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In the past year we made four Banana Cream Pies. The recipe was perfected by the second attempt, but the photos were the challenge. I am finally happy with our photos, both the single slice and the entire pie – which one is used in the book will depend on page layouts. Servings: 8 [...] Our process of repeating the recipes is also an opportunity to upgrade the photos. The first Mashed Potatoes photo was just potatoes in a bowl – we will likely use this new one in the cookbook. Servings: 8 Fresh 6 (2.5 lbs.) white russet potatoes 1/2 cup (1 stick) butter 1 cup milk Pantry [...] I cut the sugar back slightly from the original Glazed Carrots to rave reviews from Jim. Servings: 4 Fresh 1 lbs. small carrots with greens 2 Tbsp. butter Pantry 1/4 cup brown sugar 1 cup water Prepare carrots Trim the greens off the carrots, leaving 1 inch remaining. Peel the carrots. Prepare glaze [...] In the next (almost last) phase of the cookbook development, we are repeating (almost) all recipes. This repetition confirms the instructions are accurate, the results are repeatable, and typos caught and corrected. For our New Year’s Eve quiet dinner at home, we repeated the Roast Pork Loin along with Glazed Carrots, Mashed Potatoes, and [...] I scaled back my holiday baking this year, but I have to make Peanut Blossoms or it wouldn’t be the holidays in our house. Servings: 48 cookies Fresh 1 egg 2 Tbsp. milk Pantry 1-3/4 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup shortening 1/2 cup peanut butter 1 [...] After our week-long bread making class, I finally mastered the white dinner rolls served at the Glen-Mor Restaurant. Servings: 16 Fresh 1 cup milk 1/4 cup (1/2 stick) butter, softened 3 eggs Pantry 1/4 cup granulated sugar 2-1/4 tsp. instant yeast 2 tsp. salt 3 to 4 cups flour (12 to 16 oz.), [...] This loaf uses the same base recipe as the Dinner Rolls and makes a perfect bread for sandwiches. Servings: 16 Fresh 1 cup milk 1/4 cup (1/2 stick) butter, softened 3 eggs Pantry 1/4 cup granulated sugar 2-1/4 tsp. instant yeast 2 tsp. salt 3 to 4 cups flour (12 to 16 oz.), divided [...] |
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