Jmahl

Your wish my command - enjoy. Mona’s Quinoa Pancakes (Wheat free) Yield 6-8 medium size pancakes – Ingredients: 3 cups quinoa flour – (grind quinoa in electric mill) 1/3 cup cornmeal 1/3 cup rolled oats 1 tsp. sugar ½ tsp. salt 3 Tbs. vegetable oil ½ tsp. baking soda 1 tsp. baking powder 1 cup butter milk (can use yogurt or sour cream diluted with milk) 1 egg Instructions: 1. Mix dry ingredients together 2. add milk, egg, and vegetable oil 3. pour about a ¼ cup on hot griddle 4. Turn as soon as cakes puff and are full of bubbles but before bubbles start to break. Enjoy with fruit compote, cooked sliced apples flavored with sugar, cinnamon and cloves, syrup, sliced fruit, chopped nuts or anything else you would like.

This morning quinoa pancakes with blueberry compote, stewed apples and agave miel. Yes, as good as it looks.

Lesliec: congrad. Love the pics. and the Arrows. Great baking. Jmahl

I'm exited to try this, may I ask if you pre-heated the pan? (Lovely loaf!) Did not preheat - just an old dark sheet metal loaf pan right in on the stone. After 40 minutes checked the temp. for 200 degrees. Hope this helps. Jmahl

This is a recent loaf baked in a loaf pan. Nothing different then placing the dough in the pan after spraying with pan spray and putting some rolled oatmeal in the pan. So instead of getting a round flat loaf you get a long high loaf.

This St. Valentine’s Day we celibrated with friends with the following menu First Course Home make pasta with unfiltered Sicilian olive oil, walnuts, capers, black olives and Grana Padano cheese Main Course Lamb osso buco with goat cheese polenta Dessert Crème Brulee Wine LeCasere ProSecco DOC Italy Ross Estate 2005 Australia Meinert 2003 Devon Crest S. Africa Mineral water Mixican soda Home baked rustic bread Coffee – espresso French brandy Sadly there was no time for more photos but a great time was had by all.

Dear andiesenji: From you this is a great compiment. I have read your posts over the years and again from you, this is a great compiment. Thank you, Jmahl

Is this a latte? Espresso, steamed milk and cream - shaved dark chocolete and hazelnut whipped cream. Your opinion please.

Dakki - still can't figure out why your results were lumpy. We mix the sugar and cream cheese in a KA stand mixer until smooth - no particular order. Also very often right from the frig. You may be adding too much cream or eggs. In other words too liquard. Try looking at several different recipes to compare ratios or just cut back on your own until you find your sweet spot. Keep notes. Good luck and good eating. Jmahl

These are some hamantashen made a few weeks ago fulled with a canned poppy seed mix from Poland and a prune mix we came up with. Recipe from the "Jewish Holiday Cookbook" by Gloria Kaufer Greene 1985.

Lumpy? What do you mean? Give us a rundown on your procedure maybe we can help. Veteran of a 1000+ cheese cakes. Jmahl

We do pretty much the same for years - semolina, egg and water - mix in KA as above - let rest a little and roll out in an old hand cranked pasta machine.

Good luck. Do you wrap your springform pan in foil?

It is outstanding and I will make it again. short ribs braised in ancho chile sauce Gourmet | January 2006; originally published 2003

Tried my hand at making Marble Pound Cake - Recipe from the CIA cookbook "Breakfasts & Brunches" For two 9" loaves recipe called for a pound of butter and 9 eggs. This is heavy duty pound cake.

Sounds fantastic - going to give it a try. Thanks.

Here in Texas I have noticed unbranded cane sugar at a lower price then the brands. The bags are marked product of Mexico in very small type in the bottom. I note no difference in quality. Strangly, in Mexico white sugar is hard to come by. The sugar usually available has a slightly tan cast and bits and pieces of "stuff" can sometimes be noted. Personally I like the off white stuff and only use the white in baking where color is a consideration. The lower price for the off-brand sugar may have to due with some kind of trade agreement but that is only rank speculation.

Yesterday, in the company of friends old and new, we cooked our first goose. Who said this was a bad thing. this was our first goose even. And on the Weber yet. Now being carved. Started off with my first attempt at borscht - turned out just like grandma Minnie's as I remember it. With the goose we had puree of parsnips, blanched spinach with sesame seeds, julienned carrots, and creamed cabbage with caraway seeds. We wash it all down with a couple of good bottles of wine. This may have been our first goose but I suspect not our last. Now we have all that goose fat. Ho how it sets one to thinking.

Funny you should post this topic. As we speak I am eating a bowl of steel-cut oats. My normal method to prepare is to bring two cups of water to boil with 1/4 tbs salt, add 1/2 cup of cut oats - remove from burner - reduce electric stove burner to #2 cover and place back on burner for 30 minutes, let rest 5 minutes and serve with cream, chopped dates, nuts etc. For quick method. Night before bring water to boil with salt - add oats off burner and set aside. Next morning - re-heat and the oats are ready quickly. Now to your post - use cut oats as you would brown rice or other starch. Great stuff and so good for you.

Tonight we had Maxim a special guest. By request he wanted "Pizza a la Mona." Maxim, who is ten years old loves food and X-Box 360.

Can't agree more. It was my first cook book and I just used it this weekend for lamb stew. Tweeked it a little and it came out great.

Yesterday we tried our hand at making poppyseed humentachen. I know its not the season but they sure are good.

Just saw this warning on the back of a South African wine bottle. Has anyone else seen this?

Today it was 17 degrees here on the Border. We had a pipe break. This is not a usual January here. For dinner a warming lamb stew with preserved lemons and creamed cabbage. Nothing like a stew on a cold day on the border.

Just had some corn on the cob here in South Texas. Better then the Summer stuff this year. Go figure.