Help! I Have A Fire In My Kitchen

Paula has been baking again! Cranberry Muffins Ingredients: 1 3/4 Cups Flour 1/2 Cup Sugar 2 Teaspoon Baking Powder 2 Eggs (Jumbo) 3/4 Cup Milk 4 Tablespoons melted butter 1 Cup chopped Cranberries (Fresh or Frozen) 1 Teaspoon Grated Orange Rind 1 Cup Pecans, chopped (optional) Directions: Combine flour, sugar and baking powder in large bowl. In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely. 24 well-greased muffin tins, or use cupcake papers to line tins. Fill tins two-thirds full. Bake at 350 degrees for 20 to 25 minutes Paula has this knack for baking things like this. Easy and quick and really good. I assume you can substitute Cranberry's here for Blueberries etc. (and I love Blueberry Muffins... hint, hint!) But cake is OUT for me after the Bar Mitzvah. Otherwise I will really look like the Teddy Bear in the picture. Try these muff

As in the previous post, Chicken Stock , Paula now shows us how to the same thing with Beef. Beef Stock - Ingredients for 8 Cups of Stock 6 Pounds Beef Short Ribs 5 Carrots (chopped) 2 Bunches of Scallions (chopped) 12 Cups Cold Water 3 Celery Stalks (chopped) 5 Sprigs Fresh Parsley 1 Bay Leaf 1 Tablespoon Kosher Salt 8 Black Peppercorns (whole) 2 Sprigs Fresh Thyme ( or 1 ½ Teaspoons of dried) 2 Cloves Garlic (smashed but left intact, using a wide metal object such as the back of a knife, lay the knife width across the clove, hold the handle and smack the knife, crushing the clove under it) 3 Teaspoons Celery Salt Directions: Put beef, carrots and scallions in a roasting pan and place in oven at 400 degrees Brown them for 30 minutes Drain the fat and add a cup of water, swirl it around to loosen pan drippings. Pour into large stock pot Add 11 cups of water to pot, browned beef, carrots, scallions, celery, parsley, bay leaf, salt, peppercorns, thyme, garlic, and celery s

Paula sent in two "stock" recipes. Here we post the Chicken Stock Recipe as she writes: The following recipe can be made ahead and frozen. Homemade stock is so much tastier than canned or carton , which tend to have too much sodium. Ingredients for 5 Cups of Stock 2 Lbs Chicken Pieces (wings, necks, thighs, legs, breasts) 3 Cloves Garlic (leave whole) 3 Carrots (cut into chunks) 1 Bunch Scallions (chopped) 3 Celery Stalks (with leaves, cut into pieces) 4 Cloves (whole) 1 Bay Leaf 1 Teaspoon Pepper 1/2 Teaspoon Kosher Salt 3 Teaspoons Celery Salt 6 Cups Cold Water Directions: Place chicken pieces, garlic, carrots, celery, cloves, bay leaf, pepper, salt, celery salt and water in a large pot. Turn heat to high & Bring to a boil Reduce heat and cover pot & Cook for 1 hour While it simmers, skim the foam as the broth cooks Strain broth and discard the vegetables. If you’re using this right away, skim off the fat. If you refrigerate, you can remove the solidified fat late

The following was left as a "comment" on one of the posts, however it cannot hurt to post it here as well as a service to all of you in NYC. While being somewhat of an advertisement it still seems to be a legitimate contest and event. Enjoy. Don’t Miss “Souper Bowl” Thursday Jewish Food is More than Matzo Ball Soup Introducing The First-Ever National “Simply Great Jewish Food” A LIVE Cooking Competition Finals to be held: Thursday, February 1, 2007- 11:00 a.m. – 1:00 p.m. The New York Marriott Marquis Hotel-Empire Room 1535 Broadway and 45th St, NYC Mayor Bloomberg Proclaims February 1st as “Simply Manischewitz Cook-Off Day” Meet Susie Fishbein – Queen of Kosher Food – author of New Kosher By Design- Short On Time Join Us for Lunch and Watch a Live Cooking Competition WHAT: The first ever national kosher cooking competition debuts the six finalists selected from among thousands Learn how Kosher Jewish cuisine is the “hottest” new specialty food category trend among Kosher and

While Paula sent in the French Toast recipe she mentioned Challah which I commented on. So Paula now sent in a recipe for braided Challah. (Picture is courtesy of Paula.) She writes: There is no better aroma than the smell of fresh, homemade bread baking... Challah Bread - Makes 2 large braids Ingredients For Challah: 4 Jumbo Eggs 1 Cup Canola Oil 1/2 Cup Sugar 1/4 cup Butter (softened to room temperature) 2 Teaspoons salt 1 Pinch saffron (optional) 1 Cup water (warm) 5 1/2 Cups flour, blend (1/2 all-purpose, 1/2 hard wheat, 4 1/2 white) 2 envelopes dry yeast Ingredients for Egg Wash for top Of Challah: 1 egg 1 teaspoon water 2 tablespoons sesame or poppy seeds Directions: Lightly grease large bowl and baking sheet; set aside. Combine first 5 ingredients in large bowl and beat until thoroughly blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in 2 1/4 cups flour and yeast. Continue beating 2 minutes, t