Feed an Army (Mom M Bonus Recipe)

I am not really sure what was going on with this recipe, but that is a whole lot of potatoes and cheese. I believe that the cheese quantity is for 9 pounds grated. Who doesn't like potatoes and cheese ?

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Down a Sourdough Rabbit Hole (Sourdough Rabbit Hole Prologue)

When I first began my sourdough starter in March, I did not know quarantine sourdoughing was a thing. But I found myself home more like a lot of others and I had been wanting to try doing it and now I was home more to give it a try. Luckily, I had stocked up on flour as it got a little difficult to always count on being able to get it a few weeks in when everyone started stockpiling everything. I was not exempt from the food hoarding phenomena and while I did not go completely crazy, I did keep on hand many more things that I normally would. It certainly was disconcerting to find yourself at a grocery store with shelves completely cleared out of many items and rationing in place. It makes you realize just how spoiled you are being able to get what you want on a whim. So I started the process and now have been keeping it going for several months. While sometimes it does seem like a chore to feed it, I mostly find it very interesting to see it grow and use i...

Lemon Pie "Delicious"(Mom M Recipe #8)

Finally, I made a recipe from the box that someone actually remembered Mom making before. Mom would be what I called my grandmother not to be confused with my Mom. I don't know why but it was never confusing as to who I was referring to when I said it to me or to Mom and Mom. So this recipe is for lemon pie though the recipe for the pie crust and for the meringue was not actually included on the card so I had to do those on my own. The lemon custard was very sweet and did not set up like my grandmothers did. I would probably adjust the recipe if I made it aga...

Pate de Choux (British Baking Show - Bake #4)

I used the less fussy pate de choux recipe that I made growing up before I knew the correct french term for cream puff dough. I have made it the fussy way and the way I will describe below and I don't really notice much difference. Here is is: Put one stick of butter in 1 cup of water and bring to a boil; add 1 cup of flour and stir until combined; remove from heat and add 4 eggs one at time making sure that each egg is fully incorporated before adding the next. If you have never made these before, the dough gets slimy when you add the add and then you keep stirring and in a blink it incorporates into the dough. For this bake, I made chocolate eclairs with chocolate glaze and regular cream puffs with a cardamom cream filling. Pipe eclairs or puff onto a cookie sheet lined with parchment and cook until golden. Cook time depends on the size of the puff but make sure to not take them out too early so they are able t...

My Grandmother's Recipe Box

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