custom cakes/cookies

Friday, November 27, 2009

Take the cannoli, please! I have way too many…

I’m often asked if my mother taught me how to bake. I’ve always been stumped as to how to answer this. Yes, my mother bakes too and enjoys it greatly, but she doesn’t really make things quite like the projects I’ve been posting. Usually, it’s me sharing recipes and tips with her instead of the other way around. We respectfully diverge on the best way to make a chocolate chip cookie or a piecrust. I’ve realized that it’s OK to admit that no my mother didn’t teach me to bake, but growing up with her example, she inspired, encouraged, and influenced me to appreciate things made from scratch. I think we have a similar curious spirit for wanting to make things ourselves and a generous heart for gifting treats away to any willing recipient.

A year or so ago, my mom decided to learn to make cannoli. She found a recipe, purchased the needed tools (cannoli forms—1 set each for my sister, herself, and me), and gathered the ingredients. Lots of fun phone calls between us ensued. I remember helping find a source for mascarpone down where she lives in Florida. But unfortunately, the cannoli just didn’t turn out to her liking. If she told you the reasons why it would sound like quite a disaster. The main turnoff probably was the fried smell that permeated her kitchen for several subsequent days. After hearing her disappointment, when I received my set of cannoli forms from her in the mail, I just tucked them toward the back of my baking drawer and didn't give it much more thought.

That is, until this month when…

The November 2009 Daring Bakers Challenge was hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

I was excited to try my hand at finally making cannoli myself. Already my kitchen was diffuse with a fried food smell—I’ve been on a homemade doughnut kick lately, and I had all the tools I needed thanks to my Mom’s previous endeavor. Using a stand mixer and a pasta roller made short work of the dough component of the whole process. I cut smallish circles of dough to fit the narrow diameter of my cannoli forms. This yielded tiny, two-bite-sized pastries, about 60 if you counted. That’s a lot of dough to fry and a lot of cannoli to eat! For the filling, I made two slightly different batches. I opted to make my own mascarpone (a first!) for the first batch and my own ricotta (also a first!) for the second. For texture and taste, I hands down preferred the mascarpone. After each cannoli was filled and the photos were taken, I was left with a most pleasant predicament. How to distribute them to appreciating mouths? A better part of my week was spent delivering cannoli to friends (a cannoli fairy of sorts), and in the process I even happened to make a few new grateful acquaintances. Openhandedness is a trait, I will always absolutely attribute to receiving from my mother.


Makes 50-60 2” long cannoli

2 cups all-purpose flour

2 TBS sugar

1 tsp unsweetened baking cocoa powder

½ tsp ground cinnamon

½ tsp salt

3 TBS vegetable oil
1 tsp white wine vinegar

Approximately ½ cup sweet Marsala or any white or red wine you have on hand

1 large egg, separated (you will need the egg white but not the yolk)
canola oil for frying – about 2 quarts
½ cup toasted, chopped pistachio nuts
½ cup shaved chocolate


2 lbs mascarpone (or ricotta) cheese, drained

1⅔ cups cup confectioner’s sugar, sifted

½ tsp ground cinnamon
seeds scraped from one vanilla bean

grated zest of one small to medium orange

1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through
3. Continue rolling out the remaining dough. If you do not have enough cannoli tubes for all of
the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
4. Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Mine are ~3 inches). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
5 Oil the outside of the cannoli tubes. Roll a dough oval from the long side around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
6. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches. Heat the oil to 375°F, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
7. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

1. Line a strainer with cheesecloth. Place the mascarpone (or ricotta) in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy jar, and let the mascarpone drain in the refrigerator for several hours to overnight.
2. In a bowl of an electric mixer, beat mascarpone until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla beans, and orange zest and blend until smooth. Transfer to pastry bag fitted with a decorative tip. Chill until firm. (The filling can be made up to 24 hours prior to filling the shells. Just keep refrigerated in an air tight container).

1. Insert the tip of the filled pastry bag in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side.
3. Press or dip each end of the filled cannoli into the chopped pistachios and chocolate shavings.

Sunday, November 22, 2009

Spencer's Banana Jungle Cupcakes

Recently, I've begun taking custom baking orders from my friends. Small, small steps towards my ultimate dream--a bakery of my very own, but it's a start and a good way to network. Here are some pictures from my first order: cupcakes for Spencer's 1st birthday.

Spencer's mom Anne-Lise approached me a few months ago about the idea of baking the cupcakes. Spencer loves bananas, and I've been hanging on to these adorable lion, tiger, elephant, and zebra picks for more than a few years now, so I decided to do a Banana Jungle theme. (Though sadly not an option, monkey picks would have put it over the top.)

