Blog Surfing

Looking for a no-cook five ingredient dessert? Bake Me More has a recipe for Oreo & Fudge Ice Cream Cake. Also calls it "Never Let Them See You Sweat."

Do you find your self eating your store-bought fruits and vegetables without washing them? I hope your answer was NO, but if your answer was yes, you should check out the Dirty Dozen. It rates the fruits and vegetables with the highest and lowest pesticide residue. Thanks to Burp! Where Food Happens.

How do Light and Crispy Shredded Wheat Chocolate Chip Cookies sound? There is also a variation using wheat germ and ground flaxseed. Butter Yum uses the shreds left in the bottom of the bag of shredded wheat.

Ezra Pound Cake has a yummy recipe for Parmesan Roasted Broccoli with Pine Nuts. I'm always looking for ways to dress up the veggies without a lot of fat.

Summer arrives next month and this Colorful Black Beans and Rice Salad from Heart N Soul Cooking  

I love these Tovolo Ice Cream Cone Popsicle Molds. They are only $9.99 from Chef Tools. So cute for the kids this summer.

Culinary in the Desert has a beautiful Lime Angel Food Cake with Lime Glaze and Pistachios. If you don't have time to make an angel food cake from scratch, you could use a mix and add grated lime peel to the mix and use this yummy looking glaze and pistachios to the outside.

Recipe Shoebox has a recipe for flubber, yes the kind that you play with like playdough. It sure looks like fun. I was surprised by the ingredients it takes to make it; glue, borax and water.

Smitten Kitchen has a recipe for Cabbage and Lime Salad with Roasted Peanuts that looks really good. It has a nice tangy dressing.

If you enjoy setting a beautiful table and would like see some ideas, check out the tablescapes at Between Naps on the Porch. There is a group of southern ladies that have Tablescape Thursday and you will find lots to look out at the bottom of this blogs first page.

You'll never guess what's in this pie! Check it out at Secrets of a SouthernKitchen . It was a first for me! It might be a southern thing.

Food & Wine has a recipe for Root Vegetable Gratin  that uses sweet potatoes, butternut squash and rutabaga. It has colorful layers and looks like a great meal paired with Asian Pear and Arugula Salad with Goat Cheese. I found this these recipes through Out of the Rabbit Hole.

Recipezaar has a lot of recipes compiled to make Mother's Day special for Mom. Check out those recipes here. If you are a mom, I hope that someone makes some of these for you to enjoy!

Allrecipe also has a group of recipes to help make Mom's day!  

This week's FoodDay featured Hand Pies. They have recipes for the crust, meat pies, rhubarb and a veggie pie. There is also a recipe for Five Spice Game Hens that sound very interesting.

Peanut Butter Granola

Today I have a recipe to share. I found myself wanting something with peanut butter, so I settled on peanut butter granola. Doesn't that sound good? A little yogurt with a little granola, sounds like dessert to me!

I found several recipes but chose this one because it had the fewest ingredients and the least steps. Several recipes I found called for toasting the oats first, which takes more time that I didn't have. The steps were easy and I had it in the oven in about 10 minutes. To be completely honest, it didn't fill the house with warm mouthwatering smells, so I was hoping that it was going to have good flavor.

I had to wait until it cooled to try it, but I really liked the fact that there were little clusters of oats. I was hoping that they would be crunchy after cooling. I tried it and it has good flavor and it is really crunchy! I was hoping for more of a peanut flavor but I'm sure that if I had used the peanuts like the original recipe called for, it would have enhanced the peanut flavor. I substituted sunflower seeds and almond slivers for peanuts...some of the family don't eat peanuts, and the sunflower seeds are the dominant flavor. It is still very good and I will definitely make this again.

Enjoy!

The Virginia Housewife

In case you missed yesterday's post, I shared recipes from "The Virginia Housewife Or, Methodical Cook A Facsimile of an Authentic Early American Cookbook by Mary Randolph."  Yesterday the focus was on meats and vegetable sides. The following are baked goods and an assortment of things. I'm posting recipes that I thought were interesting, funny, way-out-there and a couple that I might try.

