Cooking from Scratch
Munch, munch, munch!
We call these Betterfingers because we think anything you make at home is bound to be better. For one thing, it’s fresher; for another, you control the quality of the ingredients and choose the best you can afford, while manufacturers choose the cheapest they can get away with. So, how exactly do you make these Betterfingers? Read on.
Continue reading “Betterfingers, or Homemade Butterfingers®”
Mini Bialys, or, as we like to call them, Babialys, are a traditional Polish or Jewish bread product normally made with onions and poppy seeds. Well, maybe the mini part isn’t traditional, but making them smaller means you can eat more, so let’s do it. Now, you might never have had, or perhaps even heard of Bialys before, but don’t let that scare you. They’re similar to a bagel, but without a hole — just a depression filed with caramelized onions. And, they’re tasty! So, let’s scratch up a bunch of Babialys!
Continue reading “Mini Onion Bialys”
Who doesn’t like pretzels and beer? What about pretzels made with beer? We thought that would get your attention. Think about it: you can bring these pretzels on a road trip and enjoy the great taste of an India Pale Ale and pretzels, yet not worry one bit, because all the alcohol bakes out when you make them, so they’re perfectly fine to snack on anytime or anywhere. Naturally, if you’re at home, we suggest that you dip them in a bit of India Pale Ale Mustard, naturally.
Continue reading “Soft IPA Pretzel Knots”
We’re not sure about you, but we don’t deep-fry anything. Too messy, and too much trouble. We do pan-fry foods occasionally (Fried Okra, for example), but to fill up a Dutch oven with a gallon of oil, fry enough for two, then do something with the oil afterwards, nope. That’s not for us. Fortunately, you can almost always bake some of those things you’d deep-fry, instead. Yes, we know, they really aren’t the same, and we agree, but, if the choice is between baked or nothing, we’ll, we don’t scratch our heads thinking about that one.
Continue reading “Baked Arancini”
Since we were away last week, you get a shorter-than- usual post, one very similar to last Monday’s post, when we made the Parmesan, Almond, and Rosemary Biscotti. We’ll try to do better in the future.
Continue reading “Cranberry and Walnut Biscotti”
Your assignment, should you choose to accept it, is to feed about 35 four- to twelve-year old kids a light lunch or snack. And, it’ll be scheduled for two days after you return from a trip. That’s sort of the deal we accepted when we signed up to be snack chefs for one day at Vacation Bible School. So, before reading on, what would you have made?
Continue reading “The Lee Brothers’ Pimento Cheese”
As we were making these, disaster struck. Our faithful camera self-destructed, so you won’t see how these carrot muffins turned out, but you will see most of the steps, so you can scratch ’em out yourself.
We decided to make these for our fellow Monday night volunteers, mainly because they sounded healthy. After all, it’s like eating carrots, right? Of course not; it’s more like eating cake with some carrot pieces, but, that’s okay, too (we were going to go with chocolate muffins, but changed our minds at the last minute).
Continue reading “Mini Bouchon Carrot Muffins”