Posts Tagged ‘Recipes’


Blind baking pie crust has always been a struggle. Using sugar as a pie weight (and refrigerating the rolled-out dough in the pan beforehand) sounds like a perfect solution.

The science of pie dough.


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Summer Greens with Mustardy Potatoes and Six-Minute Egg

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Flat Breads

I still have not attempted a flatbread. My goal is to do so soon!

Here’s a lovely recipe for a garlic flatbread that sounds delicious.

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We’re abandoning Facebook, where for a while now we’ve stored links to recipes we’ve either made or hope to make. I’ll be adding links here to cake recipes, with commentary when I’ve made them.

Cannoli Pound Cake

I am fascinated by the Battenberg cake – beautiful and delicious.

If you’re going to the trouble of a home-made Battenberg, you should definitely make your own marzipan.

Here we go – chocolate olive oil cake for the win! Look to the “I made this” section of comments for tips/suggestions.

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This blueberry sauce is fantastic on ice cream or pancakes, or whatever you might want to pour it over.

Tent of Indian blueberry picker. Littlefork, Minnesota Russell Lee, photographer August 1937

3 tablespoons lemon juice

3 tablespoons grated orange rind

1 1/2 cups fresh orange juice

4 1/2 cups sugar

3 quarts blueberries

3/4 teaspoon cinnamon

1/4 teaspoon powdered cloves or nutmeg

1/4 cup liquid pectin


Sterilize 6 pint jars or 12 1/2 pint jars, and lids.

Stir the lemon juice, orange rind, orange juice and sugar in a large pot, bring to a rolling boil.

Add berries and bring to a full boil again.

Add cinnamon, cloves/nutmeg and pectin, and boil hard, stirring constantly, for 1 minute.  Remove from heat, pour into hot, sterilized jars and seal.

Makes about 6 pints.

Originally from House & Garden, August 1962


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Pitching rice into wagon. Crowley, Louisiana.  September 1938.  Russell Lee, photographer (1903-1986) Courtesy of Library of Congress

Pitching rice into wagon. Crowley, Louisiana. September 1938. Russell Lee, photographer (1903-1986) Courtesy of Library of Congress

I’ve been making this rice pudding for forever – since the 1970s? Anyway, it’s the single greatest rice pudding you’ll ever eat, bar none.

4 cups milk
1 cup rice
1 vanilla bean*

4 egg yolks
1/2 cup sugar
1/2 cup heavy cream

1/2 to 1 cup raisins, plumped


To plump the raisins, place them in a bowl and pour boiling water over them, letting them sit for five to ten minutes, then drain and use. For additional flavor, you can soak them in hot water mixed with bourbon or rum.

Cook milk, rice and split vanilla bean in a double boiler at medium heat for about 45 minutes, stirring from time to time. Do NOT boil the milk/rice mixture. If it starts simmering, lower heat so it does NOT boil.

Mix together egg yolks, sugar and cream. Stir egg/sugar/cream mixture into rice and milk. Now you can raise the temperature a bit (not too much, you don’t want to burn it). Bring to a boil. Not a HARD boil, where stuff is splashing out, but more than just a simmer.

Remove vanilla bean. Pour into baking dish/dishes. Brown quickly in very hot oven (450 degrees) or under the broiler.

Serve with whipped cream (optional – as in like who has time when you’ve got this delicious rice pudding to put in your mouth?)

*Vanilla bean can be difficult to find, even more difficult to find vanilla beans that aren’t dried out and hard. You can substitute a teaspoon (or two) of pure vanilla extract added at the end, when you would otherwise remove the vanilla bean. I recommend Trader Joe’s Pure Bourbon Vanilla Extract – it has no sweetener in it, which, to me, is as it should be.

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The North Jersey Onion Burger and home-made mac-and-cheese topped with buttered bread crumbs, with brownies for dessert. Nom nom nom!

If you can’t watch video, here is the text version of the burger recipe.

Happy New Year, kids.

UPDATE: It’s useful to provide the brownies recipe.


4 squares unsweetened chocolate
1 stick of butter (1/4 lb)
4 eggs
2 cups sugar
1/4 teaspoon salt
1 to 2 teaspoons vanilla
1 cup all-purpose flour
1 to 3 cups chopped walnuts


Preat oven to 350F

Line 9×13 pan with waxed paper

Melt chocolate squares together with butter. Set aside.

In a large bowl, beat eggs together with sugar and salt. Mix in chocolate/butter mixture and vanilla, then flour and nuts. Spread into lined pan, then bake for 30 minutes. Toothpick should come out not completely clean. Let brownies cool in the pan for 20 minutes before lifting out and cutting into pieces.

I like to bag them up two to a bag and freeze them, because frozen brownies nom!

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