Monday, December 26, 2011

Baking Homemade Bread - Not As Hard As it Sounds

!±8± Baking Homemade Bread - Not As Hard As it Sounds

In a world of instant mixes, frozen dinners, and fast food, the simple pleasure of baking bread has almost been forgotten. From early childhood, I have pleasant and cherished memories of my mother and grandmothers baking yeast breads and batter breads-hearty breads for meals, sweat breads for desserts. Baking bread, much like sewing, crochet, and knitting, is fast becoming a lost art, but the truth is that baking batter breads doesn't take much longer than a bread mix.

Hmm, fresh yeast bread! The aroma fills the entire house, causing all within to follow the fragrance to the kitchen in hopes of getting a slice of hot, buttered, yeast bread. For as long as I can remember, the smell of bread baking has been a comforting sign of home.

There are so many things that come to my mind when I think about bread: my grandmother's old stories of times when bread and cheese, or worse, bread and water, were all that was available to eat; the five loaves Jesus blessed and fed to 5,000 men (the women and children were not counted); the unleavened bread of remembrance for the body the Christ sacrificed that the world might have peace with God; the buttered bread toasting in the oven on a cold winter morning; the first time I punched down the yeast dough, then baked the loaf and served it to my new husband. . . So many things come to mind that I can spend an entire, serene morning just thinking while enjoying the scent of rising and baking bread. Even batter breads (breads leavened with baking powder or a combination of baking soda and buttermilk rather than yeast), such as the cornbread my mom served with hot brown (pinto) beans, lend a sense of home and belonging.

Grocery stores have long sold boxes of cake mixes on their shelves (I confess that I occasionally use one of them.). For some time, now, they have also sold different types of bread mixes, biscuit mixes, cornbread mixes, and frozen yeast breads and rolls. While these are usually ok, they just don't have give your home the ambience of handmade, fresh breads. Nor do the pre-made, brown-in-the-oven varieties.

Think you don't have time to bake bread? While it is true that yeast breads take some time, after all, they need to rise, many bread recipes don't take much, if any, longer than using a mix. For instance, to use a cornbread mix, you open the package and pour it into a bowl, add egg, oil, and milk. To make cornbread from scratch, you measure cornbread, flour, salt, and baking powder into the bowl, and then add egg, oil, and milk. While it might, maybe, take two extra minutes to measure four items, the taste difference is incredible! Another example would be homemade biscuits. To make biscuits from scratch, measure flour, salt, and baking powder into the bowl, add oil and milk. Depending on the biscuit mix you buy, you can open the package and pour it into the bowl, or open the container and measure the appropriate amount into the bowl, then add oil and milk. Not much difference, is there?

It doesn't even take too much longer than "whampum" biscuits (store-bought refrigerator biscuits in a roll can). Even with those, you have to open them and put them in the pan. Frozen biscuits might be faster, but again, the difference in taste is definitely noticeable.

I have memorized three bread recipes: the yeast bread I use for both pizza crust and table bread, the cornbread my mother taught me to make, and the biscuits my husband loves. The following three quick bread recipes, with full instructions, will help you recapture the aromatic art of baking bread.

Yeast Bread

Can be used to make 2 loaves or to divide and use as the crust for two pizzas.
2 cups warm water
2 tablespoons dry baker's yeast
4 tbsp. oil
2 tsp. sugar
2 tsp. salt
5 cups flour

In a 2 cup measuring cup, add the yeast to the warm water and mix well. Add the sugar, salt and oil. Stir liquid and let sit for 5 minutes. Preheat oven to 425 degrees F. Grease two pans (loaf pans or pizza pans, depending on which you are making) with 1 tablespoon of oil for each.

Pour yeast liquid into a mixing bowl. Add half the flour and stir gently with a fork until moistened, then add the rest of the flour. Stir with fork until dough forms ball around fork (about 25 stirs). Flour hands and knead dough until smooth and elastic. Divide dough into two balls.

For bread loaves, roll each ball into an 18" X 9" rectangle. Starting at the small end, roll dough into a log shape. Pinch edges together, and tuck ends under. Place into oiled pan, cover and let rise for 30 minutes. Bake for 20 minutes or until golden.

For pizza crust, press each ball into a 12" to 14" oiled pizza pan. Make sure that the dough is distributed evenly. Top each with ½ cup pizza sauce and your favorite toppings. Bake for 20 minutes until toppings are done and bottom is lightly browned. After 10 minutes, I trade places with the two pans, moving the one on top to bottom, and the one on bottom to the top. This prevents one being overdone and the other underdone. Allow to sit for 5 minutes before slicing.

Biscuits

2 cups flour
1 tsp. salt
3 tsp. baking powder
¼ cup oil
¾ cup milk

Preheat oven to 420 degrees F. Measure the dry ingredients into a medium mixing bowl. In a glass, liquid measuring cup, measure ¼ cup of oil. Into the same cup, over the oil, pour in milk to the 1 cup mark (mixture will bubble). Pour all at once into the dry ingredients. Using a fork, stir until dough follows fork, then stir 10 more times. Flour your hands, and knead dough ten times. Roll or pat dough onto a cutting board or clean counter. Cut into squares or use a floured glass to cut round biscuits. If you are in a hurry, you do not have to roll the dough. Pat it out and tear off biscuit size pieces and put them into the pan. If you want the biscuits to be crispy, butter or oil the pan. Otherwise, just place then in the pan. If you prefer the sides to be crusty, place the biscuits 2" apart on the pan. Bake for 15 to 20 minutes, until light golden brown.

Mom's Cornbread

2 cups cornmeal (yellow is best, for the color)
1 cup flour
2 tbsp. aluminum free baking powder
1 tsp. salt
¼ cup oil
2 eggs, slightly beaten
Enough milk to make medium dough-should not be as thin as cake dough, but not as thick as cookie dough.