From page 115; To Make Mincemeat for Pies "Boil either calves or hogs' feet til perfectly tender, run them through a colander; when cold, pass them through again, and it will come out like pearl barley; take one quart of this, one of chopped apples, the same of currants, washed and picked, raisins stoned and cut, of good brown sugar, suet nicely chopped, and cider, with a pint of brandy; add a tea-spoonful of pounded mace, one of cloves and of nutmegs; mix all these together intimately. When the pies are to be made, take out as much of this mixture as may be necessary; to each quart of it, add a tea-spoonful of pounded black pepper, and one of salt; this greatly improves the flavour, and can be better mixed with a small portion than with the whole mass. Cover the moulds with paste, put in a sufficiency of mincemeat, cover the top with citron sliced thin, and lay on it a lid garnished around with paste cut in fanciful shapes. Then may be eaten either hot or cold, but are best when hot."

From page 121; Puff Pudding "Beat six eggs, add six spoonsful of milk, and six of flour, butter some cups, pour in the batter, and bake them quickly; turn them out, and eat them with butte, sugar and nutmeg."

From page 125; Apple Pie " Put a crust in the bottom of a dish, put on it a layer or ripe apples, pared and sliced thin--then a layer of powdered sugar; do this alternately till the dish is full; put in a few tea-spoonsful of rose water and some cloves--put on a crust and bake it."

From page 127; Pumpkin Pudding "Stew a fine sweet pumpkin till soft and dry; rub it through a sieve, mix with the pulp six eggs quite light, a quarter of a pound of butter, half a pint of new milk, some pounded ginger and nutmeg, a wine glass of brandy, and sugar to your taste. Should it be too liquid, stew it a little drier, put a paste round the edges, and in the bottom of a shallow dish or plate--pour in the mixture, cut some thin bits of paste, twist them, and lay them across the top, and bake it nicely."

From page 130-131; Jumbals "Put one pound of nice sugar into two pounds of flour, add pounded spice of any kind, and pass them through a sieve; beat four eggs, pour them on with three quarters of a pound of melted butter, knead all well together, and bake them."

From page 131; To Make Drop Biscuit "Beat eight eggs every light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them on tin sheets, and bake them in a quick oven."

From page 131; Rusk "Run half a pound of sugar into three pounds of flour -- sift it, pour on half a pint of good yeast, beat six eggs, add half a pint of milk- -mix all together, and knead it well: if not soft enough, add more milk--it should be softer than bread; make it at night--in the morning, if well risen, work in six ounces of butter, and bake it in small rolls; when cold, slice it, lay it on tin sheets, and dry it in the oven."

From page 132; Sugar Ginger Bread "Take two pounds of the nicest brown sugar, dry and pound it, put it into three quarts of flour, add a large cup full of powdered ginger, and sift the mixture; wash the salt out of a pound of butter, and cream it; have twelve eggs well beaten; work into the butter first, the mixture, then the froth from the eggs, until all are in, and it is quite light; add a glass of brandy, butter shallow oulds, pour it in, and bake in a quick oven."

From page 137-138; Patent Yeast "Put half a pound of fresh hops into a gallon of water, and boil it away to two quarts; then strain it, and make it a thin batter with flour; add half a pint of good yeast, and when well fermented, pour it in a bowl, and work in as much corn meal as will make it the consistency of biscuit dough; set it to rise, and when quite light, make it into little cakes, which must be dried in the shade, turning them very frequently; keep them securely from damp and dust. Persons who live in town, and can procure brewer's yeast, will save trouble by using it: take one quart of it, add a quart of water, and proceed as before directed."

From page 138; Another Method For Making Yeast "Peel one large Irish potato, boil it till soft, rub it through a sieve; add an equal quantity of flour, make it sufficiently liquid with hop tea; and when a little warmer than new milk, add a gill of good yeast; stir it well, and keep it closely covered in a small pitcher."

From page 138; Nice Buns "Put four ounces of sugar with three quarters of a pound of flour; make it up with two spoonsful of yeast, and half a pint of milk; when well risen, work into it four ounces of butter, make it into small buns, and bake them in a quick oven--do not burn them."

From page 139-140; Apoquiniminc Cakes "Put a little salt, one egg beaten, and four ounces of butter, in a quart of flour--make it into a paste with new milk, beat it for half an hour with a pestle, roll the paste thin, and cut it into round cakes; bake them on a gridiron, and be careful not to burn them."

