain and pour into a plastic container. Refrigerate for a few hours - once it is completely cold you can easily scoop the fat off the surface. Easy chicken broth!!!

Common Ingredient Substitutions

2011-08-28T11:09:00.002-06:00

Todays post is about substitutions and I thought this kitchen

would be a good place to figure theses out.

I just need an apron with pockets,

paper and pencil so I can make notes.

I am sure the pantry door is painted with chalk paint

and I can post the common on the door so I won't forget.

I got the substitutions over at:

allrecipes.com

I love that site!

I don't know where Kitchen picture came from....

I wish I did because I am sure there are more..

Common Ingredient Substitutions

Out of baking powder? Make your own with our substitutions guide.

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch	1 teaspoon	1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix OR 1 cupEasy Biscuit Mixture
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer	1 cup	1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddarOR 1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk	1 cup	1 cup light cream
Farmer's cheese	8 ounces	8 ounces dry cottage cheese OR8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour--Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR1/2 teaspoon granulated garlicOR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger--dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger--fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup , chopped	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrupOR 1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR 1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butterOR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk--whole	1 cup	1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onions OR1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheeseOR 1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni	1 ounce	1 ounce salami
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white	1 cup, cooked	1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1 ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juiceOR 2 teaspoons white wine
White sugar	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR3/4 cup honey OR 3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry	1 (.25-ounce) package	1 cake compressed yeast OR 2 1/2 teaspoons active dry yeastOR 2 1/2 teaspoonsrapid rise yeast
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk

Where Would You LOVE to Cook Today!

2011-08-26T10:39:00.003-06:00

I found this kitchen when I googled

"Summer Kitchens" and I ended up at:

http://www.thecabinetfactory.com/blog

Don't you just love the color.

And I really love the tea pot on the stove

so that help me decide where to cook today.

But its to hot to really dig into cooking so I think a salad

sounds wonderful!

I stopped over at one of my favorite sites:

http://email.kraftfoods.com

And we are going to have:

Southwest Cobb Salad

2 pkg. (10 oz. each) mixed baby salad greens

2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Southwestern Seasoned Chicken Breast Strips

4 hard-cooked eggs, chopped

1 can (15 oz.) black beans, rinsed

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

12 slices OSCAR MAYER Bacon, cooked, crumbled

2 small avocados, sliced

2 cups halved cherry tomatoes

2/3 cup KRAFT Ranch Dressing

1/3 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Now sit back and enjoy! COVER large platter with greens.

ARRANGE next 7 ingredients in rows over greens.

MIX dressing and salsa; drizzle over salad just before serving.

I love this salad...but who doesn't like a good salad on a hot day!

Opps I almost forgot the ice tea...

So refreshing!

Where Would You LOVE to Cook Today!

2011-08-24T08:22:00.000-06:00

I have always wanted to redo my kitchen in this color...

but never have ...

maybe someday....

or I could do it in my little dream house!

I couldn't decide which kitchen I felt like cooking in today ...

I had never thought of putting red with this color....

but it does look good!

Huuummmm now what would I cook....

Easy Tuna Casserole

INGREDIENTS:

salt
1 pound fettucini pasta
3 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1 small onion, chopped
2 cans (6 ounce size) Italian tuna in water or oil, drained
1/2 cup tender sun-dried tomatoes, thinly sliced
1/2 cup dry white wine
1/2 cup heavy cream
black pepper, to taste
1/2 cup frozen peas
1/2 cup grated Parmigiano-Reggiano cheese
1 cup fresh basil, shredded

PREPARATION:

Place pasta water on to boil. Salt water then add pasta and cook to al dente.

While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4-5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1-2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Top with shredded basil.

I found this yummy recipe over at:

http://www.cdkitchen.com/recipes/recs/1076/renaissance-of-tuna-casserole143883.shtml

You will have to stop by and see all their other wonderful recipes!

Where Would You LOVE to Cook Today!

2011-08-13T20:10:00.001-06:00

Isn't this a calming kitchen.

I found it over at:

http://www.atticmag.com/2010/12/hydrangea-colors-kitchen/

I kept going back and back to this picture because it was so calming.

I love the softness of the lavender and flowers are a

nice touch. I always have like the those drawer pulls too.

I was trying to decided what I wanted to make in this kitchen

and since this was the week I did my homemade laundry soap,

I thought what would be fun is:

Lavender Ironing Water

3 oz. 90 proof vodka

12 drops pure lavender essential oil

12 oz. purified water

Sterilize a 16 oz. bottle by boiling for 10 minutes or

run it through the pot-scrubber cycle in your dishwasher.

