New Austrian Zoo Photographer is Fruit Happy Orangutan

From Denny: This is pretty funny and downright humbling to those of us who enjoy taking photographs and fancy ourselves as artists! :) But hey! It's long been known many a "starving artist" will work for food and this one happens to love fruit.

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*** THANKS for visiting!

Sweet! Make a Fun Gingerbread House

From Denny: OK, so when was the last time you made a gingerbread house for the holidays? These can range from the very simple to the extravagant and are a lot of fun, displaying your holiday spirit for all to enjoy and admire.

Just think of all the edible items around your house you can use to decorate. A chef shows us how to make an awesome one! I went and got the recipe and the stencil pdf file links for you all in one place should you decide to make this particular one. Even if you don't have time this year, think about doing it for next year!

Every year I love to watch the White House specials that display the White House chef's Christmas gingerbread house. It sure is spectacular and quite an artwork.

This video will make you smile! Take a look:

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Gingerbread house

From: Chef Kurt Gutenbrunner of Wallse restaurant

INGREDIENTS

For gingerbread dough:

• 2 sticks butter
• 1 3/4 cup brown sugar
• 1 1/4 cup sugar
• 2 tablespoons molasses
• 1/2 cup golden honey
• 6 eggs
• 7 cup all-purpose flour
• 2 teaspoons baking soda
• 4 teaspoons cinnamon
• 4 teaspoons ground ginger
• 2 teaspoons all-spice
• 2 teaspoons ground cloves
• 1 teaspoon nutmeg

For icing mixture:

• 1 pound of powdered sugar
• 2 egg whites
• 1 tablespoon vinegar

Materials to assemble:

• 14x20 inch base for house. Can be a piece of wood or cardboard.
• Exacto knife
• Offset spatula
• Pairing knife
• Pastry bag
• Cornet
• Pastry tip
• Template
• Decorations: pretzel rods, hard candies, marshmallows, nuts, candy canes, shredded coconut

DIRECTIONS

For gingerbread:

In a stand mixer on a medium speed, mix together the butter and sugar until well incorporated, then add the molasses and honey. Next, slowly add the eggs until well mixed. Finally, add the sifted flour, spices, baking soda and mix this for 5 minutes.

Wrap in plastic and let rest in the refrigerator overnight.

Use cutting board to roll out dough 1/4-inch thick. Place template over rolled out dough and cut out your shape with knife. Don't throw out excess dough; instead save this to make gingerbread cookies later!

Tip: Keep in mind your dimensions will be restricted to a 12 x 18 baking sheet and your templates should be made accordingly. Templates can be purchased from craft stores, found online, or traced from an architecture book you admire.

Bake at 300 degrees Fahrenheit until nicely browned (about 15 minutes).

Tip: Add a shiny pearl-like finish to house. Remove gingerbread from oven, while still warm use pastry brush to coat with sugar mixture. For sugar mixture, place 3 parts sugar and 1 part water in a pot and bring to boil. Stir around with a wooden spoon along the rim of pot until the liquid becomes a light milky color. Then it is ready for use. This gives the house a shiny pearl-like finish.

For icing:

After your gingerbread pieces have cooled (preferably overnight), you are ready to begin assembly using the icing mixture as glue. This icing mixture should be prepared just before its use and placed in pastry bag. Simply mix the powdered sugar, egg whites, and vinegar in a mixer until smooth.

Tip: Adding vinegar to your icing mixture producers a very strong glue-like power. You can also add food coloring to this mixture to create icing in your favorite holiday colors!

To assemble:
Coat your entire base (either piece of cardboard or 14x20 wood) with icing and place the back wall of your house on the base, coating the edges again with icing.

Next place the side walls on, again coating all the edges with icing, followed by the front piece. The roof, which is in 2 pieces, goes on last, again coating the edges with icing before applying. If you like you can coat all of the exposed edges with icing for a finished look. Now we are ready to decorate.

Tip: Building your house from back to front allows easier mobility while working and ensures that you will leave enough room for the "front lawn" of your house.

