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	<title>FRANKLYSOUTHERN.COM</title>
	<updated>2010-03-13T00:42:06Z</updated>
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	<entry>
		<title>Apple Clafouti</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/03/10/apple-clafouti.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-03-10:115f757f-3729-4a5f-8015-27c409b0b4bb</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-03-11T00:17:00Z</updated>
		<published>2010-03-11T00:17:00Z</published>
		<content type="html">&lt;FONT size=3&gt;I am always looking for good apple recipes and I found this&amp;nbsp;one for Apple Clafouti.&amp;nbsp; I had heard of a&amp;nbsp;clafouti although the fruit used is traditionally cherries and not apples. Some adventurous chef was thinking "outside the pan" so I thought I would&amp;nbsp;give it a try.&lt;BR&gt;&lt;BR&gt;What does clafouti mean?&amp;nbsp;&amp;nbsp; &amp;nbsp;The dish's name derives from&amp;nbsp;&lt;FONT color=#002bb8&gt;&amp;nbsp;&lt;/FONT&gt;&lt;I&gt;clafotís&lt;/I&gt;, from the verb &lt;I&gt;clafir&lt;/I&gt;, meaning "to fill" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.&amp;nbsp;&lt;BR&gt;&lt;BR&gt;I think I just found a new word, "Hey, can you clafir my glass?&amp;nbsp; I'm thirsty."&amp;nbsp; Or, go to the gas station, "Clafir it up!"&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&lt;BR&gt;What is a clafouti?&amp;nbsp; It's not a pie, not a cake, not a crumble, not a pandowdy, or not a slump.&amp;nbsp;It really has a&amp;nbsp;texture&amp;nbsp;&amp;nbsp;different from any of these desserts.&amp;nbsp;With the eggs and milk in the filling it has somewhat of a custard-like filling but with the addition of the flour, it becomes thicker.&amp;nbsp; I personally&amp;nbsp;loved it although it got mixed reviews in the house.&amp;nbsp; I think because the texture is different from other apple desserts they have tried, no one knew quite what to think.&amp;nbsp;&amp;nbsp; Maybe I'll make it again with cherries so I can be authentically French, merci beaucoup, and everyone won't try to compare&amp;nbsp;the clafouti&amp;nbsp;to apple pies or apple crisps.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;Time to shut my "pie hole" or should I say "clafouti" hole and cook!&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;Apple Clafouti&lt;BR&gt;&lt;/STRONG&gt;&lt;/FONT&gt;&lt;BR&gt;4 cups peeled, sliced apples&lt;BR&gt;1 1/2 cups whole milk&lt;BR&gt;3 large eggs&lt;BR&gt;1/2 cup all-purpose flour&lt;BR&gt;1/2 cup sugar&lt;BR&gt;1 1/2 teaspoons vanilla &lt;BR&gt;&lt;BR&gt;Preheat oven to 350 degrees.&amp;nbsp; Butter or grease a 10-inch deep dish pie plate or baking dish.&amp;nbsp; Arrange apple slices in the pan.&amp;nbsp; Combine the milk and eggs using a blender or food processor.&amp;nbsp; Add the flour, sugar, and vanilla.&amp;nbsp; Mix about 30 seconds more.&amp;nbsp; Pour the batter over the apples.&amp;nbsp; Bake for 60 minutes or until custard forms and inserting a toothpick comes out clean.&amp;nbsp; Serve warm.&amp;nbsp; (Optional:&amp;nbsp; I melted one tablespoon of apple jelly and brushed it over the cooked clafouti to make it shiny on top.&amp;nbsp; Serve with cream and a sprinkling of cinnamon if desired.)&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&lt;/STRONG&gt;&amp;nbsp; Peel and cut up 4 cups of apples.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/DSCF6085.JPG?a=51"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 2:&amp;nbsp;&lt;/STRONG&gt; Blend the eggs and milk.&amp;nbsp; Add the sugar, flour, and vanilla.&amp;nbsp; Blend for 30 seconds more.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/batter11.jpg?a=40"&gt;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;&lt;STRONG&gt;Step 3:&amp;nbsp;&lt;/STRONG&gt; Pour the batter over the apples and place it in the oven.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/oven1.jpg?a=59"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 4:&lt;/STRONG&gt;&amp;nbsp; When it is out of the oven, brush with one tablespoon of melted apple&amp;nbsp;jelly, if desired.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/pan21.jpg?a=38"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Step 5:&lt;/STRONG&gt;&amp;nbsp;&amp;nbsp;Serve&amp;nbsp;your clafouti&amp;nbsp;warm from the oven with a little cream and a sprinkling of cinnamon.&amp;nbsp; I really liked it.&amp;nbsp; Let me know if you give it a try.&amp;nbsp;I would love to&amp;nbsp;hear what you think&amp;nbsp;about it, too.&amp;nbsp;&amp;nbsp; Enjoy!&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/plate11.jpg?a=38"&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Pumpkin Whoopie Pies</title>
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		<id>tag:franklysouthern.com,2010-03-08:8e3431f2-0570-4f18-b3b6-c00c3ec1aee2</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-03-09T02:55:00Z</updated>
		<published>2010-03-09T02:55:00Z</published>
		<content type="html">&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/DSCF6139.JPG?a=9"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;For those of you that just can't get enough Whoopie&amp;nbsp;Pies, here is another variety to try.&amp;nbsp; This recipe is from the Libby's pumpkin people so when the recipe is done it tastes exactly like their pumpkin roll that you see on the cans only it is waaaay easier to make.&amp;nbsp; I love the pumpkin roll but what a chore lining the jelly roll pan, dumping the baked cake onto a powder sugar linen towel, rolling it up warm, unrolling it and putting on the filling and then rerolling.&amp;nbsp; Whew.&amp;nbsp; I'm&amp;nbsp;tired just thinking about it.&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;This recipe involves plopping the scoop of batter on a greased pan, baking for 10 minutes and cooling.&amp;nbsp; It's that easy and they taste great.&lt;BR&gt;&lt;BR&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;Pumpkin Whoopie Pies&lt;BR&gt;&lt;BR&gt;&lt;/STRONG&gt;&lt;/FONT&gt;2 cups all-purpose flour&lt;BR&gt;1 teaspoon baking powder&lt;BR&gt;1 teaspoon baking soda&lt;BR&gt;1 teaspoon ground cinnamon&lt;BR&gt;1/2 teaspoon ground ginger&lt;BR&gt;1/2 teaspoon salt&lt;BR&gt;1/2 cup (1stick) butter, softened&lt;BR&gt;1 1/4 cups granulated sugar&lt;BR&gt;2 large eggs, lightly beaten&lt;BR&gt;1 cup Libby's Pure Pumpkin (NOT the pumpkin pie mix - it already has the spices in it)&lt;BR&gt;1 teaspoon vanilla extract&lt;BR&gt;&lt;BR&gt;Preheat oven to 350 degrees.&amp;nbsp; Lightly grease baking sheets.&amp;nbsp; Combine flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.&amp;nbsp; Beat butter and sugar in a large bowl on medium speed for 2 minutes.&amp;nbsp; Add eggs, one at a time, beating well after each addition.&amp;nbsp; Add pumpkin and vanilla extract; beat until smooth.&amp;nbsp; Stir in flour mixture until combined.&amp;nbsp; Drop by heaping tablespoons onto prepared baking sheets.&amp;nbsp; Bake for 10 - 13 minutes or until springy to the touch.&amp;nbsp; cool on baking sheets for 5 minutes; remove to wire racks to cool completely.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Cream Cheese Filling&lt;/STRONG&gt;&lt;BR&gt;&lt;BR&gt;4 ounces cream cheese, at room temperature&lt;BR&gt;6 tablepsoons butter, softened&lt;BR&gt;1/2 teaspoon vanilla extract&lt;BR&gt;1 1/2 cups powdered sugar&lt;BR&gt;&lt;BR&gt;Beat cream cheese, butter and vanilla extract in small bowl on medium speed until fluffy.&amp;nbsp; Gradually beat in powdered sugar until light and fluffy.&amp;nbsp; Spread filling onto flat side of one cookie; top with another cookie.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&amp;nbsp;&lt;/STRONG&gt; Beat together butter and sugar.&amp;nbsp; Add eggs, one at a time.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/DSCF6121.JPG?a=43"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 2:&lt;/STRONG&gt;&amp;nbsp; Add dry ingredients.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/flour2.jpg?a=44"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 3:&amp;nbsp;&lt;/STRONG&gt; Place heaping tablespoonfuls onto greased baking sheet. Bake about 10 minutes.&amp;nbsp; Cool and fill. This is a very easy recipe. Enjoy!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Whoopi.jpg?a=56"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Whoopie Pies</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/03/06/whoopie-pies-1.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-03-06:48295d66-6cb9-45bf-bb9d-4b2991ad7ee1</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-03-06T13:17:00Z</updated>
		<published>2010-03-06T13:17:00Z</published>
		<content type="html">&lt;FONT size=3&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Cake11.jpg?a=13"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;If you've never had a Whoopie Pie, they are large, cake-like cookies with a fluffy marshmallow filling. &amp;nbsp;Very good and very rich.&amp;nbsp; Beware...you will have a lifelong craving for them once you try them.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cake2.jpg?a=57"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;The first time I had a Whoopie Pie was at&amp;nbsp;a church function&amp;nbsp;about 15 years ago.&amp;nbsp; Miss Opal made dozens&amp;nbsp;and brought them to a tag sale for the youth group.&amp;nbsp;She was about 85 years young and didn't miss an opportunity to support any part of the church - from the nursery crew to the other seniors in the church. &amp;nbsp;I don't think many of&amp;nbsp;the Whoopie Pies she brought that day&amp;nbsp;got sold to benefit the tag sale because we knew the reputation of Miss Opal's cooking and the&amp;nbsp;tray of Whoopie Pies was pretty much gone before the sale began.&amp;nbsp; Everyone&amp;nbsp;kept sneaking by and grabbing one or two as they worked to get the sale ready.&amp;nbsp;&amp;nbsp; Miss Opal moved to Minnesota to live with some family members but I was able to get the recipe from her to include in a church cookbook.&amp;nbsp; Here is her recipe.&lt;BR&gt;&lt;BR&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;Miss Opal's Whoopie Pies&lt;/STRONG&gt;&lt;BR&gt;&lt;/FONT&gt;2/3 cup shortening&lt;BR&gt;3/4 cup sugar&lt;BR&gt;1 egg&lt;BR&gt;1 teaspoon vanilla&lt;BR&gt;2 1/4 cup all-purpose flour&lt;BR&gt;1 cup Nestles Quik chocolate flavored mix&lt;BR&gt;1 teaspoon salt&lt;BR&gt;1 teaspoon baking soda&lt;BR&gt;1 cup milk&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Filling&lt;/STRONG&gt;&lt;BR&gt;3/4 cup butter&lt;BR&gt;2 cups powdered sugar&lt;BR&gt;2 cups marshmallow creme&lt;BR&gt;1 teaspoon vanilla&lt;BR&gt;&lt;BR&gt;Mix together shortening and sugar.&amp;nbsp; Add egg and vanilla.&amp;nbsp; Add dry ingredients alternately with the milk.&amp;nbsp; Drop by teaspoonfuls on a greased cookie sheet.&amp;nbsp; Bake at 350 degrees for 10 minutes.&amp;nbsp; Let cookies cool for 2 - 3 minutes before removing to a wire rack.&amp;nbsp; While cookies are cooling, cream together butter, sugar, marshmallow creme and vanilla.&amp;nbsp; Spread marshmallow mixture between 2 cookies making a cookie sandwich.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Now, recently on the day&amp;nbsp;my family&amp;nbsp;desperately&amp;nbsp;decided we needed some Whoopie Pies, I didn't have any Nestles Quik so I found this recipe for Whoopie Pies.&amp;nbsp; It was good but a little bit crumbly.&amp;nbsp; I would have liked the cake to hold up better with the heavy filling (the marshmallow makes for a dense filling.)&amp;nbsp; Nevertheless, the taste was rich and chocolatey and this recipe is a keeper, too.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;Whoopie Pies #2&lt;BR&gt;&lt;/FONT&gt;&lt;/STRONG&gt;&lt;BR&gt;1/2 cup&amp;nbsp;shortening&lt;BR&gt;1 cup firmly-packed brown sugar&lt;BR&gt;1 dgg&lt;BR&gt;1/4 cup unsweetened cocoa&lt;BR&gt;2 cups all-purpose flour&lt;BR&gt;1 teaspoon baking powder&lt;BR&gt;1 teaspoon baking soda&lt;BR&gt;1 teaspoon salt&lt;BR&gt;1 teaspoon vanilla&lt;BR&gt;1 cup milk&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Filling&lt;BR&gt;&lt;/STRONG&gt;3/4 cup butter&lt;BR&gt;4 cups powdered sugar&lt;BR&gt;2 cups marshmallow creme&lt;BR&gt;1 teaspoon vanilla&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Preheat oven to 350 degrees.