Sunday was Mark’s 65th birthday so I invited a few of his close friends over for a casual lunch and chat and cake. One of the attendees had a birthday two days prior, so we sang the song to both and they both blew out a candle. Someone asked how this cake is made. “Easy. … More Pineapple Upside Down Cake, 2 Methods, 1 by Navy Seal
I hosted a small, casual luncheon birthday party on Sunday for Mark’s 65th. I made hot, soft sourdough garlic bread with Montana Starter #1 served with a dipperful of Tomato Khanooj. Eggplant is roasted. Red sauce is made. The two are chopped to bits in a food processor, the same as baba khanooj, only different. … More Tomato Khanooj or Eggplant Parm Dip
It’s no surprise that fresh cranberries are currently a bargain, so I went through three bags of them this morning, poured into a big bowl of cold water and pulled out one at a time to get approximately 1 1/2 cups of firm berries for a cake. It’s not an easy cake. It’s necessary to … More Friday Cake: Fresh Cranberry Orange
Having seen a friend’s post on Facebook yesterday concerning the requirements for items children bring to school to share on Valentine’s Day, I had sighed a little sigh. No gluten. No dairy. No peanuts or tree nuts. No candy. No sugar. Shortly thereafter, I agreed by text to an order of baked goodies for Valentine’s … More Valentine Goodies for children to take to school, now with gluten, dairy
There were apples needing use, so Saturday afternoon I decided to make the Apple Pie Bread Pudding with the baby cinnamon roll base and custard, so me and the big mixer got busy with some dough and a plan. The plan included making a smaller version of the 1955 Pillsbury Bake-Off recipe for Swedish Ripple … More 3 Breads 3. Well, maybe not breads.
Ms Chef in Seattle 