The actual flavor of the cupcakes is banana chocolate chip with vanilla bean cream cheese frosting. The recipe came from a beautiful blog that I follow, Not without Salt. People always ask me about my resources for cupcake wrappers and related flair. I mostly purchase from Bake it Pretty and Fancy Flours. I also frequent a more local store, the Baker's Nook.

The happy birthday boy, a very satisfied customer!

Thanks to my ever supportive friends, more custom projects are in the works (a dessert tray for a dissertation defense, holiday care packages, and *gasp* a wedding!!!) Things are getting quite busy in my kitchen lately, but I wouldn't have it any other way. Making people smile is one of the best reasons I can think of to get flour all over the kitchen.

Saturday, November 14, 2009

鮨 (sushi) with a little help from my friends

The November 2009 Daring Cooks challenge was hosted by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge. This challenge required making proper sushi rice to be used to form three types of sushi: a dragon sushi roll – an avocado and sea urchin roe covered inside-out rice roll filled with BBQ eel; a spiral sushi roll – a nori-coated rice roll filled with local veggies from the farmers market that reveals a decorative, spiral pattern when cut; and nigiri sushi – hand-shaped rice balls topped with sashimi-grade yellow tail, ahi or salmon.

Oh, my. A challenge indeed for a flexitarian (that’s me) with squeamish tendencies towards raw meats (or in this case fishes). I usually order my sushi with just veggies. I know, not too exciting. So wanting to step it up for this challenge, I did what any sensible person in my predicament might do, I enlisted help from my friends. How does the saying go? Sometimes it’s not what you know, but rather who you know.

First, a stop to the local fish market, Monahan’s for sashimi-grade fish. Discussing my options (eel, ahi, yellow fin, fluke, salmon) with the fishmonger was actually quite fun. I ended up purchasing a bit of each (minus the fluke) along with a lobe of sea urchin roe. Mmhmm, that’s right, I even splurged on a bit of roe!

Then, a quick pop over to the neighbors to borrow their fancy “fuzzy neuro” rice cooker. Admittedly, the challenge wasn’t written for this option, but I cheated. My friends sing high praises for their rice cookers. You know they can be programmed to make you breakfast? Imagine, oatmeal ready first thing in the morning without dirtying a pot. I’ve never used one. This was just the excuse I was looking for to try it myself.

Finally, an invitation to a friend with superb julienning skills to bring a bottle of good drinking sake, a bamboo rolling mat, and a hearty appetite. Absolute brilliance on my part! I didn’t touch the fish at all. I was in charge of rice. Don’t think I got off too easy, though. Proper sushi rice definitely has its own nuances (mainly all the rinsing) before pressing the cook button on the machine. And of course, there was the fun of filling and rolling the nori and forming the nigiri.

I’m sure you are wondering, so yes, after it was prepared, I did eat the sushi, raw fishes and all. It was actually quite amazing! I think both quality ingredients and the pride that goes into preparing something yourself make all the difference in your perception of a meal. For me, the satisfaction from both these factors plus the gratitude from friendships made this dinner especially meaningful.

SUSHI RICE (makes about 7 cups of cooked sushi rice)
2½ cups uncooked short grain sushi rice
2½ cups water
3 inch square dashi konbu (or kombu) (dried kelp seaweed) wipe with a damp cloth to remove white powder & cut a few slits in the sides of the kelp to help release its flavors
2½ tsp quality drinking sake

Sushi vinegar dressing
5 Tbs rice vinegar
5 tsp sugar
1¼ tsp salt
Swirl rice gently in a bowl of water, drain, repeat 3-4 times until water is nearly clear. Gently place the rice into the bowl of a rice cooker and add 2½ cups of water and the dashi konbu. Add sake to the rice. Follow the instructions on the rice cooker to activate the cooking process.

Meanwhile, prepare the rice vinegar dressing by combining the rice vinegar, sugar and salt in a small bowl. Heat on low setting and stir until the mixture goes clear and the sugar and salt have dissolved. Set aside at room temperature until the rice is cooked.

When the rice has finished cooking, turn it out into a slightly moistened large shallow flat-bottomed non-metallic (plastic, glass or wood) bowl. (Do not use metallic objects since the vinegar will react with it and produce sour and bitter sushi rice.) Use a moistened spatula to loosen gently the rice and invert the rice pot over the bowl, gently causing the cooked rice to fall into the bowl in one central heap. Do this gently so as not to cause the rice grains to become damaged. Remove the dashi konbu (kelp) from the cooked rice.