Pour the vodka into sterilized bottle, add lavender essential oil.

Swirl vigorously to mix and let stand for at least 24 hours.

Add the purified water.

Pour into a spray bottle and enjoy the lavender’s refreshing scent while you iron.

Store in the refrigerator.

Keeps for six weeks, after which it gradually loses its scent.

Caution: Do not use this in a steam iron.

Adapted from The Clothesline,

by Irene Rawlings and Andrea Vansteenhouse

I love the smell of Lavender and if you have to iron ....

Why not doing with a nice calming smell.

Where would you LOVE to cook today?

Where Would You LOVE to Cook Today?

2011-08-03T09:00:00.000-06:00

Better Homes and Garden always have the best pictures...

Do you think this is really someone’s kitchen...

I do...

And I want to Cook here today...

I will weat a butter yellow apron,

stir with a wooden spoon,

put a wooden cutting board on the table,

and open the window for a nice breeze...

This one makes me want to do Bread....

Hummm...

How about ....

Artisan Bread

Artisan Bread

1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal
3 cups lukewarm water

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

This is one of my favorite breads to make. This recipe was Adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François

Where Would You LOVE to Cook Today!

2011-07-25T20:29:00.002-06:00

I just love this kitchen.

the apron on the wall...

dish towel on the table....

the flower prints....

This kitchen was found at:

Country Living

And doesn't it just Scream make.....

Aunt Peggy's Potpourri

( Paula Deen's Aunt)

Sliced apples

Sliced lemons

Sliced oranges

Water

Bay leaves

Whole cloves

Cinnamon sticks

Directions

In a slow-cooker, combine fruit to preferences of smell.

Cover in water.

Top with bay leaves,

whole cloves,

and cinnamon sticks.

Leave slow-cooker on low.

This is so easy and you can use any amounts you want of fruit.

Just enjoy the wonderful smells!

Where Would You LOVE to Cook Today!

2011-07-23T10:00:00.001-06:00

Today this is were I want to be cooking..

I love the colors in this kitchen...

butter yellow & red

Love iT!

I found this one at the Dutch Boy paint website.

http://dutchboy.com/gallery/interiors/kitchens/warm-and-cozy/index.jsp

Its their inspiration kitchens.

Let see...

I would plug in my Kindle and listen to a book...

Something fun to make me smile....

Janet Evanovich's Plum Series

(I am giggling already)

while I cook:

French Apple Tart

Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/8 teaspoon salt

1/2 cup (113 grams) room temperature unsalted butter

1 large egg

For the Apple Filling:

6 medium-sized apples(2 pounds) (900 grams) (Granny Smith or other firm textured apple)

3 tablespoons (40 grams) unsalted butter, divided

1/4 - 1/2 cup (50 - 100 grams) granulated white sugar, divided

1/2 teaspoon freshly grated lemon zest

1/2 teaspoon cinnamon, divided

Confectioners' Sugarfor browning the top of the tart.

For the Glaze:

1/2 cup (120 ml) apricot preserves

1 tablespoon Cognac, Calvados, Rum or Water

This recipe is from

http://www.joyofbaking.com

I love this website ...they always have the best recipes

and I love sites that have pictures so you know if yours looks right.

LOL That is so important....

Always Tie Your Apron Strings

Where Would You Love to Cook Today

Valentine Linzer Cookies Recipe

INGREDIENTS

METHOD

Grandma's Microwave Caramels

Grandma's Microwave Caramels

New Vintage Stove

Where Would You LOVE to Cook Today!

How to make it

Where Would You Love to Cook Today?

Happy Thanksgiving!

Where Would You LOVE to Cook Today?

Where Would You LOVE to Cook Today?

Where Would you LOVE to Cook Today

Where Would You LOVE to Cook today!

Where Would You LOVE to Cook Today?

Where Would You LOVE to Cook Today!

Where Would you Love to Cook Today!

Where Would You LOVE to Cook Today!

Directions

Where Would You LOVE to Cook Today!

Baked Cod Casserole

Pioneers Dish It Up

Where Would You LOVE to Cook Today!

Lemon Chicken Orzo Soup

Where Would You LOVE to Cook Today!

Where Would You LOVE to Cook Today!

Lemon Sage Chicken

Common Ingredient Substitutions

Common Ingredient Substitutions

Ingredient

Amount

Substitution

Where Would You LOVE to Cook Today!

Where Would You LOVE to Cook Today!

PREPARATION:

Where Would You LOVE to Cook Today!

Where Would You LOVE to Cook Today?

Where Would You LOVE to Cook Today!

Where Would You LOVE to Cook Today!