Fall is coming, and so is the Dallas Morning News / Central Market , Holiday Cookie Baking Contest.
I've entered the competition for the past 6 years. I've been a finalist three times. I'm constantly working on cookie recipes for the contest. I don't post or share the recipes until after the contest, whether they get accepted or not.
I currently have 5 recipes in draft status on the blog. I'm looking forward to the event.
I have no idea which ones I'll enter this year, but I'll post them all before Christmas.
Until then, here's a recipe from the Wet Mountain Valley, where we have a place in Colorado. We have many Amish neighbors and we love it when they share their recipes. They've created a cookbook and this is one of the recipes from the book.
Monster Cookies:
Before I post this I have to mention that I find the name odd for an Amish recipe. There are some ingredients that I would not necessarily consider Amish. However, the recipe is from the book. I know that in some towns they have to shop at the grocery stores that are available, so, these products are quite common. When I did some research on these, I found the recipe to be quite common.
I happen to like this cookie!
1 1/2 sticks of butter
1 C white sugar
1 C brown sugar
4 eggs
1 pound of chunky peanut butter
2 1/2 tsp baking soda
1/2 pound of M&M's
1 (12oz.) bag of chocolate chips
Powdered Sugar
In a bowl, by hand:
Cream butter and sugars well
Add eggs, one at a time
Add all of the remaining ingredients
Add additional oatmeal if necessary to make a stiff dough
Refrigerate the dough for at least an hour
Use a cookie scoop, the size of a teaspoon
Roll the balls of dough in powdered sugar
Bake at 350 degrees for 10 minutes
Do not over bake
Enjoy!
Peace in the Kitchen
Wednesday, September 18, 2013
Cast Iron Dutch Oven Bread
Our favorite recipe for rolls is on the blog. They're Buttered Rosemary and Sea Salt Rolls from The Pioneer Woman, Ree Drummond. They're served at every family gathering, every holiday dinner.
Here's a recipe for homemade bread and I've taken the concept of the rolls and applied it as an option for this bread recipe. My wife was raised on homemade bread. She never had sliced bread as a child. I can't even imagine that. I was raised on nothing but white sliced bread from the grocery store. I have since acquired a taste for homemade bread. My first experience with homemade bread was in Europe, the first time I had a Baguette in Paris. I also spent some time in Germany and fell in love with German Bread. I have a recipe from Aunt Faye for Stone Ground Whole Wheat Irish Soda Bread. I've made that since the early seventies. Since I acquired a passion for Cast Iron Cookware, I love bread made in a Dutch Oven.
Cast Iron Dutch Oven Bread:
3 C flour
1 3/4 tsp salt
1/2 tsp fresh active dry yeast
1 1/2 C tepid water
In a large bowl:
flour
salt
yeast
Whisk well
Add water gradually, with a wooden spoon, mix well
Cover with a tea towel to rise overnight or at least 12 hours.
Place the Covered Dutch Oven in the oven and preheat to 450 degrees.
Remove the Dutch Oven and place it on a stove, remove the cover.
Rub a thin layer of Crisco in the entire interior of the pot using a paper towel.
Flour a work surface
Remove dough from the bowl and , with floured hands, work it into a ball
Place it in the Dutch Oven, cover it
Bake at 450 degrees for 30 minute
Remove the cover, continue baking for 15 - 20 minutes more
The top of the bread should be golden brown
Remove it from the oven
Brush the top with melted butter, sprinkle it with Sea Salt and Fresh chopped Rosemary.
Allow to cool in the pot until cool enough to handle
When the bread is still hot, brush the top with melted butter, sprinkle with sea salt and fresh chopped rosemary.
Serve with additional butter
Enjoy!
Peace in the Kitchen!
Here's a recipe for homemade bread and I've taken the concept of the rolls and applied it as an option for this bread recipe. My wife was raised on homemade bread. She never had sliced bread as a child. I can't even imagine that. I was raised on nothing but white sliced bread from the grocery store. I have since acquired a taste for homemade bread. My first experience with homemade bread was in Europe, the first time I had a Baguette in Paris. I also spent some time in Germany and fell in love with German Bread. I have a recipe from Aunt Faye for Stone Ground Whole Wheat Irish Soda Bread. I've made that since the early seventies. Since I acquired a passion for Cast Iron Cookware, I love bread made in a Dutch Oven.
