Le Creuset has just introduced a new color - Riviera! If you've follow me for a while, you know I love my cast iron. I have plenty of plain black skillets. But I also have enameled cast iron: Le Creuset to be exact. I bought my first set 30 years ago. The Flame orange, the … Continue reading What’s new for spring? Add Some Riviera to Your Life!
I just read about making angel food cake in a cast iron pot in a recent issue of Southern Cast Iron Magazine - yes, so surprising, no hole in the center! I just had to try it. It calls for a 4 quart cast iron pot - I used my 3 quart cast iron pot … Continue reading A surprising new way to make Angel Food Cake
I love my cast iron , as any of my regular followers know. So when I found a new cookbook called Cast Iron Baking scratch recipes for your favorite skillet, by Brooke Bell on Amazon, I just had to have it. And, as usual, as soon as it arrived I sat down with a cup … Continue reading Cast iron Baking – Raspberry Buttermilk Coffee Cake
Fall is apple time, no doubt about it. Besides apple picking and yard side stands, even the local markets are filled with different kinds of fresh apples, just picked. It's time to stock up. Keep apples cool and they can last for several weeks. Where do you think apples in the summer come from? A … Continue reading How to Make Apple Karamel Sweet Rolls
I wanted, no needed, to bake something. So I went to one of my sources for all things baked. I love the Bake from Scratch Magazine. Wonderful pictures, do-able recipes for the home cook. More things than I can make unless I bake something every day. I've also purchased both books: Bake From Scratch Artisan … Continue reading Lemon Cardamon Cake Loaves
Sometimes I bake just to use up ingredients i have on hand. Yesterday I found 3 pints of buttermilk in the fridge, and need to use up some of it. What to make...other than Moroccan Chicken , or other chicken soaked in buttermilk. And I wanted something carb to eat....so ... scones! Good for breakfast … Continue reading Baking Whole Grain Almond Raisin Scones
My mom used to make this chocolate cake, with the secret ingredient of salad dressing, quite often. In fact, I also have versions of it as a Spice cake . I've updated a little, and my 8.5 x 10.5" pan is perfect. You can make it into 2 round layers, or a 9 x 12 … Continue reading Mom’s Salad Dressing Chocolate Cake
Flour is really a pretty generic term, even though we most commonly use it to mean white wheat flour. At it's most basic, flour is a powder, finely ground from roots or grains. It can be made from many things. Native Americans made flour from acorns! My mom only had one kind of flour, and … Continue reading Just how many kinds of flour are there?
Christmas morning deserves something special to go with the salted caramel coffee. Most of the time we eat pretty healthy. So I decided to take an easy cinnamon roll recipe and make it a least a little healthier. I used half white whole wheat four (all whole wheat would not form enough gluten to rise … Continue reading Easy, sort-of-healthy Cinnamon Rolls
One of the things I buy in bulk is dates. I love them. And they are terribly expensive in the little packs at my grocery store, but when I buy dates in bulk on line , the price per pound is much less than the tiny pack in the store. They keep well in the … Continue reading Easy Date Nut Bread