Posts Tagged ‘cooking’

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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.

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What am I cooking?

January 11, 2018

These recipes are from the Cutco Cook Book – a book that came along with a set of knives my parents bought back in the 60s (I think).

Making a Mornay sauce with American cheese and canned mushrooms may have even come from a earlier decade.  There was a time in America when all cheese was American, or perhaps cheddar, and there was no pasta – only spaghetti and macaroni.  I think these recipes originated from that mind set.  I still have some of the knives, though.

 

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What am I cooking?

January 4, 2018

I think I have mentioned before that I own over 300 cookbooks.  I especially love the ones that were published by companies to promote their products, such as The Dessert Lovers’ Handbook from Eagle Brand.  It does not have a publication date, but the design looks as if it is from the late ’60s or early ’70s.

A dear friend recently gave me the lovely pots de creme set shown above and I wanted to put it to use.  After looking at a bunch of recipes, I landed back on my old favorite from Eagle Brand milk.

This is an easy and delicious recipe.  It was just the thing for my new dishes.  It is very rich, so the small size of the cups is a good thing.  I added whipped cream.

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What am I baking?

February 23, 2017

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Homemade croissants – plain and filled with chocolate, or strawberry and cream cheese, or chestnut butter, or nutella.

I would share then recipe with you, but then I’d have to . . . you know.

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What is tattoo Tuesday about?

February 21, 2017

sticky-buns

Today is Sticky Bun Day – so bake up a batch . . .

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cinnamon-roll-tattoo

Or if you are too busy to bake, order some from The Cupboard Cafe in New Harbor, Maine.

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Get some bacon, too.

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What is Wednesday’s Wonderment?

November 30, 2016

“Building a gingerbread house is a common family tradition for the holidays, but Nemacolin Woodlands Resort has taken the tradition to a whole new level this year.

Visitors can walk through the doors of the life-size gingerbread house, which is built with 500 pounds of flour, 600 pounds of powdered sugar, 10 gallons of eggs and 200 pounds of assorted candy.

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Photo shows the building under construction

Pastry chef Scott Tennant headed up the effort to build and decorate a 12-by-12-by-14-foot gingerbread house inside the lobby of Chateau Lafayette, one of the Farmington resort’s hotels.

The resort’s carpenters started the process in October by building a complete wooden house in two- to three-foot sections that could be separated, carried through the lobby’s front doors piece by piece, and reconnected.

By mid-November, the pastry shop was busy cranking out 2,500 gingerbread bricks. The workers laid the bricks against the wooden walls, plastering them together with royal icing “mortar.” That’s about 700 to 800 pounds of gingerbread.

Pastry makers decorated the outside of the house with Gummies, hard candies and other confections. Mr. Tennant said the workers aimed to add splashes of color without going “over the top” so they could create a relatively realistic effect.

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The final gingerbread bakery

Indoors, the house has gingerbread planks resembling paneling along the lower third of the walls, with a gingerbread chair rail lined with candy. A baker will offer samples inside the gingerbread house for a few hours each day through Jan. 1, and on Jan. 2 the house will come down.

For several years, Nemacolin has built gingerbread displays: a castle, a train, a Snoopy’s Christmas display, and last year, a large gingerbread house. But this is the first year the resort has built something the public can actually walk through.

When the resort first started making gingerbread displays a few years ago, all work was done in secret, behind a curtain. When workers decided to change things up and construct their displays out in the open, they immediately attracted a following. People would stop by to watch the process and exclaim over how good the gingerbread smelled.

“The workers would take extra pieces and put frosting on them and give them to people,” Mr. Tennant said.

That’s what got him thinking about building something people could walk inside.

The final product has taken a team of 15 people a total of 600 to 800 hours to make.

By the numbers:

600 pounds powdered sugar

500 pounds flour

200 pounds assorted candy

120 pounds honey

120 pounds molasses

110 pounds brown sugar

60 pounds shortening

15 gallons egg whites

10 gallons eggs

6 pounds baking soda

5 pounds ginger

3 pounds allspice

3 pounds cinnamon

From the Post-Gazette, courtesy Robb