Slowly pour the cooled sushi vinegar over the spatula onto the hot rice. Using the spatula gently spread the rice into a thin, even layer using a 45° cutting action to break up any lumps and to separate the rice. Don't stir or mash rice. After the rice is spread out, start turning it over gently, in small portions, using a cutting action, allowing steam to escape, for about a minute. Continue to gently slice, lift and turn the rice occasionally, for 10 minutes or until all the vinegar dressing has been adsorbed and the rice is shiny. Cover with a damp, lint free cloth to prevent the rice from drying out while preparing your fillings and toppings.

DRAGON ROLLS (also called Caterpillar Rolls)
Yield: 2 inside-out (uramaki) sushi rolls

1 sheet 7”x8” of toasted nori
half of Japanese cucumber
2 cups of prepared sushi rice Glazed Barbecued Eel (ungai)
1 Avocado
Vinegared Water – ½ cup of water combined with a dash of rice vinegar
2 TBS Fish Roe

1. Cut cucumber into strips ¼ inch x 7” long, then salt, rinse and dry the strips.
2. Broil the eel for about 2-5 minutes until bubbling. Cut into two lengthwise strips.
3. Halve, pit and peel the avocado. Cut the avocado halves into thin even 1/8 inch slices. Fan out the cut avocado into a 7 inch overlapping pattern.
4. Cover bamboo mat with plastic wrap. Place a sheet of nori shiny side down, lengthwise, on the edge the mat.
5. Moisten lightly your hands in the bowl of vinegared water.
6.Place one cup of rice on the nori and gently rake your fingertips across grains to spread rice evenly. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places. 
7. Flip the rice-covered nori over (so the bare nori is now on top) and place on the edge of the mat closest to you.
8. Arrange one of the eel strips across the length of the nori, not quite centred on it but a little closer to you. Place half the cucumber sticks next to the eel.
9. Lift the edge of the mat closest to you with both hands, keeping your fingertips over the fillings, and roll the mat and its contents until the edge of the mat touches straight down on the nori, enclosing the fillings completely. Lift up the edge of the mat you're holding, and continue rolling the inside-out roll away from you until it's sealed. Tug at the mat to tighten the seal. If the rice doesn't quite close the roll add more rice in the gap and re-roll using the mat to completely cover the inside-out roll. Place the roll on a damp, clean smooth surface.
10. Spread about 1 tablespoon of the optional fish roe along the entire top of the rice-covered roll. Using the plastic covered mat gently press the fish roe so it adheres to the rice.
11. Slide a knife under one fan of avocado and transfer it onto the top of an inside-out roll. Gently spread out the avocado layer to cover the entire roll. Lay the plastic wrapped mat over the avocado-covered roll. Squeeze very gently to shape the roll.
12. Lay a sheet of plastic wrap over the roll. Slice the roll into 6-8 equal, bite-sized pieces, wiping your knife with a damp towel before each slice. Discard the plastic wrap. Repeat the above to make one more roll.
13. Arrange the cut pieces on a serving plate with the sauces so the finished dish appears as a dragon breathing fire and flames (or a caterpillar with many legs).

Yield: One Roll, cut into 8 pieces

2½ cups prepared sushi rice
2 sheets of toasted nori, each sized 7”x8”
Six assorted fillings, each filling should be the size of a pencil

1. Join 2 sheets of nori by moistening the adjacent edges and overlapping them about ½ inch.
2. Place this double sheet shiny side down on a rolling mat, part of the nori will extend beyond the mat.
3. Using moist fingers place 2½ cups of rice on the nori and gently rake your fingertips across grains to spread rice evenly, leaving ¼ inch nori showing on the both ends of the sheet. Do not mash or squash the rice onto the nori, the rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
4. Using your fingers form six grooves (in the same direction that you will be rolling the mat) at even intervals across the bed of rice. Make the first groove about 2 inches from the edge of the nori sheet. Form the grooves by pushing the rice away, do not mash or squash the rice, leave a loose one grain layer of rice in the bottom of the grooves. Level the areas between the grooves where you have pushed the rice.
5. Place your fillings in the grooves. Fill the grooves a little higher than the surrounding rice bed.
6. Then roll the sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside the roll.
7. Slice into 8 pieces with a very sharp wet knife, wiping the blade with a damp cloth after each cut.
8. Place the pieces on a platter and garnish.

