tag:blogger.com,1999:blog-88403833297271969682024-03-19T04:32:09.122-04:00In the Kitchen with GinnyGinny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-8840383329727196968.post-11174876570728014072010-07-28T11:04:00.004-04:002010-07-28T11:17:05.158-04:00"Dark Side of the Moon Pies"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_0LrNEsaYhfjuxypzcE0J6Hajcy5mJSfArScIc8bx91L1l3L4LnBaxSfFlXINvWqAZgXiVHV8lDV1NsaWVJLs7Oey36qXnZ9bADEGBbJw1W078MXsAnkpNIY7_Nem1dSbSy2eGzXJvh_/s1600/Moon+Pies.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 437px; FLOAT: right; HEIGHT: 319px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498973488926831058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_0LrNEsaYhfjuxypzcE0J6Hajcy5mJSfArScIc8bx91L1l3L4LnBaxSfFlXINvWqAZgXiVHV8lDV1NsaWVJLs7Oey36qXnZ9bADEGBbJw1W078MXsAnkpNIY7_Nem1dSbSy2eGzXJvh_/s320/Moon+Pies.jpg" /></a> 1/2 cup butter, softened<br />1 cup sugar, softened<br />1 egg<br />1 cup evaporated milk<br />1 t. vanilla extract<br />2 cups all-purpose flour<br />1/2 t. salt<br />1/2 cup cocoa powder<br />1 1/2 t. baking soda<br />1/2 t. baking powder<br />1/2 cup butter, softened<br />1 cup confectioners' sugar<br />1/2 t. vanilla extract<br />1 cup marshmallow creme<br /><br /><br />Preheat oven to 400 degrees. Lightly grease a cookie sheet.<br /><br />In a large bowl, cream together 1/2 cup butter and sugar. Add the egg, evaporated milk and vanilla. Mix well. In a separate bowl, mix together the flour, salt cocoa powder, baking soda, and baking powder. Add the flour mixture slowly to the sugar mixture while stirring. Mix just until ingredients are incorporated.<br /><br /><br />Drop the dough by rounded tablespoons onto the greased cookie sheet. Allow 2-3 inches between them for spreading. Bake 6-8 minutes. Cool for 1 hour before filling.<br /><br />In a medium bowl, combine 1/2 cup butter, sugar, vanilla and marshmallow creme until smooth.<br />Assemble the moon pies by placing 1-2 tablespoons of the filling between the flat sides of two cookies.<br /><br />Serves 24Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-41182654793641291172010-07-25T09:10:00.003-04:002010-07-25T09:46:08.533-04:00Chicago-Style Lady Hog Dog<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBuqjpPCumgYywartPUlSSMAxZfAkb_mUuZWH7H6Toe4EtshC3tbAnX7YquPPrEotsudcpbjrNzQxNXzwKc8ExePq6jQMdAtCj9Dw9FARYwmysL9O0QElIEDvXfId9aPA75-kSxvTqPLL/s1600/Chicag+Dog.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 260px; FLOAT: left; HEIGHT: 194px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5497834592226932226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBuqjpPCumgYywartPUlSSMAxZfAkb_mUuZWH7H6Toe4EtshC3tbAnX7YquPPrEotsudcpbjrNzQxNXzwKc8ExePq6jQMdAtCj9Dw9FARYwmysL9O0QElIEDvXfId9aPA75-kSxvTqPLL/s320/Chicag+Dog.jpg" /></a><br />1 all-pork hot dog<br />1 poppyseed hot dog bun<br />1 T. yellow mustard<br />1 T. sweet green pickle relish<br />1 T. chopped onion<br />2 tomato wedges<br />1 dill pickle spear<br />1 sport pepper<br />1 dash celery salt<br /><br />Bring a pot of water to a boil. Reduce heat to medium , place hotdog in the pot and cook for 5 minutes or until done. Remove and set aside. Set a steamer basket into the pot and place the bun in the basket. Steam the bun for 1-2 minutes until warm.<br /><br />Place the hot dog in the bun and layer on all the toppings, nestling the tomatoes and dill pickle spear between the hot dog and the bun. Yum!Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-3042770646372388182010-07-10T14:58:00.008-04:002010-07-10T15:22:41.060-04:00Louis' Blueberry Hill Cobbler<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqFJBpUTaD3vmwlCZ7vACo4aSLOhG08D9TiWYHAa-fPDJBlIzFIvuS6eENHJ_L5y9c47OJwrQYjIr4L2QwVChgLOF5IrgKzyiQfyA3CxW5Th5fAK4SqZG4dZu27zC_WXEH24Vbgw0XGkH/s1600/blueberry+cobbler.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 429px; FLOAT: left; HEIGHT: 384px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5492354378643968978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqFJBpUTaD3vmwlCZ7vACo4aSLOhG08D9TiWYHAa-fPDJBlIzFIvuS6eENHJ_L5y9c47OJwrQYjIr4L2QwVChgLOF5IrgKzyiQfyA3CxW5Th5fAK4SqZG4dZu27zC_WXEH24Vbgw0XGkH/s320/blueberry+cobbler.jpg" /></a><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>6 cups fresh blueberries</div><div>2 T. brown sugar</div><div>1 T. all-purpose flour</div><div>1 T. lemon juice</div><div>2/3 cup all-purpose flour</div><div>1/2 cup packed brown sugar</div><div>1/2 cup regular oats</div><div>3/4 tsp. cinnamon</div><div>5 T. chilled butter, cut into small pieces</div><div>vanilla ice cream</div><div></div><div>Preheat oven to 375 degrees.</div><div></div><div>Toss together first 4 ingredients and place in a 10x14-inch baking dish. In a medium bowl, combine 2/3 cup flour, 1/2 cup brown sugar, oats and cinnamon. Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse meal. Spread evenly over the blueberries. Bake for 30 minutes or until golden and bubbly. Serve with vanilla ice cream and enjoy!</div><div></div><div>Makes 8 servings</div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-79557820897315767292010-07-02T10:26:00.003-04:002010-07-02T10:48:10.518-04:004th of July Cool Berry Trifle<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPacH24cnKk0Y-yVpel5j0lrb_IC3za64aNleTmdeA3x8iEUFUJjqhKPdoYodk77cFOXawELn6vIl54lEFcPl5eZFlOGj5KIJJ-mtBsn5vaIa3sd1xz1Ae9L5llQPVUeGCUWECibCzakNV/s1600/Summer+Berry+Trifle.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 260px; FLOAT: left; HEIGHT: 260px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5489316106415118402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPacH24cnKk0Y-yVpel5j0lrb_IC3za64aNleTmdeA3x8iEUFUJjqhKPdoYodk77cFOXawELn6vIl54lEFcPl5eZFlOGj5KIJJ-mtBsn5vaIa3sd1xz1Ae9L5llQPVUeGCUWECibCzakNV/s320/Summer+Berry+Trifle.jpg" /></a> Dazzle your friends and family while idulging your patriotic spirit with this super delicious, fresh & fruity <em>4th of July Cool Berry Trifle.</em></div><p>1 large pkg. instant vanilla pudding</p><p>4 cups fresh berries (raspberries, strawberries, blackberries or blueberries)</p><p>1/4 cup plus 2 T. sugar</p><p>2 t. fresh lemon juice</p><p>1 cup whipping cream</p><p>1 t. vanilla extract</p><p>24-36 ladyfingers</p><p>Prepare the pudding according to the package directions. Chill.</p><p>Slice the strawberries and combine with the other berries, if using. Toss with 1/4 cup sugar and lemon juice and set aside for 30 minutes to allow the fruit to release its juices.