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I created this soup today based mostly on what produce I had in the refrigerator, and the result was so good that I wrote down the recipe so I can repeat it. Servings: 12 Fresh 2 Tbsp. butter 1 large onion 6 carrots 4 stalks celery 2 qts. Chicken Stock or vegetable stock 2 [...] Jim says the icing tastes marshmallow fluff, which he loves, so I take this as a compliment. Servings: Icing for 12 cupcakes Fresh 2 egg whites Pantry 1-1/2 cups granulated sugar 1-1/2 tsp. light corn syrup 1-1/2 tsp. vanilla extract 1/8 tsp. salt 2-1/3 cups water, divided Combine ingredients In the top of [...] The Glen-Mor Restaurant served a Raisin Bread based on the Sandwich Bread. I modified the Glen-Mor’s version working with a sweet bread base, and the result is so good it doesn’t need butter. Servings: 2 loaves, 36 slices Fresh 3 eggs, divided 1/4 cup (1/2 stick) butter, softened Pantry 1/2 cup granulated sugar 4-1/2 [...] This is not a Glen-Mor Restaurant recipe. We learned braided sweet bread at our week-long King Arthur Flour bread class last Fall. Servings: 2 braids Fresh 3 eggs, divided 1/4 cup (1/2 stick) butter, softened Pantry 1/2 cup granulated sugar 4-1/2 tsp. instant yeast 2 tsp. salt 5 to 6 cups flour (20 [...] The first Scallops attempt broiled the fish did not result in a nice brown sear. This time I pan-fried them and got a beautiful color. Servings: 4 Fresh 1-1/4 lbs. sea scallops 2 Tbsp. Clarified Butter Pantry 2 tsp. salt Prepare scallops Rinse scallops to remove any sand and dry thoroughly with paper [...] My holiday baking this year was minimal: Sugar Cookies and Peanut Blossoms. To supplement my lack of baking, my loving and generous mother sent a box of homemade goodies overnight mail – including these treats, which Jim quickly gobbled up. Servings: 36 Pantry 2-1/2 cups crushed vanilla wafer cookies 1 cup plus 3 to [...] |
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