Cooking from Scratch
Have you priced granola in the store lately? Yeah, us too. We’re not buying it! It’s way too expensive.
Instead we happen to have a recipe for the best granola we’ve ever tasted. And it is so simple that once you make it, you’ll be making it every week, just like we do. Yep, every week, right after baking bread, we mix up and bake a batch of granola. The oven is hot, we love it for breakfast; it’s a winning combination. Continue reading “Best-ever Scratched Granola”
We happen to love waffles, and, when we got our waffle iron, we grabbed our copy of The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker to find a recipe. In general, The Joy of Cooking is our go-to cookbook. It has recipes for almost everything you can imagine, and, in most cases the end results are quite good. Well, in the case of their Buttermilk Waffle recipe, they are the best, at least with a slight modification (a little less butter). We know these are the best, because we tried several other recipes: a cornmeal one, one that was supposed to be “real-man” waffles, another from a popular cookbook, and we found these to be inferior; apparently a “real man” likes waffles that have the taste and texture of cardboard. We went back to TJOC recipe; here we give our slightly modified version.
Continue reading “Best Ever Waffles”
If, like us, you bake a lot of bread using a natural starter — it’s coming back into vogue these days — you probably wonder what to do with the leftover starter. It’s a shame to throw it away; after all, it’s perfectly good, but there’s really not enough to make more bread, so out it goes. But not anymore. We fretted about the starter issue, and even though it’s only a cup a week going out the door, we really didn’t like the idea of throwing food away.
Continue reading “Sourdough Pancakes”