Up until I discovered Scratch Baking Co.’s bagel recipe in their new and really cool journal, Baker’s Notes, I’d been using Julia Child’s/Dorie Greenspan‘s in Baking with Julia Child. Fear not Julia and Dorie, you both remain Goddesses to me. Both recipes are good and because the descriptions are so detailed, I was able to [...]
No knead sourdough bread is super easy on the arms and the Kitchen Aid. All it takes is time. After the dust of the holiday festivities had settled, I still had a refrigerator full of food needing immediate use. This bread began with a little bit of leftover oatmeal from the morning’s breakfast and became [...]
French Toast I will use almost any leftover bread for this recipe. This is a good example of leftovers being better the second time around. 1 egg per person 1/2 cup milk per person 1 teaspoon sugar 1/8 teaspoon cinnamon 1/4 teaspoon vanilla extract 1/4 teaspoon rum – if it’s for grown ups Butter for [...]
Poaching is a technique used to gently cook what is usually already a tender ingredient. Chicken and fish are commonly poached in a flavorful broth called court bouillon, which is made by simmering aromatic vegetables and herbs in water. When used to cook fruit, it’s common to simmer in red wine, another sort of alcohol [...]
Sour Cream Coffee Cake From A Taste of the Taber Cookbook Cake: 3/4 cup shortening 3/4 cup sugar 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup yogurt 1/2 cup sour cream 2 large eggs, beaten 1 teaspoon vanilla extract Topping: 1/2 cup chopped walnuts 1/2 cup [...]
Applesauce Muffins 2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup brown sugar 1/2teaspoon baking soda 1/2teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins 1/4 cup (1/2stick) butter 1 cup applesauce 1/4 cup milk 1 large egg Preheat oven to 425° and grease muffin pans. Combine the dry ingredients and raisins together in a [...]
Nectarine Jam This jam shouldn’t be canned due to the lower amount of sugar. 1 pound nectarines, peeled, pitted and sliced thin 1 1/4 cups sugar 2 tablespoons fresh lemon juice Bring all the ingredients to a boil in a non-reactive skillet. Reduce heat and simmer until it begins to look syrupy. Skim off any foam [...]
Blueberry Muffins I use this recipe as a base for many different kinds of muffins. It’s very forgiving and tasty too. Using Maine blueberries is always a favorite of our passengers. 2 cups all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 3/4teaspoon salt 1/3 cup vegetable oil 2 large eggs, beaten 2/3 cup milk [...]
Strawberry Jam 3 pints strawberries 2 1/2 cups sugar Wash the berries and remove the hulls. Pour about 1/2cup of sugar in the bottom of a 3-quart pot. Cover with 1/3 of the strawberries. Repeat 2 times, and cover with the remaining sugar. Cover the pot and set aside until all the sugar is absorbed (about 3hours). Bring the [...]
The reasons that writing good recipes can be so difficult and that cooking is so interesting rests upon the same principle – that the variation of only one ingredient, pan, oven or technique makes all the difference between success and abject failure. The Banana Bread Mystery is one of these instances. Every time I make [...]
