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Top 10 Packable Lunches Kids Love They want to eat: Peanut butter and fluff. Cupcakes with squiggles. Zero celery. You want them to eat: Turkey on whole wheat. An apple. Pretzels. After dealing with back-to-school battles over homework and bedtime, many moms would rather surrender than fight over what kids eat – or throw away – in the school cafeteria. The good news: It's easier than ever to "think outside the box" when it comes to the school lunch box. It doesn't have to be a choice between what's "good for you" or "fun for you." 1. All-American Favorite Kids love turkey. Try a half of a turkey sandwich on whole wheat bread with mayonnaise or mustard and you'll find only crumbs in the lunch bag at the end of the day. Add a small juice box or water bottle, baby carrots, and you've got a lunch that will get gobbled up. 2. Make Your Own Lunch Pre-packaged lunches are loaded with fat and sodium, but you can make your own for less money. Invest in a few sectioned leftover containers (a small, plastic, fish tackle box will also do) to pack the food in. For mini pizzas: Arrange round crackers, shredded cheese, pepperoni slices, and a small amount of tomato sauce packed in doubled plastic snack bags. 3. Oodles of Noodles Instead of sandwiches, send kids off to school with a plastic container filled with Sesame Noodles. It's an Asian-inspired pasta salad that's perfect to eat at room temperature. Make sure your school doesn't have a zero-tolerance policy on peanut butter, due to some children's allergic reactions. Try this recipe: Quick Lunchbox Sesame Noodles 1 pound spaghetti or linguine, cooked 4 tablespoons parsley (or cilantro) 3 cloves garlic 1/2 cup soy sauce 1/4 cup sesame oil 1/4 cup canola oil 1/2 cup peanut butter 2 tablespoons rice vinegar 2 tablespoons cooking sherry 3 tablespoons white or brown sugar Blend parsley and garlic in a food processor until fine. Add soy sauce, oils, vinegar, sherry, and sugar. Add enough peanut butter to make slightly thick. Blend until smooth. Add to pasta. Can top with chopped scallions, sesame seeds, and/or peanuts. Note: Add a dash of orange juice if sesame/peanut sauce is too thick. 4. Fruit Kebabs When it comes to pleasing kids, how things look often matters as much as how they taste. A child who won't touch a plain old apple might well eat a fruit kebab with chunks of cantaloupe and grapes alternating with mini marshmallows on a wooden skewer. 5. Mini Dinosaurs Order low-fat deli meats -and cheese sliced extra thick; then use dinosaur or farm animal cookie-cutters to cut the slices into kid-friendly shapes. Pack with crackers or bread. Remember: Less is more. Children like mini-sized waffles and donut holes, so use the same concept in packing lunches. 6. Peanut Butter Power Balls These are packed with protein; just make sure your school doesn't have a zero-tolerance policy on peanut butter, due to some children's allergic reactions. Try this recipe: 1 cup peanut butter 1/2 cup non-fat dry milk powder or soy protein powder 1/2 cup raisins or chocolate chips 1/4 cup honey Graham cracker crumbs Mix all ingredients except the graham cracker crumbs in a large bowl. Shape mixture into 1-inch balls. Roll in crumbs and refrigerate (or freeze; balls will thaw by lunchtime). 7. Eat by "Color Code" Cookbook author and lifestyle trainer Jyl Steinbeck of Scottsdale, AZ, has trained her own children to eat at least one orange, red, and green food each day. Let children make lunch choices according to color. Ask them to choose carrot sticks or a navel orange, green pepper strips or a Granny Smith apple, etc. Sometimes kids are more receptive to eating fruits and veggies if they helped make the selections! 8. Retro Jell-O Remember the gelatin salad molds of yesteryear? You can adapt this 1950's classic for today's lunch box and sneak in some veggies without your kids even noticing. Just add grated carrot and tiny chopped pieces of celery to Jell-O; mold in small plastic containers. 9. Stuffed Apples Scoop out the core from an apple; stuff with peanut butter, cream cheese, or other spread. Top with raisins or chocolate chips. 10. Post-it Lunch Similar to eating by a "color code," this strategy encourages kids to think in terms of food groups. Together, make a chart with four columns and the headings: Sandwiches, Fruits, Snacks, and Desserts. Have children fill in each column with items of their own choosing. Then tell them that each day, you'll pack one item from each group. Remind them that they will be eating foods they chose themselves!
