Saturday, April 22, 2006


Caramel Flan
Adapted from “The New England Cookbook” by Brooke Dojny (Harvard Common Press, 1999).You will find flan on the menu of almost any Mexican restaurant, since a smooth, soothing caramel custard makes the perfect finish to any hearty, spicy, intensely flavored main course. This version is easy to make and works beautifully all by itself or with a bowl of fresh strawberries to spoon alongside.Rich in Omega-3 oils and the ultimate in creamy pleasure.

We had this in Mazatlan, Sinaloa, Mexico at Panamas

INGREDIENTS½ cup plus 2/3 cup sugar or Succanat
3 whole eggs
3 egg yolks
3 cups whole milk
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or square 1 ½ to 2 quart baking dish.
2. Cook ½ cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled wooden spoon, until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.
3. Gently but thoroughly whisk together the eggs, egg yolks, and the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in the milk and vanilla. Pour the custard mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.
4. Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then remove baking dish from water bath and refrigerate for at least 1 hour or up to 8 hours.
5. Before serving, run a sharp knife around the edge of the flan to release it. Place a large rimmed serving plate over the baking dish and, using both hands, invert both dishes so that the flan and the liquid sauce unmold onto the platter. Refrigerate again until serving time.
Serves 8.

Helpful Hints:You can also make this flan in individual 8-ounce ramekins, in which case the baking time would be reduced by about 10 minutes.

Tuesday, April 11, 2006

La Scone

La Scone
I am a vender at a store in Sunnyvale, California. As the story goes, one of the customers mother lives in the state of Washington and she is 92 years old. I am told she has traveled the world and tasted many a scone. By her opinion, my scones are the best in the world. You can find the recipe on other entries on this site. I have many more. Now, if it were that you might be so inclined as to not make them and would rather buy them, you can go to
You will have to ask for your favorite but they will ship them to you fresh. Choices are:
Cherry Buttermilk Scone
Lemon Ginger buttermilk Scone
Apricot Buttermilk Scone
Cranberry Buttermilk Scone

Friday, April 07, 2006

Kitchens are...

Kitchens are made for long talks and close friends, loving families and lots of laughter. Kitchens are made for daydreams and growing things. Quiet times and reflective moments for sharing and preparing the blessings of life

Monday, April 03, 2006

Bean Soup Superb

Superb Ham and Bean Soup

1 meaty ham bone and any leftover scraps of meat
1 16-ounce can pinto beans
1 16-ounce can black beans
1 16-ounce can black-eyed peas
1 16-ounce can great northern white beans (or navy beans)
1 16-ounce can red kidney beans
1 can lentil soup
6 quarts water
2 medium onions, coarsely chopped
1 28-ounce can crushed tomatoes
2 cloves garlic, minced
juice of 1 lemon
pinch of ginger
2 celery stalks, split lengthwise
1/2 pound Ditalini pasta (precooked)
salt and pepper to taste
Place ham bone, meat scraps, celery stalks, minced garlic, ginger, and chopped onions in a large stock pot (a 10-quart pot works well). Add approximately 6 quarts of water so the pot is about 3/4 full. Place the lid on the pot slightly off-center to allow steam to escape. Boil on medium-high heat for 3 hours, adding enough water every 1/2 hour to keep the pot at 3/4 full.
Remove the ham bone and take off the meat, cutting it into small bits, discarding fat. Put the lean meat back into the soup pot. Drain the liquid from all the cans of beans and add the beans to the pot. Add the lentil soup, crushed tomatoes, and lemon juice.
Reduce heat to medium.
In a separate pot, boil the 1/2 pound of Ditalini pasta until just tender. Drain and add the pasta to the soup pot. Continue to cook on medium heat for 1/2 hour. Add salt and pepper to taste--we found none is usually needed. Reduce heat to simmer until ready to serve.
Makes 15 to 20 servings. Soup may be frozen.
Check out this great site for bean recipes

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