Pre-heat oven to 425 degrees F. Grease a 12" baking pan. The best pan to use in baking cornbread is an iron skillet. Pre-heat oiled pan. This allows the cornbread crust to crisp nicely.

Mix dry ingredients in mixing bowl. Add eggs and oil and stir to make a crumbly mixture. Add enough milk (start with 1 cup, and add a little more at a time until you have enough), to make a medium dough-dough will pour, but not very fast. Do not over-mix. Pour dough into iron skillet. Bake for 20 minutes. Delicious with bean soup of any kind, corn and ham chowders, or just crumbled into a large glass of milk for breakfast!

Whichever bread you prefer, the aroma of baking bread will bring your family running to the table. Spend a few extra minutes to create some special memories for your children, or even better, let them help measure the ingredients and roll out the dough! Bread making, once a common, daily activity, is not almost a forgotten art. Learn to bake bread, make some memories, and help a tradition that spans thousands of years to survive!

Copyright 2008, Linda Pogue


Baking Homemade Bread - Not As Hard As it Sounds

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Wednesday, December 14, 2011

Christmas Cookies With Natural Sweeteners

!±8± Christmas Cookies With Natural Sweeteners

Devouring sweets is tradition all through the holiday season. Rather than eat refined white sugar or high fructose corn syrup, why not try some favorite holiday treats made with natural sweeteners, such as unrefined cane sugar, honey, maple syrup, and agave?

I've found that these sweeteners taste even better than sugar or corn syrup.

Here's a basic recipe for a shortbread butter cookie that can me made into many variations. I have successfully made these using

* unrefined cane sugar (such as Sucanat or Rapadura) -- this is like brown sugar
* powdered unrefined cane sugar (sold as "organic" powedered sugar -- this is like white sugar
* agave nectar -- a good low-glycemic option
* rice syrup -- a personal favorite, subtly sweet with no extra flavor

SHORTBREAD BUTTER COOKIES

makes about 2 dozen 1-inch square cookies

3/4 cup butter, softened
1/4 cup sweetener
3/4 teaspoon vanilla
1 2/3 cups whole wheat pastry flour
small pinch of salt

1. Put butter out to soften. This could take 20-30 minutes.
2. Preheat oven to 325 degrees F.
3. In a mixing bowl, with a hand mixer, beat the soft butter until fluffy. This step is important to make the cookies light and crispy.
4. Add sweetener and vanilla and continue to beat until both are incorporated.
5. Add flour and salt slowly, mixing until a stiff batter is formed.
6. Put parchment paper or a silpat on the cookie sheet.
7. Flavor and cut as desired.
8. CHILL before baking. Cover the shortbread tightly with plastic wrap and refrigerate at least two hours or up to 4 days. If you don't chill, the shortbread will spread.
9. Bake for 20-30 minutes, or until lightly browned just around the edges. Thicker cookies need a little more time, very thin cookies need less.
10. Remove the cookies to cooling racks.

VARIATIONS:

* Roll out dough and use to make cutout cookies

* Add any extract and bits of nuts, citrus peel, dried fruits, coconut, chocolate chips

* Top with spices such as cinnamon sugar

* Sandwich any plain or flavored cookies together with fruit-sweetened jam, flavored cream cheese, nut butters...

* Place dough in parchment paper, roll into a cylinder, then chill and cut as refrigerator cookies. Edges can be rolled in nuts, coconut, etc.

* Add any desired ingredients and bake as bar cookies.


Christmas Cookies With Natural Sweeteners

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Sunday, December 11, 2011

Homemade Southern Corn Fritters

!±8± Homemade Southern Corn Fritters

This is a traditional corn fritter recipe that is super simple and hard to mess up! Corn fritters are soft in the center and a little bit crispy on the edges, which makes them absolutely addictive! Economical, easy to prepare and quick to cook, naturally, they are a staple found on quite a few Southern dining tables.

A basic corn fritter recipe consists of fresh or de-thawed yellow corn kernels, eggs, milk, melted butter and flour. That is it. Simple ingredients list, huh? Despite the simple components, they can be prepared in many different ways: deep fried, gently browned with a bit of oil in a cast iron fry pan, or baked in the oven.

I like to eat corn fritters with honey, jam or maple syrup in the morning. But, if I am frying them up to go with ham or chicken then putting a pat of butter on them is good. In fact, my mom and I just prepared them for lunch and put goat cheese and red peppers on top. Yum!

Ingredients:

two cups flour

3 teaspoons baking powder

one teaspoon salt

1 tablespoon sugar

1/4 tsp paprika or black pepper

one cup of low-fat milk

2 eggs

2 tablespoons of room temperature or melted butter (shortening works, too)

1 1/2 cups of fresh, uncooked corn kernels or thawed out and drained corn kernels

To make the fritters:

Mix the dry ingredients in a little bowl until evenly and thoroughly mixed (this will ensure that the baking powder is well distributed in the flour) and then set off to one side while you prepare the rest of the recipe. In another bowl, lightly beat the two eggs then add the milk and butter and stir.

After that, stir in the dry ingredients and blend until all big lumps are gone. It's acceptable for the mixture to have minimal, pea size lumps. The main thing you need to be sure of is to never over blend the ingredients, or the mix could easily get "gummy".

After the wet and dry items are mixed together stir in the corn kernels. Remember, do not over stir.

Pour the oil inside of a fry pan to deep fry or add a few tablespoons of oil to a cast iron skillet to lightly cook and brown the fritters. Heat the oil until a drop of water dripped into the oil forms a soft ball. Never let the oil heat to the point of smoking.

Drop spoonfuls of batter into the oil and cook for 3-5 minutes or until such time as golden brown. Take out the fritters with a slotted spoon and simply let them drain onto paper towels or brown groceries bags. Serve warm.

I hope you enjoy corn fritters at least as much as I do!


