Browsing category: Cooking & Baking from Scratch
My Favorite Recipe for Divinity Fudge
The sweet tooth gene skipped a generation with me I think, because I am definitely not a fan of candy in general and fudge in particular. I do, however, like divinity fudge, and we usually make a batch for Christmas each year. My sons used to call it “cloud candy.”
When Did the Correct Method of Measuring Flour Become So Controversial?
It’s a good question. When DID measuring flour become such an issue? It seems that there are three methods of measuring flour in common use… the spoon, sprinkle and sweep… the scoop and sweep… and measuring by weight.
Crockpots, Slow Cooking Dried Beans & Phytohaemagglutinin
Reader question… “A neighbor told me this morning that I shouldn’t be using my crockpot to cook dried beans.”
My Recipe for Quick & Easy Sandwich Buns
These wonderfully soft sandwich buns have become a huge favorite in our family. I usually make them with white whole wheat flour… sometimes the all-purpose flour the written recipe calls for. I always mix this dough in the bread maker and then shape the buns by hand.
How To Make Your Own Pumpkin Pie Spice Mix
Reader question… “I’ve noticed that a lot of recipes list pumpkin pie spice mix as an ingredient. I almost bought a jar of it when I was grocery shopping but I don’t think I will be using it very much, it was expensive, and I wondered was it something I could make myself.”
Super Delicious No-Butter Pumpkin Oatmeal Cookies
I have been experimenting lately with using olive oil instead of butter in some of our favorite cookie recipes… with, as you might guess, varying degrees of success.
9 Tips For Baking Better Cookies
Measure all ingredients carefully and use the appropriate type of measuring cups. For dry ingredients, use nested cups with a flat top edge so you can level them off with a knife.
Our Favorite Blueberry Yogurt Smoothies
It’s eleven a.m. and already 96°F here. We have been out working in the gardens and following the shade since just after six this morning. It’s just too hot to stay outside any longer… and a great time for a blueberry smoothie. This is how I make them.
Make Your Own Soy-Free Hamburger & Hot Dog Buns
One of the most difficult things about living with a food allergy (aside from the allergic reactions themselves) is not being able to eat a lot of the foods that other people take for granted.
Hasselback Potatoes — Baked Accordion Style
I had never heard of hasselback potatoes until I watched them being made on an Irish cooking show. They’re crisp on the outside, tender on the inside, and flavored however you want… plain with just herbs and bread crumbs, or with any topping you choose…