</p><p>In a separate bowl, whip the cream with the vanilla extract and 2 T. sugar until soft peaks form. Set aside.</p><p>In a 4 qt. clear serving or trifle bowl, place one layer of ladyfingers. Top with 1/3 of the fruit and 1/2 of the pudding. Add another layer of ladyfingers, 1/3 of the fruit and the remaining pudding. Add a final layer of ladyfingers, the last 1/3 of the fruit, and top with the whipping cream. Garish with berries if desired.</p><p>Refrigerate until ready to serve.</p><p>Serves 8-10.</p><p> </p><div align="justify"><br /></div><div align="justify"></div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-62993615931133505552010-06-02T09:35:00.002-04:002010-06-02T10:01:30.173-04:00Summer Vegetable Gratin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrryl-CDsUCqTgGmNPHbKN__4e9rEYIMBSEPQBKDPhfL37PdHfvDfKfMiKcEncS9DI018pJZdb7ctBXdbRQx3yVUfI3gqunOZWQj7UNs7K9flU5TmBoEHHpyZgY6Ic-j2IZojfnj_3y16U/s1600/Summer+Squash.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 209px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5478172281011056338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrryl-CDsUCqTgGmNPHbKN__4e9rEYIMBSEPQBKDPhfL37PdHfvDfKfMiKcEncS9DI018pJZdb7ctBXdbRQx3yVUfI3gqunOZWQj7UNs7K9flU5TmBoEHHpyZgY6Ic-j2IZojfnj_3y16U/s320/Summer+Squash.jpg" /></a><br /><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div>2 medium yellow squash, cut into 1/2" chunks</div><br /><div>2 medium zuchini, cut into 1/2" chunks</div><br /><div>1/2 large red onion, thinly sliced</div><br /><div>optional: 1 cup cherry or grape tomatoes, cut in half</div><br /><div>6 T. olive oil, divided in half</div><br /><div>2 cloves garlic, minced</div><br /><div>3/4 cup Panko bread crumbs</div><br /><div>1/2 cup smoked mozzarella, shredded</div><br /><div>1/2 cup parmesan cheese, shredded</div><br /><div>1 t. salt</div><br /><div></div><br /><div></div><br /><div>Preheat oven to 450 degrees.</div><br /><div>Spread yellow squash, zuchini, onion and tomatoes on a large jelly roll pan or cookie sheet. </div><br /><div>Toss with 3 T. olive oil, spread evenly on the pan and roast for 30-40 minutes until vegetables are tender, slightly darkened and caramelized. To ensure even roasting, toss the vegetables halfway through the roasting time. Remove from oven. Transfer vegetables to a shallow baking pan or individual gratin dishes.</div><br /><div></div><br /><div>In a medium mixing bowl, combine 3 T. olive oil, bread crumbs, mozzarella cheese, parmesan cheese, garlic and salt. Spread the mixture evenly over the roasted vegetables and return to the oven for 6-7 minutes until the bread crumbs are toasted and the cheese is melted.</div><br /><div></div><br /><div>Serves 6</div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-14463680145403182232010-04-13T16:16:00.003-04:002010-04-13T17:01:42.802-04:00Angels of the Earth<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrdaJsBvnEkEhn53CTQsRFekn225gXVLF6g05BdAyEbgWJrsa9p1TQ-OgvXwSv4_ZkXrXFYV6Bq7OJmuASolZEgSxl7QZFuRA_yA5XSdt4lp81AxHxSYW4e0ylU8d8kXY7PZh51yERik2/s1600/iStock_000009742098XSmall.jpg"><em><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 214px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459720489440588210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRrdaJsBvnEkEhn53CTQsRFekn225gXVLF6g05BdAyEbgWJrsa9p1TQ-OgvXwSv4_ZkXrXFYV6Bq7OJmuASolZEgSxl7QZFuRA_yA5XSdt4lp81AxHxSYW4e0ylU8d8kXY7PZh51yERik2/s320/iStock_000009742098XSmall.jpg" /></em></a><em> <span style="color:#990000;">"Strawberries are the angels of the earth, innocent and sweet, with green leafy wings reaching heavenward." - Jasmine Heiler</span></em><br /><p align="justify"><span style="color:#000000;">If you've no time to track the growing seasons of your favorite produce, I've got a simple indicator that was once shared with me by an accomplished cook. And it's a simple observation to make. Watch the prices. They drop noticably during peak season. It's simple supply and demand. A robust harvest of fresh mango will likely drive the price down to 69 cents a piece. (I suggest avoiding them them when they're $2.19 each - scarcity is <em>not</em> a good thing when it comes to off-season produce.)</span></p><p align="justify">Defering our gratification until "just the right time" is not an easy task for fruit and vegetable lovers. Anyone who stands in the produce section of the grocery store and stares down a $5 carton of strawberries understands the dilema. Shall we overpay for produce whose time has not really come - at least not yet? I'm guilty of weakness here. More than once I've scolded myself after indulging in off-season impulse consumption. <em>That pineapple was NOT worth $8! </em></p><p align="justify">The good news? Every fruit has its day and this day-week-month belongs to the strawberry. The bottom dropped out of the prices this week. I saw the sign from a distance at the grocery store. <em>$1 per pound. </em>I couldn't get enough. Seriously, I bought 6 pounds and will likely go back for more. I wish I could say I've used them for strawberry muffins, strawberry & spinach salads, strawberry smoothies, etc. But honestly, they disappear straight from the colander almost as soon as they are rinsed. Pure, perfect, unadulterated sweetness - cheap and in season!</p><p align="justify"> </p>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com1tag:blogger.com,1999:blog-8840383329727196968.post-78676855355359190632010-04-10T20:10:00.007-04:002010-04-10T23:04:37.937-04:00Welcome home, kids. Hungry?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSSFFsOKRcQjoTpUS9zHHjFnkRUDvvtd4tUUFtONgZ9FcO2lpO1oTWhepOeXeJaDh1k_qVlFTLunLyPCBaNAE76Qsv52YaHWmQlHXpfprA6_Afq1LGS4kOPD1bhhkCJ-MK0Yz2SoPk90J/s1600/6a00d8341e8d7853ef0133ec81faa5970b-500wi.jpg"><img style="WIDTH: 269px; HEIGHT: 222px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458666918182192562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSSFFsOKRcQjoTpUS9zHHjFnkRUDvvtd4tUUFtONgZ9FcO2lpO1oTWhepOeXeJaDh1k_qVlFTLunLyPCBaNAE76Qsv52YaHWmQlHXpfprA6_Afq1LGS4kOPD1bhhkCJ-MK0Yz2SoPk90J/s320/6a00d8341e8d7853ef0133ec81faa5970b-500wi.