I usually use either a butter cream or cream cheese frosting for my lamb cake. This year I’m going with an almond flavored cream cheese frosting. Once the lamb is frosted, he’s sprinkled with coconut to give him a woolly look. From there, two chocolate …
Read MorePolish Lamb Cake
Polish Lamb Cake – Also called Agnuszek or Branek Welkanocny Lamb cake is a Polish Easter tradition. The most important part of making a lamb cake, is having a mold. I can’t seem to find the mold Mom gave me years ago, but did find …
Read MorePeanut Butter Bread
A COVID Viral Challenge I was board in quarantine today and found this viral COVID challenge on the internet. Since anything involving peanut butter is good, I figured why not give it a try. I made two versions of this recipe, one using whole milk …
Read MorePolish Borscht
Other wise known as Bialy Barszcz or Easter Polish Sausage Soup You either love it or hate it, there’s no middle ground. The ingredient list is based on approximations, you have to adjust to taste. But the crucial ratio that determines the final outcome is …
Read MoreFrench Tomato Sauce
Try one of the other five French Mother Sauces We saved Tomato Sauce for last because this sauce has the most flair and lets us be reminded why we wear a cooking coat. Your thinking, Tomato Sauce, aren’t we drifting a tad Italiano? Well sort …
Read MoreDemi-Glace
Try one of the other five French Mother Sauces If you’ve ever heard of one of the five French Mother Sauces, it was probably Demi-glace; cool to write, fun to say. After what we just went through with the unheard of Espagnole sauce, you’re probably …
Read MoreVegetarian Espagnole Sauce
Try one of the other five French Mother Sauces Non roux version The vegetarian, non roux version of Espagnole ingredient list is 1 large Portobello mushroom (6 oz) – chopped small 1 large carrot – unpeeled – chopped small 1 large onion – coarsely chopped …
Read MoreEspagnole Sauce
Try one of the other five French Mother Sauces Espagnole is a brown sauce and we will make both a classic and vegetarian version – because we all know someone into food drama. Espagnole is a rich brown sauce and like Béchamel was the base …
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