&amp;nbsp; Lightly grease baking sheets.&amp;nbsp; In a large bowl, cream together shortening, sugar, and egg.&amp;nbsp; In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.&amp;nbsp; Add the dry ingredients to the shortening mixture, alternating with the milk mixture; add vanilla and beat until smooth.&amp;nbsp; Drop batter by the 1/4 cup onto prepared baking sheets.&amp;nbsp; With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.&amp;nbsp; Bake 15 minutes or until they are firm to the touch.&amp;nbsp; Remove from oven and let cool completely on a wire rack.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&amp;nbsp;&lt;/STRONG&gt; Mix together the shortening and sugar.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/shorteningandsugar1.jpg?a=71"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 2:&amp;nbsp;&lt;/STRONG&gt; Add the egg.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/shorteningandsugar.jpg?a=85"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 3:&lt;/STRONG&gt;&amp;nbsp; Add the dry ingredients alternating with the milk.&amp;nbsp; Add the vanilla.&amp;nbsp; You will have a creamy and thick batter.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/batter10.jpg?a=66"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 4:&amp;nbsp;&lt;/STRONG&gt; Use a scoop to drop the batter onto a greased cookie sheet.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/scoop3.jpg?a=17"&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cookiesheet.jpg?a=63"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 5:&amp;nbsp;&lt;/STRONG&gt; Mix together filling.&amp;nbsp; Now, some Whoopie Pie purists will say that the filling should be made from vegetable shortening instead of butter.&amp;nbsp; I tend to agree with Miss Opal and use butter in my filling.&amp;nbsp; But, if you want to be a Whoopie Pie snob, you will need to substitute the butter in my recipes for Crisco.&amp;nbsp;(Some REALLY traditional Whoopie people even use lard!!!) &amp;nbsp;The Whoopie Pies you get from bakeries will most decidedly use shortening instead of butter, but I just can't quite make myself eat a glob of shortening between two cookies.&amp;nbsp; I know, I know... grease is grease.&amp;nbsp; Butter is a fat and so is shortening, but I must admit I like the taste of butter&amp;nbsp;better and I just have never really made many kinds of frostings or fillings with a shortening base.&amp;nbsp;Maybe I'm a butter snob. &amp;nbsp;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;So, with that said...scoop whatever filling you decide between two cooled cookies.&amp;nbsp; Enjoy!&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cake31.jpg?a=0"&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Snowy Morning</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/02/14/snowy-morning.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-02-14:d7df12aa-ba1a-48cf-acd9-45b45b786379</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Home and Garden" />
		<updated>2010-02-14T14:27:00Z</updated>
		<published>2010-02-14T14:27:00Z</published>
		<content type="html">&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/One1.jpg?a=70"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;I want &amp;nbsp;to show some photos from our snow day.&amp;nbsp; Witty commentary may prove difficult since I took pictures of a tree...&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Six.jpg?a=55"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;...more trees...&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Two.jpg?a=54"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;...and a bush.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Three1.jpg?a=14"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;I did hear on The Weather Channel that because of this snow storm, a portion of&amp;nbsp;all 50 states except Hawaii&amp;nbsp;had snow at the same time.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;Here is a photo of the snow as it came down.&amp;nbsp; It was in big fluffy flakes. &lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Thirteen.jpg?a=46"&gt;&lt;BR&gt;&lt;BR&gt;Thy sky was gray during the storm.&amp;nbsp; It was only about 4:00 but seemed like twilight.&amp;nbsp; The blue sky photos are from the next morning.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/eight.jpg?a=23"&gt;&lt;BR&gt;&lt;BR&gt;Here is Davis and two of his friends making a snow something.&amp;nbsp; It never quite got finished.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Eleven.jpg?a=13"&gt;&lt;BR&gt;&lt;BR&gt;I have a question for you.&amp;nbsp; When you make a snow angel do you go in on your back or front?&amp;nbsp; I always lie down in in the snow face up, but this intrepid snow angel&amp;nbsp;goes down face first.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Ten.jpg?a=24"&gt;&lt;BR&gt;&lt;BR&gt;His technique was different but his results were quite effective.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Nine.jpg?a=50"&gt;&lt;BR&gt;&lt;BR&gt;&amp;nbsp;Back to the sunshine!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Five.jpg?a=8"&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Seven1.jpg?a=62"&gt;&lt;BR&gt;&lt;BR&gt;It was a heavy snow that weighed down&amp;nbsp;branches.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Twelve.jpg?a=12"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Fifteen.jpg?a=4"&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Four.jpg?a=21"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/fourteen.jpg?a=68"&gt;&lt;BR&gt;&lt;BR&gt;Then the winds and sun came and the snow was soon a memory!&lt;BR&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Cinnamon Rolls</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/02/13/cinnamon-rolls.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-02-13:16189611-a5d6-48a1-a425-8ed4ac78b96f</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-02-13T15:05:00Z</updated>
		<published>2010-02-13T15:05:00Z</published>
		<content type="html">&lt;FONT size=3&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/baked11.jpg?a=84"&gt;&lt;BR&gt;&lt;BR&gt;We had a snow day in Atlanta so I had a little extra time this morning&amp;nbsp;to make these cinnamon rolls.&amp;nbsp;&amp;nbsp;I used rapid rise yeast so they really didn't take long at all to make and there is nothing quite like homemade bread to get your day off to a wonderful start.&lt;BR&gt;&lt;BR&gt;This recipe is from &lt;SPAN style="TEXT-DECORATION: underline"&gt;&lt;A href="http://www.amazon.com/Cat-Who-Cookbook-Updated-Julie-Murphy/dp/B000IOF490/ref=sr_1_1?ie=UTF8&amp;amp;s=books&amp;amp;qid=1266078272&amp;amp;sr=8-1"&gt;&lt;SPAN style="TEXT-DECORATION: underline"&gt;The Cat Who..Cookbook&lt;/SPAN&gt;&lt;/A&gt;&lt;/SPAN&gt;, a book near and dear to my heart!&amp;nbsp; &lt;BR&gt;The recipe is on page 311 to be exact!&amp;nbsp; But here it is in case you don't have the cookbook - &amp;nbsp;although I can't imagine&amp;nbsp;anyone not having this fine cooking journal in&amp;nbsp;their cookbook collection! &amp;nbsp;&lt;FONT size=2&gt;(Copyright police, don't panic. I am the co-author of the book&amp;nbsp;and don't mind sharing the recipe!&amp;nbsp; And yes, the cookbook is still available for sale at closeout prices because, sadly, it is nearing the end of its production.)&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;Cinnamon Rolls&lt;/STRONG&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;2 tablespoons shortening&lt;BR&gt;3 tablespoon sugar&lt;BR&gt;1 cup sour cream&lt;BR&gt;1/8 teaspoon baking soda&lt;BR&gt;2 eggs&lt;BR&gt;3 cups + 1/2 cup all-purpose flour&lt;BR&gt;1 package dry yeast, sdissolved in 1/4 cup warm water (105 - 115 degrees)&lt;BR&gt;1/4 cup butter, softened&lt;BR&gt;1/4 cup packed brown sugar &lt;BR&gt;1 tablespoon cinnamon&lt;BR&gt;&lt;BR&gt;Cream shortening and 3 tablespoons sugar together.&amp;nbsp; Add sour cream, baking soda, eggs, and 3 cups of flour.&amp;nbsp; Stir in the softened&amp;nbsp;yeast.&amp;nbsp; Knead in the remaining 1/2 cup of flour.&amp;nbsp; Dough will be very soft.&amp;nbsp; Place in&amp;nbsp; a greased bowl and then turn the dough over to grease the top.&amp;nbsp; Cover with cloth and let rise until doubled in size, approximately 1 hour (or less with rapid rise yeast.)&amp;nbsp; Place dough on floured surface and roll to 1/4 inch thickness and 12-inch by 15-inch in size.&amp;nbsp; Spread with butter and sprinkle with sugars and cinnamon.&amp;nbsp; Roll dough jelly-roll fashion lengthwise.&amp;nbsp; Cut into slices about 1-inch to 1 1/2 inches thick.&amp;nbsp; Place in a greased 9-inch by 13-inch pan.&amp;nbsp; Cover.&amp;nbsp; Let rise until doubled in size, approximately 45 minutes.&amp;nbsp; Bake at 350 degrees for about 20 minutes or until lightly browned.&amp;nbsp; Allow to cool slightly.&amp;nbsp; Drizzle frosting over warm rolls.&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;&lt;FONT size=3&gt;Frosting:&lt;/FONT&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;/STRONG&gt;1 cup powdered sugar&lt;BR&gt;2 tablespoons milk&lt;BR&gt;1/8 teaspoon vanilla extract&lt;BR&gt;To make frosting, mix powdered sugar with milk to make a drizzling consistency.&amp;nbsp; Add vanilla extract.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Here is another photo to encourage you to give these a try.&amp;nbsp; I know, I know...baking bread seems challenging, but it is really easier than you think and the smell of yeast in the house is wonderful.&amp;nbsp; They should make yeast scented candles!&amp;nbsp; Except you'd probably go around hungry and frustrated all the time looking for the real thing only to find&amp;nbsp;the burning flame of the imposter.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/baked31.jpg?a=23"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&lt;/STRONG&gt;&amp;nbsp; Dissolve the yeast in warm water.&amp;nbsp; Inhale...&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/yeast.jpg?a=24"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 2:&amp;nbsp;&lt;/STRONG&gt; Mix the shortening and sugar.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sugar3.jpg?a=6"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 3:&lt;/STRONG&gt;&amp;nbsp; Add the sour cream and eggs.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/batter9.jpg?a=69"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 4:&amp;nbsp;&lt;/STRONG&gt; Add the baking soda and flour to make a soft dough.&amp;nbsp;&amp;nbsp;&amp;nbsp;I added about a 1/4 cup more of&amp;nbsp;flour than my original recipe.&amp;nbsp; The dough needs to be soft but not runny.&amp;nbsp;&amp;nbsp;This is a very tender bread because of the sour cream but you need enough flour so that it doesn't have an airy or cakelike consistency.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/dough4.jpg?a=41"&gt;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 5:&amp;nbsp;&lt;/STRONG&gt; Place the dough in a greased bowl.&amp;nbsp; You can turn it in the bowl to grease the top or simply spray it with shortening such as Pam.&amp;nbsp; You just don't want the dough to crack as it rises or stick to the towel you have placed over the top.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/bowl3.jpg?a=4"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 6:&amp;nbsp;&lt;/STRONG&gt; After the dough has risen, place it on a floured surface.&amp;nbsp; You will have to place flour on top, too&amp;nbsp;in order to&amp;nbsp;roll it.&amp;nbsp; Make a 12 X 15 rectangle.&amp;nbsp; Keep a pastry brush nearby to brush off any excess flour.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/rectangle2.jpg?a=84"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 7:&amp;nbsp;&lt;/STRONG&gt; Brush with butter and sprinkle with sugars and cinnamon.&amp;nbsp; If you know me, you know that I don't like cinnamon so I will give you the only-on-the-blog insiders secret.&amp;nbsp; I left out the cinnamon. Now, since these are called "Cinnamon Rolls," I guess I just have "Rolls."&amp;nbsp; Should I call them "Sugar Buns?"