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Buttermilk Oatmeal Pancakes (can be gluten-free) I started making this recipe in the late 70’s. Dan was crazy about buttermilk (I wasn’t), and because we always had some in the fridge, I decided to make buttermilk pancakes. Although the original recipe called for regular flour, I’ve substituted brown or white rice flour with good results. … Continue reading
This is a healthy, fast, and easy-to-make side dish. It is also my favorite dish to serve with a porketta roast or potato sausage. It also makes a good vegetarian complement to quinoa dishes or a veggie burger. Goes especially well with cold applesauce. The recipe originally came from a telelphone company Pioneers cookbook, but I’ve tampered with … Continue reading
In the 70’s, I worked in a bookstore/music store/poster shop/head shop. As you might imagine, I used my store discount to buy a lot of stuff, including a cookbook titled, Naturally Great Foods Cookbook by Nancy Albright. The oatmeal cookie recipe is unusual in that it doesn’t use leavening and uses wheat germ instead of … Continue reading
I like cream-based soups, but they really pack the calories and fats. Here’s a recipe that I’ve used that is thick and creamy, but is low fat because the celery and potatoes thicken the soup, not cream. I add a bit of sriracha sauce for a little bite, but the soup is flavorful without it. Topped with pine … Continue reading
I often make pan sauce for meat. It adds a layer of flavor that enhances meat flavors, if you use the right combination of ingredients. I decided to write this pan sauce down before it left my brain because it was yummy. I rounded off the meal with pickled beets, sweet potato oven fries (recipe is also … Continue reading
Carol’s Homemade Blender Mayonnaise This mayo is much brighter tasting than the store-bought version. I use it as a base for anything calling for mayo, but it is especially good in my creamy cole slaw dressing. It is simpler to make than the hand-beaten varieties, and just as good, in my opinion. Be sure to … Continue reading
I have been making these biscuits for so long, the recipe is committed to memory, although its origin is not. The original recipe used Crisco or lard or some other kind of solid shortening filled with trans fats. My version uses vegetable or canola oil. Be sure that the measurements are exact so that the biscuits are … Continue reading
When I worked for the telephone company, our office had a yearly craft sale where people brought and sold crafty items they’d created during the year. I brought cheesecake. The first year, I brought 3 cheese cakes; the last year a dozen. They always sold. If you want to embellish this very basic recipe, you may … Continue reading
This recipe was cobbled together from a dish I ate while I was in France, from a Sunday newspaper supplement, and from my own tinkering. The raita is my own touch. It’s more refreshing and lower in calories than tartar sauce. This dish can be served with a simple salad for a light, but satisfying … Continue reading
This recipe originally came from a cook book of recipes collected by a group of retired telephone company employees called The Pioneers. Of course, I have tampered with the recipe. Homemade Bailey’s is a bit thinner than real Bailey’s Irish Creme, but I think the company might use a thickener. Pour into bottles and give away as gifts. Although most bottles … Continue reading
Cookery & Rhetoric 