Homemade Southern Corn Fritters

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Saturday, December 3, 2011

Marshmallow Rice Crispy Squares - RECIPE

Marshmallow Rice Crispy Squares are a delicious sweet treat loved by young and old alike! Butter and Marshmallows are melted and combined to create a delicious thick binding for the Puffed Rice Cereal, forming the classic crisp dessert slice -Give it a go! ONE POT CHEF COOKBOOK - NOW AVAILABLE: www.lulu.com MY SECOND CHANNEL: www.youtube.com PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com ================= RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 50g Butter 300g Mini Marshmallows 200g Rice Krispies (aka Rice Bubbles or Puffed Rice Cereal) Preparation Time: 10 minutes Chilling Time: 2 hours MAKES 24 SQUARES ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial) More cooking videos at: www.onepotchefshow.com Music by Kevin McLeod (Used with Permission) http

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Wednesday, November 30, 2011

Wallmonkeys Peel and Stick Wall Decals - Marshmallow Square Bar on White - 48"W x 38"H Removable Graphic

!±8± Wallmonkeys Peel and Stick Wall Decals - Marshmallow Square Bar on White - 48"W x 38"H Removable Graphic


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    Saturday, November 26, 2011

    Chocolate Fudge Brownie Recipe - Chewy S'More Brownie

    !±8± Chocolate Fudge Brownie Recipe - Chewy S'More Brownie

    Get a little more out of your S'More experience by adding fudge brownies - bet these will disappear fast.

    1 package fudge brownie mix

    1 1/2 cup miniature marshmallows

    10 graham cracker halves

    2/3 cups chocolate chips

    Directions

    Preheat oven to 350 degrees.

    Grease bottom of 9x9-inch or 8x8-inch pan.

    Prepare brownies according to package directions. Immediately, upon removal from oven, sprinkle marshmallows and chocolate chips over warm brownie surface.

    Return to hot oven for about 2 minutes to melt. Arrange graham crackers on top of hot marshmallows and press down lightly.

    Cool completely. Cut into servings along graham cracker indentations.

    => Chocolate Fudge Brownie Recipe: Chocolate Fudge Walnut Brownie

    Walnuts and chocolate fudge are a marriage made in brownie heaven.

    1/2 cup butter, melted

    1 cup granulated sugar

    1 teaspoon vanilla extract

    2 eggs

    1/2 cup flour

    1/3 cup unsweetened cocoa

    1/4 teaspoon baking powder

    1/4 teaspoon salt

    1/2 cup chopped walnuts

    Directions

    Preheat oven to 350 degrees.

    In a large mixing bowl, blend butter, sugar and vanilla. Add eggs; beat well with a spoon.

    In a small bowl, combine flour, cocoa, baking powder and salt; gradually blend into wet mixture. Stir in pecans.

    Spread batter in lightly greased and floured 8x9-inch square pan. Bake for 20-25 minutes, or until brownies just begin to pull away from sides of pan.

    Prepare Chocolate Walnut Icing and frost while brownies are still warm.

    => Chocolate Fudge Brownie Recipe: Praline Chocolate Fudge Brownie

    Praline candy is popular down South, especially in New Orleans. Now you can have that wonderful praline flavor along with your favorite chocolate fudge brownie - devine.

    1 package fudge brownie mix

    1/2 cup water

    1/4 cup oil

    1 egg

    Praline Topping

    1/4 cup butter

    2 tablespoons flour

    3/4 cups firmly packed brown sugar

    2 eggs

    1 teaspoon vanilla

    2 cups chopped pecans

    Directions

    Preheat oven to 350 degrees.

    Grease bottom only of 13x9x2-inch baking pan. Melt butter in medium saucepan over medium-low heat; stir in flour until smooth.

    Add brown sugar and 2 eggs; mix well. Cook for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside.

    In a large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in prepared pan. Spoon topping evenly over brownie layer.

    Bake for 30-35 minutes or until set. Do Not Over Bake. Cool completely and cut into bars. Spread on topping.

    => Chocolate Fudge Brownie Recipe: Decadent Chocolate Brownie Pie

    Why is this recipe decadent? Well, chocolate, chocolate and more chocolate, with coffee liqueur, walnuts and whipped cream thrown in for fun. Oh yeah, the raspberry sauce topping is a nice touch too.

    Crust

    15 oz. pkg. ready made pie curst

    1 teaspoon flour

    Filling

    21 1/2 oz. pkg. fudge brownie mix

    6 oz. pkg. (1 cup) semisweet chocolate chips

    1 cup chopped walnuts

    1/2 cup water

    1/2 cup oil

    1 teaspoon coffee flavored liqueur

    1 egg

    Topping

    1 1/2 cup whipping cream

    1 tablespoon powdered sugar

    1 tablespoon chocolate flavored syrup

    1 teaspoon coffee flavored liqueur

    Chocolate curls

    Directions

    Preheat oven to 375 degrees.

    Prepare pie curst according to directions for filled one-crust pie using 10 or 9-inch springform pan.
    Place crust in pan; lightly press in bottom and up sides of pan. Generously prick crust with a fork.

    In a large bowl, combine all filling ingredients.

    Beat 50 strokes by hand. Pour into crust lined pan.

    Bake for 50-55 minutes or until center is set and edges of crust are golden brown. Cool 1 hour.
    Remove sides of pan. Cool completely.

    In a large bowl, beat whipping cream, powdered sugar, chocolate flavored syrup and 1 teaspoon liqueur until stiff peaks form. Spoon or pipe topping over filling. Garnish with chocolate curls or chocolate leaves. Store in refrigerator.

    Serve with raspberry sauce.

    Raspberry Sauce

    12 oz. pkg. frozen raspberries without syrup, thawed

    3/4 cup sugar

    1 teaspoon lemon juice

    In a blender, or food processor bowl with metal blade, blend raspberries at highest speed until smooth. Press through large strainer to remove seeds.