&amp;nbsp; Nooo, that sounds like a creepy term of endearment from some couch potato spouse.&amp;nbsp;&amp;nbsp; "Hey Sugar Buns, can you bring me another beer and some of them pretzel rods?&amp;nbsp; shudder.... &amp;nbsp;Regardless of the name, they were very good without the cinnamon.&amp;nbsp; The taste was a bit more delicate than the cinnamon laced ones&amp;nbsp;(or in less poetic terms - plain) &amp;nbsp;but we enjoyed them very much.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sugarondough.jpg?a=38"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 8:&amp;nbsp;&lt;/STRONG&gt; Roll the bread dough starting with the long side.&amp;nbsp; (You will have a 15-inch roll when done&amp;nbsp;or a gigantically fat 12-inch roll if you start from the wrong side.)&amp;nbsp; Slice the rolls about an inch thick.&amp;nbsp; You will have 12-15 rolls depending upon the thickness.&amp;nbsp;&amp;nbsp;&amp;nbsp; I probably shouldn't show the next photo because it looks like carnage from a bun war, but when you see the photo after this one, you can tell that the sloppy slicing doesn't matter very much to the finished product.&lt;BR&gt;&lt;BR&gt;Let these rise in&amp;nbsp;a warm place&amp;nbsp;for about 45&amp;nbsp;minutes - or&amp;nbsp;less if you are using rapid rise yeast.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/rollinpan.jpg?a=68"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 9:&amp;nbsp;&lt;/STRONG&gt; Bake at 350 degrees for about 20 mintues.&amp;nbsp; Look how pretty!&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/baked4.jpg?a=92"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 10:&amp;nbsp;&lt;/STRONG&gt; Glaze and enjoy with your favorite coffee or hot chocolate!&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/baked22.jpg?a=30"&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Rocky Road Cupcakes</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/02/07/rocky-road-cupcakes.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-02-07:5d792452-fb8b-46dc-9041-7471c3f812a5</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-02-07T14:12:00Z</updated>
		<published>2010-02-07T14:12:00Z</published>
		<content type="html">&lt;FONT size=3&gt;Are you ready for the Super Bowl tonight?&amp;nbsp;&amp;nbsp;I'm almost ready.&amp;nbsp; &amp;nbsp;I'll be&amp;nbsp;making&amp;nbsp;a pot of chili pretty soon, but first, I thought you might like to start with dessert.&amp;nbsp; These are over-the-top-loaded-with-calories-and-deliciousness Rocky Road Cupcakes.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;Are you a football fan or a Super Bowl commercial fan?&amp;nbsp; I would have to say that I am a commercial fan.&amp;nbsp; I love funny commercials and I've seen a number of previews for this year's commercials and I can't wait.&amp;nbsp; I have to admit that I will probably be doing the chick flick on another channel and then flipping over for commercials.&amp;nbsp;&amp;nbsp; I will give you my assurance that these cupcakes go equally as well with girlie-girls or the gridiron!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/finished21.jpg?a=8"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Sour Cream Chocolate Cake&lt;BR&gt;&lt;FONT size=2&gt;(Better Homes and Gardens)&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;1 3/4&amp;nbsp;&amp;nbsp; cups all-purpose flour&lt;BR&gt;1&amp;nbsp; &amp;nbsp;teaspoon baking soda&lt;BR&gt;1/2&amp;nbsp;&amp;nbsp; teaspoon salt&lt;BR&gt;1/2&amp;nbsp;&amp;nbsp; cup shortening&lt;BR&gt;1 1/2&amp;nbsp;&amp;nbsp;cups sugar&lt;BR&gt;1/2&amp;nbsp;&amp;nbsp; &amp;nbsp;teaspoon vanilla&lt;BR&gt;2&amp;nbsp;&amp;nbsp;&amp;nbsp;eggs&lt;BR&gt;3&amp;nbsp;&amp;nbsp;&amp;nbsp;squares (3 ounces) unsweetened chocolate, melted and cooled&lt;BR&gt;1/2&amp;nbsp;&amp;nbsp; dairy sour cream&lt;BR&gt;1&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;cup cold water&lt;BR&gt;&lt;BR&gt;Preheat oven to 350 degrees. Place cupcake papers in tins.&amp;nbsp; Melt chocolate and allow to cool slightly.&amp;nbsp; In a small bowl, mix flour baking soda, and salt; set aside.&amp;nbsp; Mix together shortening and sugar; add vanilla.&amp;nbsp; Add eggs, one at a time, beating after each.&amp;nbsp; Add cooled chocolate and sour cream.&amp;nbsp; Add dry ingredients and water alternately using the slow speed of the mixer.&amp;nbsp; Do not overbeat.&amp;nbsp; Place batter in cupcake tins.&amp;nbsp; Bake at 350 degrees for 13-15 minutes or until cupcakes test done.&lt;BR&gt;&lt;BR&gt;Rocky Road Frosting&lt;BR&gt;&lt;/FONT&gt;&lt;FONT size=2&gt;(Julie)&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;FONT size=3&gt;1&amp;nbsp; stick butter, softened&lt;BR&gt;4&amp;nbsp; cups powdered sugar&lt;BR&gt;1/3 &amp;nbsp;cup cocoa&lt;BR&gt;2 &amp;nbsp;tablespoons chocolate syrup&lt;BR&gt;4-6 &amp;nbsp;tablespoons milk or cream&lt;BR&gt;1 &amp;nbsp;teaspoon vanilla&lt;BR&gt;1 cup marshmallow fluff&lt;BR&gt;1&amp;nbsp; cup chopped pecans&lt;BR&gt;8 large marshmallows cut into small pieces&lt;BR&gt;&lt;BR&gt;Mix together butter, powdered sugar, cocoa,&amp;nbsp; chocolate syrup&amp;nbsp; and milk or cream.&amp;nbsp; Add more milk if necessary to make a thick spreading consistency.&amp;nbsp; Swirl in marshmallow fluff, pecans, and marshmallows.&amp;nbsp; Do not over mix.&amp;nbsp; Spread on cupcakes.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;Step 1:&lt;/FONT&gt;&amp;nbsp;&lt;/STRONG&gt; Mix together the shortening and sugar.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sugar2.jpg?a=49"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;Step 2:&amp;nbsp;&lt;/FONT&gt;&lt;/STRONG&gt; Add eggs, one at a time.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/eggs3.jpg?a=41"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;Step 3:&lt;/FONT&gt;&lt;/STRONG&gt;&amp;nbsp; Add the chocolate and sour cream.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/addsourcream2.jpg?a=50"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;Step 4:&lt;/STRONG&gt;&lt;/FONT&gt;&amp;nbsp; Add the flour&amp;nbsp;alternating&amp;nbsp;with the cold&amp;nbsp;water.&amp;nbsp; Place batter in cupcake papers. Bake 13 - 15 minutes or until done.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cupcaketin2.jpg?a=99"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;Step 5:&amp;nbsp;&lt;/FONT&gt;&lt;/STRONG&gt; Mix together butter, powdered sugar, cocoa, syrup and milk or cream.&amp;nbsp; Add the vanilla.&amp;nbsp;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/frostingingredients.jpg?a=91"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;Step 6:&lt;/STRONG&gt;&lt;/FONT&gt;&amp;nbsp; Swirl in the marshmallow fluff, nuts, and marshmallow bits.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/swirlmarshmallow2.jpg?a=14"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Glob on LOTS of frosting and enjoy!&amp;nbsp;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/frosted2.jpg?a=2"&gt;&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Pepper Dilemma</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/02/06/pepper-dilemma.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-02-06:478fc125-a58f-4a28-a944-c8e675593836</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-02-06T12:09:00Z</updated>
		<published>2010-02-06T12:09:00Z</published>
		<content type="html">&lt;FONT size=3&gt;Do you remember my &lt;/FONT&gt;&lt;A href="http://franklysouthern.com/2009/04/20/pickle-dilemma.aspx"&gt;&lt;FONT size=3&gt;Pickle Dilemma&lt;/FONT&gt;&lt;/A&gt;&lt;FONT size=3&gt;?&amp;nbsp; Well, it happened again.&amp;nbsp; This time with a roasted red pepper.&amp;nbsp; I was happily eating my Lean Cuisine for lunch yesterday and what did I find?&amp;nbsp; This is straight out of the camera with no PhotoShopping!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/DSCF5653.JPG?a=22"&gt;&lt;BR&gt;&lt;BR&gt;Why are there always faces on my food??&lt;BR&gt;I know that some vegetarians object to eating meat because they won't eat food that has a "face" but if my vegetables have faces, too, what's left to eat?&amp;nbsp;&amp;nbsp;&amp;nbsp;Candy?!!!&amp;nbsp; &amp;nbsp;Ice cream?!!&amp;nbsp; Cookies?!!&amp;nbsp; I could get into a "no face" diet!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/DSCF5654.JPG?a=11"&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Swheat Market and Deli</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/01/24/swheat-market-and-deli.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-01-24:06c1ee9c-6278-40f6-af6e-10850e13f75e</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Events and Travel" />
		<updated>2010-01-25T00:59:00Z</updated>
		<published>2010-01-25T00:59:00Z</published>
		<content type="html">&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sign3.jpg?a=84"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;Cartersville, Georgia, about an hour north of Atlanta,&amp;nbsp;is the home&amp;nbsp;of the &lt;/FONT&gt;&lt;A href="http://www.swheatmarket.com/index.html"&gt;&lt;FONT size=3&gt;Swheat Deli &lt;/FONT&gt;&lt;/A&gt;&lt;FONT size=3&gt;.&amp;nbsp; Open for lunch and dinner with soups and sandwiches made from organic foods, it is a great place to stop. &amp;nbsp; We did and it was really good.&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/DSCF5429.JPG?a=91"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;They boast about having 100 recipes for soups and&amp;nbsp;serve 3 soups daily.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/three.jpg?a=18"&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;FONT size=3&gt;We had the mushroom barley.&amp;nbsp; Fantastic!&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/soup.jpg?a=43"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;My sandwich was the day's special - turkey, bacon, and tomato with ranch spread and Havarti cheese served on grilled sourdough bread.&amp;nbsp; It was&amp;nbsp;a wonderful combination. &lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/mysandwich.jpg?a=92"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;Check out the inside!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/insidesandwich.jpg?a=80"&gt;&lt;BR&gt;&lt;BR&gt;Olivia had the turkey and Swiss. It was good, too.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/turkey1.jpg?a=84"&gt;&lt;BR&gt;&lt;BR&gt;The restaurant is old with scarred wooden floors. Lots of feets over the years.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/floors.jpg?a=32"&gt;&lt;BR&gt;&lt;BR&gt;On your way out, you can buy candles, cd's, coffee, and stone ground grits.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/grits.jpg?a=20"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Great lunch on a beautiful winter day!&amp;nbsp; Hope to get back there&amp;nbsp;soon!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/side5.jpg?a=25"&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Fresh Basil Roasted Chicken</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/01/21/fresh-basil-roasted-chicken.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-01-21:85713bc3-be6a-4ef8-820c-e119a81861d0</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-01-22T01:42:00Z</updated>
		<published>2010-01-22T01:42:00Z</published>
