Rachael's Varied Interests
This recipe makes a rich, not-too-sweet cake. The buckwheat and cornmeal lend texture and complexity of flavor. Ingredients Instructions Occasion: when your GF friend invites you to coffee at her newly renovated home and is serving croissants and you want to make sure she has …
Who doesn’t get tired of wheat flour once in a while? To keep things interesting, I’ve been experimenting with buckwheat, chicpea, pearl millet, and oat flours (among others), with some great results. Beat together, until light and fluffy: 1 c (2 sicks) unsalted butter1 1/4 …
1 c. sugar1/2 c. cocoa powder OR 2 2/3 oz. baking chocolate (unsweetened)6 T butter (if using baking chocolate) or 8 T (if using cocoa powder)6 T milk1 t. vanilla (optional, but adds depth)1 1/2 c. all purpose flour1/2 t. soda1 pinch salt Beat butter …
This recipe makes a rich, slightly sweet corn bread that can be eaten fresh or toasted after the first day. Best that I have found. I always think of the exciting cornbread-making scenes from The Fields of Home by Ralph Moody when I make it. …
I first wrote about Mark Bittman’s no-knead bread recipe more than two years ago. Here’s the version I’ve been making for the last year or so . . . this version incorporates wheat flour and takes about 8 hours for the first rising (as opposed …
My mother shared this recipe with me a while back. It came from a magazine, but I don’t remember which one. These scones are delicious: not too sweet, light, and moist. Definitely the best scone recipe I’ve seen. Hazelnuts can be substituted by pecans, almond, …
This August, we had a visit from some cousins from England: Daksha Hathi and her daughters Krishna and Nirali. Jagdish (her husband) couldn’t make it, and these cinnamon buns were for him. This recipe comes from my mother, and is a combination of recipes from …