    Discard seeds. In a small saucepan, combine raspberry puree, 3/4 cup sugar and lemon juice.
    Blend well. Bring mixture to a boil over medium low heat. Boil 3 minutes, stirring constantly. Remove and cool. Cut into 12-16 pieces.

    => Chocolate Fudge Brownie Recipe: Peanut and Candy Brownie Pizza

    There's lots of color and crunch in this brownie recipe - perfect for enjoying with fellow brownie lovers.

    1 package fudge brownie mix

    1 cup mini marshmallows

    1 cup M&Ms candies

    1/2 cup chopped peanuts

    1/3 cup caramel ice cream topping

    Directions

    Preheat oven to 350 degrees.

    Grease a 12-inch pizza pan. Prepare brownie mix according to package directions. Spread into greased pizza pan.

    Bake for 30-34 minutes. Do not over bake.

    Immediately sprinkle with marshmallows, M&Ms, and peanuts. Drizzle with caramel topping. Cool completely. Cut into wedges to serve.


    Chocolate Fudge Brownie Recipe - Chewy S'More Brownie

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    Wednesday, November 23, 2011

    Through Mexico's Copper Canyon With the Chihuahua Al Pacifico Railroad

    !±8± Through Mexico's Copper Canyon With the Chihuahua Al Pacifico Railroad

    I

    The streets of Chihuahua appeared black, movement-devoid slabs as the van unimpededly slipped over then at 0530 to the train station, not a single automobile encountered during the brief journey from the Hotel San Francisco. Founded in 1709 by the Spaniards and taking the Indian word for "dry and sandy place" as its name, Chihuahua City, located on a 4,667-foot desert plain, is the capital of Chihuahua, Mexico's largest state, with a 150,000-square-mile area. A cowboy city, it is characterized by the Franciscan Cathedral in its main square, Pancho Villa house, cowboy hat-clad citizens, and stores displaying endless rows of cowboy boots. The state itself, topographically distinguishable by brown, vegetation-less formations, is the leading producer of apples, walnuts, cotton, and jalapeno peppers, and is prevalent in lumber production and cattle ranching. An agrarian Mennonite community produces its own indigenous type of cheese.

    Ahead, and beyond the fence, appeared the two locomotives and the four lighted passenger cars comprising the daily westbound Chihuahua Al Pacifico Railroad, operating as Train 74, cradled by one of three tracks as it was prepared for its still-nocturnal departure to the Copper Canyon and, ultimately, to its Pacific coast terminus, Los Mochis. I would only travel halfway today, to Posada Barrancas.

    The tiny, twin wooden-bench terminal, sporting little more than two ticket windows-'tequillas" in Spanish-was almost equally devoid of life, save for the attendant behind the barred window and three other luggage-toting, still-sleeping travelers.

    Fifteen minutes before its 0600 departure, the door to the platform was opened and the handful of passengers exited through it, re-impacted by the cold, dark morning and met by the conductor, who indicated the passengers' seat numbers. The first of the two passenger cars, configured with 68 thick, reclining seats in a four-abreast, two-two, arrangement and alternatively upholstered in red-gray or dull green, featured car-length overhead luggage racks, window pane-encased adjustable blinds, and aft, men's and women's lavatories. The dully-lit car, soothing to the early-morning, incompletely-opened eyes, greeted me with welcome, heater-generated warmth, as evidenced by the steady hum audible before boarding.

    Protracted reaction, as the couplings snagged the trailing car, produced an initial jolt as the chain initiated movement. Creeping past the still-dark and empty streets, the train lurched over the silver rails, which passed through the suburbs of Chihuahua, seemingly slipping away from day before day itself had even arrived.

    Operating over the long-envisioned rail link between the fertile Chihuahua plains and the Mexican west coast in order to transport goods to the port of Topolobambo for transfer to the shipping routes, the Chihuahua al Pacifico Railroad traces its origins to Albert Kinsey Owens, an American railway engineer, who moved to Mexico in 1861 and conceived a Chihuahua-Topolobambo connection. Forming a Mexican-American company two years later to design it, he was awarded a contract by the Mexican government to build a rail line between Piedras Negras and Topolobambo which would eventually offer spur lines to Mazatlan, Alamos, and Ojinaga. However, ultimately unable to secure sufficient funding to complete the project, Owens ceded it to Foster Higgins, whose Rio Grande, Sierra Madre, and Pacific Railway Company operated over the 1898-completed, 259-kilometer section between Ciudad Juarez and Casas Grandes. Insurmountable obstacles equally precluded its further extension.

    The project was next adopted by Enrique Creel, who operated the Kansas City, Mexico, and Orient Railroad and who was able to further connect Casas Grandes with La Junta after four years of additional construction, from 1910 to 1914. But revolutionary attacks thwarted further completion of the next sector, that from Ojinaga to Creel.

    By 1900, Topolobambo was connected to El Fuerte by several Mexican and US rail companies, but the fully envisioned route, from Chihuahua to Ojinaga, remained elusive until 1927, when the Mexican government itself completed the sector which Creel had started. Remaining was the 260-kilometer stretch within the canyon whose topographical obstacles and 7,000-foot elevation change would require extreme engineering feats to overcome. Nationalizing the independent rail companies which operated over either end of the still-unconnected line in 1940, the Mexican government announced 13 years later, in 1953, that the program would be completed.

    The originally estimated five-year construction project, commencing with Owens' work in 1863, ultimately took some 90 years and million to complete, the final track not laid until 1961. The project, having experienced multiply-failed attempts by several companies, cost overruns of hitherto unimaginable proportions, engineering failures, the Mexican revolution, and World War I, ultimately triumphed with a rail connection between the sea-level city of Los Mochis and the high-elevation capital of Chihuahua via the rugged, inhospitable topography of a series of Sierra Madre Occidental-located canyons traversed by tracks which threaded their way through 86 tunnels and over 37 bridges, thrice crossed the Continental Divide, and were subjected to an 8,000-foot elevation change in the process.