在美國這個超喜歡義大利墨西哥菜的國家 起司就像地雷一樣到處都是 尤其小朋友們超愛起司 媽咪對山大妞新學校學費裡包含提供午餐 真是一則喜一則憂 喜是學校提供很多新鮮蔬果; 肉類菜單很少見只有偶爾有火雞肉 (每天送山大妞上學放學常可見專車送新鮮食材 學校內還有菜圃和果樹) 憂是菜單上有一半主食含乳製品(大多是起司) 作為除了豆類外的主要蛋白質來源 這對媽咪來說真是一項挑戰 由於媽咪還是在餵山大妞奶 所以和山大妞一起到現在還是在"禁吃乳製品" 學校老師建議媽咪幫山大妞帶點東西 以免她午餐因為要避免吃起司而吃不飽 其實媽咪接了大小兩隻回家後 還是要幫山大王準備午餐的 所以比較不擔心 麻煩的是怕山大妞不小心沾到地雷食物 媽咪只希望山大妞的eczema可以儘早完全over 可是從五歲山大王身上 媽咪也發現雖然山大王三歲後就很少hive發癢 但是三到五歲不禁食吃乳製品的結果 也造成他過敏的現象自快五歲時轉成 流鼻水鼻塞頭痛 最近媽咪看圖書館借來一本書 "Dairy-Free Cookbook" by Jane Zukin 對市場上哪些食品含乳製品有比較進一步的認識 如果食品食材上標有以下的成分 都是含牛蛋白或乳糖 Milk Proteins: Lactoglobulin Casein Lactalbumin Sodium Caseinate Whey (contains both milk protein and milk sugar) Lactose (milk sugar) 經過大小兩隻對牛蛋白過敏的體質考驗後 媽咪對哪裡買什麼大小兩隻都可以吃也喜歡吃比較有心得了 像山大妞喜歡吃披薩 其實沒有toppings的披薩麵團是不含起司牛奶的 但是外面賣的披薩很少不加起司的 最重要是Pepperoni和Sausage在製作過程中 多半添加了奶製品的成分 所以媽咪常自己做披薩 分兩個烤盤烤 山大王和爸鼻吃一盤加少許起司條的 山大妞和媽咪吃一盤不加起司的 吃起來比較安心 "Dairy-Free Cookbook"書中也提到很多肉類加工過食品 多有加奶粉(Dried milk)如: Bologna Salami Hot Dogs Sausage Pepperoni 例外的是:猶太的Kosher meat products are completely milk free. 最近也才注意到 原來熱狗中的牛肉也含有牛蛋白質 除非是HEBREW NATIONAL FRANKS 媽咪投入自己烘培點心其中一項最大的動力也是因為 外面買的點心像脆式,硬式和軟式餅乾,甜甜圈,蛋糕, 包裝好的麵包,小餐包, 派皮和派心對山大妞來說都可能是地雷食物 媽咪自己在家可以將食譜中需要牛奶的成分改成豆奶代替 所以山大妞常吃媽咪自己做的點心就很安心啦 不過在猶太麵包烘培店買的Pareve items就絕對不含牛奶了 在1979年的"Who is Lactose intolerant?"研究中指出, (Source: Wiscionsin Department of Health and Social Services Nutrition Newsletter for Consultant Dietitians #3-78 July, August, September 1978. Studies done by Dr. Theodore Bayless) 以下文化乳糖不耐症的比例很高 Filipinos: 95 Africans: 93 Japanese: 92 Eskimos: 88 Greeks: 87 American Indians: 83 Arabs: 80 Eastern Europeans Jews: 78 相對美國白人(Caucasian Americans: 8)和 北歐民族(Danish: 3; Finns: 19)就比例很低 雖然媽咪相信大小兩隻並沒有乳糖不耐症-- Lactose (milk sugar) intolerant (乳糖不耐症的人食飲用含乳糖食物會瀉肚子) 可是山大妞和山大王還是對 牛蛋白過敏--milk (protient) allergy 不過隨著年齡成長會漸漸比較容忍 吃進身體牛蛋白的量 醫生也說山大妞是可以吃奶油(butter) 媽咪查書上奶油一茶匙只含0.06 lactose 在所有乳類食物含量最低 相對最高的是Dry Whole Milk一杯含48 (G) lactose Nonfat Dry Milk一杯含40 (G) lactose 大小兩隻除了對食品中牛蛋白過敏 他們對Pecans nuts(美洲薄胡桃)也過敏 所以山寨家在外面吃東西時 選亞洲菜或生菜吃到飽的souplantation比較保險 中式餐廳大多不用牛奶 但是意式,法式, 美式和墨式餐廳 用起司牛奶奶油就很多 山大妞學校午餐裡 Tostada, Pasta Alfredo, Nachos, Pizza, Parmesan Focaccia Bread, Mac & Cheese Quesadillas都是加了起司的餐點 小朋友最喜歡的Ranch dressing 也是用buttermilk, creamy garlic 通常用的是sour cream 當然Bleu cheese 也是big NO NO 生菜沙拉的醬汁中 vinaigrette without cheese, Thousand Island, French, Vinegar and oil 對山大妞來說都是安全的 其實只要在準備午餐時 高抬貴手一兩份不要加起司或淋汁下去 學校還是可以對這些 牛蛋白過敏的小朋友提供午餐的 可是學校對媽咪提出的要求說 無法依個別要求提供餐點 媽咪看了菜單真的是很氣餒啦 其實山大妞只要不是吃到起司或牛奶冰淇淋 她都不會馬上起疹子抓癢 但是少量的牛蛋白在她的飲食中出現 可能媽咪和她晚上就睡不好了 看到山大王五歲後因為喜歡吃起司類食物 最後還是會出現過敏狀況 要和乳製品絕緣真的還很難呢
madeleines 巧克力口味 鳳梨小餐包 意式單口餅乾
上回山寨老爺去日本出差 買了銀座cafe的Madeleines回來 一家人都很喜歡吃 尤其山大王喜歡吃貝殼形狀的 媽咪用馬芬烤盤烤出來的他覺得有些失望 媽咪也研究Madeleines的食譜許久 盼了好久買了Madeleine的烤盤 今天終於寄到了 雖然明天就要出門旅行了 還是烤了Madeleine 抹茶和原味兩種 可是20個Madeleines 不能帶Madeleine去旅行了 兩個小時內一家子就吃光光了所有的Madeleines 這樣真的可以考慮開家咖啡點心店了嗎? ^___^ 抹茶Madeleines
蘿蔔糕 炸藷簽餅 杏仁蛋白餅
