Bad Idea Good Idea angel adulate jar

.An idiot would have knowed it was a bad idea,, speak up,, too small,, why?, why did they put a small lid on a big apple butter jar, no blooper, no recipe, this ain't raw food, that's a fact, the show goes on, a waste of time? I don't think so, making history here on the east coast of Arkansas, get back dog!, get back, leave a comment, subscribe, pass it on,,,



http://www.youtube.com/watch?v=ER1TPsYHTOA&hl=en

House MD division 5 adventure 10

Song of House MD season 5 episode 10 "let them eat cake" Coconut by Harry Nilsson



http://www.youtube.com/watch?v=nBX-Ka6YsIk&hl=en

Old-fashion Potluck Recipes; Beans and Franks and Tropical Wedding Cake Ad Recipe

We are all invited to potluck meals at times.  Whether it is a family get-together, church social activity, office meal, community night-out, or other occasion requiring you to take a dish to share, here are a couple of old fashion recipes that are sure to please.  They are simple, quick, easy to prepare, tasty, and economical.  Beans and Franks are always a crowd pleaser and a special hit with the kids.  Tropical Wedding Cake is an easy cake that looks and taste like you spent lots of time on it.  It is also a good "make ahead" cake since it needs to be refrigerated over night.

Edens Secret - Lemon Meringue Cold Process Soap Cake

Like to buy, go to:- www.edens-secret.co.uk - With my five essential oils, this soap is scented with Lemon, Lemongrass, MayChang, Bergamot and just a hint of Ginger, loved by teh ladies but especially the Men.



http://www.youtube.com/watch?v=oRSoh5K3TaQ&hl=en

Coconut Fruit Cake - Cake Recipes - UKTV Food

A summer version of a Christmas fruit cake, with tropical fruit and a lighter density. Sophie Grigson shares her recipe in this easy to follow video guide. You can also download the list of ingredients and directions at uktv.co.uk



http://www.youtube.com/watch?v=zsz71i2Dtb0&hl=en

Desserts the centre allotment of your party

It is always fascinating to watch the reaction of guests at an event when the news regarding desserts is announced.  There is such glee and anticipation.  Rarely is there the disapproving voice.  Even where persons have declared they are on a diet. They will quickly convince you that they always have ‘room' for dessert. Interestingly, they will convincingly declare that their diet is able to accommodate sweets.
Armed with this knowledge, you should feel free to ‘flex' your creative mind in order to sweeten and tantalize all the senses, particularly the taste buds of your clients or guests. In designing a "pastry-table" for any given function, you sugar coated, calorific license will be exercised.  As you are aware, some persons eat very little of the appetizers or the entrees in an effort to leave room for the dessert; you must not disappoint.
For the Pastry table to be the centre piece of your party or get together it should have variety and be very colorful and inviting.  Quite likely you were already working with a theme for the party, so mingling the theme with your pastry table will add even more interest and become a conversation piece. On the other hand you could choose to make your pastry table portray a contrasting but non competing theme for additional interest.  One added feature that is welcomed is the use of ‘flora' and ‘fauna'
Pastry tables or bar could be large or small, this too would be dependent on the size of the gathering and the budgetary allocation. Such a table should occupy a very central place in the party location.  While your pastry table should stand out your aim is never to make it overdone or gaudy. 
One example of a theme would be ‘Tropical freshness' mingled with ‘Dairy delights'.  We could showcase an array of desserts made with coconut, pineapples and possibly oranges and lemon. A suggested list then could be, Coconut Macaroons (dotted with a piece of maraschino cherry), coconut cream pie, pineapple upside down cake, Vanilla Cheese cake with Lemon topping, Orange Banana Nut Cake.
In keeping with the tropical theme, you could use dried coconut leaves as a part of the décor.  Depending on the time of year or the calibre of the function the leaves could be spray painted or left in their natural state for a more rustic feel.
The recipes for these mouthwatering treats and more are available upon your request.

Recipes For High Cholesterol

Most of the information out there about the best belly fat diet is very confusing and contradictory. One day eggs are good for you and the next day they are bad. Dairy products build strong bones, and then the next thing you know they cause certain types of cancer, allergies, or phlegm buildup in your body.

