The Grands

The Grands

About Me

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Deep South, United States
First I am a mother of two sons, Chad 35 and Ryan 32. Through these beautiful sons, I have been blessed with two beautiful daughter-in-laws, Kelli and Erin. As a result of these beautiful wives comes three beautiful grands, Connor first and the only one for fives years. Then, Kelli and Chad blessed me with another beautiful grandson, Cooper, who is now three. Ryan and Erin blessed me with my first granddaughter, Presley, and now Presley has brother, Harper, who is 2. My blog is really all about family. The reason I chose Magnolia Memories as my blog title is I am from Mississippi! I love Magnolia's. Memories is something that I make everyday. I still have my mother who will be 89 on her birthday in April. My life is centered around my beautiful family. Life is GOOD!

Tuesday, July 28, 2009

Fluffy topped cheese and onion tarts recipe

Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cook

Fluffy topped cheese and onion tarts recipe
By Angela Boggiano
Serving instructions
Serves 6
Takes 15 minutes to make and about 1 hour to cook, plus freezing and 30 minutes’ cooking from frozen
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Flour, for dusting
500g pack shortcrust pastry
Knob of butter, plus extra for baking
2 tbsp olive oil
3 large onions, halved and finely sliced
2 tbsp fresh thyme leaves
1 tbsp soft brown sugar
3 large (700g) floury potatoes, such as maris piper, quartered
100g crème fraîche
6 tbsp cranberry sauce
400g Camembert, most of the rind removed and cut into chunks
1. Preheat the oven to 200°C/fan 180°C/gas 6. On a floured surface, roll out the pastry until 2mm thick. Use a saucer to cut out 6 circles to fit 6 x 10cm loose-bottomed, fluted tart tins. You will need to re-roll the trimmings. Chill while you prepare the filling.
2. Heat the butter and oil in a frying pan over a very gentle heat. Add the onions and cook for 15 minutes, until very soft. Add the thyme and sugar and cook for a further 5 minutes. Remove from the heat and cool.
3. Meanwhile, cook the potatoes in a pan of salted water for 12-15 minutes, until tender. Drain and return to the pan. Place over a low heat to dry out, then mash with the crème fraîche and plenty of seasoning.
4. Prick the bases of the pastry cases and fill with crumpled-up foil. Blind bake for 15 minutes, then remove the foil and bake for a further 5 minutes. Remove from the oven and allow to cool a little. (Leave the oven on if you want to eat immediately.)
5. Spoon the softened onions into the pastry cases and top each with 1 tbsp cranberry sauce. Divide the Camembert between the tarts, spoon over the mash and dot with butter.
6. To eat immediately, bake the tarts for 15-20 minutes. To freeze, put the tarts in a freezerproof container to freeze for up to 3 months. To serve, preheat the oven to 200°C/fan180°C/gas 6. Put the tarts back in their tins and bake from frozen for 30 minutes, until the potato is golden and the filling is bubbling.
Nutritional infoing from frozen

Summer Refreshers

MIAMI, June 15 (UPI) -- Those carefree days of summer when it was all about, "Can I go out and play?" are still around, but make no mistake -- high-stakes testing is making inroads.
Educators are cautioning parents that the summer vacation, even the shorter version mandated in some school districts, can cost youngsters the learning edge they had when they left school in May or June.
"Typically, kids lose about four months over the summer, and they are not ready for the next grade," said Tracey Dils, a well-known children's writer ...