lesmel - 2023 lettuce celebrate

Hello, New Year!! Woot woot!

Loving the discussion of old-timey kitchen gear inherited from our elders. My dad started working for WearEver Aluminum straight out of college, and on to ALCOA, when they bought them out. So we had WearEver everything, pots, juicers, trays, candlesticks… I’m sure I will recall more types. I was given one of the small pots for my first kitchen and acquired more from various sources along the way.
We had the anodized aluminum cups too - and straws! My daughter has that collection now.
I upgraded to plate silver tumblers and discovered they are actually for mint juleps. But it’s what I serve smoothies and such to my grands now.
And because I don’t want cold hands for them, I use these wool cup holders that I found unused in my mother’s pantry:



They were still on the cardboard from the 50s(?). She had more kids than holders. My grands always discuss who gets which color.

How rude of me to burst onto your new thread without a cordial hello.

Hello!!!!

>2 2wonderY: I LOVE those holders and the cups!!

>3 2wonderY: Hello! :)

Happy New Thread!

I'm feeling old because I own one of those old Jello molds. When I was little, we had some of those colored aluminum drinking "glasses." Ours had more of a bell shape but were taller than the old Tupperware bell-shaped tumblers. We used those aluminum "glasses" for homemade milk shakes. They were the best, keeping the ice cream a little colder. I assume Mom sold those in a yard sale at some point--probably when they moved from Mulberry Street to Rogers Drive--because I would have snagged them if they'd still been around!

>2 2wonderY: Those holders are a terrific idea!

>6 thornton37814: I loooooove aluminum drinkware. The best way to drink milk is to stick the aluminum mug (that's what we had) in the freezer for 15 minutes, then pour the milk, and hope your lip didn't stick to the edge.

Ok, not food related; but kitchen tangential.

A friend bought some "The Pink Stuff" spray. I looked it up thinking what the heck is this? I bought a tub of the paste because my shower always looks dreadful. The scale and stains are awful.

I spent my lunch hour scrubbing the life out of my shower; I'm convinced this stuff is crazy good. Granted, the shower isn't perfect. Then again, I have been fighting this problem for 10 years with not even close to the same level of success.

I'm going to try it on some pans that won't come completely clean. The bottoms specifically.

Before


After

>9 lesmel: Wow! What a difference! Must find some to play with.

>9 lesmel: *whistles* Amazing.

I hosted the first Sunday Dinner for the year. The menu was:

Chicken spaghetti (because I clearly haven't had enough yet)
Green salad
Pickled green beans
Harvard beets
Pound Cake with sliced strawberries in sugar

I will be eating off everything for at least a week, probably two. We keep forgetting to get a photo of the food or us. One of these times, we will remember.

I still have a little bit of dressing from Christmas left over. I need to eat more of it or portion it and freeze it. I also finally finished off the last of the cookies. I tried hiding them from myself; but myself is good as finding cookies.

For Christmas, I got a Blend Jet 2. It's a portable blender. I love it. I've been making a smoothie almost every day this year. Smoothies so far:

Mocha frapp
Peach
Peach peanut butter
Chocolate peanut butter
Banana peanut butter
Strawberry
Coffee
Blueberry

My standard recipe is:

1 cup milk
1/4 cup cottage cheese
1 tsp flax seed
frozen fruit of choice, "float to top"
optional: 1/2 frozen banana, chopped -- for thickening and sweetness
optional: 1 packet Splenda
optional: 1 tsp tumeric spice mix

I bought a bunch of frozen fruit and some frozen veggies (spinach & broccoli) so I can try different things.

Part of my gift included Next-Gen Blending -- which is the company's recipe book. I'm interested in trying the dips and dressing in the book. Also, the pineapple daiquiri. The pineapple daiquiri is next on my list. Something about pineapple and rum are calling to me.

And now I just saw a recipe on YouTube I want to try. Saving for later...

1 cup OJ
1/4 cup frozen mango
1/4 cup carrots
dash tumeric
dash ground ginger
1/2 frozen banana
lemon juice from 1/2 lemon
1/4 cup yogurt

>14 lesmel: So you could pack that blender with goodies and take it to work? Cool idea.

>6 thornton37814: We also had the colored aluminum glasses. Not sure where they are now.

>14 lesmel: That oj/mango smoothie is good. It needs fresh ginger for a spicy kick. I swapped cottage cheese for the yogurt b/c it's what I had.

I've been making an effort to eat what I have on hand instead of giving in and eating out or buying more groceries. This includes my coffee. I have a lot of coffee on hand...much of it fully leaded. I try not to drink full caff coffee any longer. At most, I make/drink 1/3 caff 2/3 decaf. The next few weeks will see a change in that until I use up my supply. It may turn out I buy some decaf so I don't need to be peeled off the ceiling every afternoon.

I read the first issue of Sift magazine a few days ago and now I want to bake all the things. It helps that it's cold here and will stay cold for at least another week or so. The problem (as always) is where to distribute all the baked goods.

Also, baking means buying some ingredients for some recipes. My goal for the foreseeable future is not buying anything especially if I have substitutes (chia eggs instead of chicken eggs) or ingredients that aren't my preference (stick butter instead of spreadable butter).

My goal means choosing other recipes or being willing to accept some failures; but at least I'll be entertained!

Sift No. 1 (Spring 2015) recipes. Recipes I want to try in bold.

Breakfast
Gluten-free biscuits
Gluten-free scones
Honey Whole Wheat Biscuits
Lemon Zephyr Pancakes
Maple Bran Muffins
Orange Sunshine Coffee Cake
2-ingredient biscuits

Cakes
Caramel Cake
Carrot Cake
Coconut Cake
Devil's Food Cake
Honey Cake
Vegan Clementine Cupcakes
Yellow Cake (aka Moist Yellow Cake)

Cookies and Bars
Flourless Ginger-Fudge Cookies
Lemon Meringue Bars
Lime Rollout Cookies
Maple Sugar Brownies

Desserts
Baklava Sundaes

Dips and Sauces
Babe Ghanoush
Blue Cheese Spread
Cider-Artichoke Dip
Flavored Butters
Garlic and Shallot Confit
Hot Pepper Dip
Hummus
Tahini Sauce

Drinks
Fresh Mint Tea
Homemade Hot Cocoa Mix
Pomegranate Punch

Frostings
Brown Butter Frosting
Coconut Frosting
Cream Cheese Frosting
Fluffy White Buttercream Frosting
Super Simple Chocolate Frosting

Main Dishes
Baked Kibbeh
Beer Crust Pizza
Chicago-style Italian Beef Combo
Philadelphia Roast Pork Sandwich
Shrimp Scampi Po Boy
Torta Cubano

Starters
Vegetarian Cabbage Rolls

Sides
Green Salad with Fresh Garlic Lemon Dressing
Lubiyeh
Rice Pilaf

Quick Breads
Gluten-free Apple Bread
Limerick Soda Bread
Rice Cornmeal Muffins
Sopa Paraquya

Yeast Breads and Rolls
Asiago Ciabatta
Cheddar Cheese Pull-Apart Bread
Chocolate Swirl Babka
Colomba Pasquale
Dipping Sticks
Easy Hot Cross Buns
Ginger-Honey Brioche
Gluten-free Pizza Crust
Gluten-free Sandwich Bread
Greek Tsoureki
No-Knead Harvest Bread
Olive and Onion Fougasse
Paska
Pita Bread
Raisin-Pecan Rye Bread

>18 lesmel: I can't stand decaf coffee. I just try to drink it in the morning. I can drink caffeine up until about 6 or 7 pm without it bothering me too much as far as sleeping.

>21 thornton37814: Coffee for me is 95% vehicle for cream and sweetener rather than caffeine source.

Is it the flavor of the decaf you don't like? I know some say it's got an off-putting taste or after taste.

>21 thornton37814: Seconding! I drink espresso and put nothing in it but sugar (and that only in one particular cafe—no, not that one—which has dreadful espresso but which Mrs H likes going to). I normally don’t drink coffee after lunch though.

The consumer magazine Which, in the UK, has just published a report on which of the UK coffee shop chains has the highest percentage of caffeine in its brews.

>22 lesmel: It is something with the taste. It just doesn't taste right.

Made old settler's beans (also called calico beans and cowboy beans); but I made it with what I had on hand. Cranberry beans, butter beans, bacon, ground pork, beef chorizo, onions, bottled bbq sauce, dry mustard. I made it in the instant pot; but I think I scorched the onions. I definitely scorched something because it never hit pressure and I did have burned on food once i got everything out.

Still, it's delicious and perfectly timed. We have cold weather again. I can serve the beans for dinner on Sunday with a green salad.

It's also perfect weather for me to bake one of my frozen loaves of white bread. I'm trying out this bread I found in the frozen section at the store. Not that I can't make my own; but I like to try things.

I made a bean dip/spread from cannellini, olive oil, garlic, a little bread, salt, and cumin. I used dried cannellini that I cooked in the instant pot. I'm a lot closer to using up the beans in my pantry! The dip is pretty darn tasty. I'm hoping to use in on lettuce wraps this week.

The bread I made in >25 lesmel: was good. It's a little soft for my preference; but it had good flavor. It took 7+ hours to thaw and rise. Next time, I will put it out overnight, bake it first thing in the morning, and let it cool and firm up the rest of the day.

>26 lesmel: That bean dip does sound amazing.

I made a pavlova-like thing this morning (the last recipe in this video: https://www.youtube.com/watch?v=4PcJYLc2J3k -- it's in the description). Followed by lemon curd (slightly modified version of this https://www.kingarthurbaking.com/recipes/lemon-curd-recipe).

If you have never watched B. Dylan Hollis (the video), he's a hoot. I think he got started on TikTok; but he's all over the social medias at this point. 99% of his videos are short form. He makes a recipe from an older cookbook and eats it. Sometimes, the recipes are great. A lot of times they are just ok. While, occasionally, they are horrendous.

And yes, he wrote a cookbook and I'm probably going to buy it. lol

This one is the most recent horrendous recipe: https://youtube.com/shorts/ZHl46zxAxs4

>28 lesmel: He is adorable! I will have to follow him for helpful tips on my family cookbook recipes.