果凍 厚底披薩 椰肉果汁 杏仁瓦片餅
Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. Gelato made with water and without dairy ingredients is known as sorbetto (also known as sorbet). Traditionally, milk based gelato originated in northern Italy, while the fruit and water based sorbetto came from the warmer parts of southern Italy. Dairy gelato is made with whole cow's milk and contains 5–8% butterfat depending on the ingredients (nuts, milk, or cream increase the fat content). North American style ice creams contain more butterfat than gelato, ranging from 10% to 18% since more cream is used. Like high end ice cream, good quality gelato combines high quality ingredients with milk and cream, soy milk, or water. Gelato is usually made with whole milk which is 3–4% butterfat, and often cream is added to improve the texture. Unlike other ice cream, gelato ingredients are not homogenized, which results in a product that melts faster. Some gelato recipes call for eggs, although with the homogenization of the Italian gelato culture and mixes and stabilisers readily available and in use, eggs are being phased out as emulsifiers. Durian Flavoured Gelato for sale in Singapore .Some people have the misconception that the word "gelato" is related to "gelatin" and that the latter is an ingredient, chasing away vegetarians and other people wishing to avoid gelatin. However, although some rogue gelaterias might use gelatin, traditional gelato recipes do not call for it and most gelato is not made with gelatin. "Gelato", comes from the word for "freeze" or "frozen". The best gelato is made fresh daily. In the UK and USA, gelato is served from a different freezer than American style ice cream—a forced air freezer—which is usually held at about -15°C (59 F]]). This allows the gelato to be served immediately after being extruded from the gelato machine— the "forced air" blowing around holds the product at a consistent temperature. In Italy gelato is typically served with a spoon out of a special freezing tray, ensuring a thicker, more flavourous consistency. Much of the gelato experience lies in its semi-frozen consistency; therefore, you may serve ice cream from a gelato freezer but you may not serve gelato from an ice cream freezer--the gelato would become too frozen. Other countries make ice creams similar to gelato. In Argentina, helado is made much the same way. In France (though usually slightly higher in fat) glace is a very similar product and, in fact, was introduced to France by Catherine de' Medici (of Florence). Some Italian food products use gelato as a main ingredient. These include ice cream cake, semifreddos (gelato cake), spumoni, cassate, Tartufo, and fruit filled gelato candies, elizabeth, and mignon. Gelati are often eaten in cones, or in bowls with a wafer type biscuit.