    Dawn encroached itself on night's blackness as a colorless metamorphosis, progressively revealing the opaque hue of the cloud cover. The Chihuahua suburbs yielded to rich, chocolate-brown foothills and the gold, straw-like hay growing right up to the rails.

    Decreasing speed, the Chihuahua al Pacifico Railroad ceased its momentum at Cuauhtemoc, now 132 kilometers from its origin. Originally known as San Antonio de Arenales, the village, later adopting the current name after the Aztec emperor, traces its origins to the railroad's arrival in 1900, but experienced significant growth some 21 years later when the Mennonite community settled there.

    Reinitiating motion, the train moved amid wheat-gold fields, which stretched on either side to the foothills of the Sierra Madre Mountains. The first hint of the topography to come had been glimpsed. The sky, now an illustrious blue, retained a few scattered white cotton formations.

    I walked into the Dining Car for breakfast, my first meal on the rails. Located directly behind the locomotive, it featured a forward galley; four, four-place booths; a glass divider; two two-place booths on the left and a c-shaped, inward-facing divan with tables on the right; a second glass divider; and another four, four-place booths. Brass lamps attached to the car sides hung above each table. Seats alternated between dark red or green upholstery.

    A standard, two-page menu featured purchasable breakfast, lunch, and dinner items. My own breakfast included an omelet of ham and cheese, fried potatoes with peppers and onions, refried beans with grated cheese, and tortillas and salsa.

    Leaving the valley and its ubiquitous apple orchards, the Chihuahua al Pacifico Railroad passed over the Continental Divide for the first of what would become three occasions and briefly stopped at La Junta, site of the railroad roundhouse, now at a 6,775-foot elevation. Upon departure, it commenced its gradual climb, leaving behind the plains of Chihuahua.

    By 1030, having covered some 200 kilometers, Train 74 wound its way through the Sierra-Madrean oak-pine woodland as it ascended through 7,000 feet. San Juanito, at 265 kilometers from Chihuahua and at an 8,000-foot elevation, was Mexico's coldest community, although the sun currently shined unobstructedly. Established in 1906, it, like many villages along the route, took root as a result of the railroad's expansion.

    At kilometer-marker 551, the peaks of the Sierra Madre Occidental loomed ahead.

    Plunging through Tunnel 4, at 4,134.8 feet the line's longest and the location of the third crossing of the Continental Divide, the Chihuahua al Pacifico Railroad emerged onto dual-branching track, ceasing motion while an eastbound freight train passed to the left before partially backing into the tunnel and reemerging on the spur line for its approach into 7,735-foot Creel. Founded in 1907, during the first stage of railroad construction, it is the gateway to the Tarahumara Indian culture and, as the principle community within the canyon proper, is inhabited by some 5,000 people. Its current economic activity includes trade, the railroad itself, the lumber industry, and tourism. A brief stop permitted a large, name tag-bearing tour group to board the otherwise empty passenger cars before the train almost instantly regained momentum and moved past the town's main square and line of wooden shops and guest houses. Redirecting itself off of the spur line, it rejoined the main track for its canyon-penetrating journey.

    As the four-car chain thread its way though rock wall and pine, the Ferromex diesel engines appeared ahead and either to the left or the right of the windows as they negotiated the turns. Climbing toward the line's highest point at kilometer marker 583, 8,071-foot Los Ojitos, Train 74 followed the winding, ever-ascending, single track, wafts of crisp pine air and smoldering wood fires entering both ends of the cars at the conductor's stations.

    At 1235, the train threaded its way through tall, dense pine and the carpeted expanses of the canyon became visible through the left windows; moving through kilometer marker 592, it commenced a steep descent over "el lazo" as the track's geometry looped into a complete circle and recrossed over itself.

    Approaching Divisadero at 1320, now 354 kilometers from its origin, the two-locomotive and four-car Chihuahua al Pacifico Railroad transitioned from mountain to canyon topography and decreased speed, moving past a chain of flatbed freight cars supporting vehicles, and ceased movement at the two-track station. Unleashed for a 15-minute scenic stop, its patrons were instantly engulfed in a Mecca of activity as they negotiated the stalls which served as the temporary displays of the Tarahumara Indian's basketry and wood carvings enroute to the Divisadero Overlook, where they were met with the thin, crisp air and the panoramic view of the Copper, Urique, and Tararecua Canyons whose size, depth, and grandeur were awe-inspiring and silence-promoting. A thin line, representing a tributary to the Urique River, snaked 4,135 feet below. The geological formations themselves were the result of plate tectonic shifting some 90 million years ago, a planetary phenomenon which later produced the mountains of North and South America. Earthquakes of hitherto unimaginable magnitude ultimately produced the Sea of Cortez between Baja California and the Mexican mainland. Today's canyons were deeper, greener, and four times larger than Arizona's Grand Canyon.

    A blow of the locomotive's whistle indicated that it was time to return to the train for the journey's continuation. The quick, four-kilometer trek to the Posada Barrancas Station, which served three canyon lodges, took me to my overnight destination, the small pick-up truck awaiting only feet from the rail car's steps. After only a 30-second stop, the train reinitiated power and its trailing passenger car disappeared as it moved between the track-sandwiching rock faces and rounded the bend, the location's daily lifeline now severed for another 24 hours. The truck, making its way up the dirt hill with the luggage on its flatbed, stopped in front of the Hotel Posada Barrancas Mirador.

