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Showing posts from July, 2013

Red Gold Tomato Giveaway

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Red Gold has been producing premium quality tomato products since 1942, focusing on growing local in the Midwest, while it's cold in the winter, has the perfect growing season for tomatoes; perfect angle of the sun, perfect temps-and even the winter is good for tomatoes, as it breaks up the soil for tiny root systems.

Red Gold produces premium quality canned tomatoes and tomato-based products for retail, food service, private brands, and club stores. The Red Gold family of consumer brands includes Red Gold, Redpack, Tuttorosso, and Sacramento. Exceptional quality and operational excellence are the shared values that contributed to the employee-created mission statement: “To produce the freshest, best tasting tomato products in the world”.

Red Gold has graciously contacted me if I would sponsor a giveaway for their product...of course I said "yes"! I received a selection of 5 different diced tomatoes, along with recipe index cards...my most favorite choice was the Red Go…

Brioches in Mini Pans

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As you can see, judging from the photos...the brioches have a mind of their own; leaning 'every which way'...swaying from left-to-right, right to left' ...looks like they're falling over; but don't be fooled! They are golden brown, light-as-a-feather texture, and that's what counts!
I have an amazing recipe from my 1986 version of The Good Housekeeping Cookbook which I think is the BEST of all the other 3 that I compared it with...although they are quite similar. You can make Brioches in loaf pans which is a simple solution verses the perfect mini tin pans!

I did order the Good Housekeeping Cookbook 125th edition (2010) from Amazon, for $5.19 ...a book that retails for at least $30.00. Did you know that Goodwill Industries sells books on Amazon?...well, they are the seller; the book is almost new...shipping cost is $3.99 and I will be receiving it by next week. The new book suggests you make the Brioche in a loaf pan, which is more ideal.

I used RED STAR YEAST…

Overnight Baked French Toast

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I planned to make this glorious brown-sugar crusted rich, eggy Overnight Baked French Toast for this morning, but ended up having to make it three days earlier...only having to freeze most of it along with the berries!
I was so thrilled to find this awesome recipe in the Good Housekeeping Cookbook 125th Anniversary edition, which I rented from the local library and I'm so tempted to buy this book. I do have an older copy from 1986 which also has great recipes but no photos, only drawing illustrations. I got a pleasant surprise invite from my daughter and hubby to join them for the weekend in Orlando. Lora, for her Food and Wine Conference, and Fabrizio for his cooking demonstration at the Culinary Institute...so, I was with my sweet grandchildren enjoying fun stuff at the hotel. It was raining all weekend long, even in Orlando, Florida but it's always nice to get away for the weekend!

If you visit Orlando and wish to stay at a nice hotel...about 20 minutes by car, or bus (whi…

Silent Wednesday

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Valle D'Aosta, Italy...June, 2013

Hungarian Cherry Tea Cake

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Had I known that fresh cherries in S. Florida cost $2.99 pr. pound (maybe just for short time)...instead of $6.99 pr. pound, I would have made this amazing Hungarian Cherry Tea Cake with it. Better yet, I got a brilliant idea and used the fabulous Amarena Fabbri Cherries  that are imported from Italy.

Hungarian Cherry Tea Cake
adapted from: Sheila Lukins
All Around the World Cookbook

Recipe doubled; is my only adaptation
(except for the butter, which remains the same amount)

8 tablespoons (1 stick unsalted butter, at room temperature)
1 cup plus 1 tablespoon sugar
6 large eggs, separated
Finely grated zest of 2 lemons
3 to 4 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1 cup all purpose flour
pinch of salt
1 1/2 cups pitted sweet dark cherries, fresh, or well-drained jarred

Preheat oven to 350 degrees F. Lightly butter an 8 1/2 inch spring form  cake pan. Line the bottom with a  round of waxed paper and butter the paper.

Cream the butter and the 1 cup of sugar in a mixin…

Sloppy Joes

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Research at the Carnegie Library suggests that the Sloppy Joe began in a Sioux City, Iowa, cafe as a "loose meat sandwich" in 1930, the creation of a cook named Joe."
The term "sloppy" comes from the fact that eating it as if it were a normal sandwich often results in the meat and sauce spilling out. It may also be served "open face", with the bun halves or slices of bread next to each other and the meat on top of each. A sloppy joe served with no bun at all is known as a saucy beefeater.

Sloppy joes are also referred to as wimpies in parts of the Northeast USA, especially northeastern Pennsylvania, as "yip yips" in parts of southwestern Illinois near St. Louis, and as slushburgers in parts of the Upper Midwest, including the Dakotas and Eastern Montana.Where did Sloppy Joe or Joes originate from:

If you look carefully, you can see the Red...White...and Blue colors in my photo; and one more interesting fact is that this beautiful Wi…