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I love kittens…….but they shouldn’t GLOW!

Kittens

Kittens

Just sayin!

They have been performing this since the 60’s. Think about it. (Pssst, they already have a cure for Aids and Cancer……dead doctor’s don’t lie)

Be the Change!

HUFFINGTON POST, September 12 2011

Scientists are making strides in the fight against HIV/AIDS, and the latest involves … glow-in-the-dark cats.

A Mayo Clinic team has successfully engineered cats to produce a protein that helps their bodies resist the feline immunodeficiency virus (FIV), which causes AIDS in cats. Researchers were able to do this by inserting a monkey gene into feline eggs before they were fertilized with sperm. The genetic engineering has the potential to protect the cats from being infected by FIV.

FIV and the human immunodeficiency virus (HIV) are very similar diseases, in that they both deplete the body’s own immune cells from fighting off infection. So, the finding that it’s possible to insert protective genes — though in cats — is also a step forward for HIV research for humans, researchers said.

The team engineered a jellyfish gene into the feline eggs so that they could see if the gene engineering worked — and it did, as evidenced by the cats’ ability to glow in the dark.

The scientists also learned that this genetic protection in the cats can be passed on through generations, because the engineered cats had kittens that were also able to produce proteins that protect against virus invasion.

However, it still remains to be seen if the genetically engineered cats are actually able to resist FIV, though the science is promising, LiveScience reported.

“We haven’t shown cats that are AIDS-proof,” study researcher Eric Poeschla, a molecular biologist and infectious disease specialist at the Mayo Clinic College of Medicine, told LiveScience. “We still have to do infection studies involving whole cats. That the protection gene is expressed in the cat lymphoid organs, where AIDS virus spread and cell death mostly play out, is encouraging to us, however.”

This isn’t the first time a cat has been engineered to glow in the dark. In 2008, TODAY reported that Audubon Nature Institute scientists were able to engineer an orange tabby cat to glow fluorescent green in the darkness. The purpose of that experiment was to see if they could successfully perform gene implantation. Cats and humans have a similar genetic makeup, TODAY reported.

[youtube=http://www.youtube.com/watch?v=YVdLJ78RBWk]

Jalepeno Corn Bread….hmm……….jury is still out on this one!

Jalepeno Corn Bread

Jalapeno Corn Bread

It’s September and I can’t believe the summer has gone. I keep waiting for it to get here in a small way. It’s been a wonderful summer, no doubt but I just could have used a few more days, weeks even another month. Fall is my favorite season so I won’t complain. We’ll just use that summer corn left over and make some memorable dishes.

Here’s all you do:

Jalapeno Corn Bread

1 1/4 cups stone ground yellow corn meal
1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup scallions, chopped (reserve 1 tablespoon for sprinkling)
1/4 cup fresh cilantro, chopped
2-3 jalapeno, chopped
2 small garlic clove, peeled and finely minced
1 cup corn kernels, (I used a 1 1/2)
1 cup plain yogurt (I used sour cream)
1/4 cup low fat milk (I used whole milk)
1 egg
1/4 – 1/2 cup shredded sharp cheddar cheese, plus 2 tablespoons for sprinkling over corn bread (I didn’t have cheddar and used Jarlberg….story of my life with this one and it is no substitute for this bread……but didn’t stop me)
1/4 cup canola oil

Preheat oven to 350F. Grease and flour a 9 inch square pan.

In a bowl, with a wire whisk, mix egg, milk, yogurt, and canola oil. Add cheese, corn, jalapenos, garlic, scallions, cilantro and combine. (I threw in a baked & skinned red bell pepper and some onion and my garden chives since I was out of scallions too!) It’s a wonder I made this with all the substitutions but I think it turned out good.

Add flour, corn meal, baking powder and salt and combine with rubber spatula. (Hmmm no sugar or honey). Odd, but didn’t think much about it at the time. Mix wet ingredients with the flour mixture. Pour mixture into prepared pan and sprinkle with half the chopped scallions.

Bake for 35-40 minutes. Last 5 minutes of baking sprinkle remaining cheddar cheese and extra scallions over the top of the corn bread and place back in the oven.

