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Posts for: CanadianShe_Wolf
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Mar 19, 2017 00:35:46   #
impatient knitter wrote:
Thank you ALL so much for your kind and heart-warming responses, and the benefit of your experiences will definitely work to ease my concerns.

In all of my nursing experiences, I never had the opportunity to observe eye surgery. I did, however, get to see several brain operations, which has led me to believe that there really isn't much of anything up there !!

The more information I can gather about a situation, the easier it is for me to benefit. And your collective good wishes and prayers are most appreciated !!

I will be seeing my optometrist again soon, and will tell him to go ahead with his referral to the surgeon, and to make the arrangements. I will report back once this has become fait accomplis, and I am able to say, "It was a piece of cake!!"

Thank you all again...
Thank you ALL so much for your kind and heart-warm... (show quote)

Might I ask "what kinda cake the piece" was?
Mar 19, 2017 00:18:35   #
Jean Marie wrote:
After you click on 'home' like CanadianShe_Wolf said, click on 'all sections' and then you'll see the link to the recipes.

Thank You Jean Marie.....we now have 59 pages of recipes & tips over at Paradise Recipes!
Mar 19, 2017 00:15:36   #
chooksnpinkroses wrote:
Finally made some of this bread. Love the small loaves. Bit too sweet for me, next time I will halve the honey and add a bit of bran for fibre...

Thank you so much for your>>>>

Mar 16, 2017 06:41:30   #
Recipe Notes:..This three-ingredient fudge is rich, creamy and pretty easy to pull off.

1/2 cup maple syrup
1/4 cup 35% whipping cream
1 tbsp unsalted butter

1.. Combine maple syrup, cream and butter in a medium saucepan set over high. Boil, without stirring, until temperature reaches 235* F on a candy thermometer or until mixture turns dark amber, 6 to 8 minutes. (Tip: If you have a candy thermometer, use it. Precision is key in candy making.)
2.. Very carefully pour hot mixture into a medium bowl. Using an electric mixer on medium speed, beat mixture until crumbly, about 3 minutes. Roll mixture into a ball with your hands.
3.. Place ball on a piece of parchment paper. Lay another piece of parchment overtop. Using a rolling pin, flatten ball into a 1/4 inch thick slab. Transfer to a baking sheet and refrigerate until firm, about 30 min. Remove top layer of parchment and use cookie cutters to cut out shapes. Refrigerate until ready to eat.

Mar 13, 2017 06:31:51   #
ADW55 wrote:
img src=" (show quote)

Thank you Sweet Person!
Made my Monday .
I think about 2 more days and we will of "whipped the beast into submission"!!!!!
I am soooooo tired BUT not too tired to be feeling ripples of excitement starting to rear their whittle heads in anticipation of the Easter decor that goes up outside April 1st. or 2nd.
Thanks again.
Mar 12, 2017 11:43:33   #
roseknit wrote:
Never a truer word spoken, am going to print this and hang it up in my kitchen

Mar 12, 2017 11:41:36   #
WendyMargaret wrote:
Thanks for that. I will check because he does take several meds.

Mar 12, 2017 08:32:10   #
Cooks Notes:>>This skillet cake was divided into four pieces and eaten without apology. There was coffee: two cups each. There were a few dishes in the sink: no one cared. There was that dusty morning summer sun. So good! There was that thing I did not want to talk about: how my cellphone landed in the toilet and died rather unceremoniously. So bad.

Morning cake makes all the difference. Forever and always.

This buttermilk skillet cake is a wonder in the oven. It is not finicky and precious. It is the kind of cake that does not mind being slapped in a cast iron, topped with treats, and thrown in the oven. It is the sort of cake you can make at 9am with one eye open. It is forgiving & what I am trying to say.
We are talking thick and moist.. not too sweet, but fig-topped and delicious. I love it!

Also if you wanted to top this cake with sliced peaches or pitted cherries, you are smart and you totally should!

"Fresh Fig and Almond Breakfast Cake"

makes 1 10-inch skillet cake


For the Cake:..

2 & 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/2 cup granulated sugar

2 large eggs

1 & 1/2 cups buttermilk

1/4 cup unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

For the Topping:..

8 to 10 fresh figs (depending on the size), sliced in half

1/2 cup sliced almonds

3 tablespoons turbinado (or granulated) sugar for topping

To make the cake:..

1.. Place a rack in the center of the oven and heat oven to 375 degrees F. Butter and flour a 10 inch cast iron skillet. You can also use a 10 inch cake pan.

2.. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and sugar. Set aside.

3.. In a small bowl, whisk together buttermilk, eggs, and butter. Whisk in the vanilla and almond extract.

4.. Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan. Top batter with fresh figs, gently pressing the figs part-way into the batter. Sprinkle with sliced almonds and then sprinkle generously with sugar.

5.. Bake for 20 to 25 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.

