In The Kitchen (Page 4)

Here is a hearty addition not only to your St. Patrick’s Day corned beef and cabbage, but it is also delicious served with stew, soup, pot roast or toasted served with jam or honey.  This bread contains no yeast and is leavened by a chemical reaction between the buttermilk and baking soda.  The crust will have a rough, craggy looking appearance but the inside is tender and moist.  After removing from the oven, if time allows, wrap it in a damp cloth for 8 hours to settle.  Although it should be served cool, ours never makes it that far, we eat it hot out of the oven with lotsRead More →

This is a delicious and easy to make pound cake that goes well with berries in season and whipped cream or warmed up with a cup of coffee or tea.  You can add a quick glaze of powdered sugar mixed with a little milk if you’d like, but it’s just as good without it.  Let me know what you think! Buttermilk Pound Cake 1 c. butter 3 c. sugar 4 eggs 1 c. buttermilk 3 c. flour 1/2 t. baking powder In a large mixing bowl cream the butter then slowly add the sugar while mixing.  Add the eggs one at a time mixing wellRead More →

Many recipes handed down through the generations often take for granted that the new cook knows what the old cook is talking about.  It has been my experience that this is not usually true.  You’re supposed to automatically know to grease and flour the pans, what a “slow, moderate or hot oven” is and how long it takes to get to “till done”.  It takes some trial and error, but always worth it. My dad was born in a small farming town outside of Fresno.  When he was a young child they moved to another small town in Oklahoma, where my grandparents had milk cows and farmed.  NeedlessRead More →