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsv3c8LRPalu9xg8yFZkwCrMRSSP-Rgn8nvn_HDn9EbjFUmb4NZsYIxtskQGxUatMW_fNyt4hd8jnwhTjC9q4nuxAqCaMnKPZSWIWXk_k3HMykHRPvmXd_UwucbLyBu0BAwprNhB4BJ7i/s1600/6a00d8341e8d7853ef01347fabc384970c-500wi.jpg"><img style="WIDTH: 143px; HEIGHT: 220px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458666521864728466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsv3c8LRPalu9xg8yFZkwCrMRSSP-Rgn8nvn_HDn9EbjFUmb4NZsYIxtskQGxUatMW_fNyt4hd8jnwhTjC9q4nuxAqCaMnKPZSWIWXk_k3HMykHRPvmXd_UwucbLyBu0BAwprNhB4BJ7i/s320/6a00d8341e8d7853ef01347fabc384970c-500wi.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHE3igbaBCt1hTbVZu1zTgnu4jTf2gJotezvy6taSjN2ttYY0tv-sjSZhuub6qAdx_By3TL588lpuQHC3iOoanvwZjpwuNNGVKbjMKgy24pS2vS8-FXc9K0aEsbeCswf_6aLyNl_LcdsU9/s1600/6a00d8341e8d7853ef0133ec81f953970b-500wi.jpg"><img style="WIDTH: 261px; HEIGHT: 220px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458667559371459266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHE3igbaBCt1hTbVZu1zTgnu4jTf2gJotezvy6taSjN2ttYY0tv-sjSZhuub6qAdx_By3TL588lpuQHC3iOoanvwZjpwuNNGVKbjMKgy24pS2vS8-FXc9K0aEsbeCswf_6aLyNl_LcdsU9/s320/6a00d8341e8d7853ef0133ec81f953970b-500wi.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnbyt-6lOYKxKLl8GZ6p4Pklf0I2UOGTO1ojvatCXyaN4kNvdDafR4KZOj-_fSja-KWJDAOYqyEuEnL1rnib0EebG2_TioLxiMGHqfm9j1ZWoe299kiHkxYhaFsinDFx7phvkCP4jQ8hP/s1600/6a00d8341e8d7853ef0133ec832cbc970b-500wi.jpg"><img style="WIDTH: 139px; HEIGHT: 221px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458675516774938098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnbyt-6lOYKxKLl8GZ6p4Pklf0I2UOGTO1ojvatCXyaN4kNvdDafR4KZOj-_fSja-KWJDAOYqyEuEnL1rnib0EebG2_TioLxiMGHqfm9j1ZWoe299kiHkxYhaFsinDFx7phvkCP4jQ8hP/s320/6a00d8341e8d7853ef0133ec832cbc970b-500wi.jpg" /></a><br /><br /><div>My kids were away on mission trips over Spring Break. Not a bad way for four American teenagers to spend their free time. I retrieved two of them from our church parking lot this afternoon after a 35 hour bus ride home from Matamoras, Mexico, where they built houses and did street evangelism all week. They were exhausted, dirty, hungry - and glowing. There is, I believe, an inevitable change that occurs in the hearts of young people when they step outside their own comfortable worlds and engage in activities that serve the physical and spiritual needs of others. Very quickly they come to view the world differently - and I'm so grateful for it.<br /><br />"What would you like to eat?" I asked them. "I'll make you anything you want. Pot roast? Fried Chicken?"<br />"We want something light - fresh," they both replied.<br />We opted for our favorite summertime take-out meal (for which I take no credit at all).<br />Publix makes a fabulous summer salad called, well, the "Summer Salad." It's outstanding. It contains an enormous bed of mixed greens, sliced turkey, blue cheese crumbles, sliced strawberries, mandarin oranges, chopped apples and heavily sugared pecans. You drizzle the whole thing with a delicious Citrus-Herb dressing. We add a large loaf of crusty french bread, a gallon of sweet tea and call it a meal. Simple and yummy.<br /><br />Welcome home, kids. You look the same, but I know you're different. Life is good.</div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-76431953116514092842009-10-04T17:37:00.004-04:002009-10-04T18:30:50.718-04:00Creamy Autumn Pumpkin Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbGDEUcnxyxiZT3c-RXcJmPs9CGNfMvzjyLCMCft9rTrKRJbg78fAScRJ7_O2C8yY326gMNSZ8KHYn7y_i19q0bCqfk2ZkkYYDRhQHo5HqqJSpDWXvbk-wd5lJrkBK4QD_i7SEfZtD8hl/s1600-h/pumpkin+soup.jpg"><img id="BLOGGER_PHOTO_ID_5388863460670710802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 314px; CURSOR: hand; HEIGHT: 204px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbGDEUcnxyxiZT3c-RXcJmPs9CGNfMvzjyLCMCft9rTrKRJbg78fAScRJ7_O2C8yY326gMNSZ8KHYn7y_i19q0bCqfk2ZkkYYDRhQHo5HqqJSpDWXvbk-wd5lJrkBK4QD_i7SEfZtD8hl/s320/pumpkin+soup.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />2 T. olive oil<br />3 c. chopped yellow pepper (about 2 med.)<br />1 1/2 c. chopped carrot (about 2 med.)<br />1 c. chopped onion (about 1 med.)<br />3/4 t. smoked paprika<br />2 cloves garlic, minced<br />5 cups chicken broth, divided<br />1 (15 oz.) can pumpkin<br />3 t. salt<br />2 T. sugar<br />1 c. whipping cream<br /><br />Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes. Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.<br /><br />Serves 8-10Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-24908319258452522562009-10-04T17:21:00.004-04:002009-10-04T17:35:09.282-04:00Fresh Fall Apple Cake with Hot Buttered Rum Sauce<img id="BLOGGER_PHOTO_ID_5388858916500593282" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 190px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStKvfkpbMJhp-7-ectHPLMnKieFvj5f04AggskO1kZIgg8vIl7jgxcbz8ScIJxxCOL3AXtiNZaiS-annuY-gPo1vWvCwNY90nkxXNB81PvODsOnl_hX2z23JgOWsG92k5rSfoZ-HSznDU/s320/Cover+-+apple+cake.jpg" border="0" />½ cup (1 stick) butter, softened<br />2 cups sugar<br />2 eggs<br />2 cups flour, sifted<br />1 t. baking powder<br />¾ t. baking soda<br />½ t. salt<br />½ t. nutmeg<br />½ t. cinnamon<br />½ cup chopped walnuts<br />4 medium to large apples, peeled, cored and chopped.<br /><br />Preheat oven to 350 degrees.<br />In a large bowl, combine butter and sugar until light and fluffy. Add eggs, one at a time. In another bowl, sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Gradually add to egg mixture, combining thoroughly. Stir in apples and nuts. Pour into buttered tube pan and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or room temperature. Spoon Hot Buttered Rum Sauce over individual slices when serving.<br /><br />Serves 12.<br /><br /><em><strong>Hot Buttered Rum Sauce</strong></em><br />Combine in saucepan over medium heat until smooth and hot:<br />1 cup sugar<br />½ cup (1 stick) butter<br />½ cup light cream or half-n-half<br />1 t. rum extractGinny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-15377424086928809432009-10-04T15:53:00.010-04:002009-10-04T20:04:59.645-04:00Pork Roast Stuffed with Cornbread, Golden Raisins, Spinach and Feta Cheese...Served with Orange-Ginger Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJv_bXjjkQAmn4wbKWrH0A9OQXeK6TcW0ADnde4s4UZC_3UvhVdNVKF7gu7n4kV2elf-NY3LFtgXuwxQZfWQ1TxhGFA3iBc6MFRzoHAHYZUxMTnx-FeHU3ei1d15j-dMnc1Z8T98XCEfz-/s1600-h/stuffed+pork+roast.bmp"><img id="BLOGGER_PHOTO_ID_5388835808721338146" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJv_bXjjkQAmn4wbKWrH0A9OQXeK6TcW0ADnde4s4UZC_3UvhVdNVKF7gu7n4kV2elf-NY3LFtgXuwxQZfWQ1TxhGFA3iBc6MFRzoHAHYZUxMTnx-FeHU3ei1d15j-dMnc1Z8T98XCEfz-/s320/stuffed+pork+roast.bmp" border="0" /></a> 3 lb. fresh pork roast<br />2 T. butter<br />1/2 medium onion, chopped finely<br />3/4 c. chicken broth or stock<br />1/2 t. dried sage<br />2 c. cornbread dressing crumbs<br />1/2 c. golden raisins<br />3 c. fresh spinach, packed<br />1 (4 oz) carton crumbled feta cheese<br />salt and pepper<br /><br />Preheat oven to 350 degrees. Place spinach on cutting board and chop finely. Set aside.