From page 140; Cream Cakes "Melt as much butter in a pint of milk, as will make it rich as cream--make the flour into a paste with this, knead it well, roll it out frequently, cut it in squares, and bake on a griddle."

From page 141; Chocolate Cakes "Put half a pound of nice brown sugar into a quart of flour, sift it, and make it into a paste, with four ounces of butter melted in as much milk as will wet it; knead it till light, roll it tolerably thin, cut it in strips an inch wide, and just long enough to lay in a plate; bake them on a griddle, put them in the plate in rows to checker each other, and serve them to eat with chocolate."

From page 143; Ice Creams "When ice creams are not put into shapes, they should always be served in glasses with handles."

From page 143; Vanilla Cream "Boil a Vanilla bean in a quart of rich milk, until it has imparted the flavour sufficiently--then take it out, and mix with the milk, eight eggs, yelks and whites beaten well; let it boil a little longer; make it very sweet, for much of the sugar is lost in the operation of freezing."

From page 148; Lemon Cream "Pare the rind very thin from four fresh lemons, squeeze the juice, and strain it--put them both into a quart of water, sweeten it to your taste, add the whites of six eggs, beat to a froth; set it over the fire, and keep stirring until it thickens, but do not let it boil--then pour it in a bowl; when cold, strain it through a sieve,  put it on the fire, and add the yelks of the eggs--stir it till quite thick, and serve it in glasses."

From page 153; An Excellent Relish After Dinner "Put some soup or gravy from any of the dishes on the table, into the stew dish; add a good portion of pepper, vinegar, wine, catsup and salt; let it be very highly seasoned; broil the legs, liver, and gizzard of a turkey, the kidney of veal, or any thing you fancy; cut it up in small pieces; when broiled, put it in the gravy, and stew it at table."

From page 160; Raspberry Jam "To each pound of ripe red or English raspberries, put one pound of loaf sugar--stir it frequently, and stew till it is a thick jelly."

From page 161; Lemon Pickles "Grate the yellow rind from two dozen fine fresh lemons, quarter them but leave them whole at the bottom; sprinkle salt on them, and put them in the sun every day until dry; then brush off the salt, put them in a pot with one ounce of nutmegs, and one of mace pounded; a large handful of horse radish scraped and dried, two dozen cloves of garlic, and a pint of mustard seed; pour on one gallon of strong vinegar, tie the pot close, put a board on, and let it stand three months--strain it, and when perfectly clear, bottle it."

From page 164; Curry Powder "One ounce turmeric, one do. coriander seed, one do. cummin seed, one do. white giner, one of nutmeg, one of mace, and one of Cayenne pepper; pound all together, and pass them through a fine sieve; bottle and cork it well--one tea-spoonful is sufficient to season any made dish."

From page 173; Raspberry Vinegar "Put a quart of ripe red raspberries in a bowl; pour on them a quart of strong well flavoured vinegar--let them stand twenty-four hours, strain them through a bag, put this liquid on another quart of fresh raspberries, which strain in the same manner--and then on a third quart; when this last is prepared, make it very sweet with pounded loaf sugar; refine and bottle it. it is a delicious beverage mixed with iced water."

From page 177; Lavender Water "Put a pint of highly rectified spirits of wine, to one ounce of essential oil of lavender, and two drachms of ambergris; shake them well together, and keep it closely stopped."

From page 178; To Prepare Cosmetic Soap For Washing The Hands "Take a pound of castile, or any other nice old soap; scrape it in small pieces, and put it on the fire with a little water--stir it till it becomes a smooth paste, pour it into a bowl, and when cold, add some lavender water, or essence of any kind--beat it with a silver spoon until well mixed, thicken it with corn meal, and keep it in small pots closely covered--for the admission of air will soon make the soap hard."

From page 178; Cologne Water "Three quarts of spirits of wine, six drachms oil of lavender, one drachm oil of rosemary, three drachms essence of lemon, ten drops oil of cinnamon--mix them together very well."

From page 189; To Dry Herbs "Gather them on a dry day, just before they begin to blossom; brush off the dust, cut them in small branches, and dry them quickly in a moderate oven; pick off the leaves when dry, pound and sift them--bottle them immediately, and cork them closly. They must be kept in a dry place."

