Super-yummy Super-moist Banana Bread

Super-yummy Super-moist Banana Bread

 

Ingredients

* 1/2 cup (1 stick) Butter, softened
* 1 1/4 cups Granulated Sugar
* 2 Eggs
* 4 tbsp. Sour Cream
* 1 1/2 cups Flour, all-purpose (white)
* 1 tsp. Baking Soda
* 1 tsp. Vanilla Extract
* 1.5 cups (2-3) ripe Bananas, mashed (NOTE: Original recipe called for 1 cup and baked a little less, but I usually use more banana and bake it a wee bit longer

Directions

1. Grease 9" x 5" loaf pan.
2. Beat together butter and sugar.
3. Add eggs. Mix well.
4. Add sour cream, flour, baking soda, vanilla, and bananas. Mix well.
5. Pour into prepared loaf pan.
6. Bake at 350 degrees F for 45 - 55 minutes, or until toothpick in center comes out clean.
7. Cool on rack, and wrap in plastic wrap overnight to bring out the moisture in the bread.
8. Makes 1 loaf, cut into 14 slices about 5/8" thick each.
9. Enjoy! :)

Number of Servings: 14

Jordan Marsh Blueberry Muffins!!! as promised

Jordan Marsh Blueberry Muffins

   My first real grown up job was working at Jordan Marsh while I was in college.  I was attending UMass/Boston (at the time the campus was in Park Square).  I would walk from school to work.  I worked in Ladies Coats.  And I had the MOST awesome collection of coats on the eastern seaboard (maybe a slight exaduration..)... in the time I worked there, I would go to the bakery on break and I consumed more than my fair share of these muffins...yes a foodgasm!

Jordan Marsh was a Boston-based department store founded in 1841 by Eben Jordan and Benjamin L. Marsh. With the rise of retail conglomerates, Jordan Marsh became part of Allied Stores (1931) and then Federated Department Stores (1988), a move that renamed all stores, including the flagship store in Boston's Downtown Crossing shopping district (pictured at left), Macy's.

The Jordan Marsh flagship store was home to the legendary Enchanted Village, an elaborate holiday display which, at times, spanned entire floor of the store in addition to its windows.

Perhaps even more legendary was Jordan Marsh's bakeries. Infamous, however, were the blueberry muffins.

A December 2004 Boston Globe article put it best: "For decades, any decent downtown shopping trip ended at Jordan Marsh, where the promise of a sugar-crusted blueberry muffin could make annoying children angelic."

Manning the ovens was John Pupek, who made the muffins by hand, one batch at a time. In the 1990's, when Jordan Marsh was no more, Pupek opened the Jordan Marsh Muffin Company in Brockton to fulfill the cravings of blueberry-muffin hungry Bostonians. He did so until closing up shop on Christmas Eve 2004.

Pupek may not be baking Jordan Marsh blueberry muffins any longer, but the recipe lives on.

RECIPE:

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries

Preheat oven to 350 degrees.

Cream the butter and cups sugar until light and smooth. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt and baking powder and add to the creamed mixture alternately with the milk. Crush 1/2 cup blueberries with a fork, and mix into the batter. Gently fold in the remaining whole berries.
Grease 12 large muffin cups, including the surface of the tin (alternative: grease surface of tin and line tin with paper liners). Fill generously with batter. Sprinkle sugar over the tops of the muffins, and bake at 350 degrees for 30 minutes, or until toothpick comes out clean.

Cool 30 minutes before removing. Store, uncovered, because the muffins are so moist.

Yield: 12 muffins.

 

Recipe Notes:I've seen versions of this recipe that call for different baking methods: 375 for 30 minutes, 450 for 5 minutes and then an additional 30 to 35 minutes at 375, etc. These variations have yet to be tested in my kitchen (give me time and blueberries).

Depending on how sweet your blueberries are, you may want to reduce the amount of sugar in the batter to one cup. When it comes to sprinkling sugar on top of the muffins, be creative! I used vanilla sugar and raw sugar on mine, but good old granulated sugar works just fine.

If your berries are particularly large, consider mashing up more than 1/2 cup. I'll likely do this the next time, since the whole berries can take over the batter and cause the muffins to fall after baking.

I came across a recipe that includes 1-2 teaspoons of vanilla, something that deviates from the original. Go for it, if it strikes your fancy. I prefer sans-vanilla.

For extra large muffins, chill the batter in the fridge for about 15 minutes before scooping into large muffin tins.

Coffee, Tea or June??

