Cooking from Scratch
It’s supposed to be hot today. Very hot. We’re talking temperatures near 110°F, which is pretty darn hot. And we, fellow scratchers, will be out in the heat late this afternoon as part of volunteering for our usual Monday night walk (nope, the walk is never cancelled; it happens every Monday, regardless of the weather or holidays), so we need something to help us keep our cool. Real cool. Ice cream is just the thing.
Continue reading “Philadelphia-Style Cherry Ice Cream”
Updated on 25 June 2018. Make sure to read the last paragraph before making these.
Sorry, but you won’t see the last few photos of these cookies. At least not yet. Probably sometime next week, though. The reason is that these are slice and bake cookies, and we prepared the dough with the idea of baking them on Monday. Yep, for our fellow volunteers at the weekly walk/run we go to on Mondays. But, we will say that the picture in the cookbook was enough to have us try them out. That, plus we had everything we needed in house except the pistachios.
Continue reading “Almond, Pistachio, and Sour Cherry Wafers”
One of the things we like best about new cookbooks is looking at the “basics” section. Perhaps you might find that odd, because these are the simplest and most rudimentary recipes in the book. Things such as pie crust, vegetable and meat stocks, vinaigrette dressings, or mayonnaise; the very basic things that we use day in and day out. Did you think, instead, of the fancy, difficult recipes, that will wow everyone? While we like those, too, we’re often more impressed with these simple basic recipes, and with good reason.
Continue reading “Cherry Compote”
Today’s temperatures are supposed to reach over 100°F here in the Old Pueblo; we need a way to keep our cool, and what better way to keep cool than with a bowl of ice cream? Made from scratch, of course. The only question is, “what flavor?” With all the stores offering the first cherries of the season, we answered that question in a flash. Now all we have to do is figure out how to make Fresh Cherry Ice Cream.
Continue reading “Fresh Cherry Ice Cream”
One of us got a notice to report for jury duty on Monday (possibly), the same day we volunteer downtown, which is when we bring treats for the other volunteers. Jury duty might mean that one of us would be gone most or all day, so any treats we made would have to be made ahead of time, which eliminates an awfully lot of baked-fresh goods. Now, if we add to the mix that we want our treats to match somewhat an adjacent holiday, month, or season (Bourbon-Pecan Mini Pies or Kings Cakelets for Mardi Gras, Peppermint Stick Ice Cream for December, etc), it gets difficult to figure out just what to make. After all, the only holiday this time of February is President’s Day.
Continue reading “Cherry Almond Brittle”
Okay, we’ve steeped the cherries on day one, made and froze the scone dough on day two. Today is the day of truth and feasting: we’ll bake our scones.
Continue reading “Chocolate Cherry Scones — Day 3”
You’ve steeped the cherries overnight, so let’s just get started on making the scone dough, shall we?