by Daisy | May 22, 2009 | Breads, Recipes
I may be crunchier than I thought because I think these taste even better than the ones made with white flour.Whole Wheat Crepesmakes about 10, 8″ crepes3 eggs1 cup milk1/4 cup water1 1/4 cups whole wheat flour1/2 tsp. salt2 T. melted butterWisk all ingredients...
by Daisy | May 20, 2009 | Flavorings & Condiments, Recipes, Snacks & Sides
Don’t you just love love? You know, when two very different souls unite to form a greater whole than the sum of their parts? And then, you toss them together in a delicious salad drizzled with a tangy-sweet vinaigrette? That’s my kind of love story....
by Daisy | May 12, 2009 | Dairy Foods, Recipes
1. Put 4 tbsp cultured buttermilk in a bowl (introduces protective, delicious, lacto-bacteria found naturally in all unpasteurized milk.)2. “Splash in” 2 cups half and half.3. Cover and leave out 12-48 hrs to achieve desired thickness and sourness. FOR THE...
by Daisy | May 9, 2009 | Breakfast, Recipes
Technically, yes, you have to measure, but they are the kind of measurements I can hang with–approximate. I make these all the time because I don’t have to get a cookbook or recipe card out. I just scoop, dump and stir. The measurements are approximate and...
by Daisy | May 5, 2009 | Main Dishes, Recipes
Gardeners—get ready. Summer’s almost here. Can the squash harvest be far behind?Zucchini Piemakes one 11-in. pie1 large or 2 smaller zucchini, sliced3 eggs1 cup milk4 oz. grated cheese like monterey jack, mozzarella, cheddar, or any combo1 tsp. each...
by Daisy | Apr 28, 2009 | Recipes, Snacks & Sides
In my post on Fake fake broccoli, I wrote about how I have been using the bolted tips of my turnip greens like broccoli raab. I made it into a salad the other day and it was very refreshing.This is another guideline-style recipe. Size yours up or down according to...
