Dorie Greenspan's Swedish Visiting Cake

You do not need a mixer for this recipe, but just a good sturdy wooden spoon and a strong arm for stirring. Many commented in the office that this tasted like a cake brownie. To me it looked like a blondie cake brownie. I added several extra tablespoons of orange zest to the lemon zest in the batter. As a result it had a wonderful "tutty-frutty" flavor. The slivered almonds on top with a dash of sugar made for a sweet taste too.

Rather than baking it in an 8" round cake pan as suggested by the book, I chose to bake it in indvidual 2" square cakes (12 per pan.) I bought the pan at Target. It was an interesting and clever way to serve this item to my co-workers without having to cut into the cake. You're suppose to be able to mix this cake and have it ready for serving before your visitors get from the road to the front door. It has to be a bit of longer walk in this case than slowly strolling along my short front sidewalk.

Quick Turkey Bean Soup

If you are a fan of beans this is the soup for you to eat. The recipe was easy to prepare and requires some chopping. It appears healthy and with the turkey meat, it has less fat per serving. I found it to have a unique flavor and be very colorful.

It took 15 minutes to prepare and 15 minutes to heat up before serving. I left out one of the cans of kidney beans because it seemed like allot of beans and added an extra two tablespoons of tomato paste for a thicker soup content and more red color. Also, next time I would cut back a tiny bit on the cayenne pepper to keep down the "heat" of the sauce.

For the recipe click here

Builidng a Pot Fountain

Nothing is more relaxing than the sound of moving water in the garden. Here's how to build a one-of-a-kind water feature.

This water feature consists of an underground, waterproof basin; sturdy grating; and a pot of your choice. Most of the supplies you will need can be found at a plumbing supply or hardware store or a nursery that carries water garden supplies.

Step 1: Plumb the pot
For this step, you'll need your decorative pot, a 1 3/4" by 1" barb fitting, a 1 3/4" PVC female adapter, plumbers epoxy, and a drill with a half-inch masonry bit. First, using a masonry bit, create a drainage hole in the bottom of the pot. If yours already has a hole, it'll probably need to be widened by slowly rotating the masonry bit around the sides of the hole. Then put the barb fitting into the hole so the threaded end goes inside the pot. Next, thread the PVC female adapter onto the end of the barb inside of the pot. Finally, put plumber's epoxy around the base of the fitting to seal it in place and make the container watertight.

Step 2: Install the reservoir
For this step, you'll need a waterproof catch basin, a few cinder blocks, some sand, a heavy duty plastic grate, four feet of flexible tubing, a submersible pump, two hose clamps, flexible screen/mesh, and a reciprocating saw. TIP: A pot 30 inches tall or less will need a pump rated at 950 gallons per hour (gph) or less. A taller pot requires 950 gallons or more. Dig a hole deep enough to allow your catch basin to sit slightly above ground level. Shovel in a 1" layer of sand. This allows you to easily level the reservoir by shifting the sand. Place two or three cinder blocks in the center of the basin to give additional support to the pot. Cut a trap door in the corner of the plastic grate that is large enough for the pump to easily pass through. This gives you easy access to the pump for maintenance without having to disassemble the entire fountain. Cut a small hole in the center of the grate for the flexible tubing. Attach the one end of the tubing to the pump, clamp it in place, and poke the other end out the hole in the center of the grate. Place the screening over the grate and cut a corresponding hole for the flexible tubing.

Step 3: Place the fountain
For this step, you will a length of 3/4" PVC pipe, black spray paint, and some decorative stones. Cut a piece of 3/4" PVC pipe so that it is the same height as the pot and spray the top 6" with black paint. Then, place the PVC pipe (black side up) into the PVC female adaptor in the bottom of the pot. Bring the pot over to reservoir. Twist the flexible tubing onto the barb sticking out of the bottom of the pot and clamp in place. Slowly lift the pot into a standing position. If you have a large pot, you may need a friend to help you with this step. Place decorative stones on top of the screening to disguise the reservoir. Then, fill the reservoir with water, turn on the pump.

Miss Siagon Cinnamon Almond Coffee Cake

I enjoyed the almond flavor of this cake. The recipe includes adding slivered almonds to the struesel. It was definetly "almondy."

I finished the cake with an almond flavored glaze, even though the original recipe called for no additional topping other than the struesel. In my opinion the cake just needed more texture, flavor and color. It was an excellent cake for a "coffe cake."

Italian Vegetable Soup

This recipe was easy to prepare with the pasta boiling while slicing and dicing the other ingredients. I enjoyed the pasta mixed with the savory tomato flavor and the fresh cut and frozen vegetables. It has a strong spicy flavor to it.

I used bow tie pasta rathter than the shells recommended in the recipe. It was the pasta I happen to have in storage and on the shelf at the time. I'm sure any type of pasta will do.

For the recipe click here

Argroves Manor Coffee Cake

This cake "takes the cake" in my opinion. It includes a mix of blue berries and diced apples creating its own sauce that thickens as the cake bakes. The streusel with pecans makes this a great coffee cake option. Included in the recipe is vanilla yogurt, which compliments well the overall flavor.

I got favorable responses from many in the office for this one and had a few newcomers that ventured down the hallway to take a slice back with them for tasting. It is recommended that one serves it in thick slices and warm and it's as the book says, "insanely delicious."

Cream of Cauliflower Soup

I really enjoyed this cream and meatlesss style soup, however, made a few changes to the recipe. I prepared the soup with more cauliflower, up to 16 ounces instead of 10 ounces. Before serving I added 2Tbsp. of bacon bits and 2 Tbsp. of spicy Dijon mustard. These last two ingredients gave it the quality of taste that is of more interest to me - "the man around the house." I wanted extra cheese flavor and included an additional 1/2 cup of cheese and top dressed it with even more cheese for a "great looking soup."

