MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.
The Ultimate List of Old Fashioned Cocktails | Old Fashioned Cocktail Recipes | Unique Versions of Old Fashioned Cocktails | Fruity Old Fashioned Cocktails | Old Fashioned Recipes you need to try today #OldFashions #OldFashionedCocktails #Cocktails #CocktailRecipes #UniqueCocktails
Indulge in our exquisite list of **Old Fashioned** cocktails, perfect for those who appreciate the classic and timeless taste of these drinks. Elevate your evenings and special occasions with these handcrafted concoctions that showcase the true art of mixology.
A delightful recipe for making the most delicious Southern sweet homemade Lemonade! There's something magical about this timeless classic, especially during the hottest days of the year. As temperatures soar and the sun shines brightly, we yearn for that perfect glass of old-fashioned Lemonade to quench our thirst and bring a smile to our faces.
Smooth, creamy, no-churn vanilla ice cream filled with pecan praline pieces and swirled with salted caramel sauce makes this Pecan Praline Ice Cream a must all year round.
A strawberry syrup that's quick and simple plus the classic flavors of bourbon, bitters, and orange peel. This cocktail recipe is perfect for a special drink without a lot of fuss.
See how to make 25 Old-Fashioned Recipes Your Grandma Knew by Heart including biscuits, pie crust, fried apples and more!
Indulge in the holiday spirit with these delicious Christmas whiskey cocktails.
A summer drink that just takes a few minutes to mix up. You'll love the blackberry syrup for how easy it is to make and how it changes your cocktail into something sweeter.
The perfected recipe for how to make a bar-quality Old Fashioned cocktail at home, every time. Just 6 ingredients and simple methods required.
Your favorite summer old fashioned is here with a Lavender Lemon Old Fashioned. We take some lemon simple syrup, lavender bitters, pair it with a slightly floral bourbon and voila! Your best summer old fashioned can be sitting next to you while you finish out those last emails for the day.
The best old-fashioned recipe is the one you love. Made with bourbon or rye, this simple stirred drink is destined to become your new go-to.
MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.
Our favorite recipes including simple ways to prepare the harvest bounty, old fashioned family recipes, and comfort foods using wholesome ingredients.
Sip away on a balanced whiskey cocktail that celebrates the artistry of whiskey-creation as well as the beauty of a finely crafted cocktail. The whiskey shines through each sip as the bitters, simple syrup and orange peel zest accentuate the lovely flavors of the whiskey. Since the cocktail is spirit-forward, the whiskey flavor of your specific whiskey choice should shine through in the cocktail.
Here is how to make a bourbon old fashioned recipe the classic way at home.
This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect meal for when you want to cuddle up on the couch on a cold day.
Curious how to make the unofficial cocktail of Wisconsin? The brandy old fashioned sweet is a gluten-free, less intense version of the cocktil.
Skip the supper club and make this classic cocktail at home. This Wisconsin brandy old fashioned recipe can be made sweet or sour. Swap whiskey if you want, just don’t forget the cherries.
Discover the art of the iconic Jameson Old Fashioned with our expert guide. Learn the history, craft your perfect drink, and savor the timeless flavor of tradition... Jameson Old Fashioned Guide: Master the Classic Whiskey Cocktail... Selected Editor's Choice in the Wonderful Wednesday Blog Hop... W
Give the whiskey drink a fruity flair. Learn how to make a sweet Old Fashioned, which is based on the classic cocktail.
Is it fall without an evening full of fires and s’mores? Not for me, so I wanted to recreate the flavors of the s’more with a whiskey kick and came up with this easy old fashioned. If you’d rather not make your own marshmallow simple syrup like I did, several coffee syrup makers have toasted marshmallow syrups to use for cocktails and coffees.
Do you enjoy a classic old fashioned? Well here is a winter version! The addition of the rosemary and maple brown sugar simple syrup, adds a cozy vibe to the classic. A smooth, velvety taste to eac…
Learn how to make a Rum Old Fashioned, a fun and easy twist on the classic Old Fashioned cocktail!
The Ultimate List of Old Fashioned Cocktails | Old Fashioned Cocktail Recipes | Unique Versions of Old Fashioned Cocktails | Fruity Old Fashioned Cocktails | Old Fashioned Recipes you need to try today #OldFashions #OldFashionedCocktails #Cocktails #CocktailRecipes #UniqueCocktails
How to make a perfect Brandy Old Fashioned Sweet cocktail. A Wisconsin staple and drink of choice. I'm sharing my secret recipe.
My husband and I love Old Fashioneds, but we could never get them just right at home. The sugar never dissolved enough for my tastes. My husband came up with the idea of adding all the ingredients to a cocktail shaker to get everything truly mixed together and we've never looked back!
Learn how to make a drink that lives up to it's name. This classic Old Fashioned turns 4 simple ingredients into a memorable drink.
An Earl Grey Old Fashioned is an elevated version of the classic cocktail, with the rich and warm flavor of tea-infused bourbon. It’s made with home-made earl grey simple syrup. Easy to make, silky smooth, and delicious as a Summer night-cap!
An Old Fashioned is a true classic cocktail. Make it with rye whiskey, sugar, Angostura bitters, and an orange peel or cherry for garnish. If you've never tried one, now is the time.
This is how to make old fashioned in just two minutes. Follow the instructions carefully and learn how to make it like a pro
Modern conveniences and busy schedules have made modern housekeeping faster and less hands-on. But what important, old-fashioned homemaking skills have we lost? Here are some ideas to inspire you, and tips to get you started. Table of contents1. 🍎 Gardening2. 🥫 Preserving Seasonal Food3. 🍞 Baking Bread4. 🍽 Cooking from scratch5. 📒 Planning ahead6. 🧶
An old-fashioned recipe for Norwegian Christmas sausages found on meny.no Making home-made Christmas sausages like these is easier than you think! With this good old-fashioned recipe you will make …
Cocktail trends come and go, but some drinks last forever. Check out this recipe for an Old Fashioned cocktail from Knob Creek®.
