My cookbook is currently on the fourth print. The first two were flubbed by the printers, so I changed directions. Now, I’m using Barnes & Noble Press. The first printing I did myself produced a book that was simply too large and elementary, so I’m currently waiting for the new volume to arrive. (Crossing fingers)Continue reading “Sneak Peek. Day 527.”
The Sweets Intro that Never Was. Day 506.
As with the breakfast intro, the sweets intro will not make it into my cookbook. I don’t want these pieces to die, so I must share:
We fortunate ones have fond memories of walking around the kitchen with a beater loaded with hot pink frosting, or of secretly dipping our finger into the freshly whipped and sweetened cream. Birthdays, holidays, and just plain old days are the best days for sweets! Of course, it is best to eat them in moderation, but I have not perfected that practice yet. The following recipes, like chocolate toffee bars and my version of banana pudding are a simple few of the boys’ favorites.
When they were small, I refrained from buying packaged cookies and cakes as much as possible. Since I was taught to cook at a very early age, I was fortunate to know how to prepare all the sweets we would need for special occasions and weekends. Plus, we could not afford to stock our cabinets with colorful packages of snacks and highly processed foods, so I, with teachings from my mom, made them from scratch. Desserts and treats would be simple, like graham crackers with homemade chocolate frosting, and with other uncomplicated and clean ingredients like real butter, pure sugar, and eggs from our chickens.
When some people see the word “scratch,” they shy away from attempting to create. Most of the following sweet recipes are easy to make, so try. Also, ones like “Nana’s Dessert,” and “North/South ‘Banana’ Pudding” require more assembling and less scratch-baking, so start there on your venture to feed the sweetest of teeth!
Breakfast Intro. Day 505.
My cookbook is broken into sections like “Breakfast,” “Football Food,” etc., and initially I had an intro for each section. I decided to omit those writeups and keep it simple. This is what I was going to include in the breakfast section:Continue reading “Breakfast Intro. Day 505.”
Mom, There’s Nothing to Eat! Day 503.
My Short Intro:
Fifty-three original and oh-so-tasty recipes require whole ingredients, stretchy pants, and a miniscule amount of patience. Using savory and sweet links to the past, the food was created in quaint home kitchens in North Carolina and Massachusetts. A true, small-scale project, Mom, There’s Nothing to Eat! is the first book creation of Teresa Forester Adams, mother of four sons, war widow, and local writer.
Southwestern Quesadillas. Day 486.
Here is a sneak peek at one of my cookbook pages. Enjoy:
Cookbooks, A Maescribes Service. Day 477.
I wrote a cookbook and it’s at the printers! It has over fifty recipes and tons of photos of yummy food.
When it’s back from the printers, I will list it for sale on my Maescribes site.
I’m so excited! Read more about it here:
My Cookbook. Day 468.
I just sent my cookbook to the printers so I can have a hard copy to scrutinize. This project took me longer than any other I’ve done before, and although it’s imperfect, I am proud of it.Continue reading “My Cookbook. Day 468.”
Queso Recipe. Day 402.
After many tries and changes, I have perfected the queso recipe! The sauce has a way of sticking to the chip, so a deep dive with your favorite tortilla will coat the chip perfectly. You will find me and the boys standing around the stove eating this queso. It rarely makes it to the table.
Enjoy:Continue reading “Queso Recipe. Day 402.”
Zucchini Balls. Day 274.
These zucchini balls can be eaten with your favorite homemade or jarred sauce and served with crispy, buttery garlic bread, and a spring green salad. That is, of course, if you can wait. They have the same texture as a meatball, but are filled with healthy, flavorful ingredients, like whole-milk mozzarella and fresh herbs. Enjoy!Continue reading “Zucchini Balls. Day 274.”