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Archive for the ‘Misc.’ Category

These little guys are what is left of a herd of them Marg and I made for Thanksgiving Dinner appetizers. With the leftover cream cheese, Marg seasoned it up a bit and made an igloo out of it on a plate. Then we put around 2 dozen of these guys around the igloo.

Large or jumbo olives for the body.

Small olives for the heads.

Cream cheese for the stuffed shirt.

Slim carrots for making feet and beaks.

Toothpicks.

Cut the peeled carrots into 1/4 ” rounds. Cut a wedge out for the feet. Cut said wedge into several beaks…. Smoosh some softened and beat up cream cheese into the openings you cut out of the jumbo olives. Top with small olive. Center on a carrot/ foot base and ram that toothpick all the way down through the little critter–don’t worry-he likes it. Carefully  get a small sliver of carrot right in the face center and you’re done. Some get strips of pimento peppers (or sundried tomatoes in oil) and fashion scarves around their necks.

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Oatmeal Dinner rolls

Justgrams recently made oatmeal bread and that reminded me of this recipe I haven’t done in a long time. Yeast is not my best friend but it co-operated today and these were light as a feather. I was in a hurry so I skipped the kneading for 6-8 minutes and skipped the resting part after punching down. ..they still came out great. It’s a sticky dough but try and work it with as little flour as you can or it will heavy up.

2 cups water

1 cup quick oats (I used regular-came out fine)

3 Tb. butter

1 pkg. dry yeast

1/3 cup warm water

1/4 cup brown sugar (recipe called for 1/3 cup plus 1 Tb. white sugar but I didn’t want them so sweet-they were to go with soup.)

1 1/2 tsp. salt

4 cups flour

Bring water to a boil in a small saucepan. Add oats and butter, cook and stir for 1 minutes, then remove to cool to lukewarm. In a large mixing bowl, add yeast to warm water and let bloom. When foamy, add oat mixture, brown sugar, salt and flour. Mix well then knead for 6-8 minutes until smooth. Place in an oiled bowl, turn to coat. Cover and let rise until double in bulk-about an hour. Punch down, let rest for 10 minutes. Shape into rolls and place not quite touching in a greased 9 inch round cake pan. recipe says 18 rolls, I got more like 24. Let rise again-30-40 minutes, until double in size. Bake at 375 for about 20 minutes or until golden brown on top.

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Roasted garlic and onion jam

2009_11070003This is a condiment from paninikathy’s blog, Panini Happy. So good. Very easy and I can see I’ll be making this a staple in our house-Terri smears it on lots of things. OK, me too. Too much light in photo, but you get the idea.

3 large onions, sweet or white

2-3 heads of roasted garlic (I use 3)

2 Tbsp. sugar

2 Tbsp. brown sugar

4 Tbsp. Balsamic vinegar

Squeeze out the cloves of roasted garlic onto a dish to have at the ready. You can mash them or keep whole, whatever floats your boat.

Thinly slice the onions and put in a large frying pan with a little oil over medium heat. Toss well to coat, then cover and cook 15 minutes til translucent, stirring every once in awhile. Remove cover, add both sugars, stir well, replace cover and cook about 30 minutes. Don’t forget to stir occasionally or burning may happen. The onions should be golden by now. Add 1/4 cup of water and cook and stir another 20-30 minutes until they are a dark brown. Uncover, add vinegar, the roasted garlic and another 1/4 cup of water. Keep the lid off and just cook and stir until the liquid has mostly cooked off. Cool and store in fridge.

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