A warm and sincere thank you to everyone who visited Sarndra yesterday. We are both delighted with your lovely and encouraging comments. I have no doubt Sarndra will have many excellent organising ideas in the future and I'm looking forward to seeing how she leads us towards better organised homes. ~~~~~~~~~~~~~~~~~~~~~~ I have been reading the wonderful Wild Fermentation book by Sandor Ellix Katz, with foreword by Sally Fallon of Nourishing Traditions fame. If you have a chance to read this from the library, or better still buy it - it will make an excellent reference and recipe book - do so. It is a sensible and intelligent guide that will lead you on healthy food pathways. This post comes partly from reading Wild Fermentation and The Vinegar Book by Emily Thacker, partly from making vinegar the past couple of years and partly knowing that without fermentation there will be only lifeless food. You can read my old post on pineapple vinegar here. I love good vinegar. Hang on, I like the cheap cleaning vinegar too. I guess I love all vinegars. I love that sharp acid taste, it's health properties and being able to clean with it is just the icing on the cake. Vinegar is really easy to make and anyone can do it. Can I entice you to give it a go? You have to get rid of all those notions of having sterile food because vinegar, along with cheese, sourdough, yoghurt, wine, beer and many other foods and drinks, rely on bacteria and yeasts to give the flavour. But remember, you have control over every part of this process. I reckon if you saw behind the scenes of many food making factories you wouldn't touch their food. If you try this, it will show you a natural process that has been used for hundreds and probably thousands of years, that will deliver a wonderful product to you. This is gourmet food making at its best. You can make excellent vinegar at home using old wine, apple cider or fruit. It requires no special equipment. Today we'll be focusing on apple vinegar, because I still have an over-abundance of apples, but you could make this with any fruit or fresh fruit juice you have on hand. You will need a glass or crockery wide mouthed container that will hold about one litre/quart, and a net, cheesecloth or muslin cloth covering to keep out the visiting vinegar flies and other insects. If you want to make a large amount of vinegar, use either a water crock or a food-grade plastic bucket. Air is very important to vinegar making - it is an aerobic process. Your vinegar must have air contact all the time to allow the airborne beneficial yeasts and bacteria in your home to colonise the liquid. Stirring the vinegar during the making of it will increase the amount of air being introduced to the mix and will increase your chances of making good vinegar. It also needs to be stored in the dark, so keep it in a dark cupboard during this process. If your first attempts at vinegar making fail and you've been using glass, you can give it another go using a container that doesn't let in any light. If you routinely use anti-bacterial wipes or soap, you may have knocked out all the good guys. According to Mr Katz in Wild Fermentation, "Your skin, your orifices, and the surfaces of your home are all covered with micro-organisms that help protect you (and themselves) from potentially harmful organisms that you both encounter. Constantly assaulting the bacteria on, in, and around you with antibacterial compounds weakens one line of defence your body uses against disease organisms. Microorganisms not only protect us by competing with potentially dangerous organisms, they teach our immune system how to function." (Page 9) I agree with him wholeheartedly. If you don't have access to rainwater, the day before you make your vinegar, save a litre of tap water and allow it to sit un-covered to let the chlorine evaporite off. You don't want to introduce anything into this process that will inhibit the growth of the yeasts you are hoping to capture. Some tap water is heavily dosed with chlorine which kills bacteria and like antibacterial wipes, it kills the bad as well as the good yeast and bacteria. If you use it, you may well kill off any hope of making your own vinegar because the water will kill the colonising yeasts and bacteria. I was going to add some leftover Scrumpy cider to my vinegar but I checked the label before adding it, saw that it contained sulphides, and left it out. Sulphides are added to some food and drink to stop bacterial contamination, it would have killed off the beneficial yeasts and any chance I had of making vinegar. Had I known this Scrumpy contained sulphides, I wouldn't have shared the bottle with Hanno for dinner last night. Start with a clean jar - wash it just before you use it - warm soapy water and a good rinse. Add ¼ cup of sugar and a litre/quart of filtered or distilled water to your jar, then add any cut up fruit or fruit scraps you have - apples, bananas, grapes, mango, pineapple - whatever and fill the jar. Then pour enough water in to cover the fruit. Cover the jar with an open weave cover, fix the cover down and leave it in a warm place (around 23 - 28C/73 - 82F) to ferment. And that's it. Stir the mixture at least once a day and recover it. I have a number of vintage and new coverings for the wide variety of fermented foods I make here, if you don't have something similar, here is an easy way to make one. Take a piece of open weave cotton or a double layer of net and cut it to the size you need, with about two inches overhang. Zig zag around the outside with your sewing machine, or hand stitch it. Now cover the top of your container and fix it on with either a rubber band or one of those canning lids without the centre piece. See the photos below. If you're a keen crocheter, you could copy this style of cover which were in most kitchens up until the time we stopped making all those delicious foods like sourdoughs, sauerkraut, ginger beer and vinegar. I'll be following this vinegar along over the weeks, so if you decide to join in, we'll troubleshoot along the way if there are problems. If you've ever longed for the days before cheese slices and sterile food, now is your chance to win back forgotten techniques that will allow you to make food the way your great grannies did. Our first vinegar checkup day will be this Thursday.
This old fashioned without bitters is a simple old fashioned recipe you can make when you aren’t able to use bitters.
MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.
MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.