>28 lesmel: >30 MrsLee: Not sure what the Youtube equivalent of a BB* is, but you caught me straight between the eyes with that one. Better Half and I thoroughly enjoyed two of Mr Hollis's offerings this evening.

*Book Bullet. MrsLee or any Green Dragon regular will be able to explain, if needed.

We're huge Dylan fans here! I think my daughter already preordered his cookbook.

>29 lesmel: Peanut butter onions. Ought to be sort of all right, given that we are on the way to a satay sauce. But I’m pretty sure that the hyperactive Mr Hollis is right on this one.

>31 hfglen: LOL. I'm so pleased you enjoyed some of his work. He's a bit hyper and loud; but he's so EARNEST!

>32 Marissa_Doyle: I ordered the cookbook the other day. I'm super excited.

>33 haydninvienna: Right?? Peanut butter + onion shouldn't be absolutely awful in the right ratio...but this is definitely NOT the right ratio!

Ok. The peanut butter onion is a bigger hit on the interwebs than I first thought. Supposedly, it's tastier than Dylan's opinion. I'm not sure I'm willing to try. I will say that salt roasted onions are delicious.

I binged the entire first season of Somewhere South with Vivian Howard. She's interesting. Being from Texas, I'm always fascinated by the food labelled "Southern." Depending on who you talk to, Texas isn't part of The South; but we are deeply influenced by it. While others will say Texas is firmly rooted in The South and you can't talk about one without the other.

Personally, after years of genealogy research, I'm always deeply curious about the foodways that followed my ancestors. Like chicken and dumplings. The style of dumplings my family makes is actually what would be in chicken and pastry; but our finished dish is milky and chicken and pastry generally is not.

Also, there's a dessert we make called chocolate butter roll that is very close to very thinly rolled biscuit dough, sprinkled in cinnamon and sugar, rolled, baked, and then covered in a chocolate sauce. Basically, cinnamon roll logs. Only until last year or the year before have I ever seen this outside of my family.

I'm also 100% addicted to Family Dinner with Andrew Zimmern. I've watched every episode and get excited when there's a new episode available. In fact, I want Andrew Zimmern to visit my family. I want to see him face off against my mother. 🤣🤣🤣

>36 lesmel: I love old community cookbooks because you sometimes stumble on a recipe a relative contributed.

Hello!

>36 lesmel: Andrew Zimmer used to be on a local channel in Minneapolis/St. Paul. He is always so nice and fun to watch.
I have family recipes and I have made copies for my kids.

I made that viral Lime Jell-O Fudge*. It was sad fudge. It never made it to soft ball stage even though I cooked it and cooked it and cooked it until it was nearly reduced by 1/2. I nearly burned it in the first 15 minutes. It barely tasted of lime. It looked like something that crawled out of a swamp until we added food coloring. I've been asked to try it with orange Jell-O.

I did make mixed berry sorbet. That was spectacular and never fails. It was more slushie than sorbet the first night I served it; but it's since firmed up to the perfect texture. I've made this sorbet with mango, watermelon, and raspberries. I've yet to find a fruit it won't work with.

Fruit sorbet
There's nothing hard and fast about the amounts in this recipe. It's all about judging consistency and taste. Start with the least amount of juice and sugar -- 1/2 c each. You can keep making syrup and adding it or just add juice if the sorbet is sweet enough. If you only use 1/2 c sugar, you will probably need 1/3 c Vodka to keep the sorbet from turning into a brick.

12 - 16oz frozen chopped fruit (I use bagged frozen fruit)
1 - 2 cups lemon juice, divided into 1/2 c increments
1 c +/- sugar (you can sweeten with anything you prefer. Splenda is a straight substitute.)
1/4 c +/- Vodka

Heat equal parts juice and sugar until sugar dissolves. Cool.
Combine fruit and simple syrup in food processor and run until smooth. You may need to add juice or syrup to get the right consistency.
Add Vodka to keep sorbet from turning into a brick.
Pour into container. Freeze 4+ hrs or overnight.

*Lime Jell-O Fudge
3 c sugar
1 1/2 c milk
1/4 t baking soda (I still have no idea why)
2oz pkg Lime Jell-O
1/2 c butter (aka 1 US stick)

Line and grease a square pan -- 8" or 9"
Combine sugar, soda, and Jell-O in VERY LARGE pan. Stir well.
Add milk. Stir well.
Over medium-low to medium heat, cook to soft ball stage (234°F).
Remove from heat. Add butter. Cool to 110°F. Do not stir.
Beat until fudge loses the gloss.
Pour into prepared pan.
Cool until set.

Hershey's Fudge (which is the best fudge ever, YMMV)

3 c sugar
2/3 c HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/8 t salt
1 1/2 c milk
1/4 c butter (aka 1/2 US stick)
1 t vanilla extract

Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan).

Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely.

>37 thornton37814: Yaaasss! I keep wondering if I could find community cookbooks from Dripping Springs or Kerrville, and they were old enough, if I would find recipes the women in my family contributed.

>38 Xoxo_Emmiii: Hello!

>39 mnleona: My family has a shared Dropbox folder with dozens of recipes. I'm slowing copying all my recipes to my management software and making sure we have accessible digital copies. I'd like to make a family cookbook with pictures of everything.

>40 lesmel: Looking at the lime fudge and the Hershey's fudge, the two minor differences are the salt vs soda and the amount of butter. The major difference is the cocoa vs Jell-O obviously; but it's almost the amount of each. 3 oz of Jell-O does not equal 2/3 of a cup. I'm not sure that matters.

I did find a recipe for Jell-O pudding fudge. That might be interesting to try, too.

I bought a Jell-O cookbook of desserts. I was hoping one of the cover desserts would be the Lime Jell-O Fudge. It wasn't. Instead it was pistachio fudge using pudding and white chocolate. There are some other desserts that look delicious but fiddly because they are tiny molded cups of Jell-O perfection.

My life has spiraled wildly out of control for a variety of reasons. The two biggest:

* I am hosting puppy boot camp for my Mom's new standard poodle.
* I am on a very tight deadline to get my house foundation repaired.

The puppy bootcamp has been extremely stressful because he is only 12 weeks old this week and I (as an adult) have never dealt with a puppy younger than 6 months. He's a furdemon. I call him The Terrorist when he loses his mind about 7pm every night or when he destroys things -- like my grandmother's chair (the piping), my shorts, my towel (just this morning the little bastard). Nothing I have tried has worked to stop his intentional biting.

Now added to the mix is the foundation repair. I live in an HOA community. That means everything that could be visible from the outside (yes, everything) has to have a request to the HOA before any change is made. The approval can take up to 29 days. So far, I've seen approvals take between 7 and 21 days. I'm scheduled for repairs in two weeks; but can reschedule...hopefully only two more weeks out. Between now and then, I have to pack a bedroom, my craft room, and 1/2 my garage. I need to rent a storage unit. I need to hire movers to breakdown the bed, move everything to a storage unit. I need to hire someone to either pull back my carpets in the two rooms -- or pull them out entirely.

I'm currently not even thinking about the post-repair work that will need to happen. At least, not beyond the big picture.
Dry wall repair.
Restretching the carpets (or replacing with flooring).
Interior painting.
Masonry repairs?

>44 lesmel: Oh my. That does sound stressful. Hope you can put the puppy in a crate for an hour or two with a tough chew toy and put your feet up with a comforting beverage and a book, or a nap. Or both! Puppies must chew as they are getting all their teeth in. The only hope is to get them to chew on appropriate things. May your sanity hold.

>44 lesmel: Sending hugs. My daughter had a puppy that chewed shoes.

The puppy is becoming a gentleman. It's slow going; but we are making progress. I'm attributing the progress to his age (12 weeks), an effort to be consistent with training, and him finally using more than two fritzy brain cells. Here's a pic from today:

Sweet.

It's the part of the year where even looking at my stove makes me break out in prickly heat. I have been sticking to restaurant or grocery salads. I buy a big salad and split it between two meals for the day...sometimes three if the salad is big enough. Jason's Deli has these bowls that are crammed with lettuce mix, a grain, a variety of toppings, & dressing. They make a great all day meal for me.

The puppy has gone home. Foundation repairs are on hold until the HOA approves my EMR. I have a little breathing room to find new flooring, rip out carpet, and move stuff into a storage unit.

For reviewing later:
https://cooking.nytimes.com/recipes/3783-original-plum-torte
https://panlasangpinoy.com/filipino-vegetable-food-eggplant-omelet-tortang-talon...
https://www.sugarlaws.com/recipe.php?id=7247 (Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce)
https://bakefromscratch.com/pumpkin-cookie-cake/
https://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe-19455...

Holy cow. Michael Chiarello died. I used to watch his show on Food Network.
Michael Chiarello, a prominent chef known for appearing on “Easy Entertaining with Michael Chiarello” and “Top Chef,” has died. He was 61.

Chiarello’s company Gruppo Chiarello said in a statement sent to CNN that the restaurateur died on Saturday in Napa. He was being treated for an acute allergic reaction resulting in anaphylactic shock, the company’s statement said.
https://www.cnn.com/2023/10/08/entertainment/michael-chiarello-death/index.html

I love that food/meals directly contributed to a Nobel Prize:

...For George de Hevesy, the 1943 Nobel Laureate in chemistry who discovered radioactive tracers, that place was a boarding house cafeteria in Manchester, U.K., in 1911.

De Hevesey had the sneaking suspicion that the staff of the boarding house cafeteria where he ate at every day was reusing leftovers from the dinner plates – each day’s soup seemed to contain all of the prior day’s ingredients. So he came up with a plan to test his theory.
https://www.freethink.com/science/george-de-hevesy

>54 lesmel: Or he could have just asked? Using up leftovers in inventive ways is my super (or should I say "supper") power. ;D

>55 MrsLee: There's leftovers and then there's scraping stuff off plates to make a new meal (soup) from what everyone at the boarding house has been eating.

Not much happening in the kitchen. I decided I needed more salad in my life (this week at least) and bought bagged salad kits. Turns out, this is brilliant. I end up eating two tacos with fish or shrimp and some of the salad for first dinner (around 4pm) and then finish off the salad for second dinner (around 6/7).

