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Zucchini Cornbread

I feel like I have been in a bit of a rut lately. Looking back through the last couple of weeks, I can see that this isn’t entirely true, not as far as posting is concerned, but that doesn’t change the way I feel. I think it’s because of the seasons. It’s the end of summer and the end of the summer season means cooler ... Read More »

Editing

I was enjoying the last of the donut cookies, made from a recipe posted by Joe at Culinary in the Desert, when I saw that I was tagged on Grab Your Fork for a meme: find the fifth sentence of your 23rd post and post it. Curiosity overcame me and I looked back through my archives. Looking at some of my earliest posts, I couldn’t ... Read More »

Boca Negra

Close your eyes. Imagine the fudgiest brownie you have ever tasted. And understand that this cake is a million times better. It is all the fudge and none of the dryness, none of the chew of a brownie or a cake. It is silky, liquid fudge. Interested? I turned back to Baking with Julia this week to find the Boca Negra cake. Boca negra means ... Read More »

Slow Cooked Ribs and Root Beer BBQ sauce

Root Beer BBQ

Ordinarily, I would make ribs in the oven. They would be seasoned, sauced, wrapped tightly in foil and baked long hours at a low temperature until the meat was falling-off-the-bone tender. I am not thrilled with the heat that this generates in my kitchen, butt the only real problem I see with this method is that it renders my oven unavailable to other baked goods. ... Read More »

Marbled Cheesecake

Hot on the heels of Friday’s custardy SHF entry, is another type of custard: cheesecake. The first time I read Lori’s excellent post on making the best cheesecake on the planet, I was sold. Did you know that she used to make cheesecakes for a living? I wanted to try making her bulls eye cheesecake, but I chickened out after preparing the batters. I was ... Read More »

Rice Flour Crepes

I have been meaning to experiment with alternative flours for some time. Anything from rye to buckwheat to rice to mesquite. Did you know that your can actually make some rather strange types of “flour”? To make pumpkin flour, for example, all you have to do is dry/dehydrate pumpkin and then puree it into dust. Now, I couldn’t find a single recipe that told me ... Read More »

Perfect Flan

In his safety control room, Homer pokes at all the donuts… [poking at each jelly donut in turn] [poke] Igh, lemon. [poke] Ugh, cherry. [poke] Ooh, custard. [poke] Mmmmm…. purple… — Homer, enjoying the finer things in life, “Homer Defined” Hosted by Elise of Simply Recipes, the theme of this month’s Sugar High Friday is Cooking up Custard. Rich, creamy custard. I was almost tempted ... Read More »

Hot Dog Buns

I have never been a big fan of store-bought hot dog buns. I know that the number one complaint about them is that buns are sold in packages of 8, while many hot dogs are sold in packs of only 7, but that doesn’t bother me too much. Who hasn’t over-toasted a bun and been glad for the extra? I say that it’s good planning. ... Read More »

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