English Emma Blooms

English Shortbread From the Kitchen of: Emma Kalinowski INGREDIENTS 1/2 cup brown sugar 1 cup butter 2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt  Work butter with spoon or fork until fluffy; add sugar gradually. Stir in dry score ingredients. Roll dough to 1/4-inch thickness. Cut in desired shape and place on ungreased cookie sheets or press dough into an 8x8-inch ungreased baking pan and dough in size squares you prefer.  Bake in a preheated 350 degree oven for approx. 20-25 minutes until delicately browned.  

1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle® brand sweetened condensed milk (not evaporated milk) 1 teaspoon vanilla extract With mixer, beat cheese until fluffy. Gradually beat in condensed milk‚ until smooth. Stir in vanilla. Pour into crust. Chill at least 3 hours.After chilled, top with pie filling. Refrigerate leftovers. Tip: Add whipped cream or other garnish as desired.

Lemon Cheesecake Filling 8 ounces cream cheese 1/3 cup sugar 3 tablespoons lemon curd Mix together the cream cheese and sugar until smooth. Beat in the lemon curd. Spoon about a tablespoon of mixture into each of the cooled phyllo cups. Garnish with mint and berries. Love, Emma xxx

It is not enough for love to be shared: it must be shared freely. That is to say it mu st be given, not merely taken. Unselfish love that is poured out upon a selfish object does not bring perfect happiness: not because love requires a return or a reward for loving, but because it rests in the happiness of the beloved. And if the one loved receives love selfishly, the lover is not satisfied. He sees that his love has failed to make the beloved happy. It has not awakened his capacity for unselfish love. Hence the paradox that unselfish love cannot rest perfectly except in a love that is perfectly reciprocated: because it knows that the only true peace is found in selfless love. Selfless love consents to be loved selflessly for the sake of the beloved. In so doing, it perfects itself. The gift of love is the gift of the power and the capacity to love, and, therefore, to give love with full effect is also to receive it. So, love can only be kept by being given away, and it can only be giv...

Saint Emma 19 April or 3 December The name Emma has a long and intricate history of evolution beginning with medieval versions of complex names such as Ermintrude and Irmengarde. These names were later shorted to Irmen, Irma or Ermen; which is the German word for universal'. The name later evolved to the feminine form of Hemma and was first introduce to Britain by the Normans. Hemma, daughter of Duke Richard of Normandy, was the name of the mother of St. Edward the Confessor, King of England. A spelling reform in 1901 eliminated the silent (H) in nearly all instances of native German words leading us to the modern spelling of the name Saint Emma is the name of several saints throughout history and the world including; • Saint Emma of Altdorf, also known as Hemma (80831 January 876). She was the wife of Louis the German, and Queen consort of Eastern Francia. • Saint Hemma of Gur...

four or more sausages- preferably kielbasa can of green beans new potatoes halved or quartered. chicken broth Boil together for half an hour Serve. Thanks Evan!

Facebook Lila Gray 11:23am Jan 28 Hi Em, heres the recipe. Pastry case.... 6oz Margarine or butter, 8 or 9 ozs (2 cups) self raising flour. Mix the marg and flour together until resembles breadcrumbs. Add enough water to make a stiffish dough. Prepare a round dish and roll out half of the pastry to a thinnish layer for the bottom of the dish and put the rest on one side for the top. Mix in a bowl 4 beaten eggs,a packet of streaky or back bacon cut up and rinds removed.salt and pepper then put into dish on top of the pastry. Take the left over pastry and roll it out thick and cover the top of the dish,flute the edges and make patterns with the left over bits of pastry. Cook in the centre of the oven at 180 (375)for 45 or so minutes. Sorry this is so scrappy but I can do this with my eyes shut after so many years so don't need directions and have no idea where the original recipe is. Do hope you manage it and that it tasted yummy. Lots of love to you 3 from us 2...

Ingredients: 2 tbsp olive oil 2 medium-large onions, chopped 4 large garlic cloves, minced 4 tsp chili powder 2 tsp dried oregano 2 tsp cumin 1 28 oz can of crushed tomatoes 1 28 oz can of diced tomatoes 1 quart chicken broth 2 15 oz cans corn, drained 2 4 oz cans chopped green chiles 1 30 oz cans of black beans (not drained) 2 12.5 oz cans of chicken, shredded 1/2 cup fresh cilantro, chopped Directions: Heat oil in large soup kettle over medium high heat. Add onions; saute until tender, about 4 minutes. Add garlic/spices and saute one minute longer. Add tomatoes, broth, corn, chilies, beans, and chicken; bring to simmer. Reduce heat and simmer partially covered to blend flavors for at least 20 minutes. Stir in cilantro, let stand for a couple of minutes, and serve with tortilla chips.