Southern Italian Sunday Breakfast

Spane had a new haircut and I had a package of mild Italian sausages in my freezer on Saturday. In a moment of inspiration, I decided that I would make my girl friend Biba’s Mom’s recipe for Biscuits and Gravy. John, always here on Sunday morning with Maria, Spane and I, also suggested eggs.   Biscuits have always been an issue for me – they would turn out more like crackers than fluffy biscuits, but I finally found a recipe that worked. I had tried using my fingers, but the fat always melted. When I made Fresh Blueberry Muffin Breakfast Cake I learned that I did not have to laborously use a fork to mix the fat and dry ingredients, I could use a food processor instead. Wow! Who knew? So, when I saw the recipe and it said to quickly mix the fat and flour with your fingers, so … Continue reading

I’m Going Crackers!

I am seriously going crackers – Cheddar Cheese Spritz crackers that is! After rolling out and decorating dozens of cookies, I decided to purchase a cookie press. I had one when I was a teenager, and it was problematic to use. I was a little hesitant to get another one, but I watched the video on the Wilton site, I decided to give it a go. There are some great recipes to go along with the cookie press, and I decided to make the Cheddar Crackers. Ingredients 1 pound natural cheddar (not processed) sharp cheddar or aged Swiss cheese , finely shre 1/2 cup butter softened 2 tablespoons Worcestershire sauce dash Hot pepper sauce 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon paprika 1/8 teaspoon Dry mustard 1/4 teaspoon Onion powder Preparation *Do not use pre-shredded cheese. Preheat oven to 375?F. In a medium bowl, cream cheese, butter, … Continue reading

Perfect Lemonade

Rose Lemonade It’s going to be summer soon, and right now, in the spring the afternoons can get a little hot. There is a lemon tree outside my window that has wonderful lemons on it, and I have some of those lemons in my freezer. Yikes! No actually, I have frozen lemon juice ice cubes that I made last month with my Kitchenaid “juicer”. Each cube is about the same as the juice of one lemon, so you can add it to other things as well. One component of my lemonade is a little unusual. If you can get to a Mediterranean or Armenian store, you can find Rose Syrup. It’s great in a lot of things, but lemonade in particular. So here is my recipe for the Perfect Lemonade: : Rose Lemonade Ingredients 2 lemon cubes (or juice of 2 lemons) 1/2 cup organic sugar 1 teaspoon Rose Syrup … Continue reading

Deconstructing Packaged Food – Onion Dip

Usually, when I make sauce for artichokes, I get one of the Knoor soup mixes and add it to a container of sour cream. But lately, I have been more interested in “deconstructing” whatever I usually get in a package and make it from scratch. I feel that making things from scratch I can at least know what’s going in, including the lack of rat feces and other nasties! So the other day, I was craving chips and onion dip. I didn’t have any Lipton Onion Soup, so I had to make my own. It wasn’t difficult. The only things I needed were dehydrated onion, beef stock, and sour cream. A word about sour cream. Don’t use anything that is more than cultured grade A cream – gelatin, gum and other ingredients make for a terrible end product. Making the dip was easy. I mixed the ingredients together, waited about … Continue reading