Also, I love the corn/flour tortillas from HEB. They are soft like flour and flavorful like corn.

>56 lesmel: OK, I draw the line at scraping off the dinner plates (although my husband has been known to finish what his children didn't eat).

This year's Thanksgiving was....not a hot mess; but it was not smooth either. My stepbrother (J) and his wife (E) were hosting. I did not get the full brief for the holiday -- I only got the part from my dad (D) and stepmother (C). Here's how it went down:

DC: J & E are hosting, we are making everything and schlepping it over to the house.
Me: Why?
C: Well, E has never hosting something like this. She's not going to know...(there was never a finishing of this statement, but the context is that E doesn't really cook and therefore wouldn't know how to host Thanksgiving)

Here's what I didn't know -- JE had everything under control with a house full of guests. They made turkey. Guests made sides. Did I have a side? No. Was I mortified? Yes.

Personally, I would have been furious to have my MIL show up with a full turkey and ham when I'd already said there would be turkey, bring sides.

Also, DC's turkey was a bit of a fiasco; but delicious. Both brining buckets had splits in the bottoms. Then they decided to use a Styrofoam cooler. Then they decided to move to a roasting pan. And finally, Wednesday morning, they bought oven bags, move the whole setup to a brining bucket (one with a split), and the world was whole again.

The Tuesday fiasco could have been avoided if they hadn't be wedded to wet brining. I have a dry brining technique that makes the turkey super flavorful, moist, and gets you crispy skin. Also, the dressing this year was cooked to within an inch of its life. Actually, it was probably cooked to within an inch of its death on the wrong side of that line.

I may have to fix my own mini-thanksgiving once I'm back in my own kitchen.

>59 lesmel: Wow. Just wow about the MIL. I enjoy going to other homes and experiencing their Thanksgiving traditions, but I usually got the request from my family to make the dinner again when I got home. Not because the dinner was bad at other homes, just not our "usual" dinner.

This year we went to my son's home and his wife cooked the whole meal. They cooked 2 turkeys for 7 people! Both brined, one smoked. Delicious. I brought cardamom dinner rolls, and homemade sourdough sandwich bread for the leftovers. Also a breakfast casserole. Was sent home with pumpkin pie which I've been having for breakfast ever since.

Just made Spiced Rye Ginger cookies. Not in my kitchen. In fact, in my stepmother's kitchen. She does not have a complete set of dry measuring cups. In fact, I don't think she knows the difference between wet & dry measures.

Also, she doesn't have normal measuring spoons which makes having consistent sized cookies impossible. I guess I could have made little heart-shaped globs to dump in the sugar.

Spoiler alert: the cookies are delicious.

>61 lesmel: When I read the name of the cookie, I immediately thought of rye whiskey. I have a recipe for bourbon balls. However, I'm now wondering if it is rye flour and not alcohol.

>62 MrsLee: Rye flour! I am sure I've posted about this cookies in previous years because I loooooooove these cookies.

Here's a recipe the uses both: https://www.saveur.com/recipes/ginger-cookies-recipe/

Ha: https://www.librarything.com/topic/328279#7456323 (recipe and photo) & https://www.librarything.com/topic/338284#8000625 (rage baking)

>63 lesmel: &>64 MarthaJeanne: They look yummy! Rye flour is not something I use often, only because it can be difficult to find here. I should get some for my sourdough bread because I love rye bread. Then I could use what's left on these cookies!

Holy cow, only 67 posts this year? I'm going to have to work hard to hit the magic number before Jan 1. Hopefully, with baking season upon us, I'll start to catch up.

Honestly, it's been a rough year for kitchen things. Mostly, I lost all will to try any new dishes or so much beyond make the most basic of things after Crickett died. Not to mention, I really wasn't off to a great start (scrolling back through my posts) or consistent habit. Then there was the stress (and chaos) with my house. And most recently, I screwed up my back (again).

Maybe to get me going with posts, I'll work my way through my copies of Sift (like I'd planned at the beginning of the year).

>2 2wonderY: Did/do you have the WearEver cake pans? Mom's misplaced her ancient (old as me, maybe? 🤣) 9 x 13 x 2 cake pan. I have her 8 x 8 x 2 pan -- it's a Foley. I'm guessing the missing pan is a Foley, too. Maybe Mirro. I'm hoping the cake pan is at my cousin's. I think maybe we took it for Christmas last year and forget to bring it back home.

It's a real bummer when you can't find the pan you know you own, and it's the right pan for what you are making.

>68 lesmel: I don’t think so, though she might have. Looking at google images, she did have one of the roast pans.
I do, however, have my dad’s WearEver salesman’s trunk. It still contains family photos and memorabilia from my parents’ early years.

>68 lesmel: In the interests of adding posts here so you can continue the topic; may I add a whinge? I have been frustrated lately with baking pan sizes and recipes. I don't know whether it is because the recipes are old, but lately every time a recipe calls for a certain pan size, it is one I don't have. I have a LOT of pans! Anyway, math and I are not great friends, so searching out pan substitutes is frustrating. Seems like I never have the substitute pan, either. Maybe I don't have as many pans as I think I do, but I've been cooking a long time and don't remember having this problem before. Do you think the older recipes called for different standard pan sizes than are standard now?

>71 MrsLee: I haven't hit on pan size differences between newer and older. I usually struggle with volume conversions because I don't have a huge variety of sizes or I want to use a different shape. I always have to hunt down a chart. Also, I find it fascinating when I see all the different pan styles from older/vintage recipes -- like mini brioche molds or walnut cookie molds

>71 MrsLee: I tend to be using casserole pans for baking recently. I have only a couple of metal pans, but I beefed up my Pyrex and white Corningware dishes last year.

>72 lesmel: I used to have some mini pans from my grandmother, but I never found a use for them and I needed the drawer space so they went bye bye.

>73 2wonderY: I have 3 glass pans, 8x8, 9x13 and 10?x15. Metal pans are 9x9, 2 8" round, and various sizes of loaf pans. They usually get the job done.

I have a pan that is 6 small loaf pans in a frame, and I just love it. I make a double or 1 1/2 batch, bake it in that pan. We eat one or two fresh, give one or two away, and the rest land in the freezer. Much better for us than one big cake that goes dry and stale before we can finish it.

>75 MarthaJeanne: I prefer to break a recipe into smaller servings. As a singleton, it's hard when there's a 8+ serving dessert or casserole staring at me from the kitchen counter.

>76 lesmel: Well, there are only 2 of us now, but somehow I'm still fighting the mindset that if I make a single batch of cookies the three boys will have polished them all off before dinner, and there won't be any left for bedtime, never mind tomorrow. I know, the youngest was last home a decade ago, and the oldest a decade before that, but old habits die hard.

>74 MrsLee: Honestly, if I dug everything out of the cabinets, I'd probably be shocked what I have to bake with. lol

Straight from memory:
Corning Ware casseroles -- 2 oval, 2 round
Square cake pan
5-6 half sheet baking sheets (I have no patience for only 1 or 2 baking sheets when baking.)
2 quarter sheet (or smaller) baking pans
Muffin pans
Loaf pans -- I think I have two 8x4 and two 9x5; but can't remember
9x13 glass baking pan
9x13 metal baking pan
3-piece Springform round pans 8", 10", 12"?
Some novelty pans (donut, muffin top, gingerbread men)
Bundt pan
Mini bundt pan
Angel food cake pan
2 8x4 glass casserole pans
Pie pans (glass and metal)

Hmm, I have more than I think I do. I probably should cull that cabinet.

>78 lesmel: Ah! Winter projects…

Not that I'm going to do any remodeling on the house any time soon; but I thought I'd write down some wishlist-y things I want. I think I've done this before earlier in the year...maybe last year.

Convert the breakfast area to a butler's pantry
Relocate the fridge to the butler's pantry (requires moving the water line)
Remove all uppers from the kitchen (move to butler's pantry for open shelving?)
Add real exhaust system for the range
And foot pedal on/off for kitchen faucet
Add window(s) to kitchen
Convert the lowers to drawers (currently, cabinets that require contortions my knees do not like)
Remove non-load bearing columns
Convert current island counter to large island with seating on living room side
Rewire the kitchen so that each outlet has it's own circuit
Add kick space lighting
Change ceiling lighting (I am doing this next year)

>80 lesmel: Your wishlist sounds wonderful. I have a similar one for my 1950s kitchen, but I think it is more in the realm of dreamland.

When you say Butlers pantry, what is the difference between that and a pantry?

>81 MrsLee: Usually, a butler's pantry is a space between the kitchen and dining room. That's usually the distinction between a pantry and butler's pantry. It functions like a staging area for serving or clearing.

Once upon a time, it was literally the butler's pantry. As in the butler slept in that room because they were responsible for the items (silver) in the room.

A butler's pantry usually is for storing appliances, dishes, cookware, linens, cleaning supplies, etc but not food. It's almost always step-in or walk-in or walk-thru. Often, these pantries will have counters & maybe a small sink.

I am slightly obsessed with the concept. lol

>82 lesmel: Whatever it is… the butler did it.

I was looking up butler's pantries tonight because I love window shopping for something I will probably never have. lol

I found there are spice kitchens, too!

Actually, I was trying to find a similar concept to a butler's pantry and for the life of me I can't string together the correct keywords to find the correct word. It's basically a pantry for crystal and glassware; but not a wet bar or dry bar. Grr. It's going to irritate me until I figure it out.

And then I stumbled onto an article about Julia Childs' kitchen (yes, that kitchen...the one in the Smithsonian). She had..."{a} pastry pantry had a marble countertop for rolling out pastry dough, and {an} undercounter freezer. Removed from the main cooking realm, this area was cool and dark..."

Now I have to borrow In Julia’s Kitchen: Practical and Convivial Kitchen Design Inspired by Julia Child.

Anyone heard of the Frankfurt Kitchen? "{It} was a milestone in domestic architecture, considered the forerunner of modern fitted kitchens, for it was the first kitchen in history built after a unified concept, i.e. low-cost design that would enable efficient work."

And now I've fallen down a rabbit hole of kitchen related articles on Wikipedia trying to find the name of the room/pantry. I'm gonna figure it out. Eventually.

