Category Archives: Real Food

Embrace Your Chicken, Part 1:Oven Roasted Chicken with a Sweet and Spicy Glaze

Written on January 24, 2012 by in Frugal is not the F Word, Real Food
One chicken, three meals. See the other two recipes here:
#2 Cranberry Walnut Chicken Salad
#3 Homemade Chicken Stock/Chicken Soup

Let’s talk chicken. Sure, we are all familiar with the boneless, skinless variety, but can I be frank?
Those can be a bit, um… boring.
This week, I’m going to help you to break you out of that chicken rut. Let’s start by embracing the whole bird, shall we?
Um… not like that.
Awkward.

Want to feel like a hero in the kitchen? Put this on the dinner table:

Sweet and Spicy Roast Chicken

I made this dish for dinner last night. My family raved over it, and gave me enough praise to fill my little middle-child heart with glee. What they don’t know it this: roast chicken ranks right up there with spaghetti and baked potatoes on the cooking difficulty scale. This is one dish where the outcome far outweighs what you put into it.
Want to make things really easy? Throw some potatoes in the oven to bake while the chicken is roasting. If you round things out with salad, making it will be the most difficult part of the meal.

Sweet and Spicy Glazed Roast Chicken
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Recipe type: Entree
Author: Heidi
Prep time: 10 mins
Cook time: 90 mins
Total time: 1 hour 40 mins
Serves: 4
Don’t fear the chicken. Roast chicken is honestly one of the easiest foods there is to make, but we can keep that a secret. Your family will think you’ve slaved all day over this sweet and spicy masterpiece. Go ahead and let them do the dishes.
Ingredients
  • One whole fryer
  • Olive oil
  • Spice rub for poultry (mine has sage, thyme, salt, pepper, paprika, garlic and parsley in it), season salt, or salt and pepper
  • 1/4 cup apple jelly
  • 1/4 cup honey
  • 1/2 – 1 tsp fresh grated or jarred ginger
  • 1/4 – 1/2 tsp cayenne pepper
Instructions
  1. Preheat oven to 375°.
  2. Begin by preparing your chicken. Remove from packaging and reach your hand in the cavity (trust me, this dish is worth it). Pull out any giblets, large fat deposits and/or neck. Set aside for another dish or discard.
  3. Trim any loose skin and tail, if desired. (The tail question comes down to aesthetics. I usually leave it, because I am a lazy cook.)
  4. Rinse chicken, inside and out with cold water. Pat dry with paper towel.
  5. Place chicken on a rack in a baking pan, breast side up.
  6. Rub entire bird with olive oil. Liberally sprinkle on spice rub, season salt, or salt and pepper and lightly rub in.
  7. Place chicken on lower-middle rack in oven and roast for about 25 minutes, to start.
  8. While chicken is roasting, prepare glaze: Combine apple jelly, honey in a small dish. Stir. If jelly does not break down and combine well, microwave mixture for 30 seconds to melt.
  9. Add 1/2 teaspoon of ginger and 1/4 teaspoon of cayenne. Taste, then add more of each, if desired.
  10. After cooking chicken for about 40 minutes, remove from oven and spoon half of the glaze over the bird, taking care to cover legs and wings.
  11. Return chicken to the oven for another 15 minutes. Remove and cover with the remaining glaze. If wing tips are beginning to look overly brown, cover them with foil.
  12. Place chicken back in the oven and cook until juices run clear and thermometer inserted in the thickest part of the thigh reaches 165°. Take care not to touch the bone with the thermometer; that would give a false reading.
  13. Total cooking time should be between 1 and 1 1/2 hours, depending on the size of bird.
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Tomorrow, I’ll show you what to do with the leftovers, if there are any.

Linked with: Works for Me Wednesday, Create and Share, Whatever Goes Wednesday, Blue Cricket’s Show and Tell

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On My Mind: The Musical

Written on January 22, 2012 by in Real Food, She's Crafty..., That's So Random, Tricks and Tips, Where I live

Sometimes I like to pretend that my life is a musical.

