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Old 07-29-2012, 07:22 PM   #4631
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Here's one of two (I doubled the recipe, used Greek yogurt instead of ricotta, added 3 slices bacon, crumbled, to the egg-swiss chard mixture, topped the "tart" with crumbled bacon [1 slice] and more grated sharp white cheddar cheese). Quite tasty. The crust is light and flaky. The bottom of the tart (at least the one in the springform pan) comes away clean and is not soggy.
That looks amazing CWS
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Old 07-29-2012, 07:22 PM   #4632
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Originally Posted by Margi Cintrano View Post
A casual Lunch for two ... Pork and calves liver Terrine ... Recipe in Pork Section ...
That looks lovely Margi, thanks for the recipe too
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Old 07-29-2012, 07:23 PM   #4633
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Thanks Kyles!

I made these today: Vanilla cupcakes with homemade raspberry jam filling and a whipped cream icing infused with raspberries :)

They look fabulous Kel, you are getting so good at this
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Old 07-30-2012, 09:59 AM   #4634
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That looks amazing CWS
Thanks! It was quite easy to make. I ended up using 2 lb of cleaned Swiss Chard (wasn't sure if the weight in the recipe was before or after the ribs were removed). I was pleased with the crust. It did take me four hours because I got interrupted--had to do some things with the chickens (one escaped--had to go find her), the DH arrived and wanted to replace some torn screens, so I had to find the stuff for him, etc. But I finally did pull them out of the oven around 4:00 p.m. (started around 12:30 p.m.).
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Old 07-30-2012, 10:32 AM   #4635
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That tart looks fantastic, CWS!
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Old 07-30-2012, 11:03 AM   #4636
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That tart looks fantastic, CWS!
I'm gonna try them in the mini-piemaker next weekend (I have to run to NY to restock my cheese drawer and pick up a couple of things). And, of course, I'll have more chard to process. I love chard...but...there seems to be an abundance of chard this year. We replanted after the hens rearranged the seeds, so we ended up with almost twice as much chard as we thought we planted.
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Old 07-30-2012, 11:21 AM   #4637
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Right now I have 6 HUGE blueberry cornbread muffins in the oven at 375F, and as soon as those are out I am reducing the temperature to 350F and baking a chocolate shortcake in my tiara pan for chocolate strawberry shortcake:



Whipped cream will be added as it is served.
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Old 07-30-2012, 01:23 PM   #4638
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That strawberry pie looks wonderful Sir LOB.

Was it me, or did someone mention mini pies???

I actually think I need to make some mini pies today!
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Old 07-30-2012, 07:31 PM   #4639
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right now i have 6 huge blueberry cornbread muffins in the oven at 375f, and as soon as those are out i am reducing the temperature to 350f and baking a chocolate shortcake in my tiara pan for chocolate strawberry shortcake:



whipped cream will be added as it is served.
yummy!
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Old 08-02-2012, 06:17 PM   #4640
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I broke out the Breville pie maker. Both lemon and blueberry pies today.
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