Archive for April, 2011

19
Apr
11

Almond-Orange-Apricot Crescent Rolls

I stumbled across this recipe today. Think I just might have to give it a shot!

Almond-Orange-Apricot Crescent Rolls

Cook time: 15 minutes

Makes 8 rolls

Ingredients

  • 1 package store bought crescent roll dough (recommended: Pillsbury brand)
  • 1/4 cup apricot preserves or all fruit spread
  • 1/4 cup orange marmalade
  • 1 egg
  • Splash of water
  • 1 tablespoon sesame seeds
  • 1/4 cup sliced almonds, 2-ounce sack from baking aisle

Directions

  1. Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles.
  2. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl.
  3. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves.
  4. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough.
  5. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds.
  6. Bake to package directions until deep golden in color. Serve warm.

http://www.sheknows.com/holidays-and-seasons/articles/808276/how-to-host-an-easter-brunch-easter-entertaining-tips-easter-recipes-and-more-easter-fun/page:2

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14
Apr
11

Cleaning

Every Saturday my dad would take all six of us kids out for several hours. He bought us a Big Slurp of sprite to  at 7Eleven and off we went.  Sometimes we fished in the Boise River which ran just outside his shop (he was a carpenter). Other times we walked around a dimly lit warehouse to the sound of an auctioneer bidding off piles and piles of miscellany to crowds of people. When we got home, my mom would have a Barbara Streisand, Pam Mark Hall, or Carly Simon record blaring, the windows were usually open, and the whole house clean with the scent of disinfectant lingering in the fresh air. My mom was in an especially great mood on those days…and now I understand why. Thursdays, Ben’s mom takes the girls to her house.  I get to put the baby down for a nap, turn on my music (without having to worry about my daughters repeating the lyrics), open up my windows and bleach the heck out of the bathroom. I  move the furniture and clean underneath it. I organize the girls closet which always seems to need it and  I wipe down the base boards in the living room and kitchen. I clean out my refridgerator. I wash sheets. I dust! I love Thursdays. It seems funny. You wouldn’t think cleaning would be that fulfilling for a person whose whole life is revolving around taking care and cleaning up after other people (some people of which still poo their pants!). But it is. One of the gifts God gave women is the opportunity to mirror the creation.  He organized by separating earth from water. We organize through folding and putting away clothes. We put structure to the lives of our family just as God brought structure when He created a sun and a moon.  We make our dwelling spaces homes. We create beautiful and delicious foods to enjoy. He created beautiful and delicious foods for us to enjoy. We have been given the tools we need to create our own  family Eden. We can even make life and sustain it.  Isn’t it an honor to be called to this particularly joyful manifestation of God’s nature? I know it doesn’t always feel like it, but being a mom is truely a glory.

09
Apr
11

Garlic Aïoli (Mayonnaise)

I kind of conflated Jamie Oliver and Alice Waters’ recipes. I used more garlic, less oil  and water (Alice Waters) but followed Oliver’s directions and added lemon juice and Dijon mustard.

  • 4 garlic cloves
  • 1 tsp coarse sea salt
  • 1 egg yolk
  • 2 tsp Dijon mustard
  • 1/2 tsp. water
  • 1 1/4 c. olive oil
  • fresh lemon juice (to taste)
  • sea salt (to taste)
  • pepper  (to taste)

Pound garlic cloves and salt with mortar and pestle until smooth (so it can evenly spread taste throughout the batch)*. Whisk egg yolk and mustard together. Add water (it helps keep everything from separating). Slowly whisk in olive oil. Then blend in garlic salt. Add lemon juice, salt, and pepper to taste. I am setting it now (overnight refrigeration). I’ll let you know how it goes.

UPDATE:

Yum! Tastes fantastic and holds proper consistency. Loving the peace of mind knowing exactly what is in my mayo is giving me. Worth it!

*This is a fantastic job for your 5 year old who wants to help you!

08
Apr
11

Twelve Layer Mocha Cake

If you have anyone to impress, this is the cake to use. Unless of course they don’t like coffee or chocolate. I made this for Christmas Eve last year and it was requested as a birthday cake again in February. It is time consuming, but there are some do-ahead things and it’s really quite simple. One thing that I love about it is that it’s not frosted or at all finished on the edges, so it’s very easy to sneak off a piece to “sample” before you serve it, or else you can easily cut it in two to use for two separate occasions (provided they’re within a day or two of each other).

I have to apologize because the picture does not do it justice at all, but I had no time to do an “artsy shoot” because everyone was hungry!

I will add that this recipe makes the best buttercreams that I have ever tasted. The two are simply amazing and it’s very tempting to just pipe them into martini glasses and serve them with a spoon and maybe some berries or something for garnish. I have always hated buttercreams, but now I am a true believer, even if it does take a half hour of standing in front of your KitchenAid putting in one tablespoon of butter at a time!

07
Apr
11

The Three Cs of Buttered Cabbage

Fry up a good chunk of butter, 1 cup of chicken broth, salt, pepper, half a head of cabbage (chopped) and cumin, coriander and cardamom to taste. Mmmm!




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