Changing a recipe

I think that we all have, or see, a good recipe and then change to suit our own tastes.  I have to be careful, when baking for the church coffee shop, to watch how many items that I put coconut in.  Some people are allergic to coconut and one is allergic to walnuts.  We have some allergic to onions or cheese…..so I label what I take in and put a card beside each item.  I certainly don’t want to make anyone sick.

Now, to changing the recipes; I will add, or subtract, an ingredient or two from recipes or change the meat or poultry in it.  Some recipes are just too bland and need to be “jazzed” up, as I call it.  We can no longer eat foods that are too spicy, we I cut down, or eliminate, an ingredient.  I also add a spice or herb to a dish to make it more to our liking.

Be creative and have fun while you are doing it.  You may surprise yourself when you come up with a real treasure.

Our book release party is drawing near and I am getting anxious.  I do feel that we are ready, but want everything to be perfect as we introduce Think With Your Tastebuds……Desserts.

5 Spice Blend

Five Spice Blend is called for in many dishes, especially in Oriental dishes.  No need to buy the blend when you can make your own by using spices that you have at home.  To make the 5 Spice Blend, simply put in a blender:
2 Tbsp. whole black pepper
36 whole cloves
1  12-inch stick of cinnamon
12 whole star anise
2 Tbsp. Fennel seed

Process for 3 minutes, off and on, and seal tightly in a jar or plastic container.

 

Changing an old favorite

Years ago, Mother used to make a cupcake with peaches on top.   She would put a  drained peach half (usually home canned, halves), with the cut side up and pour yellow cake batter over the peach.  This would be baked and turned out (upside down) onto plates to serve.  Oh, my, that was such a good dessert!  Well, I am going to make a newer version of that by putting some butter and a bit of brown sugar in to two 9-inch layer pans, lay some sliced peaches on that in a circular motion so that the pan is covered.  Then, I will pour cake batter over that and have a peach-upside down cake.  After baking and and removing them from the pans, (like pineapple upside down cake)  I will brush peach glaze over the tops of the peaches and add some slivered almonds.

This should be a good one to take to church for the coffee shop and to serve friends and family, as well.  A bit like having Mother here with her special treats.

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Hello world!

I grew up in a large family and was fortunate to have had a mother who was a wonderful cook.  She seldom ever measured anything and, if she did, she had a tea cup that served as her measuring cup for many years.  We learned to measure salt, soda, etc, in the palm of our hands and I still do that often.

The recipes which were handed down seldom had any directions or methods of mixing;  most times oven temperatures were just listed as hot, moderate or slow.  I have since written instructions to the recipes from my mother and grandmother so that future generations will know just how to prepare that recipe.  One of my favorite recipes is one that was from my great-grandmother and mother always made those tarts at Christmastime.   All I have to do is think of them and memories of childhood days  come flooding back.

From time to time, I will include a recipe here and most will be from old books, friends from days gone by and clippings from newspapers or magazines from years ago.  Times have changed with the addition of so many convenience foods and helpful tools.  Still, I love the old recipes where I can make something from “scratch” and watch my husband’s face light up.

You can shape bread dough, cookie dough and even pie dough into a work of art.  You can change an existing recipe and make it your own and you can modernize an old recipe by incorporating new mixes or sauces into it.

Get out a recipe, the ingredients and start your journey into this fascinating world.  It is fun, productive and it will please the many who sample your works.