		<content type="html">&lt;FONT size=3&gt;I watch a lot of TV cooking shows and they are always "lifting the hood" of the chicken and stuffing in some herbs so I thought I would give it a try.&amp;nbsp; First, I bought some fresh basil at the grocery store.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/basil.jpg?a=12"&gt;&lt;BR&gt;&lt;BR&gt;I also got a whole chicken, brought it home, took out the innards, rinsed it, and put it&amp;nbsp;in a roasting pan on a rack.&amp;nbsp; Whew, that was a lot of action for one sentence.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;Then I lifted the skin off of the breast meat and placed some sprigs of the basil in it.&amp;nbsp; As much as I cook, I still don't like messing with raw meat but I was just glad that I didn't have to&amp;nbsp;live like my great grandmother did when she had&amp;nbsp;to go out to the chicken coop, select the chicken for dinner, kill it, pluck it, clean it, and then lift up the skin to stick in some herbs that she had also&amp;nbsp;had grown in her garden.&amp;nbsp;A true pioneer woman.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/lift.jpg?a=7"&gt;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;I put some melted butter on the outside along with some dried basil, salt, and pepper.&amp;nbsp; If you don't like looking at raw meat, you can skip this photo and go straight to the delicious roasted chicken in the last photo.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/ovenready.jpg?a=33"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Here it is! Straight from the oven.&amp;nbsp; It was very elegant and had lots of flavor. This is about as pioneery as I get.&amp;nbsp; I'm sure that's not a word but who cares.&amp;nbsp; It's time to eat some chicken.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/roasted.jpg?a=65"&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Kolachi</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/01/19/kolachi.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-01-19:9d172464-df0a-4480-be1a-ffa7c4019c2f</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-01-20T02:51:00Z</updated>
		<published>2010-01-20T02:51:00Z</published>
		<content type="html">&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/baked2.jpg?a=35"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;More New Year's Resolution treats!&amp;nbsp; This cookie is only 42 calories!&amp;nbsp; Hope your diet is doing well and you can&amp;nbsp;include a little cookie in your calorie count. &lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;FONT size=3&gt;This yummy cookie is a family favorite.&amp;nbsp; My mom got&amp;nbsp;the recipe&amp;nbsp;from her friend Alice over 50 years ago in Ohio.&amp;nbsp; I don't think Kolachis are particularly southern but they are&amp;nbsp;particularly good.&amp;nbsp; I remember eating this most often during the Christmas holidays because my mom would use strawberry jam as the filling for the cookies to go aong with other festive red foods.&amp;nbsp; This week, I made them with strawberry jam and also with peach jam.&amp;nbsp; I made these jams last summer and they are really tasty.&amp;nbsp; We used very ripe fruit for the jams and the flavor is so much better than&amp;nbsp;jelly from the store.&amp;nbsp; I'll save making jams on the blog for another day.&amp;nbsp; For now, you really need to try these easy-to-make cookies because apart from the jam, there are only 3 ingredients!&lt;BR&gt;&lt;BR&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;Kolachi&lt;/STRONG&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;2&amp;nbsp;sticks butter&lt;BR&gt;1 cup cottage cheese&lt;BR&gt;2 cups all-purpose flour&lt;BR&gt;jam or jelly&lt;BR&gt;&lt;BR&gt;Mix together the butter and cottage cheese, add the flour.&amp;nbsp; Chill for an&amp;nbsp;hour before rolling on a floured surface.&amp;nbsp; Cut the dough into 2-inch squares.&amp;nbsp; Fill each square with 1/2 teaspoon jam or jelly.&amp;nbsp; Pull sides over top of jelly and pinch to close.&amp;nbsp; Bake at 350 degrees about 15 minutes or until lightly browned. Makes about 56 cookies.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&lt;/STRONG&gt;&amp;nbsp; Mix the butter and cottage cheese.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/butterandcottagecheese.jpg?a=71"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 2:&lt;/STRONG&gt;&amp;nbsp; Add the flour.&amp;nbsp; The dough is crumbly.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/doughcrumbly.jpg?a=59"&gt;&lt;BR&gt;&lt;BR&gt;Use a scraper to bring the dough together into a ball. Chill for about an hour.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/doughcrumbly2.jpg?a=31"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 3:&amp;nbsp; &lt;/STRONG&gt;Use a floured surface to roll out the dough.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/rollout2.jpg?a=88"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Trim the edges to make a rectangle.&amp;nbsp; Use a sharp knife to cut into 2 X 2 inch squares.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/rectangle.jpg?a=35"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 4:&amp;nbsp;&lt;/STRONG&gt; Fill each square with jam or jelly.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/dough11.jpg?a=14"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/dough21.jpg?a=67"&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/row.jpg?a=77"&gt;&lt;BR&gt;&lt;BR&gt;Enjoy!&amp;nbsp; They are so good warm from the oven.&amp;nbsp;I freeze them, too, and pull one out&amp;nbsp;for a lunch box treat or quick homemade dessert cookie.&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/baked21.jpg?a=72"&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>CCFC Syndrome, Girl's Movie Night, and Chocolate Souffle Cake</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/01/16/ccfc-syndrome-girls-movie-night-and-chocolate-souffle-cake.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-01-16:4eff1cf3-7147-4866-acf9-4224ff14ed0d</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-01-17T03:51:00Z</updated>
		<published>2010-01-17T03:51:00Z</published>
		<content type="html">&lt;P&gt;&lt;FONT size=3&gt;I've diagnosed myself with CCFC Syndrome.&amp;nbsp;&amp;nbsp; It's a somewhat common problem that flares up from time to time.&amp;nbsp; I hope you never get this ailment.&amp;nbsp; Do you give up trying to figure out the acronym for CCFC Syndrome?&amp;nbsp; First let me show you some of its symptoms.&amp;nbsp; The first photo shows my most recent result of CCFC.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/partymix.jpg?a=26"&gt;&lt;BR&gt;&lt;BR&gt;This may look like harmless party mix but it's not.&amp;nbsp; It, too, has suffered&amp;nbsp;because of&amp;nbsp;my problem.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Here is another example of some cookies that have fallen as helpless prey.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cookies.jpg?a=92"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;CCFC is wreaking havoc.&amp;nbsp; Okay, I will keep you in suspense no longer.&amp;nbsp; I have contracted "Can't Cook for Company" Syndrome.&amp;nbsp; Never heard of it???&amp;nbsp; Well, just come over to my house and you will see it in action.&amp;nbsp; Lately, EVERY time I try to cook for people other than my family, NOTHING works out right.&amp;nbsp; For example, I have made party mix for years, and I decided to make some for our girl's movie night last night and it was almost inedible.&amp;nbsp; I got in a hurry and didn't measure things and just started dumping.&amp;nbsp; Most of the time that works, but tonight it didn't.&amp;nbsp; It was waaaaay too salty and too buttery/greasy and basically burned your throat when you ate it.&amp;nbsp; Again, how many times have I made party mix in my life??? A zillion.&amp;nbsp; How many times has it not worked out??? Once.&amp;nbsp;And look at the cookies.&amp;nbsp; They are another casualty.&amp;nbsp;&amp;nbsp;Most of them&amp;nbsp;turned out thin and burned and not so good.&amp;nbsp; Didn't serve them.&amp;nbsp; I can give many other fine example of the results of this problem.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;What is it about cooking for company that sends the most experienced cook into a spiral of spicy despair?&amp;nbsp; Do you ever have this problem?&amp;nbsp; It's like when you have guests in your car&amp;nbsp; and you end up hitting every pot hole in the road and swerving crazily around darting squirrels.&amp;nbsp; Stuff like that never happens when you are alone.&amp;nbsp; It only happens when you have your boss in the car or your best friend and her new baby with you.&amp;nbsp; When she gets out and screams "Land" and kisses the ground, you know you have CDFC - Can't Drive for Company, too.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;BR&gt;So here are the very relaxed participants in our Chick Flick night.&amp;nbsp;(To make matters worse, we watched &lt;EM&gt;Julie and Julia&lt;/EM&gt; last night! They both could cook for company!)&amp;nbsp; I guess probably my problem is that I am in a hurry to join the gang and I just start rushing.&amp;nbsp; Or maybe, I want everything to be perfect and keep messing with things just a little too long.&amp;nbsp; Or maybe it &lt;EM&gt;is&lt;/EM&gt;&amp;nbsp;a real disease!!!!!&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/girls.jpg?a=84"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;The&amp;nbsp;scary diversion of my daughter and her friend in their best Halloween X imitation gave everyone a chance to use the&amp;nbsp;moment to&amp;nbsp;stash the party&amp;nbsp;mix &amp;nbsp;behind the cushions and under the couch.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Halloween.jpg?a=1"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;To add further insult to injury, here is a cake I threw together for dinner.&amp;nbsp; No one was here except my family.&amp;nbsp; No one will ever see or eat this cake except my family and yet it was perfect.&amp;nbsp; Here is the recipe in case you don't have company and want to try it.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cake1.jpg?a=48"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Chocolate Souffle Cake&lt;/FONT&gt;&lt;/STRONG&gt;&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;/P&gt;&lt;FONT size=3&gt;1 2/3 cup semi-sweet chocolate chips&lt;BR&gt;1 stick butter&lt;BR&gt;1/2 cup all purpose flour&lt;BR&gt;4 eggs, separated&lt;BR&gt;1/4 teaspoon cream of tartar&lt;BR&gt;1/2 cup sugar&lt;BR&gt;Sweetened whipped cream&lt;BR&gt;&lt;BR&gt;&lt;FONT size=4&gt;Chocolate Sauce&lt;/FONT&gt; &lt;BR&gt;1/3 cup-semisweet chocolate chips&lt;BR&gt;3 tablespoons sugar&lt;BR&gt;1/4 cup milk&lt;BR&gt;1/2 teaspoon butter&lt;BR&gt;&lt;BR&gt;Heat oven to 325 degrees.&amp;nbsp; Grease the bottom and side of a 9-inch springform pan with shortening.&amp;nbsp; In a saucepan, melt 1 cup of the chocolate chips and the butter. Cool five minutes.&amp;nbsp; Add the flour and stir until smooth.&amp;nbsp; Stir in egg&amp;nbsp; yolks until well blended.&amp;nbsp; In a large bowl beat egg whites and cream of tartar with an electric mixer until soft peaks form.&amp;nbsp; Beat in the sugar a few tablespoons at a time until glossy.&amp;nbsp; With a scraper, gently fold about 1/3&amp;nbsp;of the egg white mixture at a time into the chocolate mixture.&amp;nbsp; Spread the batter in the pan and top with the remaining 2/3 cup chocolate chips.&amp;nbsp; Bake at 325 degrees for about 35 to 40 minutes.&amp;nbsp; A toothpick inserted in the middle will come out clean and the top of the cake will appear dry and cracked.&amp;nbsp;&amp;nbsp; Cool 10 minutes and then remove the sides of the pan.&amp;nbsp; Cool completely on&amp;nbsp; a wire rack.&amp;nbsp; Serve with whipped cream and chocolate sauce.&amp;nbsp; To make the sauce, melt chocolate chips, sugar, and milk together over medium heat.&amp;nbsp; Remove from heat and stir in butter. &lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&amp;nbsp;&lt;/STRONG&gt; Melt the chocolate chips and butter.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/chocolatemelt.jpg?a=59"&gt;&lt;BR&gt;&lt;BR&gt;Step 2:&lt;/STRONG&gt;&amp;nbsp; Add the flour and egg yolks. I have a drawer full of gadgets and this one ranks right up there with my favorites.&amp;nbsp; It is an egg separator.&amp;nbsp; See the holes on the bottom of the white cup?&amp;nbsp; The egg whites just slide right through leaving the yolk.&amp;nbsp; So much easier than juggling the yolk from egg shell half to egg shell half.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/eggyolk.jpg?a=42"&gt;&lt;BR&gt;&lt;BR&gt;Step 3:&amp;nbsp;&lt;/STRONG&gt; Beat the egg whites until soft peaks form.&amp;nbsp; These are probably&amp;nbsp; past the soft peak stage but I was having fun making batman heads in the foam.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/eggwhites.jpg?a=85"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Step 4:&lt;/STRONG&gt;&amp;nbsp; Add the sugar.&amp;nbsp; The egg whites will begin to look glossy.&amp;nbsp;&amp;nbsp; Now it looks like an ear.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/glossy.jpg?a=46"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Step 5:&amp;nbsp;&lt;/STRONG&gt; Fold the egg whites into the chocolate mixture.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/swirl1.jpg?a=54"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Step 6:&amp;nbsp;&lt;/STRONG&gt; Top with chocolate chips.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/chipsontop.jpg?a=98"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Step 7:&amp;nbsp;&lt;/STRONG&gt; Serve with whipped cream and chocolate sauce.&amp;nbsp; &lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cake3.jpg?a=30"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;So, &amp;nbsp;if you want something decent to eat at my house, you are going to have to just show up at the door one evening when I'm not expecting you because otherwise I make no guarantees&amp;nbsp;for my food when I am in the grips of CCFC.&amp;nbsp; &lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Miniature Lemon Cheesecakes</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/01/10/mini-lemon-cheesecakes.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-01-10:3337e240-2f42-4548-9161-c3b4b2b3283d</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-01-10T14:04:00Z</updated>
