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|Cookery is a juggling act between time, money, and skill. With several hobbies competing for my limited spare time, cooking method often determines what I make. Therefore, on the left side: recipes by cooking method. On the right side, the index of food by name.|
Recipes by Method
Slow Cooker StandardsSlow Cookers are also known as Crock Pots. All crockpots are not alike! Some cook twice as fast as others. Use the time instructions in the following recipes as GUIDELINES only; pay attention to what YOUR crockpot does the first time you cook each recipe.
Cast Iron Cooking
Cast Iron Maintenance
Rolling dough"Also, I added 3T of sour cream with the butter. It makes for very tender pastry. Since it's a fairly soft dough, chill as long as possible (I did overnight) so that you have to use a min. amount of flour for rolling. Better yet, roll between 2 sheets of waxed paper, remove the top sheet, cut the shapes without removing them, and put the whole thing in the freezer for a few minutes to get them good and stiff again. They will pop out easily and the scraps can be re-rolled over and over since no flour was added in rolling."
Peeling EggsInstead of boiling fresh eggs, you should STEAM THEM! All you do is use a vegetable steamer or a double boiler. Fill the bottom with some water and heat to boiling. Add your eggs into the upper basket, cover, and steam for 20 minutes. After cooking, immediately put the eggs into ice cold water to cool.
Now THIS is a blog! Five O'Clock Teaspoon, cultural perspectives on the art of cookery.
Beverages: Tea, Punch, Smoothies, Alcohol-Enhanced
Boston Brown Bread, steamed in a slow cooker with special pan.
Cabbage: Stuffed Cabbage
Cakes: I have read of folks baking cakes in an electric skillet. The cake does not brown but it does cook through.
Pasta Stoup (with vegetables and chickpeas)
Pesto and Pasta Salad for Christmas Eve.
Maura Enright, Proprietor
Author: Maura Enright
©2012 - 2016 by Maura Enright
Last updated June 2016
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