BIZZY BAKES

This is a recipe from Comfy Cook. Once in a while, I go back there and check out some of my older favorite recipes. I saw this one and thought, I should make it again. It is a clever idea and a new way to use spaghetti squash.   I love to turn food into fritters and/or muffins which is what I did with a spaghetti squash, sitting on the counter. I have mentioned that I generally have some kind of squash in the refrigerator or on the counter and decide what to do with it, after it is home. This is one of those squash. I was inspired when I saw Mark Bittman’s recipe. Here are the results.  Spaghetti Squash Fritters adapted from Mark Bittman  Ingredients:   1 small to medium spaghetti squash   2 eggs   1/2 cup brown rice flour   1/2 teaspoon black pepper   3/4 teaspoon ground nutmeg   1/2 teaspoon kosher salt   1/2 teaspoon cayenne   3 tablespoons honey or brown s...

I love making wontons and trying all kinds of experiments with them.  This is not an experiment since there are many recipes for wontons with apples.  This one can be baked and it should have been baked.  I have company coming, any minute and I did not want to be in the middle of waiting for my oven to heat up.  Thus, I did something, I am not happy about, I deep fried them.  This is the recipe for baked.  If you want to fry them, heat up the oil (1 to 2 1 1/2 inches high) and drop them into HOT oil for less than a minute on each side.  When they are golden, take out with slotted spoon and place on paper towels. I found the second side needed only seconds to be done.  Watch carefully. Ingredients: butter-flavor cooking spray 2 medium   apples, peeled/cored/minced 1 tablespoon  packed light  brown sugar 1 teaspoon  fresh  lemon juice 1/2 teaspoon   cinnamon 24  wonton wrappers 1 1/2 tablespoo...

In my home and surrounding areas, Blondies have actually been requested more than Brownies.  My neighbors are all discussing this.  Forget Iran, President Obama, the economy.  The topic of the day is, "Blondies."  Just turn on your radio.  You will hear a debate about which kind of blondie is the best.  One station was discussing the merits of blondies and brownies and took a batch over to Occupied NY, to have them tested.  I understand the results will be, on the news, tonight.  Just remember, those are my blondies and brownies, they are eating. Tonight for dessert, President Obama is being served blondies.  They did make them explode first, to make sure, they are safe to eat.  What kind of a world are we living in? Even the boys in my class have requested Blondies.  With all the mutterings, I have been hearing about blondies, of course, I made them. The only person who did not want blondies is my husband.  He likes th...

Have you ever been presented with some food that you can't see?  All you recognize is the mashed potatoes, pie crust or corn bread topping.  As you plunge in to unearth, hidden treasure, how do you react?  Would you rather know ahead of time?  Do you like being kept in the dark? I didn't mean to hide the simmering meat and vegetables under the corn meal crust.  In fact, I planned to drop it in globs but I had enough to completely cover the rest of the food. I, of course knew what was below the rather boring crust but I did not expect to be overcome with a delicious aroma.  Aroma, to me, means brown sugar, cinnamon, apples baking.  It does not signify chopped meat and peppers. This time, it completely fooled me.   It smelled so good, I could hardly wait to taste the richness, awaiting me.  Whatever the reason, these flavors blended beautifully. What is underneath? ( adapted from Southern Food ) Ingredients: 1/2 cup finely ch...

Throughout the week, we are having different family members over and I like to have some sweets, on hand, so I take a baking morning or baking night to accomplish this. Do you have this situation.  You start baking, all is well, the kitchen is neat, the baking goes smoothly.  By the third recipe, you find yourself covered with chocolate from only the third recipe, nothing is washed or put away and you just want to call it a morning or a day?  That is me . ( In a half hour, I am ready to come back and bake again.) I enjoy baking and I am usually methodical with setting up and cleaning up.  I wash measuring cups and cookie scoops and baking pans, as I go along and they drain while, I get the next recipe going.  This is enjoyable baking. That third recipe loses some of the fun factor.  I let the dirty dishes pile up in the sink.  Instead of getting out all the ingredients and reading the recipe through, I play it by ear.  Oops, this has peanut ...

I am running late.  I had a last minute meeting, at school which threw my schedule off and this posting, in particular.  Fortunately, dinner is going to be late, tonight so I happily sat down, at my computer, put on folk music from decades ago, got a cup of coffee and started thinking about Bake with Bizzy. I love Bizzy.  Bizzy is more of a character than I am.  Bizzy is busier than I am and I am one busy lady.  I know how to spell "busy" and Bizzy does not.  Bizzy tends to get into mischief. I try to act my age or at least the age, I feel.  I figure, I am 30 years older than Bizzy is but I feel like she does, which makes me quite youthful. We have always believed that, if one is not limited by handicaps that slow one down, a person is as young as s/he feels.  I feel about 25 at least today.  It was a good day. I will feel even better when I share  a wonderful cake, I made for my husband.  It is a Vanilla Pound Cake from The...