New Summer Flavors at Ackroyd's Bakery
No Bake PB&Jam Bars Ackroyd's Scottish Bakery Ingredients 2 3/4 cups oats (whatever you have at home will work! Larger rolled oats, instant oats, etc. They will result in different textures, but delicious all the same) 1/2 cup of honey 1 cup peanut butter (or other butters, sunflower seed butter, or tahini) 1/2 cup jam (use your favorite kind, but aim for one that has a thicker consistency Instructions Prepare a 8 inch square container. Use a silicone cake pan or metal tin lined with parchment paper. In a large bowl, mix the oats, maple syrup and peanut butter until they are well combined. Some peanut butters are a bit drier, so if your mix seems a bit too dry/crumbly when you press it together, add a bit more peanut butter and syrup. Spoon slightly under half of the oat mixture into your container. Use your hands to press the mix firmly down to cover the base. Next, spread a layer of jam on top. Then spoon the remaining oat mix over the top, being sure to cover the jam evenly. Starting gently, press the mixture down to cover the jam. When the jam layer is fully covered, you can press down more firmly with the palms of your hands. Leave the bars in the fridge to set for an hour, or until they have firmed up enough to cut them into 16 pieces.
No Bake PB&Jam Bars Ackroyd's Scottish Bakery Ingredients 2 3/4 cups oats (whatever you have at home will work! Larger rolled oats, instant oats, etc. They will result in different textures, but delicious all the same) 1/2 cup of honey 1 cup peanut butter (or other butters, sunflower seed butter, or tahini) 1/2 cup jam (use your favorite kind, but aim for one that has a thicker consistency Instructions Prepare a 8 inch square container. Use a silicone cake pan or metal tin lined with parchment paper. In a large bowl, mix the oats, maple syrup and peanut butter until they are well combined. Some peanut butters are a bit drier, so if your mix seems a bit too dry/crumbly when you press it together, add a bit more peanut butter and syrup. Spoon slightly under half of the oat mixture into your container. Use your hands to press the mix firmly down to cover the base. Next, spread a layer of jam on top. Then spoon the remaining oat mix over the top, being sure to cover the jam evenly. Starting gently, press the mixture down to cover the jam. When the jam layer is fully covered, you can press down more firmly with the palms of your hands. Leave the bars in the fridge to set for an hour, or until they have firmed up enough to cut them into 16 pieces.
Tracking outdoor time vs. screen time a good way to combat kids' summer boredom
Let's talk about the 1,000 hours Outside Movement. It was started by a local family and it is getting attention all over the world. The idea is to match your screen time with time spent outside.
Let's talk about the 1,000 hours Outside Movement. It was started by a local family and it is getting attention all over the world. The idea is to match your screen time with time spent outside.
Beating mid-summer boredom is easier than you think
We track a lot of things from calories to steps, but how about keepng track of time spent outside in nature? It's one way to help beat the midsummer boredom.
We track a lot of things from calories to steps, but how about keepng track of time spent outside in nature? It's one way to help beat the midsummer boredom.
Chef Bobby’s camp friendly Seafood pouches
Chef Bobby’s camp friendly Seafood pouches. INGREDIENTS 16 little neck clams in shell, scrubbed 16 uncooked, shell-on jumbo shrimp* 16 sea scallops 1 lb baby lobster meat 4 ears corn on the cob, husked and cut into quarters OR 1 pound small par-boiled new potatoes** 16 cherry tomatoes 4 tablespoons butter Zest of one lemon, plus optional use of lemon wedges 2 teaspoons Old Bay 6 tablespoons white wine or beer (could substitute seafood stock or chicken broth) 1 tablespoon chopped fresh chives and/or fresh parsley Optional for serving: additional Old Bay, bread for mopping up the flavorful broth INSTRUCTIONS Lay four 18×12-inch pieces of heavy-duty aluminum foil (or use a double layer of regular foil) on the counter or a flat work surface. Cut four pieces of parchment paper into 16x10 sheets. This will create a barrier between the foil. I’m not a big fan of cooking directly on aluminum foil. For some reason it just leaves a funky taste on the food. Preheat an outdoor grill for medium heat, and lightly oil the grate. Place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob or ¼ of the parboiled potatoes, and 8 halves cherry tomatoes in the center of each piece of foil. Place 2 tablespoons of butter over each pile – I cube each piece and evenly disperse. Zest ¼ of the lemon over each packet, and then sprinkle each with ½ teaspoon Old Bay, and 1½ tablespoons of the white wine or broth. Use whatever fresh herbs you like as well. Yum!! Bring the two short ends of each of the foil sheets together and fold over several times to seal. Leave room for steam. Fold the remaining ends over several times to seal the packet completely. (Advance prep tip: At this point, the packets may be placed on a rimmed baking sheet and refrigerated for up to 2 hours.) Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, about 15 minutes. (Tip: Carefully open a packet after about 12-13 minutes and check for doneness. Variations in cooking time will occur from grill to grill. Our last packets were perfectly cooked at 14 minutes.) To serve, place the foil packets on individual plates, carefully unfold the top (be careful – the steam will be hot) or cut an “X” through the foil and peel back the foil. Sprinkle each packet with chives and/or parsley and serve with a lemon wedge, if desired.