		<published>2010-01-10T14:04:00Z</published>
		<content type="html">&lt;P&gt;&lt;FONT size=3&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cheesecake2.jpg?a=84"&gt;&lt;BR&gt;&lt;/STRONG&gt;&lt;FONT size=3&gt;&lt;BR&gt;&lt;BR&gt;Mini Cheesecakes are a great little dessert&amp;nbsp;perfect for New Year's Resolution portion control! These&amp;nbsp;diminuative cheesecakes are creamy and satisfying in a small package!&amp;nbsp; My friend Bonnie has been making them for years and gladly shared the recipe.&lt;BR&gt;&lt;/FONT&gt;&lt;STRONG&gt;&lt;BR&gt;&lt;BR&gt;Lemon Cheesecake Muffins&lt;/STRONG&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;SPAN style="TEXT-DECORATION: underline"&gt;&lt;STRONG&gt;Crust&lt;/STRONG&gt;&lt;/SPAN&gt;&lt;BR&gt;6 tablespoons melted butter&lt;BR&gt;1 3/4 cups crushed vanilla wafers or graham crackers (For Grahams, that is one whole sleeve of the crackers plus 3 whole crackers)&lt;BR&gt;1/4 cup sugar&lt;BR&gt;&lt;BR&gt;&lt;SPAN style="TEXT-DECORATION: underline"&gt;&lt;STRONG&gt;Batter&lt;/STRONG&gt;&lt;/SPAN&gt;&lt;BR&gt;2&amp;nbsp;&amp;nbsp; 8&amp;nbsp;ounce packages cream cheese&lt;BR&gt;3/4 cup sugar&lt;BR&gt;2 1/2 teaspoons lemon juice&lt;BR&gt;2 large eggs&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;SPAN style="TEXT-DECORATION: underline"&gt;Glaze &lt;/SPAN&gt;&lt;BR&gt;&lt;/STRONG&gt;1/2 cup sour cream&lt;BR&gt;1 T sugar&lt;BR&gt;1/4 teaspoon vanilla extract&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Preheat oven to 350 degrees.&amp;nbsp;Melt butter&amp;nbsp;for crust over low heat or in the microwave.&amp;nbsp; Combine butter and crumbs and sugar.&amp;nbsp; Press into&amp;nbsp;24 muffin tins.&amp;nbsp; With mixer, combine cream cheese and sugar.&amp;nbsp; Add lemon juice.&amp;nbsp; Add eggs. Do not overmix.&amp;nbsp; Pour into crusts and bake 12 minutes.&amp;nbsp; Meanwhile in a small bowl, &amp;nbsp;combine sour cream, sugar, and vanilla extract.&amp;nbsp; &amp;nbsp;Remove muffin tins from oven and let sit for 2 minutes.&amp;nbsp; Put on glaze.&amp;nbsp; Return to oven for 2 minutes.&amp;nbsp; Chill before serving. Makes 24 muffin sized cheesecakes or 48 mini-muffin sized cheesecakes.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&lt;/STRONG&gt; Mix together the grahams, sugar and butter.&amp;nbsp;&amp;nbsp; Actually, the butter is on the way from the microwave.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/crust.jpg?a=26"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 2:&lt;/STRONG&gt;&amp;nbsp; If you are using regular sized muffin tins, then you will press one tablespoon full of the graham mixture in the bottom and slightly up the sides of the tin.&amp;nbsp; If you are opting for the mini muffin tins, then you will use 1/2 tablespoon.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/inpan.jpg?a=53"&gt;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;I call this next photo "Sunrise over the Grahams."&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/inpan2.jpg?a=82"&gt;&lt;BR&gt;&lt;BR&gt;At this point, I'm sure you're wondering, "How did she ever get those&lt;/FONT&gt; &lt;FONT size=3&gt;grahams pressed so perfectly into the pans?"&lt;/FONT&gt;&amp;nbsp; &lt;FONT size=3&gt;Well, I feel&lt;/FONT&gt; &lt;FONT size=3&gt;that I must share my secret kitchen wonder gadget that no home should ever be without.&amp;nbsp; It's the Kermit the Frog plastic spoon!&amp;nbsp; He is graham-pressing perfection.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kermit3.jpg?a=4"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Great Job!&amp;nbsp; He gives it a webbed thumbs up!&amp;nbsp; You, too, can have this wonderful kitchen utensil by going to your local grocery store and looking in the plastic spoon aisle.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kermit5.jpg?a=15"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 3:&lt;/STRONG&gt;&amp;nbsp; Mix together the cream cheese and sugar.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sugarandcheese.jpg?a=54"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 4:&amp;nbsp;&lt;/STRONG&gt; Add the lemon juice.&amp;nbsp; I used a fresh lemon and then used the zest for garnish.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/lemon1.jpg?a=93"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;BR&gt;Step 5:&amp;nbsp;&lt;/STRONG&gt; Add the eggs, one at a time, and you will have a nice creamy filling.&lt;/FONT&gt;&lt;/P&gt;
&lt;P&gt;&lt;FONT size=3&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/scooper1.jpg?a=9"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;BR&gt;&lt;BR&gt;Step 6:&amp;nbsp;&lt;/STRONG&gt; Use 2 tablespoons of filling for the regular sized muffin tins and 1 tablespoon for the mini muffins.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/addfilling.jpg?a=4"&gt;&lt;BR&gt;&lt;BR&gt;After I brush away the crumbs, it will be ready for the oven. Bake for 12 minutes for regular size and 10 minutes for mini size.&amp;nbsp; Remove from the oven.&amp;nbsp; Wait two minutes.&amp;nbsp; Add the glaze and return to the oven for 2 additional minutes.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/readyforoven.jpg?a=19"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Calories?&amp;nbsp; I used&amp;nbsp;full fat&amp;nbsp;cream cheese, sour cream, &amp;nbsp;and grahams so the calorie count would probably be less if you use reduced fat items, but the count is...88 calories for a mini cheesecake and 175 for a regular size cheesecake. &lt;BR&gt;&lt;BR&gt;Good luck on your New Year's Resolution diets.&amp;nbsp; Hope these help to satisfy your cravings!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cheesecake1.jpg?a=2"&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;/P&gt;</content>
	</entry>
	<entry>
		<title>Snowy Morning Bacon Basket</title>
		<link rel="alternate" href="http://franklysouthern.com/2010/01/08/snowy-morning-bacon-basket.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2010-01-08:3aac8043-5bb5-43c1-9c4e-e5630ab7a370</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2010-01-08T17:02:00Z</updated>
		<published>2010-01-08T17:02:00Z</published>
		<content type="html">&lt;FONT size=3&gt;We woke up to a Friday morning dusting of snow here in Atlanta&amp;nbsp;so we decided to enjoy the morning off from school with a big brunch of bacon, eggs, cheese grits, &lt;A href="http://franklysouthern.com/2009/03/14/pancakes.aspx"&gt;pancakes&lt;/A&gt;, strawberries, and hot chocolate.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sideyard.jpg?a=75"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;I made some bacon baskets&amp;nbsp;for our cheese&amp;nbsp;grits and scrambled eggs.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/brunch1.jpg?a=66"&gt;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;They are not hard to make but get ready to use plenty of aluminum foil for easy clean up.&amp;nbsp; You will need one pound of bacon for 6 bacon baskets.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&amp;nbsp;&lt;/STRONG&gt; Preheat the oven to 400 degrees.&amp;nbsp; Use a large muffin tin.&amp;nbsp; Turn it over and cover the bottom with aluminum foil.&amp;nbsp; I found it easier to pull out one long sheet of foil&amp;nbsp;and then start with the middle muffin cup and press the foil around it before moving to the outer ones.&amp;nbsp;&amp;nbsp; &lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/foilonone.jpg?a=69"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 2:&amp;nbsp; &lt;/STRONG&gt;Save out six slices of bacon and then cut the rest of the slices in half.&amp;nbsp; Arrange the half slices across the tops of the muffin cups and down the sides like the spokes of a bicycle wheel.&amp;nbsp; I used from 3 to 4 half slices for each.&amp;nbsp; Then take the one long slice and weave it&amp;nbsp;in and out of&amp;nbsp;the slices on the sides.&lt;BR&gt;&lt;BR&gt;Here is what a finished one looks like.&amp;nbsp; Yummy!&amp;nbsp; Nothing like a jumbo photo of raw meat to whet your appetite!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/DSCF5110.JPG?a=1"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Make all six the same way and them place the muffin tin on a jelly roll pan or cookie sheet&amp;nbsp; that has also been covered in foil.&amp;nbsp;Just be sure the cookie sheet or jelly roll pan has sides to help catch any grease from the bacon. &amp;nbsp;Place&amp;nbsp;the pans&amp;nbsp;in the oven on&amp;nbsp;the middle rack. &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/allsix.jpg?a=81"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 3:&lt;/STRONG&gt;&amp;nbsp; Bake for about 35 minutes.&amp;nbsp; The bacon needs to be crisp but not brittle.&amp;nbsp; After I removed mine from the oven and then took the bacon&amp;nbsp;baskets off of the pan, they were still a little soft on the inside.&amp;nbsp; I turned them cup side up and broiled them on high for a minute or so to get them really nice and crisp.&amp;nbsp; They shrink a lot during baking but they still&amp;nbsp;hold plenty of filling.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/baked1.jpg?a=86"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;You can see how the insides don't get quite as done as the outside.&amp;nbsp; A quick broil will help.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/bacon2.jpg?a=48"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;I filled the baskets with cheese&amp;nbsp;grits, scrambled eggs, and topped them with a sprinkling of shredded cheese and green onion.&amp;nbsp; They were really good to eat and&amp;nbsp;very pretty on the plate. Happy snow day!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/brunch3.jpg?a=27"&gt;&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Happy Birthday Terri</title>
		<link rel="alternate" href="http://franklysouthern.com/2009/12/28/happy-birthday-terri.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2009-12-28:f0b0743c-1983-4d26-80c9-66a33fac1388</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<category term="Frankly My Dear..." />
		<updated>2009-12-28T14:06:00Z</updated>
		<published>2009-12-28T14:06:00Z</published>
