The Friday 56 - The riddle of the third mile

A weekly meme hosted by Storytime with Tonya and Friends.

* Grab the book nearest you. Right now.
* Turn to page 56. * Find the fifth sentence.
* Post that sentence along with these instructions on your blog or (if you do not have your own blog) in the comments section of this blog.
* Post a link along with your post back to this blog.
* Don't dig for your favorite book, the coolest, the most intellectual. Use the CLOSEST.

This week's book is Colin Dexter's 'The Riddle of the Third Mile' which is course an Inspector Morse mystery. Not only is he smart and lovable (though a bit of an alcoholic...) but it all takes place in the beautiful city of Oxford.


She was already a graduate of Leicester University, whence a series of glowing testimonials had proved sufficiently impressive for her application to take a D.Phil at Oxford to be accepted by St. Hilda's.

BB - Croissant Bread Pudding

December's first recipe was chosen for us by Peggy from Pantry Revisited.

I like bread pudding but would never actually consider it as party or celebration food. It's more a kind of 'boy I have so much bread what should I do with it' kind of dish or a 'I really feel like something doughy and all I have is old bread'.

Comments & suggestions
1. I only used a third of the recipe - as I mentioned above I would never dream of bringing it to a party.
2. As usual I reduced the amount of sugar - a lot! And I used brown sugar.
3. To go with a holiday theme I used some brandy cream instead of the some of the half and half. i replaced the rest with milk.
4. I replaced the raisins with toasted almond flakes - and added some cinnamon
5. I used bread rather than croissants and this for several reasons:

• Good croissants never go stale in my house and I won't buy bad croissants
• Real croissants are very buttery and I was not sure how it would go with the custard
• I had lots of bread
  

Ingredients

nocoupons

• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half-and-half
• 1 1/2 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 6 croissants, preferably stale, sliced horizontally
• 1 cup raisins

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

A-Z Wednesday

Welcome to A-Z Wednesday hosted by Vicki from Reading At The Beach
To join, here's all you have to do: Go to your stack of books and find one whose title starts with the letter of the week.

Post:
1~ a photo of the book
2~ title and synopsis
3~ link (Amazon, Barnes & Noble etc.)
4~ Come back here and leave your link in the comments. If you've already reviewed this book you can add it also.

Be sure to visit other participants to see what book they have posted and leave them a comment. (We all love comments, don't we?) Who knows? You may find your next "favorite" book.

THIS WEEKS LETTER IS: R

This week's book is Martha Grimes' 'Rainbow's End'


Synopsis: When three women die of "natural causes" in London and the West Country, there appears to be no connection-or reason to suspect foul play. But Scotland Yard Superintendent Richard Jury has other ideas, and before long he's following his keen police instincts all the way to Santa Fe, New Mexico.

There, in the company of a brooding thirteen-year-old girl and her pet coyote, he mingles with an odd assortment of characters and tangles with a twisted plot that stretches from England to the American Southwest. And while his good friend Melrose Plant pursues inquires in London, Jury delves deeper into the more baffling elements of the case, discovering firsthand what the guide books don't tell you; that the Land of Enchantment is also a landscape ripe with tragedy, treachery, and murder.

New York Cheesecake (Junior's)

I love cheesecake! And finding a decent New York cheesecake in London is proving quite a challenge (yes, there will be a post about it one day - with pictures and a rating system). After researching the subject in depth for about 6 months, I decided it was time for me attemp to bake one myself.

As luck would have it, I found a Junior's cheesecake recipe book in one of my cheap bookstore.I bought it for a song (a long song) and it sat on shelf for about two months. Then Shirley invited me to a party - and requested a cheesecake so I decided it was just the occasion to try one of Junior's cheesecake.

It was easy as hell and tasted divine!I will definitely do it again.. I can't even make any comments, it was that good. I have to apologize for the quality of the pictures though - the only one of the cake was taken in the dark so it doesn't look as good as my regular pictures.



Ingredients

Sponge Cake Layer

• 1/2 cup sifted cake flour
• 1 teaspoon baking powder
• 1 pinch salt
• 3 large eggs, seperated
• 1/3 cup sugar 2 tablespoons sugar
• 1 teaspoon pure vanilla extract 3 drops lemon extract
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon cream of tartar

Cream Cheese Filling

• 4 (8 ounce) packages cream cheese
• 1 2/3 cups sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 3/4 cup heavy whipping cream

Directions

Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).

Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).

Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

Directions for the Cheesecake Filling

While the cake cools, make the cream cheese filling: Place an 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended (just like they do at Junior's). Be careful not to overmix the batter.

Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springfoam pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheescake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.

Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.

Featuring Nora from Borealis Art

This week's featured artist is Nora from Borealis Art. I found Nora while looking for ACEO and I fell in love with her 'dancing alone' ACEO. Nora doesn't just paint - she also makes dolls, jewelry, bags and other (you'll have to go to her shop to see).


Tell me about yourself
I'm Nora Blansett and artist and photographer for the last nearly twenty years. I just turned thirty-five, and it was actually pretty painful. I don't recommend it for others.

What do you carry in your handbag, down to the last candy wrapper?
I don't tend to carry much in my handbag... just my wallet, mp3 player (can't survive without it!) a pen, brush, and a LOT of rocks. Yes, that's right, I'm a rockhound who also collects windchimes (another odd item) and dolls. (Finally, something that makes sense!) My bag however is covered with badges and such... most of them just to be obnoxious or amusing -- depending on your sense of humour.)

What's your signature dish? You can share the recipe if you want....
I make a curry chicken and broccoli over rice that is to die for... however, it's a secret -- and I want nothing to do with the criminal charges for making something so delish! ;)

What was the last movie you saw? Was it any good?
Actually, I don't recall what movie I last saw... but the other day I sat down and watched all six DVDs from the Box of War. It's an anime called Berserk and it's my favourite. I could watch it a thousand times and never fail to be content. Second choice? I could watch all three of the Pirates of the Caribbean over and over again.
Brussels in the spring or Bangkok in the fall?
I've been to Brussels and Bangkok -- so I don't recommend either. The air is too wet in one place, too dry in the other. I recommend going somewhere like Egypt and seeing the pyramids before some idiot puts a bomb in their direction.

What was your most memorable sale?
My most memorable sale, was actually a donation that raised a LOT of money, many years ago, to the American Kidney Foundation. The next most memorable would be when I sold work to support Autism, something both I and my children have been touched by -- each of us with differing symptoms.

What is your favorite item in your shop?
My favourite item in my shop right now would probably be a toss between Two Penquins and the more affordable Mary of Magdala ACEO


You can find Nora on Etsy, DeviantArt, Cafepress, Zazzle and her website

Cookie Carnival - Pecan Pie Cookies

The winning November recipe for the Cookie Carnival (which is hosted monthly by Kate at the Clean Plate Club) was Pecan Pie Cookies. The winner was Jen from Beantown Baker







I love pecans so I was eager to make these (then life got in the way and I made it at the very last minute) and I must say I like them and I definitely make them again.



Comments and substitutions
1. I reduced the amount of sugar in the cookie dough and next time I'll reduce it in the filling as well.
2. It might interesting to replace some of the sugar with maple syrup for the filling.
3. I followed Jen's advice and put the dough in the fridge for an hour before making the cookies. I must say the dough was easier to handle and didn't spread too much.

Pecan Pie Cookies - from Land O Lakes - makes ~3 dozen

Cookie Ingredients:

• 1 cup firmly packed brown sugar
• 3/4 cup butter, softened
• 1 egg
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking powder

Filling Ingredients:

• 1 cup chopped pecans
• 1/2 cup firmly packed brown sugar
• 1/4 cup whipping cream
• 1 tsp vanilla

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

The Friday 56 - Cinnamon City

A weekly meme hosted by Storytime with Tonya and Friends.

* Grab the book nearest you. Right now.
* Turn to page 56. * Find the fifth sentence.
* Post that sentence along with these instructions on your blog or (if you do not have your own blog) in the comments section of this blog.
* Post a link along with your post back to this blog.
* Don't dig for your favorite book, the coolest, the most intellectual. Use the CLOSEST.

This week's book is Miranda Inne's 'Cinnamon City' (there's a bit of a Moroccan theme going on here) . I had some doubts about the books before I read but I thoroughly enjoyed it.




'Is this all you have? What on earth were you thinking of?