Now before you take a big swallowing bite of this……warm yummy smelling bread….like I did, think about that sugar comment  I made. This recipe didn’t work for me (oh what a surprise). So, when the bread was still quite warm I took my bear bottle of honey and slathered it generously on top of this corn bread. It gently melted into the mixture so you can’t even see it. Very cool! It gave this humble little experiment of mine a subtle sweet yet oh so understated kiss (do I sound like a popular rat here…?) to this corn meally concoction.

I actually skipped the cheese and scallions on top since I got totally distracted with calls and dogs ….and barking and yada yada yada. Using the bell pepper and onions made it just as gorgeous to look at.

As I said, the jury is still out on this one. I served with a wonderous bowl of vegetarian mango chili! It was good. It was real good. Welcome September.

Bon Appétit!

Applesauce Bundt Cake

Applesauce Cake

Applesauce Cake

I needed to make something for the local block party and really wanted to bring a bundt cake. Since I was out of those fabulous pears for my pear cake this bundt recipe really didn’t disappoint. It’s nice and spicy with lots of applesauce so you think you are being a good healthy eater, when in fact it’s dessert so let’s not kid ourselves too much! It is wonderful. A perfect party cake, easy to tote and easy to please just about everyone.

I found this yummy recipe from Food 52 .com (www.food52.com) who I believe picked it up from the Runaway Spoon!  A big thanks to you both.

Here’s all you do:

For the cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cloves
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups unsweetened (preferably homemade) applesauce
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla

For the caramel glaze:

  • 4 tablespoons butter
  • 1/4 cup packed light brown sugar
  • 1/3 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 1 cup sifted confectioners’ sugar plus more if needed
    1. Heat the oven to 350 degrees and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, spices and set aside. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth. This is a runny mixture compared to most.
    2. Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack; make sure the cake is not at all warm before you make the glaze.
    3. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly.
    4. Cool the pan for a couple of minutes and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency. If the mixture seems too thick, just add a splash of cream to thin it out a little and if too runny you may want to add more sugar.  Pour the glaze over the cake slowly and evenly. Let the glaze set before serving the cake.
    5. I like ice cream much better than icing (just one of those things), but if you need to stay off the dairy this is a wonderful buttery topping. I also added a 1/2 teaspoon of cinnamon to the icing glaze…….and glad I did.Enjoy with friends and family.

      Bon Appétit!

Gibson Guitars now illegal. The day the music died…….

Gibson Guitars

Gibson Guitars

If you own a Gibson Guitar, even if purchased over twenty years ago, don’t be surprised if swat teams show up on your door step and confiscate this classic and dangerous treasure you own. No, I am not being funny. Swat teams showed up at their factory

Les Paul is rolling over in his grave. The amount of unconstitutional atrocities being imposed on this legendary company is mind-boggling yet it’s becoming a daily occurrence. Innocent employees being interrogated with threat of imprisonment. Going to prison for making a guitar? Are you getting this??? First the Amish….. then dairy farmers……. then garage sales…..lemonade stands………..smart meters…….now guitars?????  We are no longer safe in an insane world and don’t expect this to stop here. Come On Nashville, you have it in you to do something about this!

The New World Order is here. Call your congressmen and make a difference. Otherwise, this and more unfathomable nightmares will continue. Let’s be clear, this isn’t about the wood, this is about the workers using the wood. Made in America is becoming illegal (Lacey Act effective May 22, 2008). They want you to have poisoned food, dirty water, polluted air, and no way for you to feed and clothe your family.

“The mother of debauchery is not joy, but joylessness.”— Nietzsche.

BE THE CHANGE!

Here’s the article from the Wall Street Journal:

Federal agents swooped in on Gibson Guitar Wednesday, raiding factories and offices in Memphis and Nashville, seizing several pallets of wood, electronic files and guitars. The Feds are keeping mum, but in a statement yesterday Gibson’s chairman and CEO, Henry Juszkiewicz, defended his company’s manufacturing policies, accusing the Justice Department of bullying the company. “The wood the government seized Wednesday is from a Forest Stewardship Council certified supplier,” he said, suggesting the Feds are using the aggressive enforcement of overly broad laws to make the company cry uncle.

It isn’t the first time that agents of the Fish and Wildlife Service have come knocking at the storied maker of such iconic instruments as the Les Paul electric guitar, the J-160E acoustic-electric John Lennon played, and essential jazz-boxes such as Charlie Christian’s ES-150. In 2009 the Feds seized several guitars and pallets of wood from a Gibson factory, and both sides have been wrangling over the goods in a case with the delightful name “United States of America v. Ebony Wood in Various Forms.”

