Isn’t this just the saddest thing ever? Continue reading “Sad Sack or “Why Flour Matters””
Isn’t this just the saddest thing ever? Continue reading “Sad Sack or “Why Flour Matters””
This was a recipe originally from Taste of Home that I found so long ago, I had it written down on a recipe card.
You know, not printed up on a computer or anything like that. Just hand written. Straight out of magazine I probably borrowed from my mom.
Its a great cake, a favorite among cake eaters, easy to whip up and-did I mention?- its got carrots so fiber, right? And pineapple! And nuts! Heck, this is practically a breakfast food, probably better for you than a bowl of cereal!
I print it here, now, just for you. So you can make your basic and delicious and much requested carrot cake. Continue reading “Carrot Cake”
My aunt and I were on a road trip together last fall (which is its own whole story) and one of the most memorable meals we had been a delightful lunch at a cafe on lake Winnipesaukee. We had just gone wild at the Keepsake Quilting store in Connecticut and were looking for a lunch of champions. We almost missed it, a little stand alone house converted to a cafe that just looked appealing. In fact I think we turned around to go back to it. I would tell you the name of it if I could remember. (see photo below)
I DO remember we split a lobster roll, the best I’d ever had, and each had a bowl of butternut bisque, wherein we both licked the bowl clean, looking over at the others bowls to see if maybe she missed a bit. Continue reading “Butternut and Bacon Bisque”
I just had to share this with you (and the future me, in case I forget).
It is only just the best coffeecake I can recall ever eating! It’s a yeasted dough, soft, moist with incredible crumbles of streusel on top.
I just bought, on a whim, a copy of the newest “Cooks Country” magazine. We were browsing the shelves at Barnes and Noble on my dear hubby’s birthday, before going out to dinner. Bookstore exploring is a long standing tradition, going back to our dating years, in the age of the dinosaur (or the age of the used bookstores on every corner).
Warning, if you just want this fabulous recipe, either go out and get the Cooks
Country magazine for Feb/March 2017 or see below. If you are not in a hurry, then… Continue reading “Crumb Buns or Best Streusel Coffeecake Ever!”
It was Dec. 8th, feast of the Immaculate Conception. And I made it a point, with the new upcoming year, to start making more of our feast days. After all, whats not to like about feasts? Why let them slide by with no feasting? So this day needed something special for breakfast. Mini feasty. And I didn’t have all day, it had to be quick and easy.
Muffins are wonderful. Continue reading “Oatmeal Raisin & Walnut Muffins”
I kind of like the idea of being called ‘saucy and sweet’. Better than ‘cranky and bitter’.
Well these potatoes are neither cranky n or bitter.
It is a fabulous dish to have even if its summer and too hot to bake. Hubby picked out the apple bits at the end because he said it tasted like apple pie and, being gluten free, that was something he really didn’t have any more.
It’s so easy, you don’t really need a recipe per say.
All I used were a few sweet potatoes that I peeled, sliced and simmered in some water until tender. Drain, dice into chunks and set aside. Continue reading “Saucy Sweet Potatoes with Apples”
You know how it is; a friend of your aunt Sally’s has a sister who won a blue ribbon with this awesome pie recipe.
Or the airline attendants brothers wife’s sister knows someone who works at the French Laundry and can get you this awesome recipe for…
Well, here is one from Hillstone’s restaurant who gave it to Bon Appetit who put it on there website, which landed as a post in my inbox because of the subscription to their magazine from my daughter…
It’s truly awesome!
Apparently caramel cake is a southern thang. I had been collecting recipes for this cake for a while, always a bit wistfully, waiting for an excuse to make it.
I finally tried it out for our church bake sale, selling it by the slice. It became my new BFF and I even made it myself for my birthday last November. (I couldn’t trust anyone else to get the frosting just right, don’t ya’ know.) And if I am deadnburied, feel free to make this on my birthday and remember me with fondness, while biting in to the soft caramely goodness.
Just a quick note for you cake maker out there, or cake makers to be.
Over 20 years ago, yes, I must have been an infant, I took a cake decorating class. I learned 2 things. One, that you really should use cake strips around your cake pans and 2, I dont like decorating cakes! I don’t like the mess of cleaning up all the random icing that gets stuck every darn where and can’t go down the sink, lest it clogs the drain. Of course, it is easier with disposable frosting bags, but still…
Cake strips, I’m not exactly sure thats what they are called, are strips of something that you soak in hot water, run between two fingers to get out some of the excess water, leaving it wet still and, using a safety pin, pin it around your cake pan.
So you dont get a huge dome for a cake.