If you are still reading all the way down here, wow, I'm impressed. You must have seen the humor. I know we sure have it a lot easier now I'm glad that I live now rather than 1824!

The Virginia Housewife

 My good friend Barb brought me a new cookbook that she found during her travels on the east coast. The name is The Virginia Housewife Or, Methodical Cook - A Facsimile of an Authentic Early American Cookbook by Mary Randolph." I have had the best time reading through this book. The first printing of this book was in 1824. The thing that strikes me the most is all the work that it took to put a meal on the table. It is apparent why you needed to be your own butcher, baker and candlestick maker!

I enjoyed this enough that I decided to share some of the recipes with you. Today the focus will be on main courses and sides.

From page 16-17; Barley Soup "Put on three gills of barley, three quarts of water, few onions cut up, six carrots scraped and cut into dice, an equal quantity of turnips cut small; boil it gently two hours, then put in four or five pounds of the rack or neck of mutton, a few slices of lean ham, with pepper and salt; boil it slowly two hours longer and serve it up. Tomatos are an excellent addition to this soup."

From page 30; To Stew a Rump of Beef "Take out as much of the bone as can be done with a saw, that it may lie flat on the dish, stuff it with forcemeat made as before directed, lay it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut in small pieces and stewed over it, a head of cellery cut up, a few cloves of garlic, some pounded cloves, pepper and salt, stew it gently til sufficiently don, skim the fat off, thicken the gravy, and serve it up; garnish with little bits of puff paste nicely baked, and scraped horse-radish."

From page 51; To Roast A Pig " The pig must be very fat, nicely cleaned, and not too large to lie in te dish; chop the liver fine and mix it with crumbs of bread, chopped onion and parsley, with pepper and salt, make it into a paste with butter and an egg, stuff the body well with it, and sew it up, spit it, and have a clear fire to roast it; baste with salt and water at first, then rub it frequently with a lum of lard wrapped in a piece of clean linen; this will make it much more crisp than basting it from the dripping pan. When the pit is done, take off the head, separate the face from the chop, cut both in two and take off the ears, take out the stuffing, split the pig in two parts lengthways, lay it in the dish with the head, ears, and feet, which have been cut off, placed on each side, put the stuffing in a bowl with a glass of wine, and as much dripping as will make it sufficiently liquid, put some of it under the pit, and serve the rest in a boat."

From page 62; To Dress a Salt Cod " Steep your salt fish in water all night, with a glass of vinegar; it will take out the salt, and make it taste like fresh fish; the next day boil it; when it is enough take off the skin, pull it in fleaks into your dish, then pour egg sauce over it, or parsnips boiled and beat fine with butter and cream; send it to the table on a water plate, for it will soon grow cold."

From page 69; To Roast A Goose "Chop a few sage leaves and two onions very fine, mix them with a good lump of butter, a tea-spoonful of pepper, and two of salt, put it in the goose, then spit it, lay it down, and dust it with flour; when it is thoroughly hot, baste it with nice lard; if it be a large one, it will require an hour and a half, before a good clear fire; when it is enough, dredge and baste it, pull out the spit, and pour in a little boiling water."

From page 72; To Roast A Turkey " Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausage meat or veal scraped and pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly with three eggs, stuff the craw with it, spit it, and lay it down a good distance from the fire, which should be clear and brisk; dust and baste it several times with cold lard; it makes the froth stronger than basting it with the hot out of the dripping pan, and makes the turkey rise better; when it is enough, froth it up as before, dish it, and pour on the same gravy as for the boiled turkey, or bread sauce; garnish with lemon and pickles, and serve it up; if it be of a middle size, it will require one hour and a quarter to roast."

From page 75-76; Fried Chicken "Cut them up as for the fricassee, dredge them well with flour, sprinkle them with salt, put them into a good quantity of boiling lard, and fry them a light brown; fry small pieces of mush and a quantity of parsley nicely picked, to be served in the dish with the chickens; take half a pint of rich milk, add to it a small bit of butter, with pepper, salt, and chopped parsley; stew it a little, and pour it over the chickens, and then garlish with the fried parsley."

From page 83-84; Chicken Pudding, A Favourite Virginia Dish "Beat ten eggs very lightly, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs, wings, &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a deep dish, and bake it; send nice white gravy in a boat.