The question in the first raid seemed to be whether Gibson had been buying illegally harvested hardwoods from protected forests, such as the Madagascar ebony that makes for such lovely fretboards. And if Gibson did knowingly import illegally harvested ebony from Madagascar, that wouldn’t be a negligible offense. Peter Lowry, ebony and rosewood expert at the Missouri Botanical Garden, calls the Madagascar wood trade the “equivalent of Africa’s blood diamonds.” But with the new raid, the government seems to be questioning whether some wood sourced from India met every regulatory jot and tittle.

It isn’t just Gibson that is sweating. Musicians who play vintage guitars and other instruments made of environmentally protected materials are worried the authorities may be coming for them next.

If you are the lucky owner of a 1920s Martin guitar, it may well be made, in part, of Brazilian rosewood. Cross an international border with an instrument made of that now-restricted wood, and you better have correct and complete documentation proving the age of the instrument. Otherwise, you could lose it to a zealous customs agent—not to mention face fines and prosecution.

John Thomas, a law professor at Quinnipiac University and a blues and ragtime guitarist, says “there’s a lot of anxiety, and it’s well justified.” Once upon a time, he would have taken one of his vintage guitars on his travels. Now, “I don’t go out of the country with a wooden guitar.”

The tangled intersection of international laws is enforced through a thicket of paperwork. Recent revisions to 1900’s Lacey Act require that anyone crossing the U.S. border declare every bit of flora or fauna being brought into the country. One is under “strict liability” to fill out the paperwork—and without any mistakes.

It’s not enough to know that the body of your old guitar is made of spruce and maple: What’s the bridge made of? If it’s ebony, do you have the paperwork to show when and where that wood was harvested and when and where it was made into a bridge? Is the nut holding the strings at the guitar’s headstock bone, or could it be ivory? “Even if you have no knowledge—despite Herculean efforts to obtain it—that some piece of your guitar, no matter how small, was obtained illegally, you lose your guitar forever,” Prof. Thomas has written. “Oh, and you’ll be fined $250 for that false (or missing) information in your Lacey Act Import Declaration.”

Consider the recent experience of Pascal Vieillard, whose Atlanta-area company, A-440 Pianos, imported several antique Bösendorfers. Mr. Vieillard asked officials at the Convention on International Trade in Endangered Species how to fill out the correct paperwork—which simply encouraged them to alert U.S. Customs to give his shipment added scrutiny.

There was never any question that the instruments were old enough to have grandfathered ivory keys. But Mr. Vieillard didn’t have his paperwork straight when two-dozen federal agents came calling.

Facing criminal charges that might have put him in prison for years, Mr. Vieillard pleaded guilty to a misdemeanor count of violating the Lacey Act, and was handed a $17,500 fine and three years probation.

Given the risks, why don’t musicians just settle for the safety of carbon fiber? Some do—when concert pianist Jeffrey Sharkey moved to England two decades ago, he had Steinway replace the ivories on his piano with plastic.

Still, musicians cling to the old materials. Last year, Dick Boak, director of artist relations for C.F. Martin & Co., complained to Mother Nature News about the difficulty of getting elite guitarists to switch to instruments made from sustainable materials. “Surprisingly, musicians, who represent some of the most savvy, ecologically minded people around, are resistant to anything about changing the tone of their guitars,” he said.

You could mark that up to hypocrisy—artsy do-gooders only too eager to tell others what kind of light bulbs they have to buy won’t make sacrifices when it comes to their own passions. Then again, maybe it isn’t hypocrisy to recognize that art makes claims significant enough to compete with environmentalists’ agendas.

Butterick Pattern 5658……and Fabmo fabulous!

Butterick 5658

I found a perfect pattern for all of you who have lots of little bits of fabric, but not exactly enough to make the something or other that you have been wanting to use your fabric on. This pattern is ideal for a little bit of this with a little bit of matching that.

