"Seventy Five Pickles at 15 Roux, (like a street)
Half a chicken and knuckles 2 (1 of each knuckle)
300 Carrots?
Half turnip, half beans (that means half of 300, each, or 150)
A leeky heart half a lemon squeeze ( 1 leek, one heart of celery, half a lemon)
50/50 mustard salt and cheese
half a piece of french bread please
100 creamers, and chicken stock 2? (100 cream, 2 lt. stock)
Now we've got some Marmite Stew."
—Susan Whetzel from She's Becoming Doughmesstic

Recipe: Lemonade

2 cups water
1 cup sugar
1 cup lemon juice, freshly squeezed

Melt the water and sugar until it boils. Remove from heat and cool. Stir in the freshly squeezed lemon juice. Chill.

In a glass, pour 1 cup lemon juice mixture and 1 cup water. Serve with ice.

Variations:

• For an extra burst of flavor, mix in fresh herbs like mint or basil.
• Swap out water for sparkling water to create a fizzy lemonade.
• Use Meyer lemons for a sweeter, less tart version of this classic drink.

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The formula for puff pastry:
400 g flour + 200 g water (half the flour) + 300 g butter (flour + water divided by 2) + salt (optional)

a The word roulade (roo-LAHD), originating from the French word rouler meaning "to roll," refers to a culinary technique involving rolling a filling inside a base. Whether savory or sweet, roulades are a delightful way to combine textures and flavors in a visually appealing dish.

On the savory side, roulades typically feature a thin slice of meat rolled around a stuffing of breadcrumbs, cheese, mushrooms, or even vegetables. For a more adventurous option, you can experiment with sushi-style roulades.

On the sweet side, a roulade involves a soufflé-like batter spread on a jelly roll pan, baked until firm yet moist. The cake is then rolled up while warm with a sweet filling, and served in circular slices. This sweet version is often called a jelly roll or "Swiss" roll, although its origins trace back to Central Europe, not Switzerland.

This beloved Chocolate Layer Cake has been a staple at every birthday party for my three daughters—now aged 12, 11, and 8. Over the years, it's become more than just a cake; it’s a cherished tradition. While the recipe calls for a classic three-layer cake, I’ve often turned it into various fun shapes: Po, a clown, a dinosaur, Barbie, and even a fairy toadstool, just to name a few. Every time, the cake has been a hit, making it the perfect choice for special celebrations.

Originally published in Fine Cooking Magazine (February/March 1998), my copy of this recipe is well-worn and stained from many years of use, a testament to how loved it is in our home.

Although this chowder contains bacon, which adds saltiness, be sure to season it with extra salt to bring out all the flavors. And while bacon is a common ingredient in chowder, it isn’t always necessary. This recipe shows how bacon can elevate the dish, but feel free to skip it if you prefer a vegetarian version.

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Sorbet is one of the easiest frozen desserts to make, especially when you have a reliable ice cream maker like the Cuisinart ICE-50BCC Supreme Commercial Quality Ice Cream Maker (affiliate link). This appliance eliminates the need to pre-freeze a canister thanks to its built-in compressor. While it’s a bit noisy, the convenience it offers makes it well worth the investment.

This Strawberry Sorbet recipe is quick, simple, and packed with the vibrant flavor of fresh strawberries. Sorbet is a smooth and fruity dessert made with sugar, water, and fruit—completely dairy-free and ideal for anyone looking for a light, refreshing treat.

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Recipe: Egg Cakes

Ingredients:

Instructions:

1. In a mixing bowl, combine flour, eggs, sugar, and milk.
2. Use an egg beater to whisk the mixture until light and frothy.
3. Heat a greased pan over medium heat.
4. Pour a portion of the batter into the pan, tilting to spread evenly.
5. Cook until golden brown on one side, then flip and cook the other side.
6. Serve hot, buttered, and rolled, with a side of maple syrup for dipping.

Tasting Notes
These egg cakes are a nostalgic delight with their smooth, delicate flavor. They're best enjoyed fresh off the pan and are incredibly versatile. Pair them with fruit, jam, or even powdered sugar for a sweet twist, or enjoy them plain for a classic taste.{It's finger food at our house!} This recipe is similar, though not as sweet as Crêpes au sucre (Sugar pancakes).

The third in this series of waffle posts (see previous posts on Best Waffles and Hard Waffles) is Krum Kake (pronounced "KROOM kah-kah"). It is a beloved Norwegian treat that combines artistry and deliciousness. Translating to "bent cake," Krum Kake is baked on a special decorative waffle iron and then carefully rolled around a wooden cone to form a delicate, crisp cone as it cools.

These ornate, thin wafers are perfect on their own as a rich cookie but transform into something extraordinary when filled with whipped cream or homemade ice cream. A staple of Norwegian dessert tables, Krum Kake is both beautiful and delicious.

Instructions:

1. In a bowl, cream the butter and sugar together until light and fluffy.
   
   
2. Add eggs one at a time, mixing thoroughly after each addition.
   
   
3. Stir in the flour and vanilla extract, mixing until smooth.
   
   
4. Add the cardamom or your preferred flavoring, and mix well. Gradually add water until the batter reaches a thick, creamy consistency.
   
   
5. Preheat the Krum Kake iron according to its instructions.
   
   
6. Spoon a small amount of batter onto the iron and cook until golden brown.
   
   
7. Remove the cooked Krum Kake and quickly roll it around a wooden cone while it’s still warm. Slip off the cone and let it cool.
   
   
8. Store in an airtight container in a cool, dry place.