		<content type="html">&lt;FONT size=3&gt;At this point, it was no surprise for Terri when I pulled up in her driveway with these chocolate cupcakes!&amp;nbsp;&amp;nbsp; I think 7 other birthdays preceding this one might have given the surprise attack away! Nevertheless, we had a great visit and I hope she enjoyed the treat.&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/terri1.jpg?a=26"&gt;&lt;BR&gt;&lt;BR&gt;Rich Chocolate Cake&lt;/STRONG&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;2 cups all-purpose flour&lt;BR&gt;2/3 cup unsweetened cocoa&lt;BR&gt;1 1/4 teaspoon baking soda&lt;BR&gt;1/4 teaspoon baking powder&lt;BR&gt;3 eggs&lt;BR&gt;1 2/3 cup sugar&lt;BR&gt;1 teaspoon vanilla&lt;BR&gt;1 cup mayonnaise&lt;BR&gt;1 1/3 cup water&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;FONT size=3&gt;Preheat oven to 350 degrees.&amp;nbsp; Grease a 9X13 inch pan or line cupcake tins with paper.&amp;nbsp; In a medium bowl, mix flour, cocoa, soda and powder.&amp;nbsp; In a large bowl, mix eggs and sugar and vanilla for 3 minutes or until light and fluffy, scraping occasionally.&amp;nbsp; Reduce to low and beat in mayonnaise until blended.&amp;nbsp; Add flour mixture alternately with water.&amp;nbsp; Begin and end with flour.&amp;nbsp; Pour into prepared pan.&amp;nbsp; Bake at 350 degrees for 30 minutes or until pick comes out clean.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Chocolate frosting&lt;/STRONG&gt;&lt;BR&gt;1/3 cup butter, melted&lt;BR&gt;1/3 cup cocoa&lt;BR&gt;1/2 teaspoon vanilla&lt;BR&gt;2 cups powdered sugar&lt;BR&gt;2 tablespoons milk, more as needed&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;FONT size=3&gt;Mix all ingredients until light and fluffy.&amp;nbsp; Add more milk as necessary to make a spreading consistency. Frost cooled cake.&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;Now, if you read this recipe closely, you may have noticed that there is mayonnaise in the cake.&amp;nbsp; It makes a great substitute for the shortening or butter in a cake.&amp;nbsp;&amp;nbsp; I decided to take a picture of the mayonnaise in front of the button tree I made so that I could show two things with one photo.&amp;nbsp; You remember I made the green &lt;/FONT&gt;&lt;A href="http://franklysouthern.com/2009/11/29/button-tree.aspx"&gt;&lt;FONT size=3&gt;button tree &lt;/FONT&gt;&lt;/A&gt;&lt;FONT size=3&gt;earlier.&amp;nbsp; Well, I decided to make the white one and so I photographed it with the mayonnaise to kill two birds with one stone.&lt;/FONT&gt;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/mayo1.jpg?a=93"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;What I didn't plan on was the mayonnaise Elf&amp;nbsp;in the photo.&amp;nbsp; I guess I killed three birds with one stone. (At the time, I told my daughter that she was in my mayo photo whereupon she grinned, posed, and said "Good!" &amp;nbsp; Not the 'get out of the photo' response I was looking for.)&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/mayoelf.jpg?a=40"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;&lt;STRONG&gt;Step1:&lt;/STRONG&gt;&lt;BR&gt;Beat the eggs, sugar, and vanilla until fluffy.&lt;/FONT&gt; &lt;FONT size=3&gt;Blend in the mayo.&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/eggs2.jpg?a=31"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;&lt;STRONG&gt;Step 2:&lt;/STRONG&gt;&amp;nbsp; Sift the dry ingredients and add to the egg mixture alternately with the water.&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sift1.jpg?a=36"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;&lt;STRONG&gt;Step 3:&lt;/STRONG&gt;&amp;nbsp; Pour into greased pan or cupcake papers. I made&amp;nbsp;this recipe&amp;nbsp;twice.&amp;nbsp; Once for a cake and once for cupcakes for Terri.&amp;nbsp; Here is the cake batter in the pan.&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/batter6.jpg?a=96"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;And here are the cupcakes.&lt;/FONT&gt; &lt;FONT size=3&gt;I made two sizes of cupcakes and added&amp;nbsp;Lindt chocolate balls to the tops.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cupcakes13.jpg?a=61"&gt;&lt;BR&gt;&lt;BR&gt;Happy Birthday Terri! Many returns of the day!&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Christmas 2009</title>
		<link rel="alternate" href="http://franklysouthern.com/2009/12/27/merry-christmas-2009.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2009-12-27:1a23f761-2311-4707-9362-5f2faf106f28</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<category term="Frankly My Dear..." />
		<updated>2009-12-27T13:37:00Z</updated>
		<published>2009-12-27T13:37:00Z</published>
		<content type="html">&lt;P&gt;&lt;FONT size=4&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/nativity2.jpg?a=51"&gt;&lt;BR&gt;Hope you had a wonderful Christmas!&lt;/FONT&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;We had a&amp;nbsp;great day with our family opening gifts and enjoying Christmas treats. &lt;BR&gt;Here is a photo&amp;nbsp;from Christmas&amp;nbsp;Eve.&amp;nbsp;Long after I went to bed,&amp;nbsp;my wild children decided to get up and relocate,&amp;nbsp;camping out in the living room waiting&amp;nbsp; for&amp;nbsp;Christmas because they were too excited to sleep in their rooms.&amp;nbsp; I took a picture of them at 3 in the morning when I woke up and found something amiss!&amp;nbsp; They left me a note in the black chair. "We R waiting 4 Santa."&amp;nbsp; Texting has changed all our lives!&lt;BR&gt;&lt;/FONT&gt;&lt;/P&gt;
&lt;P&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/babytree31.jpg?a=45"&gt;&amp;nbsp;&lt;/P&gt;
&lt;P&gt;&amp;nbsp;&lt;BR&gt;&lt;FONT size=3&gt;The wait ended with gifts and Christmas breakfast of coconut toast, bacon, and fruit. &lt;BR&gt;See our baby tree? Let's just say it looked bigger on the lot!&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/babytree.jpg?a=69"&gt;&lt;BR&gt;&lt;BR&gt;Here are a couple of recipes from our day.&amp;nbsp; Each year I like to try something new. This year it was the &lt;STRONG&gt;Christmas Gift Box Cheese Spread&lt;/STRONG&gt;.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Cheeseball.jpg?a=26"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;Chicken-Artichoke-Cheese Spread Gift Box&lt;/FONT&gt;&lt;/STRONG&gt;&lt;BR&gt;(Southern Living)&lt;BR&gt;&lt;BR&gt;3 cups diced cooked chicken&lt;BR&gt;2&amp;nbsp; (ounce) packages cream cheese, softened&lt;BR&gt;2 cups freshly shredded Parmesan cheese&lt;BR&gt;1&amp;nbsp; (14-ounce) can or jar of artichoke hearts, drained and diced (I used fresh instead of canned)&lt;BR&gt;1 cup finely chopped pecans, toasted&lt;BR&gt;4 green onions, minced (I sauted mine in a bit of butter because I don't like raw onions)&lt;BR&gt;1 tablespoon lemon juice&lt;BR&gt;1/2 teaspoon salt&lt;BR&gt;1 teaspoon seasoned pepper (I used 1/2 teaspoon regular pepper)&lt;BR&gt;Garnish: 7 or 8 green onion stems and dried cranberries&lt;BR&gt;&lt;BR&gt;Mix all ingredients together except for the garnish.&amp;nbsp; Place in a straight sided 9 X 5&amp;nbsp; loafpan lined with plastic wrap.&amp;nbsp;Cover and chill 8 hours.&amp;nbsp; Invert onto a serving plate and remove plastic wrap.&amp;nbsp; Cut loaf in half and place&amp;nbsp;1 half directly on top of the remaining half to make taller.&amp;nbsp; Smooth sides.&amp;nbsp; Plunge green onion stems into boiling water and then plunge into ice water to stop the cooking.&amp;nbsp; Arrange on sides and top to resemble ribbon.&amp;nbsp; Add dried cranberries on top.&amp;nbsp; (I decided to halve the recipe so the picture you see is 1/2 the ingredients for a smaller "gift".)&lt;BR&gt;&lt;BR&gt;There aren't a lot of steps to show but here it is wrapped in the plastic in the loaf pan.&amp;nbsp; This was an EASY recipe to make.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cheeseball3.jpg?a=80"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;My next recipe is a long time favorite - &amp;nbsp;&lt;STRONG&gt;Christmas Kringler.&amp;nbsp; &lt;/STRONG&gt;I have made this recipe many, many times over the years.&amp;nbsp; I make it for other occasions, too. &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kringler.jpg?a=60"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;/P&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;Christmas Kringler&lt;/FONT&gt;&lt;/STRONG&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;&lt;STRONG&gt;Crust&lt;/STRONG&gt;&lt;BR&gt;1 stick butter&lt;BR&gt;1 cup all-purpose flour&lt;BR&gt;1 tablespoon water&lt;BR&gt;&lt;BR&gt;Cut butter into flour, moisten with water.&amp;nbsp; Form into a ball and pat/spread onto ungreased cookie sheet into 2 3-inch by 12-inch strips.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Filling&lt;/STRONG&gt;&lt;BR&gt;1 cup water&lt;BR&gt;1 stick butter&lt;BR&gt;1 cup all-purpose flour&lt;BR&gt;3 eggs&lt;BR&gt;1 teaspoon almond or vanilla extract&lt;BR&gt;&lt;BR&gt;Place water and butter in a saucepan.&amp;nbsp; Bring to a boil.&amp;nbsp; Remove from heat; add flour, stirring until smooth.&amp;nbsp; Beat in eggs, 1 at a time.&amp;nbsp; Stir in extract.&amp;nbsp; Continue stirring until filling leaves sides of pan and forms a ball.&amp;nbsp; Spread on unbaked crusts.&amp;nbsp; Bake for 55- 60 minutes or until lightly browned.&amp;nbsp; Cool; frost with icing, and decorate with chopped pecans and maraschino cherries. Cut into 1-inch bars.&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;FONT size=3&gt;&lt;STRONG&gt;Icing&lt;BR&gt;&lt;/STRONG&gt;2 cups powdered sugar&lt;BR&gt;2 tablespoons milk or half &amp;amp; half&lt;BR&gt;2 tablespoons butter softened&lt;BR&gt;1 teaspoon vanilla extract&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;FONT size=3&gt;Mix sugar, half &amp;amp; half, butter and extract.&amp;nbsp; Add more half &amp;amp; half, if necessary to make a spreading consistency.&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;Although this is not a difficult recipe, here are some photos of the steps along the way so you can see what it should look like.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&amp;nbsp;&lt;/STRONG&gt; Cut the butter into the flour.&amp;nbsp; Next, you will add the tablespoon of water and mix until it forms a ball.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kringlercrust1.jpg?a=19"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 2:&lt;/STRONG&gt;&amp;nbsp; Pat or spread&amp;nbsp;into two 3-inch by 12-inch strips. It is a little&amp;nbsp;sticky at this point.&amp;nbsp; &lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kringlercrust6.jpg?a=88"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 3:&amp;nbsp;&lt;/STRONG&gt; Boil the butter and 1 cup of water.&amp;nbsp; Remove from heat and add flour until well blended.&amp;nbsp; I do this by hand with scraper.&amp;nbsp; This photo shows what the addition of the eggs looks like.&amp;nbsp; At first they appear a bit slimy but will incorporate if you continue blending.&lt;BR&gt;&lt;BR&gt;Here is slimy.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kringlercrust5.jpg?a=60"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Here is blended.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kringlercrust4.jpg?a=88"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Now keep stirring until it pulls away from the side of the pan.&amp;nbsp; It doesn't take long.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kringlercrust8.jpg?a=59"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 4:&amp;nbsp;&lt;/STRONG&gt; Spread on unbaked crusts.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kringlercrust3.jpg?a=48"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 5:&lt;/STRONG&gt;&amp;nbsp; Bake at 350 degrees for 55 - 60 minutes until golden brown.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kringlercrust2.jpg?a=33"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 6:&amp;nbsp;&lt;/STRONG&gt; Let cool.&amp;nbsp; Frost with icing and decorate with nuts and cherries.&amp;nbsp; So pretty and so delicious.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Kringlercrust9.jpg?a=54"&gt;&lt;BR&gt;&lt;BR&gt;Enjoy!&amp;nbsp; &lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Joanna's Christmas Votive</title>
		<link rel="alternate" href="http://franklysouthern.com/2009/12/21/joannas-christmas-votive.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2009-12-21:c2b74386-a534-4362-8201-856bb4e7a801</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Home and Garden" />
		<updated>2009-12-21T19:54:00Z</updated>
		<published>2009-12-21T19:54:00Z</published>
