Posted at 11:11 am , on June 23, 2020
Strawberry pie has been around for ages but what keeps it popular is the fresh and natural sweetness of ripened strawberries with a jello glaze that is so delectable. I have always thought it one of the most vibrant pies both in color and in taste and a little dollop of whip cream on top never hurts. This summer’s crop of strawberries have been so perfect and sweet, I just couldn’t pass up making a pie. And it was the opportunity to try out my new camera. When I made wheat rolls last post, I dropped my Nikon camera for the last time which is a story for another day. I now have a Sony A6000 which I am learning to use. I thought the pics made this strawberry pie look quite tempting. What do you think?
Posted at 2:20 pm , on June 16, 2020
One of my fondest memories of my Mother is her teaching me the techniques of making homemade rolls. She gave me her old Fleischmann’s Yeast Bread book which she used as her guide for making rolls. I can’t find a date on it but based on the pictures it must be from the 1950’s or 60’s. It’s a wonderful time capsule of bread making that we don’t often see these days. Although I’ve made wheat bread in the past I had not tried whole wheat rolls. I always thought they would have a dense texture but these are so light and taste so good, especially with some melted butter and honey glazed over top and dripping down the sides. No need for a special occasion to make these rolls, they are good any day with a meal or just by themselves.
Posted at 12:22 pm , on June 5, 2020
When I first discovered taquitos they were made with ground beef. These days you will find them filled with shredded chicken or beef and pulled pork. While they are all delicious, I find the ground beef taquitos a classic. And the salsa to dip them in is what makes them taste so good. You have to be choosy when picking corn tortillas for wrapping taquitos. They need to be thin and stone ground. If you have soft tortillas they are more likely to tear when rolling and won’t crisp they way they should. Bueno is my brand of choice here in NM. They are stone ground and a larger tortilla which is always a plus in making taquitos. Pan frying the tortillas in oil before rolling them is also key. Never blot the oil from the tortilla, this is what helps create that crisp texture when baking. Taquitos also freeze well, just double or triple the filling and tortillas and have them whenever you want.