Cast Iron Dutch Oven Bread:
3 C flour
1 3/4 tsp salt
1/2 tsp fresh active dry yeast
1 1/2 C tepid water
In a large bowl:
flour
salt
yeast
Whisk well
Add water gradually, with a wooden spoon, mix well
Cover with a tea towel to rise overnight or at least 12 hours.
Place the Covered Dutch Oven in the oven and preheat to 450 degrees.
Remove the Dutch Oven and place it on a stove, remove the cover.
Rub a thin layer of Crisco in the entire interior of the pot using a paper towel.
Flour a work surface
Remove dough from the bowl and , with floured hands, work it into a ball
Place it in the Dutch Oven, cover it
Bake at 450 degrees for 30 minute
Remove the cover, continue baking for 15 - 20 minutes more
The top of the bread should be golden brown
Remove it from the oven
Brush the top with melted butter, sprinkle it with Sea Salt and Fresh chopped Rosemary.
Allow to cool in the pot until cool enough to handle
When the bread is still hot, brush the top with melted butter, sprinkle with sea salt and fresh chopped rosemary.
Serve with additional butter
Enjoy!
Peace in the Kitchen!
Swiss Chard, Cannellini Bean and Barley Stew
Today there's a lot to choose from in the Taste Section of the paper. It's titled Super-Saver Specials.
It mentions meals that don't skimp on flavor, meals that are affordable, meals prepared on a budget. It's about the strategy for economical meals. There were savory recipes and sweet recipes.
I tend to be attracted to the sweet recipes before savory. There are recipes for a Fritatta, Swiss Chard, Cannellini Bean and Barley Stew ( I like this one). There's Linguine with Spicy Lentil Sauce, it's interesting too. They are vegetarian and healthy!
I wasn't quite sure which one I would choose to blog about this morning and then I saw Crustless Coconut Pie with Jamaican Rum Sauce. It wasn't part of the "watch your dining dollars" recipes. It was a story titled " Coconut Pie Quest" by Alicia Ross with Kitchen Scoop.
I was about to post the recipe and then I continued to read the story about the pie. It began with a brief description of the pie and then she began talking about the restaurant that influenced her to research the recipe. It was then that I remembered I had already posted a story about the restaurant and the recipe. In April ,I told my story about having dinner with my wife, son and his family at Bonefish Grill.
I was so impressed with the pie, that I researched it , found the recipe and it's history and blogged about it. So if you're interested , you can search it on my blog under Jamaican Coconut Pie with Warm Rum Sauce.
I've decided to post the following recipe today:
Swiss Chard, Cannellini Bean and Barley Stew:
I chose this recipe for a couple of reasons. It's vegetarian and I've never used Swiss Chard in a recipe.
Whenever I'm in the produce section of a grocery store or at the farmer's market and I see Swiss Chard, I'm tempted to buy it. I've read stories about how healthy it is, but I've never looked for a recipe that uses it. I'm not sure why...... maybe it's because I know that none of our children or grand children would eat it. I think my wife might like it. After all she did grow up on a farm and maybe her mother grew it in their garden. I'll get back on that later.
I'll make this one when the weather begins to cool.
1 pound of Swiss Chard, washed thoroughly
1/2 C barley
salt to taste
1/4 C olive oil
1 C finely chopped onion
1 C finely chopped celery
1/3 C finely chopped carrot
1 clove of garlic, minced
2/3 C canned Italian Plum Tomatoes, cut up, with their juice
1 (15oz.) can of Cannellini Beans ( white kidney beans)
Fresh ground black pepper
3 TBS freshly grated Parmesan Cheese, more to taste if you prefer
Detach the stalks from the Chard and slice them crosswise into 1/8" pieces.
Cut the Chard leaves into 1/4 " wide strips. Set aside
Bring 5 C to 6 C of water to a boil in a saucepan.
Add barley and 1/4 tsp salt
Cook at a gentle simmer for 40 - 45 minutes, until tender, but still chewy
Set a colander over a bowl and drain the barley and retain all of the liquid
While the barley is cooking, heat oil in a soup pot on medium heat.
