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Lack of Adult Autism Facilities Separates Families In Scotland

Our autism heartache tells the story of the Browe family in Scotland that must travel 600 miles to visit their adult autistic son Darren in England because Scotland lacks specialist care facilities for autistic adults. The story describes the severity of the son's condition and the difficulties faced by traveling such distances to visit their son. Sometimes after traveling 600 miles they don't get to see him because he is having a bad day. The evening times report that such families are not unique in Scotland: "A UK autism charity says more than half the adults with autism in Scotland do not receive enough support to meet their needs and face having to move away like Darren."

The situation in Scotland is not unique to that country either. Here in New Brunswick, Canada, we are still exporting autistic adults to the United States because we do not have dedicated residential facilities for autistic adults and nothing suitable for severely autistic adults. We have placed an autistic youth on the grounds of a corrections facility simply because we have no facilities. An autistic adult has resided on the ward of a hospital in Saint John. Our province takes no action to address this need regardless which party is in power.

My Dirty Little Secret!


We all have them. You know that dish that you whip together really fast using every single shortcut you can think of...well I did it the other day and EVERYONE LOVED IT!!!!

Believe it or not last week I had 2 funerals to attend. The first one was for my neighbor so I went to the viewing and showed my support but the other one was one of my very close friends husband. Neither of these were unexpected and they had both been in Hospice Care but it doesn't make their passing any easier.

Anyway on with my story...my friend was having an open house after the service and I told her I would bring a dish so that she had one less thing to worry about.

I stood and stared at my pantry for some inspiration. I stood there for a long, long time. I went to the fridge. Same thing. I couldn't even decide if I should do a sweet or a savory dish. I finally went through an old box I had of baking things and that's when it came to me. Fruit pizza!

Years ago at a school auction I had one a basket with a baking theme. You know the baskets that are chock full of everything you need to "bake". Cookie mixes, cake mixes, frosting, pancake mixes etc. Well I've used some of the stuff but lucky for me I had never had the need to use a bag of sugar cookie mix that was in there. I also had a very old tub of cream cheese frosting. I was so lazy on this I didn't even mix the frosting with whipped cream I just spread it on like it was from the tub and topped that bad boy with kiwi, strawberries and blueberries!

Normally I wouldn't even post something like this but it was such a hit. I had all sorts of people wanting to know how to make it, what was in it. Did I lie and tell them it was all from scratch or did I fess up? I'll never tell but this was that one dish at a pot luck that everyone raves over. This was it!!!


Fruit Pizza-Betty Crocker

1pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2cup butter or margarine, melted
1egg
1cup whipping cream
1/2cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)
3 1/2cups assorted fresh fruit
1.
Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
2.In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
3.In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.





Because everyone liked it so much I am going to submit this to Susan at Sticky, Gooey, Creamy, Chewy for her Blogiversary Bash! Happy first year Susan!!!


As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Tamale Time!

Today, friends and I got together to make tamales! It was a great day and a lot of fun to sit and talk, while making tamales. Making tamales is usually a very lengthy and time consuming process. Each component of making tamales can be done in advance, which makes it easy when you have friends over to make/assemble them. Prior to everyone coming over, I made the fillings, masa and soaked the corn husks so all that we needed to do was assemble them.

For fillings, I offered several kinds including:
salsa verde, citrus & lime chicken
beef & chorizo
southwestern pork carnitas
carmelized onions & peppers
corn & black bean
authentic & vegetarian refried beans

Some additional ingredients I provided for filling our tamales:
cilantro
green onions
salsa verde
roasted tomato salsa
mexican blend cheese

To go with our tamale lunch, I also made:
Mexican Rice

Tres Leches Flan Cake



Here are some pics of the event and the recipes to follow:

Masa Recipe

1lb lard or 2 sticks butter + 2 sticks margarine
5 cups chicken broth or water
2 lbs corn masa flour
1-2 tablespoons salt

In a stand mixer with your paddle attachment, mix the lard or butter/margarine until fluffy.
Alternate adding the masa flour and chicken broth/water in the stand mixer with the salt.
Continue mixing the mixture until your dough comes together.
To check whether your dough is ready, take about 1/2 a teaspoon of the dough and place it in a cup of cold water. If the dough floats, the dough its ready.

Preparing the Corn Husks

You can find dried corn husks at various stores including some supermarkets or ethnic markets. I picked mine up from an ethnic market and asked the staff for them since its something they don't always put out. (It helps to know your neighborhood grocery staff too!)

