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Brandt 2013

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Brandt 2013 - Page Text Content

S: 2014

BC: Natalie Brandt

FC: Included | 2013

1: The path we walked in

2: Our Bartender, | Our Butler, Jorge | & Massage Therapist | January 6-13

8: Sunset at Mona Lisa's

9: Dinner at Elfarallon, Capella resort

10: Zelda Turns | 80 | Donna

11: adam

14: February | Alexandra is engaged!

15: Happy Birthday

16: Brooke Carlie Steven Walt Grandpa

18: Girl

21: March | Happy Birthday Jon & Max

22: Jon's | 50th | Birthday


28: slow cooker Corned Beef & Cabbage 3lbs corned beef brisket with spice packet 2 Carrots cut into 2" pieces 2 medium onions,chopped 1 small head green cabbage, cored, roughly chopped 2 cups apple juice & 1 cup water Put carrots & onions on the bottom of slow cooker, & put the corned beef on top. Arrange the chopped cabbage around the beef. Add apple juice, water & spice packet . Cook on low 6-8 hours until beef is tender. Remove to platter, slice & serve with potatoes Potatoes 1 1/2 lbs baby red potatoes sliced in half 1/2 stick butter 1 Tblsoon chopped garlic 2 Tblsoons chopped fresh parsley S & P Bring large pot of salted water to a boil and add potatoes. Cook until tender, drain and return to pot. Add the butter, garlic, parsley, salt & pepper. toss gently so that all the potatoes are evenly coated. | Alecia | Eva | St. Patrick' Day

29: Passover Lemon Cheesecake | For Crust: 3/4 cup sliced almonds toasted & cooled 2/3 cup sugar 2/3 cup matzo cake meal 1/4 teaspoon salt 8 Tablespoon unsalted butter, melted & slightly cooled For Cheesecake 3 (8 oz) packages cream cheese, softened 3/4 cup sugar 3 large eggs 2 teaspoon grated lemon zest 1 tsp pure vanilla extract Preheat oven to 359F with rack in middle. Pulse almonds, sugar, matzo cake meal & salt in processor until finely ground. transfer to bowl and stir in butter & combine well. Press into bottom & side of springform pan, bake until crust is firm & a shade completely before filling reduce oven to 300F Beat together cream cheese & sugar in a bowl with mixer at medium speed until smooth. reduce & add eggs 1 at a time, mix in zest & vanilla Put springform pan in a shallow baking pan & pour filling into cooled crust. put a cup of water onto the baking dish for a water bath. Bake until filling is set & pulls away from edges but center is still wobbly, about 45 minutes. (filling will continue to set as it cools) Transfer cake still in pan to a rack and immediately run knife around edge, then remove side of pan & cool completely , about 2-3 hours

30: Seder @ Doug & Laurie's

33: Alexandra Asked.....

34: 14 eggs 5 lbs flour 3 lemons 2 cups sugar 1 tsp vanilla extract 1/2 lb butter, melted 3 packets yeast 1 box raisins 1 extra egg for egg wash quarter lemons and remove pits, then puree in blender or processor with skin--set aside in a small bowl mix yeast with 1/4 cup warm water and wisk until smooth--set aside in a large bowl, beat eggs with melted butter, then beat in sugar & vanilla. Mix in lemon & yeast mixture & beat until smooth...with your hands, mix flour and raisins a little at a time and knead until a dough ball is formed. Cover dough with a towel and let rise about 5 hours. Knead again and form one large loaf, cut into smaller loaves, cover with towel and let rise again about 3 hours. Brush with egg wash & bake at 325 for 1/2 hour or until golden brown (one batch makes about 9 loaves) | Grandma's Easter Bread

38: Easter Dinner

39: April | Hannah Danielle Ed & Taylor Debi

40: Farm- to- Table Drinks !!

42: Sunset along Hwy 101, Cardif by the Sea, CA

44: Debi's Bday

45: Michelle's Bday

47: May | Birthdays

52: Boys Get-a-way

53: Girls trip

54: Memorial Weekend

55: Aunt Debi's Stuffed Artichokes | 5 Artichokes 6 slices of bread (remove crust) 12 cloves of garlic 1 cup Parmesan cheese garlic powder 4 eggs parsley & black pepper | Wash artichokes & trim off top & bottom so they can sit flat Put in microwave for 2 minutes to soften so they open easily. With thumbs, spread open leaves & set aside for stuffing Soak bread in a little water to soften, squeeze out water and put soggy bread in a bowl. Add 6-8 gloves of crushed garlic, & remaining ingredients. Mix together to form a moist paste...if necessary, add a little warm milk for desired texture. Stuff each artichoke leaf starting at the center Place stuffed artichokes in a sauce pan, standing so they fir snug. Add water to the pan to reach the bottom leaves. Toss remaining garlic cloves into water and drizzle artichokes with oil. Simmer on stove for 2 hours until steamed and soft..........ENJOY

56: for Taylor from URI

59: Ben & Katie Happy Bday | JUNE

60: Prom Time

61: 11/2 lb raw shrimp, peeled, deveined -tails on salt & pepper olive oil 1 small onion, thinly sliced 1 head chopped garlic 2 lemons juiced 1 cup veggie or chicken stock 4 tbsp cold butter 3 tbsp chopped parsley 12 oz pasta | Season the shrimp thoroughly with S & P. Heat large saute pan over medium-high heat. When pan is hot, add enough olive oil to lightly coat the pan. Add the shrimp & saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. ****now start to boil pasta water.... Add the onions to the hot saute pan and cook until they begin to soften (about 3 minutes), add the garlic for another 30 seconds. Add the lemon juice,and stock.(cook your pasta) simmer about 5 minutes until reduced by 2/3rd. put the shrimp back to the pan and swirl in the cold butter. Simmer intil pasta is done and drained. place pasts in separate bowl with butter & parm cheese to prevent sticking. Pour the shrimp n another bowl and sprinkle with parsley On the table serve the shrimp & pasta separate so all of the delicious sauce does not get absorbed. mix together on each dish..Manga !! !!! | Shrimp Scampi

62: Momentus Inc., Open house | Photos by Natalie Brandt

66: Gabrielle's Bridal Shower

67: ATW Teen Tour | Summer Vacation

70: Grand Canyon | Bryce Canyon

71: Beverly Hills

76: Summa | Happy Birthday Jeremy

78: Annual College Send off...

81: Natalie

88: Doug,Laurie, Eva, & Erika

95: SOPH 2103

96: Spirit week

98: Sweet 16's

101: Future

102: 16 | Brooke in Amsterdam | ERIKA turns

104: Happy Bday Mike & Alexis

108: Dallas | San Diego | Randolph

117: Congrats ! to Hannah & Josh

118: Natalie Brandt

119: Natalie Brandt

120: Natalie Brandt

121: Natalie Brandt

122: Natalie Brandt

123: Natalie Brandt

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Donna  Brandt
  • By: Donna B.
  • Joined: over 6 years ago
  • Published Mixbooks: 5
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  • Title: Brandt 2013
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  • Published: about 4 years ago