Food and Baking
Browse the offerings from my kitchen, here. You won’t find any “3 ingredient recipes,” or “hacks” of any sort. But you might find something to tickle your tastebuds. Sometimes I’ll share an old family recipe. Or maybe something a little obscure. Maybe even a new concoction.
Scandinavian Spiced Milk Cake
Now that you’ve made your clabber, I thought I’d share a few recipes for things to make with it. Let’s start with Scandinavian Spiced Milk Cake. Milk cake, or mjölkkaka,…
Clabber – Make it and Bake it
Last week we talked about yeasts, and how to use them for leavening. Today, let’s talk about another culture – milk clabber. A staple of kitchens gone by, it’s still…
Slow Food Baking 101: Understanding Sourdough, Commercial Yeast, and Home Yeast Cultures
Slow food baking has, for quite a while, focused on sourdough bread. Or various baked goods made from “sourdough discard,” whether they need leavening from yeast, or not. So much…
Strawberry Lemonade Jam
This summer has been a little bit lack-luster. Between the drought and the smoke (and lets not forget the gypsy moth invasion) it hasn’t even been pleasant to BE outside…
Honey Caramel Panna Cotta
Caramelized milk and cultured dairy pain with honey and berries for this very special panna cotta.
Speculaas Oatmeal Bake
Let’s face it, Oatmeal Bakes are just better tasting than “overnight oatmeal.” I’ve never liked the snotty texture of those concoctions, no matter how popular they may be. To appeal…
More things to explore
Strong Churches Part C
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The Strong Churches Playbook Part B
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The Strong Churches Playbook Part A
And a brief “disclaimer” of sorts: In recent years, many Christian Reformed congregations have faced decline—some closing their doors, others merging, and many struggling to retain younger generations. It’s a…