>85 lesmel: One of the Vienna museums used to have one on display. Might still, but I haven't been there in decades. I was glad I didn't have to cook in it, but it probably was a big improvement for the women of the time.

>81 MrsLee: IIRC more than a few scenes in Downton Abbey take place in the butler's pantry. Highclere is about the kind of house one would expect to have such a facility.

>82 lesmel: Thanks. I dream of specialized work areas in my kitchen, but my kitchen is a small galley kitchen. I have made do by localizing ingredients. For instance, I can stand in front of my cabinet and retrieve all the ingredients I need to bake a cake, or from the stove I can reach all spices needed for stew. That kind of stuff. Honestly, at my age and point of life, I don't want a bigger kitchen. I can cheat too, because we have an apartment attached to our house (used to be a garage) that we call our downstairs kitchen. It holds the microwave and airfryer, and when we have big holiday dinners, it gives me an extra oven, refrigerator, stovetop, sink and dishwasher.

The thing I dream of is to have drawers instead of lower cabinets in my kitchen. As you say, digging at the back of a cabinet is no fun.

>87 hfglen: If I would just play the lottery, maybe I would have a chance to have a kitchen with a butler! Although I have no silver to polish or guard.

Sift No. 2 (Fall 2015) recipes. Recipes I want to try in bold.

Breakfast
Baked Blueberry Pancakes -- pretty much a lot less sweet clafoutis with some leavening and fewer eggs

Cakes
Apple Cake with Brown Sugar Frosting
Double Fudge Chocolate Cake
Peanut Butter Cupcakes
Spiced Pumpkin Cake

Cookies and Bars
Caramel Chocolate Oatmeal Bars
Chocolate Cut-Out Cookies
Desart Cakes (Caraway Cookies) rarecooking.com
Frosted Molasses Cookies
Lemon Jam Slices

Desserts
Hasty Pudding

Dips and Spreads
Cinnamon Honey Butter
Cranberry Compote
Fresh Herb Dip
Roasted Garlic Mayonnaise

Frostings
Fondant Frosting

Main Dishes
Ricotta Gnocchi with Butternut Squash and Fried Sage
Roasted Beet and Goat Cheese Tart
Salsa Brats
Sassy Sambal BBQ Ribs

Pie and Pastry
Byrek (Albanian Cheese Triangles)
Bourbon Ginger Pecan Pie
Cranberry Chocolate Chess Pie -- I suck at pie crust; store bought dough or crust?
Delicata Squash Pie
Gingered Plum Streusel Pie
Nothing in the House Pie Crust
Passion Fruit Meringue Pie with Macadamia Crust
Pocket Pies

Starters
Corn Chip Crackers
Panzanella

Sides
Apple Corn Hotcakes
Chickpea Fries
Fennel Slaw
Greek Tomato Fritters -- I would make these as a main!

Quick Breads
Vegan Whole Grain Banana Bread
Fresh Corn Scones
Maple Cornbread
Pepperoni and Cheese Beer Bread -- I might make this tonight
Rieska
Sourdough Popovers

Yeast Breads and Rolls
Butterscotch Apple Sweet Rolls
Cider Doughnuts
Cinnamon Apple Twist Bread
Easy, Cheesy Focaccia
Pear, Brie and Onion Flatbread
Polenta Asiago Bread
Roasted Apple Bread
Semolina Apricot Fennel Bread
Steamed Harvest Bread
Sweet Potato Sandwich Rolls

Adding bold later... Bold added

Hm. I think I might have gnocchi that need using up along with roasted squash and leeks. Sage is in the garden. I will probably add some of the sliced ham. Supper is sorted.

>89 lesmel: LOL, I was skimming through looking for the bold recipes and thinking "Hmm, guess she isn't in a cooking mood" then saw your last line.

>90 MarthaJeanne: Woot!

>91 MrsLee: Yeah, I was pretty cranky last night while I was trying to type that post. My back was hurting. I couldn't find an easy way to hold the magazine open and type. I've also found my transcription skills have atrophied. I used to trust that my fingers were on the right keys and never looked away from my document. Maybe it's a combo of my sight and skills that have worn on each other enough that I'm terrible at accurate transcription.

Nope, no gnocchi. We have taken fish and chips from the freezer.

>93 MarthaJeanne: Still a lovely option!

>94 lesmel: It seems to have disappeared.

Sift No. 3 (Holiday 2015) recipes. Recipes I want to try in bold.

Beverages
Caramel Milk Punch
Glögg
Wassail

Breakfast
Breakfast Flatbreads
Oatmeal Pancake Mix
Pigs in Swedish Pancakes
Pumpkin-Ginger Polenta with Stewed Fruit an Mascarpone Cream
Smoked Salmon and Cheese hash Benedicts
Stuffed French Toast

Cakes and Cupcakes
Gluten-Free Almond Bundt Cake
Brown Sugar Sour Cream Pound Cake
Chocolate-Chestnut Layer Cake
Lemon Poppy Seed Cake
Marble Pound Cake
Orange Pound Cake with Bourbon Glaze
Pistachio-Cardamom Cupcakes
Pistachio Chocolate Chip Pound Cake

Cookies and Bars
Almond Thumbprint Cookies
Belgian White Ale Cookies
Black & White Brownies
Chocolate, Raspberry, and Walnut Whole Wheat Biscotti
Cardamom-Spice Oat Cookies (needs baharat)
Cherry Vanilla Cream Cheese Spritz Cookies
Coconut Gingeroons
Linzer Cookies
Gluten-Free Maple Pecan Shortbread Cookies
The Mighty Mint (really fancy Oreo...minty)
Peppermint Marshmallow Sandwich Cookies
Pumpkin Pie Bars
Roll-Out Sugar Cookies
Rugelach
Spiced Chocolate Molasses Buttons (molasses thumbprint cookie with a gorgeous dollop of ganache?)

Candy and Desserts
Butterscotch Custard with Salted Whipped Cream
Mont Blanc Meringues
Quick Candied Chestnuts
Spiced Walnuts

Dips, Spreads, and Sauces
Bourbon Turkey Gravy
Orange, Date, and Walnut Spread
Plum Sauce
Porcini Mushroom Butter
Rich Turkey Stock
Spiced Sorghum Butter -- might have to purchase the syrup online
Yummy Toast Spread (part orange marmalade, part apple pie butter, with notes of ginger)

Frostings and Syrups
Caramel Syrup
Dark Chocolate Ganache
Ginger Syrup -- I have a recipe I like
Brown Sugar Spice Syrup

Main Dishes
Dry Brine for Poultry and Pork
Korean-style Beef Short Ribs
Pot Stickers

Pie and Pastry
Cherry Pie
Pâte Brisée
Pear and Sour Cherry Pie

Starters
Flaky Cheese Twists
Jalapeño Cheddar Mini-Muffins
Parmesan Pine Nut Biscotti
Pretzel Bites

Sides
Aisan Slaw
Chestnut Dressing
Cornbread Dressing
Green Bean Bundles with Country Hame, Crunchy Onions, and Mushroom Butter

Quick Breads
Killer Coffee Cake
Skillet Cornbread -- maybe KAB can teach me to make cornbread?
Sweet Potato Biscuits

Yeast Breads and Rolls
Apricot-Almond Coffee Cake
Coconut Custard Buns
Hefekranz
Honey Caramel Sticky Buns
Pumpkin Dinner Rolls
Rum-Raisin Bread -- tempting
Stollen -- Haven't met one I really liked
Sweet Cheese Coffee Bread
Zopf Swiss Braid

Sift No. 4 (Spring 2016) recipes. Recipes I want to try in bold.

Beverages
The Belmont Jewel
Black-Eyed Susan
Traditional Mint Julep

Breakfast
Blueberry Cornmeal Sourdough Muffins
Chocolate Fudge Cake Doughnuts
Easy Doughnut Holes
Maple Doughnuts with Bourbon Glaze
Yeast-Raised Doughnuts
Sourdough English Muffins
Sourdough Waffles or Pancakes

Cakes
Chocolate Coconut Cake
Chocolate Pecan Derby Cupcakes
Cornmeal and Ricotta Cake with Fresh Berries
Sourdough Carrot Cake
Sourdough Chocolate Cake
Strawberry Almond Flour Cake

Cookies and Bars
Lemon Squares with Almond Flour Crust
Chocolate Almond Flour Cookies
Chocolate Chip Almond Flour Cookies

Desserts
Blueberry Skillet Cobbler with Whole Wheat Biscuits
Raspberry and Blackberry Frozen Yogurt

Dips, Dressings, and Spreads
Lemon-Honey Vinaigrette
Easy Microwave Lemon Curd
The Simplest Rhubarb Compote

Frostings and Fillings
Cinnamon-Spice Doughnut Sugar
Cream Cheese Frosting
Orange Doughnut Glaze
Strawberry Doughnut Glaze
Super Simple Chocolate Frosting
Vanilla Doughnut Glaze

Main Dishes
Prosciutto, Arugula and Parmesan Pizzas
Spring Tonic Quiche

Pastry
All-Butter Pie Crust
Gingery Blackberry Pie
The Simplest Strawberry Tart

Salads
Arugula, Dried Cherry, and Wild Rice Salad
Berry, Bulgur, and Spinach Salad with Spicy Maple Sunflower Seeds
Carrot, Chickpea, and Wheat Berry Salad
Spring Carrot, Radish, and Quinoa Salad with Herbed Avocado
Greek Farro Salad
Spring Panzanella with Lemon Vinaigrette

Scones
Bacon-Cheddar Chive Scones
Baoffee Scones
Basil and Parmesan Scones
Cream Tea Scones -- I think I've made these from the online KAB recipe
Raspberry Cream Cheese Scones

Sides
Butter-Radish Deviled Eggs
Buttermilk Biscuits with Country Hame and Peach and Bourbon Jam
Risotto with Asparagus and Peas
Pimento Mac and Cheese with Bacon Crumble

Yeast Breads and Rolls
Basic Crisp Pizza Crust
Classic Bialys
Cilantro Scallion Rolls
Fig and Walnut Sourdough
Onion and Bay Loaf
Ricotta Chive Bread
Rustic Olive Rolls
Rustic Sourdough
Sourdough Cinnamon-Raisin Bread
Sourdough Honey Quinoa Loaf
Sourdough Pumpernickel

Made the Pepperoni Cheese Beer Bread in >89 lesmel: this morning!



