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	<title>Cooking with Grace</title>
	<link>http://cookingwithgrace.net</link>
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		<title>Jewish Food</title>
		<description><![CDATA[In the same cookbook that I found the shortbread recipe in, there is a chapter devoted to Jewish food. Many influential people in America&#8217;s history have immigrated here from Israel, and the recipes that the immigrants brought with them through Ellis Island are REALLY good. One of the best Jewish foods I&#8217;ve ever had is the knish. A knish is any one of a variety of fillings (potato, cheese, spinach, etc.) inside a bread-y/pizza dough-y crust. My favorite filling is sweet potato. Here&#8217;s the recipe that I got from the cookbook for the crust dough and a recipe I created myself for the filling: Preheat the oven to 425 degrees. To make the dough, combine 1 egg, 1/4 cup oil, 3/4 cup water, 1 teaspoon distilled white vinegar, and 2 and 3/4 cups flour in a mixing bowl. Use a hand mixer (or a stand mixer with a dough hook if you have one) and then scrape the dough into a ball and leave it in the bowl, covered, for 15 minutes. To make the filling, peel one large sweet potato and one large regular potato and cut them into cubes. Place the potatoes in a pot and fill with water. [...]]]></description>
		<link>http://cookingwithgrace.net/2010/09/02/jewish-food/</link>
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		<title>Scottish Shortbread</title>
		<description><![CDATA[My grandfather sent me a book in the mail called &#8220;The Frugal Gourmet on Our Immigrant Ancestors.&#8221; The book is a cookbook divided into chapters which are each dedicated to one of the countries from which the people we call &#8220;Americans&#8221; came. At the beginning of each chapter, the author discusses the history of that specific nation and its people&#8217;s influence on our country. In the chapter highlighting Scotland, one of the recipes featured is for shortbread. You&#8217;ve probably had shortbread in a tin or in a box from the store, but homemade shortbread is so much better! It&#8217;s softer than store-bought shortbread cookies and it&#8217;s very very rich. This recipe is really easy and kids will love to help make it. It&#8217;s also great to have with coffee or tea: Ingredients: 2 cups flour 1 Tablespoon and 1 teaspoon cornstarch 1/2 cup sugar 2 sticks butter, softened Directions: Place the first three ingredients in a food processor and blend well. Add the butter (cut into pieces) and pulse the food processor until it forms a dough. Knead the dough until it comes together and roll it out into a round, flat, disk shape. Use a fork to prick small [...]]]></description>
		<link>http://cookingwithgrace.net/2010/09/02/scottish-shortbread/</link>
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		<title>Popsicles</title>
		<description><![CDATA[Summer is here (for some kids) and that probably means a lot of playing outside or in the pool in the hot weather. A popsicle can be a nice treat and making homemade popsicles can also be really fun. Here are a few ideas&#8211;just pour the mixtures into popsicle molds or into dixie cups/regular plastic cups with those wooden craft sticks. If they aren&#8217;t coming out easily, run the plastic cup under some warm water and twist it to remove it. 1. Creamy Fruit Pops- In a blender, blend 2 cups of fresh fruit (strawberries, raspberries, blueberries, mango, cantaloupe, or others) with a little bit of fruit juice or milk (1/4 cup). Stir in vanilla ice cream one scoop at a time until the mixture is the consistency of a thin smoothie. Pour into containers and freeze. 2. Chocolate Banana Popsicles- In the blender, combine 2 bananas with 1/2 cup of milk, 1/4 cup of plain yogurt, and a few large squeezes of chocolate syrup. Stir in chocolate chips if you want, then pour into containers and freeze. 3. Lemonade or Limeade Popsicles- Make lemonade with fresh lemon juice or lime juice according to your favorite recipe, adjusting it so that [...]]]></description>
		<link>http://cookingwithgrace.net/2010/05/28/popsicles/</link>
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		<title>Mother&#039;s Day</title>
		<description><![CDATA[Making breakfast in bed for a mom on Mother&#8217;s Day is a very nice present. However,  most kids don&#8217;t even know where to start or what kinds of foods to make. My mom likes scones, so I&#8217;ve posted her favorite recipe here. It&#8217;s not as dry as scones are normally because it&#8217;s made with buttermilk, which keeps the scones moist and delicious. I add chocolate chips and dried cherries, but you can use all chocolate, all cherries, or other dried fruits if you want. Serving scones with hot tea, coffee, orange juice, or whatever drink your mom prefers can be a breakfast all by itself! Or you can make toast in the toaster and serve it with butter and fruit preserves on the side. If you know how to cook eggs, you can make an omlet or scrambled eggs and serve them along with the rest of the breakfast. Here&#8217;s the scone recipe: Ingredients: 2 cups flour ¼ cup sugar 1 ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 stick cold butter, cut into pieces ½ cup each chocolate chips and dried cherries 1 teaspoon vanilla 2/3 cup buttermilk 1 egg 1 tablespoon milk Directions: Preheat [...]]]></description>
		<link>http://cookingwithgrace.net/2010/05/06/mothers-day/</link>
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		<title>Candy</title>
		<description><![CDATA[Here are three candy recipes that I love. They are all really fun for kids to make and the last one is very easy for even little kids to make (it only has two ingredients): 1) Butter crunch&#8211; this candy is almost exactly like toffee except it is softer and chewier due to the low temperature at which the butter-sugar mixture is cooked. I found the recipe in a 1942 Woman&#8217;s Home Companion cookbook. To make butter crunch, melt 1 cup butter over low heat and add 1 cup sugar. Stir until the sugar dissolves. Add 1/8 cup of water and 1 Tablespoon of corn syrup. Cook over low heat until it reaches 290 degrees F on a candy thermometer. Stir slowly to prevent burning. Remove from heat and stir in 2/3 cup of almonds. Pour into a buttered pan and let cool. Melt 4 ounces of chocolate or chocolate chips and spread the melted chocolate over the top. Sprinkle it with 1/3 cup almonds that have been chopped finely. If you want, you can spread chocolate and almonds on the other side, too. 2) Peppermint Patties&#8211;this recipe is from the same cookbook: Combine 1 cup of water, 2 cups of sugar, [...]]]></description>
		<link>http://cookingwithgrace.net/2010/05/06/candy-2/</link>
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		<title>Cinco de Mayo: Mexican Wedding Cookies</title>
		<description><![CDATA[Mexican wedding cookies are small, crumbly cookies covered in powdered sugar. We made them at cooking camp over the summer a few years ago and they were very fun for the kids to roll in sugar. They were also fun to eat Preheat the oven to 325 degrees. Grind 1/2 cup almonds and 1/2 cup pecans in a food processor until they are almost like a powder. Add 2 sticks of cold butter (cut into pieces) into the food processor and pulse for a few seconds. Add ¼ cup powdered sugar, 2 1/2 teaspoons of vanilla, and 1/2 teaspoon of almond extract into the processor. Pulse for a few seconds and then add a cup of flour. Pulse a few more seconds, then add another cup of flour. Make small cookie dough balls out of the mixture and put them on a cookie sheet lined with parchment paper. Bake for 15 to 20 minutes, or until the bottoms start to turn brown. Once the cookies cool a little, roll them in powdered sugar and cool again. Roll in powdered sugar again. Eat.]]></description>
		<link>http://cookingwithgrace.net/2010/05/04/cinco-de-mayo-mexican-wedding-cookies/</link>
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		<title>Hot Potato Salad</title>
