Italiancook
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I baked a Carrot Pie. Found this WWII recipe in the cookbook, "Grandma's Wartime Kitchen." The blurb to the recipe says canned pumpkin was unavailable during the war, so cooks improvised with carrot puree. I don't know if the stores back then sold carrot puree, and I don't know if they sell it now. I figured they don't, so I made a poor attempt at making carrot puree. The pie tasted good, but my version begs for real carrot puree for moisture. If I find carrot puree in the store, I'll make this again.
I made 2 boules of Cuban Bread before breakfast. My oven temp is haywire so the tops were black, but not so burnt I can't use the bread. My husband didn't notice the discoloration, but it's there. I pulled tomato sauce from the freezer, so we'll have the bread with pasta. The other boule is for the freezer.
What I'm waiting for is an affordable robot that's programmed to load the dishwasher and put the dishes away. If it also wipes the counters clean, that's a bonus. It probably won't be able to do the pans that have to be washed by hand, but if it can, wow!
This morning, I made Deviled Spare Ribs from "Cook-Ahead Cookery." They're tomorrow's lunch. I'll serve them with roasted potatoes & broccoli.
I made Blueberry-Cinnamon Pancakes for breakfast using cinnamon chips. For lunch, I'll make lamb loin chops served with steamed broccoli & on-the-vine tomatoes. Dinner will probably be leftovers.
I made Blueberry Buckle from the Better Homes & Garden 75th Anniversary cookbook. I made Blueberry Buckle from a different cookbook when I was a newlywed. I didn't like it. But I had 2 cups of fresh blueberries that I needed to use and couldn't find a recipe for Blueberry Bread in any of my cookbooks. We enjoyed this Blueberry Buckle . . . my husband more that I. The crumb was too light to suit me. I like denser cakes/coffee cakes. I probably won't make it again even though it tasted good.
Happy Birthday, BakerAunt!
Mike, it makes me tired just thinking about spending that much time on a bread. Must be delicious, though.
I haven't cooked anything memorable lately. Just chicken fixed in easy-prep ways. Oh, yes, yesterday I made Barbeque Hamburger from "Mennonite Community Cookbook". For the freezer. Tonight's dinner will be braised pork chops with broccoli & rice. I may make gravy from the pan drippings to serve over the rice, since I'm not real fond of plain rice.
RiversideLen, your rolls look beautiful. I had to look closely to realize they're not all the same size, so I think you should still pat yourself on the back for these beauties.
Chocomouse, I don't think I would have known how to rectify the error. Great save!
BakerAunt, the blueberries were large.
I admire all your bread-baking, wonky.
The strangest thing happened when I baked Blueberry Muffins for breakfast this morning. I used the recipe in Better Homes & Gardens 75th Anniversary cookbook. I've made these before & always ended up with 12 standard-sized muffins. This morning, the recipe made only 9. I'm sure I had all the flour and liquid in the bowl, and all the sugar and blueberries. So I can't imagine why I ended up with 9 muffins instead of 12. But they're delicious.
My husband found a sale on blueberries, so I'll make Blueberry Pancakes either today or tomorrow.
chocomouse, I quickly checked Food Network. If you put 30 Minute Meals in the Search box, it will take you to Rachel Ray's recipes. I searched her recipes and quickly found 3 of her sausage recipes. I searched for Sausage. Searching for Homemade Sausage brought up one of the recipes. I only made it as far as the 2nd page of her recipes. I hope you have success there.
I've often toyed with the idea of making sausage. Rachel Ray on "30-minute Meals" (Food Network) used to make different kinds of sausage. The host of "Southern At Heart" (Food Network) made "Breakfast Sausage." She put brown sugar in it, which she said made it breakfast sausage. I like the idea of making my own, because I could have sausage without black pepper. But I've never taken the plunge.
By the light of day, all your comments make me feel less discouraged. I've decided to ditch the pizza dough in the freezer, since it has no flavor. I'll try a couple different recipes that include flavor seasonings. Chocomouse, thanks for posting what you use. That will be my jump-start. Mike, I can't use your pizza crust recipe, because it has cornmeal, which I shouldn't eat.
Maybe the mushrooms and onions weren't to blame on the moistness of the crust. Probably was the tomato sauce.
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