Decorating can be done with several items you can find around the home. Hard candies like peppermints, Red Hots, and Smarties work well. Marshmallows, wrapped Hershey Kisses, yogurt pretzels, cotton candies, and nuts can also be used. Simply use your icing to attach all décor, as you like.

Tip: Use assorted nuts to create a cobblestone path. Shredded coconut works great for snow and cotton candy can be used for smoke coming from your chimney. Yogurt cover pretzels and candy canes (cut in half and turned upside down) can be used to make a fence surrounding the house.

Display and enjoy!

front of house pdf file

side panels pdf file

roof pdf file

*** THANKS for visiting and have a fun filled holiday!

Funny Christmas Quotes and More Holiday Fun

From Denny: Here's an excerpt and a sampling of this week's Cheeky Quote Day post over at my other humorous blog, The Social Poets, enjoy! Just so you won't miss out on more grins, there's a link at the end of this post to take you there. :)

5 Funny Christmas Quotes

* The main reason Santa is so jolly is because he knows where all the bad girls live. - George Carlin

* Christmas is a time when kids tell Santa what they want and adults pay for it. Deficits are when adults tell the government what they want and their kids pay for it. - Richard Lamm

* Christmas at my house is always at least six or seven times more pleasant than anywhere else. We start drinking early. And while everyone else is seeing only one Santa Claus, we'll be seeing six or seven. – W. C. Fields

* Mail your packages early so the post office can lose them in time for Christmas. – Johnny Carson

* Let me see if I've got this Santa business straight. You say he wears a beard, has no discernible source of income and flies to cities all over the world under cover of darkness? You sure this guy isn't laundering illegal drug money? - Tom Armstrong

Funny Christmas Story

Saying the Holiday Prayer

A four-year-old boy who was asked to return thanks before Christmas dinner. The family members bowed their heads in expectation. He began his prayer, thanking God for all his friends, naming them one by one. Then he thanked God for Mommy, Daddy, brother, sister, Grandma, Grandpa, and all his aunts and uncles. Then he began to thank God for the food.

He gave thanks for the turkey, the dressing, the fruit salad, the cranberry sauce, the pies, the cakes, even the Cool Whip. Then he paused, and everyone waited ... and waited. After a long silence, the young fellow looked up at his mother and asked, "If I thank God for the broccoli, won't he know that I'm lying?"

Then there's the "local" version of the famous Christmas classic "'Twas the Night Before Christmas."

The Night Before Christmas in Brooklyn, New York


'Twas the night before Christmas,
Da whole house was mella,
Not a creature was strirrin',
Cuz I had a gun unda da pilla.

When up on da roof
I heard somethin' pound,
I sprung to da window,
To scream, "YO! Keep it down!"

When what to my
Wanderin' eyes should appear,
But da Don of all elfs,
And eight friggin' reindeer!

Wit' slicked back black hair,
And a silk red suit,
Don Christopher wuz here,
And he brought da loot!

Wit' a slap to dare snouts
And a yank on dare manes,
He cursed and he shouted
And he called dem by name

"Yo Tony, Yo Frankie,
Yo Vinny, Yo Vito,
Ay Joey, Ay Paulie,
Ay Pepe, Ay Guido!"

As I drew out my gun
And hid by da bed,
He flew troo da winda
And slapped me 'side da head.

"What da hell you doin'
Pullin' a gun on da Don?
Now all you're gettin' is coal,
You friggin' moron!"

Den pointin' a fat finga
Right unda my nose,
He twisted his pinky ring,
And up da chimney he rose.

He sprang to his sleigh,
Obscenities screamin',
Away dey all flew,
Before he troo dem a beatin'.

Den I heard him yell out,
What I did least expect,
"Merry Friggin' Christmas to all,
And yous better show some respect!

