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Category: Cooking
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Streusel Topping and Blackberry Crumble
Streusel is one of those things that is more a technique than a recipe. I don’t make it the same every time, and I suspect I’m not alone in that. However, for this I measured, so I could get those unfamiliar with the tasty, crunchy topping of goodness started. Then you get to improvise…
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Low-Carb Pumpkin Bread
It’s Pumpkin Spice season! I wanted to take some snacks to work, and we were talking pumpkin, but there’s some folks who needed something that wasn’t all sugary and flour… and I have been meaning to do some gluten-free baking recipes for the blog for other reasons. So this hits both buttons: gluten-free, low-carb,…
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ETWYRT: John Ringo
This is a repost of the recipe, to move it back onto my blog from the original platform since Otherwhere Gazette is now defunct, and to reformat the recipe to make it printable. Also, it’s delicious and bears repeating! It’s difficult to pick out just one John Ringo book to recommend with this recipe. I’ve…
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Kitchen Goals
I was joking with my sister as we wrapped up the trip to DC that I was going home with new library goals, after having seen Jefferson’s library in the Library of Congress, and Julia Child’s kitchen at the Smithsonian. I could have spent hours in Jefferson’s library just taking notes of titles. You couldn’t…
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Chocolate Pie, Chocolate Pudding
First, it’s pudding. Put it in a baked pie shell? Voila! It’s a pie! Ok, following the new format for recipes, I’ll do the ingredient list, instructions, any chatty comments, then at the bottom I’ll have a printable version. Is this working for you all? Chocolate Pie Put in saucepan: 1 c. white sugar 1/3…
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Swedish Cookies
This isn’t really a recipe. It’s more of a memory. But I hear you complain about the long story before the ingredients, so here! Pie Crust Scraps Softened or melted butter Cinnamon Sugar Preheat oven to 400 deg, if you are baking pie shells, or 375 for pies. Make up your pie crusts. Set aside…
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Meat-Onna-Stick: How To
I can’t really call it a recipe, because there ain’t one, is they? You starts wi’ meat, put it onna stick, and profit. For my friends who share a mutual affection for Sir Pterry’s work, you’ll understand my amusement and nonsense that led up to this post. For those of you who haven’t yet experienced…
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Making Corn Tortillas
So when I traveled to Texas last year, I bought a tortilladora. It’s been a very long time since I made corn tortillas, and I miss having them. There is no comparison with the corn tortillas you buy in a bag at the store. Those are sad floppy replicas of the real things. Besides, my…
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Blood Orange Meringue Pie
A twist on an old recipe! This was fun to do, and now I kind of want to do it again only with grapefruit. I’m sure I’m not the only one who is a fan of blood oranges. And I know there was some excitement on my social media when I made a comment…
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Mustard Cake
This is a recipe 40 years in the making. You know those family legends that are told and re-told at every family gathering? Usually a source of embarrassment to the her.. er, culprit in the tale, who was too young to know any better but can’t live it down? Well. my family has one they…
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Dad’s Sticky Buns
So my Dad was never one to cook or clean (sorry, Dad, but it’s truth!) so when he did cook, I remember it well. This is one of the things he’d make when I was a kid, as a surprise breakfast. We loved it, but we definitely didn’t love cleaning up after it. Sticky isn’t…
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Sugar Cookies: It’s Science!
The First Reader gave me a lovely Christmas present. When he told me about it, he apologized. “You’re going to have to do more work when you get it.” On Christmas morning when I unwrapped it, I understood. Cookie cutters, clever little science cutters with fiddly impression-making bits inside them. A test tube, microscope, Erlenmeyer…