Comments on: Make your own cookbook

By: Other John

Other John — Mon, 18 Jan 2010 18:12:52 +0000

We continue to add to our index-card filled recipe box. Over the weekend we managed to concoct a great pancake batter recipe, taking one we found online and modifying it so we could make it wheat- and dairy-free (along with some personal customization to suit our tastes). They taste just about like an IHOP pancake, so we’re pretty excited about that. It’s been a long, long time since we could have pancakes or waffles, and now we finally have a batter we can use (that doesn’t cost a bunch, or taste as dull as a plain rice cake). If nothing else, we could probably put together a wheat-free, dairy-free cookbook with a bunch of vegan/vegetarian/gluten-free options in it. And despite all the -free in the names, everything we’ve made is really, really good. I would not have believed that much several years ago, but I’ve surprised myself quite a lot! Necessity is definitely the mother of invention for us.

By: Other John

Other John — Tue, 12 Jan 2010 22:29:24 +0000

Carol, thanks for the advice! We use Spelt flour for all of our baking, since we have some problems with wheat and wheat gluten. The spelt is a cousin, somewhat similar to wheat, but from my understanding it has a gluten that is easier to digest…and we don’t have the same problems with spelt products as we do with wheat. But, I do use both white spelt and whole grain spelt…so I’ll give that a look!

By: Carol

Carol — Tue, 12 Jan 2010 18:52:00 +0000

OJ, kneading isn’t so bad, either stand on a short stool or lower the table a few inches, knead from your shoulders not your forearms. You will get bread that pops in the oven. If you use WW flours, Laura’s bread book is a must.

By: Carol

Carol — Tue, 12 Jan 2010 18:48:00 +0000

OJ, you’re the best, I’ll try it soon!

By: Other John

Other John — Mon, 11 Jan 2010 23:21:59 +0000

Ken, yep that would be the type. I don’t mind not having one, except for when I make breads or when I have to cream or whip something for a recipe. The hand-kneading is ok for biscuits since I do it very sparingly…but for breads, I either kill my hands, or overheat my hand mixer. Creaming butter and sugar, or whipping frosting isn’t as bad, but would be a whole lot easier with one. Maybe one day…

Carol, for the KY Chess Pie, here goes:

1 C Butter, softened
2 C Sugar
2 tsp Vanilla
1/4 tsp Salt
1/3 C Flour
1/3 Cup Corn Meal
4 Egg Yolks, Beaten
1 C Evaporated Milk (DO NOT USE CONDENSED, bad things happen)
2 9″ Deep Pie Crusts

Bake the pie crusts for 10 minutes before filling them (I bake them at 350)

Adjust the rack to 6″ above the bottom

Cream the butter and sugar (stand mixer is a blessing if you have one!)
Then add all but the last 2 ingredients, beating well (again, stand mixer would help)

Add eggs & milk, and beat to thoroughly combine.

Evenly pour mix into both pie crusts

I tend to butter the exposed crust, using a bit of melted butter and a silicone basting brush

Bake for 10 minutes at 450 (Note, you will want to tent the pies with aluminum foil, they will brown way too fast otherwise)

Reduce heat to 325 and bake at least another 30 minutes, or until pie begins to firm up slightly. Remove foil to brown the pie.

Remove from oven and let cool before serving.

I prefer to refrigerate the pie, since the filling is more a custard consistentcy, and that allows for better slicing and serving. You can toss pecans into the mix and on top if you want, this is basically a Pecan Pie without the pecans.

Another note: I have been baking these pies for almost 20 years, and they are VERY finicky. Different ovens will yield far different results, so closely monitor these until you get a feel for the baking times for your oven. Once you can adjust your baking times accordingly, they are very easy pie to bake.

Hope that helps!

By: Carol

Carol — Sun, 10 Jan 2010 19:15:39 +0000

Other John, Care to share that recipe for Kentucky Chess Pie???

By: Lindsey Nair

Lindsey Nair — Sun, 10 Jan 2010 16:09:18 +0000

Jean, that’s a wonderful idea. Certainly better than having them spread all over the place like I do!
Erin, I was hoping someone would say they’d been doing something like this. Yours is a great idea for Christmas gifts. My uncle, who is a wildlife biologist and amateur wildlife photographer, makes everyone calendars each year. Next year I may make everyone a book of my late Grandma’s best recipes.

By: Jean Whitaker

Jean Whitaker — Sun, 10 Jan 2010 13:56:56 +0000

After trying numerous recipe filing systems, I found this is the best: a plastic file box with hanging file folders. As soon as I get a recipe, I just slip it into the correct file folder. I can organize later, but at least it is in the right category. Very favorite, go to recipes, I keep in a regular recipe box.

By: Erin

Erin — Sun, 10 Jan 2010 12:46:05 +0000

I have been “publishing” my own cookbook for family and friends each Christmas since 1997. I use a program called MasterCook (you can enter recipes, search its built-in database, and even get a nutritional analysis of your recipe), then export the recipes and format them in Word. I have them spiral bound at one of the local office supply stores. Friends and family love them, and I’ve been able to preserve many of our old family recipes. I’ll have to check out the sites mentioned – I may have to try one for a future cookbook….

By: Other John

Other John — Fri, 08 Jan 2010 20:03:56 +0000

Ha! Good one Lindsey. I may have to do that. I had been hoping to get it for my birthday, but that’s more than 9 months off…too long as my little hand mixer will go on strike the next time I try to bake a loaf of bread.