This is an adaptation of a recipe which appeared in Gourmet magazine in March 1999. It is a sweet and gooey pecan filling on top of a shortbread base, and it has been popular whenever I have made it. Hot Shortbread Base 2 cups all purpose flour ½ cup packed light brown sugar Read More …
This cake was my first introduction to the virtues of cane syrup. It is an adaptation from an article in the New York Times on Steen’s Cane Syrup, which is from Louisiana and is available at the better supermarkets in Houston and on line. A similar (but lighter product) is Lyle’s Golden Syrup, which is Read More …
This family favorite has been served at nearly all Christmas or Christmas Eve breakfasts for the last 30 or so years, including this Christmas Eve morning. I also have successfully cooked it in a Dutch oven while camping, including teaching it to each patrol in a Boy Scout troop. It is an adaptation of a Read More …
Hot biscuits ready to enjoy. I read on Serious Eats that good biscuits can be made with only two ingredients, and it is true. For two people all you need is: 5 oz. self rising flour (I use King Arthur) – about 1 cup 5 oz. by weight of heavy cream These two ingredients have Read More …
This chocolate cake is a classic in Carol’s family and she recently made it for her brother’s birthday. It may sound strange to use mayonnaise in a cake until you recall that the two principal ingredients in mayonnaise, oil and eggs, are common cake ingredients. 3 cups cake flour 1-1/2 cups sugar 1 Tbs. Read More …
This spicy, high fiber, and reduced fat version of coleslaw has been popular at Texas pot luck suppers. 2 cups cooked pinto beans 3-1/2 cups shredded cabbage 1 cup thin curls of carrots (from using a vegetable peeler – roughly 1 large carrot) ½ cup chopped onion ½ cup plain yogurt ½ cup mayonnaise Read More …
I recently saw some good looking mint in the supermarket and felt the urge to make mint juleps, one of the great American whiskey drinks. Here are instructions to make 4 drinks, which can easily be scaled up or down. 1/4 cup sugar 4 tsp. water 8 oz. bourbon 1 bunch of mint, leaves only. Read More …
About a year ago I bought “The New Midwestern Table” by Amy Thielen, and the first recipe which caught my eye was how to make Braunschweiger, which is a liver/pork/bacon pate of German origin which is popular in the upper Midwest. This is a bit of a project and requires a meat grinder, but is Read More …
For the third year in a row, we had a large group of relatives over for Thanksgiving, and I cooked turkeys in La Caja China, a Cuban-American outdoor cooker which was invented as a pig roaster for Lechon. (A Cuban-American co-worker told me that Cuban slang is to refer to something clever as being Chinese. Read More …
This is an adaptation of a recipe which won a cook-off at the Houston Livestock Show and Rodeo some 4 years ago. The photo shows it ready to be baked with fancy sugar used in the topping. As will be explained at the end of this post, the recipe can be easily adapted for Read More …