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Archive for the ‘Giveaway!’ Category

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Jul
09
2009

Thoughtful Thursday

The response to this week’s fun has been great!  Thanks to everyone who shared the giveaway on your blogs and I am still clicking and posting my comments and am having trouble with some comment boxes, so if appears I have not visited, don’t fret, I will try again but your names are all in the jar! And those that don’t have a blog as well.

Don’t forget tomorrow is the deadline for this week’s baking challenges and new recipes will be up in the morning.  I have a lot going on here don’t I!?  No matter…we’re having fun, right?

I have a lot to get accomplished today so I won’t dilly dally around this morning.  But I would like to share a photo Rachel took of our little Julius.  If that doesn’t make you smile…well I just don’t know what to say!

julius

Jul
06
2009

As Promised – Apron Giveaway!

Yep…it’s that time again.  Time for an Apron GiveAway for no reason…just ’cause.  And that will just have to be good ‘nuf. I am kinda going over board with the apostrophe key this morning.  I am so giddy from the rain that I am a little carried away.  There will be two aprons given away actually.  One is a vintage find of mine and one is made by me.  You have to play along for a whole week before the drawing.  Usual rules apply here.  Leave a comment, take a button and post it on your blog and let me know you have it up.  I will take a peek, leave you a note and your name gets put in the jar.  Then Monday the 13th of July, I will draw two names…the first for the Vintage Apron, the second for the Handmade Apron.  Sounds good huh? I will tease you in a day or two with glimpses of these lovelies! Now here are your buttons…two sizes to pick from!  NOTE: I can instruct you how to save the buttons to your computer.  Right click on them and save to your computer.  After that you are sort of on your on!  What blog server you use will determine how you post it either in your blogroll or in a post.

justcause1

justcause2

Of course that’s not really the whole story.  There will also be a few more goodies in each winner’s parcel.  Hints about those items as the week goes on.  But let’s just say you know the things I love…coffee, tea, books, vintage anything and EVERYTHING…so the parcels will be great!

Oh and one more little thing.  I just ate possibly the best chocolate chip cookie EVER.  Rachel made them, using browned butter and OH MY!!! WOW…fantastic. Maybe I can talk her into posting the recipe and pictures on her blog (if you read this Rachel consider this a hint 😉 )

Jul
03
2009

Friday Baking with NotQuiteJuneCleaver Recipes for July 3- July 10

Welcome to this week’s challenge recipes!  All the same rules apply. You have until 8a.m. CST to get your recipes from the last challenge posted.  I am a little early with these but we have a slightly busy weekend ahead!  As I am sure you do too.  Have a LOVELY 4th of July.  Be safe.  Eat too much.  Take a nap.

If you have a sec click on the Madsen Cycles link in my right side bar and help me enter to win that VERY cool bike! You can read all about the contest when you get to their website.  Heck, you may want to throw your name in the hat as well.

Oh…and one more thing.  BIG Vintage GiveAway will be announced Monday…so stay tuned! This giveaway has nothing to do with the Friday Baking – its a just because giveaway!

First up the savory recipe.  Thanks to Rachel I can tell you these are some fine pretzels. Why don’t you mosey over and take a look at her blog while you are at it?  Great photos and some awesome recipes.

pretz

Soft Pretzels

Makes 12

* 2 1/4 teaspoons dry active yeast (1/4 ounce)
* 1/4 teaspoon coarse salt
* 2 teaspoons sugar
* 1 cup warm water
* 3 cups all-purpose flour, plus more for surface
* 1/8 teaspoon cayenne pepper
* 2 tablespoons unsalted butter, softened
* Vegetable oil, for baking sheets
* 3 tablespoons baking soda
* 1 tablespoon pretzel salt
* Assorted mustards, for serving

Directions

1. Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.
2. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.
3. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.
4. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.
5. Preheat oven to 475 degrees. Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered, at room temperature for up to 12 hours. Rewarm in a 250-degree oven if desired, and serve with mustards.

Now for your yummy sweet recipe…German Chocolate Cake.  I picked this because I am constantly amazed at the peeps who only ever use cake mixes.  Don’t get me wrong…cake mixes are GREAT and I do use them.  I have about 3001 Bundt cake recipes that use cake mix.  Plus cookie recipes and cake pops.  But you really should have a repertoire of good from scratch cake recipes for special occasions.

germ

This is usually the cake we make for Husband’s birthday. It just maybe his favorite.

* 4 ounces Baker’s German’s Sweet Chocolate, melted and cooled
* 2 1/3 cup cake flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup butter, room temperature
* 1 cup buttermilk, divided
* 1 teaspoon vanilla
* 2 eggs
* Coconut pecan frosting and filling, below

Grease two 9-inch layer cake pans and line bottoms with waxed paper. Sift together flour, sugar, baking soda, baking powder, and salt. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer. Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on rack for 15 minutes. Remove and cool completely on racks. Frost with coconut pecan frosting, below.

Coconut Pecan Frosting and Filling

* 3/4 cup evaporated milk
*1 cup sugar
* 1/2 cup butter
* 1 teaspoon vanilla
* 3 egg yolks, slightly beaten
* 1 1/3 cups Baker’s Angel Flake coconut (3-ounce can)
* 1 cup chopped pecans

In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.

NOTE: The original recipe called for 1/2 cup light brown sugar and 1/2 cup white sugar for the frosting.  HOWEVER, Rachel found the frosting gets too hard if you use brown sugar.



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