Normally, I’m less than a fan of Brussels sprouts, but then I found the wonder of butter caramelized sprouts and, well, hooked I am. At the simplest, just saute your sprouts in butter until tender, with a light golden brown crunch on the bottoms. Or we can get a little fancy.
I updated the recipe from the first post. Now here’s what I learned: I either needed less cream or more cooking time to reduce the liquid content. This will be the subject of many more sweet experiments. Clean up was a lot easier than I expected.
Today I have made my first attempt at making caramel candies. On the bright side, I’m pretty sure that I got caramel sauce at least. I’m waiting, as I write this, to see how firm a candy I get. 🙂 So, quick off the top, the recipe I’m using, and then I’ll tell you how
Over the holidays, my Oregonian family had a discussion about the deploring lack of good commercial scones. The general consensus was that Starbucks was the only place most of the family could find scones, and the quality of the Portland area Starbucks pastries were, um, less than satisfactory. My own experience at the Fairview Starbucks
I realize this is a fairly basic and standard recipe, but since I like to use it in place of frostings fairly often, consider this a formality posting. 🙂
Back when I got my first microwave rice cooker I would fill up the office I worked at with the smells of this basic dish at least once a week. It’s a cheap standby, easy to improvise around, easy to prepare and clean up.
I just finished a nutrition course (back in college and fulfills a grad requirement). Fun stuff I took away from the course:
I learned something new today. Wikipedia helped. I mean, I always knew that baking powder was related to baking soda, just not how.
I had a craving recently for a meat filled bready thing, and had a lot of fun dreaming up the recipe below. My husband prefers the savory – as in salt and seasoning flavors – to the sweet meat version, so I didn’t work on getting the sweet to taste about right.
I’m setting this down first because the basic biscuit recipe is so essential to most of my baked breads. I have the worst time getting my dough to rise, so I tend to avoid yeasty breads, no matter how delicious they are when other people make them.