- (Understandably) Anonymous

*** For the full post over at The Social Poets go check out The Funny Side of Christmas - Cheeky Quote Day! 16 Dec 2009

*** THANKS for visiting and have a great holiday!

Fun Kid Friendly Holiday Breakfast and Candy Recipes

From Denny: Living in south Louisiana we are kid friendly when it comes to food. Kids here learn to cook and bake at an early age. So, let's use this holiday time as both a teaching moment and for fun and family bonding. After all, that's what the true Spirit of Christmas is all about.

Here are a couple of delightful holiday food projects you and the kids can enjoy together as they are that simple! There are candy Santa lollipops you can wrap in colorful cellophane or plastic wrap and give to friends and neighbors.

Even the smallest children can join in the fun by helping to add the little candies for Santa's eyes or the mini marshmallows for his beard. These are the kinds of magical moments that children remember for a life time!

And what about Christmas breakfast? You can turn this into a traditional family time with relaxed ease. This refrigerated crescent roll breakfast Christmas Tree is sure to become a family favorite for the holidays!





Photo from Pillsbury

Crescent Christmas Tree

From: Pillsbury

Serves: 12

Ingredients:

Bread
2 (8-oz.) cans refrigerated crescent dinner rolls
2 tbls. butter, softened
2 tbls. sugar
1 tsp. cinnamon
Glaze
1/2 cup powdered sugar
1 tbl. milk
1/4 tsp. vanilla
Garnish
Red and green candied cherries, halved

Directions:

1. Heat oven to 375 degrees. Lightly grease cookie sheet. Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with margarine.

2. In small bowl, combine sugar and cinnamon; sprinkle evenly over rectangles.

3. Starting at shorter side, roll up each rectangle; seal edge.

4. Cut each roll crosswise into 3 equal slices. Put slices cut-side down on greased cookie sheet to form tree. Begin with 1 slice for top; 2 slices just below, with sides closely touching. Continue arranging a row of 3 slices, then a row of 4 slices. Use the last 2 slices for the trunk.

5. Bake at 375 degrees for 15 to 20 minutes or until deep golden brown. Cool 3 minutes; carefully remove from cookie sheet. Cool slightly.

6. In small bowl, combine glaze ingredients until smooth; drizzle over tree. Garnish with candied cherry halves.



Santa Lollipops

From: The Reynolds Kitchens


Makes: 8

Ingredients:

Color plastic wrap
Parchment paper
2 (1 oz. each) white chocolate baking bars
8 popsicle sticks
Red sugar sprinkles
Minimarshmallows
Candy-coated chocolate pieces
Gumdrops

Directions:

1. Line 2 cookie sheets with parchment paper; set aside.

2. Melt baking bars following package directions. For each lollipop, pour a free-form shape of melted candy onto lined cookie sheet to make Santa’s face and point of his hat. Insert a popsicle stick at the bottom. Drizzle on more coating where the stick joins with the lollipop.

3. Sprinkle hat with red sugar sprinkles. Use mini marshmallows for beard and brim and tassel of hat. Add candy-coated chocolates for eyes and nose; use gumdrops for cheeks.

4. Place cookie sheet in refrigerator until candy coating hardens. Lift lollipop from parchment.

5. Wrap with color plastic wrap. Gather plastic wrap around stick; tie with ribbon.

*** THANKS for visiting and have a fun filled holiday season!

Holiday Food Gifts to Give: Chicken Chili, Fudge, Easy Cake and Bread

From Denny: Our local newspaper was featuring these recipes this week as gift givers to those of us who enjoy giving gifts of food during the holiday season! Divide up the chicken chili into individual servings and make the banana bread in small loaf pans. When I lived in Atlanta my next door neighbor made small zucchini breads cheerfully packaged with a 3 ounce size cream cheese. What a presentation!



Photo of chicken chili serving from 2theadvocate

Chicken Chili

From: Ellie Skillman

Skillman: This recipe serves 6 to 7. I’ve served it numerous times. It’s delicious and a “lighter” version of chili. A jar or container of this would be a welcomed gift for Christmas or New Year’s.

