Grass vs Grain Beef Cooking Light 2011-04 A

Grass vs Grain Beef Cooking Light 2011-04 A
Originally uploaded by Eudaemonius

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Back Cover Edible Flowers - Cook's Illustrated Summer Entertaining 2010

Back Cover Edible Flowers - Cook's Illustrated Summer Entertaining 2010
Originally uploaded by Eudaemonius

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Cooking Without The Script: A Recipe for Chicken or Quorn...Retro Style

Cooking Without The Script: A Recipe for Chicken or Quorn...Retro Style: "Hello, My Retro Cooking Gang!!! Eudaemonius and his wonderful collection comes through again!!!! This recipe is so easy and as a veggie co..."

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Meat - Chicken Saute With Orange Misc A

Meat - Chicken Saute With Orange Misc A
Originally uploaded by Eudaemonius

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Barbecue Book

Barbecue Book Page 025 BK0321
Originally uploaded by Eudaemonius
Sit back, Mom admire Chef.

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Hand Of Pork

Hand Of Pork - This is the name of the Shoulder of Pork, which is usually boned ad rolled, fresh or salted. When salted, it is usually boiled and eaten either hot, with green vegetables, or cold, with green salad. When fresh, it is generally roasted.

A Concise Encyclopedia Of Gastronomy, 1952, Page 476

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Muggety Pie

Muggety Pie - A mercifully obsolete dish containing the intestines of a calf or sheep. The origins of mugget, 'such intestines', are lost in history.

(Ayto, John The Diner's Dictionary Food And Drink From A To Z, Oxford, England, Oxford University Press, 1993)

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Stone Fruits

Here are a few selected new and old stone fruit recipes. Click the photos to see full size. Explore around and see what else you can find that suites your desires. Enjoy!

R-

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Puddings Puddings Puddings

Hey there KTMS Radio listeners! Here are a few pudding recipes to get you started. If you would like to see more...easy. Go to www.Flickr.com in the search area put in "Eudaemonius Pudding" without the quotes. Hit enter, and be amazed. Enjoy! (Pssst....you can also click the pictures below to see them full size.)

R-

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Solstice Breakfast Streusel Topped Cake Recipe

Streusel Topping
1/2 Cup Butter
1 Cup All Purpose Flour
1/2 Brown Sugar
2 Teaspoons Cinnamon
1/2 Teaspoon Kosher Salt

Cake
1/2 Pound (2 Sticks)
1 Pound All Purpose Flour (about 3-1/2 Cups)
1 Pound White Sugar (about 2 cups)
1 Teaspoon Kosher Salt
6 Whole Eggs, Room Temperature
1/2 Cup Butter Milk or Sour Cream
1 Teaspoon Baking Powder
1 Teaspoon Vanilla Extract

Grease and flour 10-inch bunt cake pan. Preheat oven to 350° F.

Streusel Topping

Cream butter with brown sugar, cinnamon and salt. When completely mixed and semi smooth, mix in flour just until incorporated. Should be crumbly, not a batter. Set aside.

Cake

In stand mixer, cream butter and sugar until smooth. Add salt, butter milk, vanilla and baking powder. Mix until smooth, and well combine. Set mixer to slowest setting, and add flour in three increments. Scrape down the bowl once, and mix again, just until incorporated. Pour half the batter into the bunt pan. Smooth out the batter and tap pan on the counter top to level batter and remove air bubbles. Sprinkle about 1/3 of streusel topping on top of the batter. Pour the rest of the batter into pan, and repeat the process. Sprinkle remaining topping on top of the batter. Place cake into the oven on middle rack and bake for about 50-60 minutes. Cake should look lightly brown and not giggle in the middle. Remove from the oven and cool 10 minutes on baking rack. Remove cake from pan and allow to cool bottom side down, preserving the nice look of the streusel topping. Enjoy! Serves 10-12.

Source: Robert E. Jones, Jr. 2010-06-26 Originally created and served to Rinker family for solstice breakfast.

Breakfast Table

Avery Running With Feathers

Ethan showing off his Solstice Mask with Brian

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