Tag Archives: baking
Karl’s Sourdough Bread
Filed under Uncategorized
Raphio Farwalker’s Entish Beech Treats
This recipe is based on the New York Times Cooking Recipe Bȗche de Noël (as illustrated on YouTube) using products from Raphio Chocolate in Fresno, California. It has a Mexican Chocolate flair.
Note: I realized that I have been inconsistent in my tagging. All Hobbit/Lord of the Rings recipes are now tagged “Lord of the Rings.”
Raphio Farwalker’s Entish Beech Treats
Filed under Treats
Miriam’s Assorted Holiday Booze Balls II (Bourbon / Liqueur / Low-proof Rum)
More variations on the classics!
This year’s edition is also gluten, soy, egg, and dairy free thanks to a key substitution in the cookie base.
The three variations we’ll do today are:
- Old fashioned cocktail style bourbon balls
- Mint-chocolate candy cane liqueur balls
- Low-proof cardamom chai rum balls
Karl’s Anzac Biscuits for Diabetics
Max Miller recently did a podcast on Anzac Biscuits—Americans would call these “cookies.” We have not had a decent Anzac Biscuit since we visited New Zealand twenty years ago. Wife Jan decided that she really wanted some. Max always strives to use the original ingredients and methods in his show. I have no such constraints, as I always try to make any recipe my own. One problem—with any cookie actually—is that these tasty treats are not exactly diabetic friendly. While I started with Miller’s authentic 1926 Recipe for Anzac Biscuits as a basis, I substituted many of the ingredients to make them healthier for me to eat.
Karl’s Anzac Biscuits for Diabetics
Filed under Desserts & Treats, Vegetarian
Karl’s Blue Cornbread with Chilies
Today, I am making cornbread with blue corn meal and Hopi culinary ash—this is in no way a traditional Hopi recipe. I was unable to find any recipes online for making this bread. The first reason for this is that culinary ash is almost impossible to come by outside of the Hopi reservation, so I am adapting my own cornbread recipe to the new ingredients.
Karl’s Blue Cornbread with Chilies
Filed under bread, Side Dishes, Vegetarian
Karl’s Bratwurst Apple Bierocks
Daughter Eilene invited her friends over for the first time in a long while—it is finally warm enough that they can meet in the garage space they have set up without endangering my wife and me. I had made Volga German bierocks a few days ago and Eilene asked me to make some bierocks for her friends. Not to do the same dish twice in a row, I decided to mix things up.
Karl’s Bratwurst Apple Bierocks
Filed under Main Dishes, Pork
Jan’s Cardamom Triple Ginger Cookies
Adapted from an Epicurious recipe
Like a lot of house bound people wife Jan is starting to bake. Cookies make her happy. So she decided to bake some.
Chai with Jan’s Cardamom Triple Ginger Cookies
Continue reading
Filed under Desserts & Treats
Karl’s New York Style Bagels
Adapted from a Sophisticated Gourmet recipe
My family has been hankering for bagels, but with the current crisis I am not going to rush out and buy some. Looking online, I found a reasonable recipe and I gave it a try. It was incredibly easy and put all of the store bought bagels to shame.
Karl’s New York Style Bagels
Filed under bread, Side Dishes
Karl’s Apple Oat Muffins
My wife Jan had a hunger for oat muffins/cookies. She sent me a recipe and I disagreed with almost everything about it—too much flour, oil, and sugar, not enough oats or cinnamon. While I very loosely based this on that recipe, I changed almost everything.
Karl’s Apple Oat Muffins
Filed under Breakfast, Desserts & Treats
Karl’s Hamantaschen
Adapted from a Bon Appetit recipe
My daughter Eilene loves hamantaschen. She has been asking for weeks for these Jewish festive treats served for Purim. These triangular cookies are filled with a variety of sweet fillings—wife Jan and Eilene’s favorite is the traditional poppy seed.
Karl’s Hamantaschen
Filed under Desserts & Treats
karllueck
Miriam
