Thursday, November 29, 2012
smitten kitchen's blondies. I think we may have developed a problem. I've baked so many batches of blondies this month that we ran out of brown sugar. Really. You must try them. They will not disappoint. BLONDIES Butter an 8 x 8 pan. Mix 1/2 cup of melted butter with 1 cup of dark brown sugar until smooth. Beat in 1 egg and then 1 teaspoon of vanilla. Add a pinch of salt and stir in 1 cup of all-purpose flour. Pour into pan and bake for 20-25 minutes, or until set in middle, at 350 degrees.
Posted by stefani b. at 1:04 PM
Posted by stefani b. at 9:56 AM
Tuesday, November 27, 2012
Posted by stefani b. at 1:08 PM
Monday, November 26, 2012
Sunday, November 25, 2012
Posted by stefani b. at 1:54 PM
Posted by stefani b. at 7:27 AM
Saturday, November 24, 2012
Mollie Katzen's FANTASTIC, The New Moosewood Cookbook, from our library. I have been cooking lots of Mollie's soups these past few weeks. Russian Cabbage Borscht is one of our most favourites. RUSSIAN CABBAGE BORSCHT Place 1 1/2 cups of thinly sliced potatoes, 1 cup of thinly sliced beets, and 4 cups of water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). Meanwhile, melt 1-2 tablespoons of butter in a pot. Add 1 1/2 cups of chopped onion, 1 scant teaspoon of caraway seeds, and 1 1/2 teaspoons of salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 minutes). Add 1 stalk of chopped celery, 1 medium sliced carrot, 3-4 cups of shredded cabbage and 2 cups of cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes). Add freshly ground pepper, 1 teaspoon of dill, 1-2 tablespoons of cider vinegar, 1-2 tablespoons of brown sugar or honey, i cup of tomato puree and all of the potato and beet water, cover, and simmer for at least 15 more minutes. Serve hot, topped with sour cream or yoghurt and a light dusting of dill.
Posted by stefani b. at 11:25 AM