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Currently viewing the tag: "butter"
This goes in the “I want to try” pile, from “Real Food” free promotional magazine I picked up a local grocery store.
Dark Chocolate Shortbread Ingredients 16 tablespoons (2 sticks) unsalted butter, very soft 1/2 cup plus 1 tablespoon sugar 1 teaspoon vanilla extract 1-1/2 cups flour 1/2 cup high-quality cocoa Directions Whisk together butter, [...]
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Ok, this recipe was inspired by one by The Pioneer Woman. It’s just me… so I reduced it a bit. The bowls I use are about 6 inches across. You could do this in individual bowls like I did.. our if you were to basically double the recipe, it would [...]
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I used to avoid wheat breads, but I have to eat better so I’m given them a shot. While I haven’t quite stepped up to making my own with 100% wheat, I came up with a recipe that I really like. It’s a mix of wheat and white four, and instead of just an [...]
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Ok, so that may be overstating things a little bit. But, it was my job to bring bread and pie to Thanksgiving dinner one year… and I hadn’t done pie in a looong time, so I did a fair amount of digging and searching and experimenting. Through some trial and error, I think I’ve come [...]
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This recipe started out from a Tweet I got from someone asking me if I had any ideas for a way to make mac and cheese without noodle. My first thought was “why?” followed shortly by “why me?” But I quickly rebounded and through out a couple of ideas… and this was one of them. [...]
Continue Reading →This is a nice, basic loaf bread that also works well for rolls and such. Now, I’ve never done “hand-kneaded” breads. Typically I use my bread machine to get through the knead-rise-knead cycle, then take it out and shape it to what I want, let it rise, and bake it in the oven. So if [...]
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Among the various things I like to do, you can include camping. There have been weekends where I camp and I eat nothing but canned and other pre-prepared foods, and there have been weekends I whip up batches of chili and roast whole rabbits. There is just something about cooking over an open fire.
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Continue Reading →1 pound unsalted butter
4.5 cups flour
1 cup sugar
2 pinches salt
cream sugar in to butter, mix in 4 cups of the flour.. adding more if needed
roll out in to a disc or rectangle, about 1/4 inch thick, score with knife
Bake at 350 for about 20-25 minutes
Continue Reading →Spoonbread, a traditional Southern dish, is sort of a cross between a soufflé and polenta — a light, fluffy mixture of cornmeal, water, milk and eggs. You could serve it as a vegetarian main dish or as a side. I like to bake this in a well-seasoned cast iron skillet.
1 cup water
3/4 [...]
I’ve tried a number of banana breads over the years, and after a bit of tweeking, this has become my favorite. For some variety, instead of baking the nuts in the bread, after it’s been baking about 10 minutes sprinkle the nuts on top. You can’t do it right away or they just sink in [...]
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