Living Blue in a Sea of Red
Alex and Jolene Boogaard were married on Friday, July 23 at the Beau Lodge in Bow, WA.
We were blessed with gorgeous weather all week and had a fabulous time with family and friends.
Miles will have photos available online eventually…. when he does here is where you can view and purchase photos.
In the meantime, I’ll share photos that family took.
Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle
Yield: 9 pancakes (serving size: 3 pancakes, 1 tablespoon pecans, and 4 teaspoons syrup) with pecans.
Ingredients:
Directions:
Note: I have copied the recipe as it was published in the Star Tribune; however, I found the dough to be super dry, so added more butter to the dough, another egg and another ounce of cream cheese. For the filling, I also added 2 Tbsp (full stick) to the filling and microwaved it briefly (10 secs) to make it spreadable. With these changes, marked with bold type, these cookies are remarkable.
For dough:
• 3 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. (1 stick) unsalted butter, at room temperature
• 2 tbsp. (1 oz.) cream cheese, at room temperature
• 1 c. powdered sugar
• 1 egg
• 2 tsp. vanilla extract
For filling:
• 6 tbsp. (3/4 stick) unsalted butter, at room temperature
• 3/4 c. dark brown sugar, packed
• 1 tbsp. ground cinnamon
• 1/8 tsp. salt
For icing:
• 6 tbsp. (3/4 stick) unsalted butter, at room temperature
• 1/4 c. (2 oz.) cream cheese, at room temperature
• Pinch of salt
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 2 c. powdered sugar
Directions
To prepare dough: In a large bowl, whisk together flour, baking powder, baking soda and salt, and reserve.
In a bowl of an electric mixer on medium-high speed, beat butter and cream cheese until creamy, about 1 minute. Reduce speed to low, add powdered sugar and mix until light and fluffy. Add egg and vanilla extract, and mix until thoroughly incorporated. Gradually add flour mixture, mixing just until a smooth dough is formed. Divide dough into 2 equal pieces and flatten into disks, cover in plastic wrap and refrigerate while preparing filling.
To prepare filling: In a bowl of an electric mixer on medium speed, beat butter, brown sugar, cinnamon and salt until smooth.
Remove 1 dough disk and place between 2 large pieces of parchment or wax paper. Roll dough to a 9- by 12-inch rectangle (lifting top piece of paper and piecing/re-rolling dough as necessary) then remove top paper. Dot teaspoon-size pieces of filling over half of dough (using half of filling) and use the back of a spoon to evenly spread filling across top of dough. Beginning with 1 long edge, gently roll up dough, peeling away bottom layer of parchment or wax paper and taking care not to allow cracks in dough to appear.
Place dough seam-side down (and gently stretch from center outward to form a 12-inch long roll, if necessary). Using a sharp knife, cut roll in half. Wrap dough logs in plastic wrap and refrigerate at least 2 hours or overnight. Repeat with remaining dough and filling (dough may be covered well and frozen; thaw in refrigerator before baking).
When ready to bake, preheat oven to 375 degrees and line baking sheets with parchment paper. Unwrap dough logs and, using a sharp knife, trim off uneven ends. Cut dough into 1/2-inch slices and place cookies 2 inches apart on prepared baking sheets. Bake until cookies are just set and edges barely begin to brown, about 8 to 9 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.
To prepare icing: Meanwhile, while cookies are in the oven, combine butter, cream cheese, salt, vanilla extract and almond extract in the bowl of an electric mixer on medium-high speed. Beat until creamy, about 1 minute. Reduce speed to low, add powdered sugar and mix until smooth.
When cookies are still warm, top each cookie with about 1 1/2 teaspoons icing, and gently spread icing across top of cookie (or fill a pastry bag fitted with a small tip and pipe icing over cookies). Cool cookies completely, then refrigerate until icing sets. Store cookies in a tightly covered container in the refrigerator, and serve at room temperature.
Ingredients:
Directions:
Add all ingredients to a heavy gauge sauce pan; cook on high heat until all liquid has reduced out and it has a glazed look.
Freeze in muffin tins to use as needed as garnish for pork or other meats
1. Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Stir in almonds, juice, oils, salt, and onions.
Yield: Serves 4 (1/2 c)
Ingredients
Directions:
Heat oven to 400 degrees. In a large bowl, toss onion, squash, thyme, oil, 1/2 tsp salt and 1/4 tsp pepper; fold in the cheese.
Working on a piece of parchment, roll the pie crust into a 14″ circle. Slide the paper (and crust) onto a baking sheet. Spoon squash mixture onto pie crust, leaving a 2″ border. Fold the border of the crust over the squash mixture.
Brush crust with the egg. Bake until crust is golden brown and vegetables are tender, 20-25 minutes. (Cover edges with foil if crust is getting dark). Serve with a salad, as desired.
Serves 4
From Mediterranean Cooking by Pamela Clard
Ingredients:
Directions:
To prepare couscous: in a medium heatproof bowl, combine couscous with 3/4 c boiling water, lemon zest and juice. Cover and let stand about 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
Heat 2 tsp oil in a small skillet; cook onion and garlic, stirring until onion softens. Stir onion mixture, nuts, mint through couscous and season to taste.
To prepare the fish: combine flour, coriander, cumin, paprika and cayenne pepper in a medium bowl. Add fish and rub spice mixture all over it.
Heat 1 Tbsp oil in a large skillet; cook fish in batches until browned and cooked as desired. Serve with coucous and wedges of lemon.
Combine sugar and water in a saucepan and heat until boiling. Add the cashews and stir continuously. Use a pastry brush dipped in water to occasionally wipe the inside of the pot.
When the water evaporates and the sugar is carmelized, stir in the bacon. Turn off the heat and add the bacon fat, butter and smoked salt to taste. Transfer to a greased cookie sheet to cool, then break apart.
Ingredients
Preparation
1. Combine the first 7 ingredients in a large bowl; stir with a whisk. Add spinach and remaining ingredients; toss well to combine.
Nutritional Information
Amount per serving