They're tough to crack, but if you know a few secrets, it's easy to penetrate the hard, brown shell of a coconut and remove the crisp and mildly sweet white meat. One simple method is to bake the whole fruit first-the heat forces the coconut to expand, often cracking the shell. As it cools, the meat contracts from the shell, making it easier to pry free. You can eat the fresh coconut plain, or use it to flavor flan, or make a crust for baked chicken. Fresh coconuts are generally available all year. When choosing one, shake it; you should hear lots of liquid sloshing around (the liquid is mildly sweet, and you can drink it if you like). The eyes of the coconut should show no sign of mold. How to remove coconut meat from shell. With an ice pick or nail, pierce 2 or 3 of the coconut's eyes. Pour out liquid; reserve if desired. Place drained coconut on a 9-inch cake pan. Bake in a 350[degrees] oven 25 to 30 minutes; shell may begin to crack. Let cool briefly, then place on a sturdy surface. To break into pieces, bit hard along cracks with a hammer. Pry white meat ftom sbell with a sturdy, blunt-ended knife or screwdriver. Rinse and drain meat (a thin, brown skin will be left on the outside). If shelled ahead, cool, cover, and chill as long as overnight. Coconut Flan Coconut meat from 1 small coconut (about 1 1/2 lb. in the shell); directions precede 2/3 cup sugar 2 cups milk 6 large eggs 1 teaspoon coconut extract Water Coarsely shred enough of the coconut meat to make 1/4 CUP; set aside. Pour 1/2 cup of the sugar in an 8- to 10inch frying pan. Shake and tilt pan over low heat until sugar melts and turns an amber color; at once, pour into a 9-inchdiameter cake pan. Tilt pan quickly to let syrup flow over bottom (syrup does not have to cover pan completely); set aside. Melt remaining 1/2 cup sugar in same frying pan, shaking pan over medium heat. When sugar turns amber color, add milk; stir over low heat until sugar melts and blends with milk (do not boil). Meanwbile, cut remaining coconut into small chunks. In a blender or food processor, combine milk mixture and coconut; whirl until a thick pulpy mass. Let stand until cool enough to touch, about 15 minutes. Line a fine strainer with moistened cheesecloth; set in a bowl. Pour mixture through cloth; let drain. Squeeze cloth to remove all liquid; discard coconut. Whisk together eggs, coconut extract, and milk. Pour through fine strainer into pan. Place cake pan in a larger pan and pour boiling water into larger pan so it comes about halfway up custard-filled pan. Bake in a 350[degrees] oven until center of custard jiggles only slightly when gently shaken, 20 to 25 minutes. Remove custard pan from hot water; let cool. Cover and chill at least 3 hours or as long as overnight. Cut around pan sides with a knife, then cover flan with a rimmed serving plate. Holding plate in place, quickly invert. Leave pan in place a few minutes to allow flan to slip free and caramelized sugar to flow out. Sprinkle reserved coconut over top. Cut into wedges; serves 6 to 8. Per serving., 266 cal.; 7.5 g protein; 16 g fat,- 25 g carbo.; 88 mg sodium; 214 mg chol. Coconut-Crusted Chicken 2 large eggs 1 tablespoon cornstarch 1 teaspoon coconut extract Coconut meat from 1 small coconut (about 1 1/2 lb. in the shell); directions precede 2 teaspoons curry powder 2 teaspoons sugar 1/2 cup (1/2 lb.) melted butter or margarine 1 cup salted roasted peanuts, minced 3 1/2 pounds chicken thighs, skin removed In a shallow pan, beat eggs, cornstarch, and coconut extract. Cut coconut meat into small chunks and chop finely in a food processor or with a knife. In another shallow pan, mix coconut, curry powder, sugar, butter, and peanuts. Dip chicken in egg mixture to coat, then roll in coconut mixture to coat lightly, pressing coconut into chicken. Place chicken, slightly apart and meaty side up, in 2 greased 10- by 15-inch baking pans. Press remaining coconut mixture on top of chicken pieces to form an even layer. Bake in a 375[degrees] oven until chicken is well browned and no longer pink at bone (cut to test), about 45 minutes. Serves 6. Per serving: 635.; 40g protein; 47 g fat; 17 g carbo.; 347 mg sodium; 238 mg chol COPYRIGHT 1989 Sunset Publishing Corp. COPYRIGHT 2004 Gale Group
烤棉花糖巧克力杯蛋糕 Chocolate Chiffon cupcake with mushmellow meringue frosting 巧克力小方餅 Brownies
