Microwave Caramel Corn – A small batch

1/4 cup popcorn kernels 1/3 cup brown sugar 2 tablespoons butter 1 1/2 tablespoon corn syrup 1 tablespoon molasses 1/2 teaspoon kosher salt 1/2 teaspoon vanilla 1/2 teaspoon baking soda 1/2 cup of …

Source: Microwave Caramel Corn – A small batch

August 30, 2016 at 7:22 pm Leave a comment

Carnitas – A small batch

1.5-2 lbs pork shoulder, cubed 3 cloves garlic, smashed 1 cup stock 1 8 ounce can tomato sauce 1 teaspoon cumin 1/2 teaspoon cinnamon 1 teaspoon oregano 1 teaspoon chili powder 1 teaspoon coriander…

Source: Carnitas – A small batch

August 30, 2016 at 3:27 pm Leave a comment

Hamentaschen – A small batch

NOOOOWWWWW I remember why I don’t make Hamentaschen, they’re a hard pastry to master. The oil-based dough is finicky, and no matter how diligent you are in pinching the corners, some ALWAYS break o…

Source: Hamentaschen – A small batch

August 26, 2016 at 4:27 pm 2 comments

Bubbeleh – A small batch

A Yiddish term of endearment used by an adult for a child. Or, a pancake that is often compared to a German pancake or the Dutch Baby, but quite different in my opinion. 1 egg, separated pinch of s…

Source: Bubbeleh – A small batch

August 17, 2016 at 7:26 pm Leave a comment

Blueberry Pie – A small batch

blueberry pie

2  5-inch pie plate
Pie dough, a small batch, doubled
2 cups fresh blueberries
1/4 cup sugar
squeeze of lemon juice
2 tablespoons cornstarch
1/2 tablespoon butter, cut into small pieces
1 egg, beaten or 1 tablespoon cream
sugar for sprinkling

Preheat oven to 400℉

Toss blueberries with sugar, lemon juice, cornstarch in a bowl

Roll out dough
line the pie plates
trim the edges and reserve dough

Roll out left overs for top crust
form into any shape, but leave a big enough opening for steam to escape

Fill the bottom crusts
dot with butter
form top crust

Brush tops with egg wash or cream
sprinkle with sugar
place on a cookie sheet to avoid making a mess of your oven

Reduce the temp to 350°F and cook for 30 minutes or until the crust is nicely browned and the filling is thickened and bubbling

August 14, 2016 at 4:47 pm Leave a comment

Crab Cakes


1 lb. lump crab meat
1/2 cup bread crumbs
1 small onion, diced
1 rib celery, diced
1 carrot, diced or grated
1 clove garlic, minced
3 soup spoons mayonnaise (or more if you feel the mixture is dry)
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
chili powder to taste
1 teaspoon dry oregano
1 teaspoon  dry basil
1 teaspoon dry parsley
salt and pepper to taste

Sauté onion, garlic, carrot, and celery, allow to cool slightly
mix all ingredients together
form into patties (I use the rim of a large mason jar lid, lined with plastic wrap for uniformity)
chill in the fridge for approximately 30 minutes
dust both sides lightly with flour
fry in vegetable oil

Drain crab cakes on paper towel before serving

Serve on rolls with lettuce and your favorite condiment. Or, make smaller cakes and serve with a salad.

I don’t make a small batch, since these freeze really well. Wrap individually in plastic wrap once cooked and cooled.

August 5, 2016 at 3:33 pm Leave a comment

Key Lime Pie – A very small batch


4  4-ounce ramekins

3 full graham crackers, smashed into fine crumbs
1 tablespoon butter, melted
1 tablespoon sugar

Combine well
divide equally between the 4 ramekins
press the crust into the ramekins with the bottom of a glass

1  7.5-ounce can sweetened condensed milk (these are readily available where I live in CA. If you can’t find them, just use 1/2 a standard 14-ounce can, or just make a double batch)
1 large egg, beaten
1/3 cup lime juice
lime zest

Combine well with a whisk, until smooth
divided equally between the 4 ramekins

Refrigerate until firm, at least 3 hours

August 2, 2016 at 7:40 pm Leave a comment

Older Posts


Recent Posts



August 2016
« Jul    


Get every new post delivered to your Inbox.