All it is missing is some tomato pesto and suddenly it's pizza bread. Or slice thin, toast, spread with tomato pesto, broil, and you have little appetizers. Or slice, toast, spread with tapenade. This would probably make a decent grilled cheese bread or even straight up cheese toast.

Also made an sausage and onion egg bake this morning. I'm trying to clear out my fridge. I think I'll I have left is two beef franks and a large side of super greens from Panda Express. I can eat the egg bake or stick some of it in the freezer until after to holidays.

>92 lesmel: Been there, done something similar. :D
The dishes you made look terrific.

Sift No. 5 (Fall 2016) Recipes. Recipes I want to try in bold:

Beverages
Peach Hurricane Cocktails

Breakfast
Apricot-Ginger Scones
Blood Orange Cranberry Walnut Muffins
Inside-Out Pumpkin Muffins
Tahini and Coconut Muffins

Cakes
Buttermilk Dulce De Leche Cheesecake
Golden Vanilla Pound Cake
Sprouted Wheat Spice Cake
Vanilla Trifle Cake

Cookies and Bars
Apple-Cinnamon Bars with Peanut Butter Glaze
Blackberry Coconut Bars with Hazelnut Crumble
Macadamia Bars
Pumpkin Whoopie Pies
Sprouted Wheat Vanilla Chai Bars

Desserts
Caramel Pair Pudding Cakes
Fudge Pudding Cakes
Ginger Bread Pudding Cakes
Grilled Stone Fruit Over Pound Cake with Olive Oil Ice Cream
Lemon Pudding Cakes
Olive Oil Ice Cream
Raspberry Pudding Cakes
Vanilla Bean Pudding Cakes

Dips, Dressings, and Spreads
Cranberry Butter
Grandma Rabb's Cranberry Sauce
Lemon-Caper Smoked Trout Dip

Main Dishes
Borani Kadoo (Afghan Pumpkin Stew)
Buttercup Squash Pasta
Flavored Fresh Pasta
Flax Seed Pizza Crust
Fresh Pasta
Now Or Later Pizza Crust
Polenta Pizza Crust
Whole-Grain Pasta

Pie and Pastry
Buttermilk Apple Pie with A Streusel Crust
Buttermilk Pie
Horseradish-Dill Pastry "Crackers"
Pineapple Tart with Ginger-Miso Filling
Pumpkin Pie
Savory Pumpkin Parmesan Rugelach

Sandwiches
Grilled Russian Black Bread with Washed-Rind Soft Cheese
Grilled English Muffin Toasting Bread with Artisan Cheddar and Fig Jam
Grilled Kansas Sunflower Bread with Artisan Blue Cheese
Grilled Apple-Oatmeal Bread Was Soft Goat Cheese
Grilled Bacon-Onion Spiral Bread with Artisans Cheddar and Pickles

Sauces
Brown Butter, Sage, Chard, and Squash
Caper, Olive, and Herb
Carbonara
Fresh Tomato and Basil
Chicken, Artichoke, and Fresh Herb

Side Dishes
Popovers with Cranberry Butter
Sprouted Wheat Flatbreads (Chapati)

Starters
Blue Cheese and Mascarpone Canapés with Jalapeño Cranberry Sauce
Rich Crackers

Yeast Breads and Rolls
Apple-Oatmeal Bread
Bacon-Onion Spiral Bread
Daktyla
English Muffin Toasting Bread -- Excellent recipe, have already made this a number of times
Honey Wheat Harvest Loaf
Kansas Sunflower Bread
Orange-Scented Cinnamon Rolls
Pineapple Upside Down Rolls
Russian Black Bread
State Fair Dried Fruit Focaccia
Stuffing Pull-Apart Bread
Tahini Apple Monkey Bread
Whole Wheat Carrot Bread

I really need to go back through all these Sift issues and dig out all the gems. There are book recommendations as a feature; but in some articles across the 15 issues, there are book recs based on the article topic. I was sad when King Arthur announced they were ending publication; but I'm doubley sad now because this was SUCH a good magazine!

I have The King Arthur Flour baker's companion and it is a combination of good down to earth advice and really far out recipes.

Anything to make you buy more flour!

I wish I could schedule some posts. I have all my notes on the remaining Sift issues; but I don't want to spam Talk with everything. Plus, it's no fun when one person posts 10+ (long) messages that one has to slog through before commenting! Luckily, I have all my notes written out on my laptop. I'll drop a couple a day over the next SIXTEEN days. 😱😱😱

I may need a piffle party to get to the magic number! I have ten more posts about the recipes. I have 15 posts about the recommendations. That'll get me pretty darn close. I am hoping to post a flurry of food photos as Mom and I bake.

In the meantime, some Year in Review for those of you interested in playing along...

* I hardly cooked anything this year.
* I did find a few new to me restaurants that are worth visiting more than once.
* I like Bubble Tea (without boba but I love coffee jelly) more than I ever realized.
* I read multiple cookbooks and can't think of a single one to recommend.
* I am not a fan of Korean hotdogs (Cruncheese, specifically).
* I am a super fan of beignets and café au lait.

I guess I'll never know if I might like bubble tea. I absolutely hate ads that move and pull my eye, and many of the first ones I saw were for bubble tea, so anytime I see it, my gut reaction is to turn away and get out of there. The emotions are very strong.

Sift No. 6 (Holiday 2016) recipes. Recipes I want to try in bold:

Candy
Molasses Seafoam Candy
Peanut Brittle

Breakfast
Buckwheat Crêpes
Cheese Blintzes with Fruit Compote
Cranberry-Rosemary Breakfast Pudding
Gluten-Free Crêpes
Parisian Street Vendor Crêpes

Cakes
Banana Daiquiri Cake
Cosmopolitan Cake
Chocolate Crêpe Cake
Dark and Stormy Cake
Manhattan Cake
Mexican Hot Chocolate Cake
Molasses Poundcake
White Russian Cake

Cookies & Bars
Banilla Nillas
Chocolate-Raspberry Thumbprints
Chocolate Saucisson
Chunky Hazelnut Meringues
Fig Segals
Hermits
No-Bake Chocolate Peanut Butter Squares
Peanut Butter Peanut Brittle Cookies
Peppermint Sticks
Pistachio Cranberry Biscotti
Sesame Sticks
Short Bread
Soft Molasses Cookies
Sparkling Kisses
Vanilla Cream Cheese Sandwiches
Vanilla Polka Dots

Desserts
Bostock
Brioche Sundaes

Dips and Spreads
Whipped Molasses Butter

Drinks
Orange–Scented Coffee
Rosemary Paloma

Frostings and Fillings
Apple Kolache Filling
Cheese Kolache Filling
Cranberry Buttercream
Dark Rum Buttercream
Fondant Drizzle
Kahlúa Buttercream.
Orange Bitters Buttercream
Rum Citrus Buttercream
Simple Cookie Glaze
Sweet Apple and Pecan Filling
Vanilla Buttercream

Main Dishes
Butternut Squash, Italian Sausage, and Turn Up Green, Gratin
Tamales
Duck, Date, and Rutabaga Pot Pie with A Duck – Fat Biscuit Crust
"A Few Of My Favorite Things" Casserole

Pastry
Apple Strudel
Cinnamon Walnut Strudel
Strudel Dough

Sauces
Brandied Butterscotch Fruit Sauce
Butterscotch Sauce
Chicken and Mushroom Cream Sauce
Orange Mascarpone Chantilly Sauce

Sides
Baked Pineapple -- this looks like a pineapple bread pudding thing
Cauliflower and Broccoli Polenta
Mushroom Strudel
Pennsylvania Dutch Potato Filling
Oven-Baked Beer Chicken Filling
Pot-Of-Beans
Roasted Root Vegetable Pie
Shredded Kale, Sprouts, and Citrus Salad
Soubise
Sweet Potato, Spoon Bread with Smoked Gouda and Poblanos.

Starters
Gluten-Free Almond Flour Crackers
Dried Fruit Crackers
Gourmet Soda Crackers
Sourdough Crackers
Vermont Cheese Crackers

Quick Breads
Broonie
Cranberry Cornbread

Yeast Breads and Rolls
Black Buns
Danish Cream Rolls
Czech Kolaches
Mini Brioches
Saint Lucia Buns

>105 MarthaJeanne: There's a world of flavors out there. Some are better than others!

I have discovered that some of the recipes from the magazine did not make it to the website...or didn't stay on the website. Grrrr. After the new year, I'll probably scan some stuff to put in my recipe manager (Paprika) and grab recipes from the site as possible.

I've also decided to poke my nose into Mom's cookbook collection. Maybe I can talk her out of a few more books this trip!

Tonight's cookbook:

Holiday Season Cookbook with Menus -- wow, it's actually on LT!

First, the recommendation to use pinking shears on pie dough is going to get someone stabbed in my house -- with a dull spoon. Honestly, that is a death sentence for the offender. What are these people thinking??

I find the baking soda soak for pine cones interesting. it doesn't say how long to soak. Anyone know why soaking in baking soda water would make for "a warm, golden glow?"

There are DOZENS of jello salads. Holy kitchen gods. The list of them!!

There are probably at least a thousand recipes in this book. I want to read them all to see how similar they are.

This reminds me that I need to catch up on my reading thread.

>108 lesmel: LOL, dedicated pinking shears? Cheapos? I recently saw a photo of a pair of fabric shears held together with a padlock. My mom cared all her special tools (small hammer, wire nose pliers, fabric shears, etc.) in her PURSE! That way my dad and brothers would not have access. No wonder her shoulder joint was gone by the time she was in her late 70s.

>109 MrsLee: They would have to be dedicated. Mom says just buy a rolling cutter (which is what I would do). The cookbook is from 1981. Fancy cutters probably were around a lot longer than that.

>110 lesmel: You mean like these?



Taken from The Cooks' Catalogue c1975

Talk about fun picture books. I need to give the covers a little TLC. I think I've read this into the ground.

Amazon calls them pastry wheels.

>111 MarthaJeanne: Yep! I love looking at old/oldish kitchen tools. I'm always fascinated by the ingenuity.

