… that I can make using my new mandoline. Pommes Anna was the first thing that came to mind, but there are so few ingredients in it -- I really doubt that vegan margarine can adequately take the place of butter here. (For anyone surfing through, I'm not a vegan, I just have a severe dairy allergy ( Read more... )

A no-bake chocolate tart:


( Read more... )

I have used them all! Here's what I made:

• 2 quarts of apple sauce -- stored in the fridge, one quart nearly finished.
• 2 quarts of apple butter -- I was going to can this in pint jars but ran out of time, so it's in the fridge in two big quarts. Half of one jar is used already. I may heat up one quart and can it later today, depending on how much ( Read more... )

I made this recipe for Thai basil pork a couple nights ago and it was fantastic. I didn't have oyster sauce or Golden Mountain sauce on hand, so I just used a combo of soy sauce, fish sauce, a thick Chinese bean sauce, brown sugar and lime juice for the sauce part. Not sure of the actual amounts I used.

This entry was originally posted at http ( Read more... )

Probably not, but if there is, it's this cake: Rosemary-Lemon Olive Oil Cake with Rhubarb Compote.

I made it for myself for Mother's Day. I want to eat this every day for the rest of my life. (I simplified the compote: just rhubarb and sugar. Oh, also, I replaced 1/2 c. of the flour with fine semolina. You could also use cornmeal.)

This entry ( Read more... )

It's right here (a chocolate bundt cake, if you don't want to click). I am very skeptical of desserts based on cake mixes -- even if they don't result in a Sandra Lee Semi-Homemade Horror, they're typically overly sweet and fake tasting. And this one has not only cake mix but pudding mix! Yet it is delicious -- very rich, but not overly sweet. ( Read more... )