做點心新手的媽咪 最近在迷從圖書館借來1994年出版的The French Cookie Book 這本為美國人詳細解說法式餅乾的作法十分詳細 媽咪學的甜點基本上從最簡單的法式點心開始 看了好些公共電視上Everyday Baking的示範 然後選了最簡單易作的食譜嘗試 但是這本書開始讓媽咪有更清楚的認識 甜點餅乾的基礎作法 而媽咪才開始踏出第一步 Amazon裡有很棒關於這本書的讀者介紹 ******************************************** The Lost World of Cookies, April 25, 2004 By jerry i h (Berkeley, CA USA) The authors, sadly, seem to be correct: fine cookies are a mostly lost art, even in France. I have read descriptions of and seem pictures of displays of cookies in sweet shops in Paris about a century ago. They contain a bewildering display of massive amounts of cookies in endless varieties. Today, these displays are almost extinct. This book is probably your last chance to learn how to produce these cookies, both for the amateur home cook and the professional. The authors seem to have done quite a bit of research and trial-and-error, as most of the recipes seem to be revivals and recreations as opposed to a recording of how they were actually done in production. As a result, the recipes have much more in common than they would have if they were the actual, original recipes. The key to all these different types is variation. In this book, there are many dozens of cookies, all very different in look and taste, yet all are based on only 7 basic recipes. With minor alterations in forming and flavors, you get a totally different cookie from the same recipe. Once you can make the basic recipe in a chapter, you can make all of the other cookies in the chapter, which is usually one or two dozen more. The seven types are: creamed sugar and butter, meringue, almond paste, sponge cake, tuiles, pâte sucrée, and puff pastry (yes, the authors expect you to make your own). I should also point out that these are traditional, fancy French patisserie; you will not find chocolate chips, oatmeal raisin cartwheels, or gingerbread men. The book also has several unusual instructions. Some recipes require a resting period of a few hours or even overnight. Whipping egg whites requires that you go past the stiff peak stage, a no-no in my book. It also calls for baking on a piece of newspaper, and wetting down the paper after baking to get the cookies off. They may seem odd, but each one worked as advertised, and you are well advised to follow the directions to the letter; attempts to skip them and do it the "normal" way will meet with failure. You will also need a substantial collection of unusual and specialty baking pans which are hard to find, if you can find them at all. I also find the instructions for tempering chocolate to be inadequate, and used a standard method for tempering chocolate. In the chapter on pâte sucrée, one is instructed to use the "smear" method of dough, it specifies ammonium carbonate and not baking soda, and it states that if the temperature is above 75, you can not do these recipes (the same author remark applies to the chapter on puff pastry). It also instructs you to wet the baking pan before putting down the dough so it stays glued down. The chapter on puff pastry has a good recipe for using up scraps along with recommended recipes that can use it. It also has a good and reliable recipe for chocolate puff pastry. There are several nice touches to the recipes. All have a specific list of equipment that you need; however, they only list the baking sheets and preparation, and not other equipment like food processors or blenders. Each recipe also has a specific amount of time that you can store the cookies; some will last a week, while others must be eaten the same day, while frozen, uncooked dough will last longer. The procedure of each recipe is also extremely detailed, and leaves nothing to chance; in this respect, this book is exemplary and would be a good template for anyone contemplating writing a cookbook. Some recipes take up 2 pages. Also worthy of note is that the recipe amounts are listed in weight, as well as volume. The first part of each chapter also features a rather extensive primer on the techniques featured in the recipes for that chapter. The beginning of each chapter also features a very handy and useful to index to all of the recipes for that chapter. This book is a massive tome of 500 pages, including an impressive 90 pages just on references and detailed procedures. Here, for example, you will find a complete explanation of the brief and inadequate procedures of tempering chocolate in the recipes. The explanation and diagrams for making a cornet is hopelessly wrong. It has a rare explanation on the proper use of the pastry bag. It also calls for Vaseline as a pan coating (I would advise against this; try non-stick cooking spray with lecithin instead). Best of all, every one of the cookies I tried were wonderful and worth the effort, and most were not harder to make than ordinary cookies from standard cookbooks; in some cases, they were easier since this book had the details missing from most recipes. This is a reliable and extensive resource for traditional, French cookies. In this book, I found several years worth of cookie baking (including several for that neglected cookie gun hidden at the back of the cabinet), and I recommend it highly.