Chef Bobby’s camp friendly Seafood pouches. INGREDIENTS 16 little neck clams in shell, scrubbed 16 uncooked, shell-on jumbo shrimp* 16 sea scallops 1 lb baby lobster meat 4 ears corn on the cob, husked and cut into quarters OR 1 pound small par-boiled new potatoes** 16 cherry tomatoes 4 tablespoons butter Zest of one lemon, plus optional use of lemon wedges 2 teaspoons Old Bay 6 tablespoons white wine or beer (could substitute seafood stock or chicken broth) 1 tablespoon chopped fresh chives and/or fresh parsley Optional for serving: additional Old Bay, bread for mopping up the flavorful broth INSTRUCTIONS Lay four 18×12-inch pieces of heavy-duty aluminum foil (or use a double layer of regular foil) on the counter or a flat work surface. Cut four pieces of parchment paper into 16x10 sheets. This will create a barrier between the foil. I’m not a big fan of cooking directly on aluminum foil. For some reason it just leaves a funky taste on the food. Preheat an outdoor grill for medium heat, and lightly oil the grate. Place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob or ¼ of the parboiled potatoes, and 8 halves cherry tomatoes in the center of each piece of foil. Place 2 tablespoons of butter over each pile – I cube each piece and evenly disperse. Zest ¼ of the lemon over each packet, and then sprinkle each with ½ teaspoon Old Bay, and 1½ tablespoons of the white wine or broth. Use whatever fresh herbs you like as well. Yum!! Bring the two short ends of each of the foil sheets together and fold over several times to seal. Leave room for steam. Fold the remaining ends over several times to seal the packet completely. (Advance prep tip: At this point, the packets may be placed on a rimmed baking sheet and refrigerated for up to 2 hours.) Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, about 15 minutes. (Tip: Carefully open a packet after about 12-13 minutes and check for doneness. Variations in cooking time will occur from grill to grill. Our last packets were perfectly cooked at 14 minutes.) To serve, place the foil packets on individual plates, carefully unfold the top (be careful – the steam will be hot) or cut an “X” through the foil and peel back the foil. Sprinkle each packet with chives and/or parsley and serve with a lemon wedge, if desired.
Birmingham Pub makes Sweet treat for customers and movie watchers
Pub Chef Teresa shows us how to make a Lemon tart. Bring your ticket stub of "Roadrunner: A Film About Anthony Bourdain" from the Birmingham 8 Theater to have a free dessert at the Pub. 555 South Old Woodward Ave. Birmingham.
Pub Chef Teresa shows us how to make a Lemon tart. Bring your ticket stub of "Roadrunner: A Film About Anthony Bourdain" from the Birmingham 8 Theater to have a free dessert at the Pub. 555 South Old Woodward Ave. Birmingham.
Meatless Monday: Vegan Potato Casserole
Que Broden shows us how to make a vegan potato casserole. https://www.youtube.com/watch?v=QPIzBiQbXeI
Que Broden shows us how to make a vegan potato casserole. https://www.youtube.com/watch?v=QPIzBiQbXeI
CARE of Southeast Michigan offers new summer program for kids
CARE of Southeast Michigan is offering a summer program for children.
CARE of Southeast Michigan is offering a summer program for children.
Creative Affordable Do-It-Yourself Way to Divert Rainwater
I show you a creative and affordable trick that I used to keep rainwater from flowing into my garage. It's so easy, and it really works!
I show you a creative and affordable trick that I used to keep rainwater from flowing into my garage. It's so easy, and it really works!
Rain Diverting Bumper
Jill of All Trades shows us an easy do-it-yourself way to keep water out of your house or garage.
Jill of All Trades shows us an easy do-it-yourself way to keep water out of your house or garage.
Festa Italiana is back in Michigan
Festa Italiana brings Italian Heritage to Freedom Hill County Park for FREE
Festa Italiana brings Italian Heritage to Freedom Hill County Park for FREE
Gnocchi Italian Restaurant shows us how to make... Gnocchi
Gnocchi 2 lbs. Rigotta Cheese 2 lbs. Flour 3 eggs 1 teaspoon salt ? teaspoon pepper Mix all ingredients together in large bowl. Roll into tubes and then cut into small pillows. Bring large pot of water to a boil. Drop in gnocchi and cook for 2-3 minutes or until gnocchi have risen to the top and drain. Add your favorite sauces and serve.
Gnocchi 2 lbs. Rigotta Cheese 2 lbs. Flour 3 eggs 1 teaspoon salt ? teaspoon pepper Mix all ingredients together in large bowl. Roll into tubes and then cut into small pillows. Bring large pot of water to a boil. Drop in gnocchi and cook for 2-3 minutes or until gnocchi have risen to the top and drain. Add your favorite sauces and serve.
Redford collision shop guy's reputation is a wreck
Hall of Shame: You take your car to the body shop to fix the damage, but if you take your car to one Redford body shop - you may end up with more damage.
Hall of Shame: You take your car to the body shop to fix the damage, but if you take your car to one Redford body shop - you may end up with more damage.
Wolchek investigation totals collision guy's reputation
When you take your car to a body shop for repairs you expect it to come back with less damage - not more damage. That's one of the reasons why a Redford repair shop guy is on a collision course with Rob Wolchek.
When you take your car to a body shop for repairs you expect it to come back with less damage - not more damage. That's one of the reasons why a Redford repair shop guy is on a collision course with Rob Wolchek.
The Doctor Is In: Covid-19 Delta variant
Two Infectious Disease experts from Beaumont Health discuss the high contagious Delta variant, masking and vaccines.
Two Infectious Disease experts from Beaumont Health discuss the high contagious Delta variant, masking and vaccines.
Birmingham Pub's Lemon Tart with Fresh Berries
Lemon Tart with Fresh Berries Short dough crust 375 grams pastry flour 250 grams unsalted butter 95 grams sugar 70 grams egg beaten ? tsp salt Blend butter, sugar, salt until combined. Add eggs slowly. Add flour until incorporated. Chill for 3-4 hours and roll out. Put into 9? tart pan. Refrigerate overnight. Dock and bake for 12-15 minutes. Lemon Curd 1 ? cups fresh lemon juice 2 Tablespoons lemon zest 1 ? cups sugar 8 egg yolks 1 cup unsalted butter cubed Combine all ingredients in a double boiler and whisk until thickened about 6 minutes or 160 degrees F. Cool slightly and pour into already baked shell. Put in cooler overnight. Top with fresh berries and whip cream. Enjoy!
Lemon Tart with Fresh Berries Short dough crust 375 grams pastry flour 250 grams unsalted butter 95 grams sugar 70 grams egg beaten ? tsp salt Blend butter, sugar, salt until combined. Add eggs slowly. Add flour until incorporated. Chill for 3-4 hours and roll out. Put into 9? tart pan. Refrigerate overnight. Dock and bake for 12-15 minutes. Lemon Curd 1 ? cups fresh lemon juice 2 Tablespoons lemon zest 1 ? cups sugar 8 egg yolks 1 cup unsalted butter cubed Combine all ingredients in a double boiler and whisk until thickened about 6 minutes or 160 degrees F. Cool slightly and pour into already baked shell. Put in cooler overnight. Top with fresh berries and whip cream. Enjoy!
Cover Furniture Scratches Easily the DIY Way
I have a handful of tricks up my sleeve when it comes to touching up furniture. One of them is very unconventional, but it totally works!!
I have a handful of tricks up my sleeve when it comes to touching up furniture. One of them is very unconventional, but it totally works!!
Repairing Furniture Scratches
Jill of All Trades shows a variety of ways to repair furniture scratches.
Jill of All Trades shows a variety of ways to repair furniture scratches.
Covering Furniture Scratches
Jill of All Trades shows a handful of ways to touch up furniture that has been scratched.
Jill of All Trades shows a handful of ways to touch up furniture that has been scratched.
Covering Furniture Scratches
Jill of All Trades shows a variety of ways to touch up furniture scratches.
Jill of All Trades shows a variety of ways to touch up furniture scratches.
Coming Back Home - How children are managing the post-Covid world
Whether you're a former Wolverine quarterback or a Milford preschool teacher, guiding kids into the post-Covid world will be a challenge. We spoke to both to learn how they're helping guide them through it.
Whether you're a former Wolverine quarterback or a Milford preschool teacher, guiding kids into the post-Covid world will be a challenge. We spoke to both to learn how they're helping guide them through it.