If I am not making any sense, let me put it to you this way. Samples that compliment samples and a great way to get some of that favorite fabric to good use. This pattern is a great blend of opposites, or compliments. As you can see by my use of this. I had two great pieces of fabric of identical patterns but of different colors. So I could stop trying to find something small for both of them and just combine them. The lining is way too busy for my tastes, but the colors were gorgeous and I figured my wallet, phone, and accessories were going to blend it all in!! But you get the idea. This is not the pocket (in the lining) that came with the pattern. The bordered embroidery was so beautiful I just ran with it! Even the little side pocket gold lining piece is perfect for it! All from Fabmo samples.

If you are used to making purses, this is a simple one. Although, when it came to sewing all the layers of the strap over the pockets and pouch it was really thick. Two needles later I got this done. But my machine is not good with heavy duty sewing. If yours is, this will be a breeze.

Fabmo samples for purse and lining

Fabmo samples for purse and lining

inside

inside

B5658

B5658

Oatmeal, Cranberry, Carrot & Ginger cookies. Off the charts!!!

Ginger Carrot Cranberry Cookies

Ginger Carrot Cranberry Cookies

I can’t even describe the yummy goodness of these cookies. Let’s just say my friends and neighbors LOVED them. LOVED them! And YES, I had to give them all away as I was about to eat the entire batch! OFF THE CHARTS Great!!!! Perfect for that kayaking trip or that summer hike! Or just to sit in the back yard and stare at the stars. You don’t need a reason!

Here’s all you do:

Ingredients

1 ¼ cups AP Flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ¼ cups old-fashioned rolled oats
2 Tablespoons Flax seed meal
1 cup dried cranberries
1 cup finely grated carrots 
1/2 cup candied ginger (made from ginger ale -see recipe)
12 tbsp. unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 tsp vanilla extract

1. Heat oven to 350F. Line 2 large baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second bowl, stir together oats, Flaxseed, cranberries, ginger and carrots.

3. Beat butter and sugar at medium speed with paddle attachment until no sugar lumps remain. Add egg and vanilla and beat on medium-low speed until fully incorporated. Then add flour mixture, and mix until just combined. With mixer still running on low, gradually add oat/carrot mixture, and mix until just incorporated. Give dough final stir to ensure that no flour pockets remain.

4. Using a tbsp. scoop, shape dough into 1-2inch balls, spacing them about 2  inches apart. Or heck, just make as big as you want!!

5. Bake for 15-20 minutes until cookies are medium brown and edges have begun to set but centers are still soft. Makes 22 fabulous cookies.

Don’t you just love a healthy sweet cookie? These are good. These are really, really good!!

Bon Appétit!

Our 9.11 Heroes Barred from the 9.11 anniversary……are we getting this???

PEACE

PEACE

The epitome of hypocrisy. An inside job yet Americans are still in horrible denial on such a large scale tragedy. Hitler had a protocol as well as others, which our leaders find simply effective. Wake Up America before its too late!

No longer allowed to sell unpasteurized milk at Farmers Markets. You will be arrested.
No longer allowed to have garage sales in your own yard (for cancer medical costs). You will be arrested.

Smart Meters. Chemtrails. Fluoride. Taxes. More taxes. More and more taxes.

Thomas Jefferson is rolling, no flogging over in his grave.

Make a difference. ;-)

How does one make that summer hat………Want to find out? Join me.

Child's Hat

Child's Hat

Come join me for a class I will be teaching on Making Summer Reversible Hats. Featured in the Martha Stewart Living Magazine. I will show you the behind the scenes techniques for assuring you a hat worthy of attention.

Where:Fabmo Creativity Center, 2423 Old Middlefield Way, Mountain View, CA  94043

DUE TO UNFORESEEN CIRCUMSTANCES this class has been postponed to a later date. Will post new date and time in September. Thanks for your sweet patience.

Class Fee:  $50.00 per person
Class Supplies: Fabric from Fabmo’s fantastic fabric selection ;-)   or bring your own linen, denim, or cotton medium weight fabrics (3/4 yard minimum). Matching or complimenting colors.

Please bring Sewing Machine, thread and scissors. Medium interfacing and piping is optional, but recommended. ;-)

To see more details go to Fabmo’s website for more class info at:www.fabmo.org

Look forward to seeing you there.

Hurry, space is limited. :-)

Adult's Hat

Adult's Hat

Sunday morning waffles……all you need is love, love….love is all you need!