>112 lesmel: I must have bought that book the year we got married - 1978. I didn't even need to covet the tools. It was enough to read about them.

One of those trips our cheapo flight landed at 2am. The customs officials decided that if they had to at work for our flight, they were going to really work and check each person's luggage.

"What's in that case?"

'My clothes that I took with me from Austria. I can open it for you.'

"What's in this little heavy case."

'Books.'

"What sort of books?"

'Cookbooks. I can open it if you want.'

"Are you Austrian?"

'No, I'm American, but I live here.'

"GET THROUGH THAT DOOR, NOW!"

Oh, he was ticked off!

BTW shortly thereafter, when we were safely at home, that airline went broke to my great relief.

>113 MarthaJeanne: It's funny how customs officials can sometimes want passengers to be a problem.

The next in Mom's treasure trove Wilton Cake Decorating Yearbook Nineteen-Eighty: Cake Decorating. Her copy is looking...delicate. The pages aren't brittle; but the spine is. It has a lot of front cover wear. I never learned to decorate cakes; but Mom had a catering business and she taught all manner of foods classes over 40ish years.

>111 MarthaJeanne: At first I thought those were for marking patterns whe sewing. The one on the right with the spikes especially.

>114 lesmel: I used to have several of those Wilton books. They taught me so much! I had a small cake baking business, but couldn't compete when large chain bakeries in grocery stores sold a sheet cake for $10 or less. Mine tasted a lot better, and were lovely, but cheap won the prize.

I gave away all my cake decorating paraphernalia several years ago. Thank you arthritis.

Sift No. 7 (Spring 2017) recipes. Recipes I want to try in bold:

Beverages
Lime Rickey
Rhubarb Syrup

Breakfast
Almond Flour Pancakes
Blueberry Pancakes
Classic Buttermilk Waffles
Lemon Puff Pancake
Rhubarb Filled Streusel Muffins
Simply Perfect Pancakes
Hearty Pancakes
Whole-Grain Pancake Mix

Cakes
Citrus Bundt Cake
Rhubarb Icebox Cake
Rose and Cardamom Cake

Cookies and Bars
Apricot Hazelnut Cookies
Chocolate Chip Cookies
Cinnamon-Spiced Brownies
Graham Crackers
Key Lime Coconut Squares
Nanaimo Bars
Peanut Butter Cookies
Potato Chip Cookies
Raspberry Almond Bar
Red, White, and Blue, Blondies
Sticky Ginger Squares

Desserts
"Breakfast" Ice Cream Sandwich
Candied Bacon
Caramel Macchiato Ice Cream Sandwich
Cherry Cafloutis
Cherry Crisp
Cookies and Milk Ice Cream Sandwich
Frozen Custard
Marshmallow Swirl Ice Cream
Mocha Madness Ice Cream
Pb&J Ice Cream Sandwich
S'mores Ice Cream Sandwich
Strawberry Ice Cream
Sweet Milk Ice Cream

Dips, Dressings, Spreads
Garlic and Onion Labneh
Green Goddess Dip

Frostings, Fillings, and Sauces
Fudge Coating
Salted Caramel Sauce

Main Dishes
Niçoise Salad Sandwich

Pastry
Asparagus and Chive Galette
Cherry Vanilla Cream Pie
Rhubarb Tartlets
Strawberry Hand Pies
Strawberry Almond Tart

Quick Breads
Rhubarb Walnut Quick Bread
Roasted Rhubarb and Rye Scones

Salads
Cucumber Melon Salad

Sides
Socca
Zucchini Cheese Pancakes

Yeast Breads and Rolls
Anise-Chocolate Flat Bread
Basic Challa Bread
Fruit Focaccia
Honey Whole Wheat Challa
No-Knead Balsamic Glaze Cherry Focaccia
Pimento Cheese Babka
Scali Bread
Seeduction Challa
Seeded Grissini
Spiced Cherry Breakfast Ring
Spicy Tomato-Filled Tunisian Flatbreads
Spinach-Filled Lebanese Flatbread
Tarte Flambée
Za'atar Monkey Bread

We have been baking up a storm. In fact, forgot to get pictures of tonight's adventures in baking -- spiced rye ginger cookies (which I've documented enough times to not care) and benne wafers.

I'll post some pics in a few minutes of what we've baked so far.

Another entry from Mom's cookbook collection: Lagniappe, Beaumont

Listen, two of the first ten recipes have you piping cream cheese into SUGAR PEA PODS or hollowing out CHERRY TOMATOES! What the ever-loving hell? No.

So far, the recipe that maybe redeems that insanity is the Toasty Cheese Triangles:

1 lb butter
1 lb cream cheese
4 garlic cloves
1 T sweet basil
1/4 c grated Romano
1/2 t oregano
1/2 t Worcestershire sauce
1 large loaf, very thin sliced, bread -- frozen

Soften butter and cream cheese. Beat together all ingredients except bread. Make a three-slice sandwich with butter-cheese spread between each bread slice. Trim off the crusts. Coat the bread on top and four trimmed sides with cheese mixture. Repeat will all slices and butter-cheese spread. Cut sandwiches into four triangles. Place on cookie sheet(s). Bake at 350F for 20-25 minutes.

Sift No. 8 (Fall 2017) recipes. Recipes I want to try in bold:

Beverages
On The Hunt Cocktail

Breakfast
Miracle Biscuits

Cakes
Apple Upside-Down Cake
Bee Sting
Caramel-Apple Sheet Cake
Chocolate Almond Marble Cake
Meyer Lemon Chiffon Cake
Root Beer Cake with Chocolate Root Beer Ganache
Stack Cake
Sweet Potato Cake

Candy
Apple Cider Caramels

Cookies and Bars
Quad Coconut Bars
Sorghum Cookies

Desserts
Sticky Toffee Pudding

Dips, Dressings, and Spreads
Cider-Cranberry Chutney
Cider-Mustard Meat Glaze
Cider Vinaigrette
Tahini Yogurt Sauce
Tamarind-Date Chutney

Frostings, Fillings, and Sauces
Apple Cider Caramel Sauce
Bourbon Whipped Cream
Butterscotch Rum Sauce
Cider Syrup
Chocolate Gravy -- need to try this on our Chocolate Butter Roll
Chocolate Root Beer Ganache
Hot Fudge Sauce

Main Dishes
Bridies
Cornish Pasties
Kofte Phyllo Rolls

Pies and Pastries
All-Buttah Pie Dough
Any Nut Tart
Black Walnut Chocolate Pie
Chocolate Pecan Slab Pie
Chocolate Pie Dough
Concord Grape Pie
Cream Cheese Pie Dough
Maple Apple Turnovers
Maple Sugar Pie
Peanut Butter Pie Dough
Plum And Ginger Galette
Savory Zucchini Galette
Sweet Potato Pie

Quickbreads
Sourdough Apricot Out Bread
Sourdough Cinnamon Crumb Cake
Sourdough Date Nut Cranberry Muffins
Sourdough Fig In Orange Bread
Sourdough Maple Walnut Bread
Sourdough Pumpkin Spice Bread

Sides
Chicken and Apple Empanadas
Hoecakes
Samosas

Yeast Breads and Rolls
Apple Cinnamon Flatbread
Apple Oat Bread
Buttermilk Scallion Flatbreads
Everyday Whole-Grain Bread
Extra Tangy Sourdough
Nutty Fruity Sourdough Sourdough
Kalamata Gorgonzola Knots
Multigrain Sourdough
Onion Parmesan Cracker Bread
Pear Cinnamon Breakfast Bread
Smokehouse Cranberry Cheese, Bread
Whole Wheat and Rye Sourdough
Wild Rice, Cranberry, And Cornmeal Sourdough

Sift No. 9 (Winter 2017) recipes. Recipes I want to try in bold:

Breakfast
Brandied Apple Honey Muffins
Cranberry Orange Crunch Muffins
Ginger Carrot Muffins
Jammers
Maple Corn Muffins
Raspberry Chocolate Chip Muffins

Candy
Chocolate Truffles

Cakes
Bumpy Cake
Caramel Chocolate Cheesecake with Praline Pecans
Dark Chocolate Cake
Eggnog Cheesecake
Irish Whiskey Cheesecake
New York Cheesecake
Pistachio Orange Cheesecake
Pumpkin Spice Cake
St. Louis Gooey Butter Cake
Whole-Grain Gingerbread

Cookies and Bars
Alfajores
Basler Brunsli
Benne Wafers
Berger Cookies
Buccellati
Christmas Ginger Cookies
Chruściki
Coconut Jam Drops
Danish Sugar Pretzels
Deep Dark Fudgy Brownies
Linzer Bars
Macarons
Mahmoul
Pryaniki
Salted Chocolate Chip Cookies (vegan)
Scottish Shortbread
Stroopwafles
Thong Muan
Wedding Cookies

Desserts
Chocolate Bread Pudding
Chocolate Coconut Panna Cotta

Frostings, Fillings, and Sauces
Chocolate Whipped Cream
Peanut Butter Frosting
Vinegar-Soy Dipping Sauce

Main Dishes
Dumpling Dough
Pork and Cabbage Dumplings
Shrimp and Chive Dumplings
Tofu and Mushroom Dumplings

Pastry
Chocolate Midnight Pie
Key Lime Pie
Macadamia White Chocolate Tart

Quick Breads
Spiced Banana Bread

Salads and Sides
Garlicky Sautéed Vegetables
Smashed Cucumber Salad

Yeast Breads and Rolls
Butternut Cider Sage Bread
Fig-Filled Blue Cheese Bread
Golden Spiced Pullman Loaf
Lemon Poppyseed Swirl Bread
Monkeying Around Bread
Salami and Herb Star Bread

Sift No. 10 (Spring 2018) recipes. Recipes I want to try in bold:

Beverages
Camp Coffee
Strawberry Mint Spritzers

Breakfast
Bacon Cornmeal Flap Jacks
Bacon, Spring Onion, And Cheddar Scones
Breakfast Shakshukas
Breakfast Slab Pie
Butter-Pecan Corn And Sorghum Muffins
Camp Biscuits
Chocolate And Cherry Granola
Chocolate Malt Scones.
Cranberry Apricot Almond Granola
Crumpets -- Tried this recipe. Not a super fan.
Date, Coconut, And Mango Granola with Chai Spice
Fried Egg Sandwiches with Bacon and Blue Cheese
Jam-Bellied Scones
Malted Banana Muffins
Peanut Butter and Banana Granola
Pumpkin Spice Granola
Vanilla Malt Scones
Warm Strawberry Puff