  What you may not know about us is both Doug and I drink tea..not coffee..only tea!  We both prefer Earl Grey..but I drink Irish Breakfast Tea and..one of my all time favorites is English Breakfast Tea.  And when I say we drink tea....we drink tea..often comparing mug sizes..he hates when my mug is bigger.  I drink mine black (or clear as he says)..no cream, milk, sugar or lemon...he drinks his with "stuff"..sugar and milk.  I thought it might be a cool post to explain teas and how to brew the perfect cup/pot of tea....don't tell me you're bored or you don't get the banana bread recipe or the blueberry muffins recipe or the sour cream coffee cake recipe.... read there will be a quiz.

drink tea be sexy

(this is not doug and/or june..lol)

An ancient beverage, tea has been drunk for pleasure and health for thousands of years. There are many tastes to the aforementioned TEA. However all tea comes from  one plant.... Camellia sinensis. The differences in the many teas we have -- whites, greens, oolongs, blacks, and pu-erhs -- is in the specific varietal that was used, the local environment the tea was grown in, and the way it was processed.  (facinated yet?)

WHITE TEA  White tea is minimally processed; it is generally only picked and air dried. The highest-quality white teas are picked early in the spring before the leaf buds have opened and while still covered with silkywhite hair. The traditional varietals used for white tea have abundant downy hair on the young leaf shoots. These delicate teas have clear flavors that tend toward savory, nutty, and vegetal. Traditionally harvested in China, they are the focus of many studies on health benefits for their high levels of antioxidants.

GREEN TEA  Green tea is picked and quickly heated by steaming or pan firing. The goodness of the leaf is sealed inside. The leaves are not oxidized which makes a green/yellow brew. Green tea has a short life span - it doesn't stay fresh long. The most well-known greens come from China and Japan. The flavors are grassy, vegetal, nutty, and sweet.  Because the leaf is so delicate, the tea should be brewed in water that is well below boiling to prevent cooking the leaves and destroying the subtle notes of the tea.


OOLONG TEA  Oolong tea is oxidized and often rolled after picking, allowing the essential oils to react with the air. This process turns the leaf darker and produces distinctive fragrances before heat is added to set the taste. The resulting tea can be anywhere between a green and a black tea, depending on the processing method. This tea is only partically oxided making leaves partly brown and partly green.  It makes a light colored brew.  Oolongs can be recognized by their large leaves and a complexity of flavor that ranges from highly floral and intensely fruity to mildly roasted with honey nuances. The tea maker must carefully balance many elements in the critical few hours after the leaf is picked including weather conditions, quality of the leaf, and the time the leaf oxidizes. The finest oolongs are often prepared and enjoyed Gong Fu* style to savor their complex tastes and fragrances.


BLACK TEA  Black tea, or red tea as it is known in China, is a result of the complete oxidation (or fermenting) of the leaf so they turn black.(hence the name..j) First produced in China, the tea increased in popularity when the British cultivated the plant in India, Sri Lanka, and Africa. First the leaf is spread out and left to wither (wilt), losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are known for their robust, full-bodied flavors of cocoa, earth, molasses, and honey

PU-ERH TEA  Pu-erh tea is aged, post-fermented, and often compressed into bricks. Its name comes from the town of Pu-erh in Southwestern China. Pu-erhs have a strong earthy taste that gains complexity over time. Some prized pu-erh teas are more than 50 years old and are very rare. Drunk for centuries by the Chinese, pu-erh is said to lower cholesterol, aid digestion, and cure hangovers.

The familiar terms Pekoe and Orange Pekoe refer to the size of the leaves..not the processes or variety.

Varieties of Tea:

Assam- a high quality black tea, full bodied and robust. Assam  is a black tea named after the region of its production, Assam, in India. This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color. Assam teas, or blends containing Assam, are often sold as "breakfast" teas. English Breakfast tea, Irish Breakfast tea, and Scottish Breakfast Tea are common generic names.

Basket Fired- a japanese green tea with a light flavor. It has been cured in baskets by firing or drying.

Ceylon- a delicate and fragrant black tea from Ceylon (Sri Lanka). It has a golden color and rich, intense flavor which many tea consumers greatly appreciate, and it is used straight as well as in tea blends. The tea leaves are carefully selected for optimal flavor and meticulously oxidized to make classic black tea. After oxidation, the tea is roasted it is prepared for sale.

Darjeeling- the finest black tea from India..flavorful and aromatic. Darjeeling tea is a tea from the Darjeeling region in West Bengal, India. It is available as black, white or oolong. When properly brewed, it yields a thin-bodied, light-colored infusion with a floral aroma. The flavor can include a tinge of astringent tannic characteristics, and a musky spiciness sometimes described as "muscatel".  Although Darjeeling teas are marketed commercially as "black teas", almost all of them have incomplete oxidation (<90%), so they are technically more oolong than black.

