Category: Basic Info

 

Date Squares I’m tempted to make butter tarts, but I think I’ll save that for Thursday.

Cherries Ice Cream Potato Latkes Bacon Weave Bread  

Yukon gold (halfway between waxy red and more starchy russet) are the universal tater. Scalloped potatoes are best with something mid-very waxy, but taters are taters. Russet are best for mashing and baking, but will lose their shape, so not ideal for scalloped potatoes. Deal with it.   There’s a few ways to make these… Continue reading 2024-02-15

 

Caramel Popcorn. Make 5 quarts (20 cups, or pop 1 cup of kernels using this recipe ) 1 cuppa butter 2 cuppa brown sugar 1/2 cuppa corn syrup (yes it’s the devil, I know) 1 tsp salt 1 tsp vanilla extract 1/2 tsp baking soda Preheat oven to 250F Melt butter on medium heat. Stir… Continue reading 2024-02-12

Stovetop popcorn popcorn hack – spray bottle with fine mist setting to lightly spritz the popcorn before adding powdered flavouring will help it stick. Put a lid on the bowl and shake it up. next-level hack – spray bottle with melted butter. I’m still on the fence if I’m kidding about this or not, because… Continue reading 2024-02-09

Pumpkin Pie Hummus & Pita Leftover Lamb & Rice. It’s just rice, but I kept a cup of that wonderful liquid from the last time I did a lamb leg in my slow cooker, and I’ll stir in pieces of lamb in the last 10 minutes of cooking so it gets warm.

Shepherd’s pie, and I’m doing something with that wonderful chilled gingersnap dough. 1.5 lbs peeled russet potatoes Cover with cold water, boil, uncover, simmer to fork tender (10-15mins). Warm 1/4 cup 10% cream and 1/4 cup butter. Turn off element, drain taters, return to pot, mash, add cream mix Stir in 1/2 tsp salt &… Continue reading 2024-02-01