I often bust out into whatever song I feel is appropriate, much to the embarrassment admiration of my friends and family. Even when I’m not singing out loud, there is almost always a song running in the back of my mind. When I pay attention to it, I find that the words usually relate to whatever I am experiencing at the time.
For example: a couple of months ago, smack in the middle of my personal winter, I spent several days with The Lion King’s The Circle of Life running through my head. I had no idea why, and frankly, I was beginning to get a little annoyed by it. However, when I took the time to pay attention, I realized that the predominate lyrics I was thinking on were: There’s more to see than can ever be seen/More to do than can ever be done,
Lightbulb: I was silently belting out my feelings of anxiety and stress. Realizing that did absolutely nothing to relieve my stress, but at least I understood the soundtrack.

On a happier note (Ha! See what I did there? Song? Note? … Hello?), I’m pleased to report that for the last three days in a row, I have awakened to this song in my head:

Go ahead and listen. You can’t help but love it.

Here are a few things that are making me smile today.

one
The flood water is receding.
Note: It took me three tries to type w-a-t-e-r. My fingers kept wanting to type w-a-l-t-e-r. Walt is not receding. Thinning a bit, yes, but definitely not receding.
Not only is the water level going down, but we have had honest to goodness sunshine in patches over the weekend.
Me, suddenly bursting into song: I’m walkin’ on sunshine, yeah, yeah and don’t it feel good?
This is the kind of thing that people who know me well have to put up with all the time.

two
The slug slime came up off my couch. All I had to do was wait for it to dry, then scrape it off and then seal off and fumigate the entire area with napalm.
Now it’s gone, gone, gone, whoa-oh-oh-oh-whoa…

three
Things are getting done. Hurray!
Our remodeling/repair job feels like it is taking for-ev-er, but progress is being made. For example, we once again have two (count ‘em: one, two!) functioning bathrooms. The hall bath has received a complete makeover, including new tile flooring, new cabinets and sink, granite counter top, and a brand new no overflow toilet.
Haaaallelujah, haaaaallelujah, hallalujah-hallalujah, hall-ayyyy-ay-lu-yah!
We’ve still got some finishing touches to do; I’ll share pictures soon.

three-and-a-half
Remember this?
IMG_4854
We found that old window at a garage sale back in September and I had such big plans for it. On Saturday, I batted my eyelashes and sweet talked Walt into finally helping me bring those plans to fruition.
The following horror was our entry when we first moved into our house. If you have small children on your lap, you may wish to cover their eyes.
ugly spindles
We have done a fair amount of work there: replacing the front and closet doors, tiling over the ugly vinyl (not pictured) with a pretty matte black granite, replacing and painting the wood trim, and utterly demolishing those terrible prison bars spindles. Still the area didn’t look finished. Without the spindles, we had a hole in the wall that looked to me like a walk up ice-cream counter.
Enter new-old window:
Window Divider in Entry
Please note the new curtains too. Love. Them.
Here is another peek at my window:
Window Divider in Entry
This afternoon Newt told me: “Mama-
I love that she calls me that…
“Mama, if we sit right here on the couch and look at the front window and the entryway our house looks done. Let’s just not turn around briiiight eyes.”
Agreed. I’m not going to turn around and see my plywood and 70′s vinyl flooring (now with more asbestos!).
…but the view I love the most is on my front porch lookin’ iiiin!

four
Our church has multiple congregations that meet in the same building. Every year we trade meeting times around. Last year, we went to church at 8:30. AM. Twice a month I had early morning meetings. At 7:00. AM. As in, in-the-morning.
Aye-yi-yi, that’s early.
This year, we meet at 12:30. Sunday mornings are slow and relaxed again. We stay in our pjs for awhile, walk the dog together, make breakfast… It’s heavenly.
That’s why I’m eeeasy, easy like Sunday mornin’…

four and three-quarters
Newt made breakfast for us yesterday. I found her a recipe for pumpkin muffins and she went to work. They’re whole-wheat with no refined sugar, using honey instead, and oh-my-yum. The only modification she made (she is my daughter, after all) was adding some pumpkin seeds and walnuts to the batter.
Want some? The recipe is right here.
Why are there so many songs about muffins, and what’s on the other side?
Oh yeah, I also make up my own lyrics. Why not? It’s my show life.

What’s making you happy today? Sing it, Baby.

