Roasted Chicken with Raisin Bubbat
11 hours ago
January 20, 2009
December 11, 2008
November 16, 2008
Our New First Family
How nice it will be to have a young, vibrant family in the White House. The Obamas are such good role models to all Americans. Gotta love those cute kids, too!
I especially like that Mr. Obama uses technology in getting his message out. His "Saturday Message" was filmed and put on his transition website Change.gov. Now this is a President that knows what's going on, knows how people get their information and is up-to-date. How refreshing!
November 04, 2008
President Obama!
What a historic night...! I am so looking forward to having a president that isn't embarrassing, someone who knows how to speak, who has fresh ideas and goals for America. What an interesting journey we are on in this country.
I am also looking forward to having a young family in the White House. I remember how the Kennedy children brought such a interesting facet to the White House.
It's time to leave our history of racism and inequality behind, to go forward with renewed hope for this country.
I'm so proud to be an American.
November 01, 2008
My First Pumpkin! Happy Halloween!
This experiment in baking happened by chance. My dear husband and I went to a local grocery store to pick up a few things and they were giving away pumpkins. I selected a medium sized one.
I have never baked a pumpkin and wasn't too sure what I was doing. I baked the pumpkin whole after piercing the skin (peel?) in a few places. I baked the pumpkin for 90 minutes. The house was infused with a lovely sweet-potato smell. I cut the pumpkin in half, scooped out the stringy innards and seeds, removed the peel and chopped the meat. I baked the pumpkin cubes for another half-hour. While still warm, I placed the cubes in my blender and whirled until smooth. I drained the pumpkin through a couple of paper towels. It was really "wet"!
Then, I proceeded with the following recipe:
CINNAMON-PUMPKIN EMPANADAS
Source: A Mexican Breakfast recipe from Esperanza’s Cafe (Joe T. Garcia’s Bakery), Fort Worth, Texas. From: Texas Monthly
15 ounce fresh baked and pureed pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cloves
Mix ingredients together and set aside.
Empanada Dough:
1/3 cup water
1/4 cup sugar
1 teaspoon salt
2 packages (1/4-ounce each) dry yeast (41/2 teaspoons)
1/8 teaspoon baking powder
2 generous pinches cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening
Preheat oven to 350 degrees F.
Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.
Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides.
Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly). Makes 16 empanadas.
Here is the finished product. Not exactly bakery quality, but they are really yummy! Thanks to my wonderful son, Joe, for giving me the idea to bake my own empanadas.
I have never baked a pumpkin and wasn't too sure what I was doing. I baked the pumpkin whole after piercing the skin (peel?) in a few places. I baked the pumpkin for 90 minutes. The house was infused with a lovely sweet-potato smell. I cut the pumpkin in half, scooped out the stringy innards and seeds, removed the peel and chopped the meat. I baked the pumpkin cubes for another half-hour. While still warm, I placed the cubes in my blender and whirled until smooth. I drained the pumpkin through a couple of paper towels. It was really "wet"!
Then, I proceeded with the following recipe:
CINNAMON-PUMPKIN EMPANADAS
Source: A Mexican Breakfast recipe from Esperanza’s Cafe (Joe T. Garcia’s Bakery), Fort Worth, Texas. From: Texas Monthly
15 ounce fresh baked and pureed pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground cloves
Mix ingredients together and set aside.
Empanada Dough:
1/3 cup water
1/4 cup sugar
1 teaspoon salt
2 packages (1/4-ounce each) dry yeast (41/2 teaspoons)
1/8 teaspoon baking powder
2 generous pinches cinnamon
3 cups flour, divided in half
generous 3/4 cup vegetable shortening
Preheat oven to 350 degrees F.
Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour.
Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides.
Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully; they can burn quickly). Makes 16 empanadas.
Here is the finished product. Not exactly bakery quality, but they are really yummy! Thanks to my wonderful son, Joe, for giving me the idea to bake my own empanadas.
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