Sweet Sounds - Quality Kodaly Resources for Elementary Music Educators

Baked Sweet and Sour Chicken is 1000x better than any takeout! It’s crispy on the outside, tender juicy on the inside and exploding with flavor. There is

Sweet Sounds - Quality Kodaly Resources for Elementary Music Educators

UPDATE: Welcome Pinterest people! this recipe has gotten my lil blog so much traffic and I'm so happy you are here! If you have any questions, feel free to comment and I'll do my best to get back to you! Thanks! I cannot say enough about these biscuits. The first time I made them was a huge experiment, but they turned out so good and got rave reviews!!! Sweet Blueberry Biscuits Biscuits: adjusted from the Buttermilk Biscuits post 2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores) 1 Tb. baking powder 1 1/2 tsp salt 3 Tb. sugar 1 stick unsalted butter (VERY cold) 3/4-ish cup buttermilk (use enough until the dough is just barely wet enough) 1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight) 1/2 stick melted salted butter Sauce: 1 c. powdered sugar 3 Tb. milk (or more if not thin enough) 1/2 tsp. vanilla Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you're good to go! Preheat oven to 500 degrees. Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved. Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface. Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost. Place biscuits in a cast-iron skillet and be sure biscuits are touching. Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process. NOTE: Some people have mentioned that they have to leave their biscuits in for longer than 10 or 12 minutes. I have never had to leave mine in for longer, but if you fear yours aren't getting done and want to leave them in for longer, be sure to watch them like a hawk! I promise, they will go from done to burnt in just a few seconds! When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired. Serve immediately!

Ground Turkey Sweet Potato bake is the perfect healthy dinner recipe! This easy casserole is made with sweet potato, ground turkey, zucchini, parmesan cheese, and simple seasonings. It's a low effort, gluten free meal loaded with protein and veggies. A delicious dinner that makes you feel your best too!

This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.

Articulation Books for TH, SH, CH, and J sounds in speech therapy. Tips, strategies, and activities to incorporate into speech and language.

Loaded with sweet corn and tender sweet potato chunks, this sweet potato corn chowder is a healthier version of the classic soup and the perfect use for extra sweet corn!

Served warm or cold, this banana-infused custard is a new way to use up those ripe bananas on the kitchen table.

Everyone will be raving about Pastéis de Nata, traditional Portuguese egg custard tarts which are indeed delicious - we actually preferred Bolo de Arroz. Bolo de Arroz are traditional Portuguese part-rice flour muffins that are perfect for breakfast, snack, or anytime really. Since they a

The method is very straight forward. Egg white is used to bind the toasted sesame seeds. By combining with sugar, flour and butter, a mixture is formed. When the mixture is spread out into a thin layer and baked, it is “transformed” into a crunchy crisp. The tricky part is to make sure each layer is spread thinly and evenly, which means no overlapping of sesame seeds. A fork and a little patience are all you need to achieve that.

Not all carrot cakes are created equal, especially where Nigella is concerned. This recipe, "originating from Venetian Jews, which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, is enriched with eggs and olive oil and studded with rum-soaked sultanas." As she admits, "it's not much to look at'"– a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. It's also gluten and lactose-free, for those who are sensitive to such things, but quite delicious in its own right. For a taller moister version, simply use a smaller 6-inch springform pan, cook it a little longer and the results are absolutely scrumptious. Gluten-Free Venetian Carrot Cake Serves 8-10 Recipe courtesy of Nigella Lawson Carrot cake: 3 tbsp pine nuts 2 medium carrots, about 8 oz 3 oz golden sultanas 2 1/4 fl oz rum 5 oz white granulated sugar 4 1/2 fl oz olive oil, plus extra for greasing 1 tsp vanilla extract 3 large eggs 9 oz ground almonds 1/2 tsp ground nutmeg, or to taste 1/2 lemon, finely grated zest and juice Cream Cheese Frosting: 8 oz cream cheese 3 cups icing sugar 1/2 tsp vanilla Preheat the oven to 350°F. Line the base of a 9-inch round springform cake pan* with baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a dry frying pan, then set aside. Grate the carrots in a food processor or with a coarse grater, then wrap in a clean kitchen towel and wrap them, to soak up excess liquid, then set aside. Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed, then add the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas with any rum that clings to them, and finally, the lemon zest and juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then un-spring and leave it on the rack to cool. To make the frosting, beat the cream cheese in a standing mixer, until smooth, then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place the carrot cake on a serving platter and spread with cream cheese frosting, and serve. * NOTE: I used a 6-inch round springform pan for a taller cake and adjusted the baking time to 70 minutes, then turned off the oven and let the cake rest inside for another 10-15 minutes, so that the centre was cooked through.

All the flavours of Korean BBQ made vegan and gluten free! Sweet and mildly spiced, just 15 minutes to make!

This simple and refreshing cantaloupe melon sorbet is easy to throw together and makes the perfect summer treat!

10 Delicious, Clean Eating, Grab-and-Go Breakfasts to help you get out the door just a little bit faster in the mornings.

Never buy lemon curd from the store again! No really, don't, it's gross. And making it at home is so easy! This lemon curd is creamy, tart, and perfect for topping your toast. Or topping your spoon.

The Pioneer Woman's Cowboy Quiche is a deep dish take on the high falutin' sounding quiche lorraine, with plenty of smoky bacon, sweet caramelized onions, and savory cheddar cheese to satisfy any hungry stomach, whether it's at breakfast, brunch, or dinner!

7 basic vinaigrette recipes that will add so much flavor to your salads! These are ready in under 5 minutes and are so much tastier than the store-bought stuff.

Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)

A healthy dessert that won't leave you feeling guilty if you eat them all!

Zeppole is what is frying up in The Cottage Market Kitchen today! A special recipe...this is Grandma's Zeppole...my Grandma! The perfect treat any time!

Baked miso salmon brings traditional Japanese flavours to the forefront, with a healthy and delicious meal that’s easy to make on busy weeknights.

The brilliant no-cook sauce blows me away every time.

Not everyone has access to a dehydrator but not to worry, your oven and a few tips will result in some deliciously tasty dried strawberries. I recently made a post to my Facebook page about dehydrated strawberries. Judging by the huge number of likes, comments, and shares this is a sweet treat that a LOT of […]

Sweet Basil Vinaigrette is the most delicious way to dress any salad! Made with simple ingredients and easy instructions, this will be your new “go-to” dressing!I’ll never forget the first time I tried a version of this salad. My friend Desiree made this delicious fall salad for a Thanksgiving dinner with pears, cranberries, pecans, and spinach. This dressing made the entire dish come together, and I wanted to skip every other dish and only eat this. But, it was Thanksgiving, so obviously I enjo

This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make and it's the perfect way to enjoy summer produce!

This orange vinaigrette recipe is a great way to add a touch of fresh sweetness–with orange and honey–to a classic vinaigrette base.

If you’re not sure what to make for dinner tonight, grab a pen and paper and write this one down! This is by far one of my favorite meals. I have been contemplating on sharing. It’s that good! I thought about being selfish and keeping it a secret recipe, but…

Sweet breakfast or savoury breakfast - what's your choice? For Kristy, it's definitely sweet - and whilst this Sweet Egg Scramble Recipe may sound odd, it's one you'll want to try as it's so delicious!

Corn Risotto! This summer corn risotto is the perfect dish to enjoy all the seasonal produce. Made with sweet corn, crispy pancetta, and lots of aromatics. The risotto is cooked until creamy and to perfection.

Crack green beans are as addictive as they sound! With bacon, brown sugar, garlic, and soy sauce, these beans are the perfect combo of sweet and savory.