Fes Up Challenge from Facebook

This was posted by Bev. Here are my answers.

‘Fess up challenge!
-bath or shower? Shower
-straight or curly hair? Curly
-favorite movie? Not really.
-favorite holiday? St. Patrick’s Day
-Android or iPhone? Landline only.
– texting or calling? Email.
-Facebook or Twitter? Twitter
– favorite type of food? Mexican but not spicy and no cilantro.
– dream job? Evil villain or horror writer.
-favorite pizza? homemade with mozzarella cheese
– favorite cake? homemade cheesecake
– night or day? Very early morning.
-summer or winter? Winter
-wine or whiskey? Pass the coffee.
– favorite egg style? fried in butter on a toasted plain bagel.
-favorite TV show? Not really
-hair up or down? Got a shorter cut now I mostly just let it do what it wants.Or I tame it with a bandana when it goes too far.
-jeans or leggings? Sort of track yoga pants. I don’t want something clinging to my curves or showing my ass.
-favorite rock band? None.
-favorite color? Dark red, sometimes orange or blue.
-pullover or button-up shirt? Sack, with sleeves.
-flip flops or sneakers? Bare feet or clogs. Boots if there is snow.
-big pursue or small? Massive. I’m prepared for impulse travel.Plus, I always bring a book, a camera… other stuff.
-how many tattoos? None
– how many piercings? Five in my ear lobes have never healed over from a piercing accident in my youth.
-diamonds or pearls? I prefer Rhinestones with a lot of flashy colours.
– favorite animal? Cats, barn cats, feral or big cats.
– Rap or country music? Turn that down!
-Hiking or fishing? Exploring without harming worms or spiders.
– favorite place to shop? Second hand stores.
– best feature? My face. I’m 50+ and no one believes me. (They aren’t just being nice to the crazy, old lady).

The Best-Ever Pancake Recipe: Lofty Buttermilk Pancakes | The Kitchn

Lofty Buttermilk Pancakes

Makes 18 to 20 3-inch pancakes. Serves 4 to 6

2 1/2 cups flour

2 tablespoons sugar

1 1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 large eggs, separated

2 cups buttermilk

1/2 cup milk

10 tablespoons unsalted butter, melted and cooled

Canola or peanut oil for frying

Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.

Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.

Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.

Serve as soon as possible, with butter and warm maple syrup.

Recipe Note:

If you don’t have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.

via The Best-Ever Pancake Recipe: Lofty Buttermilk Pancakes | The Kitchn.

Duck Fat Dinner Rolls for Thanksgiving

Duck Fat Dinner Rolls
Adapted from Donald Link’s Real Cajun, by way of Amateur Gourmet

1 package (2 1/4 teaspoons) active dry yeast
1/2 cup lukewarm water

1/2 cup shortening or lard
1/3 cup sugar
1 tablespoon salt
1/2 cup boiling water

1 egg, lightly beaten
3 1/2 to 4 cups all-purpose flour
8 tablespoons (1 stick) butter, melted

In a small bowl, stir together the yeast and warm water. Set aside.
In a large mixing bowl, use a fork to combine the shortening, sugar, salt, and boiling water. Allow this mixture to cool for a few minutes. (Alternatively, you can combine the ingredients in the bowl of an electric mixer. Beat for 2 minutes using the paddle attachment until combined, then cool.)

Use a fork to stir the beaten egg and yeast into the shortening mixture, then add 3 cups of the flour (add the remaining 1/2 to 1 cup as you knead). When the mixture pulls together into a dough and you can no longer stir it with a fork, use your hands.
Lightly flour a work surface and knead the dough until it has a smooth sheen and doesn’t fall apart; 5 to 10 minutes. Try not too add too much flour here.

Cover the dough and let it rise for 30-40 minutes, until it has increased 25%. Punch it down, knead it briefly (up to 1 minute).
Roll the dough into 2-inch balls (there should be enough dough for about 16 rolls), and space evenly on a butter baking sheet.
Cover and let rise for 15 minutes. Heat the oven to 325F.

Bake the rolls for about 20 minutes, until golden brown.
Brush with copious amounts of melted butter. Eat hot.

via Duck fat dinner rolls | heartful mouthful.

Halfway through the recipe to make these for Thanksgiving tomorrow. Could have doubled it but I’m just too tired (and the kitchen is over warm for the bread making – too warm for me) and don’t have the energy for all that more kneading. Will see how they turn out. The duck fat was interesting to work with. Right now they are having the first rising time and I am starting the cheesecake recipe.

The Polka Dot Door

the polka dot doorDo you remember The Polka Dot Door?

The Polka Dot Door was a children’s television show which began in the 1970′s in Ontario, Canada. TV Ontario broadcast the program 1971 to 1993.

Songs and stories and so much more at the Polka Dot Door!