Yield: 14-16 pieces of sushi

2 cups prepared sushi rice
8 pairs of assorted toppings, 7 ozs total of fish
1 TBS Wasabi to adhere topping to rice

1. When handling sushi rice, make certain your hands are very clean. To keep the rice from sticking to our hands moisten your hands with vinegared water.
2. Form nigiri sushi by scooping up a small amount (about 2 tablespoons) of rice with your forefinger and second finger of your right hand and placing it in your cupped left palm.
3. Use the fingers and thumb of your right hand to form it into a long, narrow mound (about 2 inches x 1 inch wide) in your cupped palm.
4. Press enough to make the rice hold firmly together. Place the nigiri on a damp cutting board flat side down. Don't let sushi touch or they'll stick to each other. At this point, you can cover the sushi with plastic wrap, and they'll keep at room temperature (not the refrigerator) for several hours.
5. Smear a thin line of wasabi on top of the rice and place the topping piece on it. You may need to press the topping down lightly with your fingers and adjust the shape of the rice accordingly to form an attractive piece of nigiri sushi.

Sunday, November 1, 2009

Jam-of-the-Month Club: obtain your membership and get set to jam

All summer long and well into the fall, I've been making jam. It started with a baking challenge for the Daring Baker's and was further fueled by my friend Karin's voracious interest in learning how to make jam. Then, I got this crazy idea for a jam-of-the-month club/pin-up girl calendar-style blog post, and it took on a life of its own. I was determined to create 12 jams/butters/chutneys with the seasonal fruits locally available to me. Obsessed with flavor pairings and photo shoots, it's been a rewarding, creative outlet to say the least. Of course, I "dressed" each jar with ruffles and ribbons befitting of its contents.

Living in Michigan, I am fortunate to have in my community great local farms and orchards that grow a wide variety of berries and other fruits. Compared to our long, cold winters, however, the growing season always seems so short. Along the way to achieving my goal, my efforts took on new meaning: I began to realize as each new fruit came into season that I was preserving a portion of the harvest in anticipation of the winter to come. Popping open a fresh jar on a dull, gray winter’s morning to spread on toast or spoon into oatmeal should do just the trick to brighten my spirits, encouraging memories of summer. Also, as the giving season approaches, I can't think of a better present to bestow on loved ones. But, being who I am, beyond the typical uses of jams or preserves or butters, I like to get a bit more inventive. A lot of potential is sealed away in those little glass jars! Here is what I've done so far... Ready to meet the "girls"?

Oh, I should note that all of these jams were made with very little sugar with recipes improvised to taste (most weren't written down). While it may compromise shelf stability (sugar is a great preservative), I couldn't bear to drown such lovely, naturally sweet fruits in a sucrose bath. The following are an honest and pure representation of the flavors of their namesake.

Alright. Let's jam!

Strawberry-Ginger-Lemonade Jam
This is the jam that started it all this summer. It was created as a filling for a Bakewell Tartserved at my friend Dara's I-handed-in-my-tenure-package celebration. I called it lemonade because it was quite heavy on the tart end of the lemon to sugar ratio. As you'll start to notice, crystalized ginger finds it way into many things that I make.

Raspberry-Peach Preserves
There seemed to be an abundance of raspberries available this year. With a cooler than normal summer, the raspberry season just never seemed to quit. These came from the Ypsilanti Farmers Market, just when peaches were first ripening.

Black Raspberry Preserves
At first, I mistook these as black berries. Silly me. Black raspberries have such a deep, gorgeous color and flavor to match! Unfortunately, I waited to long past the growing season to photograph them and ended up using red berries for the shoot.

Apricot-Amaretto Jam
These apricots came from Lesser Farms. From a tip about the freshly picked fruit, I drove through a rain storm one evening to purchase these. Apricots were on the tart side this year, but I still didn't want to add a lot of sugar to the jam. Instead I flavored it with amaretto, because I had this jam in mind for use in the Apricot-Almond Shortbread Bars my family most requests for me to make for their birthdays.

Blueberry-Lavender Jam
This jam has a slight lavender herbal quality, but the sweet blueberry flavor completely predominates. Karin picked the berries, and then we headed over to our friend Tracy's house to make the jam and meet her new born daughter. I was so proud to be apart of this little girl's first jam making experience!

Blueberry Marmalade
Karin picked a lot of blueberries that day! Enough to make a batch of bright, citrusy marmalade. With generous slices of lemons and oranges, this is absolutely delicious spread on toast.

