by Daisy | Mar 21, 2009 | Breakfast, Recipes
Having tasted delicious scrambled eggs and then been unable to recreate them myself I tried to figure out what I was doing wrong. A little research into the way the French do it and I was on my way. Nothing fancy here, just a little patience.And of course butter.Basic...
by Daisy | Mar 17, 2009 | Breads, Recipes
There’s no reason to fear puff pastry. It only contains 4 ingredients (including the water) and the major effort is waiting for it to chill several times before you can make it into flaky croissants, crisp palmiers, or delicious fruit turnovers, to name a few....
by Daisy | Mar 11, 2009 | Dairy Foods, Recipes
To make yogurt, you have to have yogurt or a store-bought culture.THAT was a big disappointment to me. I like doing something from SCRATCH-O-LA. But, then I learned why. It’s not because the art of yogurt making is lost. It’s because we pasteurize in this...
by Daisy | Mar 7, 2009 | Breakfast, Recipes
What you need:eggs, the fresher the better1 quart of simmering water1 T. vinegar1 bowl of cool water1 bowl of warm water1. Once the water has begun to simmer, take the pan off the heat and dip the eggs, uncracked, into the water for about 40-50 seconds. Remove them...
by Daisy | Mar 1, 2009 | Canned, Dried, Frozen, Flavorings & Condiments, Recipes
Ivory’s Diet-Breaking Delicious Jam 3 cups crushed, warmed, frozen strawberries 3 cups organic sugar (or white *sigh*) 1 cup water 1 box Less or No Sugar Needed Sure-Jell (found in baking section and looks just like this) 1. Stir together Sure-Jell and sugar,...
by Daisy | Mar 1, 2009 | Dairy Foods, Recipes
Creme Fraiche is sour cream’s understated, elegant cousin. CF is less sour, much creamier, and would never have the word “light” on her container. There is no such thing as reduced fat creme fraiche. Or if there is such a thing, it’s an...
