Tuesday, October 28, 2014

For the month of October, I used Cooking for Two (America's Test Kitchen) and I must say I was surprised.  Usually when a cookbook recipe says it feeds two, in my case, it only feeds one person.  This cookbook really had recipes that would feed two generously.  I really like this book.

I did Chicken Potpie with Savory Crumble Topping on page 31-32- it was easy to follow, not expensive and taste was VERY GOOD.  I would probably tweek it next time by omitting the lemon juice, and omit the shallots by substituting pearl onions one stuffed with cloves, add some sherry and increase the sauce by half again.

Beef Taco Casserole on page 49- easy to prepare, not expensive and taste was VERY GOOD.  I would probably add some taco sauce with the Rotel, not to much and do not put the Tostitos on the casserole until ready to bake.

Spring Vegetable Pasta on page 87-88- easy to follow, not expensive and taste was GOOD.  I would use less leeks and add artichokes.

Ruby did At the Blanchard's Table

Chewy Oatmeal-Raisin Cookies- easy to Follow, not expensive and taste WOW.

Homemade Coconut Ice Cream- easy to follow, not expensive and taste was WOW.

Lemon Pound Cake two ways- easy to follow, not expensive and taste was WOW.

Caribbean Corn Bread- easy to follow, not expensive and taste was WOW.

Ruby says she loves this book and told her husband that she wants it for her birthday. 

Wednesday, September 24, 2014

We met on September 18th this month and we did desserts.  YEAH and yummy!

Ruby used the Williams-Sonoma Kitchen Library Muffins and Quick Breads.

1. Marion Cunningham Fresh Ginger Muffins on page 21- Easy to follow, not expensive and taste was NOTHING SPECIAL.  Ruby says the recipe needs tweeking.

2. Blueberry Muffin- easy to follow, not expensive and taste was NOTHING SPECIAL.  This also needs tweeking.

3. Sour Cream Maple- easy to follow, not expensive and taste was NOTHING SPECIAL.  it needs tweeking.

I had a taste of each of these muffins and they were nice and moist, they just needed to be spiced up.


                                                                                                                                               
I used Scandinavian Classic Baking.

1. Danish Almond Tea Ring on page 31- Easy to follow, not expensive and taste was VERY GOOD.  This made a huge ring, next time I will cut it in half, also if using almond paste from a can, you should open the can up scoop it out and put in a mixer with the other ingredients.  don't even think you can do it at the last minute.  Next time I will probably substitute cinnamon and sugar for the almond paste mixture.

2. Lemon Sponge Pudding Cake on page 39- easy to follow, not expensive and taste was NOTHING SPECIAL.  Needs prep before doing recipe and do not use a metal bowl or you will get a metallic taste to the pudding.