by Daisy | Jan 13, 2009 | Breads, Recipes
Ivory’s culinary memory is impressive. I served this bread to her and another friend, alongside some tomato soup, ten years ago, and she has remembered it ever since. She recently suggested I make some for the blog.It takes three days to get the...
by Daisy | Jan 11, 2009 | Recipes
A bread proofer is standard equipment in a commercial kitchen. It’s simply a big metal cabinet with racks for trays of dough (rolls, doughnuts, loaves of bread). It maintains a warm, moist environment for the yeast to prosper and create perfectly-risen baked...
by Daisy | Jan 10, 2009 | Breakfast, Recipes
This is part recipe, part guideline. “Authentic” muesli has a number of variations, most of which claim to be “the” recipe, just like grandma in Switzerland/Austria/Germany used to make. This version is consistent with what most sources agree...
by Daisy | Jan 7, 2009 | Canned, Dried, Frozen, Recipes
I learned a great trick a few months back. FREEZING pb&j. Now, I can make enough for a week, or more, all at once. Here’s the method. 1. Lay out your bread. 2. On EACH slice, spread some peanut butter almost to the very edge. 3. On EACH (or every other)...
by Daisy | Dec 31, 2008 | Canned, Dried, Frozen, Recipes
They are indeed yummy, but truthfully, they were so yummy that this was the only pic I got of them before they disappeared…and it has a GLARING white spot right behind those words. So, my taste assessment is there for your ocular protection. 1. Liquefy some...
by Daisy | Dec 26, 2008 | Main Dishes, Recipes
Aside from a little minor chopping, this is basically a “dump-it-in” recipe, a nice change after the cooking-intensive holidays. It’s thick enough to serve sloppy joe style if you prefer. We like ours with a sprinkle of grated cheese and a cast iron...
