Jason Kuller Horoscope for 2012

Some people believe that 2012 is the shift of ages, more specifically, leaving Pisces behind!  Oddly enough Aries will lead the pack this year.  

Others believe that 2012 will bring about natural disasters and chaos of all kinds, marking the end of the world as we know it.   Should we worry about this?  Well no because if we really believed the world was ending why would we be bothered reading horoscopes!  

Jason Kuller, Lamingtons Recipe Horoscope, Jason Jay Kuller, Julia Gillard, Bob Carr

Today’s recipe should be obvious, its a recipe for Lammingtons in honour of Australia’s New ForeignImage

Minister being named!  Bob Carr!

Lammingtons are a very popular dish in Australia and the signature dish of Queensland!    

Here is the recipe:

Ingredients

  • 125g butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla 
  • 3 eggs
  • 1 3/4 cups self-raising flour, sifted
  • 1/2 cup milk
  • 2 cups dried coconut
  • Icing

  • 3 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon butter, softened
  • 1/2 cup boiling water
 

Method

  1. Preheat oven to 180°C. Grease a 3cm-deep, 20cm x 30cm (base) cake pan. Line with parchment paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).

  2. Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.

  3. Make icing: Sift sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.

  4. Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

 

Maastricht’s marijuana selling coffee shops will ban most foreigners, Jason Kuller, Julianne Polivka, Epicurean Horoscope, Epicure, Horoscopes

Today’s Epicurean Horoscope: Jason Kuller

Maastricht’s marijuana selling coffee shops will ban most foreigners under the belief that they bring an unwanted element into the shops, as foreigners, why  don’t we just stick to dutch cocoa cookies and chocolate?

Dutch Cocoa Cookies:

1/2 Cup Unsalted butter at room temperature

1/2 cup light brown sugar

1/4 cup sugar

1 egg

1 teaspoon vanilla

1 cup flour

1/4 cup DUTCH PROCESSED COCOA POWDER

1/2 teaspoon baking powder

1/8 teaspoon salt

1 1/2 cups white chocolate chips or chunked white chocolate

Chocolate Cookies: Preheat oven to 350 degrees F,  place rack in center of oven. Line two baking sheets with parchment.

Beat the butter and sugars until light and fluffy (2-3 minutes).  Add the egg and vanilla and beat until incorporated.  Sift, together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture.  Mix just until incorporated.  Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart.

 Bake 8 -10 minutesor until the the cookies are still soft in the center but are firm around the edges.  Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely. 

Makes about 24 – 3 inch round cookies.

Courtesy Joy of Cooking

Epicurean Horoscope, Jason Kuller, Julianne Polivka, Recipe, Duane Buck, TX murderer spared execution

Today’s Epicurean Horoscope:

Texas Murderer Duane Buck spared execution; why not make spare ribs?

Ingredients

  • 1 cup brown sugar
  • 1/2 cup fajita seasoning (such as Fiesta®)
  • 2 tablespoons Hungarian sweet paprika
  • 2 racks pork spareribs, fat trimmed
  • 1 cup beer
  • 1 tablespoon honey
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon prepared brown mustard

SPARE RIBS Directions

  1. Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9×13-inch baking pan; cover and refrigerate overnight.
  2. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
  3. Take 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11×14-inch baking sheet.
  4. Bake in the preheated oven until the ribs are very tender, 3 1/2 to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
  5. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
  6. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

Julianne Polivka, Jason Kuller, Epicurean Horoscope, Horoscope, Recipe

In the News Today Al Quaeda terror threat looking more like a “goose chase”

Why not cook a goose?

Ingredients

  • 1/2 cup soy sauce
  • 4 teaspoons canola oil
  • 4 teaspoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 2 pounds cubed goose breast
  • 3/4 to 1 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1-1/3 cups water
  • 1 envelope onion soup mix
  • Hot cooked  noodles or rice

Directions

  • In a large resealable plastic bag, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder; add goose. Seal and turn to coat. Refrigerate for 4 hours or overnight.
  • Drain and discard marinade. Place flour in another large resealable plastic bag; add goose in batches and shake to coat. In a large skillet over medium heat, brown goose in butter on all sides.
  • Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with noodles or rice. 4 servings.

Julianne Shinto, JASON KULLER, Horoscope

If you have a solid emotional base in your life, you will receive the benefits of that. If not, this is a good time to begin making connections with people and also to discover what gives real emotional nourishment and fulfillment.

jason kuller, Julianne Polivka, Epicurean Horoscope, Recipe

Today Italy and Spain pass budget plans:

Why not pass a bowl of Mild Pea and Sweet Potato Curry

Ingredients

2 tbsp vegetable oil
500g sweet potato, peeled and cut into large dice
1 red onion,  finely chopped
2 cm piece root ginger, peeled and finely chopped
1 tsp ground cumin
2 tbsp mild Korma curry paste
1 tin chopped tomatoes
200ml chicken  stock
sea salt and black pepper
300g frozen peas
Juice 1/2 lemon
Handful coriander, roughly chopped

Method

Heat the oil in a large casserole or deep frying pan. Add the sweet potato and red onion and fry for 5 – 10 minutes, until the vegetables are starting to colour. Add the garlic and ginger and cook for a further minute. Add the ground cumin and curry paste and cook, stirring constantly, for another minute. Add the tinned tomatoes and blend in the stock. Season with sea salt and black pepper and bring to the boil.

Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through. Stir in the frozen peas and cook for a further 3 minutes. Adjust the seasoning and add the lemon juice. Stir through the chopped coriander and serve with steamed basmati rice, warm naan bread, yoghurt and chutney.