Cake
The Chocolate Malt

Candy
Candied Almonds.
Persian Nut Brittle (Sohan-e Qom)

Crackers
Amaranth Ranch Crackers

Cookies and Bars
Granola Biscotti
Persian Walnut Cookies (Nan-e Gerdui)
Pistachio Teff Brownies
Quinoa Peanut Butter Cookies
Raisin Cookies (Nan-e Keshmeshi)

Desserts
Cherry Chocolate Granola Popsicles
Malted Milk Ice Cream
Plum Pudding
Profiteroles
Rhubarb Sundaes
Shortcake
Strawberry Cream Shortbread
Tar Halva
Zoolbia

Dips, Dressings, and Spreads
Remoulade
Roasted Garlic And Herb Butter

Frostings, Fillings, and Sauces
Sprinkles
Strawberry Lime Jam
The Ultimate Fudge Sauce

Main Dishes
Buckwheat And Mushroom Stromboli

Pie and Pastry
Fresh Strawberry Pie
Malted Milk Palmiers
Paris-Brest
Parmesan Puffs (Gougères)
Raspberry Almond Puff

Side Dishes
Crunchy Potato Puffs

Soups
Green Gazpacho

Yeast Breads and Rolls
Ciabatta Rolls
Deli Rye English Muffins
Dutch Oven Bread
Kamut Sweet Potato Sandwich Rolls
Moravian Fruit Coffee Cake
Peasant Bread
Roasted Strawberry Cream Cheese Rolls
Strawberry Swirl No-Knead Brioche

You know, we really ought to be able to click through to the recipes. I might try the Butternut Cider Sage Bread. https://www.kingarthurbaking.com/recipes/butternut-cider-sage-bread-recipe

>123 MarthaJeanne: I'll work on getting links to stuff. Not everything is online.

Still testing

https://www.instagram.com/p/CwViavsRBBQ/?utm_source=ig_web_copy_link

I've tried a few, some- like that one work really well, others don't come anywhere close. You might want to add links for the ones you want to make, but the others? A lot of work for not much return. I was just being lazy, as some of the recipes do sound interesting.

Sift No. 11 (Fall 2018) recipes. Recipes I want to try in bold:

Breakfast
Gluten-Free Lemon Cornmeal Waffles
Oat and Yogurt Pancakes
Old-Fashioned Maine Sourdough Waffles
Potato Waffles
Pumpkin Bran Muffins
Sprouted Wheat Waffles
Yogurt Cranberry Coffee Cake

Cakes
Banana Cardamom Upside-Down Cake
Blood Orange Witbier Cake
Carrot Cake with White Chocolate Buttercream
Chocolate Pecan Coconut Porter Cake
Lemon and Black Currant Stripe Cake
Lemon Tendercake With Blueberry Compote

Cookies and Bars
Apple Cinnamon Bars
Better (for You) Brownies
Bourbon Barrel-Aged Blondies
Ginger Molasses Amber Ale Cookies

Desserts
Buttercrisp Waffle Cones
Chocolate Malt Waffles
Dessert Donuts
Lime Cardamom Buttermilk Frozen Yogurt
Tarte Tatin
Vanilla Bread Pudding with Prunes and Chocolate

Frostings, Fillings, and Sauces
Berry Glaze
Burnt Sugar Syrup
Salted Rosemary Caramel Sauce
Tahini Whipped Cream

Main Dishes
Baked Crêpes with Ham and Mushrooms
Chicken and Herb Dumplings
Roasted Red Onion, Broccoli, and Blue Cheese Tart

Pastry
Apple Pie
Brown Butter Crust Chess Pie
Brown Butter Pie Crust
Chocolate Cream Pie
Chocolate Toasted Almond Cream Pie
Classic Butter Tarts
Cornmeal Pie Crust
Cranberry and Walnut Butter Tartlets
Lemon Lavender Chess Pie
Maple, Molasses, and Bacon Butter Tarts
Masala Pumpkin Pie
Mexican Chocolate Cream Pie
Milk Stout Caramel Tart
Old-Fashioned Pecan Pie
Pecan Pie
Pumpkin Pie
Rose Apple Pie
Rustic Milk Pie Dough
Salted Rosemary Caramel Apple Pie
Sesame Pecan Pie
Toasted Almond Pie Crust
Vanilla Chess Pie

Starters
Goat Cheese and Portobello Empanaditas
Herbed Parmesan Dutch Baby

Yeast Breads and Rolls
Cheese and Herb Stuffed Focaccia
Chuewy Bagels
Gruyère-Stuffed Crusty Loaves
Hearth Bagels
Herbed Asiago Bubble Bread
Khachapuri (Georgian Feast Bread)
Marble Rye Bagels
Montreal Bagels
Swiss Onion Rye Bread
Three-Cheese Semolina Bread
Turkish Simit Bread

And now, baking marathon photos!

Benne Wafers



These cooled to crispness; but being put in a container and closed up has made them chewy. Mom loves them. I'm...lukewarm about them. I think they need light brown sugar instead of dark -- we only had dark brown.

I had no idea that Mom would fall in love with these cookies. I never can tell what will be a hit with her when it comes to sweets/desserts. She loves these coconut meringues that came from my grandmother's recipe collection. I thought she'd find them too sweet; but she loved them. I had to put them on the fridge before my house warming party because she kept eating them and we kept having to make another batch. 🤣

Black Pepper Butter Cookies



2 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons black pepper
extra sugar, for rolling

Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer. Roll into 1/2 inch balls or use a teaspoon scooper. Roll in sugar - Use coarse sugar for a crisp cookie exterior. Use the flat bottom of a glass or similar to flatten slightly. These cookies do spread some. I recommend baking one pan/sheet and adjusting as needed. Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges - do not over bake. Remove to wire racks to cool.

Chocolate Molasses Thumbprints



This is a really crisp cookie...and yet, they have a cake texture. Also, I think I'd rather have ganache made with heavy cream and chocolate than the ganache in this recipe (made from butter and chocolate). The ganache didn't end up silky; that could 100% be the maker and not the recipe.

Lemon Butter Cookie



This is the same recipe as >129 lesmel: with two substitutions:

1 teaspoon lemon extract/flavoring instead of vanilla
1 1/2 teaspoons lemon zest instead of black pepper

We used reduced lemon juice instead of flavoring because it's all we had. Extract packs a much stronger punch. Alternatively, lemon powder in place of vanilla might pack a strong punch, too. Or adding powder, zest, and flavoring. I love lemon in just about any baked good.

Date Fingers



1 stick oleo
1 c sugar
8 oz chopped dates
1 c chopped nuts
1 t vanilla
1 1/2 c Rice Krispies
powdered sugar, for rolling

Combine oleo, sugar, date, and nuts in large sauce pan (or dutch oven). Cook 7-10 minutes on medium heat. If you are double this recipe, you need to double the cooking time. Remove from heat, stir in the vanilla and cereal. Cool until can be handled (20ish minutes?). Scoop 1/2 to 1 teaspoon of mixture. Roll into finger shape. Roll in powdered sugar. Alternatively, shape into balls.

A technique I have not tried yet is to grease and powder sugar a pan, pour the mixture in the pan. Press even. Cover with more powdered sugar. Cool complete. Cut into bars.

>129 lesmel: I wonder how those would be with my szechuan pepper instead of black.

(Looks like you'll make 150 this year.)

>123 MarthaJeanne: Trying to make the sage bread has been quite a task. I established that "Apfeldicksaft" aka boiled cider is available. It is listed in the online shop for one of the supermarkets we use, as well as on the websites of various health food stores.

So we go shopping. Not to be found at our other supermarket. No problem, 2 other stores in that shopping centre that sell health food. Um. Maybe not. In one I find similar things, but not apple. In the other I ask. 'No, we don't have that.' So we head for the mall in awful traffic. I run up to the health food store. Can't find it, so I ask. He checks a different place from the ones I checked. No luck.

So I enter the store that carries it. Check a few possible places. Finally ask someone. He at least calls someone else, who eventually shows up and insists that they don't have it. (It's still listed on their website, even their house brand.)

By now Jerry should be leaving home for his appointments. We hurry our purchases into the house. Yes, we had found other things to buy. I give up, and go lie down for a nap. (First opening a Christmas card from Kentucky. 'MarthaJeanne, do you know somebody in Kentucky?)

Wait a minute, don't I have a bottle of quince syrup somewhere. Well, I never managed to find it, but I did find an old box of apple juice which I boiled down in the microwave.

The dough and butter are made. Last night's leftovers have been transformed. Now I just have to do the fiddly part of the bread, let it rise and bake it. I should be able to handle that.

This is the half that is still there after supper. It's good.

>135 MarthaJeanne: That looks great!!

Sift No. 12 (Holiday 2018) recipes. Recipes I want to try in bold:

Beverages
Cocoa Blocks

Breakfast
Breakfast Casserole
Cinnamon Pinwheel Biscuits
Dried Plum Coffee Cake
Maple Parsnip Scones
Oat Muffins
Popovers
Roasted Citrus with Yogurt and Streusel

Cakes
Icebox Cake
Sponge Cake with Cranberry Curd

Cookies and Bars
Almond Cloud Cookies
Brandy Biscuits
Chocolate Wafer Cookies
Coconut Macaroons
Custard-Filled Thumbprints
Eggnog Cookies
Fiori di Sicilia Spritz Cookies
Irish Cream Shortbread
Lemon Snowballs
Maple Nut Blondies
Maple Walnut Biscotti
Peppermint Sandwich Cookies
Russian Sour Cream Cookies
Sweet Potato Biscuit Bars
Vanilla Biscotti
Vanilla White Chocolate Drops

Desserts
Blueberry Gingerbread
Maple Marshmallows
Maple Walnut Bread Pudding

Frostings, Fillings, and Sauces
Cranberry Curd

Main Dishes
Pumpkin Soup
Sweet Potato and Feta Pide
Wild Mushroom Tart

Pastry
Baker's Croissants
Chocolate Cherry Tart
Cinnamon Snails
Fast and Easy Puff Pastry
Fruit Filled Morning Buns
Pear and Cherry Almond Streusel Pie
Spinach Croissants
Tahini Chocolate Bear Claws

Starters
Baked Brie with Apricot Jam
Blue Cheese Cranberry Pastry Bites
Cheese Straws
Falafel Crackers

Yeast Breads and Rolls
Apricot Sour Cream Coffee Bread
Cranberry Orange Holiday Bread
Flower Poğaça Rolls
Israeli Kubaneh
Maple Oatmeal Bread
Maple Pumpkin Rolls
Orange Blossoms
Poticza
Rosemary Olive Oil Bread
Saffron Pretzel Buns
Swedish Almond Coffee Cake
Tahini Brioche Rolls
Vermont Maple Swirl Bread

The next in Mom's treasure closet:

On the Border...by the sea

There's a recipe in here that intrigues me and makes my eye roll so hard.