Waffles

There’s nothing you can do that can’t be done……….bup ba da…….There’s nothing you know that isn’t known…..There’s nothing you can see that isn’t shown……bup ba da…..Nowhere you can be that isn’t where your meant to be…..It’s Easy……….bup ba da…….

You get the idea. Nothing like a beautiful Sunday morning to shower those you love with more love. Especially after a night of funky dreams in the time warp…..(puh-lease make those stop!???) Continuing on…..a good cup of coffee, some easy breezy waffles and fresh picked fruit make this Sunday brunch so memorable. So why not give it a try. If nothing else I promise you it will put you in a very good mood. Bup ba dada DA!

Here’s all you do:

Waffles of Insane Greatness

Brought to you by The “buddingbaketress.blogspot.com” a very big Thank you!

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg, slightly beaten
3/4 teaspoon vanilla extract

In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk together to blend. In another mixing bowl, beat together the milk, buttermilk, oil, egg, and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately with fresh picked black berries, or strawberries, or blueberries….or even sliced banana. Or just some warmed maple syrup. You can’t go wrong as they are light airy and not too sweet. And A big shout out thank you to my friend Vicki for picking these heavenly berries.

Does it get any simpler than that? Promise me you will give these a try. And don’t you just love the heart shaped waffles? Bup ba dada daaaa…….all you need is love, love…..love is all you need!

Bon Appétit!

Sweet Potato Coconut muffins…..aka workout muffins!

Morning Hiking Muffings....aka Sweet Potato Coconut!

Morning Hiking Muffings....aka Sweet Potato Coconut!

I found this wonderful sounding muffin recipe from Marcus Samuelson and had to give it a try. First off, sweet potatoes are so under rated imho! :-) But who ever thought of combining them with coconut? Thank goodness for this surprisingly light, airy and healthy recipe. Other than the fact that it feels like you need a major league baseball pitcher to stir this batter, (it was uncharacteristic and thick…..super thick… so thick I could not imagine these were going to be good!) But I assure you they puffed up so light and fluffy and warm out of the oven. Just delightful! No wonder Marcus suggested these before a workout!

They say that breakfast before working out will give you cramps. Or is that me that says that? :-)  But I believe some hungry sleeper is always benefitted by working out first. This recipe just may change things!

Here’s all you do:

WHOLE-WHEAT SWEET POTATO COCONUT MUFFINS

Adapted from Mark Bittman’s Minimalist recipe
Makes 12 muffins

½ cup melted unsalted butter, more for greasing tins
2½ cups whole-wheat flour, preferably pastry flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1 cup mashed or pureed sweet potato
½ cup dried, unsweetened coconut
1 egg, beaten
½ cup non-fat Greek yogurt (I sub’d buttermilk)

Preheat oven to 350˚ and grease a 12-cup muffin tin. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the melted butter, sweet potato, coconut, egg, and greek yogurt. Fold wet mixture into dry mixture until just combined.

Fill muffin tins; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm.

Muffins will keep in a covered container for up to 2 days.

Thank you  to Marcus. These were the lightest, loveliest little muffin! Not too much, not heavy tasting or overly filling. Like Marcus said, great before a workout. Starbucks….look out. ;-)  http://marcussamuelsson.com

I loaded up the boys and headed for some new trails!

Bon Appétit!

Farmers Markets STILL being raided………….. Be The Change!

Do you not think that if we (the american people) show our outrage we make a difference in this world?

Make a difference. Be the change.

[youtube=http://www.youtube.com/watch?v=i3EwTDh8zbg&feature=related]

[youtube=http://www.youtube.com/watch?v=XzlrSCqTBBE&feature=related]

[youtube=http://www.youtube.com/watch?v=7dIwpva0VNc]

[youtube=http://www.youtube.com/watch?v=xHfpZmtN5fQ&feature=related]

[youtube=http://www.youtube.com/watch?v=ijKHMrtASyA]

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Nectarine Almond Tart……..heavenly!