Linking up with: Not Just a Housewife, Create and Share, Whatever Goes Wednesday, Blue Cricket’s Show and Tell

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Chocolate Banana Bread

Written on January 17, 2012 by in Real Food
First of all, thanks for all your kind words yesterday. I really appreciate your support.
Okay, enough sharing of the feelings: let’s eat.
Banana Bread
Last week’s BlogHer Book Club review has got me thinking about all those good Omega 3s (and chocolate) that my body needs.
Banana Bread to the rescue!
Where you will find Omega 3 oils in this recipe:

  • Farm-fresh eggs and milk: grass fed animals produce higher omega 3s in their meat, milk and eggs (though store bought products will still make a great-tasting and good for you banana bread).
  • Nut lovers rejoice! Walnuts are high in omega 3s.
  • Just to take it over the top, there’s 1/4 cup of ground flax for mega-omaega 3 power!

None of that would matter much though if it didn’t taste amazing, right?
Go ahead and eat half the loaf while standing over the kitchen sink. I won’t judge. It’s a health food.

Chocolate Banana Bread
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Recipe type: Breads and Muffins
Author: Heidi
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Tastes like dessert, but good enough for a healthy breakfast. Plus, it has chocolate… What more could you ask for?
Ingredients
  • 2 cups whole wheat flour (I like white whole wheat)
  • 1/4 cup ground flax seed (a mini coffee grinder works well to grind seed yourself)
  • 1/2 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup high quality dark chocolate chips (read the ingredients to make sure you are not getting a lot of gross stuff you don’t want)
  • 1/2 cup walnuts
  • 6 Tbs butter, melted and cooled slightly
  • 2 large eggs
  • 2 Tbs molasses
  • 1 1/2 cups mashed, ripe bananas (about 3)
  • 1/4 cup whole milk
  • 2/3 cup plain full-fat yogurt
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350° F.
  2. Stir dry ingredients, chocolate chips and walnuts together in a large mixing bowl.
  3. In another bowl, whisk together remaining ingredients.
  4. Pour wet ingredients into dry and stir until just mixed. Do not over-mix.
  5. Pour into a greased bread pan and bake for 50-60 minutes, until toothpick inserted in center of loaf comes out clean.
  6. Cool on rack and slice to serve.
  7. Eat with wild abandon.
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Linking up with Better Mom Mondays

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BlogHer Book Club: Why Women Need Fat

Written on January 11, 2012 by in Blogging, Real Food

Real butter. Meat. Cheese. Pasta. Chocolate Mousse – the real deal made with dark chocolate, egg yolks and cream. Is is possible to enjoy these foods as part of a healthy diet?
Drs. William D. Lessek and Steven J. C. Gaulin, authors of this month’s BlogHer Book Club selection, Why Women Need Fat say that it’s not only possible, but necessary, for women to eat foods like these in order to both help their bodies work they way they are intended to and also achieve and maintain a healthy weight.
Surprised? If so, it’s no wonder. Our society has been bombarded with conflicting ideas about the healthfulness of different kinds of fats since the Eisenhower administration. At that time, it was declared that traditional fats like butter and lard were bad while new, engineered fats, such as those derived from corn were good. America bought into the idea and, as a result has become fatter and fatter.

Lassek and Gaulin assert that the reason that we are heavier now than ever before is an overabundance of omega 6 (like that found in vegetable oils) and far too little omega 3 (flax seed oil, fish, grass fed beef and chicken, nuts, dairy products) in our diets. Omega 6 causes us to gain weight in the belly area, increases the appetite and raises the “set point” of our weight. Omega 3 keeps the appetite down and distributes weight to the hips and thighs while maintaining a smaller waist, giving that hourglass figure.
The book discusses the biological reasons behind just why that shape is attractive (think curvy Jessica Rabbit’s appeal over the slender Olive Oil), how and why women naturally gain some weight as they get older – and why that is not necessarily a bad thing, why traditional foods are best and processed foods are bad, why dieting doesn’t work, and what kind of food choices you can make to bring the omegas into the proper balance.
I really enjoyed this book. It has me looking more closely at the food I eat and feed my family. Many of the changes that I’ve made to our diet over the past couple of years fall right in line with what I read here, which made me pretty happy. However, as a result of this book I am more determined than ever to make sure my daughter gets the best food, while avoiding the worst, now while she is young.
The fact that chocolate mousse falls into that category should make us both happy.
What about you? What’s your take on fats? Do you think butter is a health food? Join the conversation on BlogHer.