馬芬蛋糕 含香蕉橄欖開心果的馬芬蛋糕 山大妞喝媽咪自製萊姆水 瑪德琳杯狀茶蛋糕 意式咖啡甜蛋白手指餅 Coffee Meringue Kiss with coffee 法式手指餅 提拉米蘇
海鮮粥 涼鞋肉鬆麵包 杏仁餅 小藍莓馬芬
Stars and Stripes Berry Trifle 6/2007 Makes enough for a 3-quart trifle dish 2 store-bought pound cakes (16 ounces each), thawed and edges trimmed 3 tablespoons seedless raspberry jam 6 cups fresh blueberries 1 tablespoon sugar plus 1 teaspoon 1 teaspoon water 3 cups fresh raspberries 4 cups vanilla custard , refrigerated until firm 1 cup whipped cream (lightly sweetened) For the stars: Slice each cake lengthwise into 6 equal pieces. Spread 2 teaspoons jam each on 6 cake slices and top with remaining slices to create jam sandwiches. Using 2-inch star cookie cutter, cut out 3 stars from each sandwich. Chop remaining sandwich scraps into 1/2-inch pieces. Set aside. For the berries: Toss blueberries, 1 tablespoon sugar, and water in bowl. In separate bowl, toss raspberries with remaining sugar. Let sit until sugar dissolves and berries are glossy, about 5 minutes. To assemble: Arrange 7 star sandwiches upright around bottom of 3-quart trifle dish. Place 2 cups sandwich scraps in center of dish. Arrange 3 cups blueberries around stars, piling up blueberries so that they surround all edges of stars. Spread 2 cups custard in even layer on top of blueberry and cake layer. Place 1 cup sandwich scraps on center of custard layer. Arrange 3 cups raspberries around perimeter of dish. Spread remaining custard in even layer on top of raspberries. Arrange 9 star sandwiches upright around perimeter of dish. Arrange remaining blueberries around stars and pile remaining raspberries in center of dish. Spoon whipped cream on top of raspberries and top with remaining 2 stars. STEP BY STEP: Building a Better Trifle 1. After arranging 7 stars around the outside of the trifle bowl, place 2 cups of jam sandwich scraps in a pile in the center of the dish and then arrange 3 cups of blueberries around the stars. 2. For the raspberry layer, spread 2 cups of custard in the trifle dish, place 1 cup of jam sandwich scraps in the center of the custard layer, and then arrange 2 cups of raspberries around the perimeter. 3. Spread the remaining custard in the dish and place 7 stars around the outside. Arrange remaining blueberries around the stars, leaving the center of the custard devoid of blueberries. Top with remaining raspberries.
銀絲卷
RECIPE: Best Lemonade Nothing says summer better than a tall, cool glass of lemonade. However, most mass-produced lemonade is achingly sweet and sugary with little to no lemon taste. Fresh-squeezed lemon juice makes a huge difference, but the addition of lemon zest elevates the flavor to another plane. And muddling, or mashing, one of the lemons together with sugar provides just the right amount of sweetness: The sugar crystals absorb the intense flavor of the oils and maximize the lemon's flavor. Look for large, slightly soft lemons—they tend to be extra-juicy. Store the lemonade in a covered container in the refrigerator for up to 3 days. Serves 6 to 8 1 large lemon, sliced thin, ends discarded 1 1/2 cups sugar 7 cups cold water 2 cups fresh lemon juice (from about 12 lemons) Ice (for serving) Using potato masher, mash lemon slices and sugar in deep bowl until slices release their juice and sugar begins to dissolve. Stir in water and lemon juice until sugar completely dissolves. Strain out lemon slices and chill or pour over ice before serving. This newsletter brings together recipes, equipment and ingredient ratings, and advice from America's Test Kitchen, including our public television show, Cook's Illustrated and Cook's Country magazines, and our cookbooks.
