Wednesday, January 12, 2011

Happy New Year

Just a few quick notes from DIAP. We will be starting mini classes soon. Watch for the schedule mid month.
 We can do just an entree, dessert or side, instead of trying to pack all that in one class.
We could do your favorite recipe slimmed down for the new year

We could do just a bread class or even the perfect pie or cake from scratch. It's a real sense of accomplishment if you have never baked from scratch and the rewards are "sweet"

That will help bring the cost of the class down to $10.00 each.

If you contact me and book with a group of 4-6 you can pick the date!

Watch for the schedule and remember the dates are flexible with a group

Please message me with all your ideas.
We look forward to a great new year here at Dinner In A Pinch

Thursday, December 23, 2010

Favorite Thing # 8 Homemade Marshmallows

In the bottom of your electric mixer bowl put,
3 pks unflavored gelatin
1/2 cup cold water
Let stand

In a med saucepan put
1 1/2 c sugar
1/2 c water
1 c light corn syrup
1/4 tsp salt
Bring to a boil and bring up to 240 degrees on a candy thermometer
With the mixer on low speed pour the hot sugar syrup mix over the gelatin slowly.Then raise the speed up to high and let run 12-15 min till very stiff, add vanilla around 10 min.

In a 9x13 cake pan dust liberal with powdered sugar, pour marshmallow on top of sugar spread evenly and powder the top. Let stand unwrapped at room temperature for up to 4 days to dry.
Cut in squares and roll cut edges in powdered sugar store in an air tight container.

Monday, December 6, 2010

Favorite Thing #10

Frozen Fresh Fruit

This time of year when it's cold out and your feeling rushed from all the holiday bustle, one of my favorite things to make is a quick and easy, warm and gooey fruit cobbler. I love to keep big bags of peaches and berries in the freezer. If your lucky enough to live where these things grow buy them up in season and freeze them for the long cold days of winter.
Here is a easy cobbler recipe for you hope you enjoy it.

3 cups frozen fruit (any) thawed
1/2-3/4 cup sugar
1 T fresh lemon juice (don't forget those cubes we made)
2 T corn starch 

1 1/2 cups of your favorite complete pancake mix (I love Fiber One)
1/4 sugar
2 tsp. vanilla
it should not cover completely
Bake at 350 for 35 to 40 min. until bubble and lightly browned
Serve warm

Friday, December 3, 2010

Favorite Thing # 11

Mexican Vanilla

On a resent trip to Cozumel I was on a quest for two things, Mexican Vanilla and Mexican Chocolate both of which I scored big. But first the Vanilla. The Mexican people feel the vanilla bean is a gift from God so they treat it as such. Most homes have a vine or two growing around there home as a protection.
 The Vanilla you get in Mexico is in its purest form, and has such depth to it's flavor. More like a wine. I bought two different liters to try them side by side, and they are very different. One being very subtle and the other with a much bolder almost coconut aroma. The second has the whole vanilla bean in the bottle.

 If you ever get the chance to go to Mexico don't miss out on all it has to offer. Although they are having some difficult times right Now, the Mexican people are so happy to serve you in there shops and restaurants. (Los Cinco Soles, was a great shop) Stay within the confines of the tourist areas and you will be fine. Remember they love to haggle over the price of there goods. I got to use all my "Dora The Explorer" Spanish that I know, and they got a real kick out of that! Mom and I got some great deals and had a blast.

Thursday, December 2, 2010

Favoite Things

Oprah can have favorite things, why can't we. This is my 12 days of Christmas Favorite things list starting today. If I can find a link I will post it. If it;s my polar fleece jacket from 1996 I don't think you want to see that!

Have fun with it and post all of your favorites

Merry Christmas

Le Creuset Cookware and how funny when I found the link and clicked on United States it was one of Oprah's favorites for 2010! I had no idea. Great minds...Here is the link check them out.
 I have some pieces that are going on 25 years old and are still preforming great.

Wednesday, November 24, 2010

Happy Thanksgiving

Have a safe and healthy holiday.
  I hope your week is surrounded with friends, family and food!
  We are taking December off here at Dinner In A Pinch. Thank you all for your support. I love doing the classes for you, and love meeting all of you. Watch for some great New Year specials. I have lots of fun classes planned , but I would love to hear from you on ideas for classes. Drop me a comment and let me know what it is you want to cover in the new year.
Watch for the January class schedule coming at the middle of December
 Again Thank You and Happy Holidays from DIAP

Tuesday, November 23, 2010

The Last Cranberry Sauce Recipe You Will Ever Search

I promise this will be the last pre Thanksgiving entry. We first had this Cranberry sauce at The Smith House in Dahlonega GA. For me it was life changing! I was only used to the jiggle jello kind you open a can of and slide it out onto a plate,(I still have my mothers cut glass dish that somehow fits perfectly 1 can of the jiggly stuff) and I still put that out as an offering to the Thanksgiving gods.But this sauce, or maybe I should call it a relish, because it's not cooked, will change the way you think about cranberries forever! I make it throughout the year and serve it with roast pork or chicken. It's also not bad on vanilla ice cream or blender into a smoothie. Very good for you and very high in dark fruit antioxidants.

Cranberry Relish

1 15 oz bag fresh cranberries
2 cups frozen no sugar added raspberries
1 large granny smith apple
1 large navel orange
1 cup sugar                                                            

                                                  zest the orange and squeeze the juice from it,

                                         cut the apple into 1 inch chunks, I leave the peel on.
                               In batches, chop all coarsely in your food processor. (I did mine in two)

                                      Place all in a bowl and mix well to blend all the batches.
Cover and place in fridge until dinner I like at least 3 hrs to mellow the flavors, but next day is best so this is another make ahead.
And have a happy and safe holiday to you all
with love from
Dinner In A Pinch