A couple of months ago, I had some buttermilk in the fridge that I needed to use up, but I didn’t feel like making waffles or pancakes. So I pulled out one of my cookbooks, hit up the index, and found a recipe for some quick bread that used buttermilk as the liquid. It was delicious.
Fast forward to this week, and I’ve got another carton of buttermilk in the fridge. But this time I bought it specifically to make muffins. And maybe a pan of brownies.
The recipe upon which this is based is from The Original King Arthur Flour Cookbook, Commemorative Edition. But being me, of course I had to modify it. (I followed it as written the first time, honest!) The original calls for raisins; I used a little more than specified and I used a mix of golden raisins, pineapple, cranberries, papaya and crystallized ginger. And I added some ground ginger to give it a little spice.
Oh! And a tiny sprinkle of Turbinado sugar on top before baking gives these a little sparkle and crunch.
What’s interesting about these is that they contain no eggs and no oil. The only fat comes from whatever small amount is in the flour, cornmeal and buttermilk.
I added 18 rows beyond the chart included in the pattern.
It’s all blocked and ends woven in. I’ll probably wear it to work this weekend.
This was one of those projects that goes quickly, because the pattern was simple enough that I didn’t get brain fatigue, but interesting enough that I didn’t want to stab my eye with a needle out of boredom (all-garter stitch projects, anyone?). The color changes from the yarn helped, too, though that was my doing and not the result of using a self-striping yarn.
This is the fourth project I’ve knit from yarn from this dyer. One of the previous projects used a worsted weight, this and the remaining two were all sport weight. It’s fantastic to work with and the colors are out of this world.
This one is an oldie. My aunt shared it with my mom back in 1974, and it’s been Mom’s go-to cutout cookie recipe ever since.
I generally follow the instructions. And then I get mad because chilling the dough thoroughly means that it has to sit out for at least 30 minutes before it softens enough to roll out. Grrr. This time, I chilled the dough for only 30 minutes, while I cleaned up the mixer and did a few dishes. They rolled out fine. So, yeah, the original chill time is a little excessive.
There are 2 spices listed: nutmeg and cardamom. The original recipe called for nutmeg. Mom uses cardamom when she wants a cookie that’s a little more exotic-tasting, or when she doesn’t want the little flecks of nutmeg to show in the finished cookies. You could use whatever spice you like. Same for the extract – use lemon or almond instead of vanilla. And for heaven’s sake, if you’re using nutmeg and you have it, use fresh-grated!
Pan steam-sautéed kale (put bit of water in bottom of sauté pan, add kale, cover. Cook a few minutes until bright green, then remove lid and let water evaporate.)
Spaghetti-style spaghetti squash:
Cut squash in half, remove seeds. Place cut side up on baking pan in 375˚F oven until a paring knife pokes squash easily (this was a big squash; it took about an hour). Let cook for a few minutes. Scrape with fork to remove strands of squash from skin. Because this was such a huge squash, I used half and froze the other. I used about 300g of strands for this recipe.
Meanwhile, in large skillet, brown and crumble 20 oz. lean (93/7) ground turkey, 1 diced medium yellow onion, and 8 oz. chopped baby bella mushrooms. Season with dried minced garlic and Italian herb mix. When meat is cooked through, stir in 1 28 oz. can crushed tomatoes and the squash strands. Heat through.
The forum that is my primary social outlet is having a food swap. There are a few of us who signed up, filled out a questionnaire about preferences (including whether we would be willing to eat homemade food from a virtual stranger), allergies, etc. and were matched up with a name. The responses from the name I was assigned are funny and reminded me of this recipe.
I have made this before. But like many recipes, I tried it when I first got the cookbook. Then when the novelty of the book wore off, I put it on the shelf and forgot about it.
I really need to go through this book and make some of these things.
Usually when I make this, I do a half batch. So that’s what I’m including below. Depending on how you cut them, you can get 30-50 pieces from the half batch. They are small, but then you can have more than one piece, or can try something else off the dessert tray. They have a nutty flavor that’s only lightly sweet, and are a great little tidbit to include on a cheese tray. Making smaller batches means you can make a couple of variations, trying different nuts and seasonings, without ending up with candy for weeks.
Pistachios and fruit
Almonds and pepitas
If you live near a store with a good bulk foods department, check it out for some of the ingredients. They can be pricey at standard mega-marts. Middle Eastern groceries are a good source for inexpensive sesame seeds, too.
A word of warning: this stuff gets HOT. The oils in the nuts and seeds come out during toasting and can burn if you’re not careful pouring them into the mixing bowl. And molten honey not only burns, it sticks.