<br />In large skillet, melt butter over medium-high heat. Add onions and saute until soft, about 5 minutes. Remove from heat. Add chicken broth, sage, and 1 tsp salt. Stir to combine. Add cornbread crumbs and toss to coat. Add raisins, spinach and feta cheese. Toss gently to combine. Set aside.<br /><br />Double-butterfly the pork roast. Here is how you do it:<br />1. Lay the pork roast on a cutting board. Using a sharp knife, cut lengthwise, separating the top 2/3 from the rest of the roast (it is helpful to start in a corner) - but stop at the opposite side before cutting all the way through. Open this top 2/3 of the roast onto the cutting board like you are opening a book.<br />2. Starting at the center line of the roast, repeat this same procedure by cutting the two-thirds (left) side of the roast in half - but once again, stop at the opposite edge before cutting all the way through.<br />3. Once laid out, it will resemble a tri-fold book, laid flat. Pound the roast, if necessary, to a thickness of about 1/2".<br /><br />Generously salt and pepper both sides of the flattened roast. Spread the stuffing mixture evenly on top, stopping 1/2" from all four sides. Starting from one side, tightly and securely roll up the roast and tie with kitchen twine every 2 inches. Place in a roasting pan on the middle oven rack and cook for 50-60 minutes, until the internal temperature reaches 130-135 degrees. Let rest 10-15 minutes. Slice into 1-inch slices and arrange on a platter. Serve with Orange-Ginger sauce. Serves 8.<br /><br /><strong>Orange-Ginger Sauce</strong> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36ArNcVFrKxu6kfMm4-ksPJVnbSKEUryiODNa1VAf0anu0aN8Hwtra7e1jtoiDJsF5Sd8OqwGrsD8E94Qx283-TYiW4-5lR0K1pcuPuRwMgr6pmZtZ7KflqRJBJF3ZD29_73eZPj7a_C-/s1600-h/honeymustard+-+close+up.jpg"><img id="BLOGGER_PHOTO_ID_5388853242532360930" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 154px; CURSOR: hand; HEIGHT: 128px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36ArNcVFrKxu6kfMm4-ksPJVnbSKEUryiODNa1VAf0anu0aN8Hwtra7e1jtoiDJsF5Sd8OqwGrsD8E94Qx283-TYiW4-5lR0K1pcuPuRwMgr6pmZtZ7KflqRJBJF3ZD29_73eZPj7a_C-/s320/honeymustard+-+close+up.jpg" border="0" /></a><br />1/3 cup packed brown sugar<br />2 T. cornstarch<br />2 c. orange juice<br />1/2 t. ground ginger<br /><br />Combine brown sugar and cornstarch in a saucepan. Add orange juice and ground ginger. While stirring, bring to a boil over medium-high heat. Reduce temperature and simmer, continuing to stir until slightly thickened, about 5-7 minutes.Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-35139216639094638642009-09-10T14:23:00.013-04:002009-10-03T14:08:39.457-04:00Chocolate Hot Lava Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kJ5UdigyWJEYN6y0VyEHwq5lLcBhZpD8cT_vQyfV2bbIjfd-EsXKmoc-0Gv4DJSeLfG2eQ0deb0H55s89WOvnnRj1xZViurl3JV2XVeY0Oq7jiy4rGCuenJQYxmJoE2YQuymWicXX20K/s1600-h/chocolate+lava+cake+(small).jpg"><img id="BLOGGER_PHOTO_ID_5388437008422364850" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kJ5UdigyWJEYN6y0VyEHwq5lLcBhZpD8cT_vQyfV2bbIjfd-EsXKmoc-0Gv4DJSeLfG2eQ0deb0H55s89WOvnnRj1xZViurl3JV2XVeY0Oq7jiy4rGCuenJQYxmJoE2YQuymWicXX20K/s320/chocolate+lava+cake+(small).jpg" border="0" /></a><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><div><div> </div><div>1 cup flour<br />2/3 cup sugar<br />4 tablespoons unsweetened cocoa powder<br />1 1/2 teaspoons baking powder<br />1/4 teaspoon salt<br />2/3 cup packed light brown sugar<br />1 large egg<br />1/2 cup milk<br />1/4 cup (4 tablespoons) butter, melted and slightly cooled<br />1 1/2 teaspoons vanilla extract<br />3/4 cup semisweet chocolate chips<br />1 1/2 cups boiling water<br /><br />Preheat oven to 350 degrees. Coat a 9-inch square cake pan with cooking spray.<br />In a large bowl, whisk together the flour, sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. In a medium bowl, stir the remaining 2 tablespoons of cocoa powder into the brown sugar. Combine the mixture thoroughly with your fingers, breaking up any sugar lumps. Set aside. To the flour mixture, add the egg, milk, melted butter, and vanilla extract. Combine thoroughly. Pour the batter evenly into the buttered pan. Sprinkle the chocolate chips over the batter. Spread the brown sugar mixture evenly over the top. Slowly pour the boiling water over the batter. Bake for 25 minutes.<br /><br />Allow the cake to cool at 10-15 minutes before serving. The soft, moist cake will be on top, and underneath will be a luscious layer of chocolate "lava". Serve with whipped cream or vanilla ice cream. Serves 8.</div></div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-18216092255426341012009-09-10T14:09:00.003-04:002009-09-10T14:14:09.526-04:00Yummy Chocolate Truffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXn6PHvUcCubpS-72coExrKT6ODS68SIKf179tl5QAoK9VaDqGxGBm7VYIFfyNhZeRy0Qwl4wpaJqrpc6GnOAcUNxG4GXQQ4Ckrv0A1fsTCO9kgMAUmRo2_fn1vkA9Qkx8u0sGZokqKI0/s1600-h/cocolate+truffles.jpg"><img id="BLOGGER_PHOTO_ID_5379903242957563666" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 116px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXn6PHvUcCubpS-72coExrKT6ODS68SIKf179tl5QAoK9VaDqGxGBm7VYIFfyNhZeRy0Qwl4wpaJqrpc6GnOAcUNxG4GXQQ4Ckrv0A1fsTCO9kgMAUmRo2_fn1vkA9Qkx8u0sGZokqKI0/s200/cocolate+truffles.jpg" border="0" /></a>1 recipe chocolate ganache (see below)<br /><div>12 oz. semisweet chocolate, melted</div><div>1 cup cocoa powder</div><br /><div>Coating Options: sweetened, shredded coconut, cocoa powder, chopped nuts (pecans, pistachios, etc)</div><br /><div></div><br /><div>Chill ganche until firm. Scoop out 1 heaping teaspoon portions of ganache and drop into cocoa powder, coating all sides. Lift out chocolate and, using bare hands, roll into small ball. Repeat with the rest of the ganache and place chocolate balls on flat surface. Using toothpicks or a fork, drop truffle into melted chocolate, coating