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society donor
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  1. Thanks. I remember the discussion about these before, and thinking they were similar, but for the base, to what we call chess pie. Believe I'll add chopped pecans instead of raisins, and bake them in mini muffin tins for treats, if I get to them. Banana bread in the oven now, and pecan meltaway dough chilling in the fridge. Oatmeal cookies up next. Adding candied fruit in a change from the usual, and because I had it. Another batch of cheese crisps, and that'll wind up the baking. Then it's on to candy making tomorrow.
  2. Have you previously posted a recipe for said buttertart squares? If not, would you, please?
  3. Agreed with @mgaretz -- the extra rings and the steamer basket. I'd add the stackable metal pans for pot-in-pot cooking; I love to put rice in one and meat with sauce in the other. I also have a long-legged trivet so I can put somethign in the bottom of the pot and something on the trivet on top of it; good for, say, a piece of meat so the drippings will fall over the veggies below.
  4. It'll be wonderful when it's finished.
  5. Can't believe the Ski House cookbook didn't tempt me, as much as I love winter meals. But the breakfast recipes didn't look that different from stuff I already do. I escaped this morning!
  6. kayb

    Quiche questions

    Was reading Jacques Pepin's "Essential Pepin" last night, and his quiche recipe calls for four eggs, 1.5 cups whole milk and .5 cup heavy cream. I've used most everything imaginable in a quiche -- chopped ham or bacon or browned sausage, sundried tomatoes, roasted asparagus, steamed broccoli, green peas. I tend toward Gruyere or Emmenthaler for the cheese unless I'm making a southwestern quiche -- whole kernel corn, fried diced potatoes, rinsed black beans -- and then I use queso blanco or Monterey Jack and cheddar. I don't blind bake the crust. In fact, I generally don't use a crust at all. Have also shaped half- cooked hash browns into a crust.
  7. kayb

    Breakfast! 2018

    Those are some PRETTY biscuits.
  8. kayb

    Cooking with Grains

    I have not. The sorghum I cooked last week was the first I'd ever cooked. After a dismal experience at trying to pop quinoa, I'm not certain I even want to try sorghum. But I did see several recipes with the popped variety. Lots of recipes and info at this site.
  9. kayb

    Dinner 2018 (Part 1)

    Having wanted sweet-and-sour pineapple meatballs for a solid week (in another era, I'd swear I was pregnant), I gave in and made them today. Two pounds of ground beef with a panade, two eggs, some ketchup, and some seasoning made 44 small meatballs (I'd say ping pong ball sized). I baked them for 35 minutes at 375F, then dumped them over into a sauce made of 12 oz pineapple juice as well as the juice from a can of pineapple chunks; a quarter-cup of soy sauce, a quarter cup cider vinegar, a half-cup brown sugar, and two tablespoons of cornstarch. Added the pineapple chunks and simmered for 30-ish minutes. Served over plain white rice. Hit the spot. I had been craving it so badly apparently I neglected to take time to take a pic. But I have three healthy servings in the freezer, and one in the fridge, so perhaps there will be a repeat later this week.
  10. kayb

    Cooking with Grains

    I've been doing some reading on sorghum since I made my maiden run at cooking it and adding it to my carrot/sweet potato soup t'other day. I think I'm going to try my hand at a sorghum salad that has cucumbers, Kalamata olives, sundried tomatoes, cherry tomatoes, feta cheese and a lemon viniagrette -- a vaguely Greek salad. If my oregano has not succumbed to the frost, I might put some fresh oregano in as well, along with some parsley. If it's good, I'll include it in the Christmas buffet as it'll be a good option for the gluten-free (celiac) daughter. I'm pretty entranced with this grain, not least because I've loved sorghum syrup all my life, but only ever saw the grain used in "sweet feed" for horses or cows. As I'm under a doctor's orders to boost my protein intake, and sorghum offers 18 grams in a one-cup serving, I'm thinking if I could make a salad that included sorghum and say, grilled chicken and other stuff, it'd knock a big hole in the day's protein requirement. The stuff is tasty, and has a nice chew about it. Next up: buckwheat groats, which I've had in the pantry for a while but not tried.
  11. kayb

    Christmas Cookies Redux

    From reading the website description, it doesn't appear they're a lot different from steel-cut. As mentioned above, possibly finer. I wonder if one could give steel-cut a whiz or two in the blender and achieve the same effect?
  12. I have discovered yet another reason I love my CSO. I was toasting pecans while doing three or four other things, and I set it to convection back for four minutes, tossed the pecans when it dinged, and set it for four more. Had it not been for them being in the CSO, I would have likely burned them, as I do not have an oven timer that functions.
  13. kayb

    Breakfast! 2018

    Leftover potato salad.
  14. kayb

    Dinner 2018 (Part 1)

    Infant. I think of that, and of the party/cover band from the DFW area. Fine dance band for us "old folks."