From page 84; Mock Macaroni "Break some crackers in small pieces, soak them in milk until they are soft; then use them as a substitute for macaroni."

From page 87; A Nice Twelve O'Clock Luncheon "Cut some slices of bread tolerably thick, and toast them slightly; bone some anchovies, lay half of one on each toast, cover it well with grated cheese and chopped parsley mixed; pour a little melted butter on, and brown it with a salamander; it must be done on the dish you send it to table in."

From page 89; Gaspacho - Spanish "Put some soft biscuit or toasted bread in the bottom of a sallad bowl, put ina layer of sliced tomatoes with the skin taken off, and one of sliced cucumbers, sprinkled with pepper, salt, and chopped onion; do this until the bowl is full; stew some tomatos quite soft, strain the juice, mix in some mustard, oil, and water, and pour over it; make it two hours before it is eaten.

From Page 90-91; Gravy "Take a rasher or two of bacon, and lay it at the bottom of a stew pan, putting either vean, mutton, or beef, cut in slices, over it; then add some sliced onions, turnips, carrots, celery, a little thyme, and alspice. Put in a little water, and set it on the fire, stewing til it be brown at the bottom, which you will know from the pan's hissing; then pour boiling water over it, and stew it an hour and a half; but the time must be regulated by the quantity. Season it with salt and pepper."

From page 93; Common Sauce " Plain butter melted thick, with a spoonful of walnut pickle or catsup, is a very good sauce; but you may put as many things as you choose into sauces."

From page 102; Red Beet Roots " Are not so much used as they deserve to be; they are dressed in the same way as parsnips, only neither scraped nor cut till after they are boiled; they will take from an hour and a half to three hours in boiling, according to their size; to be sent to the table with salt fish, boiled beef, &c. When young, small and juicy, it is a very good variety, an excellent garnish, and easily converted into a very cheap and pleasant pickle."

From page 108; Egg Plant "The purple ones are best; get them young and fresh; pull out the stem, and parboil them to take off the bitter taste; cut them in slices an inch thick, but do not peel them; dip them in the yelk of an egg, and cover them with grated bread, a little salt and pepper  -- when this has dried, cover the other side in the same way -- fry them a nice brown. They are very delicious, tasting much like soft crabs. The egg plant may be dressed in another manner: scrape the rind and parboil them; cut a slit from one end to the other, take out the seeds, fill the space with a rich forcemeat, and stew them in well seasoned gravy, or bake them, and serve up with gravy in the dish."

From page 109; Sweet Potatos Stewed "Wash and wipe them, and if they be large, cut them in two lengths; put them at the bottom of a stew pan, lay over some slices of boiled ham; and on that, one or two chickens cut up with pepper, salt, and a bundle of herbs; pour in some water, and stew them till done, then take out the herbs, serve the stew in a deep dish -- thicken the gravy, and pour over it."

From page 109; Spinach " Great care must be used in washing and picking it clean; drain it, and throw it into boiling water -- a few  minutes will boil it sufficiently; press out all the water, put it in a stew pan with a piece of butter, some pepper and salt -- chop it continually with a spoon till it is quite dry; serve it with poached eggs or without, as you please." 

From page 111; Cabbage with Onions " Boil them separately, and mix them in the proportions you like; add butter, pepper, and salt, and either stew them, or fry them in a cake.

I realize that there are misspelled words, but I decided to enter these recipes exactly as they were written.

Gerry's Chocolate Cake

Today I have another "older" recipe. Recently, our son brought to my attention that since he is the ripe young age of 35, and I was calling recipes that I have had for 30+ years "Vintage" and "Heirloom." He wasn't feeling "Vintage" or "Heirloom" status at 35 years, so I will just call them "older" from now on. Of course, he said it with a chuckle and a laugh, so it was all in good fun!

I cut this recipe out of the Oregonian Foodday in March of 1993. In the article that featured this recipe, the writer told about Gerry Frank who was a business man who traveled extensively and collected chocolate and chocolate recipes for years. At the Oregon State Fair, his cakes took the top prize, year after year. In 1981, he opened Gerry Frank's Konditorei Extravagant Cakes Et Cetera in Salem, Oregon and began serving his famous cakes and other offerings to the public.