Disclosure: This has been a sponsored post by BlogHer Book Club. All text and opinions are my own.

 


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Lasagna Casserole

Written on January 10, 2012 by in Real Food
You know, ugly things get kind of a bad wrap. Where would the world be without hairless cats, Donald Trump’s hair, and decidedly unphotogenic casseroles?
pasta lasagna
Newt wanted lasagna after church on Sunday. Lasagna is pretty easy, really, but I wanted to streamline it a bit. I just wasn’t in the mood for fussing with the layering. I took all the basic ingredients, substituting macaroni for the lasagna noodles, dumped it in a dish and called it good.
Walt and Newt called it good too, when we sat down to eat.
This dish may not be the prettiest girl at the ball, but it sure has a great personality.

Lasagna Casserole
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Recipe type: Entree
Author: Heidi
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
This casserole won’t be winning any beauty contests, but it tastes great and it’s even better for lunch the next day. Even with making your own sauce, it comes together pretty quickly.
Ingredients
  • 2 Tbsp olive oil
  • 1 28 oz. can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 small yellow onion, diced
  • 3 garlic cloves, pressed
  • 1 lb lean ground beef
  • 2 Tbsp dried oregano
  • 2 Tbsp dried basil
  • 2 Tbsp honey (optional)
  • salt and pepper to taste
  • 2 cups dry macaroni
  • 2 cups mozzarella cheese, divided
  • 1 cup ricotta cheese
  • 1/4 cup Parmesan cheese
Instructions
  1. Preheat oven to 375.
  2. Begin by preparing your homemade pasta sauce: Heat olive oil over medium high heat. Add onion and saute until translucent, then add garlic. Cook until slightly brown.
  3. Add ground beef and cook until browned.
  4. Stir in herbs, diced tomatoes and tomato sauce. If you prefer a sweeter sauce, add honey.
  5. Salt to taste and simmer while you prepare pasta. (Tip: if you have time, simmer longer, up to an hour or so. The longer you simmer, the better the flavor.)
  6. Cook pasta in boiling water until just al dente. Drain and mix pasta with sauce. Add 1 cup of mozzarella cheese and stir to combine.
  7. In a separate bowl, mix ricotta and Parmesan cheeses. Spoon into pasta and stir slightly. (You want the ricotta to stay somewhat clumpy.)
  8. Pour into a greased casserole dish and top with remaining mozzarella.
  9. Bake for 15 – 20 minutes or until heated through and cheese is melted.
  10. Serve with a big green salad and a crusty bread.
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Soaked Baked Oatmeal

Written on January 3, 2012 by in Real Food
Remember when I said I was all full of ideas and plans? Yeah, me too.
What’s that old saying? People plan, God laughs? I might as well join him: Ha ha hee ho hum…
Poor Newt has a nasty stomach bug. All plans are on hold.
Yesterday, I spent the day providing ice chips and clear fluids, fluffy pillows and tv. Time and loving care seem to be working and Newt is on the mend.
Tomorrow, if all goes well, I’ll serve her favorite breakfast and we’ll get on with our plans.
baked oatmeal

