From Ann Despain and Barbara Nelson This light cheesecake recipe depends on creating a light and airy foam from the evaporated milk and then using gelatin and lemon juice as stabilizing agents to set the dessert. In order to incorporate the maximum amount of air into the foam, you need […]
Month: February 2020
Limeade
Seven-Layer Dip
Guacamole
Pita Chips
Hummus
Cream Puffs
The first step is the choux pastry shell. This involves bringing water, salt, butter, and a tiny bit of sugar to a boil and quickly beating in flour until you make a paste. This paste needs to cook just a bit and dry out just a bit before it is […]
Grandma and Grandpa Brinton’s Dutch Oven Rolls
Makes about 100 rolls and serves 40 people.
Pie Crust #1
Making a flaky, tender pie crust requires several steps, including chilling the ingredients and dough at different points. Chilling the dough does two things: (1) it keeps the solid fat solid so that it will melt during baking, leaving flaky layers, and (2) it helps prevent the formation of gluten […]
Aioli
This recipe is adapted from the Frog Commissary Cookbook (Stephen Poses, Anne Clark, and Becky Roller).