Lentil Soup

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 [...]

Seven Minute Icing

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 [...]

Raisin Bread

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 [...]

Sweet Bread Braid

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 [...]

Pan-Fried Scallops

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 [...]

Bourbon (or Rum) Balls

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 [...]