Log Cabin Day 2013......

Well Log Cabin Day, Feb.18, 2013 was a big success!  Diane Beagley gave the most amazing pie class ever!!  I am still in awe and need to find an extra hour to try out these new recipes Diane shared with us.

Pie Making 101 tips shared by Diane.....

There are 2 things people do wrong when making pie crust.
#1 they use TOO much flour
#2 they over mix the crust  - the only mixer you need is your hands!!

Roll your dough directly on your counter.  Pat your hand in flour and then spread that flour over your counter.  Pat your hand in flour and rub it on your rolling pin.  That is ALL the flour you need until you turn your dough and then you will flour your counter and rolling pin one more time.

Always roll your rolling pin forward and back.  Never side ways, never at an angle as the pressure is different and then the dough will not be the same thickness.

Once dough is rolled out fold in half and then half again.  Transfer dough to your pie tin.

For a single crust pie = turn pie tin upside down and form the dough over the outside of the pan.  Trim any excess dough with the back of a butter knife.  Prick the bottom with a fork all over.  Bake.  Cool and place another pie tin over the crust and turn over....now the crust is inside the pan.  You can stack these in your freezer for later use.

To tell if your pie is done = pinch the pie pan between your thumb and index finger. Gently shake pan side to side.  If the crust is done it will release from the pan and spin.  It will only spin if it is done and only while it is hot from the oven.  This even works on a double crust filled pie.

For a double crust pie you form the dough in the bottom of the pie tin.....DO NOT prick it as the filling will run out.  Do not over fill the pie.  The filling should be level with the top unless you are using fresh fruit that will cook down.  Once you have rolled out the top crust you can use cookie cutters to cut out vent holes or fold the crust and clip it with scissors.  Rub the edge of the bottom crust with water.  Then place top crust  on top of the filling.  Trim excess dough with the back of a butter knife.  To crimp the edges....hold left index finger against pan...with right thumb gently lift the crust while pinching  dough between thumb and index finger and twisting the dough.  OR simply press edges together with a fork to seal crust edges.

Double crust pies are best if brushed with milk and sprinkled with sugar prior to baking.

If your double crust filled pie is frozen when baking it will take 15 to 25 minutes more to bake.

Diane said to bake pies on the bottom shelf of your oven......but I am pretty sure that is not the case in my oven....because it burns everything that is in the bottom half of the oven.  Mine came out fine when I baked them where I bake everything else.

Caramel Bundt Cake

I'm thinking this could fit right in there with my other caramel addiction items....must try soon!!!

Caramel Bundt Cake
3 cups all purpose flour
1 1/2 teaspoons Calumet baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon vanilla
1 cup buttermilk
1 CARAMEL SAUCE
1 cup packed light brown sugar
1/2 cup condensed milk
2 teaspoons corn syrup
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into tablespoon-size pieces
1 teaspoon vanilla

Preheat oven to 350°. Generously grease a 10-cup Bundt pan.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean.
Cool in pan for 15-20 minutes. Then, transfer to a wire rack to cool completely.
To make the caramel sauce: Combine brown sugar, condensed milk, corn syrup, and salt in a heavy saucepan. Bring to a boil, stirring constantly. Continue to boil for 4-5 minutes or until mixture is smooth.
Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour desired amount over cake. Transfer any remaining sauce to a container, and store in refrigerator.

Cruising Caramel Sauce.....

Since we got home from our cruise...I have made 3 batches of this.....yes we are still addicted to our evening Caramel Sundaes!!  Yes....I have adapted this recipe one more time!!!

Cruising Caramel Sauce....aka: 6 Minute Caramel Sauce
1/4 c. butter
1/2.c. sugar
1/2 c. brown sugar
1/2. c. light corn syrup
1 can sweetened condensed milk, divided

Place first 4 ingredients and 1/2 of the sweetened condensed milk in a 2 qt. glass measure and stir well.  **Microwave for 2 minutes.  Stir.  Repeat from ** two more times (3 total or 6 minutes).  Stir in remaining sweetened condensed milk.  If sauce is too thick stir in water 1 T. at a time until desired consistency.  Microwave for 20 to 30 seconds at serving time and pour over ice cream....top with nuts, whipped cream and more caramel sauce......YUMMY!

Bread & Butter Pudding with Caramel Sauce

On our cruise this was one of our favorite desserts.....here's a couple recipes that look pretty close....gonna try it soon! For the sauce...I will use my 6 minute Caramel Sauce recipe....yes I've adapted it once again!!

