Bartlett & Craft

White Chocolate Mud Cake with Buttercream Frosting  that I made for a baby shower This was a recipe taken from another blogger  but I converted all the ingredients measurements so that I wouldn't have to every time I make this. Ingredients 10.5 oz white chocolate 7 oz (14tbs) salted butter 1 cup milk 3/4 cup caster sugar (or grate up regular sugar in a coffee grinder) 2 teaspoons vanilla extract 2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g) 2/3 cup self-raising flour 1 cup plain flour Directions -Preheat oven to 325 degrees. -Grease a 9-inch round  cake pan  (or two six-inch round as shown in the pictures) and line the base of the pan with parchment paper. Click  here  for tips on how to line a round cake pan. -Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently.  -Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth....

A Recipe of my mother's that I have used on many a birthday cake. 5 Tbs flour 1 Cup milk Mix together and cook on low heat in saucepan until it thickens into a paste (stirring constantly).  When it forms a ball when stirring then remove from heat and cool. Beat together til creamy:       1 Cup sugar       1 Cup butter       1 tsp vanilla Add flour mix to butter mix after it’s completely cooled – Whip together

Ingredients 1 bag frozen shelled edamame (3 cup) 1 can 11oz corn or 1 1/2 cup fresh corn kernels 4 - 6 medium radishes sliced 1/4 c each chopped cilantro and scallions (or green onions) 1/2 c rice or wine vinegar 1 TB oil 1 TB wasabi powder (optional - I don't use it) 1 tsp minced garlic Directions Cook edamame (I don't - I just thaw them) as package directs - omitting salt. Cool under cold water. Drain. Toss with warm corn, radishes, cilantro and scallions in large bowl Whisk together vinegar, oil, wasabi powder and garlic and toss into salad. Serve room temp or chilled

This is taken from www.365daysofcrockpot.com . I was looking for a delicious soup recipe after sampling a flight of soups at Soup Spoon Cafe in downtown Lansing for Valentine's day.  It was so yummy, and exactly what I needed for these cold winter days.  And on top of that, it is a crockpot recipe, so a lot of the work can be done ahead of time. picture taken from 365 Days of Slow Cooking blog  but I plan on taking my own picture as soon as I can Ingredients: 2 (14 oz) cans diced tomatoes, with juice ~1 cup finely diced celery ~1 cup finely diced carrots ~1 cup finely diced onions 1 tsp dried oregano or 1 T fresh oregano (have some extra in case you want to add more seasoning later) 1 T dried basil or 1/4 cup fresh basil (have some extra in case you want to add more seasoning later) 4 cups chicken broth ½ bay leaf (dried or fresh) ½ cup flour 1 cup Parmesan cheese ½ cup butter 2 cups half and half, warmed 1 tsp salt ¼ tsp black pepp...

A recipe passed down from my grandma.  My mom uses this recipe to make delicious cinnamon rolls. Directions: *½ c warm water *4 t sugar *3 pkg dry yeast (not rapid rise) *Mix above ingredients and set aside to proof 4 c hot water 3 tsp salt 1 ¼ c Crisco shortening 1 c sugar Mix previous 4 ingredients until sugar dissolved and Crisco is partly melted and partly in very small “chunks” When Crisco mix is cooled to lukewarm then add yeast mix and stir together then: Add 4 eggs – beat in one at a time Then add about 12 –14 cups of flour. Knead to make a dough that is soft but not sticky. You will likely have to knead it on a board to get all the flour in. Don’t add so much flour that the dough gets stiff – should be spongy and “stretchy”. Put in one or two LARGE tupperware containers with cover – put in fridge until needed. Check it every few hours to make sure it hasn’t “sprung” the cover. This will last about 3 days in the fridge. When you want to make r...

Vegetarian Chili Servings: 4 Ingredients: 3 tablespoons vegetable oil 1 medium onion, chopped fine ( about 1 cup) 1 large red bell pepper, stemmed, seeded, and chopped fine (about 1 1/4 cups) 8 medium cloves garlic, minced 1 tablespoon plain ground cumin (or cumin whole seed) 3 tablespoons chili powder 1/4 teaspoon cayenne pepper 1 28-ounce can crushed tomatoes 1 teaspoon dried oregano 1 tablespoon brown sugar ~ 2-3 12 oz cans of  beans, drained and rinsed  1 cup frozen (or canned) corn kernels, thawed 1 1/2 teaspoons salt 1/4 cup coarsely chopped fresh cilantro (optional) 1 tablespoon lime juice Cheese, optional Sour cream, optional Instructions: Heat the oil in a large pot over medium-high heat until about shimmering. Add the onion and cook until translucent and slightly softened, about 3 minutes. Add the red pepper and cook until it and the onion are soft and slightly browned around the edges, about 3 minutes. Add the garlic and cook unt...

Bartlett Pear by Becky Bartlett available on Etsy ! A recipe I found through tastespotting.com that was in a different language and used litres (not liters, or cups for that matter!).  I decided to convert measurements and also make some changes.  Here is the result! Ingredients: 2-3 chicken breasts cut into 2 inch cubes (roughly) 1 large onion (sliced coarse) 1/4 tsp ground nutmeg, ginger, all spice, cinnamon, and turmeric 20 dried apricots 3 ripe pears (peeled and wedged...you may want to take the seeds out, unless they don't bother you) 1/2 - 3/4 cup chicken stock 2 Tbsp honey 2 Tbsp butter 3 Tbsp olive oil (separated) Salt and pepper to taste Directions: Stir together all spices, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well. Heat 1 Tbsp butter and 1 Tbsp oil in base of skillet, uncovered, over moderate heat until hot, place the chicken pieces and fry until they turn golden brown. Transfer the chicken to...

A recipe I found and modified a bit from Real Simple magazine. 2 sweet potatoes (yams) garlic cloves (2) parmesan bacon chives Saute peeled and diced sweet potatoes in olive oil with smashed garlic cloves until tender.  Toss with cooked pasta, grated Parmesan, crumbled bacon, and chopped fresh chives.  Real. Simple.

Ingredients: 4 Tablespoons (Tbs) flour 4 Tbs butter 2  cups milk 1.5 lbs sharp cheddar cheese (divide equally into two parts, slice into ~.5 inch square sticks) 4 cups macaroni noodles 1 chopped onion salt and pepper to taste Directions: Boil macaroni according to box instructions. Meanwhile melt butter in a large oven-safe pot.  Add flour and mix in.  Then add milk and stir around until it starts thickening.  Once the sauce is thickened add 1 block of cheese a few strips at a time until fully melted. Once macaroni is boiled and sauce is melted add macaroni to sauce and stir in completely.  Add the chopped onion and stir in.  Put rest of cheese strips in the noodles, distributing them around the macaroni. Bake the macaroni for 1 hour at 350 degrees. I sprinkled Panko bread crumbs on top with 30 minutes left in the bake time to add a little more crunch.