For the recipe click here

5 Minute Artisan Bread (Multigrain Peasant Bread)

I went to my first bread making class demonstration by Lori Bennett (her notes are listed below.) I've always felt intimidated by the word "yeast." With this recipe of hers I got past my fears. It only takes 5 minutes to mix up and the dough stores in the refrigerator for up to 14 days. So far I've no one who didn't like the bread and thank Lori!

Ingredients: (4-1 pound loaves)
3 c lukewarm water
1 1/2 T yeast (I use 2 T!)
1 1/2 T kosher salt
1/2 c rye flour
1/2 c whole wheat flour
1/2 c multi grain mix
5 c unbleached flour
Cornmeal for pizza peel
Follow master directions for dough

NOTE: I also add the following extra to the dry ingredients for texture and flavor of the bread. It has improved the quality for me.

1/4 c flax
1 T Dough Enhancer (available at grocery store)
1 T Vital Wheat Gluten
1 T Lecithin

Master Directions:
1. Warm the water slightly, about 100 degrees. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold water and get the same results, but your first rising will take 3-4 hours.

2. Add yeast to the water in a 5-qt bowl or preferably, in a resealable, lid (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve. Let stand until turns foamy.

3. Mix in flour and salt - KNEADING IS NOT NECESSARY! Add all the flour at once, measuring with a scoop and sweep method. Mix with a wooden spoon, a high capacity food processor fitted with a dough attachment, or a heavy duty mixer. If you are hand mixing and the flour becomes to difficult to incorporate use very wet hands and press the mixture together but DO NOT KNEAD. You're finished when everything is uniformly moist, without dry patches. This step is done in a matter of minutes, the dough will be wet and loose.

4. Allow to rise. Cover with a lid (not airtight) that fits well to the container. Allow the dough to rise at room temp until it begins to collapse (or at least flattens on the top), about 2 hours, depending on the room temp and water temp. Longer rising times, up to about 5 hours, will not harm the results. You can now use the dough at any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temp. So, the first time you try it's best to refrigerate the dough overnight or at least 3 hours before shaping a loaf. Dough will keep up to 2 weeks in the refrigerator.

5. On baking day the gluten cloak, don't knead, just 'cloak' and shape a loaf in 30¬60 seconds. First prepare a pizza peel by sprinkling liberally with cornmeal to prevent your loaf from sticking when you slide it into the oven. Sprinkle the surface of the dough with flour. Pull up and cut off a 1 pound piece of dough (about the size of a grapefruit) using a serrated knife or a pizza cutter. Hold the dough in your hands and add more flour as needed so the dough doesn't stick. Gently stretch the surface of the dough around to the bottom on all four sides until smooth. The correctly shaped final product will be smooth and cohesive.

6. Rest the loaf and let it rise on a pizza peel. Place the shaped loaf on the corn meal covered peel. Allow the loaf to rest on the peel for about 40 minutes, uncovered. Depending on the age of the dough you may not see much rise, but more rising will occur during baking.

7. 20 minutes before baking, preheat the oven to 450. Place a baking stone in the middle rack. Place an empty broiler tray for holding water on any other shelf.

8. Dust and slash your Artisan Bread. Dust the top liberally with flour, this allows the knife to pass through without sticking. Slash a 1/4” tic-tac-toe or other marking into the top, using a serrated knife.

9. You are ready to bake. With a quick forward jerking motion, slide the loaf off the pizza peel and into the preheated stone. Pour 1 cup of hot tap water into broiler pan. Bake for about 25-30 minutes.

10. Store the remaining dough in the refrigerator and use over the next 14 days. You will find that even 1 day's storage will improve the flavor and texture of your bread. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

Vanilla Dessert Sandwiches

This came from the Better Homes and Gardens, Feb. 2010 Issue and are available on the webpage. I found the dough to be dry and added 2 more tbsp. of milk to the ingredients.

In addition, I rolled the dough to 1/8" thick between two sheets of wax paper and chilled in the refrigerator before trying to cut the cookies with a shaped cutter. The "ball" rolling concept did not work from the recipe instructions. These seemed crunchy (as the recipe said it would) after coming out of the oven. And these softened (as the recipe said it would) after the cream cheese is placed between the cookies and it has a chance to set for several hours. The cookie was like a shortbread cookie, wonderful in taste and worth making again.

Choosing a Garden Style

Formal gardens are symmetrical plantings, sheared hedges, rows of flowering plants, and straight lines (Predictable/Visually Shortens)

Informal gardens are asymmetrical or rambling plantings, and gentle curve lines or resemble organic forms (Unpredictable/Visually Lengthens)

The Barefoot Contessa's Sour Cream Coffee Cake

This had a nice and subtle taste to it, just like coffee cake should have on a plate. It really was less sweet than a regular dessert cake. I mixed the streusel with my fingers rather than a wooden spoon, just to get my "fingers in the cooking." I liked the streusel layer in the middle of the batter layers, along with the streusel topping. It made the cake interesting to see and eat. I spread the streusel with a spatula evenly across the cake. Not a good idea. I would suggest just dropping it in crumbs and leave be on the cake.

The maple flavor glaze was my favorite part of the whole presentation. I put the glaze in a zip-lock sandwich bag and tipped off the corner of the bag to drizzle easily. I went from center to back and back to center again until I had covered the top of the cake in a circular pattern. The cake looked like it was ready "to be on parade."