Cooking with Dried Beans (Storey's Country Wisdom Bulletin by Sara Pitzer

By Sara Pitzer

In view that 1973, Storey's nation knowledge announcements have provided functional, hands-on directions designed to aid readers grasp dozens of state residing abilities speedy and simply. There at the moment are greater than a hundred and seventy titles during this sequence, and their amazing acceptance displays the typical wish of state and town dwellers alike to domesticate own independence in way of life.

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Extra resources for Cooking with Dried Beans (Storey's Country Wisdom Bulletin A-77)

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Bake until golden brown and a skewer inserted in the center comes out clean, 25 to 27 minutes. Remove from the oven and set on a wire rack to cool slightly before serving. IN A PINCH If you want to make these muffins past clementine season, you can swap in Mandarin zest and juice. Orange zest and juice work well, too, if you really have a craving for these muffins but can’t find clementines or Mandarin oranges. EGGFREE UNDER 1 HOUR V HWL int_Layout 1 11/30/12 3:35 PM Page 43 HWL int_Layout 1 11/30/12 3:35 PM Page 44 LEMON BLUEBERRY MUFFINS Nothing beats a handful of fresh-picked blueberries for snacking, but when it comes to muffins, I find frozen is the way to go.

French toast is easy enough on its own—beat some eggs with milk and cinnamon, maybe even adding a bit of vanilla extract or beans for oomph before you dip the bread. I took that same idea but let the bread soak overnight to absorb the flavors even more. It’s easier than regular French toast, and tastier, according to everyone at the table that morning. SERVES 6 TO 8 1 loaf (475 grams) challah or egg bread 1 cup (250 ml) heavy whipping cream 1 1 ⁄ 2 cups (375 ml) milk 4 large eggs 1⁄4 cup (50 grams) granulated natural cane sugar 1 vanilla bean, split lengthwise and seeds scraped 56 2 teaspoons (6 grams) ground cinnamon homemade Love with Grease the bottoms and sides of a 13-inch x 9-inch x 2-inch (33-cm x 22-cm x 5-cm) baking pan.

Repeat this process to make one more layer. You will have the last third of the cheese remaining. Set it aside. Pour the eggs over the casserole, and use a rubber spatula to gently press down the casserole layers to absorb the egg-milk mixture. Sprinkle the remaining cheese on top. Let the casserole sit for 15 minutes to further soak in the liquid, or cover tightly with foil and refrigerate overnight. Cover with foil and bake for 30 minutes. Remove the foil and bake for 25 to 30 more minutes until the cheese is golden and bubbly.

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