May 2008

Posted in How To..., Sara, Tropical
How to: Toast Coconut

Toasting coconut, like like toasting nuts, brings out natural oils and creates amazing flavor and a fuller dimension. Plus, it just looks pretty There are a few ways to do it. You can do it on the stove top in a pan, bake it in the oven, broil it in the oven, or even use the microwave! I usually pop it under the broiler for a few minutes, stirring literally every 10-15 seconds or so, but you have to be …

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Posted in Kate, Other, Stovetop
Puffed French Toast

I’ll tell you straight up that this is not the only French toast recipe you’ll ever need; actually, I’m not sure that ANYONE “needs” deep-fried refined carbs coated in cinnamon sugar and possibly topped with syrup. This is special occasion French toast–I usually make it about once a year, if that. That being said, you really do need this French toast. Whether it’s for breakfast with some juice, fruit, and breakfast meat or eggs for protein or for dessert with …

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Posted in Condiments, Kate

For me, cinnamon sugar is one of those things where I have a hard time getting the proportions right. Too sugary. Too cinnamony. So when I found a “recipe” for cinnamon sugar, I kept it with my Treasures of Truth so I would never again wander down a path of unrighteous cinnamon overuse. It’s just another basic little thing to have tucked away in your brain next time you feel the urge for cinnamon toast or when you make Puffed …

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Posted in Condiments, Sara
Honey Butter

One of my favorite things to take to a summer pot-luck is a big basket of rolls or cornbread and a bowl of sweet, fluffy honey butter.And not to get all braggy braggy, but I don’t think I’ve ever taken it without at least half of the people there asking what my “secret” is!You’d think honey butter would be pretty self-explanatory: honey + butter, right?Well as you can see from the picture below, mine has just one secret ingredient and …

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Great Tip: Testing Steak Doneness

With Memorial day coming up, I’m sure lots of you will be out braving the grill so I thought I’d share one of the coolest tips about cooking steak. Admit it- how many of you have served up a steak that looks like it was attacked by Freddy because of all of the knife marks in it from when you cut into it to see how done it was? Or how many of you just guess and end up hearing …

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Posted in Grill, Kate, Pork, Slow-Cooker
Babyback Ribs

Ribs. Yum. The bane of my existence (and my thighs). I’ve loved ribs forever and ever. And I love a good salad as much as the next girl, but my all-time favorite, special-night-out foods? Shrimp, a great steak, or ribs. Don’t worry, I’ve never attempted all three at the same time! I guess the good thing about ribs is that they’re generally too expensive to buy on a regular basis. It’s definitely splurge food, both from a calorie and a …

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Basic Baked Scones

If I’m craving some sort of baked good and my cupboards are bare, this is my go-to comfort food.We make scones for breakfasts, brunches, desserts, all kinds of things.They are plain, and lightly sweet, with a light and airy texture.The mild flavor is perfect because they are best eaten while slathered with butter and some sweet condiment!The ingredient list is minimal and they’re a cinch to whip up and bake.This is what I always use when making strawberry shortcakes as …

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Quiche

I got this recipe from Allrecipes a few years ago when I was planning a brunch after my son was born. I love it because it makes two pies, so you can either feed a crowd, make one for your family and take the other pie to someone else (it makes a great post-baby dinner with a salad and some orange rolls), or you can freeze it and heat it up when it’s convenient for you. Another great thing is …

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Pie Crust

I have to tell you that when I started really cooking, one of the things I was most scared to make was pie crust. I’d only heard how hard it was, how bad tough, non-flaky crust can be, how careful you have to be, all that stuff. And I believed it. Wanna know a secret? I think Pillsbury secretly spreads these rumors that everyone will screw up pie crusts and that they’re hard and time-consuming to make so you’ll go …

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Posted in How To..., Sara
How To: Cut in Butter

Let’s cut the fat. I don’t expect a million (or even any!) comments on this post, and some of you may wonder why I’m dedicating a day to the subject, and are frowning because there’s not a fun new recipe up, but properly cutting in butter or shortening is crucial in making crusts, pastries, biscuits and so much more.This blog is about learning tips and techniques in order to make better food, so this is one of those posts!I’ve had several …

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