青蘋果薯條 焦糖麵包蛋布丁 底部看得到黑點香草 焦糖覆蓋 切片 炸熱狗 corn dog 果然孩子還是喜歡油炸不健康的食物: 炸熱狗; 青蘋果薯條 焦糖麵包蛋布丁都是媽咪和爸鼻吃的
萊姆布丁蛋糕 巧克力泡芙 肉粽
I was so happy when I first found a recipe for corndogs, because I like them so much. The Internet wasn't even around yet either. I used to make Corn Dogs before we went to the fair so that my kids wouldn't bother me buying them at $1.50 each. They can even be rolled in paper towels and taken with you to snack on. Corn Dog Batter Recipe Dry off the hot dogs with a paper towel. Stick popsicle sticks in the hot dogs 1 1/4 cup flour 1 teaspoon salt 3/4 cup cornmeal 4 Tablespoons sugar 1 teaspoon baking powder 2 eggs 3/4 cup milk Mix all the dry ingredients, then add eggs and milk. Mix till lump free. Dip dogs into the batter to coat. Deep fry in hot fat When light brown, remove I cut the hot dogs in half to make little dogs for when the kids were little. If you don't have popsicle sticks don't worry about it, make them without them. I use to save popsicle sticks just to make corn dogs.
早上山大妞也是六點就起床 幫她穿襪子時 見到後院外小鹿來拜訪 媽咪讓山大妞吃早餐邊看在後院外留連漫步的小鹿 利用吃傍晚過飯的時間 媽咪還是忍不住做了夏日點心 黃桃餡餅酥:
椰棗布丁蛋糕 從華盛頓州帶回來的罌粟籽花開了 小藍莓馬芬 太常做這道點心 還沒拍就吃完了
巧克力餅乾 蔥油餅 肉桂麵包 媽咪和寶寶麵包 檸檬派
無麵粉巧克力蛋糕
覆雪頂巧克力餅乾 義大利醬肉烤闊麵 法國麵包 法國麵包塗草莓鮮奶油果凍醬 罕見五月五日早上下起小雨 這週都是陰陰涼涼的天氣 肉桂香的熱烘烘現烤蘋果派是星期一晚上的甜點 蘋果派 1/10 nectarine
上個星期媽咪花不少時間做法國麵包--Baguette 只需水,酵母,高筋麵粉,和鹽四種原料 媽咪用高筋麵粉Arther King unbleached Bread flour 做出來的麵包比外面賣的顏色比較奶油色 unbleached flour也比較營養 雖然很多bleached麵粉最後會添加一些營養劑稱為enriched 但用化學方法處理過最基本的食物 還是會讓媽咪擔心做出來的麵包點心是否會變為垃圾食物 除此之外好吃的baguette要長時間室溫發酵 開始的酵母麵種starter就需要花上12~15小時等 之後扮麵,揉麵,切麵,成形都需要讓麵團休息再發酵 可以說耐心x時間就是第五種原料啦 剛出高溫烤爐的baguette還繼續劈哩啪啦地響著 熱騰騰表面的金黃的脆皮遇到冷空氣會繼續裂開 香氣四溢讓媽咪也不住要錄下 精心發酵等待這baguette美妙的誕生 現烤新鮮的法國麵包外金脆內香軟 抹點奶油大口咬下去真是一種享受 可惜自己做的麵包不耐放 很快就會失去水分變得太硬 爸鼻見媽咪晚上還再努力照顧麵團揉麵 特別買了媽咪最喜歡的那家越南店的法國麵包和三明治 這家的baguette是我們吃過最好吃的 超市賣的價錢和品質都比不上這家 越式三明治店做出來的baguette好吃 不過物價上漲這家麵包店也不斷地漲價 媽咪覺得自己做的baguette香氣勝一籌 不過脆皮內的麵包的柔軟度就比不上商家做的了 可是可以確定的是商家大概是用漂白過的麵粉 雖然漂白過的麵包比較耐放且柔軟 但是商家的法國麵包顏色就沒有媽咪做的金黃啦 這週媽咪還買了新鮮草莓和heavy cream自己打泡成鮮奶油 所以又做了strawberry shortcake招待 山大妞班上同學Katlyn和她媽咪妹妹下課到山寨家玩 媽咪聽到山大妞邊吃邊點頭說:"This is good!" 媽咪笑容笑到心窩裡 最後媽咪用剩下一點all purpose麵粉加上全麥麵粉和玉米粉做了 山大王和爸鼻都喜歡吃的蔥油餅 山大王早餐和午餐都吃光光蔥油餅 還跟媽咪說:"這真的好好吃喔! 妳everyday lunch和點心都給我帶這個, ok?" 媽咪聽得心花怒放 不過儘管最近蔥很便宜 麵粉,香蕉,蛋,乳製品和奶油價格卻不斷上漲 尤其是Costco不但說是限量賣 媽咪還有時在Costco買不到麵粉和香蕉 平常媽咪接到山大王和山大妞後 常常在車上聽廣播新聞 聽到很多國家飲用水缺乏 食物價格暴漲 還有埃及和海地還為食物取得不易發生暴動 山大王平常不喜歡吃飯 大小兩隻又愛喝果汁 媽咪常常勸告山大王世上很多小朋友連喝的水都很缺乏 世界上80%的人主食都是吃飯 山大王真的要好好愛惜食物 不要白飯常常剩一堆只吃愛吃的菜 媽咪做自己做麵包點心 用的材料都盡量挑品質好的原料 雖然比外面買麵包點心省不了多少錢 但是為了家人健康 還是希望孩子可以珍惜餐桌上來之不易的食物 strawberry waffles, Frozen strawberry souffles, 蔥油餅,
cherry tart hot dog rolls puff straws Baguettes
