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Simple Sundays

Simple Sundays
Today’s post comes by way of a special request from a reader comment when I published my recipe for No Bake Lemon Curd Cheesecake Bars a few weeks ago. When I made the bars, I used the convenient (yet divine) lemon curd from Trader Joe’s. However, we don’t all have a Trader Joe’s nearby, and the truth is, Lemon Curd is really very simple to make. Thanks to Stef the request! Lemon curd – I could eat it by the spoonful. I must confess, as simple as it is to make, I usually buy it. But, it really is so easy to make; store bought lemon curd isn’t exactly time saving. Simply put, lemon curd is a custard, but take a look at all the recipes in the books and online, and you will see that there can be quite a variation when it comes to the critical ingredient (other than the lemon, of course) and the methodology. Have 15 minutes? Yield: Makes 1 cup. Leave a Comment

Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.

One-Pot Mac and Cheese Well, I have to say, I LOVE this version of Slow Cooker Mac and Cheese! Why? You put the noodles in dry, uncooked!!! Photo Credit: 1bg.blogspot.com Crock Pot Macaroni and Cheese Ingredients: Cooking oil spray 2 cups skim milk 1 (12 oz.) can evaporated milk 1 egg 1 tsp salt 1/4 tsp. pepper 1 1/2 cups pre-shredded sharp cheddar cheese 2 cups uncooked elbow macaroni Directions: Spray the pot of the slow cooker or if using a liner bag, spray the bag well. Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesy edge. The original recipe called for 1/4 tsp. salt , but I increased it for my own taste preferences. Update: May 16, 2012: I've had a few people try this and report back some mixed reviews on the recipe. Update: July 12, 2012: I don't know why it never occurred to me before to remind y'all to cook it on low!

Mrs Happy Homemaker: Bite Sized Apple Pies {5 Ingredients} { Mrs Happy Homemaker } Mrs Happy Homemaker Where old fashioned and modern day collide Bite Sized Apple Pies {5 Ingredients} September 22, 2011 · by Mrs Happy Homemaker These apple pies come in a tiny package, but they have a BIG flavor. You can even dip them in vanilla ice cream – or caramel. Here’s all that you need: Bite Sized Apple Pies Add this recipe to ZipList! Ingredients:3 medium sized apples (I like Granny Smith)1 package of refrigerated pie crusts1/2 cup sugar2 tablespoons cinnamonhalf a stick of butter, melted Instructions:Preheat your oven to 425 degrees. Mix the sugar & cinnamon together. Unroll one of the pie crusts & brush with the melted butter. Repeat with the other pie crust. Roll the apple wedges up like a mummy in the pie crust strips. Spray a baking sheet with nonstick cooking spray or Baker’s Secret – or line the baking sheet with parchment paper. Let cool on a wire rack for 5 minutes, then transfer the pies with a spatula to a plate. Like what you see here on the Mrs? You may also like:

Sticky Balsamic Ribs OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Those words were the truth. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits.

Cleansing Carrot Juice Pure fresh carrot juice is actually very yummy even thought it might sound odd! It is very refreshing and light yet it gives you a good kick of energy since it is packed with nutrients like vitamin A and E and is also rich in calcium, potassium, sodium and alkali and they even have some protein! Carrot juice also does a very good job at cleaning all of your digestive system. Ingredients -6 to 8 large peeled organic carrots -1 tsp fresh grated ginger -juice of half a lemon -1tsp agave syrup -4 ice cubes Juice carrots in your juicer and mix with the rest of the ingredients. Homemade Lip Balm | FIMBY You've stumbled upon one of my most popular posts. You might also enjoy let's talk lip balm. After making my own lip balm I will never buy it again. It's easy, cheap, 100% natural and good for your lips, especially this time of year. I tried to figure out the actual cost of this recipe but it wasn't worth counting up the pennies. Let's just say Burt's Bees makes a killing on lip balm! Ingredients 1/2 oz. Directions In a small pot over medium low heat melt beeswax, coconut oil, lanolin and vitamin E. This recipe makes enough for 3 - 3/4 oz tins (see photo for size) and one 1 1/2 oz jar. Notes I prefer to measure kitchen cosmetics with a scale but I included the approximate tsp. measurements for those without a scale. All ingredients can be found at a natural food store or ordered from an online store such as Mountain Rose Herbs. Some people are allergic to lanolin. I always use solid honey, that's just the kind of have.

