Posts Tagged ‘cooking’


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.



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.


What am I baking?

February 23, 2017


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.



What is tattoo Tuesday about?

February 21, 2017


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



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



Get some bacon, too.



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.


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.


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


What am I Lego-loving?

October 13, 2016

Functional, stackable, edible gummy Legos – I can’t wait to try this!



from ZME Science


What am I eating?

August 30, 2016


Today is Toasted Marshmallow Day

marshmallow tattoo

And Tattoo Tuesday

Make your own marshmallows

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners’ sugar, for dusting


Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar.

This recipe is from the Barefoot Contessa


What am I hoping?

July 5, 2016


I hope you had a good 4th of July holiday.

I thought this story about our current flag design was interesting:

In 1958, a history teacher assigned Robert G. Heft and his classmates at Lancaster High School to each redesign the national banner to recognize Alaska and Hawaii, both nearing statehood.

Heft, who was 16 at the time, crafted a new flag from an old 48-star flag and $2.87 worth of blue cloth and white iron-on material.

His creation earned him a B-minus. Heft’s teacher later changed that grade to an A after Heft’s flag was sent to Washington, D.C., and selected by President Dwight D. Eisenhower.

Heft was one of thousands to submit a flag design with alternating rows of five and six stars. But apparently he was the only person who actually stitched together a flag and shipped it to D.C.

His design became the official national flag in 1960.

More about Mr. Heft here.

You see a lot of strawberry-blueberry desserts for the 4th of July, but I thought these were fun.

4th 1

4th 2

4th 3

And it is Tattoo Tuesday . . .



What am I cooking?

April 21, 2016


Inspired by a recent Thai cooking class I took and the eminent blog, One Man’s Meat, I am off to the store.  Here is a page from my sketchbook, er, shopping list.


What am I cooking?

March 16, 2016


jello pie

  • dissolve 1 package (3 oz.) any flavor of Jell-O Gelatin in 1-3/4 cups of boiling water
  • stir in 1 pint of vanilla ice cream until melted
  • chill until very thick
  • fold in 1 cup of drained, sweetened, sliced, fresh strawberries or 1 package (10 oz.) drained, thawed Birds Eye Strawberry Halves
  • pour into 8″ crumb crust
  • chill until firm
  • garnish with more berries

I remember this.  My mom and my aunts used to make it – with boysenberries in black raspberry jello.  It was wonderful.

From retro recipes

Some Jello history is here.