Here we go-tops flat as a pancake. (Like most of us gals until we are 13, 14, 15 or so). If you look close, the strips are the same color as the pans. Now you can get them in cool colors. This set is very, very old. They still work great though. No domes crowning in the middle of my cakes! Just flat plains. This particular cake is getting ready to be made into Caramel Cake. (I will try to post this recipe for you soon. It is from a “Best of” book by Americas Test Kitchen.)
If you have a heating pad lying around the house, I am about to tell you a new and useful way to use it. And it has nothing to do with buttermilk.
Because you don’t need it to make buttermilk. Making buttermilk is even easier than making yogurt. Of course, not everyone has a ‘thing’ for buttermilk like I have. And I don’t even drink it straight. I just love baking with it. Buttermilk makes bread products moister and more flavorful. It makes wonderful ranch or blue cheese dressing. How about buttermilk doughnuts? Yes, the crowd goes wild!
Well I usually just buy the yellow carton of Knudsons buttermilk at any ol’ store. (cheapest at Smart and Final). But I was at Sprouts and decided to get the Organic Valley pasture raised cows buttermilk, which cost an extra buck maybe. It was labeled ‘cultured buttermilk’ like all the other brands.
Then as hubby and I were walking around in the store, who should I run into but my neighbor-down-the-street, the totally organic lady with the veggie garden in her front yard and is the one who always updates me when Whole Foods has their chicken on sale. She saw the buttermilk and asked if I had heard of this other kind, the name escapes her, but it is around $7 a little bottle and tastes fabulous! Well, no, I had not heard of it and I would not pay $7 a bottle for ANY buttermilk. But she buys it by the case, because she loves to drink it, and gets a case discount!
That afternoon she came knocking on my door with a bottle of this…
Kalona SUPERNATURAL Buttermilk. (please disregard the chopped veggies waiting to me omelet-ted)
“Try it” she kept saying. Really? Drink it? I usually just bake with you ya’ know. But I buckled under the pressure and poured a little bit of my Organic Valley buttermilk and a little of the Supernatural one. With only minor nose wrinkling, I tasted them both and no, I still do not drink buttermilk. But I have to say, my buttermilk tasted very much like just tart buttermilk, kind of sour. But her tasted like…a cross between buttermilk and yogurt. Not as tart, very interesting flavor. I could definitely tell a difference in quality here.
The ingredient label actually listed the cultures used to make this, kind of like when you buy yogurt. So, if it has culture like yogurt, why cant you make it yourself, like you can yogurt? Neighbor Barb got very excited at that idea and so I went to work.
I researched. It should be easy. Just mix up a good quality milk with a good buttermilk at a ratio of 3/1. So I took a mason jar, put 1 cup of this buttermilk in it and added 3 cups of milk to it, put a lid on and shook it up a bit. Then I loosened the lid, set it aside and THAT’S IT!
12 to 18 hours later you have buttermilk! It tastes like it, smells like it, looks like it.
Except one thing. The first time I made it, I set it on the heating pad, like I do my yogurt now and waited the full 18 hours.
It became something altogether different. Smelled and tasted like a cross between yogurt and buttermilk , as I expected but with the consistency of European yogurt, thickish but still a bit pourable. Or maybe I made creme fresh. Or a little like sour cream. I just dont know. But I used it in my recipes to make buttermilk pancakes and biscuits. It still worked fabulous. I just thinned it out with a little milk. Next time I would culture it less.
Or would I? I decided yesterday to make another batch. I mixed it up in under 2 minuets and set it aside, this time on the counter. Only it was 9 am. Which means it might be ready by 9 tonight or as late as 3 am. Yikes! I had better check it at 9. I am not sure if it was thick last time because of the extra heat or the 18 hours, but I would check it at 12 hours this time.
Only thing is, I went to my book club last night. Then when I got home, my sons had friends over and, with hubby out of town, had kind of taken over the house, so I retired to my room, already tired at 930. Buttermilk? What buttermilk? I didn’t remember the buttermilk until I woke up at 2:30 am. Then I remembered it oh-boy! I went leaping out of bed and dashed to the kitchen. There is was, still brewing in its little corner. I opened the lid. Smells great. I tipped it. Sheesh, thick again!
Sigh. So I have yet to make it at its proper consistency. But that is such a small problem. A non-problem really. And I need to find out if I can get the same good results with other buttermilks. And how many generations of buttermilk culture can I get out of that first bottle? I used the last of it to make this new batch. I will make a new batch off this homemade culture. Will it still work? How about another batch after that? How long before it stops working? Usually with yogurt, you need to freshen the culture after 3 or 4 batches.
So, if you would like to get 4 times the buttermilk out of your carton of buttermilk, now you know that you can make it yourself, easier than falling off a log. And much less painful!
PS, I found out that by putting my homemade yogurt to incubate on the heating pad for 24 hours, it comes out perfect! Tart, thick-yes, thick, without adding gelatin or anything to it. See this post on making yogurt yourself.