I thought that you might like to have an update on the bread mentioned in today’s earlier post.
I chose to make my bread with half whole wheat flour and half all-purpose white flour.
So I can’t really call my bread a crusty white bread.
I used 1/4 part of my dough to bake. The rest is still in the refrigerator for use later this week. And I dusted my dough with cornmeal instead of flour.
After baking, I ended up with a rustic, crusty loaf.
Not bad for a mix of flour and water.
It is that time again…the time when new resolutions and goals are being stated and written everywhere. A time when one’s hopes are fresh and new beginnings bring brightness to one’s future.
So…what are my goals?
A haircut and a dentist appointment.
I believe in reachable goals. Don’t you?
It has been months since I’ve had either of these. Last summer, I think. I lost a filling sometime back then.
I do have a long-term goal. It is more elusive; at least for me. I intend to find it. My word for 2015 is ‘Joy’. More on this later.
The first day of the new year, I spent baking and sewing. How great that feels! It has been a long time. I’m not ready to share what I am sewing, but I can share what I baked.
My favorite gingerbread recipe!
*Click on the photo for an enlarged peek.
It is from my favorite cookbook. The American Woman’s Cookbook, published in 1947, and given to me by my mother-in-law when I was a young bride.
A very joyful New Year to you all!
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Tagged American Woman's Cookbook, baking, gingerbread, goals, Happy New Year, hope, joy, LCsCottage, new beginnings, recipe, resolutions, sewing
I picked the gooseberries before the birds and the deer this year!
Since I don’t have quite enough for a pie, I’m adding last year’s blackberries to the gooseberries.
Add some sugar and tapioca.
Rustic yummy sweetness!
Are you enjoying the fruits of summer?
I hope so.
I have an insatiable sweet tooth, and I’ve discovered the joy of pinning decadent recipes to a Pinterest board that I call Sweet Tooth.
Summer has arrived and the tempting raspberries are ripening.
One of those recipes, Raspberry Swirl Cheesecake Cupcakes, from Annie’s Eats, is perfect for a sweet raspberry treat.
Make a graham cracker crust, add a cream cheese filling and top with fresh picked raspberries blended to a puree.
Swirl the puree and bake.
Easy and scrumptious!
The blackberries are flowering, and I’m keeping watch for more juicy, plump berries and sweet treats!
And let’s not forget the pie cherries! I share them with the birds, but I’ll still have enough to savor!
I love summer!
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Tagged baking, berries, blackberries, cheescake, cupcake, dessert, kitchen, pie cherries, raspberry, recipe, summer fruits
I’ve been trying out recipes that I’ve pinned on Pinterest and thought I’d share one with you.
I’m not all that great at making cakes, especially fancy ones, but this recipe was easy to make, and if you have a sweet tooth, you might want to try it.
I took the photo outside, since Hubby is taking his turn painting in the kitchen. Hey! Why not? A rustic looking cake on a crystal plate on a rustic picnic table. Priceless! LOL!
The original is not rustic at all…like I said…I’m not all that great at making cakes (but they taste good).
You can find this recipe by clicking on the Pinterest button in the sidebar and then clicking on my Sweet Tooth board. Or you can just click on the photo above.
So…it is later in the evening and I’ve tried another shot for you.
Hubby and I both think this recipe is a keeper! Yummy!
The Polka Dot Cheesecake caught my eye sometime ago and I pinned the recipe to my Sweet Tooth Pinterest board.
On Valentine’s Day, a day for indulgences, I served this to my Hubby. And to myself.
He loved it! So did I.
Please ignore that Christmas tablecloth. (Not to mention Valentine knick-knacks with a summer/fall plate.) Fortunately, you can’t see the Christmas wall-hangings and a few other Christmas goodies I have yet to pack away. Not because I love them so much that I must leave them up. I just haven’t gotten around to cleaning house, except for the occasional tidying up. You aren’t like that, I know.
The recipe? Click here. It will take you to The Baker’s Daughter where you will find the recipe along with a whole lot more yummy goodies. And Melissa’s cheesecake looks way better than mine (I didn’t pipe my chocolate), but mine still tastes divine. I’m sure your presentation will be fabulous too!
“Let them eat cake.” – Marie Antoinette
I acquired a cookbook from an aunt recently. It is a good read, but there are a few things I could do without. For instance, I learned that it takes 10 cups of pig blood to make a black pudding. Ugh!
I did find a recipe for a caraway seed cake that looked rustic and delicious, so I tried it.
The ingredients are few and simple, and always in stock in my kitchen.
I only needed 1 tablespoon of ground almonds, so I just threw some slivers in a baggie and lightly pounded with the smooth side of the meat tenderizer.
Mix the ingredients and put the batter in a baking pan. The recipe states a size, but I didn’t have it, so I put the batter in my 12 cup bundt pan. Whoa! That size is way too big! Don’t do what I did!
Don’t Use This Size Baking Pan!
Bake. Don’t forget to set the timer!
Out of the oven and cooling.
Lookin’ good. It would be much better if I took the time to garnish it. Top it with a fruit sauce, or chocolate sauce. Or serve with ice cream.
I had whipped topping, so that’s what I used. And I needed it! Since I baked it in the wrong size pan, my cake came out heavy and a bit dry. It still tastes good, but the texture and taste will be better the next time I make it.
Caraway Seed Cake
12 tablespoons (1-1/2 sticks) butter
1 cup granulated sugar
2 cups flour
1 tablespoon ground almonds (optional)
1-1/2 tablespoons caraway seeds
1/4 teaspoon baking powder
Some caraway seeds to sprinkle on top
Line a round cake pan (7″ diameter x 3″ deep) with parchment paper.
Cream the butter; add the sugar and beat until very soft and light. Beat the eggs and gradually beat into the creamed mixture. Stir in the flour and ground almonds.
Add the baking powder and the caraway seeds with the last of the flour. Turn the mixture into the prepared cake pan, scatter a few more caraway seeds on top and bake in a preheated moderate oven, 350°F, for 50 to 60 minutes.
Cool on wire rack.