Add onion and cook until tender and golden in color
Add celery and carrot
Cook 6 minutes, stirring
Add garlic and continue to cook another minute
Add tomatoes , continue simmering for about 5 minutes
Add Chard leaves and stalks
Season with salt
Mix well
Cover the pot and turn the heat down to low
Cook about 25 minutes longer
Add drained barley and beans
Mix well
Add enough of the reserved barley liquid to make a stew consistency, if not enough, add water.
Season to taste with black pepper
Serve with grated fresh parmesan cheese on the side
This recipe was adapted from Marcella Cucina by Marcella Hazen
Enjoy!
Peace in the Kitchen
It mentions meals that don't skimp on flavor, meals that are affordable, meals prepared on a budget. It's about the strategy for economical meals. There were savory recipes and sweet recipes.
I tend to be attracted to the sweet recipes before savory. There are recipes for a Fritatta, Swiss Chard, Cannellini Bean and Barley Stew ( I like this one). There's Linguine with Spicy Lentil Sauce, it's interesting too. They are vegetarian and healthy!
I wasn't quite sure which one I would choose to blog about this morning and then I saw Crustless Coconut Pie with Jamaican Rum Sauce. It wasn't part of the "watch your dining dollars" recipes. It was a story titled " Coconut Pie Quest" by Alicia Ross with Kitchen Scoop.
I was about to post the recipe and then I continued to read the story about the pie. It began with a brief description of the pie and then she began talking about the restaurant that influenced her to research the recipe. It was then that I remembered I had already posted a story about the restaurant and the recipe. In April ,I told my story about having dinner with my wife, son and his family at Bonefish Grill.
I was so impressed with the pie, that I researched it , found the recipe and it's history and blogged about it. So if you're interested , you can search it on my blog under Jamaican Coconut Pie with Warm Rum Sauce.
I've decided to post the following recipe today:
Swiss Chard, Cannellini Bean and Barley Stew:
I chose this recipe for a couple of reasons. It's vegetarian and I've never used Swiss Chard in a recipe.
Whenever I'm in the produce section of a grocery store or at the farmer's market and I see Swiss Chard, I'm tempted to buy it. I've read stories about how healthy it is, but I've never looked for a recipe that uses it. I'm not sure why...... maybe it's because I know that none of our children or grand children would eat it. I think my wife might like it. After all she did grow up on a farm and maybe her mother grew it in their garden. I'll get back on that later.
I'll make this one when the weather begins to cool.
1 pound of Swiss Chard, washed thoroughly
1/2 C barley
salt to taste
1/4 C olive oil
1 C finely chopped onion
1 C finely chopped celery
1/3 C finely chopped carrot
1 clove of garlic, minced
2/3 C canned Italian Plum Tomatoes, cut up, with their juice
1 (15oz.) can of Cannellini Beans ( white kidney beans)
Fresh ground black pepper
3 TBS freshly grated Parmesan Cheese, more to taste if you prefer
Detach the stalks from the Chard and slice them crosswise into 1/8" pieces.
Cut the Chard leaves into 1/4 " wide strips. Set aside
Bring 5 C to 6 C of water to a boil in a saucepan.
Add barley and 1/4 tsp salt
Cook at a gentle simmer for 40 - 45 minutes, until tender, but still chewy
Set a colander over a bowl and drain the barley and retain all of the liquid
While the barley is cooking, heat oil in a soup pot on medium heat.
Add onion and cook until tender and golden in color
Add celery and carrot
Cook 6 minutes, stirring
Add garlic and continue to cook another minute
Add tomatoes , continue simmering for about 5 minutes
Add Chard leaves and stalks
Season with salt
Mix well
Cover the pot and turn the heat down to low
Cook about 25 minutes longer
Add drained barley and beans
Mix well
Add enough of the reserved barley liquid to make a stew consistency, if not enough, add water.
Season to taste with black pepper
Serve with grated fresh parmesan cheese on the side
This recipe was adapted from Marcella Cucina by Marcella Hazen
Enjoy!
Peace in the Kitchen
Dessert Desserts !
I've talked about my large collection of Mennonite and Amish recipe books. I buy them at the MCC Sale in Kansas. The Mennonite Central Committee Sale raises money for Mennonite Relief. The Mennonites are quick to react to disaster in the world and they arrive at a disaster to lend many helping hands and ask nothing in return. They have many venues at the sale to raise money. My favorite is the booth that sells family and church cookbooks. I buy as many cookbooks as I can each year. When I use them I'm constantly reminded of how important these recipes have been to the many families that were connected to them.