How to accomplish a Coconut Cake [Lesson 1 - AliekesCakeLessons]

Hello YouTube, In this video i'm going to show you how easy it is to make a coconut. The ingredients can you find in the video itself. Well i hope you like my first video here on YouTube, i'll be posting alot more cake videos!



http://www.youtube.com/watch?v=8YKafWV9TAw&hl=en

Lemon and attic block compound (For PrincessGemma85)

This is my first video. My friend Emma helped me make this movie. It is a recipe on how to make Lemon and Coconut cake for my other friend Gemma. Ingredients: * 125g unsalted butter, softened, plus extra for greasing * 225g golden caster sugar * Finely grated zest of 1 lemon * 100ml coconut cream * 4 medium eggs, beaten * 225g self-raising flour, sifted * 1 tsp baking powder For the filling and decoration: * 150g good-quality lemon curd * 142ml carton double cream * 100ml coconut cream * Icing sugar, to dust * Yellow primroses My Channel: www.youtube.com www.mashuganuts.tk Emma's channel http Gemma's channel www.youtube.com



http://www.youtube.com/watch?v=7DBYEAebwHY&hl=en

Episode 31 Full Episode - Dessert Sushi - 12-27-10 - The Aubergine Chef

The Aubergine Chef demonstrates how to make dessert sushi, coconut rice cake, lemongrass ganache, spicy peanut caramel sauce, strawberry mango compote, wasabi creme anglais and black currant / black cherry melba sauce! Thank you for watching and remember to visit www.TheAubergineChef.com to download this recipe for free, see more free videos, and read a blog full of helpful tips and fun anecdotes!



http://www.youtube.com/watch?v=8U8Mtjc1kP0&hl=en

new purse and booty ( architecture crafts accidental )

OPEN FOR LINKS WHERE U CAN FIND ME (: fan facebook like for swatches hauls and sales ! www.facebook.com my personal fan page get into my personal life (: Facebook www.facebook.com ask a question for a video advice video www.formspring.me MY LINKS my makeup blog ~ reviews and swatches makeupandloveyourself.blogspot.com my nspire writing blogg amandaxoxokisses.blogspot.com DIY BLOGG diyitxoxoamanda.blogspot.com thanks for watching if you have ne ?s please ask ! copy write 2011 amanda The designs, pictures, stories, andinstructions shown on this video are provided here for personal use only and may not be sold, reproduced or used for commercial purposes in any form without my written permission questions or requests just ask thanks for watching please rate and comment



http://www.youtube.com/watch?v=PTUZlIlWFzw&hl=en

Praline Pecans: The Origin

History says that praline originated from a French soldier and diplomat, Marshal du Plessis-Praslin. He was also a sugar industrialist whose cook was believed to have invented the now popular praline. Although there is no sufficient evidence of this theory, still praline's roots is France.

From France to the Mississippi River

Praline pecans, also called the Southern pralines, were first invented in France by a cook in the seventeenth century. Originally, it is a mixture of sugar syrup and almond nuts. Later on, there have been variations on the type of nut integrated in it. And now, pecan nuts are the widely used nut in pralines. The chef developed the technique of coating the almonds in honey or sugar syrup primarily for his employer as gifts to the people he visited and also as an aid for digestion. In France the word praline also means candy with nuts.

When the Frenchmen crossed countries to the banks of Mississippi, they found here a land of abundant sugar canes and nuts. The kitchens of Louisiana were invaded and praline cooking continued, but now, the exotic taste of almonds has been substituted with an equally exquisite taste of pecan where it is abundant in the area. Along with it was the inclusion of cream or thick milk for a more Southern taste.

The Taste of Praline Pecans

In New Orleans, you will find some kitchen doors open to allow onlookers to observe the fascinating method of cooking the best praline pecans in town. Visitors are able to see the captivating transformation of sugar, butter, cream and pecan nuts into a mouth melting praline pecan. From the metal vat, the pralines are cooled in marble slabs. If the sight is mesmerizing, the warm smell of sugar and butter plus the aroma of pecan is equally tempting. People who are watching their diet shouldn't go near the shop to be safe.

What's in a Praline Pecan?

With the coming out of different praline pecan variations, the original praline pecans remain to be the all time favorite. It is a mixture of granulated sugar, brown sugar, thick cream, butter and to top it all, pecan. Now, praline pecans can be added with a variety of flavors like peanut butter, chocolate, vanilla, rum and shredded coconut. Some are even added with different spices. But, it is a known fact that even with the original recipe of praline pecans; each of praline makers differs in their own way. Some can make them flat and thin with a lot of pecan bits, some can have fatter and larger praline pecan with their pecan cut into halves.

Praline Pecans Today

You do not have to visit New Orleans nor make your own just to get a taste of praline pecans, because your praline pecans can be bought at Tanner's Pecan and Candies. Not only will you find the best pecan products here, but also other cakes and pastries are likewise available, all at a reasonable cost.

