By dave on 10/30/2021
Ingredients 3/4 cup (3 3/4 ounces) all-purpose flour 5 tablespoons granulated sugar, divided 1/4 teaspoon salt 3/4 cup milk 1/4 cup yogurt 3 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon cinnamon 4 tablespoons (2 ounces) unsalted butter 1 pound 12 ounces (4 to 5 medium) tart cooking apples, such as Granny Smith, peeled, […]
By dave on 12/2/2017
Carrots sliced 1/4 inch thick on the bias Water, 1 cup per pound carrots 1-2 T butter 1.5 t sugar pinch salt Boil carrots for 20-25 minutes, until water is nearly gone. Add a little more butter and chopped parsley before serving.
By dave on 9/13/2016
Norwich Sourdough (adapted from Vermont Sourdough in Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman) Yield: Four small round loaves) Time: Mix/autolyse: 35 minutes First fermentation: 2.5 hours Divide, bench rest, and shape: 20 minutes Proof: 2.5 hours (or 1.5 hours, then retard for 2 – 16 hours) Bake: 35 minutes Desired […]
By lindsay on 7/18/2015
For seven 6-oz containers For the yogurt starter I buy a container of plain yogurt, portion it out in ice cube trays, freeze and save for when making yogurt. 1. Remove 2 frozen yogurt cubes and let thaw at room temperature while getting everything going. One can also microwave on low power to thaw, do […]