Tonight I was reading several of them and I discovered that I love the recipes that are called "dessert" recipes. That's why I titled this story, Dessert Desserts.
Here's an example of what I'm referring to:
Apple Dessert
Blueberry Dessert
Butter Brickle Desert
Coffee Banana Dessert
Elegant Cherry Dessert
Heavenly Raspberry Dessert
Lemon Dessert
Marshmallow Dessert
Oreo Cookie Dessert
Pineapple Dessert
Pumpkin Dessert
Refrigerator Dessert
Rhubarb Dessert
Ritz Cracker Dessert
Strawberry Swirl Dessert
Buster Bar Dessert
Chocolate Freezer Dessert
Frozen Strawberry Dessert
Rice Chex Ice Cream Dessert
Do you see what I mean?
I could go on and on and on and on.......
I've chosen one to post.
Heavenly Raspberry Dessert:
2 C flaked coconut
2 TBS sugar
1 TBS flour
3TBS butter, room temperature
1 (10oz.) package frozen raspberries , thawed
1 TBS cornstarch
1/3 C water
1 (8oz.) package cream cheese, room temperature
1/2 C confectioner's sugar
3 TBS milk
1 (8oz.) carton whipped topping
1/3 C chopped pecans
In a small bowl, combine well:
coconut
sugar
flour
butter
Press into a 9" pie pan
Bake at 350 degrees for 12 minutes
Cool completely
Cook raspberries, thicken with cornstarch and water.
Remove from heat, cool completely
Spread Raspberries over crust
In a bowl, combine well, with a hand mixer:
cream cheese
confectioner's sugar
milk
Spread over Raspberry layer
Top with Whipped Topping
Sprinkle with Pecans
Enjoy!
Peace in the Kitchen!
Here's one more.
Cherry Dessert:
1 - 21 oz. can of Cherry Pie Filling
1 - 14 oz. can of Sweetened Condensed Milk
1 - 20 oz. can of Crushed Pineapple, drained
1 - 8 oz. container of Frozen Cool Whip, thawed.
1 C Miniature Marshmallows
Mix all ingredients together in a large bowl.
Cover and refrigerate overnight.
Stir well before serving.
Enjoy!
Peace in the Kitchen!
Tonight I was reading several of them and I discovered that I love the recipes that are called "dessert" recipes. That's why I titled this story, Dessert Desserts.
Here's an example of what I'm referring to:
Apple Dessert
Blueberry Dessert
Butter Brickle Desert
Coffee Banana Dessert
Elegant Cherry Dessert
Heavenly Raspberry Dessert
Lemon Dessert
Marshmallow Dessert
Oreo Cookie Dessert
Pineapple Dessert
Pumpkin Dessert
Refrigerator Dessert
Rhubarb Dessert
Ritz Cracker Dessert
Strawberry Swirl Dessert
Buster Bar Dessert
Chocolate Freezer Dessert
Frozen Strawberry Dessert
Rice Chex Ice Cream Dessert
Do you see what I mean?
I could go on and on and on and on.......
I've chosen one to post.
Heavenly Raspberry Dessert:
2 C flaked coconut
2 TBS sugar
1 TBS flour
3TBS butter, room temperature
1 (10oz.) package frozen raspberries , thawed
1 TBS cornstarch
1/3 C water
1 (8oz.) package cream cheese, room temperature
1/2 C confectioner's sugar
3 TBS milk
1 (8oz.) carton whipped topping
1/3 C chopped pecans
In a small bowl, combine well:
coconut
sugar
flour
butter
Press into a 9" pie pan
Bake at 350 degrees for 12 minutes
Cool completely
Cook raspberries, thicken with cornstarch and water.
Remove from heat, cool completely
Spread Raspberries over crust
In a bowl, combine well, with a hand mixer:
cream cheese
confectioner's sugar
milk
Spread over Raspberry layer
Top with Whipped Topping
Sprinkle with Pecans
Enjoy!
Peace in the Kitchen!
Here's one more.
Cherry Dessert:
1 - 21 oz. can of Cherry Pie Filling
1 - 14 oz. can of Sweetened Condensed Milk
1 - 20 oz. can of Crushed Pineapple, drained
1 - 8 oz. container of Frozen Cool Whip, thawed.
