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juliaschildathome.blogspot.com

juliaschildathome

food. books. i need nothing else.

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juliaschildathome | juliaschildathome.blogspot.com Reviews
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food. books. i need nothing else.
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9 1 cup raisins
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juliaschildathome,posted by,juliaschild,no comments,labels books,food,history,grandpa's sugar cookies,1 cup raisins,1 cup water,beat together,1 cup margarine,3 eggs,1 teaspoon vanilla,blend together,4 cups flour,labels family,grandpa,secret recipe,g uknit
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juliaschildathome | juliaschildathome.blogspot.com Reviews

https://juliaschildathome.blogspot.com

food. books. i need nothing else.

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1

juliaschildathome: 5/5/13 - 5/12/13

http://juliaschildathome.blogspot.com/2013_05_05_archive.html

Food books. i need nothing else. Wednesday, May 8, 2013. These are my favourite cookies. They are soft and pillowy and a little chewy and the plump, juicy raisins add just enough sweetness. Preheat oven to 350º F. Add to a small saucepan:. Boil on high until the water disappears (approximately 10 minutes) and then cool the raisins. 1 ½ cups white sugar. 1 teaspoon baking powder. 1 teaspoon baking soda. 189; teaspoon kosher salt. Add gradually to above. Fold in cooled raisins. Makes 5 dozen cookies.

2

juliaschildathome: Lessons in Culinary History

http://juliaschildathome.blogspot.com/2013/07/lessons-in-culinary-history.html

Food books. i need nothing else. Monday, July 8, 2013. Lessons in Culinary History. I recently finished a class at the University of Toronto's School of Continuing Studies, Foods That Changed The World. Taught by the wonderful and engaging Naomi Duguid. For six weeks, we discussed things like rice and wheat, coffee and cacao, wine, and peanuts and olives. It was an incredible learning opportunity and I've been inspired to read more culinary history. So, here's what I'm reading (or what I've read):. Save ...

3

juliaschildathome: Grandpa's Sugar Cookies

http://juliaschildathome.blogspot.com/2013/05/grandpas-sugar-cookies_8.html

Food books. i need nothing else. Wednesday, May 8, 2013. These are my favourite cookies. They are soft and pillowy and a little chewy and the plump, juicy raisins add just enough sweetness. Preheat oven to 350º F. Add to a small saucepan:. Boil on high until the water disappears (approximately 10 minutes) and then cool the raisins. 1 ½ cups white sugar. 1 teaspoon baking powder. 1 teaspoon baking soda. 189; teaspoon kosher salt. Add gradually to above. Fold in cooled raisins. Makes 5 dozen cookies. Simpl...

4

juliaschildathome: 7/7/13 - 7/14/13

http://juliaschildathome.blogspot.com/2013_07_07_archive.html

Food books. i need nothing else. Monday, July 8, 2013. Lessons in Culinary History. I recently finished a class at the University of Toronto's School of Continuing Studies, Foods That Changed The World. Taught by the wonderful and engaging Naomi Duguid. For six weeks, we discussed things like rice and wheat, coffee and cacao, wine, and peanuts and olives. It was an incredible learning opportunity and I've been inspired to read more culinary history. So, here's what I'm reading (or what I've read):. Save ...

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Food books. i need nothing else. Monday, July 8, 2013. Lessons in Culinary History. I recently finished a class at the University of Toronto's School of Continuing Studies, Foods That Changed The World. Taught by the wonderful and engaging Naomi Duguid. For six weeks, we discussed things like rice and wheat, coffee and cacao, wine, and peanuts and olives. It was an incredible learning opportunity and I've been inspired to read more culinary history. So, here's what I'm reading (or what I've read):. Save ...

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