There are numerous recipes for dough nuts/donuts/doughnuts and the name always makes me wonder if they were originally called dough knots. I haven’t found any evidence of such naming, it just makes sense to me. I have noticed that Maggie frequently directs to “rub in” the butter. I can only surmise this was how it … Continue reading
Fish cakes can be served with basic tartar sauce or more fancy aioli sauce, kept simple to preserve the flavor of the fish or jazzed up with Parmesan cheese and garlic. The choice is yours. This recipe from Maggie Ritchie give a good base for fish cakes that is still followed today in upscale kitchens … Continue reading
Queen cakes are a very early form of cup cake! So for all you cup cake enthusiasts out there who happen to like history, this recipe is very similar to one dating back to the 1600s. According to the Researching Food History blog, various royal chefs wrote cookbooks, with names like The Queen’s Royal … Continue reading
You might not think you know what semolina is, but I bet you do. Once a wheat grain has been through the mill, there are essentially three parts – the bran, the germ and the center, known as the endosperm. I’ll just call it the center if that’s okay with you. When the wheat you … Continue reading
If you have been looking for a traditional scone recipe, here it is. Honestly, scones can be difficult to make, but when you consider this very old method is quite straight forward, then maybe it’s just that making scones from scratch is intimidating, but not actually difficult. These scones would be more like a biscuit, … Continue reading
Gram's Recipe Box 