Earl Grey- an aromatic, hearty  black tea from India and Ceylon. Earl Grey tea, sometimes mistakenly spelled as Earl Gray (by whom??? I ask..j) , is a tea blend with a distinctive flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit.  Traditionally the term "Earl Grey" has applied only to black tea that contain oil of bergamot as a flavouring. 

( Having said that though, it should be noted that Earl Grey Tea is not just used for drinking. It is used as a flavoring in a number of cakes, sweets, and other assorted confectionaries, and can also be found in the ingredients list to help flavor sauces and chocolates. In the case of sauces, tea bags are usually included in with the basic stock, boiled for a time, then discarded as the rest of the sauce comes together. In the case of sweet recipes, a small amount of loose tea is sometimes added to hot cream or melted butter, then strained once these ingredients have soaked up the tea’s flavor.)

Formosa Oolong- a tea with a subtle wine like flavor...a traditional Chinese tea produced through a unique process including withering under the strong sun and oxidation before curling and twisting.  The name oolong tea came into the English language from the Chinese name (Chinese: 烏龍茶), meaning "black dragon tea". 

Gunpowder- is a form of green tea produced in Zhejiang Province of China in which each leaf has been rolled into a small round pellet. It is believed to take its English name from the fact that the tea resembles blackpowder grains. It is also possible that the English term may stem from the Mandarin Chinese phrase for "freshly brewed", gāng pào de (剛泡的), which sounds like the English word "gunpowder." It is a delicate pale tea. The flavor of brewed gunpowder tea is often described as thick and strong like a soft honey, but with a smokey flavor and an aftertaste that is slightly coppery. This type of tea is often seen as having a flavor that is somewhat grassy, minty, or peppery. When buying gunpowder tea it is important to look for shiny pellets, which indicate that the tea is relatively fresh. Pellet size is also associated with quality, larger pellets being considered a mark of lower quality tea. High quality gunpowder tea will have small, tightly rolled pellets.

Jasmine- an oolong tea light and delicate in flavor, scented with white Jasmine blossoms. Normally, jasmine tea is based on green tea or white tea. The resulting flavor of jasmine tea is subtly sweet. It is the most famous scented tea in China.

Keemun- a fine Chinese black tea, mild yet robust. The aroma of Keemun is fruity, with hints of pine, dried plum and floweriness (but not at all as floral as Darjeeling tea) which creates the very distinctive and balanced taste. It also displays a hint of orchid fragrance and the so-called 'China tea sweetness. The tea can have a more bitter taste and the smokiness can be more defined depending on the variety and how it was processed.  In China, Keemun is typically drunk without milk or sugar.

Lapsang Souchong- tea from Formosa is a pungent, strong, black teawith a unique smokey flavor. Lapsang is distinct from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour. Lapsang souchong's flavour is strong and smoky, similar to the smell of a barbecue or campfire.  it has a rich dark color.



Basic Needed Termonology in order to not be ignorant about tea:


Afternoon Tea: Refers to a British meal taken mid afternoon, comprising of sandwiches, scones,and pastries accompanied by tea. The 7th Duchess of Bed ford is believed to have started the tradional afternoon tea in the early 19th century.

Artisan teas: Often refers to premium, full-leaf white, green, and black teas that are hand-sewn into intricate blossoms or rosettes; they require no tea bag or strainer and “bloom” when steeped; sometimes referred to as flowering teas, peonies, or anemones.

Brick tea: Common grades of Chinese and Japananes tea mixed with stalk and dust and molded into bricks under high pressure. Originally these bricks were used by Asian travelers as convenient way to transport the tea. Tea bricks were also used to barter for trade goods.

Caddy: The name given to a tin or jar of tea, which takes its name from the Chinese or Malayan word 'catty'- a term used to describe the weigh of one pound of tea. In the past, tea caddies were equipped with a lock and key.

Caffeine: A stimulant contained in tea, which can boost the heart rate and alertness and, in elevated quantities, can lead to restlessness or insomnia. (see article below for more info)

Cha: The word for the Chinese and Japanese character referring to tea.

Chai: A popular tea drink made from strong black tea, milk, sugar, and spices.

Chanoyu: The Japanese tea ceremony, literally meaning "hot water tea," which celebrates the beauty and mundane aspects of everyday life.

Chunmee: Chinese green tea, with the shape resembling human eyebrows.

Dark Tea: Dark Tea(Hei Cha 黑茶) is an unique type of tea made by post fermentation with a more than 400 years history. In China, it is usually called Border-Sale Tea (Bian Xiao Cha 边销茶), literally, tea sold on borders as it is commonly compressed into forms of bricks and sold in western minority areas of China.

Dust: The smallest and usually lower quality grade of tea commonly used in commercial teabags.

