Airtight cookie jars - Best ways to cook shrimp - How to cook corned beef in a slow cooker.


Airtight cookie jars - Best ways to cook shrimp - How to cook corned beef in a slow cooker.

Airtight Cookie Jars

airtight cookie jars

wish you could smell these :)

wish you could smell these :)

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
2 teaspoons freshly grated orange zest
12 ounces semisweet chocolate chips
Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

Cookie Jar

Cookie Jar

This piece of Claro Walnut was begging to be a cookie jar from the outset. Now, here it is in completed form. Thanks to Lis for suggesting the dark knob on top. ;-) I do not know if I can sell this one; I like it too much. Then again, I have difficulty parting with all my work to some extent.

airtight cookie jars

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Award Winning Cookie Recipes

award winning cookie recipes

Award Winning Soft Chocolate Chip Cookies from allrecipes

Award Winning Soft Chocolate Chip Cookies from allrecipes

I thought they were delicious the first day and good and solid after that (but not really anything special except the first tweaks are in the brackets)


2-1/4 cups all-purpose flour [I substituted 1/2 C whole wheat]
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar [I used 1/2 C splenda brown sugar substitute]
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips [I used 1.5 C chocolate chips and 1 C butterscotch chips]
1 cup chopped walnuts (optional) [I didn't use nuts the music maker doesn't like nuts baked in stuff]

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. [I did the creaming first and it came out fine] Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

It says it's 36 servings (I halved the original recipe) but I think that would give each person 2 maybe 3 decent sized cookies

Cookies for Good

Cookies for Good

Cookies for good began in 2008 when Cabot, the award-winning cheese cooperative, approached the Committee on Temporary Shelter (COTS) with a novel idea: baking cookies and selling them to promote homeless and homelessness prevention in Vermont.

In Sugarsnap, an entrepreneurial farm-to-table company, Cookies For Good found a partner with 9 delicious cookie recipes and the ability to handle baking and distribution. As a result, at least 35% of all cookie purchases will go to support COTS shelter and prevention programs.

award winning cookie recipes

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Camping Cookbook

camping cookbook

great photos in this cookbook

great photos in this cookbook

I cannot find a year in the cookbook but the cars features scream of the mid 60s so I suspect that is the era

Recipes featured travel well or are camp made....kind of goes with the feel of the photo of my grandfather and great uncle.

I bought this cookbook at a garage sale with 3 other cook books all for one dollar

Launch of Uchi: The Cookbook, 3/11/11

Launch of Uchi: The Cookbook, 3/11/11

Edible Austin publisher Marla Camp, Chef Philip Speer, cookbook co-author Jessica Dupuy, Chef Tyson Cole, and Chef Paul Qui.

camping cookbook

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Captain Cook Facts

captain cook facts

St Germains-574

St Germains-574

There are many historical facts connected with this small seaside town, not generally known, which would make the resort very interesting to visitors, besides the inhabitants. But I think the most interesting feature of all is the historic old church on the cliff, and visitors would be well to pay a visit to the ancient landmark.
The church of Marske stands at a little distance from the town, not far from the brink of the cliffs, and the spire affords a conspicuous to mariners. Within the last few years considerable repairs and restoration work has been done. The tower is unique in that it is a replica of the one that guided our sailors along the coast hundreds of years before the lighthouse was known. The ancient building is also one of the very few which has its three-decker pulpit. This also has been repaired. The church is undoubtedly of great antiquity; at least we have evidence of its foundation before the Norman Conquest.
It was dedicated to St. Germain by Elgelric, Bishop of Durham and was given together with the will of Marske, and the lands adjoining, to the convent of Durham; but it does not appear to have been long in the possession of that church, for soon after the Conquest, on the foundation of the priory of Guisborough, it was given by Robert De Brus, the founder, to that monastery, and being approached thereto, and a vicarage ordained. The first vicar was Stephen de North Alverton. The rectorial rights and patronage remained in the priory, until the dissolution, when they came to the crown and were afterwards granted to Sir William Pennyman - and from him came to Anthony Lowther, Esq.
A very interesting fact connected with this ancient church, which further goes to show its antiquity, is the following extract from a very old and reliable authority.
"Copsi, whilst deputy to Tosci, gave to the church of St. Cuthbert, and those who served at his' shrine, for ever, his Church of Marske' dedicated to St. Germain by Bishop Egelric; together with the will of Marske and lands thereto adjoining; and as a peruetual testimony of such his grant, he gave therewith a large silver bowl or cup, to be preserved in the church as a lasting memorial."
I have of course, refrained from giving the quotation as it was actually written, but readers will agree that it is a very interesting fact.
I cannot say whether this bowl is in existence to-day. If it is, it would add greatly to the historical value.
In the tower of this historical church hangs a pre - Reformation bell, one of, if not the oldest in Yorkshire. It bears the inscription, "Maria Demus Laudes Omnipeteuti Deo." Another interesting item connected with the church of St. Germain, is that it records the last earthly reference to the site of that illustrious Yorkshireman Captain James Cook. For many years the exact spot where he was buried was lost. Charles Dickens visited the graveyard in the fifties but failed to find the grave, also Ord, the great historian, failed to find it. But through the untiring work of the Rev. A. Waton, a small wooden cross was created on the site of the long lost grave.
I will quote one of the references to Cooke senior, which may add a little more interest to that lonely grave in St. Germains Churchyard. "His eightieth summer had nearly passed away, and only two or three years previously, he had learned to read that he might gartify a parent's wish and love by perusing his son's first voyage round the world. He was the father of Captain Cook." The last scene of all ends with the entry under burials in St. Germains Church at Marske.
"April ye 1st (1779), buryed James Cook of Redcar."