    A three-story orange adobe lodge built on the rim of the 5,770-foot-deep Copper Canyon, it featured wood-framed balconies in rustic Tarahumara Indian style and included three daily meals. The lobby, adorned with a brown tiled floor and yellow adobe walls with an Indian-patterned border, featured a cathedral ceiling of wood slats and thick, tree trunk beams with three wagon wheel-like chandeliers, a huge adobe fireplace with a pottery-adorned mantel and a crackling fire during evenings, and leather sofas and arm chairs. A small, separate bar featured small, round wooden tables, colorful Indian-motif chairs, an orange adobe fireplace, and a painted, wall-length mural of the Copper Canyon and the railroad tracks which ran through it. A large, outdoor, canyon-overlooking balcony framed by a natural branch- and trunk-border was accessed by a door from the lobby.

    A tiled, outdoor walkway led past crevices of pottery, rocks, and cactus on the right and the room doors on the left. The rooms, in quintessential Mexican-Indian style, retained the hotel's tile floors and featured rough, white adobe walls; wood-beamed ceilings; small, white adobe fireplaces with orange bases; separate, outside sinks and closets whose wooden doors were made of diagonally-patterned tree branches; inside tiled showers; and rustic tree trunk and branch balconies overlooking the canyon.

    Lunch was served in the dining room, which contained long, wooden tables, and featured a downward-slanting ceiling made of thin wood branches, four wooden chandeliers, a green slate fireplace, and floor-to-ceiling windows which looked out over the canyon, and included cream of mushroom soup; filet of grilled beef, baked potato, refried beans and cheese, nachos with melted cheese and tomato sauce, and tortillas and salsa; peach cream pie with a graham cracker crust and chocolate sauce drizzle; and coffee.

    The few wisps of cloud brush-stroked on the western horizon above the rock-sculpted walls of the canyon temporarily transformed themselves into pink and purple hues. The air, thin, pure, and brisk, exuded tranquillity. Far removed from a settlement or town of any appreciable size, the orange adobe hotel overlooking the rim became an isolated world unto itself.

    Dinner, the second meal in the canyon, included lentil soup; barbecued chicken breast, lime rice with green olives, and mixed vegetables; and pineapple cake.

    The canyon, now devoid of light, was reduced to a black, referenceless hole. The grid of stars, unobstructed by a single cloud vapor, pollution-caused haze, or ground light, penetrated the night sky like high-intensity beams melting into black wax. The cold, rarefied air was heavy with the aromas of the burning logs in the lodge's adobe fireplaces. Surrendering to sleep, I lapsed into the void of oblivion...

    II

    Pierced only by the sounds of the periodically-howling coyotes, night had remained invisibly black. At 0630, between the Copper Canyon and a band of black cloud, dawn poured itself into day as molten orange lava through a sliver on the eastern horizon, progressively encroaching itself until the once-black cloud band became infused with tinges of orange, like a sponge gradually absorbing day's liquid. The crevices and corrugations of the canyon's cliffs, although still indistinguishable, became visible in silhouette form beneath the dark-blue sky whose nocturnal light, the profusion of interstellar stars, had faded until only a planet-representative pinpoint of light remained diagonal to the lodge's balcony. Absorbing the full fury of day, the cloud band hovering over the horizon became engulfed in fiery red flame.

    The daily westbound train, which would take me the remaining half of the distance to its terminus, Los Mochis, had just pulled out of Chihuahua. The clouds, now totally consumed by fire, were completely engulfed by red. As the flame burned itself out, the red once again progressed to a cooler orange and the sky transformed itself into a morning baby blue. The gray granite of the canyon's sculpted rocks and the green of its lower-elevation vegetation became distinguishable. Breakfast, served in the hotel's dining room, had included orange juice; a fresh fruit plate of watermelon, papaya, cantaloupe, banana, cherries, and limes; pancakes, maple syrup, and bacon; and coffee.

    By late-morning, the lodge seemed suspended by its silence as its guests, temporarily away, became involved with hiking and horseback riding excursions, almost in anticipation of the daily train from Chihuahua, lifeline to the isolated canyon community. A very small, colorfully-clad Tarahumara woman, carrying a baby cradled in a fabric sling behind her back, peeked into the lodge's window, in curiosity of the "other" life experienced here.

    The suspension of silence, time, and society was abruptly shattered at 1330 as the dark green and red Ferromex diesel locomotive, sprouting gray smoke and pulling its chain of five cars, appeared between the bushes on the single track, following the right curve and stopping at the "Old West'-resembling wooden platform on which some 20 people, having emerged from Posada Barrancas' three lodges, congregated. Unlike yesterday's train, today's was comprised of a single locomotive, the standard dining and bar cars, and three passenger cars. Clamoring on board with the rest of the luggage-carrying passengers, I reached my left-hand seat just as the engine had released its brakes and the westbound train had slipped between the two rock faces on the other side of the dirt road.

    Only moments after leaving the station, the Chihuahua al Pacifico Railroad followed the multiplying tracks into San Rafael and stopped parallel to the eastbound train. A gradual descent, from 7,500 feet to sea level, would characterize most of the remaining journey. Lunch, served in the dining car, included a California baguette of ham, cheddar cheese, lettuce, tomato, onion, mayonnaise, and Dijon mustard on French bread with crispy French fried potatoes.

    Rounding a left bend, the Chihuahua al Pacifico Railroad plunged through a tunnel and over the 695.4-foot Laja Bridge, the tracks now nestled in a pine tree-rich canyon. At 1515, it pulled into the 5,300-foot station of Bahuichivo, which serves the town of Cerocahui, located 16 kilometers amidst apple and peach orchards, and the village of Urique, which is located at the bottom of the canyon. Between kilometers 688 and 708, the train bored through a series of 16 tunnels carved into the canyon's edge. The track, paralleling the slender, rocky, almost-dry Septentrion River below, was itself "miniaturized" by the green-carpeted peaks of Chihuahua pine, Douglas fir, and Quaking aspen towering above it. The sky, abundant with majestic, floating silver cloud islands, was otherwise an illustrious blue.