Flush: Refers to the timing of the tea harvest. "first flush" is the early spring plucking of new shoots. "second flush" is harvested late spring through early summer, yielding more body and full flavor. Autumnal flush is the late season harvest.

Gyokuro: A high grade Japanese tea produced by a special process in the Uji district of japan. It is made from tea grown on shaded bushes which increase chlorophyll content.

High tea: The name given to a meal served late afternoon to early evening which is a mixture of afternoon tea and dinner. The meal comprises of a main entree dish sometimes a pudding or desert served with bread and butter, cakes and teas. High tea was the main meal of farming and working class of Britain in the past.

Jat: Type of tea brush normally applied to its origin. For example a tea comes from the China or Indian Jat. This means that the tea bushes originated either from seeds or cuttings from China tea plants or from the indigenous tea found in Assam.

Matcha: A powdered green tea produced in Japan that is used in the Japanese tea ceremony.

Orange pekoe: Indicating a larger grade of whole black tealeaf, specifying only size and not quality or flavor.

Pekoe: Indicating a smaller grade of whole black tealeaf, specifying only size and not quality or flavor.

Rinsing (Washing) tea: Pouring hot water over tea leaves for 10-15 seconds, prior to using them for brewing tea. Rinsing tea is not an exact science, and some people do it while others do not. It is usually necessary when brewing oolong tea,especially during oolong tea ceremony.

Russian tea: The name given to a hot tea poured into a glass over a slice of lemon. Sometimes sugar or honey are added.

Souchong: Indicating a larger grade of whole black tealeaf, specifying only size and not quality or flavor.

Yellow Tea: Yellow tea is a rare type of tea only produced in China. It is yellow in color—both the leaves and the infusion. This color is acquired by adding an extra step during production, called "Sealed Yellowing" （闷黄）, a slow oxidation process of tea polyphenols such as catechin. This unique step make it weet, mellow and bright yellow in color, while without any hint of grassy taste characteristic of green tea.

Brewing tea is, at its heart, very simple. There are several basic steps:

1. Heat good-tasting water.
2. Add tea (about one tablespoon per cup).
3. Steep for 2 to 3 minutes, taste.
4. Strain and enjoy!
5. Re-steep for more pleasure.
There are variations according to the type of tea. . As a general rule, please pay attention to the following:

Teapot: Choose a teapot, covered cup, or glass, and preheat with hot water. Use a strainer to prevent leaves from entering the cup or spout.

Tea: Brew teas loose, not in a small tea ball or infuser. This allows the leaves to open fully and release all their flavor. We use 3 grams of tea for 6 ounces of water. Whole-leaf teas vary in density, so use one teaspoon for compact teas and up to 2 tablespoons for voluminous teas.

Water: Start with good-tasting water, such as spring or filtered. Avoid tap water; it may contain chemicals which will affect the taste of the tea. Don't overboil, as this depletes the oxygen in the water and compromises flavor. Do not use boiling water when brewing white or green teas. This will cook the leaves and destroy their delicate flavor.

Suggested Temperatures: White or green teas, well below boiling (170-185 F). Oolongs (185-210 F). Black teas, just off a boil. Pu-erhs, full rolling boil (212 F).

Steeping Time: Until you are familiar with a particular tea, steep for a minute or two, then try a sip. Pay attention to taste rather than color. When the tea tastes right to you, serve or pour off all the liquid to avoid oversteeping. Most teas are meant to be infused several times. Increase steeping time for subsequent infusions.

Experiment: Feel free to experiment with water temperature, brewing time, and proportion of tea to water. Watch the leaves unfurl and savor the aroma. Remember, our guidelines are just that. Enjoy

Tea and Health

Not only is tea soothing and delicious, but, throughout its history, it has been associated with important health benefits. New studies point to evidence that these healing properties have a scientific basis. While all tea is healthy to drink, Green tea contains the highest level of polyphenols (flavonoids), which are known for their antioxidant activity.
Consumption of tea is being studied for its reported benefits on:

• Enhancing immune function
• Lowering LDL cholesterol levels
• Increasing HDL cholesterol levels
• Reducing blood pressure
• Thinning the blood, reducing the risk of a heart attack
• Lowering the risk of stroke
• Reducing the risk of cancer
• Boosting longevity
• Aiding digestion
• Preventing dental cavities and gingivitis

Much of the focus of modern research is on the effects of three ingredients found in tea:

• Antioxidants (Polyphenols)
• Nutrients
• Caffeine

Antioxidants
Many of the health benefits of drinking tea come from the fact that tea contains high levels of antioxidants called polyphenols or flavonoids. These compounds are most prevalent in green and white teas, but are also present in varying degrees in Oolongs and black teas. In the processing of black teas another antioxidant is formed - theaflavin. This is weaker than the polyphenols in Green teas, but still performs antioxidant activities in laboratory experiments. Polyphenols scavenge cell-damaging free radicals, which are linked with cancer-causing genes and cause LDL cholesterol to form artery-clogging plaque. The polyphenols in tea possess 20 to 30 times the antioxidant potency of vitamins C and E. Antioxidants impair the ability of free radical cells to harm the molecules that make up our bodies.

