Friday, February 20, 1914: Nothing much doing.
Her middle-aged granddaughter’s comments 100 years later:
Have you ever heard of anyone holding a party to celebrate Washington’s Birthday. It must have been a much more popular holiday a hundred years ago than what it is now.
Since Grandma didn’t write much a hundred years ago today, I’m going to share some fun food suggestions for a Washington’s Birthday party that appeared in the February, 1914 issue of Ladies Home Journal.
In the 1960s, Washington’s Birthday morphed into President’s Day which is celebrated on the 3rd Monday in February. But, in 1914, Washington’s Birthday was celebrated on his actual birthdate, February 22—and apparently it was a bigger deal than what it is now.
Another one to tuck away for the growing season when all of us farmers end up with so many squash 🙂
Happy Monday to all of our OrganicMeatsAndVeggies.com readers! Everyone at Passanante’s Home Food Service sincerely hopes you had a safe holiday surrounded by friends, family and of course good food. Over the holiday break we unearthed a ton of awesome recipes that we cannot wait to share with you all over the next few weeks so make sure you’re coming back frequently!
Now.. you’re probably already skeptical about this next recipe… the world’s best cookies? BUT these cookies seriously are the world’s best. Even savory people with little appetite for sweets cannot resist eating a bakers dozen by themselves. These cookies have a light, fresh and crispness to them that is simply irresistible — plus they freeze incredibly well so make more than you think you’ll need.
- 1 cup butter (softened)
- 1 cup brown sugar
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup salad oil
- 1 cup oats
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1 cup unbleached all-purpose flour, plus more for the work surface
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup shelled raw or roasted pistachios
1/2 teaspoon vanilla extract
1 stick (4 ounces) unsalted butter, cold, cut into 1/4-inch pieces
1 to 2 tablespoons granulated sugar, sanding sugar, or raw sugar, for garnish
1. Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just come together and cling to one another. (Watch carefully, as food processors work very fast and can easily overmix the dough. At first the mixture will have a coarse, crumbly texture, but then if…
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This is what I could see from the window when the sun came up this morning.
No sun and no land. All white. But more on that later. First we need to discuss Christmas. As you know I am from New Zealand. Christmas in New Zealand means cold ham, cold roast beef, salads, huge bowls of leafy greens, maybe some roast potatoes and roast kumara. Beetroot jelly. Salmon Mousse. That kind of thing. Every family has a different tradition. My mother was not a traditional kind of person.
I honestly cannot remember a recurring menu. Every year was something different. But never heavy because it was summer and we lived by the beach. And you cannot swim on a full stomach you see. We had to wait an hour after eating to go back to the beach. It was torture. So, though we would have sat down to a…
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You know how I adore ANYTHING BEACH!!!!!
‘Tis the season to be baking. Fa la la la la!
I definitely have my own favorites for our family Christmas cookie line up, and some kind of yummy cut-out sugar cookie is always on that list!
This year I decided to try something a little different. Inspired by my collection of sand dollars, I thought it would be fun to try out an idea for coastal themed Christmas cookies. Of course, these sweet beach treasures are great for any time of year and would be a big hit at any luau or beach picnic!
I used a sugar cookie recipe that I found at Art of Dessert (recipe below).
After rolling out the dough to 1/4 inch, I used a small mouth Mason jar lid band to cut out my cookies. It was just the right size (almost 3″ across) for the sand dollar I was trying to match…
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who doesn’t LOVE new ways to make a cookie! BAKE ON!
Confession- there has not been a trip to the grocery store in the last two months that I have not bought a cooking magazine, mostly from the cookie category. Every year the same thing- that one to five minutes spent waiting in the darn check out line is just too long to resist. Holiday baking- I love it, the search for that perfect gem of a cookie. This year I participated again in the Great Food Blogger Cookie Swap along with over hundreds of other participants (search #FBCookieSwap to find mouth-watering cookies to bake or torture yourself with). The cookie swap was all to raise money for Cookies for Kids’ Cancer, over $13,778.40 was raised!
Martha Stewart contributed to the cookies I sent- after an evening of heated debate and taste testing these were the winners that I was going to ship and bake.
- 1 cup unsalted butter…
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My own Giza sourdough
Good article, as a food historian and a ” ancient bread ” expert I was pleased.
I had to add my own sourdough in the pictures.
The day began with heavy rain soaking San Francisco’s hilly streets. But as we made our way to the Ferry Plaza Farmers Market, walking along the seagull-dotted piers that jut out onto the bay, the sun began to cut through thick fog and silvery clouds. We wandered past artisanal cheese stands, organic chocolate shops and vendors hawking avocados and oranges. As the briny air wet our cheeks, a familiar craving arose; my stomach was longing for that San Francisco tradition: sourdough bread.
