Cooking From Scratch: Apple Fritters From Dehydrated or Fresh Apples

IMPORTANT NOTE: ADD 1/2 CUP SUGAR OR SUCRALOSE TO INGREDIENT LIST.

Nothing says Fall to me like apple fritters. These are a quick and easy dessert, or a special breakfast treat. My personal preference is to make these from dehydrated apples because the texture is just perfect, but you may prefer fresh apples, so either way makes a great treat. Give them a try. Yummy.

Advertisements
Posted in cast iron, heirloom recipes, Recipes, Scratch Cooking, Uncategorized | Leave a comment

Candy Roaster, or Pumpkin Biscuits. Any Winter Squash Will Work

Every year I grow Candy Roaster Squash in my garden. It grows well and I love them, so I have lots of recipes using them. Most of those recipes can also be made with pumpkin, sweet potatoes or any kind of winter squash. This recipe is no different.

The tutorial on how to prepare the Candy Roaster for use in any recipe calling for pumpkin is below.

 

Posted in cast iron, cooking techniques, heirloom recipes, Recipes, Scratch Cooking, Uncategorized | Leave a comment

Yorkshire Pudding with Chicken a la King Topping

Yorkshire Pudding is one of those dishes that allow you to show off a little. It is not difficult to make but it looks like something very fancy. I am serving this with my favorite chicken dish, Chicken a la King, but you can serve it with your next roast beef.

Posted in cast iron, chicken, cooking techniques, heirloom recipes, Recipes, Scratch Cooking, Uncategorized | Leave a comment

Cooking From Scratch: King Arthur’s Crusty White Bread – It’s Magic Bread

I found this little recipe on the King Arthur Website. It is the easiest white bread recipe I have found. No kneading, no mixer, not much work, one bowl, one skillet, and it tastes like you worked for hours — it is like magic.

Here is the link to the recipe: http://www.kingarthurflour.com/recipes/no-knead-crusty-white-bread-recipe

I hope you enjoy.

 

Posted in cast iron, cooking techniques, heirloom recipes, Recipes, Scratch Cooking, Uncategorized, Yeast Bread | Leave a comment

Cooking From Scratch: Cornish Pasty, A Meal In A Crust

IMPORTANT NOTE: I forgot to show that you should cut two vent holes in the top before baking.

Cornish pasties are the original lunchbox. These were taken down into the mines with Cornish miners for a hearty lunch with no mess. Each is a self-contained meal. I am using the traditional filling, but you can get creative and use other things, like chicken with peas and carrots. This crust will hold up to most any combination.

 

Posted in cooking techniques, heirloom recipes, Recipes, Scratch Cooking, Uncategorized | Leave a comment

Chicken and Andouille Etouffee

I have been craving authentic Etouffee, but since I cannot get to New Orleans, I will have to make it myself.  I have chicken and andouille sausage on hand (always), so I am good to go.

This is an easy recipe, and the results are yummy and wonderful.  Try it!

Posted in cast iron, chicken, cooking techniques, heirloom recipes, Recipes, Scratch Cooking, Uncategorized | Leave a comment

Basic Brioche: This Is Not Hard. You Can Do It

Bioche is so beautiful it seems intimidating to a new baker, but believe me, it is not hard.  There are several steps, and it takes some time, but it is worth the little bit of trouble.

This is a dessert bread.  Serve it with some fruit, jam, chocolate or lemon sauce, or just by itself.  Makes heavenly French toast, and if you have any left over, it is perfect for bread pudding.  Try it soon.

Posted in butter, cast iron, eggs, heirloom recipes, Recipes, Scratch Cooking, Uncategorized, Yeast Bread | Leave a comment

My First Baguette. You Can Do It, Too.

I had always believed you couldn’t not make authentic French bread in a home oven, but boy was I wrong.  I learned the simple truck of making that wonderful crusty bread from Julia Child.  Now I am sharing it with you.  Go ahead.  Try it.  You won’t be disappointed.

Posted in cooking techniques, heirloom recipes, Recipes, Scratch Cooking, Uncategorized, Yeast Bread | Leave a comment

Italian Bread: Easy Peasy, No Mixer Needed.

If you are new to baking bread, this is a great recipe to learn on.  The steps are simple and no mixer is required.

 

Posted in cooking techniques, heirloom recipes, Recipes, Scratch Cooking, Uncategorized, Yeast Bread | Leave a comment

Cooking From Scratch: Buttery, Flaky Crescent Rolls. Ditch the Tube

Doesn’t everyone love crescent rolls?  I think so.  You can make better crescent rolls than you get in the tube.  Please watch and share.  Thank you.

 

Posted in butter, cooking techniques, heirloom recipes, Recipes, Scratch Cooking, Uncategorized, Yeast Bread | Leave a comment