I made and photographed a Rainbow Jell-o recipe in a Bundt pan as the mold. A clear layer then the other portion with a bit of yogurt. Took hours as each layer had to set before you could pour in the next.
I thought I had a future in abstract photography using jell-o 😂
I’m trying to get into the Sourdough baking rhythm/routine.
These loaves were recipes from a cookbook I took out of the library
Classic Sourdoughs
by Ed Wood, Jean Wood
Next time I’m not going to do two different recipes simultaneously.
My friends Linda and Eileen baked a delicious fruitcake and shipped it before Christmas. I guarded it carefully and was waiting for my sister to arrive for a visit. She arrived on the train from NYC Tuesday night. Tonight I unwrapped the liquor soaked muslin and sliced it by candlelight. We each ate a piece, savoring the fruits and nuts that were perfectly delicious.
Do you like fruitcake? Not everyone does. We enjoy it immensely. Thank you Linda and Eileen. Voted Best Fruitcake in the USA!
A short video (60 seconds) drizzling homemade chocolate sauce on cups of vanilla bean ice cream
https://youtube.com/shorts/ZcAr393ZopQ?si=OVM947M2gt4mV1IA
I always wanted to try this. Buy this. But I never did.
I’d eaten Irish butter, Danish Butter and German butter before. But never Italian.
Oh my, it was so good on a piece of toast.
Five stars!
These already prepared Black Eyed Peas (no soaking) were an impulse buy. I didn’t want to do major cooking. When I lived in Georgia decades ago I remember going to the General’s Quarters on New Year’s Day and that’s where I learned about the traditional dish. They weren’t a part of my growing up. Eating a spoonful insures good luck for the new year.
Click the link for a vegan recipe.
There are tons of recipes with ham hocks, sausage or bacon too.
Look what our friend and blog follower Tookie baked and brought up the the house. Her delicious almond cake. Wonderful with coffee, tea or a little scoop of vanilla ice cream. Perfect timing with houseguests ready to share. I knew how good it would taste as I’ve been fortunate to receive her almond cake previous Christmases.
Recently my friend Vincie sent a NY Times article about the comfort of taking a Signature Dish everytime when going to a party. Her family and friends are always counting on her making Black Bean Salsa and also her signature Broccoli Casserole for holiday meals. When I then sent the article on to my friend Joanne, she was preparing her signature dish of deviled eggs to take to a party.
Are you known for a certain dish that you share?
There are bits of actual peppermint stick in the ice cream. My mother always enjoyed this flavor which would be in stores around Christmas.
I’m in Ohio overnight and this afternoon Laura texted me from the store. “Do you want anything?”
I said Peppermint Stick Ice Cream!
She didn’t just buy any old container, oh no, she bought the premium brand– Graeter’s
Extra smooth and rich. I find it refreshing and totally satisfying. Nostalgic, too.
I know that Penn State Creamery has Peppermint Stick Ice Cream in stock now. It’s seasonal. You can order for delivery to 48 states. I only know this fact because my dear knitting friend Terry, orders up this flavor and has it shipped to her. She has a nice supply in her freezer.
What a great invention.
My friend Linda recommended purchasing these pre-but rounds when we were in King Arthur Flour in Vermont last month. I’m so glad I did. I used them for 3 – 8 inch layers for two family birthdays in November.
https://youtube.com/shorts/VMa4ZrBbROs?si=IKgYDL55bo4FWWrB
Short Video on YouTube
And this cake was a Brown Mountain Cake from Farm Journal. I added vanilla buttercream frosting. The buttermilk is a key ingredient!
Baked half apples. Half baked apples?
A dot of butter in the hollowed out core.
A sprinkle of cinnamon
I put a little bit of water in the bottom of the pan
Baked 1 hour at 350F
Different apples bake differently depending on moisture content and firmness.
But they are all delicious
