Month: December 2023

Leg o Lamb & taters I was recently given a 5 lb bone-in leg of lamb. Pro: Bone-in tastes better, easier to control cooking time because it cooks slower. Con: takes much longer to cook, needs a bigger pan, doesn’t come with a net, harder to carve. Why do we French the bone? Just for… Continue reading 2023-12-29

Cinnamon Rolls Maybe Eggnog ?

Baking some sausages, Easy Biscuits, eggs, maybe poached and some Hollandaise sauce to go with it.

Gingersnap crust – Work In Progress I took the ginger snaps recipe with the following changes: 3 cups AP flour 1/2 tsp baking soda 1/2 the ginger 2 eggs Next version will have 1 cup butter, a bit more ginger (3/4 the original amount), and 1 cup of sugar, 3 tbsp molasses

  It's the quiche version of Greek salad dressing

 

3 layer pumpkin cheesecake on a gingersnap crust. Press and bake the gingersnaps in a greased springform mold for 10 minutes at 350F, and let cool completely. Make a 1/2 batch of the filling for the Pumpkin Cheesecake Make 1/2 batch without the brown sugar, spice, or pumpkin puree (regular cheesecake) Layers from bottom to… Continue reading 2023-12-14