Soaked Baked Oatmeal
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Recipe type: Breakfast
Author: Heidi
Prep time: 24 hours
Cook time: 40 mins
Total time: 24 hours 40 mins
This is a great dish. It’s cake-like yet filling, good hot or cold and is oh so good for you. It’s made with real, wholesome ingredients and no refined sugars. Soaking the oats before preparation makes them easier to digest and helps your body to better absorb the oatmeal’s nutrients. Plus it’s super tasty. You’ll almost feel like you are getting away with something bad.
Ingredients
  • 2 cups rolled oats, not instant
  • 1 cup full-fat plain yogurt with live, active cultures (We use homemade yogurt, but most store brands are fine. Just check the label.)
  • 1/2 cup water
  • 2 eggs
  • 1/3 cup honey
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1/3 cup whole milk
  • 1 – 2 cups fresh, frozen or dried fruit (I used a handful each of dried apples and frozen blueberries in the pictured dish.)
Instructions
  1. Mix oats, yogurt and water in an ungreased 8 x 8 baking dish. Cover with a clean towel and let sit at room temperature for 12-24 hours. Don’t worry, your yogurt won’t spoil. The live cultures keep it from going bad. (Of course, never eat anything that looks or smells spoiled, but I’m telling you, you don’t need to worry about it with this dish.)
  2. When you are ready to prepare your oatmeal, mix remaining ingredients in a bowl. Add to oatmeal mixture and stir until incorporated.
  3. Bake at 350° for 40 minutes.
  4. Scoop servings into bowls and top, if desired with real maple syrup and milk or cream (skimmed from the top of fresh, raw milk is divine.)
  5. Leftovers can be reheated or eaten cold. Both are wonderful.
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Healthy Holiday Finger Food: Roasted Red Pepper and White Bean Dip

Written on December 19, 2011 by in Real Food

Source: nytimes.com via Heidi on Pinterest

 

Last week, I came across this fun holiday finger-food combination generator in the New York Times.
Just saying that makes me feel all smarty-pants with a dash of pretension. Sometimes I read Newsweek too.
Anyway, back to the NYT article. It suggests that you can create thousands of holiday finger-foods by merely using a base, a spread and a finishing touch. For example: base, toasted baguette; spread, goat cheese; finishing touch, sun-dried tomatoes. Wha-la! Instant appetizer. The article contained the above chart to help generate some ideas.
In the spread category, they do list a white bean mash, but one of my favorite holiday “spreads” takes the humble white bean to a whole ‘nother level. With the flavors of garlic, roasted red bell pepper and fresh basil highlighting the sweet mildness of the beans, it’s sure to be a hit. Not only that, but it’s easy to make and wonderfully versatile. And not only that, but since it is free of sugar and bad fats and packed with protein, this is one holiday indulgence you can feel good about in the morning.
To quote the late, great Charlie Sheen: It’s winning.
I am fully aware that Charlie Sheen is not dead. And also that he is not all that great. I do read the recipe section of the New York Times, after all…

Roasted Red Bell Pepper and White Bean Dip
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Recipe type: appetizer
Author: Heidi
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Spread it on toasted baguette or crackers; use it as a dip for chips of vegetables. No matter how you use it, this delicious dip is sure to please.
Ingredients
  • 1 16 oz. can White Northern (also know as cannellini) beans
  • 1 medium sized red bell pepper
  • 1 large clove garlic
  • 4 tablespoons extra virgin olive oil, divided
  • A handful of fresh basil leaves (10 -12)
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
Instructions
  1. Preheat your oven’s broiler.
  2. Coat clean and dry pepper with 2 tablespoons of olive oil. Place on baking sheep and slide under broiler.
  3. Broil, turning every few minutes, until the pepper’s skin is blackened. Remove from oven and place pepper in a bowl. Cover tightly with plastic wrap. (This will hold in the steam and loosen the skin, making the pepper easy to peel.)
  4. Once pepper is cool enough to handle (10 minutes or so) pull out stem and gently hand peel off skin.
  5. Cut pepper in half and remove seeds and membrane. Set aside.
  6. Place beans, garlic clove, remaining 2 tablespoons of olive oil and salt in food processor or high powered blender. Blend until smooth, adding water if needed.
  7. Add basil and roasted pepper. Pulse until coarsely chopped.
  8. Taste and add black pepper and/or additional salt as needed.
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Homemade Eggnog Recipe

