Friday, January 21, 2022

My Made Up Recipe

King Arhur Photo 

Make My Bread

 

1 cup King Arthur all purpose flour

2 cups King Arthur whole wheat flour

1 tsp spoon salt

1 yeast spoon of yeast

1 tablespoon of organic Plantation Blackstrap Molasses

3 tablespoons of organic raw sugar

1/4 stick Land O Lakes melted butter

1 cup of water

You can add a tablespoon or two of water or flour if needed to ensure the dough ball wipes the mixing pan clean during the knead.  

Turn the bread machine to the dough cycle. 

When finished shape and put into a bread pan and let rise until double in size.  Bake on convection at 325 degrees or 350 if on conventional bake. Bake until well browned or core temperature reaches 195 degrees. 

Voila!  Thats all there is to it.   


Debbie Lou's Tip:  

For even healthier bread grind your own wheat right before baking and keep the extra flour in the freezer.  



Wednesday, November 24, 2021

Delicious Baked Beans

Love New England food traditions? The famous Boston baked beans from Durgin Park Restaurant in Boston, Massachusetts holds a special place in a New Englander's favorite dishes. Durgin Park recently sent us its authentic recipe that is about as "Boston" as you can get, and served at this landmark restaurant since the mid 1800s: 


1 pound (2 cups) dried navy beans
1/2 pound salt pork, cut in half
1/2 cup sugar 
2/3 cup dark molasses
1 teaspoon dry mustard
1 teaspoon white pepper
1 teaspoon salt


Soak the beans overnight in cold water. The beans will double in size. Place the beans in a heavy saucepan, fill with water half an inch above the beans, and boil for 25 to 30 minutes. The beans will be tender; do not overcook (place a bean between thumb and forefinger and pinch. The outer shell should slip off.) Drain and rinse, saving the stock. Preheat the oven to 400 degrees Fahrenheit. Place half the salt port in the bottom of a large ovenproof pot. Add the beans, sugar, molasses, dry mustard, white pepper, and salt. Top with the remaining half of the salt pork. Bake for 4 to 4 ½ hours. Let the beans rest for 30 minutes before serving. Makes 6 to 8 servings.

Credits to: Visiting New England


Sunday, February 18, 2018

Mara Mara Yes Papa

If we could have changed this little girls name - she would be known and Miss Mara!



Sunday, February 4, 2018

Finding Mara

THIS IS GAME DAY!

BUT THE GAME ISN'T ABOUT THE EAGLES AND PATRIOTS - IT'S ABOUT FINDING MARA!

THATS RIGHT!  FINDING MARA!  

AND WE AREN'T TALKING ABOUT JUST FINDING HER PHOTO - ANYONE CAN DO THAT! 

MARA'S NAME APPEARS SIX TIMES IN THIS BRAGG VINEGAR ADD. FIND HER NAME ALL SIX TIMES AND YOU ARE A WINNER!
WINNERS MAY PICK UP THEIR PRIZE BY RINGING MARA'S DOORBELL AND SAYING

I FOUND YOU MARA!


Saturday, February 3, 2018

Road Trip


ROAD TRIP

We've done Kale postings before but this was just too good not to share.  

Two days ago Kathy and I were in Sprouts and the produce man had just opened a big box of California Kale all packed in ice.  Kathy said "This is our chance" - And it certainly was!  We put 7 bunches in our cart and an hour later they were basking on large trays in the sun.  Two day later we added a bit of Queen Creek Extra Virgin Olive Oil and a bit of sea salt and did a quick bake in the oven to give them a nice crisp. Our 7 bunches were now the size of one and fit nicely into one large zip lock bag waiting for our next Road Trip!

Friday, February 2, 2018

Fresh is Best


If you're lucky enough to live in the Valley of the Sun then you probably know someone with an Orange Tree - cozy up to them! Oranges have long been known as a powerhouse of healing, and one of the richest sources of vitamin C, also known as ascorbic acid, which functions as a primary antioxidant destroying harmful free radicals.

Furthermore, ascorbic acid is one of the fundamental components of collagen, which is necessary to repair cells and promote growth of new tissues in the body.  

And Remember Fresh is Best!