Yes! So looking forward to Salad Season with fresh veggies from the garden!
At the ready:
Posted on 03/01/2025 7:23:36 AM PST by Diana in Wisconsin
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Yes! So looking forward to Salad Season with fresh veggies from the garden!
At the ready:
That reminds me of bibimbap which I have wanted to try for years. https://www.loveandlemons.com/bibimbap-recipe/
Qiviut;
In Spring its seems like a green mist starts to rise through the trees. Things like dogwood and red bud begin to color up and stand out like Pink and White clouds in the forest!
Its a great time of year!
Good deal, glad to hear that! I hope that you get that position! (And can get a well!)
Ladies: My mother used Gold Medal flour or Pillsbury. I have used them and King Arthur. I currently have a 5 lb flour called “Farmer Direct” from New Cambria Kansas. (Buy Local!)
https://www.baldorfood.com/farms/farmer-direct-foods
I have baked scones perhaps 3 times in my life using the first two flours. The results always turned out like Rocks. Same result with my biscuits so its not something I cook.
Here is an article that talks about using a particular low protein low gluten soft flour that is used in the South for tender biscuits. (Lily White Flour.)
https://www.southernliving.com/why-southerners-love-white-lily-flour-6831849
I might try it if I can find it locally. Amazon and Walmart both have it. There are bleached and unbleached versions. It is pricey online.
Flour slide!!
If anyone has ever wondered what “00” flour is, here is Kitchenaid’s list of 13 different types of Flour!
https://www.kitchenaid.com/pinch-of-help/countertop-appliances/types-of-flour-and-their-uses.html
Thx for all the flour info.....good to know.
Lily White is famous in baking circles.
The prized scone recipe above specifies “BE GENTLE when adding ing”.... “do not over mix, or the scones will be hard as rocks.” “Gently” form into round disks.
Lesson: handle as little as possible to prevent over-developing the gluten, which can result in tough, dense scones instead of light and flaky ones.
When you knead or overwork scone dough, you develop the gluten in the flour. Gluten is a protein that gives dough its structure and elasticity.
Excessive gluten development can lead to tough, chewy scones, rather than the desired light and airy texture.
The Korean dish sounds yummy.
I was one of the younger cousins so I’m sure there was a time when it was just a dozen kids. My mom was one of 6 kids, so not quite as big a family as yours is. It’s fun to have these old memories to look back on.
Now that’s some brother!
It’s chilly and rainy here today but we are making the best of it. Hubby is back in form and smoking ribs for dinner tonight. I’ll be making green beans, roasted baby potatoes, and a salad to go with that.
We are celebrating 40 amazing married years together today! Hubby’s birthday was Friday, so we went out for a fancy dinner that night. The kids ponied up for that treat!
So much to be thankful for.
Be blessed, FRiends!
Hot Chocolate Fudge Cake / served warm
The perfect chocolate dessert that's easy to make.
Ing Dry: 1 cup flour 1/3 cup plain cocoa powder 3/4 tsp ea b/powder b/soda 1 cup white sugar 1/4 tsp salt Wet: 1 lge egg , at room temp 1/2 cup milk , full fat, at room temp 5 tbsp unsalted butter , melted and cooled slightly 1 tbsp oil (canola, veg or other neutral oil) – keeps cake moist for days 1 tsp vanilla 1/2 cup boiling water Chocolate fudge sauce: 1 cup thickened / heavy cream, or pure cream (not low fat) 1 1/4 c chocolate chips Serving: Vanilla ice cream
Instructions Preheat oven 350°F (160°C fan). Grease 8" cake pan with butter then line with paper. Whisk Dry ingredients in a large bowl. Add Wet – Then add Wet ing EXCEPT boiling water. Whisk/ combine. Then add boiling water; whisk smooth. The batter will be thin. Pour into pan. Bake 40 min--skewer in centre comes out mostly clean – a faint smear of batter is ok.