No Knead Bread adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose's experiments through the weeks and learned from her recipe adjustments and the why's of how this bread works. Yield: one 1½ lb loaf 3 cups bread flour (I like Harvest King bread flour) 1/4 teaspoon instant yeast 3/4 tablespoon kosher salt (or 1 teaspoon table salt) 1 1/2 cups warm water Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.) 1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop. 2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F. 3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf) ***
French Dough The water needed in this recipe will vary with the temperature and humidity of your kitchen. On a cool, dry day, you may need up to 7 ounces in step 2 to create a sticky dough. It should feel wet when you begin kneading -- the flour will absorb the water as you work the dough. To make boules, divide the dough in half, and follow the Multigrain Boule recipe from step 7. Bake boules 35 to 40 minutes. Ingredients Makes 3 baguettes, 16 rolls, or 2 boules. FOR THE STARTER 5 1/4 ounces King Arthur unbleached all-purpose flour (1 cup plus 2 tablespoons) Pinch of active dry yeast 5 1/2 ounces cool water (75 degrees to 78 degrees; 2/3 cup) FOR THE DOUGH 11 ounces King Arthur unbleached all-purpose flour (2 1/4 cups plus 1 tablespoon) 1 3/4 teaspoons active dry yeast 6 ounces cool water (75 to 78 degrees; 3/4 cup) 1 3/4 teaspoons fine sea salt Vegetable-oil cooking spray Directions 1. Make the starter: Stir together flour, yeast, and water with a rubber spatula in a medium bowl. Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and bubbles cover entire surface, 12 to 15 hours. 2. Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap and let rest for 20 minutes. 3. Gently turn dough onto an unfloured work surface. Sprinkle with salt. 4. To knead: Gather dough, lifting it above work surface. Hold one end of dough close to you while you cast the other end in front of you, onto the surface. Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself. Repeat. Lift, cast, stretch, and fold. Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough.) Form into a ball. 5. Place dough in a lightly oiled bowl. Cover with oiled plastic wrap. Let rise at cool room temperature for 45 minutes. Gently turn dough onto a lightly floured surface. (Do not punch down.) Fold into thirds, as you would a business letter. Then fold it in half crosswise. Return to bowl, cover, and let rise at cool room temperature until it has almost doubled, at least 75 minutes. Gently turn dough onto a lightly floured surface. Using a dough scraper or a knife, divide dough into equal portions (3 if making baguettes, 2 if making boules or rolls.) Cover with oiled plastic wrap, and let rest for 20 minutes. 6. On a lightly floured surface, spread each portion of dough into a rectangle that's roughly 10 by 6 inches. Fold dough into thirds again, as you would a business letter, pressing seams with your fingers. Shape portions into baguettes, rolls, or boules.
