Recipe Thread

[Randi]

Karen, that one sounds yummy, and easy. I must try it!

[cassiesmom]

There's been a conversation in Thursdays (#546) about blueberry slump. I thought it might be like a brown betty, but it's not. I found this on Taste of Home Web site.

Ingredients

•3 cups fresh or frozen blueberries
•1/2 cup sugar
•1-1/4 cups water
•1 teaspoon finely grated lemon peel
•1 tablespoon lemon juice
•1 cup all-purpose flour
•2 tablespoons sugar
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 tablespoon butter
•1/2 cup milk
•Cream or whipped cream, optional

Directions
•In a large heavy saucepan, combine the blueberries, sugar, water, lemon peel and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
•Meanwhile, in a large bowl,combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir until moistened.
•Drop dough by spoonfuls onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired. Yield: 6 servings.

[Karen]

Cool, I wonder if this is the one Lady's Human found? We expect reports back ...

[cassiesmom]

A question for bakers. I have a cookie recipe that uses cake flour. So I have a box of Swans Down cake flour on hand that is almost full, except for what I took out for cookie dough. Should I keep it at room temperature, or should I refrigerate or freeze it? Does flour "go bad"? It's my mom's recipe and we usually make a batch for Christmas. I made them for a shower, so I'm now the lucky owner of this nearly-full box of cake flour. I am not a good baker - Pillsbury slice-and-bake is more my style. Maybe I'll just take the whole box over to my mom. I'm sure I won't be using cake flour anytime soon.

[Karen]

A question for bakers. I have a cookie recipe that uses cake flour. So I have a box of Swans Down cake flour on hand that is almost full, except for what I took out for cookie dough. Should I keep it at room temperature, or should I refrigerate or freeze it? Does flour "go bad"? It's my mom's recipe and we usually make a batch for Christmas. I made them for a shower, so I'm now the lucky owner of this nearly-full box of cake flour. I am not a good baker - Pillsbury slice-and-bake is more my style. Maybe I'll just take the whole box over to my mom. I'm sure I won't be using cake flour anytime soon.

It can be kept at room temperature, as long as it in a dry place. Doesn't "go bad" I have never had that happen, and I only use it every couple years, probably!

[cassiesmom]

My sister's neighbor has a pear tree in her backyard, so she brought some pears to my sister. My brother remembers that our great-grandparents had pear trees on their property and my great grandmother used to can the pears. My niece doesn't like pears because they are "gritty". I don't especially like fresh pears because I've never gotten good at selecting a ripe one. I like canned pears, though. Maybe I should go to Whole Foods and try the organic pears from their produce aisle. Maybe I'll just have an apple instead. How do you choose a good pear?

[Lady's Human]

Smell and feel, though they might have issues with poking one with your thumb. Most of the commercially sold pears have to sit a while to ripen, as they're shipped almost ripe. A really ripe pear will bruise very easily. (They also leave juice running down your shirt!)

[pomtzu]

It can be kept at room temperature, as long as it in a dry place. Doesn't "go bad" I have never had that happen, and I only use it every couple years, probably!

I always keep flours and sugars and the like, in airtight containers. They must seal and be air tight, or they will eventually get buggy. I don't care how much you clean - if it sits in your pantry or in a kitchen cabinet - you will get bugs/weevils in it.

[Karen]

I always keep flours and sugars and the like, in airtight containers. They must seal and be air tight, or they will eventually get buggy. I don't care how much you clean - if it sits in your pantry or in a kitchen cabinet - you will get bugs/weevils in it.

Must depend on where you live! My cake flour is in its original box, so a cardboard box with a plastic/wax bag inside it, and I have never had any bugs in it! My normal staples - sugar, flour, whole wheat flour - I use often enough so they are in metal canisters.

[cassiesmom]

I always keep flours and sugars and the like, in airtight containers. They must seal and be air tight, or they will eventually get buggy. I don't care how much you clean - if it sits in your pantry or in a kitchen cabinet - you will get bugs/weevils in it.

Have you been checking out my kitchen, Pom? Such a frustrating problem. I buy small quantities of sugar, rice, flour and dry cereal because everything gets "buggy". I buy oatmeal packets instead of the round containers, too. I have to be so careful and wrap or bag absolutely everything.