Stephanie says

I've misplaced the original recipe published by Jan Roberts Dominguez circa 1980.  This is a delicious brunch dish. So based on my memory...I’ve learned some cooking techniques in the intervening years – like to salt the water heavily so salt is absorbed into the broccoli. 4 cups Broccoli florets – could probably use 2 – 4 cups more.   I’ll weigh in after this bakes. 2 cups cottage cheese 6 eggs ½ cup grated cheese 1/3 cup flour Baking powder? I sorta remember the original recipe called for Baking Powder but I’m leaving it out for the time being.   Salt.   ¾ tsp Pepper 1tsp ½ cup roasted red peppers, or a small can of green Anaheim chilis.   I hand neither on hand substituted fermented red pepper salsa.   (Fermented food is my new fascination – more about that in future posts.) 1/3 cup melted butter Boil a big pot of water.   Once that boils, add a tablespoon (yep) of kosher salt to water.   Add broccoli florets and...

Whipple Family Saw Mill circa 1950 AlderCraft We Manufacture Fine Wooden Doors   AlderCraft is situated in the small town of Drain, Oregon, in the heart of Douglas Fir country.   We are a 5 th generation family in the timber and lumber industry.   We specialize in the use of locally sourced wood species harvested from our family forests.     Our doors are manufactured using kiln-dried hardwoods to produce stable and high-quality doors.   We also provide trim and trim packages for your home.   Come see us at Booth 189 at the Sonoma County Home & Garden Show for door ideas to suit your lifestyle. www.aldercraft.com

My friend Erin took the plunge last Saturday to benefit Oregon Special Olympics.  It was a high-energy event in Corvallis with a diverse cast of participants, teams including several city police, high school, college, business groups, etc.  Two police boats patrolled the river while several wet-suited emergency technicians stayed in the roped-off plunge area, just in case.     That's Erin gasping for breath on the left.  A stop-action shot instantly understood by the viewer:  Who would voluntarily do this?  People who support a wonderful cause by putting their beliefs into action.  Bravo to all! These Vikings were a fun group!

My son-in-law is glucose intolerant so I'm always on the lookout for suitable recipes, especially ones that use produce from my garden. I grew a bumper crop of spaghetti squash this year.  I've been giving it whomever I can talk into taking some but there's still an 8-pack on the back porch.  An abundance of squash played nicely with Glucose free and brought forth a recipe for spaghetti pie I used to make decades ago.  I located my recipe and just swapped the squash for the pasta.  Voila! It was good and held together well.  This was a leftover piece destined to be my lunch after the photo shoot. Spaghetti Squash Pie Recipe By:Jennifer Meakings and modified by me "An easy baked pasta dish. Great for potluck dinners. Freezes well." Ingredients 1 3-lb spaghetti squash 2 tablespoons butter 1/3 cup grated Parmesan cheese 2 eggs, beaten 1 pound lean ground beef 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1 clove ...

(The sprinkled cookies in the foreground) Brown butter gives these cookies a rich and nutty flavor.  I took a batch into work and everyone commented on the excellent flavor.  I altered the directions slightly while making this recipe.  Instead of rolling the dough into balls before refrigerating, I packed the dough into a container then refrigerated.  I won't do that next time! The dough was hard to shape and the sprinkles wouldn't stick.  Brown Butter Sugar Cookies Recipe from sallysbakingaddiction has very detailed directions   Yield:  3 Dozen Prep Time: 45 minutes (includes chilling) Total Time: 1 hour Ingredients: 1 cup (16 Tbsp; 230g) unsalted butter 2 cups + 2 Tablespoons (265g) all-purpose flour  1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (150g) granulated sugar 3/4 cup (150g) packed light brown sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract optional:  sprinkles and/or non...

More on brown butter!  The delightful flavor of brown butter adds oomph to the usual recipe.  I took a plate to work and everyone commented on the delicious taste. 6 tablespoons   butter 1 package (10 oz., about 40)  Mar shmallows -- OR -- 4 cups   Miniature Marshmallows 6 cups   cereal Melt and brown butter over medium heat, whisking occasionally.  Remove from heat for five minutes. Turn down heat to low.  Return pan to burner, add marshmallows.  Stir until completely melted. Add cereal and stir until well coated. Butter 13 x 9 x 2 inch pan (or use cooking spray if you're not an absolute purist, ahem).  Press coated cereal evenly into pan using spatula or wax paper.  Cool.  Cut into 2-inch squares.  Best served same day. 12 Servings  

Miss Clementine on the occasion of her second birthday.  She didn't understand the concept but she wasn't a bit shy about basking in all the love coming her way during the song. This recipe is from King Arthur Flour.  I baked two batches of the cake recipe (as we were expecting a crowd) and made a caramel filling for between layers.  Brown butter adds a distinctive flavor - "The frosting tastes like Christmas," says my daughter. Caramel Cake AT A GLANCE PREP 45 mins. to 60 mins. BAKE 25 mins. to 27 mins. TOTAL 1 hrs 10 mins. to 1 hrs 27 mins. YIELD 1 layer cake, 16 servings Many Southern cooks use an often-tricky caramel-fudge recipe to frost their cakes; this one opts for caramel syrup throughout, for flavor and moisture, and a dependable brown-butter frosting. Caramel Syrup 298g granulated sugar 74g water 170g additional water Batter 361g  King Arthur Unbleached All-Purpose Flour 248g granulated sugar 2 1/2 teas...