all sides. Lift out and gently roll truffle through desired coating (cocoa powder, coconut, chopped nuts). Place on flat surface to dry. Store in the refreigerator. </div><br /><div>Note: Flavored extracts (mint, rum, cherry) can be added when ganache is prepared to create lucious flavored truffles! </div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-30621766580854425562009-09-10T14:05:00.007-04:002009-10-03T14:21:55.935-04:00Luscious Hot Chocolate<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje366GcxTrvJEyMI4NjX58D1JOUS4jxCNbZgiCn3ikkBt8PnkgR1Ol3JuOUny9JyiGYhl8CjIZ-ENftg3G-bHYy9SvMyVeesB7JAzrJbjOs39nRRDo_6T5iSF1Y9IMQkjHs2qf39pXXTZq/s1600-h/hot+chocolate+(small).jpg"><img id="BLOGGER_PHOTO_ID_5388439810650110338" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 273px; CURSOR: hand; HEIGHT: 180px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje366GcxTrvJEyMI4NjX58D1JOUS4jxCNbZgiCn3ikkBt8PnkgR1Ol3JuOUny9JyiGYhl8CjIZ-ENftg3G-bHYy9SvMyVeesB7JAzrJbjOs39nRRDo_6T5iSF1Y9IMQkjHs2qf39pXXTZq/s320/hot+chocolate+(small).jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvSx3Us5SwPHlt2jNAYQwvl2kDRzQN9E7eN8m3MeJ7EE4MV13MFCYvbnOAETOf6GvyHM3d5LaBGvIbcm2ohLjEBpr3y07rLorWN8B444ZoyTalltV3djBlfYesa4AQuixScZQIOzqT_9O/s1600-h/hot+chocolate.jpg"></a></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><div>This couldn't be simpler - once you have your chocolate ganache on hand! Mix 1/4 cup ganache (see recipe below) into 6 ounces hot milk. If making a larger batch, heat 8 cups milk in saucepan and add 1 full recipe chocolate ganache. Stir until fully combined and piping hot. (8 servings)</div><br /><div>Top with marshmallows or whipped cream. </div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-43150431388265560972009-09-10T14:01:00.001-04:002009-09-10T14:04:17.207-04:00Heavenly Chocolate Ganache<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAfuyZA5oh04DGMuKLoFAwSP70vSAnSpl5m-ZyxObd2bZZ3IU0KTeqfzrxNo1Eiz-so1cek_S7YiSaOPTKwAenHMM-f1lQiDPPYPFPZgluewe4f6X09GPS6bnYYrcLcC_XFbGFamu_u03/s1600-h/Chocolate+Ganache.jpg"><img id="BLOGGER_PHOTO_ID_5379900747975370322" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEAfuyZA5oh04DGMuKLoFAwSP70vSAnSpl5m-ZyxObd2bZZ3IU0KTeqfzrxNo1Eiz-so1cek_S7YiSaOPTKwAenHMM-f1lQiDPPYPFPZgluewe4f6X09GPS6bnYYrcLcC_XFbGFamu_u03/s200/Chocolate+Ganache.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsVekqtqaLPgYDkUBYf7ugOQ19mYS9SExr6V3dVjICv_QnUzfIu9cssZoqexygoLvoBSmlEYZUvXlECEQqQTYZ1VStL9wEN16Q-bfVK7-MUP00AhwVV3MvdAKS78tqF3AveY7gKnjjt1b/s1600-h/2136658915_113b3861e9_m.jpg"></a>While standard semisweet chocolate chips are perfectly delicious and acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your ganache a heavenly complex flavor.Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!<br /><br />12 oz. semisweet chocolate (chips, morsels, or chopped bars)<br />1 cup heavy cream<br />2 T. butter1 t. vanilla<br /><br />Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long! Enjoy!<br /><br />Serve over fruit, cake or any dessert. Eventually the ganache will thicken as it cools. It can be used as a basis for truffles, tortes, frosting, or hot chocolate.Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-28770402253610102072009-09-01T22:54:00.003-04:002009-09-01T22:59:50.139-04:00Peach French Toast Bake with Peach Syrup and Fresh Cream<img id="BLOGGER_PHOTO_ID_5376698951345632162" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 134px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8HIY17tvICmL39uyAofQyNoslHDo9t2sOlLdds7rXAYhmdm4SDDxL_06e8LlXjKPgQw3q3gSKVq3yKB-fow3LKtCcgzfYi_Hno_pcABu0D8xEUoA2HXIaGDxTpsy4HBoqM1h8DQ89FPK/s200/_IGP7479-1.JPG" border="0" />1 large loaf challah bread, cut into cubes<br />2 cups heavy cream<br />2 cups milk<br />5 eggs<br />1 ½ cups sugar<br />1 t. cinnamon<br />1 (29 oz) can peaches in heavy syrup, pureed until smooth in blender or food processor.<br /><br />Preheat oven to 350 degrees.<br />In large bowl, whisk together cream, milk, eggs, sugar, cinnamon and pureed peaches. Add bread cubes and toss gently to combine. Let sit for 15 minutes.<br /><br />Lightly coat a 10 x 14 baking pan with butter or cooking spray. Pour bread and egg mixture into pan and press gently. Bake 50-60 minutes until a toothpick inserted in the center comes out clean. Serve warm with Peach Syrup and Fresh Cream.<br /><br />Peach Syrup:<br />1 ½ pounds fresh peaches, peeled & pitted – or 1 (29 oz.) can sliced peaches in heavy syrup.<br />½ cup sugar<br />1 T. butter, melted<br />In blender or food processor, puree peaches, sugar and butter until smooth. Syrup can be served warm or room temperature.<br /><br />Fresh Cream:<br />1 pint heavy whipping cream<br />½ cup sugar<br />Beat whipping cream and sugar with mixer until soft peaks form.Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com2tag:blogger.com,1999:blog-8840383329727196968.post-16162472052463917902009-09-01T22:46:00.004-04:002010-01-08T19:01:44.575-05:00Balsamic Glazed Pot Roast with Sund Dried Tomatoes and Mushrooms<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3mIyNpJMWXRzWIC4W0Rj3TYW3J-_sY4cEXGPg3Uy8l9RpOOwYnpzRXbx8u_6PiknSuq3zGkJmQ60KjlwSB_srD5shCN4zFug-mukmHuVtEsrioKm6EKiH68RE6ufWmz9P2TvOLWlyJf-/s1600-h/Balsamic+Glazed+Pot+Poast+(5.9+x+3.9+-+72+dpi).jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 265px; FLOAT: left; HEIGHT: 186px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5424523268198574322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3mIyNpJMWXRzWIC4W0Rj3TYW3J-_sY4cEXGPg3Uy8l9RpOOwYnpzRXbx8u_6PiknSuq3zGkJmQ60KjlwSB_srD5shCN4zFug-mukmHuVtEsrioKm6EKiH68RE6ufWmz9P2TvOLWlyJf-/s320/Balsamic+Glazed+Pot+Poast+(5.9+x+3.9+-+72+dpi).jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt7djIgFbyDQ2uzxLrHUuskHXRQKOzQk0BoH9ld1O03AjqEgWxYYpvhR8dMr8A7nWL9_whOTdDdwoD_1tjRACSLulAta5_znpQRc6_wlSq-xdkh1lGoMoVvP3M3Sot8oELJSCKv3DvhUB/s1600-h/Pot+Roast+-+crop.jpg"></a>What are the three essential steps to a perfect pot roast every time? Brown..Deglaze...and Braise. The browning and deglazing intensifies the flavors while the braising ensures your roast is moist and succulent.The most difficult part of this fabulous pot roast will be waiting the 2 hours while it slow braises in your oven! Warm, tender and bursting with deeply infused flavor, it is the ultimate comfort food.