This one is good! It is not on her web-site, so you are going to have to get the book. It called for 1/2 a stick of room temperature butter. I remembered this while at the grocery store. So I sent John a text to take some out of the freezer. When I got back there was a stick of margarine sitting out. He asked "what's the difference?" Ha. Goes FAB with coffee.
Thursday, May 28, 2009
Thursday, May 21, 2009
These are alright. Nothing special. Cassis is a currant liquor, which I couldn't find, so I used what Martha suggested as a substitute, raspberry liquor. Which, is now my new favorite liquor, mixed with lemonade! Anyway, nothing special, but they are kind of a light pink color. So they are pretty. I used a pizza cutter to cut them into squares. Here is the recipe.
Tuesday, May 19, 2009
Balsam hair dye: $5.99, on sale for $4.99, used $2 coupon, received $2 register reward, final price of 99 cents.
Bayer: $2.49, received $2.50 register reward, final price -1 cent.
Oral -B Toothbrush: $4.99, on clearance for $1.24, rang up as $1.12, used $1 coupon, final price 12 cents.
Friday, May 15, 2009
Tuesday, May 12, 2009
Friday, May 8, 2009
- 2 pints cherry tomatoes
- 3 cloves of garlic
- salt, pepper, Italian type spices, flour, sugar
- olive oil
- 2 cups shredded mozzarella
- about a cup of parm cheese
- a refrigerated pizza crust, the type that come in a biscuit tube thing
Oven roast the tomatoes in a 425 over. I put them into a 9 x 13 glass baking dish. Cover with some squirts of olive oil, salt and pepper. Grate, or finely chop the garlic, toss that in there too. Give it a little shake to make sure it's all covered. Roast them up for awhile. I did not time this, maybe 15 minutes? Once the tomatoes start to split open. Remove from oven, and squash them with a potato masher. They generate a lot of liquid. Now add a little flour to thicken the sauce up, maybe a tablespoon or two. Add the spices and sugar to taste. Make sure you mash up the tomatoes extra good, John hates it chunky. Cover with the mozzarella and most of the parm cheese. Unroll the pizza crust on top of the cheese. Take a brush, paint olive oil on top of it, sprinkle with the remaining parm cheese (like 2 or 3 tablespoons) and maybe some more Italian seasoning. Bake in a 350 oven for 20 minutes or so.
Wednesday, May 6, 2009
These turned out a little squishy. Maybe a bit more flour would have made them firmer, easier to spread the frosting on. The recipe is on Martha's site, but the one in the book is different, frosting is 3x the volume and the cookie is 2x larger in the book. No melting in the book either. I did use currants, even though the book said raisins. I prefer the flavor of currants to rasins, and I think the smaller size or the currant works better in cookies.