Nutrients
Tea is a dietary source of important vitamins and minerals. Tea contains Carotene, a precursor to vitamin A; Thiamin (vitamin B1); Riboflavin (vitamin B2); Nicotinic acid, Pantothenic acid, Ascorbic acid (vitamin C), vitamin B6; Folic acid; Manganese, Potassium, and Fluoride.

Caffeine

Caffeine is a compound revered by many and vilified by some. It is a natural substance that occurs in varying amounts in different plant varieties, stages of growth and parts of the plant. It's the magical substance that awakens us and keeps us alert throughout the day. Because of this, people want to quantify and manage its intake.

Caffeine is water soluble, so when the water temperature used is lowered, less caffeine will be released. For those needing a powerful lift in the morning, some of our black teas, brewed appropriately, can have as much caffeine as a cup coffee! Because caffeine from tea does not take effect for 10-15 minutes, it provides more of a subtle lift - not the rapid jolt in a cup of coffee. As we like to say "Tea makes you happy; coffee makes you nervous".

The typical cup of coffee has approximately 125-185 milligrams of caffeine. The tea industry generally publishes a range of about 45-60 milligrams of caffeine for black and white teas, 35-45 milligrams for oolong teas, and 15-20 milligrams for green teas. Please remember that these are very general levels. Depending upon the type of tea and how it is prepared, caffeine levels can be significantly greater or lower than outlined here. Some caffeine levels vary depending on how tea was processed and when it was grown. Factors such as type of tea plant, when it is picked, and how it is picked, all have a great influence. For example, some Japanese green teas have more caffeine than Chinese green teas due to factors such as nitrogen fertilizer levels, specific varietals and plant shading. White teas tend to have the highest level of caffeine because the tea is derived from buds and young first leaf tips. Assamica varietals (Indian teas) have higher levels of caffeine than most Chinablack teas. Spring teas tend to contain 1-5% more caffeine than autumnal/winter teas. These differences can range from 5-30 milligrams per serving, and it is difficult to get precise information from tea producers, who are not in the business of scientifically measuring caffeine levels in their tea. Also, controlled studies need to be done in order to make accurate comparisons. Finally, we must consider that with all the array of factors involved, the variance level of caffeine is still relatively small compared to how much is typically in a cup of coffee. 

Confused??? Just buy Tetley, Lipton or Red Rose..they think for you... 

For you boozers..here is a more interesting way to make tea...

RosA (wine) and Ceylon Orange Pekoe tea punch

For one large punch bowl, approx 20 servings:

1 pint blueberries

6 oz lemon juice

4 oz simple syrup (equal parts sugar of your choosing and water - shake to mix)

8oz Bourbon of your choice

10-12 oz Rosé (also works really nicely with a sparkling Rosé)

1 2-3 cup pot of Orange Pekoe tea - cooled

Angostura bitters

In a shaker or large pitcher, muddle 3/4 of the blueberries with the simple syrup, mash them up as well as you can, add lemon juice, Bourbon and ice. Shake or stir well and strain with a fine mesh strainer into your punch bowl. You want to strain out the mashed berries and ice. Add Rosé, tea and 6-8 dashes of bitters, stir. Taste and adjust sugar.

To Garnish, add blueberries sliced in half and lemon wheels thinly sliced and a big chunk of ice. You can freeze a big block of ice in a ring mold or plastic container, adding blueberries to the ice adds a nice touch.

Doug is NOT a Slacker..he is BACON MAN

You may have noticed the lack of posting by Doug of Doug and June fame.  He is not a slacker.  He is actually quite the workaholic..and we love that about him.  He hasn't posted yet..although I assure you all posts are filtered through him for editing and content..as well as grammar and syntax. 

 Let me tell you a little about him.  He is a wonderful guy and a incredible dad and a brave firefighter and a talented artist and can do anything well (I think)..has exquisite taste in clothes, music and food also a quizzical, but hilarious sense of humor.  He is very patient and kind (he deals with me after all and I have not been found with my feet in a sack of cement at the bottom of a lake yet).  He has a quiet demeanor and a generous heart.  If he has a fault at all (and that's doubtful)..it's his unhealthy relationship with bacon.  However, due to his numerous other outstanding qualities, I overlook that.