Ingredients:

1 tbl. oil
1 onion, chopped
2 cloves garlic, chopped
1-1/4 lbs. boneless, skinless chicken thighs, fat removed and cut into bite-size chunks
4 tsps. chili powder
1 tbl. ground cumin
2 tsps. oregano
3 cups chicken broth
1 (14.5-oz.) can peeled, diced tomatoes
2 jalapeño peppers, seeds and ribs removed, chopped
Salt and pepper, to taste
1 (15-oz.) can pinto or red beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1/4 cup fresh cilantro or parsley for garnish
Sour cream and grated Cheddar cheese for toppings, if desired

Directions:

1. Heat oil in Dutch oven or large saucepan. Add chopped onion and garlic. Cook over medium heat until onions are soft.

2. Add chicken pieces and cook over medium heat until pieces are no longer pink, about 3 or 4 minutes.

3. Add chili powder, cumin and oregano. Stir, then add chicken broth, peeled tomatoes with their juice and chopped jalapenos. Season with salt and pepper. Cover, bring to a boil and simmer over low heat for about 15-20 minutes.

4. Stir in the beans and simmer, uncovered, for 15 minutes longer.

5. Serve with garnish of cilantro or parsley. Offer sour cream and grated Cheddar for toppings, if desired.

Note: The beans can be any combination you like (all black beans, red beans, etc.).





Candied orange peel dipped in dark chocolate close-up by AlexC @ flickr

From Denny: My husband adores a grapefruit peel version I make from time to time. Most people prefer orange peel as it is sweeter. Try this version as it is so easy to do and quite festive for the season when rolled in large crystal sugar. Making candy out of fruit peels makes you feel so smug for being "green" too! :) They are great "naked" but if you really want to kick it up a notch make sure to dip them also in dark chocolate for the flavor combination is absolutely divine!



Photo by Jocely McAuliflower @ flickr

Candied Orange Peel

From: Corinne Cook

Makes: about 2-1/2 to 3 cups.

Ingredients:

6 medium oranges
Water
1 tsp. salt
2 cups sugar
1/4 cup water
Sugar (about 1-1/2 cups)

Directions:

1. Cut peel of each orange into fourths and loosen from orange with bowl of tablespoon. Remove most of the white pith from peel. It’s OK if small, thin patches of the pith remain on the peel. Use peeled oranges for snacks or salads.

2. Place peel in large saucepan or Dutch oven, add enough water to cover, add salt and bring to boil, uncovered. When at a full rolling boil, drain orange peel in colander. Repeat this once more, but do not add the salt (bring to full boil and drain).

3. With shears, cut the orange peel into long, thin strips, about 1/2-inch wide at the center. In saucepan, combine peel with 2 cups sugar and 1/4 cup water. Heat over medium-high until sugar dissolves. Reduce heat and simmer slowly, uncovered, until peel is translucent, do not stir. When translucent, remove from heat and cool for about 10 minutes.

4. Drain peel in colander then roll each piece of peel in sugar. Shake lightly to remove excess sugar. Place on parchment - or waxed paper-lined baking sheet in single layer. Allow to dry 4 or 5 hours, then store in airtight container.

5. If desired, dip half of the dried and sugared peel in melted semisweet chocolate.



Date Loaf Cake Photo from 2theadvocate

Date Loaf Cake

From: Mary Bordelon

Serves: 15

Ingredients:

1 lb. whole, pitted dates (leave them whole)
1 lb. walnuts (leave them whole)
1 cup flour
2 tsps. baking powder
1/2 tsp. salt
1 cup sugar
4 eggs; whites and yolks separated (Bordelon uses jumbo-size eggs)
1/4 tsp. cream of tartar
1 tsp. vanilla

Directions:

1. Preheat oven to 325 degrees. Grease and flour tube pan or line bottom of tube pan with parchment or waxed paper.

2. Put dates and walnuts in large mixing bowl. Sift flour, baking powder, salt and sugar together and stir dry ingredients into whole dates and walnuts.

3. In separate bowl, beat egg yolks with whisk until well blended; set aside while you beat egg whites. In mixer bowl, beat egg whites and cream of tartar until egg whites are stiff. With a spoon or rubber spatula, gently stir the egg yolks into stiffly beaten egg whites. Gently fold in vanilla.

