The children heartily approve of the cake batter for Bette Hagman’s gluten-free Chocolate Pound Cake. The mixing bowl, beater, and spatula have been licked clean with much gusto. The cake is in the oven; I was afraid of the pan being too small, but apparently gluten-free cakes rise less than their counterparts.
I’m a little dubious about the chocolate chips, as I like my chocolate evenly dispersed in the batter rather than in little melty dribs and dabs. Still, it is chocolate, and it is a cake, so Marcus should be quite satisfied on his birthday tomorrow.
This hot soup is more like a stew, especially when topped with cheese and bacon pieces. I love to make it in the winter when the wind-chill factor is through the roof. The cayenne pepper gives it an unexpected kick; using bacon instead of ham makes it extra tasty.
Continue reading "South by southwest potato soup" →
I think this is the first recipe that I learned by heart. Simple, easy, guaranteed to bring broccoli out of the supermarket and back onto your dinner table.
Continue reading "Basic Hollandaise sauce" →
This is a very basic beef and bean chili recipe. Everyone has their favorite — this is mine.
Continue reading "Simply chili" →
This fresh salsa provides welcome zest and freshness when used as a condiment with common Mexican dishes. It is best served on the same day as it is made.
Continue reading "Pico de gallo" →