Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Love recipes without pop-ups? Me too! But running this ad-free, pop-up-free kitchen costs over $500 a year. If my recipes have ever saved your dinner party, impressed your in-laws, or just filled your home with the smell of freshly baked bread, consider tossing a little dough my way! Every bit helps keep "Feeding a Crowd" alive and delicious.
Enjoy!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
What to say about this recipe? Sooooo good, in the deep of winter, to have a taste of the tropics in one's mouth is sweet heaven on earth. I love this combination because of those flavors. Candied pineapple is not hard to find, and it can be substituted by dried mango or another yummy candied/dried fruit.
There is something to say about a bread that not only has a great mouthfeel and taste to it, but has an extra kick to it in the sense of flavours from added ingredients.
I used to make this bread mostly for picnics as it's a great standalone bread you can eat without butter. What is an even better way of eating it is with that lovely mixture of a premium olive oil and balsamic vinegar, for my personal choice, I would do a premium olive oil and flakes of “fleur de sel” or good sea salt.
Yay for grandsons, my life has been so much better since they came into my life.
So, for this birthday, it was to be Lightning McQueen from the kid’s movie Cars.
I was so excited to add that one cake to my list of successes.
I started by making the cakes I know well and I knew this baked cake was dense and flavorful: the Hellman’s Chocolate cake, which you can find here on my website.
It is a dark bread, heavy and very tasty, the dark molasses adds a caramel taste to it, the oats the perfect texture, by using spelt flour, I add a kick of nutritional value to it and a double whammy of flavor as spelt flour does have great flavor to it.
Bread making is so wonderful, it makes the house smell wonderful, it makes everyone smiles, it fills our bellies with deliciousness and makes memories.
I am so happy I have mostly mastered the art of bread making, but I at times fail, due to being in a hurry, to pushing boundaries or messing with the science of cooking with yeast, a live product that does need attention and care for it to work.
I do love making bread, with the years, I have become adept at it, though it didn’t take years to become good at it. The most important part is the temperature of your liquids when added to your yeast, too cold and the yeast will not bloom, too warm and you will cook it, I rarely use a thermometer myself, but suggest using one at first, the temperature you want is around 110° to 115° F. That to me is just warm on my wrist or finger, the same temperature I use for a babies’ bath or bottle. It’s silly but it works for me!
Herb Bread, bread is the essence of life and always has been, whole grain, ancient grain, gluten free or chock full of gluten, sour bread, potato bread, quick breads, starter breads and the wondrous French bread, all are fun to make and even more fun to eat! Here is a bread I make using my fresh herbs or dried, both work equally, take my word for it.
In honour of my father and mother, who's wedding cake was a rum cake and my father reminded me for so many years that they don't make them like they use to. Well here is one rum cake, in all it's glory and decadence. Worth making for celebrations and Sunday night suppers! It is very sweet, I do suggest serving it with whipped cream or other to make it even better!
Wow! Blast from the past, bread made with Carnation milk, or what is evaporated milk. When I saw the recipe in a very old recipe book that was my mother’s I had to try it.
The book is so old, I am in awe of it, I love perusing the recipes in it and comparing it to how we cook/bake today.
Since I think I want to expand the bread recipes on the Feeding a Crowd website, I thought I would start with that one. It is different in many aspects, and it is worth making, the bread is rich, doughy and yes light, the taste is full flavored and not too sweet.
You just have to make this! At least once, then you will make it again and again!
It's the perfect party food!
I so do love a dessert that is minimum fuss and a sure winner for those in my family with a sweet tooth. I have adapted this recipe from another as the original I had was even sweeter. This is is still ever so sweet, but a tad less and my dessert lovers still enjoyed it. Though, small slices are recommended.
I am making all these recipes because my wonderful daughter in law loves pumpkins and I love coming with recipes I know she will enjoy when she comes over. And it also gives her another recipe to make with all the pumpkins has laying around, waiting for her to make her magic with.
The pumpkin biscotti were a real hit with her and all of us, so here’s another one for you my Jenny Penny!
Biscotti for every occasion, here is a recipe that is perfect for Thanksgiving, using only a cup of pureed pumpkin puree and is so delicious, you will have it for breakfast, snacks and tea time. I liked using fresh ginger, but dried ginger works as well.
I have used this recipe so often, the pages have come out of the cookbook, this cookbook is Betty Crocker’s Cookbook! I favor many recipes in this book, though most I have changed over the years.
What is happening is the more comfortable I am getting in the kitchen, the less I use recipes, even when it comes to baking. I asked my daughter in law Jenny if this was because I was getting good at baking, of if it just means I am lazy, she says it’s because I am good! So I am taking her word for it.