Cool in pan 10 min. Invert onto a plate, then onto a cooling rack right side up. Cool 10 min – will still be warm for serving. Serve – slice warm cake. Top w/ scoop of vanilla ice cream. Drizzle with fudge sauce.
Chocolate fudge sauce (makes 2 cups): Heat cream hot, to just before boiling point, using pan or micro. Set 5 min. Pour hot cream over chocolate, submerge, then cover. Leave 5 min. Mix – whisk or rubber spatula vigorously til the cream and chocolate combine into a silky chocolate sauce. Cool to thicken for 20 min. Give it a stir then pour into a jug for serving.
Recipe Notes: Cocoa powder – Dutch processed (darker and more expensive) will also work. Baking soda and baking powder both make cakes rise in different ways depending on recipe. For the best cake dome and soft crumb, use both. BUT you can use more of either – cake will still be soft and will rise. – Just baking powder: use 3 teaspoons in total . – Just baking soda: use 1 teaspoon in total Use chocolate in baking aisle, not eating chocolate (Lindt 70% is the exception). Semi-sweet chips are perfect.
Storage – will keep fridged 5 – 7 days (stays moist thanks to touch of oil). Warm to serve. Fudge sauce keeps a week – factor in cream shelf life. Firms up in fridge, just warm to melt. Cake and sauce can be frozen up to 3 months.
Give it another few years.
It took me 25 years to get my MIL’s meatloaf recipe right. Somehow, there are nuances even if we pay close attention. Maybe our hands start to get the feeling and take over.
Lily white is carried in our local grocery store. I am not much of a baker.
Happy Anniversary to the both of you. May you be blessed with many more years together!
Clyde is home - yay!
Also, I bought a gas grill from a cousin. He had inherited it from his grandfather & only used it a couple of times. My brother showed me how to use it. All 4 burners worked. The grease pan is missing, but we discussed some DIY alternatives. He gave me some tips on smoking with it - before he bought an actual smoker, he used his gas grill.
One more thing (I predicted this talking to mom earlier) .... of course, the mower that wouldn’t start for me started right up for him! It was still on the battery charger so that may have made a difference.
Happy Anniversary! My brother & SIL just celebrated #42 the 12th of this month.
Thank you, we hope for many more years together! We are aging like fine vintage wines. We are both still very much young at heart! We think we’re still 18! ;)
Congratulations to your brother and SIL! There’s a lot of wisdom after being married for 40 + years.
Our waiter the other night was all ears. We told him as succinctly as we could the things that are important vs the things that aren’t.
We are holding on to hubby’s old smoker just in case we have a problem with this new one in the next couple of months. We rarely use our gas grill anymore, so will have to figure out what to do with that one eventually.
I’m glad Clyde is home and ready to get to work! ;)
Our redbuds haven’t even started to leaf out yet! I love when they’re blooming. It means it’s REAL SPRING!!
Only the star magnolias are starting to bloom (sort of) around here.
My Lenten Roses have buds that haven’t opened. Should be ready in a couple of weeks.
Around here, there’s an old saying…3 snows after the forsythia bloom. Well, they just bloomed yesterday, so there’s a countdown going on! After that, it should be near time for planting!
Has anyone had hummingbirds yet? My sister in Gainesville, FL had a scout this week! It’s a little early, but not by much.
Mama used Gold Medal sometimes, but Lily White very often. Mama made the BEST Southern biscuits!
You know, now that I think about it, my Mama was a much better baker than she was a cook. My sister is a better baker, and I’m a better cook. Maybe we can learn skills from each other?
I’m not a poor baker, and I can definitely hold my own in many regards, but my sister can make a beautiful dessert soufflé. A skill, to be sure.
YUMMMMM!!
A pretty easy recipe and you reach chocolate heaven.
Recipe is long b/c it contains lots of helpful baking tips.
Get the best vanilla ice cream money can buy.
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