Category Archives: Sweetener

Macaroons

Posted on April 23, 2015 by Cat

By Cat, August & October 2007. updated April 2017 for toppings (Photo, right, from Wikimedia Commons) Macaroons are a type of cookie basically made from meringue (beaten egg/egg white and sugar) and shaved coconut flakes. They do not flatten out like … Continue reading →

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Spicy Arawak marinade for meats

Posted on April 16, 2015 by Cat

By Cat, April 2015 (Photo, right, from Wikimedia Commons) The spicy heat in this recipe is from chile peppers: habañero or Scotch bonnet chiles, which are among the hottest on the planet, but you can make a more mild version … Continue reading →

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Lamb Roast with Garlic & Rosemary, and Optional Mint Sauce

Posted on April 12, 2015 by Cat

By Cat, Nov 2010 (Photo, right, from Wikimedia Commons) This is an example of searing the roast on stove top before roasting in oven. See also Basic Roast Leg of Lamb with Herbs for example of oven searing. My Dad (who was from the … Continue reading →

Posted in Alcohol, Boiled, Fat or oil, Herbs, Lamb, Leafy Veggie, Onion family, Roasted, Root Veggie, Seared, Stock, broth, Sweetener, Vinegar | Tagged , , , , , , , , , , , , , | Leave a comment

Cherry-Almond Scones

Posted on February 19, 2015 by Cat

By Cat, Oct 2007 (Photo, right, from Wikimedia Commons) Traditionally, scones are only slightly sweet, more like baking powder biscuits, and are so tender they melt in your mouth. What adds a hint of sweetness is the chopped or dried fruits … Continue reading →

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Cream Scones, with Optional Dried Fruit & Nuts

Posted on February 19, 2015 by Cat

By Cat, Oct 2007 (Photo, right, from Wikimedia Commons) This is a basic recipe for cream scones; feel free to add your own twist for spices, fruit/dried fruit, and nuts. The original recipe was written for whole wheat pastry flour; … Continue reading →

Posted in Baked, Berries, Dairy, Dried fruit, Eggs, Fat or oil, Flour, Leavening, Nuts and seeds, Soaked, Spices, Sweetener | Tagged , , , , , , , , , , | Leave a comment

Plum sorbet

Posted on February 11, 2015 by Cat

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons) See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream & Frozen Dessert Basics True sorbet is made without milk or cream.  Instead, water, coffee, tea or fruit juice is used as the liquid. (If it … Continue reading →

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Hazelnut (Filbert) Gelato

Posted on February 11, 2015 by Cat

By Cat, Nov 2007 (Photo, right, from Wikimedia Commons) See also: 1. Puddings & Frozen Desserts Menu; 2. Ice Cream & Frozen Dessert Basics Italian ice cream is all the rage now, with its intense flavor and soft texture. Most Gelato shops … Continue reading →

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Berry Semifreddo

Posted on February 11, 2015 by Cat

(Photo, right, from Dom’s kefir in-site (4)) See also: 1. Puddings & Frozen Desserts Menu; Made with heavy cream and whipped eggs, this chilled relative of ice cream is a very rich  frozen dessert.  Semifreddo means ‘half chilled’ in Italian, and is made … Continue reading →

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Frozen Yogurt

Posted on February 11, 2015 by Cat

(Photo, right, from Cooking.com (1)) See also: 1. Puddings & Frozen Desserts Menu; Includes: 1. Frozen Vanilla Yogurt; 2. Frozen Orange-Scented Yogurt When I first published this post on my old site, frozen yogurt was a fairly new phenomenon in American culture, … Continue reading →

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Ice Cream: MIlk & Cream Type

Posted on February 10, 2015 by Cat

By Cat, Jun 2008 (updated Dec 2022) (Photo, right, from Viewpoints.com (1)) Today’s commercial ice cream is nothing like old-fashioned ice cream from the local dairy. Today’s version includes a lot of questionable additives and highly processed ingredients which I … Continue reading →

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