I once asked Doug which he liked better me or bacon..his answer was "depends on how hungry I am". Such a MAN! 

We have decided that most men love bacon...if not all.  (Yes, I believe even Eddie Vedder, self proclaimed vegan, has a stash of bacon for emergencies).  It has also come to our attention that women spends hoards of money on expensive perfumes, when in all actuality, just rubbing some cooked bacon behind your ears and knees would be more effective. 

    So it got us thinking..exactly what bacon products are available for the "baconites"...Well Doug found a bacon bra and panties...sometimes he is such a MAN.  (pfft..you must need small boobs for a bacon bra..and that is precisely WHY you need a bacon enhancement).

 I actually found bacon lube (described as a delicious personal lubricant for porkier porking-I kid you not-)...called J&D's...I want royalties....looks up her lawyers number. 

AND then I found bacon cologne.....

Yes bacon flavored lip balm..dont even ask!!!

Bacon sneakers...... ohhh boy... YUK

Bacon Flavored Soda?

bacon toothpaste

and what would life be without bacon vodka??

   Probably the most interesting thing we found was Squeezable Bacon in  plastic bottle...now I think this is just weird...Doug had other viewpoints... So of course I go directly to the source..the squeezable bacon website..

Wow,a very cool product, the Squeezable Bacon, it was used as an April Fool, but it is real! (June is not believing this)...

You can squeeze a 100% bacon paste from a tube.It is made in Sweden and is fully cooked 100% bacon, made from U.S. bred swine. And I have found it has incredible feature that it can store 12 years - shelf Life of 12 years and no refrigeration needed.
"Vilhelm Lillefläsk's Squeez Bacon is fully cooked 100% bacon. Due to the patented electro-mechanical process by which Squeez Bacon is rendered, it requires no preservatives or other additives. Each serving is as healthy as real bacon (well there is an interesting statement..j), and equivalent to 4 premium slices of bacon!You can put it on sandwiches, pizza, pastas, bacon, soups, pies, eat it hot or cold (warm Squeez Bacon on toasted rye is to die for), substitute it for bacon in your recipes, or even eat it right out of the tube like we do! "

..well I am not sure about this ..I went to Amazon..com and couldn't find it....

BUT I did find this......SPREADABLE BACON

And I quote.. "What the heck is that? Is that spreadable bacon? Bacon jam? Wait, we might need a moment? Okay, we're good now. Yes, it's spreadable, delicious, mouth-watering, succulent, and savory bacon! And you must be asking yourself how this delicious hybrid of food came into existence. We didn't question it because it's just so amazing; but we knew that others would be extremely curious. Well, what happened was a huge vat of supremely delicious bacon got rendered down, a few spices were thrown in; was left simmering for six hours, was given a quick puree, blast chilled, received a sprinkle of fairy dust? And presto! Spreadable bacon has graced us with its presence. We're not sure we've heard of anything more delectable. Spread it on a burger, a sandwich, or even your tongue. Go ahead, no one is looking. "

Think of all the other places you can spread it-to get your honey's attention!!!!..j sigh

ok back to the subject...So look forward to the baconalia written by Doug....you may have to wait..but it will be well worth it!!!

I have my obligation to post my sexy firefighter picture  (NOT DOUG) for my friends of the female persuasion...

He is from the Toronto Fire Department...

but again NOT DOUG.... dream on ladies...no hot pics of Doug..

Hot & Creamy Bacon Cheddar Dip

(these are actual firemen who eat Creamy Bacon Cheddar Dip..

honest..

told you there would be lickable pics)

Hot & Creamy Bacon Cheddar Dip

(posted by June of Doug & June fame)

I have a nickname for this recipe: "crack cheese" because it is!  I keep looking for the amount of crack to add...hmmm...  People go crazy over this (even the relatively sane ones).  It may not be the most complex, beautiful, or unusual dip, to be sure. But for ease of preparation and bacon appeal, it gets five stars. It's a heart-attack special, but hell fire! Who cares....you are going to die anyways and at least you'll die with a smile on your greasy little face!

Who could hate anything with Hot, Creamy and Bacon in the name?  I smell sex and bacon here..Who's that lounging in my chair? Who's that casting devious stares in my direction (wanting to eat my dip..mind out of the gutter for a brief moment, please) ? Mama..this surely is a dream, oh yeah!

I would really like to ascribe an authentic recipe inventor to this..wasn't me..but so damn many people claim their Aunt Emma made in back in 02, or dad made this every time he went to the track and won, or grandma made it every time she drunk too much elderberry wine...so alas, the true genius behind this recipe is an enigma...like the Riddle of the Sphynx, but not so literary, esoteric or orphic- start googling...I am here to expand not just your ass but your mind too.

look healthy..kind of

8 ounces cream cheese, softened

2 cups Sour Cream

1/2  lb of crisp cooked bacon crumbled (You can use double the bacon, after all some people love bacon more than life itself..can there ever be too much bacon for Doug???)