    Reduced to but a model railroad, the six-chained linkage moved amid the towering, granite and green alpine-topographical peaks of oak and pine, periodically swallowed by a series of tunnels, which instantaneously reduced day-blue to night-black. Mimicking the locomotive's turns, curves, and jolts at slightly delayed rates, its trailing cars followed suit with uncanny precision. As soon as the train exited a tunnel, the seemingly tiny round hole representing the entrance into the next always appeared ahead.

    Entering tunnel 49, the train, now descending into the Santa Barbara Canyon, executed a 180-degree turn before emerging and again was subjected to a second 180-degree bend on the bridge spanning the Septentrion River. The village of Temoris, founded in 1677 by Jesuits and located on a 3,365-foot plateau above the station, had been reached by 1610 in the afternoon.

    Passing through the Rio Septentrion Canyon, Train 74 traveled through notably tropical topography, characterized by banana, palm, and mango trees. At 1708 and kilometer-marker 748, the train crossed the 1,018.5-foot Chinipas Bridge which, at 335 feet above the green surface-appearing Chinipas River, was the highest of the line, and, six kilometers later, bored through the last and longest of its tunnels, number 86, which was 5,966 feet in length. Like the last sounds of a symphony, the Chihuahua al Pacifico Railroad exited canyon country.

    As evening approached, the passengers, many of whom belonged to one of two travel groups, made way to the bar car for wine and cocktails. The car itself, located between the dining and the passenger cars, had been configured with an inward-facing bar with several round bar stools, mirrored shelves for wine and liquor bottles, and upside-down hanging glasses. Primarily upholstered in red, its lounge chairs were sandwiched by small, round drink tables, while a stand-up bar and a concessions counter for salable snacks and souvenirs was installed at the front of the car.

    At kilometer marker 781, the train passed over the Agua Caliente Bridge, which spanned the Fuerte River and, at 1,637 feet, was the line's longest. Traversing low, scrubby cactus and thornforest terrain at 1730, it moved at considerable speed beneath paling blue skies and dark, periodic nimbus cloud collections characteristic of dusk. Horizontal lines of cloud, brush-stroked on the western horizon, were eaten by burning orange coals. Hovering only feet above the curved silhouettes of the mountains, the sun, in pure cylindrical geometry, burned with orange fury before slipping behind them. Settling into nocturnal rest, it projected a volcanic eruption of purple and orange liquid lava skyward in its aftermath. The snaking river below the bridge cradling the track seemed lit with a violet match. The cloud formations, temporarily torched by orange, metamorphosed into purple as night snuffed out the few remnants of day's embers burning just above the horizon. A quilt of ruby and gray stratonimbus draped itself over day, covering it with suffocating darkness, and leaving the warm, lighted interior of the passenger cars as the only remaining light.

    Train 74, now traveling parallel to flat, almost-desert scrub in the state of Sinaloa, had left the Copper Canyon and the foothills of the Sierra Madre behind, and would close the remaining gap to its final destination in blackness, leaving only the "clock" of its wheels against the track as audible evidence of its advancement. Walking to the dining car for the last meal on the rails, I ordered a bottle of French white wine and an entrée of chicken cordon bleu with a mushroom cream sauce, Mexican rice, and mixed vegetables.

    The town of El Fuerte, reached at 1910, was of Spanish colonial architecture and had been founded in 1564 by the Spanish conqueror Francisco de Ibarra for the purpose of erecting a fort to protect its citizens against Indian attack. Serving as a trading post on the Camino Real for three centuries, whose Spanish mule trail had connected Guadalahara, the Alamos mines, and the Sierra Madre Occidental, it had become the capital of Sinaloa in 1824.

    Lurching on the single track beneath dark velvet, star-diamond skies and moving over the flat expanse of land, Train 74 covered the remaining 82 kilometers between El Fuerte and Los Mochis, the rectangles seeming to skim along the sides reflections of its lighted passenger car windows on the track-side vegetation.

    The rectangular reflections of the car windows were like the reflections of the journey: unlike other rail lines, which offered alternative transportation means to certain destinations, the Chihuahua al Pacifico Railroad offered the only land line to and through the Sierra Madre Occidental and its related canyons. The life line to the communities along its track, from Chihuahua to Los Mochis, it offered singular-method, vital transportation; traveled over 653 kilometers of track whose route could only be equated with an extreme feat of railway engineering; offered unparalleled mountain and canyon scenery; and connected the Mexican and Tarahumara Indian cultures.

    The single track burgeoned into many and the train passed a considerably-sized railway yard. The lights of Los Mochis, the modern city located only 19 kilometers from the port town of Topolobambo, loomed ahead. Creeping through the suburbs, the houses of which were only yards from the actual track, the Chihuahua al Pacifico Railroad moved past the modern Estacion de Los Mochis at a snail's pace and snagged its brakes for the last time at 2205, completing its 16 hour, 20-minute journey from the plains to the Pacific.

    Taking my suitcase from the overhead rack and climbing down the few stairs to the platform, I watched the uniformed crew turn off the train's lights and file into the terminal, having completed another westbound run, and could only marvel at the vital role they played in the railroad's purpose to link the Copper Canyon with the rest of Mexico.


    Through Mexico's Copper Canyon With the Chihuahua Al Pacifico Railroad

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    Sunday, November 20, 2011

    Rice Krispies Toasted Rice Cereal, 1.3-Ounce Cups (Pack of 60)

    !±8± Rice Krispies Toasted Rice Cereal, 1.3-Ounce Cups (Pack of 60)

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    • Case of 60 1.3-ounce cups (total of 78 ounces)
    • Toasted rice cereal lightly sweetened with sugar
    • An excellent source of 10 essential vitamins and minerals
    • Prepackaged individual servings allow for easy breakfast on the go
    • Ships in Certified Frustration-Free Packaging

    More Specification..!!

