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From Everday Food:
www.marthastewart.com/872751/almond-biscotti
The biscotti turned out more crispy than I would have liked. I think I left it in the oven a bit too long the 2nd time around. Lesson learned!
Basket #3
This was my first attempt at making a basket from scratch, from a pattern called "Amy's Basket". I'm starting to notice a trend that getting the basket started is the easy part! The top half of this design in particular was really a challenge, largely because the handle is built into the entire basket, meaning that the weave must conform to the shape of the handle. As you can probably envision, this handle tapers considerably from the base all the way up. Things got a little scary near the end; I had my first try at trimming down the stakes as I neared the top (to keep the vertical spacing somewhat more consistent), so that was pretty intimidating. But, I survived...and finished it halfway through the night :-)
Despite my tribulations, it is a very nice, sturdy basket, suited well for carrying any number of items from point A to B.
Dimensions: 8" x 8" x 8" (12", including the handle)
Please follow the link in our profile for more information!
overdressed salad with homemade croutons, homemade french dressing and overcooked green beans alongside homemade macaroni and cheese....this is my plate over peppered!!!
mac and cheese recipe from side of barilla box....but I used cheddar cheese not fontina
8oz dry pasta
1 tablespoon butter
1/2 onion
1 tablespoon flour
2 cups milk
1 cup 1/2 and 1/2
8 oz cheddar cheese
soften onion in butter in the bottom of a large saucepan....then add flour and cook for one minute, then add milk and mix continually while bringing it to a boil, then add 1/2 and 1/2 and dry uncooked pasta, stir well, when it returns to a boil, put the lid on and cook about 8 minutes, stirring occasionally, when pasta is done to your liking, add cheese stir and remove from heat, stir well letting cheese incorporate...then put the lid on and let sit for about 5 minutes, add salt and pepper as your taste dictates
I let it sit for about 2 1/2 hours and then reheated, since boy was out playing....when i reheated it I lost some to the sticking to the pan, mess to clean
Some call it dressing, some call it stuffing. No matter what you call it most people serve it on Thanksgiving. Each year we face the challenge of trying to replicate my Nana's incredible dressing. Sadly we were left with no recipe, just memories of watching her add a little of this and a little of that over the years, so it's never quite like hers was. Still delish tho!
August 4, 2009 -- The hubby and I whipped up some bread dough tonight, which yielded two golden loaves and a dozen swirly cinnamon rolls.
Horseradish, Beet Horseradish, Cranberry Syrup, Ginger Syrup, Figgy Mostardo, Lacto-Fermented Horseradish Mustard, & Cranberry Mustard.
Have you ever made a pumpkin pie completely from scratch? If you haven't, you should! Visit my blog for a great picture tutorial, followed by a super yummy gluten free vegan pumpkin gingerbread pie recipe!
Click here to see the tutorial.
Caramelized cake layers are held aloft by roasted and peeled hazelnuts. There's also a trick with waxed paper to transfer the cake onto the dish without messing things up.
These were a team effort... I made the filling which is an almond pastry cream and billy did the rest. Soooo good!
Made with Pomace Olive Oil, Distilled water, Lye, Essential oils of lemongrass and rosemary, calendula oil, plus ground colloidal oats, alfalfa, and lemon basil. Castille soap suitable for sensitive skin.
AnAustinHomestead.blogspot.com
Paula Deen's The Baglady's Favorite Chocolate Pound Cake, with my recipe for chocolate ganache
culinarilyobsessed.blogspot.com/2006/05/ill-gain-more-tha...
Nothing makes me sadder than the fact some of my friends have absolutely no career goals or ambitions apart from getting married and having kids. To them, college is merely the place one finds a husband.
I'm not saying there's something wrong with wanting to have a family, but for that to be ALL you want? I don't understand. And to be worried and depressed at the age of 20 over not having found "Mr. Right" yet? I will definitely never understand that.
a glimpse at my cute & totally vintage hand mixer working it's magic helping me to whip up a batch of the easy & totally delicious double fudge icing. To find the recipe check out www.sugarsavvy.net
www.wellfed.net/sugarsavvy/sugarsavvy.php/2006/07/06/ayun...
I thought the recipe looked a bit different but I started none less. First clue should've been that this made 2 cakes. Second clue, I didn't remember creaming the butter before well because I needed greek yogurt instead. Made 2 more mistakes while readin
@ home. You don't need to search any longer for a recipe for homemade salsa that tastes better than anything you can get at a restaurant, this is it. Did I mention it's HOT!?
recipe here.