Archive for March, 2006

Swap Parcel

My year-long swap partner sent me this lovely package this month! Included was a gorgeous tin with little pink and green tulips, a stash of fabrics that match the tin, some beautiful stamps (have I mentioned how much I love stamps?), a postcard from the California desert where she lives, and — my favorites — vintage linen napkins and a gorgeous embroidered table runner. Aren’t they pretty? And, she hand-stamped the tissue paper with a celtic stamp. Wow, thanks so much Marybeth! You are too too nice.


Vintage Napkins

Vintage Embroidery

4 comments March 31st, 2006

Baking Powder Biscuits

From ChefMessy via Martha Stewart’s Baking Handbook (a really great cookbook) Thanks ChefMessy!

Makes a dozen

* 4 cups all-purpose flour, plus more for dusting
* 2 Tbs. baking powder
* 2 tsp. sugar
* 1 tsp. salt
* 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
* 2 cups heavy cream, plus more for brushing (I used whole milk since I didn’t have any cream on hand, and they turned out great)

Preheat oven to 400. Whisk together flour, baking powder, sugar, and salt. Cut in butter (I use my food processor for this). Pour in cream and fold to combine. Dough will be sticky.

Turn out dough onto floured surface. Pat into 1-inch thick round, and cut 2 1/4-inch rounds with a biscuit cutter (I actually just use our cups). Place on unlined baking sheet and bake, rotating halfway through, for 20-25 minutes. Cool on wire rack.

Add comment March 30th, 2006

Brown-Sugar Angel Food Cake


14 large egg whites
1 1/2 cups light-brown sugar
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)

1. Heat oven to 350°. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour in three additions.

2. Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom. Run a knife through batter to pop air pockets. Bake until cake is golden in color and springs back when gently pressed, about 45 minutes.

3. Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour. To remove cake from pan, run a knife around sides and center tube of pan. Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube. Serve with ice cream and hot-fudge sauce.

Add comment March 30th, 2006

Mac and Cheese

3 tablespoons unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
1 c. milk
1/3 c. sour cream
1 large egg
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
Two (8-ounce) packages extra-sharp cheddar cheese, grated
Paprika, for sprinkling

1. Preheat oven to 375°. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook past al dente, a little longer than the package directions. You want the pasta to be a little over cooked, so that it soaks up the juices! Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

2. In a medium bowl, whisk together milk and egg. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside.

3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Add comment March 30th, 2006

Around New England

I took a freelance job that has taken up all of my time outside of taking care of a sick husband since the troops left here on Tuesday. It was wonderful to see so much of New England – something I probably wouldn’t have done if not forced to give tours! So until I have time to put my creative forces to good use, I leave you these pictures.

Antique signage inside the Quincy Market in Boston.

Sails of Mayflower
Sails of the Mayflower replica in Plymouth, Mass.

Tip of the Mayflower
Tip of the Mayflower replica with view of the Atlantic

Lighthouse at Martha's Vineyard
I’m very impressed with this shot. It was taken just before sunset at Martha’s Vineyard, so the shadows were surreal and the weather so crisp and blue.

Beach at Martha's Vineyard
Windy beach at Martha’s Vineyard

Also, I’ve posted three new recipes. Let me know if you try and like them or if you think they’re horrid and gross, too.

5 comments March 30th, 2006

Cherry Noodle Casserole

Serves 12

1 1/2 pound box noodles
8 eggs
2 pounds cottage cheese
2 sticks melted butter
3/4 cups sugar
2 tsp. vanilla
2 cans cherry pie filling

Cook the noodles per the package instructions. Place noodles in greased casserole dish and add eggs, cheese, butter, sugar, and vanilla. Mix thoroughly and bake for 1 hour at 325. Add cherry pie filling and bake 45 minutes longer.

2 comments March 25th, 2006

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