To prepare the corn husks for tamales, you will need to soak them for 30-45 minutes in hot water. I filled up my large 20 qt stock pot with water and heated it up to a boil. I then turned off the heat, placed the husks in the pot until they were fully submerged, topped the husks with a heavy plate (to keep them submerged) and covered the pot. After 30-45 minutes, I pulled the husks out with tongs and placed them in my large roasting pan. This made it easy to bring to the table for folks to use the husks.

Assembling the Tamales

There are so many ways to assemble tamales, but for my event, we kept it simple. To assemble, spread a heaping tablespoon across the widest part of the corn husk. Spread it to a nice thin layer. Down the middle of the masa, place your filling in a line, being careful not to overfill! Take the sides of the tamale and fold it over towards the middle. Fold up the narrow bottom and tie it with a sliver of corn husk. I'm sure if you did a search online, you'll find so many fun and different ways to package these tasty tamales.

Cooking the Tamales

Now that you have your tamales made, you'll want to steam them in a large pot with a steamer basket. If you don't have a large pot with a steamer basket, crumple a large piece of foil into a ball and place in a wok, dutch oven or the largest/deepest pot you have. Place your tamales inside the pot and have it lean against the foil ball, all the way around. Carefully fill the pot with water until you have an inch of water. Cook over high heat for 45 minutes to 1 hour, covered. Check the level of the water every so often to make sure it hasn't completely evaporated. The tamales are done when it peels away from the corn husk easily and the masa turns a slight shade of yellow.

If you need some visuals, here is a link with some step by step pictures and thorough explanations on how to make tamales.

Salsa verde, citrus & lime chicken filling

The following recipe was prepared for my Tamales cooking class. You can read about my class and get other links to recipes HERE.

Salsa verde, citrus & lime chicken filling

1 whole roasted chicken, shredded
1 jar of salsa verde
2-4 tablespoons citrus seasoning
1/4 cup lime juice

Place cooked & shredded chicken in a bowl and add remaining ingredients.
Stir until throughly combined, cover and chill until ready to fill tamales.

Beef & chorizo filling

The following recipe was prepared for my Tamales cooking class. You can read about my class and get other links to recipes HERE.

Beef & chorizo filling

4 lbs lean ground beef
1 pkg of beef chorizo (2 large links)
1 packet of Sazon seasoning
1 large onion, finely diced
2-4 garlic cloves, minced

In a large skillet, brown chorizo and ground beef.
Add remaining ingredients and cook through until onions have softened.
Place in bowl and allow to cool.
Cover and chill until ready to fill tamales.

Southwestern pork carnitas filling

The following recipe was prepared for my Tamales cooking class. You can read about my class and get other links to recipes HERE.

Southwestern pork carnitas filling

3-5 lbs pork butt or shoulder
1/2 cup southwest seasoning
2-4 tablespoons canola oil

Preheat oven to 350 degrees.
In a dutch oven, place your pork and coat with seasoning on all sides until completely covered.
Drizzle oil over the pork.
Cover dutch oven and bake in preheated oven for 1.5 to 2 hours until completely cooked.
Allow to cool on a large cutting board.
When cooled, shred or chop up the pork into bite sized pieces.
Place in a bowl, cover and chill until ready to fill tamales.

Tres Leches Flan Cake

The following recipe was prepared for my Tamales cooking class. You can read about my class and get other links to recipes HERE.

Tres Leches Flan Cake
Cake:
1 (18.25 oz.) box butter/yellow cake mix and ingredients to prepare as directed on box
1 (12 oz) can of regular Coke or Pepsi

Topping:
1 (10.9-oz.) jar cajeta (caramel topping) or caramel ice cream topping

Flan:
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
3 eggs
1 tablespoon vanilla extract
Heat oven to 350 degrees

1.) Follow instructions to make cake, but use the can of coke instead of water.
2.) Set cake mix aside and make flan
3.) Put the flan ingredients in a blender and mix well
4.) Spray the bundt pan with Pam and then cover the bottom with carmel
5.) Pour cake mix into bundt pan.
6.) Pour the flan mix gently down one side of the pan. The flan will go to the bottom and the cake mix will raise up a bit as the flan mixture fills the bottom of the pan.
7.) Set the bundt pan in a larger pan or tray with hot water. You are creating a bain marie or water bath, so you only need a couple inches of water.
8.) Put it all in the oven and it will cook for at least 45 minutes and as much as an hour.
9.) Check the cake doneness with a toothpick. The cake will stay more moist than most cakes you've ever made and you will see it separate a bit from the pan when it is done.
10.) Let it cool and refrigerate for several hours or overnight.
11.) Take it out two hours before you plan to serve. Turn the bundt pan over and let it sit while warming to room temperature.
12.) The bundt pan should then lift off to reveal a layer of flan, topped with carmel sitting atop a very moist cake.

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