Related article: Love, war and the Philly cheesesteak
Sourdough is the quintessential San Francisco comfort food, with yeasty and earthy aromas wafting out of the city’s bakeries, hinting at warm loaves fresh out of hearth ovens…
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My grandfather’s favorite cake was German Chocolate. It was the last dessert I made for him before he passed away. I used fresh, local chicken eggs for the icing, that turned out rich and decadent without being heavy.
Today, when I eat chocolate and coconut together, I think of him. I bet he would like these bars. And I would give anything to be able to make a plate of these for him.
German Chocolate Pecan Pie Bars from Southern Living, Sept 2012
- 3 cups pecan halves and pieces
- 1 3/4 cups all purpose flour
- 3/4 cup powdered sugar
- 3/4 cup cold butter, cubed
- 1/4 cup unsweetened cocoa
- 1 1/2 cup semisweet chocolate chips
- 3/4 cup firmly packed brown sugar
- 3/4 cup light corn syrup
- 1/4 cup butter, melted
- 3 large eggs, lightly beaten
- 1 cup sweetened flaked coconut
Preheat oven to 350 degrees. Toast the pecans in a shallow…
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Who doesn’t like cookies 🙂
Welcome to #cookieweek my little cookie monsters! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends (of which I am one) to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps! Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!
This cookie–without the filling– is the family favorite in my house. It’s just the tiniest bit crisp on the edges, and then chewy and soft. The flavor is like pure dark chocolate brownie. I DOUBLE DOG DARE…
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I love carrot cake and although carrot sounds healthy the cake past is not. This version swaps out the butter for yogurt and cuts back on the sugar for a moist and dense cake.
10 oz grated carrots, minced in a food processor
1 1/4 c whole-wheat flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cardamom, optional
2 large eggs
2/3 c coconut palm sugar
1/4 c canola oil
1/4 c low-fat vanilla yogurt
8 oz low fat cream cheese, softened
1/4 c powdered sugar
2 tsp vanilla
2 TBSP milk
Preheat oven to 325. Spray a 9 inch round cake pan.
Combine flour, spices, baking soda and salt, set aside.
In a stand mixer, beat eggs, add sugar, oil and yogurt until light and frothy. Add flour mixture and combine…
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Yes, these are dangerous—very, very dangerous. But if you’re brave enough to always be only 15 minutes away from tiny, warm cinnamon rolls, keep reading! The moment I saw Kim’s recipe on Curtain Queen Creates, I knew I’d be making them someday . . . and today was the day! So easy, and so delicious! And while you’re visiting Kim’s blog, be sure to check out some of her other posts, like these recipes, home decor ideas, outdoor decor ideas, and beautiful tablescapes. Thank you, Kim! ♥
Hooray! It’s the weekend so let’s celebrate with cake! What better way yes? heh I don’t think anyone can really resist cake, even more so when it’s a gluten free and (almost) healthy one!
Is there a particular cake that you will never get tired of and would always go-to cause you know it will not fail you? I definitely do! This is one cake that I know that would definitely be a crowd pleaser! The chocolate olive oil cake by Nigella Lawson is simple, delicious and did I say delicious? Whenever I need to make a birthday cake for a close friend, I always turn to this recipe, top them with fresh raspberries and dust with icing sugar and viola! All ready to be consumed and put smiles on people’s faces!
All along, I’ve made it using almond meal, but I few weeks back when I needed to bake a…
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Fall is officially here! Let the pumpkin party begin!
Recipe adapted from here
Makes two loaves
2 cups all purpose flour
1 3/4 cups white whole wheat flour
1 cup brown sugar
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree
1/2 cup vegetable oil
1/2 cup apple sauce
1/3 cup maple syrup
1/3 cup almond milk
FOR THE TOPPING:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 tbs cinnamon
2 tbs vegetable oil
Pre heat oven to 350.
Grease and flour 2 loaf pans.
In a large bowl mix flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, maple syrup, and almond milk together. Combine the bowls together.
Pour into prepared pans.
In a small bowl using a fork mix all of…
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I wanted to make a fairly uncomplicated bread with a good portion of spelt flour and while I was at it I decided to add some walnuts since I love nuts and my new apprentice Max is quite the nut as well.
My wife picked up some chocolate infused olive oil on close-out at William Sonoma so I figured that along with some chocolate vinegar would be a good compliment to the mix of nutty flours along with the walnuts. I’m not sure you really end up tasting too much chocolate flavor but it did add some nice chocolate undertones to the final bread.