Bread & Butter Pudding with Caramel Sauce
3/4 cup unsalted butter, creamed well
20 slices white bread, with crusts
2 cups granulated sugar
2 tablespoons granulated sugar, for sprinkling over bread
1/2 teaspoon cinnamon
1 vanilla beans, split or 1 tablespoon vanilla extract
6 cups whole milk
6 large eggs
4 large egg yolks
1/2 teaspoon salt
Caramel Sauce
1/4 cup butter
1 1/3 cups granulated sugar
2 1/2 cups half and half milk

Preheat the broiler.
Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn.
Stand bread slices upright to cool-- do not stack as they will stick together-- When toast is cool and dry, trim off crusts and cut into triangles.
Arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. There will be an empty space in the center.
Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside.
Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
Note: If using extract, do not put it in the milk here, scald the milk alone.
In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon colored-- about one minute.
With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
With a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked in.
Bake in a hot 400°F oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- Remove and place on a rack to cool.
Sauce-- Put butter in a pot, and pour in the sugar.
DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
Stir when mixture is a nice brown colour and bubbling.
Continue until its a dark golden brown-- Stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- Strain through a sieve, and keep hot in a warm water bath, until needed.
To serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- Pour some sauce over each.

Read more at: http://www.food.com/recipe/bread-and-butter-pudding-with-caramel-sauce-82694?oc=linkback

Here is another version.....

Old Fashioned Bread Pudding with Caramel Sauce
7 cups white bread or 7 cups egg bread, cut into 1 1/2 inch cubes
1/2 cup golden raisin
1/2 cup melted butter
4 whole eggs
1 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated nutmeg
2 teaspoons vanilla extract
2 cups half and half milk
2 cups whole milk
Carmel Sauce
1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Place the bread cubes in a 9 x 13 buttered glass pan.Sprinkle the raisins over the bread.
Drizzle on the melted butter, do not mix into the bread cubes and raisins.
Set this aside.In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
Sprinkle the top with a grating of more nutmeg.
Preheat the oven to 350 degrees F.
Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
Bake until pudding is puffy all over and golden.Remove to rack to cool.
Sauce-- In a saucepot over med. heat, melt the butter, and brown sugar.
Bring to a boil, and remove from the heat.
Whisk in the salt, vanilla, and milk.
The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

Read more at: http://www.food.com/recipe/old-fashion-bread-pudding-with-caramel-sauce-82688?oc=linkback

Anti-Inflammatory Foods

My friend LaRae Wilson, sent me this list....need to work on this with Steve....

Top Anti-Inflammatory Foods       

1. Sea Vegetables – They are easily digestible and provide an incredibly rich cocktail of minerals. Interestingly, according to ancient Chinese texts, “there is no swelling that is no relieved by seaweed.” Kelp such as kombu contains fucoidan, a type of complex carbohydrate that is anti-inflammatory, anti-tumor and anti-oxidative. Also try wakame, arame, nori, dulse and limu moui. . Sea vegetables contain about 10 times the calcium of cow’s milk and several times more iron than red meat.

2. Turmeric - This Asian spice commonly found in pre-mixed curry powder contains a powerful, non-toxic compound called curcumin. Ginger is a cousin of turmeric that has long been known for anti-inflammatory benefits.

3. Wild-Caught Salmon - Salmon is an excellent source of EPA and DHA, two potent omega-3 fatty acids that douse inflammation, so include some oily fish such as wild Alaskan salmon in your diet twice a week. You can also get omega-3 fatty acids from high quality fish oil supplements or anchovies, mackerel and sardines.

Flaxseed and walnuts supply omega-3 fats called ALA which can be converted into EPA and DHA in the body, but the conversion rate is low, so they may not be reliable sources of EPA and DHA.

4. Green Tea - The flavonoids in green tea are potent natural anti-inflammatory compounds. And what could be more cleansing for the body than clean water?

5. Papaya - Papaya contains papain, a protein-digesting enzyme. Together with other nutrients such as vitamin C and E, papain helps to reduce inflammation, and improves digestion and healing from burns. Pineapple contains bromelaine, an enzyme that aids in the healing of indigestion, sports injury, trauma and other kinds of swelling.

6. Blueberry - An antioxidant powerhouse, blueberries are high in phytonutrients giving anti-inflammatory protection against many diseases such as cancer and dementia. Also include blackberries, cranberries, strawberries and raspberries. Start feasting on one type of berries each week.

7. Extra Virgin Olive Oil - Its rich supply of polyphenols protects the heart and blood vessels from inflammation. The monounsaturated fats in olive oil are also turned into anti-inflammatory agents by the body that can lower occurrences of asthma and rheumatoid arthritis. Avocado oil is similar to olive oil, containing high heart-beneficial monounsaturated fats.