2 cups shredded Cheddar cheese (feel free to use Swiss or a combo of both)

1 cup chopped green onion (scallions to some of us, use the bulb and green top)

Preheat the oven to 400 degrees. In a bowl, combine all ingredients. Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Crumble some more cooked crispy bacon as a garnish. Serve with assorted fresh vegetables, crackers and/or chips (Lay's are Doug's chip of choice..mine is Wise) or just a big spoon. I am thinking this might be yummy on baked potatoes.

 {Could add a dash of hot pepper sauce or maybe some chopped artichoke hearts to be fancy - but it's great as-is.. someone has described this as spinach artichoke dip with the healthy stuff removed...so be it, who am I to argue?}

*Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

And if you MUST..Make it in the microwave, cook it for 2 minutes to start and 3 minutes to finish, it was perfect just that way. 

This dip really was good. As it should be, since it contains some of the usual suspects: cheese and bacon. If you're hosting a party, this would be a great addition! You might even consider doubling it.  There were only 12 people eating this (with great gusto may I add), and we could have easily handled an extra round of this dip.

 Now I have heard some people comment that this can be made "healthier".  REALLY????  (And I "could" paint the Sistine Chaple also...but I highly don't recommend it unless you lke cartoon bunnies and bears and flowers..which is all you really need to learn to draw when you have kids..in another blog I will share my aforementioned artwork with you- just remember it's all copywrited in the unlikely event that someone would steal it and claim it as their own..as Mr. Morrison {and I} sing, "People are Strange").

I personally believe moderation is the key here...if and only IF you are trying to be healthy, use the recipe guidelines for a serving....this makes 15 (yeah right)..so if you eat 1/15th of this ..calories are a paltry 190.   If you eat the entire bowl..you risk consuming 2850 calories...to put it into better perspective a McDonald's Double Quarter Pounder with Cheese is 750 calories, large fries are 540 calories and large Coke is 310 calories ..a total of 1600 calories add a hot fudge sundae with nuts and not only do you have a stomache ache ..you have consumed an additional 330 calories to bring you up to 1930. (However if you move uptown to Wendy's Baconator (don't aske me who named this?? maybe Doug or a Doug like man) at a very sweet 970 calories, some chili cheese fries at 540 calories, and a large chocolate frosty for 600 calories ..you have inhaled 2140 calories). {The calorie counts I got were from the McDonald's and Wendy's websites..are are suspect, I believe...Just because I am paranoid, doesnt mean I am wrong!!!}

Now, I don't have my own picture yet, and the next time I make this...has to be an occasion...like Canada Day..I will post my ever lickable picture..of the dip of course (mind out of the gutter once again please)!

(not my pic but a nice one)

Happy Birthday to ME!!

    Today, June 13th is my birthday.. and I just want to thank you, my friends for being so loving and kind.  I plan to be happy, have "fun", act crazy, bug everyone..especially Doug and Diane and eat cake.. chocolate ...indubitably
so I believe our next installent from June (of Doug and June), will be  Wellesley Fudge Cake...or how to stay fat all through college.

      Wellesley is a town in Massachusetts that is home to a  woman's college that is very LA DI DAH.  The alumnae include Hillary Rodman Clinton, Nora Ephram, Judith Martin (better known as Miss Manners), Cokie Roberts, Diane Sawyer, Madeleine Korbel Albright, Madame Chiang Kai-Shek, you know slackers like that.  Ahhh what i could have been if I had attended Wellesley College...I might have even had a food blog!! (wait I do..nevermind).

      Wellesley Fudge Cake, goes back to the late 1800’s. Two Wellesley College graduates found a recipe for fudge cake in a Boston newspaper and started making it for the Wellesley Tea Room. (How I wish I had a tea room..sigh). The cake has been famous ever since. This recipes uses Baker’s chocolate (originally in Dorchester, Ma) which has been around for over 100 years. This is not my personal recipe in as much as I did not invent it..but it is mine in as much as I have eaten it sensuously and decadently!

Wellesley Fudge Cake

Market List:

For the cake:

4 baker's unsweetened chocolate squares (baker's chocolate)

1/2 cup water

1 3/4 cups sugar

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter (yes, butter..not margaine)

3 eggs (yes eggs, not eggbeaters)

3/4 cup milk

1 teaspoon vanilla (real vanilla, please)

For the frosting:
4 baker's unsweetened chocolate square
2 tablespoons butter

1 lb confectioners' sugar (sometimes called icing or powdered sugar, 4 cups) 1 dash salt

1/2 cup milk

1 teaspoon vanilla

(the frosting is also good on cookies, brownies, spoons, various and sundry body parts..make a double batch..you never know when you will get lucky)

Directions

FOR THE FUDGE CAKE:

Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar; cook and stir 2 minutes longer. Cool.

