The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.
This month’s DB challenge has two parts: (1) making homemade graham crackers, and (2) using the crushed crumbs to make Nanaimo Bars.
My son and I were watching an episode of Sesame Street that featured a film about making Mexican Bread. The clip shows a little girl in a Mexican bakery (panadería), helping to make various pan dulce (sweet breads). They make Conchas (sweet yeast buns with a cookie topping and a stamped shell pattern), Barra de Mantequilla (bread slices slathered with butter and dredged in sugar before being baked), and Niño Enbuelto (jelly roll). (more…)
Vera really knows what she is talking about. Her lemon bars (based on a recipe from Alice Medrich) were just about the best I have ever made.
The LA Times recently posted this recipe from their vault. It was selected as one of the top twelve recipes printed in the newspaper in 1985.
I baked this in a 9″ round pan and used pecans instead of almonds. Oh, and I used soy milk instead of buttermilk. If you want to know how the original recipe is supposed to look (baked in a 9×13 with sliced almond on top), go here. (more…)
This recipe by Lisa Turner is from the November 2009 issue of a supermarket magazine, LiveRight. It was very easy to put together and not as spicy as you would expect from the name. In fact, I thought it could use a little something more, so I added a 14.5 ounce can of diced tomatoes (with green peppers, celery, and onions). Additionally, I doubled the amount of chickpeas.
All that coconut milk in the recipe (a full can) gave the soup a luscious creaminess. Leftovers were delicious the next day as a pasta sauce.
M. has been working his way through all of the recipes in Jacques Pepin’s More Fast Food My Way. He was intrigued by the recipe for Tibetan Flatbread (flip bread), but he found that this recipe for super fast baking powder bread needed some tweaking to work as promised. (more…)
This is the first time that I have made pizza that is unquestionably better than what I get from the local pizza place, and it baked in my toaster oven.
Smitten Kitchen posted about Marcella Hazan’s tomato sauce with butter, and it seemed like the perfect thing to serve over spaghetti for dinner.
The recipe is very simple: a 28 ounce can of good quality Italian tomatoes simmered with an onion cut in half and 5 Tbl. of butter (plus salt to taste). (more…)
I wanted to make something fairly healthy, something more or less acceptable on a WW Core plan.
Also, I had to use up some vegetables. (more…)
Pragmatic Attic 