8. Broccoli - Broccoli contains anti-inflammatory and anti-cancer phytonutrients that help the body to get rid of potentially carcinogenic compounds. Cauliflower also contains similar goodness.

9. Sweet Potato - Sweet potato is a good source of complex carbohydrates, beta-carotene, manganese, vitamin B6 and C as well as dietary fiber that work to as antioxidants that help to heal inflammation in the body.

Spinach and other dark green leafy vegetables are a rich source of anti-inflammatory and anti-oxidative flavonoids and carotenoids – like: Vitamin A, B2, B6, C, E, K, calcium, folate, iron, magnesium, manganese, potassium and tryptophan.

10. Legumes - Try to eat at least 1 serving (1/2 cup) of legumes every single day. Not only do legumes have a superb nutritional profile, they are exceptionally rich in fiber (just ½ cup provides an average of 7 grams of fiber!) Legumes are also an extremely “clean” source of vegan protein in addition to being a surprisingly good source of anti-aging antioxidants.

11. Chia - These itty bitty teeny tiny seeds are powerhouses of nutrient-dense energy and the ultimate eat clean diet food. They deliver a hefty dose of fiber and anti-inflammatory omega-3 essential fats. They are also surprisingly rich in calcium, B-vitamins, easily digestible protein and antioxidants.

12. Ground Flaxseed – These seeds yield a hefty dose of omega-3 essential fats when ground and are better than flax oil because 1) they are fiber-rich 2) they can be cooked at low heat temperatures (add them to muffins, breads, whole wheat pizza crust, etc.) and 3) they are nature’s richest source of lignans, potent phytonutrients that fight free radical damage and offer protection from hormone-sensitive cancers. Mix ground flaxseeds into batters and sprinkle them on hot whole grain cereals, add them to smoothies, mix them into meatballs, etc.

Top Inflammatory Foods

1. Partially Hydrogenated Vegetable Oil (or trans-fats) - ALWAYS avoid partially hydrogenated vegetable oil. This commercial oil contains trans-fatty acids that lower the ‘good’ cholesterol and raise the ‘bad’ ones — a shortcut to contracting cardiovascular disease.

2. Sugar - The widespread use of sugar rivals that of any spice and has led to a host of illnesses linked to this additive condiment. A diet high in sugar is decidedly inflammation-promoting and should be controlled.

3. Seaweed snack - Go easy on seaweed snacks as they can be heavily salted and coated with a thick layer of vegetable oil. Check the ingredients list before buying.

 4. Polyunsaturated vegetable oils - Like those from safflower, soybean, corn and sunflower have been found to be unstable and easily damaged by oxygen, so they should be consumed in limited amounts. High consumption of omega-6 fatty acids, present in higher amount in polyunsaturated oil, has also been linked to inflammatory response in the body, leading to heart disease and cancer. While omega-6 is important to health, the key is to balance your omega-6 and omega-3 intake so that you don’t end up becoming a factory for pro-inflammatory compounds.

5. Deep-fried vegetables - Avoid deep-fried mushrooms and vegetables. which not only soak up lots of cancer-causing compounds from the overheated oil, but their healing powers will also be greatly diminished.

6. Preservative-laden dried fruits - Dried fruits can contain high levels of chemicals such as sulphur dioxide, a preservative which has been linked to increased respiratory disease. Eat fresh fruits whenever possible, but if you eat the dried form, make sure it’s preservative-free.

7. Nightshades Vegetables like tomatoes, potatoes, eggplants contain high alkaloid - a substance that may affect the joints, nerve-muscle function and digestion in some individuals. If you are suffering from any of these problems, you may want to try cutting down on the consumption of nightshades vegetables.

8. Processed Potatoes - Although potato is a good source of vitamin C and other minerals, potato chips and french fries aren’t. Commercially processed potatoes are usually prepared in overheated polyunsaturated or hydrogenated oils, and are loaded with high amounts of sugar and salt, increasing the risk of heart disease, cancer and diabetes for anyone who munches on them.

                                                                                                                                                         

10. Processed cow’s milk - Many people cannot digest milk properly, causing distress to the digestive tract. Some people are also sensitive to pasteurized milk and/or the antibiotics and growth hormone residues in processed milks as well as. If you are sensitive to cow’s milk, it can contribute to long-term inflammation, so consider a plant-based milk product.

Sources: WholeandHealthyChange.com, TheConsciousLife.com, CleanCuisine.com