Spiny Spider (Austracantha minax) - Cairns Botanical Gardens

Spiny Spider (Austracantha minax) - Cairns Botanical Gardens

I found this small spiny spider last Sunday afternoon at the Gardens It was tiny. The first 2 images show the pattern on its body and the third one shows it in relative size on my hand. It was a bit tough trying to get it in supermacro mode as it kept moving. Here are some facts about the spiny spider.


Spiny Spider (Austracantha minax) (from Internet)

This strange little spider has the distinction of being the first spider in Australia collected by Captain Cook's crew. It is an unmistakable spider with a colourful hard outer shell painted in vibrant yellow, horizontal stripes against a deep maroon background. The small (6-10mm/?-? inch) body and very short legs are also maroon. A total of six spines protrude from the sides and bottom end of the 'shell' and this seems to dissuade birds from making a meal out of them.

Commonly seen in the forest or in your backyard, the Spiny Spider is not toxic but has a sharp bite. Its web is usually not far from the ground, often being attached to shrubs or fences so it is an easy spider to find.

Habitat and Biology
Also known as the Christmas spider or jewel spider, the spiny spider is found throughout most of Australia. It appears to prefer to live in shrubby woodlands, and is often found in colonies where large numbers of individuals congregate to construct their webs. Each spider makes its own individual web, but laced together the webs become large imposing structures capable of enshrouding entire bushes and causing annoyance to bushwalkers. Egg sacs are red brown in colour and vary in shape from pointed at each end to circular in shape. They are normally attached to a twig on the periphery of the web.

Male: Similar to female.
Female: Cephalothorax black. Abdomen black with a mottled yellow and white pattern of variable extent. Some specimens are completely black. Abdominal surface with a smooth enamelled appearance. Legs orange.

Abdomen with six large projecting spines, cephalothorax small, legs short and stout. Male much smaller than female.

Body Length
Male: 3mm
Female: 9mm

Web type
Orb web. These spiders often occur in colonies with multiple overlapping webs.

This spider is rarely known to bite; however, the bite is recorded as mildly painful with a local reaction.

captain cook facts

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Cook Lobster Tails Grill

cook lobster tails grill

New England Lobster Roll

New England Lobster Roll

Me and my father stopped for lunch on a recent Saturday at Davenport's restaurant in Cumberland R.I. We both had one of the specials of the day which was a lobster roll and it was delicious. It was a very big roll filled with lobster meat.It made for a great lunch.

Davenport's is a wonderful restaurant.

Davenport's Restaurant
1070 Mendon Road, RI 02864-5319
(401) 334-1017 ?


A lobster roll is a kind of sandwich filled with lobster meat. A traditional lobster roll contains the fresh cooked meat of a lobster, tossed with mayonnaise and served on a grilled hot dog bun or similar roll, so that the opening is on the top rather than on the side. The filling may also contain diced celery and/or scallion, or may use drawn butter instead of or in addition to mayonnaise. The sandwich may also contain lettuce, lemon juice, salt and black pepper. Traditional New England restaurants serve lobster rolls with potato chips or french fries on the side. As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at road side stands such as Red's Eats in Maine,but have since given way to the chilled lobster "salad" prevalent today everywhere but Connecticut.

Lobster rolls in the U.S. are especially associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common. They tend to be virtually unheard-of in landlocked regions (such as the Upper Midwest), where fresh lobster is more expensive and more difficult to obtain.
Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a regular split hot dog roll that has been lightly buttered on the outside and lightly grilled; second, the lobster meat in the roll is usually served cold, rather than warm or hot; third, there can be a very light spread of mayonnaise inside the bun. The lobster meat is usually knuckle, claw, and tail meat chunks.

They are a staple summer meal throughout the Maritime provinces in Canada, particularly Nova Scotia where they may also appear on hamburger buns, baguettes, or other types of bread rolls — even pita pockets. The traditional sides are potato chips and dill pickles.

Some McDonald's restaurants in New England and the Canadian Maritimes offer lobster rolls as a seasonal menu item, called the McLobster Roll.

There is also a variant called the Connecticut lobster roll, which is warm lobster, fresh from the shell with drawn butter. According to the book Connecticut Icons, the Connecticut roll was introduced in the 1930s at a restaurant in Milford on the Post Road called Perry's, following a request from a traveling salesman who frequented the place.Once Perry's put the new sandwich on its menu, its popularity spread up and down the Connecticut coast, but not far beyond.

Parboiling & Grill Finishing Maine Lobster Tails

Parboiling & Grill Finishing Maine Lobster Tails

Andy is in the Lobster Gram test kitchen to show us how easy it is to parboil and grill finish Maine Lobster tails from Lobster Gram!

cook lobster tails grill

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