Just a sleep deprived student rambling along her way. Cooking and studying as I go.
|Kristen Hortenbach’s Famous Blood Orange Yogurt Cake|
Has anyone heard of anyone you know painting their kitchen counter-tops? I have been planning to replace mine but keep hitting a financial wall. I have looking into painting them but am not sure what color to do. The only one I have seen is black, and I am not sure how that will look. What do you think?
I have a dead easy hummus recipe that I love to make.
1-2 cans drained and rinsed chickpeas
salt and pepper
olive oil (or some water to smooth it out if thick)
All blended together till smooth and creamy, eaten with crackers or chips, or pita bread that has been toasted. Every ingredient is added to taste, I just try and blend, try and blend.
I decided to add marinated artichokes this time as a dip to take to our 4th of July pool party, and managed to make a noxious mess that was not smooth or smoky flavored like the other times I have made it. I tried to tweak it by adding Gorgonzola and goat cheese, but nothing took the over powering reek of the vinegar used in the marinated artichokes. I will have to try limiting the amount I added. Well, live and learn, will have to play with this one.
Has anyone tried to make caramel from cans of sweetened Evaporated Milk?
I have always wanted to try this. You take the paper off the can and immerse in a pot of water, bring to boiling and leave it for around 40 minutes. Let the can cool completely before you open it.
Mine came out creamy and golden but I wish it was a bit thicker, will have to let it cook a bit longer next time.
Okay this is going to sound complicated but it is not.
To make your starter mix (in a large bowl or jar)
* 1 1/2 cup flour
* 1 1/2 cup sugar
* 1 1/2 cup milk
day 1 mix
day 2 mix
day 3 mix
day 4 mix
day 5 remove one cup starter and add below to it. (can do this to all of starter but must multiply recipe by four, add have massive bowl)
* 1 cup flour, 1 cup sugar, 1 cup milk (this is your mix, look at below directions if given or have 1 cup starter and not having to make it.)
day 6 mix
day 7 mix
day 8 mix
day 9 mix
Pour the day 5-10 mix in a large non-metal bowl.
Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 milk and mix well.
Label four containers or ziplock bags with the date and day 1, add one cup of the mixture. This is your starter to give away to friends or keep and use. The starter can be frozen for a year, but must thaw for two days before feeding and starting the 10 day cycle.
Preheat oven to 325 degrees F
To the remaining batter add
* 3 eggs
* 1 cup oil or 1/2 cup applesauce
* 1/2 cup milk
* 1 cup sugar
* 2 tsp cinnamon
* 1 large box vanilla pudding
* 1/2 tsp vanilla
* 1 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 2 cups four
Grease the bottom and sides of two large loaf pans.
Mix 1/2 cup sugar and 1 1/2 tsp cinnamon in a small bowl and dust the insides of each pan (the remainder is to top the bread, I leave this step out)
Pour batter evenly in to both pans. Bake for one hour or until a toothpick comes out clean. If using 4 small loaf pans back 45 minutes.
If given a starter
day 1 do nothing
day 2 mix
day 3 mix
day 4 mix
day 5 mix
day 6 add 1 cup flour, 1 cup milk, and 1 cup sugar, mix well
day 7 mix
day 8 mix
day 9 mix
day 10 Bake!
They recommend to not use metal pans, spoons, or jars but I have never had a problem using metal baking pans, just do not use a metal container for the mix.
Do not refrigerate the starter in the ten days, let it sit on the counter.
If any air is produced in the bag or container let it out.
It is normal for the starter to rise, bubble, and ferment.
The recipe is very versicle, feel free to play with the spices and additions. My favorite is cinnamon chocolate chip, blueberry, or date and walnut bread. Have fun with it.
Well, I managed to convert my oily friendship bread recipe into something great. For one cup of sugar I substituted 1/2 cup of molasses and for one cup of oil I substituted 1/2 cup of apple sauce. It came out great. My dad dubbed it, apple turn over bread.
Well I am ending the contest. Will Emily, Laima, and Maggie please send me an email! Soon your pick of a painting will be winging its way to you!
I am trying to rent out my house for the Master’s Golf tournament here in Georgia. As I clean and strip everything down to the non-personals, I keep getting struck by how crazy my choices of what I want to hide so the renter’s cannot use/break it. Most of the things are normal, a crystal punch bowl my grandmother gave me, linens that my great grandmother hand embroidered, personal documents.
It is like what you would try to save in a fire. I alway said I would save nothing but myself and my dog if I had to, but the mental list of “would hate to lose things” is huge. My favorite mixing bowls and the wooden spoon I use constantly. My jewelery and paintings on the walls. How do you choose?
What would be your list of things to save?
I had a strange conversation at work last week. We were talking about what we had done that morning before work. I said I started planting my garden and moving plants back outside. She wanted to know what I had planted and such, but when I said I was planting potatoes, I got the weirdest look. “You can do that?” Where do people think that produce comes from, a cave? I explained I only grow baby potatoes since I am container growing, but you could grow real potatoes, yes.
Has anyone seen the new stickers on apples and such that say it is illegal to propagate them, whether you sale the produce or not? If my potatoes start growing shoots I cut out the eyes and plant them, get a really good squash, save the seeds for next spring. How can they say it is illegal to grow vegetables? I try to avoid these labels because what if they have erradiated the seeds so they will not grow? What would that do to the rest of the fruit or vegetable?
I had a wonderful weekend off and baked my head off in an orgy of no homework and a new mixer. The mixer is wonderful, the control for the speed sticks a bit but got easier the more I used it. I made a wonderful Cream Cheese Pound Cake and Cranberry Walnut Oatmeal cookies for my people at work. The recipes and pictures will be at my blog, Off The Mark and Cooking
Don’t overlook fruit brandies
These extraordinarily subtle sips are worth exploring.
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems