BUTTER FOR BAKING
On butter day this past week, knowing that I was gonna bake cookies for Nick's lunch(Check out these TASTY whole-wheat choc. chip cookies), I made some changes. First, I didn't salt most of the butter (this also made for more useful buttermilk). Second, I filled my 1/2 cup measure (the size of an average stick of butter) and dumped it into a cup of my big muffin tin. Almost nothing ran out, apparently the cups are about 1/2 c. I smooshed all of the unsalted butter into the cups (and even my 1/2 cup measure since i made 6 1/2 cups worth of unsalted butter) and tossed it in the freezer.
Once it was nice'n'hard, I ran the bottom under hot water, put a knife down the side and they popped out. Perfect 1/2 cup measures for baking!
- 2 cups dry pancake mix
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 cup pearsauce or applesauce
- 1 teaspoon lemon juice
- 1/2 cup milk
NAME THAT MUSHROOM
It probably isn't edible(darn!), since I can't find it anywhere on the Internet, but does anyone know anything about this mushroom? There are a ton of them growing under the pine tree, right along my side walkway.
GRETCHEN-INSPIRED TACO NIGHT
My freshman RA, Gretchen, posted on her blog this past week that she makes her own tortillas. I had never even thought of that, despite having trouble finding satisfactory tortillas. I had to give it a go.
2 c. Whole Wheat Flour
1 tsp. Salt
1/4 c. Butter
Put it all in the food processor until it's a fine crumble. Add 1/2 c. lukewarm water (or enough to form a ball...it took just under a cup for me) while it is still mixing. Dump out, form into a nice ball and refrigerate for a few hours. Makes 10-12 tortillas. Divide the ball and roll out until VERY thin. Toss on an ungreased, warm skillet until it starts to bubble. Then flip. Watch carefully so you don't burn it!