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Jellied Root Beer Floats

Thank you elise for picking such a great theme. Gelatin really set me off on a series of recipes that I wouldn’t ordinarily have made. Beyond making Jello as a child, rather poorly, I might add, I had no experience with gelatin before this event. I seem to be a bit hooked at the moment, though. Gelatin is very easy to work with and can ... Read More »

Very Orange Chocolate Chip Cookies

I have not been baking enough cookies lately. And cookies are one of my favorite things to bake! They travel well and can be subject to endless variations – even within one batch of dough. Even so, for this month’s Sugar High Friday, with an end-of-winter citrus theme chosen by Alice, I had to think long and hard before deciding to bake cookies. Part of ... Read More »

Brioche

We started out brioche dough last week and left it in the freezer. Brioche is a very enriched french pastry dough – the french pastry dough, in fact. I discovered that I thought I had had brioche, but I was wrong. It seems that many bakeries, at least here in the US, simply pass off their challah breads as brioche. In reality, brioche has more ... Read More »

Healthy Cornbread Muffins

I’ve been thinking about cornbread for a while now. Dr Biggles has been trying to work out the perfect recipe and Kelli just posted about some delicious looking cornbread muffins yesterday. So today I went for it. Now, I didn’t spend too long thinking about the perfect recipe because I already had some chili and just wanted something to go with it. This is not ... Read More »

Rosemary Olive Bread

This bread originated in class a couple of weeks ago. I froze the dough and took it home to bake, where I gave it a long, slow rise in the refrigerator. I can safely say that if you do not absolutely hate either olives or rosemary, you will enjoy this bread. It is unbeliveably soft with a full, but not aggressive, flavor. Doesn’t that sound ... Read More »

Memories in a bowl

When I was abroad, at university in Sydney, I lived at a college that had a dining hall. I would not call the food haute cuisine, but it was included with our board. Sometimes the food was almost inedible. Sometimes it was laughably bad, when we could see both the original frosting and the chocolate frosting in a jelly trifle because the sponge cake was ... Read More »

Sage Focaccia

I mentioned that yesterday, in class, we made focaccia in addition to our tortillas. I’m fairly certain that I had never before had sage focaccia. Now I am not sure that I want focaccia without it. The flavor was subtle and the taste was fabulous. This was a soft, light bread that I turned into some great grilled sandwiches for dinner. Focaccia is a yeasted, ... Read More »

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