Posts Tagged ‘cooking’

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What am I noting today?

November 15, 2019

Today is National Bundt Cake Day – as you can see, I made a poppy seed bundt cake and it is going fast.  This may be my all time favorite cake.  The recipe is on the Solo poppy seed filling can. I have also made it with their chestnut filling, but I am afraid they do not make that flavor anymore.

It is really good.

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Why am I looking forward to Saturday?

September 12, 2019

The second Saturday of September is Pie Day in Pie Town, New Mexico.  This small community (population 186) has earned a reputation for offering excellent pies for sale.  It started as a crossroads community – a stop for people traveling west – and is now popular with tourists. This Saturday is Pie Day.  I would like to stop by the Pie-O-Neer cafe where they serve pie, “that’s it.” It sounds like my kind of place.  Here is a story about the town at Cowboys & Indians magazine.

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What am I bakery blogging?

June 17, 2019

I have a new favorite bakery – it is at my house.  This is a puff-pastry, mixed berry galette I made yesterday.  I defrosted too much puff pastry so I had to make cherry turnovers, too.

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What am I up to?

October 3, 2018

Or, to what am I up?

Today is my birthday – many of my friends also have birthdays this week.  To help us all celebrate, I baked up, with the help of my lovely assistant, HMS Defiant, The Best Cookies in the World – or, Chocolate, chocolate, chocolate, cherry, oatmeal cookies.  And they really are TBCITW

Here is the recipe:
3/4 cup shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon soda
3 cups regular, long-cooking rolled oats
1/2 cup chocolate chunks – chopped up Easter bunnies or candy bars work well
1/2 cup white chocolate chips
1/2 cup mini chocolate chips
1 cup dried cherries

Heat the oven to 350 degrees.
Cream the shortening and sugars. When well blended, add the egg. Mix in the egg, then add the water and vanilla. Add the salt, soda and flour all together and mix. Add one cup of oats – mix. Add the chocolate chunks – mix. Add the second cup of oats – mix. Add the white chocolate chips – mix. Add the third cup of oats – mix. Add the dried cherries and mix them in.

I bake them on heavy baking pans lined with parchment paper.

I roll the cookies into big balls with my hands. The unbaked cookies are probably bigger than a golf ball, but smaller than a tennis ball.

Place them a couple of inches apart on the baking pan and bake for 15 to 18 minutes. Cool on the pan for a few minutes then place on a cooling rack.

I don’t have a problem giving out the recipe. It is based on the original Quaker Oats recipe that they have now changed.

 

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Why am I saying, “crank up the jam!”

August 14, 2018

I really don’t think anyone says that anymore.

But . . . I was recently the recipient of some marvelous, creatively-named jams.

Traffic Jam has all the red fruits in it; Bear Jam is based on blackberries; and who knew frogs could taste so good?

Many thanks to Robb.

It’s Tuesday . . .

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What am I baking?

March 14, 2018

It’s Pi Day!

“Lauren Ko brings mathematical precision to her baking, using elaborate intertwined patterns to form transfixing patterns to the top of her homemade pies and tarts. The Seattle-based amateur baker has been piecrafting for just a couple of years, she tells Mic, and if you’re wondering, this is her favorite pie crust recipe. Ko combines classic crusts with colorful fillings like blueberries, kumquats, purple sweet potatoes, and pluots to create her visually striking sweets. You can follow her on Instagram.”

 

reblogged from Colossal

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What am I cooking?

January 18, 2018

I thought this was interesting, because I never thought about different grades of butter – or even knew that they existed.  But, my mother had this booklet from the US Department of Agriculture (1968) that explains everything.