4. Fold egg white mixture into floured dates and nuts; gently stir to mix. Pour into prepared pan and bake in preheated 325-degree oven for 1 hour or until lightly browned on top and tester comes out clean.

5. After the cake is completely cooled, wrap in foil or plastic wrap for storage.





Photo by plain_jane53177 @ flickr

Daisy’s Never-Fail Divinity Fudge

From: Daisy Gardiner

Makes: about 48 pieces

Ingredients:

3 cups sugar
1/2 cup light corn syrup
1/2 cup cold water
2 egg whites
1 tsp. vanilla
1 cup chopped nuts (or as many as you like)

Directions:

1. In a heavy, 2-quart saucepan, stir sugar, corn syrup and water together until mixture comes to a boil and sugar is dissolved. At that point clip the candy thermometer to the side of the saucepan, making sure the bulb does not rest on the bottom of the pan. Continue cooking, without stirring, until mixture reaches 235 degrees on candy thermometer or until the mixture forms a soft ball when a bit of it is dropped into a cup of water.

2. Meanwhile, using a free-standing, heavy-duty mixer, begin beating egg whites until stiff peaks form. When syrup reaches desired temperature (235 degrees Fahrenheit), continue beating while slowly pouring HALF of the syrup into the beaten egg whites. Pour only a thin stream at a time. Syrup will not blend if you add the syrup too fast.

3. Place remaining half of the syrup mixture back on the heat and cook until it gets to 275 degrees. At this point, Daisy said, the syrup, when dropped in a glass of cold water forms a hard ball and will make a cracking sound, not a thud, when it hits the side of the glass. Gradually add remainder of syrup to egg mixture while continuing to beat.

4. Add vanilla and beat until mixture is thickened and just begins to lose its gloss. At that point, stop beating and quickly add nuts. Drop by spoonfuls onto waxed paper or parchment paper.

5. If mixture gets too thick before you finish spooning it out, you can add a few drops of hot water to thin it.



Banana Bread

From: “All Time Favorites of Raymond Community” cookbook published by Mary Ray Memorial School Organization of Newnan, Ga.

Makes: 3 (5x9-1/2 x4-inch) loaves. (See note.)

Ingredients:

1 cup shortening
2 cups sugar
4 eggs
8 medium bananas, mashed
5 cups all-purpose flour
2 tsps. baking powder
2 tsps. baking soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
2 cups chopped pecans
2 cups chopped dates
1-1/2 cups raisins

Directions:

1. Cream shortening and sugar with a mixer in a large bowl. Beat in eggs and bananas.

2. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves.

3. Add the dry ingredients to the banana mixture in the bowl. Mix in pecans, dates and raisins.

4. Bake in well-greased loaf pans for 1-1/2 hours at 325 degrees until golden brown and baked through. Cool. Wrap in plastic wrap or place in closeable freezer bags to store. Can be frozen.

Note: I halved the recipe and made 6 mini loaves for gifts. To order a copy of “All Time Favorites of Raymond Community,” send $19.95 to Mary Ray Memorial School Board of Trustees, 1876 E. Highway 16, Newnan, GA 30263.



Candy photo from 2theadvocate

Crock-Pot Candy

From: Nordeen “Dee” Barlow

Makes: approximately 7 dozen pieces of candy.

1 (16-oz.) jar unsalted peanuts
1 (16-oz.) pkg. shelled pecans or walnuts
1 (12-oz.) pkg. semisweet chocolate chips
1 (4-oz.) pkg. German chocolate baking squares
1-1/2 pkgs. (24 ozs. each) almond bark

Directions:

1. Layer ingredients in slow cooker. Set on Low for 2 hours. Do not open lid. After 2 hours, stir mixture.

2. Cook 2 minutes. Stir again.

3. Drop by spoonfuls onto wax paper.

Note: Watch the time carefully. Do not overcook.



*** Thanks for visiting and check out my other food blog, Romancing The Chocolate for more holiday recipes!