I thought I’d make something that would use up the last Granny Smith apple. What I settled on was a variation on carrot cake, omitting the pineapple and coconut, and instead using apples, Craisins and wheat bran! Who would have thought that they would have tasted so good!
For more years than I care to remember, I’ve taken sausage stuffed mushrooms to family gatherings. Today’s Christmas gathering was no exception. I often wonder whether people are just being polite, or really like the mushrooms. Based on how quickly they disappear, I think that they must really like them!
Every year, Susan makes goodie baskets for her co-workers. This year, she decided that she wanted to include a bottle of home made vanilla extract!
It’s that time of year again, when the kitchen swings into action to produce Christmas goodies. This year, I thought it would be fun to make something that I’ve never made before – caramels! For some reason, I thought that they would be hard to make, but actually, they were pretty easy.
For some time, I’ve been wanting to try my hand at making push pop cakes. I’ve had the containers, acrylic stand, and Wilton mini-whoopie pie pan (all ordered from Amazon.com) for some time. Since yesterday was Halloween, I thought “what better time than now to experiment!”
The other day, I made some meat sauce with a view that I’d make some lasagna. I dragged my feet on making the lasagna, however, because I really don’t like the taste/texture of ricotta cheese. But, what if I could make my own?
Last night for dinner, we had roast beef. It has actually been quite a while since I’ve cooked a roast. Not surprisingly, we had leftovers! I’m not a fan of leftover roast beef at all, so was in a bit of a quandary in terms of what to do with it.
It’s been a long time since I’ve made Cottage Pie (not Shepherd’s Pie). I thought it would be good for dinner tonight.
When Susan and I were in Paris, we ate a lot of Croque Monsieurs. At one little café, the Croque Monsieurs were paired with the most incredible fries. Unfortunately, we’ve been unsuccessful in finding the fries here, or figuring out how to cut them.
For dinner tonight, I decided to try Julia Child’s Suprêmes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream) from Pages 268-270 of Volume 1, Mastering the Art of French Cooking.