The original Morning Glory Muffins were created in 1978 by Chef Pam McKinstry. The recipe was first published in Gourmet Magazine in 1981. Ten years later, it was chosen as one the magazine’s 25 favorite recipes from the past 50 years.
Several years ago, on a visit to a friend in Germany, the subject of sauerkraut came up. I asked “how is it made?” The reply was cabbage and salt. I couldn’t believe that only those two ingredients produced sauerkraut, so I asked again.
I recently bought a new Dorie Greenspan cookbook titled Baking Chez Moi. I know – just what I needed, another cookbook! One of the recipes that immediately caught my eye was Viennese Sablés.
Some time back, the Master Taste Tester suggested that we should try our hand at making sauerkraut. Without going into the detail, our efforts were quite successful. Last month, the Master Taste Tester suggested that we should again make some sauerkraut which we did.
I’ve been wanting to make cookies for over a week, but couldn’t decide what kind to make. Ultimately, I settled on Dorie Greenspan’s Chunky Peanut Butter and Oatmeal Chocolate Chipsters recipe from her Baking: From My Home to Yours.
Some time back, I made homemade ricotta cheese. I was so impressed with how easy it was to make and how good it was, that I thought I’d try my hand at making homemade cottage cheese!
Last week, the Master Taste Tester bought a large bag of Granny Smith apples, and suggested that he wouldn’t mind my making something with them! I obliged by making him Dorie Greenspan’s Marie-Hélène’s Apple Cake recipe from Around My French Table. This didn’t use all of the apples though.
Well, it’s one week down and one week to go on our gluten-free experiment. So far, so good! Susan has been able to satisfy her love of pasta with gluten-free pasta. She says that she can’t tell the difference!
Let me start out by saying that I never thought that I’d be blogging about making anything that was gluten-free. However, I read the book Wheat Belly by William Davis several years ago.
Several weeks ago, I made Madeleines using David Lebovitz’s recipe. While they were really good, I decided to again make the Madeleines, using Julia Child’s recipe from The Way to Cook. This cookbook, which I’ve had for a long time, is one of my favorites.