So what are you waiting for, get the best praline pecan at Tanner's Pecan and Candies.

Sunday Lunch, Sunday Tea, Recipe, Bacon and Egg Pie

A few weeks ago we had the family over for Sunday lunch, nine adults, four grandkids. My wife as usual turned out a cracking meal, Roast beef and lamb – The grandkids prefer lamb – roast potatoes, roast parsnip, cauliflower, small boiled potatoes, carrots and of course Yorkshire puddings with gravy and mint sauce for the lamb. All prepared and cooked by my long suffering wife, the only exception being the Yorkshire puddings which were precooked by “Aunty Bessie” and only needed to be heated in the oven. If you haven’t tried “Auntie Bessie’s” Yorkshire puddings, try them, they taste so good and are so reasonably priced that it isn’t worth the time and effort of making your own.





Anyway after singing the praises of “Aunty Bessie,” I am blithering on as usual and need to get to the point. Well, after overindulging, also as usual, I sat with the two great grandmothers; my mum and my mother-in- law and we began to reminisce about Sunday teatime in those far off days when I was a lad. Everything then seemed to be home made and I might be wrong, but to my mind, while the purse wasn’t deep, the table always seemed to be laden with goodies.





In those far off days no one, as far as I can remember, was on a diet and everyone wasn’t obese, in fact there seemed to be less people of goodly proportions about then. Now that I think about it, the lack of hygiene regulations in the grocer’s – bacon and hams hanging from the ceiling, butter in wooden barrels, great round cart wheels of cheese, loose tea, sugar, flour and a vast variety of dried goods, all packaged or cut and wrapped by hand, with nary a rubber glove in sight – didn’t do us any harm and none of us ever seemed to suffered from food poisoning. Yet in today’s modern world preoccupied with hygiene, health, sell by dates, and warnings on food preparation, people do come down with it.





There you are, I’ve had my bit to say about modern versus the old days, not that I’m against the modern day in general, we have better housing, better medical care, shorter working hours and better wages, but do we have better food? Maybe it’s my rose tinted specs, but I like to think not.





So back to the spread on a typical Sunday teatime when I was a lad living at home. Home baked bread buns, with butter and jam. At least two plate pies, such as bacon and egg, mince and onion, cheese and onion, corned beef and potato, steak and kidney, all baked on enamel plates used solely for that purpose. Pickles, beetroot and sauce to go with them, and of course the sweet stuff. There was always one large sweet pie or tart and a variety of smaller cakes or tarts. As to the larger variety, the selection might be Apple Pie, Blackberry and apple pie, a custard tart or a treacle tart and the smaller, jam tarts, sweet mince tarts, coconut hay stacks, teacakes, currant scones, biscuits and little cakes with icing on the top.





Mum said my favourite was bacon and egg, and I had to agree, even though I remember being partial to cheese and onion. Come to think of it, I liked all of the rest too. The only thing I can ever remember not liking as a lad was butter beans and I still had to eat them, because I wasn’t allowed to leave the table until my plate was empty.





I know, I’m waffling again, so I’ll come to the point, after two hours listening while the matriarchs discussed the finer points of cookery, I managed to get the recipe for the bacon and egg pie. As a male with no skill in the culinary arts, other than to consume the finished product, I have reproduced said recipe below and since my mother is always right, it will be my fault if it turns out wrong.





Bacon And Egg Pie





Serves 4





Ingredients for short crust pastry





8 oz plain white flour ¼ teaspoon salt 2 oz lard 2oz hard margarine 2 tablespoons cold water





Mix flour and salt in a bowl, cut lard and margarine into small pieces, add them to the bowl and rub between the fingers until mixture is like fine bread crumbs. Add water; stir until mixture begins to bind. Then use your hands to knead lightly until the dough is formed.





Roll out on floured board, grease 8- inch pie tin and line with pastry, leaving enough pastry for a lid.





Filling ingredients





8 oz bacon





2 large eggs





A shake of pepper





Half pint milk





Cut bacon rashers in half, fry on gentle heat for five minutes, do not crisp, drain off fat.





Place eggs in basin add pepper to taste, add milk and whisk gently together.





Cover base of pie with bacon, pour on egg mixture.





Cover with pastry lid, crimp edges, cut two small slits in top and brush with milk.





Bake in moderate oven, Gas mark 6 / 400° F / 200° C for 30 minutes.





Copyright Fred Watson 2007