Hello peeps and welcome to your extremely informative and very snackable late January newsletter. I’ve had a relatively slow start to the new year. I turned in the first pass of the manuscript for my new easy-peasy savory baking book (which hits shelves on 9/23/24!!) at the beginning of the month; worked on a couple of recipes for the Washington Post that I will share with you once they are live (spoiler alert: the recipes are both for cheesecake of the burnt variety - but one is baked in the oven and one in an air fryer); and the Cherry Bombe team and I have begun to lay out the first season of the second year of
I'm on a very tight Senior budget, so simple meals are what I make. My equipment is mostly old, nested teaspoons and cups. If it's not broken, it never gets replaced. Pre-made spoils you as well as not being healthy.
Never learned grams. I am trying to relearn simple Southern Buttermilk Biscuits, and so far not one batch has been right. Disposed of all the leavening ingredients as they were pushing expiration dates. Replaced the store brand All Purpose with Lily White 100% Soft Winter Wheat which is expensive by comparison. I prefer real butter, instead of man-made shortenings. Followed the directions to the letter. They are flat or cake-like crumbly. What am I doing wrong? They are my budget-breaker favorites. My mom was the baker for her family, of 6 girls and 2 boys in the latter days of the Great Depression.
Did have to replace my 25-year-old hand mixer this year it finally broke.
Hey there - a quick question! In the Texas sheet cake, you call for dehydrated strawberries in the ingredient list, but specify freeze dried in the instructions. They are very different - dehydrated are almost gummy and wet, freeze dried are crunchy. Which form is the correct one? Please clarify. Thanks! I can't wait to try this.
I'm on a very tight Senior budget, so simple meals are what I make. My equipment is mostly old, nested teaspoons and cups. If it's not broken, it never gets replaced. Pre-made spoils you as well as not being healthy.
Never learned grams. I am trying to relearn simple Southern Buttermilk Biscuits, and so far not one batch has been right. Disposed of all the leavening ingredients as they were pushing expiration dates. Replaced the store brand All Purpose with Lily White 100% Soft Winter Wheat which is expensive by comparison. I prefer real butter, instead of man-made shortenings. Followed the directions to the letter. They are flat or cake-like crumbly. What am I doing wrong? They are my budget-breaker favorites. My mom was the baker for her family, of 6 girls and 2 boys in the latter days of the Great Depression.
Did have to replace my 25-year-old hand mixer this year it finally broke.
Hey there - a quick question! In the Texas sheet cake, you call for dehydrated strawberries in the ingredient list, but specify freeze dried in the instructions. They are very different - dehydrated are almost gummy and wet, freeze dried are crunchy. Which form is the correct one? Please clarify. Thanks! I can't wait to try this.