Tag Archives: recipes

tis the season: ginger + peaches

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Thought I might share this quicky recipe to jazz up peaches, even when it’s not been a great harvest.

Either stove top (as I did) or microwave (use glass or plastic)

I’ve done this with unripe peaches, mushy peaches (cut off the bad spots), wrinkled peaches (i.e., getting dried out)

  • Slice your peaches as you choose
  • Put in a bowl or pan, depending on where you’re cooking them
  • Add ginger (I used powdered, but freshly grated or candied would also work) to taste
  • I don’t add sugar, as a rule, but you add it you like it

For stove top method, add a bit of water so peaches don’t stick
Let the peaches cook & the water mostly boil away, until there’s thick syrup left

Either eat right away, or…
Allow to cool before placing in storage container & refrigerating

You’re done!

This can also be used as the filling for a pie or with a cobbler topping, but you still need to pre-cook the peach mixture.  You’re on your own for those recipes, as I don’t care for crusts.

what did i do this weekend?

daaark chocolate ice milk that was better as a milk shake
daaark chocolate ice milk that was better as a milk shake

As little as possible, besides scouring 2 web sites for clues on what to send my two swap mates, and pawing through all my stashes to see what made me think of which new mate.  Fun? You betcha!

Besides the obligatory washing, cleaning, cooking, etc., I also tried me hand at making ice milk.  Ice milk?, you ask.  That was the thing back in the … whenever it was that Americans started getting paranoid about the cream in their milk.

All store-bought ice cream, frozen yogurt, & gelato is waaay too sweet for me, and I’ve been hunting for recipes.  Finally saw this on Jessica’s blog and thought I’d give it a try.

with thanks to ??? for posting this
with thanks to ??? for posting this

I scalded the remnants of my quart of nonfat milk (not having evaporated milk on hand), stirred in a few cubes of very dark chocolate, and stuck it in the freezer.  Then eagerly stirred it every half hour or so, trying to replicate the effects of churning ~ remembering mum doing that when making ice cream in those old metal ice cube trays in the early 60s, before dad got an ice cream churn.

Mine turned out hard as a rock, and unsuitable for anything except a very slushy but delicious, milk shake.  After thawing for several hours in the frig, that is.  Might try the frozen custard recipe next, with half-n-half….

But I did mix up a batch of Josée’s delicious double chocolate coconut (which I add for chewiness) brownies that I bake in a square pan instead of as muffins. Yes, I know they have to bake longer that way, & I don’t do them in the summer, but I was desperation!  I get 16 pieces from the pan, and I know the 12 cupcakes wouldn’t last nearly as long.

And my swap mates’ boxes are In The Mail ~ yeah ! ! !

Teresa down in Rio will get hers in… a couple of weeks, probably, after clearing customs, but my secret notions swap mate will get hers this week!  Hope they’re both pleased, and have as much fun with the contents as I had picking them out!

soda bread recipe

Irish soda bread ~ yummy with cheese, cream, jam & butter, or just plain
Irish soda bread ~ yummy with cheese, cream, jam & butter, or just plain

This is a recipe from a friend. Other than that, I don’t know the source. But it’s delicious. Everyone who’s ever had it loved it, and I’ve been baking it for over a decade.  Hope you like it, too!  Click Irish Soda Bread recipe to view & print a pdf.

Irish Soda Bread recipe

Ingredients
3 cups all-purpose flour
⅔ cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt (I leave this out)
1-½ cups golden raisins, plumped in warm water & drained
2 large eggs, beaten
1-¾ cups buttermilk
2 tablespoons unsalted butter, melted

❤   ❤   ❤

Directions
Preheat oven to 350℉.
Grease & flour 10” cast iron skillet or glass pie dish & set aside
Sift dry ingredients together in large bowl.
Stir in raisins

In medium bowl, beat eggs, buttermilk, and butter with a wooden spoon
Pour liquid mixture into dry mixture
Stir
Spoon dough into prepared pan and bake 55 to 60 minutes, until puffed & golden
Let cool, remove from pan and eat

This is great toasted, too.

cocoa sludge

IMG_2715
jar of sludge

Know this might not be the most appetizing name for an instant sweeten-to-taste hot cocoa mix, but it’s original!

Firstly, know that I like my cocoa dark.  Very dark.  And not sweet.  As in no sugar at all.  (With good cocoa, that’s definitely an option.)

One day, thinking that I’d like to be able to mix up a mug of the stuff, either hot or cold, got me thinking.

Cocoa doesn’t mix with milk too well.  It does best in hot water, which is why the traditional recipes for cocoa start with boiling water.  But that takes too long, leaves a pan to wash, and waters down the cocoa too much for my taste.

Persnickety, ain’t I!

One day I tried equal parts of hot water and cocoa, mixed together more or less without lumps, and put it in the frig to cool.

Voila!

Now I can microwave a mug of milk, add a spoon of sludge, and be off enjoying my cocoa in minutes, without a pan to wash.

Give it a go – you might enjoy each family member having exactly what they prefer, and no pan to wash afterwards.

😉

happy autumn!

muffin~ cake
muffin~ cake

To honor my favorite season’s arrival, and matching weather (yeah!), I decided to make up Josée’s double chocolate oatmeal muffins… except they turned into cake.

I fiddled with the recipe a bit, just to suit what was in the larder & personal taste, then baked at 350 more or less for almost an hour. With the chocolate chips being melted internally, it was a little difficult to judge when it was done. But my nose told me (real death-by-chocolate aroma), and the results are definitely scrumptious!

Hope everyone has a lovely season!

(And thank you so much for the recipe, Josée!)