UCLA v Oregon
Another great tailgate...what more can we say?
Appetizers - Barb & Paul
Cinnamon Rolls
6 Bridgford Demi-Loaves (6 oz. each), thawed
1 ½ cups sugar
¼ cup cinnamon
1 cup melted butter or margarine
Allow Demi-Loaves to thaw completely at room temperature or
overnight in cooler.
On a lightly floured board roll each loaf out lengthwise to
approximately 12 inches by 4 inches.
Brush dough surface with melted butter or margarine.
Sprinkle generously with mixture of cinnamon and sugar. (Raisins
and nuts may also be added at this time.)
Starting with narrow end, roll each strip of dough up tightly.
Cut rolled dough pieces crosswise in half. Place cut side up in
greased "Shape-Easy" Baking Forms*, and flatten slightly with palm of
hand.
Brush tops of dough with remaining melted butter or margarine
and sprinkle with remaining cinnamon mixture. Let cinnamon rolls rise until
over top of baking forms.
Bake in preheated 350 degree oven for 18-20 minutes.
Remove from baking forms immediately after baking.
Brush or drizzle with
icing. (To make icing, mix 2 cups powdered sugar and 1/4 cup water.)
Main Dish - Penny & Tim
Ham and
Broccoli Quiche
1 Pillsbury® refrigerated pie crust,
softened as directed on box
1 1/2 cups cubed cooked ham
1 1/2 cups shredded Swiss cheese
1 cup frozen broccoli florets, thawed,
well drained on paper towel
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2
teaspoon ground black pepper
Heat
oven to 375 degrees F. Place pie crust in 9-inch glass pie pan as directed on
box for One-Crust Filled Pie.
Layer
ham, cheese and broccoli in crust-lined pan. In medium bowl, beat eggs and milk
with fork. Stir in remaining ingredients. Pour over broccoli.
Bake
35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5
to 10 minutes before serving. Served with cantaloupe and Spicy Squash Pickles.
Spicy
Squash Pickles
These summer squashes offer meatier flavor and texture than
traditional cucumber pickles.
Cooking Light JUNE 2012
Yield: Serves 12 (serving size:
about 1/4 cup)
Hands-on:11 Minutes
Total:2 Hours, 14 Minutes
3/4 pound zucchini, cut into
1/4-inch-thick slices
3/4 pound yellow squash, cut into
1/4-inch-thick slices
2 teaspoons kosher salt, divided
1/2 cup thinly sliced sweet onion
(such as Vidalia)
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 teaspoon crushed red
pepper
1. Place
a wire rack on a baking sheet. Arrange
zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30
minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium
glass bowl.
2.
Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a
small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight.
Drain or serve with a slotted spoon.
**star sighting** That's Ty Burrell from Modern Family...on the (wrong side) Oregon side, wearing an Oregon hat. I'm sure he enjoyed the game more than we did.
Oregon Quarterback Makes Bruins Pay For Missed Opportunities In 42 - 30 Loss
Running back Paul Perkins was one of the few bright spots for the Bruins in their 42-30 loss to the Oregon Ducks. The redshirt sophomore rushed for a career-high 187 yards on 8.9 yards per carry.
PASADENA — It was billed a matchup of two of the conference’s top teams with two of the nation’s premier signal callers squaring off. Marcus Mariota and Oregon delivered. UCLA didn’t.
Mariota and No. 12 Oregon bested Brett Hundley and No. 18 UCLA 42-30 in a game that wasn’t that close, reaffirming the Ducks’ College Football Playoff chances and all but dashing UCLA’s.
After forcing Oregon (5-1, 2-1 Pac-12) to punt on its first two drives, UCLA’s (4-2, 1-2 Pac-12) defense had no answer for Mariota, who boosted his Heisman chances with a four-touchdown performance on the road.
“He’s a dynamic quarterback as everyone knows. He finds a way to make plays with his feet,” said redshirt senior safety Anthony Jefferson.
The redshirt junior quarterback from Honolulu consistently beat the Bruins with his arm and legs, tossing two touchdowns while adding another 75 yards and two scores on the ground.
“Throughout the game he rarely made throws in the pocket, most of his throws were scrambling around making something happen after the play,” Jefferson said.
For the second straight week, UCLA’s defense looked clearly overmatched. After Oregon’s initial two drives, the Ducks scored touchdowns on six of their next eight, with one ending on downs at the UCLA two-yard line and another being cut short as time expired in the first half.
Throughout the game, Mariota kept his poise. Nowhere was that more evident than with 9:30 in the second quarter, when he executed a perfect screen pass to Thomas Tyner on third-and-11 deep in UCLA territory. Mariota evaded the rush and found Tyner, who took the pass 21 yards to the end zone to put the Ducks up 14-3.
The same can’t be said about UCLA. Following Tyner’s touchdown, television cameras caught coach Jim Mora and defensive coordinator Jeff Ulbrich in a heated exchange on the sideline where, at one point, Ulbrich gave Mora his play call sheet.
Mora and Ulbrich declined to state what caused the exchange, attributing it to passion and competitiveness.
“I lost a little control and I can’t do that, its not a good message to my players,” Ulbrich said. “I responded in the wrong way. I should have responded better … I should have handled it better is what it comes down to.”
Saturday certainly wouldn’t be the first time Mariota has had such an effect on opposing defensive coordinators.
For his part, Hundley looked Mariota’s equal in the first half, frustrating Oregon’s defense. UCLA’s redshirt junior quarterback impressively improvised runs throughout the first two quarters – often making something out of nothing to keep drives alive.
Hundley had 68 yards on 12 carries by halftime, none more important than the 16 he racked up on a late touchdown in the second quarter to cut Oregon’s lead to 21-10.
It would be one of the few times the Bruins successfully executed in the red zone. UCLA was forced to settle for a 20-yard field goal from junior Ka’imi Fairbairn after Hundley severely underthrew wide open junior receiver Devin Fuller at the two-yard line.
On UCLA’s next drive, Fairbairn missed a 41-yard field goal after the Bruins failed to convert on third and short.
Throughout the day Mariota and the Ducks executed seemingly at will. UCLA just wilted.
“We didn’t capitalize on opportunities,” Hundley said. “We got in the red zone (and) we didn’t score the touchdowns when we needed to. We can learn from this game. We still have everything out there in front of us.”
Yes, for the second straight week the Bruins failed to capitalize on a golden opportunity. And for the second straight week UCLA is looking for answers, not yet ready for prime time.
While Hundley and UCLA remain optimistic, national and conference championship hopes are all but gone, stripped away by a team, and a player in Mariota, who looked every bit the champion Saturday.
As the Bruins look for answers as to why they aren’t playing at the level so many thought them worthy, only one thing is clear about UCLA.
“Something’s got to change,” said sophomore linebacker Myles Jack. “There’s no panic in me, in my voice … I feel like we have the team that can turn things around like we did last year. We can make plays. You’ll see a different UCLA Bruins team.”
Dessert - Eric & Gail
BEAT THE DUCKS LEMON
CAKE (Ina Garten)
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease and
flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom
with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