    Rice Krispies Toasted Rice Cereal, 1.3-Ounce Cups (Pack of 60)

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    Monday, November 14, 2011

    Mexican Recipes - Setting Up a Mexican Buffet For Your Next Party

    !±8± Mexican Recipes - Setting Up a Mexican Buffet For Your Next Party

    Having a Mexican buffet is a great idea if you want a themed party. It is also a good plan for celebrating Cinco de Mayo. Having a Mexican buffet means that you can make all your favorite Mexican dishes and let your guests sample your authentic Mexican food recipes. Choose make ahead appetizers as well as ones that you can finish off just before the guests arrive.

    You might want to have some basics, such as Mexican dip recipes and chips for dipping, a couple of different Mexican layered salads and maybe a pot of chili con carne if people are going to be able to sit somewhere. If not, it is best to stick to finger food. You can also feature a few sweet Mexican food recipes, like Mexican chocolate brownies or some coconut cake squares.

    Let Your Guests Assemble Their Own Snacks

    What about setting up a fajita, burrito, or taco bar? This is a great idea because it allows people to construct their own fajitas or tacos. Lay out some flour wraps, taco shells, cooked ground beef, grated cheese, sour cream, guacamole, black beans, jalapeno, salsa, onions and more and let your guests assemble their own.

    This is a lot of fun and it also makes your job easier, since you do not have to make tacos for your guests, only to then watch them pick out all the bits they do not like. Adults love that they can choose their own fillings and kids enjoy the novelty of assembling their own food.

    Other Ideas for Mexican Buffet

    Mexican food is all about vibrant colors and mouthwatering flavors. Traditional Mexican foods blend fresh produce with fresh herbs and flavorful spices for amazing results. If you are having a buffet, try to vary the food as much as possible.

    It might all be Mexican but you can vary hot and chilled dishes, chewy and flaky textures, different colors, mild dishes and spicy dishes and more. Keep things interesting and your guests will enjoy trying all the dishes you have made.

    If this sounds like hard work, remember that you can make nearly all the chilled dishes ahead of time, perhaps the day beforehand. Also, you can make some of the hot dishes earlier and just reheat them. Crockpot Mexican recipes are very handy too because you can prepare these in the morning and they will cook themselves. Borrow some small crockpots from your neighbors or friends if you will need several.

    Recipe for Easy Marinated Avocado

    This tasty recipe is simple to make and it can be used as a dip, a sauce, or an accompaniment to many different Mexican food recipes.

    What you will need:

    Juice from 3 lemons 1/4 cup minced fresh parsley 1 thinly sliced red onion 1/2 cup extra virgin olive oil 8 halved avocados 1 tablespoons minced garlic Salt and black pepper, to taste

    How to make it:

    Stir together the lemon juice and onion. Add the avocado, olive oil and garlic and stir well. Season with salt and black pepper and refrigerate for an hour. Stir in the parsley and serve.


    Mexican Recipes - Setting Up a Mexican Buffet For Your Next Party

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    Saturday, October 29, 2011

    Campfire Cooking in the Open Air

    !±8± Campfire Cooking in the Open Air

    This can be done in several ways - buying a camp stove, kerosene, matches and all the rest or going the boy scout way and starting from scratch , building a fireplaces from stones, collecting kindling and wood and making fire. Fire pits, troughs and charcoal are other ways. Whichever way you choose you will need pots, heavy duty foil or a spit and something to support them. For large groups lay out charcoal in a long trough. Make a trough above ground by placing two rows of metal tent stakes every few feet with their tops about 5" above the ground. String metal wire between them, then form a trough with heavy duty foil, folding it over both wires.

    Mankind has been cooking in the open air since pre-history - though nowadays you may have to make sure that you are in an areas where cooking fires are allowed and there is no danger of forest fires. It should go without saying that when clearing up you should ensure that there is no possibility of the fire re-breaking out and the area should look as near as possible as if you had never being there.

    Foil Parcels - if heavy duty foil is not available use double layers of normal foil. Pack vegetables such as potatoes and onions into buttered foil packets and place in hot ashes or above a trough of charcoal You can do the same with fruit. Double seal the parcels by folding over ends and then repeating this. If you feel it necessary you can scratch the name of the contents onto the foil before cooking.

    Lemon Chicken

    One chicken joint per person, brushed with melted butter and having a squeeze of lemon on top. Place on buttered heavy duty foil. Add some lemon slices and herbs of your choice to the parcel. Seal and cook for about 40 minutes.

    Ham Parcels

    These make a meal in one packet. Cubed ham and potatoes with pineapple and sliced onions. You could replace the pineapple with some grated cheese. Just place enough for each person in individual parcels and cook for about 30 minutes.

    Baked Stuffed Potatoes.

    Rub one cleaned potato per person with oil to give a crispy skin. Split the potatoes and place a sausage and some relish in the split. Place in buttered heavy duty foil and make sealed parcels. These will take at least an hour - a little longer if the potatoes are large ones.

    Pop Corn

    In the center of a square of heavy or doubled foil. It needed to be at least 18 inches square. Place one teaspoon of oil and one tablespoon of popcorn. Bring foil corners together to make a pouch. Seal the edges by folding, but allow room for the popcorn to pop. It is easiest if you then tie each pouch to a long stick with a string and hold the pouch over the hot coals. Shake well until all the corn has popped. Open your parcel and top with butter, chocolate, peanut butter or a mix of butter and brown sugar.

    Corned Beef Dinner

    Put a few thick slices of corned beef in the centre of your foil square. Top these with thinnish slices of potatoes, carrots, onions and anything else in the way of vegetables available.Coil up the sides of the foil before adding a couple of table spoons of water in which a little beef stock cube has been dissolved. Seal and then this can be placed in hot embers and cooked for about 40 minutes.


    Campfire Cooking in the Open Air

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