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Ok, so after dinner I got this sweet tooth. I didn't want cookies, I didn't want brownies, I'd love to make my tres leches cake but I"m out of milk. Sheez... ok start digging through the cabinets. OOoO a box of golden raisins, and its got this recipe on the back I've never tried. Sounded interesting so lets see........ OK my hubby sometimes wants to kill me cuz the first thing I think of when I look at a recipe is "ok what can I change up?" Well of course had to change something this time too. So the following recipe is straight off the box of golden raisins, and my twist was to soak the raisins in Captain Morgan Rum (what?? is has a vanilla flavor!!) before adding them to the batter. So I put the raisins in a bowl of C.M. rum and microwaved them a couple of mins and just let them soak while I was preparing everything else.
One side note: This will sure cure a sweet tooth!! Next time I make it I think I will cut down on the sugar it is REALLY SWEET!
Golden Raisin Polenta Cake:
2/3 cup butter or margarine, softened
2 1/3 cups sifted powdered sugar
2 eggs
1 teaspoon vanilla (I used mexican vanilla just cuz it tastes better)
1 cup all-purpose flour
1/3 cup yellow corn meal
2/3 cup Golden Raisins
Cream the butter and sugar in a large bowl until light. Beat in eggs and vanilla.
Combine flour, cornmeal, and raisins in a small bowl; stir into batter until well blended.
Spread batter into well greased & floured 81/2 x 4 1/2 x 2 1/2 -inch loaf pan.
Bake in prehead 325 degree oven for 1 hr 15 mins to 1 hr 25 minutes or until crusty on top and pick inserted in center comes out clean.
Cool in pan 10 mins. Loosen edges; remove from pan. Cool completely on wire rack.
(of course I didn't wait to let it cool on the rack..I had to taste it and grab a pic! LOL) -- But the rest of it is cooling now.
Such a sucker for good #food & perfection 😊. Been working on my #pancake recipe and have tweaked it over the week. Today's version included #chia seeds & I added #strawberries to the #lavender infused honey (syrup). All I can say is that the wnd result got better day by day. Ingredients once again: #chickpea & #oat flour, chia seeds, water, eggs, baking powder, cane sugar & pinch of salt. Other good news, I am #happy to say that I've made a decision to release a book about the #art of food, via #blurb in mid August, along with my #fairytale 😌 Be in love & peace, everyone ❤ #glutenfree #healthy #soulfood #foodporn #madewithlove #madefromscratch #dairyfree #artist #creative #love
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A "made from scratch" model of a Viking long ship. The model, except for the sail and rigging, is made entirely of wood.
Variations of this type of ship have existed for about 1,500 years and a few are still afloat and being used.
might not be the prettiest looking pizza ever, but I've lovingly made every bit of it from scratch...and it tastes gorgeous!!! (the wine is quite tasty too!!...well, you gotta wash your dinner down with something!!)
Being slightly untraditional, I used Surry Farms' jowciale in this "cake" making it extra unctuctous and a bit more peppery than norm.
I can easily eat several large slabs of these dense cakes.
© 2013 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
From scratch.
I've always been amazed at how much fat there is in those commercial chicken pot pies, though it really shouldn't have come as a surprise since they taste so good.
Tonight I decided to make us chicken pot pie from scratch, since we've been stuck in a rut of simple-to-prepare meals for the past few weeks (mac&cheese tuna with broccoli on the side anyone?).
I was hoping to make it a little bit healthier, but failed. The recipe called for one cup of cream, half-and-half, or milk. Benson insisted on half-and-half (so he could use the rest in homemade breves). Then the veggies needed to be sauteed in butter. And the crust required shortening (though I substituted butter). In the end, it turned out pretty darn tasty. And, it wasn't even THAT hard to make. I mean, I made this from start to finish (including stir-frying the chicken and preparing the crust) and cleaned the dishes, and still had more than an hour left in Magnolia. :)
I used the trusty Better Homes and Gardens Cookbook, an updated version of the cookbook we had around the house growing up, on which I cut my cooking teeth. (It's the Deep-Dish Chicken Pie recipe if you have the cookbook...)
Last night I decided to make pizza with some of the leftover pork we had. I made the crust from scratch, substituting in one cup of whole wheat flour for a cup of all-purpose, and topped it with homemade pizza sauce, green peppers, onions, mushrooms, cheese, the leftover pork, and the sofrito Kurt had made. It was good -- though I need to refine the crust a bit. I think I need to heat my pizza stone in the oven and then slide the unbaked pizza on to it. We're having pizza again tonight just so I can try that out. Hehe.