1 C Miniature Marshmallows
Mix all ingredients together in a large bowl.
Cover and refrigerate overnight.
Stir well before serving.
Enjoy!
Peace in the Kitchen!
Tuesday, September 17, 2013
Sopapilla Cheesecake
My sister in law made this for a family gathering in Kansas. It was the first time I had ever tasted it. I did a story about the iconic American 9"X13" baking pan and one of the recipes in the 60's was called Crescent Roll Dessert. It was similar to this, but not the same. It had egg yolk and lemon juice in the recipe and no cinnamon and sugar. You can find it here on the blog under, 1960's American Desserts made in the Classic 9"X13" Pan. When I did additional research for this recipe I discovered that there are many variations.
Sopapilla Cheesecake:
1 - 9"X13" baking dish / un greased
2 cans of Butter Crescent Rolls ( large size)
2 (8oz.) packages of cream cheese, room temperature
1/2 C white sugar
1/2 C brown sugar
1 tsp Mexican Vanilla
1 stick of butter, melted
1 TBS cinnamon mixed with 1/4 C white sugar and 1/4 C brown sugar
Unroll 1 can of crescent rolls and spread out evenly to cover the entire bottom of the pan
In a small bowl, with a hand mixer:
cream cheese
both sugars
vanilla
combine well
Spread the mixture evenly over the first layer of crescent rolls
Unroll the second can of crescent rolls and place on top of the mixture
Brush evenly with the melted butter
Sprinkle the entire top with the cinnamon and sugar mixture
Bake at 350 degrees for 30 minutes
Cool completely
Cut into squares to serve
Enjoy!
Peace in the Kitchen!
Sopapilla Cheesecake:
1 - 9"X13" baking dish / un greased
2 cans of Butter Crescent Rolls ( large size)
2 (8oz.) packages of cream cheese, room temperature
1/2 C white sugar
1/2 C brown sugar
1 tsp Mexican Vanilla
1 stick of butter, melted
1 TBS cinnamon mixed with 1/4 C white sugar and 1/4 C brown sugar
Unroll 1 can of crescent rolls and spread out evenly to cover the entire bottom of the pan
In a small bowl, with a hand mixer:
cream cheese
both sugars
vanilla
combine well
Spread the mixture evenly over the first layer of crescent rolls
Unroll the second can of crescent rolls and place on top of the mixture
Brush evenly with the melted butter
Sprinkle the entire top with the cinnamon and sugar mixture
Bake at 350 degrees for 30 minutes
Cool completely
Cut into squares to serve
Enjoy!
Peace in the Kitchen!
Monday, September 16, 2013
Cinnamon Roll Pie
I used to make the best cinnamon rolls, my wife makes the best cinnamon rolls because her mother made the best cinnamon rolls. We were with our kids last night, at a restaurant, for dinner. Our son in law informed us that he's been making cinnamon rolls. I assume they're the best.
I was researching cinnamon rolls today and resurrected this recipe from my book of The Best of the Best Recipes for Cinnamon Roll Pie. It's delicious and makes a great Brunch dish. This would also be great served warm on a cool Fall Sunday morning for breakfast.
Cinnamon Roll Pie:
3/4 C sugar
1/4 C vegetable oil
1 egg
1/2 C milk
2 tsp baking powder
1/2 tsp salt
1 1/2 C flour + 2 TBS, divided
1 container (8 count) cinnamon rolls with icing
1/2 C brown sugar
2 tsp cinnamon
2 TBS butter, melted
Grease a 10" pie pan with my Pan Release Mixture found on the blog under Tips, Hints and More.
In a bowl:
sugar
oil
egg
milk
Whisk well
Set aside
Separate the cinnamon rolls
flatten each roll by hand and press them all into the bottom and sides of the pie pan, seal any gaps to create a crust.
Pour the mixture in the pan
In a small bowl:
brown sugar
cinnamon
2 TBS flour
butter
Mix well
Sprinkle this over the pie mixture
Bake at 350 degrees for 30 minutes. A tooth pick in the center of the pie should come out clean
Drizzle the icing, that comes with the cinnamon rolls, over the pie.
Enjoy!
Peace in the Kitchen!