<br /><br /></div><div>3 1/2 - 4 lb. chuck roast<br />4 T. oil plus 2 T. oil<br />1-2 large onions, coarsley chopped<br />1 (8 oz.) package sliced baby bella mushrooms<br />1 (3 oz.) package sun-dried tomatoes<br />1 1/2 cups beef broth or stock<br />1/3 cup balsamic vinegar<br />2/3 cup red wine<br />3 cloves garlic, minced<br />1/2 t. smoked paprika<br />2 t. salt1/2 t. pepper<br />2 T. flour<br /><br />Preheat oven to 350 degrees. Trim the chuck roast, removing large strands of visible fat and cutting the roast into 6-8 pieces. In a 5-7 qt. dutch oven, heat oil over medium-high heat. Add the meat in a single layer and brown for 3-4 minutes on each side (meat may need to be browned in 2 batches). Remove the meat to a plate.<br /><br />Add remaining 2 T. oil, onions, mushrooms and sun-dried tomatoes to the dutch oven. Saute until the onions are tender. Add the flour and stir. Add the beef stock and deglaze the pan by scraping up any brown bits that have formed on the bottom of the pan (they have intense flavor). Add the balsamic vinegar, red wine, garlic, smoked paprika and salt and pepper. Stir until ingredients are combined, then return the chuck roast pieces and juices to the dutch oven.<br /><br />Lay a piece of aluminum foil on top and carefully press down until it touches the entire surface of the pot roast. Tightly seal the edges of the foil, crimping them over the top of the dutch oven. Put lid on top. Place in the lower half of the oven and allow to braise for 2 hours.<br /><br />Substitutions: Try experimenting with different combinations of liquids and spices. 2 cups of liquid and a few teaspoons of spices for a 4 lb. roast is a good rule of thumb. Water, red wine, beef broth or stock, and beer are are excellent liquid choices. Garlic, rosemary, thyme and paprika (sweet or smoked) make wonderful spice additions to your roast. Salt and pepper is always a must.</div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com1tag:blogger.com,1999:blog-8840383329727196968.post-68075341564411755632009-08-06T22:40:00.005-04:002009-08-06T22:57:28.668-04:00Beautiful Summer Bounty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1m221UzlNKbkgH9fK6aZaxfmVxcc8Np6wcyh-Jgfh7tLQXoHozBVp7O_VsA-SwmQnENg39kxw1iQtXXGmN0GCkzVeUGh4vKzICKmzoXepinOGG9nnG4nG46TIgZouIt77yqowKTxZ0fJl/s1600-h/Ginny+-+peaches.jpg"><img id="BLOGGER_PHOTO_ID_5367046602409536306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 229px; CURSOR: hand; HEIGHT: 208px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1m221UzlNKbkgH9fK6aZaxfmVxcc8Np6wcyh-Jgfh7tLQXoHozBVp7O_VsA-SwmQnENg39kxw1iQtXXGmN0GCkzVeUGh4vKzICKmzoXepinOGG9nnG4nG46TIgZouIt77yqowKTxZ0fJl/s200/Ginny+-+peaches.jpg" border="0" /></a> So you've been to the Farmers' Market - or the local supermarket - and loaded up with the most beautiful fruits and vegetables that summer has to offer! Now what? With a few simple steps, you can ensure your "summer bounty" will be fresh and delicious several days from now and avoid the sad tragedy of having to throw out a bag of "fruit gone bad".<br /><br />It all begins with getting to know your produce - and your refrigerator. All produce is not created equal and your refrigerator is not the same temperature throughout. Your refrigerator has "microclimates", or zones that vary in humidity and temperature:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DtAWIQDXlEl1XohdbhehO4KJvYNY70ZaBjKpSA3V5hXs9HVfxye3fKaG8_g_rUwwpi4f3eJTa2p8Lt4OyhpUDpcQmEj4RhqR_bRalNc2YXRdmrNFkM2OI1eLbfaHx_Zae-ooEWsDozWm/s1600-h/Baskets+of+Vegetables.jpg"><img id="BLOGGER_PHOTO_ID_5367048301815323330" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 222px; CURSOR: hand; HEIGHT: 158px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DtAWIQDXlEl1XohdbhehO4KJvYNY70ZaBjKpSA3V5hXs9HVfxye3fKaG8_g_rUwwpi4f3eJTa2p8Lt4OyhpUDpcQmEj4RhqR_bRalNc2YXRdmrNFkM2OI1eLbfaHx_Zae-ooEWsDozWm/s200/Baskets+of+Vegetables.jpg" border="0" /></a><br /><strong>Coldest Area</strong> (34 degrees or below): The back of fridge - particularly the top and middle shelves.<br /><br /><strong>Mildest Area </strong>(38 degrees or higher): The front of the fridge - all shelves.<br /><br /><strong>Humid Area</strong>: The crisper drawers. It's also important to know that some produce doesn't belong in the fridge at all.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyh186O1sLkxtctckUebd3FHwcfy86vCsI40ZxpuWAp_5vLacbAIokKOGPXaFfWXzjSM17-QNkrqM4ri1YL4KAKPwmjfKgoLS1gq0YUB3FbZPmvv5Tt6B_vywvkdFI0HIgvp4VNgJE03q/s1600-h/Tomato+Photo+%231.jpg"><img id="BLOGGER_PHOTO_ID_5367049935996109442" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 164px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyh186O1sLkxtctckUebd3FHwcfy86vCsI40ZxpuWAp_5vLacbAIokKOGPXaFfWXzjSM17-QNkrqM4ri1YL4KAKPwmjfKgoLS1gq0YUB3FbZPmvv5Tt6B_vywvkdFI0HIgvp4VNgJE03q/s200/Tomato+Photo+%231.jpg" border="0" /></a>Here's a breakdown of the best storage spots for your fruits and vegetables:<br /><br />The Front of the Fridge (higher temperature is best for items prone to chill-injury): oranges, lemons, limes, grapefruit, all berries, corn, melons and peas.<br /><br />Anywhere in the Fridge (including the coldest area for those items not prone to chill-injury): grapes, cherries, apples<br /><br />The Crisper Drawer (the higher humidity keeps items with high water content from drying out and shriveling): asparagus, broccoli. carrots, cucumbers, fresh herbs, green beans, all leafy greens, mushrooms, peppers, summer squash and zucchini.<br /><br />On the Kitchen Counter (no refrigeration needed unless the items have passed their peak of freshness): avocados, bananas, kiwis, mangos, nectarines, peaches, pears, pineapple, plums and tomatoes.<br /><br />In the Pantry (away from light at room temperature): garlic, onions, potatoes and sweet potatoes.Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-34223570847399060622009-05-24T10:37:00.003-04:002009-05-24T10:45:59.028-04:00On the Every Day Show: May 21<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttxtPMZ3IEFsD_AavEVDCCS81aIGeebFmZsmckrJPbSpqUe4KoNz47Rkq-hVg17D9d8eguKOexFCZxfBJgonXUHpABTklrimKrPxV5ujuYM8G67BCb16dKCKEdQi59pefCoZB-ygptSYw/s1600-h/1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 223px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttxtPMZ3IEFsD_AavEVDCCS81aIGeebFmZsmckrJPbSpqUe4KoNz47Rkq-hVg17D9d8eguKOexFCZxfBJgonXUHpABTklrimKrPxV5ujuYM8G67BCb16dKCKEdQi59pefCoZB-ygptSYw/s200/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5339401330282790354" border="0" /></a><br /><span style="font-weight: bold;"><span style="color: rgb(153, 0, 0);">Dinner for Two!