I let the flours autolyse with the water overnight for around 12 hours before mixing in the other ingredients and let it bulk ferment for another 12 plus hours before baking it off.
The final bread was a nice nutty, chewy bread perfect for some…
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- ½ c. Unsalted Butter, softened
- ¾ c. Almond Butter
- ½ c. Sugar
- ½ c. Brown Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- 1½ c. All-Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Kosher Salt
- ½ c. Unsweetened Coconut Flakes
- ½ c. Whole Almonds, ground ( I ground coconut flavor almonds)
- 2 oz. Bittersweet Chocolate
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OH I miss my BREAD 🙂
This bread was inspired by my friend I met on The Fresh Loaf website, Khalid. His beautiful bread was a 100% whole wheat version using yeast while for my version I chose to convert the recipe to sourdough and used three different whole grain flours instead of one.
I decided to use my trusty Krups coffee grinder to make fresh ground flour for the entire recipe and I was quite happy with the results.
I used a 2 step build for the starter mixing Einkorn Ancient Whole Wheat with a Hard White Whole Wheat.
For the main dough I used one of my favorite flours Kamut which is similar to Durum but more wholesome with a stronger wheat flavor. I also used more of the Hard White Whole Wheat.
The dates are simmered in part of the water used for the main dough and I then chopped them up in the…
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[ooyala code=”lyYzJ1ZDrH02nar7d8jbaLXogMaSron7″ player_id=”99b31ca60977447aac65383d61b8503b”]
Here are the ingredients you need to make the University of Missouri Extension’s ‘No-Bake Breakfast Bar’:
1 cup of peanut butter
½ cup of non-fat dry milk
¼ cup of honey or maple syrup
3 large shredded wheat biscuits or 1-2 cups of any other cereal
½ cup of chopped nuts or raisins
(Note: ½ cup of dried cranberries were also featured for the TV segment but are not required)
Mix all ingredients together in a large bowl. Pour all ingredients into an 8×8 glass pan and pack the ingredients together for a yield of 12 bars.
As summer is starting to wind down, we all need some great recipes to use up our basil plants and while a plain basil pesto is a great option, this recipe is even better! Packed with bold flavors from spinach, basil, artichoke hearts & walnut it’s a healthy and unique version of a classic. We kept this dish vegan by tossing it with gluten-free pasta and not only was it was crazy good, it was really filling too! The original recipe called for making a roux with soy milk, vegan margarine and flour but since we only had vanilla soy milk in the fridge I skipped this step. I would imagine it just serves to thin the pesto out a bit but I liked how thick ours was.
Recipe adapted from The Part-Time Vegan cookbook.
In the bowl of a food processor, combine 1 cup fresh basil leaves, 1 cup…
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For the past few weeks we have been walking past a basket of perfect looking gooseberries at our grocer and saying we need to make something with these. A version of the classic Eton Mess the tart gooseberries balance the sweetness to make this light and sunny, just like the weather.
Gooseberry & Elderflower Mess – serves 6
- 300g gooseberries, tops pinched off
- 50g golden caster sugar, plus 2 tbsp
- 2 tbsp elderflower cordial
- 600ml whipping cream
- about 100g of meringue nests, roughly crumbled
Put the gooseberries, 2 tbsp water, and 25g of sugar in a small saucepan. Cook gently until the gooseberries start to soften and break down. Taste and add as much of the remaining 25g as you need, then cool.
Put the 2tbsp sugar, the cordial and the cream into a large bowl and whisk until soft peaks form, then cover and chill.
Just before serving, roughly…
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I realize I’m a little late to the homemade ricotta game. Other food bloggers have already posted about this amazingly simple homemade cheese. And I’ve made it myself, quite often. But I’ve never been quite satisfied with the results.
Only during our recent food-focused travel to Tuscany did I realize why: I love the soft, tender, creamy Italian version of ricotta cheese. My previous experiments turned out cheese with large, dry curds and a firm texture. Delicious, but not the sensory experience I was after.
So I scouted around to find different recipes and techniques for making homemade ricotta. Some called for adding buttermilk or yogurt, which added a tang I didn’t love. Others called for stirring the milk mixture, which created larger, clumpier curds than I had in mind, or straining the ricotta for an hour or more, which created a firmer texture.
The proportion of ingredients for this…
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I saw these a few weeks ago and they have not left my head, my curiosity was peaked, I had to know. The flavor combination in a dessert was too strange to let go, but after thinking about it I realized green tomatoes don’t have a ton of flavor and would likely pick up the flavor you pair with it. I was right.
