So proud to make the announcement of the arrival of my
newest grandson, Grant William Stoneman.
His grand arrival was a few days early, but GW and Momma
Stephanie Stoneman are doing fine. My son Marc Ryan is the happy pappa.
Holland Hospital, Holland, MI are providing superb accommodations.
He was named after my grandfather, Grant William Stoneman (1898-1961) who was a
lifetime resident of Gratiot County, MI.
This sign was posted at his farm.
My grandson just aquired a new antique sign for his room. And another little treasure from the Pan American Expo that was in Buffalo, NY in 1901. My grandfather would have been just a few years old when this was acquired
I just returned from a quick trip to St. Pete Beach. While visiting, my good friend gave me a recipe they had found on the internet. This sounded good and I don't know who to thank for such a wonderful recipe....and it is so simple. The original recipe called for using a bread maker which I don't own...so I made it by hand and a little help from my KA mixer! Hope you also enjoy this as much as we did. Also, I need to add, this is a VERY soft dough and takes a gentle hand to manipulate. But with a light "hand" you can do it too.
The original recipe did not call for the
sliced almonds...but I had some handy and
I knew they would be a perfect addition.
@@@@@ Now You're Cooking! Export Format Apricot Cheese Coffee Cake Sweet dough: 3/4 cup warm milk 1 egg, beaten 2 tbs melted butter 2 cups flour 1/2 cup sugar 3/4 tsp salt 2 tsp grated orange zest 1 1/2 tsp bread machine yeast Filling: 4 oz cream cheese 1 1/2 tbs flour 1/3 cup apricot jam (or try other jams) 1 egg; beaten Icing: 3 tbs spreadable cream cheese (softened) 1 tbs butter (softened) 2 tbs orange juice 1 1/4 cup icing sugar
Add all the dough ingredients in order given to bread machine. Select dough cycle. Once complete (approx 2 hours) remove dough, cover and let rest on lightly floured counter for 10 minutes.
Using a 9 1/2 inch spring form pan remove the ring and spray base and ring with PAM. On lightly floured surface roll dough into a 15 inch circle. Place dough over base of spring form. Mix together the cream cheese and flour and spread onto the dough covering the area that is sitting on the base of the pan. Spread the jam on top of the cheese mixture.
Using a sharp knife make cuts 1 inch apart around dough stopping when you get to the edge of the pan base where the filling mixture starts. Twist pairs of dough strips together. Bring up to center covering the filling. Place the greased ring on the pan bottom. Cover with a tea towel and let rise in a warm place (I use my oven with the light on) for 45 minutes. Brush lightly with beaten egg. Bake at 375 for 30-35 minutes. Cover with foil after 20 minutes if becoming too brown. Remove from pan immediately onto a cooling rack.
For Icing: Beat the above together and drizzle over make. This freezes very well, but only ice it when you are ready to serve. ** Exported from Now You're Cooking! v5.89 **
Time for an easy supper and a quick look about the refrigerator and pantry has limited my choices. I have deli Roast Beef....cheeses, and a tomatoes from last summer in the freezer. I am heading down the path of Beef and Cheddar Pizza.
My stand by Pizza Dough is from Fine Cooking magazine. This is the easiest and most reliable recipe I have ever encountered....works well every time and also makes a good focaccia bread dough for a spaghetti and meatball night.
Here is the dough recipe....and enjoy! And a heads up...this recipe makes enough for two sheet pans of dough. I always make this....divide in half and freeze the other piece of dough for later use. Just let it come back to thawed temperature in the refrigerator. Otherwise, you results might not be satisfactory.
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Pizza Dough/Fine Cooking
breads, Italian, pasta
2 1/4 teaspoon yeast
1 1/2 cup warm water; 110F
18 ounce bread flour
plus more for dusting
1 1/2 teaspoon salt
2 teaspoon olive oil
Dissolve the yeast in the warm water and set aside.
Meanwhile, put the flour and salt in a food processor fitted with the steel blade. Process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Divide the dough. Scrape the soft doughty out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the doughty in a mass incorporating any bits of flour or doughty from the processor bowl that wasn't mixed in.
Cut dough into four equal pieces with a dough scrapper. Roll each piece into a tight smooth ball, kneading to push out all the air.
Proceed as usual.
Extra pieces of doughty will freeze very well. Cover with extra flour and seal and freeze in a quart zip lock bag for future use.
** Exported from Now You're Cooking! v5.86 **
Your choice of sauce can range from home made to a bottled jar. I can't tell the difference other than when I make my own sauce, I get to control the salt content and the seasonings. There are many "jar" sauces on the market today that are very acceptable...I do use them. My preference is to make my own from the garden tomatoes.
Pizza extras include....sliced cheddar, fresh oregano, parsley and basil from the dwindling herb bed, chopped onion and green pepper. Enjoy!!
My dear sister, Carla, who lives in Raleigh, NC, gave me this recipe years ago. At first, it just didn't sound like it was right…so with caution, I made it. What a wonderful surprise it turned into. Now it is our favorite for every family gathering. But...the family gatherings have become further and further apart…so, I enjoy when we have BBQ by the pool. I don't have a pool…but I will readily take this to anyone's house. Secret is…I don't tell them what is in the recipe.
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Carla's Macaroni Salad
16 ounce macaroni cooked
1 pint mayonnaise
1 can eagle condensed milk
1 cup vinegar
4 carrots, grated
1 onion, chopped
1 pepper, chopped
Mix all ingredients and chill overnight.
Yield: 6 servings
** Exported from Now You're Cooking! v5.84 **
I posted this recipe years and years ago on the old BBS systems. Most of you don't even remember a BBS…but it was the precursor to the blog and you had a 1200 baud modem. Those days were even before Prodigy! What memories.
Now, when I do a search on this recipe…it is everywhere!! Hard to believe the power of the interweb….seems to be everywhere today.
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