I recently read “Under the Tuscan Sun” by Frances Mayes. A rather excellent book I must say. Lots of food and recipes and Italy in general. I was deeply enthralled from page 1.
I have since discovered that she does sell the oil produced in her Italian home (though I don’t know if its exclusively her olive trees at work for the oil if you read the page). And only $285 including shipping for a CASE (12 bottles in 500 ml size – $23.75 a bottle) of olive oil. Not too bad really. And its a cold press olive oil too. Hard for me to resist. Really it is. And since the deadline is Dec 10 I still have time for this year’s harvest. Hmmm.
Anyway I digress. In her book she had a recipe that I knew I had to make as soon as I read it. I just changed it a bit to suit me since I really rather dislike lemon zest. But my love of lemon is too much. This was an awesome cake. In her book Mayes suggested serving with pears, cherries or strawberries. Any and all of those would have been delicious but it was very good on its own!
1 cup butter
2 cups sugar
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1/4 cup lemon juice
Glaze – 1/4 cup butter (I used real butter for this)
1 1/2 cups powdered sugar
3 tablespoons lemon juice
This is one of those so simple recipes you wonder why canned stuff is even sold…or why people buy it. I make mine every Thanksgiving without fail. Aside from when its piled on a turkey sandwich the best is slathered over a cheesecake (yes I make my cheesecake for Thanksgiving & Christmas too)…omg…HEAVEN!!
1/2 cup white sugar
1/2 cup brown sugar
1 cup orange juice
1 (12 ounce) package of fresh cranberries
In a saucepan over medium heat, dump all ingredients and slowly boil. Cook only until the berries start to pop and split open – about 10 minutes. Remove from heat and serve as it thickens while it cools. It is very good hot or cold.
Remember, oh about a month ago, when I bought all those raspberries? Probably not. But I sure do as they were taking up MEGA amounts of room in my one tiny freezer. “Were” is the key word as they have now been sacrificed to the greater good…these yummy crumble bars to begin with. This would be a very simple recipe to use with pretty much any fruit, especially the berries. I might have to try a couple alternatives as the different fruits come in season.
3 cups all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (make sure its cold!)
3 tbsp lemon juice
3 cups raspberries (mine were frozen solid & it worked just fine)
2/3 cup sugar
2 tbsp cornstarch
I got to use my new mandolin for this! I’m an onion crier…in a big way. Always have been, probably always will be. But the mandolin sure helped, besides producing the super thin slices needed for this recipe. This is just my take on it…I’d say I’m surprised there are so many different versions out there but anymore when I do a recipe search I find there are so many different versions of EVERYTHING. Why should simple little onion soup be any different?
1/4 cup butter
2 sweet onions, thinly sliced
1 red onion, thinly sliced
1 tsp sugar
2 cups beef stock
1 cup apple cider
1/2 cup white wine (or water if you’d rather)
1 bay leaf
1/2 tsp of dried thyme
1 French baguette
Sliced/shredded Swiss cheese (Fontina, Gruyere, Mozzarella, and Parmesan cheeses can be mixed in as well, however you like) – to taste
I woke up just craving pumpkin butter on buttered toast, no idea why. So considering I have about a dozen cans of pumpkin (thank you Mom!) its been too easy to keep making pumpkin recipes…I’m going to be orange before the end of the month! Sure fresh (frozen) puree would be better but around here pumpkins were expensive this year, so canned will have to do.
If you ever Google this your in for a treat. There are probably a thousand different ways to make it, mostly variations of the same theme, none of which actually involves butter from what I can see. 🙂 So it was off to create my own…and this is what I came up with. Spiced just right (more pumpkin pie like and less spicy), not too sweet, just right I think.
1 1/2 cups (which is (1) 15-oz can) of pumpkin puree
1/4 cup brown sugar (I use dark for everything, just tastes better)
2 tbsp sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
pinch of ginger
1/4 cup water (only cause I drank the last of the apple cider last night)
Mix all ingredients together and boil over medium heat. Lower the temperature to medium low or low and cook until thick, about 30 minutes or so. Cool and store in the fridge for about a week…enjoy!
This is from the 1906 edition of the Boston Cooking School Cookbook. Yup another one. It intrigued me.
Original recipe as it reads in the book:
1 cup sweet milk
1 cup sour milk
1 cup sugar
Yolks 4 eggs
Juice and grated rind one lemon
1/4 cup almonds, blanched and chopped
1/4 teaspoon salt
Scald sweet and sour milk, strain through cheesecloth. To curd add sugar, yolks of eggs slightly beaten, lemon and salt. Line patty pans with paste, fill with mixture, and sprinkle with chopped almonds. Bake until mixture is firm to the touch.