Not a lot of tomato flavor, but still super tasty, they had a comparable flavor to carrot cake, but less sweet, without as much sugar. The petite cakes are moist even a few days later. Overall I give them an A (skipping the plus as I really wanted to taste the tomato more) but certainly good enough to eat for breakfast, which is of course the international sign of good desserts.
Modified from Cooking Light 2013
- 8 ounces green tomato, cored and quartered
- 7.6 ounces cake…
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It had been quite a while that I wanted to participate in Fae’s Look I Made It! by re-making one of her fantastic recipes but with a twist. I went through many of Fae’s great recipes and the red-beet velvet cupcake was my first choice because they are so pretty. The twist I wanted to put on it was to make a savoury version of it.
Background fact: One of the most basic and common Iranian breakfasts is : (Naan) Bread, (goats or sheep ) cheese , walnuts and herbs. It is known as نون پنیر سبزی “Noon, Paneer , Sabzi” which is usually accompanied with sweet tea. It’s very healthy and to me very delicious.
Joining the two stories I decided to make the red-beet velvet cup cakes to an Iranian savoury breakfast.
Personally, I am very proud of this dish. I loved how it tasted plus the textures are…
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This post has a health warning… not for the faint-hearted!
I have been making this “pie” for years now, but very infrequently because it is just soooo decadent! Recently my friends
asked begged me to make it again for them and I agreed. You just have to spoil yourself and your guests occasionally now, don’t you? 😉 Then sadly they had to cancel that day, and I had already made this pie… well, we managed to eat half of it between us over a couple of days, but it’s definitely the kind of dessert for a crowd!
The original recipe for Banoffee Pie has a pastry base and the content varies slightly. This one is actually a Banoffee Cheesecake, the recipe coming from an ancient “Vegetarian” magazine in the 90s. Now if you’re still wondering what banoffee is, you haven’t lived! It’s a crossover dessert of caramel, bananas, cream and…
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HAPPY MOTHERING SUNDAY!
This for you Mum! 😀
A shame my Mum won’t get a slice of this. I just hope it’s a sunny day for her instead. 😀
When this cake came out of the oven it looked flat. Oh. Then the middle sank a little and it looked even flatter… Oh dear. Did I forget the baking powder? No! This is how it’s meant to be: no raising agents are used! And despite my initial doubts, after the first bite I was so glad I tried it. The consistency is dense, a little like a brownie, with that almost chewy texture. Its delicious almond and vanilla aroma fills the house with cosiness, and I admit that I rather fell for this little cake.
My recipe is an adapted version of the one I found on this website: http://dessertfirstgirl.com
The original recipe included almond extract, which I’m…
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LIKE COOKIES here is one from a friend BAKE AND SHOW 🙂 I will just LOOK and DROOL
We are getting close to March 1st and you know what that means!
Cookie Contest Opens!
So get your recipes and your best photo ready to send us!
In the meantime, here is another cookie recipe we received and wanted to share!
This recipe comes from fellow blogger
This recipe comes to us all the way from British Columbia, Canada!
Arnhemse Meisjes, or Arnhem Girls, OR Arnhem Sugar Cookies
“A Delisciously Dutch, Sugar Coated, Pastry Like Cookie”
*Fun Facts: this cookie was made famous my Roald Dahl (author
of Charlie and the Chocolate Factory), after he tasted them when he
was in Holland for a book signing tour. These cookies are best eaten
the first day, but are wonderful with a cup of tea or coffee.*
Recipe makes 16 cookies, best of made the night before, or at least
4 hours prior to baking…
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The combo of fresh strawberry and banana, with the food from the heavens, chocolate, makes this granola irresistible. My recipe for granola is good, and good for you. Little do people know that the 15-year-old author of BenGusto.com is a granola maestro. This is only one of my many killer recipes for granola, which is a food I eat daily, and make every week.
I am a firm believer that dark chocolate is practically a panacea, and probably the best ingredient for desserts. You cover chocolate in something and it will automatically taste good. Even a fish head covered in chocolate may not be so bad.
This granola is best with a really dark chocolate. I suggest at least 70% cocoa. I am a dark, dark chocolate lover, so I go for about
85%. The banana creates beautiful bunches that are slightly soft. The strawberry flavor is unfortunately rather unnoticeable…
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Meet my new obsession for this holiday season: coconut macaroons. I can’t tell you how many times I’ve made these in the last few weeks. These babies have helped me avoid overdoing it on the overwhelming amount of holiday cookies my house seems to be accumulating. The best part? They’re made with all good-for-you ingredients. Therefore, I feel no regret constantly popping them in my mouth 🙂
2 cups unsweetened shredded coconut
2 egg whites
2 tbsp vanilla protein powder
1 tsp vanilla extract
optional: dark chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix all the ingredients together and pinch into balls. Bake for 18 minutes. If desired, melt some chocolate chips and drizzle over the macaroons.