Nectarine Almond Tart

Nectarine Almond Tart

Summertime fruit is truly a beautiful thing. Strawberries, cherries, peaches, apricots and the stunning nectarine! Combine nectarines with some marzipan and I have just about died and gone to heaven. While this recipe calls for a non glutenous flour, I used regular flour instead and thought it just delightful. Again, we are talking marzipan here, like there could be something wrong??? I kid you not, the 1/2 cup packed marzipan is almost an entire tube, so …….I took a healthy delicious bite of the remaining and threw the rest back into the pie….um…tart (a tablespoon at most). Raw marzipan and coffee! Breakfast of champions for sure. ;-)

Here’s all you do:

Nectarine Almond Tart
Adapted from Bon Appétit, March 2003
http://cakesnbakes.wordpress.com

Crust
2 egg yolks
1/2 tsp almond extract
1 1/2 Tbsp water
1 cup + 2 Tbsp GF Flour Mix*
2 Tbsp sweet rice flour
2 Tbsp sugar
1/2 tsp xanthan gum
1/4 tsp salt
6 Tbsp cold butter, cut into 6 pieces

Filling
1/2 cup packed almond paste
1/4 cup sugar
1/4 cup GF Flour Mix*
3 tablespoons butter, room temperature
2 large eggs
1/2 teaspoon vanilla extract
2-3 ripe nectarines, thinly sliced (I only needed two)

Preheat oven to 375° (I cooked at 350˚ as my oven tends to run high and it did perfectly well). Spray a 10-inch tart pan with cooking spray and generously dust with rice flour. I had an 11-inch tart pan and as you can see it filled it, but it was pretty slim in terms of shallow waters!

For Crust:
Whisk together egg yolks, water, and almond extract in a small bowl. Using a stand mixer, combine flours, sugar, xanthan gum (which I didn’t have so I left out) and salt. Add chilled butter and mix until a crumbly, coarse meal forms. Add in egg yolk mixture and continue mixing until dough comes together in a ball.

Gather dough and place between two large pieces of plastic wrap lightly coated in sweet rice flour. Flatten dough into a 1-inch-thick disc and roll out between plastic wrap until big enough to fit a 10-inch tart pan. Remove top piece of plastic wrap and invert dough into prepared pan. Trim and patch crust as necessary, then gently prick bottom of crust 5 to 6 times with fork. Bake for 8 minutes. Remove crust from oven while you prepare the filling.

For Filling:
Process almond paste and sugar in food processor until paste is finely-ground. Add flour and butter, processing until fully incorporated. Add eggs and vanilla extract and process until smooth (filling will be fairly liquid-like). Pour filling over prebaked crust.

Arrange nectarine slices on top of filling (avoid manipulating the slices too much, as they will sink in the filling). Bake tart until filling is puffed and golden brown, about 40 minutes. Cool 30 minutes, then remove tart from pan.

In case you have some gluten intolerance, I have included the Gluten Free Flour Mix from Cakes N Bakes blog! Do visit as she has some really fabulous recipes.

Gluten Free Flour Mix

2 cups brown rice flour (extra finely ground)
2/3 cup potato starch
1/3 cup tapioca starch

Shes’s not kidding. This is a truly delicious tart. Not too difficult and certainly a way to impress someone you love or your guests! Oh that marzipan…...heavenly. Simply heavenly!

Bon Appétit!

Lemon Cake from the Barefoot Contessa……and it’s a keeper.

Lemon cake

Lemon cake

What’s not to love about lemons? Don’t think I could live without them. And this recipe is one to add to my favorites. This is the most lemon zest I think I have ever added to a cake and it must be what makes this cake stand out. But you be the judge and let me know~

Here’s all you do:

LEMON CAKE

Adapted from ”Barefoot Contessa Parties!” by Ina Garten, and smittenkitchen.com and http://pamspantry.blogspot.com

2 sticks unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract

Syrup:1/2 cup sugar and 1/2 cup lemon juice

Glaze:2 cups confectioners’ sugar, sifted plus 3 1/2 tablespoons lemon juice

Heat oven to 350˚. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans or one bundt pan, and line the bottoms with parchment paper (no parchment paper if you’re using a bundt pan).

Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between loaf pans or one bundt pan, smooth tops, and bake for ~45 minutes, until a cake tester (or toothpick) comes out clean.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

When cake is done, carefully invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

For glaze, combine confectioners’ sugar (I only used 1 1/2 cup confectioners) and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

This cake is much better the day after, which seems to be the thing with bundt cakes this year. So you can make ahead and serve with sliced oranges and strawberries.

Bon Appétit!

