Rachael's Varied Interests
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 …
This is a super-easy, no-bake, eggless key lime pie that I made for my son’s 9th and 10th birthdays. I don’t like to cook with eggs and turns out eggs are not at all essential to this recipe, which I’ve adapted from this recipe by Jennifer McHenry of answers.com.
Made this cake for supper Wednesday night before Thanksgiving to accompany a sushi dinner. Wanted something eggless and (preferably) vegan, and this turned out great. I modified this recipe from Chef Chloe and added rosemary at the inspiration of this recipe. This cake actually rose …
After four years of trying (and failing) to make the perfect caramel corn, I’m eager to try out some of Harold McGee’s microwave candy recipes, shared in the 12/22/10 issue of The New York Times. McGee is the author of the scientific tome On Food …
We get some fantastic-tasting unsweetened grated dried coconut at Whole Foods in bulk and this inspired me to make some macaroons. They came out beautifully. 3 1/2 cups unsweetenedd grated dried coconut 1 teaspoons vanilla 1/8 teaspoon salt 1 can sweetened condensed milk (14 oz.) …
This recipe is adapted, very distantly now, from the Ukranian Poppy Seed Cake recipe in Mollie Katzen’s Moosewood Cookbook. It makes a relatively dense, buttery cake with a subtly Indian bent. The cake is not as dark as pictured. 3/4 cup dried sweetened coconut 1 …