National Date Nut Bread Day
Five Food Finds about Nuts
- Nuts are defined as a simple, dry fruit with one seed (very occasionally two) in which the seed case wall becomes very hard at maturity.
- True nuts include pecan, sweet chestnut, beech, acorns, hazel, hornbeam and alder.
- Peanuts, almonds, pistachios, cashews, horse chestnuts and pine nuts are not nuts. So the health warning on a packet of peanuts (“may contain nuts”) is, strictly speaking, untrue.
- Peanuts are actually a type of legume.
- Most forms of nuts will preserve for several years. Signs they are going bad are obvious.
Today’s Food History
1884 John Simpson Chisum died. An American cattle rancher, in 1867 he blazed the Chisum Trail from Paris, Texas to New Mexico. He developed the largest cattle herd in the United States.
1885 La Marcus Thompson of Coney Island, New York was issued a second patent for a gravity…
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I realise that you were not waiting with bated breath for this recipe. Not even my Dad will be doing that. But I did say on Wednesday that I would be back yesterday, Friday, and I hate not to be a woman of my word. I plead extenuating circumstances which I won’t go into but does involve me being an unexpected and unlicensed taxi on more than one occasion, dodging an almost certain migraine in a store with poor lighting, and meeting a hastily imposed deadline. All not on the cards when I wrote on Wednesday. The day did end well though with the best staff party I can remember
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I know, I know. Those of you who bake are focused on Christmas cookies and whatnot. I get it, having already made a batch of dark chocolate biscotti myself for a cookie swap. Regardless, winter squash still abounds here in New England and Cucurbitaceae remain a regular dinner component. (And not just for me, either: check out the fabulous meals my students made this week.) So I don’t care if it’s December or not: pumpkin bread pudding is a to-die-for dessert that is truly divine, and I simply must tell you more about it.
Oh, and I couldn’t decide on the right plating, so I’m also including two other options for your viewing pleasure, as it’s really a matter of style. Here’s the second.
This glorious recipe is from Bon Appétit via Epicurious. I already used the phrase “to-die-for”—what else is there to say? Well, let’s just put it this…
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Every year I make a ton of holiday cookies to pass out to friends and family. I have been collecting recipes since 2000. Here are some of the every year standards:
Favorites tend to appear over and over because people request them, but I also try to test a couple of news ones every season as well.
Jamie has been imploring me to bake cookies for a special “snack” for his class, so I decided to try out three variations on a theme in one pop!
This basic cookie dough recipe is from an old 2003 issue of Gourmet (he wasn’t even born yet!) that I’ve used for cut-out cookie holiday cookies, which we then frost. The cookie dough is versatile, and you can add different flavors to it, creating…
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My Mom has decorated cakes since I was a baby. In fact I never had a store bought one, nor did my three brothers. She only stopped making cakes when her hands crippled with arthritis and no longer could produce beautiful displays of her artwork., I think they were still beautiful but she was so hard on herself, really her cakes and frosting were so good and me being a kid, I hate to tell her it could have been messy and still yummy.
When she had orders for huge wedding cakes or say Big Bird for a Boston show, I always helped wash all the bowls, as each color on the cake had a separate one. She made the best frosting. I can not explain how good our cakes were at home. When I was a Brownie she made a Brownie Cake and when I was a Rainbow Girl she made my doll cake in beautiful white gown just like the one she made me to attend weekly meetings in, as well as a rainbow cape on her shoulders.
Mom was so talented in all she ever set her mind to teach herself. I never wanted to follow in her footsteps. I wanted to cut hair like my Dad’s Mom. Guess I could never see myself as good as Mom was so I never pushed myself to try, ah now I know why I loved driving truck!
I will scan her cake photos someday and do a blog on her. The photos that will be attached to this blog are ones I took her to see in Boston at the Boston Flower Show
Every year the Boston Flower show has a theme and then a display of talented people and what they make as related to flowers. Hope you enjoy these photos once again I am using and Kodak Easy Share, in a crowded room.
I can hardly wait to share what my Mom did with a pastry bag and a rose tip!
She bought a book back in the 50’s and ended up in shows as these artists did.
Hope you enjoyed the photos sorry it went so long