		<content type="html">&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/votive.jpg?a=47"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;Quick!&amp;nbsp; Christmas is approaching fast!&amp;nbsp; Here's the&amp;nbsp;speedy how-to for Joanna's Christmas votive.&amp;nbsp; You need a 3-inch diameter glass, about 20-24 cinnamon sticks, wired ribbon, a piece of 24-gauge wire, hot glue, and a Christmas greenery pick.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 1:&lt;/STRONG&gt;&amp;nbsp; Get sick during the &lt;A href="http://franklysouthern.com/2009/11/27/lakeside-retreat.aspx"&gt;Lake House Craft Weekend&lt;/A&gt;. &amp;nbsp;We missed you Joanna but thanks for our craft goodie bag.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Image2.jpg?a=42"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Step 2:&amp;nbsp;&lt;/STRONG&gt; Use the hot glue to attach the cinnamon sticks&amp;nbsp;to the glass.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Image5.jpg?a=42"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Image7.jpg?a=26"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;BR&gt;Step 3:&lt;/STRONG&gt;&amp;nbsp; Not required but I did it anyway.&amp;nbsp; I placed a piece of 24-gauge wire around the cinnamon sticks to help hold them on.&amp;nbsp; I wasn't convinced that the hot glue would stick on the glass forever and ever.&amp;nbsp; I'm not sure if this is an official&amp;nbsp; Boy Scout wire knot but I twisted it all around to make sure it would hold.&amp;nbsp; I don't think I have ever seen a Wire Knot merit badge or even a Cinnamon Votive&amp;nbsp;merit badge so I think I am safe from Boy Scout ridicule.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Image9.jpg?a=82"&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;BR&gt;&lt;BR&gt;Step 4:&amp;nbsp;&lt;/STRONG&gt; Add the wired ribbon and an&amp;nbsp;evergreen floral pick.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/DSCF4827.JPG?a=35"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Step 5:&lt;/STRONG&gt;&amp;nbsp; Drop in a tea light and enjoy!&amp;nbsp;&amp;nbsp; Thanks Joanna!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/DSCF4816.JPG?a=5"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Anna's Gingerbread</title>
		<link rel="alternate" href="http://franklysouthern.com/2009/12/21/annas-gingerbread.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2009-12-21:889659b5-b6a2-4982-bd62-8eb3419e8315</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2009-12-21T15:33:00Z</updated>
		<published>2009-12-21T15:33:00Z</published>
		<content type="html">&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/loaf.jpg?a=8"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;Anna's Gingerbread is a recipe from my great grandmother' collection.&amp;nbsp; Her name was Anna so when I found the recipe in one of her old cookbooks, I renamed it after her.&amp;nbsp; This recipe was featured in the Atlanta Journal-Constitution 13 years ago.&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/smalltitle.jpg?a=52"&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/smalldate.jpg?a=8"&gt;&lt;BR&gt;&lt;BR&gt;Jim Auchmutey did a great feature on heirloom cookbooks.&amp;nbsp; My name had been sent in to be considered for another article but it came out in the interview that I had some of my grandmother's and great grandmother's recipes and books.&amp;nbsp; They used the interview for this article instead.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/newspaper.jpg?a=11"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=4&gt;&lt;STRONG&gt;Anna's Gingerbread&lt;/STRONG&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;1/2 cup shortening&lt;BR&gt;1 stick butter&lt;BR&gt;1 cup sugar&lt;BR&gt;2 eggs&lt;BR&gt;1/2 cup molasses&lt;BR&gt;1 cup boiling water with 1 teaspoon baking soda dissolved in it&lt;BR&gt;2 cups all-purpose flour&lt;BR&gt;1 teaspoon ground ginger&lt;BR&gt;1 teaspoon gound cinnamon (I&amp;nbsp;usually use less)&lt;BR&gt;1/2 teaspoon ground clove&lt;BR&gt;1/2 teaspoon nutmeg&lt;BR&gt;&lt;BR&gt;Preheat oven to 350 degrees.&amp;nbsp; Grease two loaf pans.&amp;nbsp; Mix together the shortening and butter then add sugar.&amp;nbsp; Beat in eggs, one at a time.&amp;nbsp; Stir in molasses.&amp;nbsp; In a separate bowl sift together the flour and spices.&amp;nbsp; Add flour mixture to butter and egg mixture.&amp;nbsp; Batter will be stiff.&amp;nbsp; Put baking soda into 1 cup boiling water.&amp;nbsp; Pour into batter and mix until incorporated.&amp;nbsp; Pour into two loaf pans and bake at 350 degrees for 40 minutes.&amp;nbsp;&amp;nbsp; Remove from oven and let cool for 10 minutes on a rack.&amp;nbsp;&amp;nbsp; Run a knife around the edges of the cake and turn out onto wire rack.&amp;nbsp; Serve warm with a sprinkle of powdered sugar.&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;Here are a few photos to get you started down Gingerbread Lane.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Assemble the lucky ingredients.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/ingredients10.jpg?a=46"&gt;&lt;BR&gt;&lt;BR&gt;Mix the shortening and butter together.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/butterandshortening.jpg?a=30"&gt;&lt;BR&gt;&lt;BR&gt;Add the sugar.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/butterandsugar.jpg?a=47"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Now add the eggs.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/eggsandbutter.jpg?a=93"&gt;&lt;BR&gt;&lt;BR&gt;Next comes the molasses.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/molasses.jpg?a=13"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Sift the dry ingredients.&amp;nbsp; I wasn't very thorough with my sifting.&amp;nbsp; I pretty much just swirled it around a bit.&amp;nbsp;Hey, &amp;nbsp;I just cleaned my floors yesterday and I didn't want any flying flour!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sift.jpg?a=83"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Add the flour to the egg mixture.&amp;nbsp; The batter will be like a thick cake batter.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/thickbatter2.jpg?a=52"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Add the boiling water and baking soda.&amp;nbsp; Now the batter will be very thin.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/thinbatter.jpg?a=56"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Bake at 350 degrees for 40 minutes.&amp;nbsp; Let the cakes cool on a wire rack for 10 minutes.&amp;nbsp; Run a knife around the edge of the pan and turn out.&lt;BR&gt;&lt;BR&gt;Ooops!&amp;nbsp; Guess we'll just have to eat that one now!&amp;nbsp; (I did salvage it&amp;nbsp;by pulling out the piece from the pan and tucking it back into place when I turned the loaf back over onto the serving plate.&amp;nbsp; The cake is moist enough to stay together if you have to do this like I did.)&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/oops.jpg?a=56"&gt;&lt;BR&gt;&lt;BR&gt;This one came out out of the pan nicely.&amp;nbsp; I sprinkled it with powdered sugar and we ate it while it was warm.&amp;nbsp; It's a wonderful Christmas tradition around here.&amp;nbsp; Hope you enjoy it, too.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/slice3.jpg?a=28"&gt;&lt;BR&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Christmas Brunch 2009</title>
		<link rel="alternate" href="http://franklysouthern.com/2009/12/17/christmas-brunch-2009.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2009-12-17:384cba99-cf70-401e-a357-39cfee995d9e</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Southern Sideboard" />
		<updated>2009-12-17T23:22:00Z</updated>
		<published>2009-12-17T23:22:00Z</published>
		<content type="html">&lt;DIV&gt;&lt;FONT size=3&gt;Thank you Janet for having us for brunch. Check out the highlights of the morning. We &lt;BR&gt;arrived to a beautiful home with hot cider or cold mimosas awaiting us.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Crowcircle.jpg?a=83"&gt;&lt;BR&gt;&lt;BR&gt;The meal was delicious starting with the breakfast souffle in the bottom right corner.&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;&lt;FONT size=4&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/digin2.jpg?a=72"&gt;&lt;BR&gt;&lt;BR&gt;Breakfast souffle&lt;BR&gt;&lt;/FONT&gt;&lt;/STRONG&gt;&lt;BR&gt;1 1/2 pounds fresh bulk pork sausage&lt;BR&gt;8 slices bacon, chopped&lt;BR&gt;9 eggs&lt;BR&gt;3 cups milk&lt;BR&gt;1 1/2 teaspoons dry mustard&lt;BR&gt;6 slices bread, cut into cubes&lt;BR&gt;1 1/2 cups shredded cheddar cheese&lt;BR&gt;&lt;BR&gt;Prepare the night before - Brown bacon and sausage together;&amp;nbsp; drain well.&amp;nbsp; Whisk eggs, milk and mustard; add bacon and sausage.&amp;nbsp; fold in cheese and bread cubes.&amp;nbsp;&amp;nbsp; Pour into a greased 9 X 13 inch pan and cover with plastic wrap and refrigerate overnight.&amp;nbsp; Bake at 350 degrees for 1 hour.&amp;nbsp; Serves 12.&lt;/FONT&gt;&lt;/:OD&gt;&lt;/DIV&gt;
&lt;DIV&gt;&lt;FONT size=3&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Okay, dig in ladies!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/digin.jpg?a=85"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;These are seriously tasty onion tarts.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;FONT size=4&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/oniontartlett.jpg?a=60"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;STRONG&gt;Onion Tarts&lt;/STRONG&gt;&lt;BR&gt;&lt;FONT size=3&gt;(Sandra Lee Semi-Homemade)&lt;/FONT&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;FONT size=3&gt;&lt;STRONG&gt;Ingredients&lt;/STRONG&gt;&lt;/FONT&gt;&lt;/DIV&gt;&lt;!--concordance-begin--&gt;
&lt;UL&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;4 tablespoons butter &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1 Vidalia onion or other sweet onion, diced, about 3 cups &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury) &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;3 large eggs &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1 1/3 cups half-and-half &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1 (1.3-ounce) envelope golden onion soup mix &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1 tablespoon fine herbs &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1/2 cup shredded Monterey Jack&amp;nbsp;cheese&lt;/FONT&gt;&lt;/LI&gt;&lt;/UL&gt;&lt;!--concordance-end--&gt;
&lt;H2&gt;&lt;FONT size=3&gt;Directions&lt;/FONT&gt;&lt;/H2&gt;
&lt;P class=instructions&gt;&lt;FONT size=3&gt;Preheat oven to 325 degrees F. &lt;/FONT&gt;&lt;/P&gt;
&lt;P class=instructions&gt;&lt;FONT size=3&gt;Melt butter in a large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool. &lt;/FONT&gt;&lt;/P&gt;
&lt;P class=instructions&gt;&lt;FONT size=3&gt;Unroll pie dough 1 at a time. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place in the oven and bake for 10 to 12 minutes. Remove and set aside. &lt;/FONT&gt;&lt;/P&gt;
&lt;P class=instructions&gt;&lt;FONT size=3&gt;In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fines herbs. Set aside. &lt;/FONT&gt;&lt;/P&gt;
&lt;DIV class=instructions&gt;&lt;FONT size=3&gt;Divide onions among tartlet shells, about 1/2 teaspoon each. Top each with 1/2 teaspoon of cheese. Stir egg mixture and fill tartlets. Bake for 45 to 50 minutes.&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;/DIV&gt;
&lt;DIV class=instructions&gt;&lt;FONT size=4&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/table7.jpg?a=34"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Baked Mashed Potatoes&lt;BR&gt;&lt;/FONT&gt;&amp;lt;:od&amp;gt;&lt;FONT size=3&gt;(Giada De Laurentiis)&lt;/FONT&gt;&lt;/:OD&gt;&lt;/DIV&gt;
&lt;DIV class=instructions&gt;&lt;FONT size=3&gt;&lt;STRONG&gt;Ingredients&lt;/STRONG&gt;&lt;/FONT&gt;&lt;/DIV&gt;&lt;!--concordance-begin--&gt;
&lt;UL&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;4 pounds russet potatoes, peeled, cut into 1-inch pieces &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1 stick butter, melted plus 1 tablespoon at room temp &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1 cup whole milk, at room temperature &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1 1/2 cups shredded mozzarella &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1 cup freshly grated Parmesan, divided use &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;8 oz pancetta, diced, cooked and drained of excess oil &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;Salt and freshly ground black pepper &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;1/4 chopped fresh flat leaf Italian parsley &lt;/FONT&gt;
