Tuesday, March 20, 2018

The Great Crostini

Crostini are small appetizers made with a thin slice of grilled Italian or French bread and a variety of toppings. I've made crostini using fresh fruit, cheese, scrambled eggs, sausage, seafood, vegetables and anything else I have on hand.
You can make crostini for breakfast, brunch, lunch, dinner or dessert.
I bought a French baguette a few days ago, so I've been making crostini every day and they're all different.

Here are just a few of my crostinis and they're all self-explanatory.

All photos by Candy Dorsey ©2018

Saturday, March 17, 2018

Basic Muffin Recipe

I always use the same basic muffin recipe, then add fruit, nuts, cheese or anything I have on hand. For these muffins I had a handful of fresh cranberries and a few pistachios.

Here's my basic muffin recipe: Makes about 12 muffins.

  • 2 cups flour
  • 2 Tblsp. sugar
  • 1 Tblsp. baking powder
  • 1 tsp. baking soda
  • 1 egg, beaten
  • 1 1/2 cups buttermilk
  • 3 Tblsp. butter, melted
  • dash of salt

Preheat oven to 400º. Grease muffin tin or use paper liners. 
In a large bowl combine flour, sugar, baking powder, baking soda and salt.
In a separate bowl mix together egg, buttermilk and butter. Beat until completely combined.
Add the liquid to the dry ingredients stirring as you pour. Batter will be thick.
Spoon 2 tablespoons of batter into each of the muffin cups.
Bake 25 to 30 minutes or until light brown on top.

Saturday, February 3, 2018

Finger Foods

finger foods recipes

Chicken Fingers

Calzone - Southwest Style

Amish Onion Fritters

Chinese Potstickers

Hooters Copycat Fried Pickles

Friday, November 17, 2017

Anisette Knots

Anisette Knots photo by Candy Dorsey
Every Christmas my mother and grandmothers made Anisette Knots. They were and still are my favorite Christmas cookie because they aren't cloyingly sweet, except for the icing. The sprinkles stick to the icing, otherwise I would leave it off...but that's just me! In the original recipe, they're made with Anisette liqueur but I use anise extract.


  • 4 eggs
  • 1 cup sugar
  •  1/2 cup butter
  • 2 tsp. anise extract
  • 3 1/2 cups flour
  • 4 tsp. baking powder
Preheat oven to 375º.
Sift the dry ingredients together.
In a large bowl, cream butter and sugar with electric mixer. Beat in eggs and anise. Add dry ingredients.
Knead the dough until it no longer sticks to your hands. Add small amounts of flour if needed.
Pinch off a section of dough about the size of a golf ball. Roll it into a rope 1/2” thick. Cut the rope into 6” to 7” lengths. Tie the pieces into knots or twists. Continue until all the dough is shaped.
Dough rope knots and twists photo by Candy Dorsey

Place on lightly greased cooked sheet or baking mat. Bake 10 to 12 minutes. Makes about 5 dozen.
When cool, dip in icing then top with sprinkles.
Dip in icing photo by Candy Dorsey

For the icing:

  • 2 cups sifted confectioner's sugar
  • 2 tsp. anise extract
  • 6 Tblsp. water
Stir all ingredients until creamy.


Sunday, November 5, 2017

Yorkshire Pudding

Yorkshire Pudding photo by Candy Dorsey
If you don't eat your meat you can't have any pudding. How can you have any pudding if you don't eat your meat?  Pink Floyd.
Traditionally, Yorkshire Pudding is made with pan drippings from roast beef. Modern versions of Yorkshire Pudding use olive oil, butter or lard as a base and then the meat drippings or brown gravy are poured into the pudding at the table. It's surprisingly easy to make and with only a few ingredients that you already have on hand. Your guests will be so impressed!


  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • 1/4 tsp. salt
  • olive oil, butter or lard (I used olive oil)


Preheat oven to 425º F. Place 1/2 tsp. olive oil (butter or lard the size of a pea) in 6 cups of a cupcake pan. Place the pan in the oven until the oil is smoking, about 5 minutes. While the oil is heating, combine flour and salt in a medium bowl. In a separate bowl, beat eggs and milk. Gradually add wet ingredients to flour, stirring until there are no more lumps. The batter will be thin but it should form a coating on the back of a spoon.
Back of spoon photo by Candy Dorsey

Remove the hot cupcake tin from the oven and quickly pour batter into the cups about half full. The batter will begin to cook immediately.
You can see the batter is already pulling away from the side. Bake 15 to 20 minutes or until golden brown. Serve immediately.
Batter in tin photo by Candy Dorsey


Yorkshire Pudding photo by Candy Dorsey

Related Posts Plugin for WordPress, Blogger...