It’s been a while since I last made this loaf, so I decided to whip up a batch for my birthday this year. It doesn’t have the glaze on yet, but hopefully I’ll have a little time this evening before I run out to karate class. There’s only a hint of lemon to it without the glaze, but it’s very nice either way. The glaze adds a sharp tang to every bite, making it more like a cake than bread. Read the recipe »
Posts Tagged ‘flour’
Lemon Poppyseed Loaf
In Bread, Dessert on 2009-07-31 at 10:10 amHarvo
In Bread, Dessert on 2009-06-22 at 9:58 pm
As a father’s day gift, I decided to make a treat that my dad had said he liked as a kid. I recently received a collection of my grandma’s recipes, and this was one of them. I’ve included the original recipe card to show how complicated the cooking instructions got over the years. I haven’t had a chance to try this myself, but I particularly approve of the fact that it doesn’t involve soaking the raisins. Dry fruit should stay dry! Ah, pet peeves.
Macaroni and Cheese
In Main Dish on 2009-06-15 at 4:28 pm
Likely the first recipe I ever learned, Macaroni and Cheese is one of my favourite comfort foods. My parents insisted that from a fairly early age both my sister and I had to cook dinner some of the time. By high school, we contributed at least one meal a week each.. sometimes more since we were home much earlier than they were (and whoever made dinner didn’t have to do dishes. Big motivation.). However, for many years my parents had to “suffer” through meals of mac & cheese or tomato-soup-from-a-can and grilled cheese sandwiches.
I can still remember a time when I didn’t know how to make even this. I somehow read the recipe wrong and thought I had to cook just the butter and flour for 5 minutes (Don’t do this!! It ruins pots!!). Despite that, this is a really easy recipe to make - almost as easy as kraft dinner and tastes much better. This is a variation on Basic White Sauce.
Read the recipe »
Basic White Sauce
In Main Dish on 2009-06-15 at 4:28 pm
Basic White Sauce, is the starting point for countless sauces, gravies and even soups. I couldn’t list them all, but I will link back to this recipe whenever it comes up. By itself, it’s fairly tasteless. Add a little spice, onion, cheese.. or switch out the milk for broth or wine and suddenly you have a delicious sauce.
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Bran Muffins
In Bread on 2009-06-03 at 10:08 am
My family’s recipe produces soft, moist and filling bran muffins. They’re best right out of the oven, of course, but I’ve had success in freezing a large batch for later use as well. My favourite topping is peanut butter and jam, though they’re quite nice with melted butter or even plain. Bran has a very rich flavour on its own.
Read the recipe »
Peanut Butter Cookies
In Dessert on 2009-05-28 at 9:59 pm
These are very plain cookies, but they soak up milk perfectly if you like dipping cookies, like I do. This time I tried spicing things up a bit with an idea I got from my sister’s friend Susan Oda, who made little cups of dough with various fillings. The result is like a reverse peanut butter cup, except a lot softer. I also made a batch of the classic peanut butter cookies with the fork-squishing action.
Challah
In Bread on 2009-05-10 at 8:54 pm
Challah is the Jewish name for this braided egg bread. I’ve always loved bread, but this is my favourite home-made bread. This is the first time I made it by myself, though I remember helping my mother with it when I was young. It’s a lot easier than I would have thought, and although it takes hours to rise there is little work involved.
The result is well worth even twice the work.
Read the recipe »
Brownies
In Dessert on 2009-05-05 at 10:23 pm
Brownies are one of the simplest desserts to make, especially if you’re making them for a party or potluck as they can be quickly cut into appropriate portions and they transport well. They also have the added bonus of making my apartment smell heavenly. If you like to make your brownies stretch, or you’re picky about appearances, I highly recommend acquiring a mini cupcake baking pan or silicone cups.
Dumplings
In Bread on 2009-04-24 at 11:11 am
In my opinion, stew is lacking something if you don’t add dumplings. They make for a very hearty meal. Perhaps surprisingly, they stay tasty even after refrigerating and reheating in a microwave (most bread goes terribly chewy). These dumplings are big and fluffy, tasting something like fresh tea biscuits.
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Carrot Cupcakes
In Dessert on 2009-04-06 at 10:32 am
It’s not really true, but carrot cupcakes sound so much healthier than your average cupcake. They do at least taste a lot less sweet, especially due to the cream cheese frosting. I prefer this recipe over many other variations because it uses pineapple to increase moisture, instead of the more popular raisins (I’m not a fan of dried fruit). I’ve also used this opportunity to practice what I learned in my cake decorating course again.
Chocolate Soufflé
In Dessert on 2009-03-26 at 12:16 am
After learning how to make these, my sister immediately went out to purchase the ramekins required to make them for the family. It was well worth the effort. As someone who dislikes dishes, I’d recommend making them in a situation where a dishwasher is available.
Cy’s Tortillas
In Main Dish, Mexican on 2009-03-22 at 11:14 pm
These pancake-like tortillas are from my parents’ recipe card file thanks to a roommate of theirs from university. They’re not quite like any “tortillas” I’ve had in other places, but the recipe is easy and the resulting patties are tasty with any common Mexican toppings.
Mint Chocolate Cupcakes
In Dessert on 2009-03-17 at 11:44 pm
In honour of St. Patrick’s day, I wanted to make something green. In my mind, the most obvious green is mint, and so I created this combination. Happily, President Choice brand imitation after-eights were on sale too, which added a classy look to otherwise plain cupcakes.
Buttermilk Chocolate Layer Cake
In Dessert on 2009-03-02 at 1:16 am
This cake has to be the richest chocolate cake I have ever tasted. The recipe is a little complicated, but it’s worth the effort if you enjoy chocolate. I also used this opportunity to practice what I learned recently at a cake design course. My roses didn’t turn out as well as the ones I made in the course, mostly due to the fact that I experimented with using all butter in the coloured frosting, instead of shortening.
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