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
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
This is an award-winning salad, by which I mean that Sylvia won a trophy for the most original food brought to a sophisicated potluck last July. She did not get to keep the trophy and, as a matter of fact, has not even seen her name engraved upon it. She has been told that she … More Sylvia’s Sauerkraut Salad, A Pickled Salad Recipe
A chilly early morning and out of buttermilk biscuits for breakfast? Time to make more and entertain a little experiment with the single cinnamon biscuit** that I make with each batch of my super-speedy biscuits*. Even though I always divide the dough for that special biscuit to put cinnamon sugar in the middle and top, … More Experimento: Butter Inside Cinnamon Biscuit
I’m a ruminator. Some things I just can’t let go. For instance, calling a maple-flavored, cinnamon-sugar topped baked item “Maple Cinnamon Quick Bread” wouldn’t have brought a lot of attention to Trader Joe’s newest branded offering of somebody else’s invention, the Pancake Bread* which I reviewed here earlier this week. However, I’d already decided to … More Cranberry Cinnamon Quick Bread or is it a pancake bread? Recipe.
Baked on the bottom shelf at 400 degrees F. for 20 minutes, maybe 1 minute long for some people. I like crispy crust, not doughy underneath the goodies, and I like the veggies to caramelize. It was m-mm. It’s now my favorite homemade pizza.
Waking up to a crispy Saturday morning and still no furnace, I popped the oven on to 425 degrees and decided it’s a good day for an experiment with a buttermilk biscuit made with half unbleached white and half whole grain flour. Since I had a gift of Bluebird Grain Farms Pasayten hard white flour … More Super Fast Buttermilk Biscuits with Hard White Wheat Flour: my recipe
It’s time to begin preparations for holiday baking and first that means a look in the back of the fridge for remains from last year. There’s almost always going to be jams, jellies, fillings and other sugared foods that easily survive a year. I found a jar with almost one cup of last winter’s date … More Date-Topped Fruity Bran Muffins, Made Great Again
In 1965 or 1966, while living in Bahrain, I had my first mango at a royal feast. What a taste of Heaven, I thought, a palate-pleasing blend of sweet and tart that reminded me of the feeling on my tongue of raspberries, which I was missing very much. I decided then and there that if … More Making Mango Ginger Chutney Great Again