		<description><![CDATA[I made a potato salad a few days ago from a recipe in a book that my mom and I found a few years ago on vacation in Missouri. This is one of the best potato salads I&#8217;ve ever had!  Here&#8217;s the recipe: Ingredients 4 slices bacon, chopped 2 Tablespoons chopped onion 1/4 cup vinegar 2 Tablespoons water 3 Tablespoons sugar 1 teaspoon salt 1/8 teaspoon pepper 3 cups cubed potatoes (cooked) 1 Tablespoon parsley, chopped finely Directions: Fry the bacon and onion together until the bacon is cooked. In a small bowl, stir together the vinegar, water, sugar, salt, and pepper. Stir the vinegar mixture into the bacon pan and cook for one minute.  Add the cooked potatoes and the parsley.]]></description>
		<link>http://cookingwithgrace.net/2010/05/04/hot-potato-salad/</link>
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		<title>Seven-Minute Icing</title>
		<description><![CDATA[Today, my mom told me about a cupcake frosting that she had which tasted just like marshmallows. It is called seven-minute icing, made by beating egg whites and sugar over a double boiler with a hand mixer for seven minutes. I tried it today and it turned out beautifully! Apparently, the recipe is an old southern tradition which TV chefs such as Paula Deen and Alton Brown have prepared on their shows. It makes a really fluffy, delicious, and pretty icing for cupcakes. It also looks very nice with sprinkles on it. Here is Paula Deen&#8217;s recipe, although there are many other ones on the internet: http://www.foodnetwork.com/recipes/paula-deen/7-minute-frosting-recipe/index.html *Tip: Don&#8217;t let the double boiler pan touch the water, or the icing will turn grainy. Good luck!]]></description>
		<link>http://cookingwithgrace.net/2010/04/09/seven-minute-icing/</link>
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		<title>Cooking &quot;In Season&quot;</title>
		<description><![CDATA[Foods that are &#8220;in season&#8221; can be a lot better tasting and a lot cheaper than foods that are out of season. This is because foods that are grown locally and at the peak of production are shipped over a shorter distance, making them more fresh and less expensive. Here is a map of the United States which shows the produce that is in season for each month: http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap The produce that is in season right now is very easy to use in foods that kids will enjoy. Lettuce and spinach can be used in salads paired with dressings that kids like (Ranch, for example) and fun toppings like cheddar cheese, crumbled bacon, or another vegetable that kids like. Salad bars can be a lot of fun if kids are given interesting toppings! Strawberries are also in season this month. You can use them in fruit salads or eat them as an after-school snack with a sweet dip (store-bought or homemade: vanilla yogurt with honey and fruit preserves stirred in). Or for a dessert that kids will have fun making, you can melt chocolate chips and dip strawberries into them, then cool them on wax paper. Adding nonpareil sprinkles or drizzling melted white chocolate [...]]]></description>
		<link>http://cookingwithgrace.net/2010/04/09/cooking-in-season/</link>
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		<title>St. Patrick&#039;s Day</title>
		<description><![CDATA[Saint Patrick&#8217;s Day is a great time to try some new Irish foods! Little kids will love to dye foods green and older ones will have fun tasting foods that they may never have had before. I shared my mom&#8217;s Irish soda bread recipe last year (we make it together every year and it&#8217;s a lot of fun). Just click on the link on the right side of this article to get to the March 2009 archive. Another fun recipe to try is Colcannon. It is similar to what is known as &#8220;bubble and squeak&#8221; in England, a dish made from mashed potatoes and cabbage&#8211;you can also use kale in place of the cabbage if you like. Here&#8217;s an easy recipe: Boil one pound of potatotes until they are soft, then mash them and season them with butter, milk, and salt as you normally would. In a seperate pot, boil the cabbage until it is no longer crunchy (you don&#8217;t want it to be too soggy though). Drain the cabbage and reserve it in a seperate bowl. Cook 2 or 3 slices of bacon in a large saucepan along with 1/4 to 1/2 of a small onion (chopped) and add the reserved cabbage.  [...]]]></description>
		<link>http://cookingwithgrace.net/2010/03/12/st-patricks-day/</link>
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