untitled XEquivalents and Conversions I love the fact that the site is a global community, but of course it does raise issues and problems, sourcing products is one (and see Sources & Stockists) and another thorny area is weights and measures. Obviously, when you move from one system of measurement to another, you are obliged to round up or down, so it's always going to be an approximation, but here is a table of conversions and equivalents, which should at least help! Equivalents As we welcome such an international audience to this site you may not recognise some of the ingredients listed in the recipes section. Please note that these are approximations Print Version

Raspberry Chocolate French Macarons and a Giveaway! Ah...French Macarons (not to be confused with macaroons). I fell in love with these delicate pastries years ago when my husband and I vacationed in... not France, but Seattle of all places. There is a wonderful French bakery in Pike's Place Market called Le Panier. I was lured in by the aroma of fresh baked bread, but once I entered, I naturally made a bee line for the pastry case. There they were, all lined up like little soldiers. Since I couldn't decide on which flavor to indulge in, I chose one of each. Many people seem to get overwhelmed while making or even considering making these pastries. There seems to be hundreds of different recipes for macarons, but I have honed in on the one that works for me and my kitchen and I hope it works for you. I use extra-large eggs (as I do in all my cooking) in my macarons and they usually weigh in at 99 grams, but as you can see in this picture, a chicken cut me short, but that little bit didn't make a difference in the end result. Et Voilà!

25 Vintage Baking Tips: Timeless Wisdom : TipNut.com - StumbleUpon I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.Shortening can be measured exactly.

How to Make Bagels: A User's Manual at Epicurious While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no. Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair. The other reason for bagels' tight crumb is the fact that the dough is usually not given a first rise or fermentation, but is instead shaped immediately after it's mixed and then placed in a cool place such as a refrigerator or proofing box (anywhere that's about 40°F or colder) to slowly ferment overnight. Must True Bagels Be Boiled or Can They Be Steamed?

Red Velvet Crinkle Cookies Tuesday, June 5, 2012 Red Velvet Crinkle Cookies* Last week Beryl was breathing down Jacksonville’s neck…and the locals were FREAKING out. If you turned on the news it was all day coverage of the storms increasing wind speeds and proximity to the coast. I have made it through many a hurricane and tropical storm and while I wasn’t looking forward to loosing power, I knew unless some freaky thing happened, Jorge and I would make it out just fine. But then I got a call from my Mom and she managed to get my feathers a little ruffled. And I fell asleep on the couch watching The Client List –judge away, I seriously just can’t stop watching. After such a “horrifying” ordeal, I just had to ease our souls with cookies. I had little to nothing left in the fridge (don’t want to do a big shopping trip before possibly losing power for days!) Red Velvet Crinkle Cookies Yield: 18 cookies Crinkle Cookies from a boxed cake mix are one of my favorite cookies to make.

Lemon Curd Mousse Cake Recipe at Epicurious photo by Tina Rupp yield Makes 10 to 12 servings To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs. Curd 2 1/3 cups sugar 4 teaspoons cornstarch 1 cup fresh lemon juice 4 large eggs 4 large egg yolks 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes Crust Nonstick vegetable oil spray 2 cups shortbread cookie crumbs (about 7 1/2 ounces) 1/4 cup (1/2 stick) unsalted butter, melted Mousse 5 tablespoons water 4 teaspoons unflavored gelatin Preparation For curd: Mix sugar and cornstarch in heavy large saucepan. Press plastic wrap onto surface of curd and keep chilled.) For crust: Preheat oven to 350°F. For mousse: Pour 5 tablespoons water into small saucepan. Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Using long thin knife, cut around cake to loosen.

Jamie's perfect roast chicken recipe Packed full of flavour yet nice and easy, here's Jamie's perfect roast chicken recipe Jamie: "Having learnt the things I've learnt about chickens over the last few years, of course I'm going to suggest that you buy free-range or organic. But if you're a little tight for cash, the RSPCA Freedom Food chickens are very good and available in most supermarkets." Serves 4-6 Ingredients 1 chicken, approximately 1.6kg preferably free-range, organic or higher welfare2 medium onions2 carrots2 sticks of celery1 bulb of garlicOlive oilSea salt and freshly ground black pepper1 lemonSmall bunch of fresh thyme, rosemary, bay or sage, or a mixture Method 1. 2. 3. 4. 5. To carve your chicken 1. 2. 3. 4.

Cinnamon Rolls 101 Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together. Let’s do that, shall we? Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Oh, by the way?

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