Daughter, Jennifer, her daughter holding one of her "fur babies", "fur babies", and our "Ducks in a Cup"
As you might have already guessed, our family is into nature! The baby ducks, above, were rescued by daughter Jennifer from neighborhood children. The mother duck, after the children were done with her, was not to be found anywhere. Jennifer took the babies, fed them, kept them clean, went to the library to look up how to take care of them, bought special food for them. She was their mama!! When they were big enough, she took them to the park, to let them go their own way and be free. She couldn't get away from them!!! They chased her back to the car, and left her with no other choice but to take them back home. Like I said, she was their MAMA!!!The picture,next to the baby ducks, are our baby ducks!!! LOL DUCKS IN A CUP!!! Named so by Julissa, when asked what shall we name these, said "ducks in a cup, duh!!"
Well, alrighty then, so they are!! We scent them with baby powder fragrance oils. Again, thinking the kids would love it, but everyone loves the scent and the DUCKS!!
Here is a recipe for Biscotti. Who doesn't love Biscotti??!! I made it this afternoon for my honey.
A Master recipe for biscotti
2 cups all-purpose flour
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup almonds (slivered, sliced, or whole)
2 large eggs at room temperature
4 tablespoons melted butter
2 teaspoons anise extract or pure anise flavoring,
OR 1 teaspoon pure vanilla extract (I use almond flavoring)
put a rack to the center position and heat the oven to 350 degrees. Line a cookie sheet with wax or parchment paper. Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl, combine the eggs, butter and anise or vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
2. Dump the dough onto a work surface and knead a couple of times or until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with your fingers to slightly flatten the cigars.
3. Bake for 25 minutes reversing the pan halfway through. The bars (cigars) will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
4. Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in the oven for 15 minutes. Turn each cookie to expose the other cut side and place back in the oven for another 15 minutes. The cookies will take on the slightest bit of color and feel firm and dry. Let cool on a rack to room temperature. Store in an airtight container.
Makes about 3 dozen small cookies.
2. Dump the dough onto a work surface and knead a couple of times or until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with your fingers to slightly flatten the cigars.
3. Bake for 25 minutes reversing the pan halfway through. The bars (cigars) will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
4. Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in the oven for 15 minutes. Turn each cookie to expose the other cut side and place back in the oven for another 15 minutes. The cookies will take on the slightest bit of color and feel firm and dry. Let cool on a rack to room temperature. Store in an airtight container.
Makes about 3 dozen small cookies.
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September 30, 2008 Tuesday
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