<br /><br /></span></span><span style="color: rgb(153, 0, 0);"><span style="font-style: italic;">Shrimp and Crab Newburgh<br /><br />Warm Forelle Pear Salad<br /><br />Decadent Dark Chocolate Fondue<br /></span></span></div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-45968627954655082412009-04-14T13:48:00.009-04:002009-05-24T14:55:16.875-04:00On Every Day with Marcus and Lisa - May 8<div style="text-align: center;"><span style="color: rgb(204, 51, 204); font-style: italic;font-family:trebuchet ms;font-size:100%;" ><span style="text-decoration: underline;">A Slumber Party with a Whole Lotta' Chocolate!</span></span><span style="font-size:130%;"><br /></span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDgLN6dtPQHK_ArX4MAUkMaR00mcCPrkCVOBqcLY12LKyQxXptqrPLvGNdWLC-AcX4GD4EksjmZ2PqSpiqKHb_8QHJ-QKRfchNfy1-xNoa4Pzwu9Nz5kW6RtPZ7jeBsHSCXX2QeelH7qo/s1600-h/chocolate+fondue+-+crop.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 151px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDgLN6dtPQHK_ArX4MAUkMaR00mcCPrkCVOBqcLY12LKyQxXptqrPLvGNdWLC-AcX4GD4EksjmZ2PqSpiqKHb_8QHJ-QKRfchNfy1-xNoa4Pzwu9Nz5kW6RtPZ7jeBsHSCXX2QeelH7qo/s200/chocolate+fondue+-+crop.jpg" alt="" id="BLOGGER_PHOTO_ID_5324605868324134258" border="0" /></a></div> <div style="text-align: center;"><span style="font-weight: bold;"><span style="color: rgb(153, 51, 153);"><span style="color: rgb(204, 51, 204);"><br /><span style="font-size:85%;">"Girls' Night" Chocolate Fondue - Two Ways!<br /><br />"Party on a Tray": Build-Your-Own-Crostini<br /><br />Super Easy Fruited Chicken Salad Cups<br /><br />Specialty Sparkling Sodas</span><br /></span></span></span></div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com1tag:blogger.com,1999:blog-8840383329727196968.post-56072285989382939912009-04-13T23:03:00.006-04:002009-04-14T09:28:46.955-04:00Super-Easy Fruited Chicken Salad in a Cup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjuUiYqA7GOr8R6qyiOLrRvb_3haetpwdjvbEnM1l1olqiw2HszEBhB22glzFv7nofMfpnO1zGR0C4D6xXb7i03SDJSQdzWpMO85VNKGXKieGDUpNqzVxIhlwaplA-sGEk0wGBaNSIUed/s1600-h/chicken+salad+-+2+-+crop.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 145px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjuUiYqA7GOr8R6qyiOLrRvb_3haetpwdjvbEnM1l1olqiw2HszEBhB22glzFv7nofMfpnO1zGR0C4D6xXb7i03SDJSQdzWpMO85VNKGXKieGDUpNqzVxIhlwaplA-sGEk0wGBaNSIUed/s200/chicken+salad+-+2+-+crop.jpg" alt="" id="BLOGGER_PHOTO_ID_5324379418843881666" border="0" /></a><span style="font-style: italic;">These simple, individual cups of fruited chicken salad will delight your Girls' Night guests! To keep your prep time to a minimum (and save your energy for your evening), take a short cut by starting with your favorite, store-bought chicken salad. Customize this dish by mixing in a variety of delicious additions. Place a generous scoop of chicken salad into individual short glasses or bowls. Arrange a couple of crispy bread sticks in each dish.</span><br /><br />Try any of these yummy additions to your chicken salad:<br />* Chopped fruit: apples, dried cranberries, strawberries, blueberries, orange segments<br />* Diced veggies: celery, carrots, onion, avocado<br />* Toasted nutsGinny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com1tag:blogger.com,1999:blog-8840383329727196968.post-75580878391148004212009-04-13T22:32:00.007-04:002009-04-14T09:29:27.062-04:00Build-Your-Own Crostini Bar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hiZJ1Ht2CBhyphenhypheng7-zXiijhbB7hJEXfbZGR2gQsK7b7NV9FtrPsJvZ5_LLEg3uYOSv8Of3aZ6T-keZ2UAFqYvqpvMlsiwis6Oh3CS-rFWntqMBEqNtpJxFuInefg1OXcn80vfIhD6s6LrQ/s1600-h/goat+cheese+crostini.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hiZJ1Ht2CBhyphenhypheng7-zXiijhbB7hJEXfbZGR2gQsK7b7NV9FtrPsJvZ5_LLEg3uYOSv8Of3aZ6T-keZ2UAFqYvqpvMlsiwis6Oh3CS-rFWntqMBEqNtpJxFuInefg1OXcn80vfIhD6s6LrQ/s200/goat+cheese+crostini.jpg" alt="" id="BLOGGER_PHOTO_ID_5324369559595064434" border="0" /></a><span style="font-style: italic;">I call this a "Party on a Tray!" One of the nicest things about it is that it's comprised entirely of "pick up" items from the grocery store. Do I call this "cooking?" Well, no...but that doesn't mean you can't take credit for assembling this Girls' Night All-Star! Be creative with your ingredients. The tray can be prepared in the kitchen and then transported anywhere. I place a tiny vase of fresh flowers and some votive candles directly on the tray. I then arrange the crostini ingredients and let my guests assemble their own delectable creations. You will need the following:<br /><br />* <span style="font-weight: bold;">Purchased or homemade crostini </span> ("crostini" literally means "little toasts" and can be easily made in the oven. Slice a fresh loaf of French or Italian bread into 1/2" slices, brush with olive oil, sprinkle with salt and bake in the oven at 375 degrees until slightly golden, turning once.<br /><br />* <span style="font-weight: bold;">2 or 3 Cheese selections</span>: Stilton, Brie, Goat Cheese, and cream cheese are great choices.<br /><br />* <span style="font-weight: bold;">Fruit Jam/Preserves or Dried Fruit</span>: pepper jelly, fig preserves, raspberry jam or the flavor of your choice. Dried mango, figs, and cherries are nice.<br /><br />* <span style="font-weight: bold;">Salted Nuts</span><br /></span>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-49667571448130425182009-04-13T21:55:00.008-04:002009-04-14T09:46:27.334-04:00"Girls Night" Chocolate Fondue - Two Ways<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDnndr6oNjDYBdk83EGbK078qFYs9giJ8Bn7o-AleLFQRxNySXe4YsKERpi1Y3G4X69MVDd58h4zSBK-U9o5tjj2m7_hsy6RCRd3BNq2rmWW7CyBOcycDOVM8inSJ5u-wqV5OiEYhbHFG/s1600-h/Chocolate+Fondue+-+3+-+crop.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 189px; height: 162px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQDnndr6oNjDYBdk83EGbK078qFYs9giJ8Bn7o-AleLFQRxNySXe4YsKERpi1Y3G4X69MVDd58h4zSBK-U9o5tjj2m7_hsy6RCRd3BNq2rmWW7CyBOcycDOVM8inSJ5u-wqV5OiEYhbHFG/s200/Chocolate+Fondue+-+3+-+crop.jpg" alt="" id="BLOGGER_PHOTO_ID_5324365210346015266" border="0" /></a><span style="font-family:trebuchet ms;"><em>While standard semisweet chocolate chips are </em></span><em><span style="font-family:Trebuchet MS;">acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with</span></em> <em><span style="font-family:Trebuchet MS;">50-65% percent cocoa will give your fondue a heavenly complex flavor.