Justify FullPeach Jam
My neighbor Stefanie and her daughters joined Tracy, Karin and me to make this batch. All these able hands to peel, pit and chop peaches made quick work of the two pecks of dripping-ly ripe peaches I'd purchased for an incredibly good price at my wednesday morning farmers market. I decided to keep the flavor of this jam pure and simple, knowing eventually I would turn it into a vanilla bean-gingered sauce for crepes made while guest chef-ing for SELMA, a local foods community breakfast joint at which I volunteer.

Vanilla Bean-Flecked Pear Butter
The provenance of the pears for this butter was "deep" local. They came from a tree in the field behind my house and were a source of much joy (free pears) and strife (achieving the perfect moment of ripeness). I picked the pears, and then fretted for a weeks about getting them all to ripen around the same time. Pears are climacteric--they ripen off the tree. I'm sure you've heard someone bemoan the pear ripening process before. Even Emerson noted the futility:

There are only ten minutes in the life of a pear when it is perfect to eat. —Ralph Waldo Emerson

Nonetheless, on the day I deemed most to be ripe enough, I made this butter. Pears were cored and chopped and then cooked in white wine until soft and then passed through a food mill and into the pan to simmer with orange slices, cinnamon sticks and vanilla beans. Probably the most time-consuming to make compared to the other jams and also the most worth-the-effort in terms of flavor. I decided charging $100/jar for this one would be appropriate compensation of my efforts.

Vanilla Bean Black Tea Plum Butter
This butter was created for a side blogging project for my friends at Arbor Teas. Infused with a black tea blended with real vanilla beans, the flavor of the tea really comes forward and pairs nicely with the sweet-tart Sweet Vision Plums. The jewel-like hue of this butter is really stunning. It makes an excellent dipping sauce for spring rolls.

Concord Grape-Macoun Apple-Quince Chutney
This chutney was inspired by a trip to the farmer's market, as I wasn't entirely decided on what fruits I would use before I arrived. I wanted to make something befitting (and of course seasonal) of the vols-au-vent pastry and braised pork shoulder I made for the Daring Baker'schallenge. The Macoun apples were particularly tasty, and I was very lucky to come by them as their availability this year was brief. Onions and fresh ginger root are also in this chutney to give it a more savory edge.

Maple-Gingered Apple Sauce
On a tip (tweet) from The Farmer's Marketer, I headed out to Lutz Orchard (again in the rain) to pick up a few pecks of heirloom apples. Mr. Lutz is such a charming fellow. I told him my intentions for his apples, and he excitedly handed me two quince, saying lots of people like to use them in jams. The quince were perfectly ripe and unblemished. I used them to make a cardamom and cinnamon-laced, flaky double-crusted, apple-quince pie. The apple sauce was made with Wolf River and Snow Apples, two antique varieties of sweet baking apples, and sweetened with pure maple syrup and crystalized ginger.

Brandied Heirloom Apple Preserves with Cardamom and Ginger
A mixture of Rhode Island Greenings and Northern Spy, also purchased from Lutz Orchard, were finely diced for these preserves. Black Star Farms pear brandy, cardamom and ginger add a bit a elegance. I used the preserves to embellish a homemade flaky cracker topped with Regal Raisin, a soft, triple creJustify Fullam cow's milk cheese. Made in Burgundy, this sweet, dense cheese is covered with raisins soaked in Marc de Bourgogne (a grape distillate). It tastes very similar to (but even better than) a New York-style cheesecake. Pure decadence!

So how might you obtain membership to my jam club to recieve a jar of your very own?

Consider attending the Slow Food Huron Valley Local Harvest Cook-off on Sunday, November 8th from 3-5 PM at the Chelsea Fairgrounds Community Building. Folks who make a monetary donation to Food Gatherers will be entered into a raffle drawing to win a jar of jam.

Cook-off Details:

Old Pine Farm and Tantré Farm have helped organize a fun and delicious Slow Food community potluck and recipe swap. There will be music, prizes and local chefs on hand to judge our best Local Harvest dishes. You could go home a blue ribbon winner by putting together a dish with as many local ingredients as possible in the following categories:

- Soup/stew

- Meat main dish

- Vegetarian main dish

- Vegetable side dish/salad

- Dessert/bread

Bring: your dish to pass, your own place settings, and 30 copies of your recipe to swap. This is also an opportunity to benefit Food Gatherers - so please consider bringing nutritious non-perishable food or a check for Food Gatherers (which will be eligible for a Michigan Tax Credit and entry into the jam raffle).