6.. Cake will last, well wrapped in the refrigerator, for up to 3 days.

Morning cake makes all the difference. Forever and always.

The key to this breakfast cakery is the melted butter.

The top of this cake is adorned with fresh figs

The inside of this cake is adorned with ground cardamom. Dreamy!

Let’s bake this cake in a skillet. It feels more breakfasty that way, right?

Fresh figs, face up. Sliced almonds every which way.

Turbinado sugar too!

Mar 12, 2017 08:02:44   #
WendyMargaret wrote:
I'm wondering if freshly grated is better than ground tumeric. I am see the fresh root in the stores. Gonna try this on DH who suffers from depression. Oh and have some myself. Thanks.

Please check with your Doctor first "if" dh is on any has been suggested that for some.... meds and turmeric sometimes are not the best of buds!
let us know how it works plz?
Mar 11, 2017 10:35:32   #
3 cups all-purpose flour, plus more
1/2 teaspoon quick rising yeast
1 & 1/4 teaspoon salt
1 & 1/2 cups very warm (but not boiling) filtered water (about 100° F)

1.. Into a large mixing bowl, combine flour, yeast and salt.
2.. Pour in the hot water and combine well using a rubber spatula.
3.. You can use cold water, but it will take longer to rise. Using filtered/Brita? water also helps with the rising process.
4.. The dough will be sticky. Cover with plastic wrap and leave at room temperature for 3 hours, or until the dough has risen.
5.. It will have bubbles and still look a little soft and wet.
6.. Place dough on a well-floured surface.
7.. You will need to use a spatula to separate it from the bowl, as the dough will still be very sticky.
8.. Sprinkle a little more flour on the top of the dough just enough to keep it from sticking to your fingers.
9.. Give the dough a few folds, forming it into a ball.
10.. Place the formed dough ball onto a piece of parchment paper. Do NOT use wax paper for this.
11.. Lift the parchment paper and dough and place into a 4 quart slow cooker.
12.. A taller slow cooker will result in a taller bread because slow cooked breads do not rise in the same way as they would in an oven.
13.. Cover and cook on high for 2 to 3 hours, or until the internal temperature reads 190° to 200° F.
14.. Check the temperature after 90 minutes if this is the first time you are making bread in your slow cooker.
15.. You will soon learn how long it takes your slow cooker to bake the perfect loaf. Slow cooker bread makes a soft outer layer. For a browned crust, simply toss it into the broiler for a few minutes. Remove when the crust is lightly browned to your liking.
16.. Let bread cool before slicing.
Pro tip:>> Slow cookers with a lot of wear on them might bake unevenly. Simply remove the insert and rotate it 180° halfway through to get a more even bake.
Note:>> All slow cookers are a little bit different in temperature and calibration

Mar 11, 2017 10:21:03   #

Mar 11, 2017 10:17:24   #
Revan wrote:
Beautiful looking bread! Could All-Purpose flour work or is bread flour best? Just curious as I have never used bread flour to make any yeast bread product.

I have used both Revan....Use whatever you prefer is "my motto"....BUT remember that generally the writer of the recipe only guarantees the recipe results/outcome....IF it is made according to her ingredients/recommendations.

Check this out>>>>
Mar 11, 2017 10:10:58   #
Still pluggin' along with the basement BUT knew ya were "lackin" my presence!.....lololol

Mar 9, 2017 06:03:42   #
dana768 wrote:
looks wonderful......cannot beat the aroma of bread being oven baked....thank you for the recipe...

what size of bread pans do you use, please?

use what size/thing you want/have...9 x 5; 8 x 4; any oval/round oven-proof casseroles/well greased; (if using anything other than "bread pans" use smaller amounts of dough of course)... Make a full recipe, divide it up and share "a loaf" with a few of your friends!
You can even make a few buns with some of the dough......
Mar 7, 2017 07:00:45   #

2 Cups of Warm Water
2/3 Cup Honey
1 & 3/4 Tablespoons Active Dry Yeast
1 & 1/2 Teaspoons Salt
6 Cups Bread Flour
*In a large mixing bowl, whisk together warm water and honey until honey is dissolved. Add yeast, and cover with a towel.
*In about 10 to 20 minutes, your mixture should look delightfully frothy.
*Mix in your salt, and then add the bread flour one cup at a time. (Use the whisk for the first three cups and then switch to a wooden spoon or silicone spatula for the last three cups.)
*Add a little extra flour to your hands and knead the dough, about 5 minutes. (Knead the dough right in the large mixing bowl. It keeps your counter cleaner.) Place kneaded dough in a large, greased bowl and cover with towel.
*After an hour, your dough should have risen significantly.
*Punch the dough for awhile then knead again for a couple of minutes. *Divide into two lightly-greased loaf pans and cover with your towel once more.
*After allowing the dough to rise for 30 minutes in the loaf pans, bake in a preheated oven at 325*F for 30 to 35 minutes.

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