Almond Shortbread Tart

Almond Tart

Almond Tart

I love entertaining my friends. I love anything with almonds, well practically. So, when my dear friend, whom I have missed for months, recently came for a visit I knew exactly what I wanted to make. This flew around the web awhile back, but I didn’t have the right opportunity to make it until now. So glad I did too. It was delicious, EASY…..(love that word) and a make ahead dessert.

Here’s all you do:

Almond Shortbread Tart

2 sticks unsalted butter, softened

2 cups all-purpose flour

1 cup sugar

1 teaspoon kosher salt

8 ounces almond paste

½ cup sliced almonds

1 egg

2 tablespoons water

Preheat oven to 325º.  Butter a 9″inch round tart pan with a removable bottom.

In a mixer fitted with the paddle attachment cream butter and sugar until fluffy. Then add the flour and salt and mix until just combined. Divide the dough into two even pieces and wrap each in plastic wrap and chill in the fridge for one hour. (I might leave this in overnight next time) Then take out and let cool. (As you can see by my photos below – this was taken right out of the fridge and it will fall apart like dry play dough!)

After dough has cooled, remove it from the fridge and place half the dough into the bottom of the tart pan. Press it down until it covers the bottom of the pan evenly and comes up the sides a little bit.

Roll out the almond paste with a rolling pin into a flat disk about 8″ round and place it on top of the bottom half of the dough. (OK as you can see below this didn’t exactly cut the mustard and I ended up piecing them down-no biggy as you know it will all melt together when baked. So don’t spend the time trying to roll it out into a perfect disk. Not worth the time. imho)

Then, place the remaining dough on top of the almond paste and pat it down until it covers all of the almond paste and crimp the sides together to seal. Brush the egg wash lightly (I didn’t do this lightly and loved the result ;-) on top and scatter sliced almonds over it.  Bake for 35-40 minutes or until top is lightly golden and the edges are crispy and pulled away from the sides a little.  Allow to cool to room temperature and remove tart from the pan. Dust with confectioners’ sugar and serve.

This has been a very big hit with my friends!! VERY big. I loved it, but I kept getting a salty taste with the first bite, and it seemed like I could cut this back to maybe a 1/2 teaspoon of salt. You let me know, will you?

Bon Appétit!

Cold Dough

Cold Dough

Puzzle Piece Marzipan

Puzzle Piece Marzipan

Top Layer

Top Layer

Chopped Almonds

Chopped Almonds

Asparagus Tart….less is so, so, so much more!

Asparagus Tart

Asparagus Tart

Do you love asparagus? Do you love puff pastry? Tarts? Cheese? Do you love quick and easy? This one tops them all! I kid you not! This is a less is more type dish. Tasty. QUICK to make and gone in seconds! It was silky beautiful. Yes, I am talking about a tart. Fast, easy and it makes you feel like Julia Child was a personal friend. I guess Puff pastry has a way of doing that to you. The only down side I can say to this dish, make two!

Here’s all you do:

Asparagus Tart with Gruyere

Inspired by Martha.

but I found at http://www.goodlifeeats.com Shania Olmanson (many thanks!)
Yield: 4-6 servings

Ingredients:

1 sheet puff pastry dough, thawed
1 pound thin asparagus spears
1/3 cup sour cream
2 egg yolks
1 tablespoon Dijon mustard
3/4 cup Gruyère, shredded (I was out and sub’d Jarlsberg….Yum)

Directions:

Preheat oven to 400 degrees F. (My oven thought this was too high, so I took the heat down to 350˚.  Better safe to start low.)

While the pastry is baking, prepare your asparagus spears by rinsing and removing the woody ends. Set aside. In a small bowl, mix together sour cream, egg yolks and Dijon mustard. Stir in 1/4 cup of the Gruyère.

Remove the puff pastry from the oven and spread the sour cream mixture evenly over the inside rectangle. Top with the remaining Gruyère cheese and layer with the asparagus spears. Return to the oven and bake for 15 additional minutes until cheese begins to brown lightly and asparagus is cooked.

Remove from oven and allow to cool slightly. Slice using a pizza cutter and serve.

Asparagus Tart

Asparagus Tart

This tart was gone in minutes. It’s elegant, though you can’t tell my by photo (we were in too much of a hurry to just eat this) a crowd pleaser, and very little clean up. What’s not to love?

I highly recommend this recipe. You won’t be disappointed.

Wore my Poupon apron just for the occasion!

Bon Appétite!

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