Every show had a man and a woman as hosts and Polkaroo, a life sized polka dotted kangaroo, would appear for a few minutes on almost every show. They played in a play house which had a polka dot door, of course. Educational videos would be shown through one of the polka dots on the door.

The house also included a large indoor space where the hosts would have tea parties and birthdays and everything else. Outdoors I remember the playground with a sandbox and swing set.

I liked the toys: Marigold (a doll), Bear, (a stuffed teddy bear) and Humpty and Dumpty (two stuffed characters with round egg-like bodies) as if they were real but could only talk to the hosts. Often the host would pause, say “What was that Marigold?”, or “Bear says he…” and so on. Usually they would pick up the toy as they carried on a short conversation between the toy, themselves and the children watching the show.

Each show had a theme which would fit into the day of the week:

  • Monday was Treasure Day
  • Tuesday was Dress-Up Day
  • Wednesday was Animal Day
  • Thursday was Imagination Day
  • Friday was Finding-Out Day

Tanya Petrova, a Canadian soft sculpture artist, created Polkaroo.

Later Polka Dot Shorts began as a spin off from the original show. This show featured the toys as life sized soft sculptures having educational adventures.

Marigold the doll

Marigold was my favourite. I tried to find a sewing pattern to make the Marigold doll but did not find anything.  I did find this photo which shows more of her design so I could make a pattern myself.

Buttercream Barbie: Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls

Makes 12 | adapted from Cooking Classy

3 very ripe bananas

1 tsp lemon juice

2/3 cup milk

3 Tbsp butter, diced

2 Tbsp vegetable oil

2 1/4 tsp active dry yeast

1/4 cup granulated sugar

1/2 tsp salt

1 large egg yolk

3 3/4 cups bread flour, divided

1 Tbsp cornstarch

3/4 tsp baking powder

6 Tbsp butter, melted

3/4 cup packed light-brown sugar

1 1/2 tsp cinnamon

1/8 tsp nutmeg

1 cup chopped walnuts (optional)

Cream Cheese Frosting

6 oz. cream cheese, softened

6 Tbsp butter, softened

2 1/4 cups powdered sugar

2 – 3 tsp milk

Rolls

  1. Puree bananas in a food processor with 1 tsp lemon juice until mixture is smooth and no chunks remain, set aside (you should have just over 1 1/3 cups pureed bananas).

  2. Heat milk and 3 Tbsp butter in a small saucepan over medium low heat. Cook stirring occasionally until butter has melted. Remove from heat and pour mixture into the bowl of an electric stand mixer. Whisk in vegetable oil and allow mixture to cool to 110 degrees F. Whisk in yeast, stirring until dissolved and allow to rest 5 minutes. With the paddle attachment, mix in granulated sugar, salt, egg yolk, 2 cups bread flour and pureed bananas. Switch mixer to a hook attachment, add 1 1/2 cups bread flour and sprinkle in cornstarch, then knead mixture on medium low speed until a smooth and elastic dough forms (dough will be sticky). Cover bowl with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

  3. In a small bowl whisk together light-brown sugar, cinnamon, nutmeg and nuts (if using). Set aside. In a separate small bowl, whisk together remaining 1/4 cup bread flour and baking powder. Return bowl with dough to electric stand mixer, pour in flour/baking powder mixture and knead dough with hook attachment until mixture is well blended and smooth. Roll dough out on a floured surface (dough should be slightly sticky so I floured the surface fairly generously) to a 16 x 20 inch rectangle. Using the back of a spoon, spread 6 Tbsp melted butter evenly over the top of the dough. Sprinkle top evenly with brown sugar mixture and spread into an even layer, coming within a 1/2 inch of all edges.

  4. Starting on the 16″ side, snugly roll dough to opposite end. Cut rolled dough into 12 equal pieces. Arrange rolls in a buttered 13 x 9 inch baking dish. Cover baking dish and allow to rise until doubled in size, about 45 minutes. Preheat oven to 350 degrees F (I do this during the last 10 minutes of rising) and bake rolls in preheated oven for 22 – 26 minutes until golden. Cool slightly then frost with Cream Cheese Frosting.

Cream Cheese Frosting

  1. In a large mixing bowl, using an electric and mixer, whip together cream cheese and butter until light and fluffy, about 2 minutes. Add powdered sugar and mix until smooth. Pour in milk and mix until well blended.

via Buttercream Barbie: Banana Bread Cinnamon Rolls.

Making Banana Bread

I’ve got two bananas getting over ripe. I bought them for Zack being out here but he didn’t stay as long as I had planned. I’m not feeling inspired to make anything in the kitchen, but those bananas are only going to get sadder looking by tomorrow.

I found this recipe:

Banana Bread Recipe
Prep time: 5 minutesCook time: 1 hour
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INGREDIENTS
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
METHOD
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.