Written on December 13, 2011 by in Real Food
The other night, I got a holiday hankering for some eggnog. Sadly, I was already in my pajamas.
It was nearly 6pm, after all.
Instead of falling into a noggless funk, I decided to try working a little kitchen magic.
Eureka! Behold my made-at-home-without-ingredients-I-can’t-pronounce-glass-of-goodness:
homemade eggnog
Since I was already in the kitchen, and feeling festive, I also whipped up some travel mugs of cocoa (with eggnog mixed in) and some salted olive oil popcorn (made in the Whirley Pop sent to me for Christmas a couple of years ago. Best gift ever.)
(Okay, maybe not the best ever… but still pretty great.)
I packed up the treats and we bundled up in slippers and robes. Then we drove over and picked up Grandma for an impromptu pajama-clad drive to see Christmas lights. There is a neighborhood near us that decorates like crazy! Each street has a different theme: stockings, Christmas cards, cartoon characters…
My favorite house was totally dark, no decorations or lights anywhere with the exception of this:
014
That is totally how I would do it. Minimal effort, maximum impact.
Just like homemade eggnog…

Homemade Eggnog Recipe
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Recipe type: Beverage
Author: Heidi
Prep time: 5 mins
Total time: 5 mins
We knew it was tasty, but who knew that making eggnog could be so easy?
Ingredients
  • 6 eggs (farm fresh if you can get them)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 6 T sugar
  • 1 T vanilla
  • 1/2 tsp. nutmeg
Instructions
  1. Place eggs, milk, cream and sugar in blender. Blend on high until slightly thickened and frothy.
  2. Add vanilla and nutmeg; blend well.
  3. Chill until serving.
Notes

Consuming raw eggs does carry a risk of salmonella. Eggs fresh from a reputable farm may decrease this risk. (They also may be richer and tastier.)
The better the ingredients, the better the final product. We used raw farm fresh eggs, raw milk and cream, Mexican vanilla and freshly grated nutmeg. Our eggnog was wonderful, far better than any from a carton.

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One thought: I’m planning on trying this again, but substituting honey and/or real maple syrup for the sugar. It won’t be a traditional flavor, but I think it will be good. Also planned: putting my ice-cream maker to work on the next batch. Stay tuned.

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My Favorite Cookie Recipe: Molasses Cookies

Written on November 29, 2011 by in Real Food
I had a dear friend bring a tin of lovely, still warm cookies to our hotel tonight. That got me thinking about holiday baking. My absolute favorite cookie to bake and eat is hands-down the spicy, chewy, humble molasses cookie. I like to take a bite, hold it in my mouth and suck my spit through it.
Oh dear, did things just get uncomfortable?
A little TMI? Sorry, I do that sometimes.
molasses
I can’t help it though. There’s something about this particular cookie that demands to be eaten in this admittedly strange way. I’m sure I’m not the only one.
I just googled “suck my spit through molasses cookies” and got nothing. This just tells me that no one else will admit it.
Or that people are generally unaccustomed to oversharing on the internet…
If you still have an appetite left, here’s the recipe.

Molasses Cookies
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Recipe type: Dessert
Author: Heidi
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 24
Some cookies don’t make the switch to whole wheat all that well; something gets lost in translation. Luckily, that is not the case with these oh-so-good molasses cookies. Not only does the whole wheat flour taste fine, I think it’s actually an improvement on the original.
Ingredients
  • 3/4 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups whole wheat or whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup sugar: white, sanding or turbinado
Instructions
  1. Place butter in a medium sized microwave safe bowl and microwave for 30 seconds or until melted. Mix in 1 cup sugar to cool butter a bit, then add egg. Mix until well blended then stir in molasses.
  2. In a separate bowl, mix all remaining ingredients except for the 1/2 cup of sugar.
  3. Add dry ingredients to wet and blend.
  4. Cover and chill for 1 hour.
  5. Preheat oven to 375°.
  6. Roll dough into golf ball sized balls and roll in sugar.
  7. Place 2 inches apart on ungreased cookie sheet.
  8. Bake for 8-10 minutes until tops are cracked and bottoms are nicely browned. Serve warm or cold or wait until cool, wrap well and freeze for later.
Notes

While either whole wheat or whole wheat pastry flour will work, the pasty flour will be a bit lighter.
White sugar will work fine for rolling dough in, but sanding sugar or turbinado sugar with their larger grains will create something really sparkly and special.

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*What’s the deal with the blue camel? Click over and read Cookies, Camels and Newborn Kings to find out.

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Happy Thanksgiving!

Written on November 24, 2011 by in Real Food

We thank you Lord
For all our blessings,
For family, friends
And turkey dressing!

turkey dinner

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