What’s Been Up in My Kitchen

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!

PEARSAUCE PANCAKES

 

• 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!

 

I served them up with Guacamole and chips and Bear Taco Meat.  Yum!