Sunday, July 16, 2017
Cherry-Cream Cheese Coffee Cake
This is just too easy and is it good!
Below is my very first try at this recipe using the Pillsbury Crescent Dough. I plan to tweak the recipe to use my White Bread Recipe and different fillings. What a simple and minimal ingredient preparedness comfort food.
1 package (3 oz) cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon almond extract
¼ cup sliced almonds
¼ cup chopped maraschino cherries, well drained
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
½ cup powdered sugar
2 teaspoons milk
1. Heat oven to 375°F. Grease cookie sheet with shortening. In a small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
2. If using crescent rolls: Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough onto cookie sheet; press into 13x7-inch rectangle.
3. Spoon cream cheese mixture lengthwise down center 1/3 of the rectangle. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.
4. Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. In a small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.
Link to recipe source:
Link to my bread recipe:http://livingprepared.blogspot.com/search/label/Baking%20Bread%20with%20100%25%20White%20Flour
Thursday, July 6, 2017
I think I figured out a sure way to stop all these Anti-American, selfish protestings.
Reinstate the DRAFT for duty in South Korea,
Afghanistan, Syria, and ! The protestors will all bail to either Iraq Canada or . Sorry Mexico but our problem is solved! Canada
Sunday, June 25, 2017
Also, not a word from Repub’s about we citizens and easing the laws for citizens to be able to protect ourselves with guns. I think we can look forward to the Dem’s using this event to move a gun ban on us.
Friday, June 23, 2017
Another perfect use for my new SPAM Slicer, SPAM Fries! Oh are they ever good!
1 can of your favorite SPAM
¾ cup flour
1 tsp paprika
¼ tsp garlic
½ tsp black pepper
1 egg +2 tbs water for wash (enough for ½ can of spam, 2 eggs for 1 can)
1 cup bread crumbs (regular or Panko, I used panko)
Cut Spam into French fry size/shapes
Dredge in flour
Dredge in egg wash
Dredge in bread crumbs
Deep fry 3-4 minutes
4 tbs mayo
2 cloves garlic
½ tsp lemon juice
Recipe from: https://www.youtube.com/watch?v=MBH2JZ5T8Uk
Using the Spam Slicer I sliced the entire can into 9 slices (normal amount).
I then removed 4 slices and place them aside.
The remaining stack of 5 slices I rotated 90 degrees, placed in the slicer and then sliced them into French Fry shapes/sticks. Really simple to do.
All the ingredients for a typical dredge and fry.
The Fry Daddy doing its thing. Frying 5-6 at a time.
The finished fries, yummy!
Tuesday, June 20, 2017
Today, I bought a dozen new quart canning jars for a new project I’m starting using #10 Cans of dehydrated foods. I noticed the label on top of the canning jars case stating a new “Sure Tight” lid that’s good for 18 months! Hmm, something new from Ball? To me that’s unusual for them in the dozens of years they have been the “Go To” reliable source of canning. Anyone have more information about these new lids? We’d like to hear about it.
Below is a copy of the PDF describing their new lid.
Here’s what the PDF had to say:
New Ball® Sure Tight™ Lids – 2017
The Ball® brand is introducing new canning lids for 2017. These lids will start appearing in stores where canning supplies are sold in May 2017. These lids will replace all Ball® and Kerr® lids. Current lid supplies are safe to use and will be sold until they are gone.
Information from the Manufacturer:
• Most significant performance improvement for home canning lids in 30 years.
• Twice the tinplate coating compared to current lids. They do not feel or look heavier than current lids.
• Additional rust resistance.
• Longer lasting seal, up to 18 months when following a tested and approved recipe. • No need to heat lids prior to placing on filled jars. Wash lids in warm, soapy water and rinse prior to use.
• No canning processing adjustments needed. Always use tested and approved recipes for safe home canning.
• All canning lids are for one canning use ONLY!
• All lids are best used within five years of purchase.
• Freezer safe. • Lid is printed with a spot to record the date the food was processed. • BPA free.
• Made in the
• For more information, see https://www.freshpreserving.com/canning-lids-101.html
The USDA recommends that for best food quality, store home canned foods in a clean, cool, dark, dry location at a temperature between 50 and 70°F. It is also recommended for food quality purposes that you can no more food than you will use within a year; however, there is no specific shelf life for home canned foods.
Prepared by: Karen Blakeslee, M.S., Extension Associate, Department of Animal Sciences and Industry, K-State Research and Extension
Ball® Canning; Newell Brands;
National Center for Home Food Preservation, Dr. Elizabeth Andress, University of Georgia Extension
Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation.
Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, as amended.
Kansas State University, Councils, Extension Districts, and United States Department of Agriculture Cooperating, John D. Floros, Director. March 201 County Extension
Photo’s of the new jars and lids in the case and the label and lid with the new label close-up.