&lt;LI class=ingredient&gt;&lt;FONT size=3&gt;2 tablespoons plain dry bread crumbs &lt;/FONT&gt;&lt;/LI&gt;&lt;/UL&gt;&lt;!--concordance-end--&gt;
&lt;H2&gt;&lt;FONT size=3&gt;Directions&lt;/FONT&gt;&lt;/H2&gt;
&lt;P class=instructions&gt;&lt;FONT size=3&gt;Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.&lt;/FONT&gt;&lt;/P&gt;
&lt;P class=instructions&gt;&lt;FONT size=3&gt;Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.&lt;/FONT&gt;&lt;/P&gt;
&lt;P class=instructions&gt;&lt;FONT size=3&gt;Bake, uncovered, until the topping is golden brown, about 20 minutes.&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;We decided to save dessert for later and so we had our ornament exchange.&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/bags2.jpg?a=37"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;I was lucky number seven!&amp;nbsp; That means that I was seventh in line to select my gift from the pile.&amp;nbsp; The bigger the number the better the steal!!!&amp;nbsp; We take turns opening gifts one at a time.&amp;nbsp; You can choose a gift from the pile &lt;STRONG&gt;&lt;EM&gt;or&lt;/EM&gt;&lt;/STRONG&gt; before you open a gift you can steal any one of the gifts that have already been opened.&amp;nbsp; I was number seven so I got see almost all the ornaments opened and make my choice.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/seven.jpg?a=57"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Please, oh please let me get number TEN!!!!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/please.jpg?a=40"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Here is a satisfied customer.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/Janet.jpg?a=89"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;But, here is an example of a "nice" steal.&amp;nbsp; Notice the smiles and amicable exchange.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;FONT size=3&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/nicesteal.jpg?a=35"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Now, here is an example of an "evil" steal.&amp;nbsp; Notice the claw hands grabbing for the gift....&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/nicesteal3.jpg?a=99"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;...and the smug smile of victory.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/nicesteal2.jpg?a=71"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Even Frosty is wincing over that one.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/snowman.jpg?a=6"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Time for dessert.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/deer3.jpg?a=44"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;The Red Velvet cake&amp;nbsp;dwarfed the kitchen.&amp;nbsp; &lt;FONT size=2&gt;&amp;nbsp; &lt;/FONT&gt;&lt;FONT size=3&gt;I'm not kidding.&amp;nbsp; It was so big that it held two live deer and&amp;nbsp;a forest of pine trees.&amp;nbsp; I&amp;nbsp;wanted to put a penny beside it like the archaeologists do when they are unearthing a treasure to show the scale of this cake.&amp;nbsp; It was huge...enormous...gigantic!&amp;nbsp;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/deer2.jpg?a=39"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Run, Bambi, Run!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/deer1.jpg?a=47"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;The slices were bigger than the dessert plates.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/cakeslice.jpg?a=39"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;How was the taste?&amp;nbsp; Delicious!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/smallcakeslice.jpg?a=39"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Unfortunately, Janet is a member of the CPC (clean plate club) and we had to finish our cake before we could leave!&amp;nbsp; Finally, as the sun set over the horizon, the last plate was cleaned and we all headed home.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sunset3.jpg?a=36"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Okay, not really.&amp;nbsp; I just had this great photo of a sunset from the night before at my house and I didn't have anywhere to put it so I just made that last part up so I could use the photo.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Thanks, girly girls, it was fun!!&lt;BR&gt;&lt;/FONT&gt;&lt;/FONT&gt;&lt;/P&gt;</content>
	</entry>
	<entry>
		<title>Sweetwater Creek State Park</title>
		<link rel="alternate" href="http://franklysouthern.com/2009/12/01/sweetwater-creek-state-park.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2009-12-01:daa52439-45c9-433e-905e-99a1e21ae4d9</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Events and Travel" />
		<updated>2009-12-02T01:29:00Z</updated>
		<published>2009-12-02T01:29:00Z</published>
		<content type="html">&lt;IMG height=241 src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/parkphoto.jpg?a=3" width=375&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;Although only a few minutes from downtown Atlanta, I had never been to &lt;FONT size=+0&gt;&lt;A href="http://www.gastateparks.org/info/sweetwater/"&gt;Sweetwater Creek State Park &lt;/A&gt;&lt;/FONT&gt;before.&amp;nbsp; This photo was taken from their website.&amp;nbsp; It is the ruins of a textile mill destroyed during the Civil War.&amp;nbsp; Usually we hike the trails to see the sights, but this time we decided to try a paint class that they were offering.&amp;nbsp;&amp;nbsp; We arrived a bit early for the class so we decided to look around at the displays in the visitor center.&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/lobby1.jpg?a=66"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;As you may recall, I seem to have a &lt;A href="http://franklysouthern.com/2009/08/24/amicalola-falls.aspx"&gt;two picture limit &lt;/A&gt;before the antics begin so I was snapping rapidly.&lt;BR&gt;&lt;BR&gt;I guess today I only have a one picture limit as you can see that by the second photo I have a&amp;nbsp;"Sears catalog model pose" and the right arm of my other subject attempting to poke the "model" with a Lego man.&lt;BR&gt;&lt;/FONT&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/nice2.jpg?a=72"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;&lt;BR&gt;&lt;BR&gt;Perhaps I'll have better luck with the animals.&lt;BR&gt;They're stuffed!&lt;BR&gt;&lt;/FONT&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/animal.jpg?a=67"&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/animal2.jpg?a=2"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;We then degenerated into taking blurry pictures of our eyeballs.&amp;nbsp; Did I mention that we had to wait a while?&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/eye2.jpg?a=27"&gt;&lt;BR&gt;&lt;FONT size=3&gt;&lt;BR&gt;&lt;BR&gt;FINALLY, it was time to paint.&amp;nbsp; We went to a nearby picnic shelter.&amp;nbsp; Look how sweet they are walking together (actually I think she is gouging his armpit to tickle him for jabbing her with the&amp;nbsp;Lego man. Paybacks are ruthless!)&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/nice.jpg?a=54"&gt;&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;BR&gt;We used acrylic paints, paper, and brushes supplied by the park.&amp;nbsp; The park ranger was&amp;nbsp;quite a good artist although please don't judge his ability by our results.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/working.jpg?a=58"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;I enjoy painting but what I see in my mind's eye is NOT what comes out on the paper.&amp;nbsp; Plus, every paint color I mixed came out this muddy algae green.&amp;nbsp; So, here's what I was trying to paint and here's what my half-finished-never-will-be-finished painting looks like.&amp;nbsp;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/painting3.jpg?a=59"&gt;&lt;IMG style="WIDTH: 310px; HEIGHT: 244px" height=246 src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/painting2.jpg?a=84" width=311&gt;&lt;BR&gt;&lt;BR&gt;I realize this is a horrible painting.&amp;nbsp; It is not even&amp;nbsp;childlike enough to be called "primitive" or out there enough to be called "abstract."&amp;nbsp; It's pretty much just bad, but I don't care.&amp;nbsp; I still like to paint and will do it again probably with the same pathetic results.&amp;nbsp; I don't have to be good at something to enjoy doing it.&amp;nbsp; I&amp;nbsp;like the process, not the product.&amp;nbsp; &lt;BR&gt;&lt;BR&gt;&lt;BR&gt;Besides, who could ever capture the inspiration of God's original works?&amp;nbsp; This sunset I photographed on the way home reminded me of who the ultimate painter is.&amp;nbsp; He can paint the sky with the wave of His hand. I think I'll just&amp;nbsp;appreciate His handiwork for now.&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/sunset5.jpg?a=89"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;/FONT&gt;</content>
	</entry>
	<entry>
		<title>Button Tree</title>
		<link rel="alternate" href="http://franklysouthern.com/2009/11/29/button-tree.aspx?ref=rss" />
		<id>tag:franklysouthern.com,2009-11-29:4657f183-808a-46b8-a3ae-42411c7da9b3</id>
		<author>
			<name>Julie</name>
		</author>
		<category term="Home and Garden" />
		<updated>2009-11-29T20:41:00Z</updated>
		<published>2009-11-29T20:41:00Z</published>
		<content type="html">&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/tree6.jpg?a=2"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;Do you have lots of buttons?&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/blue2.jpg?a=75"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;I mean LOTS of buttons?&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/white1.jpg?a=20"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;If you do, then grab a 12" foam cone and some pins and you can get started on this Button Tree for Christmas.&lt;/FONT&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/foam2.jpg?a=96"&gt;&lt;BR&gt;&lt;BR&gt;&lt;FONT size=3&gt;I actually "auditioned" this craft for the previously mentioned girls' weekend but it proved to be too much to accomplish in the time frame allocated, and I know that no one wanted to get off track from my&amp;nbsp;schedule. (Actually I think everyone wanted to get off my schedule.&amp;nbsp; Do you think the clipboard and whistle were too much???&amp;nbsp; It was mutiny, I tell ya!&amp;nbsp; Just kidding.&amp;nbsp; All were gracious and we had a great time.)&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/close2.jpg?a=80"&gt;&lt;BR&gt;&lt;BR&gt;I used about 400 pearl headed pins and about 600 buttons for a 12-inch foam cone.&amp;nbsp; I had some extra pins and placed them between the buttons, but that step is not necessary.&amp;nbsp; Be sure to place several buttons on with one pin to give it some texture.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/closegreen.jpg?a=1"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/up.jpg?a=1"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;The red Button Tree came out beautifully, too.&amp;nbsp;&amp;nbsp;Next, I want to try a white one.&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/red3.jpg?a=87"&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;&lt;BR&gt;This is not a difficult craft but does take a few hours to assemble unless you are zippy and don't drop every other button like I did.&amp;nbsp; All in all, I loved the&amp;nbsp;trees and loved the results - too bad it didn't fit in the schedule!&amp;nbsp; Hopefully it will fit into yours!&lt;BR&gt;&lt;BR&gt;&lt;IMG src="http://images.quickblogcast.com/5/8/7/9/5/169997-159785/greentree.jpg?a=24"&gt;&lt;/FONT&gt;</content>
	</entry>
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