Jiffy Dip
1 (8oz) roll braunschweiger
1 c. sour cream
1/2 pkg. Bleu cheese salad dressing mix
Chill and serve.

That's it. Chill and serve. No "mix to combine" or "combine. chill. serve." Nope. Chill and serve. That needs to be a food blog name.

>138 lesmel: I am not familiar with braunschweiger. Is it like a paste? Gotta say, the sound of that recipe is not thrilling my morning stomach.

>139 MrsLee: Yes. Liver sausage or liverwurst. Great on rye bread with ketchup. Now, that’s a childhood memory. I’m hungry for it now.

Anxious to hear if >138 lesmel: tries it!

>140 2wonderY: Had to look that up. Turns out the term means different things in different countries, which is why I had trouble figuring out how that was supposed to work. https://en.m.wikipedia.org/wiki/Braunschweiger_(sausage)

>139 MrsLee: It's liverwurst. It's a childhood comfort food for me. I can eat a couple slices & immediately conjure up my mom & grandmother.

>140 2wonderY: I love liverwurst & bleu cheese, so I probably will try it!

I have never eaten liverwurst with ketchup! Now I have to try it!!

The leberwurst I buy has lingonberries in it - taste like cranberries. You might like that combination.

I remember decades ago a woman told me she replaced ham in pasta dishes with braunschweiger because it is cheaper. Not the same thing you are talking about. Jerry also only knew this meaning.

Discovered something interesting. Our first batch of Benne Wafers we accidentally used oleo. In the second batch (we just made), we used unsalted butter.

The two batches are like entirely different cookies. Oleo makes the cookie stickier & has more salt making for a chewier, more flavor balanced cookie. The unsalted butter makes a less chewy cookie & needs more salt to balance the sweetness.

I like the butter version...if it had more salt.
Mom likes the oleo version.

>140 2wonderY: Eek! Liver does not cross our threshold, it will never be invited in. My husband has to eat liver elsewhere. :)

>146 MrsLee: Liver is something that tastes best fresh. I had it once from slaughtered calf to frying pan to plate. It was totally different and delicious.

>147 2wonderY: I can acknowledge that other people love it, but I have tried it many ways (raised on a cattle ranch until my dad saw no profit) in pâté made by The Silver Palate, one of the best restaurants in the Bay Area of California (when I was living with my uncle who was a prominent attorney), fixed by my mother, grandmother and sister, all excellent cooks. It literally turns me green, even when I am trying to keep an open mind. The only other thing that has ever done that was when I tried smoking one of the cigars my father's workmen left in a truck. I was about 12. I'm done trying it, but that means more for others! Oh, there is one way I can eat it, turkey liver minced fine in giblet gravy.

Sift No. 13 (Spring 2019) recipes. Recipes I want to try in bold:

Breakfast
Baking Powder Biscuits
Everything Bagel Biscuits
Famous Blueberry Muffins (reduced sugar)
Herbed Cream Cheese Biscuits
Lemon Cornmeal Biscuits
Mustard Biscuits with Ham and Cheese

Cakes
Banana Cake with Peanut Butter Frosting
Berry Blitz Torte
Cannoli Cakes
Chocolate Cake with Seven-Minute Frosting
Chocolate Cassata
Classic Birthday Cake -- I made this for my own birthday a few years ago. Excellent recipe.
Golden Vanilla Poundcake (reduced sugar)
Lemon Meringue Angel Food Cake
Raspberry Lemon Cake

Cookies and Bars
Chocolate Chip Cookies (reduced sugar)
Pistachio Chocolate Chip Cookies
Refrigerator Fruit and Nut Cookies
Vermont Maple Meringues

Desserts
Chocolate Dacquoise
Frozen Pistachio Pie
Gluten-Free Chocolate Mousse Tart
Pavlova
Strawberry Cream Meringue Pie

Frostings and Fillings
Caramel Whipped Cream
Chocolate Buttercream
Chocolate Frosting
Lemon Buttercream
Peanut Butter Frosting
Seven-Minute Frosting

Main Dishes
Gluten-Free Almond Flour Pizza Crust
Now or Later Pizza Crust
Sourdough Pizza Crust
Ultra-Thin Pizza Crust
Whole Wheat Pizza Crust

Quick Breads
Banana Bread (reduced sugar)
Lemon Pistachio Bread
Whole Wheat Banana Bread

Yeast Breads and Rolls
Herb Bread with Biga
Oregano Provolone Focaccia
Portuguese Sweet Bread (reduced sugar)
Potato Focaccia
Semolina Garlic Swirl Bread

>148 MrsLee: Me Too! You have just become that much more precious! Strength to you for the 27th and following.

Magazine posts to continue in 2024

Sift No. 14 (Fall 2019) recipes. Recipes I want to try in bold:

Breakfast
Apple Cheese Loaf
Carrot Muffins
Easy Cinnamon Bread
Sour Cream Rye Muffins
Sour Cream Rye Quick Bread -- same as muffins, just in a bread pan
Whole Wheat Apple Muffins

Cakes
Tomato Soup Spice Cake
Vanilla Chiffon Cake
Very Vanilla Cupcakes

Cookies and Bars
Almond Crisp Sandwich Cookies
Crisp Molasses Cookies -- pretty sure I've made these and liked them.
Vanilla Sugar Cookies

Desserts
Apple Spice Whoopie Pies
Date Pudding
Late Summer Fruit Torte
Vanilla Rice Pudding

Dips, Dressings, and Spreads
Baba Ghanoush
Crunchy Coleslaw
Green Goddess Spread
Onion Jam

Frostings and Fillings
Easy Vanilla Frosting
Pastry Cream
Vegan Cream Cheese Frosting

Main Dishes
Pulled pork
Spoon bread

Pies and Pastries
Apple Galette
Café au Lait Pie
Chocolate Caramel Pie
Chocolate Pie Crust
Cranberry Fudge Pie
Gingered Apple Cream Pie
Lemon Blueberry Streusel Pie
Pumpkin Cheesecake Pie
Whole Wheat Pie Crust

Sandwiches
Blueberry Bomber Grilled Cheese
Focaccia Grilled Cheese
Jam Good Grilled Cheese
Maple Bacon Grilled Cheese
Mini Pulled Pork Picnic Sandwiches
Muffaletta
Potato Bread Bundt Sandwich
Ruben Melt
The Basic Hipster Grilled Cheese

Yeast Breads and Rolls
Bacon Onion Rye Rolls
Ekmek
Harvest Apple Challah
Jewish Rye Bread
Marble Rye
Picnic Rolls
Potato Bundt Bread
Seeded Hamburger Buns
Vanilla Cream-Filled Brioche
Vollkornbrot
Vort Limpa

Sift No. 15 (Holiday 2019) recipes. Recipes I want to try in bold:

Breakfast
Blueberry Breakfast Cake
Cherry Almond Coffeecake
Corn Cakes
Cranberry Orange Coffeecake
Lemon Streusel Coffeecake
No-Fuss Coffeecake
Our Favorite Sour Cream Coffeecake

Candy
Caramel Corn
Dark Chocolate Buttercrunch

Cakes
Almond Roll
Caramel Pecan Cheesecake
Chocolatey Chocolate Cake
Coconut Flour Cupcakes
Coconut Cardamom Cake
Coconut and White Chocolate Cake
Flourless Chocolate Nut Cake
Hazelnut Gató

Cookies and Bars
Chocolate Madeleines
Coconut Flour Shortbread Cookies
Cranberry Glazed Cookies
Cream Cheese Roll-Out Cookies
Fruit Meringues
Ginger Molasses Cookies With Blueberry Filling -- I think I've made the ginger molasses cookies.
Grain-Free Brownies
Grain-Free Wedding Cookies
Jam Blossoms
Lace Cookies
Mini Raspberry Elephant Ears
Red and White Pinwheel Cookies
Salted Caramel Cookie Bites
Semolina Biscotti with Blueberry Glaze
Shimmer Cookies with Raspberry Filling
Strawberry Tea Cakes

Dips, Dressings, and Spreads
Pomegranate Chutney
Hot Spinach Dip

Frostings, Fillings, And Sauces
Blueberry Filling
Blueberry Glaze
Caramel Sauce
Cranberry Curd
Cranberry Glaze
Raspberry Filling
Nutella Whipped Cream
Vanilla Glaze

Main Dishes
Black-Eyed Peas and Greens
Fresh Pasta with Sage Butter

Pastry
Butter Pecan Kringle

Starters
Bacon Ranch Biscuits
Blini -- Wonder if I can convince Mom to try these. I have buckwheat flour.
Quiche Bites
Peppery Cheese Breadsticks
Savory Cheese Biscotti
Smoked Salmon Tart

Yeast Breads and Rolls
Bacon Cheddar Buns
Caramel Apple Cinnamon Buns
Deli Rye Rolls
Deli Rye Blitz Bread
Flaky Buttery Crescent Rolls
Rosemary And Grape Focaccia -- I think I've fixed this or something REALLY similar. It's delicious.
Rosemary Potato Rolls
Soft White Dinner Rolls
Wheat Oat Flax Buns
Whole-Grain Dinner Rolls