Absolutely NO corn syrup. NO pectin. (Lemon juice is the helper.) I use considerably less sugar than most jam recipes. It’s a choice. It’s also plenty sweet. 3 quarts chopped apricots, 7 cups sugar, 1/2 cup fresh lemon juice. Stir in deep pot and let sit for 3 hours, also known as macerating. It pulls … More Wildflowers & Seasonal Jam of Apricots with my recipe
Sometimes the title says a lot. Two girls were making different cookies at the same time with me via Skype, getting ready for camping take-alongs. The oldest made the chocolate no-bakes which require bringing ingredients to a boil and undivided attention and a bit of fatherly supervision at the critical time. The youngest made her … More In the virtual kitchen with juliyya: Blonde Brownies & No-Bake Chocolate Peanut Butter Oat Drops
Who knew that spreading mayonnaise on the outside of your grilled cheese sandwich instead of butter is a thing? I didn’t, but saw it somewhere and tried it with plain mayo. It delivered the normal crunch we expect to go with melted cheese but I decided to try a flavor extender. I’m a fan of … More Chipotle your mayo for grilled cheese sandwich.
Who doesn’t like apple wedges with peanut butter? This is a coffee cake version of that classic combo. Why? Mix-and-match is my middle name. There was leftover peanut butter frosting which I’d frozen a few days ago after making a batch of my Peanut Butter Wich* cookies for my mum’s birthday. Sunday cake. Formula 1 … More Leftover peanut butter frosting? Make Cinnamon Apple Coffee Cake
My mother’s 91st birthday is Monday the 6th. Since there’s “Independence Day Observed” today (Friday) and Saturday the 4th is Independence Day, I made special cookies* for her birthday and mailed them on Wednesday to make sure they’d arrive on time. Yesterday USPS sent me an “Alert” telling me that the package was being returned … More All’s well that ends well.
Summer fruits from Eastern Washington farms are arriving in Seattle stores and that means it’s time for a couple generations below to learn how to make cobbler. I suggested fresh peaches as the base today and emailed the recipe. (I hope the girls read it before we get on Skype, but one never knows. At … More In the virtual kitchen with juliyya: Fresh Peach Cobbler
It’s June, Pride month, therefore it’s time for rainbow frosting in or on a new cookie, right? And since it’s also time to continue trying flavors for sandwich cookies, I borrowed from my Rainbow Joneses* and my Limey Joneses** for the new offering, juliyya’s Limey Wich. It’s a lime butter cookie with lime cream frosting … More Limey Wich with Rainbow Frosting
I’ve delayed making my version of sandwich cookies for a long time, maybe 25 years of delay. Why? Because the wire racks look like they’re full of cookies when they’ve come out of the oven and are cooling, then the frosting is applied and suddenly there’s half as many cookies! Make 80 cookies and get … More New!New!New! juliyya’s Wich. First 3 flavors of a buttery sandwich cookie.
Making biscuits with the girls this week and taking a few photos of bees doing their work on flowers apparently woke the bee in my bonnet overnight. I’m not joking when I say that I prepared the dough while the morning coffee was brewing because I was curious. Also, I’m fond of honey butter and … More New! Peanut Butter Biscuits, My Recipe
Today the girls and I made drop biscuits, which is the proper name for the type of super fast and easy biscuits* that I routinely make, either plain, with added ingredients and/or flavor or topping. No buttermilk? No problem as milk soured with a teaspoon of lemon juice or apple cider vinegar works very well. … More In the virtual kitchen with juliyya: Drop Biscuits