I was researching cinnamon rolls today and resurrected this recipe from my book of The Best of the Best Recipes for Cinnamon Roll Pie. It's delicious and makes a great Brunch dish. This would also be great served warm on a cool Fall Sunday morning for breakfast.
Cinnamon Roll Pie:
3/4 C sugar
1/4 C vegetable oil
1 egg
1/2 C milk
2 tsp baking powder
1/2 tsp salt
1 1/2 C flour + 2 TBS, divided
1 container (8 count) cinnamon rolls with icing
1/2 C brown sugar
2 tsp cinnamon
2 TBS butter, melted
Grease a 10" pie pan with my Pan Release Mixture found on the blog under Tips, Hints and More.
In a bowl:
sugar
oil
egg
milk
Whisk well
Set aside
Separate the cinnamon rolls
flatten each roll by hand and press them all into the bottom and sides of the pie pan, seal any gaps to create a crust.
Pour the mixture in the pan
In a small bowl:
brown sugar
cinnamon
2 TBS flour
butter
Mix well
Sprinkle this over the pie mixture
Bake at 350 degrees for 30 minutes. A tooth pick in the center of the pie should come out clean
Drizzle the icing, that comes with the cinnamon rolls, over the pie.
Enjoy!
Peace in the Kitchen!
Pumpkin Cream Pie / Ree Drummond / The Pioneer Woman / Thanksgiving 2013
This recipe is adapted from Ree Drummond's Pumpkin Cream Pie recipe.
Thanksgiving is the ultimate occasion to make pumpkin pie in America. It's a classic pie to serve at that time.
I have other recipes posted using pumpkin for the holiday, but just when you think you have enough, you discover another one!
Pumpkin Cream Pie:
Crust:
1 1/2 sleeves of graham crackers + extra for garnish
1/2 C powdered sugar
1 stick of butter, melted, melted
Filling:
1 (3oz.) box of Vanilla Cook and Serve Pudding mix
1 C half and half
1 C heavy cream, divided
1/8 tsp of each: cinnamon, nutmeg, ground cloves
2 TBS Brandy
1/2 C + 3TBS pumpkin puree
2 TBS brown sugar
Process crackers in a food processor
Add, powdered sugar and butter and process until well combined.
Press into a 9"-10" pie pan, up the sides too!
Bake at 300 degrees for 8 - 10 minutes
Remove, cool completely
In a saucepan:
dry pudding mix
half and half
1/2 C heavy cream
spices
Bring to a boil on medium heat
Stirring constantly, until it thickens.
Remove from heat
Add Brandy
Add Pumpkin and stir well
Cover saucepan and cool completely
In a separate bowl:
1/2 C heavy cream
brown sugar
Beat with a hand mixer until light and fluffy
Fold into pumpkin mixture by hand
Pour into crust
Cover and refrigerate for at least 2 hours or overnight
Serve garnished with additional crushed graham crackers.
Enjoy!
Peace in the Kitchen!
Thanksgiving is the ultimate occasion to make pumpkin pie in America. It's a classic pie to serve at that time.
I have other recipes posted using pumpkin for the holiday, but just when you think you have enough, you discover another one!
Pumpkin Cream Pie:
Crust:
1 1/2 sleeves of graham crackers + extra for garnish
1/2 C powdered sugar
1 stick of butter, melted, melted
Filling:
1 (3oz.) box of Vanilla Cook and Serve Pudding mix
1 C half and half
1 C heavy cream, divided
1/8 tsp of each: cinnamon, nutmeg, ground cloves
2 TBS Brandy
1/2 C + 3TBS pumpkin puree
2 TBS brown sugar
Process crackers in a food processor
Add, powdered sugar and butter and process until well combined.
Press into a 9"-10" pie pan, up the sides too!
Bake at 300 degrees for 8 - 10 minutes
Remove, cool completely
In a saucepan:
dry pudding mix
half and half
1/2 C heavy cream
spices
Bring to a boil on medium heat
Stirring constantly, until it thickens.
Remove from heat
Add Brandy
Add Pumpkin and stir well
Cover saucepan and cool completely
In a separate bowl:
1/2 C heavy cream
brown sugar
Beat with a hand mixer until light and fluffy
Fold into pumpkin mixture by hand
Pour into crust
Cover and refrigerate for at least 2 hours or overnight
Serve garnished with additional crushed graham crackers.
Enjoy!
Peace in the Kitchen!
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