How to make a Cinnamon and Maple Syrup Cake
The cinnamon and maple syrup cake is really easy. First pre-heat the oven at 350°F (180°C) and grease a bread loaf pan, 8 x 5 inches. Secondly, put all dry ingredients (cinnamon, flour, baking powder, salt) into a bowl and set aside.
Integral Sourdough Bread
If you want to know how to make your own bread starter and you want to know how to make an Integral Sourdough Bread, you came to the right place! I will explain to you how to make your own starter and I will give you an integral sourdough bread recipe.
Gravlax for the Holidays
Gravlax has grown in popularity in North America with all the cooking shows and food blogs. As for myself, I started making my own easy Gravlax appetizer not because of that, but because of my father-in-law and my husband. Back when they were in Russia, they used to eat it very often during the holidays (that and caviar on blinis for breakfast, which was more affordable than you might think). Gravlax became our traditional appetizer. I make it very often, and there will be no exception this Holiday season! 🙂
Cheese… Who doesn’t love cheese? If you have cheese you are okay 🙂 I don’t drink milk because I don’t like the taste, but I do love cheese. Ever since I tried this recipe, I stopped buying ricotta cheese from the store. My homemade ricotta cheese is so much better! There are similar recipes on the Internet, but mine is a little different in a sense that you will taste the lemon in it. It is fresh, a little tangy, and so much better than store-bought cheese. You don’t need fancy equipment or special tools, just a simple cheesecloth or even a clean light dish towel will do the trick! Don’t be afraid of making your own cheese – it is fun and really rewarding! You can even make your homemade cream cheese with this ricotta. Just add 1/2 cup of 35% cream and a pinch of salt to your prepared and cooled ricotta cheese, and mix it well with a hand blender. Keep it cool and it’s good for a week.
Here in Canada, we have a popular spread called cretons. It is a fatty-meat spread with onions and spices. We eat cretons with a toast in the morning, in a sandwich for lunch, or as a 3 o’clock snack. Any time is a good time for this spread. 🙂
Traditional cretons preparation involves covering 1-3 lb of ground pork shoulder in milk in a large pot, then seasoning it with onions and a mix of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often include cinnamon, allspice, nutmeg, and bay leaf. The mixture is simmered gently over low heat and stirred often to prevent scorching until all the liquid is cooked off and the mixture is thick. It is then allowed to cool, then stirred again to incorporate all the rendered fat, and transferred to a large, clean container or individual containers, covered tightly, and refrigerated for several hours or overnight until firm. Pig marrow is also often added to form a gelatin that allows it to congeal.
In Europe, they have rillettes, which were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months. They also use it as a spread, on a toast or crackers.
White beans, Yankee beans, Boston beans, navy beans, lima beans, kidney beans, cannellini, and fazolia beans. Wow! So many different types of beans! Does it happen to you sometimes that you get to the store and, after looking at the huge selection of beans, you just pick one because it looks like the one you remember from the recipe picture? And then you are leaving the store wondering if you chose the right one? Used to happen to me all the time! Well, that was before I started using the Notes app on my iPhone 🙂