Basics: Lemon Curd

To make a lemon layer cake special, lemon curd spread in between the layers as a filling or mixed into the frosting will do wonders.  It is a lemon, butter, sugar, and egg combination that is cooked until thickened, just like a custard. Lemon curd comes to us from British cuisine, dating back to somewhere […]

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Marinade for Grilled Chicken Fajitas

My daughter requested chicken fajitas for her birthday dinner, and so I scrambled.  The last time I made fajitas–steak fajitas for my son’s birthday dinner–I made a marinade for the beef that didn’t quite hit the mark (no lime or cumin!).  Let’s just say the dish didn’t taste like beef fajitas.  This time, I didn’t […]

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Basic Caramel Sauce

I decided I needed a post on caramel sauce before I misplace my recipe!  This sauce could be used as an ice cream topping.  Or straight out of the jar.  But I’ve explored other ways, such as a center for chocolate molded bon bons and in caramel frosting for cakes and cupcakes.  It’s on the […]

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Rustic Light Rye Sour Dough Bread (No-Knead)

I have been baking this bread each week for about two years.  It’s a rustic, everyday bread that has a great crust, a great crumb, and a great taste.  This is the family’s go-to bread for sandwiches.  Notice that the holes in the bread are not too large so we experience little-to-no seepage problems when […]

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