Mix flour, soda and salt in a bowl.

Cream butter. Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy.

Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture and milk, beating after each addition until smooth. Blend in vanilla and melted chocolate mixture. (important stuff..pay attention)

Pour into 2 greased and floured 9-inch layer pans. Bake at 350°F for 30 to 35 minutes, or until cake tester inserted in centers comes out clean. (and if you are me, use a clean blade of a butter knife for a cake tester works as well)  Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

FOR THE FUDGE FROSTING:

 

Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat.

Combine sugar, salt, milk and vanilla.

 Add chocolate, blending well. If necessary, let stand until of spreading consistency, stirring occasionally.

Spread quickly, adding a small amount of additional milk if frosting thickens (or just eat it with a spoon).

Makes about 2 1/2 cups, or enough to cover tops and sides of two 8 or 9 inch layers, the top and sides of one 9-inch square or 13 x 9 inch cake, or the tops of 24 cupcakes. (and some naughty bits also)

Spread frosting between layers and over top and sides of cake or anything else you wish. Garnish with chopped nuts (insert crude nut comments here), if desired.

The History Of Wellesley Fudge Cake (more information than anyone wants about a cake):

Wellesley Fudge cake--a deeply decadent chocolate cake topped with a slab of fudge frosting--seems an unlikely sweet to associate with the prim-and-proper ladies of Wellesley (the college featured in the classic feat of cinema Mona Lisa Smile). {yeah that's what wellesley is know for a movie..not the hundreds of bright, successful women that studied there}

Clearly by the popularity of this recipe, it seems that those young ladies had as voracious an appetite for the sweet stuff as they did for knowledge.(Perhaps they didn't know the correalation between sex and chocolate...no Doug..not bacon..chocolate!) But to really look at the origins of this cake we’ve got to rewind a little bit, to the invention of fudge itself.(how boring..yawn)

  Fudge, that semi-soft candy made from butter, sugar, and various flavorings (very commonly chocolate) is an american-ized version of french bonbons and creams, and it became popular in the US in the early 1900s.

The Oxford English Dictionary suggests that the name is perhaps derived from the word “fadge”, which is an old-timey term for “to fit pieces together”. Of course, not to confuse you, but an Irish dish called “Fadge” does exist, but it is actually an apple potato cake, traditionally served at Halloween.(completely usless and irrevelant onformation)

As an interesting side note, the word “fudge” referring to a cheat or hoax dates to the 1830s, before the candy was popular--but this may explain how the name was assigned to the candy, too. (seriously now???) You see, those young college ladies would use the sweet stuff as their excuse to stay up late: candy-making was an acceptable activity, they would stay up late, ostensibly to talk about boys (aka SEX) and other forbidden subjects (Money, independence, power and fame.) “Nearly every night at college,” said the Vassar girl, “some girl may be found somewhere who is making ‘fudges’ or giving a fudge party.” The timing seems to work out: the word “fudge” for a confection showed up as early as the 1890s, and by 1908 the term was commonly used in association with women’s colleges.

A 1909 cookbook produced by Walter Baker & Co. (producer of Baker’s chocolates) includes three different recipes for fudge, each just slightly different and named, respectively, after Vassar, Smith, and Wellesley colleges.

In fact, there is a letter in the Vassar archives which says,

“Fudge, as I first knew it, was first made in Baltimore by a cousin of a schoolmate of mine. It was sold in 1886 in a grocery store...I secured a recipe and in my first year at Vassar, I made it there--and in 1888 I made 30 pounds for the Senior auction, its real introduction to the college, I think.” (who cares who invented fudge..I could say I did!!)

So why would it proliferate, and be adapted to an even richer and more over the top treat, the decadent Wellesley Fudge Cake, at this particular school (all women and no sex!)? Perhaps because it was such a forbidden pleasure there. An 1876 circular to parents states that the college refuses to accept students who are broken down in health, maintaining that a proper diet is key for proper learning, and that “we have therefore decided not to receive any one who will not come with the resolution to obey cheerfully all our rules in this respect, and pledged in honor neither to buy nor receive in any manner whatsoever any confectionery or eatables of any kind not provided for them by the College.” Further, the founder of Wellesley College held that, “pies, lies, and doughnuts should never have a place in Wellesley College” (Yes lips that eat doughnuts shall never touch mine..unless he is really cute). Well, naturally it would take off here: it tasted positively sacre-licious!