This beverage doesn’t fool me into thinking I’m drinking a milk shake. But I still enjoy it a lot.
|
I made polenta for the first time at Christmas, but I found the stovetop method tedious and time-consuming. Then I had the idea to try making it in a rice steamer. I couldn’t find a recipe online that I liked, so I made up my own. I was very happy with the results, so here it is.
Scone variations: (clockwise from top): Peanut butter frosted, potato and English cheddar, and chocolate crunch. A lot of people have asked for my scone recipes. The truth is, I have one basic recipe, but I improvise every time I make scones. Take a look at the basic scone recipe, and then come back here to read about where I go from there. The first six ingredients (flour, sugar, baking powder, baking soda, salt, and butter) are constants in all my variations, except for the quantity of sugar. I reduce the sugar to one tablespoon if I’m making savory scones or adding another sweetening agent. The last four ingredients are variables; replace them with whatever other flavor elements, liquids, and toppings you care to substitute. |
||
|
© 2010 Working or Playing? All rights reserved. Log in Register |
||