Category Archives: Techniques

Baked Beans

There are many techniques for cooking dried beans. I use this method for dried butter beans but it can be used for black beans, cannellini beans, or Great Northern beans. 1 pound dried butter beans or other of your choice … Continue reading

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Bundt Cakes (hints)

Bundt Cakes can be challenging to bake and I stopped baking them for a number of years. Then, I learned a few hints that helped immensely. Hints for bundt cakes: Use the correct bundt pan. The best one is the … Continue reading

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Alice’s Pie Crust

My mother-in-law enjoyed making pies and her pie crust recipe is simple and excellent although unusual. The important tips are to not overwork the pastry and use very cold water. My mother had a totally different technique which I will … Continue reading

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Quatre Epices (Four Spices)

This quartet of spices is commonly used in French cooking. Use the spice mixture for grilling pork, beef, lamb, or poultry. Also use creatively in sauces, soups, or egg dishes. 1/3 cup peppercorns (half white and half black) 4 teaspoons … Continue reading

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Crème Fraiche

This recipe is a substitute for Crème Fraiche. It needs to “ripen” at room temperature and in the refrigerator. This Crème Fraiche, beyond being a substitute in recipes, is good as a sauce or dip for vegetables. Add spices or … Continue reading

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Spaghetti Squash

A friend asked me this week how I prepare spaghetti squash. I use the microwave to do the initial cooking of the spaghetti squash and then finish it with butter in a sauté pan. This is quick and tastes fresh. … Continue reading

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Drink Your Yogurt

After years of eating yogurt for a mid morning snack, I have started to blend the yogurt into a drink for a change. The addition of fresh fruit adds even more nutrition. 1 cup yogurt 1 cup milk* (you can … Continue reading

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