Fast forward to approximately 1996, our son was in his third year at Western Oregon University and he asked us to meet him at Gerry Frank's Konditorei. He had recently been there for the first time and he wanted us to be able to experience and appreciate it too. I wasn't sure what a Konditorei was so I was very intrigued. As someone that loves to bake and uses only the best ingredients, I was very impressed. The cakes and pastries all looked beautiful and they also tasted great. No cake mixes there, only the finest ingredients. Hanging on the wall were many printed articles about him and his life. I connected that I was in the shop of the man that I had read about and had baked his chocolate cake recipe.

That was the first of many times that we met there, and as I was looking through my "older" recipes and found this recipe, all those memories of meeting our son came flooding back. Back then, it was a 45 minute trip to meet him in Salem. Now it is a 14-16 hour drive to see him and it made me miss him more than I already do.

So...this one's for you Alan, and to all the fun memories I have of meeting you and your friends at the Gerry Frank's Konditorei!

Enjoy! 

P.S. A Konditorei is a confectionery shop in Germany and Austria.

My Laundry Experiment Follow-up

It is time for a follow up to our laundry experiment now that we have used up and shared our first batch of Homemade Powdered Laundry Soap. It was time to make another batch so this time we doubled the recipe! So, that means we like it. Actually, we love it and so do those that we shared it with!

If you are considering making it yourself, I have a few observations to share. In my experience, the yellow soap particles only grated down so small and I thought they might be too big because they always seemed to be floating up to the top of the dry mixture. I thought it might need to be stirred every time I used it, but that is not an issue. I also thought that when I got down to the bottom of my container that it would have all white detergent with none of the yellow soap particles, but that didn't happen.

I was concerned if our clothes were getting clean enough when I lifted the lid of my washer and there weren't any suds visible, just plain clean looking water. After all, it was only one tablespoon of detergent, but I resisted the urge to add more. I was one of those people that needed to see the suds to feel like my clothes are getting clean. When I took them out of the washer, they smelled and felt clean and fresh.  There will not be visible suds because there isn't any sudsing agent. We believe that our clothes are even cleaner and whiter now and they smell very fresh!

Now, after two weeks of using this soap, I can say from experience, this is a great laundry soap. You should really consider making it yourself.

Enjoy!

Blog Surfing

If you like cardamom, you might like this Cardamom Crumb Cake that I found over at Fake Ginger.  It looks like it would be wonderful with a cup of coffee and someone to share a piece with.

Seven Spoons has a great recipe for Strawberry Icebox Cake It is a no bake cake that you can make it ahead and refrigerate for up to two days before using. Taste of Home featured it on Facebook this week. It makes a beautiful presentation.

This recipe for Chicken Ranch Macaroni and Cheese over at Cooking with Cristine looks good and she said she made it for her family twice in one week. It must be good!

Have you ever visited The Pioneer Woman's Tasty Kitchen website? It features five new recipes every day, plus you can browse a variety of category's. I have found lots of great recipes there. 

For the Love of Cooking has a good looking side dish for black beans with tomato, onions and cilantro that would go well with a Mexican food.  It is very healthy with lots of fiber.

Homesick Texan makes some good looking tortillas. You can also make them with all whole wheat or half whole wheat flour.

Baking Bites has the scoop on How to keep a graham cracker crust from getting soggy.

One Perfect Bite has a recipe for Spinach and Pancetta Strata that looks fairly easy and very good. Strata is a great brunch item because you can assemble it the night before and bake it in time for breakfast or brunch. Mother's Day is a great brunch day. One more week.

Another Mother's Day possibility, roasted fruit salad with cinnamon croutons. Most mom's love fruit and this fruit looks very good, Thanks to My Own Sweet Thyme. Mom's especially like it if they don't have to cook on Mother's Day.
 
If you are looking for a recipe for easy and "sunny" cookies, you should check out Monster Mama's Creamsicle Iced Cookies. Orange and white chocolate, what's not to like?


My Kitchen Cafe has detailed instructions with pictures on how to make California Sushi Rolls. She makes it look really easy!

Food Mayhem has a recipe for making Homemade Ginger Ale. There is also a link for Strawberry Ginger Juice.

I enjoy all of the recipes on  The Healthy Cooking Coach website. This blog has lots of healthy recipes and also features interesting food products.

Bake it pretty has all kinds of really cool baking supplies. From baking to decorating and packaging, they have it all.