This is a quick and easy recipe that works great as a meal, a snack or party food. Kids and adults alike love these quesadillas — the olive oil adds nice flavor besides making a nice crispy … [more]
If a recipe calls for self-rising flour but you only have the old-fashioned standard issue flour, don’t fret. You can make your own. It’s simple. For each cup of all-purpose flour, add 1 … [more]
Self rising flour is an all-purpose flour blend of high gluten hard wheat and a low gluten soft wheat with baking powder and salt added. If you don’t have self-rising flour, you can make your own. … [more]
I have had a lot of people ask me for a good, moist cake. My grandmother always found this one tried and true. This recipe makes 3-8” cakes for a great layered cake. My favorite frosting with this … [more]
This is a firmer chocolate frosting that goes great with a classic, yellow cake or for that matter, any cake. This recipe makes about 2 cups frosting. [more]
I had a chef friend who believed all you had to do to to be unique was adapt a cocktail to a food recipe. In a way, he was right. So in honor of him, this recipe is an adaptation of a Manhattan. [more]
The faster the freezing process, the smoother the ice cream. Make and chill the ice cream mixture a day before you plan to freeze to produce a higher yield and creamier texture [more]
Both the plant (stalks and leaves) and the seeds of this aromatic plant are used in cooking. The herb originates from the Mediterranean and is now widely cultivated throughout the world. And with … [more]
When my wife first got pregnant I broke down and bought the fancy ice cream maker she had been asking for ever since we got married. I did the research and bought the Lello Gelato Jr., made one batch … [more]
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