Wednesday, November 24, 2004
2 Footnotes and 1 Happy Thanksgiving, with 2 Recipies
I would like to thank those who have positively commented on my BLOG. It's nice to know that there are more people out there who like things other than Politics and Sex. Oh yeah, and YAY for all the Carie's!!!!
While I would prefer not to remove comments, I will request that those who read and comment on my site, NOT use my BLOG as a forum to be rude about others. Please stop discussing Heather's hotness or undesirability or intelligence, and please stop debating whether or not my Boyfriend has the hots for her. They may not care about what others think, but I don't like it when the people I care about and their friends are discussed like that. I am somewhat idealisitic as you may have figured out, and I dislike gossip about others. Plus, gossip is a HUGE sin in Judiasm, I forget where but it is said that those who gossip will be struck with leprosy. So please stop the gossip here. Thank You.
I thoroughly enjoy Thanksgiving, I love the time with my family and the food, well side dishes, are pretty good too! Especially when my Aunt Renee is cooking! So I wanted to wish everyone a Happy Thanksgiving and post 2 recipies. One, Pumpkin Bread, a seasonal thing that I bake all year round, that my Friend Rena perfected and made me promise to give her credit for. The second, Rainbow Cookies, a longtime favorite in my family, which I recently learned how to make myself and they come out much better than the bakery.
So here they are and HAPPY TOFU TURKEY!!!!
Rena's Pumpkin Bread Recipie
1 teaspoon each of:
3 cups of sugar
3 and 1/4 cups of flour
1 cup of oil (you can use butter or margarine too, same amount)
1 cup pumpkin. (but I use the whole of the small can)
Bake in 350 degree oven for about 45 minutes to an hour until the
toothpick comes out clean etc).
It makes 2 loaves, or 24= muffins (depending on the size), or 2-3 small cake pans, it makes A LOT.
Makes 8 dozen (96 servings).
8 ounces almond paste (I use almond filling)
1 cup butter, softened
1 cup white sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring (or whatever colors you want)
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semisweet chocolate chips, melted (I use dark chocolate)
1 Preheat oven to 350 degrees F (175 degrees C). Line
three 9x13 inch baking pans with parchment paper.
2 In a large bowl, break apart almond paste with a fork,
and cream together with butter, sugar, and egg yolks. When
mixture is fluffy and smooth, stir in flour to form a dough.
In a small bowl, beat egg whites until soft peaks form.
Fold egg whites into the dough. Divide dough into 3 equal
portions. Mix one portion with red food coloring, and one with
green food coloring. Spread each portion into one of the
prepared baking pans.
3 Bake 10 to 12 minutes in the preheated oven, until
lightly browned. Carefully remove from pan and parchment
paper, and cool completely on wire racks.
4 Place green layer onto a piece of plastic wrap large
enough to wrap all three layers. Spread green layer with
raspberry jam, and top with uncolored layer. Spread with apricot
jam, and top with pink layer. Transfer layers to a baking
sheet, and enclose with plastic wrap. Place a heavy pan or
cutting board on top of wrapped layers to compress. Chill in
the refrigerator 8 hours, or overnight.
5 Remove plastic wrap. Top with melted chocolate chips,
and refrigerate 1 hour, or until chocolate is firm. Slice
into small squares to serve.