Wednesday, May 19, 2010

Clean-up Song

Let's clean up the mess we made, mess we made, mess we made,
 let's clean up the mess we made here on ----day morning,
Let's put away the toys we found, toys we found, toys we found,
  let's put away the toys we found here on ----day morning,

We want to do something new, I need help from all of you,
 Let's clean up the mess we made here on ----day morning.

The Walking Song

Bless my friend's hand in mine,
Bless my feet to stay in line,
We're off to love and learn and play,
    But must be safe and smart all day.

Monday, May 17, 2010

Pepper Jelly and Goat Cheese Hand-pies

My Aunt Suzanne makes and sells her own pepper jelly. Our family meets once a week for potluck, this week we were challenged to create an original recipe using Aunt Suzanne's jelly.   I thought I had it locked in ( the prize was three jars of jelly in mild, medium and hot), but my Aunt Cheri took 1st place with a surprising and creative entry, you'll have to visit the website for that recipe. All recipes will be posted at .

Pepper Jelly and Goat Cheese Hand-pies


2 1/2 cups all purpose flour ( I like King Arthur un-bleached)
1 tsp salt
1 cup unsalted butter, cut into small peices
1/4-1/2 cup of ice water

In a large bowl, combine flour and salt, add butter and cut in with a pastry cutter until mixture looks like course crumbs. Making a hole in the center, add water and whisk from the outside in, to incorporate water. Dough should come together but not be sticky or wet.  Divide dough in half, forming into disks.  Place in the bowl, cover with a damp cloth and refrigerate 15 minutes.


1 cup of goat cheese ( I used chevre)
1 cup swiss chard, finely chopped
1 spring onion, minced
1 cup of chicken chopped small
1 tsp garlic powder
1 tsp mustard seed powder
1/2 tsp paprika
pinch of salt
ground pepper

mix all in a medium bowl.
Pre heat oven to 375.

Remove one disk from fridge (you can wrap and save the other in the freezer).
one  a lightly floured work surface roll out dough. Press rolling pin gently in the middle and then up and down and side to side. Then with light but firm pressure, roll up from the center, down from the center, to the left and right- from the center. Continue until the dough is rolled fairly thin ( about as think as 10 pieces of paper). Make sure your not stuck to the surface by sliding a spatula round underneath. Cut into strips and then squares about 4x4.  Place 1/2 tablespoon of cheese mixture in the center, top with tsp of pepper jelly. Fold in corners. Transfer to a baking stone or baking sheer lined with parchment paper.
Bake at 375 about 1/2 hour, or until corners on top become slightly brown.

Remove from oven and eat.

Tuesday, May 11, 2010

Rhubarb Shortcakes

Rhubarb filling

1 lb rhubarb ( red, green or both)
1/2 cup of brown sugar
cinnamon and ginger to taste

Drop Biscuits

2 cups flour
1 Tbs baking powder
1tsp salt
1/4 cup butter
1 cup milk

Whipped Cream

Whipping cream

To make the rhubarb filling, chop rhubarb and mix with the brown sugar and spices in a stock pot. Cook over medium heat until the rhubarb softens. You will have to taste-test. It should be totally soft, no chewing required, but still firm enough to hold it's shape. If it gets too soft, like apple sauce, it may be runny later on.

For the biscuits, mix flour, salt and baking powder in a medium bowl. Using a pastry cutter, cut in the butter. Cut until the butter is cut in even and consistently. Making a hole in the center of the bowl, pour in the milk and whisk with a fork- from the outside of the bowl in towards the milk. Once the milk is incorporated, it should look like very think pancake batter. Drop the biscuits with the fork onto a pizza stone ( or lined baking sheet). Bake at 400 degrees, about ten minutes or until the look slightly brown on the tops.

In a medium bowl, pour whipping cream, 1/2 TBS of sugar, and a tsp of vanilla. Whip on high until cream forms stiff peaks. About 2 minutes.

Slice biscuits through the center, top with rhubarb and whipped cream.
Enjoy outside with friends.

Tuesday, May 4, 2010

yoga mama biscotti recipe

This recipe is best made with a friend, while babies are crying, and a 2 year old that licks every bowl, beater, spatula, and surface clean!

All amounts are subject to change. We typically use our hands and guess.

1 1/2 c sliced almonds (set some aside for topping)
2 1/2 c all purpose flour
1/2 c yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter
1 c granulated sugar
1 teaspoon almond extract
3 large eggs plus 1 egg lightly beaten

to make variation:
1 1/2 tablespoon instant coffee with just enough water to disolve it
a Boatload of chocolate chips! (or to taste)

Preheat oven to 375. Line a baking sheet with parchment paper or butter the pan. Set aside
Spread almonds on another baking sheet... toast until fragrant and just turning brown.
Transfer nuts to a clean surface, spread evenly, and let cool.
Sift together flour, cornmeal, baking powder, and salt in a medium bowl, set aside.
In a large bowl, with an electric beater, beat butter and sugar on medium speed until light and fluffy about 3 minutes. Beat in exctract. Add 3 eggs 1 at a time, beating to incoorporate after each addition and scraping down sides of bowl as needed. Add flour mixture, and beat on low until combined. Turn out dough on lightly floured surface. Knead in almonds (leave out for variation)

Add coffee dissolved in water. Mix.
knead in chocolate chips.

Divide in half. Shape each piece into 18 inch log and transfer onto prepared baking sheet about 3 inches apart. Brush beaten egg over surface of log. Crush some almonds and press them firmly into the top of the logs.

Bake, rotating halfway through, until logs are lightly browned and firm to touch, about 30 minutes. Transfer to wire rack. Cool for 20 minutes. Reduce oven temp to 300.

Place logs on a cutting board. Cut logs crosswise on the diagonal into 1/2 inch think slices. Place on wire rack on rimmed baking sheet. Arrange slices, cut side down. on rack. Bake until firm to touch, about 30 minutes.

Remove from pan. Let cool if you can! Eat with a cup of ice coffee while sitting on a bench, in the sun, with a friend. Life is good!

Based on Anise-Almond Biscotti recipe from Martha Stwearts Baking Handbook.