</span></em><em><span style="font-family:Trebuchet MS;"> Remember: a double boiler is useful - but not required for this recipe.</span></em> <em><span style="font-family:Trebuchet MS;">A tempered glass bowl set over a saucepan with simmering water works perfectly!</span></em><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">12 oz. semisweet chocolate (chips, morsels, or chopped bars)</span><br /><span style="font-family:Trebuchet MS;">1 cup heavy cream</span><br /><span style="font-family:Trebuchet MS;">2 T. butter</span><br /><span style="font-family:Trebuchet MS;">1 t. vanilla</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Bring 1-2 inches of water to a simmer in a sauce pan over medium heat.</span> <span style="font-family:Trebuchet MS;">Place double boiler top pan or tempered glass bowl on top of saucepan and</span> <span style="font-family:Trebuchet MS;">add cream, butter and vanilla. Heat mixture until butter is melted and mixture</span> <span style="font-family:Trebuchet MS;">is heated through - not boiling (reduce heat to low). Add chocolate </span><span style="font-family:Trebuchet MS;">and stir frequently with spoon </span><span style="font-family:Trebuchet MS;">or whisk until chocolate has melted and is completely incorporated - this doesn't </span><span style="font-family:Trebuchet MS;">take long. Transfer to fondue pot or small crock pot.</span><br /><br /><span style="font-style: italic;">White Chocolate-Caramel Fondue (variation) - Substitute white chocolate for dark chocolate (white candy bark or candy coating is NOT the same thing as white chocolate).<br />Heat a small jar of caramel sauce and drizzle a generous amount over the white chocolate fondue.<br /></span>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-85762050282385582052009-03-21T09:48:00.003-04:002009-03-21T09:52:49.218-04:00On Every Day with Marcus and Lisa - April 10<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGcXOUNGym6g3REs7b1lfFpVNUSvJ45LPJ6eUZvFYwh_iRfzZwV5geZrMPSqsnP1vQDMcXE8bMbhpqht9zPkGR6F98vhgsvRVxYZJ0tum_Gb_09AnrwEyjRXtjqYepVPuAW2IQDkTBo3k/s1600-h/Eggs+-+crop+%232.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 180px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGcXOUNGym6g3REs7b1lfFpVNUSvJ45LPJ6eUZvFYwh_iRfzZwV5geZrMPSqsnP1vQDMcXE8bMbhpqht9zPkGR6F98vhgsvRVxYZJ0tum_Gb_09AnrwEyjRXtjqYepVPuAW2IQDkTBo3k/s200/Eggs+-+crop+%232.jpg" alt="" id="BLOGGER_PHOTO_ID_5315637919001306498" border="0" /></a><br /><div style="text-align: center;"><span style="color: rgb(51, 51, 255);"><span style="font-weight: bold;">Easter Brunch<br /><br /></span><span><span style="font-style: italic;"><span>Sunrise Egg Baskets<br /><br />Fresh Carrot & Nut Coffee Bread with Pineapple Cream Cheese<br /><br />Orange - Cherry Juice Spritzers</span></span></span><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></span></span></div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-6649015756835558772009-03-16T14:19:00.009-04:002009-05-05T14:03:15.892-04:00On the EveryDay Show: May 4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZZ7aEbg4gwTgZfmYj1IDK03LyX3WVn0NcBPB0H5LBs5ciIvmGiC60a1uAZPrExprAEMh1Sw71i8jl_MGBmhxIEb_Y5gJ5gwsa5y-N2v5xLJsGre6jHYrZvmR7VgGLvhwU58DTMeujyIB/s1600-h/Irish+Pub.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 236px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZZ7aEbg4gwTgZfmYj1IDK03LyX3WVn0NcBPB0H5LBs5ciIvmGiC60a1uAZPrExprAEMh1Sw71i8jl_MGBmhxIEb_Y5gJ5gwsa5y-N2v5xLJsGre6jHYrZvmR7VgGLvhwU58DTMeujyIB/s200/Irish+Pub.jpg" alt="" id="BLOGGER_PHOTO_ID_5313852953643240322" border="0" /></a><br /><div style="text-align: left;"><div style="text-align: center;"><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);"> A Taste of the Emerald Isle!<br /><br /></span></span><span><span style="color: rgb(0, 102, 0);">Dublin Roasted Potato Soup<br /><br />Fresh Pub Salad with Irish Sour Cream Dressing<br /><br />Crusty Irish White Bread<br /></span></span></div><span><span style="color: rgb(0, 102, 0);"><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAc6V2xDECj3AiIPstEpMJmT81_OSv_BIks4NACida_3IIrSTjc3xTMth65FpeGGJL8RiGmpWq1AsjgOUgNkXU09OxKBRZNzBExbeXHzCDy4JReXRPkXCvKioaJDDdjY-2oSm2iTQ3I666/s1600-h/Irish+Pub.jpg"><br /></a></div>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0tag:blogger.com,1999:blog-8840383329727196968.post-56132538407362055962009-02-20T17:16:00.011-05:002009-04-09T22:40:07.966-04:00Fresh Carrot & Nut Coffee Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXy4Vu6oMGo4QE_YUq62oAxkMlh_JL3iD1N68gIVbp6Jwd1fFn3VuY3FGBb2v5nBg_GHxs2rV7xtIItxHwowLuq3OIlGgZGph_sBUlWcjA3tfJ2Rq-QD5Z-6Nljs7W5J9NMoOprjKwxXi/s1600-h/carrotcoffee+cake+with+cream+cheese+-+CROP.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 155px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXy4Vu6oMGo4QE_YUq62oAxkMlh_JL3iD1N68gIVbp6Jwd1fFn3VuY3FGBb2v5nBg_GHxs2rV7xtIItxHwowLuq3OIlGgZGph_sBUlWcjA3tfJ2Rq-QD5Z-6Nljs7W5J9NMoOprjKwxXi/s200/carrotcoffee+cake+with+cream+cheese+-+CROP.jpg" alt="" id="BLOGGER_PHOTO_ID_5321947134217693122" border="0" /></a>1 1/2 cups flour<br />1/2 cup quick cook oats<br />1/2 cup brown sugar<br />3 t. baking powder<br />1 1/4 t. salt<br />1 cup finely chopped carrots<br />1/2 cup golden raisins<br />1/2 chopped walnuts or pecans<br />2 eggs, beaten<br /><br />1/2 cup butter, melted<br />3/4 cup milk<br /><br />Preheat oven to 375 degrees.<br /><br />Combine flour, oats, brown sugar, baking powder and salt in mixing bowl. In a separate bowl, beat eggs and combine with melted butter and milk. Add to flour mixture along with carrots, nuts, and raisins. Stir just until combined - do not over-stir. Pour batter into greased tube pan.<br />Bake 20-22 minutes or until toothpick comes out clean when inserted into the center. Cool 15 minutes and then invert onto serving plate or cake pedestal. Serve with Pineapple Cream Cheese (recipe below). Serves 12.<br /><br /><span style="font-style: italic;">Pineapple Cream Cheese:<br /><br />1 (8 oz) pkg. cream cheese, softened<br />1 (8 oz) can crushed pineapple, drained thoroughly<br />4 T. sugar<br /><br />Combine ingredients and chill until slightly firm.<br /><br /><br /></span>Ginny McCormackhttp://www.blogger.com/profile/04640673415328432969noreply@blogger.com0