Monthly Archives: November 2023

Brownies

Making good brownies is not about the recipe you use, but the technique. My baker once overcooked the brownies and my client called and said they were dry. I knew exactly what happened. I baked again, being careful not to over bake and the client was happy.

I love a chewy brownie with a smooth ganache icing. It’s a marriage made in heaven! Enjoy

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    Mexican Rice

    What is a Mexican meal without rice? I can’t think of many good substitutes. My recipe was given to me by Cindi Fonseca. She was a guest speaker when I was teaching. This was the recipe she made as an afternoon snack for her boys. How nutritious is that? So much better than what most kids eat. I love that she builds the flavor in her recipe by browning and adding a few fresh vegetables. It is quick and easy and you will love it as a side. Enjoy!

      Chili Rellenos Meal

      We have all ordered Chili Rellenos at a Mexican Restaurant. You know, the poblano peppers, stuffed with a cheese mixture, dipped in a batter and deep fried. Heavenly, and now let’s make them at home. I got the recipe at a Teacher’s Workshop at the Art Institute of Houston. The recipe was all in ounces. Of course, all culinary students weigh everything. Never fear all you cooks who do not own a scale, I have converted it for you. I am also including what I serve it with: Mexican Rice and (no, not beans) Oven Roasted Okra seasoned with chili powder and cumin. It’s a great combination and even though the Chili Rellenos require a little work, they are well worth it. Enjoy!

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      Pumpkin Bars- An Easy Fall Dessert

      Two of my first mentors were Jane Noland and Miriam King. They both taught courses that included a vegetable lab. Each lab dish included a vegetable- even the dessert. Pumpkin Bars were an easy favorite that called for canned pumpkin. The use of vegetable oil and baking on an ungreased jelly roll pan furthermore made the recipe fast and easily manageable in a one hour lab. The recipe results in a moist cake topped with cream cheese frosting and topped with a sprinkling of pecans. Enjoy!

      This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

      Mae Standley’s Apple Pie

      Would I ever make this pie again? My eldest sister married during my early teens and I was then introduced to her mother-in-law’s Apple Pie. It was all homemade except it called for canned apples. Not a problem during that era, but today one cannot find them. Canned pie filling has taken their place, for convenience and demand. Then just last week, our local grocer had the Lucky Brand Canned Apples. My sister bought 10 cans, I bought 6! Where was Mae’s recipe? I finally found the luscious pie recipe made with canned apples combined with sugar, flour, cinnamon, a dash of salt; dotted with butter then enveloped in a flaky double pie crust. The canned apples make it so easy. I hope I can continue to find them. With all the cans that flew off the shelf, I am sure my grocer will take note.

      Request Sliced Canned Apples from your grocer
      Pie crust does not have to be perfect.
      Cinnamon flavored apples in a flaky pie crust

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